To make a special breakfast for those you love why not try these old fashioned recipes for Nutmeg Doughnuts or Ms Agatha’s Cream Puffs. And if you can’t decide which one, try them both. After all, doesn’t your family deserve to be spoiled? Surprise your kids. Let them know not all doughnuts or cream puffs come from the bakery or grocery store. Kids love to cut doughnuts or fill the cream puffs so let them get involved, too. Some of the best bonding between a parent and child comes in the kitchen.
Ms Agatha’s Cream Puffs
- 1/4 cup shortening
- 1/2 cup boiling water
- 1/2 cup all-purpose flour
- 2 eggs
- 1 cup milk
- 4 tbsp flour
- 6 tbsp sugar
- 1 egg
- few grains salt
- 1/4 tsp vanilla or other flavoring of your choice
To make the puffs:
Combine the shortening and boiling water and continue to boil until the shortening melts. Add the flour and beat until mixture is smooth and thick and leaves the side of the pan. Add the eggs, one at a time, and beat well after each addition. The mixture should be a thick, heavy dough. Arrange on an oiled cookie sheet or shallow baking pan small rounds of dough, at least 3-inches apart.
Bake in a moderate oven (350 degrees) for 40 minutes or until the cream puffs are puffed up and brown all over. Cut just enough to fill with the cream filling.
To make the filling:
In a saucepan combine the milk and sugar. Add the flour and whisk until smooth. Add the salt, then stir in the egg. Cook the mixture over low heat until thickened. Remove from heat, add the vanilla or other flavoring; stir to blend. Use to fill the puffs.
Old Fashion Nutmeg Doughnuts
This recipe is from an old Iowa church cookbook.
- 2 cups sweet milk*
- 1 1/2 cups sugar
- 2 tbsp butter or lard, melted
- 2 tsp cream of tartar
- 1 tsp baking soda
- 2 eggs
- 1 1/4 tsp nutmeg
- 2 cups flour, more if needed
Sift the flour, adding all of the “dry” ingredients. Make a nest of the flour mixture in a large bowl. Add the rest of the ingredients and mix until stiff. Adding more flour if needed. Roll dough out on well floured surface and cut. Drop into hot grease, enough so the doughnuts float. Fry until golden brown. Drain well.
*Sweet milk is whole milk NOT sweetened condensed milk!
Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes on her blog at http://grandmasvintagerecipes.blogspot.com