Remembering Spudnuts

When I was young we moved to Cuyahoga Falls, a small town outside Akron, Ohio. It was my first time living outside Michigan and a very difficult relocation for me. We moved in June as soon as the school year ended and our new home was in a brand spanky new development of 300 homes with only 50 homes occupied and no one was my age. So basically I went all summer with few friends but kept busy with reading, exploring our new town, planting a vegetable garden and regretfully playing with my little brother who was addicted to matchbook cars!

That summer Cuyahoga Falls was celebrating it's Sesqui-Centennial and there were many activities and everyone dressed in pioneer garb of long skirts, straw hats and aprons. Also every boy in my neighborhood was building a soap box car for the upcoming Soap Box Derby, a yearly event in Akron. In Michigan we built cars with engines that ran on gas and most boys built a go-carts again with a motor that ran on gas. Making a cart with no motor made no sense to me and I did not understand why they just did not race with bikes?

Cuyahoga Falls' business district was center for many Centennial activities that summer. And since downtown was just a short walk from our home I never missed a parade or street fair and I spent hours wandering through all the small shops. There were two stores I particularly remember. A Planter's Peanut Shoppe with a huge Mr. Peanut sign out front. They sold every thing peanut you could think of and even roasted nuts several times a day. The smell of the roasted peanuts was over powering and it never tempted me to venture inside more then once.



A few doors down was a Spudnut Shop which fascinated me. Spudnut, what the heck was a spudnut? Looking through the window I could see a huge vat with spudnuts frying and the vat tender would just touch the spudnut and it would magically flip over to fry the other side. In Michigan we called these donuts. The spudnits sure looked like donuts and I was dying to taste one.

The Spudnut Shop was always packed with men all sitting at a long counter and being alone and young I never dared enter. Once I was with my older sister and she took me inside and I finally got to taste a Spudnut. The Spudnut was good and I was not disappointed that it tasted just like a Michigan donut to me!

Well my tastes have changed and I'm not sure I could eat a Michigan donut again. But OMG...the Spudnuts are fabulous!





Spudnuts
Recipe developed by Big-Black-Dog

1 1/3 cups warm milk, not hot just barely warm
1 packet active dry yeast
2 tablespoons butter, melted but room temp.
2/3 cup sugar
2 eggs, room temp and lightly whipped
4 c. flour (plus more if dough is too sticky)
1 c. potato flour
1/2 tsp cinnamon
1 tsp salt

Topping:
1/2 c. butter, melted
1 c. sugar
2 tsp cinnamon

Makes 1 1/2 - 2 dozen medium

1. Place 1 c. warm milk in the bowl and stir in the yeast with a fork.
2. Add sugar into the remaining warm milk and add it to the yeast mixture.
3. Stir in the eggs, cinnamon, and salt
4. Add the flours gradually, mixing throughly with each addition. If the dough is too sticky to handle add 1/2-1 c. more flour. You want the dough to pull away from the sides of the mixing bowl and eventually become supple and smooth. Turn it out onto a floured counter-top, knead a few times (the dough should be barely sticky), and shape into a ball.
5. Butter a large bowl and transfer the dough to the bowl. Brush the top of the dough with the remaining butter, cover, put in a warm place. I let it rise over night.
6. Punch down the dough and roll it out 1/2-inch thick on your floured countertop.
7. Cut out the donuts but not the center hole. Transfer cut outs to parchment lined cookie sheet. When the sheet is full of cutouts then cut out the donut hole. If you don't wait to cut out the middle your donut is more difficult to transfer and will be deformed. You can use a cookie cutter or a glass to cut out the donut shape.
8. Cover with a clean cloth and let rise for another 45 minutes.
9. Bake in a 375 degree oven until the just golden, 8 to 10 minutes.
10. When the donuts are golden brown, remove to a wire rack and cool.
11. Brush with melted butter and dip tops in cinnamon/sugar mix. Return to wire rack for 15 minutes. Enjoy!







All Rights Reserved 2008-9 © Big Black Dog

Prune Muffins with Caramel Glaze dusted with Orange Sugar

I've not participated in Bread Baking Day for a while and I feel guilty about it. I love baking bread and it's not that I haven't baked bread, I just don't have time to write the posts! To tell you the truth, I would rather bake something then sit at my computer. Not that I don't enjoy working on my blog, but I like baking better. ;) So for Bread Baking Day #18 Quick Breads, hosted by Mansi of Fun & Food Blog I am submitting my Prune Muffins with Caramel Glaze dusted with Orange Sugar. Whew quite a mouthful for a humble muffin but I have to fuss even with a muffin.







Prune Tea Bread
Recipe adapted from Cooks.com


1 c. prunes
1/4 c. orange juice
3 c. flour
4 tsp. baking powder
1 tsp. salt
3/4 c. brown sugar
1/4 c. shortening (I used butter)
1/2 c. chopped nuts - fine
1 egg
1 1/4 c. milk

1. Finely chop prunes.
2. Combine prunes with orange juice and set aside until needed.
3. In large bowl, mix dry ingredients. Cut shortening with pastry blender until mixture is fine.
4. Stir in nuts and prunes (in orange juice) and milk to dry mixture.
5. Beat eggs and mix in.
6. Bake in greased loaf pan at 350 degrees for 1 1/4 hour.


Caramel Glaze
Recipe adapted from "not a clue"

2 tablespoons butter
4 tablespoons half and half
1/2 cup packed brown sugar
1 cup powdered sugar
1/2 teaspoon vanilla extract

1. In a saucepan over medium heat, melt the butter.
2. Add milk and brown sugar, stir to combine.
3. Boil vigorously for 1 minute.
4. Remove from heat and beat in 1/2 cup powdered sugar.
5. Cool slightly then and beat in the vanilla and remaining powdered sugar, add more half in half if necessary.
6. Quickly spoon over cupcakes before glaze sets.


Orange Sugar Confection
Recipe adapted from "not a clue"

1 large naval orange
1/2 c. of sugar

Zest the entire Orange. Mix the orange zest with the sugar.

The sugar will be damp and you will need to let it dry out before you can sprinkle it on the frosting. I just spread the orange sugar on a cutting board and after an hour or so I transfer it to the bowl. Once in the bowl I stir it with a fork and break up any sugar clumps. Over the next 2 days, every once in a while repeat stirring with a fork and breaking up any clumps until the orange sugar is completely dry. The sugar will preserve the orange and there will be no taste lost and it will keep forever in a tupperware like container. However it will fade if exposed to light, so keep it in a kitchen cabinet towards the back.









I did buy a new muffin pan a few months ago and I just love it. I don't really like silicone pans and I probably would not have bought this pan but it was on in the Clearance Bin for $10. I've used it several times now and I really like the way it bakes muffins.







All Rights Reserved 2008-9 © Big Black Dog

Ditto of March '08

I can't believe it we had another late season Winter Storm on the exact same day as last years March Winter Blizzard. Apparently, March 29th is becoming a "date to remember".

We've had several weeks of wonderful, bright sunny days. Although the days were gorgeous, they were still cool and sometimes darn right cold. But I did put my flannel-lined jeans away for the season.

I love my flannel-lined Jeans, they keep you toasty warm and most importantly you do not look fat in these jeans. Being it's so late in the season, they are probably now on sale at L.L. Bean....well worth the money!


A few days ago I took a picture of our West Pasture it all it's gorgeous Spring Green Beauty.





Now this morning this is what we woke up too. We had a horrible, horrible storm last night. First it started with HUGE wet snow. Then the weather shifted to sleet and the wind was blowing so hard and from every direction. And then, our favorite, the freezing rain came down for about 2-3 hours. Then it turned into snow and we now have about 6" of snow on the ground. So gorgeous but there's about 1" of ice under all that pretty white squishy stuff!

NOTE: The pictures are color photos not black and white.


















All Rights Reserved 2008-9 © Big Black Dog

Pink Saturday and it's Winter again!

We've been having some really nice spring weather, still cool but beautiful sunny days. Last year we had a final Winter Blizzard on March 29th and it looks like this year it's going to be about the same. The temperature is dropping like a stone and snow and sleet are expected. I really don't mind winter, in fact I enjoy it. But once a season starts changing I'd just as soon get on with the new and put the old behind me.


This is my 3rd Pink Saturday and so far I have so much fun. I so enjoy looking at all the pink blogs and the items chosen to share each week. As always Pink Saturday is hosted by Miss Beverly of How Sweet the Sound.







My first photo is a glimpse of summer with my Zesty Red Onion Jelly. The jelly is a condiment that my husband just loves on just about anything. I sat it on our porch railing and it made the most gorgeous photo in fact I won a contest with this very photo.

More on Zesty Red Onion Jelly....










I love the graceful lines and the intertwining shapes of Flamingos and I have many of them scattered throughout my home. My Flamingos range from 21" tall to about 5" tall. These are 2 of my medium-sized Flamingos, about 12" tall, and they are standing in a ceramic pond.









I keep a bulletin board in my office and glanced at it the other day and this one post-it caught my eye.

From various sources: Injera (Tigrinya, pronounced [ɨndʒǝra], sometimes transliterated enjera); A pancake-like bread made out of teff flour. It is traditionally eaten in Eritrea, Ethiopia, Somalia (where it is also called laxoox and canjeero), Yemen, and by the Nuer people of Sudan. Injera is made with teff, a tiny, round grain that flourishes in the highlands of Ethiopia. While teff is very nutritious, it contains practically no gluten. This makes teff ill-suited for making raised bread, however injera still takes advantage of the special properties of yeast. A short period of fermentation gives it an airy, bubbly texture, and also a slightly sour taste.






All Rights Reserved 2008-9 © Big Black Dog

TFF -- Calamari Fritti

I've been keeping an eye out for Calamari every week at my market and this week it was on sale so I bought nearly a lb! Both Mr. Tastebuds and I love Calamari and we've not had it in some time and I've never made it before.

Tyler's Calamari Fritti was delicious and so was the Smoked Jalapeno Aioli. I did make a few changes in this recipe. I thought 1 sauce would be plenty for us so eliminated the Tomato Basil Sauce. And we did not have any canola oil so I fried the Calamari in corn oil which worked out well. And I only used 1 tsp Paprika, I really did not think 2 tsp was necessary. It was a delicious dinner and I'm happy to have finally made Calamari!






Calamari Fritti
Recipe adapted from Tyler Florence

1 pound whole squid, cleaned
1 cup milk
1 large egg
6 fresh basil leaves, chopped
Canola oil, for frying
2 cups all-purpose flour
2 teaspoons paprika
Sea salt and freshly ground black pepper
Lemon wedges, for serving
Smoked jalapeno aioli, for dipping, recipe follows
Tomato-basil sauce, for dipping, recipe follows


Smoked Jalapeno Aioli:

1 cup mayonnaise
1 to 2 canned chipotle chile in adobo
1 garlic clove, coarsely chopped
1/2 lemon, juiced
1 tablespoon chopped flat-leaf parsley
Pinch salt


Tomato-Basil Sauce:

3 tablespoons extra-virgin olive oil
2 garlic cloves, minced
4 fresh basil leaves, hand-torn
1 (16-ounce) can crushed tomatoes
Pinch sugar
Kosher salt and freshly ground black pepper

Rinse the squid under cool water and pat dry with paper towels. Cut the body of the squid into 1/2-inch rings and trim the tentacles as necessary. Combine the milk, egg, and basil leaves in a bowl; mix with a fork until lightly beaten. Put the prepared calamari in the milk mixture and stick it in the refrigerator while getting everything else set up; it fries better if marinated and chilled for about 15 minutes.

Pour about 2 inches of oil in a fryer or large, heavy pot and heat to 375 degrees F. Mix the flour and paprika in a pie dish or plate; season with a fair amount of salt and pepper. Toss the calamari in the seasoned flour to coat. Fry for 1 to 3 minutes or until golden brown. Drain on paper towels and salt, to taste. Using a slotted spoon, transfer the fried calamari to paper towels to drain. Serve immediately with lemon wedges and dipping sauces.

Smoked Jalapeno Aioli: Yield: 1 cup

Combine all ingredients in a food processor and blend for 1 minute to combine. Set aside to allow the flavors to marry. Serve as a dipping sauce with fried calamari.

Tomato Basil Sauce: Yield: 2 cups

Coat a saucepan with 2 tablespoons of the oil and warm over medium heat. Add the garlic and basil; cook, stirring, until soft. Add the crushed tomatoes and sugar; season with salt and pepper. Simmer the sauce for 10 minutes, stirring occasionally. Stir in the remaining olive oil. Serve as a dipping sauce with fried calamari.







Please check out the rest of Tyler's Groupies at Tyler Florence Fridays and see what they've cooked up this week!








All Rights Reserved 2008-9 © Big Black Dog

Whisk Wednesday -- Pintade a la Cevenole

This week for Whisk Wednesday our lesson was Pintade a la Cevenole or Guinea Hen with Mushrooms and Chestnuts.





I had this entire dish prepped and all ready to begin and had just put 2 TBL of butter in my frying pan when there was a loud BOOM and we lost all power. I knew what had happened as it has happened at least twice a year for 10 years now. The boom was our transformer blowing out and I would bet a squirrel was the culprit!



So I chucked everything in the fridge and waited and waited and waited. Finally at 7:30 pm the electric was restored but by that time I was too tired to cook. So we had popcorn for dinner and it was delicious!! So I made my Whisk recipe for tonight's dinner but unfortunately Mr. Tastebud's is working late. Oh well, blame it on the squirrel!


Still no Guinea Hen to be found in my area, so this time I substituted chicken. I also added a few potato fingerlings and served it over rice. And I cooked this in my Tagine rather then a covered pot. I love cooking in a Tagine, it makes the whole dish so special.







Pintade a la Cevenole
Recipe adapted from Le Cordon Bleu at Home

3/4 slab bacon, sliced 1/8" thick
12 TBL butter
1/2 lb pearl onions, peeled
1 lb oyster mushrooms
3/4 lb button mushrooms
Salt and freshly ground pepper
2 guinea hens, 2 lbs each
1 TBL vegetable oil
2 c. red wine
1 Bouquet Garni
3/4 lb whole shelled chestnuts
3 shallots
1 TBL parsley

Flour for dredging
Butter, softened for parchment paper








All Rights Reserved 2008-9 © Big Black Dog

TWD -- Super-size it!

I wanted to join Tuesdays with Dorie in Feb. '08 but I was neck deep in a major renovation of our home and just could not commit to the recipe schedule. Then when we finally finished the house and I had time for Dorie, the blog roll was closed.


But just last week on St. Patrick's Day, it was announced "for one day only" the TWD blog roll was open for new members and I jumped at the chance. I was happy to see that my first official recipe for TWD would be Blueberry Crumb Cake because I already had this particular recipe bookmarked in my book!

I have 2-8"by8" pans. One is metal and about 25 years old and exactly 8"by8" and I have a newer Emile Henry pan but it is a bit bigger about 8 1/2" by 8 1/2". I decided to bake the crumb cake in the older 8"by8" pan and I wished I had baked in the bigger Emile Henry pan. I figured the crumb cake would rise quite a bit because the recipe called for 2 tsp of baking powder. But I did not think it would rise quite this much. My lord it kept rising and rising and finally started running over the sides of my pan!




Wholly Blueberry Batman...it's SUPER SIZED!











The week's TWD recipe is graciously hosted by Siham of Befuddlement by Sihan. Please visit Siham wonderful site if you'd like to read the Blueberry Crumb Cake recipe from Baking from my Home to Yours by Dorie Greenspan.



All Rights Reserved 2008-9 © Big Black Dog

Pink Saturday

Welcome to Pink Saturday graciously hosted by Miss Beverly of How Sweet the Sound.



I had so much fun visiting all the Pink blogs last week that I decided to participate again. This is a primarily a food blog although sprinkled throughout are pictures of my dogs, cats and various other critters and happenings on my property, Spend-A-Buck Farm. Please take your time and if you're ready for lunch, I've got some great recipes for you to try.






This is part of my cactus collection that are scattered here and there throughout my house. I had many, many cactuses but because of our recent construction/renovation and all the dust unfortunately some did not survive, but the ones that did are nice and healthy and very happy to be back in my kitchen.








This is one of my favorite bread plates. I love the turquoise with the tiny rosebuds. It looks old, it's not. It also looks expensive but it wasn't.










This is my Pincushion Doll and she has sat on my sewing desk for almost 20 years now. She's a little bent and her gown is becoming faded and discolored, but she is very precious to me.









Since my blog is a food blog, you didn't think I would let you go without offering one of my mouthwatering recipes, did you? This is a Muffuletta and I served it on Super Bowl Sunday. Not only is it a huge sandwich, it was a huge hit! It's very easy to make and took no time at all.

Print Muffuletta Recipe






All Rights Reserved 2008-9 © Big Black Dog

TFF --Tyler's Ultimate Fish Tacos

Skate: This odd-looking, kite-shaped fish is also called a ray. The names are used interchangeably, though in some quarters the term "skate" is applied to the members of this species that are used for eating, while "ray" generally refers to those (like the electric ray and giant manta ray) that are fished for sport. Skates have winglike pectoral fins that undulate as the fish meanders along the ocean floor (there are also freshwater rays). The fins are the edible part of a skate. Their delicious flesh is firm, white and sweet-not unlike that of the scallop. Depending on the region, skate is available year-round. Skate can be prepared in a variety of ways including poaching, baking and frying.



Tyler used the correct word for his ULTIMATE Fish Tacos. They were out of this world delicious! I have to admit I was surprised they were so good. I'm not a hot pepper person and frankly a fish taco was not appealing to me. Well, I've been converted and I now kneel down to the great pepper god. And a fish taco is welcome on my table any time!

I did substitute Skate for the Mahi Mahi. I have wanted to try the Skate for some time now and it was on sale this week for $2.99 lb! I was unfamiliar with preparing Skate so watched a video and then was comfortable enough to buy a Wing. The Skate was absolutely delicious and I definitely buy it again. I chose to bake it and it did take a bit longer then I expected, about 30 minutes, but it was perfect. Skate has no bones but has long rib-like cartilage that are easily removed. I shredded the fish so it was easy to build a tacos. And we happily feasted on the fish tacos. In fact the only thing left was the Pink Mayonnaise which I used later in the week for a Cole Slaw Dressing!








Tyler's Ultimate Fish Tacos
Recipe adapted from Tyler Florence

Taco:
2 pounds mahi mahi (skinned, boned and cleaned) cut into 1-ounce strips
2 cups all-purpose flour
3 eggs, lightly beaten
4 tablespoons water
2 cups panko bread crumbs
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
1/2 head savoy cabbage, finely shredded
1 bunch cilantro, leaves picked
1 bunch chives, chopped
3 limes, cut into wedges for garnish


Pink Chile Mayonnaise:
1 cup sour cream
1 cup mayonnaise
3 chipotles in adobo, plus 2 tablespoons of adobo sauce
1/2 lemon, juiced
Kosher salt and freshly ground black pepper


Mango-Radish Salsa:
2 limes
2 mangoes, diced
4 to 5 red radishes, diced
1 red onion, diced
1 tablespoon chili powder
1/2 bunch fresh cilantro, leaves chopped
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Prepare the fish. Cut the pieces of fish into 1-ounce strips. Set up a breading station of flour, lightly beaten eggs with water, and seasoned panko bread crumbs. Season all with salt and pepper. Dredge the pieces of fish in flour, egg then bread crumbs. Once all the fish is breaded deep-fry in small batches in (375 degrees F) oil. Drain on paper towels and season with salt. Keep warm until ready to serve.

Prepare the pink chile mayonnaise. Put the chipotles in a blender and puree until smooth. Add the sour cream, mayonnaise, adobo sauce and lemon juice and continue to process until the mixture is consistent and creamy. Season with salt and pepper and refrigerate until ready to use.





Prepare the mango-radish salsa. Remove the peel and pith from the limes and cut between the membranes to remove the segments. Put these "supremes" into a bowl and squeeze over the juice from the membranes. Add the remaining ingredients and mix. Season and refrigerate until ready to use. You can also place all of the ingredients into a food processor and puree for a smoother salsa.

To serve, set up the tacos "family-style". Assemble the fish in a pile on a plate; the pink chile mayonnaise in a bowl; and mango-radish salsa in another. Set a pile of shredded savoy cabbage, cilantro leaves, chopped chives and lime wedges next to the fish. Toast the corn tortillas lightly over an open flame (on your stove top) and serve.











Please visit the TFF's Roundup and see what the rest of Tyler's fans have created for this week.




All Rights Reserved 2008-9 © Big Black Dog

Whisk Wednesday -- Cailles a la Normande

Whisk Wednesdays is back from Spring Break! This week our recipe is Cailles a la Normande or Quail with Cream and Apples. This dish was so absolutely delicious and really not that difficult at all. The aroma while it was cooking was wonderful and it reminded me of Fall. Today we had an unusually warm day, 76 degrees, and I can't wait to make this dish on a crisp October day with new apples! I can taste it right now...it was so good! And to further the review, Mr. Tastebud's loved it! WOW!

I substituted Cornish Game Hens for Quail and Apple Brandy for the very expensive Calvados. Also I could not find fatback the size required so used strips of bacon which worked out very well.

Starting with this post I am going to make some changes in my blog and I have a little confession. I truly detest taking pictures of food. I hate worrying about the lighting and setting up the shots. Running around getting the right colored napkin and balancing a fork is just not something I want to do. And I am never happy with the end result no matter how much I fuss. I take 20-30 pictures and maybe 1-2 are okay,not great just okay. It's very frustrating for me. I am not a photographer and I've decided to stop trying to be one. From now on my photos are going to done my way....quick and easy.

I was very busy tonight catching up with phone calls and e-mails so I took my photos where I dined, at my messy desk and there's not even a placemat. Hallelujah! I love this photo and the $5 OFF coupon in the background!





Cailles a la Normande
Recipe adapted from Le Cordon Bleu

6 Quail, necks removed and reserved
Salt and freshly ground pepper
1 think slice fatback, 12 by 5 inches
6 Golden Delicious Apples
1/2 lemon
5 TBL unsalted butter
6 slices firm white bread
3 TBL unsalted butter
2 TBL Calvados or domestic apple brandy
1/2 c. creme fraiche or heavy cream
1/4 c. Brown Veal Stock
1 TBL sugar
1 TBL chopped parsley




All Rights Reserved 2008-9 © Big Black Dog

Happy St. Patrick's Day!

I'm not very Irish just a bit on my Dad's side. But my friend Kathleen, Cuisine Kathleen, is very Irish and is throwing a St. Patrick's Day Party and has even hired Mr. Linky to help host her event. Every one is welcome so please drop by and join the fun.

My camera is on it's last legs and green is not my favorite color. I drink Vodka Martinis with a twist and double olive and I'm taking a French Cooking Class. Trying to find a recipe that was unique but with an Irish accent was a problem for me. Of course I know Ireland is known for their Potatoes so I dug a little deeper and discovered where there's potatoes there's onions. So made some Sweet Onion Soup with Cream and served it in Potato Bread Bowls. And it was de-licious!!






Sweet Onion Soup with Cream
Recipe adapted from "not a clue"

2 Tsp cooking oil
2 Tbsp butter
8 c chopped yellow sweet onions about 6 large onions
2 cloves minced garlic
1 tsp dried thyme
1 TBL dried basil
1 c dry white wine
3 c chicken broth
3/4 c shredded swiss cheese
1 1/2 c half and half
Salt and freshly ground pepper to taste

Heat oil and butter in large heavy-bottomed pot. Add onion, garlic, thyme and basil. On medium heat saute until onions are clear and beginning to caramelize, maybe 30 minutes or so.

Add wine, cook for 2 to 3 more minutes, until liquid is evaporated. Add 1 c of the broth, stir. Add remainder of broth and heat through.

Process in food processor in batches until smooth or use your stick blender and blend right in the pan. If you used a FP, put the soup back in pan. Add cream and cheese heat until cheese is thoroughly melted. Taste for salt and pepper.



Also I whipped up one of my favorite Vanilla Cupcake Recipes and added a few blueberries to the batter and a shot of Irish Cream. Made some Sprinkle's Cream Cheese Frosting and went to town with decorations. I think my cupcakes turned out so pretty. And I'm starting to like the color green.






Cream Cheese Frosting
Recipe adapted from Sprinkle's Cupcakes

8 ounces cold cream cheese
1 stick butter, firm but not cold
1/2 teaspoon salt
1 pound powdered sugar, sifted
1/2 teaspoon vanilla

Combine butter, salt, and cream cheese in mixer and beat on medium speed 2-3 minutes. Add sugar until just incorporated. Don’t over mix. It should be thick but not fluffy. Add vanilla.






Happy St. Patrick's Day!



All Rights Reserved 2008-9 © Big Black Dog