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----- Original Message -----
From: Sandie
To: phaedrus
Sent: Sunday, June 01, 2003 8:50 PM
Subject: Bohemian Peach Dumplings
I hope you can help. These dumplings are terrific and from what my
grandma alledged, were served as a meatless meal, very common to
Bohemia during the early 1900's.
I know you make a dumpling dough made with flour and mashed potato
and I don't know what else. You roll it out and cut large squares
to wrap around whole, fresh, peeled peaches. Then you boil these and
remove from water, cut in half, and remove pits.
Over the dumplings Grandma would pour melted butter and then sprinkle
crushed vanilla wafers and a bit of white sugar and serve immediately.
They are wonderful! I hope you are able to find a recipe with exact
dumpling ingredients. Thanks and good luck, Sandie
Hello Sandie,
See below for two recipes.
Phaed
Peach Dumplings
Ingredients
8 potatoes - peeled and cubed
1 egg
5 cups all-purpose flour
10 firm ripe peaches
1 cup white sugar
1/2 cup butter, melted
1 (16 ounce) package vanilla wafers, crushed
Directions
1 Place the potatoes in a pot with enough water to cover. Bring to a
boil over medium-high heat, and cook until tender. Remove from heat,
drain, and put through a ricer or mash.
2 Place the riced potatoes onto a large clean work surface. Crack the
egg over the top, then gradually work in the flour with your hands until
you get a nice stiff dough. You may not need to use all of the flour, or
you may need to use more. This could take as long as 30 minutes, or just
seem like it. Let the dough rest for a minute before rolling.
3 On a lightly floured surface, roll the dough out to 1/4 inch thickness.
You may need to roll out 1/2 at a time. cut the dough into 8x8 inch squares
- larger or smaller depending on the size of your peaches. Wrap each peach
in a square of dough, and pinch all of the seams to seal it in.
4 Bring a large pot of water to a boil. Place the peach dumplings into the
water. The peach should be as close to covered with the water as it can get.
We usually had 2 or 3 pots with boiling water because you can only fit about
3 to 4 peaches per pot. Boil for 20 minutes, rotating after 10 for even
cooking. Remove from water using tongs or a large slotted spoon.
5 To serve, place a peach dumpling onto a plate, and cut it up. Remove the
pit, and sprinkle with melted butter, sugar and vanilla wafer crumbs.
Note: Peach dumplings are a lot of work, but can be frozen whole after
cooking, and are even better reheated, so make extras. To reheat, my dad
would melt lots of butter in a fry pan. Cut the peach dumpling in half,
remove the pit and fry until hot. Flipping once if you choose. The edges t
hat touch the fry pan get a nice crispy brown. Yum!
----------------------------------------------------
peach dumplings
Dough:
4 T. butter or margarine
2 eggs, beaten
1 tsp. salt
2 C. potatoes, mashed
2 C. flour, sifted
Fresh peaches, halved with pits removed or canned peach halves
Sugar or cinnamon/sugar mixture
Melted butter
Cottage cheese
Cream butter, add eggs. Stir in the salt and enough flour to make a
stiff dough. This might be slightly more flour than the recipe calls for.
Make sure the dough is not sticky. Roll out the dough 1/4 inch thick. Cut
in 3 inch squares. Put a teaspoon of sugar in each peach pit hole. Wrap the
peaches in the dough squares making sure the dough is sealed. Drop the peaches
into a kettle of simmering H20 for twelve minutes. Serve peaches slobbered with
melted butter, sugar or sugar/cinnamon mixture alongside the cottage cheese.
Peach dumplings can be a main course or as a dessert.
----- Original Message -----
From: Nick
To: phaedrus
Sent: Tuesday, June 03, 2003 1:29 AM
Subject: Fried Mars Bar???
Hello---
Stumbled upon your site and i am HOOKED!!!! I was wondering if you know
how to make a batter that coats a Mars Bar or other similar candy bar to
then be Deep Fried?? I know it is popular in London and is available at
a few restaurants in New York City. Thank You In Advance
Nick
Hello Nick,
Glad you enjoy the site.
This trend is said to have begun in Scotland in the 1990's. See below for two recipes. You can use other bars as well, it doesn't have to be Mars Bars.
Snickers, Milky Way, or Three Musketeers should work as well.
Phaed
Fried Mars Bars
(Recipe from Scotland)
Time: 10 minutes
Servings: 1
Ingredients:
1 Mars Bar (UK) or Milky Way (US)
1 cup plain flour
1/2 cup corn flour (that's cornstarch in the U.S. - not cornmeal)
A pinch of bicarbonate of soda (baking soda to Yanks)
Milk or beer
Oil for deep frying
Directions:
Chill the chocolate bar by keeping it in the fridge, but don't freeze it.
Mix the flours and bicarbonate of soda (baking soda) together.
Add milk (traditional) or beer (which gives a lighter result) until you
get a batter with the consistency of thin cream.
Heat the oil until a small piece of bread will brown in a few seconds,
but don't allow to smoke.
Remove wrapper from chilled chocolate bar. Coat completely in batter.
Carefully lower into hot oil and fry until golden brown. Serve, with
ice cream or french fries, if you're so inclined.
(Of course, if you want to be sophisticated, you can cut the bar into
bite-sized pieces before coating in batter.)
---------------------------------------
Deep Fried Mars Bars
Recipe from Scottish Fish and Chip Stands
1 cup sifted flour
1 teaspoon salt
3/4 cup cold water
1/4 teaspoon baking powder
4 Mars or other caramel covered candy bars
Shortening or oil for frying
Mix flour, salt, and water until smooth,
cover, and let stand at room temperature 20
to 30 minutes. Stir baking powder into
batter. Place shortening or oil in a deep fat
fryer, insert thermometer, and begin heating
over high heat. Dip candy bars into
batter, allowing excess to drain off. Fry in
375 degree fat until golden and crisp. Drain
on paper toweling.
----- Original Message -----
From: "Denise"
To: phaedrus
Sent: Wednesday, June 04, 2003 10:06 AM
Subject: Galette Iron
> Hello!
>
> My husband's grandmother, who passed away at the age of 99 several years
> ago, used to make galettes on a galette iron at Christmas every year.
> We have her original recipe, but have to use a waffle iron (antique,
> of course), as we cannot find a galette iron anywhere. My husband's
> aunt/uncle have his grandmother's iron, and they don't seem to be ready
> to pass on any time soon (besides the fact that they will leave it to
> their daughter). I saw a picture, finally, of one on another webpage,
> but they were searching for a certain manufacturing company that used to
> make them, and the link stopped there.
>
> Do you know of any company that makes galette irons? This is different
> from a gaufrette iron and other things. Galettes, as you know, are a
> thicker cookie than gaufrettes, which seem by defintion to be very thin
> and delicate. Any ideas? I go to the Internet about once a year and
> have found NOTHING yet. HELP!
>
> Thanks!
> Denise
>
Hi Denise,
These sites have them for sale:
Fantes
Both kinds, galette and gaufrette, electric
Armakansas
Cast Iron non-electric
Phaed
----- Original Message -----
From: Linda
To: "phaedrus"
Sent: Tuesday, June 03, 2003 10:57 PM
Subject: Re: A question if you're still doing this
> Hi
> Another question for my favorite - impossible to stump - hero.
> We have acquired a Seeburg Jukebox, it is model H148m. It is a very
> non-descript metal box resembling a giant toolbox. The top folds down
> to make it a secure box. It looks as if it were made to be transported
> around.
> Can you find any information on it, or point me in the direction. I've
> looked and looked and searched and have come up with zero.
> I sure appriciate your help.
> Linda
>
Hi Linda,
According to:
Jukebox Guide
What you have is this:
Seeburg Jukebox
Hideaway Model H148M 1948
78 rpm
20 selection
That's all I could find, but these places do repair and restoration of
Seeburg Jukeboxes, so they can tell you more if you give them a call:
Jukin
Ohio Seeburg Repair
Mr. Seeburg
If all else fails, you can get this book, which is a history of Seeburg
Jukeboxes:
Seeburg History
Phaed
----- Original Message -----
From: Terry
To: phaedrus
Sent: Tuesday, June 03, 2003 8:58 AM
Subject: milkyway pie or cake
Hi Phaedrus
Would you have a recipe for milkyway pie (or cake?). I believe it has
a soft chocolate cookie crust, a layer of chocolate mousse(?) but thick,
not airy, and a layer of soft milkyway candy. Very rich but very tasty.
Thank you very much for any help you can give me.
Terry
Hi Terry,
Gosh, I found a lot of Milky Way Cake recipes and one Milky Way Pie recipe, but I'm not sure that any of them is exactly like you describe.
See below. The pie is at the bottom.
Phaed
Milky Way Cake
Makes 1 Bundt cake
10 (2.1 ounce) bars Milky Way candy bars
1 3/8 cups butter
2 cups white sugar
3 eggs
2 1/2 cups all-purpose flour
1 cup buttermilk
1 teaspoon baking soda
2 teaspoons vanilla extract
1/2 cup chopped walnuts (optional)
In microwave or double boiler, melt 7 Milky Way candy bars with 1/2 cup
butter. Stir until smooth, and set aside to cool.
In a large bowl, cream sugar and 1/2 cup softened butter or margarine
until light and fluffy. Add eggs one at a time, mixing after each addition.
In another bowl, whisk together flour and soda. Add flour mixture and
buttermilk alternately to creamed mixture, ending with the flour mixture.
Stir in candy mixture and vanilla until well blended.
Grease and flour a Bundt pan to within an inch of the top of the pan. It
is very important not to grease and flour clear to the top; it will run
over, make an awful mess in your oven, and the cake will fall.
Bake at 325 degrees F (165 degrees C) for about 60 minutes, or until
toothpick inserted in cake comes out dry.
Melt 3 Milky Way candy bars with 3/8 cup butter or margarine. Pour glaze
over top of the cake, and let it run down the sides. Sprinkle with chopped
nuts if desired.
-------------------------
Milky Way Cake
5 Full-size Milky Way candy bars
1 c Butter
2 c Sugar
4 Eggs, separated
2 1/2 c Flour
1/2 ts Baking soda
1 1/4 c Buttermilk
1 c Pecans, chopped
Grease and flour an angel food cake pan. Preheat oven to 325F degrees.
In a small pot over low heat, melt candy bars with 1/2 c of butter.
Cream sugar with remaining 1/2 c of butter until light. Add candy and
blend well. Add egg yolks, one at a time, mixing well after each. Dissolve
baking soda in buttermilk and add alternately with flour to candy mixture,
ending with flour. Beat egg whites to stiff peaks and fold into candy mixture
with chopped pecans. Bake for 1 hour, 10 minutes. Cool on rack.
----------------------
Milkyway Cake
Ingredients :
2 sticks of butter or oleo
4 eggs
1/4 tsp. soda
1 c. nuts
1 tsp. vanilla
2 c. sugar
2 1/2 c. flour
1 c. buttermilk
8 Milkyways
Preparation :
Melt candy in small amount of warm water. Cream butter and
sugar; add eggs, one at a time. Then add melted candy. Mix soda
into buttermilk, then alternate flour or milk; add nuts and vanilla.
Bake in greased floured tube pan at 325 degrees for 1 hour. May
take a little longer. A very good keeper.
----------------------------------
Milkyway Cake
Ingredients :
6 Milkyway Bars melted on top of stove
with 1 stick of
butter
--Frosting--
3 Milkyway Bars, melted together
1 stick butter
1 tbsp. buttermilk
1 c. powder sugar
1 tsp. vanilla flavor
Preparation :
Mix in a bowl 2 cups of sugar, 1 stick of butter, beat until
fluffy, 4 eggs, add one at a time slowly mix together 2 1/2 cups
flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt then add 1 1/4
cups buttermilk slowly. Put in 1/2 teaspoon vanilla and add 1 cup
of nuts (pecans) and mix together.
-----------------------------------
Milky Way Pie
Ingredients
1 can (21 ounce) cherry pie filling
4 (1 1/2 ounce) milky way bars
4 teaspoons lemon juice
1/3 cup chopped nuts
1 (9 inch) pie crust, chilled
Method
Add the lemon juice to the pie filling. Place pie in shell.
Thinly slice candy bars over top.
Sprinkle with nuts. Bake in a preheated 450ºF oven for 10 minutes.
Reduce temperature to 350ºF. Continue baking 10 to 15 minutes.
Cool and serve.
Yield: 6 servings
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