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----- Original Message -----
From: Lisa
To: phaed
Sent: Thursday, February 07, 2002 11:11 PM
Subject: doughnuts
Hello,
My name is Lisa. I am writing to you in hopes that you can help me,
help my father. He recently bought a small old commercial doughnut
machine and can't find a cake doughnut recipie to go with it.
I was hopeful you could help me with a recipie or the name of a
manufacturer that would sell a cake doughnut mix.
P.S.
He is not fond of recipies that call for the use of Bisquick.
Good Luck and Thank You.
Lisa.
Hi Lisa,
Well, here are both. These sites sell cake donut mix:
Cake Donuts 1
Cake Donuts 2
Cake Donuts 3
And, there are three good recipes below.
Phaed
---------------------------
Cake Doughnuts
Makes 16 doughnuts and holes
2 1/2 cups all-purpose flour
1/2 cup white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup milk
1 egg, beaten
1/4 cup butter, melted and cooled
2 teaspoons vanilla extract
2 quarts oil for deep frying
1/2 teaspoon ground cinnamon
1/2 cup white sugar
Directions
1 In a large bowl, stir together the flour, 1/2 cup sugar,
baking powder, salt, 1 teaspoon of cinnamon and nutmeg.
Make a well in the center and pour in the milk, egg, butter,
and vanilla. Mix until well blended.
Cover and refrigerate for 1 hour.
2 Heat oil in a deep heavy skillet or deep-fryer to 370 degrees F
(185 degrees C). On a floured board, roll chilled dough out to
1/2 inch thickness. Use a 3 inch round cutter to cut out doughnuts.
Use a smaller cutter to cut holes from center. If you do not have a
small cutter, use the mouth of a bottle.
3 Fry doughnuts in hot oil until gloden brown, turning once.
Remove from oil to drain on paper plates. Combine the remaining
1/2 teaspoon cinnamon and 1/2 cup sugar in a large resealable bag.
Place a few warm donuts into the bag at a time, seal and shake
to coat.
Makes 16 doughnuts and holes
-----------------------------------
Cake Doughnuts
When choosing an oil to fry your doughnuts canola oil is a good
choice as is peanut oil. You can make an easy doughnut glaze
by mixing 1/2 cup of confectioners' sugar with milk until the
glaze is smooth and of a spreading consistency.
What you need:
4 1/2 cups of all purpose four or unbleached flour
1 cup of sugar
3 teaspoons of baking powder
1 teaspoon of baking soda
1 teaspoon of salt
1/2 teaspoon of nutmeg
1 cup of buttermilk
1/4 cup of margarine or butter, melted
1 teaspoon of vanilla extract
2 eggs, slightly beaten
What you do:
In a large bowl, combine the first 6 ingredients. Stir in the
rest of the ingredients, just until the dry ingredients are
moistened. If desired, chill dough for easier handling.
In an electric skillet or large saucepan, heat 2-3 inches of
oil to 375 degrees. Be very careful when handling hot oil.
On a well-floured surface, toss dough lightly until no longer
sticky. Roll half of the dough at a time to about 3/4 inch
thickness. Cut with a floured doughnut cutter. With a spatula,
slip donuts into hot oil. Fry doughnuts 1 to 1 1/2 minutes on
each side or until golden brown. Drain on paper towels.
Shake a few doughnuts at a time in a bag with powered, granulated
sugar or cinnamon sugar, or dip in a favorite glaze.
-------------------------
Old-Fashioned Cake Doughnuts
3 1/2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 ground nutmeg
2 tablespoons vegetable shortening
1 cup sugar
2 large eggs
1/2 teaspoon vanilla
1 cup buttermilk
Vegetable oil for frying
Granulated sugar, powdered sugar or cinnamon and sugar for
garnish In a medium bowl, whisk together the flour, baking
powder, baking soda, salt and nutmeg. Set aside.
In a large mixing bowl, using an electric mixer, cream the
shortening and sugar together on medium speed until well
blended; add the eggs and vanilla and beat until well mixed.
Alternately stir in the flour mixture with buttermilk to the
creamed mixture, stirring only until just mixed. Cover and
refrigerate dough for at least 1 hour or overnight.
Preheat oil in a deep-fat fryer or Dutch oven to 375*F
(190*C). On a lightly floured work surface, roll dough to
about 3/8-inch-thick. Cut out doughnuts using a floured cutter.
Fry doughnuts until underside is golden brown, turn and brown
the other side. Lift doughnuts out using a slotted spoon and
drain on paper toweling. Put granulated sugar, powdered sugar,
or cinnamon and sugar into a paper bag. Place warm doughnuts
in bag and shake to coat well.
Makes about 36 doughnuts
----- Original Message -----
From: mary
To: phaedrus
Sent: Wednesday, February 06, 2002 2:46 PM
Subject: cake mix cheese cake
> i am looking for a receipe for making cheese cake..it
> was on the back of one of the cake mixes yrs
> ago...thanking-you, i am , mary
>
Hi Mary,
Might it be one of these?
Phaed
Cherry Topped Cheesecake
Ingredients :
1 pkg. Duncan Hines yellow deluxe cake mix
2 tbsp. oil
2 (8 oz. each) pkgs. cream cheese,softened
1/2 c. sugar
4 eggs
1 1/2 c. milk
3 tbsp. lemon juice
3 tsp. vanilla
1 (1 lb., 5oz.) can cherry pie filling
Preparation :
Preheat oven to 300 degrees. Reserve 1 cup of dry cake mix. In
large mixing bowl combine remaining cake mix, 1 egg and oil (mixture
will be crumbly). Press crust mixture evenly into bottom and 3/4
way up the sides of a greased 13 x 9 x 2 inch pan. In same bowl,
blend cream cheese and sugar. Add 3 eggs and reserved cake mix;
beat 1 minute at medium speed. At low speed slowly add milk and
flavorings; mix until smooth. Pour into crust. Bake at 300 degrees
for 45-55 minutes until center is firm. When cool top with filling;
chill before serving.
----------------------------------
Cheesecake
Ingredients :
1 pkg. yellow cake mix (Duncan Hines)
2 tbsp. oil
2 (8 oz.) pkg. cream cheese
1/2 c. sugar
4 eggs
1 1/2 c. milk
3 tbsp. lemon juice
1 tbsp. vanilla
1 can cherry pie filling
Preparation :
Take out 1 cup of cake mix. Set aside. Mix together rest of cake
mix, 1 egg and 2 tablespoons oil. Put in a 13 x 9 inch dish. Cream
cheese and sugar. Add 3 eggs and 1 cup cake mix; beat 1 minute.
Add milk, vanilla and lemon. Bake in 350 degree oven for 40-45
minutes. Add topping when cool. Serve.
----- Original Message -----
From: bobbiejo
To: phaedrus
Sent: Friday, February 08, 2002 1:48 PM
Subject: Cherry Torte
> Hi,
> I once saw a recipe for a cherry heart shaped torte, it contains 1/2 cup
> buttermilk,and called for two cans of cherry pie filling. Can you help
> me?
> Thanks
> bobbiejo
Hi Bobbie Jo,
Is this it?
Phaed
Chocolate Cherry Valentine Torte
Ingredients :
2 eggs, separated
1/2 c. sugar
1 1/4 c. unsifted all-purpose flour
1 c. sugar
1/2 c. unsweetened cocoa
3/4 tsp. baking soda
1/2 tsp. salt
1/2 c. vegetable oil
1 c. buttermilk or sour milk*
Cream filling (recipe below)
Chocolate Whipped Cream Frosting
(recipe below)
2 c. (21 oz. can) cherry pie filling
Cream Filling:Chocolate Whipped Cream:
Preparation :
*To sour milk: use 1 tablespoon vinegar plus milk to equal 1
cup.
Beat egg whites in small mixer bowl until foamy; gradually
beat in 1/2 cup sugar until stiff peaks form. Set aside. Combine
flour, 1 cup sugar, cocoa, baking soda and salt in large mixer bowl.
Add oil, buttermilk or sour milk and egg yolks; beat until smooth.
Gently fold egg whites into batter. Grease and flour 2 heart-shaped
cake pans or 9-inch layer pans; pour about 1 2/3 cups batter into
each pan. (Reserve remaining batter in refrigerator while first 2
layers bake.) Bake at 350 degrees for 18-20 minutes or until cake
springs back when lightly touched in center. Cool 5 minutes; invert
onto wire rack. Bake remaining layer; cool completely. Prepare
Cream Filling. Place 1 layer on serving plate; pipe or spoon 1-inch
edge 1/2-inch thick around layer; spread 1/2 cherry filling in
center. Top with second layer. Spread with 1/2 remaining Cream
Filling. Top with third layer. Spoon remaining cherry filling onto
top of cake, leaving 1-inch edge. Prepare Chocolate Whipped Cream.
Frost sides of cake with Chocolate Whipped Cream. Pipe top edge
with remaining Cream Filling. Chill completely; store in
refrigerator until serving.
Chocolate whipped cream:
Whip 1 cup heavy cream with 2 tablespoons sugar and 1 teaspoon
vanilla in small mixer bowl until stiff peaks form. Combine 1/2 cup
sugar and 1/4 cup unsweetened cocoa in small bowl. Add 1 cup heavy
cream and 1 teaspoon vanilla; beat on low speed to combine. Beat on
medium speed until stiff peaks form. Serves a group.
----- Original Message -----
From: Pat
To: phaedrus
Sent: Wednesday, February 06, 2002 12:39 PM
Subject: chicken cacciatore
2/6/02
Phaedrus:
I was wondering if you could find me a recipe for chicken
cacciatore with a red tomato sauce. I made one recipe
with red wine and some tomatoes but it turned out to be
a brown sauce. Also is it possible to put chichen breasts
in the cacciatore also?
Thanks.
Pat
Hi Pat,
Try the recipes below.
Phaed
Chicken Cacciatore
Ingredients :
4 oz. med. noodles
2 tbsp. butter or margarine
1 lb. boned skinless chicken breast halves or turkey breast tenderloins
1 (2 1/2 oz.) jar sliced mushrooms
1 (15 1/2 oz.) jar chunky style meatless spaghetti sauce
1/2 c. frozen chopped green pepper
1/4 c. dry red wine
Grated or finely shredded Parmesan cheese (optional)
Preparation :
Cook pasta according to the package directions, except use a 3
quart saucepan and 4 cups hot water. Then drain. While pasta is
cooking, in a large skillet melt butter or margarine. Meanwhile,
slice each chicken or turkey piece lengthwise into 3 pieces. Then
add poultry to the skillet. Cook over medium heat for 6-8 minutes
or until tender, turning pieces over once. While poultry is
cooking, drain mushrooms. For sauce, stir together mushrooms,
spaghetti sauce, frozen green pepper and wine. Add it to poultry in
skillet. Cook and stir occasionally over medium-high heat or until
heated through. Serve over hot pasta. If desired, sprinkle with
the Parmesan cheese. Serves 4.
----------------------------------
Chicken Breasts Cacciatore
Ingredients :
1/4 c. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
6 boneless, skinless chicken breast halves (approximately 1 1/2 lb.)
1/4 c. olive oil, divided
1 c. mushrooms
1 c. sliced zucchini
1/2 c. sliced onions, separated into rings
1/2 c. julienne-cut green peppers
1 clove garlic, minced
1 tsp. dried oregano leaves, crushed
1/2 tsp. dried rosemary, crushed
1 2/3 c. (15 oz. can) Italian-style sauce, or use your own
16 oz. fettuccine, linguine,spaghetti, cooked, drained, or 2 c. cooked rice
Preparation :
Combine flour, salt and pepper. Coat chicken breasts in seasoned
flour; set aside. In a 10-inch skillet with cover, heat 2
tablespoons oil, saute chicken for 3 to 4 minutes per side or until
lightly browned. Remove chicken from skillet. Add remaining oil to
skillet and saute mushrooms, zucchini, onion, green pepper, garlic,
oregano and rosemary, stirring constantly for 3 to 4 minutes.
Return chicken to skillet. Arrange vegetables over chicken. Pour
tomato sauce over vegetables. Bring to boil; reduce heat and cover.
Simmer for 20 minutes or until chicken is tender. Serve over hot
pasta or rice.
----- Original Message -----
From: Myron
To: phaedrus
Sent: Tuesday, February 05, 2002 6:10 PM
Subject: Recipe
I would like to know if the recipe for Coffee Tortoni is still available
its made with Dream Whip and Instant coffee and nuts I made it many years
ago but I lost the recipe.It was delicious.
Hi,
Yep. Below are several coffee totroni recipes from the Internet and my files. Two of them use Dream Whip.
Phaed
Coffee Almond Tortoni
Ingredients :
2 egg whites
2 tbsp. instant coffee
1/4 tsp. salt
4 tbsp. sugar
2 c. whipping cream
1/2 c. sugar
2 tsp. vanilla
1/4 tsp. almond extract
1/2 c. finely chopped almonds
Preparation :
Add coffee and salt to egg whites and beat until it begins to
stiffen but is not dry. Gradually beat in 4 tablespoons sugar and
continue beating until stiff. Whip cream, adding 1/2 cup sugar,
vanilla and almond extract. Continue beating until stiff. Fold
cream and almonds into egg mixture. Spoon or pipe (large end of
cookie press) into 12 or 14 paper cups inserted in muffin tins or
sherbet glasses. Freeze quickly. Remove from freezer just before
ready to serve. Can be made ahead and frozen for several days.
Rich and good.
----------------------------------
Coffee Tortoni
Ingredients :
2 tbsp. coconut
2 tbsp. chopped almonds
1 egg white
1 heaping tsp. instant coffee
1/2 c. plus 2 tsp. sugar
1 c. whipping cream (or 1 pkg. Dream
Whip)
1 tsp. vanilla
1/2 tsp. almond extract
Preparation :
Toast coconut and chopped almonds. Whip egg white with coffee.
Gradually add 2 teaspoon sugar. Whip cream; add remaining 1/2 cup
sugar, vanilla and almond extract. Fold cream into egg white
mixture. Add coconut and almonds. Pour into fluted paper or foil
baking cups (set cups in muffin pan). Freeze 2 hours or overnight.
Can sprinkle some of coconut on top before freezing if desired.
----------------------------------
Coffee Tortoni
Ingredients :
2 tbsp. coconut
2 tbsp. chopped almonds
1 egg white
1 heaping tsp. instant coffee
1/2 c. + 2 tsp. sugar
1 c. Dream Whip topping
1 tsp. vanilla
1/8 tsp. almond extract
Preparation :
Toast coconut and almonds. Whip egg white with instant coffee;
gradually add 2 teaspoons sugar. Prepare Dream Whip according to
package directions; add to Dream Whip remaining sugar, vanilla and
almond extract. Fold Dream Whip mixture into egg white mixture.
Stir in coconut and almonds. Pour into fluted paper baking cups.
Freeze 2 hours or overnight. Serve frozen. Makes 9.
-------------------------------
Coffee Tortoni
Recipe By : Country Road Inn -- Mrs. E. L. Jarroll
Serving Size : 6 Preparation Time :0:00
Categories : Desserts To Post
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tbsp Coconut -- toasted
2 Tbsp Chopped Almonds -- toasted
1 Egg White
1 Tsp Instant Coffee -- heaping
1/2 C +2 Tsp. Sugar
1 C Whipping Cream
1 Tsp Vanilla Extract
1/8 Tsp Almond Extract
Toast coconut and chopped almonds. Whip egg white with coffee;
gradually add 2 teaspoons sugar. Whip cream; add remaining
sugar, vanilla, and almond extract. Fold cream into egg mixture;
add coconut and almonds. Pour into fluted paper baking cups.
Sprinkle with additional coconut, if desired.
Freeze 2 hours or more.
Serves 6
----------------------------
Coffee Tortoni
1 egg white
1 tablespoon instant coffee powder
6 tablespoons granulated sugar
1 cup ( 8 ounces) heavy cream
2 tablespoons roasted slivered almonds
Beat egg white until stiff; combine egg white, instant coffee
powder, and 2 tablespoons of sugar; mix well. Combine heavy
cream and 4 tablespoons sugar, whip until stiff. Combine all
ingredients, mix well and pour into sherbet glasses.
Chill before serving. Serves four.
-------------------------------
Coffee Tortoni
1/2 cup evaporated skim milk
1 egg white
2 Tbsp. brown sugar
1/2 cup lite whipped topping
1 Tbsp. instant coffee
1 Tbsp. warm water
1/2 tsp. vanilla extract
1/4 tsp. almond extract
2 tsp. unsweetened cocoa powder
6 foil muffin cups
1. In a medium-sized metal bowl, freeze evaporated skim milk
until ice crystals start to form.
2. Meanwhile, beat the egg white to a stiff peak. Sprinkle in
brown sugar and beat until sugar is dissolved. Set aside.
3. In a separate bow., mix instant coffee and warm water
together. Stir mixture into whipped topping. Also, line a muffin
tin with six foil liners.
4. Remove milk from the freezer and add vanilla and almond extracts.
Beat until the mixture is stiff and white in color. This will take
5-8 minutes.
5. Fold egg white and whipped topping into the milk mixture.
Do not over stir.
6. Spoon equal portions of the mixture into 6 foil muffin liners.
7. Lightly dust with instant coffee. Freeze 2 hours until firm.
Servings: 6 portions
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