Mom Binneys French Canadian Doughnuts Recipes

MOM BINNEY'S FRENCH CANADIAN DOUGHNUTS

Steps:

• Mix all ingredients.
• Beat the batter and roll onto floured board.
• Kneed a little till it doen't stick to fingers.
• Roll with rolling pin to 1/4 inch thickness.
• Cut with doughnut cutter.
• Grease has to be hot 400-450°F.
• Drop into grease and cook until brown, turn over and cook the other side until brown.
• Take out and place on a paper towel to absorb grease if any.

MOM BINNEY'S BROWNIES

Steps:

• Mix all ingredients, adding nuts last.
• Stir well.
• Add to 11x15 oiled pan.
• Bake at 350 F for 30 minutes Ice with chocolate frosting when cool.
• Icing: Combine all ingredients in a saucepan.
• Bring to a boil, stir constantly till it boils, then do not stir anylonger.
• Time it to boil 1-1/2-2 minutes without stirring.
• Remove quickly and place in the sink in cold water just to cover bottom to cool down.
• Beat well to thicken and spread quickly on the brownies.

CAKE DOUGHNUTS 1972 ( CANADIAN )

Steps:

• Combine sugar and salt in a large bowl.
• Stir in the egg.
• Stir in the oil, buttermilk, and vanilla.
• Sift all remaining ingredients, and add a little at a time.
• Do this in four or five portions, mixing into wet after each.
• Mix and turn out on a lightly floured board.
• Keep the dough a soft soft but not sticky dough.
• Roll out 1/2 inch thick.
• Cut with cutter.
• Fry in hot fat in a deep fryer.
• Temperature of the oil should be 370 degrees.
• (Or should fry a bread cube in 60 seconds).
• Fry until golden brown, turning once during frying time.
• Drain on paper towels.
• Cool.
• Dust with icing powder or make a butter icing glaze.

BAKED FRENCH DOUGHNUTS

Steps:

• Cream margarine, sugar and mix well.
• Add egg and mix.
• Combine dry ingredients; add alternately with milk.
• Fill greased muffin tins half full and bake 20 to 25 minutes at 350ºF.
• TOPPING: Remove doughnuts from pan immediately.
• Dip or toss in melted margarine, then into cinnamon-sugar mixture.