| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Breads, Desserts |
1 |
Recipe |
INGREDIENTS
| 1 |
c |
AM Blue Cornmeal |
| 1 |
c |
AM Unbleached White Flour |
| 2 |
ts |
Non-alum baking powder |
| 1/4 |
ts |
Sea salt (optional) |
| 3/4 |
c |
Water (approximately) |
| 1 |
tb |
Honey (optional) |
INSTRUCTIONS
Mix dry ingredients in bowl, knead in water to make stiff dough. Coat
rolling pin with oil and roll out dough to 1/4 inch thickness on lightly
floured surface. Cut triangular pieces about the size of sandwich bread
slices, cut diagonally. Fry sopaipillas in several inches of hot oil,
pushing them under until they puff up like pillows. Turn once. Remove and
drain. Serve with honey and cinnamon.
Source: Arrowhead Mills "Blue Cornmeal Recipes" tri-fold Reprinted by
permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen
Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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