On 23 Dec 2006 at 23:27, Brent wrote:
> Dear Phaedrus,
> I have been searching for a specific ring bologna recipe for a long
> time and have had no luck in finding it. When I was a kid growing up
> in Columbus, Ohio back in the 1960's, we would go south of Columbus
> quite often to visit relatives. My dad would always stop in the little
> town of Adelphi, Ohio at a small meat/deli type shop that made their
> own ring bologna. It was called "Adelphi Bologna". When I got back
> from the service, in 1975, the shop was long gone. It had been a
> family business years. I do remember my dad saying that there was a
> story about the little shop, and their famous "Adelphi Bologna", in
> the Columbus Dispatch Newspaper. I thought that he also said that they
> had a recipe for the bologna, but I'm not certain. I have contacted
> the newspaper in the past, and they told me that they couldn't find
> anything about the article or the recipe. The bologna was the ring
> style, and about 1 1/4" to 1 1/2" in diameter. It was so good, the
> best that I have ever eaten. I have made some ring bologna using a
> bologna mix from Grandma La'mure. It comes somewhat close, however
> it is just not he same. If you can do anything to help me find that
> original recipe, I would really appreciate it. Before I pass away I
> would really love to taste that bologna again.
There's no mention on the Internet of Adelphi bologna or of that shop in
Adelphi. However, there is a kind a ring bologna called "trail bologna"
that is particular to Amish country in Ohio. Perhaps that is what Adelphi
bologna was. "Trail bologna" is sometimes made of venison, but is made from beef
just as often. It's made commercially in Ohio, most notably by the "Troy Trail
Bologna Company." However, federal regulations won't allow them to ship it
outside of Ohio. I could not find any source for any brand of it in Arizona.
There are a couple of trail bologna recipes below and you can get a kit here:
Trail Bologna Kit
If all else fails, try asking for help on this forum:
Smoking Meat Forum
2 lbs. ground chuck
2 tbsp. Tender Quick
2 tsp. black pepper
1/8 tsp. garlic powder
1 tsp. coarse black pepper
1 1/2 tsp. liquid smoke
1/4 c. water
Combine ingredients in large bowl. Mix with hands until sticky. Roll into
links. Wrap into Saran wrap. Refrigerate 24 hours. Bake on broiler pan
for 1 hour at 300 degrees. Makes 2 links. Squeeze out excess fat with paper
towel. Pierce links with fork.
2 lbs. hamburger
2 tbsp. Tender Quick salt
1 1/2 tsp. liquid smoke
1/8 tsp. garlic powder
12 whole black peppercorns
2 tsp. black pepper
1 c. water
1/2 tsp. onion salt
1 tbsp. mustard seed
Mix all ingredients well. Roll into 4 lengths. Wrap in plastic wrap or
wax paper. Refrigerate 24 hours. Remove wrap, place on broiler pan and bake
at 300 degrees for 1 to 1 1/2 hours. Cut in thin slices.
On 22 Dec 2006 at 19:39, Gladys wrote:
> Hi, My husband's Mom , who passed away a few years ago, made sponged
> cheese cake ,we can't find the recipe any where. do you have one?
> Thanks, Gladys
There is no "sponged" cheesecake in any of our cookbooks or on the Internet.
Perhaps you mean "sponge" cheesecake. See below.
Blueberry sponge cheesecake
3/4 cup caster sugar
1 cup SR flour (sifted)
4 tblspn boiling water
350g neufchatel cheese, softened
100 g butter (unsalted and softened)
1/3 cup caster sugar, extra
1/2 cup ground almonds
2 tblspn galliano or other liqueur
1 punnet blueberries
1/4 plum jam
icing sugar for dusting
Beat eggs and sugar together until thick and creamy. Fold in flour and
water. Pour into a buttered and lined 24cm springform pan and bake at 180C
for 40-45 min.
Remove and cool on a rack
Cream neufchatel, butter and extra sugar together
Stir in almonds, liqueur and berries. Cut sponge in half and place one-half
back in springform tin.
Spread with jam. Top with cheese mixture.
Cut remaining sponge into 12 wedges and arrange on top.
Refrigerate until set. Serve dusted with icing sugar.
Strawberry Sponge Cheesecake
Serves: 6 - 8
Preparation Time: 7 minutes
250g cream cheese
1 cup milk
1 packet Gregg's Strawberry Swirl Instant Dessert
1 trifle sponge
1 punnet strawberries
Beat cream cheese until smooth, add milk and continue beating until
well blended. Sprinkle on Gregg’s Strawberry Swirl Instant Dessert
Mix and beat until smooth. Set aside. Cover sponge with sliced
strawberries, spread cheesecake mix over the sponge and decorate
with any remaining strawberries.
Chocolate Sponge Cheesecake
Serves 10 - 12
1 packet sponge or tea cake mix
3 tablespoons cocoa
1 tablespoon coffee liqueur (Tia Maria or Kahlua)
1 tablespoon milk
250g cream cheese
1/4 cup sugar
3 teaspoons gelatine
2 tablespoons water
3 tablespoons chocolate liqueur, extra
300ml thickened cream
2 tablespoons cocoa, extra
2 teaspoons icing sugar
60g flaked almonds
Make sponge according to directions on packet but add sifted cocoa before
starting to beat. When cooked turn on to a wire rack to cool. When cake is
cold, cut two very thin slices (about 5mm in thickness) from base of cake.
Remaining cake can be used to make additional cheesecakes or frozen for
future use. Use the base of a deep, round 18cm cake tin as a guide and trim
both layers of cake to this size. Line the base and sides of the 18cm tin
with strips of aluminium foil, bringing the foil over the sides to make the
cake easier to remove. Place one layer of cake into tin and brush with half
the combined Tia Maria and milk.
Have cream cheese at room temperature. Use an electric mixer to combine with
sugar and egg, beating until smooth. Sprinkle gelatine over water, dissolve
over hot water, add extra Tia Maria to gelatine mixture, add to cream cheese
mixture, beat in cream until just combined. Pour cream cheese mixture over
cake in tin. Place remaining layer of cake on top, brush with remaining Tia
Maria and milk mixture and refrigerate for several hours or overnight until
set. Remove from tin, place on serving plate. Dust top with combined sifted
extra cocoa and icing sugar, press toasted almonds around side. Cut and serve.
To toast almonds:
Place almonds on oven tray in moderate oven for 5 minutes or until golden
brown.Cool before using.
On 27 Dec 2006 at 20:34, Tracy wrote:
> I have been trying to locate a recipe for over 12 months now without
> any luck. It is a Hungarian desert called “Noi Szeszely” which
> translates to Women’s Moods!! The desert has a very thin biscuit
> (cooked) base that has ginger/all spice in it and then that is spread
> with a thin layer of jam. It is then covered with a soft creamy
> filling (much like a cheesecake) which tastes like it contains honey,
> lemon, cream/cream cheese and sugar.
> I would appreciate your help.
> Western Australia.
I found the below recipe on a message board.
Noi Szeszely (Nui se-say-y)Lady's Whim
This is a hungarian dessert.
"Noi Szeszely has an extra rich cake base spread with raspberry jam and
topped with a nut merinque. Serve it with tea in the afternoon or as a
dessert alone with another kind of pastry. Be sure to let noi szeszely
cool thoroughly before cutting it and do not cover it, not even with waxed
paper or the merinugue will collapse. The cake bottom is so rich it will stay
moist for days without being wrapped or refrigerated. This recipe is from my
Hungarian Cookbook. My grandfather, Henry Piriczky and his descendants were
3 c. sifted all-purpose flour
1/4 tsp salt
1 1/2 tsp baking powder
1/2 lbs. butter
1 c. vanilla sugar
6 egg yolks
about 1 c. raspberry jam
9 egg whites
1 1/2 c. confectioners' sugar
1 1/2 c. (6 ozs.) coarsely ground walnuts or hazelnuts.
Preheat the oven to 350*F. Sift together the flour, salt and baking powder.
Cut the butter into small pieces and work them into the flour, using your
hands or a pastry whisk. Work in the vanilla sugar and the egg yolks, and
squeeze the dough together into a mound. Pat it into an unbuttered jelly-roll
pan (15 1/2 by 10 1/2 by 1 inch),place it in the preheated oven, and bake
for 10 minutes. Let the cake cool for 10 minutes, then spread the jam evenly
over the entire surface. Turn the oven down to 300*F and beat the egg whites
until frothy. Add the confectioners' sugar 1/4 c. at a time, and continue
beating until very stiff. Fold in the ground nuts and spread the mixture
evenly over the jam. Bake in the preheated 300* oven for 20 minutes or more,
until the merinque is lightly browned. Remove from the oven, cool in the
pan, and cut into neat squares. Do not cover the cake.
On 26 Dec 2006 at 18:30, Karen wrote:
> Dear Uncle Phaedrus:
> Many years ago I went to the previous incarnation of Mitsuwa (Japanese
> Marketplace) here in Illinois. The bakery (no longer there) had a
> very nice pound-cake-like goodie called Earl Grey cake. I haven't
> seen this anywhere else and haven't yet experimented with a recipe
> using earl grey tea. I believe it may also have had poppy seeds in it
> but am not now sure as time has passed.
> Do you think you could find this one for me? It was most unusual but
> Thank you and Happy 2007
These are the only Earl Grey Cake recipes that I can find.
Earl Grey Pound Cake with Lemon Curd
Source: Better Homes and Gardens
Makes 12 cakes (24 servings)
Prep: 25 minutes
Bake: 25 minutes
Cool: 10 minutes
Stand: 10 minutes
1-1/2 cups butter
1-1/2 cups dairy sour cream
3-1/3 cups all-purpose flour
4 tsp. finely ground Earl Grey tea leaves*
1-1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1-1/2 cups granulated sugar
1-1/2 tsp. vanilla
1-1/2 cups lemon or orange curd (about one and a half 10-oz. jars)
1.Let the butter, eggs, and sour cream stand at room temperature for
30 minutes. Preheat oven to 350 degrees F. Grease and flour 12 individual
fluted tube pans; set aside.
2.In a large bowl combine flour, ground tea leaves, baking powder, salt,
and soda; set aside.
3.In a very large mixing bowl beat butter with an electric mixer on
medium-high speed for 1 to 2 minutes. Add granulated sugar; continue
beating 5 minutes. Beat in the eggs, 1 at a time, scraping sides of
bowl after each addition. Beat in vanilla. (Mixture may appear curdled.)
Alternately add flour mixture and sour cream to butter mixture, beating
on low speed after each addition until combined. Spoon batter into prepared
pans, filling two-thirds full.
4.Bake 25 minutes or until pick inserted near center comes out clean.
Cool in pans on racks 10 minutes. Remove; cool on racks.
5.Split cakes in half. Place bottoms on plates; spread with curd.
Add tops. Sprinkle powdered sugar. Makes 12 cakes (24 servings).
6.*Test Kitchen Tip: For 4 teaspoons ground Earl Grey tea leaves, open
bags with finely ground tea leaves (5 bags) or use mortar and pestle to
finely grind loose Earl Grey tea leaves; measure 4 teaspoons.)
Earl Grey Cake
300 ml earl Grey tea
100g candied orange peel
1 tablespoon oil/butter for cake tin
1 beaten egg
150g wholemeal self raising flour
Mix the tea, currants, sultanas and peel together in a large bowl.
Preheat the oven to 350°F (180°C).
Grease a 500g cake tin.
Add the egg and sugar to the mixture.
Sieve in the flour.
Pour the mixture into the cake tin and cook in the oven for 1 hour.
Leave to settle for a few minutes before serving.
This cake has a refreshing taste, thanks to the tea and orange peel
and is best eaten with tea, coffee or hot chocolate.
Chocolate-Earl Grey Cake
6 Earl Grey tea bags or 2 tablespoons loose Earl Grey
1 cup water
1/2 cup (1 stick) butter
2 cups granulated sugar
4 ounces unsweetened chocolate, melted and cooled
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup plain yogurt
Heat oven to 350° F. Coat an 8-cup fluted tube pan with cooking spray.
Brew the tea in the water 3 to 5 minutes. Remove the tea bags or strain
the leaves and set the brewed tea aside. Using a mixer, beat the butter,
eggs, and granulated sugar until fluffy. Blend in the chocolate. Beat in
the flour, baking soda, baking powder, salt, yogurt, and brewed tea. Pour
into pan. Bake 50 minutes or until a skewer inserted into the cake comes out
with a few crumbs attached. Remove from oven and let stand 5 minutes. Turn
out of pan and cool. Dust with confectioners' sugar.
Yield: Makes 10 servings
Nutrition Per Serving
calories 413(0% from fat); fat 17g (sat 10g); protein 7mg;
cholesterol 88mg;calcium 76mg; sodium 266mg; fiber 3g;
carbohydrate 64g; iron 3mg
Recipes from Guyana and the Caribbean