Amish Wedding Nothings Or Knee Patches Recipes

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AMISH WEDDING NOTHINGS



Amish Wedding Nothings image

Provided by My Food and Family

Categories     Recipes

Time 45m

Number Of Ingredients 6

1 units eggs
0.25 cups cream
1 pinches salt
23 cups flour
1 units oil
1 units powdered sugar

Steps:

  • Beat the egg and stir in the cream, salt, and enough flour to make a stiff elastic dough.
  • Divide the dough into 6 or 7 balls and roll each ball flat and very thin (1/16 in). Cut 3 two inch slits, one above the other, through the middle of each piece.
  • Heat the shortening in a kettle over high heat. When the shortening reaches 365 degrees or when a piece of dough tossed in sizzles, put one piece of dough at a time into the kettle. Turn each piece over with two forks when you see a slight golden color. Take out and put on a plate covered with paper towels to drain. Sprinkle powdered sugar over the top. Stack all of the Nothings on one plate and serve.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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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