Recipe - Creole Daube Glace

One half cup Boiling water
2 tablespoon Shortening
One fourth cup Sugar
One half teaspoon Salt
One half cup Evaporated milk
One half pack Yeast
One fourth cup Warm water
1 Egg; beaten
3 Three fourths cup Sifted flour (about)
Confectioners sugar

Pour boiling water over shortening, sugar and salt. Add milk and let stand
until warm. Dissolve yeast in warm water and add to milk mixture with the
beaten egg. Stir in 2 cups flour. Beat. Add enough flour to make a soft
dough. Place in a greased bowl; grease top of dough. Cover with waxed paper
and a cloth; chill until ready to use. Roll dough to 1/4inch thickness. Do
not let dough rise before frying. Cut into squares and fry a few at a time
in deep hot fat (360 degrees); brown on one side, turn and brown on other.
Drain on absorbent paper. Sprinkle with confectioners sugar. Makes 40

Recipe by: diane@keyway.net

Posted to recipeludigest Volume 01 Number 318 by "Diane Geary"
diane@keyway.net on Nov 27, 1997