Amish Wedding Nothings Or Knee Patches Recipes

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AMISH WEDDING NOTHINGS OR KNEE PATCHES



Amish Wedding Nothings or Knee Patches image

This are light, airy little pastries. This recipe came from "The Essential Amish Cookbook, Everyday Recipes From Farm and Pantry" by Lovina Eichler. I got this from Amazon. BTW, my husband said they're much better when freshly cooked. Fortunately the recipe doesn't make a lot so they're not around long enough to get cold...

Provided by Karla Harkins

Categories     Other Desserts

Time 20m

Number Of Ingredients 6

3/4 c heavy cream
1 egg, well beaten
1 pinch salt
2 c flour
oil for frying
powdered sugar

Steps:

  • 1. Stir together cream, egg, salt and just enough flour to make an elastic dough. The first time I only needed 1-1/2 cups.
  • 2. Divide dough into 8 balls for bigger pieces or more balls if you want smaller pieces. Roll out into very thin, flat circles. Cut slits across so it doesn't puff too much when fried.
  • 3. After heating oil to 365 drop pieces 1 at a time and fry until golden then put out on paper towels to drain slightly.
  • 4. While still very warm dust each side with powdered sugar. If not sweet enough you could use granulated sugar instead. This way is good with cinnamon in the sugar.

KNEE PATCHES, OR ELEPHANT EARS AMISH CONFECTION



Knee Patches, or Elephant Ears Amish Confection image

Make and share this Knee Patches, or Elephant Ears Amish Confection recipe from Food.com.

Provided by andypandy

Categories     Dessert

Time 1h

Yield 48 cookies

Number Of Ingredients 8

3 large eggs
2 teaspoons vanilla extract
2 teaspoons salt
1 cup heavy whipping cream
4 cups unbleached all-purpose flour
2 liters vegetable oil, for frying.
1 cup confectioners powdered icing sugar
1/2 teaspoon ground cinnamon

Steps:

  • In a large bowl, beat eggs until light and pale yellow.
  • Add in the vanilla, salt, and the cream.
  • Blend.
  • Add the flour and beat well and thoroughly.
  • This dough will be very stiff.
  • On a floured surface kneed for ten minutes.
  • (if your mixer has a dough hook it can be done that way also.) Preheat oil to 375 degrees.
  • Pinch off the size of a large marble, and roll out thinly as possible.
  • Should be about 4 inches or so.
  • Cover your knees with a tea towel, and stretch the dough over the knee in the sitting position and stretch dough very thin.
  • Cook two at a time in the hot fat, until golden brown.
  • Turning once, takes about two minutes on each side.
  • The dough will blister and puff up like a pita bread.
  • Lift out each and shake extra oil off well.
  • Drain on paper towels.
  • When all the stretching, and deep frying is done, and cookies are cooled, then combine the icing powder and cinnamon, sift over the cookie lightly, on the top of each.
  • These are eaten the same day.
  • They do not keep well.

Nutrition Facts : Calories 410.1, Fat 40.7, SaturatedFat 6.2, Cholesterol 20, Sodium 103.4, Carbohydrate 10.6, Fiber 0.3, Sugar 2.5, Protein 1.6

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