Ingredients
5 tbsp margarine
1/2 cup sugar
1 egg
1 1/2 cup flour
2 1/4 tsp baking powder
1/4 tsp salt
1/2 tsp nutmeg
1/2 cup milk
Directions
Cream margarine, sugar and mix well. Add egg and mix. Combine dry
ingredients; add alternately with milk. Fill greased muffin tins half
full and bake 20 to 25 minutes at 350 degrees.
TOPPING: 6 tbsp. margarine, melted Cinnamon-sugar mixture Remove
doughnuts from pan immediately. Dip or toss in melted margarine,
then to cinnamon-sugar mixture. Makes 14 doughnuts.
To make 36 small doughnuts, use smaller tart tins and bake for 15
minutes
Recipe By : From: Recipes
Servings: 4 servings
Baked French Doughnuts Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Dessert; French; Nut
The History of Recipes
It is quite possible to track the history of transcribed cooking instructions far back into distant history, at least as far back into history as the Egyptians, and potentially, even further back. However, sadly, these early records were just simple hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the oldest recipe discovered, according to experts in ancient history is a collection of ancient tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`. Progressing into The time of the romans around 25BC a roman called Apicius created some scripts describing recipes prepared by wealthy roman citizens. In his scrolls, he describes how the meals of wealthy Romans were split into hors d`oeuvre, entrees and afters, something that is very familiar to us today. Aspicius also informs us how the ancient Romans used many different spices and herbs, including a few that will be familiar to modern cooks for example bay, rue and parsley. Moving on, we find some recipe books from the fourteenth century : a book entitled `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, these have no connection with the spicy food that appears on menues today, but instead accounts of the types of meals enjoyed by the rich people of those days. Later, in the 15th century, people returning from the crusades brought back many foods, spices and herbs from the holy land, including spices like basil and rosemary. These new herbs and spices prompted an outbreak in manuscripts on cookery, some of which are kept safe in private cookery archives. During the following few centuries, the powerful and rich competed with each other to offer the best banquets, and consequentially the best chefs and their collection of recipes increased in prestige. Nevertheless, it wasn`t until the 1800s that cooking and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to assembling, testing, and publishing recipes of the day. By the advent of the 1900s, cookbooks are in great demand, due to better eduction, people having increased leisure time and a general increase in wealth. Like it or not, the introduction of TV gave us TV cookery programs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everyone to access thousands of recipes like those on this site. |
We hope you enjoy this Baked French Doughnuts recipe.
