PENNSYLVANIA DUTCH
THE FASTNACHTS SOON IS DONE CHONNY!
Fastnacht Day
Beat mashed potatoes, add melted shortening, beaten eggs and milk. Sift dry ingredients together and add to the liquid. Dough should be soft yet firm enough to roll. Separate dough into 2 parts and roll each out to thickness of ¾ inch. Cut with doughnut cutter and cook in deep fat (365-f) fry to golden brown. Drain on absorbent paper. Dust with powdered sugar or sugar and cinnamon mixture.
Cream butter and sugar. Add fruit and egg, then milk and flour sifted with baking powder and salt. Bake in muffin tins.
Sift flour, corn meal, baking powder, soda, salt and sugar together. Combine eggs and sour milk (or buttermilk) and add to the flour mixture. Mix well and stir in the shortening. Bake in greased 8 × 8 × 2-inch pan, in moderately hot oven (375-f) 40 minutes.
Sift the flour, baking powder and salt. Stir in the sugar and bran. Combine the beaten egg, milk and melted shortening. Add to the dry ingredients and mix quickly. Turn into greased muffin pans and bake in hot oven (425-f) 25 minutes. Raisins or chopped dried prunes may be added.
Sift flour, add sugar, salt and baking powder and sift again, add beaten egg and milk. Add melted shortening beating in quickly. Add bits of crisped bacon. Bake in hot (425 degree) oven for 15 to 20 minutes. Serve with orange marmalade.
For the Sponge:
At night break and soak yeast in lukewarm water for 20 minutes. Mix with flour to a thick batter. Cover, let rise in warm place overnight until doubled.
For the Dough:
In the morning cream together the shortening, sugar and salt. Add this to the risen sponge, with the beaten eggs and spice. Stir in as much flour as mixture will take up readily, making a rather soft dough. Mix well. Let rise until doubled in bulk. If desired, stir down and let rise again until nearly doubled. Turn onto floured board, pat or roll until ⅓ inch thick and cut with doughnut cutter. Cover to prevent drying and let rise until doubled. Fry in deep hot fat about 375 degrees. If no thermometer is at hand, test temperature with 1 inch square of bread, which should brown in 1 minute.
Beat the eggs, add cream and milk. Sift dry ingredients and combine with liquid, using just enough flour to make dough that can be rolled, but still remain soft. Mix well and let stand for 2 hours. Turn out on floured board and roll to ¼ in. thick. Cut into strips 6" × 1". Fry in deep fat (360-f) until brown on both sides. Drain on absorbent paper and dust with powdered sugar, if you wish.
Cream together the butter and sugar. Add the eggs beating well. Sift in the cinnamon and enough flour to make a stiff dough. Roll out the dough very thin on a floured board to about ⅛ inch thick. Cut into rectangular pieces 3 inches by 5 inches. Make 5 cuts lengthwise in the dough ½ inch apart and 4½ inches long, so that the rectangle remains in one piece. Fry in hot deep fat (360-f) for 2 minutes or until they bob up to the top of the hot grease. When dropping them into the fryer, pick up the 1st, 3rd and 5th strips and pull them upward. Let the 2nd, 4th and 6th sag downward so that in frying they get all fahuudelt (tangled) or as the dutch say, all through each other. Dust with powdered sugar or dribble molasses over them and eat hot.
For the crumb part:
Work the above ingredients together.
For the liquid part:
Mix well together and add hot water. Into an unbaked pie shell, combine the crumbs and liquid in alternate layers with crumbs on bottom and top. Bake 15 minutes at 450 degrees, then 20 minutes at 350 degrees.
Combine sugar, flour and soda. Cut in the shortening and blend well. Add the liquid and rub into coarse crumbs. Put crumbs loosely into the unbaked pie shell. Bake in moderate oven (375-f) for 40 minutes. This is a breakfast treat especially good for dunking in coffee.
Beat eggs and add sugar and milk. Sift half the flour, salt and baking powder together and add to milk and egg mixture. Beat the batter smooth and add only as much more flour as needed. Batter should be thin enough to run thru a funnel. Drop from funnel into deep, hot fat (375-f). Spirals and endless intricate shapes can be made by swirling and criss-crossing while controlling the funnel spout with a finger. Serve hot with molasses, tart jelly, jam or sprinkle with powdered sugar.
Sift flour, baking powder, salt and sugar. Combine the beaten egg yolks and milk and add to the flour mixture, stirring only until mixed. Add shortening, fold in the stiffly beaten egg whites. Turn into greased 9 inch square pan and bake in moderate oven (350-f) about 30 minutes. Cut into 3 inch squares.
Sift together flour, baking powder and salt. Cream shortening and sugar beating until fluffy. Add egg, beat well and then the milk. Add the flour mixture, stirring just enough to moisten. Turn into greased 8 inch square baking pan. Top with:
Cream butter and sugar, well. Add bread crumbs and cinnamon. Blend well and sprinkle over cake dough. Bake in moderate oven (375-f) 40 to 50 minutes. Serve hot.