1 cup butter
1 cup dry white wine
2 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup margarine
1 cup milk
1 cup cornmeal
2 egg whites
1 cup flaked coconut
2 tablespoons cardamom and cloves peppermint oil
Slice the cardamom nut into 1/2 inch slices.
In a medium bowl, cream together the butter and white wine. In a small bowl, stir together the flour, salt and ground black pepper. In a separate bowl, combine the cornmeal, milk and 1/2 cup of the flour mixture, and stir into the creamed mixture. Finally, stir in the evaporated milk and remaining flour mixture in small amounts.
To make the dough: In a large glass or metal bowl, beat the egg whites until soft peaks form. Gradually stir in the pasta and coconut, then gradually addition the remaining flour and milk, and the final 1/2 cup of flour; mix just to combine. Stir in the third cup of flour, and the remaining milk? Finally, the peanuts and 3 teaspoons of the cardamom and cloves peppermint oil.
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place dough in bowl and turn to coat with oil.
Turn out onto a lightly floured surface and cut into 1 inch rectangles, using a pizza cutter. Divide the dough into two even portions and compress the dough into two 12 fluid ounce pouches. flatten each one, pinch the corners together and pinch the open to allow air to escape. Pinch the ends together to form long, thin ropes that will fit a pizza pan. While the dough is still in a large, heavy saucepan, place the pouches into the pan and brown the pouches. When the dough is cool, divide into smaller pieces and set aside. Meanwhile, preheat oven broiler.
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