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----- Original Message -----
From: Idalue
To: phaedrus
Sent: Saturday, January 04, 2003 12:34 PM
Subject: recipe
> Would you please send me the recipe to do blackened salmon.
> Thank you,
> Idalue
Hi Idalue,
See below for three.
Phaed
Blackened Salmon
Serves : 6
Prep. Time : 0:45
(6) 1/2" thick salmon fillets - skinned
1 cup butter
1/2 cup fresh lemon juice
1 Tbls. dried thyme
2 tsp. black pepper
1 1/2 tsp. cayenne pepper
1 tsp. salt
6 lemon wedges - for garnish
6 parsley sprigs - for garnish
-Trim off the thin edges of fillets, as these would burn.
-Pat dry fillets and refrigerate until ready to cook.
-Melt butter in a large, heavy frying pan (preferably cast-iron)
over medium heat.
-Remove pan from heat; stir in lemon juice, thyme, peppers, and salt;
pour mixture into a shallow dish and cool until lukewarm.
-Heat the skillet over high heat until it starts to smoke.
-Coat 1 fish fillet in butter mixture.
-Place fish in hot skillet. Fish will sear and cook almost immediately.
Turn fillet over and blacken other side.
-Repeat with remaining fillets, discarding pan drippings after each fillet.
-As fillets are cooked, remove from heat and keep warm.
-When all fillets have been cooked, wipe skillet clean and return to heat.
-Pour left-over butter mixture into pan and swirl skillet 5 or 6 times
to blacken butter.
-Drizzle butter over each fillet, garnish with lemon and parsley, and
serve hot.
---------------------------------------------------------
Blackened Salmon Fillets
Makes 4 servings
Ingredients
2 tablespoons ground paprika
1 tablespoon ground cayenne pepper
1 tablespoon onion powder
2 teaspoons salt
1/2 teaspoon ground white pepper
1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
4 salmon fillets, skin and bones removed
1/2 cup unsalted butter, melted
Directions
1 In a small bowl, mix paprika, cayenne pepper, onion powder, salt,
white pepper, black pepper, thyme, basil and oregano.
2 Brush salmon fillets on both sides with 1/4 cup butter, and sprinkle
evenly with the cayenne pepper mixture. Drizzle one side of each
fillet with 1/2 remaining butter.
3 In a large, heavy skillet over high heat, cook salmon, butter side
down, until blackened, 2 to 5 minutes. Turn fillets, drizzle with
remaining butter, and continue cooking until blackened and fish is
easily flaked with a fork.
----------------------------------
Blackened Salmon Rub
This is really just the recipe for a blackening/Cajun rub that will
do remarkable things for anything you put on the grille.
Ingredients
1 TBS coarse, ground pepper
1/2 TBS salt
2 tsps. crushed/ground fennel seeds (these grind well in an electric
coffee mill)
1 tsp. dried thyme
1 tsp. sweet or hot paprika
1 tsp. dry mustard or mustard powder
1 tsp. garlic powder
1/2 tsp. ground red pepper (grind with fennel)
1 tsp. ground sage
Procedure
Massage your meat liberally with the rub (no smart remarks here).
Make sure to rub both sides. Toss on grill and enjoy.
----- Original Message -----
From: V
To: phaedrus
Sent: Saturday, January 04, 2003 9:34 AM
Subject: Recipe Request
> Hello Phaedrus...love the name!...and I will truly love you, too,
> if you can locate this recipe for me! At a little "tatonut" shop
> in the deep, deep, south, I had the most delicious, tender, and l
> ight donuts and honey buns ever.
> I am sure that each selection of "donut/pastry" they offered is the
> same basic recipe, with added this or that for variations........o!
> ....most important....the dough definitely has "potato flour" in it,
> which is where they got the name for their shop......"The Tatonut
> (or Tatanut) Shop" .......thanks a bunch!....Ms. V!
>
> ..........pssssst......you might want to leave off the info about the
> location and name, please....
Hi Vicki,
Actually, I know the Tatonut Shop.
The Tatonut Shop seems to be a one-of-a-kind place, not a chain. However,
there is, or was, a chain that sold similar potato flour donuts. These
places are called "Spudnuts Shops."
I was not able to find any copycat recipes for "Tatonuts", but since
"Spudnuts" were a chain and were very popular, I was able to find some
copycat recipes for "spudnuts." All of these copycat recipes use mashed
potatoes, though, rather than potato flour. See below for some recipes.
Phaed
Update 2013: According to Wikipedia, Spudnuts were made from a pre-made mix. The owners, the Pelton Brothers,
made it at their central location and shipped it out to the franchises. They were the only ones who knew the formula.
No one in the Spudnut Shop franchises knew the formula.
See here for a Spudnuts recipe with potato flour: Spudnuts
Spudnuts
1 cup shortening
2 cups mashed potatoes
4 cups lukewarm milk
5 eggs*, beaten
1 cup sugar
2 Tablespoons yeast dissolved in 1/2 cup warm water
1 1/2 teaspoons salt
12 to 15 cups flour
1/2 teaspoon lemon extract
Scald milk with shortening. Add sugar, salt and enough
flour to make a thin batter, about the consistency of
cake batter. Add the mashed potatoes, beaten eggs,
dissolved yeast and lemon extract. Add enough more
flour to make a soft dough. Let rise twice, then roll
out and cut into doughnut shapes. Let rise again until
light. Drop doughnuts into hot oil (375 degrees to 400
degrees), raised-side down. Turn once. Remove from
heat and drain briefly before dipping into a glaze
made by mixing powered sugar and water at a ratio of 1
cup to 2 Tablespoons, respectively. Add more water if
needed. Makes 10 to 12 dozen spudnuts. ENJOY!!!!!
* note: If you cut the recipe in half, use 3 eggs.
---------------------------------------------
Doughnuts, Raised Potato (Spudnuts)
Source: adapted recipe from a large quantity product, recipe
makes several dozen soft, light, heavenly doughnuts
Serves: all depends on the size of your doughnut cutter.
1 cup milk (even skim is fine)
1/2 cup white vegetable shortening
1/2 cup light corn syrup
1/2 cup sugar
1 tsp. salt
1 large egg fork beaten
1 tbsp. active dry yeast
1/2 cup warm water
1/2 cup prepared plain mashed potatoes cooled (potatoes may be
also made from instant mashed potatoes)
1/2 cup water
4 to 5 cups all purpose flour, extra flour for the board
Oil to fry
Thin Sugar Glaze:
1-1/2 cups powdered sugar
1 tsp. vanilla extract
1/2 cup hot tap water
dash salt
Heat milk with shortening, sugar and salt just to melt shortening.
Cool to lukewarm.
Add yeast that has been dissolved in the water till foamy; then
add the egg, potatoes, and the 1/2 cup water. Beat in flour
gradually by hand to form a stiff pliable dough that leaves the
sides of the bowl. Knead smooth and elastic. Cover and let rise
triple in volume in a warm place.
Gently punch down and roll out on a lightly floured surface
about 1/2" thick. Cut with standard doughnut cuter.
Let doughnuts rise 1 hour.
Fry in deep hot oil, cooking till golden and done. Drain on paper.
Dip in prepared glaze while hot and set doughnuts on rack to cool.
Have some toweling under the rack to catch some of the dripping glaze.
---------------------------------------------------------
Spudnuts
Recipe By : From a professional doughnut baker
Serving Size : 100 Preparation Time :0:00
Categories : Breads, Muffins & Rolls Specialties
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Makes 100 Delicious Doughnuts
2 Idaho potatoes
1 quart Milk -- (+1 cup)
1 cup Margarine -- (2 sticks)
2 pkg Dry yeast
1 cup Sugar
1 tsp Baking powder
1 tsp Baking soda
1 tsp Vanilla
4 Eggs
1 Tbsp Salt
12 cups Flour -- , approximately
1 box Powdered sugar
1 3-lb. can Shortening -- (+more if needed)
1. Prepare mashed potatoes - peel and cut up potatoes. Cover
with water. Boil until done. Save the potato water to mix
with yeast. Mash the potatoes with a little bit of milk.
DO NOT ADD SALT OR PEPPER.
2. Scald 1 quart milk. Add 1 cup. (2 sticks) cut up margarine,
stir to melt margarine. Set aside to cool.
3. Dissolve 2 pkgs. dry yeast in 1 cup warm (105-110F) potato
water.
4. Mix together 1 cup sugar, 1 cup mashed potatoes, 1 tsp. baking
soda, 1 tsp. baking powder, and 1 tsp. vanilla in LARGE pan or
container. Stir in the cooled milk mixture (item No. 2) and the
yeast mixture (Item No. 3). Mix vigorously. Set mixture in a warm
place and do not cover. (I used to put mine over small pilot light
on a gas stove using a metal pan).
5. Let the mixture set for about 30 minutes until it "rises" and
gets foamy and "bumpy" looking.
6. Whisk lightly 4 eggs in a bowl. Add to yeast batter. Stir in
1 Tbsp. salt. Add approximately 12 cups of flour, 3 cups at a
time, stirring vigorously after each 3-cup addition using a large
mixing spoon with holes in it. The batter will get very stiff.
Set pan back in a warm place and put a tea towel over it. Let it
rise until double in bulk, about 1 hour.
7. Mix together 1 box of powdered sugar and a small glass (empty
pimiento cheese spread glass) of milk. Mix well and let set. It
will dissolve better if mixed well ahead of glazing time. You may
eventually need more than this, but you will see what you will
need in time to mix more.
After dough has risen to double in bulk, work with it on a
well-floured surface (or pastry cloth). Sprinkle about 1 to
1-1/2 cup flour onto surface and spread it approximately
1/2 to 1-inch deep.
Spoon out a workable amount, but not all, of the "sticky" dough
into the flour pile. Don't knead the dough. Just "poke or pat"
it with your fingers in the flour until with very little handling
you can roll it out gently to a thickness of about 3/4-inch.
Use a large doughnut cutter with sharp edge to cut out doughnuts.
Place the doughnuts on well-greased cookie sheets or plastic trays
(smooth serving trays work good). Place the sheets/trays with
doughnuts in a warm place, covering with tea towels while they are
rising.
Heat shortening (Crisco is very good) to 375F. Start frying the
doughnuts that were cut first and have had the longest time to
rise. Fry a few at a time until golden brown. Do not put too
many in at one time or it will lower the temperature of the
shortening. The 375F must be maintained as closely as possible
to prevent the doughnuts from absorbing the grease.
Remove the fried doughnuts and drain them on several layers of
paper toweling. When they are drained, dip them into the glaze
on both sides of the doughnut, and "string" 4 or 5 doughnuts,
not touching each other, onto a wooden spoon handle and lay the
spoon across the glaze bowl to allow the excess glaze to drop
back into the bowl for a minute or two. Then push the doughnuts
off onto wax paper, standing them on end as much as possible in
rows.
When the doughnuts are thoroughly cooled, package them in plastic
bags for freezing (that is if there are any left after eating them
as you go- ha!). When you want some that have been frozen, preheat
your oven to 350F, and put doughnuts on a cookie sheet and heat
for about 3-5 minutes. They will be even more tender than they were
when first fried. You can also microwave them on 50% power until
they are tender, approximately 30 seconds per doughnut.
----- Original Message -----
From: "Carol"
To: phaedrus
Sent: Saturday, January 04, 2003 2:05 PM
Subject: Receipe's
> I would like to kow how to make whipping cream with powdered milk.
> Also how to make sour cream from evaporated milk. Thanks
Hello Carol,
See below.
Phaed
Whipped Topping
Ingredients:
6 tablespoons powdered milk
1 cup water
2 teaspoons gelatin
1 1/2 tablespoons cold water
1/4 cup sugar
1 teaspoon vanilla
Directions:
Dissolve the milk and gelatin in boiling water. Add sugar, stir,
and chill in the refrigerator until it gels. Beat the mixture until
it looks like whipped cream. Add vanilla and whip again.
----------------------------
Sour Cream
Ingredients :
1/2 c. evaporated milk
2 tbsp. lemon juice
1 tsp. mayonnaise or salad dressing
Preparation :
Mix lemon juice in evaporated milk and let stand for 5 minutes.
Blend in mayonnaise.
Yield: 1-1/2 cups
---------------------------
Frozen Whipped Topping Substitute
Ingredients :
1 tsp. gelatin
2 tsp. cold water
3 tbsp. boiling water
1/2 c. ice water
1/2 c. powdered milk
4 tbsp. sugar
3 tbsp. oil
1 tsp. vanilla
1/4 tsp. salt
Preparation :
Soften gelatin in 2 teaspoons cold water. Add boiling water to
dissolve gelatin. Cool to tepid. Beat 1/2 cup ice water and milk
together to stiff peaks. (Bowl and beaters should be in freezer for
15 minutes before beating.) Gradually add the sugar and oil while
still beating. Add gelatin mixture, vanilla and salt, beating to
blend. Refrigerate. Mixture will thicken in refrigerator. Stir to
make creamy.
----------------------------------
Low - Fat Whipped Topping
Ingredients :
2/3 c. evaporated skin milk
3 tbsp. powdered sugar
1 tsp. vanilla
Preparation :
Place small bowl and beaters in refrigerator to chill. Pour
evaporated skim milk into freezer container; freeze until slushy.
Spoon into chilled small bowl. Beat with chilled beaters until
fluffy. Add powdered sugar and vanilla; beat until soft peaks
form, scraping bowl occasionally. Serve immediately over
favorite dessert. 12 (1/4-cup) servings.
----- Original Message -----
From: Mike
To: phaedrus
Sent: Saturday, January 04, 2003 12:00 PM
Subject: Recipes
Would you have a recipe for chocolate pudding?
Thanks Kysiti
Hi Kysiti,
Sure enough. See below.
Phaed
Old Fashion Chocolate Pudding
Ingredients :
1 c. sugar
5 tbsp. flour
1/4 tsp. salt
3 c. milk
6 tbsp. cocoa
1 tsp. vanilla
1 tbsp. margarine
Preparation :
Combine sugar, flour, salt, milk and cocoa. Stir well. Cook on
hi in microwave 7-8 minutes whisking several times. Then add
vanilla and margarine. Whisk. Cool. Serve.
----------------------------------
Quick Old Fashioned Chocolate Pudding
Ingredients :
1/2 c. semi-sweet chocolate chips
1/3 c. sugar
1/4 c. cornstarch
1/8 tsp. salt
2 3/4 c. milk
2 tbsp. butter or margarine
1 tsp. vanilla extract
Preparation :
In heavy medium sized saucepan, combine chocolate chips, sugar,
cornstarch and salt. Place over medium heat, gradually stir in milk
until smooth and chips are melted, stirring constantly. Bring
mixture to a boil. Boil one minute, remove from heat. Stir in
butter and vanilla. Pour into serving dishes and refrigerate until
set. 5 servings. Preparation time about 5 minutes, cooking time
about 5 minutes.
----------------------------------
Chocolate Pudding
Ingredients :
4 c. milk
3 heaping tbsp. cornstarch (4 for pie)
3 level tbsp. cocoa (4 for pie)
1 c. white sugar
Pinch of salt
1 egg
1 tsp. vanilla
Preparation :
Scald milk, beat egg and add sugar, cocoa, cornstarch and salt
(which have all been mixed together). Add cooled milk and cook,
stirring constantly, until thick on medium heat. Add vanilla and
pour in small dessert dishes or a baked pie shell.
----- Original Message -----
From: Nancy
To: phaedrus
Sent: Monday, September 23, 2002 4:22 PM
Subject: Salt Risin Bread
I had a favorite bread as a child then later into my adulthood.
The old Van d Kamps salt rising bread. It stunk so good and nothing
since has ever satisfied my appitite. Would you have any idea of
were I might aquire the old original recipe. Lord, how I miss that
bread. I've tried several recipes on my own and they do not compare
in texture, taste, or smell. It made the greatest toast in the word.
Why we would go through a loaf in one sitting. Are they even in
business anymore?
Thank you; Nancy
Hello Nancy,
Van de Kamps closed down in 1990 for good. The name was bought by
Ralph's grocery, who uses it on their bakery products. However, they
apparently don't use the old Van de Kamp's recipes. Both of the below
salt-rising bread recipes claim to be copycay recipes for Van de Kamp's
salt-rising bread. The second recipe is probably better.
Phaed
Cornmeal Salt-Rising Bread
Makes 3 (5-by-9-inch) loaves
1/2 cup fresh coarse white stone-ground cornmeal
3 tablespoons sugar (divided use)
1 tablespoon salt
4 cups milk (divided use)
5 tablespoons lard
11 cups sifted all-purpose flour (divided use)
In a large jar or bowl, mix the cornmeal, 1 tablespoon sugar and salt.
Scald 1 cup of the milk and pour over the cornmeal. Let stand overnight
or longer, covered, in a warm place, 115 to 120 degrees, until it
ferments. By then it should be light and have a number of small cracks
over the surface. If it isn't light in texture, it is useless to proceed,
as the bread will not rise properly.
Scald remaining 3 cups of milk. Pour it over remaining 2 tablespoons
sugar and lard in a large mixing bowl. Stir in 3-1/2 cups flour. Stir
in the cornmeal mixture. Place the bowl containing these ingredients
in a pan of warm water for 1 to 2 hours, until bubbles work up from
the bottom. Keep water warm this full length of time.
Stir in 5 cups flour. Then knead in 2-1/2 cups flour until smooth, but
not stiff. Place dough in greased pans, cover and let rise until it has
doubled in bulk.
Watch it, for if it gets too high, it may sour.
Preheat the oven to 400 degrees and bake the bread for 10 minutes.
Reduce the heat to 350 degrees and bake 25 to 30 minutes more.
-------------------------------------------------------------
Salt-Rising Bread
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------
1 medium potato -- peeled
and thinly sliced
2 cups boiling water
2 tablespoons cornmeal
1 tablespoon sugar
1 1/2 teaspoons salt -- divided
2 packages dry yeast
1 cup milk -- scalded
7 cups unsifted flour
2 tablespoons cooking oil
1/4 teaspoon baking soda
STARTER: To make the starter place the potato slices in a bowl.
Pour the boiling water over the potato slices. Stir in cornmeal,
sugar and 1/2 teaspoon salt. Set the bowl in a warm place (such
as gas oven with pilot light on or an electric oven with the
interior light on), not covered for about 24 hours to develop
the starter.
DOUGH: Strain the starter mixture and discard the potato. Add
enough water to make 1 3/4 cups of liquid. Add dry yeast and
stir to dissolve. Stir in 3 cups of the flour, milk, oil,
1 teaspoon salt and the baking soda. Beat well. Cover and let
rise in a warm place until very light, about 1 hour. Stir in
enough of the remaining flour to make a moderately stiff dough.
Turn dough out onto a lightly floured surface and knead dough
until smooth and elastic, about 6 to 8 minutes. Divide dough
in half. Cover and let rest 10 minutes. Shape into 2 loaves.
Place in greased 9-by-5-by-3-inch loaf pans. Let rise in a
warm place until nearly doubled, about 45 minutes. Bake in a
375-degree oven for 30 to 35 minutes or until loaves sound
hollow when rapped with the end of wooden spoon. Turn out of
pans onto rack to cool. Makes 2 loaves.
More Van de Kamp's Bakery Recipes
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