Sour Milk Jumbles
Yield
servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
vegetable shortening
|
*
|
| 2 | cups |
sugar
|
|
| 3 | large |
eggs
|
|
| 1 | cup |
buttermilk
|
|
| 6 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
baking soda
|
|
| 1 | teaspoon |
nutmeg
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
vegetable shortening
|
*
|
| 473 | ml |
sugar
|
|
| 3 | large |
eggs
|
|
| 237 | ml |
buttermilk
|
|
| 1.4 | l |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
baking soda
|
|
| 5 | ml |
nutmeg
|
|
Directions
Beat the shortening to a cream and gradually add the sugar.
Beat in the eggs one at a time, and beat after each addition and then keep on beating until mixture is as light as you can make it.
If you get tired, rest for a few minutes.
Mix and sift the dry ingredients, using about ¼ teaspoon of nutmeg, unless you like the flavor and use more ½ to 1 teaspoon.
then stir this into mixture alternating with the buttermilk.
Roll the dough out to about ¼ inch thick and cut with a doughnut cutter and bake in a 375℉ (190℃) F for 12 to 15 minutes.
Sprinkle with granulated sugar as soon as taken from oven.
