Gingerbread Doughnuts

2-3/4 C. flour........................1/2 C. packed brown sugar

3 t. baking powder................1/2 C. dairy sour cream

2 t. ground ginger..................1/4 C. light molasses.

1/2 t. baking soda.................1/4 C. vegetable oil

1/2 t. salt...............................cooking oil for deep frying

2 eggs...................................1 recipe Lemon Glaze (follows)

Thoroughly stir together the dry ingredients. In a large mixer bowl, beat eggs till thick & lemon colored. Beat in sugar, molasses, sour cream & the 1/4 C. vegetable oil. Stir in dry ingredients till just moistened. Roll out on a lightly floured surface to a 9" square about 3/4 " thick. Cut into 9 strips, 1" wide. Cut each strip in half crosswise. Shape strips of dough into 12 inch ropes. Fold in half, and twist several times. Pinch to secure ends. Fry in deep hot oil about 2 to 3 minutes or till done; drain on paper towels. Dip warm doughnuts in Lemon Glaze-

Lemon Glaze:

Combine 2 C. sifted powdered sugar, 2 T. milk, 1 t. grated lemon peel, & 1 T. lemon juice. Stir until smooth. Yield: 18 doughnuts.

Note: you can cut onto traditional round doughnut shapes, if desired.

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