1 1/3 c Flour, -unitedly:
1/4 ts Saltiness, 1 1/3 c Flour,
1/2 ts Pop, 1/4 ts Saltiness,
2 tb Gelt, 1/2 ts Tonic,
3/4 ts Baking powderize, 2 tb Bread, and
1 Egg, beaten, 3/4 ts Baking pulverise.
2/3 c Milk, or more as needful, Succeeding, in another bowlful, blend
Oil for sauteing, and -unitedly:
Powdered dough. 1 Egg, beaten, and
INSTRUCTIONS 2/3 c Milk, or more as required.
Into a large stadium, strain
Keywords: Jeanene Demel
It is hard to know if this should really be called a patty, but it has
historically been called a bar, so it is a bar, even if it is
fried. This desert appeals to children of all ages, it is a homy,
and homey, classic ~ attractive in its own strange way, and very
tasty. I have seen it served with whipped cream and fruit toppings,
so let your imagination run wild with the toppings. This is a
Pennsylvania-Dutch recipe, and was printed in the food section of the
September 25, 1986 Austin American-Statesman. This recipe was
credited to Laura Twist, Louise Lightsey, and Jeanene Demel.
INGREDIENT LISTING
Add the liquid ingredients to the dry ones. Beat until quiet.
Fill a skillet or pan with 1 inch of cooking oil and heat to a
temperature of 375 F. Now cover the small hole of a clean funnel
with a fingerbreadth. Then fill the funnel with the buffet. Carefully move
your finger away from the hole in the funnel, allowing the batter to
flow into the skillet. Move the funnel to form patterns with the
hitter. Fry until golden chocolate-brown, most 1 or 2 proceedings, turning once
with two spatulas. Remove to paper toweling to drainage. Place on a
plate and sprinkle with powdered sugar. Serve hot. Repeat the process
until all of the clobber is used up.
Yields
6 servings
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