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Wizzard's texas style donuts


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2 tbsp. vegetable shortening
1 cup sugar
2 beaten eggs
4-3/4 cups flour
2 tsp. baking powder
1 tsp. salt
3/4 cup milk
1/2 tsp. nutmeg
1/2 tsp. vanilla powder or vanilla extract

Cream shortening and sugar until fluffy. Add eggs and vanilla if using extract and beat well. Combine dry ingredients (including vanilla if using powder) then sift together. Add dry mixture to creamed mixture, alternating with milk. Roll dough 1/2 inch thick on floured board. Cut into rounds, and cut out centers. A glass works well for cutting, with a small, empty prescription pill bottle to cut the centers. The centers can be rolled together for more doughnuts or fried as they are for "donut holes". Deep fry in vegetable oil, turning once, until browned. Drain on grocery bag (to absorb oil) and dust with confectioners' sugar.

Yield: depends on how thin you roll, and what you do with the centers.