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BANANA DOUGHNUTS

5 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon soda
2 teaspoons salt
1 teaspoon nutmeg
1/4 cup shortening
1 cup sugar
1-1/2 teaspoon vanilla
3 eggs, well beaten
3/4 cup mashed bananas (about 2 good-sized bananas)
1/2 cup buttermilk
1/2 cup flour for rolling
Deep oil for frying

Sift flour, measure and resift 3 times with baking powder, soda,
salt, and nutmeg. Cream shortening, blend in sugar, add vanilla,
and eggs, and beat until light and fluffy. Add combined bananas
and buttermilk, and stir until well mixed. Add flour mixture in 3
or 4 portions, stirring thoroughly after each addition. Chill before
rolling. Remove 1/4 of dough from refrigerator at a time, knead it
lightly 4 or 5 times, roll to 3/8 inch thickness, and cut with
floured 2-1/2 inch doughnut cutter. Fry in deep oil heated to 375
deg F. until golden brown, then lift out and drain on absorbent
paper. If desired, the dough may be covered tightly and kept in
the refrigerator for 1 to 2 days, to be fried as needed. Yield:
about 3-1/2 dozen

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