Aunt Marthas Spudnuts Recipes

AUNT MARTHA'S CREAMY STRAWBERRY PIE

Steps:

• Combine cream cheese and sugar.
• Add vanilla and strawberries, mix well.
• Pour into pie shell.
• Mix whipped cream and confectioner's sugar and spoon over top of pie.
• Chill for one hour.
• Serve.

IDAHO SPUDNUTS

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain, reserving 1/2 cup cooking liquid; cool to 110°-115°. Discard remaining cooking liquid. Mash potatoes without milk or butter. , In a large bowl, dissolve yeast in reserved cooking liquid. Add the mashed potatoes, milk, oil, sugar, eggs and salt. Add enough flour to form a soft dough. Place in a greased bowl, turning once to grease top. , Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rise again until doubled, about 20 minutes. Roll out on a floured surface to 1/2-in. thickness. Cut with a floured 3-in. doughnut cutter. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown. , For glaze, in a large bowl, combine the confectioners' sugar, water and vanilla until smooth. Dip warm doughnuts in glaze. Cool on wire racks.

HOMEMADE SPUDNUTS AND GLAZE RECIPE

Steps:

• In a large bowl, mix the sugar, shortening, baking soda, baking powder, vanilla, warm potato water (water that potatoes have been boiled in), and mashed potatoes.In a smaller separate bowl, combine the yeast with hot milk (I microwaved mine for about 2 minutes), then stir in the yeast. Stir until foamy.Let it sit for about 10 minutes. Add it to the larger bowl, that has been mixed and well combined.
• Mix until well combined. I used a wooden spoon to mix it all together.
• Let the dough set for about 30 minutes or until it's a little foamy with bubbles all around the edges.
• Once foamy, add the beaten eggs, salt, and flour.
• Knead with your hands until well combined.
• Once kneaded, let rise until double in size (about an hour).
• Roll out about 3/4" thick, cut as for doughnuts (we used two different sizes of circle cookie cutters).
• Let rise until double in size.
• Cook in hot vegetable oil, flipping when one side is golden.
• While still hot dip in glaze.
• How to make the glaze: In a medium bowl, whisk together powdered sugar and cocoa powder.
• Slowly stir in milk and vanilla extract.
• Whisk until silky and smooth. If you need a touch more milk to make this a dippable glaze, add a bit more.
• Dip doughnuts in chocolate glaze and let rest to harden slightly.

AUNT MARTHA'S SALAD DRESSING RECIPE

Steps:

• Add in tomato, red pepper, toasted pine nuts, sliced red onion, dried cranberries or cherries. 1/2 hour to 1 hour before dinner, mince 1 clove garlic into olive oil. Let set. Assemble salad greens, and any other chosen ingredients. When ready to dress the salad, pour olive oil + minced garlic onto greens and toss. Juice lemon into oil bowl and pour over salad. Toss again. Add freshly grated pepper and salt and toss. Add freshly grated Parmesan or romano and toss.

AUNT MARY'S SAUERKRAUT HOTDISH

Steps:

• Brown ground beef.
• Cook noodles according to package directions.
• Drain sauerkraut.
• In a large pot, combine cans of condensed soup, 1 soup can of milk, and sauerkraut. Mix well to combine.
• Add in cooked beef and noodles. Stir until well coated.
• Cook together on stove over medium-high heat until heated all the way through.
• Top with shredded cheese before serving.

AUNT PATTY'S OLD-FASHIONED COFFEE CAKE

Steps:

• Preheat oven to 350 degrees. Make the filling: Stir together sugar, coffee, and cocoa powder in a small bowl; set aside.
• Butter a 10-inch (12-cup) Bundt pan. Dust with flour, and tap out excess. Make the batter: Whisk flour, baking powder, baking soda, and salt in a medium bowl. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, 3 to 4 minutes. Reduce speed to medium. Mix in eggs, one at a time. Mix in flour mixture in 3 batches, alternating with sour cream. Add vanilla, and mix 1 minute.
• Spread 1/3 of the batter into prepared pan. Sprinkle with half the filling. Spread another third of the batter on top, followed by the remaining filling. Spread remaining batter over top. Run a thin knife through batter to marbleize.
• Bake until a cake tester inserted into center comes out clean, 35 to 38 minutes. Let cool 30 minutes. Invert onto a plate.

AUNT MARTHA'S SPUDNUTS

Steps:

• Cook potatoes in a saucepan and cover with water. Bring to a boil; cook until tender. Drain, reserving 1/2 cup potato water; cool to lukewarm. (save remaining water for other dishes- freeze it to use with soup of vegetables).
• Dissolve yeast in the 1/2 cup potato water;stir until dissolved. In a large mixing bowl;Mash potatoes when cooled to lukewarm and add to yeast mixture. Stir in milk, oil, sugar, eggs and salt. Add enough flour to form a soft dough. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rise again until doubled, about 20 minutes. Roll out on a floured surface to 1/2 inch thickness. Cut with a floured 3 inch doughnut cutter.
• In a deep fryer(I use my electric fry pan), heat oil to 375^. fry doughnuts, a few at a time, until golden brown on each side. For a glaze: 4 c. powdered sugar 1/3 c. water 1 teas. vanilla Combine ingredients in a bowl and dip warm doughnuts in glaze. Cool on wire racks. --- OR---- Place granulated sugar about 1/2 cup and 2 Tablespoons cinnamon in a seal-able bag and place luke-warm doughnuts in bag -one or 2 at a time and shake gently to coat evenly.