Blue-ribbon Doughnuts

I’ve been making these warm, tasty treats for my children and grandchildren for many years.

—Kay Mcewen, Sussex, New Brunswick

Prep: 30 min. + chilling Cook: 5 min./batch Makes: 3 dozen

3 large eggs

2 cups sugar

1 cup heavy whipping cream

1 cup whole milk

1 tsp. vanilla extract

6 to 7 cups all-purpose flour

4 tsp. cream of tartar

2 tsp. baking soda

1 tsp. each salt and nutmeg

Oil for deep-fat frying

1. Beat the eggs for 5 minutes. Gradually add the sugar; beat

1-2 minutes longer (mixture will be thick). Add the cream, milk, vanilla, 2 cups flour, cream of tartar, baking soda, salt and nutmeg; beat until smooth. Add enough remaining flour to form a soft dough.

2. Turn onto a floured surface; knead until smooth, 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate for 2-3 hours.

3. On a floured surface, roll dough to 1/2-in. thickness. Cut with a lightly floured 21/2-in. doughnut cutter.

4. In an electric skillet or deep fryer, heat oil to 375°. Fry doughnuts, a few at a time, 2 minutes each side or until golden. Drain on paper towels. 1 doughnut: 197 cal., 8g fat (2g sat. fat), 27mg chol., 147mg sod., 28g carb. (12g sugars, 1g fiber), 3g pro.