Olga-style Snackers

  • 1/4 cup water
  • 1 Tbsp. sugar
  • 2 pkg. dry yeast
  • 1 1/2 cups Borden's eggnog, canned
  • 3 1/2 cups all purpose flour, divided use

Combine water, sugar and dry yeast in measuring cup and stir to combine. Let stand to proof until doubled (about 5 minutes).

Meanwhile, beat all of the eggnog with only 3 cups of the flour. Set the remaining 1/2 cup flour aside to use when kneading bread later.

After adding about a cup of the flour, work in the yeast mixture beating well. Work in the rest of the flour until completely mixed. Turn into a large, greased bowl and invert another bowl, same size if you can, over dough so you can see it rising.

After it begins to rise (15-25 minutes) work in the last 1/2 cup flour, kneading well into the dough until it is smooth and elastic. Return to greased bowl and cover again to let rise until doubled (about 90 minutes).

When doubled, turn out onto floured surface and cut into 8 equal portions; roll each into ball and then flatten each with rolling pin to make a very thin circle. Cut each circle into 6 inch triangles. Place these 1-inch apart on greased baking sheet.

Spray tops with garlic-flavored Pam or use plain Pam and dust with a little garlic powder. Then dust well with paprika and seasoned salt.

Bake at 350˚ about 20-25 minutes until firm to the touch.

Source: Gloria Pitzer's Secret Recipes

About Olga's Kitchen®

Dirty Rice

Olga Loizon, founder of Olga's Kitchen, opened her first restaurant in Birmingham, Michigan in 1970. It was there that she began selling the Original Olga® sandwich–broiled, seasoned beef and lamb topped with onions, tomatoes, and Olgasauce wrapped in hot, grilled-to-order, secret recipe Olga Bread. In 1975, Olga began opening additional restaurants throughout Michigan.

Today, the Original Olga® is still the number one selling sandwich on their menu, which now ranges from chicken to Asian vegetables to burgers all wrapped in the secret recipe, grilled-to-order, Olga Bread. Also added were Olga's Fries, Olga Salad, a line of entree salads and Open-Face Olga sandwiches, our famous, hand-made Spinach Pie, homemade soups, desserts, and a signature beverage–the Orange Cream Cooler™.

There are currently over 30 Olga's Kitchen restaurants operating in three states. All locations offer dine-in and carryout service. For the latest, visit www.olgaskitchen.com It has a variety of information including their history, what's new and restaurant locations.

Source: OlgasKitchen.com