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Spud Nuts (makes 30 to 40)
1/2 cup milk (scaleded and cooled) 2 or 3 teaspoons yeast, dissolved in 1/3 cup warm water 3 eggs, (beaten) 1 cup mashed potatoes 1/2 cup margerine, or shortening mixed 1 teaspoon salt 1/2 cup sugar 1 teaspoon nutmeg 1 teaspoon vanilla Flour to make a soft dought (approx. 4 cups)
If potato is mashed hot, add margerine and sugar, it will all melt together. Do not add yeast if too warm. When all is mixed, let rise in a warm place until doubled. Roll and cut with a donut cutter, place on floured board for at least an hour or doubled in size. Fry in hot oil like donuts, brown on both sides.
Glaze: 2 cups icing sugar 3 Teaspoons water 3 Teaspoons vanilla Donuts can be cool to dip in glaze This is an old recipe that my Nan, Eva Oickle makes every year for Pancake day and is a beloved tradition in our family. Thanks Nan!!
Submitted by Deanne Kelley
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