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On 27 Dec 2004 at 8:54, Diane wrote:
> Dear Phaedrus, I am looking for a recipe I cut out of the Cleveland
> Plain Dealer more than 30 years ago for Mock Strudel. Buttery flaky
> crust with "Thank you" Brand filling. It had butter, flout, egg, water
> and vinegar in the crust and was rolled out between 2 sheets of waxed
> paper. Ever heard of it? Thanks, Diane
>
Hello Diana,
I could not locate a recipe exactly like you describe.
There are "mock strudel" recipes below and on these sites:
Mock Strudel 1
Mock Strudel 2
Phaed
Mock Strudel
Ingredients :
2 c. flour
2 eggs
1 c. shortening
Pinch of salt
1/2 c. water
Margarine, melted
Sugar/cinnamon mixture
Raisins and/or apricot/blackberry jam
Preparation :
Mix flour, eggs, shortening and water and salt to make dough.
Divide into 6 parts. Chill well until ready to use. Roll each part
into 9 inch rectangle. Brush with melted margarine. Sprinkle with
sugar/cinnamon mix and raisins. Add jam if desired. Roll up like
jelly roll. Slice on diagonal thru top only. Bake at 400 degrees
for 15 minutes then at 350 degrees until brown. Sprinkle with
confectioners sugar. Freezes well.
-----------------------------------
Mock Strudel
1/2 Ib. butter, melted
1 Tbsp. sugar
3/4 tsp. salt
1 c. sour cream
2 1/4 c. flour, sifted
6 oz. orange marmalade
6 oz. apricot preserves
1/2 c. brown sugar
1 Tbsp. cinnamon
1 c. chopped walnuts
1/2 c. white raisins
confectioners' sugar
Mix together butter, sugar, salt, sour cream, and flour until mixture
forms a ball. Roll in waxed paper and refrigerate for an hour. Cut into
4 equal parts. Roll each on floured waxed-paper to form a rectangle.
Combine orange marmalade and apricot preserves. Spread equally on the
4 rectangles of dough.
Combine brown sugar, cinnamon, walnuts and raisins. Sprinkle equally over
the marmalade mixture. Roll up each as for jelly roll, place on greased,
floured cookie sheets.
Bake at 325 for 1 hour. Dust with confectioners' sugar. When cool, cut
each roll into slices.
On 27 Dec 2004 at 8:13, jura wrote:
> Looking for a Mikado Torte/cake and also a Napoleon Torte.
> Thanks--J
>
Hello Jura,
One request per e-mail, please. See below.
Phaed
Mikado Torte
Ingredients :
10 egg yolks
10 oz. sugar
10 oz. finely ground walnut meats
1/4 c. sifted flour
2 tsp. vanilla or other flavoring
10 egg whites
--Frosting:--
7 oz. sweet butter, creamed (do not use margarine)
8 1/2 oz. powdered sugar
6 tbsp. very strong black coffee
1 tsp. vanilla or to own choice
Ground nut meats
Preparation :
Beat the 10 egg yolks, then add sugar and beat in mixer until
light and creamy. Add the walnut meats and stir. Mix in flour and
flavor with vanilla. Beat the 10 whites to a thick consistency and
fold into mixture. The egg whites must be beaten "dry and stiff" as
that is what holds the cake up. Pour into two buttered and paper
lined 9" cake pans. Bake in a moderate oven, 350 degrees, until it
loosens from the edges, which usually takes from 30 to 40 minutes.
(All oven temperatures vary.) This recipe will make large layers.
Remove from pans and place on a cake rack for cooling, before
frosting. Mix the butter and sugar and cream thoroughly. Add the
coffee, which can be made with instant brands and beat until creamy.
Add the flavoring. Cover each layer, sides and top with icing.
Sprinkle with ground nut meats. Because of the large butter content
in the icing, this torte must be kept in a cool place. It is
possible to keep in the freezer for as long as 1 month and remove 3
hours before serving time. Cocoa, almond or rum can be used in
place of coffee. The cake can be decorated with red and green
cherries for a festive touch. For a change, you can make your own
butter icing, fill between layers with a cream or custard filling
which is very good also.
On 27 Dec 2004 at 8:13, jura wrote:
> Looking for a Mikado Torte/cake and also a Napoleon Torte.
> Thanks--J
>
Hi Jura,
Here's the Napoleon Torte.
Phaed
Napoleon Torte
Ingredients :
4 c. all-purpose flour
1 lb. sweet butter, chilled
1 tsp. salt
1/2 c. ice water, as needed
VANILLA CREAM:
4 c. milk
8 tbsp. all-purpose flour
2 tbsp. sweet butter
1 c. granulated sugar
4 egg yolks
4 tsp. vanilla extract
Preparation :
1. Sift flour and salt into mixing bowl. Slice butter in very
thin slices and add to flour working quickly with fingers. Rub
butter into dry ingredients until mixture resembles coarse meal.
2. Sprinkle with ice water, 2 or 3 tablespoons a time and toss
with fork. Turn dough out onto work surface and using the heal
of your hand, smear dough away from you, about 1/4 cup at a
time. Scrape it up into a ball and, wrap in wax paper. Chill
in refrigerator for 2 hours. 3. Divide dough in 4 parts. Put 1
part on lightly floured board. Flour rolling pin lightly and
press it down into the center of dough. Roll gently out toward
the edges. Keep rolling gently from the center up to edge to
shape it into circle. When it is rolled out to 1/4 inch thickness
transfer it to foil pizza plate. (Foil is odorless and you can
leave the baked layers right there until torte is assembled.)
Trim off edges to form round circle, leave the trimmed off
pieces to bake along with the round layer as you will use the
pieces for crumbs to top the torte. Prick the round layer with
fork and bake in 425 degree oven for 15 minutes until it is golden
color. Repeat the same procedure for the rest of layers. 1.
Beat egg yolks and sugar. 2. Scald milk in heavy saucepan or
double boiler. 3. While milk is heating, whisk flour together with
some milk to make smooth sauce. 4. Add the hot milk to flour
mixture. Mix thoroughly and return to cook slowly, stirring
constantly for about 10 minutes, until mixture lightly coats the
back of spoon. 5. Add beaten egg yolks and cook stirring
constantly until mixture heavily coats back of spoon, about 10
minutes. Remove from heat. 6. Add butter and vanilla; mix well.
Chill. Before chilling cover surface directly with plastic wrap
to prevent formation of a skin. Assemble cake approximately 2 hours
before serving. Spread generous layers of vanilla cream between
each pastry layer and top the last layer with vanilla cream and
sprinkle crumbled pieces over top.
On 27 Dec 2004 at 14:22, Jackie wrote:
> Dear Uncle
>
> I am looking for a Scottish trifle recipe that my mum used to make. I
> cannot locate it in any of her recipe books. All I remember is it was
> sponge cake, a light custard with fruit . I believe the sponge was
> soaked in brandy or rum
>
> Thank you
> Jackie
Hi Jackie,
There's a rather complicated recipe here:
Scottish Trifle
But the below recipes may be closer to what you want.
Phaed
Scots Trifle
Ingredients For The Custard
600ml (1 pint) milk
25g (1oz) caster sugar
4 egg yolks
2 egg whites
Other Ingredients
6 sponge cakes
3 tablespoons of home-made jam
6 small macaroons
6 small ratafia biscuits (see recipe below)
150ml (1/4 pint) sherry
2-3 tablespoons whisky or brandy
300ml (1/2 pint) double cream
Glace cherries, angelica, fruit etc to decorate as required.
Method
Bring the milk and sugar to the boil in a saucepan or double boiler.
Whisk the egg yolks and whites together thoroughly and pour the hot
milk over them, stirring well. Continue to stir over a gentle heat
until the mixture runs in ribbons down the back of a wooden spoon.
Strain into a bowl and cover to prevent a skin forming. Next, split
the sponge cakes and spread them well with jam. Cut into cubes and
place them in the serving bowl, alternating each layer with crumbled
macaroons and whole ratafias. Then pour the sherry and whisky or
brandy into the bowl and leave to let the liquid soak in. Pour the
custard over the top, whip the cream until stiff and then spread over
the trifle. Garnish and chill well before serving.
Ratafia Biscuits
Ratafia is a flavouring made from bitter almonds or from the kernels
of peaches or apricots. These biscuits have a deliciously different
flavour.
Ingredients
2 egg whites
150g (6oz) caster sugar
25g (1oz) butter
1 tablespoon flour
125g (4oz) ground almonds
4 drops of ratafia essence
Method
Beat the egg whites until they are stiff and standing in peaks, then
cream the butter and sugar together. Add the flour and the ground almonds
and mix well. Fold into the egg whites and beat thoroughly. When stiff,
put mixture in an icing paper and pipe drops on to a greased baking tray.
Bake at 350 degrees F, 180 degrees C, gas mark 4 for 15 to 20 minutes.
Makes about 2 dozen.
-------------------------------------
Scottish Trifle
Ingredients and Preparation Method:
1 Angel food cake
2 Packages of Jello brand Gelatin (flavor depends
on the fruit selected)
2 cups of fruit ( strawberries, blueberries,
raspberries, etc...)
1 package of Birds-eye custard
1 carton of Heavy Cream (8 oz.)
Break the angel food cake up and place in the bottom of a large size bowl.
Prepare the Jello and when it's ready pour it into the bowl with the angel
food cake, and add the fruit into the bowl.
Place into the Refrigerator and let set over night.
Prepare the custard, and after it has melted, pour it over the jello and
fruit, place it back into the refrigerator and let it cool.
Whip the Heavy cream and spread it evenly over the custard.
You may spread sprinkles over the cream if desired.
You can use almost any kind if fruit and jello combinations depending on
your favorites. Kiwi fruit is not recommended.
-----------------------------------------
Scottish Trifle
Ingredients :
1 pkg. lady fingers
Strawberry jam
Sherry
1 lg. can pear halves
Jello Americana Custard
Strawberry Jello
Heavy cream
Preparation :
Spread middle of lady fingers with jam and line bottom of bowl -
preferably glass. Sprinkle with 1 - 2 ounces sherry and top with
pear halves. Pour custard over pear halves and refrigerate until
firm. Make Jello as directed and cool before pouring carefully over
custard. Refrigerate. When ready to serve, spread whipped heavy
cream over top of Jello.
----------------------------------
Scottish Trifle
Ingredients :
1 pound cake
Strawberry jam
1/3 c. sherry or Drambuie
Custard:
3 egg yolks
3 tbsp. flour
3 tbsp. sugar
2 c. milk, simmering
1 tsp. vanilla
Cream:
1 c. whipping cream
2 tbsp. sugar
1 tsp. vanilla
Preparation :
Slice pound cake and spread jam between two slices. Cut into
cubes and layer in bottom of 1 quart serving bowl. Sprinkle with
sherry. To prepare custard stir together the egg yolks and sugar.
Stir in flour. Add simmering milk. Place in saucepan and stir over
low heat until the custard thickens. Do not allow to boil. Remove
from heat and add vanilla. Cool for 30 minutes. Spoon half the
custard over cake. Arrange another layer of the jam spread pound
cake and sprinkle with sherry. Top with remaining custard. Add
final layer of pound cake. Whip the cream with the sugar and
vanilla. Decorate top of trifle with the whipped cream. You may
also add fresh strawberries or slivers of almonds for decoration.
----------------------------------
Scottish Trifle
Ingredients :
Pound cake*
Strawberry jam*
1 lg. can sliced peaches
1 pkg. instant French vanilla or vanilla pudding
Heavy cream, whipped
Dry sherry (optional)
Preparation :
*Or use jelly roll, sliced 1/2 inch thick. Cut pound cake
lengthwise in 1/4 inch slices. Spread slices of pound cake with jam
and top with more cake. Cover the bottom of a 9x9x2 inch dish with
the cake "sandwiches" or use the sliced jelly roll. Drain peaches,
reserving 1/2 cup of juice. If desired, add some sherry to juice
and pour enough over cake to moisten. Cover cake with sliced
peaches, then pour vanilla pudding (mixed according to directions on
package) over peaches. Cover and refrigerate for at least 2 hours.
Before serving, beat heavy cream with a little sugar and spread over
top.
On 27 Dec 2004 at 19:33, Dennis wrote:
> boot grease.........my grandpa ( been gone 30 yrs ) worked in the
> woods of Oregon and would make up a mixture of pine tar and beeswax
> (and who knows what else) to waterproof his logging boots. Do you
> have any recipes for this concoction? The combination of pine tar
> and beeswax kept my feet dry as I was going up playing in the mud
> puddles. That has been many, many years ago and his supply has long
> since been gone.
>
> Thanks, Dennis
>
Hello Dennis,
Well, I couldn't find any recipes to make it yourself, but you can buy something
similar to what he used. It's called "Huberd's Shoe Grease."
You can buy it here:
Huberd's 1
and here:
Huberd's 2
Another brand with slightly different ingredients:
Obenauf
General boot care info:
Boot Care
Phaed
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