Yield: 1 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Sour cream |
1 cup | Less 2 tbsp sour milk (or buttermilk) |
1 \N | Egg |
1 teaspoon | Salt |
1 tablespoon | Margarine; melted |
2½ cup | Flour |
1 teaspoon | Baking soda |
1 teaspoon | Cinnamon |
¼ cup | Granulated sugar |
Put sour cream in a measuring cup. Add sour milk or buttermilk to fill cup.
Pour into a large bowl and add the egg, salt and melted margarine. Blend well. Gradually, by hand, add flour and baking soda, until everything is mixed and blended. Remove to a mixing board and knead until smooth. Let stand 3 hours or leave in refrigerator overnight. Divide dough into serving pieces. Roll each piece ¼- inch thick; cut 2 parallel slits in the center to make ears. Fry in hot oil until golden brown. Dip each piece in cinnamon and sugar.
Recipe by: "Kentucky Cooking, Past and Present"- Home Cooking Book, 1984 Posted to JEWISH-FOOD digest V97 #231 by Linda Shapiro <lss@...> on Aug 14, 1997