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| 1 | cup | cornmeal | blue |
| 1 | cup | whole wheat flour | |
| 1 | tablespoon | yeast, active dry | |
| 2 | teaspoons | baking powder | |
| 1 | teaspoon | sea salt | optional |
| 1 | tablespoon | butter | softened |
| 1 | cup | milk | |
| 1 | each | egg | slightly beaten |
| 1 | teaspoon | honey |
Mix dry ingredients.
Cut or mash butter into dry ingredients thoroughly.
Stir liquids until honey dissolves.
Combine mixtures. Stir gently but completely.
Let rise 1 hour. If dough is still sticky, lightly stir in 2 to 4 tablespoons unbleached flour.
Divide dough in 3 parts.
Lightly knead each part in unbleached flour.
Roll dough thin, 1/8 inch thick.
Cut into squares or pie shapes.
Heat oil to 375 F. Drop into hot oil.
Cook until golden on one side; turn once; cook till golden.
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Even though the Chinese New Year takes place in February, it doesn’t mean you can’t celebrate. By celebrating, I don’t mean ordering Chinese cuisine for the whole family. Instead, why not try creating your own authentic Chinese New Year dinner?...
I used mixed veggies instead of just peas and used capers in lieu of some salt. The rice & chix were finished before all the broth was absorbed. I'll try less broth next time. Great flavors!