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Elderberry Pie

----- Original Message ----- 
From: Joyce
To: phaedrus
Sent: Sunday, June 08, 2003 11:05 AM

> Am trying to find receipe for Elderberry pie that my Mother made in
> Michigan-We have a lot of wonderful elderberrys but am afriad I may 
> make the pie filling to juicy and ruin it - help!
> Thank you
> Joyce 

Hi Joyce,

Below are several recipes.


Fresh  Elderberry  Pie

 Ingredients :
 3 c. elderberries
 2 tbsp. lemon juice
 3/4 c. sugar
 Pinch salt
 1 heaping tbsp. cornstarch

 Preparation :
    Mix and bring to a boil.  Put into unbaked pie shell.  Bake at
 450 degrees for 10 minutes; reduce heat to 350 degrees and bake for
 45 minutes longer, or until nicely browned.
 Pioneer  Elderberry  Pie

 Ingredients :
 Pastry for 2-crust pie
 3 1/2 c. washed stemmed elderberries
 1 tbsp. vinegar or lemon juice
 1 c. sugar
 1/4 tsp. salt
 1/3 c. flour
 1 tbsp. butter or margarine

 Preparation :
   Spread elderberries in pastry-lined 9-inch pie pan.  Sprinkle with
 vinegar.  Combine sugar, salt and flour.  Sprinkle over berries.
 Dot with butter.  Adjust top crust.  Cut vents.  Bake in hot 400
 degree oven for 35 to 45 minutes.
 Elderberry  Pie

 Ingredients :
 3 c. elderberries
 1 to 1 1/2 c. sugar
 5 tbsp. flour
 1/2 tsp. salt
 1/2 tbsp. cinnamon
 3 tbsp. lemon juice
 2 tbsp. butter

 Preparation :
   Make enough dough for double-crust pie.  Cautiously remove stems
 from elderberries.  Mix the sugar, flour, salt, and cinnamon
 together before carefully blending it through the elderberries.  A
 fork is good for this since it isn't apt to mash the berries.  Pour
 into the pastry-lined pie plate, and pour the lemon juice over the
 berries.    On top of this put dots of butter.  Add the top crust
 and seal.  Very good served slightly warm.  (I make them in 425
 degree preheated oven, and bake for about 55 minutes.)
 Elderberry  Pie

 Ingredients :
 1 qt. berries
 1 c. sugar
 1 tbsp. (heaping) flour
 Pinch of salt
 1 tbsp. vinegar

 Preparation :
    To quart of berries, add sugar mixed with flour and salt.  Add
 generous piece of butter, sprinkle with cinnamon.  Last add vinegar.
 Bake for 15 minutes in 375 to 400 degree oven.  Reduce heat to 325
 to 350 degrees until done, about 1 hour.
  Old  Fashioned  Elderberry  Pie

 Ingredients :
 10 c. flour
 5 tsp. salt
 1/2 of a 3 lb. can Crisco
 1 stick butter

 Preparation :
    This pie crust is so flaky and tender, it can be kept in dry form
 in the refrigerator for up to 3 months.  Mix well or until crumbly.
 use what is needed for pie dough and store rest in refrigerator, use
 as little ice water as possible to make crust - just enough to hold
 it together.  Roll out and then add the fruit filling: 1 c. sugar 2
 tbsp. tapioca 1 tbsp. flour 1 tbsp. lemon juice 1/8 tsp. salt   Mix
 together and coat each berry, pour into pie crust and top with
 another crust, seal thoroughly and bake in preheated 370 degree oven
 for 15 minutes.  Reduce heat to 350 degrees and cook for 45 minutes
 longer.  Pie will bubble through the slits in the pie.  

German Brotchen

  ----- Original Message ----- 
  From: alta 
  To: phaedrus
    Sent: Sunday, June 08, 2003 10:43 PM
  Subject: German Brotchen&German cheese balls

  I'm looking for two recipes one is for German Brotchen( a roll used in sausage sandwich 
  and a german cheese ball that looks like dry cottage cheese but is shaped like a cake 
  about two and a half by one inch or so high.  Very crumbly to eat.  Thanks .

Hello Alta,

No luck with the chesse balls, but below are two brotchen recipes.


  German Brotchen Rolls

  2 tablespoons active dry yeast 
  1 tablespoon white sugar 
  2 1/2 cups warm water (110 degrees F) 
  2 tablespoons shortening 
  2 teaspoons salt 
  7 cups all-purpose flour 
  3 egg whites, stiffly beaten 
  1 egg white (for egg wash) 
  2 tablespoons cold milk 
  1 In a large mixing bowl, dissolve yeast and sugar in warm water. Let sit until creamy; about 10 minutes. 
  2 Mix in shortening, salt and 3 cups of the flour. Beat with dough whisk or heavy spoon for 2 minutes. 
  Fold in egg whites. Gradually add flour 1/4 cup at a time, until dough forms a mass and begins to pull 
  away from bowl. Turn onto a floured surface. Knead, adding more flour as necessary, for 8 to 10 minutes, 
  until smooth and elastic with bubbles. 
  3 Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a 
  damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough, form 
  into a round and let rise again until doubled, about 45 minutes. 
  4 Preheat oven to 425 degrees F (220 degrees C). Deflate the dough and turn it out onto a lightly floured 
  surface. Divide the dough into 24 equal pieces and form into oval rolls about 3 1/2 inches long. Place on 
  lightly greased baking sheets, cover and let rise until doubled in volume, about 40 minutes. 
  5 Place an empty baking sheet on the bottom rack of the oven. In a small bowl, lightly beat the egg white 
  with the 2 tablespoons of milk to make the egg wash. Lightly brush the risen rolls with the egg wash. Place 
  1 cup of ice cubes on the hot baking sheet in the oven and immediately place the rolls in the oven. 
  6 Bake at 425 degrees F (220 degrees C) for about 20 minutes or until the tops are golden brown. Remove to 
  a wire rack and cool. 
   Makes 24 servings 
   Kimmelweck (German Kaiser Rolls, Brotchen or Weck)  
  2 tablespoons dry yeast
  2 1/2 cups warm water 
  2 tablespoons solid shortening
  1 tablespoon sugar
  2 teaspoons salt
  6 1/2 cups flour
  3 egg whites, beaten stiffly
  1 egg white, for egg wash
  cold milk, for egg wash
  caraway seeds for topping
  kosher salt for topping

  Proof yeast. Add shortening, sugar, salt and 3 cups of the flour.
  Beat with dough whisk or heavy spoon for 2 minutes. Fold egg whites
  into yeast mixture. Gradually add flour 1/4 cup at a time, until
  dough forms a mass and begins to pull away from bowl. Turn onto
  a floured surface. Knead, adding more flour as necessary, for 8-10
  minutes, until smooth and elastic with bubbles. Place in oiled
  bowl, turn to coat, and cover with damp towel. Let rise until
  double, about 1 hour. Punch down, cover and let rise again until
  double (about 45 minutes.) Punch down and turn out onto lightly
  oiled surface.

  For Kaiser or Weck: Divide dough into 18 pieces. Use rolling pin
  to flatten each piece into a 7 inch circle. Fold left side to
  center to form a flap. Halfway down flap fold again to center to
  form another flap. Repeat all the way around to make overlapping
  flaps. Lift the first flap to ease the last flap underneath.
  Press center to seal the dough. Place rolls upside down on a
  well-greased baking sheet, 3 inches apart. Let rise 30 minutes,
  turn right side up, let rise 15 more minutes.

  For Brotchen: Divide dough into 24 pieces. Shape each into an
  oval about 3 1/2 inches long. Place on well greased baking sheet.
  If your oven will not fit all at once, prepare half at a time,
  keeping rest covered for 15 minutes. Flatten tops slightly. Cover
  and let rise 45 minutes.

  Preheat oven to 425. Put a shallow pan on the bottom shelf of
  oven. Lightly brush the rolls with egg wash. Sprinkle with seeds
  or coarse salt if desired. Place 1 cup of ice cubes in the heated
  pan in oven. Immediately put the rolls in and bake 15 to 20 minutes
  until golden brown (internal temp will read 190). Remove and cool
  on racks.

  NOTES : Kaiser and Brotchen are made from the same dough, but shaped
  differently. Kaiser has the 5 sided pinwheel design, Brotchen are
  smaller and oval shaped.   

Green Pickled Walnuts

----- Original Message ----- 
From: "Madame Ottignon" 
To: phaedrus
Sent: Monday, June 09, 2003 1:56 AM
Subject: green walnut pickles

> Dear sir ,
> Can you tell me how to make green walnut Pickles?

Hello Madame Ottignon,

I have never made them myself, but the below recipe came to me highly recommended.


Pickled Walnuts

2 1/4 lb / 1kg young green walnuts
1/4 lb / 350g salt
3 1/2 pints / 2 litres water
1 oz / 25g black peppercorns
1tsp allspice
2 1/2 pints / 1.5 litres wine vinegar
1/2 tsp freshly grated dry ginger
2 in. / 5cm stick of cinnamon, crumbled

1. Prick the walnuts all over with a carpet (or other large)needle. Place
the nuts in a ceramic bowl, dissolve half the salt in half the water and
pour over the walnuts. Cover and leave for 5 days in a cool place, stirring
twice a day to ensure even brining.

2. Drain the walnuts, mix the remaining salt and water, pour over the brine
and leave for another five days, stirring twice a day as before. Drain,
spread out in a single layer on a flat dish and leave to dry in the sun
until they are black.

3. Crush the peppercorns and allspice berries and simmer the vinegar with
the spices for 20 minutes. Allow to cool and strain. Pack the walnuts into
sterilized, wide-necked jars, filling them no more than three-quarters full,
and pour in the spiced vinegar. Cover and leave in a cool place for 6 weeks
before using.

Caramel Dumplings

----- Original Message ----- 
From: Joyce
To: phaedrus
Sent: Monday, June 09, 2003 3:20 PM
Subject: carmel dumplings

> I don't know of anyone but my Mother that ever made carmel dumplings, but
> were they sure good - she died without telling me the receipe - any help?
> Joyce 

Hi Joyce,

Check out the recipes below.


Carmel  Dumplings

 Ingredients :
 2 tbsp. butter
 1 1/2 c. brown sugar
 1 1/2 c. boiling water
 Pinch of salt
 1 1/4 c. flour
 1 1/2 tsp. baking powder
 1/3 c. sugar
 Pinch of salt
 2 tbsp. shortening
 1/3 c. milk
 1/2 tsp. vanilla

 Preparation :
    Stir together and gently cook 5 minutes.  Sift ingredients and
 cut in shortening.  Add vanilla and milk.  Drop by spoonfuls in
 boiling sauce.  Cover tight and cook for 20 minutes. Serve warm with
 whipped cream.
 Caramel  Dumplings

 Ingredients :
 1/2 c. brown sugar
 2 c. water
 1/2 c. white sugar
 2 tsp. butter or margarine, divided
 1/2 c. milk
 1 c. flour
 1 tsp. baking powder
 1 tsp. vanilla

 Preparation :
   Bring brown sugar and water to a boil.  Remove from heat and add
 vanilla and 1 teaspoon margarine.  Put in 9 x 12 inch pan.  Mix
 remaining ingredients to make dumplings.  Drop in pan with sugar.
 Bake at 350 degrees for 45 minutes.  Turn the dumplings once during
 Bohemian  Caramel  Dumplings

 Ingredients :
1 tablespoon butter
 1/2 cup sugar
3 tsp. baking powder
 1 c. flour
1/2 c. milk

 Preparation :
   Melt 1 cup sugar in frying pan over medium heat, stirring until
 light brown in color.  Add 2 cups boiling water and stir until sugar
 is dissolved.  Add an additional 1/2 cup sugar and 1 tablespoon
 butter.  Bring just until boiling.     To sugar mixture.  Drop by
 tablespoons into boiling syrup.  Cover and let cook over low heat
 about 12 minutes.  Don't peek!  Serve with whipped cream or as is.
 Gran's  Caramel  Dumplings

 Ingredients :
 1 1/2 c. sugar
 2 1/2 c. warm water
 1 tbsp. butter
 Dash salt
 1 tsp. vanilla
 1/2 c. sugar
 1/2 c. milk
 1 tbsp. butter
 1 tbsp. baking powder
 Dash salt
 Flour, enough to make batter stiff

 Preparation :
    Brown 1/2 cup sugar; add remaining 1 cup sugar and rest of
 ingredients .  Boil 10 minutes.  Drop batter in syrup.  Bake at 350
 degrees for 15-20 minutes.  Serve hot or cold.
 Mom's  Caramel  Dumplings

 Ingredients :
 1/3 c. sugar
 1 c. sugar
 3 c. boiling water
 1 tbsp. butter
 Pinch of salt
 1 tsp. vanilla
 1/2 c. sugar
 1 tbsp. butter
 1/2 c. milk
 1 tbsp. baking powder
 Enough flour to make a stiff dough

 Preparation :
    Brown 1/3 cup sugar in skillet.  Then add 1 cup sugar, boiling
 water, large tablespoon of butter, salt, and vanilla.  Boil this for
 10 minutes.  Make a batter of 1/2 cup sugar, 1 tablespoon butter,
 milk, baking powder, and enough flour to make a stiff dough.  Drop
 by spoonfuls in syrup.  Bake in skillet about 15 minutes.  Take up
 dumplings.  Spoon caramel sauce over dumplings.  Top with whipped
 cream, Cool Whip or ice cream.

Chili's Baby Back Ribs

  ----- Original Message ----- 
  From: srussell
  To: phaedrus
  Sent: Sunday, June 08, 2003 11:53 AM

  I would like to know the bbq sauce that chilis uses on their baby back ribs?

Hello Srussel,

See below.


  Chili's Grilled Baby Back Ribs

  4 racks baby back ribs
  1 1/2 cups water
  1 cup white vinegar
  1/2 cup tomato paste
  1 tablespoon yellow mustard
  2/3 cup dark brown sugar -- packed
  1 teaspoon liquid smoke hickory flavoring
  1 1/2 teaspoons salt
  1/2 teaspoon onion powder
  1/4 teaspoon garlic powder
  1/4 teaspoon paprika

  1. Make the barbecue sauce by combining all of the ingredients for
  the sauce in a medium saucepan over medium heat. When it comes to a
  boil, reduce heat and simmer sauce, stirring often, for 45 to 60
  minutes or until sauce is thick.
  2. When you're ready to make the ribs, preheat the oven to 300
  3. Brush sauce over the entire surface of each rack of ribs. Wrap
  each rack tightly in aluminum foil and arrange the packets on a
  baking sheet with the seam of the foil facing up. Bake for 2 to 2-1/2
  hours or until the meat on the ribs has pulled back from the cut ends
  of the bones by about 1/2 inch. When the ribs are just about done,
  preheat your barbecue grill to medium heat.
  4. Remove the ribs from the foil (careful not to burn yourself -- the
  liquid inside will be hot!) and grill them on the barbecue for 4 to 8
  minutes per side or until the surface of the ribs is beginning to
  char. Brush sauce on both sides of the ribs a few minutes before you
  remove them from the grill. Just be sure not to brush on the sauce
  too soon or it could burn.
  5. Serve the ribs with extra sauce on the side and lots of napkins.
  Makes 4 servings.


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