Hello, I thought you'd be interested in this page.
potato doughnuts are great. i never used pot. flakes before.
i also noticed sourdough bread starters use pot. flakes too.
Potato Doughnuts Recipe #23856
Inexpensive and tasty.
1/2 cup instant potato flakes
1 1/2 cups cold water
1 teaspoon pure vanilla extract
2 tablespoons shortening
1 cup sugar
3 cups flour
1 teaspoon nutmeg
1 teaspoon baking soda
1/3 cup dry milk
2 teaspoons baking powder
oil (for frying)
48 servings 4 dozen Change size or US/metric
Change to: dozen US Metric
40 minutes 20 mins prep
Mix first 6 ingredients together.
Sift dry ingredients together.
Add to wet ingredients and mix well.
In AM roll out on floured board and cut out.
Fry in deep hot oil and drain.
On 3 Dec 2005 at 8:17, Bonnie wrote:
> Dear Phaedrus, When I was a child my grandmother,
> every year made me yellow tomatoe preserves. It was
> wonderful!! I have asked and asked people if they have
> ever heard of them, and most look at me like I'm an
> idiot!! Please I know this is what she called it, and
> I beleive, that, is what it was made out of. I have
> grandbabies now and I would love to be able to make it
> for them too. Please, if you could find a recipe for
> this, it would be made a family tradition! And I
> would be sure someone in the family has the recipe to
> carry on with. Thank you, Bonnie
See below for two recipes..
Yellow Tomato Preserves
5 lbs. yellow tomatoes
5 lbs. sugar
2 lg. lemons
Scald, peel and quarter tomatoes. Slice lemons paper thin and
half the slices. (Leave peel on lemons.) Put all ingredients in
heavy stainless steel or granite pan and cook slowly for 3 hours.
Stir every 15 minutes or so until sticky and setting up. Pour
immediately into clean sterile pint jars and seal. Makes 4-5 pints.
Yellow Tomato Preserves
3 qts. yellow tomatoes
5 1/2 c. sugar
2 pieces crushed ginger root (each 1 inch long)
8 lemons, sliced paper thin
Wash tomatoes, hold in boiling water 1/2 minute or until the skin
loosens easily. Cool and slip off skins. Place in bowl in
alternate layers with sugar and let stand overnight or at least 4
hours. Turn the tomatoes gently once in the juice which has formed.
Drain off juice, about 3 1/2 cups and boil until the syrup gives
the jelly test. Simmer lemon slices in one cup of water for 5
minutes, or until soft. Add lemon slices, water, ginger root and
tomatoes to syrup and simmer until tomatoes are transparent, at
least 5 minutes. Pour into hot sterilized jars. Seal. Makes 3 1/2
On 3 Dec 2005 at 21:07, kathryn wrote:
> Dear Phaedrus:
> My grandmother used to make cookies (during the war when sugar was
> rationed) using cane syrup. I don't know the other ingredients other
> than flour. The cookies were rather dry but had the best flavor. My
> mother never did get the recipe, she said that her mother didn't use a
> recipe and just made it from scratch. I have checked local cookbooks
> in south Louisiana and have yet to find one with these cookies. Have
> you ever heard of these? Thanks for your help.
See below. I didn't find any that mentioned Steen's by name.
Cane Syrup Cookies
1/2 c. shortening
1 c. cane syrup
1/2 tsp. soda
1 tsp. vanilla
Let syrup come to a boil, then add shortening. Let boil again
then add soda. Stir real good, then remove from heat. Then cook as
tea cake. Use the liquid real hot.
Old Fashioned Syrup Cookies
1 c. shortening (or soft butter)
1 c. brown sugar
1 c. ribbon cane syrup (or maple syrup)
3 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. ground cloves
1 tsp. cinnamon
1 tsp. salt
2 tsp. soda
1/2 c. sour milk
Mix all ingredients. Add 4 cups flour (1 cup at a time). Pat
into small cakes and bake on greased and floured cookie sheet at 375
degrees for 10 minutes.
1 c. shortening
2 c. brown sugar
1 c. cane syrup
2/3 c. boiling water
Let cool and add: 2 tsp. baking powder 1 tsp. cinnamon 1 c. nuts
6 c. flour 1 tsp. soda 1 tsp. ginger 1 tsp. cloves 1 c. raisins
Spread in greased and floured jelly roll pans and bake at 325
degrees for 10-15 minutes. Do not overbake.
On 4 Dec 2005 at 3:45, Alberto wrote:
> Dear Phaedrus,
> I came upon your site while trying to find a baking pan for Cuban
> capuchinos. What an excellent site! Sorry, I don't have the recipe.
> My mother took it with her. But your borrachitos may be a relative
> of the capuchinos. The capuchino's I recall were identical to a light
> yellow sponge cake which was served soaked in a sweet white wine
> syrup, hence the name "panetela borracha." Absolutely delicious
> treat. The only difference between the capuchinos and the panetela
> borracha was the shape. Panetella was broad and flat, a cake no more
> than an inch or at most inch-and-a-half high. It didn't take a big
> piece either. A small square really hit the spot–Cubans don't stint
> the sugar! The capuchinos were small cones–suggestive of the hoods
> of capuchin monks? It has nothing to do with cappuccino, the Italian
> milk/espresso beverage. Although, Americans seem to have invented
> various "cappuccino cake" recipes that are either coffee-flavored
> cakes or cakes that look like the coffee drink, or both.
> I HAVE found a web recipe for these capuchinos. (Spanish uses "ch"
> where Italians use "cc," and never uses double "p's" so that should
> make your web searches more productive.) Here's the url:
> e=a8fbd4615e10fec788794eb59cd58009 Haven't tried it, so can't say
> whether it's as good as mama used to make. Don't know if you read
> Spanish, but I see NO flour in this recipe, just yolks, egg white and
> cornstarch–not sure how that's going to work? Sounds more like a
> custard than a cake, whereas the ones we had were definitely cakey.
> Also, their "borracha" is a virgin–all powdered vanilla and no white
> wine? Strange.
> So the search goes on! BUT these ladies do seem to be talking about
> the same cooking utensil. This is where my search began, trying to
> find that "molde para capuchinos" or in English "cappuccino mold."
> This is a mold that holds about a dozen or so small paper cones. The
> batter is poured into the cones. The mold is typically made of
> lightweight tin or aluminum and is set in a pan with a bit of water
> while baking. That's so you can bake the capuchinos and not have the
> thin tips at the bottom come out scorched. I would love to find one
> of these molds!
> However, another site suggests improvising with a box of thick card,
> such as "comes with baked goods." The holes are traced round a nickel
> with a pencil, each separated by at least 5cm. The cones are made of
> paper squares 10cm on a side, set in the improvised rack, and filled.
> If you can't get them tight enough to hold batter, the instructions
> say to fold over the tips a little bit. No mention of a water bath.
> Although one supposes this too could be improvised with small aluminum
> caps at the bottom of the cones to keep them from going soggy? Here's
> that url:
> Well, that may pique your curiosity. The site above agrees that
> panetela and capuchinos are identical, except that capuchinos have
> "many yolks." If in your browsing you should come across that
> aluminum mold–and a source of ready-made paper cones?–I'd love to hear
> about it.
> All my best,
> (born in Cienfuegos)
> Medford, Oregon
Well, I cannot find the rack for sale, nor can I find ready made paper cones for them.
I did find two recipes in English.
The "Three Guys from Cuba" say that they made their capuchino rack out of two jelly
roll pans. They drilled holes in one of them to hold the paper cones, and they used
the second pan for the base. If you know someone who does light welding or brazing,
they could attach the top pan to the bottom pan for you with space between. them.
For their discussion of Capuchinos and one recipe, see:
The other recipe that I found is below.
10 egg yolks
1 egg white
2 Tablespoons refined granulated sugar
4 teaspoons corn starch, sifted
Preheat oven to 375oF. Prepare the paper cones and place them
on the 'rack' with holes to stand them up.
Beat the egg yolks, the egg white and sugar vigorously for 15
minutes until it becomes very thick. Add the sifted corn starch
little by little while folding it in carefully.
Prepare a pastry bag and fit with a medium sized tip. Fill the
pastry bag with the batter mix and fill the paper cones up about
Place in oven and bake for approximately 15 minutes or until the
tops are puffed/rounded and golden brown.
To avoid burning the points of the paper cones, place a shallow
baking pan to which you have added a small amount of water, on
the lower oven rack with the mold in the rack right above it.
After baking, peel off the paper cones, place on a baking sheet
and drench in syrup.
Yields approximately 20 capuchinos
Syrup for drenching:
3 cups refined granulated sugar
1-1/2 cups water
1 lemon - all the zest and a bit of juice
1 cinnamon stick
1 teaspoon vanilla
Dissolve sugar in the water to which you have added the cinnamon,
the lemon zest and a few drops of juice. Let it boil for about
3 minutes. Add the vanilla. Let it cool before drenching the
Note: Some people like to add a bit of anise or anissette to the syrup.
Recipe source: Cocina Criolla Cookbook by Nitza Villapol
On 1 Dec 2005 at 0:39, Todd wrote:
>How do you make Strip and go Naked?
> Thnx, Todd
The only thing that I can find with that name is a cocktail/punch. See below.
Strip and Go Naked Punch
9 Quarts Beer
16 oz. Lemonade concentrate (frozen)
1 liter Vodka
9 Quarts of beer is 1 case of 12 oz cans. 16 oz of lemonade
concentrate is 2 cans. Mix all ingredients with a bag of ice
in a large punch bowl or a cooler with a spout.
Strip and Go Naked Recipe
Ingredients: 1.0 can Lemon Lime Soda
1.0 can Beer
1.0 can Pink Lemonade
10.0 ounces Vodka
Directions: mix all together , enjoy
Strip And Go Naked Recipe
5 oz. Crushed Ice
2 oz. Soda
2 oz. Rose Wine
2 oz. Sweet & Sour mix
Blend until smooth and slushy. Garnish with limeslice