1 : ts Minced garlic
1 : ts Minced ginger
1 : c No-sugar-added pineapple
Juice : Juice
1/4 : c Low sodium tamari or soy
Sauce : Sauce
1 : tb Cornstarch dissolved in
tb : tb Cold water
1 : sm Can crushed pineapple
3 : tb Clover honey
2 : tb Preserved ginger in syrup
1 : c Plain, whole milk yogurt
0: Beat butter until creamy, beat in 4 whole eggs, beat in 4 egg yolks, add sugar and sour cream, add flour and the yeast mixutre
1: Beat until smooth, set aside to rest and rise until doubled in size
2: Place on board that has been dusted with flour
3: Roll out to 3/4 inch thickness, cut with doughnut cutter
4: Put in greased pan, lat raise 40 minutes
5: Brust top with beaten egg
6: Bake in 350 F oven for 1/2 hour
7: For cream mix; cook milk, egg yolks and sugar over low heat, in double boiler until mixture is smooth
8: Stirring all the while, cool and pour over doughnuts and serve
9: From " The Art of Hungarian Cooking"- put out by St
10: Emery's School Building Fund, Fairfield
11: Ct
12: -1955 Formatted by Baker Smurf-Marge Nemeth-GNFK05B From Gemini's MASSIVE MealMaster collection at www
13: synapse
14: com/~gemini