"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
4 eggs 6 T. oil 6 T. sugar ½ tsp. vanilla 2½ tsp. baking powder 2½ c. flour 1 tsp. cinnamon pinch of salt powdered sugar
Beat together eggs, oil, sugar and vanilla. Sift the remaining dry goods into the egg mixture. Knead the dough until all is well blended. Roll out dough and cut into strips. Tie them or make rosettes. Fry in hot oil. Let cool a little and shake with powdered sugar.
This recipe was donated by my stepdaughter, Amanda. I was from the recipes shared with her by her grandmother on her dad's side, a second generation Italian to America.
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