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Green River

 ----- Original Message ----- 
  From: Sandy 
  To: phaedrus
  Sent: Saturday, October 27, 2001 11:05 AM
  Subject: Fountain Drinks

  I'm searching for the recipe for a fountain drink called Green River.   

Hi Sandy,

No luck finding a recipe, but you can buy a canned version of the soda here:

Beverages Direct


Donut Shop Style Donuts

----- Original Message ----- 
  From: Bill 
  To: phaed
  Sent: Tuesday, October 30, 2001 10:03 PM
  Subject: Donuts!

  Any leads on how to make a glazed donut something like a Famoud Donut Shop donut?



Hello Bill,

The thing that is supposed to make famous name donuts different from other famous name and the rest is that FN's are made from a top-secret recipe for yeast-raised donuts. The FN donuts founder supposedly bought the secret recipe from a New Orleans chef named in 1933. The FN recipe is a closely guarded secret.

The first recipe below was listed on several sites as a copycat recipe for "Famous Name" donuts. That's unlikely, because it uses canned biscuit dough! I only include it because it's all over the Internet, on dozens of sites.

The second recipe below, also claiming to be a copycat for "Famous Name", is for yeast-raised donuts and is therefore much more likely. I'd try it first.

The third recipe doesn't claim to be "famous name", it's just a recipe for yeast doughnuts. It's probably the best one.

The fourth recipe claims to be a copycat recipe for "another famous name", although it's also for yeast-raised donuts. If the others don't suit, try it.


  1) Doughnuts
  1 can biscuits - not flaky, buttermilk or any special type -- just 
    regular biscuits.
  Poke a hole in center of each biscuit.
  Deep fry until brown (or fry in skillet) turning doughnuts once. 
  Do not crowd. Drain well on paper towels.

  Because the biscuit dough has little, if any, sugar, roll them in 
  powdered sugar, cinnamon and sugar mix (1/2 powdered sugar and 1/2 
  granulated sugar with cinnamon to taste), or glaze them (regular 
  or chocolate).
  2) Famous Name Doughnuts Copycat

  Raised Doughnuts

  2 pkg. Regular or Rapid rises yeast
  1/4 cup Warm water (105 to 115)
  1 1/2 cups lukewarm milk (scalded then cooled)
  1/2 cup sugar
  1 tsp. salt
  2 eggs
  1/3 cup shortening
  5 cups all purpose flour Vegetable oil

  Creamy Glaze or Chocolate Glaze

1. Dissolve yeast in warm water in 2 1/2-quart bowl. 
2. Add milk, salt, eggs, Shortening and 2 cups flour. Beat on low speed,
   scraping bowl Constantly, 30 seconds. Beat on medium speed scraping 
   bowl Occasionally, 2 minutes. Stir in remaining flour until smooth. 
3. Cover and let rise in warm place, until double, 50 to 60 minutes. 
   (Dough Is ready when indentation remains when touched.) 
4. Turn dough onto floured surface; roll around lightly to coat with Flour.
   Gently roll dough 1/2 inch thick with floured rolling pin. Cut with 
   floured doughnut cutter. Cover and let rise until double, 30 to 40 
5. Heat vegetable oil in deep fryer to 350 degrees. Slide doughnuts into
   hot oil with wide spatula. Turn doughnuts as they rise to the Surface. 
   Fry until golden brown, about 1 minute on each side. Remove carefully 
   from oil (do not prick surface); drain. 6. Dip the Doughnuts into 
   creamy glaze set on rack then when slightly cooled spread chocolate 
   glaze on top.

  Creamy Glaze

  1/3 cup butter 2 cups powered sugar 1 1/2 tsp. vanilla 4 to 6 Tbsp. hot
  water Heat butter until melted; Remove from heat. Stir in powered sugar 
  and Vanilla until smooth. Stir in water, 1 tbsp. at a time, until desired

  Chocolate Glaze

  1/3 cup butter 2 cups powered sugar 1 1/2 tsp. vanilla 4 to 6 Tbsp. hot
  water 4 oz milk chocolate chips or semi- sweet chips Heat butter and
  Chocolate over low heat until chocolate is melted; remove from heat. Stir 
  in powered sugar and vanilla until smooth. Stir in water 1 tbsp. at a time,
  until desired consistency.
  3) Glazed Yeast Doughnuts    
   Recipe By     : 
   Serving Size  : 1    Preparation Time :0:00
   Categories    : 
     Amount  Measure       Ingredient -- Preparation Method
   --------  ------------  --------------------------------
      1      Pkg           Dry Yeast
      1                    Egg -- Well Beaten
        1/4  Cup           Warm Water
      1 1/2  Cups          Flour
        1/4  Cup           Sugar
      2      Tbls          Butter
        1/2  Tsp           Salt
      1      Cup           Milk
        1/2  Cup           Flour
      1 1/2  Cups          Flour
                           VANILLA GLAZE:
      1      Cup           Powdered Sugar -- Sifted
      2      Tbls          Milk
        1/8  Tsp           Vanilla
   Dissolve the yeast in the warm (110 degrees) water in a small bowl. 
   Set aside. Heat the sugar, butter, salt and milk in a saucepan until 
   the butter has melted. Cool to lukewarm. Pour into a large mixing bowl. 
   Stir in the first measure of flour. Beat until smooth. Stir in the 
   dissolved yeast. Add the second measure of flour. Beat until smooth. 
   Stir in the egg(s). Add enough of the third measure of flour to make 
   a soft dough. Turn out onto a lightly floured board. Cover. Let stand 
   for 5 minutes. Knead for roughly 5 minutes. Place in a lightly buttered 
   bowl. Turn dough to coat its entire surface with butter. Cover. Let rise 
   in a warm place until doubled in bulk(1 1/2-2 hours). Punch down. Turn 
   out onto a lightly floured board. Roll out to a  1/4 " thickness. Cut 
   using a floured doughnut cutter. Cover. Let rise until doubled in bulk 
   (about 1 hour). Preheat the deep fryer. Prepare the glaze by combining 
   the ingredients and blending thoroughly. Fry each doughnut until golden 
   brown (1 1/2-2 minutes). Drain. Dip the tops of the warm doughnuts in 
   the glaze. Place glaze side up on a rack. Yields 25
  4) Other Famous Name Plain Glazed Donut Clone

  3 cups vegetable oil
  1/4oz package active dry yeast
  2 tablespoons warm water (about 98F)
  3/4 cup warm milk
  2+1/2 tablespoons butter/margarine
  1 egg
  1/3 cup granulated sugar
  1 teaspoon salt
  2+3/4 cups all-purpose flour

  2/3 stick butter/margarine
  2 cups powdered sugar
  1/2 teaspoon vanilla extract
  1/3 cup hot water

  Make the dough. Dissolve the yeast in a medium bowl with the warm 
  water. Add the milk, butter/margarine, egg, sugar and salt. Blend 
  with an electric mixer until smooth. Add half of the flour and mix 
  for 30 seconds. Add the remaining flour and knead into the dough 
  with flour-dusted hands. Cover the bowl of dough and leave in a warm 
  place for 1 hour or until the dough doubles in size. Roll out the 
  dough on a heavily floured surface until it is 1-inch thick. Punch 
  out with a donut cutter, 12 donuts. If you don't have a donut cutter 
  you can use a washed and dried 15oz vegetable can. Remove both lids 
  from the can. Now you are ready to punch out the holes. Again, if 
  you don't have a donut cutter, find the lid from a lemon juice jar, 
  A-1 Sauce bottle of a lid of a similar size. Make sure it is washed 
  and dried. Cut a hole in the center of each of the donuts. Place the 
  donuts on cookie sheets covered with plastic wrap or waxed paper. 
  Cover and allow the donuts to double in size again. This will take 
  about 45 minutes. Heat the oil in a large frying pan over medium heat. 
  Bring it to about 350F. Fry each donut for about 30 seconds per a side, 
  or until light golden brown. Drain and cool on paper toweling. Mix the
  ingredients for the glaze in a medium bowl with a hand mixer until 
  smooth. Take a cooled donut, hold it by the edges and touch the top of 
  the donut into the glaze. Flip it over and rest it onto a plate or 
  cookie sheet to allow the glaze to firm up. Makes 1 dozen donuts. 
  HINT: Take the holes and cook them the same way as the donuts. Just 
  dip them a little deeper into the glaze.


----- Original Message ----- 
  From: Pedro
  To: phaedrus
  Sent: Friday, November 02, 2001 9:25 AM
  Subject: Hi unkle Phaedrus

  A long time ago I knew a cook ladie that made the most delicious 
  merengues I've ever tasted. 
  They were the size of a US cent coin, with a very thin hard skin, 
  creamy in the inside and with a little drop of glucose honey on the 
  top. This drop was formed during baking time. I saw the tray go in 
  and out of the oven and the "miracle"happened, but she never gave 
  me the recipe. 
  If possible, I would like you to find it out and let us know.

Hello Pedro,

Well, there's not much hope of finding that exact recipe. However below are two very good merengue recipes.

A merenguito or merengue is just a mixture of beaten egg whites whipped with sugar. These are popular in Mexico as a type of, like, cookie.



  In making merengues, it's important that you separate the eggs properly. 
  Just a bit of yolk in with the whites can ruin the merengues.  

  Warm Method

  4 large egg whites, room temperature
  Pinch of Salt 
  1 cup sugar 
  Baking parchment, sprayed lightly with PAM

  With an electric mixer, beat egg whites in a large bowl until they 
  reach the soft-peak stage. It is important not to over beat the whites 
  at this stage.

  Add a pinch of salt and continue to beat. Add a small amount of sugar 
  at a time until you've incorporated all of the sugar into the mixture. 
  The mixture should be very firm - "stiff peak" stage. Turn off beater 
  and fold in one additional tablespoon of sugar with a spatula.

  If you have a pastry bag, fill it with the mixture. Use one of those 
  fancy tips that came with the pastry bag and squeeze out three-inch 
  circles onto your baking parchment. If you don't have a pastry bag, 
  use a spoon - not as fancy, but it works.

  Bake meringues at 200 F for approximately two hours. The meringues 
  should be dry and crispy -- not brown.

  Hot Syrup Method

  4 large egg whites, room temperature
  1/2 cup hot water
  1/8 tsp. cream of tartar
  1 1/2 cups sugar
  Baking parchment, sprayed lightly with PAM

  With an electric mixer, beat egg whites in a large bowl until they 
  reach the soft-peak stage. It is important not to over beat the whites 
  at this stage. 
  Add cream of tartar and continue beating until stiff peaks form. 
  Stop beating.

  Combine sugar and water in small saucepan and bring to a boil, 
  stirring constantly. With a candy thermometer, bring the liquid to 
  the soft ball stage: 238 F.

  Set mixer on medium speed and pour hot syrup into egg whites in a slow, 
  steady stream. Beat until mixture is completely cool and shiny -- about 
  six to eight minutes.

  If you have a pastry bag, fill it with the mixture. Use one of those 
  fancy tips that came with the pastry bag and squeeze out three-inch 
  circles onto your baking parchment. If you don't have a pastry bag, 
  use a spoon - not as fancy, but it works.

  Bake meringues at 200 F for approximately two hours. The meringues 
  should be dry and crispy -- not brown.

Squash Soup With Bacon

----- Original Message ----- 
  From: Albert 
  To: phaedrus
  Sent: Friday, November 02, 2001 11:16 AM
  Subject: looking for a good recipt 

  Looking for a good squash soup with bacon receipt something that the chef 
  Jeff Smith (the frugal gourmet) might cook. 


Hello Albert,

Well, I dunno about the sort of squash soup that Jeff Smith might make, but below is a squash soup with bacon recipe that I found.


  Squash Soup With Bacon And Apples 

  4 thick slices slab bacon (or 6 slices regular bacon)
  2 tablespoons butter
  2 medium onions, coarsely chopped
  2 tablespoons brown sugar
  1 butternut squash, peeled and cut into 1/2-inch pieces
  1 cup apple cider
  1 quart chicken stock
  2 tablespoons chopped fresh sage
  Salt and pepper, to taste
  1 Cortland apple, quartered, cored, and finely chopped (for garnish)

  In a large flameproof pan, render the bacon over medium-high heat, 
  turning it often, until it is crisp and golden brown. 

  Transfer the bacon to several thicknesses of paper towels. When it 
  is cool enough to handle, crumble it and set it aside. 

  Discard the bacon fat and wipe out the pan. Melt the butter, add the 
  onions, and cook over medium heat, stirring often, for 10 minutes. 

  Sprinkle the brown sugar into the pan. Add the squash, cider, and stock. 
  Bring to a boil, lower the heat, and simmer the soup for 40 minutes or 
  until the squash is tender. 

  Remove 1 1/2 cups of the squash from the pan and transfer it to a bowl. 
  With a fork, mash the squash and return it with its liquid to the pot 
  of soup. 

  Return the soup to a boil. Add the bacon, sage, salt, and pepper. 

  Simmer the soup for 20 minutes. If the soup seems too thick, add a few 
  more tablespoons of stock or water to thin it slightly; it should be 
  on the thick side. 

  Taste for seasoning and add more salt and pepper if you like. Ladle the 
  soup into bowls and garnish with the diced apples. 


Jello Refigerator Pie

----- Original Message -----
From: Marvin
To: phaedrus
Sent: Saturday, November 03, 2001 5:01 AM
Subject: Refrigerator pie

> Hi Uncle,
> I coming to you from Japan. I've been telling my wife about a dessert my
> mother used to prepare for us. She called it refrigerator pie. What I
> remember is that she lined a pie tray with cookies, then whipped some
> preheated Jello, and poured it over the cookies. She then placed the
> preparation in the refrigerator. After it cooled and jelled, she served
> it. BUT, I clearly recall her adding some other ingredients as she
> whipped the preheated Jello. So, this is my question: If you know what
> I'm referring to, - Would you please advise me as to how to complete
> this recipe? Oh yes, the recipe was printed on the boxes the Jello came
> in. That was way back in 1946 or something. I contacted the Jello
> people, but they never replied to my inquiry.
> Thank you for your very kind consideration.
> Sincerely,
> Marvin

Hello Marvin,

There are many, many of these recipes for Jello Refrigerator pie. Some use vanilla wafers for the crust, some use graham cracker crusts, and some use regular pie crusts. Some don't call for a particular flavor of Jello, but some use a specific flavor such as strawberry and add real fruit to it. The recipes below are a sampling of the ones I found. They should give you a good idea of how to finish the pie. From looking at the recipes, I 'd say that what you need to add to what you have so far is 1 cup sugar and 1 can of pet or carnation evaporated milk. If you want it richer, add 1 pint real whipping cream instead of the canned milk. Add real fruit to the Jello if you like.


Refrigerator  Pie

 Ingredients :
 1 egg
 1 1/4 c. pineapple juice
 1 c. sugar

 Preparation :
    Bring to boil, add 1 box lemon Jello; let cool.  Whip 1 
can chilled evaporated milk.  Fold all ingredients and pour 
into 2 pie pans lined with vanilla wafers. Keep refrigerated.
 Aunt  Emma's  Jello  Pie

 Ingredients :
 1 lg. can Pet or Carnation milk
 1 pkg. lemon Jello dissolved in 1/2
    c. hot water
 Juice of 1 lemon
 1 1/4 c. sugar

 Preparation :
    Dissolve Jello in hot water, set aside to cool.  Squeeze juice 
of 1 lemon in whipped milk.  Add sugar.  Stir in cooled Jello.  
Use vanilla wafers for crust. This makes 2 pies.  
 Jello  Pie

 Ingredients :
 1 med. can Carnation milk
 1 box cherry Jello
 1 sm. can crushed pineapple
 1 c. sugar
 Vanilla wafers

 Preparation :
   Line pie plate with vanilla wafers.  Put whole wafers around 
   sides of plates.  Whip milk until peaks form.  Fold in sugar 
   and drained pineapple.  Dissolve Jello in 1/4 cup hot water.  
   Fold Jello into mixture.  Pour into crust.  Chill.  Makes 2 pies.
 Jello  Pie

 Ingredients :
 1 box Jello (any flavor)
 2/3 c. sugar
 1/2 c. water
 1 lg. can cream (Pet or Carnation)
 vanilla wafers

 Preparation :
   Mix Jello, sugar and water in a saucepan.  Bring to a boil and
   boil for 1 minute.  Let cool.  Whip 1 large can cream.  Add Jello
   mixture and mix thoroughly.  Pour in pie pan lined with vanilla 
   wafers. Let chill 1/2 to 1 hour and serve.
 Jello  Pie

 Ingredients :
 1 box Jello
 1 c. sugar
 2/3 c. pineapple juice
 1 can cream

 Preparation :
    Boil juice, sugar and Jello 1 minute.  Let cool.  Chill cream 
and whip.  Fold into Jello mixture.  Pour into vanilla wafer crust.
 Jello  Pie

 Ingredients :
 1 box Jello
 1/2 c. sugar
 1 c. hot water
 1 sm. can Pet milk

 Preparation :
    Mix Jello, sugar and water.  When cool put into the refrigerator
until slightly thickened.  Whip with a beater.  Whip Pet milk and
add to whipped Jello, beating all the time.  Pour into wafer crust
and return to the icebox until firm.
 Jello  Pie

 Ingredients :
 1 pt. whipping cream
 1 lg. pkg. Jello
 1/2 c. sugar
 1 1/2 c. unsweetened pineapple juice

 Preparation :
    Heat juice and sugar to boiling point.  Mix Jello with juice 
and set aside.  When Jello begin to thicken.  Whip can of cream.  
When whipped add Jello mixture while still whipping.  Line two 
cakes or pie pans sides and bottom with vanilla wafers.  Pour in 
mixture and chill in refrigerator.
 Jello  Pie

 Ingredients :
 1 sm. can crushed pineapple
 1 box lemon jello
 1 lg. can chilled Pet milk
 1 1/2 c. sugar
 2 eggs
 1 lg. pkg. vanilla wafers

 Preparation :
    Beat eggs.  Add pineapple, jello, sugar; bring to boil.  
Set aside to cool. Beat chilled Pet milk, add to cooked mixture.  
Then pour into dished covered with crushed vanilla wafers.
 Crown  Jewel  Jello  Pie

 Ingredients :
 1 pkg. raspberry Jello
 1 pkg. lime Jello
 1 pkg. cherry Jello
 1 pkg. strawberry Jello
 2 pkg. lady fingers
 1 c. hot water
 1/2 c. cold water
 1/4 c. sugar
 1 c. pineapple juice
 2 c. cream

 Preparation :
    Use 1 cup of hot water and 1/2 cup of cold water for each of 
the 3 packages of Jello.  Mix well.  Pour into 3 shallow pans 
and chill until firm.  Cut into 1/2 inch cubes.  To prepare 
the filling, begin by heating 1/4 cup sugar with 1 cup of 
pineapple juice to boiling point.  Dissolve 1 package strawberry 
Jello in the hot liquid, add 1/2 cup cold water.  Chill until 
syrupy.  Whip 2 cups cream and fold into the syrupy Jello.  
Fold in the little Jello cubes.  Line pie plates with lady finger 
cookies and pour Jello mixture over cookies.
Chill 4 hours.  Serve.


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