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Presto Flour Pound Cake

  ----- Original Message ----- 
  From: Helen
  To: phaed 
  Sent: Sunday, October 27, 2002 5:00 PM
  Subject: pound cake

  If possible, would like recipe for a pound cake made 
  with Presto flour.  
  Clue:  beat for 20 minutes.

  Thank you.


Hello Helen,

I found two. See below.


  Pound  Cake

   Ingredients : 
   3 1/2 c. Presto cake flour
   2 c. sugar
   1 c. milk
   3 sticks margarine
   2 tsp. vanilla
   6 eggs

   Preparation : 
     Combine all ingredients and beat 20 minutes.  Bake 1 1/2 hours at
   325 degrees.  
   Old  Fashioned  Pound  Cake

   Ingredients : 
   1 stick butter
   1 stick margarine
   1 1/2 c. sugar
   4 eggs
   1/2 c. milk
   2 c. Presto or self rising flour
   1 tsp. vanilla

   Preparation : 
      Beat all ingredients for 20 minutes at medium speed.  Pour into a
   10" greased and floured tube pan.  Bake 1 hour at 350 degrees.  Let
   stand for 10 minutes before removing from pan.  

Krapfen (Austrian Donuts)

 ----- Original Message ----- 
  From: Merle
  To: phaedrus
  Sent: Sunday, October 27, 2002 9:23 AM
  Subject: Bavarian Krapfen Recipe 

  I am looking for; A German/Austrian Recipe for a plain 
  Fried Donut / no Glaze. My wife Stefanie, is from Austria, 
  she is a Diabetic and loves our American Glazed Donuts but, 
  can not eat them because of her condition. Can you help us 
  find the Recipe for German Farmer Fried Donut, or a good 
  Thank You for your help.  

Hello Merle,

Well, I had mixed results.

The Austrian donuts you refer to are "Bauernkrapfen" ("farmer's doughnut"). In actual fact they have nothing to do with farmers. The name only began to appear in cookery books after the beginning of the 19th century, so it is more likely to have been invented by the authors of those books. The farmers themselves refer to them simply as "Krapfen" or otherwise as "ausgezogene Nudeln" ("stretched noodles") or "Hauberlinge" ("little hoods"). The indentation can either be filled with jam or the doughnut can be served plain and simply dredged with sugar.

Below are several krapfen recipes. Most of these recipes call for the center to be filled with jam or jelly, but you can just leave that off.

At the very bottom is a recipe for a diabetic version of American cake donuts.


  Krepfelin Dough 

  1/2 cup of Milk
  3 eggs
  1/4 cup of Butter
  2 tsp of Red Star Dry Active Yeast
  3 cups of Flour (High Gluten Bread Flour is best)
  1/4 cup of sugar
  1/2 tsp Salt
  1 tsp of grated lemon peel
  Put all ingredients into bread machine set for manual cycle 
  (with all of the liquid components slightly above room temperature). 
  Allow the machine to process the dough normally and remove it when
  its done.

  Once the dough is ready (the rising cycle is finished, or you have 
  allowed the dough to rise twice and punched it down) roll it out 
  flat and cut it into 3" circles. If you want to fill the Krepfelin 
  after cooking (i.e. with a cake decorator) then roll the dough out 
  into 1/2" thickness and cut a single circle. If you want to sandwich 
  a filling between two circles (like the cheese & bacon filling above) 
  then roll it out to 1/4" thickness. To join the two circles, wet the 
  edges with water and dump a small amount of filling in the center 
  before joining the two halves and pinching them shut.

  Place the circles on a cloth covered cookie sheet and allow the 
  dough to rise a final time until it has doubled in size (approx 
  20-40 min in a warm place). 

  While the krepfel are rising, prepare your deep fryer (some use an 
  electric wok) with vegetable oil (or if you prefer the more authentic 
  taste along with the cholesterol, use lard) and set the temperature 
  to 350-375F. Set aside a good amount of space covered with paper 
  bags or paper towels to soak up oil from the freshly fried krepfel 
  and grab a slotted ladle. Now you're ready to go!

  Place the krepfel into the ladle and gently lower them into the oil, 
  cook them to a nice even dark brown before turning them over to allow 
  the other side to cook. Remove them with the ladle, allowing extra 
  oil to drain off before placing them on the paper towels to soak up 
  the rest of the oil. Allow them to cool but serve them while they 
  are still warm. NOTE: If you are filling them with a sweet substance 
  like marmalade, you can coat them with powdered sugar, or for my 
  grandmothers personal touch, roll them while they are still hot in 
  granulated sugar and then fill them with the jelly of your choice!  
  Berliner Krapfen

  Jelly Doughnuts (Berliner Krapfen)German
  source: German cooking by Ruth Malinowski
  makes 24 doughnuts

  3-4 cups unsifted flour
  1/4 cup sugar
  1 1/2 teaspoon salt
  1 1/4 cups warm water (105 to 115 deg F)
  1 package active dry yeast
  2 egg yolks,beaten
  1/4 cup butter or margarine
  grated rind of 1 lemon
  1/4 cup plum or apricot jam

  Mix 2 cups flour with sugar and salt. Make a well in the 
  center and add 1/4 cup warm water and the yeast. Allow to 
  rise 20 minutes. Add egg yolks, remaining water, and butter. 
  Beat until well-blended. Add lemon rind and remaining flour 
  until a soft dough is formed. Knead for 5-10 minutes, until
  dough is smooth and elastic. Place dough in a lightly greased 
  bowl. Cover and let rise in a warm place until doubled in bulk, 
  about 1 1/2 hours. Punch dough down. On lightly floured board 
  roll dough 1/4 inch thick. cut dough into 2 inch rounds. 
  On half of the rounds place about 1 teaspoons of jam or jelly.
  Moisten edges with water. Place a second round on top. Press 
  firmly to seal edges. Let rise 15 minutes. Fry in deep fat 
  heated to 375 degF. for 4 minutes on each side or until browned. 
  Cut into first doughnut to be sure it is done in the center. 
  Drain on absorbent paper and sprinkle with lots of sugar as 
  the doughnuts are not sweet.
  Krapfen recipe:

  500 gram flour (1 lb.)
  40 gram yeast
  one cup warm milk, more or less
  50 gram sugar
  2 yolks
  2 tbs.. oil
  1/2 tsp. salt
  one once rum

  for stuffing if desired:
  jam (plum, etc.)
  powdered sugar for sprinkling the Krapfen
  oil for frying

  Prepare a yeast dough and let it rise for at least 30 
  minutes. Roll the dough to a two centimeter ( one inch) 
  thickness.  Cut out with a glass the rolled out dough 
  in circles. Put one tablespoon of jam on half the circles 
  and cover it with the other half of the circles. Press 
  carefully all around, so the jam will not escape. Let it 
  rise for another half hour. Heat the oil. It is hot enough 
  if a small peace of dough inserted makes it bubling but 
  not burning the dough. Put the Krapfen into the oil for 
  three minutes on each side. Sprinkle the Krapfen with icing 
  sugar when done.

  The Krapfen can also be made with no jam, or you could make 
  a hole in the middle before frying, than you have doughnuts.
  Fastnacht Krapfen.

  In Germany, Shrove Tuesday is an important holiday. Either 
  as a last gastronomic splurge before the forty days of 
  Lenten fasting, or to use up the butters and fats that weren't 
  allowed during Lent, the making of these delicious rich doughnuts 
  was, and in some places still is, a tradition among German people.


  1 cup hot mashed potatoes
  2 cups sugar
  1 cake yeast
  1 cup warm water or potato water
  7 cups flour
  1 cup warms water or scalded and cooled milk
  3/4 cup melted butter
  3 large eggs
  1 teaspoon salt

  How to make:

  Combine the hot mashed potatoes, 1 cup of the sugar, the yeast, 
  warm water or potato water, and 1 cup of the flour. Beat until 
  smooth and let rise until dough is light and full of bubbles. 
  Then stir the mixture down and add the remaining 1 cup sugar, 
  the warm water or scalded and cooled milk, melted butter, eggs, 
  salt, and the remaining 6 cups flour. Beat together, adding 
  more flour if necessary to make firm dough. Brush with butter, 
  cover, and let rise until doubled. Punch the dough down and 
  turn out onto a floured board. Knead lightly. Roll out and cut 
  with a doughnut cutter, or cut with a knife into the traditional 
  diamond shapes. Let set for about 20 minutes. Fry in deep fat 
  at 375 degrees (F) until browned. Roll in powdered sugar when 
  done. This recipe makes from 5 to 6 dozen doughnuts but is easily 
  halved. If desired the dough may be kept in the refrigerator for 
  several days to be used as needed.
  Diabetic Cake Doughnuts 

  1-Tb. Granulated Sugar
  4- Tb. Sugar Replacement
  1/3 C. Buttermilk'
  1- Egg (Well Beaten)
  1- C. Flour
  1/8 Ts. Baking Soda
  1-Ts. Baking Powder
  1-Ts. Nutmeg
  1-Ts. Cinnamon
  1-Ts. Vanilla Extract
  1-Ts. Salt
  Oil For Deep Frying
  Combine sugars, buttermilk, and egg; beat well. Add remaining
  ingredients, except oil. Beat just until blended. Heat oil to 
  375 degrees. Drop dough from doughnut dropper into hot oil. 
  Fry until golden brown, turning often. Drain.
  1 serving (1 doughnut-did you think it would be 3-4?)= 1 fat,
  calories= 130 (yep still only 1 donut) 

Oatmeal Candy Cane Cookies

  ----- Original Message ----- 
  From: Nancy
  To: phaedrus
  Sent: Sunday, October 27, 2002 1:43 PM
  Subject: Oatmeal cndy cane cookies

  Hi-I'm looking for a cookie recipe that I used to make in 
  the '60s. May have come from a cookbook. It was a shaped 
  cookie, like a candy cane and it was similar to shortbread. 
  I remember butter, sugar , flour and oatmeal-but I don't 
  remember if it had eggs. It was very crunchy and delicious. 
  I remember that they broke easily. Would appreicate any help.

Hi Nancy,

Could the recipe below be it?


  Candy  Cane  Oatmeal  Cookies

   Ingredients : 
   1 c. margarine
   2 tsp. vanilla
   1/2 c. confectioners' sugar
   2 tbsp. water
   2 1/2 c. sifted flour
   1/2 tsp. salt
   1 1/2 c. Quaker oats

   Preparation : 
  Beat margarine and vanilla until creamy.  Add sugar 
  gradually; beat until fluffy.  Add water.  Sift flour 
  and salt together.  Add to creamed mixture; mix well.  
  Stir in oats until well blended. Dough will be quite 
  stiff.  Make into candy cane shapes; place on an
  ungreased cookie sheet.  Bake in slow oven (325 degrees) 
  for 20-25 minutes; cool.  Frost canes with white frosting.  
  Color some of the white frosting with red food coloring 
  and make red stripes across the canes.  
  Makes 36 candy cane cookies. 

Cocoa Gravy

----- Original Message ----- 
From:  Betty 
To: phaedrus
Sent: Sunday, October 27, 2002 8:10 AM
Subject: cocoa gravy

> Do you have a receipt for Cocoa Gravy?

Hi Betty,

Sure do. See below.


Cocoa  Gravy

 Ingredients : 
 1/2 c. sugar
 2 tbsp. cocoa
 4 tbsp. flour
 2 c. milk
 2 tbsp. butter

 Preparation : 
 Sift first 3 ingredients into saucepan; gradually blend 
 in milk. Cook over medium heat until thick, stirring 
 constantly.  Stir in margarine until melted.  Gravy 
 thickens as it cooks.  Serve over hot biscuits. 
 Makes 4 servings. 

Mineral Oil

  ----- Original Message ----- 
  From: Bobby 
  To: phaedrus
  Sent: Sunday, October 27, 2002 8:03 AM
  Subject: mineral oil

  Does mineral oil have any adverse effect on your cardiovascular 
  health?  Can it cause plaque build up? Bobby

Hello Bobby,

Mineral oil is not absorbed by your body, so it could not contribute to plaque build-up or cholesterol formation. I know of no direct cardio-vascular side effects from mineral oil.

However, mineral oil does have potential health risks:

1) It should not be taken regularly at bedtime by children or by those with acid reflux disease. The reason is that it can sometimes travel up the throat and be aspirated into the lungs. In the lungs it can cause serious problems.

2) Extended use of mineral oil can deplete the body of the oil-soluble vitamins A, D, E, and K, with the potential for resulting harmful effects.

It's much better to increase one's fiber intake than to use mineral oil as a laxative. Mineral oil is not suitable for use in place of dietary fats and oils or for frying.


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