1 c. butter
1 c. Wesson oil or Mazola oil
2/3 c. whiskey
1 c. Muscat white wine (no other substitute)
1 c. Crisco
1 c. water
1 c. sugar

Boil these ingredients together and let cool. (Do not boil too long).

While above mixture is boiling measure 12 cups flour. In a large bowl, beat two large eggs just to blend, then add 12 cups flour a cup at a time and knead. Place dough on floured board and knead dough until smooth. Cover with towel or plastic. Cut a small amount and roll until about 12 to 15 inches long.

Roll perfectly round and cut about 1 1/2 to 2 inches long. Take the 2 inch turdilli and roll on basket, or glass that has ridge design, just to make indentation: put on a cooky sheet. Heat oil in electric cooker to 350 degrees. Use wooden spoon to stir from bottom of kettle and they will float to the top and cook until nice and brown, then use slotted spoon and place in bowl with paper towel to absorb oil. Let cool and honey dip. Let dry and honey dip one more time.

HONEY DIP;

Dilute honey with a little water in kettle and heat the honey to dip turdilli. If honey starts to cool, just reheat the honey.