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Cream Filled Doughnuts

    Mix yeast, sugar and warm water. Let stand for five minutes. Add beaten eggs, butter, shortening and milk to yeast mixture. Mix dry ingredients together and add gradually to rest. Place in a bowl and let rise until double in size. Roll to 1/2" thick. Cut doughnuts with round cutter or glass dipped in flour and let rise again about 30 minutes. Fry in deep fat (370 F.). Drain on absorbent paper. Punch hole in side of doughnut while hot.

Filling:
Beat until light and fluffy. Put inside doughnut through hole or slice doughnut and spoon in.

2 pkg. yeast
1 tsp sugar
1 c warm water
1 c scalded milk
2/3 c sugar
1/2 c. butter, melted
1/2 c lard (or shortening)
1 tsp. salt
6 c flour
2 eggs, beaten

Filling:
4 egg whites
3/4 c. Crisco
1 c powdered sugar
1 jar marshmallow cream
1 tsp. vanilla

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This excellent collection of authentic Amish recipes will be a treasured addition to any cookbook collection. Includes Amish home remedies. 217 pages, 5-1/2" x 8-1/2", comb bound, illustrated.

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