Homemade spaghetti
Aleppo Pepper Basil Lemonade


These are puffy, light, tender, flaky pillows of dough begging to be drizzled with honey.



These are the ones that made it to the plate. Try not to eat them as fast a you make them. 

You'll thank me for this...



You'll need flour, shortening, baking powder, salt and water, and of course, oil for frying. 




Into a medium bowl, sift the flour, baking powder and salt




Add the shortening 

Mix the shortening into the flour until it resembles cornmeal. (I didn't mix it in that well)




Add the warm water and mix to make a dry dough




Turn the dough out onto the work surface and knead for 5 minutes




When you have a smooth ball of dough. Cover and let rest for 30 minutes




After 30 minutes, on a lightly floured surface, roll the dough out to 1/4 inch thick 

I rolled it out much thinner. 




Cut the dough into approximately two inch pieces




and fry in oil.

Since I didn't use a deep fryer, I gently and carefully flipped a bit of oil over the top of the dough so it would puff up. When the bottom is golden brown, flip and brown the top. 




Remove the dough from the oil, and drain on a paper towel lined plate




Sopapillas serve a dual purpose, they can be eaten both sweet and savory. 


Tonight I ate them with gypsy stew <recipe to follow> as well as for dessert. I broke them in half and loaded them up with some of the stew, OMGosh, deeelicious. 




Then for dessert, break them open and pour on the honey. 


This recipe for sopapillas is from The Pink Adobe Restaurant, in Santa Fe New Mexico, a Santa Fe institution <no, not_that_kind of institution> ;-)

Since this is such a huge recipe, I cut the recipe by 1/3


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Sopapillas (Fried Bread)


4 cups flour
4 teaspoons baking powder
1 teaspoon salt
3 tablespoons lard
3/4 cup warm water
oil for deep frying

Into a large bowl, sift together the flour, baking powder and salt. Cut in
lard and mix with hands until mixture resembles cornmeal. Stir in warm
water to make a dry dough. Knead until smooth, about 5 minutes. Cover
dough with plastic wrap and let stand for 30 minutes. Roll out dough about
1/4 inch thick on a lightly floured surface. Cut into 3 inch squares.
Pour oil about 3 inches deep into a deep fryer and heat to 400F. Carefully drop
dough squares a few at a time into hot oil. They will puff immediately.
Turn to brown other side, then drain on paper towels. Serve at once.
Yield: 4 dozen

"The Pink Adobe Cookbook"

** Exported from Now You're Cooking! v5.87 **

And that's that