Deep Fried Twinkies

Deep Fried Twinkies
one box of Twinkies, frozen
 (preferably ones made before they were bought out and made even worse... too late now)
one batch of your favorite pancake batter
lots of coconut oil
one deep-fryer
dark and/or milk chocolate syrup
favorite ice cream

Mix up that batch of pancake batter. Put enough coconut oil in your deep-fry to measure about 4" deep. Shortening can be used, also. Plug in and get the oil hot- 350°F or so.

Frozen Twinkies deep-fry better, by the way. It is not imperative, though.

Dip Twinkies in the batter, giving them a little shake to remove excess. Do not do shake too hard or your clean-up will suck. Gently put twinkie in oil. Fry until puffy and golden, then remove with a slotted implement. Set on paper towels to drain.

Repeat with remaining Twinkies until you run out of batter or Twinkies.

Fancy-Smancy Way of Serving
Place Twinkie in a bowl. Add a scoop or three of your favorite ice cream next to the deep-fried abomination. Drizzle a little chocolate syrup over the Twinkie and a lot more over the ice cream.

If you are on a diet, ignore the recipe above. I stay away from any processed, GMO-filled, nasty "foods". I had to try this. It brought a lot of naughty verbiage, all said in awe of how good it tasted. I am split between disgust of what I was eating and the delight of how good the above tasted.

Debbi
(7/4/12)

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Great Grandma's Spudnuts (Idaho Donuts)

Spudnuts. Doughnuts with a potato thrown in. Seriously!

I googled for a recipe (notice how many servings!)
http://www.recipelink.com/ch/2005/january/101thingspotato3.html
(Link is still viable in 2016)

Great Grandma's Spudnuts (Idaho Donuts)
Recipe from: 101 Things to Do With a Potato (this is on Amazon)
by Stephanie Dircks Ashcraft

Makes 12-15 servings

2-1/2 tbsp active dry yeast
1/2 cup warm water
1 cup mashed potatoes, unseasoned*
2 cups warm milk
1/2 cup shortening
1 cup sugar
3 eggs
1/2 tsp salt
6 cups flour
vegetable oil, for frying
1 can (16 oz) white frosting
chocolate syrup, maple flavor, to taste

*Do not use instant mashed potatoes for this recipe.

Mix yeast, water, potatoes, and milk together.

In a separate bowl, combine shortening, sugar, eggs, and salt. Stir mashed potato mixture into bowl with egg and shortening mixture. Stir in flour one cup at a time. Cover bowl with plastic wrap and allow dough to rise 45 minutes.

Roll out dough to 3/4" thickness and cut with donut cutter.

Fry dough in hot oil. Turn once, making sure donut is golden brown on both sides.

Divide frosting into 3 small bowls. Add chocolate syrup to one and maple flavor to another. Dip hot donuts into flavored frostings.

For more variety, dip some into a mixture of cinnamon and sugar or powdered sugar.

Ruth
(3/3/06)

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Fattigman

Fattigman

Oh! these are like Norwegian Fattigman, only with more ingredients!

10 egg yolks
1 pint cream
1 cup sugar
1/2 cup melted butter
Flour to make soft dough (about 4 cups)

Mix and roll very thin. (Mom's recipe doesn't go into detail - sorry!)

Cut into diamond shapes, about 2" x 2", with fluted pastry wheel. make a small slit lengthwise in center of diamond and loop one end through it.

Fry in deep hot fat. Drain on paper and sprinkle with powdered sugar when cool.

kate
(12/5/01)

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Grandma Wojtowicz' Chrusciki recipe

Grandma Wojtowicz' Chrusciki recipe
(similar to Grandma Dobiesz, but the Dobiesz family doesn't use the whisky...)

OK --- I know she professes to be Polish, but you Don't Put Citrus Extract In Chrusciki (pronounced kroos-cheeky -- sorry, closest I can get phonetically...) And (unless your religion forbids it) -- fry in lard. These are like a much thinner, more delicate (and IMHO tastier) version on Italian "angel wings".

1 dozen egg yolks and 1 whole egg
2 tbsp sugar
1 tsp vanilla
2 to 2 1/2 cups flour
1/2 jigger whisky
1 tsp salt
powdered sugar
lard

Mix eggs, sugar, salt, vanilla and the whiskey. Blend in 2 cups flour. If dough is still sticky add more flour. Knead for 5 minutes. Roll paper-thin on floured board. Cut in diamond shapes (ok, parallelograms -- about 4" x 1-1/2")with a small slot in center. Pull 1 point of diamond through the slot and deep fry in hot lard (or shortening) about 10-15 seconds on each side -- they should only slightly color. Drain on paper then dust with powdered sugar. Makes approx 85. If you don't get this many, then you are rolling too thick!

Sewin' Sue
(12/5/01)

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Chrusciki (Polish Bow Tie Cookies)

Chrusciki (Polish Bow Tie Cookies)
Makes 7 dozen

Here's the recipe, courtesy of the know-it-all-woman, Martha Stewart.

1 tbsp unsalted butter
2 large eggs
5 large egg yolks
3 tbsp granulated sugar
1-1/2 tsp salt
1 tsp pure orange extract
1 tsp pure lemon extract
1 tsp pure vanilla extract
1 tsp distilled white vinegar
1 tbsp rum
3 tbsp sour cream
1 tsp grated lemon zest
1 tsp grated orange zest
2 to 3 cups all-purpose flour
Pure vegetable shortening, for deep-frying
Sifted confectioners' sugar, for sprinkling

Melt butter, and combine with eggs, egg yolks, granulated sugar, salt, extracts, vinegar, rum, and sour cream in a large, heavy mixer. Using the paddle attachment, beat on medium-high until lemon colored. Add citrus zests. Gradually add enough flour to produce a fairly stiff dough. Turn out onto a floured board, and knead for 8 to 10 minutes, adding flour if necessary, until dough blisters, becomes elastic, and can be handled easily. Cut dough in half, and wrap one half with plastic wrap; reserve at room temperature.

Roll half of dough very, very thin, and cut into strips about 4"-long and 1-1/4"-wide. Cut the ends on a diagonal. Slit each piece in the center, and pull one end through the slit.

Place on a parchment-lined baking sheet, and cover with a towel to keep moist. Repeat with other half of dough.

Heat shortening in a cast-iron frying pan to 375°F, and fry the dough strips, a few at a time until lightly browned, about 1 minute, turning once with a long fork or tongs.

Drain chrusciki on brown paper bags; transfer to a cooling rack, and sprinkle with confectioners' sugar. Store, tightly covered, in wax-paper-lined tins.

Note: This recipe makes an enormous quantity, so it can be halved if you wish, but do not divide the orange, lemon, and vanilla extracts.

Cate

(12/5/01)

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