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Corn Dogs
Yield: 10 Servings
¾ cup cornmeal
½ cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon dry mustard (optional)
½ cup milk
1 egg
1 tablespoon oil
10 hot dogs
10 bamboo skewers
oil for frying
In a medium size bowl, mix together cornmeal, flour, sugar, baking powder, salt, and dry mustard (if desired). In a separate container, combine milk, egg and oil; beat until well blended.
Pour milk mixture into dry ingredients; stir until smooth. Pour batter into a tall glass or container. Pat hot dogs dry with a paper towel and insert skewers. Heat oil to 375 degrees. Dip a hot dog in the batter, swirling it around to coat completely; let the excess drip off briefly, then place immediately into the heated oil. Do not fry more than one or two corn dogs at a time or the pil temperature will drop too low and they will be oily and undercooked. Use the tongs to turn them over as needed to fry evenly on all sides. Corn dog bites are done when they are golden brown, about 3 or 4 minutes. Drain on paper towels and serve hot.
Elephant Ears
2 Cups all-purpose flour
2 tsp Baking Powder
1/4 tsp Salt
2 Tbs. shortening
1 cup milk
Oil for frying
In a medium size bowl, combine flour, baking powder and salt and stir to mix evenly.
Cut in the shortening with pastry blender or a large fork until the mixture resembles coarse crumbs. Add milk and stir until a soft dough forms. Shape into a ball and allow to sit covered for 45 mins.
Separate dough into 8 sections. Using the palms of your hands and fingertips, press each dough into a circle and work with your fingertips to a thin round circle about 4-5 inches in diameter Heat oil in a frying pan on stove or use an electric skillet to heat to 375° F. Fry one at a time in hot oil and allow to cook until golden brown and then flip, 60 tom90 seconds per side. Remove from oil and drain on paper towels. Serve warm sprinkled with cinnamon sugar or powdered sugar.
Funnel Cakes
3 eggs 2 ½ cups flour
1 cup milk ½ tsp. salt
½ cup of sugar 2 tsp. baking powder
1 tsp. vanilla
In a medium size mixing bowl, beat eggs, milk and vanilla together until well blended. Sift in the remining dry ingredients. Depending on the weather, you may need to add more flour or more milk---the batter should be about the same as what you use for waffles. Put oil in a deep 10" frying pan over medium heat until the oil reaches 350. Pour batter through a large funnel in a swirling or crisscross motion to form the cake. Fry until golden brown and crispy. Drain on paper towels and serve sprinkled with powdered sugar and/or cinnamon sugar. You may also place a dollop of ice cream on top, or use fruit toppings.
Caramel Corn
8 to 10 quart over-safe pan or stock pot
medium saucepan (copper bottom is best)
candy thermometer
heavy wooden spoon or spatula
(2) 9″ x 13″ cookie sheets
4 quarts of popped popcorn (sort out the unpopped kernels)
1 stick (½ cup) of butter (not margarine or spread)
1 cup light brown sugar
¼ cup light corn syrup (not the lo-calorie)
1 TBS. vanilla extract
½ tsp. baking soda
Salt (optional)
Preheat oven to 300 degrees F. Place the popcorn in an 8 to 10 quart metal pot or pan with an oven-safe handle (you may want to lightly spray the interior of pan with pan release first) and warm in the oven. Place butter, brown sugar, corn syrup and vanilla in a medium saucepan over medium heat, stirring constantly, until ingredients are melted and well mixed. Clip the candy thermometer on the side of the pan so that the tip touches the mixture but not the bottom of the pan. Keep stirring the mixture occasionally. When the caramel temperature reaches about 270 degrees F., take the popcorn pan out of the oven and have it nearby on the counter along with an oven mitt to hold the hot pan. When the caramel temperature reaches 290 degrees F., quickly stir in the baking soda. This will cause the caramel expand, which makes it easier to stir into the popcorn. Turn off the heat, remove the thermometer and pour the caramel onto the popcorn. Using a large and heavy wooden spoon or flat wooden spatula, stir the caramel into the popcorn until the corn is evenly coated. (You may have to put the pan back in the oven to re-melt the caramel if you don’t work quickly enough.) Divide the caramel corn between the two baking sheets and spread it out flat. Sprinkle lightly with salt if desired (the salty/sweet combination is excellent!). Let cool until hard, then break apart gently and store in an airtight container.
Hog Bottom Rolls
1 cup sour cream 1 large egg
2 Tbs. shortening 1 pkg. yeast
3 Tbs. sugar 1/4 cup water
1/8 tsp. soda 3 cups flour
1 tsp. salt
In a small bowl, proof yeast in the water. Warm sour cream, shortening, and sugar in a saucepan over medium heat--scald but do not allow to boil. Stir in soda and salt, then cool to lukewarm. Pour into large bowl, and add yeast and egg. Add flour, one cup at a time. Turn out onto lightly floured board and knead for about two minutes. Cover dough with a towel and allow to rest for about five minutes, so the dough will firm up. Divide dough in half. Roll each half into a circle roughly 16" in diameter. With a sharp knife, cut eight wedges. Starting with the wide end of each triangle, roll up and shape into crescents, but the points of the roll should point straight down, like the feet of a pig, rather than curving in. Using the blunt side of a butter knife, make a crease vertical crease in the thick part of the roll. Twist the last point of the dough to form the curley tail. Place on lightly greased cookie sheets. Allow to rise until nearly doubled in a warm place, free of drafts--about 1 to 1 hours. You may need to gently re-crease the roll after rising. Bake at 375 degrees until golden brown, about 12 to 15 minutes. Makes 16 rolls.
Notes
---I make crescent rolls ever year at Thanksgiving. One year Fr. Ronald commented on how one roll quite by accident came out looking like the back end of a pig. With a little experimentation, "Hog-Bottom Rolls" were born! You can, of course, make traditional crescent rolls with this dough.
Yield: 10 Servings
¾ cup cornmeal
½ cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon dry mustard (optional)
½ cup milk
1 egg
1 tablespoon oil
10 hot dogs
10 bamboo skewers
oil for frying
In a medium size bowl, mix together cornmeal, flour, sugar, baking powder, salt, and dry mustard (if desired). In a separate container, combine milk, egg and oil; beat until well blended.
Pour milk mixture into dry ingredients; stir until smooth. Pour batter into a tall glass or container. Pat hot dogs dry with a paper towel and insert skewers. Heat oil to 375 degrees. Dip a hot dog in the batter, swirling it around to coat completely; let the excess drip off briefly, then place immediately into the heated oil. Do not fry more than one or two corn dogs at a time or the pil temperature will drop too low and they will be oily and undercooked. Use the tongs to turn them over as needed to fry evenly on all sides. Corn dog bites are done when they are golden brown, about 3 or 4 minutes. Drain on paper towels and serve hot.
Elephant Ears
2 Cups all-purpose flour
2 tsp Baking Powder
1/4 tsp Salt
2 Tbs. shortening
1 cup milk
Oil for frying
In a medium size bowl, combine flour, baking powder and salt and stir to mix evenly.
Cut in the shortening with pastry blender or a large fork until the mixture resembles coarse crumbs. Add milk and stir until a soft dough forms. Shape into a ball and allow to sit covered for 45 mins.
Separate dough into 8 sections. Using the palms of your hands and fingertips, press each dough into a circle and work with your fingertips to a thin round circle about 4-5 inches in diameter Heat oil in a frying pan on stove or use an electric skillet to heat to 375° F. Fry one at a time in hot oil and allow to cook until golden brown and then flip, 60 tom90 seconds per side. Remove from oil and drain on paper towels. Serve warm sprinkled with cinnamon sugar or powdered sugar.
Funnel Cakes
3 eggs 2 ½ cups flour
1 cup milk ½ tsp. salt
½ cup of sugar 2 tsp. baking powder
1 tsp. vanilla
In a medium size mixing bowl, beat eggs, milk and vanilla together until well blended. Sift in the remining dry ingredients. Depending on the weather, you may need to add more flour or more milk---the batter should be about the same as what you use for waffles. Put oil in a deep 10" frying pan over medium heat until the oil reaches 350. Pour batter through a large funnel in a swirling or crisscross motion to form the cake. Fry until golden brown and crispy. Drain on paper towels and serve sprinkled with powdered sugar and/or cinnamon sugar. You may also place a dollop of ice cream on top, or use fruit toppings.
Caramel Corn
8 to 10 quart over-safe pan or stock pot
medium saucepan (copper bottom is best)
candy thermometer
heavy wooden spoon or spatula
(2) 9″ x 13″ cookie sheets
4 quarts of popped popcorn (sort out the unpopped kernels)
1 stick (½ cup) of butter (not margarine or spread)
1 cup light brown sugar
¼ cup light corn syrup (not the lo-calorie)
1 TBS. vanilla extract
½ tsp. baking soda
Salt (optional)
Preheat oven to 300 degrees F. Place the popcorn in an 8 to 10 quart metal pot or pan with an oven-safe handle (you may want to lightly spray the interior of pan with pan release first) and warm in the oven. Place butter, brown sugar, corn syrup and vanilla in a medium saucepan over medium heat, stirring constantly, until ingredients are melted and well mixed. Clip the candy thermometer on the side of the pan so that the tip touches the mixture but not the bottom of the pan. Keep stirring the mixture occasionally. When the caramel temperature reaches about 270 degrees F., take the popcorn pan out of the oven and have it nearby on the counter along with an oven mitt to hold the hot pan. When the caramel temperature reaches 290 degrees F., quickly stir in the baking soda. This will cause the caramel expand, which makes it easier to stir into the popcorn. Turn off the heat, remove the thermometer and pour the caramel onto the popcorn. Using a large and heavy wooden spoon or flat wooden spatula, stir the caramel into the popcorn until the corn is evenly coated. (You may have to put the pan back in the oven to re-melt the caramel if you don’t work quickly enough.) Divide the caramel corn between the two baking sheets and spread it out flat. Sprinkle lightly with salt if desired (the salty/sweet combination is excellent!). Let cool until hard, then break apart gently and store in an airtight container.
Hog Bottom Rolls
1 cup sour cream 1 large egg
2 Tbs. shortening 1 pkg. yeast
3 Tbs. sugar 1/4 cup water
1/8 tsp. soda 3 cups flour
1 tsp. salt
In a small bowl, proof yeast in the water. Warm sour cream, shortening, and sugar in a saucepan over medium heat--scald but do not allow to boil. Stir in soda and salt, then cool to lukewarm. Pour into large bowl, and add yeast and egg. Add flour, one cup at a time. Turn out onto lightly floured board and knead for about two minutes. Cover dough with a towel and allow to rest for about five minutes, so the dough will firm up. Divide dough in half. Roll each half into a circle roughly 16" in diameter. With a sharp knife, cut eight wedges. Starting with the wide end of each triangle, roll up and shape into crescents, but the points of the roll should point straight down, like the feet of a pig, rather than curving in. Using the blunt side of a butter knife, make a crease vertical crease in the thick part of the roll. Twist the last point of the dough to form the curley tail. Place on lightly greased cookie sheets. Allow to rise until nearly doubled in a warm place, free of drafts--about 1 to 1 hours. You may need to gently re-crease the roll after rising. Bake at 375 degrees until golden brown, about 12 to 15 minutes. Makes 16 rolls.
Notes
---I make crescent rolls ever year at Thanksgiving. One year Fr. Ronald commented on how one roll quite by accident came out looking like the back end of a pig. With a little experimentation, "Hog-Bottom Rolls" were born! You can, of course, make traditional crescent rolls with this dough.
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