*  Exported from  MasterCook II  *
 
                      Wheat-Flour Applesauce Doughnuts
 
 Recipe By     : Maine’s Jubilee Cookbook--1969
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Doughnuts
 
   Amount  Measure       Ingredient -- Preparation Method
 - --------  ------------  --------------------------------
    4 1/2  cups          flour -- unsifted
      1/2  cup           wheat flour
    4      teaspoons     baking powder
    1      teaspoon      soda
    2      teaspoons     salt
    1      teaspoon      cinnamon
    1      teaspoon      nutmeg
      1/4  teaspoon      mace
    1      cup           sugar
      1/4  cup           shortening
    3                    eggs
    1      teaspoon      vanilla
    1      cup           applesauce
      1/2  cup           buttermilk
 
 Measure flour and wheat flour, baking powder, soda, salt and
 spices onto wax paper. Stir well to blend. Cream shortening,
 sugar,eggs and vanilla throughly. Stir in applesauce and
 buttermilk, mixing well. Add blended dry ingredients, one
 cup at a time beating until smooth after each addition.
 Refrigerate dough for 2 hours.
 
 Preheat oil to 375 degrees. Turn dough out onto a well
 floured board with additional flour for handling. Cut with
 floured 2 1/2-inch cutter. Remove centers.  (jar tops make
 good cutters) Fry doughnuts a few at a time about 1 minute
 on each side. Drain on paper towels. Sprinkle with sugar.
 Makes 4 to 4 1/2 dozen.
 
 Recipe by: Marion Hunter, Lincoln, Maine.
 
                    - - - - - - - - - - - - - - - - - -