1 shortening for frying
2 cup bake it all mix
1/3 cup applesauce
1/4 cup raisins -- finely chopped
2 tbsp sugar
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1/2 tsp vanilla
1 egg
1/2 cup sugar
1/4 tsp nutmeg
Directions
Combine applesauce, raisins, sugar, nutmeg, cinnamon, vanilla and
egg. Add Mix, stirring until thoroughly
: blended. Turn dough onto well-floured surgace and knead about
10 times or until smooth. Roll or pat dough to about 1/2 inch
thickness. Cut into rings using floured doughnut cutter. Fry 3 or 4
rings at a time in hot shortening. Turn as soon as they rise to the
surface and continue turning
until golden brown. Drain on paper towels. Shake doughnuts in
mixture of 1/2 cup sugar and 1/4 teaspoon nutmeg. Yield: 1 dozen,
2-1/2 inch doughnuts and holes
Recipe By :
Servings: 12 servings
Applesauce-Raisin Doughnuts-Mix Recipe brought to you by Recipe Ideas
Categories: Apple; Applesauce; Bread; Breads; Dessert
The History of Recipes
Written cooking instructions as a concept can be observed back into distant history, in fact as far back into history as ancient Egypt, and maybe further still. However, these, early cookbooks were just basic pictorial recipes for food preparation.
In an interesting twist, the most ancient recipe found, according to historians are a few ancient tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. As we move into The time of the roman empire around 25BC a man called Apicius compiled some documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his works, Apicius tells us how the meals were separated into hors d`oeuvres, main meal and afters, something that is very familiar to us today. He also describes how the ancient chefs made use of a good variety of aromatic flavours, including a few that are still present in modern kitchens like bay, mint and dill. In the 15th century, knights returning from the crusades brought us a variety of spices and herbs from the Middle-East, including rosemary and coriander. The introduction of these new foods and spices created an explosion in manuscripts on food, some of which are now in private libraries. Over the next few hundred years, the wealthy families of Europe strove to serve the most exotic meals, and as a result the best cooks and their recipe collections were greatly in demand. Nevertheless, it wasn`t until the 19th century that formal cookery and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collecting, trying out, and recording recipes to allow everyone to enjoy them. When we get to the 1900s, recipe books were greatly in demand mostly due to increased literacy, people having more spare time and having more money. The arrival of TV brought us TV chefs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of computers and the internet, permitting us all to search through massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Applesauce Raisin Doughnuts Mix recipe.
