Ribbon Crispies Recipes

CROSTOLI AKA CHIACCHIERE NAPOLETANE

Steps:

• In the bowl of a stand mixer, combine the dry ingredients.
• Add the lightly beaten eggs and use the dough hook to combine. The mixture will resemble small breadcrumbs.
• Add the oil, liquor and lemon zest. Mix together for a few minutes. Remove dough hook and knead gently a few times. Alternatively, can knead by hand.
• Once the dough is formed, shape into a ball, cover with a piece of plastic wrap and let it rest for about 1 hour.
• Prepare a large tray lined with paper towels.
• Heat vegetable oil to 375°F.
• Divide the dough into 2 parts. Work with one half of the dough at a time while keeping the rest covered with plastic wrap.
• Cut each section into 3-4 pieces and flatten each piece in order to start the process of thinning out the dough.
• Start at the widest setting of your pasta roller and begin to thread the dough through the rollers. Fold the piece of dough and pass it through again. Repeat this process 6-8 times (at the widest setting) in order to remove the air pockets of the dough.
• Begin to reduce the thickness until you reach the last or second to last setting of your pasta roller.
• Place the piece of dough on a flat surface or wooden board and cover with a piece of cellophane.
• Continue in this manner until all the dough has gone through this process.
• With a fluted pastry wheel, cut into rectangles (or whatever size you want); make a slit (or two) down the middle.
• Gently drop each piece of dough in the hot oil. The dough should immediately puff up. Quickly turn them over for a few more seconds and remove with a slotted spoon. Place on a large tray which has been lined with paper towels. This process for each piece of dough should take 5-6 seconds.
• Repeat until all the dough has been rolled, cut and fried.
• Dust with icing sugar just before serving.
• These are best served the day they are made.

FRAPPE OR CIOFFE: BOWS AND RIBBONS OF FRIED SWEETENED DOUGH

Steps:

• Using a stand mixer, place eggs, sugar, salt, and whisky in a large bowl and mix for two minutes or so (if making by hand, combine the ingredients, and stir well with a wooden spoon.)
• Add one cup (in UK, just use a regular cup-no need to measure) of flour and mix well.
• Add the remaining flour and mix until a slightly sticky dough forms.
• With hands, shape dough into a ball and refrigerate, covered, for about an hour.
• Remove from fridge and cut dough in half and roll out one piece very thinly, on floured workspace.
• Dough will be elastic, but re-roll it if it gets too thick. Using a knife or cutter to cut into strips. Use a pasta rolling machine if you have one.
• Cut a strip: no size is right or wrong, but about 6 or 7 inches is a good size. Make a little cut towards one end. Now place the opposite end through that slit, and pull through to make a ribbon shape. Repeat, until all of dough is used.
• Meanwhile, heat some oil in a pot or deep fryer (I use a wok) until hot. Before dropping the pastry in the oil, pull and stretch each one, so that it is thinner (as they shrink after being shaped) then begin frying the pastries until puffed and light brown on each side.
• Remove with strainer and place on a paper towel lined plate to cool.
• When cool, sprinkle with powdered sugar (or decorate with icing, or honey.)

CHOCOLATE RIBBON BARS

Steps:

• In a large microwave-safe bowl, melt butterscotch chips and peanut butter; stir until smooth. Gradually stir in cereal until well coated. Press half of the mixture into a greased 13-in. x 9-in. pan; set remaining mixture aside., In another large microwave-safe bowl, melt semisweet chocolate chips and butter. Stir in water until blended. Gradually add the confectioners' sugar, stirring until smooth., Spread over cereal layer. Cover and refrigerate for 10 minutes or until chocolate layer is set. Spread remaining cereal mixture over the top. Chill before cutting. ,

MORNING CRISPIES

Steps:

• In a large bowl, dissolve yeast in water; let stand for 5 minutes. Add the milk, 1/2 cup sugar, oil, salt, eggs, extract and 2 cups flour; beat well. Stir in enough remaining flour to make a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch the dough down. Turn onto a floured surface, roll out into a 1/4-in.-thick rectangle. Spread with 2 tablespoons butter and sprinkle with 1/3 cup of the remaining sugar. Fold dough in half lengthwise; roll out to 1/4-in. thickness. Spread with 2 tablespoons butter and sprinkle with 1/3 cup sugar. , Fold in half widthwise; roll to 1/4-in. thickness. Spread with remaining butter and sprinkle with 1/3 cup sugar. Fold in half lengthwise; roll out to an 18x10-in. rectangle. Combine the cinnamon and remaining sugar; sprinkle half over the dough to within 1/4 in. of all edges. , Roll up jelly-roll style, starting with a short side; pinch seam to seal. Cut into 1/2-in. slices and place on greased baking sheets (four to six slices per sheet). Cover with waxed paper and flatten with palm of hand. Sprinkle with remaining cinnamon-sugar. Let stand for 30 minutes. , Bake at 400° for 12-15 minutes or until golden brown. Immediately remove from pans to wire racks to cool.