• 2 Tbs. sour cream
• 1 C. buttermilk
• 1 egg
• 1 tsp. salt
• 2 Tbs. margarine, melted
• 2 3/4 C. all-purpose flour
• 1 tsp. baking soda
• Oil for deep-frying
• 1/4 C. sugar
• 2 tsp. cinnamon

Spoon sour cream into a 1 C. measuring cup and add only enough buttermilk to equal 1 C. total; pour into a large mixing bowl. Add egg, salt and margarine; blend well. Slowly mix in flour and baking soda; turn onto floured surface and kneed until smooth. Let stand for 3 hours or leave in the refrigerator overnight. Divide into desired serving sizes; roll each piece out to 1/4-inch thickness. Cut slits in the center of each piece, leaving 2 halves joined at the top to make the ears.

Pour oil into a deep skillet to a depth of one-inch; heat oil over medium heat to 375 degrees on a candy thermometer. Fry dough in hot oil until golden brown on both sides; sprinkle with sugar and cinnamon.

Yield: 4-6 servings