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Onion Cookies

----- Original Message ----- 
From: zesa
To: phaedrus
Sent: Friday, August 22, 2003 1:42 PM
Subject: mohn keichel

> my need is a recipe for a poopy seed cookie made with onions and no sugar
> Helppppppppppp and thanks

Hello Zesa,

Let's see: Onions, poppy seeds, no sugar. See below.


Onion  Cookies

 Ingredients : 
 4 c. flour
 2 tsp. baking powder
 2 1/2 tsp. salt
 1/3 tsp. pepper
 Scant 1/4 lb. shortening
 2 med. onions, diced
 1/3 c. poppy seeds
 2 eggs
 1/2 c. oil
 1/4 c. warm water

 Preparation : 
   Mix the flour with baking powder, salt and pepper.  Cut in the
 shortening and mix to a cornmeal consistency.  Fine-dice the onions,
 and work them and the poppy seeds into the dough.  Combine the eggs
 with oil and warm water and work them into the dough by hand.  Roll
 the dough, about 1/8 inch thick, on waxed paper.  Cut into
 cracker-sized pieces.  Bake in a hot oven (425 degrees) for 10 to 15
 minutes or until the cookies are browned.   

Golden Glow Pickles

  ----- Original Message ----- 
  From: Beverly 
  To: phaedrus
  Sent: Thursday, August 21, 2003 9:01 AM
  Subject: pickles missing

  Looking for a pickle recipe.called Gloden Glow Pickles, an old recipe using peeled, 
  chunked cucumbers cooked in the brind I think if I can remember correctly. 
  Thank you Beverly, please email or post on your site.

Hello Beverly,

See below.


  Golden Glow Pickles 

  6 pounds ripe, yellow or green cucumbers 
  6 large onions 
  3 sweet, red peppers 
  3 green peppers 
  1/4 cup coarse pickling salt 
  2 cups white sugar 
  2 cups brown sugar 
  2 cups vinegar 
  1 teaspoon turmeric 
  1 teaspoon celery seed 
  1 teaspoon mustard seed 

  Pare cucumbers. Cut in half and discard seeds and center pulp. Dice firm white rinds and 
  cut into 3/4 inch cubes. Peel onions and dice. Cut peppers, remove seeds and dice. Combine 
  diced vegetables and stir in salt. Let stand overnight. Next morning, drain and rinse in 
  cold water. Drain again. Combine remaining ingredients and heat to boiling. Add vegetables 
  and cook slowly until cucumbers are transparent, about 20 minutes. Do not let get mushy. 
  Seal at once in hot sterilized jars, covering well with liquid. Makes 3 quarts. 

Sweet Gherkins

----- Original Message ----- 
From: Amy
To: phaedrus
Sent: Wednesday, August 20, 2003 11:19 PM
Subject: sweet gherkin pickles

> Do you have a recipe for making those sweet gherkin pickles like you buy
> in the stores?  Or maybe a recipe for dill pickles that stay crunchy?
> Any delicious pickle recipes would be great (I have alot of cucumbers
> left in the garden.)
> Thanks so much

Hello Amy,

Below are three sweet gherkin recipes. There are recipes for dill and other types of pickles in the archives on my website. You can find them using the search capability.


Sweet  Gherkins

 Ingredients :
 5 qt. cucumbers, 1 1/2 to 3 inches in length (about 7 lb.)
 1/2 c. salt
 8 c. sugar
 6 c. vinegar
 3/4 tsp. turmeric
 2 tsp. celery seed
 2 tsp. whole mixed pickling spices
 8 pieces stick cinnamon, 1 inch length
 1/2 tsp. fennel; optional
 2 tsp. vanilla; optional

 Preparation :
    1st Day:  Morning - wash cucumbers thoroughly, scrubbing with
 vegetable brush. Stem ends may be left on if desired.  Drain
 cucumbers, place in large container and cover with boiling water.
 Afternoon - (6-8 hours) drain; cover with fresh boiling water.  2nd
 Day:  Morning - drain; cover with fresh boiling water.  Afternoon -
 drain; add salt; cover with fresh boiling water.  3rd Day:  Morning
 - drain; prick cucumbers in several places with table fork. Make
 syrup of 3 cups of sugar and 3 cups vinegar; add turmeric and
 spices.  Heat to boiling and pour over cucumbers.  Cucumbers will be
 partially covered at this point.  Afternoon - drain syrup into pan.
 Add 2 cups of the sugar and 2 cups vinegar to syrup.  Heat to
 boiling and pour over pickles.  4th Day:  Morning - drain syrup into
 pan; add 2 cups sugar and 1 cup vinegar to syrup.  Heat to boiling
 and pour over pickles.  Afternoon - drain syrup into pan; add
 remaining 1 cup sugar and the vanilla, if desired, to syrup; heat to
 boiling.  Pack pickles into pint jars and cover with boiling syrup
 to 1/2 inch of top of jar.  Adjust jar lids.  Process for 5 minutes
 in boiling water (start counting the processing time when water
 returns to boil).  Remove jars and complete seals is necessary.  Set
 jars upright several inches apart.  Yields 7-8 pints.
 Sweet  Gherkins

 Ingredients :
 7 qt. (5 lb.) cucumbers 1 1/2-3" long
 1/2 c. pure granulated salt
 8 c. sugar
 6 c. vinegar
 3/4 tsp. turmeric
 2 tsp. whole mixed pickling spice
 1/2 tsp. fennel
 2 tsp. vanilla
 8 (1") sticks cinnamon
 2 tsp. celery seed

 Preparation :
    1st Day:  Place cucumbers in large container and cover with
 boiling water in morning.  In evening, drain and cover with fresh
 boiling water.  2nd Day:  In morning, drain and cover with fresh
 boiling water.  In evening, drain and add salt.  Cover with fresh
 boiling water.  3rd Day:  In morning, drain and pick cucumbers with
 a fork several times.  Makes syrup of 3 cups sugar, 3 cups vinegar,
 spices and turmeric.  Pour over.  In evening, drain syrup in pan.
 Add 2 cups sugar and 2 cups vinegar.  Heat to boiling and pour over
 pickles.  4th Day:  In morning, drain syrup in pan.  Add 2 cups
 sugar and 1 cup vinegar, heat to boiling.  Pour over pickles.  In
 evening, drain syrup and add 1 cup sugar and vanilla.  Heat to
 boiling.  Pack pickles in jar.  Cover with boiling syrup and process
 5 minutes in boiling water.
 Sweet  Pickles  (Gherkins)

 Ingredients :
 150 tiny cucumbers
 2 tbsp. sugar
 2 tbsp. mustard
 2 tbsp. canning salt
 3 c. sugar
 1/4 c. whole mixed pickling spice
 1/3 c. canning salt
 1 tbsp. ground ginger
 4 1/4 c. vinegar

 Preparation :
   Sprinkle cucumbers with 1/3 cup salt and cover with almost boiling
 water.  Cover and let stand overnight.  Drain and dry each cucumber
 on a towel.  Place cucumbers in large bowl.  Add mixture of 2
 tablespoons each sugar, salt, and mustard, mixed to a paste with 1/4
 cup vinegar.  Add 4 cups vinegar, spices and ginger.  Add 1 cup
 sugar per day for 3 days stirring carefully.


   ----- Original Message ----- 
  From: Ken
  To: phaedrus
  Sent: Thursday, August 21, 2003 6:48 AM
  Subject: spudnuts

  I read your already posted recipes on this subject. I found dozens of similar ones 
  on the Internet. What I have been looking for is the authentic one used back in the 40's.
  We had a shop in Uniontown, Pa. and you never forget that delicious taste. There has to be 
  someone, somewhere that has the exact recipe. Do you have any additional insights on the 
  original recipe for Spudnuts? I would appreciate hearing from you on this subject.

Hi Ken,

Even before spudnuts became a commercial venture, people made donuts using cooked potatoes or potato water for flavor. When they became a commercial item, it was more convenient for a donut shop to use potato flour. I have yet to see a home recipe for spudnuts that uses potato flour. They all use mashed potatoes or instant mashed potatoes. In this sense, the spudnut copycat recipes are closer to the old-fashioned original "potato donuts" than are donut shop spudnuts.

When you talk of an "original recipe" for a commercial item like Spudnuts, it's going to be a commercial donut shop recipe, isn't it? It's not going to be a home recipe for making up a couple of dozen spudnuts, it's going to be a donut shop recipe that calls for pounds of ingredients for making up enough spudnuts to fill a display case. That's why we usually have to settle for copycat recipes when we want to re-create a commercial product. Copycat recipes are an attempt to re-create the taste of a commercial food in a recipe that someone can make in their home kitchen, with ingredients that we can find at the grocery. That original spudnuts recipe from the 1940s would have probably used some brands of ingredients that we can't even buy now, and it would certainly have used lard for frying the donuts, not the vegetable oils that we use today. No matter what anyone says, things have a slightly different taste when fried in vegetable oil than they do when fried in lard. Over the years, there have been many subtle changes in ingredients and in cooking methods. Any one of these changes alone might not make much difference, but all of them together have changed the tastes of a lot of our foods.

I did a search for a commercial spudnuts recipe, but there's nothing listed, just copycat recipes. Below is a spudnut copycat recipe. You may already have this one, but I thought I'd send it along anyhow.


Update 2013: According to Wikipedia, Spudnuts were made from a pre-made mix and later, a premade frozen dough. The owners, the Pelton Brothers, made it at their central location and shipped it out to the franchises. They were the only ones who knew the formula. No one in the Spudnut Shop franchises knew the formula.


  1 3/4 c. milk
  1/2 c. shortening
  1/2 c. sugar
  1/2 c. mashed potatoes
  1 pkg. dry yeast
  1/2 c. warm water
  2 eggs, beaten
  1/2 tsp. vanilla
  6 1/2 to 7 c. sifted flour
  1 tsp. baking powder
  2 tsp. salt

  Scald milk; stir in shortening, sugar and potatoes. Cool to lukewarm. Mix 
  well. Sprinkle yeast over warm water and stir until yeast is dissolved. Add 
  to lukewarm mixture. Stir in beaten eggs. Sift flour with baking powder and 
  salt; add gradually to the lukewarm mixture. Mix well after each addition. 
  Add another 1/2 c. flour if needed. This is a soft dough.

  On a well floured board, roll out dough and cut with a doughnut cutter. 
  Place doughnuts on waxed paper; cover with a cloth and let rise until double 
  in bulk. Fry doughnuts, a few at a time, in melted shortening or oiled 
  heated to 375F. Drain on absorbent paper. Shake a few doughnuts at a time in 
  a bag containing sugar and cinnamon.

  Makes about 4 dozen.

My T Fine Pudding

  ----- Original Message ----- 
  From: Niki
  Sent: Thursday, August 21, 2003 12:00 AM
  Subject: (no subject)

  do you remember my t fine pudding. 

Hi Niki,

All we had in Mississippi were Jello and Royal pudding mixes. My T Fine was mostly an East Coast product.

I say that in the past tense, but My T Fine is still in business.

They have a website here: My T Fine

And, you can buy it online here: See Fred



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