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On 8 Dec 2004 at 19:29, Paul wrote:
>
> Hi I was wondering if I could make a request because my grandfather is
> Hungarian and really wants to know if you could find the recipe for
> Hungarian Fank (Donuts). Please Let me know if you have found anything
> ... Thank you,
> Paul
>
Hello Paul,
See below for four recipes.
Phaed
Hungarian Doughnuts (Fank)
Ingredients :
4 egg yolks
2 yeast cakes
3 c. milk
2 tbsp. butter
1 tbsp. sugar
1 tsp. salt
6 c. flour
Fat for frying
Preparation :
Mix yeast and sugar in lukewarm milk. Let stand until other
ingredients are mixed. Mix egg yolks with butter and yeast mixture.
Add flour to make a soft dough. Beat well with a wooden spoon. Let
stand for an hour. Flour pastry board and roll dough about an inch
thick. Cut out on floured board, cover, and let stand for another
hour. Fry in deep fat until golden brown. Sprinkle generously with
powdered sugar when serving.
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Grandma's Fank
Ingredients :
2 cakes regular size yeast
1/2 c. lukewarm water
3/4 c. lukewarm milk
1/4 c. sugar
1 tsp. salt
1 c. sifted flour
1/3 c. butter
2 eggs
3 to 3 1/2 c. sifted all purpose flour
Grease for frying
Preparation :
Dissolve yeast in water. Add to milk, sugar, and salt. Add
eggs, butter and 1 cup of flour. Beat with spoon until smooth. Add
rest of flour and mix with hands. Knead until smooth (no lumps) and
elastic. Let rise in warm place 1 to 1 1/2 hours. Roll out 1/2 inch
thick and cut with donut cutter. Let rise on board for 30 minutes.
Heat grease until hot, approximately 385 degrees and fry donuts
until golden brown on both sides. Drain on a towel and while still
warm dip into sugar.
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Raised Donuts (Foroacs Fank)
Ingredients :
Hungarian:
25 dkg llszt
7 dkg vaniliascukok
1/2 deciliter dl tejfol
2 db tojassaigaja
1/2 dkg eleszto
keresso
2d rum
English:
1/2 lb. flour
1 tsp. vanilla
1/4 c. cream (sour)
2 egg yolks
1 pkg. dry yeast
Pinch of salt
2 tsp. rum and lard to fry
Preparation :
Put the yeast in the sour cream and let rise. Mix other
ingredients together and then add yeast and knead and let rise
covered in warm place until double. Punch down and roll out on
floured board and cut donuts and let rise and then fry until golden
brown.
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Fried Cookies (Forgacs Fank)
Ingredients :
8 egg yolks
1 c. sour cream
1-2 c. flour to make firm dough to
roll out (use as much as you need,
maybe 3 cups - brands are
different)
Preparation :
Mix ingredients in order listed. Roll out on floured board about
1/2 inch thick and cut into strips as long as you like. Have hot
deep fat ready and twist strips and drop into fat and cook until
lightly browned. When cool cover with powdered sugar.
On 9 Dec 2004 at 4:42, Joy wrote:
>I am looking for a chocolate cookie recipe called "mulattoes". Please
> help!
Hello Joy,
See below.
Phaed
Mulattoes
2 oz. unsweetened chocolate
6 oz. semisweet chocolate
2 T. butter
1/4 c. sifted all purpose flour
1/4 t. double-acting baking powder
1/8 t. salt
2 eggs
3/4 c. sugar
2 t. instant coffee
1/2 t. vanilla
6 oz. chocolate chips
8 oz. chopped pecans or nuts
Melt. unsweetened and semisweet chocolates and butter. Stir until
smooth. Remove and set aside to cool.
Sift flour, baking powder and salt. Set aside. Beat the eggs, sugar,
coffee and vanilla. Add the cooled chocolate and finally the sifted
fry ingredients, scraping the bowl as necessary. Beat only until
blended.
Stir in the chocolate chips.
Drop by heaping teaspoonfuls. 1" apart. Bake 10-12 minutes. Do not
overbake. Let cool before removing from baking sheet.
----- Original Message -----
From: Karen
To: phaedrus
Sent: Tuesday, December 07, 2004 12:21 PM
Subject: dairy-free, soy-free cheese cake recipe
I love your site! I was so pleased to find it. I am looking for a
"cheese cake" style recipe that does not use cream cheese or tofu
as the substitute for the cream cheese. The only dairy I can use
is plain yogurt. Is there any way to make a cream cheese substitute
from yogurt cheese, or have you ever run across a recipe that makes
a cheesecake type dessert without the cream cheese or tofu?
Thank you so much.
Karen
Hi Karen,
See below.
Phaed
No Bake Yogurt Cheesecake
Ingredients :
3/4 c. graham cracker crumbs
2 tbsp. melted butter or margarine
1 tbsp. sugar
Filling:
2 (32 oz.) low fat vanilla yogurt
1 c. 10 x sugar
Topping:
2 ripe peaches, thinly sliced Apricot preserves
1/2 pt. fresh strawberries or raspberries
Preparation :
Line a large strainer with 3 layers of paper towel. Place over
large bowl and scrap in yogurt. Cover and let stand in refrigerator
24 hours. Yogurt will be very thick. Mix crust ingredients
together and press evenly over bottom of a 8 to 9 inch springform
pan. Cover and chill until firm 1 hour. Mix drained yogurt with
10x sugar and spoon into chilled crust. Cover and chill at least 2
hours, overnight if possible. Remove sides of pan. Arrange peaches
around edges. Melt preserves and brush over peaches. Mound
raspberries in center. 8 servings each 369 calories. 7 grams fat.
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Easy Cheesecake (Yogurt Cheese)
Ingredients :
32 oz. carton vanilla flavored lowfat yogurt
2 tbsp. sugar
1 tbsp. cornstarch
1 tbsp. fresh lemon juice
1 tsp. vanilla
2 eggs, lightly beaten*
Preparation :
*Whole eggs yield a creamier cheesecake, but can replace with 1
whole egg plus 2-3 white or egg beaters. Drain yogurt the day
before to make the yogurt cheese. Lightly grease an 8 inch pie pan
or 7 inch springform pan. Place cheese in medium sized bowl. Add
sugar, cornstarch, lemon juice and vanilla mixing gently with fork
or wire whisk until well blended. Stir in eggs. Pour into prepared
pan and smooth top with spatula. Bake in 325 degree oven until
center is set, about 20-25 minutes for pie pan, 45-50 minutes for
springform. Cool slightly on wire rack. Refrigerate. Serves 8.
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Yogurt Cheesecake
Ingredients :
2 containers (32 oz. each) low-fat vanilla yogurt
1 c. confectioners' sugar
Crust:
3/4 c. graham cracker crumbs
2 tbsp. butter, melted
1 tbsp. sugar
Topping:
2 ripe peaches, sliced thin
3 tbsp. apricot preserves
1/2 pt. fresh raspberries
Preparation :
Line large strainer with 3 layers of paper towels. Place
strainer over a large bowl. Scrape yogurt into strainer. Cover and
refrigerate at least 24 hours. Yogurt will become very thick. Mix
crust ingredients in a bowl. Press evenly over bottom of an
ungreased springform pan. Cover and refrigerate until firm, at
least 1 hour. Mix drained yogurt and confectioners' sugar in a
bowl. Spoon into chilled crust. Smooth surface with a rubber
spatula. Cover and chill at least 2 hours, overnight if possible.
Run a knife between cheesecake and pan sides to loosen. Remove pan
sides. Leave cheesecake on base. Arrange peach slices on top in a
circle around the edge. Melt preserves and brush over peaches.
Mound raspberries in the center. Serve soon, or cover and
refrigerate up to 1 day. Makes 8 servings.
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Fruity Yogurt Cheesecake
Ingredients :
2 containers (32 oz. each) low-fat vanilla yogurt
1 c. confectioners' sugar
Crust:
3/4 c. graham cracker crumbs
2 tbsp. butter or margarine, melted
1 tbsp. granulated sugar
Topping:
2 ripe peaches, sliced thin
3 tbsp. apricot preserves
1/2 pt. fresh raspberries
Preparation :
1. Line a large strainer with 3 layers of white paper towels.
Place strainer over a large bowl. Scrape yogurt into strainer.
Cover and refrigerate at least 24 hours. Yogurt will become
very thick.
2. Mix crust ingredients in a bowl. Press evenly over bottom of
an ungreased 8 or 9 inch springform pan. Cover and refrigerate
until firm, at least 1 hour.
3. Mix drained yogurt and confectioners' sugar in a bowl. Spoon
into chilled crust. Smooth surface with a rubber spatula. Cover
and chill at least 2 hours, overnight if possible.
4. Run a knife between cheesecake and pan sides to loosen. Remove
pan sides. Leave cheesecake on base.
5. Arrange peach slices on top in a circle around the edge. Melt
preserves and brush over peaches. Mound raspberries in the center.
Serve soon, or cover and refrigerate up to 1 day.
Makes 8 servings.
----------------------------------
Cherry Yogurt Cheesecake
Ingredients :
2 c. plain yogurt
1 c. chocolate cookie crumbs
2 tbsp. butter or margarine, melted
3 packets (1/4 tsp. each) sugar substitute
3 tbsp. orange juice
1 env. (1 tbsp.) plain gelatin
2 c. frozen dessert topping, thawed
1 tsp. grated orange peel
2 c. fresh sweet cherries, pitted
Preparation :
Drain yogurt in strainer lined with coffee filter 6 hours or
overnight. Combine cookie crumbs and butter; press into 9 inch
springform pan. Set aside. Discard liquid from yogurt; stir in
sugar substitute. Combine orange juice and gelatin; heat until
gelatin is melted. Stir into yogurt mixture. Fold in dessert
topping and orange peel. Arrange cherries over bottom of crust.
Pour yogurt mixture over cherries. Refrigerate until set.
Makes 8 servings.
On 9 Dec 2004 at 11:28, Linda wrote:
>
> We are having a family cookie swap and I need the recipe for Jack
> Daniel's bourbon nut balls please.
>
> thanks Linda
Hello Linda,
See below.
Phaed
Bourbon Balls
Makes about 60
3 cups finely crushed vanilla wafers (about 75)
2 cups powdered sugar
1 cup finely chopped pecans or walnuts (about 4 ounces)
1/4 cup cocoa
1/2 cup bourbon (Jack Daniels)
1/4 cup light corn syrup
Powdered or granulated sugar
Mix crushed wafers, powdered sugar, pecans and cocoa. Stir in bourbon and corn
syrup. Shape mixture into 1-inch balls. Roll in powdered sugar. Refrigerate in
tightly covered container several days before serving.
----- Original Message -----
From: Phyllis
To: phaedrus
Sent: Monday, December 06, 2004 6:21 PM
Subject: recipe
I am searching for an Italian recipe. It is called Calzoni di ceci.
They are desert ravioli filled with chocolate and chick peas and deep
fried. I would be very grateful for the recipe.
phyllis
Hello Phyllis,
Below is the only one that I could find that has chocolate.
Phaed
Dessert Calzone
Ingredients:
Pasta Frolla
300 grams (=2 2/3 c.) grano tenero (flour)
150 grams (= 2/3 c.) zucchero (sugar)
150 grams (2/3 c.) granina (oleo)
2 uove, uno intero, uno rosso
( = 1 egg + 1 egg yolk)
Keep the 1 egg white for "wash"
to seal and coat tarts.
1 limone, grattinata
(grated rind of one lemon)
1 pinch of salt
1/2 tsp. baking powder
Filling:
ceci (chickpeas)
1/2 tsp. baking soda.
Chocolate, chopped fine
Sugar
Grated lemon rind
Citron
red and green cherries
mint
2 eggs
Directions:
For Pasta Frolla:
Mix ingredients,
Make into a ball and refrigerate.
For Filling:
Put ceci (chickpeas) in a bowl with lots of water and
1/2 tsp. baking soda. Refrigerate overnight. Drain
some (most?) of the water, boil and put through a
food mill to form a paste, using some of the liquid
to soften as necessary.
To the paste add the remaining filling ingredients.
Roll out the dough. Cut in circles or squares with
zig-zag cutter. Drop a teaspoonful of filling in the
middle. Fold and seal. Fry in vegetable oil until
one side is brown. Turn over. Drain on paper.
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