Quote Originally Posted by gww View Post
The second batch that I like better. I had some milk that was three days past the date but still drinkable and not turned. So I used milk instead of water and did use lard and used all purpose flour. I liked the texture of the all purpose flour best due to it being a little chewier. I triple the recipe and so get about 24 to 26 of the type that are in my picture.
Anything that has milk, eggs and fruit in it and is fried in lard is called good eating in my book.

I look forward to giving this recipe a try.