Text 35910, 90 rader
Skriven 2013-04-08 23:28:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: breakfast 398
=====================
 RH> Can't prove it by me; we don't get Food Network any more.

Not being an expert on television, I was surprised that the
Cooking Channel is not a basic offering, but Food Network is.
And that they're siblings, along with Travel Channel.

 ML> milk. Not so fond memories of the aftermath, but back then nobody
 ML> recognized that there was such a thing as dairy intolerance. I
 RH> I think it was in the mid 70s I started hearing about it--from Steve
 RH> who has a problem with it also.

I started to feel it in childhood but didn't treat it
until my friend Diana used to get me probiotic pills
via diplomatic pouch from Japan (they were not approved
for sale in the US) around 1972.
 
 RH> BTW, the egg in bread thing Annie made--we call it "egg in the eye"
 RH> but there are countless other names for it. After I flip mine, I like
 RH> to layer on some cheese (a good cheddar or swiss) and meat like ham.
 ML> She does them just plain but serves bacon or sausage on the side.
 RH> Try my idea on her, see what she thinks.

Vigorous shaking of head and nuh uh sounds. When one is used
to do things the way one did in childhood, change is hard.

 ML> Not so good as that. I was thinking of Fry Brothers Turkey Farm.
 RH> OK, I think Steve has been there but I've not.
 ML> We passed by it a couple days ago - even though the reconstructed
 ML> US 15 (future I-99) bypasses it, it persists.
 RH> It's not that far off the beaten path. Neither is Steam Valley Inn.

You can see it from the highway. Now, instead of making a
U-turn from the northbound lane you have to go to the next
exit and reverse direction (and then do it again to continue
northbound).

I was saving this recipe for Fordinski, but I haven't seen
him around:

Fried doughnuts no yeast
cat: cake, dessert, breakfast, sinker
yield: 26 to 30

2 c all-purpose flour
1/2 c caster sugar
1/8 ts salt
1 1/2 ts baking powder
1 egg
4 Tb oil
1/4 ts vanilla extract
1/4 c milk
Oil for deep frying
Icing sugar, for dusting

Sift flour and baking powder in a large bowl. Add sugar a
nd salt and mix.

In another bowl, lightly beat egg and mix oil & vanilla.

Mix the egg mixture in the flour mixture until crumbly.

Stir in milk, little at a time. Mix together till well
combined & smooth (If the dough is sticky, add some flour).
Form into a ball and cover with plastic wrap. Leave the
dough at room temperature for 2 hr.

On a floured surface, roll out the dough and cut out using
a doughnut cutter.

Heat oil in a deep-fryer. Fry doughnuts, in batches, in
the hot oil about 2 min a side or until golden brown.
Remove from oil and drain on paper towel.

While doughnuts are still warm, dust / coat with icing
sugar or cinnamon-sugar mixture, if you like.

Enjoy with tea or coffee.

My family like it plain, without glaze or dusting of
icing sugar. So to make this sweet, mostly I increase
the amount of sugar up to 3/4 c. I wonder why the dough
is supposed to rest for a long time as it is leavened
with baking powder, but I always follow this method.

Source: Simply Sweet 'n Savory blog


___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 Join Us: www.DocsPlace.org (1:123/140)