I have had this recipe for years. I love doughnuts, either cake or yeast. I don't eat them much any more. They quickly add pounds to this old frame. With no exercise and a healthy appetite, Anne limits my diet as best she can. However, sometimes we do splurge.

Krispy Creme is on my “do not even look that way” list as we drive by. I do sneak sweets at Revival Vision Church of God's Sunday morning coffee hour before Sunday School. Pat Hunt makes some tasty goodies.

This recipe doesn't require deep fat for frying because it is baked. Make them in any shape you like. Years ago I savored long Johns. They were a rectangular shaped fried yeast doughnut with a powdered sugar frosting of several flavors. Make those if you like. Use your big biscuit cutter and make jelly doughnuts. Insert the jelly with a cake decorator tip and then finish with frosting. Braid the dough into knots or whatever shape you can think of. Have fun with the shapes.

The problem with deep frying is that you can only use the oil a couple times before it develops off-flavors and is thrown out. What a waste and what an expense! Baking these jewels cuts down on the calories and eliminates the need for cooking oil.

If you make this recipe and you know me, don't say a word. I wouldn't be able to resist stopping in for coffee and . . .

2 pkgs dry yeast
1/2 cup warm water
1/2 teaspoon granulated sugar
1 1/2 cup milk
1/2 cup granulated sugar
1 teaspoon salt
1 teaspoon nutmeg
1/4 teaspoon cinnamon
1/3 cup shortening
2 cups plain flour
2 eggs
2 1/2 cups additional plain flour

Place milk in saucepan and heat over low heat until bubbles form, but not come to a boil. Remove from heat and allow to cool until lukewarm. In medium bowl, soften yeast in warm water with the 1/2 teaspoon sugar until bubbly, about five minutes. Add lukewarm milk. In large mixer bowl combine 1/2 cup sugar, salt, nutmeg, cinnamon, shortening and eggs. Beat with mixer at medium speed until combined. Add 2 cups flour. Mix until combined, adding scalded milk mixture as you go. Then stir in the 2 1/2 cups flour with large kitchen spoon. Cover bowl. Let rise in warm place until doubled in size. Turn out onto floured surface. The dough will be soft. Shape into a ball and let rest covered for a few minutes. Roll dough out about 1/2 inch thick. Cut into what ever shape you desire. Place 2 inches apart on greased baking sheet. Brush with melted butter or margarine. Place in warm oven until doubled, about 20 to 30 minutes. Remove from oven and preheat oven to 425 F. Bake doughnuts 8 to 10 minutes or until golden brown. Remove from oven and immediately brush with melted butter and shake in a bag of sugar/cinnamon mixture. Makes 1 1/2 dozen doughnuts.