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Cake Donuts

  ----- Original Message ----- 
  From: Lisa 
  To: phaed
  Sent: Thursday, February 07, 2002 11:11 PM
  Subject: doughnuts

 My name is Lisa. I am writing to you in hopes that you can help me, 
 help my father.  He recently bought a small old commercial doughnut 
 machine and can't find a cake doughnut recipie to go with it.  
 I was hopeful you could help me with a recipie or the name of a 
 manufacturer that would sell a cake doughnut mix. 

 He is not fond of recipies that call for the use of Bisquick.
 Good Luck and Thank You.

Hi Lisa,

Well, here are both. These sites sell cake donut mix:

Cake Donuts 1

Cake Donuts 2

Cake Donuts 3

And, there are three good recipes below.


  Cake Doughnuts
  Makes 16 doughnuts and holes  

  2 1/2 cups all-purpose flour 
  1/2 cup white sugar 
  1 tablespoon baking powder 
  1/2 teaspoon salt 
  1 teaspoon ground cinnamon 
  1/4 teaspoon ground nutmeg 
  1 cup milk 
  1 egg, beaten 
  1/4 cup butter, melted and cooled 
  2 teaspoons vanilla extract 
  2 quarts oil for deep frying 
  1/2 teaspoon ground cinnamon 
  1/2 cup white sugar 

  1 In a large bowl, stir together the flour, 1/2 cup sugar, 
  baking powder, salt, 1 teaspoon of cinnamon and nutmeg. 
  Make a well in the center and pour in the milk, egg, butter, 
  and vanilla. Mix until well blended. 
  Cover and refrigerate for 1 hour. 
  2 Heat oil in a deep heavy skillet or deep-fryer to 370 degrees F 
  (185 degrees C). On a floured board, roll chilled dough out to 
  1/2 inch thickness. Use a 3 inch round cutter to cut out doughnuts. 
  Use a smaller cutter to cut holes from center. If you do not have a 
  small cutter, use the mouth of a bottle. 
  3 Fry doughnuts in hot oil until gloden brown, turning once. 
  Remove from oil to drain on paper plates. Combine the remaining 
  1/2 teaspoon cinnamon and 1/2 cup sugar in a large resealable bag. 
  Place a few warm donuts into the bag at a time, seal and shake 
  to coat. 
   Makes 16 doughnuts and holes 
   Cake Doughnuts
   When choosing an oil to fry your doughnuts canola oil is a good 
   choice as is peanut oil.   You can make an easy doughnut glaze 
   by mixing 1/2 cup of confectioners' sugar with milk until the 
   glaze is smooth and of a spreading consistency.
  What you need:

  4 1/2 cups of all purpose four or unbleached flour 
  1 cup of sugar 
  3 teaspoons of baking powder 
  1 teaspoon of baking soda 
  1 teaspoon of salt 
  1/2 teaspoon of nutmeg 
  1 cup of buttermilk 
  1/4 cup of margarine or butter, melted 
  1 teaspoon of vanilla extract
  2 eggs, slightly beaten 
  What you do:

  In a large bowl, combine the first 6 ingredients. Stir in the 
  rest of the ingredients, just until the dry ingredients are 
  moistened. If desired, chill dough for easier handling. 
  In an electric skillet or large saucepan, heat 2-3 inches of 
  oil to 375 degrees. Be very careful when handling hot oil. 
  On a well-floured surface, toss dough lightly until no longer 
  sticky. Roll half of the dough at a time to about 3/4 inch 
  thickness. Cut with a floured doughnut cutter. With a spatula, 
  slip donuts into hot oil. Fry doughnuts 1 to 1 1/2 minutes on 
  each side or until golden brown. Drain on paper towels. 
  Shake a few doughnuts at a time in a bag with powered, granulated 
  sugar or cinnamon sugar, or dip in a favorite glaze. 
  Old-Fashioned Cake Doughnuts
  3 1/2 cups all-purpose flour 
  4 teaspoons baking powder 
  1 teaspoon baking soda 
  1/2 teaspoon salt 
  1/4 ground nutmeg 
  2 tablespoons vegetable shortening 
  1 cup sugar 
  2 large eggs 
  1/2 teaspoon vanilla 
  1 cup buttermilk 
  Vegetable oil for frying 
  Granulated sugar, powdered sugar or cinnamon and sugar for 
  garnish In a medium bowl, whisk together the flour, baking 
  powder, baking soda, salt and nutmeg. Set aside. 
  In a large mixing bowl, using an electric mixer, cream the 
  shortening and sugar together on medium speed until well 
  blended; add the eggs and vanilla and beat until well mixed. 
  Alternately stir in the flour mixture with buttermilk to the 
  creamed mixture, stirring only until just mixed. Cover and 
  refrigerate dough for at least 1 hour or overnight. 
  Preheat oil in a deep-fat fryer or Dutch oven to 375*F 
  (190*C). On a lightly floured work surface, roll dough to 
  about 3/8-inch-thick. Cut out doughnuts using a floured cutter. 
  Fry doughnuts until underside is golden brown, turn and brown 
  the other side. Lift doughnuts out using a slotted spoon and 
  drain on paper toweling. Put granulated sugar, powdered sugar, 
  or cinnamon and sugar into a paper bag. Place warm doughnuts 
  in bag and shake to coat well. 
  Makes about 36 doughnuts

Cake Mix Cheesecake

----- Original Message ----- 
From: mary 
To: phaedrus
Sent: Wednesday, February 06, 2002 2:46 PM
Subject: cake mix cheese cake

> i am looking for a receipe for making cheese
> was on the back of one of the cake mixes yrs
> ago...thanking-you, i am , mary

Hi Mary,

Might it be one of these?


Cherry  Topped  Cheesecake

 Ingredients : 
 1 pkg. Duncan Hines yellow deluxe cake mix
 2 tbsp. oil
 2 (8 oz. each) pkgs. cream cheese,softened
 1/2 c. sugar
 4 eggs
 1 1/2 c. milk
 3 tbsp. lemon juice
 3 tsp. vanilla
 1 (1 lb., 5oz.) can cherry pie filling

 Preparation : 
   Preheat oven to 300 degrees.  Reserve 1 cup of dry cake mix.  In
 large mixing bowl combine remaining cake mix, 1 egg and oil (mixture
 will be crumbly).  Press crust mixture evenly into bottom and 3/4
 way up the sides of a greased 13 x 9 x 2 inch pan.  In same bowl,
 blend cream cheese and sugar.  Add 3 eggs and reserved cake mix;
 beat 1 minute at medium speed.  At low speed slowly add milk and
 flavorings; mix until smooth.  Pour into crust.  Bake at 300 degrees
 for 45-55 minutes until center is firm.  When cool top with filling;
 chill before serving.  

 Ingredients : 
 1 pkg. yellow cake mix (Duncan Hines)
 2 tbsp. oil
 2 (8 oz.) pkg. cream cheese
 1/2 c. sugar
 4 eggs
 1 1/2 c. milk
 3 tbsp. lemon juice
 1 tbsp. vanilla
 1 can cherry pie filling

 Preparation : 
   Take out 1 cup of cake mix.  Set aside.  Mix together rest of cake
 mix, 1 egg and 2 tablespoons oil.  Put in a 13 x 9 inch dish.  Cream
 cheese and sugar.  Add 3 eggs and 1 cup cake mix; beat 1 minute. 
 Add milk, vanilla and lemon.  Bake in 350 degree oven for 40-45
 minutes.  Add topping when cool.  Serve. 

Valentine Cherry Torte

----- Original Message -----
From: bobbiejo
To: phaedrus
Sent: Friday, February 08, 2002 1:48 PM
Subject: Cherry Torte

> Hi,
>  I once saw a recipe for a cherry heart shaped torte, it contains 1/2 cup
> buttermilk,and called for two cans of cherry pie filling.  Can you help
> me?
> Thanks
> bobbiejo

Hi Bobbie Jo,

Is this it?


Chocolate  Cherry  Valentine  Torte

 Ingredients :
 2 eggs, separated
 1/2 c. sugar
 1 1/4 c. unsifted all-purpose flour
 1 c. sugar
 1/2 c. unsweetened cocoa
 3/4 tsp. baking soda
 1/2 tsp. salt
 1/2 c. vegetable oil
 1 c. buttermilk or sour milk*
 Cream filling (recipe below)
 Chocolate Whipped Cream Frosting
    (recipe below)
 2 c. (21 oz. can) cherry pie filling
 Cream Filling:Chocolate Whipped Cream:

 Preparation :
    *To sour milk:  use 1 tablespoon vinegar plus milk to equal 1
 Beat egg whites in small mixer bowl until foamy; gradually
 beat in 1/2 cup sugar until stiff peaks form.  Set aside.  Combine
 flour, 1 cup sugar, cocoa, baking soda and salt in large mixer bowl.
  Add oil, buttermilk or sour milk and egg yolks; beat until smooth.
 Gently fold egg whites into batter.  Grease and flour 2 heart-shaped
 cake pans or 9-inch layer pans; pour about 1 2/3 cups batter into
 each pan.  (Reserve remaining batter in refrigerator while first 2
 layers bake.)  Bake at 350 degrees for 18-20 minutes or until cake
 springs back when lightly touched in center.  Cool 5 minutes; invert
 onto wire rack.  Bake remaining layer; cool completely.  Prepare
 Cream Filling.  Place 1 layer on serving plate; pipe or spoon 1-inch
 edge 1/2-inch thick around layer; spread 1/2 cherry filling in
 center.  Top with second layer.  Spread with 1/2 remaining Cream
 Filling.  Top with third layer.  Spoon remaining cherry filling onto
 top of cake, leaving 1-inch edge.  Prepare Chocolate Whipped Cream.
 Frost sides of cake with Chocolate Whipped Cream.  Pipe top edge
 with remaining Cream Filling.  Chill completely; store in
 refrigerator until serving.

Chocolate whipped cream:

Whip 1 cup heavy cream with 2 tablespoons sugar and 1 teaspoon 
vanilla in small mixer bowl until stiff peaks form. Combine 1/2 cup 
sugar and 1/4 cup unsweetened cocoa in small bowl. Add 1 cup heavy 
cream and 1 teaspoon vanilla; beat on low speed to combine. Beat on 
medium speed until stiff peaks form.  Serves a group.

Chicken Cacciatore

  ----- Original Message ----- 
  From: Pat 
  To: phaedrus
  Sent: Wednesday, February 06, 2002 12:39 PM
  Subject: chicken cacciatore

  I was wondering if you could find me a recipe for chicken
  cacciatore with a red tomato sauce. I made one recipe
  with red wine and some tomatoes but it turned out to be
  a brown sauce. Also is it possible to put chichen breasts
  in the cacciatore also?

Hi Pat,

Try the recipes below.


  Chicken  Cacciatore

   Ingredients : 
   4 oz. med. noodles
   2 tbsp. butter or margarine
   1 lb. boned skinless chicken breast halves or turkey breast tenderloins
   1 (2 1/2 oz.) jar sliced mushrooms
   1 (15 1/2 oz.) jar chunky style meatless spaghetti sauce
   1/2 c. frozen chopped green pepper
   1/4 c. dry red wine
   Grated or finely shredded Parmesan cheese (optional)

   Preparation : 
      Cook pasta according to the package directions, except use a 3
   quart saucepan and 4 cups hot water.  Then drain.  While pasta is
   cooking, in a large skillet melt butter or margarine.  Meanwhile,
   slice each chicken or turkey piece lengthwise into 3 pieces.  Then
   add poultry to the skillet.  Cook over medium heat for 6-8 minutes
   or until tender, turning pieces over once.  While poultry is
   cooking, drain mushrooms.  For sauce, stir together mushrooms,
   spaghetti sauce, frozen green pepper and wine.  Add it to poultry in
   skillet.  Cook and stir occasionally over medium-high heat or until
   heated through.  Serve over hot pasta.  If desired, sprinkle with
   the Parmesan cheese.  Serves 4.
   Chicken  Breasts  Cacciatore

   Ingredients : 
   1/4 c. all-purpose flour
   1/2 tsp. salt
   1/4 tsp. pepper
   6 boneless, skinless chicken breast halves (approximately 1 1/2 lb.)
   1/4 c. olive oil, divided
   1 c. mushrooms
   1 c. sliced zucchini
   1/2 c. sliced onions, separated into rings
   1/2 c. julienne-cut green peppers
   1 clove garlic, minced
   1 tsp. dried oregano leaves, crushed
   1/2 tsp. dried rosemary, crushed
   1 2/3 c. (15 oz. can) Italian-style sauce, or use your own
   16 oz. fettuccine, linguine,spaghetti, cooked, drained, or 2 c. cooked rice

   Preparation : 
     Combine flour, salt and pepper.  Coat chicken breasts in seasoned
   flour; set aside.  In a 10-inch skillet with cover, heat 2
   tablespoons oil, saute chicken for 3 to 4 minutes per side or until
   lightly browned.  Remove chicken from skillet.  Add remaining oil to
   skillet and saute mushrooms, zucchini, onion, green pepper, garlic,
   oregano and rosemary, stirring constantly for 3 to 4 minutes. 
   Return chicken to skillet.  Arrange vegetables over chicken.  Pour
   tomato sauce over vegetables.  Bring to boil; reduce heat and cover.
    Simmer for 20 minutes or until chicken is tender.  Serve over hot
   pasta or rice.  

Coffee Tortoni

----- Original Message ----- 
  From: Myron 
  To: phaedrus
  Sent: Tuesday, February 05, 2002 6:10 PM
  Subject: Recipe

  I would like to know if the recipe for Coffee Tortoni is still available 
  its made with Dream Whip and Instant coffee and nuts I made it many years 
  ago but I lost the recipe.It was delicious.


Yep. Below are several coffee totroni recipes from the Internet and my files. Two of them use Dream Whip.


  Coffee  Almond  Tortoni

   Ingredients : 
   2 egg whites
   2 tbsp. instant coffee
   1/4 tsp. salt
   4 tbsp. sugar
   2 c. whipping cream
   1/2 c. sugar
   2 tsp. vanilla
   1/4 tsp. almond extract
   1/2 c. finely chopped almonds

   Preparation : 
      Add coffee and salt to egg whites and beat until it begins to
   stiffen but is not dry.  Gradually beat in 4 tablespoons sugar and
   continue beating until stiff.  Whip cream, adding 1/2 cup sugar,
   vanilla and almond extract.  Continue beating until stiff.  Fold
   cream and almonds into egg mixture.  Spoon or pipe (large end of
   cookie press) into 12 or 14 paper cups inserted in muffin tins or
   sherbet glasses.  Freeze quickly.  Remove from freezer just before
   ready to serve.  Can be made ahead and frozen for several days. 
   Rich and good. 
   Coffee  Tortoni

   Ingredients : 
   2 tbsp. coconut
   2 tbsp. chopped almonds
   1 egg white
   1 heaping tsp. instant coffee
   1/2 c. plus 2 tsp. sugar
   1 c. whipping cream (or 1 pkg. Dream
   1 tsp. vanilla
   1/2 tsp. almond extract

   Preparation : 
      Toast coconut and chopped almonds.  Whip egg white with coffee. 
   Gradually add 2 teaspoon sugar.  Whip cream; add remaining 1/2 cup
   sugar, vanilla and almond extract.  Fold cream into egg white
   mixture.  Add coconut and almonds.  Pour into fluted paper or foil
   baking cups (set cups in muffin pan).  Freeze 2 hours or overnight. 
   Can sprinkle some of coconut on top before freezing if desired.
   Coffee  Tortoni

   Ingredients : 
   2 tbsp. coconut
   2 tbsp. chopped almonds
   1 egg white
   1 heaping tsp. instant coffee
   1/2 c. + 2 tsp. sugar
   1 c. Dream Whip topping
   1 tsp. vanilla
   1/8 tsp. almond extract

   Preparation : 
      Toast coconut and almonds.  Whip egg white with instant coffee;
   gradually add 2 teaspoons sugar.  Prepare Dream Whip according to
   package directions; add to Dream Whip remaining sugar, vanilla and
   almond extract.  Fold Dream Whip mixture into egg white mixture. 
   Stir in coconut and almonds.  Pour into fluted paper baking cups. 
   Freeze 2 hours or overnight.  Serve frozen.  Makes 9. 
  Coffee Tortoni
   Recipe By     : Country Road Inn -- Mrs. E. L.  Jarroll
   Serving Size  : 6    Preparation Time :0:00
   Categories    : Desserts                         To Post
     Amount  Measure       Ingredient -- Preparation Method
   --------  ------------  --------------------------------
      2      Tbsp          Coconut -- toasted
      2      Tbsp          Chopped Almonds -- toasted
      1                    Egg White
      1      Tsp           Instant Coffee -- heaping
        1/2  C             +2 Tsp. Sugar
      1      C             Whipping Cream
      1      Tsp           Vanilla Extract
        1/8  Tsp           Almond Extract
   Toast coconut and chopped almonds. Whip egg white with coffee; 
   gradually add 2 teaspoons sugar.  Whip cream; add remaining 
   sugar, vanilla, and almond extract.  Fold cream into egg mixture; 
   add coconut and almonds. Pour into fluted paper baking cups.  
   Sprinkle with additional coconut, if desired.  
   Freeze 2 hours or more.
   Serves 6
   Coffee Tortoni 
  1 egg white
  1 tablespoon instant coffee powder
  6 tablespoons granulated sugar
  1 cup ( 8 ounces) heavy cream
  2 tablespoons roasted slivered almonds

  Beat egg white until stiff; combine egg white, instant coffee 
  powder, and 2 tablespoons of sugar; mix well. Combine heavy 
  cream and 4 tablespoons sugar, whip until stiff. Combine all 
  ingredients, mix well and pour into sherbet glasses. 
  Chill before serving. Serves four.
  Coffee Tortoni 
  1/2 cup  evaporated skim milk 
  1 egg white 
  2 Tbsp. brown sugar 
  1/2 cup lite whipped topping 
  1 Tbsp.  instant coffee 
  1 Tbsp.  warm water 
  1/2 tsp.  vanilla extract 
  1/4 tsp.  almond extract 
  2 tsp.  unsweetened cocoa powder 
  6 foil muffin cups 
  1. In a medium-sized metal bowl, freeze evaporated skim milk 
  until ice crystals start to form. 
  2. Meanwhile, beat the egg white to a stiff peak. Sprinkle in 
  brown sugar and beat until sugar is dissolved. Set aside. 
  3. In a separate bow., mix instant coffee and warm water 
  together. Stir mixture into whipped topping. Also, line a muffin 
  tin with six foil liners. 
  4. Remove milk from the freezer and add vanilla and almond extracts. 
  Beat until the mixture is stiff and white in color. This will take 
  5-8 minutes. 
  5. Fold egg white and whipped topping into the milk mixture. 
  Do not over stir. 
  6. Spoon equal portions of the mixture into 6 foil muffin liners. 
  7. Lightly dust with instant coffee. Freeze 2 hours until firm. 
  Servings: 6 portions 


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