|
|
BOHEMIAN KNEE CAPS 2 pkg. dry yeast 1/4 c. warm water 1/2 c. shortening 6 3/4 c. sifted all-purpose flour 3/4 tsp. salt 2 eggs 2 c. scalded and cooled milk 1/2 c. sugar Stir yeast into warm water and let stand 5 to 10 min- utes, until it is bubbly. Cream shortening, sugar and salt. Add eggs. Stir milk and bubbly yeast into mixture. Add 6 1/2 cups flour and knead in remaining 1/4 cup flour until dough is smooth and elastic. Place dough in greased bowl, grease top lightly and let it rise in a warm place until it is doubled in bulk (1 1/2 hours). Roll dough out 1/2 inch thick on a floured board or canvas. Cut with a 2 1/2 inch cookie cutter. Cover knee caps with a towel and allow them to rise about 30 minutes. With the bottom of a glass or bottle about 1 1/2 inches in diameter, press an indentation in the center of each risen Knee Cap. Drop Knee Caps (indented side down) in 6 cups of cooking oil or shortening that has been preheated to 375 degrees in pan. Fry knee caps golden brown on both sides. Drain them on paper toweling and dust them with confectioners sugar. Fill holes in Knee Caps with raspberry jelly or your favorite filling and top with whipped cream. Yields 3 dozen. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |