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----- Original Message -----
From: karen
To: phaedrus
Sent: Friday, August 09, 2002 4:27 PM
Subject: Need more help with Jam recipes
You were so good to help me with the Peach/raspberry jam and I
really appreciate it. I now need one more if you can possibly
dig it up. Blueberries are plentiful here as well as rhubarb.
I once made bluebarb(blueberry/rhubarb)jam for my hubby. I would
love to locate this again. Hoping you can come to my rescue again.
Thanks in advance
Karen
Hi Karen,
Try the one below.
Phaed
Blueberry-Rhubarb Jam
8 c Blueberries
4 c Rhubarb, chopped in 1 inch pieces
1 ts Lemon rind, grated
2 tb Lemon juice
1 c Water
4 c Granulated sugar
In a large heavy saucepan, combine blueberries, rhubarb, lemon rind
and juice and water. Bring to a boil, stirring frequently, reduce
heat and simmer, very gently, for 10 minutes. Stir in sugar; increase
heat to high and boil vigorously until jam reaches setting point.
(218 - 220F or 103 - 104C), 10 to 15 minutes, stirring frequently.
Remove from heat, skim off foam and stir for 3 - 5 minutes to suspend
fruit evenly throughout jam. Fill sterilized jars and seal. Makes
about 4 pint jars or 8 - half pint jars.
----- Original Message -----
From: Diane
To: phaedrus
Sent: Friday, August 09, 2002 1:17 PM
Subject: boston market tortellini salad
> Hello:
> Several years ago in Washington state there was a restaurant chain called
> Boston Market. They have since closed all of their restaurants in this
> area. They had a tortellini salad that was really good. I have tried to
> duplicate it with no success. It had strips of red pepper and a creamy
> white dressing. Thank you!
>
> Diane
Hi Diane,
Sorry, I cannot locate the Boston Market recipe. I did, however, find the one below.
Phaed
Tortellini Salad
1 (16-ounce) bag frozen cheese tortellini, cooked according to package
1/4 cup olive oil
2 teaspoons minced lemon zest
1/4 cup lemon juice
2 tablespoons pine nuts
1 tablespoon honey
1 green bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
1 small red onion, sliced into thin strips
1/2 cup sliced black olives
1/2 cup crumbled feta cheese
Salt and freshly ground black pepper to taste
In a small bowl, whisk together olive oil, lemon zest, lemon juice,
pine nuts, and honey. Combine cooked pasta, peppers, red onion, and
olives in a large bowl. Toss with dressing and feta cheese.
Makes 6 servings.
----- Original Message -----
From: LM
To: phaedrus
Sent: Thursday, August 08, 2002 8:39 PM
Subject: eggless cakes
I can not eat eggs. do you have any recipe with out eggs?
thank you.
lm
Hello LM,
Try the ones below.
Phaed
Aunt Dodie's Eggless Cake
Categories:
Yield: 1 Servings
1 c Sugar
1/2 c Lard
1 c Sweet milk
1 ts Vanilla
1/2 ts Ground cloves
1/2 ts Cinnamon
1 ts Salt
1 ts (scant) cream of tartar
1 ts (scant) baking soda
2 c Flour
Cream sugar and lard. Add milk and vanilla. Add
cloves, cinnamon and salt. Mix together the cream
of tartar, baking soda and flour. Beat this into
the batter, a little at a time. Pour into a
greased tin, bake in a moderate oven until done.
This is good with a little cream poured over each
serving.
-------------------------------------------------
Applesauce Cake
(gluten, dairy, corn, soy, egg and rice free)
Ingredients
2 c applesauce (not baby food as these generally have less pectin)
2 c sugar
1 tsp safe baking soda
2 c flour (1 c potato, 1/2 c tapioca, 1/2 c chana or light buckwheat)
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1 tsp safe baking powder
1 cup sultanas or Thompson seedless raisins
1 c chopped nuts (optional)
1/2 c vegetable oil or melted shortening
Directions
Preheat the oven to 350 ° F.
Prepare a 9" x 13" pan by spraying with a safe vegetable coating, or
by greasing it and then dusting with potato flour.
In the medium or large bowl of a mixer, gently blend the applesauce,
sugar and soda together.
In a second bowl, sift together the remaining dry ingredients several
times to add air into the flours and help them better absorb liquid
with retaining grit.
Blend the dry ingredients into the applesauce and sugar mixture in
small amounts.
With the last amount of dry ingredients add in the raisins and nuts,
if desired.
Finally, blend in the vegetable oil.
Bake for 45-50 minutes, or until the cake springs back when lightly
touched.
--------------------------------------
Chocolate Cake
This basic chocolate cake recipe may be used as a base for more
ornate cake recipes.
Ingredients
1 1/2 cups sorghum flour (purchase from www.twinvalleymills.com )
1/2 cup cocoa (e.g. Hershey's)
1 cup sugar
1/2 tsp. salt
1 tsp. baking soda
1/2 - 1 tsp xanthum gum
1/2 cup oil
1/2 cup milk
1/2 cup hot water
1 egg
2 tsp. vanilla
Directions
Mix together dry ingredients.
Add wet ingredients.
Grease and flour an 8" x 8" pan.
Bake at 350° for 30 minutes or until done.
May be decorated with frosting or cut into layers for layer cake.
-----------------------------------------
Yellow Cake
Use this basic recipe to improvise and make plain to fancy variations.
Ingredients
2 1/2 cups sorghum blend (my blend is 2 cups www.twinvalleymills.com's sorghum, 2/3 cup arrow root, 1/3 cup tapioca)
1 tsp baking soda
2 tsp xanthum gum
3 tsp baking powder
1/2 tsp salt
4 eggs
3/4 cup oil
1 2/3 cups sugar
2 tsp lemon juice
1 cup light coconut milk (I use Trader Joe's brand, I've also
used pineapple juice or pear juice)
Directions
combine the first five ingredients and set aside
with an electric mixer blend eggs, oil, sugar and lemon juice
beat well so oil is completely emulsified, and the mixture is
light and lemony looking
turn beater to low and add flour mixture and liquid, alternating
pour batter into greased and floured tins (a 9" x 13" pan, two 9"
round pans, or cup cake tins)
bake at 350° for 25-30 minutes for cakes, 15-20 minutes for cup cakes
do the tooth pick test to be sure it cooked all the way through
--------------------------------------------
Yum Yum Cake
15 oz box seedless raisins
2 cups sugar
2 Tbs Crisco
3 tsp cinnamon
1/4 tsp salt
1 heaping tsp of baking soda sifted with
3 cups flour
Cover raisins ( should be a bit over 2 cups etc) and bring to a
boil. Cool. Drain and reserve raisins and 2 cups raisin water.
Mix raisins, 2 cups raisin water, sugar, Crisco, cinnamon and salt
and mix well. Mix in the flour and baking soda. Pour into greased
and floured tube pan. Bake at 300 for about 2 hours or tested done.
Moist, flavorful and and freezes well.
----------------------------------------
Eggless Chocolate Cake
Makes 1 - 10 inch bundt cake
1 cup butter
1 (14 ounce) can sweetened condensed milk
2 3/8 cups self-rising flour
1 1/8 cups unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1 (12 fluid ounce) can or bottle cola-flavored carbonated beverage
Directions
1 Preheat the oven to 350 degrees F (175 degrees C). Butter and dust
with flour a 10 inch bundt tin.
2 Cream the butter or margarine till light and fluffy. Beat in the
condensed milk. Combine the flour, cocoa powder, baking powder, and
baking soda; mix into the creamed mixture alternately with the cola.
3 Bake for 45 minutes, or until the cake tests done.
----- Original Message -----
From: Mary
To: 'phaedrus'
Sent: Friday, August 09, 2002 7:11 AM
Subject: RE: Greek Honey Balls
Phaed,
I found the Greek name for honey balls, it is Loukoumades. I am hoping
that you have this delicious recipe.
Thank you so very much for all your help!
Mary
Hi Mary,
Ok, that helped. See the recipe below.
Phaed
Loukoumades
Ingredients:
1 large cake yeast
2 egg yolks
8 oz. whole milk (lukewarm)
4 oz. water
2 c. cake flour
(approximately)
1 tsp. sugar
pinch of salt
oil for frying
16 oz. jar honey
1 c. water
cinnamon
chopped nuts
Melt yeast cake with a little milk; add eggs, rest of
milk, water, sugar and as much flour as it will take to form a
loose dough. Let mixture rise in a warm place about 1 hour.
Drop spoonfuls of mixture in hot oil and fry until all sides
are golden brown. Remove from oil and place on paper towels to
absorb excess oil. Dilute honey with water and warm in large
pan. Dip loukoumades in honey; remove and roll in chopped
nuts. Sprinkle with cinnamon and serve warm. Excellent for
brunch or as a dessert served with fruit.
----- Original Message -----
From: Mimi
To: phaedrus
Sent: Saturday, August 10, 2002 11:35 AM
Subject: Searching for recipe
I am looking for the original brownie recipe from the back
of the Baker's unsweetened chocolate box, not the current
one bowl recipe.
Thanks'
Mimi
Hello Mimi,
Both of the below recipes claim to be from the Baker's box, and neither of them is the one-bowl recipe.
Phaed
Baker's Classic Brownie
2 aquares Baker's unsweetened chocolate
1/3 cup butter
2/3 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt
2 eggs
1 cup sugar
1 tsp vanilla
1/2 cup chopped nuts
Melt chocolate with butter over hot water.
Cool. Sift flour with baking powder and salt. Beat eggs.
Gradually add sugar, beating until well blended. Blend in
chocolate mixture and vanilla. Stir in flour mixture. Fold in nuts.
Spread in greased and floured 8 inch (2 litre) square pan. Bake @
350º (180ºC) for 25-30 minutes. Cool in pan on wire rack.
-------------------------------------
Brownies 2
Name
Brownies-2 - Serious chocolate brownies
This is an adaptation of the ``Scrumptious Brownies'' recipe
found on a box of Baker's unsweetened chocolate. I've
reduced the amounts of sugar and flour from the original,
which I find makes for a very fudgey brownie.
Ingredients (32 brownies)
8 oz unsweetened chocolate (8 squares)
1/2 lb butter
5 eggs
2 1/2 cups sugar
1 Tbsp vanilla extract
1 1/2 cups flour
2 cups coarsely chopped walnuts (optional)
PROCEDURE
(1) Grease a 13x9 inch pan and pre-heat oven to 375 deg. F.
(2) Melt the chocolate and the butter in the top of a double
boiler over simmering water. Whisk until smooth. Set
aside to cool while beating eggs.
(3) Beat the eggs, sugar and vanilla at high speed for a full
10 minutes.
(4) Blend in the chocolate-and-butter mixture at low speed.
(5) Add flour, beating just to blend. Stir in walnuts, if desired.
(6) Bake 30 to 35 minutes. Do not overbake. The brownies are
done when a toothpick inserted into the center comes out
slightly dirty.
(7) Cool in pan, then cut into squares.
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