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----- Original Message -----
From: Sandy
To: phaedrus
Sent: Saturday, October 27, 2001 11:05 AM
Subject: Fountain Drinks
I'm searching for the recipe for a fountain drink called Green River.
Hi Sandy,
No luck finding a recipe, but you can buy a canned version of the soda here:
Beverages Direct
Phaed
----- Original Message -----
From: Bill
To: phaed
Sent: Tuesday, October 30, 2001 10:03 PM
Subject: Donuts!
Any leads on how to make a glazed donut something like a Famoud Donut Shop donut?
Thanks!
Bill
Hello Bill,
The thing that is supposed to make famous name donuts different from other famous name and the rest is that FN's are made from a
top-secret recipe for yeast-raised donuts.
The FN donuts founder supposedly bought the secret recipe from a New Orleans chef named in 1933. The FN recipe is a closely guarded secret.
The first recipe below was listed on several sites as a copycat recipe for "Famous Name" donuts. That's unlikely, because it uses
canned biscuit dough! I only include it because it's all over the Internet, on dozens of sites.
The second recipe below, also claiming to be a copycat for "Famous Name", is for yeast-raised donuts and is therefore much more likely.
I'd try it first.
The third recipe doesn't claim to be "famous name", it's just a recipe for yeast doughnuts. It's probably the best one.
The fourth recipe claims to be a copycat recipe for "another famous name", although it's also for yeast-raised donuts.
If the others don't suit, try it.
Phaed
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1) Doughnuts
1 can biscuits - not flaky, buttermilk or any special type -- just
regular biscuits.
Poke a hole in center of each biscuit.
Deep fry until brown (or fry in skillet) turning doughnuts once.
Do not crowd. Drain well on paper towels.
Because the biscuit dough has little, if any, sugar, roll them in
powdered sugar, cinnamon and sugar mix (1/2 powdered sugar and 1/2
granulated sugar with cinnamon to taste), or glaze them (regular
or chocolate).
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2) Famous Name Doughnuts Copycat
Raised Doughnuts
2 pkg. Regular or Rapid rises yeast
1/4 cup Warm water (105 to 115)
1 1/2 cups lukewarm milk (scalded then cooled)
1/2 cup sugar
1 tsp. salt
2 eggs
1/3 cup shortening
5 cups all purpose flour Vegetable oil
Creamy Glaze or Chocolate Glaze
1. Dissolve yeast in warm water in 2 1/2-quart bowl.
2. Add milk, salt, eggs, Shortening and 2 cups flour. Beat on low speed,
scraping bowl Constantly, 30 seconds. Beat on medium speed scraping
bowl Occasionally, 2 minutes. Stir in remaining flour until smooth.
3. Cover and let rise in warm place, until double, 50 to 60 minutes.
(Dough Is ready when indentation remains when touched.)
4. Turn dough onto floured surface; roll around lightly to coat with Flour.
Gently roll dough 1/2 inch thick with floured rolling pin. Cut with
floured doughnut cutter. Cover and let rise until double, 30 to 40
minutes
5. Heat vegetable oil in deep fryer to 350 degrees. Slide doughnuts into
hot oil with wide spatula. Turn doughnuts as they rise to the Surface.
Fry until golden brown, about 1 minute on each side. Remove carefully
from oil (do not prick surface); drain. 6. Dip the Doughnuts into
creamy glaze set on rack then when slightly cooled spread chocolate
glaze on top.
Creamy Glaze
1/3 cup butter 2 cups powered sugar 1 1/2 tsp. vanilla 4 to 6 Tbsp. hot
water Heat butter until melted; Remove from heat. Stir in powered sugar
and Vanilla until smooth. Stir in water, 1 tbsp. at a time, until desired
Consistency.
Chocolate Glaze
1/3 cup butter 2 cups powered sugar 1 1/2 tsp. vanilla 4 to 6 Tbsp. hot
water 4 oz milk chocolate chips or semi- sweet chips Heat butter and
Chocolate over low heat until chocolate is melted; remove from heat. Stir
in powered sugar and vanilla until smooth. Stir in water 1 tbsp. at a time,
until desired consistency.
------------------------------
3) Glazed Yeast Doughnuts
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pkg Dry Yeast
1 Egg -- Well Beaten
1/4 Cup Warm Water
1 1/2 Cups Flour
1/4 Cup Sugar
2 Tbls Butter
1/2 Tsp Salt
1 Cup Milk
1/2 Cup Flour
1 1/2 Cups Flour
VANILLA GLAZE:
1 Cup Powdered Sugar -- Sifted
2 Tbls Milk
1/8 Tsp Vanilla
Dissolve the yeast in the warm (110 degrees) water in a small bowl.
Set aside. Heat the sugar, butter, salt and milk in a saucepan until
the butter has melted. Cool to lukewarm. Pour into a large mixing bowl.
Stir in the first measure of flour. Beat until smooth. Stir in the
dissolved yeast. Add the second measure of flour. Beat until smooth.
Stir in the egg(s). Add enough of the third measure of flour to make
a soft dough. Turn out onto a lightly floured board. Cover. Let stand
for 5 minutes. Knead for roughly 5 minutes. Place in a lightly buttered
bowl. Turn dough to coat its entire surface with butter. Cover. Let rise
in a warm place until doubled in bulk(1 1/2-2 hours). Punch down. Turn
out onto a lightly floured board. Roll out to a 1/4 " thickness. Cut
using a floured doughnut cutter. Cover. Let rise until doubled in bulk
(about 1 hour). Preheat the deep fryer. Prepare the glaze by combining
the ingredients and blending thoroughly. Fry each doughnut until golden
brown (1 1/2-2 minutes). Drain. Dip the tops of the warm doughnuts in
the glaze. Place glaze side up on a rack. Yields 25
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4) Other Famous Name Plain Glazed Donut Clone
3 cups vegetable oil
Dough
1/4oz package active dry yeast
2 tablespoons warm water (about 98F)
3/4 cup warm milk
2+1/2 tablespoons butter/margarine
1 egg
1/3 cup granulated sugar
1 teaspoon salt
2+3/4 cups all-purpose flour
Glaze
2/3 stick butter/margarine
2 cups powdered sugar
1/2 teaspoon vanilla extract
1/3 cup hot water
Make the dough. Dissolve the yeast in a medium bowl with the warm
water. Add the milk, butter/margarine, egg, sugar and salt. Blend
with an electric mixer until smooth. Add half of the flour and mix
for 30 seconds. Add the remaining flour and knead into the dough
with flour-dusted hands. Cover the bowl of dough and leave in a warm
place for 1 hour or until the dough doubles in size. Roll out the
dough on a heavily floured surface until it is 1-inch thick. Punch
out with a donut cutter, 12 donuts. If you don't have a donut cutter
you can use a washed and dried 15oz vegetable can. Remove both lids
from the can. Now you are ready to punch out the holes. Again, if
you don't have a donut cutter, find the lid from a lemon juice jar,
A-1 Sauce bottle of a lid of a similar size. Make sure it is washed
and dried. Cut a hole in the center of each of the donuts. Place the
donuts on cookie sheets covered with plastic wrap or waxed paper.
Cover and allow the donuts to double in size again. This will take
about 45 minutes. Heat the oil in a large frying pan over medium heat.
Bring it to about 350F. Fry each donut for about 30 seconds per a side,
or until light golden brown. Drain and cool on paper toweling. Mix the
ingredients for the glaze in a medium bowl with a hand mixer until
smooth. Take a cooled donut, hold it by the edges and touch the top of
the donut into the glaze. Flip it over and rest it onto a plate or
cookie sheet to allow the glaze to firm up. Makes 1 dozen donuts.
HINT: Take the holes and cook them the same way as the donuts. Just
dip them a little deeper into the glaze.
----- Original Message -----
From: Pedro
To: phaedrus
Sent: Friday, November 02, 2001 9:25 AM
Subject: Hi unkle Phaedrus
A long time ago I knew a cook ladie that made the most delicious
merengues I've ever tasted.
They were the size of a US cent coin, with a very thin hard skin,
creamy in the inside and with a little drop of glucose honey on the
top. This drop was formed during baking time. I saw the tray go in
and out of the oven and the "miracle"happened, but she never gave
me the recipe.
If possible, I would like you to find it out and let us know.
Regards.Pedro.
Hello Pedro,
Well, there's not much hope of finding that exact recipe. However below are two very good merengue recipes.
A merenguito or merengue is just a mixture of beaten egg whites whipped with sugar. These are popular in Mexico as a type of, like, cookie.
Phaed
Merengues
In making merengues, it's important that you separate the eggs properly.
Just a bit of yolk in with the whites can ruin the merengues.
Warm Method
4 large egg whites, room temperature
Pinch of Salt
1 cup sugar
Baking parchment, sprayed lightly with PAM
With an electric mixer, beat egg whites in a large bowl until they
reach the soft-peak stage. It is important not to over beat the whites
at this stage.
Add a pinch of salt and continue to beat. Add a small amount of sugar
at a time until you've incorporated all of the sugar into the mixture.
The mixture should be very firm - "stiff peak" stage. Turn off beater
and fold in one additional tablespoon of sugar with a spatula.
If you have a pastry bag, fill it with the mixture. Use one of those
fancy tips that came with the pastry bag and squeeze out three-inch
circles onto your baking parchment. If you don't have a pastry bag,
use a spoon - not as fancy, but it works.
Bake meringues at 200° F for approximately two hours. The meringues
should be dry and crispy -- not brown.
Hot Syrup Method
4 large egg whites, room temperature
1/2 cup hot water
1/8 tsp. cream of tartar
1 1/2 cups sugar
Baking parchment, sprayed lightly with PAM
With an electric mixer, beat egg whites in a large bowl until they
reach the soft-peak stage. It is important not to over beat the whites
at this stage.
Add cream of tartar and continue beating until stiff peaks form.
Stop beating.
Combine sugar and water in small saucepan and bring to a boil,
stirring constantly. With a candy thermometer, bring the liquid to
the soft ball stage: 238° F.
Set mixer on medium speed and pour hot syrup into egg whites in a slow,
steady stream. Beat until mixture is completely cool and shiny -- about
six to eight minutes.
If you have a pastry bag, fill it with the mixture. Use one of those
fancy tips that came with the pastry bag and squeeze out three-inch
circles onto your baking parchment. If you don't have a pastry bag,
use a spoon - not as fancy, but it works.
Bake meringues at 200° F for approximately two hours. The meringues
should be dry and crispy -- not brown.
----- Original Message -----
From: Albert
To: phaedrus
Sent: Friday, November 02, 2001 11:16 AM
Subject: looking for a good recipt
Looking for a good squash soup with bacon receipt something that the chef
Jeff Smith (the frugal gourmet) might cook.
Albert
Hello Albert,
Well, I dunno about the sort of squash soup that Jeff Smith might make, but below is a squash soup with bacon recipe that I found.
Phaed
Squash Soup With Bacon And Apples
4 thick slices slab bacon (or 6 slices regular bacon)
2 tablespoons butter
2 medium onions, coarsely chopped
2 tablespoons brown sugar
1 butternut squash, peeled and cut into 1/2-inch pieces
1 cup apple cider
1 quart chicken stock
2 tablespoons chopped fresh sage
Salt and pepper, to taste
1 Cortland apple, quartered, cored, and finely chopped (for garnish)
In a large flameproof pan, render the bacon over medium-high heat,
turning it often, until it is crisp and golden brown.
Transfer the bacon to several thicknesses of paper towels. When it
is cool enough to handle, crumble it and set it aside.
Discard the bacon fat and wipe out the pan. Melt the butter, add the
onions, and cook over medium heat, stirring often, for 10 minutes.
Sprinkle the brown sugar into the pan. Add the squash, cider, and stock.
Bring to a boil, lower the heat, and simmer the soup for 40 minutes or
until the squash is tender.
Remove 1 1/2 cups of the squash from the pan and transfer it to a bowl.
With a fork, mash the squash and return it with its liquid to the pot
of soup.
Return the soup to a boil. Add the bacon, sage, salt, and pepper.
Simmer the soup for 20 minutes. If the soup seems too thick, add a few
more tablespoons of stock or water to thin it slightly; it should be
on the thick side.
Taste for seasoning and add more salt and pepper if you like. Ladle the
soup into bowls and garnish with the diced apples.
SERVES 4
----- Original Message -----
From: Marvin
To: phaedrus
Sent: Saturday, November 03, 2001 5:01 AM
Subject: Refrigerator pie
> Hi Uncle,
> I coming to you from Japan. I've been telling my wife about a dessert my
> mother used to prepare for us. She called it refrigerator pie. What I
> remember is that she lined a pie tray with cookies, then whipped some
> preheated Jello, and poured it over the cookies. She then placed the
> preparation in the refrigerator. After it cooled and jelled, she served
> it. BUT, I clearly recall her adding some other ingredients as she
> whipped the preheated Jello. So, this is my question: If you know what
> I'm referring to, - Would you please advise me as to how to complete
> this recipe? Oh yes, the recipe was printed on the boxes the Jello came
> in. That was way back in 1946 or something. I contacted the Jello
> people, but they never replied to my inquiry.
> Thank you for your very kind consideration.
> Sincerely,
>
> Marvin
Hello Marvin,
There are many, many of these recipes for Jello Refrigerator pie. Some use
vanilla wafers for the crust, some use graham cracker crusts, and some use
regular pie crusts. Some don't call for a particular flavor of Jello, but
some use a specific flavor such as strawberry and add real fruit to it.
The recipes below are a sampling of the ones I found. They should give you
a good idea of how to finish the pie. From looking at the recipes, I 'd say
that what you need to add to what you have so far is 1 cup sugar and 1 can
of pet or carnation evaporated milk. If you want it richer, add 1 pint real
whipping cream instead of the canned milk. Add real fruit to the Jello if you like.
Phaed
Refrigerator Pie
Ingredients :
1 egg
1 1/4 c. pineapple juice
1 c. sugar
Preparation :
Bring to boil, add 1 box lemon Jello; let cool. Whip 1
can chilled evaporated milk. Fold all ingredients and pour
into 2 pie pans lined with vanilla wafers. Keep refrigerated.
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Aunt Emma's Jello Pie
Ingredients :
1 lg. can Pet or Carnation milk
1 pkg. lemon Jello dissolved in 1/2
c. hot water
Juice of 1 lemon
1 1/4 c. sugar
Preparation :
Dissolve Jello in hot water, set aside to cool. Squeeze juice
of 1 lemon in whipped milk. Add sugar. Stir in cooled Jello.
Use vanilla wafers for crust. This makes 2 pies.
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Jello Pie
Ingredients :
1 med. can Carnation milk
1 box cherry Jello
1 sm. can crushed pineapple
1 c. sugar
Vanilla wafers
Preparation :
Line pie plate with vanilla wafers. Put whole wafers around
sides of plates. Whip milk until peaks form. Fold in sugar
and drained pineapple. Dissolve Jello in 1/4 cup hot water.
Fold Jello into mixture. Pour into crust. Chill. Makes 2 pies.
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Jello Pie
Ingredients :
1 box Jello (any flavor)
2/3 c. sugar
1/2 c. water
1 lg. can cream (Pet or Carnation)
vanilla wafers
Preparation :
Mix Jello, sugar and water in a saucepan. Bring to a boil and
boil for 1 minute. Let cool. Whip 1 large can cream. Add Jello
mixture and mix thoroughly. Pour in pie pan lined with vanilla
wafers. Let chill 1/2 to 1 hour and serve.
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Jello Pie
Ingredients :
1 box Jello
1 c. sugar
2/3 c. pineapple juice
1 can cream
Preparation :
Boil juice, sugar and Jello 1 minute. Let cool. Chill cream
and whip. Fold into Jello mixture. Pour into vanilla wafer crust.
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Jello Pie
Ingredients :
1 box Jello
1/2 c. sugar
1 c. hot water
1 sm. can Pet milk
Preparation :
Mix Jello, sugar and water. When cool put into the refrigerator
until slightly thickened. Whip with a beater. Whip Pet milk and
add to whipped Jello, beating all the time. Pour into wafer crust
and return to the icebox until firm.
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Jello Pie
Ingredients :
1 pt. whipping cream
1 lg. pkg. Jello
1/2 c. sugar
1 1/2 c. unsweetened pineapple juice
Preparation :
Heat juice and sugar to boiling point. Mix Jello with juice
and set aside. When Jello begin to thicken. Whip can of cream.
When whipped add Jello mixture while still whipping. Line two
cakes or pie pans sides and bottom with vanilla wafers. Pour in
mixture and chill in refrigerator.
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Jello Pie
Ingredients :
1 sm. can crushed pineapple
1 box lemon jello
1 lg. can chilled Pet milk
1 1/2 c. sugar
2 eggs
1 lg. pkg. vanilla wafers
Preparation :
Beat eggs. Add pineapple, jello, sugar; bring to boil.
Set aside to cool. Beat chilled Pet milk, add to cooked mixture.
Then pour into dished covered with crushed vanilla wafers.
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Crown Jewel Jello Pie
Ingredients :
1 pkg. raspberry Jello
1 pkg. lime Jello
1 pkg. cherry Jello
1 pkg. strawberry Jello
2 pkg. lady fingers
1 c. hot water
1/2 c. cold water
1/4 c. sugar
1 c. pineapple juice
2 c. cream
Preparation :
Use 1 cup of hot water and 1/2 cup of cold water for each of
the 3 packages of Jello. Mix well. Pour into 3 shallow pans
and chill until firm. Cut into 1/2 inch cubes. To prepare
the filling, begin by heating 1/4 cup sugar with 1 cup of
pineapple juice to boiling point. Dissolve 1 package strawberry
Jello in the hot liquid, add 1/2 cup cold water. Chill until
syrupy. Whip 2 cups cream and fold into the syrupy Jello.
Fold in the little Jello cubes. Line pie plates with lady finger
cookies and pour Jello mixture over cookies.
Chill 4 hours. Serve.
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