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  • Nacatala
    Recipe contributed by Josephine Fish & Aunt Phil Caruso in memory of Prudenza Pelaia
    • 6 eggs
    • 2 - 3 cups of flour
    • 3 cups of sugar
    • 1/2 lb of butter at room temperature or melted
    • 1/4 teaspoon of cream of tartar
    • 1 teaspoon baking powder
    • 1 tablespoon of vanilla
    Combine all the ingredients and mix to form a dough that you will start to knead. Pinch enough dough to roll into 2" logs about 1/4 inch width. Next tie the log into a knot by looping the log at one end and wrap the excess dough slightly below the loop twice around. It almost looks like one of the loops on a shoe lace. Deep fry the dough in the hot oil until cooked to a deep golden brown color. Place the fried dough on a paper towel to remove as much oil as possible. The dough should be very hard (not soft). Dip in warn honey. They are typically served at room temperature.

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