[Sca-cooks] Question

[johnna holloway]

Since you are new you are probably unaware
that the one problem with Crispels is that
they have been adapted in a number of works,
including Take A Thousand Eggs or More and
have been featured in several feasts and for
sale at events throughout the years.
They are often made up as "funnel"
cakes. They may even be a common dish in
your area. Since you want to make a stand out
dish, you might want to check before proceeding
with them.

Johnna Holloway  Johnnae llyn Lewis


jemoore at firstam.com wrote:>
> Thanks>
> I'm just starting in the SCA and looking for something that would stand out
> from the rest.
>
> ----- Original Message -----
> From: "Elaine Koogler" <ekoogler1 at comcast.net>
> IIRC, we did them for a feast some time back, served them cold and folks
> > loved them!!  And the best part is that they are as simple as dirt.  As we
> > were doing them for a feast, we "oven-fried" them...used jelly-roll pans
> > (the ones with the upturned edges), put enough veggie oil on them to cover
> > the bottom, heated in the oven, pulled them out very carefully, placed
> > pastry rounds on them then slid them back into the oven.
> >> > Worked like a champ!!> >> > Kiri
> > ----- Original Message -----
> > From: <jemoore at firstam.com>
> > > > > Has anyone tried Crispels> > >
> > > http://www.godecookery.com/mtrans/mtrans38.htm> > >
> > > Warm or cold?> > >
> > > I'd like to make them for a competition, but not sure how to serve them.