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On 15 Nov 2007 at 20:33, crys wrote:
> Hi Phaedrus. I have to tell you that you are really a last resort for
> me. I have searched and searched everywhere I can think to find these
> directions.
>
> When I was growing up, my mom and a neighbor created a kind of
> Christmas Pudding which they then canned in large glass jars. They
> were fanTAStic, and lasted forever, and still tasted great.
>
> I am not necessarily looking for a Christmas Pudding recipe as I think
> I would like to play around with a few different versions. What I
> cannot find are directions on canning the puddings. All recipes have
> directions for using a cheesecloth or waxed paper for storing. I just
> don't think that is practical.
>
> I have inquired of my mom, but her memory isn't very clear. And I
> haven't been able to find our neighbor from all those years ago.
>
> If you could find me some directions for this, I would be greatly
> appreciative as I would love to be able to continue a family tradition
> from my childhood.
>
> Thank you so much,
>
> Crys
>
Hello Crys,
See below.
Phaed
English Christmas Plum Pudding
1 lb. beef suet, grated (have done at butcher)
1 lb. currants
2 lbs. raisins
3 lbs. apples (Macintosh, Winesap, etc.)
1/2 lb. mixed candied peels (grind or grate)
3/4 c. sliced prunes (not necessary)
2 c. sugar
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ginger
1/2 tsp. ground cloves
1/2 tsp. mace
1 tsp. nutmeg
2 c. bread crumbs
4 eggs
2 c. flour
1 c. brown sugar
1/2 c. ground walnuts
1/4 c. orange concentrate, frozen
6 tbsp. currant jelly and/or marmalade
1 tbsp. rum extract
1 1/2 tsp. baking soda
1/2 tsp. baking powder
Mix together, put in canning jars. Fill 1/2 full. Steam for 4 hours and seal.
Sauce:
1 tbsp. rum extract
2 lg. whites of eggs
1 1/2 c. confectioners' sugar
1/2 c. butter
1 tsp. vanilla
-----------------------------
English Plum Pudding (Christmas)
1 c. granulated sugar
1 c. flour
1 c. beef suet (grated)
1 c. bread crumbs
1 c. raisins or currants
1 c. apple, peeled & grated
1 c. pitted dates
1 c. walnuts (chopped fine)
1 c. milk
1 tsp. cinnamon
1 tsp. ground cloves
1 tsp. nutmeg
1 tsp. baking powder
1/2 tsp. soda
Hard Sauce:
1 c. brown sugar
3/4 c. water
1 tbsp. cornstarch
2 tbsp. butter
Bourbon to taste
Mix all ingredients together. Spoon into 4 wide mouth quart canning jars.
Put lids on jars.Cook in boiling water in cold-pack canner for 3 hours.
Remove from water. Cool. Let age 2 weeks to a year. Reheat in boiling
water or microwave. Serve with hard sauce. Mix together the ingredients
for hard sauce, except the bourbon. Cook until clear, then add the
bourbon. Spoon over Plum Pudding.
Beat and stir. Heat for 10 minutes (over boiler if available).
On 15 Nov 2007 at 11:14, Deborah wrote:
> Hi,
>
> Thank you for having this site :)
>
> I have been making hard candies for a number of years and recently had
> someone ask me to make some without using corn syrup. I can't find
> any good modern recipes that don't have corn syrup. Even some of the
> old recipes I have found, use it. This person's particular issue is
> that all the major producers are adding high fructose corn syrup to
> all commercial light corn syrups now. I know of several people who
> are trying to avoid this ingredient.
>
> Can you help me?
>
> Thank you,
>
> Debbie
>
Hello Debbie,
Well, I can't find any modern ones, either, but see below for some
old-fashioned ones.
Phaed
Hard Candy
2 c. sugar
1 c. water
1 c. white sugar
Temperature 300 degrees. Put a few drops of oil (cinnamon, mint, etc.).
Add color to the kind of oil, red for cinnamon, etc.
----------------------
Hard Christmas Candy
Cook together until 280 degrees on candy thermometer:
2 c. sugar
1 c. water
Add: 1/4 tsp. oil flavoring
Food coloring
Continue to boil to 300 degrees. Remove from heat and pour into well
greased pan.
When beginning to cool, cut into desired shape and roll in powdered sugar.
---------------------------------------
Old Time Hard Candy
3 c. sugar
1 c. water
3/4 tsp. cream of tartar
1 tsp. oil flavoring
Combine sugar, water and cream of tartar in heavy saucepan and heat
to 300 degrees. Remove from heat, add flavoring (add coloring if desired).
Stir and pour immediately onto a lightly greased cookie sheet. When cool,
break into small pieces, dust with confectioners' sugar and store in a jar.
Hard Candy Lollipops: Make 1 recipe Old Time Hard Candy. After candy
reaches 300 degrees remove from heat, stir in oil flavoring and food
coloring. Drop by spoonfuls onto a greased cookie sheet. Lay sucker
stick in place on each circle of candy. Spoon another layer of hot candy
syrup over each piece.
Lollipops With A Mold: Molded suckers can be made by using a metal mold.
Coat the mold with vegetable oil before using. Insert the rolled paper
sucker stick into the cavity made for it. After candy reaches the required
cooking temperature and flavoring has been added, pour it into the prepared
old. Do not attempt to touch or move the mold; it will be VERY hot. Let
set until cool and turn upside down to release.
On 16 Nov 2007 at 1:15, Aline wrote:
> Hello,
>
> I have looked at your website numerous times with no luck for a silver
> cake that was sold by Kresge's or Woolworth's in the Boston. The cake
> is heavy in texture with a white frosting. I would suffice with a
> plain wedding white cake recipe.
>
> Thanks,
> Aline
Hello Aline,
Well, there is no silver cake recipe from Woolworth's or Kresge's on the
Internet at all. See below for what I found.
Phaed
Silver White Cake
2 1/4 c. all-purpose flour
1 2/3 c. sugar
3 1/2 tsp. baking powder
1 tsp. salt
1 1/4 c. milk
2/3 c. shortening
1 tsp. vanilla
5 egg whites
Grease and flour pans. Beat flour, sugar, baking powder, salt, milk, shortening
and vanilla. Put in large bowl, beat 30 seconds at low speed. Beat 2 minutes on
high speed. Put egg whites in and beat 2 minutes on high speed. Bake at 350
degrees.
----------------------
Silver Cake
2/3 c. soft butter
1 1/2 c. sugar
1 tsp. vanilla extract
1/2 tsp. almond extract
2 1/2 c. sifted cake flour
2 1/2 tsp. baking powder
2/3 c. milk
1/2 tsp. salt
1/2 tsp. cream of tartar
4 egg whites
Cream butter and sugar until light. Add flavorings. Add sifted flour
and baking powder alternately with milk, beating until smooth. Add salt
and cream of tartar to egg whites. Beat until stiff, but not dry. Fold
into first mixture. Pour into two 9 inch layer pans, lined on the bottom
with paper. Bake in moderate oven (375 degrees) 20 to 25 minutes. Cool
and frost
as desired.
-------------------------
White Wedding Cake
3 c. cake flour
4 1/2 tsp. baking powder
3/4 tsp. salt
3/4 c. shortening
1 3/4 c. sugar
1 c. milk
1 1/2 tsp. vanilla
6 egg whites
Sift the flour. Measure. Add baking powder and salt and sift again.
Cream shortening. Add sugar gradually. Cream together until light and
fluffy. Add dry ingredients alternately with the milk, stirring only
enough after each addition to blend thoroughly. Do not beat. Add
vanilla. Beat egg whites until stiff but not dry. Fold into batter
until thoroughly blended. Pour into greased layer pans. Bake at 375
degrees for about 25 minutes. When cool, put layers together with
the filling and the frosting - plain white frosting.
-----------------------------------
White Wedding Cake Icing
1/4 stick margarine, room temperature
3/4 c. cool water
Sprinkle of salt
1/2 tsp. vanilla flavoring (or coconut)
2 lbs. powdered sugar
1 c. solid white Crisco
Add margarine, water, salt, vanilla and 1 pound of the powdered sugar.
Beat well with mixer. Add Crisco and beat. Add the other pound of
powdered sugar or until desired consistency. Tint with food color.
Add a little more powdered sugar if you want to make roses.
The book for today is both an anthology of short mystery/crime stories,
and a cookbook. Each story in the collection has a recipe at the end that
is related to the story. The book is "Murder Most Delectable - Savory Tales
of Culinary Crimes", edited by Martin H. Greenburg.
From this book, I chose "Mushroom and Onion Frittata", which is the recipe
associated with a story called "The Case of the Shaggy Caps" by Ruth Rendell.
It sounds quite tasty.
Phaed
Mushroom and Onion Frittata
1/2 cup olive oil (divided use)
8 oz. mushrooms, sliced
1 bunch green onions, roots removed
6 room temperature eggs, beaten just until the yolks and whites are blended
Salt and pepper to taste
Two 10-inch skillets are needed for this dish, and the serving plate for
the fritatta should be warmed and ready.
Carefully wash the green onions and remove any bruised or unsavory-looking areas.
Slice the green onions into roughly one-inch-long bits.
Put half the olive oil into each 10-inch skillet. Place both oiled skillets on
the stove on low to medium heat.
Put the green onion bits into one skillet. Saute until onion is slightly limp,
about one minute, then add the mushrooms. Saute until the mushrooms are brown
and limp, about another two minutes. Pour the onions and mushrooms from the
skillet into the beaten eggs. Set greasy skillet aside back on its burner for
later. Stir eggs. Pick up the unused heated skillet and roll the olive oil
around in the pan until the entire surface has been covered in olive oil.
Return skillet to burner. Pour egg mixture evenly acroos the skillet surface.
If the eggs are not cooking evenly, gently lift the cooked eggs up and move
them to the center of the pan, and swirl the pan again until the remaining
liquid eggs once again cover the surface. When the bottom of the eggs are
set and the top is still glossy and creamy, place the other warm skillet,
the one used to cook the mushrooms and onions, upside down over the skillet
containing the eggs, and flip the two skillets. The egg mixture should fall
out of the pan it is in, it's less-cooked side face down on the onion and
mushroom pan. Place the pan back on the stove until the eggs are cooked
through, usially one to two minutes.
Serve on a warmed platter.
Sierra Leonian Recipes
Sierra Leone Recipes
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