BUTTERMILK DOUGHNUTS

1 1/2 cups sugar

1 1/2 cups plus 2 tablespoons buttermilk (let stand for 1/2 hour)

3 eggs, beaten

2 tablespoons vegetable oil

1 teaspoon vanilla

1 teaspoon nutmeg

3 teaspoons baking powder

1 teaspoon baking soda

1 1/2 teaspoon salt

4 1/2 cups sifted flour

In a large mixing bowl, mix sugar and buttermilk. Add eggs, oil, vanilla, nutmeg, baking powder, baking soda, salt and flour; stir until smooth. Heat oil in deep-fat fryer to 375 degrees. As-semble doughnut maker, then “roll” about 1/2 teaspoon vegetable oil around the inside of the mak-er to coat or brush oil to cover all the inside to prevent batter from sticking. Set doughnut maker on a plate or in a cereal bowl to catch any drips. Fill doughnut maker with dough, drop batter into hot oil, turning doughnuts after desired browning. Remove from oil after both sides are browned; drain on paper towels inside a cake pan and cool. To serve, roll in sugar or a sugar-cinnamon mix. Enjoy. These will freeze well, but you might want to leave the sugar off to freeze. Makes 5-6 dozen

A substitute for buttermilk is to add 2 tablespoons lemon juice to a large measuring cup, then add milk to make 1 1/2 cups plus 2 tablespoons milk.