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Longjohns

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—–FOR THE BATTER—– 1/2 c SHORTENING

1 c BOILING WATER

1 c EVAPORATED MILK

1/2 ts LEMON EXTRACT

3 pk YEAST

1/2 c WARM WATER

2 ea EGGS, BEATEN

1/2 ts NUTMEG

1/2 c SUGAR

2 ts SALT

9 c FLOUR

1 ea OIL FOR FRYING

—–FOR THE FROSTING—– 1/2 c BUTTER

1/2 c LIGHT BROWN SUGAR

3 tb HEAVY CREAM

3/4 ts MAPLE FLAVORING

1 ea POWDERED SUGAR AS NEEDED

COMBINE SHORTENING AND BOILING WATER. STIR IN MILK AND LEMON FLAVORING. DISSOLVE THE YEAST IN 1/2 CUP WARM WATER. WHEN SHORTENING MIXTURE IS LUKEWARM ADD IN YEAST MIX. ADD REMAINING INGREDIENTS, ADDING JUST ENOUGH FLOUR TO MAKE A SOFT DOUGH THAT CAN BE KNEADED. KNEAD FOR 5 MINUTES. COVER DOUGH AND LET REST FOR 10 MINUTES. ROLL OUT TO 1/4 INCH THICKNESS. CUT INTO 6″ X 1″ STRIPS. COVER WITH TEA TOWEL AND LET RISE FOR 1

HOUR. HEAT OIL TO 375 DEG F. SLIP RAISED SIDE OF DOUGH INTO OIL AND THEN TURN OVER, COOKING BOTH SIDES UNTIL LIGHTLY BROWNED. DRAIN ON PAPER TOWELS, THEN FROST. FOR THE ICING, BOIL THE BUTTER, BROWN SUGAR, AND CREAM IN A SMALL PAN FOR THREE MINUTES. ADD FLAVORING, THEN ENOUGH POWDERED SUGAR TO MAKE SPREADING EASY. ENJOY!

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