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Hi,
I recently did a search for the Norpro Donut Maker and happened upon
your site.Just like Lisa (although its been awhile since her post),
I was looking for both the directions and recipes of the Norpro
Batter-Drop Donut Maker, a little contraption that easily dispenses
batter. I know that her post is old, but if anyone's still looking,
this is what I found. I received an email from a Norpro
representative after I request another copy. I was extremely
impressed with their promptness!
Several cake-type donuts were included.
FLUFFY CAKE DOUGHNUTS
2 cups flour
3/4 cup sugar
2 tsp. baking powder
3/4 cup milk
1 tsp. salt
2 eggs (beaten)
1 tsp. vanilla
1 Tbsp. melted shortening
Sift together flour, sugar, baking powder and salt. Add melted
shortening, eggs, vanilla and milk. Mix quickly.
Brush inside of doughnut maker with light coating of cooking oil.
Fill doughnut maker. Melt shortening in deep fryer to 375°. Fry
and turn approx 1 min. to brown both sides. Remove from oil and
drain on paper towel. Cover with sugar or cinnamon sugar.
------------------------------------
OLD-FASHIONED DOUGHNUTS
Roll these in cinnamon sugar.
Makes approx 12 doughnuts.
21/2 cups flour
2 tsp. baking powder
1 cup sugar
1 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. cloves
1/4 tsp. nutmeg
2 eggs
1 tsp. vanilla (or of your favorite extract or 2 tsp. orange juice)
1 Tbsp. softened shortening
1 cup milk
Sift together all dry ingredients. Beat eggs, then add shortening,
vanilla and milk. Beat together 1/2 minute. Add dry ingredients, beat
until smooth.
Brush doughnut maker inside with light coating of vegetable oil and
fill with batter. Deep fry at 365` in melted shortening. Turn 1 min.
to brown both sides. Turn 1 min. to brown both sides. Drain on paper
towel.
-------------------------------------
MOM'S DOUGHNUTS
2 eggs
1 cup sugar
11/2 cups milk
11/2 tsp. vanilla
2 Tbsp. shortening
33/4 cups flour
31/2 tsp. baking powder
13/4 tsp. nutmeg
3/4 tsp. cinnamon
11/4 tsp. salt
Beat eggs until very light. Beat in sugar gradually. Add milk and vanilla.
Mix thoroughly. Add shortening and mix well. Sift flour, baking powder,
spices and salt together. Add 1/2 of dry mixture to egg mixture and beat
until smooth. Gradually add the rest of the dry ingredients and beat until
smooth.
Brush doughnut maker inside with light coating of vegetable oil and fill
with batter. Deep fry at 365` in melted shortening. Turn 1 min. to brown
both sides. Turn 1 min. to brown both sides. Drain on paper towel. Sprinkle
with sugar, nuts, or coconut. Use your favorite frosting. Be creative.
Hope this helps!
- Marti
On 4 Aug 2007 at 7:35, Susan wrote:
> On our last trip to Disney in May, we dined at the Rose & Crown Dining
> Room. We selected their cheese and fruit appetizer that included what
> was described to us as an "onion jelly". It was wonderful spread on
> the cheeses as well as on the slices of bread that were part of the
> plate. Can you help find this recipe or a copycat?
>
> Susan
>
Hi Susan,
Sorry, there does not appear to be a recipe or a copycat available for the
Rose & Crown onion jelly. Try the red onion jelly recipe below.
Phaed
Red Onion Jelly
3 cups red onions
1 1/2 cups apple juice
1/2 cup red wine vinegar
1 1/2 teaspoons rubbed sage
1/2 teaspoon pepper
4 cups sugar
3/4 cup firmly packed light brown sugar
1 (1 3/4 ounce) package powdered fruit pectin
1/2 teaspoon butter
Peel, quarter and thinly slice red onions.
Measure 3 cups into a 6-or-8-quart sauce pot.
Stir in apple juice, vinegar, sage and pepper.
Measure sugars in a separate bowl.
Stir fruit pectin into onion mixture in sauce pot.
Add butter.
Over high heat, bring mixture to a full rolling boil, stirring
constantly.
Quickly stir in sugars.
Return to a full rolling boil and boil exactly 5 minutes,
stirring constantly.
Remove from heat.
Skim off any foam with metal spoon.
Ladle quickly into hot, sterilized half pint jars, filling to
within 1/8 inch of tops.
Wipe jar rims and threads.
Cover with lids.
Screw bands tightly.
Process in a boiling water bath for 5 Minutes.
On 3 Aug 2007 at 19:36, Diane wrote:
> Hi, I am looking for a recipe that calls for wild chokecherry juice
> other than wines or jellies. Maybe some form of desserts.
> Diane
> its chokecherry time!
> Thanks
Hello Diane,
See below.
Phaed
FOAM PUDDING
4 c. chokecherry juice
3/4 to 1 c. sugar
Pinch of salt
1/2 c. farina or cream of wheat
Cream
Heat the juice to boiling and slowly add farina, sugar and salt.
Stirring constantly, cook for 25 to 30 minutes or until; farina is
done. Transfer to a large bowl and cool to lukewarm.
Beat with mixer at high speed for about 20 minutes until mixture is
light and fluffy. Serve chilled with cream.
-----------------------------
Chokecherry Cordial Pie
Crust
1/2 cup shortening
2 cups flour
2 tbsp. sugar
Press into 9"x 13" pan. Bake 10 minutes @ 350°F
Chokecherry pudding sauce
2 cups chokecherry juice (process described later)
3 tablespoons cornstarch
1 cup sugar
pinch of salt
1/2 teaspoon almond extract
Add cornstarch to 1/2 cup cold juice. To the remainder of the juice
add sugar and bring to boil; add cornstarch/juice mixture. Cook to
thicken. Add salt and almond extract. Cool.
Chokecherry Juice
Cover chokecherry fruit with water, mash and boil at the same time.
After boil, simmer for a half hour mashing occasionally. Squeeze
through a cheese cloth or push through a jelly press taking care not
to crush pits. Crush to extract as much flavor as possible! Pits are
very sturdy and will be very hard to break open
----------------------------
Chokecherry Pie
1 9" baked pie shell
2 cups chokecherry juice
3 level tablespoons cornstarch
1 cup sugar
small pinch salt
1/2 teaspoon almond extract
Cook ingredients until thick, stirring constantly. Cool.
Pour into pie shell and chill.
Serve with whipped cream or cream topping.
-------------------------------
Chokecherry Crown Rolls
ingredients for the recipe
4 1/4 cup flour unsifted
1/2 cup sugar
2 teaspoon salt
2 package yeast
3/4 cup milk
1/2 cup water
1/2 cup margarine
1 Egg -- room temperature
Chokecherry filling:
2 cup Chokecherries -- pitted
1 cup Chokecherry juice
1/4 cup sugar
1/4 cup cornstarch
recipe preparation
Blend chokecherry juice with sugar and cornstarch. Cook, stirring
constantly until thickened and clear. Add pitted chokecherries. Cool.
In large bowl mix 1 cup flour, sugar, salt and undissolved yeast.
Combine milk, water and margarine in sauce pan and heat over low heat
until liquid is very warm (120 to 130 degrees). Margarine doesn't need
to have melted.
Gradually add to dry ingredients and beat 2 minutes at medium speed of
electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour.
Beat at high speed 2 minutes. Add enough additional flour to make a stiff
batter. Cover bowl tightly with foil. Chili 2 hours or overnight.
Remove dough from refrigerator and let warm up and raise slightly, about
1/2 hour. Turn dough out onto lightly floured board, divide into 18 pieces.
Roll each piece into a rope, 15 inches long.
Hold one end of each rope in place and wind dough around loosely to form
coil. Tuck end firmly underneath. Place on greased baking sheets about
2 inches apart. Cover. Let rise until doubled, about 1 hour.
Make indentations about 1 inch wide in center of each coil. Pressing to
bottom. Fill with chokecherry filling,
Bake at 400 degrees for 12 to 15 minutes or until done. Remove from pans
and cool on wire racks. When cool. Drizzle with thin icing.
Dear Phaedrus
I am so greatful for the recipe for Dolma. I am now looking for a recipe
for a dish called kivka, kifka, chivka or chifka. Still not sure of the
spelling. Am just now learning a few of the dishes of the Kurdish region.
Anything you can do to help will be appreciated. Again, thank you. Lenna
On 13 Aug 2007 at 16:42, Lenna wrote:
> I was wrong on the spelling for the dish. It is Kifta, Kufta and other
> spellings. It is for meatballs.
Hello Lenna,
See these sites:
All Recipes
Recipezaar
Phaed
All Mongolian Recipes
Food Down
Under
World
Vision
Mongolian Food
Cook
Advice
Pan Bagnat - Snack
(Monaco Sandwiches)
Cooking Recipes Ingredients:
4 round rolls
2 anchovies, rinsed & chopped
1 tsp olive oil
1 medium onion, minced optional
2 small black olives, rinsed, pitted
1 green pepper, thinly sliced
1 tomato, sliced
1 egg, hard boiled egg & chopped
1 tbsp vinegar
Cooking Recipes Directions
Slice the roll in half horizontally. Remove part of the bread to allow space
for the filling. Divide the filling evenly among the 4 rolls.
Begin by drizzling the bottom of the rolls with a little oil. Fill the breads
with some onion, bell pepper, tomato, egg, anchovy and olives on each roll
bottom (the filling amounts are personal choices). Season to your taste with
vinegar. Cover the roll with the top half. Serve cold.
--------------------------------
Monegasque-Style Onions
Ingredients :
1/2 lb small white onions blanched in boiling water for 30 seconds, plunged
into a bowl of ice and cold water, and peeled
1/4 cup olive oil
1 x tomato peeled, seeded, and chopped fine
1/2 cup white-wine vinegar
1/3 cup dried currants
2 x thyme sprigs
1 tbl finely chopped fresh parsley leaves
2 cup water about
1 x garlic clove minced and mashed to a paste with a pinch of salt
2 tbl sugar
toast points as an accompaniment
Method :
In a large saucepan saute the onions in the oil over moderately high heat,
stirring, until they are browned, add the tomato, the vinegar, the currants,
the thyme, the parsley, 1 cup of the water, the garlic paste, the sugar,
and salt and pepper to taste, and bring the mixture to a boil.
Simmer the mixture, adding more water, 1/2 cup at a time, as the liquid
evaporates, for 50 minutes, or until the onions are tender. Cook the mixture
over high heat, stirring, until the liquid is reduced to a glaze and let it
cool. The onion mixture may be made 1 day in advance and kept covered and
chilled. Transfer the mixture to a serving dish and serve it with the toast.
Makes about 1 1/2 cups.
---------------------------
Monegasque Lemon Tart
1 1/2 c flour
2 lg eggs
1/4 lb unsalted butter plus 1 tsp softened
4 oz almonds skin removed
1 c sugar
2 c lemon juice
zest of 1 lemon and 1 orange
1/2 c fresh breadcrumbs
Heat oven to 400. Sift flour into a bowl. Beat eggs lightly in another
bowl. Stir flour with a fork. Stir in 1/4 lb butter, continuing to mix
with a fork until a crumbly mixture is formed. Turn dough out onto a
floured work surgace and knead several times.
Lightly grease a 9 inch pie pan with remaining butter, then press dough
into pan evenly, shaping it up around the edges.
Trim edges, then roll out leftover dough and cuti nto several long thin
strips to garnish.
Crush almonds to a powder with a mortar and pestle or processor. Stir
sugar into lemon juice until dissolved, them mix in the almonds and zest.
Stir in the breadcrumbs and mix.
Line tart shell with wax paper and fill with pie weight. Bake for 15 minutes.
Remove wax paper and weights from shell, allow to cool. Pour lemon juice
mixture and crosscross remaining dough pieces on top. Reduce oven temp
to 325 and bake for 45 minutes.
--------------------------------
Champignons a La Monegasque
6 servings
750 g button mushrooms
8 anchovy fillets
5 tablespoons olive oil
1/2 teaspoon mint sprigs
1/3 cup lemon juice
3 tablespoons parsley sprigs
Trim stalks of mushrooms and if small leave whole, otherwise cut in
half or quarters according to size.
Heat oil in heavy pan and gently cook the mushrooms.
after 5 mins season with pepper and add the anchovy fillets, mint and
lemon juice. Cook until liquid is reduced.
Sprinkle with parsley and serve at once.
--------------------------------
COURGETTES A LA MONEGASQUE
1 kg de courgettes, 50 g de beurre ou 3 cuillerées à soupe d'huile, sel, poivre.
Choisissez des courgettes très fermes. Coupez-les en tronçons de 2 cm.
Remplissez d'eau jusqu'au tiers une Cocotte-minute. Salez. Faites bouillir.
Jetez-y les courgettes. Laissez cuire 5 minutes à partir de en rotation de
la soupape. Egouttez les courgettes. Passez-les sous l'eau froide pour les
raffermir. Mettez à chauffer 50 g de beurre ou 3 cuillerées à soupe d'huile,
dans une poêle. Faites-y dorer les courgettes pendant quelques minutes en
les faisant souvent sauter sans utiliser la fourchette.
----------------------------
Tomate a la Monegasque
Ingredients
50 x 5 cm Tomatoes
6 large tins Tuna
500 mls French Dressing
Chopped Parsley
Chopped Chervil
Chopped Tarragon
10 hard boiled Eggs
1/2 bunch Spring Onions
500 mls Mayonnaise
5 Lettuce shredded
Method
1 Carefully slice top off tomatoes and retain.
2 Scoop insides out using a parisienne cutter.
3 Marinate inside of tomato shell with French Dressing.
4 Combine tuna, mayonnaise, chopped egg white and chopped
spring onions and herbs.
5 Sieve yolks.
6 Pour marinade mixture out of tomato shells.
7 Place tuna mixture in each to overflowing.
8 Serve on choice lettuce cups.
10 Decorate with egg yolks.
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