| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Dessert | 18 | Servings | |
INGREDIENTS
| 2 | c | Flour |
| 2 | tb | Sugar |
| 2 | ts | Baking powder |
| 1/2 | c | Milk |
| 2 | Eggs | |
| 1 | pn | Salt |
| 1 | ts | Pure vanilla extract |
| Oil for deep frying | ||
| Powdered sugar |
INSTRUCTIONS
Date: Tue, 19 Mar 1996 18:30:18 -0500 From: "Vernon E. Phipps Jr." <cook4u@vivanet.com> Submitted by Alcee-Hymet Family. Mix the flour, sugar and baking powder together in a bowl. Make a well in the middle and add the eggs, milk, salt and vanilla. Beat these together and gradually work on the flour. Roll out on a floured board to about 1/4 inch or a little thinner if preferred. Cut the dough into 2 x 4-inch strips and simply make 3 or 4 slits in the center of each. Fry in deep oil until golden brown. Sprinkle with powdered sugar. Yield: approximately 18 to 20. HINT: These will be firmer than doughnuts. The Legends of Louisisna Cookbook; Sheila Ainbinder; ISBN 0-671-70817-1 MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #83 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Some minds are like concrete, thy’re roughly mixed up and permanently set.”