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----- Original Message -----
From: Barbara
To: phaedrus@hungrybrowser.com
Sent: Tuesday, August 18, 2009 3:38 PM
Subject: RE: Apple cake in a jar
Dear Phaedrus, a few years ago I submitted a recipe to Yankee Magazine that they were
thrilled with. You can create an apple cake in a wide-mouthed canning jar and keep it
forever if it lasts and doesn't get eaten. The sad part is that I have been very ill
and now I cannot find the recipe. It's perfect for the elderly or just a new couple
because there is no fuss to make it, no big canning equip etc and it's the perfect
size for two and one of them can be a big eater. There was a warm vanilla sauce that
went with it. Help,
Barbara in Tennessee.
Ps. It is a New England recipe (my home for many years)
Hi Barbara,
I found several apple cake in a jar recipes, including the three below and one here:
Apple-Cake-in-a-Jar
However, I did not find any that mentioned "Yankee Magazine" or any that had a vanilla sauce.
Phaed
Apple Cake In A Jar
2/3 c. shortening or oleo
4 eggs
2 2/3 c. sugar
1 tsp. cinnamon
2 tsp. baking soda
1 1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. nutmeg
3 c. flour
2/3 c. water
3 c. grated, peeled apple
2/3 c. raisins
2/3 c. chopped nuts
Grease 8 wide mouth pint jars. Fill them 1/2 full and bake on wire rack of oven
at 325 degrees. As soon as cake is done, take out of oven, one at a time. Put on
hot lid after wiping rim and screw band on. - Important! Do not add any other ingredients.
Bake for 25-30 minutes.
------------------------------------------------
Apple Cake In A Jar
2/3 c. shortening
2 2/3 c. sugar
4 eggs
1 tsp. cinnamon
2 tsp. baking soda
1/2 tsp. baking powder
1 1/2 tsp. salt
3 c. flour
2/3 c. water
3 c. grated, peeled apples
2/3 c. raisins
2/3 c. chopped nuts
Mix the ingredients together in the order given. Sterilize 7 to 9 wide mouth pint
jars and lids. Grease them with shortening. Fill the jars half full and bake on
the middle wire rack in the oven. Bake for 45 minutes at 325 degrees. As soon as
the cake is done, remove the bottles from the oven one at a time. Wipe the rim of
the bottle clean with cloth and put on the hot sterilized lids. Screw down the
bands and let cool. IMPORTANT: Do not use small mouth jars. Do not add any other
ingredients. As the cake cools in the sealed jar, it will pull away from the sides
of the jar and come out easily when ready to serve. Slice and serve with Lemon Sauce.
Lemon Sauce:
2 tbsp. cornstarch
1/2 c. sugar
Pinch of salt
1 c. boiling water
2 tbsp. butter
4 1/2 tsp. finely grated lemon rind
2 tbsp. lemon juice
In a pan, thoroughly stir together the cornstarch, sugar and salt. Gradually stir
in the boiling water, stirring constantly to keep it smooth. Continue stirring and
cook over moderate heat until boiling. Boil gently for about 20 minutes. Remove
from heat, add butter, lemon rind and juice. Stir thoroughly. Serve hot over Apple
Cake in a Jar. Makes about 1 1/4 cups. This sauce is thicker and more tart than
the usual lemon sauce.
-----------------------------------
Apple Sauce Cake Baked In A Jar
2/3 c. shortening
2 2/3 c. sugar
4 eggs
2 c. apple sauce (25 oz.)
2/3 c. sugar
3 1/3 c. flour
1/2 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. ground cloves
2/3 c. nuts, chopped fine
2/3 c. raisins (optional)
Cream shortening and the 2 1/3 cups sugar. Beat in the eggs, apple sauce, and
the rest of the sugar. Sift together flour, baking powder, baking soda, salt,
cinnamon, and ground cloves. Blend flour mixture into applesauce mixture and
add 2/3 cup nuts and raisins. Pour into well greased pint jars, filling 1/2 full.
Bake at 325 degrees for 45 minutes. Remove 1 jar at a time from oven. Wipe
sealing edge clean. Put on lid and ring. Screw tight. Store as you would
regular canned goods.
----- Original Message -----
From: Idalina
To: phaedrus@hungrybrowser.com
Sent: Saturday, August 22, 2009 10:45 AM
Subject: Persians
Hello There:
I used to live in Thunder bay Ont Can and at the time l used to go to highschool
there was a bakery that sold persians. They are oval shaped about an inch or so high
and have cinnamon swirled into them. The topping is white icing with some jam into it...
ends up being kind of pinkish. I know they still sell them cause my son went for a
vacation there (l now live in Portugal) and l told him to try moms favorite...so he
did and now my son is also hooked ...can you find me this recipe? Thanks Idalina
Hello Indalina,
This is what Wikipedia says about Thunder Bay "persians":
"A Persian is an oval-shaped, cinnamon-bun-like pastry with a sweet, pink icing made
of either raspberries or strawberries. It originated in and remains particular to the
city of Thunder Bay, Ontario, Canada."
"The Persian was invented in the 1930's by Art Bennet of Bennet's Bakery. Bennet's
has passed through a couple of hands and now belongs to Dan Nucci. Bennet's Bakery
has two "Persian Man" outlets, and also sell them at Nucci's store."
"The Persian is a variation of the Pershing, a doughnut made from a yeast dough that
is coiled with cinnamon and usually finished with a plain sugar glaze rather than pink
icing. Pershings are widely available at doughnut shops elsewhere in North America."
"Traditional lore is that the Persian was named for U.S. general John 'Blackjack'
Pershing[1] but the exact date of its inception and circumstances of its creation
are no longer known, giving rise to competing claims and myths among people in the
region. Its recipe remains a general secret with long-running debates on whether
the icing contains raspberries or strawberries. Persians are often used as fund raising
items to be sold at schools, churches, shopping malls, and other social events."
I cannot find a recipe for "persians", but I did find a recipe for "Pershings".
See below. Now you'll have to find a suitable pink frosting recipe.
Phaed
Pershings
Roll out a pice of dough as for cinnamon rolls approximately 3/16" thick, and
14 to 16 inches wide. Wash the entire top surface with melted shortening and
sprinkle with cinnamon. Roll up and then cut into slices approximately 3/8 to
1/2 inch thick.
Place on screens to proof. when half proofed, the pershings may be turned over
to prevent the centers from popping up when fried. For smooth pershings, expended
equally on each side they should be turned right after being placed in the frying kettle.
Water 1 gallon
Yeast 8 ounces
Bread flour 17 pounds
Sugar 2 pounds
milk powder 8 ounces
salt 4 ounces
lard 2 pounds 8 ounces
whole eggs 2 pounds
Mix to clean up stage. give full rise 1 1/2 hours then punch. Take to bench
30 minutes later. Roll scraps into each succeeding piece.
Frost with white or caramel icing decorate with ground pecans or roasted peanuts
----- Original Message -----
From: armenak
To: phaedrus@hungrybrowser.com
Sent: Monday, August 24, 2009 7:46 PM
Subject: recipe for kahkeh (biscuit)
This biscuit was made by my great grandparents in asia minor and in the city
of Aintab, now called gaaziantep.It contains flour,salt,chick pea starter,mahleb,
olive oil,sugar,glazed with bekmez.Thanks,Armenak.
Hello Armenak,
Sorry, I cannot find anything like that.
Phaed
Timm in Oregon had this recipe:
I checked my recipe files and found two recipes your readers may want.
Timm in Oregon
For Armenak:
Aintab Kahke
Ingredients:
1 square, 1 inch yeast cake (preferably Fleischman's)
1/3 cup warm water
1 teaspoon sugar
1-1/2 teaspoon ground mahleb
3 cups flour
1/3 cup sugar
1 teaspoon salt
1 cup clarified butter
1/2 cup warm water
1 egg white mixed with
1 tablespoon water
2 tablespoons molasses dissolved in 1 tablespoon water
Instructions:
Soften the yeast in the warm water. Add the sugar and mahleb and set aside to rise
for about ten minutes.Place the flour in a large bowl. Make a well in the center and
add the sugar, salt, clarified butter, water and yeast mixture, mixing well. Knead
until it becomes very smooth dough. If necessary, butter your hands to ease the kneading.
Place dough in a greased bowl, turn once, cover and set aside in a warm place to rise
until doubled in bulk. Divide the dough into twelve rounds. Shape each one in the palms
of your hands into a smooth ball. Then flatten as much as you can and arrange on a baking
tray. Flatten them again. Brush with the egg-water mixture.
Make an indentation in the middle of each kahke with your finger. Place in a warm,
draft-free place to rise. Bake at 400F degrees for five minutes.
Reduce the heat to 350F degrees and bake five minutes more or until golden brown.
Brush the baked kahke with the molasses-water mixture; let cool.
You can eat immediately or freeze in a plastic container. When ready to serve, warm
in the oven and serve with coffee or breakfast.
----- Original Message -----
From: Anne
To: phaedrus@hungrybrowser.com
Sent: Thursday, August 27, 2009 2:25 AM
Subject: Recipe Request: a very special cream biscuit
Hi and glad you are still at it. I find your archives on occasion when searching.
Please find French Laundry Cream Biscuit for Strawberry Shortcakes.
I am looking for a Cream Biscuit recipe that I originally found in the San Francisco
Chronicle newspaper food pages. This biscuit was from The French Laundry, but not the
current, world famous French Laundry. Same location, but the couple who sold it to the
now famous Thomas Keller used to make this dish. If I recall correctly, this was a
Strawberry Shortcake. The components were the biscuit, the strawbs, and an extremely
decadent butter and cream sauce that I never had the nerve to make. However, this biscuit
is perfection. I've used it for many years, then lost it (stolen!)
The distinguishing feature is that, unlike most cream biscuits, this has an egg in it.
I know it was printed in the San Francisco Chronicle (although now, I might have been
confused and it was the defunct San Francisco Examiner, doubt it though.) I searched
but maybe it was printed before online archives?
I must have posted it on a food board or two myself. Most likely would be Fine Cooking's
(great) discussion board. Many years ago they changed format and quite some, but not
all history was lost. I could have posted on other boards too.
I have searched, but my skills don't match yours, can you give it a go? I have tried
other cream biscuits, but they are just not The One. My strawberry shortcakes have just
not been the same.
Regards,
Anne
Hello Anne,
Sorry, I had no success with this.
Phaed
Timm in Oregon had this recipe in his voluminous files, but there is no egg in it:
For Anne:
French Laundry Shortcake
Ingredients:
2 cups flour
1/2 teaspoon salt
1 tablespoon baking powder
2 tablespoons sugar
1/2 cup unsalted butter, diced
3/4 cup plus 2 tablespoons thickened cream
Instructions:
Mix the flour, salt, baking powder and sugar. Rub in the butter until the mixture
looks like cornmeal with a few larger pieces of butter in it. Mix in 3/4 cup of the
cream, just until most of the dry mixture has been moistened. Turn out on a board
and knead a few times until the dough just comes together. Roll 1/2 inch thick and
cut into squares or circles or whatever shape you like.
Place on an unbuttered baking sheet. Knead together lightly any scraps and roll once
more and cut. Brush the tops with the remaining 2 tablespoons cream and bake in a
preheated 425F oven for 10 to 12 minutes or until the tops are lightly browned and
the dough is set. Cool on a rack and serve while warm.
----- Original Message -----
From: Kim
To: phaedrus@hungrybrowser.com
Sent: Wednesday, August 26, 2009 9:34 PM
Subject: lost recipe
Hello,
My lost recipe is for stuffed steak...Made using individual Flank steaks
rolled around a combination of sauteed onions, mushrooms, and broken up toast,,
It and then tomato soup was was cooked in several cans of campbell's beef consumee
and then 1/2 way through cooking (baking in oven inside dutch oven)time several
cans of campbell's tomato soup was added (or the other way around?) Anyways it was
delicious.I have contacted Campbell's for the recipe to no avail and I am really
hoping you can help.
Thanks so much for any efforts!
Kim
Hi Kim,
Sorry, no luck. I'll put the request on the site. Maybe a reader can help.
Phaed
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