Friday, January 18, 2013


Welcome to the weekend L.A.B. Rats,

Before I start this post I would like to throw a big shout out to Sri Lanka for joing our chummy little forum.

It's nice to have you aboard.

We have a Sri Lanka restaurant here in Capitol City. In many of their dishes they use Rose Water. Just to be nice, I brought the female owner (who I kinda think was into me just a bit) a bottle or Orange Flower Water.

She didn't seem impressed.

She just rolled her eyes and then pretty much never talked to me again.

If you live outside of America, you might think that all of over here eat doughnuts non stop.

American television certainly contributes to this myth, but matter of fact.......

Doughnuts are pretty regional in the USA.

If you go out to the east coast Boston - New York - Phiily.......theres a Duncan's on every corner.

Other pockets in this country imitate this lifestyle as well.

Ohio and Indiana like to get jacked up on the glazed ring.

In my state.....Minnesota, the doughnut culture almost doesn't exisist.....even our cops don't seem to like them (LOL).

In the Twin Cities the doughnut shop has been replaced by the coffee shop, and most of these java huts offer up other pastry options like scones or Danish.

At 6' 3" and 271#'s.......this serves me well.

Doughnuts make me fat.

Recently I pulled up an older recipe, it's about 60 years old. It was developed for the World Fair.

Shall we take a look?


Cream until light.....

5#  10 oz shortening
1#  14 oz sugar
1# 14 oz milk solids
7 1/2 oz salt

Add gradually.......

3# 12 oz whole eggs

Add and mix untill well developed.....

1# 4 oz yeast
15# water (vairable)
18# 12 oz bread flour
11# 4 oz pastry flour
7 1/2 oz baking powder

Dough Temp 80 (F)

-   end   -

Just look at those ingredients. There isn't a lot of green veggies inthere, is there.

No wonder why my grandparents generation wrestled heart disease and life expectancy was so low....

It all revolved around the doughnut.

And to think this was the recipe sanctioned by the World Fair....hah.

Do they evwen have World Fairs anymore?

I was kinda thinking that the next one should be in Saint Paul.

Be safe peeps.


  1. I want to take the time to thank you for finding this recipe. My grandfather and father ran a bakery in southwestern Minnesota for over 60 years. The bakery was closed over a decade ago due to my dad's failing health which was called bakers lung. Unfortunately, his original recipe book was lost when the business was sold along with all his secrets. It is a good thing I listened as a child because I remember him talking about the 53 worlds fair and how grandpa got his glazed donut recipe there. You have brought back a piece of my dad and for that I will be forever grateful. Thank you!