Good morning all! I hope you're hungry for a delicious bite! I'm switching things up today as I'll be starting a new post series tomorrow that I'm really excited about. So from now on, tune in on Wednesdays for thrifted recipes, and tomorrow for....oop! You'll just have to come back to find out! :)
This week's Thrifted Kitchen is perfect for those of you hosting an upcoming Halloween bash. It's a really clever take on taffy apples that's easy to whip up and comes from Mrs. Albert Krauthamer of Indianapolis, who was the senior winner in the "breads" category of Pillsbury's 5th 100 Grand National Recipes booklet from 1954.
Now...I made these — or at least planned to — by following the recipe to a T. Then the honey I thought we had the cabinet performed an amazing disappearing act, so I was left to whip up a quick glaze for the doughnuts instead of the honey syrup. They still tasted good, but I can imagine how they taste with the syrup, and I beg of you to be sure you have honey before you start making these! :)
In the photo they show the doughnuts on short skewers, which are then pushed into apples that are sitting in a bowl (cute), and Mrs. Krauthamer suggests serving them with mugs of apple cider (yum).
Taffy "Apple" Doughnuts
Makes 3 1/2 dozen doughnuts
Fry at 350 degrees for 3 to 4 minutes
Sift together :: 2 1/4 cups sifted flour
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon nutmeg
Blend together :: 1/4 cup Crisco and
1/2 cup sugar, creaming well.
Blend in :: 2 eggs, well beaten
Combine :: 1/2 cup milk and
1 teaspoon vanilla. Add alternately with the dry ingredients to creamed mixture, beginning
and ending with dry ingredients. Blend thoroughly after each addition. (With electric mixer
use low speed.)
Drop :: by rounded teaspoonfuls into hot deep fat at 350 degrees (I used vegetable oil). Fry until golden brown, 3 to 4 minutes. Drain on absorbent paper.
Insert :: a wooden skewer or stick firmly into each doughnut ball. Dip each doughnut into hot honey syrup, then sprinkle with finely chopped nuts. Place on wire rack to cool thoroughly.
Combine 3/4 cup honey and 3/4 cup firmly packed brown sugar in saucepan. Bring to boil. Reheat if syrup becomes too thick.