Baptist cakes

Name: Baptist cakes
Ingredients: 1 package (2 1/4 teaspoons) active dry yeast; 1 1/2 cups whole milk, at room temperature; 1 tablespoon salt; 3 tablespoons sugar; 2 tablespoons shortening, melted and cooled slightly; 8 to 9 cups all-purpose flour, sifted; 2 tablespoons unsalted butter, softened; 1/2 gallon peanut or vegetable oil for frying

Baptist cakes was pinched from <a href="http://recipes.latimes.com/recipe-baptist-cakes/" target="_blank">recipes.latimes.com.</a>

"John T. Edge is kind of infuriating. On one hand, the food writer and director of the Southern Food Alliance has a noble curiosity about quirky small-town ways. It's spurred him to collect lots of regional recipes, resulting in a ... Read more..."

INGREDIENTS

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1 package (2 1/4 teaspoons) active dry yeast

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1 1/2 cups whole milk, at room temperature

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1 tablespoon salt

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3 tablespoons sugar

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2 tablespoons shortening, melted and cooled slightly

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8 to 9 cups all-purpose flour, sifted

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2 tablespoons unsalted butter, softened

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1/2 gallon peanut or vegetable oil for frying

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