[Sca-cooks] Fattigman cookies

[A F Murphy]

So, yet another version of French Toast! *G*

It's clearly just such a good idea...  Among the many products I am
representing this season are two brands of Pannetone. My very
non-Italian buyer tells me she uses it for the best French Toast...
would probably scandalize some of my customers, and intrigue the rest...

I'd still like the other recipe, though... I also think cardamom is good
stuff, and used less often than it deserves.

Anne

Irene Karlsson wrote:

> I don´t know if this is the same thing, but what I´m thinking of is
> also yummy!
>
> Fattiga riddare (translates litterally from swedish as "poor
> knights"!) are made like this: Take slices of day old white bread
> (for extra yumminess made with eggs and sugar in the dough, I don´t
> know what this bread would be called in english) make a batter of
> eggs, milk and wheat flour (1 egg, 2 dl milk and 1 dl flour) and dip
> the slices into the batter. Fry until golden brown and turn in
> sugar+cinnamon/cardamom
> Enjoy!
>
> I think I will have to make a batch tonight ;-)
>
> Irene
>
>> What are Fattigman cookies? I love cardamom, so they sound yummy, just
>> on that note alone!
>> --maire, having a steamer with vanilla and fresh-grated nutmeg for
>> dinner (Oy! The goodies at our departmental Pot Luck today!)
>>
>>
>> Jeff Gedney wrote:
>>
>>>
>>  The insane ones get the press,
>>
>>>  but sanity seems to be the lot of the great mass of humanity, and
>>>  that comforts me, like a cup of warm milk with a little sugar and
>>>  vanilla, and a nice small plate of Fattigman cookies ( <-  OB FOOD
>>>  CONTENT).
>>>  I made I batch of Fattigman last night... very good, but I gotta
>>>  order some fresher cardamom next time. Fresh cardamom really makes
>>
>>  > the difference.
>
>
>
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