| PECAN PENCHANT DOUGHNUT BALLS |
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Makes 2-1/2 DozenCRISCO Shortening or CRISCO Stick for deep frying 2 cups all-purpose flour 1/4 cup sugar 3 teaspoons baking powder 1 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 egg, beaten 1/2 cup milk 1 teaspoon grated orange peel 1/4 cup orange juice 1/4 cup CRISCO all-vegetable shortening or 1/4 CRISCO stick, melted 1/2 cup coarsely chopped pecans Sugar Heat 2 or 3 inches Crisco to 365ºF in deep fryer or deep saucepan. Combine flour, 1/4 cup sugar, baking powder, salt, cinnamon and nutmeg in large bowl. Combine egg, milk, peel, juice and 1/4 cup melted shortening. Add to flour mixture. Stir until just moistened. Stir in nuts. Drop by teaspoonfuls, a few at a time, into shortening heated to 365ºF. Fry about 3 minutes or until golden brown. Turn as needed for even browning. Remove with slotted metal spoon. Drain on paper towels. Roll in sugar, if desired. |
