| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Dessert |
8 |
Servings |
INGREDIENTS
| 4 |
c |
Flour |
| 3/4 |
ts |
Salt |
| 2 |
ts |
Baking powder |
| 1 |
tb |
Shortening |
| 1 |
c |
Warm water |
INSTRUCTIONS
Thoroughly mix dry ingredients; add shortening & blend well. Slowly add
about 1 cup warm water & knead until smooth. Your dough should be about the
consistency of pie dough or a little stiffer. Cover with damp cloth & let
rise about 1 hour. Roll out thin, 1/32 of an inch. Cut in rectangle strips
3x4 inches. Cook in deep fat at 400 as you would cook doughnuts, immersing
& turning until golden brown. If sopapillas fail to rise, oil is not
correct temperature & dough is not thin enough. Serve with warm honey.
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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