Heizenblozen (Snow Balls)
Nick Cramer
A favorite with youngsters, these seem to disappear from the table faster
than snowballs on a hot stove. They're easy to make, decorative looking and
a change from the ever present cookies.
2 eggs
pinch of salt
1-1/2 cups flour (approximately)
vegetable oil for deep frying
1/2 cup powdered sugar
1 Tbs cinnamon
Mix the first three ingredients and knead until soft and elastic. Roll out
on a floured board to a thin sheet. Cut into 2 inch squares with a pastry
cutter. Make a slit through the center of each square and pull one corner
through the slit. Drop into deep hot fat and fry until a delicate brown,
turning if necessary. They fry quickly and must be watched so they don't
become too brown. They'll puff up into all sorts of odd shapes while
frying.
Drain off on absorbent paper and, while hot, dust with powdered sugar and
cinnamon.
Rosettes
To make little roses, cut the sheet into circles of three different sizes.
Place the circles one on top of the other, with the smallest on top; pinch
together in the center. Allow these to stand for about ten minutes before
frying. Upon draining, dust with powdered sugar and drop a bit of red jelly
into the center and here and there into the curls of the petals.
Pinwheels
To make little pinwheels, cut the sheet into 3 inch squares; cut all four
corners diagonally toward the center, but not cutting all the way. Bend
every other cut edge down to the center and press down. Let them stand for
ten minutes, fry, drain and dust with powdered sugar and cinnamon.
I copied this recipe, with minor editing, from "the Jewish Home
Beautiful", 3rd printing, 1945, published by the Women's League of the
United Synagogue of America. Several printings and editions available used
online.
--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061
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