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On 23 Feb 2003 at 12:51, Dorothy wrote:

> do you have a recipe for lefse I would like to have one
> Thanks

Hi Dorothy,

Below are two.


Lefse Recipe

3 c. twice riced potatoes (boiled russets)
3 Tb. melted shortening
3 Tb. melted magarine
1 tsp salt
1 tsp sugar

Mix well. form into a loaf and set aside on cookie sheet to cool.(overnight 
in refrigerator is fine)


1 c. flour

Mix well. Make into patties of1/2 c. each. Pat with hands until it doesn't 
crack at edges (knead) Roll out on pastry cloth with corrugated rolling pin 
into a 12"-14" circle. Bake on a 500 degree dry griddle. There should be 
some definite brown spots. Remove lefse and set under towel to hold in some

It is critical to use a lefse stick to lift the lefse onto and off the griddle. 
You can make a lefse stick by sanding the edges off of about 18" of a wooden
yardstick - like a giant table knife. You simply slide the stick under the 
lefse to move it.
Potato Lefse (soft lefse)

4 cups mashed potatoes
2 tlb butter or margarine 
1/4 cup milk 
1 tsp. salt 
About 3 cups all-purpose flour
Vegetable oil

Add butter milk, salt to potatoes. Mix well. Cool. Add enough flour to form 
a non.sticky dough. Add flour gradually, the less the better. Divide into 
24 pieces. Roll each piece out, using flour to keep from sticking. Heat a 
griddle or frying pan over medium heat. 
Lightly grease with salad oil. Place on grill. Lefse will 'bubble', turn 
over. (Approx. 2 min). Variation: Substitute some of wheat flour with rye 

Apricot Torte

From:        	Liz
To:            	phaedrus
Subject:       	Apricot Torte
Date sent:     	Mon, 24 Feb 2003 19:46:12 +1100

> Goodevening,
> I am trying to find an Apricot Torte receipe and hope you are able to
> help me.
> Regards,
> Liz

Hello Liz,

Below are the apricot torte recipes that I found.


Apricot  Torte

 Ingredients : 
 3/4 lb. sweet butter
 4 c. flour
 1/2 pt. sweet cream
 1/2 tsp. salt
 2 sm. yeast
 4 egg yolks
--Apricot Filling:--
 10 oz. apricots
 1 c. sugar

 Preparation : 
   Blend butter with flour and salt, as for pie dough.  Dissolve
 yeast in cream, add 4 egg yolks and beat.  Put this into the flour
 mixture and divide into 3 portions.  Place in refrigerator for 1
 hour.  Then take one portion of dough and roll out to fit 12"x14"x2"
 pan.  Spread with 3/4 pound nuts and 1 cup sugar.  Roll second dough
 and place over first.  Spread this one with apricot filling or
 preserves.  Roll third portion and place over second.  Put in
 refrigerator for 1 hour, then let set out for 1 hour.  Bake for 1
 hour at 350 degrees.  Let cool for 1 hour.  Beat 4 egg whites, add 8
 tablespoons sugar and beat like pie meringue.  Put over the torte. 
 Sprinkle with 1/4 pound nuts.  Bake only long enough to dry
 meringue.  Boil and mash.    
 Golden  Apricot - Filled  Torte

 Ingredients : 
 1 pkg. Pillsbury yellow cake mix
 1 c. apricot nectar
 1/3 c. oil
 1/4 c. honey
 3 eggs
--Filling & Frosting:--
 10 oz. jar apricot preserves
 1/3 c. chopped pecans or walnuts
 1 can Pillsbury cream cheese or vanilla frosting supreme

 Preparation : 
   Heat oven to 350 degrees.  Grease and flour 2 (8 or 9 inch) round
 cake pans.  In large bowl, combine all cake ingredients at low speed
 until moistened.  Beat 2 minutes at highest speed.  Pour batter into
 prepared pans.  Bake for 25 to 35 minutes or until toothpick comes
 out clean.  Cool 10 minutes and remove from pans.  To assemble cake,
 split each layer in half horizontally to form 4 layers.  Place 1
 layer on plate, spread with 1/3 of preserves.  Repeat with remaining
 layers and preserves.  Stir pecans into frosting and frost cake. 
 (If 2-layer cake is desired, use only 2/3 cup of preserves between
  Apricot  Torte

 Ingredients : 
 2 tbsp. sugar
 1 pkg. yeast
 1/4 c. warm water
 4 c. flour
 2 1/2 sticks margarine
 4 egg yolks

 Preparation : 
    Dissolve yeast and sugar in warm water.  Mix rest of ingredients
 with pastry knife.  Blend with the yeast mixture.  Divide into 3
 portions. Add 2 jars Bakers apricot filling.  Mix 1/2 pound ground
 nuts, 3/4 cup sugar, and 1 teaspoon.  Roll and line 10 x 15 inch pan
 with one portion of crust.  Layer with apricot filling then nuts. 
 Repeat ending with dough.  Prick top layer.  Bake at 350 degrees for
 45 minutes. 
 Apricot  Or  Prune  Torte

 Ingredients : 
 1/4 lb. melted butter
 3/4 c. flour
 1 tsp. baking powder
 1 jar apricot or prunes
 1/2 c. sugar
 1/2 can coconut
 1 tbsp. milk
 1 box unsalted Uneeda Biscuits

 Preparation : 
    Preheat oven to 350 degrees.  Crumb biscuits.  Combine flour,
 sugar, baking powder, milk and butter.  Set 1/2 cup aside (add more
 milk if too thick).  To majority of batter add coconut.  Bring
 batter up side of pan a little.  Add remaining batter, put crumbs on
 top.  Bake in 9 x 11 1/2 inch pan 30 minutes. 
 Apricot  Torte

 Ingredients : 
 1 pkg. dry yeast
 1/4 c. warm water
 1 1/3 c. butter, softened
 3 1/2 c. flour
 4 eggs, separated
 1/2 c. sour cream
 1 3/4 c. chopped walnuts
 1 1/4 c. sugar
 1 tbsp. cinnamon
 1 c. apricot jam

 Preparation : 
    Soften yeast in warm water.  Combine butter and flour in a mixing
 bowl, blending at low until mixture resembles crumbs.  Add egg
 yolks, sour cream and yeast. Blend at low until dough forms.  Shape
 into ball.  Divide into three.  Roll each on a floured surface to a
 13"x9" rectangle.  Place one on bottom of greased 13"x9" pan. 
 Combine walnuts, sugar, cinnamon; sprinkle over dough in pan.  Top
 with second rectangle.  Spread with jam.  Top with remaining
 rectangle.  Bake at 350 degrees for 50 to 55 minutes.
 Russian  Apricot  Torte

 Ingredients : 
 2 pkgs. dry yeast
 Pinch of salt
 4 egg yolks
 4 c. flour
 1 c. sugar
 3 sm. jars of apricot preserves
 4 egg whites
 1/4 c. milk
 3 sticks of butter
 1/3 c. heavy cream
 4 c. ground walnuts
 1 tbsp. cinnamon
 8 tbsp. sugar

 Preparation : 
    Add yeast to warmed milk, sprinkle with pinch of salt and set
 aside. Cream butter.  Add egg yolks, heavy cream, then yeast mix. 
 Mix well. Add flour to make soft dough.  Divide dough into 3 equal
 parts.  Set aside for 5 minutes.  Roll first piece of dough between
 waxed paper so that it is long enough to fit a rectangular cookie
 sheet that has sides.  Use scraps of dough to fill corners of cookie
 sheet.  On top of this first layer of dough, place the walnut, sugar
 and cinnamon mix.  Roll out the second ball of dough and place this
 on top of the walnut mix.  Spread the apricot preserves on top of
 the second layer of dough.  Roll out the third ball of dough and
 place that on top of the apricots.  Bake at 350 degrees for 45
 minutes.  Remove from oven after 45 minutes and set aside.  Beat egg
 whites with 8 tablespoons sugar until stiff. Spread on top of baked
 torte and then sprinkle with some of nut mix. Bake again at 350
 degrees for 15 minutes.  Cut into small squares while warm, but do
 not remove from pan until cool. 

Crazy Crust Pizza

On 24 Feb 2003 at 8:28, katherine wrote:
> Looking for a pizza recipe I made with Mother in the 70's. Called
> Crazy Crust Pizza, it was from the back of Pillsbury or Gold Medal
> Flour bag. Dough was a batter with seasonings mixed in with it. You
> put you own choice of toppings on it. Cooked to a thick crust type of
> pizza.
> Thank you for your help.
> Katherine 

Hi Katherine,

See below.


Crazy  Crust  Pizza

 Ingredients : 
 1 c. Pillsbury Best all-purpose flour
 1/8 tsp. pepper
 2 eggs
 1 tsp. salt
 1 tsp. Italian seasoning or leaf oregano
 2/3 c. milkTOPPING:
 Meat mixture
 1 can (4 oz.) well-drained mushroom stems & pieces, if desired
 1/4 c. chopped onion, if desired
 1 c. pizza sauce*
 1 c. (4 oz.) shredded mozzarella cheese

 Preparation : 
    1 1/2 pound ground beef or sausage or 1 cup thinly sliced
 pepperoni sausage.  Oven 425 degrees.  14 or 12 inch pizza.  In
 medium fry pan, brown ground beef or sausage, seasoning to taste. 
 (No need to brown pepperoni.)  Drain well.  Set aside.  Lightly
 grease and dust with flour or cornmeal 14 or 12 inch pizza pan or 15
 x 10 inch jelly roll pan.  Prepare Batter.  (No need to sift flour;
 measure by lightly spooning into cup and leveling off.)  In small
 bowl combine flour, salt, Italian seasoning, pepper, eggs and milk,
 mixing until smooth.  Pour batter into pan, tilting pan so batter
 covers bottom.  Arrange Topping of meat, onion and well-drained
 mushrooms over batter.  Bake on a low rack in oven at 425 degrees
 for 25-30 minutes until pizza is deep golden brown.  (Deep brown
 gives a crisp crust.)  Remove from oven; drizzle with pizza sauce
 and sprinkle with cheese.  Return to oven for 10-15 minutes.  *If
 desired, use 1 can (8 ounce) tomato sauce, 1 to 2 teaspoons leaf
 oregano and 1/4 teaspoon pepper as a substitute for the pizza sauce.

KFC Potato Wedges

On 24 Feb 2003 at 12:00, Joseph wrote:
> I would like to obtain the KFC recipe for Potato Wedges. Or one
> similar to it. Thanks a lot.

Hi Joseph,

See below.


KFC Potato Wedges

Categories    : Copy Cat Recipes

Approx. 3 Small Potatos

1/2 Tbsp Msg
1/2 Tbsp onion powder
1 cup all-purpose flour
1/2 Tbsp salt
1/2 Tbsp Cayenne pepper
1/2 tsp Black pepper
1/2 Tbsp Oregano flakes
2 Chicken bouillon cubes(ground fine)
1 Large egg
2 Tbsp Milk

Combine all dry ingredients in mixing bowl. Mix well
in separate bowl mix milk and egg. heat oil to 400 degrees, 
dip potato wedges in milk/egg mixture and coat well, then 
place potato wedges in dry ingredient mix and coat well. 
Fry until golden brown.

Celery Soda

From:      	"Sue"
To:        	phaedrus
Subject:   	Celery Phosphate Syrup
Date sent: 	Sun, 23 Feb 2003 18:46:15 -0800

> Hi, the vanilla phosphate answer may have put me on another trail for
> the wonderful celery syrup.  Have you heard of anyone who makes celery
> syrup.  A few years ago Dr.Brown's soda was available but I haven't
> found even that for awhile.  Hope you can help. Thank you!

Hello Sue,

No celery syrup, but you can buy Dr. Brown's at these websites:

Soda Pop Stop

Pop Soda



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