Name: Sopaipillas
Ingredients: 1 pk Active dry yeast; 1/4 c Warm water (110); 1 1/2 c Milk; 3 tb Lard or shortening; 1 1/2 ts Salt; 2 tb Sugar; 4 c All purpose flour; 1 c Whole wheat flour; 1 OIL

There are seasons in the lives of all when it is not easy, no not even for Christians, to believe that God is faithful. Our faith is sorely tried, our eyes bedimmed with tears, and we can no longer trace the outworkings of His love. Our ears are distracted with the noises of the world, harassed by the atheistic whisperings of Satan, and we can no longer hear the sweet accents of His still small voice. Cherished plans have been thwarted, friends on whom we relied have failed us, a profest brother or sister in Christ has betrayed us. We are staggered. We sought to be faithful to God, and now a dark cloud hides Him from us. We find it difficult, yea, impossible, for carnal reason to harmonize His frowning providence with His gracious promises.

A.W. Pink

CATEGORY	CUISINE	TAG	YIELD
Dairy	Mexican	Mexican, Breads	12	Servings

INGREDIENTS

1	pk	Active dry yeast
1/4	c	Warm water (110)
1 1/2	c	Milk
3	tb	Lard or shortening
1 1/2	ts	Salt
2	tb	Sugar
4	c	All purpose flour
1	c	Whole wheat flour
1		OIL

INSTRUCTIONS

In a large mixing bowl, dissolve yeast in warm water. In another bowl
combine milk, lard, salt and sugar. Heat to 110 degrees and add to
dissolved yeast. Beat in 3 cups of the all purpose flour and all of the
whole wheat flour. Add abut 1/2 c all purpose flour and mix until a stiff
sticky dough forms. Place dough on a floured board and knead, adding more
flour as needed, until dough is smooth and nonsticky. Place doug in a
greased bowl turning over to grease top. Cover and let stand at room temp.
1 hour. Punch dough down. The dough may be coverec and chilled as long as
overnight. Knead dough on alightly floured board to expel air. Roll dough
out, a portion at a time, to slightly less than 1/8" thick. Cut in 2"X 5"
rectangles or 3" squares for appetizers. Place on lightly floured pans and
lightly cover. If you work quickly you can let cut sopaipillas stay at room
temp up to 5 min; otherwise, refrigerate them until all are ready to fry.
In a deep wide frying pan or kettle heat 1 1/2 - 2 inches oil to 350 on a
deep fat frying thermometer. Fry 2 or 3 at a time. When the bread begins to
puff, gently push the bread into the hot oil several times to help it puff
more evenly. Turn several times and cook just until pale gold on both
sides, 1-2 minutes total. Drain on paper towels. Serve immediately or place
in a warm oven until all are fried. Or if made ahead, cool, cover and chill
or freeze. To reheat, bake uncovered in a 300 oven, turnig once, just until
warm, 5-8 min. Do not overheat or they will become hard.Makes 2 dozen large
sopaipillas or about 4 dozen small ones.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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