Yield: 23 Servings
Measure | Ingredient |
---|---|
6 \N | Eggs |
3 tablespoons | Granulated sugar |
¼ teaspoon | Salt |
½ teaspoon | Orange flavoring |
1 teaspoon | Almond flavoring |
3 cups | Flour |
2 tablespoons | Butter, - softened |
\N \N | Oil, for frying |
½ cup | Confectioner's sugar |
6 cups | Flour |
2 tablespoons | Baking powder |
¼ cup | Sugar |
1 teaspoon | Salt |
½ cup | Lard, softened |
6 \N | Eggs |
\N \N | Oil, for frying |
1 cup | Confectioner's sugar |
VARIATION
Beat eggs, sugar, salt and flavorings; place flour on board, cut in butter; add eggs and knead until s smooth ball; if dough is too soft, gradually add a little flour; divide dough into 4 pieces and roll each piece to ¼ inch thickness on a floured board; cut with pastry cutter into strips 6 inches long and 1 inch wide; tie into a loose knot and deep fry until golden brown; drain and sprinkle with confectioner's sugar. Variation: Combine dry ingredients and mix well; cut in lard and add eggs, one at a time, mixing well after each addition; knead as above; cut into strips, tie into a knot, fry and drain on paper towels; cool and sprinkle with confectioner's sugar.
Chuck Ozburn
Posted to MC-Recipe Digest V1 #490 by Nancy Berry <nlberry@...> on Mar 01, 1997.