The power of this seductive pavlova dessert lies hidden within its crusty exterior that once broken into, reveals a pillow like interior, soft and fluffy  with a slight chewy texture. A grown ups cotton candy smothered in sweet chantilly cream. Much like a meringue, pavlova utilizes the  stiff whipping of egg whites combined with sugar to produce a glossy sweet  cloud that when gently cooked turns into the oven baked miracle that is pavlova.

Using a small amount of brown sugar alongside the caster sugar gives the pavlova a slight caramel flavor, and the addition of verjuice over vinegar most commonly found in pavlova recipes adds the required acid component without the overpowering vinegar hit.

To ensure pavlova success, here are a few important watchpoints to bear in mind when preparing this Classic  New Zealand dessert with a modern twist.

Choose fresh free range eggs. With pavlova, it’s all about the eggs.  The fresher the eggs, the better, as fresh eggs will ensure that the egg whites whip up to dramatic peaks. Also, choose free range over caged as the eggs will be much tastier. I used Mcleans Run Open Range Eggs and they produced exquisite results with Everest like peaks.

Use the eggs at room temperature not cold from the refrigerator. Cold eggs will result in less volume when the whites are whipped.

When separating the eggs, make sure that there is no traces of yolk in the whites. Yolk will prevent the whites from whipping strongly.

When whipping the egg whites and incorporating the sugar, doing this slowly, a tablespoon of sugar sprinkled over the whipping whites at a time allows the sugar enough time to dissolve. Adding the sugar to fast will result in grainy pavlovas.

The total amount of whipping time is about 5 minutes in an electric cake mixer as over whipping the pavlova will deflate the egg whites.

Pavlovas like a slow bake in a low oven. Setting the oven on  bake at 120c is fantastic and can only be improved on if your oven has a fanless function.

Brown sugar  pavlova mini’s

Makes: 8 individual brown sugar pavlova mini’s

Ingredients

6 large free range egg yolks – at room temperature
1 & 1/2 cups caster sugar
1/2 cup brown sugar
1 & 1/2 tablespoons of cornflour
2 teaspoons of verjuice
Pinch of salt

Method

Preheat the oven on bake set at 120 C / 250F  with the shelf set in the middle of the oven.

Mix together the caster sugar, brown sugar, cornflour and salt and push this mixture through a sieve to remove any possible lumps.  Pour into  a small bowl and set aside.

Carefully separate the egg whites from the egg yolks, ensuring that no yolk is present in the egg whites.

Place the egg whites into a clean mixer bowl and whisk on medium to high speed until the whites are just stiff.

Slowly incorporate the sugar mixture  1 tablespoon at a time whilst the mixer whisks on medium to high. This process should take about 5 minutes of continuous mixing and the mixture should be thick and glossy by the time the sugar is all incorporated.

Add the verjuice and mix to just combine.

Spray a flat baking tray with cooking spray and line with baking paper.

Using a 7-9cm  round cookie cutter mould , lay the mould on to the baking tray and fill the mould with 4 heaped tablespoons of the pavlova mixture. Carefully remove the mould by pulling up to reveal the pavlova mound. Repeat the process until all the mixture has been used up, ensuring you leave spaces between the pavlovas to allow the mixture space to bake freely.

Bake the pavlovas for 1 hour or until crisp fully firm on top, and when lightly tapped on the bottom the pavlovas should sound hollow.

Remove the pavlovas from the oven and carefully transfer to a wire rack to cool.

Serve topped with honeyed cream and fresh or stewed berries, kiwi fruit or banana.

Pavlova will keep for 3-4 days , covered in the pantry.

I refuse to make excuses for the amount of butter, eggs and milk in this dish. It is on all accounts a Jenny Craig consultants nightmare served up with a side of homemade jam. Granted it is an excellent way to use up old bread, but that’s no longer the purpose for cooking this dish. I cook it because it tastes superb and makes me feel really good.

When it comes to dessert cookery,  I don’t like to travel to far outside my comfort zone, opting for the more memory educing, old fashioned favorites that my Nana’s used to prepare for our huge household. Apple crumble,  golden syrup dumplings, sago plum pudding and steamed apple puddings were among my favorites and most often requested Sunday dinner treat. Bread and butter pudding in all it’s enriched goodness has the ability to render me helpless when served warm with ice cream.

This version is great for slicing and toasting where the old school recipe has turned from a pudding into a cafe ready slice, with the only difference in the two being it’s appearance and deliver method. Slices are a lot easier to portion than a pudding, and  I am able to heat it through on a flat grill or sandwich press to give it back it’s crisp warm benefits so it can be kept in the refrigerator until required.

However, you can  use this recipe  either way, as a slice or as a pudding cooked in  a loaf tin or  cake round. The only other consideration I feel that I need to point out is to ensure the bread you are using is of top quality. I use an organic sourdough from  artisan bakers Brasserie Bread with crusts removed that is about 4 days old, the perfect way to use up rather than toss out. The only problem here is,  I rarely have any left over bread in the house as it gets scoffed up as soon as it arrives. I’ve taken to buying extra bread so I can luxuriate and allow father time to step in and stale it up for a dessert pudding treat.

Bread and Butter Slice Recipe

Recipe yields 8-10 thick slices

1  stale loaf of organic sourdough or similar, about 800gms in total weight
200 gms butter ~ softened so it’s spreadable
8 egg yolks
1500 mls milk
3/4 cup of caster sugar
1 vanilla pod ~ split and seeds scraped

If not already done so for you,  cut the bread into slices about 10cms in thickness and remove the crusts. Keep the crusts for breadcrumbs if desired.

Preheat the oven on fan bake to 180c. I use an Electrolux combination steam oven on interval steam set at 180c which gives  additional moisture and superior finish  to this recipe.

Using a pastry brush for quick even coverage, generously  brush the bread slices with butter on both sides.

Heat the milk, vanilla pod and seeds  over medium to high heat or induction setting 8 until the milk almost comes to the boil.

In a large metal bowl, whisk together the egg yolks and sugar until well combined and set aside.

As soon as the milk scalds or almost boils, pour directly on to the yolks and sugar, whisking furiously  to combine quickly and effectively. Remove the vanilla pod.

Pour the mixture back into a clean pot and return to the cooktop on medium heat or induction setting 6.

Stirring constantly with a wooden spoon, cook-out the custard until the mixture coats the back of the spoon. Avoid bringing the mixture to the
boil as this will cause the custard to split.

When the custard is ready, remove from the heat and pour back into a  clean metal bowl, whisking to help cool the mixture down a little. Pour the
mixture  into a jug for ease in pouring on to the bread.

Grease a non stick loaf tin with butter and arrange a layer of bread on the bottom of the tin, slicing the bread if necessary to get it to fit snugly into the base of the tin. Pour some of the custard over the bread and repeat until all the bread and custard is used up and the loaf tin is full to the brim.

Place in the oven, with a tray under it to catch any drips and cook for 35-45 minutes until golden and slightly risen.

Remove from the oven and cool in the tin if using as a slice. You will notice that the loaf will deflate slightly, which is normal. If serving as a pudding, serve immediately with ice cream or pouring cream.

When I serve it as a slice I like to accompany it with dollop of home-made plum or strawberry jam.

Salted peanut caramel ~ more addictive than crack

A highly addictive and pleasingly simple confectionary that has delighted many of my customers and staff alike. I too am guilty of over-indulging in shards of its ruthless crunch and sweet salty balance. My teeth must curse me every time I make this, but it’s worth the extra effort in oral hygiene. A recent remark from one of my customers had me remembering just how first-rate this recipe is and how imperative it is that I share it with you.   “I gotta get me some of that salted peanut caramel. I read a review online that it’s more addictive than crack!”

My dad used to love this as a child, with the version he used to buy being somewhat more honeycomb-like in texture with the addition of baking soda which causes it to froth uncontrollably. This version looks good stacked in a large glass jar or makes great school fete treats, served in a brown paper bag with a ribbon. I’ve given you the recipe for a large glass jar full, but feel free to cut the recipe in half if 5 cups of sugar sounds like an overly daunting prospect.

Salted peanut caramel recipe

Ingredients:

5 cups of white sugar
2 cups of water
100 gms of butter
2 cups of roasted, salted skinless peanuts

Method:

Spray a large metal tray with non stick oil and then line it with baking paper.

Into a heavy bottomed pot place the sugar and water and heat on high or induction setting 8.

Allow the sugar and water to come to a gentle rolling boil and cook the mixture until the water evaporates and the sugar begins to turn a light caramel colour. This step should take about 15 minutes.

It pays to not walk away from the cooktop as you are waiting for the sugar to turn to caramel, as it “goes” fairly quickly and may surprise you at it’s speed at turning from white to caramel.

As soon as the sugar turns to caramel, remove immediately from the heat and add the butter, stirring through until smooth.
Beat in the peanuts and then carefully pour the mixture on to the lined metal tray.

If the caramel is thick, line the top of the caramel with more baking paper and carefully roll with a rolling pin to flatten, being extremely careful as the caramel is piping hot.

Allow the caramel to cool completely before snapping into rough pieces and consuming.

With only 362 days until next Halloween, you may be wondering if that mountain of candy and chocolate will last till then. With the chances of that highly unlikely, and your Sweet tooth ready to pack up and go on vacation, you may experience that stage of thinking “What’s the best way to use up all that leftover candy?”

Double, double toil and trouble; Fire burn and cauldron bubble. With nothing quite as Sinster as what the witches in Macbeth were brewing up, I have concocted the Top 10 ways to use up all that Halloween Loot.

Be a Star not a Monster and DONATE your leftover candy!

There are loads of worthy places where you can donate any leftover candy.

For those less fortunate than yourself, create some candy gift-bags and drop them off at the retirement home, local homeless shelter, or donate them to organisations like Operation Gratitude that will ship your candy as care packages to overseas troops.

Photo by Sifu Renka

Christmas and Thanksgiving Gift Bags

Repackaged Halloween Candy tastes even better the second time around.

Add all the candy to Christmas and Thanksgivings gift-bags for an adult indulgence.

Photo by stevendepolo

An excuse to SMASH a Pinata!

Fill it, hang it, swing it and SMASH it. What a great excuse to throw a pinata party.

Any party can turn into a thrashing, and any excuse will do!

photo by StayRAW

Did someone say VODKA?

Now before you take off down the road to buy a huge bottle of vodka, just remember that the cheaper quality vodka will taste just so.

Go for a medium priced range vodka and simply soak all those left over candies in the vodka for a delicious grownup candy drinks! The hardest thing about creating your own candy alcohol is allowing it to sit for 24 hours before drinking it. Recipe here!

photo by BeInspiredDesigns

Create a Candy Wreath to Welcome in the Holidays!

With Thanksgiving and Christmas holidays just a hop, skip and a jump away,take some time to create a beautiful sentiment

to grace your front door. Check out Martha Stewart’s Candy wreath project for some sweet inspiration.

Photo by Simply recipes

T’is the Season to Bake Stained Glass Cookies!

Here’s a wonderful Holiday project that will make beautiful Christmas decorations and gifts.

Try this delightful recipe from Simply recipes, and mix and match your own special cookie cutter designs.

Photo by candywrapper crafts

Eaten all the candy? What about all those left over wrappers?

There’s a craft project for everyone! No need to dispose of all those leftover candy wrappers,

you can learn how to make your own candy wrapper bags for the ultimate in recycled chic.

photo by stevendepolo

Just FREEZE it!

Bag and freeze your candy so it will last till Halloween 2011!

Thats right, Candy can be kept for up to a 12 months in the freezer and is great to use up when  ever you need a sugar hit or want to cook a few candy inspired recipes.

photo by lintmachine

Wrestling with your demons. For those that must EAT it all!

If you really must eat all your candy, you could try a few ways to mix up the delivery.

Blend a chocolate bar with milk for a milkshake. Add ice cream for a chocolate bar smoothie or place it on bread and pop it in the toaster oven for a couple of minutes before spreading for chocolate toast.

photo by Delish.com

Get some Fruit into them!

I’m not sure how healthy these treats are, but it could be one way of getting a bit of fruit into the young ones and using up a bit of that leftover candy. The fact that they look super cute is bonus. Try this fantastic recipe from Delish.com.

What great ways do you have to use up that leftover Halloween Candy?

photo by Veganbaking.net

As the mercury begins its dance of decent,  I find myself turning to comfort foods to appease my nesting tendencies. A warm pudding on a cold blustry night is a welcome addition to any table, especially if it’s designed with simplicty and ease in mind!

Please note, you will need a large frying pan that can go in the oven for this dish.

photo by by Istelleinad

Ingredients

5 granny smith apples~ peeled, sliced in half round ways with pips removed

1 cup plain flour

½ cup of lightly packed brown sugar + 2 Tbs extra brown sugar

½ cup of ground almonds

Pinch of salt

¼ cup of mixed slivered almonds and pine nuts

Creamiest  vanilla bean ice cream to serve

pouring cream to serve ( optional)

Procedure:

• Firstly toast the pine nuts and almonds in a heavy bottomed pan on a medium heat until they start to colour slightly. Pour out of the pan on to plate and sprinkle with salt. Set aside and allow to cool.

• Preheat the oven on fan cooking @ 180C
• Make the crumble topping by mixing the flour, ½ cup of brown sugar , ground almonds and pinch of salt into a bowl.
• Add 70g of the ‘very cold’ butter cubes ~ retaining one cube for use later ~ and using the tips of your fingers rub the butter into the flour mixture until it resembles coarse breadcrumbs.
• Place in the freezer for 10 minutes to firm up a little.

• Using the retained cube of butter melt in a large frying pan and add the apple slices in a single layer. Sprinkle over the remaining brown sugar and gentle begin to caramelize on a medium to high heat for a couple of minutes.
• Taking the cold crumble topping, evenly distribute the mixture on top of the apples, trying to avoid the mixture from ending up on the bottom of the pan if possible.
• Place the pan in the oven on the shelf position closest to the bottom of the oven and cook until caramelized and golden ~ about 35 minutes.
• Serve immediately with a small ball of vanilla bean ice cream, a sprinkling of the salted nuts and some pouring cream for added effect!

Serves 4 as dessert

Captains log… Stargate 4.

The latest installment of this great Chocolate circumnavigation of the globe finds us sweeping through uncharted skies.

Chocolate. Funky?

‘You must be kidding me’, you say. Oh, I couldn’t possibly me more excited to share these recipes with you!

After much salivation and smacking of lips, I have successfully compiled a list of 9 wonders of the chocolate universe, slightly left field, unusual and rather unique.

So to boldly go where no foodie has gone before, try one or try them all! Send the link to your friends and tempt them too with a little chocolate appreciation.

Looking for more chocolate recipes?

To have your cake and eat it too, try 21 of the best  Chocolate cake recipes.

Chocolate Cookies anyone? I have gathered for you a list of 15 fantastic chocolate cookie and biscuit recipes.

For lovers of chocolate and ice cream, you wont want to miss 12 “hot” chocolate ice cream recipes for bookmarking!

Bananas. Chocolate. BBQ. from On Food and Wine

Churro with hot chocolate from Eating Club Vancover

3 minute chocolate cake miracle from The Internet Chef

2 ingredients chocolate mousse from Just Cook It

Special Chocolate covered blueberries from 5 Star Foodie

Chunky double chocolate cheerios from Greedy Gourmet

Chocolate pasta with raspberries from Taste Buddies

Ever so yummy-Seroms inside out smores from Clumbsy Cookie

Crepes by Bridget

I weighed. I tested. I tasted. I rejected.

My thirst for finding the best crepe recipe was unquenchable.

I was living life on the boulevard of broken dreams, having been let down by so many crepe recipes that had been unable to deliver their promised thin pancake goodness. I was feeling desperate, a  fugitive without her crepe sucrees.

My luck was about to change, as I finally happened upon on a recipe that would alter my crepe making destiny.

It was the day after Bastille Day, Le Quatorze Juillet…Viva La France! and I had just finished watching Julia Child’s “The French Chef” re runs on You Tube. I was feeling somewhat nostalgic with the words of Julia Child ringing sweetly in my ears… “In cooking you’ve got to have a WHAT THE HELL attitude…”

What the hell…I decided to give my crepe search one last ditch attempt by picking through a few cookbooks that have been lurking unceremoniously  in a pile under my bedside table.

I was reunited with some dear old friends like Philip Johnson’s Ecco 2 and The Two Fat Ladies Ride Again before I came across a tender favourite from years gone by. Encased in the pages of Charlie Trotters white hardcover dessert cookbook was what I had been looking for.

Here was a recipe for crepes that was decisively different and richer sounding than any other recipe I had previously stumbled across. Voila!

So a few dummy runs, a couple tweaks and some minor adjustments later,  I have come up with a glorious crepe recipe that produces rich and silky pancakes with good chew and a soft interior.

Combined with fresh lady finger bananas, oh so sweet and starchy. Crunchy toasted pecan nuts, lightly crumbled to perfection and a très agréable salted caramel sauce makes for a decadent and simple dessert.

A dessert reminiscent of dinner party delights that Julia might have whipped up for husband Paul and any friends lucky enough to have been invited for tea  by the “Queen of the ladle”.

Banana and Salted Caramel Crepes with Toasted Pecans

Serves 4

Ingredients for the Crepes

125gms  butter- melted

1  1/4 cups  organic flour

3 Tablespoons of caster sugar

Pinch of salt

4 large free range eggs

2 large free range egg yolks

1  1/2 cups of milk – warm

1/2  cup of cream -warm

1 teaspoon vanilla paste

Ingredients for the crepe filling

4 Lady finger banana’s

1/4 cup brown sugar

25 gms butter

1/4 cup of cream

sea salt flakes

toasted pecans

Don’t be put off with the long list of ingredients. To make the crepe mixture is as easy as banging all the ingredients into a blender and whizzing for 1 minute on high. Done.

Now rest the batter in the fridge for a minimum of 1 hour before using. This allows the gluten in the flour time to relax and  will help to keep the crepes soft and light rather than gluey.

To cook the crepes

Heat a crepe pan or small fry pan on a medium heat with a good spray of nonstick cooking oil. Using a small 120mls/ 4oz ladle, place the mixture into the pan and swirl to distribute.

Once the edge of the crepe begins to brown-approximately 40 seconds- carefully slide a thin spatula underneath the crepe and gently flip the crepe over to cook on its reverse side for a further 30 seconds.

Shake the crepe from the pan onto a large plate and repeat the crepe making process until all the mixture is used up.  You should end up with a stack of 9-10 crepes. Your own mille crepe.

Cover your stack with foil to help keep them warm while you prepare the ingredients for the filling- but not to worry, this will only take a second.

To prepare the filling

Make the caramel sauce by melting the brown sugar in a small pan on medium heat, stirring continuously. This will only take a minute so best not to walk away or answer the phone as the sugar can burn very easily.

Once the sugar has liquefied, remove from the heat and drop in the butter, mixing until well incorporated.

Place back onto a low heat and pour in the cream. It will spit at you a bit, but don’t be afraid, it wont overflow. Beat the heck out of it until its glossy and smooth and set aside off the heat.

To assemble the crepes

Place a few slices of banana and a sprinkling of pecan nuts on to the crepe and then fold into a triangle.

Use 2 to 3 crepes per person and drizzle well with the caramel sauce.

Finish your crepe plate with a light sprinkling of sea salt flakes over the caramel sauce and serve.

Bon appétit!

Once upon a time… I began compiling recipe links that would flitter seductively past me in my twitter stream as I sat doodling and discussing the day’s happenings with friends and fellow foodies.

After much clicking and opening, I would downsize  my favourite  selection  to a manageable and rather appropriate

15 Top Recipe Posts.

Well I’m pleased to announce that keeping my selection contained to within 15 recipe posts is no longer achievable.

This post has seen my 15 Top Recipe Posts increase to 25 glorious offerings in order to share  as many of the high calibre resources  that I have been fortunate enough to click through to.

Listed below are my Top 25, but if you think I’ve missed something out, please feel free to let me know via twitter or direct email.

bridget(at)theinternetchef(dot)biz.

Happy dining!

Banana Pineapple Cake- Belachan2

Braised Char Siew-- House of Annie

Lime Square Bars- Evil Shenanigans

Kahlua Fudge Brownies- The Recipe Girl

Billionaires Bacon- Sauver

Vanilla and Rhubarb Jam- Food in Jars

Whiskey Ginger Ribs- Gastronomic Blog

Banana bread Ice cream- The Kitchen Illiterate

Spicy cilantro Peanut Slaw-Kalyn'sKitchen

Perfect MacnCheese- My Cooking Quest

Radicchio Salad- Fare To Remember

Tequila Marinade- The Parsley Thief

Very Good Chocolate Cake- A Yankee in...

Toasted Cheese Sandwich- Taste and Tell

Black Sesame Ice Cream- My Buttery Fingers

Lychee Granita- Seasaltwithfood

Juicy Lucy Burgers- Food Mayhem

Milliondollar Cake- A Yankee in Southern Kitch

Root Beer Cookies- Makes and Takes

Pear Butter-- Bittersweet Blog

Drunken spaghetti--The Cooking Photographer

Peanut chocolate caramel bars-- 17 and Baking

Dulce de leche- the easy way-- Pigpig's Corner

Cheesecake Brownies--Rosa's Yummy Yums

Millionaire's Shortbread-- Baking For The Cure

The first sound that escaped my lips once my teeth sank  through the buttery crisp shell into the warm moist interior of my first Malasada was Oooooh My Goodness… ‘OMG’ for short.

I was lounging on a park bench outside the celebrated Leonards bakery in Kapahulu Avenue Honolulu on a  trade wind warm Hawaiian summers day, rejoicing in what would be the first of many journeys to pastry heaven.

Sugar coated Malasadas from Leonards Bakery- photo by Bridget

Now for those of you who are yet to indulge in this wonderful sugary delight, a malasada is a doughnut like  pastry with its origins linked proudly to the Portuguese inhabited  island of  Sao Miguel.

In the late 1880′s, Portuguese laborers travelled the globe in search of work, with some  settling in the plantations of Hawaii,  bringing with them their wonderful recipes for rich decadent desserts and pastries that the Portuguese are renowned for.

Somewhere between 1880 and 1952, the traditionally spelt “Malassada”  became Malasada  and Leonard’s Bakery in Kapahulu became the first to produce them on a commercial scale.

And what a scale it has become! Leonard’s is still tipped locally and internationally as the makers and holders of the best Malasadas in the United States.

Malasada is an egg and butter enriched sweet yeast raised dough that is taken into stratospheric heights by carefully deep frying until the shells are golden and crisp and then thoughtfully served warm and tender.

At Leonard’s, you can have your Malasadas served traditionally with a dusting of fine sugar or stuffed with delicious fillings of Haupia ( coconut), mango or vanilla custard.

My park bench dining companions took a particular liking to the Haupia variety, whilst my tendency towards the simple life saw me favouring the traditional.

After a couple dozen of these warm beauties I was ready to stop, breathe and consider the history that the humble malasada plays in Hawaiian and Portuguese history.

With the Portuguese, being mainly of Catholic faith, the Malasada was traditionally eaten  as a way of using up all the butter and sugar which is forbidden during lent. The day before Ash Wednesday- Mardi Gras or ‘Fat Tuesday’ as it is known  in the United States, Malasadas were raised  fried and eaten in preparation of lent and queues are still out the door at Leonard’s when Fat Tuesday rolls around.

As I lean back into my  leather swivel office chair, tapping this post into the keyboard, I close my eyes and remember a time not so long ago when the sight and smells of Leonard’s bakery was only a lick of the lips away, but sadly I now sit on the other side of the world, with only a few photos and some sweet lingering memories.

Never fear, after speaking with some locals and those in the know on Twitter like @chefmaxient x-pat Hawaii Islander now living in Oregon, @alohaarleen a windward living Islander and the loveliest ambassador of everything Aloha  and the wonderful @tracitoguchi living and laughing locally in Oahu, I have been pointed towards the same recipe for achieving Malasada success outside of Hawaii.

It comes by way of BYU and Punahou school in Oahu where their annual carnival is said to have in one year sold over 320,000 Malasadas in 2 days.

As much as I would love to give you the recipe quantities for 320,000 Malasadas, with the help of BYU and recipe author Nan Allen Ah You, here is a version that should be able to fit comfortably on your kitchen table.

Ingredients:

     1         package yeast (1 T)
     1         teaspoon sugar
     1/4 cup   warm water

     6 cups    flour
     1/2 cup   sugar
     1/2       teaspoon salt
     1/4 cup   melted butter or margarine
     1 cup     water
     1 cup     evaporated milk
     6         eggs

     1 quart   vegetable oil (to cook)
     extra     sugar

Procedure
Dissolve yeast, sugar and water and set aside. Beat eggs. Measure flour into mixing bowl and add salt. Make a well in the flour, pour yeast mixture, eggs and other ingredients. Beat in circular motion until the dough is soft. Cover, let raise until double. Turn dough over but do not punch down. Cover and let raise again. Heat oil to 375 degrees and drop dough by teaspoon full into oil and cook until brown. Shake in brown bag with sugar. Best when hot.