| 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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