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Vinegar Pudding

On 25 Oct 2007 at 10:43, Corliss wrote:

> Hello
> I'm looking for a recipe my Mother used to make with cold biscuits.  
> She called it vinegar pudding. I know it had orange peed in it as well
> as  vinegar and biscuits.  plese help.
> Corliss

Hello Corliss,

I did find a vinegar pudding recipe with orange peel. See below.


Vinegar Pudding

10 egg yolks
1 1/2 cups sugar
1/2 pound (2 sticks) butter, softened
3 Tablespoons flour
1/2 teaspoon ground nutmeg
1/4 teaspoon ground mace
Peel of 1 orange, grated
1/4 cup vinegar

Preheat oven to 375 degrees F. 

Beat all ingredients together and bake the pudding in a greased 8-inch 
square baking dish until set, about 40 minutes. Let cool before serving. 

Servings: 12 

Buttermilk Donuts

On 24 Oct 2007 at 18:01, Mike wrote:

> Hi Uncle Phaedrus,
> Once upon a time I lived in St Louis, MO and got to eat the finest
> donuts in the land. They were buttermilk donuts made by several of the
> local shops. The most notable of these were World's Fair Donuts and I
> believe the other best spot was called Lake Forest Bakery on Clayton
> Road. Since then, I have lived in Chicago, Rochester NY, Baltimore MD,
> Phoenix AZ, and Memphis TN and have found nothing that fills that
> craving! I have decided to make my own but, my experiments so far are
> missing an ingredient. I know that nutmeg was prevalent but, there was
> something else. Maybe it had to do with the yeast or the rising time
> or something. Any help you can come up with on this one will be
> greatly appreciated. Mike 

Hello Mike,

Sorry, there are no available recipes that claim to be clones of World's Fair or Lake Forest Bakery donuts. However, below are three buttermilk donuts recipes. Many buttermilk donut recipes contain mashed potatoes. Maybe that's the secret.


Buttermilk Doughnuts

3 Eggs
1 1/2 c Sugar
3 tb Oil
1 1/2 c Buttermilk
1 ts Ground ginger
1 ts Ground nutmeg
1 ts Vanilla
1/2 ts Baking powder
1 ts Baking soda
1 ts Salt
5 1/2 c White flour, not sifted

Preheat fat fryer to 350F. Mix the eggs, sugar, oil, and buttermilk 
with a wire whisk until the sugar is dissolved and the yolks are broken 
up and distributed. Add the spices, vanilla, baking powder, baking soda, 
and salt; mix well. Fold the flour into the mixture until the ingredients 
are no longer wet. Let sit for 5 to 10 minutes. The batter will thicken 
by itself without needing more flour which would toughen the doughnuts. 
Drop half of the dough onto a floured board and knead lightly into a ball 
with folded ends underneath. Roll the dough into a round shape about 1/2 
inch thick. Cut with a doughnut cutter. Knead the leftover dough into the 
second half of the mixture. Repeat kneading and rolling. Be very sparing 
with the flour. Dust the dough very lightly, but don't over flour. Your 
dough should not be sticky if left to rest for 5 to 10 minutes as instructed. 
Cook the doughnuts in hot oil, 1 inch deep in the pan. Brown the doughnuts 
for about 1 1/2 minutes on each side. Makes 30 doughnuts and 30 holes
Buttermilk  Doughnuts

3 1/2 c. plain flour
1 c. sugar
2 tsp. baking powder
1 tsp. soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 eggs
2 tbsp. shortening
3/4 c. buttermilk

 Heat oil to 375 in a deep fryer or kettle.  Measure 1 1/2 cups of 
 flour and the remaining ingredients into a large mixing bowl. Blend 
 1/2 minute on low speed.  Beat 2 minutes on medium speed. Turn dough 
 on a floured board until floured.  Roll dough to 3/8 inch thick.
 Cut with a floured doughnut cutter.  With a spatula slide doughnuts 
 in hot oil.  Fry 2 or 3 minutes or until brown on both sides. Drain 
 and frost or sugar.
Buttermilk  Doughnuts

3 eggs, well beaten
2 c. sugar
1 1/2 c. mashed potatoes, warm
1/3 c. melted butter
1 c. buttermilk
6 c. flour
4 tsp. baking powder
1 1/2 tsp. soda
1 tsp. salt
1 tsp. nutmeg

 Mix above ingredients in order given.  Chill 1 hour.  Roll out on 
 board to 1/2 inch thickness.
Cut with doughnut cutter.  Fry in deep hot fat for 1 1/2 to 2 minutes, 
roll in glaze.  Makes 50 doughnuts. 


 1 pound 10X sugar, 1/2 cup milk and vanilla.  Mix well.

Syrup Cake

This is an old recipe for the Syrup Cake women used to make in rural East Texas.
It's similar to ginger bread

Aunt Byrdie's Syrup Cake

2 cups flour
1 tsp soda
1/2 tsp salt
1 1/4 tsp ginger
1 tsp cinnamon
1 cup oil
1 cup buttermilk
1 cup sugar
1 cup Brer Rabbit syrup
2 eggs

Beat eggs, add other wet ingredients.  Sift dry ingredients together.  
Combine all and beat.  Bake at 350.

Coney Island Recipe

I just wanted to say your site is very very good I love everything so where 
can i get a copy of this stuff I could go copy it all out but do you have a 
book of all these recipes you have for sale I would buy  a couple well ok 
well anyways I had a another question the one recipe i've been looking for ever 
for is this restaurant called que viet i think is the spelling its in eagan, 
minnesota they have the best egg rolls ever there pork egg rolls so good I 
would really like a egg roll recipe where the egg roll is so good the outer 
shell actually melts in your moth I am dying for the recipe oh and your site 
was the only one I could find with a true coney dog recipe I found another 
one I like the root beer I was real hesitant on but wow it really made a diff 
I even tryed it with your recipe just added a little root beer so good oh 
another recipe I would love is i've been looking for a jamaican jerk recipe 
one where the sauce is a green had it in jamaica it was very good i've had 
couple diff recipes but never found the one I like well ok let me know thank 
you for having the best site ever 

Coney Island Secret Sauce For Hotdogs

 Hot Dog, Franks, Wiener, Frankfurter,  Knockwurst,

 Original Coney Sauce for hot dog lovers.

 1/2 lb ground chuck, fried 
 1 cup "Del Monte" Ketchup
 1 1/2 cups water
 1/4 cup "Vlasic" dill pickle relish 
 1 tablespoon instant minced onion
 1/2  teaspoon mustard powder
 1 tablespoon chili powder
 3 tablespoon Root Beer Cola but do not add more then that. (Secret Taste)
 1/2 teaspoon Salt 
 Pinch of  cayenne pepper

 Grated Mild Cheddar Cheese
 Chopped Sweet Onion 
 Sauerkraut (Water Rinsed and Strained)
 Catsup or Ketchup

 Fry ground meat in 2 tablespoon cooking oil and 1/3 cup water, 
 crumbling with a fork, until no longer pink. Add the ketchup, 
 water, relish,  onion, mustard, chili powder, Root Beer, salt 
 and cayenne pepper, stir well to  blend then stir occasionally 
 while simmering for about 20-25 minutes. Thin with  more water 
 as needed.
 Serves 12-14 

 Cooking The Hot Dogs

 Cook 1 package "Ball Park" all Beef Deli or "John Morrell N.Y  Deli" Plump 
 Hot Dogs in (Optional -1/2 cup beer) and 3 cup water or just the  water, 
 add 1/4 teaspoon Caraway Seeds and 2 smashed cloves of fresh garlic.  Bring 
 to a boil and immediately set to lowest heat and simmer for 20 minutes or 
 Use fresh soft buns or lightly toast buns under a broiler or face  down in 
 a fry pan.
 Notes* Nathan's and Hebrew National Hot Dogs are so..."doggone"  greasy good.
 SabrettŪ Skinless Frankfurters are perfect for a roller grill,  BBQ, camping 
 or pan-frying. They are available in a variety of sizes, from  cocktail size 
 to foot long. These are the franks that the fans enjoy at  stadiums, movie 
 theaters and most amusement parks.
 Chicago Style - Use Vienna Beef hot dogs, use poppy seed hot dog  buns 
 (steam them but not soggy) 

More Hot Dog, Chili Dog & Coney recipes

Portuguese Recipes


Leite's Culinaria


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