Custom Search



Portuguese Donuts

----- Original Message ----- 
From: K
To: phaedrus
Sent: Saturday, August 07, 2004 4:32 PM
Subject: Portuguese Donuts

> As a child my portuguese aunt used to make these donuts around easter
> time. I wish I could have gotten the recipe from her.....I think she 
> used to call them thumb donuts, All I can remember is that they were 
> delicious sugared donut.


Please give your name when making a request.

See below for what I found.


Filhos  (Portuguese  Donuts)

 Ingredients :
 5 lbs. flour
 2 doz. eggs
 2 cubes butter or margarine
 2 yeast cakes
 2 tbsp. salt
 2 c. sugar
 3/4 c. milk

 Preparation :
    Dissolve butter in lukewarm milk, then dissolve yeast cakes.
 Beat eggs until very light, add to butter, yeast and milk mixture.
 Mix remaining ingredients into liquid mixture, mixing well.  Let
 rise until double in size.  Stretch small amount of dough into
 shape, leaving a hole in the middle, fry in oil until browned on
 both sides.  Makes 80 good size Filhos.
 Filhozes - Portuguese  Doughnuts

 Ingredients :
 2 1/2 lb. flour (about 10 c.)
 1 c. sugar
 1 cube margarine or butter
 1 tsp. salt
 1 c. milk
 2 yeast cakes or 2 pkg. dry yeast, dissolved in 1/2 c. warm water
 12 eggs, beaten

 Preparation :
    Be sure that all ingredients are at room temperature.  Scald
 milk.  Add margarine and sugar.  Cool.  Add eggs and yeast.  Mix
 with flour until smooth (use hands or large mixer).  Batter should
 be soft.  Let rise until doubled.  Drop by handfuls into hot oil.
 (Deep fry.)  Fry until golden brown.  Before dropping in oil pull
 dough into circles.  Some people like to have "fingers" of dough.
 They fry crisp and fattening.  When done drain on paper towels.
 Roll in sugar either granulated or confectioners'.  Eat warm.
 Portuguese  Doughnuts

 Ingredients :
 2 c. Bisquick baking mix (dry)
 1 c. milk
 1 egg
 1 tsp. lemon or vanilla extract
 4 slices white bread, cut into 36 pieces

 Preparation :
    Heat oil to 375 degrees (I use electric fry pan).  Stir batter
 ingredients together.  Dip bread squares into batter.  Fry in oil
 until brown on both sides.  Drain on paper towel.  Roll in sugar.
 Serve hot.
 Malasadas  (Portuguese  Doughnuts)

 Ingredients :
 1 pkg. active dry yeast
 1 tsp. sugar
 1/4 c. warm water
 6 eggs
 6 c. flour
 1/2 c. sugar
 1/4 c. butter or margarine, melted
 1/4 tsp. nutmeg
 1 c. evaporated milk
 1 c. water
 1 tsp. salt
 Deep fat for frying

 Preparation :
    Dissolve yeast and one teaspoon of sugar in warm water.  Beat
 eggs until thick.  Measure flour into a large bowl, make a well in
 the center. Add yeast, eggs and remaining ingredients, beat
 thoroughly to form a soft smooth dough. Cover and let rise until
 doubled.  With a circular motion following the outer edge of bowl,
 turn dough and let rise until doubled.  Heat deep fat to 375
 degrees.  Spoon teaspoon of dough carefully from bowl to keep risen
 dough from falling.  Drop into fat and fry until browned.  Drain on
 absorbent paper.  Shake in bag with granulated sugar and serve hot.
 Makes 7 dozen.

Buttermilk Candy

----- Original Message ----- 
From: "Glenna" 
To: phaedrus
Sent: Sunday, August 08, 2004 11:46 AM
Subject: Buttermilk Candy Recipe

> I am searching for the following recipe:  Buttermilk Candy.  It's in the
Farm Journal Candy Book published by DoubleDay late 1970's or early 1980's.
It's fudge like and has pecans and you have to let the buttermilk and the
soda stand for 20 minutes.
> Thanks

Hello Glenna,

See below.


Buttermilk Candy Ingredients : 1 c. buttermilk 1 tsp. baking soda 2 c. sugar 2 tbsp. light corn syrup 1/4 c. butter or margarine (1/2 stick) 1 c. chopped pecans Preparation : Combine buttermilk and baking soda in 3 quart heavy saucepan. Let stand 20 minutes. Add sugar and corn syrup to buttermilk. Bring to a boil, stirring until sugar is dissolved. When mixture boils, add butter and cook, stirring occasionally if necessary, to the soft ball stage (236-238 degrees), it will turn a medium brown color. Remove from heat and cool to lukewarm (110 degrees). Beat until mixture loses its gloss and starts to thicken. Stir in pecans. Turn into buttered 8 inch square pan. Cool until firm; then cut in 36 pieces. Makes about 1 1/2 pounds.

Ham and Eggers

----- Original Message ----- 
From: "Ray"
To: phaedrus
Sent: Sunday, August 08, 2004 4:55 AM
Subject: Ham and Egg(er)s

> I apparently lead a sheltered life, and a month away from being a
> sexagenarian came across, in a piece of summer trash by Grisham, the
> term "ham and egger," seemingly referring to a low-grade legal type.
> Dictionaries (two) no help.  So, off to Google.  It appears to mean many
> things, primarily in sporting circles, nearly all of them being
> pejorative in a mild way, the way "klutz" is in some non-sporting
> contexts.  The sport with the most hits was wrestling--I mean
> "wrestling,"--as this "sport" actually requires klutzy ring fodder for
> the show.
> But where did the term come from?  There was a Depression era social
> movement in California that took up the term, as a sort of "chicken in
> every pot" significance, but that did not seem to fit.  Then there was
> the idea that it referred to diner food favored by boxing palookas, and
> then there was, at an odd site about coal region lingo, that the loser
> in a fight got a ham and eggs supper, while the winner got the cash.
> So, while there is a sporting connection, mostly boxing, I wonder if I
> have gotten to the bottom of the case?  Any more info, Uncle P?
> Ray

Hello Ray,

Well, you have all of the facts there. I don't really have anything to add, just my own way of explaining it or illustrating it.

The term "ham and egger" has connotations ranging from that of "ordinary person" to that of "loser". Some people proudly call themselves a "ham and egger", using it to mean an "ordinary person" or "nobody special". Other people use it as an insult - "He'll never amount to anything. He's just a ham and egger."

The term originated in boxing, where it was a synonym for "palooka" or "tomato can". These guys were the ones who would never be contenders. They were just around to serve as opponents and sparring partners for contenders on their way up. They didn't get big prizes like the winners, just enough to pay for their meals, their "ham and eggs."

"HAM-AND-EGGER - n. 1. Orig. Boxing. an amateur or semiprofessional boxer, esp. of mediocre skills (broadly) an oaf; palooka... (From "Random House Historical Dictionary of American Slang, Volume 1, H-O" by J.E. Lighter, Random House, New York, 1994.)"

At the beginning of the movie "Rocky", that's what Rocky Balboa is. He's just a "palooka", just a "ham and egger." Then he's offered a chance to fight the champ, and a metamorphosis begins. He begins to believe in himself, to believe that he has a chance to go the distance with the champ. By the opening bell, he's been transformed from a "ham and egger" into a real contender. By "Rocky II", the transformation is complete, and Rocky wins the title.

The term has acquired broader use. It's now used to describe a similar type of individual in any sport or field of endeavor - someone who will never reach the top of his sport or profession, who reaches a certain level and will probably go no higher.


Japanese Mayonnaise

----- Original Message ----- 
From: "Judy"
To: phaedrus
Sent: Sunday, August 08, 2004 10:57 AM
Subject: Wow and help please

Today is the first time that I have found your site.  WOW!!  It is great.  I
have been on it for over two hours.

Can you help me?  I love Japanese mayonnaise.  I can not find a recipe
anywhere.  I have searched and searched.

I recently had a piece of Soccoto Cake in an Italian restaurant.  I ask for
the recipe but not luck.  Could you help me with this wonderful dessert?

Thank you ever so much.  Judy 

Hello Judy,

There is no "soccoto cake" in my Italian food dictionary or in any of my Italian cookbooks or on the Internet. I've never heard of it. Perhaps it is a creation of that restaurant only.

If you want to buy Japanese mayonnaise, see here:

Japanese Mayo

There is also a recipe below.


Japanese Mayonnaise (Tamago- no-moto)

3 egg yolks
1/2 teaspoon lemon juice
1-1/2 oz (50 g) white miso *
1 cup salad oil
salt to taste
sprinkle of white pepper
a pinch of grated yuzu**, lime, or lemon peel
 * miso is salty paste of fermented soy beans. It is available
in Asian markets and some health food stores. White miso is used
for soups and dressings.
 ** yuzu is a Japanese orange used only for its rind. Kaffir
lime used in Thai or Malaysian food is an alternative, as is lemon or
lime rind.

Beat the egg yolks and lemon juice with a wooden spoon in a bowl. Continue
to beat, adding the salad oil a few drops at a time until the mixture begins
to emulsify. Keep on adding the rest of the oil, then stir in the miso and
the seasonings.
Refrigerate in a squeeze bottle.

More Japanese Steakhouse Recipes

Mrs. Bradshaw's Geum

----- Original Message ----- 
From: "Patricia" 
To: "phaedrus" 
Sent: Sunday, August 08, 2004 5:23 PM
Subject: find a plant for me


As my last resort you have always helped me find what I am looking for.
And, here I am again.  I am looking for an online source to buy a plant
known as GEUM, specifically "Mrs. Bradshaw's Gem."  I have found several
sources in the UK but none in the state.  Maybe this plant is available in a
Canadian nursery (?).  Anyway, thank you for any help you may provide.


Hi Patricia,

There are several sites online where you can buy Mrs Bradshaw's Geum in the U.S.. Try these links:

Nature Hills

Seeds 2 Trees

Favorite Nursery

Butterfly Gardening

Butchart Gardens



Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus