----- Original Message -----
Sent: Saturday, March 15, 2003 12:57 PM
Subject: Repice Request
Dear Friend, looking for another Recipe, Have you ever heard of know
of a Appetizer, called :(I think) Victorian Shrimp at Work?
it is chopped shrimp in bread crumbs and maybe cheese (not sure) and
stuffed into those small 4 to 6 inch long, yellow mild peppers?
Thank you so very much for any help.
I could not find anything with that name. Below are the shrimp-stuffed
peppers recipes that I did find.
6 green or yellow bell peppers
6 slices bacon
1 cup minced onion
3 stalks celery, minced
3/4 cup minced fresh parsley leaves
3 garlic cloves, minced
1/2 cup dry white wine
1 1/2 pounds shrimp, shelled, deveined, cut into 1/2-inch pieces
2 cups fresh bread crumbs
Cut off the top third of each pepper, discard stems, and mince the tops.
Discard the seeds and the ribs from the pepper shells.
In a kettle of boiling salted water, cook the peppers for 8 minutes and
transfer them, cut side down, to a rack to drain.
In a skillet cook bacon over moderate heat until crisp; drain and crumble.
Pour off all but 4 tablespoons fat; in it cook the minced pepper, onion,
celery, parsley and garlic, stirring, until pepper is softened. Add wine
and shrimp. Cook 1 to 2 minutes, until shrimp are just firm. Transfer the
mixture to a bowl and combine it with bacon and breadcrumbs.
Stuff pepper shells with the shrimp mixture, place them in a baking dish
with 1/2 inch hot water. Bake 20 to 25 minutes at 375 degrees F. Serves 6.
Shrimp Stuffed Poblanos
8 ounces queso fresco*
1 cup whole kernel corn
2 cups cooked rice
1 cup chopped cooked shrimp
1/2 cup (2 ounces) Cheddar cheese
1/4 cup (1 ounce) Monterey Jack cheese
1/4 cup chopped onion
1/4 cup sour cream
1 teaspoon salt
12 poblano peppers, (approximately 2 to 3 ounces each), roasted and peeled
2 cups fresh breadcrumbs
1/2 cup Parmesan cheese
3 tablespoons butter, melted
1 tablespoon water
1 cup flour
Combine queso fresco and corn in processor; process just until corn is no
longer visible. Transfer cheese mixture to large bowl. Add rice, shrimp,
Cheddar cheese, Monterey Jack cheese, onion, sour cream, and salt. Set
aside. Cut a small slit in one side of each poblano pepper and carefully
remove seeds; leaving stems in tact. Pat peppers dry. Stuff each pepper
with approximately 1/4 cup of shrimp mixture. Secure with a wooden pick
if necessary. Combine bread crumbs, Parmesan cheese, and butter in medium
bowl; stir until well blended. Set aside. Beat eggs with water in medium
bowl. Roll stuffed peppers in flour, dip in egg mixture, then coat with
bread crumb mixture. Place in shallow baking dish allowing a little space
between each pepper; bake at 350 degrees 30 minutes or until golden brown
and thoroughly heated. Serve immediately.
Makes 6 servings.
* Substitute a mixture of 1/2 cup cottage cheese and 1/2 cup feta cheese
for the queso fresco if desired.
Each serving provides 573 calories, 29 grams protein, 27 grams fat,
55 grams carbohydrate, 3 grams dietary fiber, 256 milligrams cholesterol
and 1319 milligrams sodium.
Shrimp Stuffed Chilies Rellenos
4 pabloma peppers
1 small pkg pre-cooked salad shrimp
4 cloves garlic
1 box instant batter mix
3 cups grated cheese
1 cup sour cream
1 can pickled jalapenos
1 can green chilies
1 white onion
First you want to get the peppers ready. Broil peppers on rack of a
broiler pan under a preheated broiler about 2 inches from heat, turning
every 5 minutes, 15 to 20 minutes, or until skins are blistered and c
harred. Remove from oven and let cool, then peel off charred skin leaving
peppers whole. Cut a slit down the side so you can stuff them.
Get the stuffin’ ready. Sauté the shrimp with a glove of minced garlic in
a little oil. You can add some spices like cumin or garlic salt if you like.
You could use any meat or sautéed vegetable in place of shrimp.
The Sauce goes like this. Sauté your 3 cloves of garlic, chopped up onion
and can of jalapenos in some oil. Stir over heat until onions are clear.
Add all of this plus the juice of 2 limes, sour cream and can of green
chilies to blender and puree until smooth.
Make your box of batter in a big bowl. At this point stuff equal parts
shrimp and cheese inside by now cooled peppers. Heat oil in a fairly deep
1 to 2 inches) skillet. Coat stuffed peppers with batter and add to frying
pan 2 at a time. Turn constantly until browned then remove and lay on plates.
After all 4 peppers are deep fried, drizzle with creamy green sauce and
sprinkle with a little cheese and serve!
----- Original Message -----
From: "Donna and Mark"
Sent: Saturday, March 15, 2003 3:08 PM
Subject: Cheese Crown Danish
> Dear Sir,
> Here in Cincinnati, bakeries sell "Cheese Crowns". These are a cup
> shaped danish with cream cheese filling with a spoonful of cinnamon
> struesel under the cream cheese filling. Over all of this a glaze
> type icing is poured.
> Our favorite bakery, Grote's, just went out of business and we cannot
> find any cheese crown recipes on the web. Can you help?
> PS: What a great website! We have bookmarked it because, even though
> we have not found the recipe above, there are so many good recipes on
> your site, we will visit often.
> Donna and Mark
Hi Donna and Mark,
I found one and only one recipe. See below.
Prep: 40 min; Bake: 22 min
Makes 12 servings
1 1/2 packages (17 1/4-ounce size) frozen puff pastry (3 sheets), thawed
1/4 cup firm stick margarine or butter
1/2 cup all-purpose flour
1/2 cup chopped pecans, toasted
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 large eggs
2 tablespoons vanilla
berries for garnish if desired (I'm using blueberries and strawberries, the
picture in the cookbook shows blueberries and raspberries)
1. Heat oven to 425 degrees. Grease bottoms and sides of 12 jumbo
muffin cups, 3 1/2 x 1 3/4 inches, or 6-ounce custard cups with
2. Place 1 sheet of cold puff pastry on lightly floured surface.
Cut into 4 squares. Press each square gently into muffin cup, pulling
the 4 corners up and out of cup. Press corneres down on muffin pan.
Repeat with remaining sheets of pastry.
3. Mix flour, pecans, brown sugar and cinnamon in small bowl. Cut
margarine into flour, pecans, brown sugar and cinnamon. Sprinkle
1 heaping tablespoon of the pecan mixture over the bottom of pastry
in each cup
4. Beat cream cheese and sugar in medium bowl with electric mixer on
high speed about 2 minutes or until fluffy. Beat in eggs, one at a time.
Beat in vanilla. Pour about 1/3 cup of the cheese mixture over pecan
mixture in each cup.
5. Bake 15 minutes.
6. Reduce oven temperature to 375 degrees. Bake 5 to 7 minutes longer
or until pastry is golden brown. Cool 15 minutes in pan on wire rack.
Gently remove from pan. Refrigerate uncovered about 1 hour or until
chilled; cover and continue refrigerating no longer than 48 hours.
Refrigerate any remaining crowns. Garnish with berries if desired.
I noticed your recipe for Cheese Crowns isn't like the ones that are made at Grote bakery.
I came up with my own version of it:
Cheese Crowns aka Maeve
Pastry Puff Crust
12 oz Unsalted Butter
12 oz or so Flour
Pinch o' salt
2/3 very cold water
sift flour into cut up pieces of butter using pastry scraper or something along those lines.
Add water to help it hold together, keep working it (like you would a pie crust).
Form a rectangular shape about 1/4 to 1/8 thick. Put on wax paper and set aside (I chilled mine over night)
1/2 stick unsalted butter
2 tsp cinnamon
1/2 tsp vanilla
1 cup sugar.
1 cup flour
Melt butter (I microwave mine on defrost for a few minutes so it isn't too hot).
Mix with cinnamon, sugar and vanilla until it is mixed well,
add flour 1/2 cup at a time until it is evenly mixed and can clump if you press it together.
Cream Cheese Filling
2 8-oz packages of cream cheese
1 cup of sugar
Mix in electric mixer until good and creamy, not runny
Heat oven to 375° F
spray non stick spay into 2 1 dozen cupcake pans.
roll out pasty puff on waxed paper to about 1/8 to 1/4" thick, cut into 2.5 to 3 inch
squares. Line cupcake pan, ends will stick out, flatten down, but don't let it touch
the next one.
Add 1 tbsp strudel into each crown shape, then spoon cream cheese filling on top.
The cup cake pan should be full.
Bake at 375 for 7 minutes, check often and let cook more until crust is golden
brown and cheese filling slightly browns.
2 egg whites
Beat egg whites slightly and add confection's sugar 1 cut at a time until it reaches
desired consistency. Add a touch of lemon juice to it and beat some more.
When crowns have cooked and cooled, add icing.
----- Original Message -----
From: bill& marylou
Sent: Saturday, March 15, 2003 1:53 PM
Subject: diabetic donuta
Hello Bill & Mary Lou,
Below are all of the recipes that I could find.
Diabetic Cake Doughnuts
1 tbsp Granulated sugar
4 tbsp Sugar replacement
1/3 cup Buttermilk
1 Egg (well beaten)
1 cup Flour
1/8 tsp Baking soda
1 tsp Baking powder
1 Vanilla extract
1 Oil for deep-fat frying
Combine sugars, buttermilk, and egg; beat well. Add remaining
ingredients, except oil. Beat just until blended. Heat oil to 375F. Drop
dough from doughnut dropper into hot fat. Fry until golden brown, turning
often. Drain. 1 serving (1 donut - did you think it would be 3 or 4?)= 1
bread, 1 fat Calories = 130 (Yep still only 1 donut)
Chocolate Raised Doughnuts
Categories: Breads, Chocolate, Diabetic
Yield: 18 Servings
1/2 c Skim milk
1 pk Dry yeast
1/4 c Warm water
2/3 c Granulated sugar replacement
-OR- 1/8 tsp. Stevia
1/4 c Solid shortening
2 tb Granulated fructose
1/2 ts Salt
1/3 c Unsweetened baking cocoa
2 1/2 c All purpose flour
SOURCE: Diabetic Sweet Tooth Cookbook by Mary Jane Finsand,
copyright 1993, ISBN #0-8609-8530-5. MM format by Ursula R. Taylor.
Pour skim milk in small saucepan. Bring to a boil, remove from
heat, and allow to cool. Dissolve the yeast in the warm water.
Combine skim milk, yeast mixture, sweetener of your choice,
shortening, fructose, egg and salt in a large mixing bowl. Combine
the cocoa with 1 1/4 cup of flour in another bowl. Stir to mix. Add
to liquid mixture in bowl. Beat on low until mixture is blended and
smooth. Add remaining flour and stir until all the flour is
incorporated into the dough.
Turn out onto a lightly floured surface; then knead for 4 to 5
minutes or until dough is smooth and elastic. Place in a greased
bowl, turn dough over, cover, and allow to rise until double in size
(about 1 1/2 hours). Punch dough down and roll to abut 1/2 inch
thickness. Cut with floured doughnut cutter. Place doughnuts onto a
greased cookie sheet or piece of waxed paper. Cover and allow to
rise. Heat 2 to 3 inches of oil in deep fat fryer or heavy saucepan
to 375~ F. Heat a wide spatula in the oil. Gently slide spatula under
a doughnut. Place doughnut in the hot oil, and fry about 2 minutes on
each side. Remove from oil; drain on paper towels. Repeat with
Yield: 18 servings
Exchange, 1 serving: 3/4 bread
Calories, 1 serving: 65
Carbohudrates, 1 serving: 14 g
Diabetic Baked Donuts
3/4 c. milk
2 tbsp. sugar
1/4 tsp. cinnamon
1 pkg. dry yeast
Melted butter - for later
3 tbsp. shortening
1 tsp. salt
2 1/2 c. sifted flour
1 egg, beaten
1/4 c. warm water
Preheat oven to 425 degrees. Put yeast in 1/2 cup warm water, set
aside. Scald milk in saucepan then pour milk in large mixing bowl,
add sugar, salt and cinnamon to milk. Let cool to lukewarm. Beat
egg and add to mixing bowl mixture when lukewarm. Add yeast and
mix, then add flour and beat until well mixed. Cover and let rise
in warm place until double in bulk (about 1 hour). Place dough well
floured board, turn dough over 2 or 3 times to form a ball. Dough
should be soft to handle - grease cookie sheet. Roll dough lightly
1/2 inch thick. Avoid stretching. Cut with doughnut cutter. Place
doughnuts 2 inches apart on greased cookie sheet. Brush each
doughnut with melted butter - put in preheated 425 degree oven.
Bake until golden brown, 8 or 10 minutes, remove from oven - brush
again with butter and roll in granulated sugar. Makes 15 to 18
Sugar Free Donuts
1 can refrigerated biscuits
2 tsp. cinnamon
Set biscuits out and let them get room temperature. Pull hole
into middle. Drop in hot oil and let brown. Turn and let brown
(they will burn if oil is too hot). Lift with tongs onto paper
towel. Roll in Equal and cinnamon.
----- Original Message -----
Sent: Sunday, March 16, 2003 12:44 AM
Subject: jelly donuts old fashioned
I would like a jelly donut recipe which is made with bread flour
but melts in your mouth. with fragrance of the yeast more like
wine than cheese--Can you help?
All of the jelly donut recipes I have found that use bread flour are below.
There are some that use all-purpose flour here:
I can't promise that the yeast will have the aroma of wine, though.....
Makes 24 doughnuts
1 cup warm milk (110 degrees F/45 degrees C)
1/3 cup water
1 egg, beaten
3 tablespoons margarine, melted
3/4 cup white sugar
4 1/2 cups bread flour
1 teaspoon salt
1 1/2 teaspoons ground nutmeg
1 tablespoon active dry yeast
3/4 cup any flavor fruit jam
2 quarts vegetable oil for frying
1 In a bread machine pan add the milk, water, beaten egg, melted
butter, sugar, bread flour, salt, nutmeg, and yeast in the order
recommended by the manufacturer. Set machine to the sweet dough
2 Once cycle is completed, turn dough out onto a floured board and
let rest for ten minutes.
3 Roll dough out to 1/4 inch thickness. With floured cookie cutter,
cut into 2 1/2 inch rounds.
4 Place 1/2 teaspoon jam or jelly in center of half of the rounds.
Moisten edges with cold water; top with the remaining rounds, pinch
edges together firmly. Place sealed doughnuts on an greased baking
sheet. Cover and let rise until doubled in a warm place, about
5 Heat oil in deep fryer to 375 degrees F (175 degrees C). Fry one
layer of doughnuts at a time. Turn doughnuts as they rise to the
surface until golden brown, about 2 to 3 minutes. Remove from oil,
being careful not to poke doughnuts. Drain onto paper towels.
Chanukah Jelly Donuts
Makes 12 donuts
1 package dry yeast
1 1/2 cups warm water or milk
3 1/2 to 4 cups bread flour
1/2 cup sugarr
1 tsp. salt
1/2 cup jelly or strawberry jam (see below)
1/2 cup granulated sugar
2 cups canola oil
Dissolve yeast in 1 1/2 cup warm water. Do not mix, allow to stand
for 5 minutes. Mix in 1 cup flour then sugar and salt. Mix in
remaining flour until you have a smooth, non-sticky dough. Knead
on lightly floured surface. Place in lightly oiled bowl, cover with
plastic wrap and let rise until dough is doubled in warm, turned off
oven (about 2 hours).
Turn out dough onto floured surface. Cut dough into 12 round shapes.
Shape with floured hand and place on lightly floured non-stick surface.
Let rise 20 minutes. While dough is rising heat oil in large pot to
When donuts double in size, drop them one at a time into the hot oil.
Do not crowd pan. Cook donuts for 3 minutes per side. Turn and brown
other side. Remove with slotted spoon, place on paper towel. Cool
slightly. Using point of knife make an insert in one side. Place
jelly in pastry bag with pointed tip and fill donut. Roll in sugar and
3 boxes, beautiful ripe strawberries
2 cups sugar
2 cups water
Bring sugar and water to a boil over high heat. Boil until sugar
dissolves in water. Let cool.
Slice green leaves and stem off strawberries. Place strawberries into
a large bowl. Pour sugar water over top and cover tightly with saran
wrap. Let stay for 3 days at room temperature. This will bring the
natural pectins out of the fruit.
Pour strawberries and liquid into a large 12" Teflon, non-stick pan.
Bring mixture to a boil, reduce heat and simmer until thick. Pour
into jars. Cool and cover. Refrigerate.
Heart Shaped Jelly Donuts
Recipe courtesy Gale Gand
3 to 3 1/2 cups bread flour, plus extra for dusting
1 teaspoon salt
1 (6/10 ounce) cake fresh yeast or 1 (1/4 ounce) envelope active dry yeast
3 tablespoons granulated sugar
1 cup lukewarm milk
3 tablespoons unsalted butter, melted
Vegetable oil, for frying
1 cup strawberry or raspberry jam
A deep-frying thermometer
A 2-inch heart shaped cutter
2 cookie sheets
A pastry bag fitted with a 1/4-inch plain tip
In the bowl of a mixer fitted with a dough hook, combine 3 cups of the
flour and the salt. Combine the yeast, sugar, and milk in a small bowl
and let "proof" (foam up) for 5 minutes. Add the proofed yeast mixture
to the flour. Add the eggs and butter and mix at low speed until the
dough comes together and is soft, but not sticky. If the dough does
seem sticky, add more flour, 1 tablespoon at a time, mixing after each
addition, until a soft dough forms.
Turn out the dough onto a lightly floured work surface and knead for
1 minute, until smooth and elastic. Return the dough to the mixing bowl
and cover with plastic wrap (or transfer to a clean oiled bowl and cover
with plastic wrap). Let rise in a warm spot (such as an oven that is not
on) until doubled in bulk, about 2 hours. (The recipe can be made up to
this point and refrigerated after the kneading up to 1 day in advance.
The dough will rise slowly in the refrigerator. Bring to room temperature
Turn on the mixer for a few seconds to punch down the dough, or punch it
down in the bowl with your fist. Turn out onto a lightly floured surface
and knead a few times. Roll the dough out 1-inch thick, letting it "rest"
a few times during the rolling (if you handle the dough too much, the
natural gluten will tighten up and make your donuts tough).
Lightly flour 2 cookie sheets. Using a well-floured cutter, cut out hearts
of dough, transferring them to the cookie sheets as you work, spacing them
2 inches apart. Reroll the scraps and cut out more disks to use up the
dough. Cover lightly with a kitchen towel and let rise in a warm spot
until doubled in bulk, about 20 minutes.
Meanwhile, pour 3 inches of vegetable oil into a deep, heavy pot and heat
it to 350 degrees F. Lay out a thick layer of paper towels or brown paper
bags for draining the fried donuts. Spoon the raspberry jam into your
pastry bag. Working in batches of 6 or 7, transfer the risen donuts to the
hot oil and fry until golden and puffed, turning frequently, about 5 to 7
minutes. Use a slotted spoon to transfer the hot donuts to the paper to
drain. When cool enough to handle, poke the tip of your pastry bag into
the center of each donut hole (entering from the side). Squeeze in a little
jam. Sprinkle with powdered sugar and serve as soon as possible.