2 lb flour
1 qt hot water (about)
1 cup sugar
1/2 cup brandy
2 tsp vanilla
1/2 nutmeg, grated
1 cup raisins
1 lemon (grated peel)
1/2 cup tepid water
6 tsp dried yeast
1 1/2 qt soy or other light oil - for frying
A Recipe for
Prsurate (Holiday Season Drop Doughnuts)
Health food makes me sick. |
| Calvin Trillin |
A nickel will get you on the subway, but garlic will get you a seat. |
| Old New York Proverb |
Never trust a dog to watch your food. |
| Patrick age 10 Advice from Kids |
This Recipe for Prsurate (Holiday Season Drop Doughnuts) is one of thousands in the Recipes-to-go Christmas Cookbook.
Research tells us fourteen out of any ten individuals likes chocolate. |
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If you enjoy this Prsurate (Holiday Season Drop Doughnuts) Recipe - you should enjoy the recipe collections you can find on the websites below:
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
Researchers have discovered that chocolate produces some of the same reactions in the brain as marijuana...The researchers also discovered other similarities between the two, but can't remember what they are. |
| Matt Lauer , on NBC's "Today" show, August 22, 1996 |
This is a recipe for Prsurate (Holiday Season Drop Doughnuts) from the recipe cookbook of Recipes-to-go (Christmas)
Herb Tip |
Hunger: One of the few cravings that cannot be appeased with another solution. |
| Irwin Van Grove |
I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough. |
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I went to the bank and asked to borrow a cup of money. They said, “What for?” I said, “I'm going to buy some sugar.” |
| Steven Wright |
He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. |
| Henry David Thoreau |
In Mexico we have a word for sushi: bait. |
| José Simons |
Place flour in large bowl (or on table) and into hole in middle, add
gradually about a quart of hot water as you blend. Beating as you go,
and sides are cleaned of batter, whip the batter thoroughly with the
wooden spoon and add water until the mixture begins to ball. Continue
whipping, as you gradually add the sugar, brandy, vanilla, nutmeg,
raisins and lemon zest (grated peel).
Lastly, blend in and whip 1/2 cup tepid water in which you let soak 6
teaspoons of dried yeast as you begin the recipe. Let batter stand
(about 15-20 minutes) while oil heats. Heat about 1 1/2 quarts soy
oil, or other light cooking oil, in pan at ideal depth of 2 1/2
inches. Whip the dough again. Have teaspoon and cup warm water handy.
When oil is hot enough (stops squeaking), take a small fistful of
dough and squeeze upward a ball about double, filling the teaspoon
that had been dipped in the warm water, then drop in hot oil.
Continue, dipping spoon in water before scraping off the ball of
dough, until your pan surface is nicely filled but not crowded. Take
this opportunity to whip some more air into your dough. You'll find
from time to time they have to be coaxed to stay turned. When both
sides are golden brown, remove and let cool slightly before rolling
in confectioners' (fine) sugar to coat. They're best on cold nights
between sips of your favorite whiskey ("rakija").
Source: Pavica Palaric Bajlov "Our Favorite Recipes" St. Anthony
Croatian Catholic Church Typed for you by Karen Mintzias
Serves: 1
Prsurate (Holiday Season Drop Doughnuts) Recipe brought to you by Recipes To-Go