|
On 13 Dec 2006 at 18:18, ann wrote:
> Boy am I glad I found this site. My Great Grand Mother, who lived to
> be 106, grew up on a farm in Hazen Arkansas, then moved to Oklahoma
> once widowed. She used to make a melt in your mouth pie simply called
> "Butter Pie" It was criss crossed dough in layers, with some type of
> filling between the layers. During the cooking process, the criss
> crossed dough and filling would become one so that you couldn't tell
> where one ended and the other began. I know I'm rattling here, and I
> apologize, but I have looked and looked for this recipe to no avail.
> Please help.
>
> Best regards,
>
> Ann
>
Hello Ann,
If it had multiple layers, it sounds more like a cobbler of some sort than a pie.
I can't find a recipe for a "butter cobbler", nor can I find a recipe for a "butter
pie" with multiple layers like that. However, other than the multiple layers, the
below recipe seems very close to what you describe. Give it a try and see if it
tastes familiar.
Phaed
Butter Pie
1 cup sugar
2 1/4 cups cream
3 tbsp flour
Butter, size of large egg
Cover pie plate with pie crust. Mix butter, flour and sugar together and stir
in cream. Pour into pie plate and lay strips of pie crust across in lattice
work. Bake until thick and brown in a 350 degree oven.
Recipe from Cecil Calden
His note: This recipe is over 100 years old.
Source:Coos County Farm Cookbook (The Coos County Farm is a nursing home. All
the residents are a wonderful source for old and heirloom recipes.)
On 15 Dec 2006 at 10:00, sherri wrote:
> Dear Phaedrus:
>
> Do you happen to know where the term "made from scratch" came from?
> I mean what exactly is "scratch"?
>
> Thanks in advance for your help.
>
> Sincerely,
> Sherri
Hi Sherri,
"Start from Scratch" is an old phrase from sporting events. The "scratch" is both
the starting line in a foot race, and a line drawn between the two boxers in a
boxing match which neither fighter is supposed to cross before the bell rings.
In sports, "starting from scratch" thus means starting from the beginning, with
no extra advantage. In cooking, too, it means starting from basic ingredients,
with no advantages such as cake mixes, etc.
Phaed
On 14 Dec 2006 at 13:14, Kethy wrote:
> Hello,
>
> I have been looking for years for a recipe for what my school
> Cafeteria called "Pineapple Crisp". It is a dessert dish and was
> served warm.
>
> I know it had:
>
> Pineapple
> oatmeal
> sugar
> maybe butter
> maybe some spices, but not anything strong.
>
> I have seen apple crisp recipes, but never the pineapple crisp.
>
> Thank for any help you can give.
>
> Kathy
Hi Kathy,
See below.
Phaed
Pineapple Crisp
2/3 c. non-fat dry milk
2 oz. quick oatmeal
1/4 c. brown sugar
1 tsp. cinnamon
2 tsp. butter
1 c. crushed pineapple (no-sugar added variety)
Mix all ingredients except pineapple and blend well with pastry fork. Place 1/2
of mixture in pan. Put in pineapple and top with remainder of mixture. Bake at
350 degree for 20-25 minutes.
On 16 Dec 2006 at 14:05, Vitale wrote:
> Dear Phaedrus,
> You gave the wrong recipe!!!
> There are 2 kinds of Spurgos in Lithuania. Yeast doughnuts and cottage
> cheese. They are absolutely different taste. I am lithuanian, and i
> was searching for this recipe in english. I think Bobbie needed
> another recipe... Unfortunately i can not find it in english. I have it
> only in lithuanian in my mom's recipe book.
>
> Going to surf and continue my searches.... Besides... Once you try
> cottage cheese spurgos, you will not want any yeast doughnuts :)
>
> My best wishes,
> Vitale
>
Hello Vitale,
Perhaps this is it. It seems to be a difficult translation. Can you help improve it?
Phaed
Doughnuts from curd (Varskes spurgos)
Ingredients
1/2 kg of curd
5 spoons of flour
4 spoons of sugar
2-3 eggs
50 g of butter
1 teaspoon of soda
vanilla sugar
sugar powder for dressing
Mix eggs, sugar, curd, (sour cream and soda must be mixed before) flour and
vanilla sugar well. Then form not big round doughnuts and fry or even boil in
the pot with oil till get light brown. Doughnuts are dressed with sugar powder.
(they are more delicious if the paste is softer).
-----------------------
Hello Vitale,
What about this recipe? It's been Westernized, but isn't it close?
Phaed
Cottage Cheese Doughnuts
2-1/2 cups unbleached flour (sifted)
2 (15-ounce) (453 grams) low fat cottage cheese
4 eggs
1/3 cup canola oil
1/2 teaspoon baking powder
2 teaspoons lemon rind
1/4 teaspoon salt
1/2 cup sugar
Powdered sugar for decoration
Flour for breading
In a bowl mix the flour, cottage cheese, eggs, oil, baking powder, lemon rind,
salt and sugar. Mix well. Heat the oil until very hot. Make little round balls
from the dough (about 1-inch. In diameter). Roll the little balls into the
flour and fry until lightly brown. Drain on a paper towel.
Sprinkle with powdered sugar. This recipe makes 15 doughnuts.
Note: These doughnuts are best eaten hot.
Tip: You can add cinnamon to the mixture before frying.
----------------------------------
Hello, Phaedrus,
Recipe of Doughnuts from curd (Varskes spurgos) is exactly what Bobbie
needed. We use fat curd - about 9 or even 18 % of fat. So there is no need
to add any oil.
And we always add the rind of lemon and a little bit of vanilla. Sometimes
we mix some raisins too - it depends on taste.
We never roll formed balls in the flour.
Thank you for your quick reply :)
Vitale
Dear Phaedrus,
I do a lot of recipe conversions/redactions, and I regularly use the
following tables when I share recipes with folks overseas. I'm including
them here to help the folks who use your website. There may be a bit of
duplication. but I hope they prove useful.
Robin
LIQUID MEASUREMENTS
1 ounce = 2 tablespoons fat or liquid
1 cup = 8 fluid ounces
2 cups = 16 fluid ounces
4 cups = 32 fluid ounces
2 cups = 1 pint
2 pints = 1 quart
1 quart = 4 cups
4 quarts = 1 gallon
Measurements
1 wineglass 1/4 cup
1 jigger 1.5 fluid ounces
1 gill 1/2 cup
1 teacup a scant 3/4 cup
1 coffeecup a scant cup
1 tumbler 1 cup
1 pint 2 cups
1 quart 4 cups
1 peck 2 gallons - dry
1 pinch or dash what can be picked up between thumb and first two fingers;
less than 1/8 teaspoon
1/2 pinch what can be picked up between thumb and one finger
1 saltspoon 1/4 teaspoon
1 kitchen spoon 1 teaspoon
1 dessert spoon 2 teaspoons or 1 soupspoon
1 spoonful 1 Tablespoon more or less
1 saucer 1 heaping cup (about)
Common Weights
1 penny weight 1/20 ounce
1 drachma 1/8 ounce
60 drops thick fluid 1 teaspoon
1 ounce equals:
4-1/2 Tablespoons allspice, cinnamon, curry, paprika or dry mustard
or 4 Tablespoons cloves or prepared mustard
or 3 1/2 Tablespoons nutmeg or pepper
or 3 Tablespoons sage, cream of tartar or cornstarch
or 2 Tablespoons salt or any liquid
1 pound equals:
2 cups liquid
or 4 cups flour
or 8 medium size eggs with shells
or 10 eggs without shells
or 2 1/2 cups confectioner's sugar or packed brown sugar
or 4 cups grated cabbage, cranberries, coffee or chopped celery
or 3 cups corn meal
or 2 cups uncooked rice
or 2-3/4 cups raisins or dried currants
2 cups butter or 4 sticks of butter
4 cups all-purpose flour
2 cups granulated sugar
3-1/2 cup powdered sugar, packed
2-1/4 cups brown sugar, packed
Butter the size of an egg 1/4 cup or 2 ounces
Butter the size of a walnut 1 Tablespoon
Butter the size of a hazelnut 1 teaspoon
NOTE: All metric equivalents are approximate; they have been rounded
to the nearest metric equivalent for ease of use.
APPROXIMATE METRIC EQUIVALENTS FOR VOLUME
U.S.Volume ......................Metric Measure Equivalent
1/8 t................................0.5 milliliter
1/4 t..................................1 milliliter
1/2 t..................................2 milliliters
1 t....................................5 milliliters
1/2 T..................................7 milliliters
1 T (3 teaspoons).....................15 milliliters
2 T (1 fluid ounce)...................30 milliliters
1/4 c (4 tablespoons).................60 milliliters
1/3 c.................................80 milliliters
1/2 c (4 fluid ounces)...............125 milliliters
2/3 c................................160 milliliters
3/4 c (6 fluid ounces)...............180 milliliters
1 c (16 tablespoons).................250 milliliters
1 pt (2 cups)........................500 milliliters
1 qt (4 cups)..........................1 Liter
Temperatures
Oven Temperatures °C °F Gas Mark
Very slow 120 250 1/2
Slow 150 300 2
Mod. Slow 160 315 3
Moderate 180 350 4
Mod. Hot 190 375 5-6
Hot 210 415 6-7
Very Hot 230 450 or over 8-9
APPROXIMATE METRIC EQUIVALENTS FOR TEMPERATURES
Degrees...................................Degrees
Fahrenheit................................Celsius
200 F.....................................100 C
250 F.....................................120 C
275 F.....................................140 C
300 F.....................................150 C
325 F.....................................160 C
350 F.....................................180 C
375 F.....................................190 C
400 F.....................................200 C
425 F.....................................220 C
450 F.....................................230 C
APPROXIMATE METRIC EQUIVALENTS FOR WEIGHT U.S.
Weight..............................Metric
Measure................................Equivalent
1/2 ounce..............................15 grams
1 ounce................................30 grams
2 ounces...............................60 grams
3 ounces...............................85 grams
1/4 lb (4 ounces).....................115 grams
1/2 lb (8 ounces).....................225 grams
3/4 lb (12 ounces)....................340 grams
1 lb (16 ounces)......................450 grams
APPROXIMATE METRIC EQUIVALENTS FOR DIMENSIONS
U.S.....................................Metric
Dimension.............................Equivalent
1/16 inch.......................... 2 millimeters
1/8 inch........................... 3 millimeters
3/16 inch.......................... 5 millimeters
1/4 inch........................... 6 millimeters
3/8 inch........................... 9 millimeters
1/2 inch...........................1.3 centimeters
3/4 inch...........................1.9 centimeters
1 inch.............................2.5 centimeters
1 1/2 inches.........................4 centimeters
2 inches.............................5 centimeters
3 inches.............................8 centimeters
4 inches............................10 centimeters
5 inches............................13 centimeters
9 inches............................23 centimeters
11 inches...........................28 centimeters
13 inches...........................33 centimeters
BRITISH IMPERIAL EQUIVALENTS FOR U.S. VOLUME MEASURES U.S.
Volume.............................Imperial
Measure................................Equivalent
1 fluid ounce..........................1.04 fluid ounces
1 pint.................................... 0.83 pint
1 quart.............................. ....0.83 quart
1 gallon............................. ...0.83 gallon
DRY MEASUREMENTS
3 teaspoons = 1 tablespoon
2 tablespoons = 1/8 cup
4 tablespoons = 1/4 cup
5 tablespoons + 1 teaspoon = 1/3 cup
8 tablespoons= 1/2 cup
12 tablespoons = 3/4 cup
16 tablespoons = 1 cup
2 tablespoons = 1 ounce
4 ounces = 1/4 pound
8 ounces = 1 cup
16 ounces - 1 pound
1 pound = 454 grams
One Cup of Fine Crumbs Measurements
28 saltine crackers
4 slices of bread
14 square graham crackers
22 vanilla wafers
Other Measurements Used in Recipes
Pinch = as much as can be taken between tip of finger and thumb
Speck = less than 1/8 teaspoon
1 lemon makes 2 tablespoons of juice
1 orange makes 1/3 cup of juice
8 to 10 egg whites = 1 cup
12 to 14 egg yolks = 1 cup
1 cup unwhipped cream = 2 cups whipped
4 ounces of uncooked macaroni = 2 1/4 cup cooked
7 ounces spaghetti = 4 cups cooked
4 ounces uncooked noodles = 2 cups cooked
1 pound unshelled almonds = 3/4 to 1 cup shelled almonds
METRIC MEASUREMENTS
1 teaspoon = 5 milliliters
1 tablespoons = 15 milliliters
1 cup = 240 milliliters
1 ounce = 28 grams
1 pound = 454 grams
1/4 teaspoon 1.25 ml
1/2 teaspoon 2.5 ml
3/4 teaspoon 3.75 ml
1 teaspoon 5 ml
1 tablespoon 15 ml
1/4 cup 62.5 ml
1/2 cup 125 ml
3/4 cup 187.5 ml
1 cup 250 ml
1 ounce 28.4 g
8 ounces 227.5 g
16 ounces (1 pound) 455 g
Weight to volume approximations of common recipe ingredients:
1/4 lb stick of butter = 1/2 cup or 8 tablespoons
1 ounce by weight of butter = 2 tablespoons
1 lb of cornstarch = 3 cups
1 ounce by weight of cornstarch = 1.5 fluid ounces
1 lb of flour (regular) = 3 cups sifted
1 ounce by weight flour (regular) = 1.5 fluid ounces
1 lb of flour, cake = 4 3/4 cups sifted
1 ounce by weight flour, cake = 2 1/3 fluid ounces
1 lb of sugar, granulated = 2 cups
1 ounce by weight sugar, granulated = 1 fluid ounce
1 lb of sugar, powdered = 3 3/4 cups unsifted; 4 1/2 cups sifted
1 ounce by weight sugar, powdered = slightly less than 2 fluid ounces unsifted
1 ounce by weight sugar, powdered = 2 1/4 fluid ounces sifted
Here are some more common approximations:
1 Tablespoon flour = 1/3 oz by weight
1 oz by weight of flour = 3 Tablespoons
1 cup flour = 5.3 oz by weight
1 oz by weight flour = 1/5 cup
1 teaspoon sugar = 1/6 oz by weight
1 Tablespoon sugar = 1/2 oz by weight
1 oz by weight sugar = 2 Tablespoons
1 cup sugar = 8 oz by weight
--------------------------------------
Metric to U.S.:
Volume:
10 milliliters = approximately 2 teaspoons
236.59 milliliters = 1 cup
Weight:
28.35 grams = 1 ounce by weight
10 grams = approx. 1/3 ounce
1 kilogram = 2.2 lbs
Volume:
1 teaspoon = 4.93 milliliters
1 tablespoon = 14.79 milliliters
1 fluid ounce = 29.57 milliliters
1 cup = 236.59 milliliters
Weight: 1 ounce by weight = 28.35 grams
1 pound = .454 kilograms or 454 grams
So,
10 grams of butter = about 1/3 ounce by weight = 1/3 fluid ounce by volume =
2 teaspoons
10 grams of cornstarch = about 1/3 ounce by weight = 1/2 fluid ounce by
volume = 1 tablespoon
10 grams of flour = about 1/3 ounce by weight = 1/2 fluid ounce by volume =1
tablespoon
10 grams of granulated sugar about 1/3 ounce by weight = 1/3 fluid ounce by
volume = 2 teaspoons
10 grams of powdered sugar about 1/3 ounce by weight = 2/3 fluid ounces by
volume = 4 teaspoons
and (U.S. to metric)
1 stick of butter = 1/2 cup = 1/4 lb = 4 ounces by weight = 113.4 grams
1 tablespoon of butter = 1/2 fluid ounces = 1/2 ounce by weight = 14.2 grams
1 tablespoon of cornstarch = 1/2 fluid ounce = 1/3 ounce by weight = 9.7 grams
1 cup of flour = 8 fluid ounces = 1/3 lb = 5.3 ounces by weight = 151 grams
1 cup of sugar = 8 fluid ounces = 1/2 lb = 8 ounces by weight = 226.4 grams
1 cup of powdered sugar = 8 fluid ounces = 4 ounces by weight = 113.4 grams
|
