Thursday, April 14, 2011

Deep Fry Batter



There are four different recipes from Duncan Hines, in my mom's recipe box. These must have been as a page in a magazine where you could easily tear them a part.
Last night I went to my daughters and made two of the recipes. As I was in the grocery store buying some of the ingredients, I originally put in all the products that were asked for and then decided to save on money and put the brand names back. Sorry Duncan Hines, but comparison shopping does help in the economic times. (I do buy only Duncan Hines cake mixes, when I make wedding cakes and I wait until they are on sale.) Will show you the comparsions from the Pineapple Upside Down Cake and the Peachy Crumb Cobbler.
For this recipe it asks for the buttermilk pancake mix, I had some home-made mix on hand, so used it.
Now for the recipe:
Deep Fry Batter
(For coating fish, chicken and other fried foods)

1 cup Duncan Hines Buttermilk Pancake Mix
1 tablespoon melted shortening or oil
1 egg
3/4 cup milk
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper
In a bowl, beat egg and milk together. Add shortening and Mix until dry ingredients are moistened. Stir in salt, paprika, and pepper.
(I could see if you deep fried food this recipe would come in handy, as the ingredients would be good taste of spices.)

This seems to me to make a liquid batter, so I made it the old fashion way. Took the pancake mix, salt, paprika and pepper and added some Panko and cayenne pepper to the dry ingredients and put in a bowl. In a pie pan, I put about 1/4 cup milk and 2 eggs and mix them together. I took chicken breast and dipped it in the milk,egg mixture then dipped in the flour mixture and fried them in a little shortening (about 1/2 cup Crisco), until the chicken was thoroughly cooked. I poured out the extra shortening and then cooked up some chicken gravy. Made some mashed potatoes to go along with the chicken and had some cranberry sauce, that's what was for dinner last night.



On the back of this card is a recipe for donuts, which I won't make at this time, but will add the recipe here.

3 comments:

  1. Interesting! And tasty looking.

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  2. We love chicken dinners! This looks very, very good. Do you have a recipe for your yummy gravy?

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  3. Gravy, is basically a roux or I just learned in the Rumford Cookbook, B├ęchamel - a rich cream sauce made with stock, milk or cream. Interesting things we learn in old books. Anyway, the gravy is about 1 tablespoon of the drippings with 1/4 cup butter, melted, added to this is 1/4 cup flour and stir. Next slowly while stirring add 2 cups milk or cream or half and half. I usually add 1 can of evaporated milk and the rest to equal 2 cups of milk. Along with salt and pepper to taste. That's it, my gravy. If it is too thick, then I add more milk. I also double this and make 4 cups.

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