I thought this would be a worthwhile Double-Cheeseburger post, given my nom de Roadfood. It’s from the Billings Gazette, which has never steered me wrong. In large part because I never heard of it until today.
Dear Joyce: Recently someone requested a recipe for Spudnuts. I’ve had this recipe for years and believe it came from the Spudnut Shop in Miles City.
6 cups flour
1-1/2 cups milk
1/2 cup potato water
1 cup mashed potatoes
1 pkg. yeast
1/4 cup sugar
1/2 cup shortening
1-1/2 tsp. salt
Soak yeast in potato water and dab of sugar. Mash potatoes. Cream with shortening and egg; beat well. Add salt, sugar and milk, yeast and 2 cups flour. Let stand 15 minutes.
Add rest of flour and knead well. Let rise until doubled. Punch down. Cut like doughnuts or in strips like maple bars. Fry in hot fat. When cold, glaze.
Glaze: Powdered sugar, vanilla, hot water until a thick paste.
In return, I’d like to request recipes for krumkake and pizzelle cookies for the holidays. – Jean Schaak, Billings.
Dear Jean: Thanks for a different recipe for Spudnuts. I would also like to thank everyone who sent in recipes for Spudnuts. Your interest is welcomed. And, please, readers, help out with cookie recipes.