Ingredients
-
3
-
1/3
-
3
-
3/4
-
1/2
-
1/4
-
1/4
-
2
-
1 1/4
-
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
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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. |
