Joan Simpson
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I don't know where my post went but I made a gingerbread cake with a lemon glaze today.It was from a recipe on Allrecipes.com by Chef John.I didn't have a half cup of molasses like it called for I only had about a third cup but that was plenty and I didn't have the Chinese 5 spice so I subbed 1/4 tsp of cloves.The cake was very good and moist.I baked it in 8x8 it called for 9x9 but I liked it,I'm not crazy about the molasses but it was a change.I think I'll find a recipe without molasses.
Aaron this recipe came from a doughnut company called Dixie Cream you can Google see it and others around the country.When I worked at a high school lunch room we had their recipe.You'll have to cut it down but I can give you that.
Doughnuts
Water-1 qt.
yeast-1 cup
salt-2 tbsp.
eggs-9
milk-3/4 cup dry milk
butter-2 cups
flour-4 pounds or more
vanilla ?I had nothing here but I know we added some.Beat sugar & butter,add eggs,beat well,add yeast and water that has worked,add flour and all dry ingredients a little at a time.This was made in a big mixer and this recipe has been cut down from what we used.After it was beaten well it was let rise a little the we rolled them out,cut and let rise on pan before they were fried in tilt skillet with about 5-7 inches of oil.
You can see what you think,these were excellent.
The local shop is still in business. I've been studying this recipe and I think the flour is suppose to be 4 quarts or 4 gallons as we never weighed the flour with a scale.
