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Have you ever heard of Doughgies?
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Cary Walker
Mar 20, 2011, 2:45:58 PM3/20/11
to
My grandmother, who was of German descent, used to make this wonderfully
delicious pastry that we called doughgies. I remember that she deep
fried it in lard in a huge cast iron frying pan. It went in as a flat
piece of dough and came out as this light and puffy piece of heaven. My
favorite topping was butter and salt but others would put sugar on it
too. Oh, my mouth is watering just thinking about it.
Anyway, I have searched high and low on the internet for a resipe for
this and have only ever found one reference to it ('Uncle Phaedrus,
Finder of Lost Recipes'
(http://www.hungrybrowser.com/phaedrus/m0704M05.htm)) but the answers
given were just for fried dough. Close I think but not a hit. So I was
hoping someone here might have an idea of what I'm talking about and
maybe be able to provide a recipe.
Anyway, thanks for any help you guys can give me.
--
Cary Walker
tomb...@city-net.com
Mar 20, 2011, 5:00:39 PM3/20/11
to
On Mar 20, 2:45 pm, Cary Walker <Cary.Walker.
My guess would be that it was made with flour and baking powder or
flour and yeast. I would experiment to see. It had to be simple, and
they probably added salt, and maybe some sugar. I think I will try it.
Was she PA Dutch. My mother was, and she had receipes that were
basically just flour and water.
Tom
Cherry
Mar 20, 2011, 9:03:33 PM3/20/11
to
On Mar 20, 6:45 pm, Cary Walker <Cary.Walker.
I think what you are describing are Beavertails/Canadian doughnuts
with and savoury toppings. I saw these featured in a BBC video news
item just yesterday. You will see them at the end of this video.
http://www.bbc.co.uk/news/world-us-canada-12789701
Here is one recipe for them:
Beavertails
Ingredients:
½ cup warm water
5 teaspoons active dry yeast
1 pinch of white sugar
1 cup of warm milk
1/3 cup of white sugar
1 ½ teaspoon salt
1 teaspoon vanilla extract
2 eggs
1/3 cup vegetable oil
5 cups whole wheat flour
1 quart of oil for frying
2 cups white sugar
touch of cinnamon
Directions:
In a large bowl, stir together the yeast, warm water and the pinch of
sugar. Let stand until it is a slightly foamy (approximately 5
minutes). Then add the other 1/3 cup of sugar, milk, vanilla, eggs,
oil and salt. Stir it all until it is smooth. Mix in about half of the
flour and continue stirring it. Gradually add more flour.
Turn the dough onto a floured surface when it is firm enough. Knead
for approximately 6-8 minutes. Add more flour if you need it to form a
firm elastic dough. Place dough in a greased bowl and cover.
Let dough sit covered until it rises and doubles (approximately 35-45
minutes). Lightly deflate the dough and pinch off a piece the size of
a golf ball. On a floured surface use a rolling pin to roll out the
small ball of dough into an oval shape. Put it aside and cover it with
a tea towel while you continue to do the same with the remaining
dough.
Heat approximately 4 inches of oil in either a deep-fryer (375
degrees) or a wok or a Dutch oven. Before placing the flattened dough
into the oil, stretch them into ovals and thin them and enlarge them
(to resemble the tail). Place the tails in the oil one (or two) at a
time. Fry in the oil, turn them once until the tails are a deep brown.
This process usually takes about 1 to 2 minutes per side. Carefully
remove the tail from the oil and let it drain on a paper towel. Place
left over sugar in a large bowl and add the cinnamon. Toss the beaver
tail into the bowl while it is still hot. Shake off any extra sugar
and cinnamon mixture.
You can also add another topping of your choice (i.e. chocolate sauce,
jam, garlic, cheese).
Cherry
John Kuthe
Mar 21, 2011, 9:40:05 AM3/21/11
to
On Mar 20, 1:45 pm, Cary Walker <Cary.Walker.
Fried dough is a doughnut. Take it from an expert. I made doughnuts
for 8 years, 6 nights a week!
John Kuthe...
Christopher Helms
Mar 21, 2011, 11:04:11 AM3/21/11
to
People sometimes act like paczkis aren't doughnuts. They're a little
heavier and richer than normal doughnuts, but they're still freakin
doughnuts. And how the hell do they get an N sound out of that
spelling, anyway?
Cary Walker
Mar 21, 2011, 1:08:07 PM3/21/11
to
Tom, Cherry and John, thanks for the help. Tom, That's what I was
thinking but I am no baker and have no idea how to start. Maybe I'll
just find a fried dough recipe and experiment with that. Cherry, nice
try but from the looks of them they are more donut-like than the
doughgies were. John, they weren't like any donut I've ever had. They
were very light and fluffy.
Again, thank you all for the help.
--
Cary Walker
Chemo the Clown
Mar 21, 2011, 6:13:12 PM3/21/11
to
Now we know why you are what you are. :-)
Message has been deleted
Message has been deleted
djha...@gmail.com
Oct 1, 2013, 8:48:46 AM10/1/13
to
My mom used to make doughgies when I was a kid. She would get the dough from the frozen food isle and let it rise. She would then put it in hot oil and fry then turn. We would fill them with jam or put butter or powdered sugar. simple and quick. They are very delicious.
I think traditionally their real name is poczki. and they contain eggs. They are polish. We had a lot of polish people in Baltimore where I grew up and the name just changed to doughgie.
MountainLady
Apr 20, 2014, 7:16:08 PM4/20/14
to
6 Cups Flour
5 Tbsps. Crisco
1 Tbsps. salt
2 Tbsps Sugar
separately
2 cups warm water
1 pkg. yeast
1 tsp. sugar
dissolve together
If dry, add more warm water. Knead on floured board. Put in bowl and let rise.
the next directions are is missing, but I believe you cut the dough into circles, and deep fry.
dgemi...@aol.com
May 5, 2017, 9:08:32 AM5/5/17
to
Absolutely!......that is what caused me to look for this....my mother would make them sometimes to have with breakfast.....LOVED THEM!!! Unfortunately, I was just a kid and have no idea how she made them. BUT....my Mom wasn't really into cooking or baking....so she didn't really make her own dough much. I feel like she just used the biscuit dough that comes in rolls at the supermarket and fried them on the stovetop in a cast iron skillet. We used to eat them wigh butter and jelly.....they were beautiful. Wish I had some right now....
John Kuthe
May 5, 2017, 12:42:28 PM5/5/17
to
John Kuthe...
John Kuthe
May 5, 2017, 12:43:34 PM5/5/17
to
John Kuthe...
John Kuthe
May 5, 2017, 12:44:39 PM5/5/17
to
On Friday, May 5, 2017 at 8:08:32 AM UTC-5, dgemi...@aol.com wrote:
> Absolutely!......that is what caused me to look for this....my mother would make them sometimes to have with breakfast.....LOVED THEM!!! Unfortunately, I was just a kid and have no idea how she made them. BUT....my Mom wasn't really into cooking or baking....so she didn't really make her own dough much. I feel like she just used the biscuit dough that comes in rolls at the supermarket and fried them on the stovetop in a cast iron skillet. We used to eat them wigh butter and jelly.....they were beautiful. Wish I had some right now....
ANY fried dough is yummy! The better the dough and the better the fry THE BETTER!!
> Absolutely!......that is what caused me to look for this....my mother would make them sometimes to have with breakfast.....LOVED THEM!!! Unfortunately, I was just a kid and have no idea how she made them. BUT....my Mom wasn't really into cooking or baking....so she didn't really make her own dough much. I feel like she just used the biscuit dough that comes in rolls at the supermarket and fried them on the stovetop in a cast iron skillet. We used to eat them wigh butter and jelly.....they were beautiful. Wish I had some right now....
John Kuthe...
stacyr...@gmail.com
Jul 9, 2018, 9:58:18 PM7/9/18
to
My family made these every weekend. I am visiting them in August for the first time in years. I believe it's just dough deep fried. We would cut them with cookie cutters. I remember the dough being wrapped in a towel until morning. I will find out from my surviving aunts and let you know.
Ed Pawlowski
Jul 9, 2018, 11:05:07 PM7/9/18
to
On 7/9/2018 9:58 PM, stacyr...@gmail.com wrote:
> My family made these every weekend. I am visiting them in August for the first time in years. I believe it's just dough deep fried. We would cut them with cookie cutters. I remember the dough being wrapped in a towel until morning. I will find out from my surviving aunts and let you know.
>
Many variations. Fried bred dough, pizza dough, sweet dough. Usually
> My family made these every weekend. I am visiting them in August for the first time in years. I believe it's just dough deep fried. We would cut them with cookie cutters. I remember the dough being wrapped in a towel until morning. I will find out from my surviving aunts and let you know.
>
sprinkled with sugar.
Best eaten still warm.
John Kuthe
Jul 9, 2018, 11:53:52 PM7/9/18
to
And you know why they have a better mouthfeel when warm? The GREASE they were FRIED IN is still soft/liquid!
John Kuthe...
dsi1
Jul 10, 2018, 12:59:53 AM7/10/18
to
Nancy Young
Jul 10, 2018, 8:45:14 AM7/10/18
to
dough I'd like to eat.
A good thing.
nancy
John Kuthe
Jul 10, 2018, 9:07:54 AM7/10/18
to
On Monday, July 9, 2018 at 11:59:53 PM UTC-5, dsi1 wrote:
...
Just about anything FRIED is delicious!
John Kuthe...
...
> Fried dough is good eats. It's probably popular in most parts of the world. On this rock, the popular fried dough is Okinawan andagi and Portuguese malasadas. American doughnuts are also popular, of course.
Yep! My Indian housemate was frying up some batter/dough pancake looking things last evening which are not sweet but savory, and delicious!
Just about anything FRIED is delicious!
John Kuthe...
Gary
Jul 10, 2018, 9:25:54 AM7/10/18
to
Half of them I'll sprinkle with powdered sugar.
The other half, I'll salt and eat with ketchup.
Both versions are equally good.
Gary
Jul 10, 2018, 9:26:05 AM7/10/18
to
Nancy Young wrote:
>
> There are never enough leftover scraps to make all the fried pizza
> dough I'd like to eat.
>
> A good thing.
I remember as a kid, mom would use leftover pie dough, Roll up
>
> There are never enough leftover scraps to make all the fried pizza
> dough I'd like to eat.
>
> A good thing.
with cinnamon and sugar and bake for a nice treat.
Cindy Hamilton
Jul 10, 2018, 10:04:51 AM7/10/18
to
that were basically pancakes with a lot of corn inside. I
ate them with butter and syrup just like any other pancake.
Cindy Hamilton
John Kuthe
Jul 10, 2018, 10:35:15 AM7/10/18
to
On Tuesday, July 10, 2018 at 9:04:51 AM UTC-5, Cindy Hamilton wrote:
...
Butter+brown sugar!
John Kuthe...
...
>
> What kind of corn fritters do you make? I used to make some
> that were basically pancakes with a lot of corn inside. I
> ate them with butter and syrup just like any other pancake.
>
> Cindy Hamilton
Best sauce in the world!
> What kind of corn fritters do you make? I used to make some
> that were basically pancakes with a lot of corn inside. I
> ate them with butter and syrup just like any other pancake.
>
> Cindy Hamilton
Butter+brown sugar!
John Kuthe...
U.S. Janet B.
Jul 10, 2018, 11:00:47 AM7/10/18
to
out of the oil looking like a big hush puppy. I've never seen the
pancake kind. Is that a specialty of a certain part of the country?
Janet US
Gary
Jul 10, 2018, 11:10:44 AM7/10/18
to
"U.S. Janet B." wrote:
>
> Cindy Hamilton:
as they come out of the deep fry, you either salt them
or....generously sprinkle on powdered sugar. Both ways are good.
Here's my recipe:
-----------------------------------------------------------------------------------
====================================================================
"From a gone-but-not-forgotten restaurant, The Kapok Tree in
Clearwater,
Florida"
CORN FRITTERS
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 tablespoon sugar
- 3/4 teaspoon salt
- 1 egg
- 1/4 cup milk
- 1/2 cup whole kernal corn
- Vegetable oil for frying
* Stir together flour, baking powder, sugar and salt.
* Add the egg, milk and corn and stir briskly until well blended.
* Heat 2-3 inches of vegetable oil in a heavy pan to 350
degrees. Drop
batter, a rounded teaspoonful at a time, into the hot oil,
turning once
with a spoon to cook to an even golden brown (about 2 minutes
total).
* Remove from oil with slotted spoon and drain on paper towels.
Serve
hot, sprinkled with confectioners' sugar
Makes about 3 dozen fritters
Personal note: I usually add twice the amount of corn to the
batter.
>
> Cindy Hamilton:
> >What kind of corn fritters do you make? I used to make some
> >that were basically pancakes with a lot of corn inside. I
> >ate them with butter and syrup just like any other pancake.
> >
> >Cindy Hamilton
>
> I'm only familiar with corn fritters that are a drop dough and come
> out of the oil looking like a big hush puppy.
That's the kind I make US Janet. Look like hush puppies. As soon
> >that were basically pancakes with a lot of corn inside. I
> >ate them with butter and syrup just like any other pancake.
> >
> >Cindy Hamilton
>
> I'm only familiar with corn fritters that are a drop dough and come
> out of the oil looking like a big hush puppy.
as they come out of the deep fry, you either salt them
or....generously sprinkle on powdered sugar. Both ways are good.
Here's my recipe:
-----------------------------------------------------------------------------------
====================================================================
"From a gone-but-not-forgotten restaurant, The Kapok Tree in
Clearwater,
Florida"
CORN FRITTERS
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 tablespoon sugar
- 3/4 teaspoon salt
- 1 egg
- 1/4 cup milk
- 1/2 cup whole kernal corn
- Vegetable oil for frying
* Stir together flour, baking powder, sugar and salt.
* Add the egg, milk and corn and stir briskly until well blended.
* Heat 2-3 inches of vegetable oil in a heavy pan to 350
degrees. Drop
batter, a rounded teaspoonful at a time, into the hot oil,
turning once
with a spoon to cook to an even golden brown (about 2 minutes
total).
* Remove from oil with slotted spoon and drain on paper towels.
Serve
hot, sprinkled with confectioners' sugar
Makes about 3 dozen fritters
Personal note: I usually add twice the amount of corn to the
batter.
Nancy2
Jul 10, 2018, 12:12:58 PM7/10/18
to
Cindy, your pancake-type corn-included "fritters or "doughgies" sound like
what are called Johnnycakes in my world. ;-))
N.
what are called Johnnycakes in my world. ;-))
N.
John Kuthe
Jul 10, 2018, 3:26:06 PM7/10/18
to
John Kuthe...
penm...@aol.com
Jul 10, 2018, 3:57:31 PM7/10/18
to
On Tue, 10 Jul 2018 08:45:10 -0400, Nancy Young <rjy...@verizon.net>
wrote:
The county fairs here serve "Funnel Cakes".
http://www.geniuskitchen.com/recipe/funnel-cake-19611
https://www.youtube.com/watch?v=2fqkxFtU_Kk
wrote:
http://www.geniuskitchen.com/recipe/funnel-cake-19611
https://www.youtube.com/watch?v=2fqkxFtU_Kk
itsjoan...@webtv.net
Jul 10, 2018, 4:17:52 PM7/10/18
to
On Tuesday, July 10, 2018 at 2:57:31 PM UTC-5, Sheldon wrote:
>
> The county fairs here serve "Funnel Cakes".
> http://www.geniuskitchen.com/recipe/funnel-cake-19611
> https://www.youtube.com/watch?v=2fqkxFtU_Kk
>
>
Here, too. Lots of powdered sugar on them as well. I really
>
> The county fairs here serve "Funnel Cakes".
> http://www.geniuskitchen.com/recipe/funnel-cake-19611
> https://www.youtube.com/watch?v=2fqkxFtU_Kk
>
>
like corn fritters but after I eat them my teeth feel like I've
just consumed a bottle of Elmer's Glue. Hahahahahaaaa
Boron Elgar
Jul 10, 2018, 6:49:24 PM7/10/18
to
potatoes, corn,and an egg to bind it all, and it was dropped by the
1/4 cup into a pan and fried (sort of) in a bit of butter. I have not
even thought of them in 25 years, at least. They were thought tasty
enough that sometimes the leftovers were quite deliberate.
I also know of ones (not made by me, but I have had them) of corn
kernels, flour and egg and prepared as above. Cooked cauliflower can
be done the same way.
John Kuthe
Jul 10, 2018, 7:38:25 PM7/10/18
to
John Kuthe...
Nancy2
Jul 10, 2018, 8:56:45 PM7/10/18
to
Boron, if you leave out the corn and add in some savory herbs and diced onion, you would have
my version of "potato cakes," or "potato pancakes," which I make to use up leftover mashed
potatoes. Yummy.
N.
my version of "potato cakes," or "potato pancakes," which I make to use up leftover mashed
potatoes. Yummy.
N.
dsi1
Jul 11, 2018, 3:22:01 AM7/11/18
to
On Tuesday, July 10, 2018 at 3:07:54 AM UTC-10, John Kuthe wrote:
>
> Yep! My Indian housemate was frying up some batter/dough pancake looking things last evening which are not sweet but savory, and delicious!
>
> Just about anything FRIED is delicious!
>
> John Kuthe...
Without the Portuguese, Hawaii wouldn't have ukuleles or malasadas. I can't say which one would be a bigger loss...
>
> Yep! My Indian housemate was frying up some batter/dough pancake looking things last evening which are not sweet but savory, and delicious!
>
> Just about anything FRIED is delicious!
>
> John Kuthe...
https://www.youtube.com/watch?v=--J_Slf6UVY
Boron Elgar
Jul 11, 2018, 6:57:43 AM7/11/18
to
ImStillMags
Jul 11, 2018, 11:36:00 AM7/11/18
to
John Kuthe
Jul 11, 2018, 5:30:13 PM7/11/18
to
John Kuthe...
Leonard Blaisdell
Jul 11, 2018, 10:50:53 PM7/11/18
to
In article <79d5600a-429d-40ab...@googlegroups.com>,
How about sopapillas, anybody? They're the only fried bread I've ever
made and pretty tasty too. I did save the corn fritters recipe. I've
always been curious about johnnycakes. I think I'll do a little
googling.
leo
How about sopapillas, anybody? They're the only fried bread I've ever
made and pretty tasty too. I did save the corn fritters recipe. I've
always been curious about johnnycakes. I think I'll do a little
googling.
leo
Wayne Boatwright
Jul 11, 2018, 11:39:52 PM7/11/18
to
On Wed 11 Jul 2018 07:50:47p, Leonard Blaisdell told us...
It's all good. I also really like "corn cakes". They're made
primarily with cornmeal, but they do not contain any corn kernels.
--
~~ If there's a nit to pick, some nitwit will pick it. ~~
~~ A mind is a terrible thing to lose. ~~
**********************************************************
Wayne Boatwright
primarily with cornmeal, but they do not contain any corn kernels.
--
~~ If there's a nit to pick, some nitwit will pick it. ~~
~~ A mind is a terrible thing to lose. ~~
**********************************************************
Wayne Boatwright
Nancy2
Jul 12, 2018, 9:38:24 AM7/12/18
to
The non-PC labeled Indian Fry Bread is really, really good. An arts festival I attended in the
Southwest used Fry Bread as the biscuit in their version of strawberry shortcake (topped with whipped
cream, of course), and it was perfectly delicious.
N.
Southwest used Fry Bread as the biscuit in their version of strawberry shortcake (topped with whipped
cream, of course), and it was perfectly delicious.
N.
John Kuthe
Jul 12, 2018, 11:11:29 AM7/12/18
to
John Kuthe...
John Kuthe
Jul 12, 2018, 11:14:15 AM7/12/18
to
I've lived with several people FROM India and I don't think any of them would have a problem with the term Indian Fry Bread.
Namaste
John Kuthe...
lak...@gmail.com
Dec 29, 2018, 8:55:26 PM12/29/18
to
On Sunday, March 20, 2011 at 2:45:58 PM UTC-4, Cary Walker wrote:
> My grandmother, who was of German descent, used to make this wonderfully
> delicious pastry that we called doughgies. I remember that she deep
> fried it in lard in a huge cast iron frying pan. It went in as a flat
> piece of dough and came out as this light and puffy piece of heaven. My
> favorite topping was butter and salt but others would put sugar on it
> too. Oh, my mouth is watering just thinking about it.
>
> Anyway, I have searched high and low on the internet for a resipe for
> this and have only ever found one reference to it ('Uncle Phaedrus,
> Finder of Lost Recipes'
> (http://www.hungrybrowser.com/phaedrus/m0704M05.htm)) but the answers
> given were just for fried dough. Close I think but not a hit. So I was
> hoping someone here might have an idea of what I'm talking about and
> maybe be able to provide a recipe.
>
> Anyway, thanks for any help you guys can give me.
>
>
>
>
> --
> Cary Walker
My Mother used to make doughgies, but never gave me the recipe. My brother just gets dough from the frozen section at the grocery store and makes it from that. He fries it in either butter flavored Crisco or lard which makes a difference in the taste. We cut it open after it is fried and use butter and preserves or jelly on it. Traditionally my Mother also made brains, another German Dish to go with the Doughgies. For some reason we usually ate this at Easter.
> My grandmother, who was of German descent, used to make this wonderfully
> delicious pastry that we called doughgies. I remember that she deep
> fried it in lard in a huge cast iron frying pan. It went in as a flat
> piece of dough and came out as this light and puffy piece of heaven. My
> favorite topping was butter and salt but others would put sugar on it
> too. Oh, my mouth is watering just thinking about it.
>
> Anyway, I have searched high and low on the internet for a resipe for
> this and have only ever found one reference to it ('Uncle Phaedrus,
> Finder of Lost Recipes'
> (http://www.hungrybrowser.com/phaedrus/m0704M05.htm)) but the answers
> given were just for fried dough. Close I think but not a hit. So I was
> hoping someone here might have an idea of what I'm talking about and
> maybe be able to provide a recipe.
>
> Anyway, thanks for any help you guys can give me.
>
>
>
>
> --
> Cary Walker
pinksp...@gmail.com
May 9, 2020, 4:53:25 PM5/9/20
to
yess my grandmother made these too and called them doughgies too
the closest thing i found are beignets from lousinia or france look up recipes for those and they are close
except my gma would let the dough rise over nite
we would put butter on top them drown them in confectioners sugar
>
>
>
> --
the closest thing i found are beignets from lousinia or france look up recipes for those and they are close
except my gma would let the dough rise over nite
we would put butter on top them drown them in confectioners sugar
>
>
>
> --
vikkishai...@gmail.com
Aug 14, 2020, 10:35:33 AM8/14/20
to
Hi my name is Vikki I was born and raised in South Baltimore Md my mother was of German dissent. She made doggies for us all the time and yes it would make your mouth water. However she used a frozen bread though don’t know if it’s still out there it’s called riches bread though. She would place it in a buttered loaf pan with a towel over it on top the fridge overnight and as far as I can remember she would take it down heat up her oil pull off chunks stretch it and put it in the oil and cook to desired crispiness. We just ate ours with butter sometimes a little cinnamon sugar or just dip it in our eggs. I just know that they were absolutely delicious I don’t believe you need to make them from scratch. At this time I have a nine-year-old granddaughter who I’ve been making them for for years from packs of Pillsberry dough, The roll of biscuits. I leave them sit out and stretch them as they’re becoming room temperature 3, 4 ,5 times And then one at a time in my deep fryer she loves them and is always so happy when I make them. I hope this helps and I think you’re only going to get information from someone who knows exactly what doughgies are. You think I know how to spell them since I’ve eaten them all my life but I couldn’t even find the word online which is amazing how few people know what they are.
Taxed and Spent
Aug 14, 2020, 11:13:16 AM8/14/20
to
On 8/14/2020 7:35 AM, vikkishai...@gmail.com wrote:
> Hi my name is Vikki I was born and raised in South Baltimore Md my mother was of German dissent. She made doggies for us all the time and yes it would make your mouth water. However she used a frozen bread though don’t know if it’s still out there it’s called riches bread though. She would place it in a buttered loaf pan with a towel over it on top the fridge overnight and as far as I can remember she would take it down heat up her oil pull off chunks stretch it and put it in the oil and cook to desired crispiness. We just ate ours with butter sometimes a little cinnamon sugar or just dip it in our eggs. I just know that they were absolutely delicious I don’t believe you need to make them from scratch. At this time I have a nine-year-old granddaughter who I’ve been making them for for years from packs of Pillsberry dough, The roll of biscuits. I leave them sit out and stretch them as they’re becoming room temperature 3, 4 ,5 times And then one at a time in my deep fryer she loves them and is always so happy when I make them. I hope this helps and I think you’re only going to get information from someone who knows exactly what doughgies are. You think I know how to spell them since I’ve eaten them all my life but I couldn’t even find the word online which is amazing how few people know what they are.
>
This, which the whole world seems to know about?
> Hi my name is Vikki I was born and raised in South Baltimore Md my mother was of German dissent. She made doggies for us all the time and yes it would make your mouth water. However she used a frozen bread though don’t know if it’s still out there it’s called riches bread though. She would place it in a buttered loaf pan with a towel over it on top the fridge overnight and as far as I can remember she would take it down heat up her oil pull off chunks stretch it and put it in the oil and cook to desired crispiness. We just ate ours with butter sometimes a little cinnamon sugar or just dip it in our eggs. I just know that they were absolutely delicious I don’t believe you need to make them from scratch. At this time I have a nine-year-old granddaughter who I’ve been making them for for years from packs of Pillsberry dough, The roll of biscuits. I leave them sit out and stretch them as they’re becoming room temperature 3, 4 ,5 times And then one at a time in my deep fryer she loves them and is always so happy when I make them. I hope this helps and I think you’re only going to get information from someone who knows exactly what doughgies are. You think I know how to spell them since I’ve eaten them all my life but I couldn’t even find the word online which is amazing how few people know what they are.
>
https://en.wikipedia.org/wiki/Fried_dough
Julie Bove
Aug 14, 2020, 7:08:15 PM8/14/20
to
"Taxed and Spent" <nospam...@nonospam.com> wrote in message
news:rh69m9$19r$2...@dont-email.me...
I didn't know what it was. Now I do. My MIL once said she was making fried
dough. When I asked her what it was, she looked at me like I was an idiot.
Apparently it's common in PA, but it's not common here.
Dianne Turner
Sep 8, 2021, 6:58:53 PM9/8/21
to
On Sunday, March 20, 2011 at 2:45:58 PM UTC-4, Cary Walker wrote:
> My grandmother, who was of German descent, used to make this wonderfully
> delicious pastry that we called doughgies. I remember that she deep
> fried it in lard in a huge cast iron frying pan. It went in as a flat
> piece of dough and came out as this light and puffy piece of heaven. My
> favorite topping was butter and salt but others would put sugar on it
> too. Oh, my mouth is watering just thinking about it.
> Anyway, I have searched high and low on the internet for a resipe for
> this and have only ever found one reference to it ('Uncle Phaedrus,
> Finder of Lost Recipes'
> (http://www.hungrybrowser.com/phaedrus/m0704M05.htm)) but the answers
> given were just for fried dough. Close I think but not a hit. So I was
> hoping someone here might have an idea of what I'm talking about and
> maybe be able to provide a recipe.
> Anyway, thanks for any help you guys can give me.
>
> --
> Cary Walker
My grandad came from Germany its strange I have been looking for a few days now and cant find any information at all but they sure were delisous
> My grandmother, who was of German descent, used to make this wonderfully
> delicious pastry that we called doughgies. I remember that she deep
> fried it in lard in a huge cast iron frying pan. It went in as a flat
> piece of dough and came out as this light and puffy piece of heaven. My
> favorite topping was butter and salt but others would put sugar on it
> too. Oh, my mouth is watering just thinking about it.
> Anyway, I have searched high and low on the internet for a resipe for
> this and have only ever found one reference to it ('Uncle Phaedrus,
> Finder of Lost Recipes'
> (http://www.hungrybrowser.com/phaedrus/m0704M05.htm)) but the answers
> given were just for fried dough. Close I think but not a hit. So I was
> hoping someone here might have an idea of what I'm talking about and
> maybe be able to provide a recipe.
> Anyway, thanks for any help you guys can give me.
>
> --
> Cary Walker
John Kuthe
Sep 8, 2021, 8:29:42 PM9/8/21
to
On Sunday, March 20, 2011 at 1:45:58 PM UTC-5, Cary Walker wrote:
> My grandmother, who was of German descent, used to make this wonderfully
> delicious pastry that we called doughgies. I remember that she deep
> fried it in lard in a huge cast iron frying pan. It went in as a flat
> piece of dough and came out as this light and puffy piece of heaven. My
> favorite topping was butter and salt but others would put sugar on it
> too. Oh, my mouth is watering just thinking about it.
> Anyway, I have searched high and low on the internet for a resipe for
> this and have only ever found one reference to it ('Uncle Phaedrus,
> Finder of Lost Recipes'
> (http://www.hungrybrowser.com/phaedrus/m0704M05.htm)) but the answers
> given were just for fried dough. Close I think but not a hit. So I was
> hoping someone here might have an idea of what I'm talking about and
> maybe be able to provide a recipe.
> Anyway, thanks for any help you guys can give me.
>
> --
> Cary Walker
A doughnut by any other name, Fried dough /w/ sugar, serve hot!
> My grandmother, who was of German descent, used to make this wonderfully
> delicious pastry that we called doughgies. I remember that she deep
> fried it in lard in a huge cast iron frying pan. It went in as a flat
> piece of dough and came out as this light and puffy piece of heaven. My
> favorite topping was butter and salt but others would put sugar on it
> too. Oh, my mouth is watering just thinking about it.
> Anyway, I have searched high and low on the internet for a resipe for
> this and have only ever found one reference to it ('Uncle Phaedrus,
> Finder of Lost Recipes'
> (http://www.hungrybrowser.com/phaedrus/m0704M05.htm)) but the answers
> given were just for fried dough. Close I think but not a hit. So I was
> hoping someone here might have an idea of what I'm talking about and
> maybe be able to provide a recipe.
> Anyway, thanks for any help you guys can give me.
>
> --
> Cary Walker
I made doughnuts for 8 years at Danny Donut! Crestwood MO.
John Kuthe, RB=N, BSN...
jmcquown
Sep 8, 2021, 10:09:32 PM9/8/21
to
On 9/8/2021 6:58 PM, Dianne Turner wrote:
> On Sunday, March 20, 2011 at 2:45:58 PM UTC-4, Cary Walker wrote:
>> My grandmother, who was of German descent, used to make this wonderfully
>> delicious pastry that we called doughgies. I remember that she deep
>> fried it in lard in a huge cast iron frying pan. It went in as a flat
>> piece of dough and came out as this light and puffy piece of heaven. My
>> favorite topping was butter and salt but others would put sugar on it
>> too. Oh, my mouth is watering just thinking about it.
>> Anyway, I have searched high and low on the internet for a resipe for
>> this and have only ever found one reference to it ('Uncle Phaedrus,
>> Finder of Lost Recipes'
>>
> On Sunday, March 20, 2011 at 2:45:58 PM UTC-4, Cary Walker wrote:
>> My grandmother, who was of German descent, used to make this wonderfully
>> delicious pastry that we called doughgies. I remember that she deep
>> fried it in lard in a huge cast iron frying pan. It went in as a flat
>> piece of dough and came out as this light and puffy piece of heaven. My
>> favorite topping was butter and salt but others would put sugar on it
>> too. Oh, my mouth is watering just thinking about it.
>> Anyway, I have searched high and low on the internet for a resipe for
>> this and have only ever found one reference to it ('Uncle Phaedrus,
>> Finder of Lost Recipes'
>>
>> --
>> Cary Walker
> My grandad came from Germany its strange I have been looking for a few days now and cant find any information at all but they sure were delisous
>
I sure hope you can find a reply to a post from 2011.
>> Cary Walker
> My grandad came from Germany its strange I have been looking for a few days now and cant find any information at all but they sure were delisous
>
Jill
Whitt...@aol.com
Mar 26, 2022, 5:24:51 AM3/26/22
to
I know the OP is very old, but I know what the OP is talking about. I am originally from Baltimore and my Nan used to make fried dough every Saturday morning for breakfast. I can assure everyone it was in no way a donut, nor was it like the funnel or fried dough you get at county fairs. This was basically (from what I can remember) a basic bread dough recipe, left to rise, then rather than baking it in the oven, it is fried in a cast iron skillet with some oil. It is then served with butter and a pinch of salt. I suppose you could put sugar, or anything on it really. But I just liked it with butter.. It is so simple, yet so delicious. She would serve it with eggs and scrapple. (Man I miss scrapple) I live in the UK now and you can’t get scrapple here. Obviously not the most healthy breakfast, but it never did me any harm growing up!
Michael Trew
Mar 26, 2022, 9:16:17 PM3/26/22
to
On 3/26/2022 5:24, Whitt...@aol.com wrote:
> I know the OP is very old, but I know what the OP is talking about. I am originally from Baltimore and my Nan used to make fried dough every Saturday morning for breakfast. I can assure everyone it was in no way a donut, nor was it like the funnel or fried dough you get at county fairs. This was basically (from what I can remember) a basic bread dough recipe, left to rise, then rather than baking it in the oven, it is fried in a cast iron skillet with some oil. It is then served with butter and a pinch of salt. I suppose you could put sugar, or anything on it really. But I just liked it with butter.. It is so simple, yet so delicious. She would serve it with eggs and scrapple. (Man I miss scrapple) I live in the UK now and you can’t get scrapple here. Obviously not the most healthy breakfast, but it never did me any harm growing up!
I don't see an OP, just your post. Nothing else is quoted. I've never
> I know the OP is very old, but I know what the OP is talking about. I am originally from Baltimore and my Nan used to make fried dough every Saturday morning for breakfast. I can assure everyone it was in no way a donut, nor was it like the funnel or fried dough you get at county fairs. This was basically (from what I can remember) a basic bread dough recipe, left to rise, then rather than baking it in the oven, it is fried in a cast iron skillet with some oil. It is then served with butter and a pinch of salt. I suppose you could put sugar, or anything on it really. But I just liked it with butter.. It is so simple, yet so delicious. She would serve it with eggs and scrapple. (Man I miss scrapple) I live in the UK now and you can’t get scrapple here. Obviously not the most healthy breakfast, but it never did me any harm growing up!
heard of "doughies". I'd imagine that it would be a rather simple
depression era type bread recipe.
Cindy Hamilton
Mar 27, 2022, 4:31:59 AM3/27/22
to
I suspect there's something about the way Whittles10 posted that created
a new thread. FWIW, Google Groups shows the entire thread; I suspect
it's because they only look at the subject line and ignore the
References metadata. I don't care enough about it to figure it out.
--
Cindy Hamilton
dsi1
Mar 27, 2022, 4:56:41 AM3/27/22
to
https://groups.google.com/g/rec.food.cooking/c/9DM2c7XpHvo/m/RXNZE7hU6wcJ
Thomas
Mar 27, 2022, 5:13:39 AM3/27/22
to
I do visit often but some threads I think are worn out like the dead spread are resurrected nicely.
Michael Trew
Mar 27, 2022, 1:29:39 PM3/27/22
to
On 3/27/2022 5:13, Thomas wrote:
> On Saturday, March 26, 2022 at 9:16:17 PM UTC-4, Michael Trew wrote:]
Perhaps your tablet is getting gaumed up from the number of messages
in each thread. I only view "unread" messages in mine, so sometimes I'm
surprised how long threads can get.
I like how my newsreader marks old messages off and I don't see them,
unless I view "read" messages. I can download messages clean back to
the early 2000's, but that really slows my program down, so I'd rather not.
> On Saturday, March 26, 2022 at 9:16:17 PM UTC-4, Michael Trew wrote:]
>
>> I don't see an OP, just your post.
>>
>> I don't see an OP, just your post.
>>
> Michael, here is my single advantage. I see them all but it was a bitch getting to the new message.
> I do visit often but some threads I think are worn out like the dead spread are resurrected nicely.
That's true, you have the advantage of the archive, as David mentioned.
> I do visit often but some threads I think are worn out like the dead spread are resurrected nicely.
Perhaps your tablet is getting gaumed up from the number of messages
in each thread. I only view "unread" messages in mine, so sometimes I'm
surprised how long threads can get.
I like how my newsreader marks old messages off and I don't see them,
unless I view "read" messages. I can download messages clean back to
the early 2000's, but that really slows my program down, so I'd rather not.
Leonard Blaisdell
Mar 27, 2022, 7:40:17 PM3/27/22
to
On 2022-03-26, Whitt...@aol.com <Whitt...@aol.com> wrote:
> I know the OP is very old, but I know what the OP is talking about. I am originally from Baltimore and my Nan used to make fried dough every Saturday morning for breakfast. I can assure everyone it was in no way a donut, nor was it like the funnel or fried dough you get at county fairs.
I had a sopapilla making period in the past. That's fried bread and easy
> I know the OP is very old, but I know what the OP is talking about. I am originally from Baltimore and my Nan used to make fried dough every Saturday morning for breakfast. I can assure everyone it was in no way a donut, nor was it like the funnel or fried dough you get at county fairs.
to make IIRC. I wonder why I quit making it? It was good.
Vicki Helwig
Mar 4, 2023, 5:38:04 PM3/4/23
to
On Sunday, March 20, 2011 at 2:45:58 PM UTC-4, Cary Walker wrote:
> My grandmother, who was of German descent, used to make this wonderfully
> delicious pastry that we called doughgies. I remember that she deep
> fried it in lard in a huge cast iron frying pan. It went in as a flat
> piece of dough and came out as this light and puffy piece of heaven. My
> favorite topping was butter and salt but others would put sugar on it
> too. Oh, my mouth is watering just thinking about it.
> Anyway, I have searched high and low on the internet for a resipe for
> this and have only ever found one reference to it ('Uncle Phaedrus,
> Finder of Lost Recipes'
> My grandmother, who was of German descent, used to make this wonderfully
> delicious pastry that we called doughgies. I remember that she deep
> fried it in lard in a huge cast iron frying pan. It went in as a flat
> piece of dough and came out as this light and puffy piece of heaven. My
> favorite topping was butter and salt but others would put sugar on it
> too. Oh, my mouth is watering just thinking about it.
> Anyway, I have searched high and low on the internet for a resipe for
> this and have only ever found one reference to it ('Uncle Phaedrus,
> Finder of Lost Recipes'
Vicki Helwig
Mar 4, 2023, 5:50:53 PM3/4/23
to
jmcquown
Mar 4, 2023, 6:44:18 PM3/4/23
to
On 3/4/2023 5:50 PM, Vicki Helwig wrote:
> On Sunday, March 20, 2011 at 2:45:58 PM UTC-4, Cary Walker wrote:
>> My grandmother, who was of German descent, used to make this wonderfully
>> delicious pastry that we called doughgies.
>>
>> --
> On Sunday, March 20, 2011 at 2:45:58 PM UTC-4, Cary Walker wrote:
>> My grandmother, who was of German descent, used to make this wonderfully
>> delicious pastry that we called doughgies.
>>
>> Cary Walker
>
(snipped most of it)
>
> Hi Cary My mother also made doughgies the same way. She would let the yeast rise in a bowl with a damp towel over it overnight. I am not sure what/if she added any thing else. She would deep fry in cast iron skillet on each side until brown I liked butter also but my brother would eat plain. I really miss those special days when we would have doughgies. The closest taste to a doughgies was rolls at O’Charleys (not as good) As you can see I was looking for it too and came across this post.
Nice of you to drop in and answer Cary's question from 2011, 12 years
> Hi Cary My mother also made doughgies the same way. She would let the yeast rise in a bowl with a damp towel over it overnight. I am not sure what/if she added any thing else. She would deep fry in cast iron skillet on each side until brown I liked butter also but my brother would eat plain. I really miss those special days when we would have doughgies. The closest taste to a doughgies was rolls at O’Charleys (not as good) As you can see I was looking for it too and came across this post.
later. The bigger question is will you be back or are you simply
another fly by night Google Grouper? BTW, the rolls at O'Charley's were
nothing like German doughies.
Jill
GM
Mar 4, 2023, 7:01:48 PM3/4/23
to
--
GM
Bruce
Mar 4, 2023, 7:04:22 PM3/4/23
to
On Sat, 4 Mar 2023 18:44:09 -0500, jmcquown <j_mc...@comcast.net>
wrote:
Ah, Vicki got caught on the radar of MotherSuperior, RFC's most
productive troll :)
wrote:
productive troll :)
John Kuthe
Mar 4, 2023, 8:26:07 PM3/4/23
to
On Sunday, March 20, 2011 at 1:45:58 PM UTC-5, Cary Walker wrote:
> My grandmother, who was of German descent, used to make this wonderfully
> My grandmother, who was of German descent, used to make this wonderfully
> delicious pastry that we called doughgies. I remember that she deep
> fried it in lard in a huge cast iron frying pan. It went in as a flat
> piece of dough and came out as this light and puffy piece of heaven. My
> favorite topping was butter and salt but others would put sugar on it
> too. Oh, my mouth is watering just thinking about it.
> Anyway, I have searched high and low on the internet for a resipe for
> this and have only ever found one reference to it ('Uncle Phaedrus,
> Finder of Lost Recipes'
> (http://www.hungrybrowser.com/phaedrus/m0704M05.htm)) but the answers
> given were just for fried dough. Close I think but not a hit. So I was
> hoping someone here might have an idea of what I'm talking about and
> maybe be able to provide a recipe.
> Anyway, thanks for any help you guys can give me.
>
> --
> Cary Walker
I fried dough for Danny Donuts for 8 years, full time, back in the 1980's.
> fried it in lard in a huge cast iron frying pan. It went in as a flat
> piece of dough and came out as this light and puffy piece of heaven. My
> favorite topping was butter and salt but others would put sugar on it
> too. Oh, my mouth is watering just thinking about it.
> Anyway, I have searched high and low on the internet for a resipe for
> this and have only ever found one reference to it ('Uncle Phaedrus,
> Finder of Lost Recipes'
> (http://www.hungrybrowser.com/phaedrus/m0704M05.htm)) but the answers
> given were just for fried dough. Close I think but not a hit. So I was
> hoping someone here might have an idea of what I'm talking about and
> maybe be able to provide a recipe.
> Anyway, thanks for any help you guys can give me.
>
> --
> Cary Walker
John Kuthe, RN, BSN...
Hank Rogers
Mar 4, 2023, 8:39:07 PM3/4/23
to
should go and ask for your old job back. Don't mention all your
degrees, and how smart you are. Just say you want a job. You might
get lucky, if they haven't heard about you.
Alex
Mar 5, 2023, 12:19:32 AM3/5/23
to
Bryan Simmons
Mar 5, 2023, 7:37:08 AM3/5/23
to
I guess he didn't like the sound of Joe Donuts. He's
been dead for years. I wish that John was dead too.
--Bryan
jmcquown
Mar 5, 2023, 10:56:14 AM3/5/23
to
On 3/5/2023 12:19 AM, Alex wrote:
> John Kuthe wrote:
>> On Sunday, March 20, 2011 at 1:45:58 PM UTC-5, Cary Walker wrote:
>>> My grandmother, who was of German descent, used to make this wonderfully
>>> delicious pastry that we called doughgies. I remember that she deep
>>> fried it in lard in a huge cast iron frying pan. It went in as a flat
>>> piece of dough and came out as this light and puffy piece of heaven.
(snipped 12 year old post)
> John Kuthe wrote:
>> On Sunday, March 20, 2011 at 1:45:58 PM UTC-5, Cary Walker wrote:
>>> My grandmother, who was of German descent, used to make this wonderfully
>>> delicious pastry that we called doughgies. I remember that she deep
>>> fried it in lard in a huge cast iron frying pan. It went in as a flat
>>> piece of dough and came out as this light and puffy piece of heaven.
>> I fried dough for Danny Donuts for 8 years, full time, back in the
>> 1980's.
>>
>> John Kuthe, RN, BSN...
>
> You have posted that already, narcissistic.
I'd like to see a show of hands from RFC regulars who did *not* know
>> 1980's.
>>
>> John Kuthe, RN, BSN...
>
> You have posted that already, narcissistic.
Kuthe once worked at a donut shop.
Jill
Bruce
Mar 5, 2023, 2:26:50 PM3/5/23
to
On Sun, 5 Mar 2023 10:56:03 -0500, jmcquown <j_mc...@comcast.net>
wrote:
And who doesn't know about Jill's inheritance? Or about Jill's ex
having been in jail? Or about Jill's assisted living?
wrote:
having been in jail? Or about Jill's assisted living?
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