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On 21 Jan 2006 at 19:34, Sheila wrote:
> Hi - I am looking for a recipe for dandoodle sausage. It is a sausage
> made in North Carolina. My friends get some every year when they make
> a trip to visit family. They say it is great when cooked in greens.
>
>
> Sheila
Hi Sheila,
I can only find one recipe, which I found on a message board. See below.
You can, however, buy Dan Doodle sausage online. See:
Virginia Traditions
Edwards VA Ham
Phaed
The dandoodle was a local favorite in the Smithfield,Virginia area.
Clean hog intestines thoroughly. Cut the small intestine into
small pieces.
Mix with small cubes of fat, approximately one part fat
to four parts intestine. Season with salt and red pepper.
Stuff this mixture into sections of the large intestine.
Bring the ends together and tie with twine. Prick with a fork
and hang in the smokehouse to smoke with the hams. To cook,
boil rapidly about two hours or until done. Slice and serve.
Variation: Stuff the stomach with sausage and smoke.
On 22 Dec 2005 at 10:04, Carol wrote:
> Uncle Phaedrus -- Our family has been on a search for a Dutch recipe
> that my grandmother used to make. She got the recipe in Holland. It
> was like a sweet torte with a crust on the bottom ("thicker than a pie
> crust-about 1/2 inch") and a prune or apricot filling. Then strips of
> dough are woven over the filling. There were no nuts or cinnamon in
> the recipe that we can remember. The family called the treats "Vala"
> (spelling is phonetic) ... The Apricot Torte recipes that you have
> listed all have nuts in them so we do not think they are the right
> recipe. Any help you can give us to get back our "Family" treat would
> be greatly appreciated. Carol
>
>
Hi Carol,
A Dutch reader suggested that, instead of "vla", "vlaai" might be what you are looking for.
See below.
Phaed
Limburgse Vlaai
Ingredients:
For the dough :
a sweet bread dough (or fine bread dough) baked in a 10 inch (25 cm)
round pan or in 4 individual smaller pans, made of 2 cups flour
(use your own favorite recipe).
For the filling :
any fruit, dried fruit,
sugar.
Instructions
Limburg Pies are thin, flat pieces made of bread dough. They are
made in all sizes from 4 to 20 inches (10 to 50 cm) in diameter.
For a pie of about 8 inches (20 cm), a dough made of 2 cups of
flour will suffice. For preparing dough use recipe for sweet
bread dough or fine bread dough adding a little butter or margarine.
Knead dough, leave it to rise, roll it out thinly, put it in a
greased round pan, cover up and leave to rise to double its size.
Prick through the dough with fork or knife if it has risen too high.
Cut (for instance) the plums into halves, stone them and put them
closely together on the dough with the cut side upwards, or fill the
pie with stoned cherries or stewed fruit.
Bake pie in hot oven (450 degr. Fahrenheit = 235 degr. Centigrade)
for 30 minutes. Sprinkle fruit with sugar 10 minutes before pie is
taken out of the oven, sprinkle once more when pie is done. If stewed
fruit is used, mix fruit with sugar before filling pie.
----------------------
Queen's Vlaai
Servings: 10
1 pk active dry yeast
1/2 c warm water (110 deg F)
1/2 c butter or margarine, at room temperature
1/4 ts salt
3/4 c granulated sugar
1 3/4 c all-purpose flour
3 c dried apricots
1 1/2 c water
Powdered sugar
Note: A specialty of the Limburg region in the southern part of
the Netherlands, this creation is a cross between a pie and a
coffeecake. The recipe's royal designation alludes to the orange
colour of the apricots and to the Dutch royal family's surname,
van Oranje.
1. Sprinkle yeast over the 1/2 c warm water in a large bowl;
let stand until foamy (about 5 minutes). Add butter, salt,
1/4 cup of the granulated sugar and 1 cup of the flour; beat
with a heavy spoon until dough is stretchy. Add 3/4 cup more
flour; stir until well blended.
2. Turn dough out onto a lightly floured board and knead until
smooth and elastic (8 to 10) minutes adding just enough additional
flour to prevent sticking. Place dough in a greased bowl; turn over
to grease top.
3. Cover with plastic wrap and let rise in a warm place until
almost doubled ( 1 to 1 1/4 hours). Meanwhile, combine apricots,
remaining 1/2 cup granulated sugar and the 1 1/2 cups water in a
3 to 4 quart pan. Bring to a boil over high heat; reduce heat to
low and simmer, stirring occasionally, until apricots are tender
when pierced (5 to 10 minutes). With a slotted spoon, transfer
apricots to a bowl and let cool. Boil syrup, uncovered, over high
heat until reduced to 1/3 cup (about 5 minutes), watching closely
o prevent scorching; set aside.
4. Punch dough down and knead briefly on a lightly floured board
to release air. Pat into a 8-inch round. Press dough evenly over
bottom and 3/4 inch up sides of a well-buttered 10 to 11 inch tart
pan with a removable bottom.
5. Arrange apricots, slightly overlapping on dough. Pour syrup over
fruit. Gently press edge of dough down flush with fruit.
6. Bake on lowest rack of a 375 deg F oven until crust is evenly
browned (about 40 minutes), if crust browns too quickly, cover
loosely with foil. Transfer to a rack and let cool. With a knife,
loosen pie from pan sides; remove rim. Just before serving, sprinkle
powdered sugar over top of pie.
Makes 1 pie (about 10 servings)
Sites with Antiguan recipes:
Caribbean Choice
Antiguan Rice with Chayote
2 tablespoons vegetable oil
1 medium chayote, pared and cut into 1/2-inch pieces
1 medium onion, chopped
2 cloves garlic, chopped
1 tablespoon vegetable oil
4 cups cooked rice
1 medium tomato, coarsely chopped
1/4 teaspoon salt
Dash of pepper
Minced chives
Heat 2 tablespoons oil in skillet until hot. Cook and stir
chayote over medium heat until crisp-tender, about 5 minutes;
remove with slotted spoon.
Cook and stir onion and garlic in 1 tablespoon oil until onion
is tender, about 5 minutes. Stir in rice; cook and stir until hot,
about 8 minutes. Stir in chayote, tomato, salt and pepper. Cook
and stir until tomato is hot, 3 to 5 minutes. Sprinkle with chives.
Yields 6 to 8 servings.
--------------------------
Antiguan Flan
Yield: 9 Servings
Ingredients:
2/3 c Gran. sugar ( for caramel )
1/4 c Drk brn sugar (for caramel)
5 Eggs
2 Egg yolks
4 c Half & half
1/4 ts Salt
1 c Sugar
1 tb Vanilla extract
*RUM AND BRANDY SYRUP*
1 c Granulated sugar
6 oz Water
1 oz Brandy
1 tb Rum Extract
Instructions:
Servings: 9 Have a 2 quart pudding dish or 9 single serving
dishes ready. Be sure they are dry. Melt and carmelize the
2/3 cup sugar and the 1/4 cup brown sugar in a heavy skillet.
When sugar melts and turns a dark golden color (about 5 min.)
pour into the custard dishes and tilt back and forth with a
swirling motion to cover bottom and sides of dish. It may be
necessary to spread the caramel with a spoon. Set aside and
allow to cool. Beat eggs and the egg yolks into the half and
half. Add the salt and sugar. Stir until sugar dissolves. Add
vanilla. Strain and pour into prepared custard dish. Preheat
oven to 325 degrees. Set dish in a pan of hot water and bake
covered with foil. Bake the large custard about 1 1/2 hrs. or
until a knife inserted in center comes out clean. The smaller
ones will cook about 1 hr. Perform knife test as above. Remove
from the oven and allow to cool slightly. Place a round rimmed
platter over the large flan or a serving plate over each of the
single serving flans and flip them over slowly. Do this carefully
as the caramelized syrup will pour out as the flan releases from
the container. Cool and serve. I sometimes garnish with pecan
halves.
***** Rum and Brandy Syrup *****
Caramelize the sugar in a heavy skillet. Add water and stir until
the caramel is dissolved. Boil until quite thick. Add the Brandy
and Rum extract and stir until combined. Cool and serve with the
flan for those who desire additional syrup with a slightly different
flavor.
On 25 Jan 2006 at 16:36, cynthia wrote:
> I was wondering if you this recipe. This is a chain on the West Coast.
> I am in California. I do not know if they are in the mid west or east
> part of US.
>
> Anyhow, the muffins are large sized and have a very soft texture and
> brown sugar/sugar sprinkled on top.
>
> I love them!
>
> Sincerely,
> Cynthia
>
Hi Cynthia,
Perhaps this is what you mean.
Phaed
Mimi's Cafe Buttermilk Spice Muffins
Muffin Batter
1 cup granulated sugar
1/2 cup butter or margarine
3 eggs
2 1/2 cups flour
2 teaspoons baking soda
1 teaspoon nutmeg
1/2 teaspoon cinnamon
3/4 cup plus 1 tablespoon buttermilk
Nut Topping
1/2 cup granulated sugar
1 cup walnuts, chopped
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Preheat oven to 375 degrees F.
In a mixing bowl, cream the sugar and butter together with an
electric mixer. When thoroughly mixed, add eggs and beat one
more minute.
Sift the flour into a separate bowl together with the baking
soda, nutmeg and cinnamon.
Add flour and buttermilk to the first mixture. Mix at low speed
until smooth. To avoid lumps in the batter, add the wet and dry
ingredients alternately, in small amounts.
For the Nut Topping, mix all ingredients together in a small bowl.
The nuts should be finely chopped.
Grease muffin tins with additional butter or margarine. You can
also use paper baking cups. Fill each cup 3/4 full of batter.
dd a full rounded tablespoon of nut topping on top of the batter
in each cup. Bake immediately or the topping will sink to the bottom
of the muffin.
Bake for 20 to 25 minutes, until golden brown. A wooden pick inserted
in the middle of the muffin should come out dry.
Yields 12 standard-size muffins, or six jumbo muffins.
If using jumbo muffin pans, reduce the oven temperature by 25 degrees
F and increase the baking time 5 to 10 minutes.
Phaed
On 22 Jan 2006 at 21:36, Candace wrote:
> Hi
>
> My request, for a dog with few teeth, is to get a recipe for a soft
> dog cookie.not a hard biscuit. Thank you
>
> Candace
>
>
Hi Candace,
Try these.
Phaed
Soft Dog Biscuits
2 1/2 cups of whole wheat flour
(you can substitute 1/2 cup flour with 1/2 cup of oats)
2 tablespoons of Brewers Yeast
1-2 garlic Cloves (1 1/2 tbsp)
1/4 cup vegetable oil
1/4 cup of vegetable stock or beef stock
If recipe is dry slowly add more veggie or beef stock
For Basting:
1 egg beaten
1 tbsp Worcestershire sauce
1 tbsp ketcup
sprinkle with oatmeal (Sometimes I just use the egg & oatmeal)
Roll out, cookie cut and bake on cookie sheet for
approx. 10 minutes at 300 degrees
*Keep a good watch on them while they are baking as all ovens are different. Use within 2
weeks or refridgerate.
--------------------------
More Soft Dog Biscuits
Ingredients
1 pkg Pedigree Little Champions Butcher's Stew
1 cup All Purpose Flour
1/2 cup Bisquick
2 raw eggs
1/2 tsp Baking Soda
1 tsp sugar, optional
Procedure
Add Butcher's Stew and 2 raw eggs to mixing bowl, beat with fork.
Add 1 cup flour, 1/2 cup bisquick and 1/2 tsp baking soda, mix well.
Sugar is optional, they won't care.
Mixture will be more crumbly if 1 egg is added. Biscuits will be
more soft if 2 eggs used.
After mixing ingredients, squeeze with hands to form dough. Bowl
wipes clean.
Use a plate with very little flour and break a piece of dough and
roll to about 1/4 inch thickness.
Use a small cookie cutter. Makes about 24.
You can also roll dough and cut in strips, then cut bite size, a
ppx 1 inch and get more than 2 dozen.
BAKE at 350 degrees for 30 minutes. Turn off heat and let sit in
oven for 10 minutes more.
Biscuits should be slightly brown. Will harden if overcooked.
NOTE: When using 2 eggs, you can add a dash more Bisquick if desired.
Only use 5.3 oz pkg of Pedigree, not canned.
Quick, easy recipe. They'll beg for more. These biscuits are
especially good if your dog has sensitive teeth.
-------------------------------
Baby Food Soft Doggie Cookies
Ingredients
3 2 1/2 oz. each jars of baby food: either beef or chicken
1/4 c Dry milk powder
1/4 c Wheat germ
Procedure
Combine ingredients in a bowl and mix well. Roll into small balls
and place on well-greased cookie sheet. Flatten slightly with a
fork. Bake in preheated 350 oven for 15 minutes or until brown.
Cool on wire racks and STORE IN REFRIGERATOR...also freezes well.
Notes: cream of wheat can be substituted for the wheat germ. Cookies
are soft and chewy.
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