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----- Original Message -----
From: Helen
To: phaed
Sent: Sunday, October 27, 2002 5:00 PM
Subject: pound cake
If possible, would like recipe for a pound cake made
with Presto flour.
Clue: beat for 20 minutes.
Thank you.
Helen
Hello Helen,
I found two. See below.
Phaed
Pound Cake
Ingredients :
3 1/2 c. Presto cake flour
2 c. sugar
1 c. milk
3 sticks margarine
2 tsp. vanilla
6 eggs
Preparation :
Combine all ingredients and beat 20 minutes. Bake 1 1/2 hours at
325 degrees.
----------------------------------
Old Fashioned Pound Cake
Ingredients :
1 stick butter
1 stick margarine
1 1/2 c. sugar
4 eggs
1/2 c. milk
2 c. Presto or self rising flour
1 tsp. vanilla
Preparation :
Beat all ingredients for 20 minutes at medium speed. Pour into a
10" greased and floured tube pan. Bake 1 hour at 350 degrees. Let
stand for 10 minutes before removing from pan.
----- Original Message -----
From: Merle
To: phaedrus
Sent: Sunday, October 27, 2002 9:23 AM
Subject: Bavarian Krapfen Recipe
I am looking for; A German/Austrian Recipe for a plain
Fried Donut / no Glaze. My wife Stefanie, is from Austria,
she is a Diabetic and loves our American Glazed Donuts but,
can not eat them because of her condition. Can you help us
find the Recipe for German Farmer Fried Donut, or a good
substitute.
Thank You for your help.
Merle
Hello Merle,
Well, I had mixed results.
The Austrian donuts you refer to are "Bauernkrapfen" ("farmer's doughnut"). In actual fact they have nothing to do with farmers. The name only began to appear in
cookery books after the beginning of the 19th century, so it is more likely to have been invented by the authors of those books. The farmers themselves refer to them
simply as "Krapfen" or otherwise as "ausgezogene Nudeln" ("stretched noodles") or "Hauberlinge" ("little hoods"). The indentation can either be filled with jam or the
doughnut can be served plain and simply dredged with sugar.
Below are several krapfen recipes. Most of these recipes call for the center to be filled with jam or jelly, but you can just leave that off.
At the very bottom is a recipe for a diabetic version of American cake donuts.
Phaed
Krepfelin Dough
1/2 cup of Milk
3 eggs
1/4 cup of Butter
2 tsp of Red Star Dry Active Yeast
3 cups of Flour (High Gluten Bread Flour is best)
1/4 cup of sugar
1/2 tsp Salt
1 tsp of grated lemon peel
Directions
Put all ingredients into bread machine set for manual cycle
(with all of the liquid components slightly above room temperature).
Allow the machine to process the dough normally and remove it when
its done.
Once the dough is ready (the rising cycle is finished, or you have
allowed the dough to rise twice and punched it down) roll it out
flat and cut it into 3" circles. If you want to fill the Krepfelin
after cooking (i.e. with a cake decorator) then roll the dough out
into 1/2" thickness and cut a single circle. If you want to sandwich
a filling between two circles (like the cheese & bacon filling above)
then roll it out to 1/4" thickness. To join the two circles, wet the
edges with water and dump a small amount of filling in the center
before joining the two halves and pinching them shut.
Place the circles on a cloth covered cookie sheet and allow the
dough to rise a final time until it has doubled in size (approx
20-40 min in a warm place).
While the krepfel are rising, prepare your deep fryer (some use an
electric wok) with vegetable oil (or if you prefer the more authentic
taste along with the cholesterol, use lard) and set the temperature
to 350-375°F. Set aside a good amount of space covered with paper
bags or paper towels to soak up oil from the freshly fried krepfel
and grab a slotted ladle. Now you're ready to go!
Place the krepfel into the ladle and gently lower them into the oil,
cook them to a nice even dark brown before turning them over to allow
the other side to cook. Remove them with the ladle, allowing extra
oil to drain off before placing them on the paper towels to soak up
the rest of the oil. Allow them to cool but serve them while they
are still warm. NOTE: If you are filling them with a sweet substance
like marmalade, you can coat them with powdered sugar, or for my
grandmothers personal touch, roll them while they are still hot in
granulated sugar and then fill them with the jelly of your choice!
------------------------------------
Berliner Krapfen
Jelly Doughnuts (Berliner Krapfen)German
source: German cooking by Ruth Malinowski
makes 24 doughnuts
3-4 cups unsifted flour
1/4 cup sugar
1 1/2 teaspoon salt
1 1/4 cups warm water (105 to 115 deg F)
1 package active dry yeast
2 egg yolks,beaten
1/4 cup butter or margarine
grated rind of 1 lemon
1/4 cup plum or apricot jam
Mix 2 cups flour with sugar and salt. Make a well in the
center and add 1/4 cup warm water and the yeast. Allow to
rise 20 minutes. Add egg yolks, remaining water, and butter.
Beat until well-blended. Add lemon rind and remaining flour
until a soft dough is formed. Knead for 5-10 minutes, until
dough is smooth and elastic. Place dough in a lightly greased
bowl. Cover and let rise in a warm place until doubled in bulk,
about 1 1/2 hours. Punch dough down. On lightly floured board
roll dough 1/4 inch thick. cut dough into 2 inch rounds.
On half of the rounds place about 1 teaspoons of jam or jelly.
Moisten edges with water. Place a second round on top. Press
firmly to seal edges. Let rise 15 minutes. Fry in deep fat
heated to 375 degF. for 4 minutes on each side or until browned.
Cut into first doughnut to be sure it is done in the center.
Drain on absorbent paper and sprinkle with lots of sugar as
the doughnuts are not sweet.
----------------------------
Krapfen recipe:
500 gram flour (1 lb.)
40 gram yeast
one cup warm milk, more or less
50 gram sugar
2 yolks
2 tbs.. oil
1/2 tsp. salt
one once rum
for stuffing if desired:
jam (plum, etc.)
powdered sugar for sprinkling the Krapfen
oil for frying
Prepare a yeast dough and let it rise for at least 30
minutes. Roll the dough to a two centimeter ( one inch)
thickness. Cut out with a glass the rolled out dough
in circles. Put one tablespoon of jam on half the circles
and cover it with the other half of the circles. Press
carefully all around, so the jam will not escape. Let it
rise for another half hour. Heat the oil. It is hot enough
if a small peace of dough inserted makes it bubling but
not burning the dough. Put the Krapfen into the oil for
three minutes on each side. Sprinkle the Krapfen with icing
sugar when done.
The Krapfen can also be made with no jam, or you could make
a hole in the middle before frying, than you have doughnuts.
-----------------------------------------------------
Fastnacht Krapfen.
In Germany, Shrove Tuesday is an important holiday. Either
as a last gastronomic splurge before the forty days of
Lenten fasting, or to use up the butters and fats that weren't
allowed during Lent, the making of these delicious rich doughnuts
was, and in some places still is, a tradition among German people.
Ingredients:
1 cup hot mashed potatoes
2 cups sugar
1 cake yeast
1 cup warm water or potato water
7 cups flour
1 cup warms water or scalded and cooled milk
3/4 cup melted butter
3 large eggs
1 teaspoon salt
How to make:
Combine the hot mashed potatoes, 1 cup of the sugar, the yeast,
warm water or potato water, and 1 cup of the flour. Beat until
smooth and let rise until dough is light and full of bubbles.
Then stir the mixture down and add the remaining 1 cup sugar,
the warm water or scalded and cooled milk, melted butter, eggs,
salt, and the remaining 6 cups flour. Beat together, adding
more flour if necessary to make firm dough. Brush with butter,
cover, and let rise until doubled. Punch the dough down and
turn out onto a floured board. Knead lightly. Roll out and cut
with a doughnut cutter, or cut with a knife into the traditional
diamond shapes. Let set for about 20 minutes. Fry in deep fat
at 375 degrees (F) until browned. Roll in powdered sugar when
done. This recipe makes from 5 to 6 dozen doughnuts but is easily
halved. If desired the dough may be kept in the refrigerator for
several days to be used as needed.
---------------------------------------------
Diabetic Cake Doughnuts
1-Tb. Granulated Sugar
4- Tb. Sugar Replacement
1/3 C. Buttermilk'
1- Egg (Well Beaten)
1- C. Flour
1/8 Ts. Baking Soda
1-Ts. Baking Powder
1-Ts. Nutmeg
1-Ts. Cinnamon
1-Ts. Vanilla Extract
1-Ts. Salt
Oil For Deep Frying
Combine sugars, buttermilk, and egg; beat well. Add remaining
ingredients, except oil. Beat just until blended. Heat oil to
375 degrees. Drop dough from doughnut dropper into hot oil.
Fry until golden brown, turning often. Drain.
1 serving (1 doughnut-did you think it would be 3-4?)= 1 fat,
calories= 130 (yep still only 1 donut)
----- Original Message -----
From: Nancy
To: phaedrus
Sent: Sunday, October 27, 2002 1:43 PM
Subject: Oatmeal cndy cane cookies
Hi-I'm looking for a cookie recipe that I used to make in
the '60s. May have come from a cookbook. It was a shaped
cookie, like a candy cane and it was similar to shortbread.
I remember butter, sugar , flour and oatmeal-but I don't
remember if it had eggs. It was very crunchy and delicious.
I remember that they broke easily. Would appreicate any help.
Thanks
Nancy
Hi Nancy,
Could the recipe below be it?
Phaed
Candy Cane Oatmeal Cookies
Ingredients :
1 c. margarine
2 tsp. vanilla
1/2 c. confectioners' sugar
2 tbsp. water
2 1/2 c. sifted flour
1/2 tsp. salt
1 1/2 c. Quaker oats
Preparation :
Beat margarine and vanilla until creamy. Add sugar
gradually; beat until fluffy. Add water. Sift flour
and salt together. Add to creamed mixture; mix well.
Stir in oats until well blended. Dough will be quite
stiff. Make into candy cane shapes; place on an
ungreased cookie sheet. Bake in slow oven (325 degrees)
for 20-25 minutes; cool. Frost canes with white frosting.
Color some of the white frosting with red food coloring
and make red stripes across the canes.
Makes 36 candy cane cookies.
----- Original Message -----
From: Betty
To: phaedrus
Sent: Sunday, October 27, 2002 8:10 AM
Subject: cocoa gravy
> Do you have a receipt for Cocoa Gravy?
Hi Betty,
Sure do. See below.
Phaed
Cocoa Gravy
Ingredients :
1/2 c. sugar
2 tbsp. cocoa
4 tbsp. flour
2 c. milk
2 tbsp. butter
Preparation :
Sift first 3 ingredients into saucepan; gradually blend
in milk. Cook over medium heat until thick, stirring
constantly. Stir in margarine until melted. Gravy
thickens as it cooks. Serve over hot biscuits.
Makes 4 servings.
----- Original Message -----
From: Bobby
To: phaedrus
Sent: Sunday, October 27, 2002 8:03 AM
Subject: mineral oil
Does mineral oil have any adverse effect on your cardiovascular
health? Can it cause plaque build up? Bobby
Hello Bobby,
Mineral oil is not absorbed by your body, so it could not contribute to plaque build-up or cholesterol formation. I know of no direct cardio-vascular side effects from mineral oil.
However, mineral oil does have potential health risks:
1) It should not be taken regularly at bedtime by children or by those with acid reflux disease. The reason is that it can sometimes travel up the throat and be aspirated into the lungs. In the lungs it can cause serious problems.
2) Extended use of mineral oil can deplete the body of the oil-soluble vitamins A, D, E, and K, with the potential for resulting harmful effects.
It's much better to increase one's fiber intake than to use mineral oil as a laxative. Mineral oil is not suitable for use in place of dietary fats and oils or for frying.
Phaed
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