From the 'Burg to Your Kitchen

This week is a little sentimental for me. On Monday, March 14, my beloved grandmother Louise Speck would have turned 86. For many years, my grandmother was a fixture in the town of Williamsburg as the head librarian for the Williamsburg Public Library. She held that esteemed position for 29 years.

This week, my recipe is dedicated to my grandmother. During the last years of her life, Bubba, as I affectionately called her, would enjoy Saturdays spent with me as we ate donuts and enjoyed each other’s company. So this one is for you, Bubba. Happy Heavenly Birthday!

Super Easy Donuts

Ingredients:

2 Tbsp. white vinegar

3/8 cup milk

2 Tbsp. shortening

1/2 cup sugar

1 egg

1/2 tsp. vanilla

2 cups sifted flour

1/2 tsp. baking soda

1/4 tsp salt

Oil for deep frying

1/2 cup powdered sugar for dusting

Directions:

Stir the vinegar into the milk, and let stand for a few minutes until thick.

In a medium bowl, cream together the shortening and sugar until smooth. Beat in the egg and vanilla until blended. Sift together the flour, baking soda, and salt; stir into the sugar mixture alternating with the vinegar and milk mixture. Roll dough out on a floured surface to 1/3 inch thickness. Cut into doughnuts using a donut cutter or a glass. Let stand for about 10 minutes.

Heat the oil in a large deep skillet to 375 degrees. Fry donuts in oil until golden, turning over once. Drain on paper towels. Dust with sugar while still warm.