ISO: ISO: An italian cookie, rolled, twisted into knot, fried, then drenched in warm honey.

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I'm pretty sure that what M escribes is not like stuffoli which are puffy nuggets of

fried dough.

The cenci should be light and crispy with blisters. They should just melt in your mouth. Polish cooks call them crischiki (sp) and coat them with powdered sugar.

As you can see, there are many variations. My moms were very plain without much outside flavors other than the clean taste of fried pastry. Alas, she left without passing on the recipe; but, then there really wasn't a recipe. She just put them together like M's MIL.

 
That's a tough one - I'm probably 80:20 to the good of improving MIL's

Some have been major improvements and others, he's still talking about over and over and over how I can't get it right and why can't I just do it the way he told me she does it. She's an average cook at best in my opinion with just a few really good hard to screw up recipes. I still haven't hit a home run on her fried chicken. She definitely didn't fry it like we fried our chicken in the South and I don't fry chicken enough any more that when I do fry it, I make it like I WANT it.

For instance - his mom made sloppy joes with Campbell's chicken gumbo soup. I found the recipe - sounds yucky but you know what, I'm putting it in my family cookbook project that I'm giving everyone for Christmas just for the heck of it and the memory of it from him.

 
If that's the one in the old Betty Crocker cookbooks, it's not bad. Used to be end of the month

fare for air force families with small children.

 
Reminds me of an old story..

It's a story of the wife who never could make gravy as good as her mother-in-laws. She tried everything. One day while stirring the gravy the phone rang, and she was distracted. The gravy got lumpy, but she served it anyway. Her husband said "Now that"s how Mother used to make it!"

 
You might try kneading it in a KitchenAid with a dough hook...

...that's what I did this last time, and the noodles came out slightly chewy and held up *very* well in the crock pot of soup that they sat in for about 10 hours last Sunday. I precooked them the night before, then added them to the soup in the crockpot before we went over to the gathering. People loved them!

 
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