Vintage Doughnut Fail

I recently ran across a 1954 recipe for cake doughnuts in a magazine.

"Oh, how fun it would be to make doughnuts from a vintage recipe!" I thought to myself.

My cousin stopped by one evening so we put on our vintage aprons and got busy!

We mixed, we melted, we laughed, we cried (ok not really, at least not yet) and we had such fun...then it chilled.

The rest was up to me the next day so I went to work rolling out, cutting, deep frying and then sugar coating what turned into nearly 6 dozen doughnuts.

Ok, so maybe I overdid it when I doubled the recipe but I had to share a batch with the neighbors, send some to work with my dad and deliver a platter to my aunt and cousins.

I was feeling so proud of myself and quite domestic...

that is until the next morning when I grabbed one to have with coffee.

Those doughnuts were so dry and thick I couldn't choke them down!

Guess I owe some people a better batch of goodies...what must they think!?

Lessons learned:

1. Don't double the batch unless you know you love the recipe.

2. Don't share your goodies with people you hope to stay on good terms with unless you are absolutely sure they are good.

Sugar Cookie Goodness

With coffee, with tea, with milk, with cocoa, or just because...I love sugar cookies! They are such an elegant and old fashioned cookie. Nothing fancy about them as far as ingredients or looks goes but take one bite and the melt in your mouth goodness will have you grabbing for a second...and a third...and quite possibly a fourth.

Now enough drooling over mine...go make some for yourself!

Per my favorite cookbook 'The Complete Book of Baking' by Pillsbury

No-Roll Sugar Cookies

1 cup sugar
1 cup powdered sugar
1 cup butter or margarine, softened
1 cup oil
1 tsp. vanilla
2 eggs
4½ cups all purpose flour
1 tsp. baking soda
1 tsp cream of tartar
1 tsp. salt

In large bowl, cream both sugars and butter until light and fluffy. Add oil, vanilla and eggs; mix well. Stir in flour, baking soda, cream of tartar and salt until well blended. Refrigerate at least 2 hours or overnight.* Heat oven to 375ºF. Shape dough into 1-inch balls.
Place 2 inches apart on ungreased cookie sheet. Flatten with bottom of glass dipped in sugar.
Bake for 5 to 8 minutes or until set, but not brown.
Makes 7 to 8 dozen cookies.

*Or if you're impatient like me stick your first batch in the oven and then refrigerate the rest of the dough while you're enjoying the first dozen! ;0)