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Taco bell's cinnamon twists (angel wings)
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| Categories: |
Bakery, Breads, Central American, Mexican, North American, South American |
| Yield: |
1 |
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no rating. |
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Ingredients:
| | WALDINE VAN GEFFEN | | 5
| | Eggs yolks -- well beaten | | 5
| tbsp | Sour cream | | 5
| tbsp | Sugar | | 1
| tbsp | Almond extract | | 1/4
| tsp | Salt | | 2 1/2
| cup | Flour |
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Procedures:
| 1 | Combine all, adding each item as listed, and enough more flour so that dough is no longer sticky, but still very soft. | | 2 | Roll small portions of dough at a time to paper-thin. | | 3 | Use lightly floured working surface. | | 4 | Cut into strips 2"x5" and arrange in single layer on oiled cookie sheets. | | 5 | Bring enough oil to 400°F in deep heavy saucpan, at least 3" deep. | | 6 | As you drop the dough into oil, make a 1" slit down center of each and draw the opposite ends of the strip through the slit. | | 7 | They"ll fall to the bottom but will surface in a few seconds as they brown, about 2 minutes. | | 8 | Lift out with tongs and drop into large grocery sack containing about 1 lb of 10-x powdered sugar. |
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