Cloey is one of the best cooks and most ambitious ladies I know.

For many years, she and my Cousin Vernon have lived in Circle, Montana, where they own a laundromat and a trailer court.

Cloey plays the piano for church, was the editor of the Circle Banner, was the local beautician and heaven only knows how many other things she was involved in, as well as earning quite a reputation for her sense of humor.

Cloey and Vernon raised 5 children: DeWayne, Ordean, Leanne, Alan, and Darrell.

One year, when the kids were in high school, she and her helpers baked enough Spudnuts to finance a trip for the entire Circle High School band to perform in the Rose Parade.

Dissolve 1 package of yeast in ½ cup warm water.

Combine:
The yeast
1 cup scalded milk which has been cooled
1 cup mashed potatoes
2/3 cup shortening
½ cup sugar
2 eggs
1 teaspoon salt
5 cups flour

Knead well, using about half a cup of flour to keep from sticking. Let raise for 1½ hours.

Roll ½ inch thick, cut with a donut cutter, and fry at 375 until light brown.

Drain and dip in powdered sugar glaze.

These donuts can be frozen after cutting and fried later, or they may be fried and then frozen.