"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
3 eggs 3/4 cup sugar 2/3 cup whipping cream 2/3 cup 35 percent fat sour cream 3 cups flour 2 T. baking powder 1 tsp. Cardamom 2 T. melted butter shortening or oil
Beat eggs and sugar until light and lemon-colored. Whip cream and sour cream lightly together. Sift the dry ingredients. Add alternately with melted butter and both creams to the egg mixture. Mix lightly together. Refrigerate overnight. Roll the dough into 1/3" sausages. 5" lengths. Form into a wreath. Make two notches along the edges. Heat the shortening or oil (350 degrees F). Deep fry, a few at a time, until golden, three to four minutes.
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