DailyInbox.com: The Recipe File -- French Market Doughnuts

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Title: DailyInBox: The Recipe File

Advertisement: Support Daily InBox: The Recipe File -- click here! -- Other Great E-Mails -- Bible Verses Bits & Pieces Chicken Soup for the Soul Daily Reflections Proverbs Plus The Recipe File Life Tips Messages from the Masters Quotes from the Masters Family Minute   The Recipe File is a free e-mail service from DailyInbox.com that provides selected recipes from award-winning Junior League cookbooks. Print this recipe Send this recipe to a friend Home Subscribe Yourself Modify Your Subscription Unsubscribe or Cancel Privacy Statement About Us   Get FREE Financial advice! Become a fool: Get out of debt Learn how to invest Retire early Take control of your finances Register to become a Fool! It's free. Get investment freebies too. Appetizers, Salads and Breads: French Market Doughnuts from River Road Recipes... The Textbook of Louisiana Cuisine INGREDIENTS: 1 cup milk 1/4 cup sugar 3/4 teaspoon salt 1/2 teaspoon nutmeg 1 package active dry or cake yeast 2 tablespoons warm or lukewarm water 2 tablespoons salad oil 1 egg 3-1/2 cups sifted all-purpose flour Sifted confectioners' sugar TO PREPARE:      Scald milk, add granulated sugar, salt, and nutmeg.  Cool to lukewarm.  Sprinkle or crumble yeast into warm water (use lukewarm water for cake yeast), stirring until yeast is dissolved.      To lukewarm milk mixture add oil, egg and dissolved yeast, blending with spoon.  Add flour gradually, beating well.  Cover with waxed paper, then clean towel, and let rise in warm place (about 85 degrees) until double in size.      Turn dough (it will be soft) on to a well-floured surface; knead gently.  Roll into 18 inch by 12 inch rectangle; cut into thirty-six 3 inch by 2 inch rectangles.  Cover with clean towel and let rise 30 minutes.      Fry a few doughnuts at a time in deep fat (375 degrees) until golden brown.  Drain on crumpled paper towels.  Drop doughnuts in brown paper bag, sprinkle with confectioners' sugar, and shake well until thoroughly coated.  Serve piping hot. MAKES 3 DOZEN Copyright 1959 The Junior League of Baton Rouge, Inc.  All rights reserved. Visit The Junior League of Baton Rouge web site to purchase copies of River Road Recipes and other fine cookbooks, or call (225) 924-0298. The Junior League of Baton Rouge, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of River Road Recipes, are returned to the community.   Subscribe a Friend to The Recipe File Share these recipes with a friend today Please enter your name and the email address of the friend or colleague you would like to subscribe in the spaces provided below. Your friend will be sent an email informing him or her that you have given them a free subscription to The Recipe File provided by DailyInbox.com! Your Name: Your Friend's E-Mail Address: (one address per box)     Subscription Information You are subscribed with e-mail address:  [archive@jab.org] To modify your subscription information visit:  The Subscription Center To unsubscribe immediately, click here:  The Remove Page To unsubscribe using email, forward this message to:  [EMAIL PROTECTED]