3 : lg -or-
4 : sm Grapefruits
2 : tb Fresh thyme leaves
1/2 : c Dry white wine
1/4 : c Honey
3 : -(up to)
4 : lg Pink grapefruit
2 : 1/ c Sugar
4 : c Water
2 : Egg whites; beat into foam
-w/: : -w/:
1/8 : ts Salt
1 : c Iced kirsch (2 hrs. in
-freezer) : -freezer)
16 : 1/2 lb GRAPE FRESH
1 : /2 lb Grapes, ripe
1/3 : c Sugar
2 : 1/ c Grappa OR
2 : 1/ c Brandy
1 : lb Fresh beans (green or wax
-or : -or a combination of both)
1/4 : c Water
0: In a large bowl, add the milk in a stream to the yeast and stir until yeast is dissolved
1: Beat in 3 cups of the flour and let batter rise, covered in a warm place for about 1 hour
2: (best place is in your oven with the oven light on)
3: Then beat in the lard or shortening, sugar, salt and remaining 2 cups of the flour
4: Beat the dough until it leaves the sides of the bowl and let it rise in a warm place for about 1 hour
5: (back to the oven)
6: Roll out dough 1/2" thick on a slightly floured board, and with a floured 2 inch cutter or glass, cut out rounds
7: Fry the rounds in batches in deep hot fat 350* turning them unrtil they are golden brown
8: Transfer to paper towels to drain and serve hot
9: Makes 24
10: Please note--this is the original recipe, I do not use lard; I used a vegetable shortening
11: Lard does give it a different texture
12: 94-10-18 -- Granma Posted to TNT - Prodigy's Recipe Exchange Newsletter by Martha Sheppard <marthahs@worldnet
13: att
14: net> on May 07, 1997