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more fried dough
Buñuelos
Ingredients
Syrup:
In a medium saucepan, combine the water, brown sugar, and anise seeds. Over medium heat, stir the mixture until the sugar has dissolved, then increase the heat and bring the liquid to a boil. Regulate the heat so that the mixture is simmering, then cook for about 20 minutes, until it has reduced to about 1 1/4 cups. Set the syrup aside to cool.
In a medium saucepan over medium-high heat, combine the water, salt, anise seeds, and lard and bring to a boil. When the lard has melted and the liquid is boiling, remove from the heat and stir in the flour all at once. Return to the heat and continue stirring for a minute or 2 until the mixture pulls away from the sides of the pan. Again remove from the heat and add the eggs, beating well after each addition. The dough should be very soft and only just hold its shape. Lastly, mix the baking powder into the dough. In a large heavy skillet, heat about 1/2 inch of oil until it is smoking. Flour your hands well and break off a piece of dough. Roll it into a ball about 1 1/2-inches in diameter. Place the ball on your fingers and flatten to a cake about 3/4-inch thick. With your finger, push a large hole into the center of the dough. Make 3 more bunuelos and cook them for 2 to 3 minutes, turning over when one side is golden. While the first batch of bunuelos is frying, make 4 more and repeat until they are all cooked. You should have about 12 small bunuelos. Drain on paper towels until you have finished cooking them, then place 2 bunuelos in each of 6 warm bowls and drizzle the syrup over them.
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Hush Puppies
Ingredients
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Coconut Pie ( granted not fried dough of any kind but then I saw this I couldn't resist. )
Ingredients
Nutritional Facts 1 serving (1 slice) equals 331 calories, 14 g fat (8 g saturated fat), 68 mg cholesterol, 176 mg sodium, 47 g carbohydrate, trace fiber, 5 g protein.
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Buñuelos
Ingredients
Syrup:
- 3 cups water
- 1 1/2 cups dark brown sugar, packed
- 1 1/2 teaspoon anise seeds
- I cup water
- 1/4 teaspoon salt
- 1/2 teaspoon anise seeds
- 3 tablespoons lard or vegetable shortening
- 314 cup all-purpose flour, sifted
- 2 large eggs
- Pinch of baking powder
- Peanut oil (fortifying)
In a medium saucepan, combine the water, brown sugar, and anise seeds. Over medium heat, stir the mixture until the sugar has dissolved, then increase the heat and bring the liquid to a boil. Regulate the heat so that the mixture is simmering, then cook for about 20 minutes, until it has reduced to about 1 1/4 cups. Set the syrup aside to cool.
In a medium saucepan over medium-high heat, combine the water, salt, anise seeds, and lard and bring to a boil. When the lard has melted and the liquid is boiling, remove from the heat and stir in the flour all at once. Return to the heat and continue stirring for a minute or 2 until the mixture pulls away from the sides of the pan. Again remove from the heat and add the eggs, beating well after each addition. The dough should be very soft and only just hold its shape. Lastly, mix the baking powder into the dough. In a large heavy skillet, heat about 1/2 inch of oil until it is smoking. Flour your hands well and break off a piece of dough. Roll it into a ball about 1 1/2-inches in diameter. Place the ball on your fingers and flatten to a cake about 3/4-inch thick. With your finger, push a large hole into the center of the dough. Make 3 more bunuelos and cook them for 2 to 3 minutes, turning over when one side is golden. While the first batch of bunuelos is frying, make 4 more and repeat until they are all cooked. You should have about 12 small bunuelos. Drain on paper towels until you have finished cooking them, then place 2 bunuelos in each of 6 warm bowls and drizzle the syrup over them.
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Hush Puppies
Ingredients
- 1 cup yellow cornmeal
- 1/4 cup all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg, lightly beaten
- 3/4 cup milk or buttermilk
- 1 small onion, finely chopped
- Oil for deep-fat frying
- In a large bowl, combine the cornmeal, flour, baking powder and salt. Whisk the egg, milk and onion; add to dry ingredients just until combined.
- In a deep-fat fryer or electric skillet, heat oil to 365°. Drop batter by teaspoonfuls into oil. Fry 2 to 2-1/2 minutes or until golden brown. Drain on paper towels. Serve warm. Yield: 4-6 servings. Serve with fried fish, fried chicken, etc.
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Coconut Pie ( granted not fried dough of any kind but then I saw this I couldn't resist. )
Ingredients
- 1-1/2 cups milk
- 1 cup sugar
- 3/4 cup flaked coconut
- 2 eggs, lightly beaten
- 3 tablespoons all-purpose flour
- 1 tablespoon butter, melted
- 1/4 teaspoon vanilla extract
- 1 unbaked pastry shell (9 inches)
- In a large bowl, combine the milk, sugar, coconut, eggs, flour, butter and vanilla. Pour into pie shell.
- Bake at 350° for 50 minutes or until a knife inserted near the center comes out clean. Cool to room temperature. Refrigerate leftovers. Yield: 6-8 servings.
Nutritional Facts 1 serving (1 slice) equals 331 calories, 14 g fat (8 g saturated fat), 68 mg cholesterol, 176 mg sodium, 47 g carbohydrate, trace fiber, 5 g protein.
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