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----- Original Message -----
From: wendy
To: phaedrus@hungrybrowser.com
Sent: Wednesday, December 19, 2001 8:36 PM
Subject: almond creme bars
> I have a friend who would like to get this recipe, she said it is of
> norwegian decent. Any help is greatly appreciated.
> Thank you in advance
> wendy
Hi Wendy,
There was nothing listed as "almond creme bars", but perhaps the below
recipe is what she means.
Phaed
Norwegian Almond Bars
Categories: Cookies, Desserts
Yield: 36 servings
-Base-
1 3/4 c All-purpose flour
3/4 c Sugar
1 ts Baking powder
1/2 ts Salt
3/4 c Margarine or butter;softened
-Filling-
1 1/4 c Powdered sugar
1/2 c Mashed potato flakes
1/2 c Water
1 ts Cinnamon
1/2 ts Cardamom
1 Egg
1 Tube (7 oz) almond paste
Heat oven to 375. Lightly spoon flour into measuring cup; level off.
In large bowl, combine flour and remaining base ingredients; blend
until crumbs form. Press half of mixture in ungreased 13x9" pan.
Reserve remaining mixture for topping.
In large bowl, combine all filling ingredients; blend well. Spread
over base; sprinkle reserved mixture over filling. Bake at 375 for
25-30 minutes or until light golden brown. Cool completely; cut into
bars.
----- Original Message -----
From: Evelyn
To: phaedrus
Sent: Thursday, December 20, 2001 11:27 AM
Subject: Chocolate Buttermilk Icing
> Do you have a receipe for Chocolate Icing that has Buttermilk as an
> ingredient? Thank you!!!!
>
> Evelyn
Hi Evelyn,
I surely do. See below.
Phaed
Chocolate Frosting
Ingredients :
1 stick butter or margarine
4 tbsp. cocoa
6 tbsp. buttermilk
1 tsp. vanilla
1/2 c. nuts
3 c. powdered sugar
Preparation :
Melt butter, cocoa, buttermilk and vanilla over low heat and bring
to a rapid boil. Remove from heat and let cool several minutes then
add 3 cups sifted powdered sugar gradually, one cup at a time and
beat after each cup. Spread on cool cake. Sprinkle chopped nuts on
top.
----------------------------------
Chocolate Sheet Cake Frosting
Ingredients :
1 stick butter
5 tbsp. buttermilk
4 tbsp. cocoa
1 box confectioners sugar
1 tsp. vanilla
1 c. chopped nuts (optional)
Preparation :
Melt butter then add buttermilk and cocoa. Bring to a boil.
Remove from heat and add sugar, vanilla, and nuts. Drop spoonfuls
of frosting on hot cake and spread.
----- Original Message -----
From: AKJ
To: phaedrus
Sent: Wednesday, December 19, 2001 8:24 AM
Subject: Italian Casada Cake
> I am looking for the recipe for this cake - layers of cake,
> strawberries and whipped cream. The casada cake recipes I've
> seen don't sound anything like this, yet the Italina bakeries
> in our area make it with the ingredients listed above. Help!
>
> AJK
Hi AKJ,
Sorry, there are lots of mentions of strawberry casada (cassata) cake on the
Internet, but no recipes. Most of the mentions are on menus. The only recipe
I have seen is the one below.
Phaed
Cassata Cake Trifle
1 box yellow cake mix
1 pkg. (5 oz.) vanilla instant pudding
1 ctn strawberry glaze
1 qt. ctn. strawberries, cleaned and sliced
1 ctn (16 oz.) whipped topping, frozen
Bake cake according to directions on box and allow to cool.
Make instant pudding according to directions and refrigerate
for 2 to 3 hours.Put strawberries (reserve a few for the top)
in the glaze. Refrigerate for 1/2 hour. Assemble in a trifle bowl.
Cut cake so it will fit in bowl in three layers. Layer your cake,
pudding, strawberries and 1/3 of whipped topping, ending with the
whipped topping. Garnish with fresh strawberries.
----- Original Message -----
From: Knud
To: phaedrus recipe
Sent: Wednesday, December 19, 2001 9:34 PM
Dear Uncle
Can you help me with a recipe for poached apples, nothing fancy
Thnxs
Knud
Hello Knud,
There are a variety below.
Phaed
Poached Apples With Vanilla Cinnamon Syrup
4 Granny Smith apples, peeled with the stem on
2 vanilla beans, split and scraped
4 cinnamon sticks
3 cups sugar
1 lemon, juiced
2 quarts water
In a roomy 1 gallon pot place peeled apples, vanilla, cinnamon,
sugar and lemon juice. Cover with water then bring to a simmer
over medium to low heat for 20 minutes. Pierce with a knife to
check if apples are soft enough. Remove the apples with a slotted
spoon to a holding plate. Reduce poaching liquid to a light syrup,
then place the apples back in sauce pot and hold on warm until ready
to serve. Use 4 small serving bowls with matching underliner plates
then place one apple in the middle of each bowl. Pour warm syrup over
each apple and then garnish cinnamon sticks and vanilla beans.
Yield: 4 servings
------------------------------------------
Honey Poached Apples
4 to 6 cooking apples, peeled, cored, and cut into eighths
1 cup dry sherry or apple juice
1 cup honey 2 Tbsp. lemon juice
1 tsp. grated lemon zest
1/2 tsp. grated ginger (optional)
1/4 tsp. salt
Combine all ingredients in a saucepan and bring to a simmer over
moderate heat. Do not boil. Reduce the heat and simmer for
10 minutes, or until apples are just tender. Remove from the heat
and chill in the liquid.
--------------------------
Poached Apples with Maple Cream
Ingredients
(1 servings)
4 lg Firm Apples, pared and cored
1 c Maple syrup
1/2 c Water
1 tb Butter
1 ts All-purpose flour
1/2 c Light cream or half-and-half
Instructions
In a saucepan, combine the syrup and water. Bring to a boil and
simmer 3 minutes. Add the apples and cover. Simmer until the apples
are tender but not mushy, 3 to 8 minutes. With slotted spoon, lift
the apples onto individual dessert dihes or plates. Boil syrup until
reduced to 3/4 cup. Pour syrup into a measuring cup. melt butter in
the saucepan. Blend in the flour, cream and the syrup. Boil, uncovered,
until reduced to 1 cup, about 3 minutes. Serve warm, or at room
temperature.
*NOTE- Because the apples are pared before cooking, they will cook
very quickly. Certain varieties might even get mushy all of a sudden.
Watch them VERY carefully while cooking; it just takes minutes. This
dessert is delicious and beautiful when you serve one whole apple on a
plate surrounded with the maple-and-cream sauce.
-------------------------
Ruby Poached Apples
6 md Tart apples;
2 c Red wine; such as Zinfandel
Cinnamon stick;
1 tb Honey
x Grated orange peel; garnish
Peel apples, leaving them whole, with stems intact if possible.
Working from the bottom, remove core with a sharp knife or melon
baller. Place apples in a large saucepan. Add wine, cinnamon stick,
and honey. Place pan over med-high heat and bring to a boil. Lower
heat to medium and simmer, uncovered for 25 to 30 minutes, or until
apples are soft but not mushy. Serve apples with poaching liquid,
garnished with orange peel. Makes 6 servings.
----- Original Message -----
From: DS
To: phaed
Sent: Thursday, December 20, 2001 10:43 AM
Subject: Sweet Potato Pone
My grandmother used to make sweet potato pone in a black iron
skillet. We have managed to lose it and it was a great winter
treat with a glass of milk.
Hi,
Well, I'm finding several variations on sweet potato pone. The two below are representative. See what you think.
Phaed
Old Southern Sweet Potato Pone
Ingredients :
2 eggs
1 c. sugar
1/4-1/2 c. butter
4 c. grated, raw sweet potatoes
2 c. scalded sweet milk
1/4 tsp. nutmeg or to taste
Pinch of salt
Preparation :
Beat eggs, add sugar, butter, sweet potatoes, scalded milk, salt,
and nutmeg. Pour into greased dish and cook at 350 degrees for
about an hour.
----------------------------------
Sweet Potato Pone
Ingredients :
3 c. grated sweet potatoes, raw
1 c. sugar
1/4 c. flour
2 eggs
1 tsp. nutmeg
1 tsp. vanilla
1/2 stick butter
Preparation :
In large mixing bowl mix potatoes, sugar, flour, eggs, nutmeg and
vanilla. Use 8 or 9 inch iron skillet, melt butter in skillet.
Bake for about 45 minutes in preheated oven at 350 degrees.
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