Ooey gooey goodness! Few things taste yummier than warm, melt-in-your-mouth glazed doughnuts, and thanks to this recipe from Peggi Ann Tebben, you don't need to leave home to enjoy them. Fortunately, this recipe is easy enough for even the newest cook. For variety, try coating some with granulated or powdered sugar, as Peggi suggests.

See step-by-step photos of Peggi Ann Tebben's doughnut recipe and thousands more recipes from other hometown Americans at:

www.justapinch.com/doughnuts

You'll also find a meal planner and coupons for the recipe ingredients. Enjoy and remember, use "just a pinch"...

MOM'S RAISED DOUGHNUTS

"These simply melt in your mouth. It is hard to stop eating them."

Peggi Ann Tebben

Allendale, MO (Pop. 52)

What You Need

1/2 cup warm water (not hot)

2 pkg active dry yeast

3/4 cup lukewarm milk

1/4 cup sugar

1 tsp salt

4 to 4 1/2 cups sifted all-purpose flour (not self-rising flour)

1/3 cup shortening

2 eggs

GLAZE:

1-2 tbsp warm water (thicker is better)

1/2 tsp vanilla

1 cup sifted confectioners sugar

Directions

SOAK yeast in 1/2 cup warm water for 5 minutes. (Tip: Add about 1 tsp sugar.)

SCALD milk. Melt shortening in the warm milk.

POUR milk over sugar and salt in a bowl. Stir until dissolved. Make sure this mixture is only warm and not hot.

ADD 1 cup of flour, eggs and yeast mixture. Beat until smooth.

ADD remaining flour to make a soft dough. When dough leaves sides of bowl, turn out onto lightly floured board.

KNEAD until dough becomes smooth and elastic. Place in lightly greased bowl. Grease top of dough and cover with waxed paper. Allow to rise in warm place (80-85) until doubled (1-1/2 hours).

ROLL OUT dough to 1/2 inch thickness and cut with a #2 can that has been opened with a tadpole can opener to leave a sharp cutting edge. Use a pill bottle or the center of doughnut cutter to make the center hole. Remove centers.

LET RISE on the board until very light (40-60 minutes).

DROP into deep hot fat (325 - 350) and turn when doughnuts are just barely brown. Turn once again when browned sufficiently.

DRAIN on absorbent paper. While still warm, coat the doughnuts with glaze or dust each with granulated or confectioners sugar.