| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | May 1995 | 1 | servings | |
INGREDIENTS
| 1 | c | All-purpose flour |
| 1 | ts | Baking powder |
| 1/4 | ts | Baking soda |
| 1/4 | ts | Salt |
| 3 | tb | Toasted wheat germ |
| 1/4 | c | Chilled vegetable shortening |
| 1/3 | c | Buttermilk or plain yogurt |
| 1 | lg | Egg yolk |
| 10 | Frankfurters; ends trimmed and | |
| ; frankfurters halved | ||
| ; crosswise |
INSTRUCTIONS
Preheat oven to 375F. and grease a large baking sheet. In a bowl, whisk together flour, baking powder, baking soda, salt and wheat germ. Blend in shortening with a pastry blender or your fingertips until mixture resembles coarse meal. In a small bowl whisk together buttermilk or yogurt and yolk and stir into flour mixture, stirring until mixture just forms a moist dough. Knead dough 4 times on a floured surface and with a floured rolling pin roll out into a 12-inch square. Cut dough into 1 1/2-inch-wide strips and roll a strip around middle of a frankfurter until dough just overlaps. Cut pig-in-blanket free from strip and make 19 more pigs-in-blankets in same manner, arranging them, seam sides down, as they are made on prepared baking sheet. Pigs-in-blankets may be prepared up to this point 1 day ahead and chilled, covered. Bake pigs-in-blankets in upper third of oven until pale golden, about 15 minutes. Makes 20 pigs-in-blankets. Makes 20. Gourmet May 1995 Converted by MC_Buster. Per serving: 2422 Calories (kcal); 175g Total Fat; (65% calories from fat); 86g Protein; 122g Carbohydrate; 498mg Cholesterol; 7730mg Sodium Food Exchanges: 7 Grain(Starch); 9 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 26 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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