1 : /2 c All-purpose flour
1/4 : ts Salt
4 : tb Vegetable shortening
2 : oz Lowfat cream cheese
2 : ts Lemon juice
4 : tb Ice water; up to 5Tbs
1 : md Sweet potato; thinly sliced
2 : c Basmati rice; dry measure
2 : tb Olive oil
1 : ts Saffron threads; gently
-toasted : -toasted
2 : tb V-8 juice
0: Place flour in large bowl (or on table) and into hole in middle, add gradually about a quart of hot water as you blend
1: 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
2: Continue whipping, as you gradually add the sugar, brandy, vanilla, nutmeg, raisins and lemon zest (grated peel)
3: 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
4: Let batter stand (about 15-20 minutes) while oil heats
5: Heat about 1 1/2 quarts soy oil, or other light cooking oil, in pan at ideal depth of 2 1/2 inches
6: Whip the dough again
7: Have teaspoon and cup warm water handy
8: 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
9: Continue, dipping spoon in water before scraping off the ball of dough, until your pan surface is nicely filled but not crowded
10: Take this opportunity to whip some more air into your dough
11: You'll find from time to time they have to be coaxed to stay turned
12: When both sides are golden brown, remove and let cool slightly before rolling in confectioners' (fine) sugar to coat
13: They're best on cold nights between sips of your favorite whiskey ("rakija")
14: Source: Pavica Palaric Bajlov "Our Favorite Recipes" St
15: Anthony Croatian Catholic Church Typed for you by Karen Mintzias From Gemini's MASSIVE MealMaster collection at www
16: synapse
17: com/~gemini