|
----- Original Message -----
From: Ed
To: phaedrus
Sent: Tuesday, January 13, 2004 4:06 PM
Subject: Recipe request for a dear friend
> (forgive me if this is a resend.. I am using aol on a semi-flaky computer
> and I don't know if the last email went out)
>
> Hello:
>
> My name is Edward and I am searching for a
recipe for a dear friend. It is an old Romanian dessert called "porumbita".
This friend grew up eating this dessert as a child in Romania. She did not
have the best of childhoods and from talking to her this is one of the few
positive things she can remember of her childhood. When I probe she
descrbies it as a "later cake with a cream-like filling, possibly tangerine
flavor, with a cream top that is not whipped cream but similar". The word
"porumbita" literally means "little dove" in Romanian language. She lived
near the Transylvania region of Romania. The odds are good that this name
is more the nickname of the dessert rather than the official name.
>
> My dream is to make this cake as a surprise for her (possibly for
Valentines Day), but more to provide her a happy moment.
>
> Thank you for your help!
>
> Ed
>
Hello Ed,
I'd like very much to help you find this, Ed. However, I could not find a
cake or dessert with that name, either Transylvanian or Romanian. There is
both a hotel and a restaurant in Romania with that name. I also searched for
a Romanian or Transylvanian cake recipe with tangerine, but again I had no
success. I did find a website with many Romanian recipes, and a whole page
of layer cakes. Most were chocolate or nut, but some were fruit or preserves
or marmalade. See below. If none of these is it, I think that you may have
to try to find out if she knows another name for the cake.
Phaed
Tender layered cake I/Tort fraged I
20 oz/600 g flour, 14 oz/400 g butter, 2 yolks, 1 whole egg, 3 tablespoons
sour cream, vanilla, fruits from preserves
Beat the butter with 2 yolks, add 1 whole egg, sour cream, vanilla and
flour. Knead well and divide the resulting dough in 3 equal parts. Roll
three rounds and bake them. After cooling, fill with finely chopped fruits
from preserves.
--------------------
Tender layered cake II/Tort fraged II
10 oz/300 g butter, 10 oz/300 g confectioner's sugar, 10 oz/300 g flour, 8
eggs, 1/4 cup rum, juice from 1 lemon, filling
Melt the butter and beat with the sugar, adding the 8 yolks one by one,
until the mixture is foamy. Add flour, lemon juice and rum; mix well, then
add the whipped egg whites, folding in gently. Pour the mixture into the
buttered baking pan and bake at medium heat. Fill with the desired cream.
------------------------
Tender layered cake with marmalade/Tort fraged cu marmalade
7 yolks, 3/4 cup confectioner's sugar, 3/4 oz/20 g ammonia powder, 1/2 cup
melted butter, vanilla, flour as needed to make dough, marmalade to taste, a
few chopped walnuts or almonds, 1 whole egg
Beat the sugar with the butter until foamy. Add the yolks, one by one,
ammonia powder, vanilla and flour at the end. Knead a soft dough and let
rest for 20 minutes. Divide the dough in 3-4 equal parts and roll sheets
about 1/2 inch thick. Place one sheet in the baking pan, spread a layer of
marmalade on top, place a second sheet over the marmalade and spread this
one with marmalade too. Do this with all sheets. Do not top the last sheet
with marmalade. Instead, wash with a beaten egg and sprinkle with sliced
walnuts or almonds. Bake for 30 minutes at medium heat.
-------------------
Layered cake, simple/Tort simplu
6 eggs, 1 cup confectioner's sugar, 1 cup flour, grated peel from 1 lemon,
marmelade
Beat the yolks with the sugar in a heat resistant bowl. Set this bowl inside
a larger pan with boiling water in it and set this on heat. Beat the cream
until hot. Remove the bowl with the cream from heat and keep beating until
cooled off. When it is completely cold, add the whipped egg whites, folding
gently, then the flour and lemon peel. Divide this mixture into 3-4 equal
parts (depending on the size of the baking pan). Bake 3 sheets,
individually, and as soon as they are out of the oven, cover with a cloth.
Keep them like this for 1-2 hours. Spread marmelade on each of them and
arrange one on top of the other. The cake may be filled with any desired
cream and glazed with any icing.
-------------------------
Layered cake, Micado/Tort Micado
14 oz/400 g butter, 14 oz/400 g sour cream, 1/4 teaspoon baking soda, flour
as needed to make dough, glacee fruits (preserves); Filling: 1 cup milk, 1
1/2 cup sugar, a pinch baking soda, 1 teaspoon butter
Beat the butter, add the sour cream and baking soda, the flour and knead a
medium soft dough, which you then divide into 4 equal parts. Roll each part
into a round, finger thick sheet. Bake each of them separately and let cool.
Then spread with the following cream: Caramelize 1/2 cup sugar, add milk,
add another cup of sugar, baking soda and butter. Boil all this until you
get a thick syrup as for sherbets. Remove from heat and beat (the same way
as for sherbets). When it is almost cold, spread on the sheets. This must be
done very fast. Place the sheets one on top of the other and glaze with the
same cream. Garnish with glacee fruits or preserves
------------------------------
Lemon icing/Glazura de lamiie
7 oz/200 g sugar, juice from 2 lemons Back to Orange icing
Put the juice from the lemons in a small bowl. Add the sifted confectioner's
sugar. Mix very well until you get a white foam. Use this mixture to cover
the cake.
---------
Orange icing/Glazura de portocale
Same ingredients as for lemon icing, except replace lemons with lemon-sized
oranges
Prepare the same way as for lemon icing.
----- Original Message -----
From: Jenny
To: phaedrus
Sent: Tuesday, January 13, 2004 6:10 PM
Subject: Thank you for being there, I ve been looking for someone like
you!!!
> Hello,
> My name is Jenny. I hope you can help. My mother used to make a
> candy called Butter Brickle, it was like a Heath bar but homemade.
> O.M.G. it was wonderful. The last time I had it, was Christmas 1975.
> Thats when my mom died. All of her recipes went to my aunt, who had
> a fire so me and my sister are s.o.l. > unless you can help.
> My aunt said that my mom got the recipe from a popular womens magazine
> (no, I don't know which one) back between 1959 - 1964. Redbook,
> Womens day? I don't know what was popular then. I'm sorry I don't have
> more info for you. Any help would be appreciated.
> Thanking you in advance,
> Jenny
>
Hi Jenny,
Hope one of the below recipes is close.
Phaed
Butter Brickle Candy
Ingredients :
1 c. sugar
1/4 c. water
1/2 lb. butter
Preparation :
Mix sugar, water and butter. Cover the pan and bring slowly to
the boiling point. Remove cover and stir occasionally. Stir
constantly as mixture cooks down. Cook until it darkens and begins
to smoke. Pour out on buttered pan (large cookie sheet). While
still warm (not hot) put squares of milk chocolate on top. Spread
to form the topping. Sprinkle with chopped nuts if desired. Break
into pieces.
----------------------------------
Easy Butter Brickle
Ingredients :
1 c. butter (no margarine)
1 c. brown sugar
1 pkg. saltines
1 (6 oz.) pkg. chocolate chips
1 c. nuts, chopped
Preparation :
Step 1: Combine sugar and butter in saucepan. Bring to boil for
3 minutes. (Do the following while Step 1 is melting.) Use small
cookie sheet, cover with aluminum foil. Spread crackers so they're
one thick and side by side. Take boiling mixture and pour over
crackers. Spread and cover crackers. Place in preheated oven at
400 degrees for 5 minutes. Bring out of oven then sprinkle
chocolate chips on top (warm). Wait until they melt then using a
knife spread evenly. Sprinkle nuts, then let cool. Break up and
store in airtight container. Keep in cool place.
----------------------------------
BUTTER BRICKLE
Ingredients :
24 graham crackers
1/2 c. sugar
1/2 lb. butter
1/2 c. nuts
Preparation :
Line a jelly roll pan with tin foil. Spray with Pam. Break
crackers at notched sides. Lay in pan. Boil butter and sugar for 2
minutes. Pour over crackers. Sprinkle with nuts. Bake at 350
degrees for 8 - 10 minutes. Cool and break into pieces.
----------------------------------
Butter Brickle
Ingredients :
24 graham crackers
1/2 c. sugar
1/2 lb. butter
1/2 c. nuts
Preparation :
Line a jelly roll pan with tin foil. Spray with Pam. Break
crackers at notched sides. Lay in pan. Boil butter and sugar for 2
minutes. Pour over crackers. Sprinkle with nuts. Bake at 350
degrees for 8 - 10 minutes. Cool and break into pieces.
----------------------------------
Butter Brickle
Ingredients :
1 c. butter
1 c. sugar
1/3 c. chopped almonds
1/3 c. chopped walnuts
3 broken Hershey bars
Preparation :
Combine butter and sugar, bring to boil, cook on medium high for
6 to 8 minutes until caramel color. Stir in almonds, spread in
buttered pan. Sprinkle Hershey pieces carefully spread when melted,
sprinkle walnuts and gently pat into candy, cut and serve.
----------------------------------
Butter Brickle
Ingredients :
2 sticks butter or margarine
1 1/3 c. sugar
1 tbsp. light corn syrup
3 tbsp. water
1 c. chocolate chips
1 c. almond bits
Preparation :
Cook over stove in a heavy saucepan. Use candy thermometer, heat
to 300 to 325 degrees. Add almonds. Save a little for the top.
Spread in greased cookie sheet. Melt chocolate chips over top and
sprinkle with almond bits. Store in refrigerator.
----------------------------------
Butter Brickle
Ingredients :
2 sticks butter or margarine
1 1/3 c. sugar
1 tbsp. light corn syrup
3 tbsp. water
1 c. chocolate chips
1 c. almond bits
Preparation :
Cook over stove in a heavy saucepan. Use candy thermometer, heat
to 300 to 325 degrees. Add almonds. Save a little for the top.
Spread in greased cookie sheet. Melt chocolate chips over top and
sprinkle with almond bits. Store in refrigerator.
----------------------------------
Butter Brickle
Ingredients :
1 lb. butter
2 c. white sugar
1/4 c. white syrup
4 tbsp. water
Preparation :
Cook to 290 degrees or hard crack stage. Pour into cookie sheet.
Cool 10-15 minutes. Put 8 Hershey bars on top and allow to melt.
Spread melted candy bars and sprinkle with chopped nuts.
> From: Earl
> Date sent: Sat, 10 Jan 2004 20:15:01 EST
> Subject: Sugar Plum Pudding
> To: phaedrus
>
>
> Enjoy your web,
> On your web 6/21/03 you gave a a recipe for Sugar Plumb Pudding.
> The directions were haze, but i figured it out except there was no time
> given for the baking of the pudding. Would you please e-mail me the
> answer.
> Thanks a lot
> Earl
Hello Earl,
40 minutes should do it. See below for two more recipes.
Phaed
Sugar Plum Pudding Cake
2 cups all purpose flour
1 1/2 cups granulated sugar
1 1/4 teaspoons baking soda
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup vegetable oil
3 large eggs
1 cup buttermilk
1 cup pitted prunes, chopped
1/4 cup powdered sugar
Preheat oven to 375*F and grease and flour a fluted cake or bundt pan.
Sift together flour, sugar, baking soda, nutmeg, allspice, cinnamon, baking
powder, and salt. Re-sift 3 times. Then to the dry ingredients add oil,
eggs, and buttermilk. Mix well. Stir in chopped pitted prunes. Pour mixture
into the pan and bake for 40 to 45 minutes. Cool slightly and sprinkle with
powdered sugar.
Makes 12 servings.
------------------------
Sugar Plum Pudding
2 c. flour
1 1/2 c. sugar
1 1/4 tsp. soda
1 tsp. nutmeg
1 tsp. allspice
1 tsp. cinnamon
3/4 c. Wesson oil
2 eggs
1 c. buttermilk
1 c. chopped nuts
1 c. cooked prunes
Mix above ingredients. Pour into a 9x13 inch pan. Bake 40 minutes in 325
degree heated oven.
Glaze:
1 c. sugar
1/2 c. buttermilk
1 tbsp. white corn syrup
1 stick butter
Combine ingredients in pan. Bring to a boil. Pour over cake while hot.
----- Original Message -----
From: "Charlene"
To: phaedrus
Sent: Tuesday, January 13, 2004 9:10 PM
Subject: Dixie fry coating mix
I will rewrite my message. Could you please tell me what stores carry the
dixie fry coating mix? I had one box of it, cannot remember where I got it
and we enjoyed it so much, We live in Teague, Texas and haven't been able to
locate it. Can you Help?
Charlene
Hello Charlene,
I dunno what's going on with Dixie Fry. It is a product of Specialty Brands
of America, which was bought in 2003 by American Capital Strategies. SBA had
a website from which you could order their products, but the site has been
down for some time now. You can buy Dixie Fry online at:
Netgrocer
- Just type "Dixie Fry" in the search box and click go.
Here's SBA's contact information. You could call them and ask them where to
find their products.
Specialty Brands of America, Inc.
61 Sherwood Lane
New Canaan, CT 06840
SBA's telephone number is (203) 966-6617
Phaed
Morrison's Cafeteria's sweet potato pie
1 unbaked 9-inch pastry shell
1 pound sweet potatoes, baked and peeled
2 large eggs, beaten
1 cup sugar
1/8 teaspoon nutmeg
2 tablespoons flour
1/2 cup plus 2 tablespoons milk
9 tablespoons margarine or butter, melted
3 tablespoons white corn syrup
1/4 teaspoon vanilla extract
Bake sweet potatoes in oven or microwave until soft. Remove from oven and,
when cool enough to handle, peel. Place in bowl of electric mixer and beat
until smooth. Add eggs and beat 2 to 3 minutes.
Combine sugar, nutmeg and flour. Stir to blend. Add to sweet potato mixture.
Mix until well-blended. Add milk and stir to blend.
Melt butter or margarine. Stir in corn syrup and vanilla. Add to sweet potato
mixture. Beat until well-blended. Pour into unbaked pastry shell. Bake in a
preheated 375-degree oven for about 45 minutes, or until set.
Makes 8 servings.
|
