DEAR SUN SPOTS: For No Name on Oct. 19, I have two potato doughnut recipes. Each one calls for 4 cups of flours. Thanks for the help you are to your readers. — No Name, Jay

DEAR SUN SPOTS: In response to the request for the amount of flour for a potato doughnut recipe. Out of the five kinds of doughnuts I’ve made in the last year, only one called for a measured amount of flour. My potato doughnuts start with three cups and finish with the recipe calling for adding flour to doughnut consistency.

I know there are several potato doughnut recipes shooting around out there. — Vivian Kennedy, Farmington

DEAR SUN SPOTS: Here is a doughnut recipe from when we lived in Amarillo, Texas, in 1954.

Gram Cilley’s potato doughnuts

Sift 3 cups flour, 4 teaspoons baking powder, 1 teaspoon salt and 1 teaspoon nutmeg. Set aside.

Using an electric mixer and a large bowl, beat at high speed 3 eggs, 1 cup sugar and 1/4 cup soft butter until very light and fluffy, about two minutes.

At low speed beat in 1 cup cold unseasoned mashed potatoes, half the dry ingredients, 1/4 cup milk, then the rest of the dry ingredients. Dough will be soft.

Cover with plastic wrap or waxed paper and refrigerate until chilled, about one hour.

Remove half the chilled dough to well-floured board (keep the rest in refrigerator until ready to use). Turn over dough to coat with flour, then roll out to 1/3 inch thick. Cut with floured 3-inch doughnut cutter. With wide spatula, transfer cut doughnuts to edge of board. Press dough trimmings together, re-roll and cut. Repeat until all dough from fridge is used. Let rest uncovered 10 minutes.

Meanwhile, in electric skillet or heavy saucepan, slowly heat 1 1/2 to 2 inches of vegetable oil to 375 degrees. Gently drop doughnuts three or four at a time into oil. As they rise to the surface, turn over with a slotted utensil. Fry until golden brown on both sides, about three minutes in all.

With slotted utensil, lift doughnuts from oil. Hold over skillet for a few seconds to drain slightly. Drain well on paper towels. Dip warm doughnuts in sugar, cinnamon sugar or leave plain. I like to frost the top of some with chocolate frosting.

Recipe makes about two dozen doughnuts. Or double recipe for four dozen. — Margaret, Turner

DEAR SUN SPOTS: This is to thank you for publishing and and your readers for responding to our request for rhubarb recipes for our Rhubarb Festival and our new cookbook sponsored by the First Universalist Church of West Paris.

We received many recipes. Some of your readers said they would like a copy of the cookbook when it was ready. For those still interested, they will be on sale at our upcoming (Nov. 17, 5:30 p.m.) famous chicken pie supper. Or they can contact Beverly Stevens at bstevens@megalink.net or me at 674-2143.

I hope you don’t get tired of people telling you how much your column is enjoyed! — Marta Clements, Marta_Clements@sad17.k12.me.us

ANSWER: The compliments are a burden, but Sun Spots tries to bear up. Good luck with your cookbook.

This column is for you, our readers. It is for your questions and comments. There are only two rules: You must write to the column and sign your name (we won’t use it if you ask us not to). Please include your phone number. Letters will not be returned or answered by mail, and telephone calls will not be accepted. Your letters will appear as quickly as space allows. Address them to Sun Spots, P.O. Box 4400, Lewiston, ME 04243-4400. Inquiries can also be e-mailed to sunspots@sunjournal.com.

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