2 c. brown sugar
1 c. sour buttermilk or cream (soured)
1 tsp. baking soda stirred into buttermilk
Pinch of salt
1/4 c. shortening (leave this out, if you use cream)
2 tsp. lemon extract
Flour - enough to make about like doughnut dough

Don't handle more than necessary to roll. This was my grandmother's recipe. She was Emma Annette (Hatstat) Packard and though she passed away when I was 7 years old, I remember her fondly. She was a marvelous cook and I wish I had more of her recipes.