Ingredients

2 packages dry yeast

1/3 cup warm water

1 1/2 cup milk

1/3 cup shortening (like crisco)

1/4 cup sugar

2 teaspoon salt

2 teaspoon nutmeg

2 eggs, lightly beaten

4 1/2 cup flour

1/2 cup melted butter

1 cup sugar mixed with 1 teaspoon cinnamon

Sprinkle the yeast over the warm water in a small bowl and let it dissolve for 5 minutes.

Put the milk and shortening in a saucepan and heat until the shortening is melted.

Cool to lukewarm.

Pour the yeast mixture into a large mixing bowl, and add the milk mix. Stir in the 1/4 cup sugar, salt, nutmeg, eggs and 2 cups of flour. Beat briskly until well blended. Add the remaining 2 1/2 cups of flour and beat until smooth. Cover the bowl and let double in bulk. (about 1 hour)

Dust a board with flour generously and turn the dough on to it. This is a soft dough and needs enough flour to prevent sticking, but is still easy to handle. Pat the dough into a round about 1/2 inch thick. Use a doughnut cutter and cut out doughnuts, placing them on a greased baking sheet about 1 inch apart. They do not spread, they rise. Preheat the oven to 450 degrees F.

Let the doughnuts rest and rise for 20 minutes uncovered. Bake them about 10 minutes or until they have a touch of golden brown. Remove from the oven. Brush them with the melted butter and roll in the cinnamon sugar.

Snickerdoodles

Ingredients

2 teaspoons ground cinnamon

1 1/2 cups granulated sugar

1/2 cup butter

1 teaspoon vanilla

2 eggs

2 3/4 cup all purpose flour

1 teaspoon cream of tartar

1/2 teaspoon baking soda

1/4 teaspoon salt

2 Tablespoon white sugar

Preheat oven to 400 degrees F.

Combine sugar, butter, vanilla and eggs. Mix well.

Stir in flour, cream of tartar, baking soda and salt. Blend well. Shape dough into 1 inch balls. Combine 2 tablespoons of sugar and 2 teaspoon of cinnamon. Roll the dough in sugar cinnamon mixture and place 2 inches apart on ungreased baking sheets. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheets.