|GRANDMA MARTZ KINKLINGS~pg 4|
You can not find a KINKLING RECIPE anywhere on the web.
Now you have<G>
I have done many many searches for them.Some people call them FASTNACHTS.
In my family they are and always will be KINKLINGS.
If you do a research on Kinklings you may get some KINKY sites <G>
Kinklings are raised doughnuts, and are made practically as many different ways as there are different cooks. Everyone has their own way of "preparing" them, too. Some of the more popular ways are??.
cut it in half and butter it
cut it in half and pour King or Maple syrup over it,some persons like honey
cut it in half and sprinkle powdered sugar on it
my family does all Four.
This is NOT a low-fat treat. If you're looking for something good for you, this isn't it.
If you're looking for something absolutely delicious, this is it.
The story, from what I could gather, is ?.. Fastnacht Day is on Shrove Tuesday, that is, the day before Ash Wednesday when lent starts. Lent is a time of fasting, and the dutch thought the day before should be spent eating "rich" to sort of store it up for lent.
I remember when I was a child, I helped my Grandma Martz in the kitchen making them, I smelled like dough for days.
In my hometown Rocky Springs,Frederick,Maryland area they have a special day called "Kinkling Day".
The Frederick Fair and Church Groups always make dozens of them and sell them. They're delicious!!!
BE A FAST~NUT and grab a KINKLING
My Grandma Estelle Martz (Old Home Recipe)
1 cup sugar
4 lbs flour (16 cups)
1 qt. milk (scalded and cooled)
4 eggs, well beaten
8 Tbls. shortening or lard
2 tsp. salt
1/2 tsp. nutmeg (optional)
2 cakes yeast
Soften yeast in water and add 1 tsp. Sugar to milk, stir. Stir in yeast. Cover and let rise in warm place till doubled. Stir in eggs, butter, remaining sugar, salt, nutmeg and enough flour so mixture can no longer be stirred with a spoon. Cover and let rise till double. Punch down dough and divide in 2 portions. On a floured board roll out to 1/2" thickness, cut with doughnut cutter (or large glass), place on trays and let rise till doubled. Fry in deep fat until brown, turn to brown other side. Drain on paper towels. Makes about 4 dozen.
|Dad Loved his German Kinklings|
|Page by Zimba~C.Martz 2002-2012|