| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Kentucky | Pies &, Pastries | 1 | Servings |
INGREDIENTS
| 2 | tb | Sour cream |
| 1 | c | Less 2 tbsp sour milk (or buttermilk) |
| 1 | Egg | |
| 1 | ts | Salt |
| 1 | tb | Margarine; melted |
| 2 1/2 | c | Flour |
| 1 | ts | Baking soda |
| 1 | ts | Cinnamon |
| 1/4 | c | Granulated sugar |
INSTRUCTIONS
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 1/4- 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@coconet.com> on Aug 14, 1997
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