2 cup flour
2 tbsp sugar
2 tsp baking powder
1/2 cup milk
2 eggs
1 pinch salt
1 tsp pure vanilla extract
1 oil for deep frying
1 powdered sugar
Directions
{ Submitted by Alcee-Hymet Family }
Mix the flour, sugar and baking powder together in a bowl. Make a
well in the middle and add the eggs, milk, salt and vanilla. Beat
these together and gradually work on the flour. Roll out on a floured
board to about 1/4 inch or a little thinner if preferred.
Cut the dough into 2 x 4-inch strips and simply make 3 or 4 slits in
the center of each. Fry in deep oil until golden brown. Sprinkle
with powdered sugar.
HINT: These will be firmer than doughnuts.
Yield: approximately 18 to 20.
[ The Legends of Louisisna Cookbook; Sheila Ainbinder; ISBN
0-671-70817-1 ]
Servings: 6 servings
Aunt Rose's Mardi Gras Doughnuts Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Dessert; Nut
The History of Recipes
We can trace the history of written recipes way back into the far past, at least as far as ancient Egypt, and maybe further still. Interesting though that maybe, mostly, these ancient cookbooks were just very simple hieroglyphic or cunieform instructions for food preparation.
Interestingly, the oldest recipe discovered, according to academics are some clay tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated and blissful. During Roman times 25BC a roman called Apicius compiled a collection of scripts describing recipes enjoyed by wealthy roman citizens. In his scrolls, Apicius describes how the roman meals were split into starters, main meal and afters, a style of dining still practiced today. He also tells us how the early Romans made use of a wide range of herbs and spices, including many that are still in use today such as thyme, fennel and asafoetida. In the fifteenth century, knights returning from the crusades brought back many foods and herbs from the holy lands, including spices such as rosemary and coriander. These new herbs and spices was responsible for an eruption in manuscripts on cookery, many of which are kept safe in private cookery archives. By the arrival of the 1900s, cookery publications are in high demand, mostly as a result of better eduction, increased leisure time and having more disposable income. Like it or not, the introduction of television brings us cooking programs 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 everybody to search through massive numbers of recipes just like those on our web site. |
We hope you enjoy this Aunt Rose's Mardi Gras Doughnuts recipe.
