Sweet treats: fried dough and brownies


January 12, 1994|By Ellen Hawks | Ellen Hawks,Staff Writer

A moist brownie that defies any competition and a fried dough to foster carnival memories present a cooking adventure.

Donna Mayhew of Dundalk requested a recipe for fried dough "like the kind you find at carnivals and festivals which is soft and usually sprinkled with sugar." Her answer came from Milton J. Wancowicz Sr. of Baltimore.

Wancowicz's fried dough

2 packages of active dry yeast

1/4 cup sugar

1/2 cup shortening

2 1/2 cups of water

2 1/2 teaspoons salt

8 cups flour, approximately

granulated or confectioner's sugar to dip cakes in

vegetable oil for frying dough

In a small bowl dissolve yeast in 1/2 cup warm water. Add 1 tablespoon sugar, set aside. Put remaining water in a large bowl and add salt, shortening and remaining sugar. Stir to dissolve. Add four cups flour, stir to make a paste. Add yeast mixture and blend in 2 1/2 cups flour and mix well.

Add more flour if needed so that dough won't stick to hands. Knead the dough a few times and set in a warm place for 1 1/2 hours. Punch down and let rise again for 45 minutes.

Pinch off pieces for fried dough. Put a little oil on your fingers and then flatten dough pieces by pulling and stretching.

In a deep fryer, heat vegetable oil and lower the pieces of dough into the hot oil and deep fry until golden brown and puffy.

Remove from oil with tongs and drop onto sugar or cinnamon sugar mix. Be careful not to let tongs get into sugar mix as the sugar will burn in the hot oil and make a mess. Be sure to lower the dough gently into the oil so as not to splash.


L. W. of North Beach wrote that she was looking for a "very moist brownie which is removed from the oven, spread with a mixture (( of chocolate chips and marshmallows and put back in the oven for a few minutes."

A recipe called "mud bars" from Susan Manning of Cockeysville was the choice of Chef Gilles Syglowski.

Manning's mud bars

3 (1-ounce) squares unsweetened chocolate, cut up

1 1/2 sticks (6 ounces) butter or margarine

3 eggs

1 1/2 cups sugar

1 1/2 teaspoons vanilla extract

3/4 cups flour

1 cup chopped walnuts

1 cup shredded coconut (optional)

1 (7-ounce) jar marshmallow creme

chocolate mud frosting (recipe follows)

Heat oven to 350 degrees. In a 2-quart glass bowl, combine chocolate and butter. Heat in microwave on high for 1 1/2 to 2 minutes stirring once or twice until smooth.

With a fork, beat in eggs, sugar and vanilla until well blended. Add flour and mix well. Stir in walnuts and coconut, if desired, and spread mixture in a well greased 7-by-11-inch baking pan.

Bake for 25 to 30 minutes until set around the edges. Brownies should be moist in center. Do not over-bake.

Remove from oven and immediately drop spoonfuls of marshmallow creme all over the warm brownies. Let stand 5 minutes then spread the marshmallow topping evenly. Refrigerate until completely cooled, 3 to 4 hours.

Then spread the mud frosting over the marshmallow topping and again refrigerate for at least 1 hour

or until set. Cut in 12 3 1/2 -by-2-inch bars.

Chocolate mud frosting

3/4 cup semisweet chocolate chips

3 tablespoons milk

1/2 teaspoon vanilla extract

1 tablespoon light corn syrup

In a 1- or 2-cup glass measure, heat together the chocolate chips and milk in a microwave oven on high for 45 to 50 seconds, or until the chocolate is melted and smooth when stirred. Add vanilla and corn syrup and blend well. Refrigerate, stirring occasionally, until thickened to frosting consistency.


Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, selected and tested these recipes.

Recipe requests

* Wanda Moran of Baltimore has been searching for a recipe called "apple crumble" which she prepared in home economics about 1973 at General John Stricker Jr. High School.

* Gladys Amos of Central City, Ky., wants a recipe for burnt sugar pie which her mother made in the 1940s.

* Flo Lovell of Baltimore is seeking a chocolate spice cake which was a sheet cake with thin icing on top. "It was sold at the Bata Shoe Co. in Belcamp during the 1950s and I would appreciate a copy."

If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Please print each response or request clearly on a separate sheet of paper with your name, address and phone number. Send to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

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