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1 teaspoon salt
2 eggs
1 cup milk
2 large apples, peeled, cored and diced
1
⁄2 cup confectioners sugar for dusting
16
Italian Tie Cookies
2
1
⁄4 cups all-purpose flour
2 tablespoons white sugar
1 pinch salt
1 egg
In a medium mixing bowl, combine flour, salt, and sugar together. Add egg, butter
and vanilla; mix until dough becomes stiff. Stir in sherry one tablespoon at a time
until dough is workable and smooth. Cover and refrigerate for about 2 hours. On
a lightly floured surface, roll the dough out to
1
⁄8
-inch thickness. Cut into long nar-
row strips, and tie into loose knots, do not pull tight.
Heat oil to 375ºF. Fry cookie ties in hot oil for about two minutes, until they puff
and turn golden brown. Drain on paper towels. Dust with confectioners sugar
while still warm. Makes 3 dozen.
Sopapillas
6 taco size flour tortillas
1
⁄4 cup white sugar
2 tablespoons ground cinnamon
Heat oil to 375ºF. Cut tortillas horizontally and vertically to make four triangle-
shaped pieces. Lower basket and carefully drop up to 8 triangles at a time into
preheated oil. Fry until golden brown. Drain on paper towels. Quickly sprinkle with
sugar-cinnamon mixture. Makes 6 servings.
Apple Fritters
2 cups all-purpose flour
1
⁄4 cup white sugar
1 tablespoon baking powder
1
⁄2 teaspoon ground nutmeg
1
⁄4 teaspoon cinnamon
In a medium bowl, mix together flour, sugar, baking powder, nutmeg, cinnamon,
and salt. In a separate bowl, beat together eggs and milk. Stir milk mixture into
flour mixture until smooth. Fold in apples.
Remove basket from fryer and heat oil to 375ºF. Using a small ice cream scoop or
a teaspoon, carefully drop batter into the preheated oil. Cook 8 or 10 at a time
and turn for even browning on both sides. Cook 3 minutes or until golden brown.
Drain on paper towels and dust with confectioners sugar, if desired. Serve warm.
Makes 16 servings
1 teaspoon vanilla extract
2 tablespoons butter, melted
3 tablespoons sherry
1
⁄2 cup confectioners sugar for dusting