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Crispelle (Fried Rosettes)
Origin: Italian
Ingredients:

6 cups flour
Oil for frying
6 eggs
1/4 cup sugar
1 tsp. salt
1 cup confectioners sugar
VARIATION:
2 dozen eggs
4 Tbsp. shortening (melted and cooled)
2 tsp. baking powder
1 tsp. baking soda
2 tsp. salt
4 Tbsp. sugar
15 cups flour
1 cup walnuts, chopped
Oil for frying


Preparation:

Make a well in the flour and add eggs one at a time working dough into a smooth ball. Cut dough into 4 pieces. Roll each piece to 1/4" thickness. If you have a macaroni machine, roll out to next to last notch. Cut dough into strips 3-4" long with a flutted pastry wheel pinching the "Rosette" in 3-4 spots so it will hold together. Fry in hot oil, do NOT crowd, until golden brown. Drain on brown paper bag and let cool. Pour honey over top to serve.
Variation: A very large recipe for a festive occassions. Follow above directions, adding all ingredients into flour well. When Crispelle are cooled, drizzle with honey and walnuts over top.