Tangle Britches
An old York County Recipe
1/2 lb. butter
1 cup sugar
6 eggs, beaten
1/2 tsp. cinnamon
about 5 cups flour
Cream together the butter and sugar. Add the eggs beating well. Sift in
the cinnamon and enough flour to make a stiff dough. Roll out the dough
very thin on a floured board to about 1/8 inch thick. Cut into
rectangular pieces 3 inches by 5 inches. Make 5 cuts lengthwise in the
dough 1/2 inch apart and 4-1/2 inches long, so that the rectangle
remains in one piece. Fry in hot deep fat (360-f) for 2 minutes or until
they bob up to the top of the hot grease. When dropping them into the
fryer, pick up the 1st, 3rd and 5th strips and pull them upward. Let the
2nd, 4th and 6th sag downward so that in frying they get all fahuudelt
(tangled) or as the dutch say, all through each other. Dust with
powdered sugar or dribble molasses over them and eat hot.
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Tags: desserts, Tangle Britches
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