BUD'S SPICY NUTS
Make and share this Bud's Spicy Nuts recipe from Food.com.
Provided by Allyoop
Categories Fruit
Time 20m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Toss nuts in oil.
- Blend spices and sprinkle over nuts.
- Spread on baking dish.
- Bake at 300 degrees for 10 to 15 minutes.
SPUDNUTS
When I was a very little girl, my grandma made spudnuts every Halloween. I imagine her recipe was very similar to this one, clipped from the Salt Lake Tribune in 2000.
Provided by darthlaurie
Categories Yeast Breads
Time 1h50m
Yield 48 serving(s)
Number Of Ingredients 12
Steps:
- Place potatoes in a saucepan and cover with water. Bring to a boil; cook until tender. Drain, reserving 1/2 cup cooking liquid; cool to 110 to 115 degrees (or cool bath water temperature).Discard remaining cooking liquid. Mash potatoes without milk or butter.
- In a large mixing bowl, dissolve yeast in reserved cooking liquid. Add mashed potatoes, milk, oil, sugar, eggs and salt.
- Add enough flour to form a soft dough.
- Place in a greased bowl, turning once to grease top.Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rise again until double, about 20 minutes.
- Roll out on a floured surface to 1/2.
- inch in thickness. Cut with a floured 3-inch doughnut cutter.
- In an electric skillet, heat oil to 375 degrees. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels.
- Combine confectioners sugar, water and vanilla in a bowl. Dip warm doughnuts in glaze. Cool on wire racks.
- Makes 4 dozen.
Nutrition Facts : Calories 154.5, Fat 3, SaturatedFat 0.6, Cholesterol 9.9, Sodium 56.4, Carbohydrate 29.1, Fiber 0.8, Sugar 12, Protein 2.8
IDAHO SPUDNUTS
Raising eight children on a potato farm in Idaho, Mother was very creative at using an abundant crop. We especially liked her light, fluffy potato doughnuts. We encouraged Mother to let us help make them often. Now I prepare them to share with friends and neighbors. -Sandi Jones, Windsor, California
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 1h20m
Yield 4 dozen.
Number Of Ingredients 12
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain, reserving 1/2 cup cooking liquid; cool to 110°-115°. Discard remaining cooking liquid. Mash potatoes without milk or butter. , In a large bowl, dissolve yeast in reserved cooking liquid. Add the mashed potatoes, milk, oil, sugar, eggs and salt. Add enough flour to form a soft dough. Place in a greased bowl, turning once to grease top. , Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rise again until doubled, about 20 minutes. Roll out on a floured surface to 1/2-in. thickness. Cut with a floured 3-in. doughnut cutter. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown. , For glaze, in a large bowl, combine the confectioners' sugar, water and vanilla until smooth. Dip warm doughnuts in glaze. Cool on wire racks.
Nutrition Facts :
SPICY NUTS
I made these nuts when I bought some unsalted/unroasted shelled pistachios and peanuts which I didn't use for cooking. My family loved them for snacking while watching tv. Recipe adapted from The Turtle Bay Cookbook
Provided by ellie_
Categories Lunch/Snacks
Time 20m
Yield 2 pounds nuts
Number Of Ingredients 5
Steps:
- In a large skillet melt butter with olive oil over medium heat.
- Add nuts to melted butter and cook stirring frequently for 10 minutes.
- Add red peppper flakes and salt to nuts and continue cooking, stirring frequently for five minutes longer, being careful that nuts don't burn.
- Drain nuts on paper towels and let cool before serving or storing in an airtight container.
Nutrition Facts : Calories 267, Fat 29.9, SaturatedFat 15.5, Cholesterol 61.1, Sodium 3692.2, Carbohydrate 0.8, Fiber 0.3, Sugar 0.5, Protein 0.4
SPUDNUTS
This is an old family favorite, handed down for years, the outside of the doughnut is crisp and the inside is light and chewy. This does make a HUGE batch, first timers may want to half it. These are worth the effort.
Provided by Robyn
Categories Bread Yeast Bread Recipes
Time 1h40m
Yield 80
Number Of Ingredients 12
Steps:
- In a small saucepan, cover peeled potatoes with water. Bring water to a boil and cook until tender, about 15 minutes. Let cool and mash.
- Scald the milk and add the sugar, shortening, 2 cups mashed potatoes and salt. Mix well.
- In an upright mixer with a dough hook attachment. Add the potato mixture, flour, lemon juice, lemon zest, water, yeast eggs and nutmeg. Mix until well mixed, dough will be a bit sticky. Cover and let rise until doubled in size.
- Roll dough out on a lightly floured surface and cut with a doughnut cutter. Place the cut doughnuts on a greased baking sheet, cover and let rise until doubled in size.
- In a hot fryer or deep fry pan heat shortening or canola oil to 375 degrees F (190 degrees C). Carefully place 2 to 3 doughnuts in pan. Turn when lightly golden. Lift out when done and drain on paper towels. Glaze or roll in sugar.
Nutrition Facts : Calories 85.5 calories, Carbohydrate 12.1 g, Cholesterol 14.7 mg, Fat 3.2 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 0.9 g, Sodium 39 mg, Sugar 3.1 g
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