DOUGHNUTS

FEATHER-LIGHT DOUGHNUTS

These turned out really good. I don't have a doughnut cutter so I used a biscuit cutter and then cut the middle hole with a knife (next time I could use a pill bottle for the 1" center piece). I also used cookie cutters - it was Halloween week so I did pumpkins (I cut out the eyes and mouth with a knife). We did cinnamon-sugar, chocolate icing and regular icing - we liked them all.

2 pkgs (1/4 ounce each) active dry yeast

1 1/2 cups warm milk (110-115)

1 cup cold mashed potatoes

1 1/2 cups sugar, divided

1/2 cup oil (plus more to fry doughnuts in)

2 tsp. salt

2 tsp vanilla

1/2 tsp baking soda

1/2 tsp baking powder

2 eggs

5 1/2 - 6 cups flour

1/2 tsp cinnamon

In a large mixing bowl, dissolve yeast in warm milk. Add potatoes, 1/2 cup sugar, oil, salt, vanilla, baking soda, baking powder and eggs; mix well. Add enough flour to form a soft dough. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; roll out on a floured surface to 1/2" thickness. Cut with a 3-in doughnut cutter. Place on greased baking sheets; cover and let rise until almost doubled, about 45 minutes. Meanwhile, combine the cinnamon and remaining sugar; set aside. Heat oil in an electric skillet or deep-fat fryer to 350; fry doughnuts until golden on both sides. Drain on a paper bag with paper towels on top; roll in cinnamon-sugar (or icing) while still warm. Yield: about 2 1/2 dozen.

ICING:

1/2 # powdered sugar

1/2 tsp vanilla

1 T butter

Hot water

For chocolate - add melted chocolate chips

or

1 1/2 cup powdered sugar

3 T boiling water

vanilla

HAWAIIAN SALAD

HAWAIIAN SALAD
We had this with meatballs and rice. They went very well together. A nice light salad and easy to make. I was taking the salad in a meal for someone so I didn't measure but put lettuce in a bowl and put some pineapple and cheese on top.

1 can (8 oz) pineapple (reserve 1 T juice)
6-8 cups torn salad (mixed ice berg and romaine - next time try spinach)
1 cup shredded cheese
1/2 cup mayo
1 T sugar

Drain pineapple (reserve 1 T). In a large bowl, combine greens, pineapple and cheese. In a small bowl, combine mayo, sugar and pineapple juice; mix well. Pour over salad; toss to coat. Serve immediately. Yield: 6 servings.