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Apple Cider Donuts
> ----- Original Message -----
> From: Anne
> To: phaedrus@hungrybrowser.com
> Sent: Sunday, October 06, 2002 4:28 PM
>
>
> Hi my name is Anne. I am looking for a recipie for cider donuts. I
> saw some advertised when we went apple picking in Vermont. I have
> never heard of them.
> Thanks Anne
Hi Anne,
I've never had these myself, but they sound yummy. See the recipe below.
Phaed
Apple-Cider Doughnuts with Maple Glaze
Doughnuts
Approx. 3 Tbsp. sugar for preparing pans
2 cups all-purpose white flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. ground cinnamon
1 large egg, lightly beaten
2/3 cup packed brown sugar
1/2 cup apple butter
1/3 cup pure maple syrup
1/3 cup apple cider
1/3 cup nonfat plain yogurt
3 Tbsp. vegetable oil, preferably canola oil
Maple Glaze
1 1/4 cups confectioners' sugar, sifted
1 tsp. pure vanilla extract
1/4-1/3 cup pure maple syrup
In the Vermont countryside, there are two sure signs of spring:
frost heaves in the road and smoke rising from the chimneys of
the sugarhouses. This recipe was inspired by treats you find
while touring this corner of America:
cider doughnuts and maple syrup. A mini-Bundt pan produces great
doughnut-shaped cakes, but if you do not have one, you can use a
regular Bundt pan and make a coffee cake; bake it in a 375-degree
F oven for 25 to 30 minutes.
To make Doughnuts: Preheat oven to 400 degrees F. Coat molds of a
mini-Bundt pan with nonstick cooking spray or oil. Sprinkle with
sugar, shaking out excess.
In a mixing bowl, whisk together flour, baking powder, baking soda,
salt and cinnamon; set aside. In another bowl, whisk together egg,
brown sugar, apple butter, maple syrup, cider, yogurt and oil. Add
dry ingredients and stir just until moistened. Divide half the batter
among the prepared molds, spooning about 2 generous tablespoonfuls of
batter into each mold. Bake for 10 to 12 minutes, or until the tops
spring back when touched lightly. Loosen edges and turn the cakes out
onto a rack to cool. Clean the mini-Bundt pan, then re-coat it with oil
and sugar. Repeat with the remaining batter.
To make maple glaze: In a bowl, combine confectioners sugar and vanilla.
Gradually whisk in enough maple syrup to make a coating consistency.
Dip the shaped side (underside) of the "doughnuts" in the glaze to coat.
Then set them, glazed-side up on a rack over wax paper for a few minutes
until the glaze has set.
----- Original Message -----
From: Jimmie
To: phaedrus
Sent: Sunday, October 06, 2002 11:55 AM
Subject: Baked Spareribs Aloha
I've lost my recipe for Baked spareribs Aloha. Many years ago I
found the recipe on a matchbook cover advertising Hunts Tomato Sauce.
Thanks, Jimmie
Hi Jimmie,
See below.
Phaed
Baked Spareribs Aloha
Ingredients :
3-5 lbs. spareribs, country-style (boneless is best), trim visible fat
Sweet & Sour Sauce:
1/2 c. chopped onions
1/4 c. chopped green pepper
2 (8 oz.) cans Hunt's tomato sauce
1 tbsp. Worcestershire sauce
1/3 c. vinegar
1 (#2) can crushed pineapple (20 oz.)
1/2 tsp. mustard (prepared yellow)
1/4 c. packed brown sugar
Preparation :
Brown spareribs; lightly season with salt and pepper, if desired.
Place in appropriate size roasting pan with cover if available.
These ingredients may be increased according to your preference. I
usually use a whole green pepper and about 1 tablespoon of mustard.
Combine in medium saucepan over medium heat until warm. Pour over
browned spareribs. Bake at 450 degrees for 30 minutes or at 350
degrees for 1 1/2 hours. It is most tender and flavorful if baked
covered and slowly. It only gets better as it cooks (and as
leftovers) Serve with rice.
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Baked Spareribs "Aloha"
Ingredients :
3 lbs. spareribs
Salt, pepper
1/2 c. finely chopped onion
1/4 c. chopped green pepper
2 (8 oz.) cans Hunts tomato sauce
1 tbsp. Worcestershire
1/3 c. vinegar
1 (#2) (2 1/2 c.) can pineapple tidbits with juice
1/4 c. brown sugar
1/2 tsp. dry mustard
Preparation :
Cut ribs into serving pieces: sprinkle with salt and pepper.
Place in shallow pan: bake at 450 degrees, 1/2 hour. Pour off
excess fat. Reduce oven heat to 350 degrees. Mix remaining
ingredients: pour over ribs. Bake for 1 1/2 hours, basting
frequently. Makes 4 servings.
----- Original Message -----
From: lori
To: phaedrus
Sent: Monday, October 07, 2002 1:14 PM
Subject: pie
> how do you make pumpkin pie from fresh pumpkins
>
Hi Lori,
See the recipes below.
Phaed
Old Fashioned Pumpkin Pie
Ingredients :
3 eggs
6 c. fresh pumpkin*
1 1/2 c. sugar
1/2 tsp. salt
1 1/4 tsp. cinnamon
3/4 tsp. ginger
1/4 tsp. cloves
1/4 tsp. nutmeg
1 1/3 c. half and half milk
2 tbsp. vanilla
2/3 c. King syrup or maple syrup
2 1/2 tbsp. flour
2 deep dish pie crust shells or make
your own
Preparation :
Peel pumpkin, slice inside, boil and drain and mash. Mix all
ingredients except mashed pumpkin in large mixing bowl. Then add 6
cups of fresh pumpkin and mix with all other ingredients and just
pour into 2 large deep dish pie shells and bake in oven at 375
degrees for 45 minutes or longer to your liking.
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Pilgrim Pumpkin Pie
Ingredients :
1 (9-inch) unbaked pie crust
2 c. fresh pumpkin or 1 (16 oz.) can
1 (13 oz.) can evaporated milk or evaporated skim milk
2 eggs or 3 egg whites
1/2 c. packed brown sugar
1/2 c. sugar
1 1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. ground cloves
1/2 tsp. salt
Whipped cream for garnish
Preparation :
Preheat oven to 425 degrees. In large bowl, with mixer at medium
speed, beat pumpkin with next 10 ingredients until well mixed.
Place pie plate on oven rack; pour pumpkin mixture into pie crust;
bake 15 minutes; turn oven control to 350 degrees and bake 35
minutes more or until filling is set. Cool. Serve topped with
whipped cream or for a different treat, just before serving spread
1/3 cup honey over top and sprinkle with 1/3 cup of sliced Brazil
nuts, almonds, pecans, walnuts, or peanuts. Serves 8.
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Fresh Pumpkin Pie
Ingredients :
4 c. fresh pumpkin
2 c. sugar
4 eggs
1/2 tsp. salt
2 tsp. pumpkin spice
1 tsp vanilla
1 tsp. cinnamon
1 c. Carnation milk
Preparation :
Combine all ingredients and pour into prepared pastry. Bake at
350 degrees until firm, about 1 hour and 30 minutes. Makes 2 pies.
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Famous Pumpkin Pie
Ingredients :
16 oz. fresh pumpkin
3/4 c. sugar
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1 (9 inch) unbaked pie shell
2 eggs, slightly beaten
1/2 tsp. salt
1/2 tsp. ground ginger
1 can (12-13 oz.) evaporated milk
Preparation :
Preheat oven to 425 degrees. Mix pumpkin, eggs, sugar, salt,
cinnamon, ginger, cloves and evaporated milk in order given; pour
into pie shell. Bake 15 minutes, reduce heat to 350 degrees;
continue baking 45 minutes or until knife inserted into center comes
out clean. Cool completely. Garnish, if desired, with whip cream.
Yield: 1- 9 inch pie.
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Mom's Pumpkin Pie
Ingredients :
2 c. fresh pumpkin puree
3/4 c. packed brown sugar
1/2 tsp. salt
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
3 dashes cloves
1 can Eagles evaporated milk
2 eggs
1 (9") deep dish pie crust
Preparation :
Mix all ingredients together. Beat until smooth. Fill pie
crust. Bake in preheated oven at 350 degrees for 50 minutes.
Pumpkin Puree: Clean out pumpkin, cut up and remove skin. Boil for
about 15-20 minutes, until soft. Drain pumpkin. Place in blender.
Puree until smooth.
----- Original Message -----
From: Gene
To: phaedrus
Sent: Sunday, October 06, 2002 9:46 PM
Subject: Tomato Juice
What are the ingedients for making tomato juice.
Hello Gene,
I'm guessing that you're looking for a recipe for home canning tomato juice?
See below.
Phaed
Tomato Juice
Ingredients :
6 qts. tomatoes
1 lg. onion
1 tsp. sugar
1 tsp. celery salt
1 tsp. allspice
1 tbsp. Worcestershire sauce
Preparation :
Cook tomatoes and cut-up onion together. Strain juice into
separate pan. Add seasonings to juice. Boil briskly for 15
minutes. Can while hot in sterile jars.
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Tomato Juice
Ingredients :
10 to 12 ripe tomatoes, chopped
1/4 c. chopped onion
1/4 c. chopped celery
1/4 bay leaf, crumbled
1/4 c. chopped parsley
1 tsp. salt (optional)
1/8 tsp. black pepper
1/4 tsp. brown sugar
Preparation :
Place tomatoes, vegetables, bay leaf and parsley in a large
saucepan. Bring to a boil. Reduce heat, cover and simmer until
tomatoes are tender, stirring often. Remove from heat and cool.
Puree in a blender or press through a sieve. Add salt, pepper and
brown sugar. Chill before serving. Makes 6 cups.
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Canned Tomato Juice
Ingredients :
1/2 bushel tomatoes, cook & strain
1 lg. onion
1 bundle celery tops1 c. sugar
1/5 c. salt
Juice of 3 lemons
Preparation :
Cook until tender and put through foley food mill. Combine with
tomato juice in large kettle. Add: Cook for 10 minutes. Put in
hot jars, seal and cook 10 minutes more in water bath cooker.
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Tomato Juice
Ingredients :
12 ripe tomatoes
1 onion
2 sprigs parsley
2 celery stalks (with leaves)
Bay leaf
Preparation :
Simmer 30 minutes. Don't boil. Strain. Reheat. Put into jars.
Add 1/2 teaspoon salt per pint. Process 15 minutes.
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Canned Tomato Juice
Ingredients :
Tomatoes, unpeeled
1 tsp. canning salt (to each quart)
1 tsp. sugar (to each quart)
Preparation :
Wash tomatoes. Do not peel. Put in pot and press down slightly
to make liquid. Boil until peelings curl up. Put through colander
to extract juice. Measure juice. Add salt and sugar to each quart.
Bring back to boiling point. Put in hot sterilized jars and seal.
----- Original Message -----
From: Sue
To: phaedrus
Sent: Monday, October 07, 2002 8:27 AM
Subject: vanilla phosphate
> What are/were the ingredients in a vanilla phosphate?
>
> Sue
Hello Sue,
I've never been able to find an actual vanilla phosphate recipe. However any
"phospate" was just carbonated water (called "phosphate") with a squirt of
syrup in it, sometimes a little citric acid. Soda fountains had several
flavors of sweet syrup, including vanilla and cherry.
See also:
Home Recipes for Phosphates
Phosphates
Phaed
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