Dumplins (like Cracker Barrels) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.04
Directions:
Break up enough NO-EGG-YOLK wide noodles to fill 2 cups with postage
stamp sized pieces. Cook till really limp in 4 cups salted, boiling
water. Drain off most of the water and SAVE IT. Put the noodle water
into a blender and add 2/3 cup dry milk powder, 1/3 cup flour, 1/2
tsp. salt and 1/4 tsp. pepper. Blend briefly just to combine and pour
quickly into a small saucepan, cooking on medium-high just till
thickened. If it thickens in the blender too much from hot liquid,
quickly add a little cold water to thin it out again. Combine the
cooked, thickened gravy with the drained noodles and keep warm in top
of double boiler over simmering water for up to 30 minutes before
serving. Makes 4 - 6 servings.
Title: French Market Doughnuts
Categories: Breads, Breakfst
Yield: 60 Doughnuts?
1 pk Active dry yeast
1 1/2 c Warm water; 105 F
1/2 c Sugar
1 ts Salt
1 Egg
1 c Evaporated milk; undiluted
7 c Flour
1/4 c Shortening; softened
Oil for frying
Powdered sugar
In a large bowl, sprinkle yeast over water; stir to dissolve. Add
sugar, salt, eggs, and milk. Blend with a beater. Add four cups of
the flour, beat until smooth. Add shortening and beat in remaining
flour. Cover with plastic wrap and chill overnight. roll out on a
floured board to 1/8-inch thickness. Cut into 2 1/2-inch squares.
Deep fry at 360 F for 2 to 3 minutes until lightly browned on each
side. Drain on paper towels and prinkle heavily with powdered sugar.
Serve hot with coffee.
This dough can be kept for up to a week in the refrigerator and
actually improves with age. Just punch it down when it rises. Dough
can also be frozen; simply thaw, cut and roll, or shape doughnuts
before freezing. Tastes like the original French Market Doughnuts
served in Louisiana.
Posted in Fido COOKING - source not on file.
Source from luhu.jp
stamp sized pieces. Cook till really limp in 4 cups salted, boiling
water. Drain off most of the water and SAVE IT. Put the noodle water
into a blender and add 2/3 cup dry milk powder, 1/3 cup flour, 1/2
tsp. salt and 1/4 tsp. pepper. Blend briefly just to combine and pour
quickly into a small saucepan, cooking on medium-high just till
thickened. If it thickens in the blender too much from hot liquid,
quickly add a little cold water to thin it out again. Combine the
cooked, thickened gravy with the drained noodles and keep warm in top
of double boiler over simmering water for up to 30 minutes before
serving. Makes 4 - 6 servings.
Title: French Market Doughnuts
Categories: Breads, Breakfst
Yield: 60 Doughnuts?
1 pk Active dry yeast
1 1/2 c Warm water; 105 F
1/2 c Sugar
1 ts Salt
1 Egg
1 c Evaporated milk; undiluted
7 c Flour
1/4 c Shortening; softened
Oil for frying
Powdered sugar
In a large bowl, sprinkle yeast over water; stir to dissolve. Add
sugar, salt, eggs, and milk. Blend with a beater. Add four cups of
the flour, beat until smooth. Add shortening and beat in remaining
flour. Cover with plastic wrap and chill overnight. roll out on a
floured board to 1/8-inch thickness. Cut into 2 1/2-inch squares.
Deep fry at 360 F for 2 to 3 minutes until lightly browned on each
side. Drain on paper towels and prinkle heavily with powdered sugar.
Serve hot with coffee.
This dough can be kept for up to a week in the refrigerator and
actually improves with age. Just punch it down when it rises. Dough
can also be frozen; simply thaw, cut and roll, or shape doughnuts
before freezing. Tastes like the original French Market Doughnuts
served in Louisiana.
Posted in Fido COOKING - source not on file.
Source from luhu.jp
Tags
: breads