| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Tex-Mex | Breads, Tex-mex | 1 | Servings |
INGREDIENTS
| 5 | Eggs yolks, well beaten | |
| 5 | T | Sour cream |
| 5 | T | Sugar |
| 1 | T | Almond extract |
| 1/4 | t | Salt |
| 2 1/2 | c | Flour |
INSTRUCTIONS
Combine all, adding each item as listed, and enough more flour so that dough is no longer sticky, but still very soft. Roll small portions of dough at a time to paper-thin. Use lightly floured working surface. Cut into strips 2"x5" and arrange in single layer on oiled cookie sheets. Bring enough oil to 400~ in deep heavy saucepan, at least 3" deep. As you drop the dough into oil, make a 1" slit down center of each and draw the opposite ends of the strip through the slit. They'll fall to the bottom but will surface in a few seconds as they brown, about 2 minutes. Lift out with tongs and drop into large grocery sack containing about 1 LB of 10-X powdered sugar. Source: Gloria Pitzer's Secret Recipe Newsletter. Posted to EAT-L Digest 27 Sep 96 Date: Fri, 27 Sep 1996 08:58:46 -0400 From: Lilia Prescod <lprescod@ITRC.UWATERLOO.CA>
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Nutrition (calculated from recipe ingredients)
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Calories: 1783
Calories From Fat: 333
Total Fat: 37.1g
Cholesterol: 931.8mg
Sodium: 676.1mg
Potassium: 510.8mg
Carbohydrates: 306.2g
Fiber: 8.4g
Sugar: 66.3g
Protein: 46.7g