Blue-Ribbon Doughnuts Recipe

In a large mixing bowl, beat eggs for 5 minutes. Gradually add sugar; beat 1-2 minutes longer (mixture will be thick and light in color).

Add the whipping cream, milk, vanilla, 2 cups flour, cream of tartar, baking soda, salt and nutmeg; beat until smooth. Add enough remaining flour to form a soft dough.

Turn onto floured surface; knead until smooth, about 8 to 10 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate for 2 to 3 hours.

On a floured surface, roll dough to 1/2 inch thickness. Cut with a lightly floured 1/2 inch doughnut cutter.

In an electric skillet or deep-fat fryer, heat oil to 375 degrees F. Fry doughnuts, a few at a time, for 2 minutes on each side or until browned. Drain on paper towels.