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----- Original Message -----
From: Maryann
To: phaedrus
Sent: Friday, December 20, 2002 6:32 AM
Subject: cream cheese filling
I have searched the entire web (WHEW) for Povitica bread
made with cream cheese filling and cannot locate one.
I know it exists because you can purchase it but I would
really love the recipe! Can you help me?
Hello Maryann,
I was only able to find one cheese povitica/potica recipe, and it has both cream cheese and cottage cheese. See below:
Phaed
Slovenian Cheese Potica or Povitica
2 c. flour 1 (8 oz.) cream cheese
3/4 tsp. Salt 1 lb. Cottage cheese
1 T. sugar 2 T. melted butter
1/3 c. warm water 4 T. sugar
1/4 c. melted butter 1 beaten egg
1 beaten egg 1/2 tsp. cinnamon
Dough: Mix flour, salt, and sugar. Add warm water, melted
butter and egg. Mix until blended, knead on floured surface
until soft butter consistency. Let rest 30 minutes.
Filling: Combine cream cheese and cottage cheese. Add beaten
egg and butter. Roll out dough 1/4 inch thick. Spread 2 Tbs.
melted butter on dough. Spread cheese mixture evenly on dough.
Sprinkle with cinnamon. Roll dough up jellyroll style, starting
with largest end. Bake at 375 degrees for 1 hour.
----- Original Message -----
From: Norma
To: phaedrus
Sent: Friday, December 20, 2002 1:20 PM
Subject: White Cake
> My mother used to make a white cake that was on the Swans Down
> Cake flour box about 1948 to 1950. It was made by folding
> stiffly beaten egg whites into the batter as the last ingredient.
>
Hello Norma,
Yep, see below.
Phaed
Swans Down White Cake
2 c. sifted Swans Down cake flour
2 tsp. baking powder
1/2 c. butter or other shortening
1 c. sugar
2/3 c. milk
1 tsp. vanilla
3 egg whites
Sift flour once; measure. Add baking powder and sift together
3 times. Cream shortening thoroughly; add sugar gradually and
cream together until light and fluffy. Add flour alternately
with milk (a small amount at a time), beating after each addition
until smooth. Add vanilla. Beat egg whites until stiff; fold
quickly into mixture. Bake in 2 greased 8 inch layer pans in
moderate oven at 375 ° for 25 to 30 minutes or in greased pan (
8 x 8 x 2 inches) in moderate oven at 350 ° about 1 hour.
----- Original Message -----
From: iva_marie
To: phaedrus
Sent: Friday, December 20, 2002 6:39 PM
Subject: Supomi cake as served by Carvinal Cruise Lines
At a local Italian Restaurant they served Spumoni Cake they
would not give the recipe might you have it Thanks a lot
Hello Iva_Marie,
I could not locate the carnival recipe, but there are three good ones below.
Phaed
Spumoni Cake
This is a cake that starts out with a mix and ends up with three
layers of wonderful flavor. Cherry, Almond and Chocolate coconut
layers to make up one bundt cake
1 package yellow cake mix (without pudding in mix)
1 small package vanilla instant pudding
1 cup sour cream
3/4 cup oil
4 eggs
1/2 cup of chopped walnuts or pecans
6 drops of green food coloring
1/2 tsp. of almond extract
1 (8 oz) jar of maraschino cherries/drained well and chopped
6 drops of red food coloring
1 (1 oz) square of unsweetened chocolate, melted
1/2 cup of coconut
Powdered sugar
Combine first five ingredients. Beat 2 minutes at medium speed.
Divide into 3 separate bowls, equal portions in each. To first
bowl add chopped nuts, greed food coloring and almond extract.
To second bowl add cherries and red food coloring. To third bowl
add unsweetened chocolate, melted, and coconut. Mix each bowl by
hand really well. In a well greased 10 cup bundt pan pour in green
batter. On top of green batter, layer the pink batter, then chocolate.
DO NOT SWIRL OR MIX. Bake at 50 to 60 mins. at 375 degrees. Cool,
remove from pan. When ready to serve, sprinkle with powdered sugar.
-------------------------------
Spumoni Cake
1 chocolate cake mix
1 pt. whipping cream
1/2 c. powdered sugar
1/2 tsp. rum flavoring
Yellow food coloring
Crushed peppermint candy
Pink food coloring
Pistachio or pecan nuts
Green food coloring
Almond or vanilla flavoring
2 tbsp. cocoa
1 tbsp. powdered sugar
1/4 tsp. cinnamon
Make cake in 9 inch pans (2). Cut into 4 layers. Whip cream and
add 1/2 cup powdered sugar and divide into 4 parts. Mix whipped
cream as follows:
Bottom layer: yellow and 1/2 teaspoon rum flavoring.
Second layer: pink and crushed peppermint candy.
Third layer: green and nuts and vanilla or almond flavor.
Fourth layer: 2 tablespoons cocoa, 1 tablespoon powdered sugar and
1/4 teaspoon cinnamon.
Alternate: cake, cream, cake, cream, cake, cream, cake and chocolate
cream on top. Refrigerate.
-------------------------------
Spumoni Cake
1 pkg. yellow cake mix (not- pudding in the mix)
4 eggs
3/4 c. oil
1 (8 oz.) carton sour cream
1 box vanilla instant pudding
1/2 c. chopped nuts
1/2 c. chopped maraschino- cherries
2 squares semi sweet chocolate
Mix above well. Divide batter into equally and place in
3 separate bowls.
Bowl 1: Add 7 drops green food coloring and 1/2 cup chopped
nuts. Mix well.
Bowl 2: Seven drops red food coloring and 1/2 cup chopped
maraschino cherries, drained; mix well.
Bowl 3: Two melted squares of semi sweet chocolate; mix well.
Grease and flour tube pan. Pour green batter first, then red,
then chocolate. If using a bundt pan, reverse the order. Bake
at 325 degrees for 50 minutes.
----- Original Message -----
From: Kbear
To: phaedrus
Sent: Friday, December 20, 2002 1:51 PM
Subject: applesauce bread
I have been looking everywhere for an applesauce bread recipe. HELP!!!
Hello Kbear,
No problem. See below.
Phaed
Applesauce Bread
Ingredients :
2 c. flour
3/4 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1/2 tsp. cinnamon
1 egg
1 1/2 c. applesauce
2 tbsp. shortening
Preparation :
Bowl 1: Sift all dry ingredients. Bowl 2: Beat 1 egg into 1 1/2
cups applesauce. Then add 2 tablespoons melted shortening. Slowly
mix both bowls of ingredients together. Pour into loaf pan and bake
1 hour. Preheat oven to 350 degrees.
----- Original Message -----
From: Lauren
To: phaedrus
Sent: Saturday, December 21, 2002 1:27 AM
Subject: recepie
many years ago in New York City Arnolds Bakers bread Co. made a small
packet of a sweet loaf bread called date nut bread. It seems maby
they no longer make it. I have not seen it in the stores over 20
years now. I would love to find a Recipy for that bread or even
something that comes close to it. They always served it with cream
cheese and coffee ect.
Hello Lauren,
There are no Arnold's bakery recipes to be found, and there are dozens of different date nut bread recipes.
Below are a couple, but I have no way of knowing what the Arnold's bread was like, so they may not even be close.
Phaed
Date Nut Bread
Ingredients :
1 c. dates
1 c. boiling water
1 tbsp. shortening
1 c. chopped walnuts
2 c. flour
3 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. cloves
Dash nutmeg
3/4 c. sugar
1 egg
Preparation :
Combine dates, water and shortening. Cover and cool. Sift
together dry ingredients. Beat egg and sugar. Add dry ingredients
with wet alternately. Add walnuts pour into loaf pan stand 20
minutes. Bake at 325 degrees 50 to 60 minutes. Flavor improves
after 24 hours.
----------------------------------
Yeast Date Nut Coffee Bread
Ingredients :
Dough:
4 1/2 to 5 c. all-purpose flour
1/3 c. sugar
2 pkgs. Fleischmann's rapid rise yeast
1/2 tsp. salt
1/2 c. milk
1/2 c. water
1/3 c. Hollywood safflower oil
2 eggs, at room temp.
Date-Almond Filling:
1/4 c. apricot jam or preserves
1 pkg. (8 oz.) chopped dates or pitted dates, snipped
1/2 c. chopped, blanched almonds, toasted
Apricot Glaze:
1/4 c. sieved apricot jam
1 tbsp. Hollywood safflower oil
2 tsp. lemon juice
Preparation :
I. In large bowl, combine 2 cups flour, sugar,
undissolved yeast and salt. Heat milk, water and
oil until very warm (125 to 130 degrees); stir into
dry ingredients. Stir in eggs and enough remaining
flour to make soft dough. Knead on lightly floured
surface until smooth and elastic, about 4 to 6 minutes.
Cover, let rest 10 minutes.
II. On floured surface roll dough to 18 x 9 inches.
Spread with apricot jam to within 1/2 inch of edges;
sprinkle with dates and almonds. Roll up from long side
as for jelly roll; pinch seam to seal. Form into ring
and pinch ends to seal. Place seam side-down on greased
baking sheet. With sharp knife, cut slits, 3/4 through
dough at 1 inch intervals. Turn each section on its side.
Cover; let rise in warm, draft-free place until doubled in
size, about 20 to 30 minutes. Parts I and II can be done
the night before. Keep risen dough in refrigerator.
III. In the morning, bake at 350 degrees for 35 to 40 minutes
or until done, covering with foil after 15 minutes to prevent
excess browning. Remove from sheet; cool on wire rack.
IV. Make Apricot Glaze: Combine sieved apricot jam, oil and
lemon juice.
V. Brush Coffee Bread with Apricot Glaze while warm.
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