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New Orleans Style Beignets

----- Original Message -----
From: Janice
To: phaedrus
Sent: Monday, September 02, 2002 9:36 PM
Subject: (no subject)

> Please help me find a recipe for beignet.  This is sold on the streets
> of New Orleans.  thank you.  Janice

Hello Janice,

No problem. See below.


New Orleans Style Beignets

1 package active dry yeast
1-1/2 cups warm water (100-115 degrees F)
1/2 cup sugar
1 teaspoon salt
2 large eggs
1 cup evaporated milk
7 cups flour
1/4 cup vegetable shortening
oil for deep frying
confectioner's sugar for dusting (or burying, depending on taste)

Put the warm water into a large bowl, then sprinkle in the yeast and a
couple teaspoons of the sugar and stir until thoroughly dissolved. Let proof
for 10 minutes. Add the rest of the sugar, salt, eggs, and evaporated milk.
Gradually stir in 4 cups of the flour and beat with a wooden spoon until
smooth and thoroughly blended. Beat in the shortening, then add the
remaining flour, about 1/3 cup at a time, beating it in with a spoon until
it becomes too stiff to stir, then working in the rest with your hands.
Cover the bowl with plastic wrap and refrigerate overnight in a greased
Roll the dough out onto a floured board or marble pastry surface to a
thickness of 1/8 inch, then cut it into rectangles 2-1/2 inches by 3-1/2
inches with a sharp knife. Heat the oil in a deep fryer to 360 degrees F.
Fry the beignets about 3 or 4 at a time until they are puffed out and golden
brown on both sides, about 2-3 minutes per batch. Turn them over in the oil
with tongs once or twice to get them evenly brown, since they rise to the
surface of the oil as soon as they begin to puff out. Drain each batch,
place on a platter lined with several layers of paper towels, and keep warm
in a 200 degree F oven until they're all done.

Serve 3 beignets per person, sprinkling heavily with powdered sugar, and
serve hot with cafe au lait.

Chocolate Pudding Peanut Clusters

----- Original Message -----
From: RP
To: phaedrus
Sent: Wednesday, September 04, 2002 1:30 PM
Subject: chocolate pudding peanut clusters

> Going back to the '60s. I had a receiipe for the above made with 
> the cooked type mtfine chocolate pudding mix. You somehow cooked 
> it with sugar? and added the peanuts.  Put it on waxed paper by 
> the tablespponful. Let cool and Voila.. chocolate peanut clusters. 
> Delicious and so Easy! Anyone have the receiipe?  rp


Below are the recipes that I found.


Chocolate  Peanut  Clusters

 Ingredients :
 1 pkg. chocolate pudding (not instant)
 1 c. sugar
 1/2 c. Pet milk
 1 tbsp. butter
 1 c. salted peanuts (cocktail)

 Preparation :
   Cook and stir to a full boil, lower heat; cook and stir for 3
 minutes.  Take off stove.  Stir in at once, salted peanuts.  Beat
 until thick.  Drop onto wax paper by spoonful.
 Chocolate  Peanut  Clusters

 Ingredients :
 1 pkg. chocolate pudding mix (not instant)
 1 c. sugar
 1/2 c. evaporated milk
 1 tbsp. margarine
 1 c. salted peanuts

 Preparation :
    In saucepan, combine pudding mix, sugar, evaporated milk and
 butter.  Heat to full boil, cooking and stirring for 3 minutes.
 Remove from heat.  Stir peanuts in all at once; beat until candy
 thickens.  Drop from spoon on waxed paper and chill for 2 hours
 before serving.
 Chocolate  Peanut  Clusters

 Ingredients :
 1 c. sugar
 1 box milk chocolate pudding mix
 1 tbsp. butter or oleo
 1/2 c. Pet milk
 1 c. salted peanuts

 Preparation :
    Mix ingredients, except peanuts, and boil 3 minutes.  
Add peanuts and whip until cool and drop on waxed paper.  
Makes 25.

Milano Cookies

----- Original Message -----
From: Nicholas
To: phaedrus
Sent: Wednesday, September 04, 2002 4:36 PM
Subject: cookie request

> I would really like to find a recipe similar to Milano or Lido 
> cookies by Pepperidge Farm.  Both have a delicious chocolate-ganache-type 
> filling which is not hard to reproduce, it's the cookie itself. I don't 
> think either cookie is a butter cookie.  I've checked some of the various 
> copycat websites along with Google to no avail. Thanks.  Nicholas

Hello Nicholas,

No luck on the lido cookies, but there's a copycat recipe for the milano cookies below.


Pepperidge Farm Milano Cookies

1 C. butter, softened
3/4 C. light brown sugar
2 tsp. vanilla extract
2 C. all-purpose flour
1 T. butter
1 C. semisweet or milk chocolate chips

Preheat oven to 325F.

In a bowl, cream together the 1 cup butter and sugar. Add vanilla 
extract and flour; mix until smooth. Shape level teaspoons of dough 
into log shapes. Place on cookie sheet 2 inches apart. Bake for 17 
to 19 minutes or until golden brown. Cool.

Microwave chocolate chips and the 1 tablespoon butter for 2 minutes; 
stir until smooth. Spread chocolate on flat side of cookie and top 
with the other

Matzo Meal Dressing

----- Original Message -----
From: Joyce
To: phaedrus
Sent: Wednesday, September 04, 2002 11:56 AM
Subject: Matzo ball dressing

> Hi,
> Just discovered this site and I love it.
> My grandmother used to make what she called "Matzo Ball Dressing" at
> Thanksgiving and Christmas.  She said the recipe came from a Jewish
> friend.  She used matzo meal, eggs, celery, onions and chicken broth,
> and who knows what else.  It was her secret recipe and she never would
> let anyone have it.  She made balls of the dough about the size of golf
> balls and placed them in baking pan.  After baking, it was almost like
> balls of cornbread dressing surrounded by a thick gravy.  I have tried
> to duplicate it and failed miserably.  Please help me find the recipe.
> Thanks,
> Joyce

Hi Joyce,

The two recipes below are the only ones that I could find that even came close to what you describe. They don't call for making balls of the dressing, but, hey, they don't say you can't......


Matzo Farfel Dressing

 Jewish Side Dishes

1 pound farfel (Matzo)
3 cups pareve chicken stock or broth
8 ounces (2 sticks) Butter or Margarine
1 cup chopped onion
1 cup chopped Celery
1/4 cup chopped green bell Pepper (optional)
2 cups sliced Mushrooms
2 tablespoons chopped fresh Parsley
1 large clove Garlic, minced
1 medium apple, peeled and grated
2 large Eggs, beaten
1 teaspoon ground Ginger
1 teaspoon Salt
1/4 teaspoon freshly ground black pepper

Preheat the oven to 350 degrees. Place the farfel in a large bowl; 
add the chicken stock and let stand for 15 minutes.

Meanwhile, melt the Butter or Margarine in a large skillet over 
medium-high heat. Add the onion, Celery, bell Pepper, if desired, 
Mushrooms, and Parsley and saute until the onion is golden, about 
5 minutes. Mix in the Garlic and grated apple.

Stir the sauteed mixture into the softened farfel and let cool. 
Add the Eggs, Ginger, Salt, and Pepper and mix until well combined. 
Spoon the mixture onto a greased 9 x 13-inch casserole.

Bake for 30 minutes; remove from the oven. Turn the dressing over 
with a spoon, breaking it up in order to brown the other side. Bake 
an additional 30 minutes or until golden brown.

Note: this recipe can be prepared in advance (including baking) and 
then frozen.
 Matzo  Stuffing

 Ingredients :
 16 oz. Matzo farfel
 1 liter seltzer
 6 to 8 lg. onions
 1/2 pkg. celery
 2 green peppers
 12 oz. pkg. fresh mushrooms
 4 eggs or egg substitute
 1 can chicken broth

 Preparation :
    Preheat oven to 350 degrees.  In bowl, mix farfel and seltzer.
 Dice onions, celery, and peppers. Saute in margarine until soft.
 Then add mushrooms sliced.  Add onion mixture to farfel mixture.
 Mix eggs and add to mixture.  Add can of chicken broth.  Add garlic
 to taste.  Grease pan; add mixture.  Cook in oven for about 45
 minutes until the top is brown.

Donut Pan Baked Donuts

----- Original Message -----
From: Linda
To: phaedrus
Sent: Wednesday, September 04, 2002 6:26 PM
Subject: Donut Pan baking

> I recently bought through a catalog a mini-donut baking pan that 
> makes only 1doz. donuts at a time.  It came with a standard batter 
> recepie.  Do you have any other recipies I can use with this pan? 
> Also, is there any kind of utensil I can use or purchase that I can 
> easily pour the batter in the little cups?  I tried a plastic bag 
> with a hole cut in the corner (like they use for decorating cakes) 
> but it didn't work to well.  Any suggestions would be helpful.
> Thanks,
> Linda  

Hi Linda,

You should be able to use any of the recipes in my archives that are for baked donuts or for donut maker donuts in your pan.
The baked donut recipes are on various pages on the site. You can find them by using the SEARCH feature.
The donut maker recipes are on this page:

Donut Maker Recipes

For filling the pan, you could use a pastry bag or a cookie press.



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