Ingredients
-
3
-
1/3
-
3
-
3/4
-
1/2
-
1/4
-
1/4
-
2
-
1 1/4
-
2
-
1
-
1
-
1 1/2
-
-
1/2
Directions
Pumpkin Doughnut Drops, These are easy and yummy! Recipe is from The California Heritage Continues cookbook Unusual and absolutely wonderful! , I compared this to another and this was best! Made aCream cheese/cinnamon glaze Back on my bike now , Wow! This was so unusual I had to tag it, and was overjoyed that I did I’ll be makin these again real soon! Thanks Engrossed -Bird-
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Steps
|
1
Done
|
Sift Together the Flour, Dry Milk, Baking Powder, Cinnamon, Ginger, Nutmeg and Salt. |
|
2
Done
|
in a Large Bowl, Cream Together the Shortening and Sugar; Then Beat in the Eggs. |
|
3
Done
|
Mix the Pumpkin and Vanilla. |
|
4
Done
|
Add the Dry Ingredients Alternately With Ginger Ale, Mixing Well After Each Addition. |
|
5
Done
|
in a Large Heavy Pan, Heat 3 Inches of Oil to 375 Degrees. |
|
6
Done
|
Drop Batter 1 Tablespoon at a Time For Each Doughnut Into Hot Oil. Cook 4-5 Doughnuts at a Time For About 2 Minutes, Turning to Brown Evenly. Remove With a Slotted Spoon and Drain (paper Bags Work Good For This). |
|
7
Done
|
Combine Sugar and Cinnamon in a Paper Bag and Shake Doughnuts in the Bag to Coat. |
|
8
Done
|
These Are Best Served Immediately, Though They May Be Made a Day Ahead and Reheated in a 450 Degree Oven For 5-6 Minutes. |
