1 cup rinsed fresh raspberries (6 oz)
2/3 cup sugar
1 cup lemon juice
2 cups water
ice
In a small bowl, with a potato masher or spoon, mash raspberries with sugar. Let stand 10 minutes. Press through a fine strainer into a pitcher (at least 1 1/2 qt.); discard seeds. Stir in lemon juice and water. Taste and add more sugar if desired. Pour into tall, ice-filled glasses.
Makes about 1 quart; 4 servings
CALORIES 157(1.9% from fat); FAT 0.3g (sat 0.0g); PROTEIN 0.5g; CHOLESTEROL 0.0mg; SODIUM 13mg; FIBER 0.0g; CARBOHYDRATE 41g
Source: http://www.yumsugar.com/245395
Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
Thursday, April 24, 2008
Deep Fried Bread (Sopaipillas)
4 cups sifted all-purpose flour
1 1/2 teaspoons salt
1 teaspoon baking powder
1 tablespoon lard or butter
1 package active dry yeast
1/4 cup warm water
1 1/4 cups scalded milk, approx.
1 quart lard or cooking oil
1. Combine dry ingredients and cut in 1 tablespoon lard.
2. Dissolve yeast in the water. Add yeast to scalded milk, cooled to room temperature. If not using yeast use 1 1/2 cups milk; omit the 1/4 cup warm water.
3. Make a well in the center of dry ingredients. Add about 1 1/4 cups liquid to dry ingredients and work into dough. Add more liquid until dough is firm and springy and holds its shape, similar to a yeast dough.
4. Knead dough 15 to 20 times, then invert the bowl over the dough and set aside for approximately 10 minutes. Heat 1 quart lard or oil to 420 degrees F. in deep fryer.
5. Roll one fourth of the dough to 1/4 inch thickness or slightly thinner, then cut into squares or triangles; do not reroll any of the dough. Cover the cut dough with a towel as you fry the sopaipillas, a few at a time, in the hot fat. They should puff up and become hollow very soon after being dropped into the fat. To assure puffing, slightly stretch each piece of dough before lowering it into the fat, then place the rolled or top side of dough into the fat first, so it will be the bottom side. Hold each piece of dough down in the fat until it puffs.
6. Drain sopaipillas on absorbent toweling. Serve as a bread with any meal. They are especially good served with honey.
Source: http://www.dvo.com/recipe_pages/deepfried/Sopaipillas_(Deep_Fried_Bread).html
1 1/2 teaspoons salt
1 teaspoon baking powder
1 tablespoon lard or butter
1 package active dry yeast
1/4 cup warm water
1 1/4 cups scalded milk, approx.
1 quart lard or cooking oil
1. Combine dry ingredients and cut in 1 tablespoon lard.
2. Dissolve yeast in the water. Add yeast to scalded milk, cooled to room temperature. If not using yeast use 1 1/2 cups milk; omit the 1/4 cup warm water.
3. Make a well in the center of dry ingredients. Add about 1 1/4 cups liquid to dry ingredients and work into dough. Add more liquid until dough is firm and springy and holds its shape, similar to a yeast dough.
4. Knead dough 15 to 20 times, then invert the bowl over the dough and set aside for approximately 10 minutes. Heat 1 quart lard or oil to 420 degrees F. in deep fryer.
5. Roll one fourth of the dough to 1/4 inch thickness or slightly thinner, then cut into squares or triangles; do not reroll any of the dough. Cover the cut dough with a towel as you fry the sopaipillas, a few at a time, in the hot fat. They should puff up and become hollow very soon after being dropped into the fat. To assure puffing, slightly stretch each piece of dough before lowering it into the fat, then place the rolled or top side of dough into the fat first, so it will be the bottom side. Hold each piece of dough down in the fat until it puffs.
6. Drain sopaipillas on absorbent toweling. Serve as a bread with any meal. They are especially good served with honey.
Source: http://www.dvo.com/recipe_pages/deepfried/Sopaipillas_(Deep_Fried_Bread).html
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