Cinnamon doughnut holes

1 cup complete buttermilk pancake mix
1 tbsp. sugar
1 tbsp. vanilla
1/2 cup milk
1/4 cup sugar
1 tsp. cinnamon

Heat oil before making batter, fry at once. combine pancake mix, sugar, vanilla and milk, stirring until blended. Drop rounded half-teaspoons into hot fat, 375 degrees, frying 4-6 balls at a time. Fry until brown and drain on paper towels. Roll warm doughnut balls in mixture of sugar and cinnamon. For large amounts, mix and fry consecutive batches. Do not double the recipe; the longer the batter stands, the more leavening power it loses.

Yield: 24-30

Source: Child Health Association of Sewickley, Inc., "Three Rivers Cookbook II" (3rd printing, November 1981); recipe by Mrs. Charles Dithrich.

Portuguese donuts (malasadas)

"You need this recipe if you live too far from Leonard's Bakery."

8 eggs
1 cup sugar
1 tsp salt
1 pint milk
5-1/2 cups flour
warm honey
2 yeast cakes
hot fat

Sift 4 cups flour into a bowl, adding the salt and sugar before sifting. Place the yeast in one cup of warm milk and blend well. Pour this mixture into the bowl of dry ingredients. Continue stirring. Gradually add the second cup of milk and the eggs and about 1-1/2 cups more flour. When the ingredients are thorougly mixed, cover the bowl and let them rise. When the dough has risen sufficiently and appears light in texture, drop, by tablespoonsful, into hot fat and fry until golden brown. pour warm honey over the donuts and serve immediately. For smaller portions, this recipe can be cut in half.

Source: Robert M. Luck, "Lucky Luck's Hawaiian Gourmet Cookbook" (World Wide Distributors, 1971)