Nancy2 wrote in news:58944afe-684b-44ad-a5d1-
:

On Jun 24, 10:17*pm, PeterLucas wrote:
http://www.news.com.au/couriermail/s...3739,23878339-
5013494,00....

and the story behind them :-)

http://www.news.com.au/couriermail/s...3739,23871751-
5013511,00....

Ladies, do some research on how to find that book :-)


Not doughnuts, but some of the Czech-ancestry folks around here (and
there are lots of them) use left-over mashed potatoes in their kolache
dough (these kolaches being the pastry kind with a thumbprint
depression in the center filled with poppyseed, cherry or apricot
filling, not cookies). They are really, really good.

N.




OK....... you've got me interested :-)

The thumb print is filled (like a jam drop biscuit).... or the interior?


Deep fried?


--
Peter Lucas
Brisbane
Australia


Life is a walk of death. Each day we walk hand in hand with death, and
nothing can guarantee our living one more day.
Treat every breath as the last, every heart beat, every moonrise, and
every smile.
For who can say they won't be... Ride the Wind's, and where ever they
take you, make it better, that is the way of the warrior.

On Jun 26, 10:33*am, PeterLucas wrote:
Nancy2 wrote in news:58944afe-684b-44ad-a5d1-
:







On Jun 24, 10:17*pm, PeterLucas wrote:
http://www.news.com.au/couriermail/s...3739,23878339-
5013494,00....

and the story behind them :-)

http://www.news.com.au/couriermail/s...3739,23871751-
5013511,00....

Ladies, do some research on how to find that book :-)

Not doughnuts, but some of the Czech-ancestry folks around here (and
there are lots of them) use left-over mashed potatoes in their kolache
dough (these kolaches being the pastry kind with a thumbprint
depression in the center filled with poppyseed, cherry or apricot
filling, not cookies). *They are really, really good.

N.

OK....... you've got me interested :-)

The thumb print is filled (like a jam drop biscuit).... or the interior?

Deep fried?

--
Peter Lucas


Not fried, baked. Yum. I supposed you could fry leftover dough for
donuts - I haven't ever done that.

You can use standard filling recipes like ones for poppy-seed, cherry
and apricot or blueberry, or use commercial pie filling or commercial
pastry filling.

I know some Czech communities around the country have cookies they
call "kolache," but the Czech community in recently-flooded Cedar
Rapids where the nation's Czech and Slovak Museum is, makes the type
below, which are clearly pastries:


Kolaches Nancy Dooley

2 pkg. of yeast
1 C. potato water
1 C. mashed potatoes (leftovers are perfect)
2 whole eggs, plus one yolk
1 C. milk (or ½ each milk & cream)
½ C. shortening (I use butter)
1/4 tsp. mace (optional)
1 C. sugar
2 tsp. salt
7-8 C. flour

Dissolve yeast in 1 C. warm potato water, or plain warm water. Add 1
T. of sugar and enough flour to make a sponge. Scald milk and add the
rest of the sugar, shortening and salt to it. When this is slightly
cooled, add about 1 C. flour and beat well. Add the yeast sponge and
beat well. Add eggs. Add remaining flour, sifting a small amount
over the batter at a time. Beat well. Use enough flour so that after
beating, you can touch it with the back of your hand without it
sticking. Cover and put in fridge overnight. The next day, place on
a floured board and form small balls the size of a walnut. Place on a
greased cookie sheet (about 2-3 inches apart). Brush balls with
melted butter. Let rise until double in size. Press down center with
fingers. Fill with fruit filling of your choice (cherry, apple,
pineapple, blueberry, poppy seed, ricotta cheese). Let rise until
light. Bake at 450 deg. F. for 8-10 minutes. (Dough may be used for
donuts.) Some people drizzle a thin glaze over the top, but this
isn’t typical in this Czech community.

On Wed, 25 Jun 2008 03:29:41 GMT, Wayne Boatwright
fired up random neurons and synapses to
opine:

Spudnuts were once quite popular in parts of the US. There are still a few
shops around.

http://www.spudnutshop.com/

I am *so* hitting the Spudnuts shop on Orangethorpe in Anaheim the
next time we're heading up or back from LA. I'll let you know later if
I thank you, Mr. Boatwright!

Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "meatloaf" with "cox"

On Wed, 25 Jun 2008 04:39:06 GMT, Wayne Boatwright
fired up random neurons and synapses to
opine:

LOL! I know you're kidding, but they use potato flour, not any form of
fresh potatoes. Potato flour makes them very light.

Potato flour, as in my celiac sprue boss could tolerate 'em?

--

Terry "Squeaks" Pulliam Burd

"Some weasel took the cork out of my lunch!"

-- W.C. Fields

On Thu 26 Jun 2008 08:51:49p, Terry Pulliam Burd told us...

On Wed, 25 Jun 2008 03:29:41 GMT, Wayne Boatwright
fired up random neurons and synapses to
opine:

Spudnuts were once quite popular in parts of the US. There are still a
few shops around.

http://www.spudnutshop.com/

I am *so* hitting the Spudnuts shop on Orangethorpe in Anaheim the
next time we're heading up or back from LA. I'll let you know later if
I thank you, Mr. Boatwright!

Terry "Squeaks" Pulliam Burd

I hope they're as good as those we could get back in Ohio, Terry. Back
there they also had very good apple fritters and cherry fritters made with
the spudnut dough. I'll look for your report!


--
Wayne Boatwright
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Thursday, 06(VI)/26(XXVI)/08(MMVIII)
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'One cat just leads to another.'
Ernest Hemingway
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On Thu 26 Jun 2008 08:52:49p, Terry Pulliam Burd told us...

On Wed, 25 Jun 2008 04:39:06 GMT, Wayne Boatwright
fired up random neurons and synapses to
opine:

LOL! I know you're kidding, but they use potato flour, not any form of
fresh potatoes. Potato flour makes them very light.

Potato flour, as in my celiac sprue boss could tolerate 'em?

--

Terry "Squeaks" Pulliam Burd

Unfortunately, I don't know anything about celiac disease and what can be
tolerated. Hopefully, yes.


--
Wayne Boatwright
-------------------------------------------
Thursday, 06(VI)/26(XXVI)/08(MMVIII)
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I have nothing to declare, except my
genius.
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"Terry Pulliam Burd" ha scritto nel messaggio GMT,
Wayne Boatwright
LOL! I know you're kidding, but they use potato flour, not any form of
fresh potatoes. Potato flour makes them very light.

Potato flour, as in my celiac sprue boss could tolerate 'em?


The recipe in my ancient cookbook uses mashed potatoes in the batter, like
those refrigerator roll recipes.

On Fri 27 Jun 2008 03:22:10a, Giusi told us...

"Terry Pulliam Burd" ha scritto nel messaggio
GMT, Wayne Boatwright
LOL! I know you're kidding, but they use potato flour, not any form of
fresh potatoes. Potato flour makes them very light.

Potato flour, as in my celiac sprue boss could tolerate 'em?


The recipe in my ancient cookbook uses mashed potatoes in the batter,
like those refrigerator roll recipes.

I'm sure that either potato flour or mashed potatoes could be used,
however, those made by Spudnuts use potato flour.

--
Wayne Boatwright
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Friday, 06(VI)/27(XXVII)/08(MMVIII)
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In silence man can most readily
preserve his integrity. - M. Eckhart
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