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1 1/2 cups white sugar 3 eggs 1 cup sour milk 3 Tbsp. melted butter 1/2 tsp. soda 2 1/2 tsp. baking powder 1 tsp. salt 1 tsp. nutmeg 5 cups flour 1/2 tsp. almond extract Beat eggs until light and fluffy and add sugar, sour milk and melted butter. Put dry ingredients in sifter, sift into egg mixture and combine all together. Chill slightly for easier handling. Roll out on floured board to about 1/4 inch thick. Drop cut out doughnuts into hot oil or shortening (Crisco shortening is my choice), turn doughnuts over to brown on bottom side. Remove from fryer and drain on brown paper or paper towel. You may leave plain or shake together cinnamon and white sugar or white sugar only to coat the doughnuts. When cool, store in plastic bags. Freeze the extra so you may bring out fresh doughnuts when needed. Submitted by Dianne Gardiner, Cardigan.

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