- 1/4 cup soft butter (1/2 stick)
- 1/2 cup sugar
- 2 eggs, beaten
- 2 cups flour, sift before measuring
- 1/2 cup buttermilk
- 1/4 tspn nutmeg
- 1/4 tspn cinnamon
- 1/4 tspn salt
- 1/2 tspn soda
Cream butter. Add sugar gradually, and beat until fluffy like whipped cream. Add one egg at a time, beating well each time.
Sift dry ingredients together, and add to butter mixture alternately with buttermilk. Mix well.
Gently roll dough 1/2-inch thick on a lightly floured bowl. Cut with doughnut cutter, and fry in deep fat 375 degrees. Brown on both sides and drain on rack covered with paper toweling.
More "Lost" Buttermilk RecipesClassic Buttermilk Crumb Coffee Cake (1923)
New Orleans Orange Buttermilk Cake (1967)
(Origin - "Peanuts CookBook" cartoons by Charles Schulz, recipes by June Dutton. Published by Cider Mill Press, 1969.)