Amish Wedding Nothings Or Knee Patches Food

AMISH WEDDING NOTHINGS

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.

AMISH WEDDING NOTHINGS OR KNEE PATCHES

Steps:

• 1. Stir together cream, egg, salt and just enough flour to make an elastic dough. The first time I only needed 1-1/2 cups.
• 2. Divide dough into 8 balls for bigger pieces or more balls if you want smaller pieces. Roll out into very thin, flat circles. Cut slits across so it doesn't puff too much when fried.
• 3. After heating oil to 365 drop pieces 1 at a time and fry until golden then put out on paper towels to drain slightly.
• 4. While still very warm dust each side with powdered sugar. If not sweet enough you could use granulated sugar instead. This way is good with cinnamon in the sugar.

KNEE PATCHES, OR ELEPHANT EARS AMISH CONFECTION

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.