Grostoli With Whiskey
When my father was a kid grostoli (or crostoli) was a common dessert in the coalfields. In all of my travels I have only found it in the southern Colorado coalfields in later years, and that was back in the 1980s. The dessert has been discovered by others, yuppified, and complicated. It would be good to get this delicious easy-to-make after-supper snack or dessert back on our tables.
See the recipe below. You only need to cream one cube (stick) of butter with one cup of sugar, add twelve eggs, beat well, an then add juice from two or three lemons, three shots of whiskey and ten cups of flour, and vanilla to your liking. Mix well and let this rest for three or four hours. Roll that out so that it's thin, cut it into strips like thick bacon or a thin cookie, and fry it in oil. When its crispy but not burnt it's done.
Grostoli With Wine
This is also easy. See above. Mix two cups of red wine, one-and-three-quarters cup of oil, one tsp. of salt, and one-half-of-a-cup of sugar. Bring that to a boil. Add seven or eight cups of flour and add vanilla as you like and mix this all to a soft dough. Let this rest for one hour or so, roll into thin bacon or cookie strips and cut in small pieces. Fry it in a deep fryer or deep pot at 350. Get it crisp but not burnt. Remove from the oil, place on paper towels, and when its cooled down dip the pieces in honey and enjoy.
French Cocoa Balls
Get three-quarters-of-a-cup of cocoa, one-and-three-quarters-of-a-cup of powdered sugar, one cup of chopped nuts, one-half-of-a-cup of sweetened condensed milks and one t. of vanilla and salt out on your counter.
Sift one-half-of-a-cup of cocoa and one-and-one-half-cups of your powdered sugar together. Add the nuts. Add your condensed milk slowly and stir it in. Add your vanilla and a little salt and mix it up. Shape into balls, roll in your remaining sugar and coco and you're done.
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