My Mom was the best baker I have ever known, along with Great Aunt Jane. Whether it was pies, breads, cakes, or…..yes, doughnuts. Even though they are fried, I classify that as a baking product because of the dough you use.

I stated somewhere before on here that my Mom never owned a cookbook. I lied! Well, actually, I forgot about this one. This recipe comes from a 1957 ROBIN HOOD COOKBOOK that was my Mom’s. I still have it to this day & is the one I treasure the most. The rolls & loaves of bread & OH….the doughnuts she made from that cookbook! These simply melt in your mouth. It is ha

My goodness, these are so delicious HOT from the oil… or anytime, really! We doubled the glaze recipe for added ooey, gooey sweetness.


1/2 c water, warm (not hot)
2 pkg active dry yeast
3/4 c milk, lukewarm
1/4 c sugar
1 tsp salt
4 call-purpose flour, sifted
1/3 c shortening


1 Tbsp water, warm (may need more to thin, but thicker is better)
1/2 tsp vanilla
1 c confectioners sugar, sifted
To Find Out All The Delicious Ingredients And The Step By Step Directions To Follow, Please Head On Over To The Next Page.

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