lumicero/recipes-ing2inst huggingface dataset:
Title: Applesauce Fruitcake
Ingredients:
- 6 all-purpose flour
- 4 baking soda
- 2 baking powder
- 1 salt
- 1 1/2 dates
- 4 walnuts
- 2 sugar
- 1 clove
- 1 nutmeg
- 1 cinnamon
- 1 raisins
- 4 butter
- 2 eggs
- 1 applesauce
- 4
- 3
Instructions:
1. Sift together flour, baking soda, baking powder, salt and spices.
2. Measure out fruit and nuts, dates and raisins in a very large bowl.
3. Cream together butter and sugar, add eggs and beat well.
4. Alternately add dry ingredients and grape juice to creamed mixture, beating well after each addition.
5. Mix into fruit, nuts and applesauce.
6. Pour into prepared pans weighing about 2 lb. each.
7. Bake at 275F about 2 hours, or until pick comes out clean.
Title: Pumpkin Custard
Ingredients:
- 1 pumpkin
- 1/2 prune
- 1/4 margarine
- 1/4 fat free egg substitute
- 2 orange zest
- 1 pumpkin pie spice
- 1/2
- 1
- 2
- 8
Instructions:
1. In a medium saucepan, stir together the pumpkin, prunes, apple, orange juice concentrate and margarine.
2. Simmer uncovered for 15 minutes, stirring frequently.
3. Transfer to a food processor and add milk, egg substitute, orange peel and spice.
4. Process until smooth.
5. Cut off the tops of each pumpkin about 1 inch down.
6. Scoop out the seeds.
7. Place the shells in a 13" X 9" baking dish.
8. Bake at 350 degrees for about 30 minutes or until the flesh is tender but the shells are not in danger of collapsing.
9. Spoon the custard mixture into the shells.
10. Bake at 350 degrees for about 30 minutes or until a knife inserted near the center of custard comes out clean.
Title: Yummy Plum Crumble
Ingredients:
- 9 -10 plums
- 1/4 sugar
- 1/4 cinnamon
- 1 1/2 all-purpose flour
- 1/2 butter
- 1/4 margarine
- sugar
Instructions:
1. Preheat oven to 350 F- spray ovenproof pan with nonstick cooking spray.
2. toss the cut plum halves and quarters in a bowl with the cinnamon and sugar; spread on the bottom of the pan (add more if necessary)
3. For the Topping:
4. Mix flour in a bowl and slowly add in the butter; continue until it becomes like a crumbly topping; add sugar and mix
5. Pour over the plums
6. Leave in the oven for 40-45 minutes, or until topping golden brown.
7. Enjoy!
Title: English Teacakes (Zwt3)
Ingredients:
- 1 3/4 flour
- 1 1/2 baking powder
- 1/4 salt
- 1/4 shortening
- 1/4 butter
- 3/4 granulated sugar
- 1 egg
- 3 milk
- 1/2 citron
- 1/2 currants
- 1 raisins
- granulated sugar
Instructions:
1. In a small bowl, sift together flour, baking powder and salt.
2. In a large mixing bowl, cream the shortening, butter, 3/4 cup sugar and egg.
3. Add milk, citron, currants and flour mixture; mix well.
4. Refrigerate dough for easier handling (at least 1 hour).
5. Preheat oven to 400°F.
6. Roll dough into balls the size of walnuts.
7. Dip tops in egg white and then sugar.
8. Place, sugared side up, 2-inches apart on greased or parchment lined cookie sheets.
9. Bake 12-15 minutes, or until golden.
10. Cool, then store, tightly covered.
Title: 1234 Cake
Ingredients:
- 1 butter
- 2 sugar
- 3 eggs
- 4 self-rising flour
- 2 milk
Instructions:
1. Combine all ingredients and beat until lighter in colour and creamy.
2. Cook in moderate oven.
3. Also good for lamingtons or jelly cakes.
Title: Butterscotch Pudding
Ingredients:
- 1 1/4 heavy cream
- 6 unsalted butter
- 1 1/2 dark brown sugar
- 2 1/4 milk
- 4 cornstarch
- 1/4 salt
- 3/4
Instructions:
1. In a saucepan, heat cream until warm. While cream is heating, melt butter in a heavy saucepan over moderate heat. Stir in brown sugar. Cook sugar mixture, stirring occasionally, until mixture is bubbling all over and appears smooth (be very careful not to scorch the sugar!) Carefully add warm cream (mixture will bubble and steam) and cook over moderately low heat, stirring, until sugar mixture is disolved, about 1 minute. Remove from heat.
2. In a large metal bowl, whisk together milk, yolks, cornstarch and salt. Add warm butterscotch mixture in a slow stream, whisking constantly, and set bowl over a saucepan of simmering water. Cook pudding, whisking constantly, 10 minutes, or until it begins to thicken. Cover bowl and cook pudding, whisking ocasionally, 10 minutes or more, until thick.
3. Remove bowl and cool pudding 5 minutes, whisking occasionally. Divide hot pudding among six 1 C ramekins. chill puddings, covered, until cold, at least 3 hours, and up to 2 days.
4. Serve with whipped cream and freshly grated nutmeg.
Title: Burnt Sugar Chiffon Cake
Ingredients:
- 1 white sugar
- 1/2 boiling water
- 2 all-purpose flour
- 1 1/2 white sugar
- 1 baking powder
- 1 table salt
- 1/2 cold water
- 7 vanilla extract
- 1/4 cream of tartar
- 1
- 7
- 1/2
Instructions:
1. Preheat oven to 325°F
2. Place 1 c sugar in a deep, dry, non-stick pan. Heat slowly until it melts and turns medium-brown. Add the boiling water (stand back in case it boils up) and stir until smooth. Let cool to warm room temperature.
3. In a large mixing bowl, sift together flour, 1 1/2 c sugar, baking powder and salt. Make a well in the center of the dry ingredients. Add caramel, oil, egg yolks, cold water and vanilla. Beat with wooden spoon until smooth.
4. In a very clean dry bowl, beat egg whites with cream of tartar until very stiff peaks form. Fold egg whites into batter. Pour into an ungreased 9" or 10" tube pan.
5. Bake in preheated oven 65-70 minutes. Cool in pan 20 minutes, then remove to a rack until completely cool. Serve with caramel sauce on the side, if desired.
Title: Chocolate Toffee Trifle
Ingredients:
- 16 instant chocolate pudding mix
- 2 milk
- 4
- 12
- 1
Instructions:
1. Cut up frozen pound cake into bite sized pieces.
2. Mix both packages of chocolate pudding in bowl with 4 cups of chilled milk with wire whisk for 2 minutes until well combined.
3. Place half of the pound cake pieces in bottom of trifle bowl.
4. Spread half of the pudding over the cake pieces.
5. Spread half of the whipped topping over the pudding and sprinkle with half of the toffee bits.
6. Repeat layers with the remaining pound cake pieces, pudding, cool whip and top off with the remaining toffee bits!
7. Refrigerate until ready to serve!
Title: Lemon Grass Panna Cotta With Orange Chili Caramel Sauce
Ingredients:
- 1 milk
- 1 1/2 sugar
- 1/3 lemongrass
- 1 gelatin powder
- 1 orange
- 1 corn syrup
- 1 sugar
- 1 water
- 1 granulated sugar
- 1/2 water
- 1/2 fresh chili pepper
- 1
Instructions:
1. Combine ¾ cup (175 mL) milk, whipping cream, sugar and lemon grass in a medium saucepan. Bring to boil over medium-high heat. Reduce heat and simmer for 5 minutes. Remove from heat and let steep for 1 hour. Strain.
2. Pour remaining ¼ cup (50 mL) milk into small pot. Sprinkle in gelatine. Dissolve slowly on low heat, stirring occasionally. When fully dissolved, remove from heat and stir gelatine mixture into cream mixture. Let cool, stirring occasionally until cold.
3. Oil 4 medium ramekins or other small dishes and strain in custard mixture. Chill 4 hours or until set. Dip base of ramekins in hot water to loosen. Turn panna cotta out onto individual serving dishes or serve in the moulds.
4. For Orange Caramel, cut orange in half and squeeze out juice. Reserve 1/3 cup (75 mL) juice for sauce. Cut orange peels in half again.
5. Combine corn syrup, sugar, water and orange peel in a saucepan and stir over low heat until sugar dissolves. Add ¼ cup (50 mL) of water and bring to boil. Turn heat down to medium and continue to cook, swirling pan occasionally, for 30 minutes or until syrup becomes a pale golden colour. Pour in reserved orange juice and cook, stirring constantly for 2 minutes or until caramel has come together to form a syrup.
6. Remove pan from heat. Pour caramel into a heatproof bowl and remove orange peels. Set aside to cool.
7. For Candied Chilies, bring sugar and water to boil. Turn heat to medium and stir until sugar is almost dissolved. Add chili, reduce heat to a gentle simmer and cook 10 minutes or until almost translucent. Let cool in syrup and strain.
8. Add candied chilies to caramel and stir. Once cool, if caramel is too firm to stir, add a little warm water and stir over low heat until well-combined and caramel has a thick, pouring consistency.
9. Drizzle onto panna cotta.
Title: German Chocolate Cake Icing
Ingredients:
- 1 evaporated milk
- 2/3 sugar
- 1/4 butter
- 1 margarine
- 1 egg
- 1 1/2 vanilla
- 1/2 flaked coconut
- pecans
- salt
Instructions:
1. Combine first four ingredients and a dash of salt.
2. Cook and stir over medium heat until mixture thickens and bubbles, about 12 minutes.
3. Cool slightly; add remaining ingredients.
4. Cool.
5. Frosts two 8-inch layers or one 9x13-inch cake.
Title: Pumpkin Gooey Bars
Ingredients:
- 1 egg
- 1 butter
- 8 cream cheese
- 1 pumpkin
- 1 eggs
- 3 butter
- 8 powdered sugar
- 1 cinnamon
- 1 nutmeg
- 1 vanilla
- 1
Instructions:
1. Combine all the ingredients of the cake as directed by the ingredient list (not the cake box).
2. Mix well with an electric mixer.
3. Pat the mixture into the bottom of a lightly greased 13 x 9 inch baking pan.
4. In a large bowl, beat the cream cheese and pumpkin until smooth.
5. Add the eggs, vanilla, and butter and beat together.
6. Stir in the powdered sugar, cinnamon, nutmeg, and mix well.
7. Spread the pumpkin mixture over the cake batter and bake at 350 for about 50-60 minutes or until baked. **Inside should be gooey, but not runny**.
8. Let cool on wire rack and cut into squares.
9. Refridgerate left overs.
Title: Fruity Marshmallow Confetti
Ingredients:
- 1 carrot
- 1 apple
- 225 lemon juice
- 310 crushed pineapple
- 250 mandarin segments
- 200 maple syrup
- 1 -2 mini marshmallows
- 75 marshmallows
Instructions:
1. Pour all ingredients into a large bowl.
2. Stir to combine, test for sweetness & add more maple syrup if required.
3. Serve.
4. NB/ Mixture will thicken upon refrigeration so if you want a thicker consistency, refrigerate for a while before serving.
Title: Pear-Cranberry Cobbler (Low Fat/Low Sugar)
Ingredients:
- 1/4 Splenda sugar substitute
- 1 cornstarch
- 5 pears
- 1 cranberries
- 1/3 nonfat milk
- 1/2 vanilla extract
- 1 granulated sugar
- 6 ground nutmeg
- 3
- 1/4
Instructions:
1. Preheat oven to 400-degrees.
2. Coat an 8-inch square baking dish with nonfat cooking spray.
3. In a large bowl, stir together Splenda and cornstarch.
4. Add pears and cranberries and stir until well combined. Spoon into prepared baking dish.
5. Place in oven to bake 20 minutes, stirring midway, or until fruit is tender and the juices have started to thicken. Remove from oven.
6. In a large shallow dish, stir together milk, egg beaters, and vanilla.
7. Cut each bread slice in half diagonally, and soak bread in egg mixture, carefully turning slices for even soaking.
8. Arrange bread slices in rows on top of the fruit.
9. Combine nutmeg and 3 tbls. sugar; sprinkle evenly over bread.
10. Bake for 20 minutes more, or until the bread is golden and fruit is bubbling.
11. Serve warm.
Title: Amarula and Chocolate Crème Brulee
Ingredients:
- 8 white sugar
- 1 vanilla pod
- 2 dark chocolate
- 1 sugar
- 2
- 3 -4
Instructions:
1. Preheat oven to 150º C/300 degrees F. Put cream and vanilla pods in a pot and heat through but remove before it boils and put to one side. In a large bowl, whisk together egg yolks and sugar until the mixture is smooth. Then slowly blend in one cup of the warm cream vanilla mixture while whisking. Then take this mixture and add it to the rest of the hot cream and whisk well. Now here comes the tricky part – split the mixture into two separate bowls. Mix the chocolate into the one and the Amarula liqueur in to the other. Now find a handy mate to help you fill the ramekins. You each take the same size ladle and from either side, simultaneously drizzle equal quantities of the two mixtures into the ramekins – and voila! A two-tone cup of custard!
2. Place these in a water bath (large pan filled with 3 -6 centimetres of hot water) and bake until set around the edges, but still soft in the centre, between 30 and 60 minutes. Take out of oven and leave in the water bath until cooled. Remove ramekins from water and chill for at least 2 hours.
3. When you’re ready to serve, sprinkle about 2 teaspoons of sugar over each custard and using a small blowtorch heat sugar until it caramelises. If you don't have a torch, place the ramekins under the grill until the sugar melts and then re-chill custards for a few minutes before serving. Very simple, very impressive and its smooth and just plain yummy!
Title: Lemon Pudding Cakes from Kaf
Ingredients:
- 1 all-purpose flour
- 2/3 sugar
- 3 lemons
- 2 lemons
- 2 baking powder
- 1/2 salt
- 2 dry buttermilk
- 4 butter
- 2 eggs
- 1/3 milk
- 1 1/2 hot water
- 3 butter
- 1 all-purpose flour
- 3 lemons
- 1/2 sugar
Instructions:
1. BATTER:
2. Preheat oven to 350.
3. Lightly grease six individual 1 cup bakers.
4. Whisk together flour, sugar, lemon bits, lemon powder, baking powder, sald and buttermilk powder.
5. In separate bowl, whisk the melted butter with eggs and milk.
6. Stir liquid ingredients into dry ingredients.
7. Scoop batter into prepared bakers.
8. SAUCE:
9. Whisk together cornstarch, flour, lemon powder and sugar.
10. Whisk liquid ingredients into dry until thoroughly combined.
11. To assemble cakes:
12. Slowly divide sauce amonth bakers; it may take some time to settle, but you'll use it all.
13. Bake cakes for 25-30 minutes, until they're lightly browned and beginning to shrink away from edges of pans.
14. Cool for 5 minutes before serving.
15. TIP:
16. To make in a 9" round pan instead of individual bakers, prepare a directed, spooning batter into lightly greased pan, then very gently drizzle the sauce on top. Bake for about 35 minutes until lightly browned. Serve right out of pan.
Title: Quick One-bowl Brownies
Ingredients:
- 1/2 butter
- 1/2 instant coffee
- 1/2 eggs
- 1 brown sugar
- 3 all-purpose flour
- 2
- 1
Instructions:
1. Preheat oven to 325°F In a bowl, using a blender, combine butter, oil, eggs, cocoa powder, coffee and sugar.
2. Stir in flour until completely blended.
3. Pour the batter into a greased 9 inch pan.
4. Bake for 30-35 minutes (do not over bake!).
Title: Quick Party Fruit Salad
Ingredients:
- 2 pineapple chunks
- 2 mandarin oranges
- 1 maraschino cherry
- 1 1/2 green seedless grapes
- 1 pudding mix
- 1 cream cheese
- 1 1/2 milk
- 1/2
Instructions:
1. Combine fruit in 4 quart bowl; set aside.
2. Place pudding mix, cream cheese and milk in blender container. Cover and blend 1 minute. Fold in whipped cream. Pour over mixed fruit and blend. Garnish with additional cherries. Chill or serve immediately.
Title: Brazilian Fruit Salad
Ingredients:
- 10 red grapes
- 10 green grapes
- 3 kiwi fruits
- 3 strawberries
- 12 papaya
- 1 mangoes
- 3 pears
- 4 apples
- 4 bananas
- 6 oranges
- 6 fresh pineapple
- 1/2
Instructions:
1. Wash the fruits and peel. Squeeze 2 oranges or the equivalent of 1/2 cup of juice and pour into a bowl.
2. Cut the fruits in very small pieces. (Be sure to cut off the white part of the oranges before slicing it since it can turn the entire salad sour.).
3. The smaller the pieces, the tastier the salad since you will be able to pick up a larger variety of fruits in each spoonful.
4. Mix all of the fruits well and put the salad in the refrigerator until you're ready to serve it. Serve in the hallowed out half of a pineapple.
Title: Old-Fashioned Southern Apple Puddin'
Ingredients:
- 1/2 butter
- 1 all-purpose flour
- 2 baking powder
- 1 milk
- 1 sugar
- 1/4 salt
- 1/2 cinnamon
- 2 granny smith apples
Instructions:
1. Preheat oven to 375 degrees. Put the butter in a rectangular casserole dish. Put the dish in the oven. While the oven is preheating, it will be melting the butter. Once butter is melted, take dish out of oven and set aside.
2. In a medium bowl, mix the flour, baking powder, milk, sugar, salt, and cinnamon. After mixing well, pour the batter mixture into the casserole dish on top of the butter.
3. Then put the cut up apple pieces all over the top of the batter.
4. Bake for 30 minutes.
Title: Praline Chocolate Dessert
Ingredients:
- 2 butter
- 1/2 pecans
- 1 butter
- 1 1/2 brown sugar
- 1 vanilla extract
- 1 cream cheese
- 2 confectioners' sugar
- 1/2 brown sugar
- 1/3 heavy whipping cream
- 1 pecan halves
- 1/2
Instructions:
1. In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan.
2. Place on a baking sheet. Bake at 350° for 10 minutes.
3. Cool on a wire rack. Sprinkle with pecans.
4. In a large saucepan over medium heat, bring butter and brown sugar to a boil, stirring constantly.
5. Reduce heat; simmer, uncovered, for 10 minutes.
6. Remove from the heat; stir in vanilla. Pour over pecans. Refrigerate for 1-2 hours or until set.
7. In a large mixing bowl, beat filling ingredients until smooth. Spread over praline layer. Refrigerate for 1-2 hours or until set.
8. For ganache, in a microwave-safe bowl, melt chocolate chips with cream; stir until smooth. Cool slightly; spread over filling. Refrigerate for 1-2 hours or until set. Carefully run a knife around edge of pan to loosen; remove sides of pan. Garnish with pecan halves. Refrigerate leftovers.
Title: Sweet Ravioli (A Cookie)
Ingredients:
- 2 1/2 cake flour
- 1/2 sugar
- 1/2 salt
- 2 canola oil
- 2 unsalted butter
- 2 eggs
- 1 lemon zest
- 4 dried figs
- 1/2 brandy
- 1
- 1/2
Instructions:
1. To make the dough, sift together in a large bowl the flour, sugar and salt. Make a well at the center of the dry ingredients and add the oil, butter, eggs and zest. Starting with a fork begin incorporating the wet ingredients with the dry. Eventually, switch to kneading the dough with your hands, and work until you have a smooth ball. Wrap the dough in plastic wrap and chill in the refrigerator for an hour.
2. While the dough is chilling, make the filling by placing the figs in a small saucepan. Add water until the figs are just covered. Bring to a simmer and cook over low flame for 20 minutes until the figs are soft and tender. Drain and allow the figs to cool. Trim the woody tips and mash the figs into a paste. Add in the chocolate, anise and brandy.
3. To assemble the cookies, begin by preheating you oven to 350 degrees. Prepare cookie sheets with a light coating of cooking spray or with a lining of parchment paper.
4. On a well floured surface, roll out your dough into a thin layer, about 1/8 inch thick or less. Using a 2 1/2 inch round cookie cutter begin cutting out the ravioli. Place a 1/2 teaspoon of filling just off the center of each cookie. Fold the dough in half into a cresent bringing the edges together. Press the edges together lightly with a fork.
5. Place cookies on the sheet and bake for 10 to 15 minutes until light golden. Remove to a rack and allow to cool.
Title: Chocolate-Banana Trifle
Ingredients:
- 2/3 sugar
- 2/3 cornstarch
- 3 skim milk
- 1 vanilla instant pudding mix
- 1/4 bananas
- 1 Cool Whip
- 2
- 3
- 2
- 1
Instructions:
1. Combine sugar, evaporated milk, cocoa and cornstarch in a medium saucepan and bring to a boil.
2. Cook until sugar dissolves and mixture is thick (about 3 minutes), stirring frequently.
3. Remove from heat and stir in coffee liqueur.
4. Set aside to cool.
5. When chocolate mixture is cool, combine with cake cubes in a large bowl.
6. Mix 2 crushed candy bars in with cake mixture.
7. Beat milk and pudding mix at medium speed of a mixer until well-blended.
8. Stir into cake mixture.
9. Cover and chill for 15 minutes in refrigerator.
10. Spoon half of cake mixture into a trifle dish or large bowl (about 4 quart).
11. Arrange half of bananas evenly over cake mixture and top with half of cool whip.
12. Repeat layers, ending with cool whip.
13. Sprinkle with remaining toffee bar.
14. Chill for 1 hour before serving.
Title: Caramelized Peach Tatin
Ingredients:
- 1/4 sugar
- 1 water
- 1 light corn syrup
- 4 frozen puff pastry
- 1 vanilla ice cream
Instructions:
1. Preheat oven to 400 * F.
2. Combine sugar, water, and corn syrup in a small saucepan and bring to a simmer over moderate heat.
3. Simmer without stirring until an amber caramel forms, about 6 minutes.
4. Pour caramel into an 8 inch ovenproof skillet ( cast iron is great !), tilting to coat the bottom.
5. Set peach halves in caramel, cut sides up.
6. On a lightly floured surface, cut the puff pastry into an 9 inch round, to cover an 8 inch skillet.
7. Set the round over the peaches in the skillet, and bake until the pastry is richly browned and puffed, about 28 minutes.
8. Remove the skillet from the oven and let stand for 5 minutes.
9. Carefully invert the peach tart onto a cake plate/platter, and let cool slightly.
10. Cut the tart into wedges and serve with vanilla ice cream.
Title: Famous Applesauce
Ingredients:
- 2 granny smith apples
- 2 golden delicious apples
- 1 water
- 2 fresh lemon juice
- 1/2 sugar
- 1/2 cinnamon
- 1/4 ground cardamom
Instructions:
1. Combine apples, water and lemon juice in pot.
2. Bring to a boil and reduce heat to medium. Cover and simmer until tender, about 20 minutes.
3. Uncover and cook until mixture becomes thick, about 10 minutes.
4. Remove from heat and mash apples with potato masher.
5. Stir in sugar and spices and cool. Refrigerate.
6. Yield: 3 pints (6 cups) of awesome applesauce.
Title: Easy Peach Crisp for Two
Ingredients:
- 1 flour
- 1 sugar
- 1 cinnamon
- 1/2 flour
- 1/3 brown sugar
- 1/3 oats
- 1/3 butter
- 2 margarine
Instructions:
1. Mix all filling ingredients together and put in small casserole dish.
2. For topping, mix flour, brown sugar and oats together and spoon evenly on top of filling.
3. Lay thin slices of butter on top of topping mixture.
4. Bake 350 degrees for 30 minutes.
Title: Wheat Germ Cupcakes
Ingredients:
- 2 egg
- 1 white sugar
- 1/2 brown sugar
- 1/2 salt
- 1 baking powder
- 2 milk
- 3/4 flour
- 1 wheat germ
- 1/2 vanilla
- 1 chocolate chips
- 1/2 raisins
Instructions:
1. Preheat oven to 350°F.
2. In a bowl, mix oil, egg, white & brown sugars until smooth.
3. Add salt, baking powder, and milk.
4. Gradually add the flour and wheat germ.
5. Add vanilla and chocolate chips.
6. Mix.
7. Divide into 12 mini-loaf or muffin pans.
8. Bake 20 minutes.
Title: Bugia
Ingredients:
- 2 1/2 all-purpose flour
- 1/2 baking powder
- 1/4 salt
- 2 sugar
- 2 eggs
- 1/2 unsalted butter
- 1/4 brandy
- 1 1/2 pure vanilla extract
- 1/2 anise seed
- 3/4 powdered sugar
- 4 -6
- 2
Instructions:
1. Sift the flour with the baking powder, salt, and sugar and set aside.
2. In the bowl of a stand mixer fitted with paddle attachment, mix together the eggs, butter, orange juice, brandy, vanilla, and anise seeds until well blended.
3. Add the dry ingredients all at once and mix on low speed until the dough cleans the sides of the bowl and adheres to the paddle.
4. Remove the dough from the bowl onto a floured board.
5. Knead by hand until smooth.
6. Form the dough into a ball, flatten slightly, and place in a bowl.
7. Cover with a tea towel and chill at least 2 hours or up to overnight to allow the dough to relax.
8. Heat the oil in a deep fryer or deep pot to 350 degrees F.
9. Meanwhile, cut the dough into 4 or 6 equal pieces.
10. Keeping the dough and work surface well floured, pass the dough through the widest setting of a pasta machine 3 or 4 times.
11. Then pass through successively narrower settings until the dough is almost thin enough to see through; These can also be rolled by hand- they will not be as thin, but they will be just as good.
12. Cut the dough into long strips 3 inches wide, then cut the strips on the diagonal into pieces about 3 inches long.
13. If the dough tears, cut it off and work it back into the dough.
14. The cookies curl when they fry, so fancier shapes are not important.
15. As the cookies are cut, transfer them to baking sheets lined with flour-dusted tea towels, and cover with tea towels so they won't dry out before frying.
16. Fry in batches, turning once, until puffed and golden brown, about 1 minute.
17. Transfer with a slotted spoon to paper towels to drain.
18. While the cookies are still hot, dust them well with powdered sugar.
19. Wait for a few minutes while the oil and heat absorb and melt most of this first coating.
20. Dust well a second time until the cookies are quite white.
21. The cookies will keep for a week or so in an airtight container.
22. You may need to re-dust them with sugar before serving.