| rum-honey Fritters 2 Cups All-purpose Flour
1/2 Teaspoon Baking Powder
salt
2 Tablespoons Granulated Sugar
1 Egg, Beaten
2 Tablespoons Butter, Melted
about 1 Cup Milk
vegetable Oil sift Flour, Baking Powder And Salt Into A Large Bowl. Stir In Sugar, Then Add Egg, Butter And Just Enough Milk To Form A Soft, But Not Sticky, Dough. Turn Onto A Lightly Floured Surface And Knead Lightly Until Smooth. Divide Dough In 8 To 12 Pieces; Shape Each Piece Into A Ball. Cover And Let Stand 30 Minutes. on A Lightly Floured Surface, Shape Balls Into Flat Cakes. Using The Back Of A Metal Spoon, Make A Shallow Indentation In The Top Of Each Cake. heat A Deep-fat Fryer Two-thirds Full Of Oil To 375 Degrees F. Fry A Few Cakes At A Time For 5 Minutes Or Until Golden Brown And Puffy. Drain On Paper Towels. serve Fritters In Individual Bowls Topped With Syrup. syrup
2 Tablespoons Honey
1 Tablespoon Rum
1 (3-inch) Cinnamon Stick
1 Tablespoon Butter place All Ingredients In A Heavy Saucepan. Bring Slowly To A Boil, Stirring Frequently. Turn Heat Down And Simmer, Stirring Occasionally, For 20 Minutes, Or Until Mixture Thickens To A Syrup. remove Cinnamon Stick. For A More Distinct Rum Flavor, You May Wish To Omit The Rum While The Syrup Is Cooking, Then Add The Rum After You Remove The Saucepan From The Heat. |
