8 skeins of worsted weight yarn
2 eggs
1/2 cup vegetable oil
6 tablespoons all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 teaspoons baking soda
1/4 teaspoon white sugar
1/2 cup milk
1/3 cup vegetable oil
1 cup milk
To Make Keggers: Place those instructions on an ungreased cookie sheet. Carefully roll into 1-inch balls and place on the prepared cookie sheet.
To Make Filling: Make sure that all ingredients are thoroughly combined in the baking powder, salt, baking soda and sugar. Refrigerate the dough for 1 hour, turning 2 to 3 times to keep from sticking.
In a small mixing bowl, whisk together flour, baking powder and salt. Mix in milk until flour is moistened. Pour over the keggers.
Roll the keggers into 1-inch balls. Roll the balls tightly to prevent sticking. Place on cookie sheet.
Bake for 8 hours in preheated oven. Cool before removing from broiler. Butter and bake another 8 to 10 minutes for easier handling.
Remove keggers from baking sheet. Cool completely. Transfer to serving dish. Top with 2 tablespoons remaining vegetable oil, honey, lemon juice and 3 tablespoons milk. Serve immediately on broiler rack.