nickel

(best if served warm)

An old, old Traditional Canadian recipe that's just been invented.

Beavers have long been a part of my life, as you can see at http://www.sticksite.com/beavers/index.html so eating Beaver Tail (or Beavertail) is a 'natural' for me.

Not only that, but Canada owes its existence, in part at least, to the beaver and his wonderful FUR.

beavertail This is my first attempt at making them; note that the 8 uncooked ones went into the deep-freeze for a later date.

beavertail

It tasted so good I wanted to eat the whole batch!

Here is my version of that famous recipe: (this makes about a dozen)

(click HERE for a txt version for printing)

Dough:

1/2 cup warm water (120 ml)
5 teaspoons dry yeast (25 ml)
1 teaspoon of sugar (5 ml)

1/2 cup sugar (120 ml)
1 cup warm milk (240 ml) (low fat is best)
1 teaspoon salt (5 ml)
2 teaspoons vanilla (10 ml)
3 eggs (beaten)
1/3 cup oil (80 ml)
1/2 cup ground flax seed (120 ml)
4 cups all-purpose flour (950 ml)

Also:

oil for frying
granulated sugar or icing sugar for dusting

How to:

Mix the yeast, warm water and teaspoon of sugar. Let stand 10 minutes.

Add the 1/2 cup sugar, milk, salt, vanilla, eggs, the 1/3 cup of oil, the flax and 4, cups of flour to make soft dough. Knead well by hand. Put into a greased bowl.

Cover the bowl and let sit for a half hour to rise a little.

Divide the dough up into about 12 pieces. While doing that, heat up the oil; I put about 3/4 inch of oil into a big electric fry pan.

With a rolling pin, flatten the pieces lengthways so they are about 1/4 inch thick.

When the oil is HOT, lay the pieces into the oil; after about 2 minutes, turn them; both sides should be golden-brown.

Remove from oil and lay on paper towel to soak up excess oil.

Now you can dip them in sugar before serving. Use your imagination at this point; some ideas of what you can put on them: cinnamon, preserves, pie fillings, cheese, garlic, chocolate, banana, maple syrup, whipped cream, whatever turns your crank.

NOTE: This makes about 12 Tails. What you might prefer to do is fry as many as you need for the current occasion, and freeze the rest for another time. I do that.

Another idea: mix some raisins into the dough. Or, maye, some apple chopped fairly fine.

More info at: http://en.wikipedia.org/wiki/Beaver_tail_(pastry).

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