(by Cousin Cathy [Minier] Ulrich)
2 TBSP Parkay margarine OR lard
1 cup white sugar
1 cup milk
4 tsp. baking powder
4 cups flour
In a mixer add white sugar and Parkay--beat. Add egg--beat. Add milk and baking powder--beat. Slowly add flour--beat (continue with a wooden spoon if too thick for the mixer). Sprinkle extra flour on your counter--take a couple of big spoons full of batter and drop them on the counter--sprinkle the top of the batter with a little more flour. Use a rolling pin to roll the dough to 1/2" thick. Cut donuts and holes using a donut cutter--gather up the scraps and re-roll to 1/2" thick. Add more batter when necessary. In a heavy saucepan or a deep fryer, add the canola oil and heat to 365 degrees--fry donuts. When donuts are browned on one side, flip them and fry the other side. Drain donuts on paper towels. Cool the donuts.