Italian Pastry or Sfinge

• 1 lb. ricotta
• 1 cup flour
• 3 eggs
• 4 tsp. sugar
• 4 tsp. baking powder

Sift flour, sugar and baking powder in a deep bowl. Add eggs and ricotta. Mix together until smooth in consistency. Heat 2 inches of Crisco in a deep 6-inch metal pot. Drop a tsp. of dough at a time in the Crisco. Remove when slightly brown. Sprinkle with powdered sugar while warm. This recipe make approximately 3 dozen Sfinges.

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Italian Doughnuts or Zeppola

• 4 cups self rising flour
• 2 eggs
• Just enough water to make consistency of heavy pancake batter
• For variation add: a chopped banana, sliced apple or raisins
• Confectioner’s sugar

In large bowl, add all ingredients and whip with fingers until smooth. Drop by teaspoonful into hot oil and fry until golden brown. Sprinkle with confectioner’s sugar.