| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Yeast cake |
| 1 |
c |
Warm water |
| 3/16 |
c |
Soft margarine |
| 1/4 |
ts |
Salt |
|
|
Flour |
| 2 |
tb |
Orange juice |
| 2 |
c |
Water |
| 1 |
pn |
Sugar |
| 1 |
tb |
Brandy |
INSTRUCTIONS
ORANGE SYRUP
Combine 1 yeast cake and 1 cup warm water until yeast puffs up to
surface.add 1/6 cup soft margarine, and 1/4 tsp. salt. Add enough flour
graduallyto make a soft dough. Let stand in warm place for 3 hours . Drop
by spoonful in hot oil about 1/4 inch in depthFry to golden brown on both
sides. They should puff up into irregular shapes. Drain on paper lined
colander. Serve hot, dipped in Orange syrup.
Orange Syrup: combine 2 tbsp. orange juice, 2 c. water, pinch sugar and 1
tbsp, brandy. Simmer for 15 min.
Posted to JEWISH-FOOD digest V96 #80
Date: Mon, 18 Nov 1996 12:48:58 -0800
From: alotzkar@direct.ca (Al)
A Message from our Provider:
“Nothing ruins the truth like stretching it.”