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Apple Cider Donuts

> ----- Original Message -----
> From: Anne
> To:
> Sent: Sunday, October 06, 2002 4:28 PM
> Hi my name is Anne. I am looking for a recipie for cider donuts. I
> saw some advertised when we went apple picking in Vermont. I have 
> never heard of them.
>   Thanks    Anne

Hi Anne,

I've never had these myself, but they sound yummy. See the recipe below.


 Apple-Cider Doughnuts with Maple Glaze
 Approx. 3 Tbsp. sugar for preparing pans
 2 cups all-purpose white flour
 1 1/2 tsp. baking powder
 1 1/2 tsp. baking soda
 1/2 tsp. salt
 2 tsp. ground cinnamon
 1 large egg, lightly beaten
 2/3 cup packed brown sugar
 1/2 cup apple butter
 1/3 cup pure maple syrup
 1/3 cup apple cider
 1/3 cup nonfat plain yogurt
 3 Tbsp. vegetable oil, preferably canola oil
 Maple Glaze
 1 1/4 cups confectioners' sugar, sifted
 1 tsp. pure vanilla extract
 1/4-1/3 cup pure maple syrup
 In the Vermont countryside, there are two sure signs of spring: 
 frost heaves in the road and smoke rising from the chimneys of 
 the sugarhouses. This recipe was inspired by treats you find 
 while touring this corner of America:  
 cider doughnuts and maple syrup. A mini-Bundt pan produces great
 doughnut-shaped cakes, but if you do not have one, you can use a 
 regular  Bundt pan and make a coffee cake; bake it in a 375-degree 
 F oven for 25 to 30  minutes.

 To make Doughnuts: Preheat oven to 400 degrees F. Coat molds of a 
 mini-Bundt pan with nonstick  cooking spray or oil.  Sprinkle with 
 sugar, shaking out excess.
In a mixing bowl, whisk together flour, baking powder, baking soda, 
salt and cinnamon; set aside.  In another bowl, whisk together egg, 
brown sugar, apple butter, maple syrup,  cider, yogurt and oil. Add 
dry ingredients and stir just until moistened.  Divide half the batter 
among the prepared molds, spooning about 2 generous  tablespoonfuls of 
batter into each mold. Bake for 10 to 12 minutes, or until  the tops 
spring back when touched lightly. Loosen edges and turn the cakes out 
onto a rack to cool. Clean the mini-Bundt pan, then re-coat it with oil  
and sugar. Repeat with the remaining batter.

To make maple glaze: In a bowl, combine confectioners sugar and vanilla.
Gradually whisk in enough maple syrup to make a coating consistency. 
Dip the shaped side (underside) of the "doughnuts" in the glaze to coat. 
Then set them, glazed-side up on a rack over wax paper for a few minutes 
until the glaze has set. 

Baked Spareribs Aloha

  ----- Original Message ----- 
  From: Jimmie 
  To: phaedrus
  Sent: Sunday, October 06, 2002 11:55 AM
  Subject: Baked Spareribs Aloha

  I've lost my recipe for Baked spareribs Aloha.  Many years ago I 
  found the recipe on a matchbook cover advertising Hunts Tomato Sauce.  
  Thanks, Jimmie

Hi Jimmie,

See below.


  Baked  Spareribs  Aloha

   Ingredients : 
   3-5 lbs. spareribs, country-style (boneless is best), trim visible fat

   Sweet & Sour Sauce:
   1/2 c. chopped onions
   1/4 c. chopped green pepper
   2 (8 oz.) cans Hunt's tomato sauce
   1 tbsp. Worcestershire sauce
   1/3 c. vinegar
   1 (#2) can crushed pineapple (20 oz.)
   1/2 tsp. mustard (prepared yellow)
   1/4 c. packed brown sugar

   Preparation : 
     Brown spareribs; lightly season with salt and pepper, if desired. 
   Place in appropriate size roasting pan with cover if available. 
   These ingredients may be increased according to your preference.  I
   usually use a whole green pepper and about 1 tablespoon of mustard. 
   Combine in medium saucepan over medium heat until warm.  Pour over
   browned spareribs.  Bake at 450 degrees for 30 minutes or at 350
   degrees for 1 1/2 hours.  It is most tender and flavorful if baked
   covered and slowly.  It only gets better as it cooks (and as
   leftovers)  Serve with rice.  
   Baked  Spareribs  "Aloha"

   Ingredients : 
   3 lbs. spareribs
   Salt, pepper
   1/2 c. finely chopped onion
   1/4 c. chopped green pepper
   2 (8 oz.) cans Hunts tomato sauce
   1 tbsp. Worcestershire
   1/3 c. vinegar
   1 (#2) (2 1/2 c.) can pineapple tidbits with juice
   1/4 c. brown sugar
   1/2 tsp. dry mustard

   Preparation : 
      Cut ribs into serving pieces:  sprinkle with salt and pepper. 
   Place in shallow pan:  bake at 450 degrees, 1/2 hour.  Pour off
   excess fat. Reduce oven heat to 350 degrees.  Mix remaining
   ingredients:  pour over ribs. Bake for 1 1/2 hours, basting
   frequently.  Makes 4 servings. 

Pumpkin Pie

----- Original Message ----- 
From: lori
To: phaedrus
Sent: Monday, October 07, 2002 1:14 PM
Subject: pie

> how do you make pumpkin pie from fresh pumpkins

Hi Lori,

See the recipes below.


Old  Fashioned  Pumpkin  Pie

 Ingredients : 
 3 eggs
 6 c. fresh pumpkin*
 1 1/2 c. sugar
 1/2 tsp. salt
 1 1/4 tsp. cinnamon
 3/4 tsp. ginger
 1/4 tsp. cloves
 1/4 tsp. nutmeg
 1 1/3 c. half and half milk
 2 tbsp. vanilla
 2/3 c. King syrup or maple syrup
 2 1/2 tbsp. flour
 2 deep dish pie crust shells or make
    your own

 Preparation : 
    Peel pumpkin, slice inside, boil and drain and mash.  Mix all
 ingredients except mashed pumpkin in large mixing bowl.  Then add 6
 cups of fresh pumpkin and mix with all other ingredients and just
 pour into 2 large deep dish pie shells and bake in oven at 375
 degrees for 45 minutes or longer to your liking.
 Pilgrim  Pumpkin  Pie

 Ingredients : 
 1 (9-inch) unbaked pie crust
 2 c. fresh pumpkin or 1 (16 oz.) can
 1 (13 oz.) can evaporated milk or evaporated skim milk
 2 eggs or 3 egg whites
 1/2 c. packed brown sugar
 1/2 c. sugar
 1 1/2 tsp. cinnamon
 1/2 tsp. ginger
 1/2 tsp. nutmeg
 1/2 tsp. allspice
 1/2 tsp. ground cloves
 1/2 tsp. salt
 Whipped cream for garnish

 Preparation : 
    Preheat oven to 425 degrees.  In large bowl, with mixer at medium
 speed, beat pumpkin with next 10 ingredients until well mixed. 
 Place pie plate on oven rack; pour pumpkin mixture into pie crust;
 bake 15 minutes; turn oven control to 350 degrees and bake 35
 minutes more or until filling is set.  Cool.  Serve topped with
 whipped cream or for a different treat, just before serving spread
 1/3 cup honey over top and sprinkle with 1/3 cup of sliced Brazil
 nuts, almonds, pecans, walnuts, or peanuts.  Serves 8. 
 Fresh  Pumpkin  Pie

 Ingredients : 
 4 c. fresh pumpkin
 2 c. sugar
 4 eggs
 1/2 tsp. salt
 2 tsp. pumpkin spice
 1 tsp vanilla
 1 tsp. cinnamon
 1 c. Carnation milk

 Preparation : 
    Combine all ingredients and pour into prepared pastry.  Bake at
 350 degrees until firm, about 1 hour and 30 minutes.  Makes 2 pies. 
 Famous  Pumpkin  Pie

 Ingredients : 
 16 oz. fresh pumpkin
 3/4 c. sugar
 1 tsp. ground cinnamon
 1/4 tsp. ground cloves
 1 (9 inch) unbaked pie shell
 2 eggs, slightly beaten
 1/2 tsp. salt
 1/2 tsp. ground ginger
 1 can (12-13 oz.) evaporated milk

 Preparation : 
    Preheat oven to 425 degrees.  Mix pumpkin, eggs, sugar, salt,
 cinnamon, ginger, cloves and evaporated milk in order given; pour
 into pie shell.  Bake 15 minutes, reduce heat to 350 degrees;
 continue baking 45 minutes or until knife inserted into center comes
 out clean.  Cool completely.  Garnish, if desired, with whip cream. 
 Yield:  1- 9 inch pie. 
 Mom's  Pumpkin  Pie

 Ingredients : 
 2 c. fresh pumpkin puree
 3/4 c. packed brown sugar
 1/2 tsp. salt
 1 1/2 tsp. cinnamon
 1/4 tsp. nutmeg
 3 dashes cloves
 1 can Eagles evaporated milk
 2 eggs
 1 (9") deep dish pie crust

 Preparation : 
    Mix all ingredients together.  Beat until smooth.  Fill pie
 crust. Bake in preheated oven at 350 degrees for 50 minutes. 
 Pumpkin Puree:  Clean out pumpkin, cut up and remove skin.  Boil for
 about 15-20 minutes, until soft.  Drain pumpkin.  Place in blender.
 Puree until smooth.

Home-Canned Tomato Juice

  ----- Original Message ----- 
  From: Gene 
  To: phaedrus
  Sent: Sunday, October 06, 2002 9:46 PM
  Subject: Tomato Juice

  What are the ingedients for making tomato juice.

Hello Gene,

I'm guessing that you're looking for a recipe for home canning tomato juice?

See below.


  Tomato  Juice

   Ingredients : 
   6 qts. tomatoes
   1 lg. onion
   1 tsp. sugar
   1 tsp. celery salt
   1 tsp. allspice
   1 tbsp. Worcestershire sauce

   Preparation : 
     Cook tomatoes and cut-up onion together.  Strain juice into
   separate pan.  Add seasonings to juice.  Boil briskly for 15
   minutes.  Can while hot in sterile jars.  
   Tomato  Juice

   Ingredients : 
   10 to 12 ripe tomatoes, chopped
   1/4 c. chopped onion
   1/4 c. chopped celery
   1/4 bay leaf, crumbled
   1/4 c. chopped parsley
   1 tsp. salt (optional)
   1/8 tsp. black pepper
   1/4 tsp. brown sugar

   Preparation : 
     Place tomatoes, vegetables, bay leaf and parsley in a large
   saucepan.  Bring to a boil.  Reduce heat, cover and simmer until
   tomatoes are tender, stirring often.  Remove from heat and cool. 
   Puree in a blender or press through a sieve.  Add salt, pepper and
   brown sugar.  Chill before serving.  Makes 6 cups.  
   Canned  Tomato  Juice

   Ingredients : 
   1/2 bushel tomatoes, cook & strain
   1 lg. onion
   1 bundle celery tops1 c. sugar
   1/5 c. salt
   Juice of 3 lemons

   Preparation : 
     Cook until tender and put through foley food mill.  Combine with
   tomato juice in large kettle.  Add:  Cook for 10 minutes.  Put in
   hot jars, seal and cook 10 minutes more in water bath cooker.  
   Tomato  Juice

   Ingredients : 
   12 ripe tomatoes
   1 onion
   2 sprigs parsley
   2 celery stalks (with leaves)
   Bay leaf

   Preparation : 
     Simmer 30 minutes.  Don't boil.  Strain.  Reheat.  Put into jars. 
   Add 1/2 teaspoon salt per pint.  Process 15 minutes.  
   Canned  Tomato  Juice

   Ingredients : 
   Tomatoes, unpeeled
   1 tsp. canning salt (to each quart)
   1 tsp. sugar (to each quart)

   Preparation : 
      Wash tomatoes.  Do not peel.  Put in pot and press down slightly
   to make liquid. Boil until peelings curl up.  Put through colander
   to extract juice.  Measure juice.  Add salt and sugar to each quart.
    Bring back to boiling point.  Put in hot sterilized jars and seal.

Vanilla Phosphate

----- Original Message -----
From: Sue
To: phaedrus
Sent: Monday, October 07, 2002 8:27 AM
Subject: vanilla phosphate

> What are/were  the ingredients in a vanilla phosphate?
> Sue 

Hello Sue,

I've never been able to find an actual vanilla phosphate recipe. However any "phospate" was just carbonated water (called "phosphate") with a squirt of syrup in it, sometimes a little citric acid. Soda fountains had several flavors of sweet syrup, including vanilla and cherry.

See also:

Home Recipes for Phosphates




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