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Blackened Salmon

----- 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.


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

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

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.

 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

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 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!
> 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.


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


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.

 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. 
 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 
 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 

 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

 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. 

Dairy Substitutes

----- 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.


Whipped Topping

6 tablespoons powdered milk
1 cup water
2 teaspoons gelatin
1 1/2 tablespoons cold water
1/4 cup sugar
1 teaspoon vanilla


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.

Chocolate Pudding

  ----- 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.


  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. 

Van de Kamp's Salt Rising Bread

  ----- 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.


  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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