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----- Original Message -----
From: "Wendy"
To: phaedrus
Sent: Tuesday, March 23, 2004 7:25 PM
Subject: starbuck's pumpkin scones
> recipe for Starbuck's pumpkin scones?
>
Hello Wendy,
I could not find the Starbucks' recipe, but below is a pumpkin scones
recipe.
Phaed
Pumpkin Scones
makes 16
20 g butter, at room temp
110g (1/2 cup) sugar
1/4 t. salt
1 egg
235g (1 cup) cold mashed pumpkin
375g (2 1/2 cups) self-raising flour, sifted
Butter to serve
Preheat oven to 225C. Use a wooden spoon to beat the butter, sugar and
salt in a med. Mixing bowl until combined. Add the egg and beat until
combined. Fold in the mashed pumpkin.
Add the flour and use your hand to mix until evenly incorporated and
the mixture begins to hold together. Do not over mix.
Turn the dough onto a lightly floured surface and knead gently until
just smooth. Use a lightly floured rolling pin to roll out the dough
until about 2 cm thick. Use a round 5cm pastry cutter to cut out scones
from the dough. Place the scones about 1cm apart on a baking tray. Bake
in preheated oven for 15 min. or until golden.
Remove scones from oven and wrap them immediately in a clean tea towel.
Serve warm with lashing of butter.
----- Original Message -----
From: Joan
To: phaedrus
Sent: Sunday, March 21, 2004 9:05 PM
Subject: recipe help please
> Hi MY mother remembers a cake baked and sold at the old A&P grocery stores
> called "Dundee cake". It was sold prepakaged and was similiar to a fuit
> cake but wasn't heavy or had a lot of fruit in it. It also was sold like
> a half moon shape and had a lemony flavor.I would love to make her one if
> you can find the recipe. Thanks so much! Sincerely, Joan
>
Hi Joan,
A "dundee cake" is a type of Scottish fruitcake. See below for recipes.
Phaed
Dundee Cake
Ingredients :
1/2 lb. butter
Grated rind of 1 lemon
Grated rind of 1 orange
8 oz. caster sugar
5 oz. raisins
5 oz. currants
5 oz. sultanas
4 oz. mixed candied peel
11 oz. self-rising flour
Pinch of salt
2 oz. ground almonds
4 eggs
2 tbsp. brandy or dark rum
2 oz. blanched almonds, halved
2 tbsp. milk
Preparation :
Dundee Cake originated in the city of Dundee in Scotland, also
famous for its marmalade. Candied orange peel and orange rind are
used in the making of this popular fruit cake which is easily
recognized by the circle of blanched almonds on the surface. Recipe
makes one 8 inch cake. Cream the butter and gradually work in the
citrus rind. Add the sugar and cream together until pale, light and
fluffy. Place the raisins, currants, sultanas and mixed peel in a
bowl. Sift the flour with the salt and add 2 ounce of it to the
dried fruit. Mix well to ensure that they are completely covered in
flour. Add the ground almonds to the butter and sugar, mix well,
then gradually add the eggs one at a time, beating well after each
addition. Gradually fold in half the remaining flour, then add the
fruit little by little. Fold in the remaining flour, then add the
brandy. Spoon the mixture into a buttered 8 inch round cake tin and
smooth the surface. Dip the blanched almonds into the milk, then
arrange them in circles on the top of the cake. Bake in the center
of the oven at 325 F. for 2 - 2 1/2 hours. The cake is cooked when
a small skewer inserted into the center comes out clean. Cool in
the tin for 10 minutes then turn out on to a wire rack and leave
until cold.
----------------------------------
Dundee Cake
Ingredients :
3/4 c. butter
3/4 c. sugar
4 eggs
2 c. all purpose flour
1 1/4 tsp. baking powder
2 tbsp. ground almonds
1 1/4 c. currants
1 c. golden raisins
1/4 c. candied cherry halves
1/3 c. chopped mixed candied orange &lemon peel
Grated rind of 1 lemon
Split blanched almonds
Preparation :
Cream the butter and sugar together until light and fluffy. Add
2 eggs, 1 at a time beating well after each addition. Sift together
the flour and baking powder. Beat in 1/2 cup of the flour. Add the
remaining eggs, 1 at a time, and beat well. Add the remaining flour
gradually. Fold in all the other ingredients except the split
almonds. Butter and flour an 8" springform or other deep cake tin
and place a circle of buttered wax paper on the bottom. Transfer the
batter to the prepared tin distributing it evenly. Arrange the
split almonds in circles over the top of the cake. Bake in a 350
degree oven for 1 1/2 hours or until a cake tester comes out clean.
Cool 5 minutes in the pan before transferring to a wire rack.
----- Original Message -----
From: Lily
To: phaedrus
Sent: Tuesday, March 23, 2004 8:31 PM
Subject: German deli food
> Hello
> I am looking for Meat Cakes that the
> German deli use to make. thanks
>
Hello Lily,
See below for a German meat cake recipe.
Phaed
German Meat Cakes
1/2 lb. each beef, veal and pork (ground together)
3 slices white bread (softened in water and squeezed dry)
1 egg
1/2 c. finely chopped onion
1/2 tsp. salt
1/2 tsp. beef stock
1/8 tsp. pepper
1/2 c. vegetable oil
In a large bowl, place ground meats, softened white
bread, beaten egg, chopped onion, salt, beef stock and pepper;
mix thoroughly. Shape mixture into flat cakes, 1/2-inch thick,
using a level 1/3 cup measure and a spatula.
In an 11 to 12-inch skillet, heat vegetable oil. Add
meat cakes; brown quickly on both sides; lower heat and cook
slowly for 15 to 20 minutes. Serves 6.
----- Original Message -----
From: "Shawn"
To: phaedrus
Sent: Tuesday, March 23, 2004 1:44 PM
Subject: need recipe
> Do you know where I can find a recipe for store bought gummy bears?
> Thanks, Shawn
>
Hello Shawn,
Below is the only one that I found.
Phaed
Gummi Bears Recipe
1 small box Jello with sugar, any flavor
7 envelopes unflavored gelatin
1/2 c water
Mix in a sauce pan until the mixture resembles play dough. Place pan over
low heat and stir until melted. Once completely melted, pour into plastic
candy molds, and place in the freezer for 5 minutes. When very firm, take
out of molds and eat!
----- Original Message -----
From: "Martha"
To: phaedrus
Sent: Tuesday, March 23, 2004 8:54 AM
Subject: Pastille Candies
> Greetings!
>
> I'm looking for recipes for what are essentially the candy conversation
> hearts that you can get around Valentine's Day. A collegue of mine says
> that something similar was made in Medieval times as a digestive aid, and
> I'm trying to find out about them.
>
> My friend also says these might be referred to as "pastilles" or "suckets"
> and may be similar to hard candies. She says they are probably a
> sugar/starch/gum mix, but everything I find for gum pastes is more the
> kind of stuff you make sugar flowers out of for wedding cakes.
>
> Any help would be appreciated!
>
> Thanks!
>
> Martha
>
Hello Martha,
Those little candies that say "Be Mine", etc, are called "Sweethearts" and
"conversation hearts", and they are made by the New England Confectionary
Co. (Necco) folks, the same company that makes Necco Wafers. Not only that,
but they use exactly the same recipe to make "Sweethearts" that they use to
make "Necco Wafers", just different molds. They've been using the same
recipe since 1847, which is when they introduced "Necco Wafers.". They
introduced "Sweethearts" in 1867.
"Pastilles" are a European throat lozenge for sore throats. They did get
their start in the Middle Ages. They are most often anise
(licorice-flavored), followed by lemon and then by fruit flavored. I do not
believe that they are related to Necco wafers except for the fact that anise
is one of the flavors of Necco Wafers. too.
There are no recipes for any of these things that I can find.
Phaed
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