Potato Buds instant puffs (enough for 2 servings)
3 eggs
3/4 c. sugar
3 tbsp. shortening
2 tsp. vanilla
2 3/4 c. flour
4 tsp. baking powder
1 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. cinnamon

Prepare potato buds instant puffs as directed on package for 2 servings, except omit butter and salt. Add eggs, sugar, shortening and vanilla; beat thoroughly. Stir in flour, baking powder, salt, nutmeg and cinnamon.

Turn onto generously floured board; knead about 10 times. Roll dough 1/3 inch thick. Let rest 20 minutes.

In deep fat fryer, heat fat or oil (3-4 inches) to 375-380 degrees. Cut dough with floured doughnut cutter. Fry doughnuts until brown; drain. Serve grosted, glazed or sprinkled with sugar.

Orange Doughnuts: Substitute 1-2 tablespoons grated orange peel for the nutmeg and cinnamon. Glaze with chocolate icing.