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Diamond Inn Kneecaps
Marshal and Karen Wolf, owners, sent the recipe.
Makes 3 dozen

2 packages (1/4 ounce each) dry yeast
1/4 cup warm (110 to 115 degrees) water
1/2 cup solid vegetable shortening
1/2 cup sugar
3/4 teaspoon salt
2 eggs
2 cups milk
6 1/2 cups sifted flour
Vegetable oil for frying
Powdered sugar for garnish
Whipped cream for garnish

Stir yeast into warm water in large bowl; let stand until it bubbles.

In another bowl, cream shortening, sugar and salt; add eggs and milk.Stir into yeast mixture. Stir in flour. Turn out onto floured surface and knead dough about 5 minutes or until smooth.

Place dough in greased bowl, turning dough over to grease top, and let rise in warm place until doubled in bulk, about 1 1/2 hours.

Punch dough down. On floured surface, roll dough out to 1/2-inch thickness. Cut into rounds with 2-inch, well-floured cookie cutter. Press scraps together and cut remaining dough into 2-inch rounds. Cover and let rise 30 minutes.

When ready to fry, heat oil in deep-fryer to 375 degrees. With index and middle finger, press in center of each "cap." Drop kneecaps, indented side down, into hot oil. Fry until golden brown on both sides, 2 to 3 minutes total, turning once.

Remove from oil, drain on paper toweling and let cool. When cool, dust with powdered sugar. Fill holes with whipped cream.

Notes:
For tender cakes, have all ingredients at about 70 degrees so dough can be mixed quickly.

Keep dough just firm enough to be easily handled. Chill dough slightly to shape it before cutting so the board won't have to be so heavily floured.