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On 28 Jan 2008 at 16:50, Denise wrote:
> Do you have a recipe for Faschnauts, which is a German or Polish form
> of fried dough, similar to a donut? No filling, just dough. Thanks,
> Denise
Hi Denise,
I think you mean "fastnachts" or "fasnachts". See below for recipes.
Phaed
Fastnachts
1 cake yeast or 1 pkg. dry yeast
1/2 c. shortening
1 egg
1/2 c. sugar
1 tsp. salt
1 1/2 c. milk
Enough flour to make soft dough
Scald milk. When cool, add yeast, shortening and egg. Add sugar, salt and flour
sifted together. Work thoroughly until light and smooth. Put in a warm place
to rise until doubled in bulk. Roll out on lightly floured board and cut into
strips. Strips may be tangled or twisted into various shapes. Let rise again.
Fry until golden brown and drain on paper towel.
---------------------
Fastnachts
4 c. flour
3/4 c. sweet milk
3 eggs
1/3 c. sugar
3 tbsp. shortening
2 tsp. baking powder
Sprinkle of nutmeg (optional)
Sift flour, baking powder, salt, nutmeg and sugar together. Then break in eggs.
Mix in shortening and milk. Roll a bit thicker than pie crust. Make squares.
Cut strips about 1/2 inch wide lengthwise to within 3/4 inch of the edge of square.
To tangle, pick up dough by every other strip and give a slight twist. Fry in deep
fat until brown. Drain and sprinkle with sugar
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Fasnachts
2 eggs
2 1/2 tbsp. soft butter
3 1/2 c. flour
1/2 tsp. salt
1 c. sugar
3/4 c. milk
4 tsp. baking powder
Beat eggs until light and foamy. Add sugar, 1/4 cup at a time and beat until
thick after each addition. Add butter and blend well. Stir in milk. Mix dry
ingredients together and adding 1/3 at a time stir into creamed mixture. Cover
and chill for 1 1/2 hours. Roll out on lightly floured board to 1/4 inch thickness.
Cut with a doughnut cutter and fry in hot oil heated to 375 degrees. When brown on
one side, turn over and brown on the other side. Drain well on paper towels. When
cool sprinkle with powdered sugar, if desired.
On 29 Jan 2008 at 3:13, Judy wrote:
> Do you have a recipe for Cranberry Catsup. A lady in our town used
> to make it and sell it in her restaurant and some of the grocery
> stores. She retired and quit making it. She said the recipe was found
> in one of her grandmother's church cookbook. We have a "Cranberry
> Fest" in Warrens, Wisconsin. I talked to a lot of vendors there with
> cranberry products and none of them have heard of cranberry catsup.
> Can you find one?
>
Hello Judy,
I found several. See below.
Phaed
Cranberry Catsup
Preparation time: 15 minutes. Cooking time: 20 minutes. Yield: 1 quart.
1 lb. fresh cranberries
3 c. light brown sugar
2 c. port wine
2 c. minced onion
1 tbsp. grated orange peel
1 tsp. cinnamon
1 tsp. allspice
1 tsp. pepper
Combine all ingredients in a Dutch oven or heavy saucepan and bring them gently
to a boil. Stir well; cover and simmer 15 minutes. Serve hot or ladle into
sterilized canning jars and seal.
-------------------------------
Cranberry Catsup
1/2 lb. raw cranberries
1/2 c. onion, chopped
1/4 c. water
1/4 c. frozen unsweetened apple juice concentrate, undiluted
1/4 c. white vinegar
1/8 tsp. ground cloves
1/2 tsp. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. salt
1/8 tsp. white pepper
Place cranberries and onions in small saucepan with the water and cook until tender.
Stir every few minutes to keep it from burning. Pour into food processor with metal
blade and blend until smooth. Place mixture back in saucepan and add remaining
ingredients. Cook until thick, stirring while cooking, approximately 10 minutes.
Makes 1 1/2 cups.
2 tablespoons contain approximately 25 total calories, negligible calories in fat,
0 milligrams cholesterol, 140 milligrams sodium, 10 milligrams calcium.
-------------------------------
Spiced Cranberry Catsup
1 lb. (4 c.) fresh cranberries
1/4 c. cider vinegar
1 2/3 c. packed light brown sugar
1/2 tsp. cinnamon
3/4 tsp. ground cloves
1/8 tsp. salt
Put berries in saucepan with vinegar and 3/4 cup water. Cover and cook 10 minutes
or until berries are soft. Force through sieve, being sure to push through as many
cranberries as possible. Add remaining ingredients and cook 12 minutes or until
thickened. Turn into jars or bowl to cool. Cover and store in refrigerator until
ready to use. Serve with turkey. Makes 2 cups. Double recipe and turn into hot
sterilized jars. Seal air tight.
------------------------------------
Cranberry Ketchup
2 lb. cranberries, simmered in 1 c. water until mushy
1 c. minced yellow onions
1 tsp. celery seeds
1 tsp. mustard seeds
1 tsp. whole all spice
1 cinnamon stick
1/2 tsp. peppercorns
2 bay leaves
1 tbsp. salt
1 c. white vinegar
2 c. sugar
Mix berries and onions in 1 gallon enamel or stainless steel kettle, cover and simmer
for 20 to 30 minutes, until onions are mush. Puree, a little at a time in blender,
then press through a fine sieve. Place in a clean large kettle and cook, uncovered
at a slow boil until volume reduces by half. Meanwhile, wash and sterilize two 1
pint jars and closures, stand on a baking sheet, and place in a 250 degree oven until
needed. Tie all spices and bay leaves in a cheese cloth and add to kettle along with
salt, set lid to leave a steam vent, and simmer for 1/2 hour. Remove spice bag, add
vinegar and sugar, until very thick. Stir constantly to prevent scorching. Ladle
ketchup into jars, filling to within 1/8 inch of tops. Wipe rims and seal. cool,
check seals, and store in a cool, dark, dry place. Let stand 2 weeks before using.
-------------------------
Cranberry Ketchup
3 c. berry pulp
1 tsp. cinnamon
1 tsp. cloves
1 tsp. allspice
1 tsp. pepper
2 c. sugar
1/2 tsp. salt
1 c. vinegar
Dash of cayenne
Combine ingredients and boil rapidly until thickened. Pour into glasses and seal
with paraffin.
On 28 Jan 2008 at 21:34, Thomas wrote:
> Please look for a pumpkin pancake recipe. I had the pancakes at the
> Shady Maple restaurant in Pennsylvania Dutch country.
>
> Thank you,
>
> Thomas
Hello Thomas,
Sorry, no luck with the Shady Maple recipe, but see below for some others.
Phaed
Pumpkin Pancakes With Hot Cider Syrup
2 c. flour
2 tbsp. sugar
4 tsp. baking powder
3/4 tsp. salt
1/2 tsp. coriander, ground
1 tsp. cinnamon
1/2 tsp. nutmeg
1 1/2 c. milk
1 c. canned pumpkin, mashed
4 egg yolks
4 oz. melted butter
1 tbsp. vanilla
4 egg whites, stiffly beaten
In a large bowl, sift together flour, sugar, baking powder, salt, coriander,
cinnamon and nutmeg. In a separate bowl, combine milk, pumpkin, egg yolks,
butter and vanilla. Pour combined liquid ingredients into dry ingredients
and stir until just blended. Carefully fold in egg whites. Cook pancakes
on a light oiled griddle.
--Hot Cider Syrup:--
1 1/2 c. apple cider
1 c. brown sugar
1 c. corn syrup
2 oz. butter
2 tbsp. lemon juice
1/8 tsp. cinnamon
1/8 tsp. nutmeg
Grated rind from 1 lemon
2 apples, peeled, cored & thinly
sliced
In a small saucepan, combine apple cider, brown sugar, corn syrup, butter,
lemon juice, cinnamon, nutmeg and lemon rind. Bring to a boil. Reduce heat
and simmer uncovered for 15 minutes. Add apples. Heat for several minutes
more. Serve over pancakes. Serves 6.
---------------------------------
Pumpkin Pancakes
2 c. flour (can be half whole wheat flour)
2 tbsp. packed brown sugar
1 tbsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1 1/2 c. milk
1/2 c. canned pumpkin
1 egg
2 tbsp. vegetable oil
Heat a lightly oiled griddle to 375 degrees. In a large bowl, combine dry
ingredients. In a small bowl combine milk, pumpkin, egg and oil. Stir into
flour mixture until dry ingredients are moistened. Batter will be thick.
For each pancake, pour 1/4 cup batter onto hot griddle. Using a spatula,
spread batter into 4" circle before mixture sets. Turn. Serve with butter
and warm maple syrup.
-----------------------------------
Amish Pumpkin Pancakes
1 c. flour
Pinch baking soda
2 tbsp. sugar
1/4 tsp. cinnamon
1/8 tsp. ginger
1/8 tsp. nutmeg
1 egg well-beaten
1 1/4 c. milk
2 tbsp. melted shortening
1/2 c. canned pumpkin or mashed sweet potato, cooked
Combine flour, soda, sugar and spices. Combine egg, shortening, pumpkin and
milk; add to flour mixture, beating until smooth. Bake on hot, lightly greased
griddle, turning only once. Serve hot with butter and syrup or powdered sugar.
Phaed,
Were you looking for a recipe for apple cider donuts? I found this
one (below) while looking for peanut sticks. Still not giving up on peanut
sticks. Freddie's donuts in buffalo used to be famous for them but closed
in the 80's . Hope the apple cider donut recipe is useful..
Sherry
Apple-cider Doughnuts
Ingredients:
Appx. 3 tbsp. sugar for preparing pans
2 cps all purpose white flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. ground cinnamon
1 large egg, lightly beaten
2/3 cup packed brown sugar
1/2 cup apple butter
1/3 cup pure maple syrup
1/3 cup apple cider
1/3 cup nonfat plain yogurt
3 tbsp. vegetable oil, preferably canola
Directions: Preheat oven to 400 degrees F. Coat molds of a mini-Bundt
pan with nonstick cooking spray or oil. Sprinkle w/ sugar, shaking out
excess. In a mixing bowl, whisk together flour, baking powder, baking soda,
salt and cinnamon; set aside. In another bowl, whisk together egg, brown
sugar, apple butter, maple syrup, cider, yogurt and oil. Add dry ingredients
and stir just until moistened. Divide half the batter among the prepared
molds, spooning about 2 generous tbsp. of batter into each mold. Bake for 10
to 12 minutes, or until the tops spring back when touched lightly. Loosen
edges and turn the cakes out onto a rack to cool. Clean the mini-bundt pan,
then re-coat it with oil and sugar. Repeat with remaining batter.
The Art of Uzbek Cuisine
Uzbek National Cuisine
Uzbek Cuisine
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