 |
|
|
|
 |
|
 |
| |
| Home -> [Cookies & Bars, Desserts] -> [Raggedy britches Recipe] |
Raggedy britches
|
| Artist: |
_ |
Yield: |
20 |
| Categories: |
Cookies & Bars, Desserts |
Rating: |
no rating. |
| Favorites |
Add to Favorites |
Print Recipe |
 |
|
Ingredients:
| | BARB DAY | | 1
| cup | Butter, softened | | 2
| cup | Sugar | | 6
| | Egg yolks, lightly beaten | | 2
| | Whole nutmegs, grated | | 2
| | Lemons, grated rind only | | 6
| cup | Flour, sifted | | 6
| | Egg whites, stiffly beaten | | | - Hot oil for frying | | | - Powdered Sugar |
|
Procedures:
| 1 | Cream together the butter and sugar, slowly add egg yolks, nutmeg and lemon rind. | | 2 | Stir this mixture into sifted flour and fold in the stiffly beaten egg whites. | | 3 | The dough will be soft but manageable. | | 4 | If too soft, cover the bowl and chill for several hours. | | 5 | Roll out small amounts of the dough at a time on a floured board, keeping the rest chilled until ready to use. | | 6 | Roll dough about ?inch thick and cut into strips 1 x 6". | | 7 | Fold the strips in half and twist them several times, twisting them together. | | 8 | Fry until golden brown in oil heated to 375 °F. | | 9 | When done, remove from oil and drain on paper towels. | | 10 | Dust generously with sifted powdered sugar. | | 11 | Keep fresh in a covered tin. | | 12 | Make 7 dozen. |
|
|
| Rate this Recipe!
|
| Raggedy britches Reviews |
| Rating: no rating. 0 reviews |
-------------------------------------------------------------------------------------------------------
|
|
|
|
|
|
|
|
|
