Hi Sheila

Could your husband be thinking about Fashnachts?

Note: Here is a link to a delightful web site showing pictures of and the history of fashnacts.
pictures of and the history of fashnacts
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Fashnachts

2 1/2 cups hot mashed potatoes
1 cup milk
3 beaten eggs
2 Tablespoons melted butter
2 cups sugar
2 Tablespoons baking powder
5 cups flour

Mix everything together except flour. Mix flour in slowly.
Divide the dough in half. Roll 1/2 inch thick. Cut with a donut cutter or use a knife to cut into triangular shaped pieces. Deep fry in hot fat or oil until done. Serve with sugar or molasses.
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Alica Faust’s Family Recipe #1:
Faschnachts with baking powder

Beat two eggs and 1/4 teaspoon salt in a little bowl. Add 1 cup sugar and 6 Tablespoons oil. Add alternately 1 1/4 cup milk and about 5 cups flour with 3 teaspoons baking powder on the first cup.

Roll out 1/4 inch to 1/2 inch thick. Cut into triangles, squares, or rectangles. A slit can be cut in the center of the fashnacht. Fry 325–350 degrees.
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Alice Faust’s Family Recipe #2:
Fashnachts with Yeast

2 cups scaled milk 1/2 cup lard
1 cup mashed potatoes 2 teaspoons salt
3/4 cup sugar 2 well beaten eggs
1 package yeast
7 cups flour, approximately

Scald milk and add mashed potatoes, sugar, salt, and lard. Cool until lukewarm. Add eggs. Add yeast and enough flour to make a soft dough. Knead well and place in a greased bowl. Cover with a cloth and let rise about 1 1/2 hours. Roll 1/4 inch thick on a floured board. Place on a cloth and let rise until doubled in size and fry in hot fat.