CHRISTMAS DONUTS!!

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Donuts

A fun, and tasty tradition you will find in the Boyer house at Christmas time is DONUTS!

For years, now, Rick will make these yummy treats some of the evenings during the season. They are very simple to make, and it’s a great recipe to allow the kids to work alongside you.

When they are done- turn down the lights, gather around the tree, and enjoy it’s glow while you eat donuts!

DONUTS:

We buy canned biscuits (like buttermilk or home-style) and cut a hole out of the center of each one, using a biscuit cutter. (kids can help cutting the holes out)

  • Melt shortening in a deep pan on stove until it is hot.
  • Drop donuts and “holes” into hot grease.
  • Cook over medium heat.
  • When bottom side is brown, flip it over with the handle of a wooden spoon so other side can fry.(it will not take them long to cook)
  • ¬†When the donut has cooked, dip in granulated sugar with cinnamon or confectioners sugar. (the kids can also help with this step)
Eat and enjoy!
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6 thoughts on “CHRISTMAS DONUTS!!

  1. Butter is a dairy product made by churning fresh or fermented cream or milk. It is generally used as a spread and a condiment, as well as in cooking, such as baking, sauce making, and pan frying. Butter consists of butterfat, milk proteins and water.*

    All the best to you
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  2. Oh my goodness… I use to make these all the time when I was in grade school for my family. Can’t remember where I got the recipe but we all loved the donut holes so much that one day I made an entire batch of them out of the biscuits (no donuts – just donut holes)! So yummy! Thanks for the reminder – I’ll have to make these soon with our 5 kiddos – they’d love them!! :)

  3. Hard biscuits soften as they age. To solve this problem, early bakers attempted to create the hardest biscuit possible. Because it is so hard and dry, if properly stored and transported, navies’ hardtack will survive rough handling and high temperature. Baked hard, it can be kept without spoiling for years as long as it is kept dry. For long voyages, hardtack was baked four times, rather than the more common two, and prepared six months before sailing.^

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