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----- Original Message -----
From: "O.J."
To: phaedrus
Sent: Friday, June 13, 2003 1:26 PM
Subject: sour cream donut receipe
> Do you know where I can find a receipe for sour cream donuts?
>
Hello O.J.,
See below.
Phaed
Sour Cream Doughnuts
Ingredients :
1 1/2 c. dairy sour cream
1 egg, beaten
1/4 c. sugar
1 tsp. baking soda
About 4 c. sifted flour
Preparation :
Combine sour cream and egg. Sift dry ingredients together and
then combine with cream mixture. If necessary to roll easily add
more flour. On floured board roll to 1/2 inch thickness. Cut into
2 inch squares and prick each square with fork. Fry in hot deep
fat, 360 degrees on fry thermometer. Fry until golden brown, about
2 minutes on each side. Drain on absorbent paper. Serve with
confectioners' sugar, molasses or syrup. Makes about 2 1/2 dozen.
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Sour Cream Doughnuts
Ingredients :
2 eggs
1 c. sugar
1/2 c. thick sour cream
1/2 c. sour milk
1/8 tsp. nutmeg
1/4 tsp. salt
1/2 tsp. soda
2 tsp. baking powder
3 c. flour
Preparation :
Beat eggs and add sugar gradually. Add soda to sour cream and
milk. Combine the two mixtures and stir in flour, baking powder,
nutmeg, and salt. Mix well. Roll out dough to 1/2 inch thickness.
Cut with doughnut cutter. Fry at 375 degrees, turn once.
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Sour Cream Doughnuts
Ingredients :
3 eggs
1 c. sour cream
1 c. sugar
1 tsp. baking soda
4 c. flour
1 tsp. nutmeg
Preparation :
Combine eggs and sugar. Combine sour cream and soda. Combine
both mixtures and flour and nutmeg. Blend thoroughly. Roll on
floured board to 1/4 inch thick. Cut with doughnut cutter. Fry in
deep fat.
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Sour Cream Doughnuts
Ingredients :
1 c. sugar
3 eggs
1 c. sour cream
1 tsp. vanilla
2 tbsp. Crisco oil
3 1/2 c. flour
1 tsp. soda
1 tsp. baking powder
1/2 tsp. salt
Dash of nutmeg
Preparation :
Beat sugar and eggs thoroughly. Add sour cream and vanilla. Mix
well. Add dry ingredients and mix well. Turn onto floured board
and knead. Then roll to 1/4 inch thickness. Cut with floured donut
cutter. Dough should be fairly soft. Fry in deep fat, 375 degrees.
Turn donuts as soon as they rise to top of fat and occasionally as
they fry so that they will cook uniformly on both sides. Drain on
paper towel. Makes 24-28 doughnuts.
----- Original Message -----
From: "Fr Dave"
To: phaedrus
Sent: Friday, June 13, 2003 4:57 PM
Subject: Brandied carrots
> Dear Uncle Phaedrus,
>
> I got nothing on the search engine, which really surprised me.
>
> Anyhow, Fr Cyril, one of my colleagues, told me he had lost a recipe for
> brandied carrots that his Lebanese aunt used to make. He couldn't tell
> me anything more than that the carrots were sliced diagonally and aged in
> brandy in a glass jar. I hope you can come up with something.
>
> Many thanks.
>
> Yours,
>
> Fr Dave
> aka "Fr Kitchen"
Hello Fr Dave,
I found several recipes. See below.
Phaed
Brandied Carrots
Ingredients :
1 lb. carrots
1 tbsp. butter
1/4 c. brown sugar
Big splashes of brandy
1 tbsp. cornstarch
15 or more green grapes, cut in half
1 1/2 c. orange juice
Preparation :
Peel and slice carrots. Cook in salted water and drain. In
heavy saucepan, melt butter, add brown sugar, cornstarch, grapes and
orange juice. Cook and stir until liquid is thick and clear. Add
carrots and cook another minute until boiling. Add grapes, brandy
and serve. Serves 4.
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Brandied Carrots
Ingredients :
4 c. thinly sliced carrots
1/4 c. butter
1/4 c. water
1 tsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. brandy
2 tbsp. snipped parsley
Preparation :
1. Put carrots into large saucepan. Add butter and water.
Cover and cook over moderate heat, stirring occasionally, until
carrots are just crisp, tender (about 15 minutes). 2. Add
lemon juice, salt, pepper, and brandy. 3. Put into a 1 1/2 quart
casserole. Cover and refrigerate overnight. 4. Bake, covered, at
350 degrees for 30 minutes or until heated through. Sprinkle
with parsley. Makes 8 servings.
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Brandied Carrots
Ingredients :
1 1/4 lb. fresh carrots
1/4 c. margarine, melted
1/4 c. brandy or pineapple juice
1 tsp. sugar
1 tsp. salt
Preparation :
Bake at 375 degrees for 40 minutes, covered.
----------------------------------
Brandied Carrots
Ingredients :
24 sm. carrots (whole canned carrots are o.k.)
1 tbsp. butter
3 tbsp. Chambord (or raspberry liquor)
Juice of one lemon
1/4 c. brandy
1/4 c. honey
2 tbsp. chopped parsley, optional
Preparation :
Cook carrots until tender (or use canned ones). Arrange carrots
in buttered casserole. Make syrup of Chambord, lemon, brandy and
honey. Pour over carrots. Bake in 350 degree oven for 20 minutes.
Sprinkle with parsley.
----- Original Message -----
From: Larry
To: phaedrus
Sent: Friday, June 13, 2003 6:12 PM
Subject: cherry pie filling
i need a recipes for canning cherry pie filling can you help
thank you larry
Hello Larry,
Check these sites for recipes and tips:
University of Florida
Michigan State University
Homesteading Today
Phaed
----- Original Message -----
From: Elaine
To: phaedrus
Sent: Thursday, June 12, 2003 9:02 PM
Subject: The Original Delaware Punch recipe
Can you locate the ingredients in "Delaware Punch", made by Tri-State Beverage Co.
in the 1920's? (formulated in San Antonio, Texas, in 1913). This "lip-smacking"
drink was very popular, and was a favorite of my parents, (now 92 years old!).
My parents still rave about this non-carbonated, bottled drink, and I would love
to know if there is a recipe on it, or if anyone is making this drink now. I believe
Coca-Cola now owns the name and makes a drink called Delaware Punch, but it is a
milk-based drink. I would love to surprise my parents. Can you help?
Sincerely,
Elaine
Hi Elaine,
I could not locate a recipe for this grape-based drink. However, I found many items that said Original Formula Delaware Punch is still made in Mexico.
You can order it from these two websites. You can also order it in concentrate form and mix it up yourself.
Soda Pop Stop
PopSoda.Com
Phaed
----- Original Message -----
From: Jo
To: phaedrus
Sent: Wednesday, June 11, 2003 9:39 PM
Subject: recipe quest
Dear Phaedrus,
Our museum will be working with 4-6th graders about living in the 1850's. Thought chewing gum
history would be an interesting topic and found that wax or paraffin gum preceded chicle gum
in our history. Would like to make wax gum for the students, but having no success in finding
a recipe. I am not inventive in this. Can you help?
Thank you,
Jo
Hello Jo,
Well, I can't find a recipe, but a little research finds that the stuff was basically just paraffin with sugar added,
maybe a lttle food coloring. It was like those wax lips kids get at the candy store.
Another predecessor to chewing gum was spruce gum, lumps of the sap of spruce trees. The Indians in the Northeastern U.S.
taught the early settlers to chew this, and the Curtis Company marketed it in the mid-19th century.
Phaed
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