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----- Original Message -----
From: zesa
To: phaedrus
Sent: Friday, August 22, 2003 1:42 PM
Subject: mohn keichel
> my need is a recipe for a poopy seed cookie made with onions and no sugar
> Helppppppppppp and thanks
>
>
Hello Zesa,
Let's see: Onions, poppy seeds, no sugar. See below.
Phaed
Onion Cookies
Ingredients :
4 c. flour
2 tsp. baking powder
2 1/2 tsp. salt
1/3 tsp. pepper
Scant 1/4 lb. shortening
2 med. onions, diced
1/3 c. poppy seeds
2 eggs
1/2 c. oil
1/4 c. warm water
Preparation :
Mix the flour with baking powder, salt and pepper. Cut in the
shortening and mix to a cornmeal consistency. Fine-dice the onions,
and work them and the poppy seeds into the dough. Combine the eggs
with oil and warm water and work them into the dough by hand. Roll
the dough, about 1/8 inch thick, on waxed paper. Cut into
cracker-sized pieces. Bake in a hot oven (425 degrees) for 10 to 15
minutes or until the cookies are browned.
----- Original Message -----
From: Beverly
To: phaedrus
Sent: Thursday, August 21, 2003 9:01 AM
Subject: pickles missing
Looking for a pickle recipe.called Gloden Glow Pickles, an old recipe using peeled,
chunked cucumbers cooked in the brind I think if I can remember correctly.
Thank you Beverly, please email or post on your site.
Hello Beverly,
See below.
Phaed
Golden Glow Pickles
6 pounds ripe, yellow or green cucumbers
6 large onions
3 sweet, red peppers
3 green peppers
1/4 cup coarse pickling salt
2 cups white sugar
2 cups brown sugar
2 cups vinegar
1 teaspoon turmeric
1 teaspoon celery seed
1 teaspoon mustard seed
Pare cucumbers. Cut in half and discard seeds and center pulp. Dice firm white rinds and
cut into 3/4 inch cubes. Peel onions and dice. Cut peppers, remove seeds and dice. Combine
diced vegetables and stir in salt. Let stand overnight. Next morning, drain and rinse in
cold water. Drain again. Combine remaining ingredients and heat to boiling. Add vegetables
and cook slowly until cucumbers are transparent, about 20 minutes. Do not let get mushy.
Seal at once in hot sterilized jars, covering well with liquid. Makes 3 quarts.
----- Original Message -----
From: Amy
To: phaedrus
Sent: Wednesday, August 20, 2003 11:19 PM
Subject: sweet gherkin pickles
> Do you have a recipe for making those sweet gherkin pickles like you buy
> in the stores? Or maybe a recipe for dill pickles that stay crunchy?
> Any delicious pickle recipes would be great (I have alot of cucumbers
> left in the garden.)
> Thanks so much
>
Hello Amy,
Below are three sweet gherkin recipes. There are recipes for dill and other
types of pickles in the archives on my website. You can find them using the
search capability.
Phaed
Sweet Gherkins
Ingredients :
5 qt. cucumbers, 1 1/2 to 3 inches in length (about 7 lb.)
1/2 c. salt
8 c. sugar
6 c. vinegar
3/4 tsp. turmeric
2 tsp. celery seed
2 tsp. whole mixed pickling spices
8 pieces stick cinnamon, 1 inch length
1/2 tsp. fennel; optional
2 tsp. vanilla; optional
Preparation :
1st Day: Morning - wash cucumbers thoroughly, scrubbing with
vegetable brush. Stem ends may be left on if desired. Drain
cucumbers, place in large container and cover with boiling water.
Afternoon - (6-8 hours) drain; cover with fresh boiling water. 2nd
Day: Morning - drain; cover with fresh boiling water. Afternoon -
drain; add salt; cover with fresh boiling water. 3rd Day: Morning
- drain; prick cucumbers in several places with table fork. Make
syrup of 3 cups of sugar and 3 cups vinegar; add turmeric and
spices. Heat to boiling and pour over cucumbers. Cucumbers will be
partially covered at this point. Afternoon - drain syrup into pan.
Add 2 cups of the sugar and 2 cups vinegar to syrup. Heat to
boiling and pour over pickles. 4th Day: Morning - drain syrup into
pan; add 2 cups sugar and 1 cup vinegar to syrup. Heat to boiling
and pour over pickles. Afternoon - drain syrup into pan; add
remaining 1 cup sugar and the vanilla, if desired, to syrup; heat to
boiling. Pack pickles into pint jars and cover with boiling syrup
to 1/2 inch of top of jar. Adjust jar lids. Process for 5 minutes
in boiling water (start counting the processing time when water
returns to boil). Remove jars and complete seals is necessary. Set
jars upright several inches apart. Yields 7-8 pints.
----------------------------------
Sweet Gherkins
Ingredients :
7 qt. (5 lb.) cucumbers 1 1/2-3" long
1/2 c. pure granulated salt
8 c. sugar
6 c. vinegar
3/4 tsp. turmeric
2 tsp. whole mixed pickling spice
1/2 tsp. fennel
2 tsp. vanilla
8 (1") sticks cinnamon
2 tsp. celery seed
Preparation :
1st Day: Place cucumbers in large container and cover with
boiling water in morning. In evening, drain and cover with fresh
boiling water. 2nd Day: In morning, drain and cover with fresh
boiling water. In evening, drain and add salt. Cover with fresh
boiling water. 3rd Day: In morning, drain and pick cucumbers with
a fork several times. Makes syrup of 3 cups sugar, 3 cups vinegar,
spices and turmeric. Pour over. In evening, drain syrup in pan.
Add 2 cups sugar and 2 cups vinegar. Heat to boiling and pour over
pickles. 4th Day: In morning, drain syrup in pan. Add 2 cups
sugar and 1 cup vinegar, heat to boiling. Pour over pickles. In
evening, drain syrup and add 1 cup sugar and vanilla. Heat to
boiling. Pack pickles in jar. Cover with boiling syrup and process
5 minutes in boiling water.
----------------------------------
Sweet Pickles (Gherkins)
Ingredients :
150 tiny cucumbers
2 tbsp. sugar
2 tbsp. mustard
2 tbsp. canning salt
3 c. sugar
1/4 c. whole mixed pickling spice
1/3 c. canning salt
1 tbsp. ground ginger
4 1/4 c. vinegar
Preparation :
Sprinkle cucumbers with 1/3 cup salt and cover with almost boiling
water. Cover and let stand overnight. Drain and dry each cucumber
on a towel. Place cucumbers in large bowl. Add mixture of 2
tablespoons each sugar, salt, and mustard, mixed to a paste with 1/4
cup vinegar. Add 4 cups vinegar, spices and ginger. Add 1 cup
sugar per day for 3 days stirring carefully.
----- Original Message -----
From: Ken
To: phaedrus
Sent: Thursday, August 21, 2003 6:48 AM
Subject: spudnuts
I read your already posted recipes on this subject. I found dozens of similar ones
on the Internet. What I have been looking for is the authentic one used back in the 40's.
We had a shop in Uniontown, Pa. and you never forget that delicious taste. There has to be
someone, somewhere that has the exact recipe. Do you have any additional insights on the
original recipe for Spudnuts? I would appreciate hearing from you on this subject.
Thanks,
Ken.
Hi Ken,
Even before spudnuts became a commercial venture, people made donuts using cooked potatoes
or potato water for flavor. When they became a commercial item, it was more convenient for
a donut shop to use potato flour. I have yet to see a home recipe for spudnuts that uses
potato flour. They all use mashed potatoes or instant mashed potatoes. In this sense, the
spudnut copycat recipes are closer to the old-fashioned original "potato donuts" than are
donut shop spudnuts.
When you talk of an "original recipe" for a commercial item like Spudnuts, it's going to
be a commercial donut shop recipe, isn't it? It's not going to be a home recipe for making
up a couple of dozen spudnuts, it's going to be a donut shop recipe that calls for pounds
of ingredients for making up enough spudnuts to fill a display case. That's why we usually
have to settle for copycat recipes when we want to re-create a commercial product. Copycat
recipes are an attempt to re-create the taste of a commercial food in a recipe that someone
can make in their home kitchen, with ingredients that we can find at the grocery. That original
spudnuts recipe from the 1940s would have probably used some brands of ingredients that we
can't even buy now, and it would certainly have used lard for frying the donuts, not the
vegetable oils that we use today. No matter what anyone says, things have a slightly different
taste when fried in vegetable oil than they do when fried in lard. Over the years, there have
been many subtle changes in ingredients and in cooking methods. Any one of these changes alone
might not make much difference, but all of them together have changed the tastes of a lot
of our foods.
I did a search for a commercial spudnuts recipe, but there's nothing listed, just copycat
recipes. Below is a spudnut copycat recipe. You may already have this one, but I thought
I'd send it along anyhow.
Phaed
Update 2013: According to Wikipedia, Spudnuts were made from a pre-made mix and later, a premade frozen dough.
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.
Spudnuts
1 3/4 c. milk
1/2 c. shortening
1/2 c. sugar
1/2 c. mashed potatoes
1 pkg. dry yeast
1/2 c. warm water
2 eggs, beaten
1/2 tsp. vanilla
6 1/2 to 7 c. sifted flour
1 tsp. baking powder
2 tsp. salt
Scald milk; stir in shortening, sugar and potatoes. Cool to lukewarm. Mix
well. Sprinkle yeast over warm water and stir until yeast is dissolved. Add
to lukewarm mixture. Stir in beaten eggs. Sift flour with baking powder and
salt; add gradually to the lukewarm mixture. Mix well after each addition.
Add another 1/2 c. flour if needed. This is a soft dough.
On a well floured board, roll out dough and cut with a doughnut cutter.
Place doughnuts on waxed paper; cover with a cloth and let rise until double
in bulk. Fry doughnuts, a few at a time, in melted shortening or oiled
heated to 375F. Drain on absorbent paper. Shake a few doughnuts at a time in
a bag containing sugar and cinnamon.
Makes about 4 dozen.
----- Original Message -----
From: Niki
To: phaedrus@hungrybrowser.com
Sent: Thursday, August 21, 2003 12:00 AM
Subject: (no subject)
do you remember my t fine pudding.
Hi Niki,
All we had in Mississippi were Jello and Royal pudding mixes.
My T Fine was mostly an East Coast product.
I say that in the past tense, but My T Fine is still in business.
They have a website here:
My T Fine
And, you can buy it online here:
See Fred
Phaed
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