A&P [...] Canadian division -> Quebec based Metro Stores
Do the Metro stores still exist...?
Yes. It's one of the Big 3 in Canada.
So at least the ghost of A&P still remains... ;)
There's another ghost hanging around: In Newfoundland Ayre's
Supermarkets got bought out by Dominion Stores which in turn got
bought out by A&P Canada. Following the sale of the rest of Dominion
to A&P Canada, the Newfoundland operations went to Loblaw who keep
the Dominion brand name alive there.
In 1962 when we lived in Ottawa, my mom shopped at a nearby Dominion
store that got rebranded A&P after the takeover. I googled the mall
it was in and discovered that it is still there after all this time.
It's now called Food Basics which is a Metro brand for it's smaller
stores.
Tim Horton's is pretty big here in Rochester...
They are popular in the northeast. After all Tim is a known name
there. He played for the New York Rangers, Pittsburgh Penguins, and
Buffalo Sabres.
From their corporate websites:
Tim Horton's Canada 4260 stores, United States 729 stores.
Dunkin' Donuts US 9141 stores, Canada just 3 surviving stores.
Krispy Kreme US 1,004 stores, Canada just 7 surviving stores.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Fannie Farmer's Old Fashioned Cake Doughnuts
Categories: Doughnuts
Yield: 10 Servings
1/2 c Milk
1/2 c Granulated sugar
2 ts Baking powder
1/4 ts Nutmeg
1/2 ts Salt
1 Egg; beaten
1 tb Butter; melted
1 3/4 c White flour
Vegetable shortening or oil
-For frying
Confectioners' sugar OR
Granulated sugar
FOR CHOCOLATE DOUGHNUTS:
1/2 c Cocoa powder
Mix the milk, granulated sugar, baking powder, nutmeg, salt, egg,
and butter in a large bowl. Add the flour gradually, using just
enough so that the dough is firm enough to handle yet as soft as
possible. Cover the dough and chill for about 1 hour.
Turn out onto a lightly floured board and knead for a few minutes.
Roll out about 1/2-inch thick. Cut with a doughnut cutter or sharp
knife into 3-inch rounds, cutting out and saving the centers
(which can also be fried). Place on a lightly floured piece of
wax paper and let rest for about 5 minutes.
Using a heavy pan and a thermometer, heat about 4 inches of
shortening or oil to 360 F. Fry three or four doughnuts at a time,
turning them with a fork or tongs when one side is browned and
continuing to fry until brown all over. Drain on paper towels and
dust with sugar.
Crullers: Prepare the batter for Doughnuts. Roll it out 1/3 inch
thick. Cut it in strips 8 inches long and 3/4 inch wide. Let rest
for 10 minutes, then twist each strip several times and pinch the
ends. Fry, drain, and roll in sugar.
Chocolate Doughnuts: Mix cocoa with the flour. Dust the drained
doughnuts with sugar or spread with frosting.
Source: The Fannie Farmer Cookbook
MMMMM
Cheers
Jim
... Never bob for doughnuts in a deep fryer.
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