JoSele Swopes Recipe

By JoSele Swopes JODIE57

Prep Time:
Cook Time:

This is a recipe I had gotten years ago from a family friend...Once you start eating you can't quit...I make it for the holidays...The family expect it every year...


2 c
4 large
1/2 tsp
cooking oil
1 c
1/3 c
sugar (little less than 1/3
candy sprinkles (or)
pine nuts (or)

Directions Step-By-Step

Dough: Put flour on a board, make a well in center, break eggs into the well, add salt. Work flour, eggs, and salt together, knead for 10 to 15 minutes till dough is soft and smooth and a little shiny. Make into ball
Cover ball of dough with a bowl and let set for 10 to 15 minutes.
Slice off pieces and roll into pencil size pieces then cut into little pieces roll into balls in your hands. Put on a board lightly dusted with flour..When you have them all cut and rolled, deep fry till golden they will look like corn pops. Place in large bowl.
Honey Glaze: In large sauce pan, over low heat cook for 5 minutes. Cook Honey and sugar, stirring constantly. When sugar is dissolved, remove from heat.
Pour over your fried balls mix till all are well coated with the honey mixture. Turn out on large platter. Dampen your hands and shape with your hands into wreath or logs and such. Garnish with Candy sprinkles, or candy balls, or Pinons..

About this Recipe

Course/Dish: Other Desserts
Other Tag: Quick & Easy

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Nov 27, 2013 - Cindy Smith Bryson shared this recipe with discussion group: All Appetizers, All Beverages, All the Time!
JoSele Swopes JODIE57
Oct 6, 2012
Yeah, I have Whole Wheat too and I only buy the King Arthur WW, I need to buy some spelt though...barley grain I have barley I cook with but I don't have a grain grinder...I would love to get one though....I want to get some blue cornmealI am planing on going to sun flower where I can buy different flour by bulk....plus I need to get some more beer for some of my breads.
Bonnie Beck sailboat
Oct 6, 2012
Don't even know how much flour I go through now. Usually buy a 10 pound bag, plus whole wheat, light and dark rye, cake flour, cocnut flour and all the nut flours.
JoSele Swopes JODIE57
Oct 6, 2012
Yeah that why I keep mine in the freezer. I have a cannister for the kitchen I have a bay leaf in it keeps bugs out though I do go through the flour so fast it really dosn't have time to get a bug in it. Then out in the garrage I have two freezer chests one for meat the other for veggies, that is where I keep the flour...plus I keep rye flour out there too, I make our girls doggie cookies too....