|
On 25 Oct 2007 at 10:43, Corliss wrote:
> Hello
>
> I'm looking for a recipe my Mother used to make with cold biscuits.
> She called it vinegar pudding. I know it had orange peed in it as well
> as vinegar and biscuits. plese help.
>
> Corliss
>
Hello Corliss,
I did find a vinegar pudding recipe with orange peel. See below.
Phaed
Vinegar Pudding
10 egg yolks
1 1/2 cups sugar
1/2 pound (2 sticks) butter, softened
3 Tablespoons flour
1/2 teaspoon ground nutmeg
1/4 teaspoon ground mace
Peel of 1 orange, grated
1/4 cup vinegar
Preheat oven to 375 degrees F.
Beat all ingredients together and bake the pudding in a greased 8-inch
square baking dish until set, about 40 minutes. Let cool before serving.
Servings: 12
On 24 Oct 2007 at 18:01, Mike wrote:
> Hi Uncle Phaedrus,
> Once upon a time I lived in St Louis, MO and got to eat the finest
> donuts in the land. They were buttermilk donuts made by several of the
> local shops. The most notable of these were World's Fair Donuts and I
> believe the other best spot was called Lake Forest Bakery on Clayton
> Road. Since then, I have lived in Chicago, Rochester NY, Baltimore MD,
> Phoenix AZ, and Memphis TN and have found nothing that fills that
> craving! I have decided to make my own but, my experiments so far are
> missing an ingredient. I know that nutmeg was prevalent but, there was
> something else. Maybe it had to do with the yeast or the rising time
> or something. Any help you can come up with on this one will be
> greatly appreciated. Mike
>
Hello Mike,
Sorry, there are no available recipes that claim to be clones of World's
Fair or Lake Forest Bakery donuts. However, below are three buttermilk
donuts recipes. Many buttermilk donut recipes contain mashed potatoes.
Maybe that's the secret.
Phaed
Buttermilk Doughnuts
3 Eggs
1 1/2 c Sugar
3 tb Oil
1 1/2 c Buttermilk
1 ts Ground ginger
1 ts Ground nutmeg
1 ts Vanilla
1/2 ts Baking powder
1 ts Baking soda
1 ts Salt
5 1/2 c White flour, not sifted
Preheat fat fryer to 350F. Mix the eggs, sugar, oil, and buttermilk
with a wire whisk until the sugar is dissolved and the yolks are broken
up and distributed. Add the spices, vanilla, baking powder, baking soda,
and salt; mix well. Fold the flour into the mixture until the ingredients
are no longer wet. Let sit for 5 to 10 minutes. The batter will thicken
by itself without needing more flour which would toughen the doughnuts.
Drop half of the dough onto a floured board and knead lightly into a ball
with folded ends underneath. Roll the dough into a round shape about 1/2
inch thick. Cut with a doughnut cutter. Knead the leftover dough into the
second half of the mixture. Repeat kneading and rolling. Be very sparing
with the flour. Dust the dough very lightly, but don't over flour. Your
dough should not be sticky if left to rest for 5 to 10 minutes as instructed.
Cook the doughnuts in hot oil, 1 inch deep in the pan. Brown the doughnuts
for about 1 1/2 minutes on each side. Makes 30 doughnuts and 30 holes
-----------------------------------
Buttermilk Doughnuts
3 1/2 c. plain flour
1 c. sugar
2 tsp. baking powder
1 tsp. soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 eggs
2 tbsp. shortening
3/4 c. buttermilk
Heat oil to 375 in a deep fryer or kettle. Measure 1 1/2 cups of
flour and the remaining ingredients into a large mixing bowl. Blend
1/2 minute on low speed. Beat 2 minutes on medium speed. Turn dough
on a floured board until floured. Roll dough to 3/8 inch thick.
Cut with a floured doughnut cutter. With a spatula slide doughnuts
in hot oil. Fry 2 or 3 minutes or until brown on both sides. Drain
and frost or sugar.
----------------------------------
Buttermilk Doughnuts
3 eggs, well beaten
2 c. sugar
1 1/2 c. mashed potatoes, warm
1/3 c. melted butter
1 c. buttermilk
6 c. flour
4 tsp. baking powder
1 1/2 tsp. soda
1 tsp. salt
1 tsp. nutmeg
Mix above ingredients in order given. Chill 1 hour. Roll out on
board to 1/2 inch thickness.
Cut with doughnut cutter. Fry in deep hot fat for 1 1/2 to 2 minutes,
roll in glaze. Makes 50 doughnuts.
--Glaze:--
1 pound 10X sugar, 1/2 cup milk and vanilla. Mix well.
This is an old recipe for the Syrup Cake women used to make in rural East Texas.
It's similar to ginger bread
Aunt Byrdie's Syrup Cake
2 cups flour
1 tsp soda
1/2 tsp salt
1 1/4 tsp ginger
1 tsp cinnamon
1 cup oil
1 cup buttermilk
1 cup sugar
1 cup Brer Rabbit syrup
2 eggs
Beat eggs, add other wet ingredients. Sift dry ingredients together.
Combine all and beat. Bake at 350.
I just wanted to say your site is very very good I love everything so where
can i get a copy of this stuff I could go copy it all out but do you have a
book of all these recipes you have for sale I would buy a couple well ok
well anyways I had a another question the one recipe i've been looking for ever
for is this restaurant called que viet i think is the spelling its in eagan,
minnesota they have the best egg rolls ever there pork egg rolls so good I
would really like a egg roll recipe where the egg roll is so good the outer
shell actually melts in your moth I am dying for the recipe oh and your site
was the only one I could find with a true coney dog recipe I found another
one I like the root beer I was real hesitant on but wow it really made a diff
I even tryed it with your recipe just added a little root beer so good oh
another recipe I would love is i've been looking for a jamaican jerk recipe
one where the sauce is a green had it in jamaica it was very good i've had
couple diff recipes but never found the one I like well ok let me know thank
you for having the best site ever
Coney Island Secret Sauce For Hotdogs
Hot Dog, Franks, Wiener, Frankfurter, Knockwurst,
Original Coney Sauce for hot dog lovers.
1/2 lb ground chuck, fried
1 cup "Del Monte" Ketchup
1 1/2 cups water
1/4 cup "Vlasic" dill pickle relish
1 tablespoon instant minced onion
1/2 teaspoon mustard powder
1 tablespoon chili powder
3 tablespoon Root Beer Cola but do not add more then that. (Secret Taste)
1/2 teaspoon Salt
Pinch of cayenne pepper
Toppings;
Grated Mild Cheddar Cheese
Chopped Sweet Onion
Sauerkraut (Water Rinsed and Strained)
Catsup or Ketchup
Mustard
Fry ground meat in 2 tablespoon cooking oil and 1/3 cup water,
crumbling with a fork, until no longer pink. Add the ketchup,
water, relish, onion, mustard, chili powder, Root Beer, salt
and cayenne pepper, stir well to blend then stir occasionally
while simmering for about 20-25 minutes. Thin with more water
as needed.
Serves 12-14
Cooking The Hot Dogs
Cook 1 package "Ball Park" all Beef Deli or "John Morrell N.Y Deli" Plump
Hot Dogs in (Optional -1/2 cup beer) and 3 cup water or just the water,
add 1/4 teaspoon Caraway Seeds and 2 smashed cloves of fresh garlic. Bring
to a boil and immediately set to lowest heat and simmer for 20 minutes or
longer.
Use fresh soft buns or lightly toast buns under a broiler or face down in
a fry pan.
Notes* Nathan's and Hebrew National Hot Dogs are so..."doggone" greasy good.
SabrettŪ Skinless Frankfurters are perfect for a roller grill, BBQ, camping
or pan-frying. They are available in a variety of sizes, from cocktail size
to foot long. These are the franks that the fans enjoy at stadiums, movie
theaters and most amusement parks.
Chicago Style - Use Vienna Beef hot dogs, use poppy seed hot dog buns
(steam them but not soggy)
More Hot Dog, Chili Dog & Coney recipes
Recipezaar
Leite's Culinaria
Portuguesecooking.com
E-look.com
|
