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----- Original Message -----
From: Lorraine
To: phaedrus
Sent: Wednesday, December 04, 2002 12:43 PM
Subject: apple cider donuts
> When I lived in New York I fell in love with the apple cider
> donuts that were so popular in the fall at the cider mill (it
> was located somewhere near Albany) I have never found them
> anywhere else. Can you help me? They looked like cake donuts
> that were deep fried. Thanks
>
> Lorraine
Hello Lorraine,
I'm not sure. There are three recipes below for baked apple cider donuts.
Recipes for fried ones are here: Apple Cider Donuts, Fried
Phaed
Apple Cider Donuts
Servings: 12-24, depending on capacity of donut pan
Comments:
These donuts are low in fat as they are baked in the oven instead
of deep fried. Good for people on low-colesterol, low fat diets.
Ingredients:
Approximately 3 tbsp. sugar for preparing pans
2 cups all-purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. ground cinnamon
1 large egg, lightly beaten
2/3 cup packed brown sugar
1/2 cup apple butter
1/3 cup pure maple syrup
1/3 cup apple cider
1/3 cup nonfat plain yogurt
3 tbsp. vegetable oil
Special Pan:
You will need a mini bundt baking pan with 6 or 12 cavities or
A 6 or 12 cavity donut baking pan*
Instructions:
Preheat oven to 400 degrees F (200 C). Coat molds of a mini-Bundt
pan with nonstick cooking spray or oil. Sprinkle with sugar, shaking
out excess. In a mixing bowl, whisk together flour, baking powder,
baking soda, salt and cinnamon; set aside. In another bowl, whisk
together egg, brown sugar, apple butter, maple syrup, cider, yogurt
and oil. Add dry ingredients and stir just until moistened. Divide
half the batter among the prepared molds, spooning about 2 generous
tbsp. of batter into each mold. Bake for 10 to 12 minutes, or until
the tops spring back when touched lightly. Loosen edges and turn the
cakes out onto a rack to cool. Clean the mini-bundt pan, then re-coat
it with oil and sugar. Repeat with remaining batter.
Makes 12-24 donuts, depending on the size pan you are using.
------------------------------------------------------------
Apple-Cider Doughnuts with Maple Glaze
Doughnuts
Approx. 3 Tbsp. sugar for preparing pans
2 cups all-purpose white flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. ground cinnamon
1 large egg, lightly beaten
2/3 cup packed brown sugar
1/2 cup apple butter
1/3 cup pure maple syrup
1/3 cup apple cider
1/3 cup nonfat plain yogurt
3 Tbsp. vegetable oil,
preferably canola oil
Maple Glaze
1 1/4 cups confectioners' sugar, sifted
1 tsp. pure vanilla extract
1/4-1/3 cup pure maple syrup
In the Vermont countryside, there are two sure signs of spring:
frost heaves in the road and smoke rising from the chimneys of
the sugarhouses. This recipe was inspired by treats you find
while touring this corner of America: cider doughnuts and maple
syrup. A mini-Bundt pan produces adorable doughnut-shaped cakes,
but if you do not have one, you can use a regular Bundt pan and
make a coffee cake; bake it in a 375-degree F oven for 25 to 30
minutes.
To make Doughnuts: Preheat oven to 400 degrees F. Coat molds of
a mini-Bundt pan with nonstick cooking spray or oil. Sprinkle
with sugar, shaking out excess.
In a mixing bowl, whisk together flour, baking powder, baking
soda, salt and cinnamon; set aside. In another bowl, whisk
together egg, brown sugar, apple butter, maple syrup, cider,
yogurt and oil. Add dry ingredients and stir just until moistened.
Divide half the batter among the prepared molds, spooning about
2 generous tablespoonfuls of batter into each mold. Bake for 10
to 12 minutes, or until the tops spring back when touched lightly.
Loosen edges and turn the cakes out onto a rack to cool. Clean the
mini-Bundt pan, then re-coat it with oil and sugar. Repeat with
the remaining batter.
To make maple glaze: In a bowl, combine confectioners sugar and
vanilla. Gradually whisk in enough maple syrup to make a coating
consistency. Dip the shaped side (underside) of the "doughnuts"
in the glaze to coat. Then set them, glazed-side up on a rack
over wax paper for a few minutes until the glaze has set.
---------------------------------
Apple Cider Doughnuts
Appx. 3 tbsp. sugar for preparing pans
2 cps all purpose white flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. ground cinnamon
1 large egg, lightly beaten
2/3 cup packed brown sugar
1/2 cup apple butter
1/3 cup pure maple syrup
1/3 cup apple cider
1/3 cup nonfat plain yogurt
3 tbsp. vegetable oil, preferably canola
Preheat oven to 400 degrees F. Coat molds of a mini-Bundt
pan with nonstick cooking spray or oil. Sprinkle w/ sugar,
shaking out excess. In a mixing bowl, whisk together flour,
baking powder, baking soda, salt and cinnamon; set aside. In
another bowl, whisk together egg, brown sugar, apple butter,
maple syrup, cider, yogurt and oil. Add dry ingredients and
stir just until moistened.
Divide half the batter among the prepared molds, spooning
about 2 generous tbsp. of batter into each mold. Bake for
10 to 12 minutes, or until the tops spring back when touched
lightly. Loosen edges and turn the cakes out onto a rack to
cool. Clean the mini-bundt pan, then re-coat it with oil and
sugar. Repeat with remaining batter.
----- Original Message -----
From: cb
To: phaedrus
Sent: Wednesday, December 04, 2002 12:38 PM
Subject: cookie
I am looking for a Betty Crocker or Pillsbury cookie called
"banana bumps". It's a favorite of my Grandchildrens and we
have misplaced the receipe. It's an old receipe. Hope you
can help. Thanks
Hello cb,
See below.
Phaed
Banana Bumps
1/2 cup butter or margarine
3/4 cup packed brown sugar
2 eggs
11/2 tsp. vanilla
3 medium bananas, mashed (1 cup)
2 cups flour
11/2 tsps. baking powder
1/2 tsp. ground cinnamon
11/4 tsp. baking soda
1 cup raisins and/or nuts
Pre heat oven to 375°. Grease cookie sheet. In large mixing bowl,
beat butter until soft, cream with brown sugar, and beat until
fluffy. Beat in eggs and vanilla. Beat in bananas. In separate
bowl, combine dry ingredients, gradually add to bananas very
slowly. Stir in raisins. Drop by rounded teaspoonfuls, 2" apart.
Bake 10-12 minutes, until edges are firm and bottoms are golden.
Tip: To convert all purpose flour to cake flour:
1 cup flour ... and remove 2 tbsps. flour Then, add 1 tbsp.
cornstarch.
----- Original Message -----
From: Lou Ann
To: phaedrus
Sent: Wednesday, December 04, 2002 9:06 AM
I hope you can help. I'm looking for a receipe called
"puppy chow". I know that some of the ingredients call
for chex cereal, chocolate chips??, and they are coated
with powdered sugar. If you can help, I will be waiting
for response. Thanks so much for your time.
Hello Lou Ann,
See below.
Phaed
People Puppy Chow
Ingredients :
6 oz. milk chocolate chips
6 oz. semi-sweet chocolate chips
1 c. peanut butter
1/2 c. oleo
1 box Crispix cereal
2 c. powdered sugar
Preparation :
Melt chocolate chips, peanut butter and oleo. Pour over cereal.
Toss until coated. Put coated cereal and powdered sugar in a brown
paper bag and shake until coated. Store in airtight container.
----------------------------------
People Puppy Chow
Ingredients :
1 1/2 c. peanut butter
1 (12 oz.) bag chocolate chips
1 stick margarine
1 (12.3 oz.) box Crispix cereal
1 lb. powdered sugar
Preparation :
Melt first 3 ingredients, pour over cereal and coat all cereal.
Put powdered sugar in brown paper bag and put cereal in bag and
shake well until all cereal is coated.
----------------------------------
People Puppy Chow
Ingredients :
6 c. Rice Chex cereal
1 c. chocolate chips
1 c. peanut butter, creamy
1 stick butter (1/2 c.)
2 c. powdered sugar
Preparation :
Melt butter, peanut butter, and chips until smooth. Pour over
cereal; mix. Put 1/2 mix in bag and 1 cup powdered sugar. Shake
until coated. Pour in bowl. Repeat with rest. Store in covered
container.
----- Original Message -----
From: Tim
To: phaedrus
Sent: Wednesday, December 04, 2002 9:02 AM
Subject: rock candy
> Hello,
> I am trying to find a receipe for a hard candy
> (rock candy). All the ones I find are on a stick and I
> am looking for the kind that is flat and in different
> flavors. It is then broken into small chucks. Can
> you help me.
>
> Thank you,
>
> Tim
Hello Tim,
See below.
Phaed
Hard Rock Candy
Ingredients :
3 c. sugar
1 c. water
3/4 c. white Karo syrup
Foof coloring
Preparation :
Mix all above ingredients in 2 quart saucepan. Heat until
when you let a drop fall in saucer of water, it makes a
crackle sound. Remove from heat; add any flavoring. Color
if desired. Pour into greased pan; let cool completely.
Break into bite size pieces.
----- Original Message -----
From: Zo
To: phaedrus
Sent: Thursday, December 05, 2002 5:58 PM
Subject: Busta
> This is a fabulous website!
> There is a Jamaican candy called "Busta-mante-back-bone".
> It's made with very dark sugar or molases and coconut and
> (I'm guessing) Jamaican spices. They are usually wrapped
> in greaseproof paper in bite size pieces.
> It is most delicious and have never found a recipe in any
> book. If you can help, then I know you are REALLY good...
> Thank you for this website!!!
> Zo
Hi Zo,
Glad you like the site.
See these pages:
Jamaican Coconut Candy
Jamaican Coconut Drops
Bustamante Backbone 2
Phaed
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