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On 22 Jan 2005 at 10:46, Rose wrote:
> Hi there. I wonder if you can help please. I am trying to find a
> recipe for raspberry buns which featured in a Bero recipe book my
> mother had in the 1960s. She may have been given the book in the
> 1950s. The buns are sweet cakes shaped into rounds. You roll small
> amounts of the mixture into small ball shapes, place them onto a
> baking sheet, make an indentation with your thumb into which you put a
> spoonful of raspberry jam prior to baking. They also had sugar
> dredged over the top, but I don't know if that was done before or
> after baking. I think it was a basic cake type recipe, ie no yeast.
> If you can be of help I would be most grateful. Thank you for your
> time. Best wishes, Rose.
>
Hello Rose,
I could not locate any Bero recipes, but below are a couple of similar recipes.
Phaed
Old Fashioned Raspberry Buns(Scottish)
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 oz SR flour
3 oz Caster sugar
4 oz Margarine
1 Egg, beaten
2 ds Milk
Raspberry jam
Caster sugar to dust
Set oven to 425F or Mark 7. Grease and flour baking
sheets. Sift the flour into a bowl and rub in the
margarine. Add the sugar and the beaten egg with
enough milk to make a fairly stiff consistency. Divide
the mixture into about walnut-size balls and place on
baking sheet, allowing space for them to spread
slightly during cooking. Make a small hole in the
centure of each bal1 and spoon in a little rasberry
jam. Pinch the edges together again. Dust lightly with
caster sugar. Bake for 10 minutes then reduce heat to
350F or Mark 4 and bake for a further 5 minutes. The
buns should be light golden in colour. Cool on a wire
rack
---------------------------------------------------------
Raspberry Buns
1 cup all-purpose flour
3/4 cup rice flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4 tablespoons butter
1/4 cup granulated sugar
1/4 cup tepid milk
1 large egg, beaten
8 to 10 teaspoons raspberry jam
Mix the flours, salt and baking powder together. Rub in the butter
and then work in the sugar. Add the milk to the egg and mix them
into the dry ingredients. Form the mixture into eight to 10 balls
and place them on a buttered baking sheet. Make a well in each ball
with your finger and put 1 teaspoon of raspberry jam into the well.
Fold the dough over the well to seal it. Bake the buns in a preheated
400 degree F oven for 15 to 20 minutes or until golden brown. Let cool.
On 22 Jan 2005 at 12:26, Lyndsay wrote:
> Dear Phaedrus
>
> I'm looking for a plain "vanilla fudge" recipe I once saw on "James
> Martin Sweet" - (cooking show) The main ingredients are:
>
> sugar
> butter
> milk (wholefat)
> vanilla extract
>
> All the ingredients are boiled together in a pan (and stirred every
> now and then until combined), to a certain temperature( I don't know
> which one, and I don't have a sugar thermometer, so a description of
> the texture at this stage is smooth and silky like well-made custard -
> but thick.) It is then poured into a lined cookie tray to set. It
> doesn't set completely hard, but is soft and delicious.
>
> I've searched all the uk tv food sites but they only have selected
> recipes from his show and all the other recipe sites seem to have only
> chocolate fudge, rocky road and even cheese fudge recipes. This fudge
> recipe does not include any nuts or cocoa flavourings, its just plain
> fudge.
>
> I kick myself for not writing down the recipe when it was on his show.
> If you can find it I'll be forever grateful.
>
> Lyndsay
> South Africa
Hi Lyndsay,
See below.
Phaed
Vanilla Fudge
by
James Martin
from
James Martin: Sweet
Vanilla-scented home-made fudge from James Martin - an irresistible
treat and easy to prepare!
Servings: Makes about 36 pieces
Level of difficulty: Easy
Preparation Time: 15 minutes
You will need:
scales, wooden spoon, measuring spoons, measuring jug, heavy-based
saucepan, sugar thermometer, 18cm square cake tin,
Main
oil for greasing
300ml milk
350g caster sugar
100g butter
1 tsp vanilla extract
Method
1. Grease an 18cm square cake tin.
2. Put the milk, sugar and butter in a heavy-based saucepan. Heat slowly,
stirring all the time, until the sugar has dissolved and the butter melted.
3. Bring to the boil and boil for 15-20 minutes, stirring all the time.
4. When the mixture reaches the soft-ball stage (115°C on a sugar
thermometer), remove from the heat and stir in the vanilla extract. Leave to
cool for 5 minutes.
5. Beat the mixture with a spoon for a few minutes until it starts to thicken
and the gloss disappears.
6. Pour into the prepared tin and leave to set at room temperature (do not put
it in the fridge).
7. Once set, cut the fudge into small squares and store in a sealed container.
To the suggestion that basa fish is best prepared "steamed," I have the
following superior suggestion. I devised this recipe about 10 years ago,
when I first discovered what I later heard called "basa," marketed as
sea bass." It's based on a Spanish method deploying a "sofrito". It
remains my (now teen-aged) son's favorite meal. (I was very disappointed
to learn that basa is exotic to the Mediterranean and is not even a
salt-water fish.)
2 basa filets
1 sweet red pepper
3 medium-sized canned tomatoes
4 green onions
4 cloves garlic
1/4 cup olive oil
1/4 cup sweet sherry
Tablespoon of packed fresh basil (minced)
1/2 teaspoon dried leaf thyme
1/2 teaspoon dried tarragon
bay leaf
a few grinds black pepper
salt to taste
Prepare a sofrito:
Roast the red pepper, peel and core it, and mince the flesh.
Mince the tomatoes.
Mince the onions and garlic.
Sautee the onions and garlic in olive oil (in an omelet pan or small
frying pan) until they begin to brown; add tomatoes and roasted pepper;
establish a low simmer; stir in basil, thyme, tarragon, black pepper,
and bay leaf.
Place the two basa filets on top of the sofrito, and let them sautee
for a minute.
Flip each filet carefully, so that a good portion of the sofrito is on
top of each filet, and let it sautee another minute.
Dribble the sherry on top, carefully, so as not to wash the sofrito
entirely off.
Salt to taste (lightly is my advice).
After reestablishing the simmer, transfer everything to a baking dish
(I use Spanish glazed terra cotta), place it in a 375-degree oven,
and let it bake, uncovered, five minutes.
What makes basa particularly good for this method is that it does not
lose much moisture, and the sofrito does not become soupy, as it would
with cod or sole.
Serve with boiled new potatoes, with plenty of bread to dip in the juice.
Variation: include (peeled) prawns or scallops, along with the basa.
Neil
On 22 Jan 2005 at 6:14, Paul wrote:
> i am looking for a recipe for "pogach," which is a flat croation
> bread that i remember being made in farrell,pa. can anyone help ?
> thank you,
> paul
>
>
Hello Paul,
I could not find any recipes at all for "pogach" with an "o", however, there
are Western European recipes, Polish and Slovak and Ukrainian, for a filled
bread called "pagach" with an "a". See below.
Phaed
Pagach
Ingredients :
10 c. flour
2 packets dry yeast
1 stick oleo
2 eggs, beaten
2 tbsp. salt
1/4 c. sugar
2 1/2 c. milk or more
Filling:
Potatoes
Longhorn cheese
Egg
Salt and pepper
Preparation :
Beat until smooth. Dissolve yeast in warm water and let rise.
In bowl, knead all together and let rise until double in bulk. Make
4 balls and let rise until light. Roll out dough and put into
cookie sheet, then put layer of potato and cheese mixture and put
another layer of dough. Prick with fork and bake at 375 degrees for
about 1/2 hour, then butter as soon as you take from oven.
----------------------------------
Pagach
Ingredients :
3/4 c. scalded milk
1 tsp. salt
4 tbsp. sugar
3 tbsp. shortening
3 c. flour
1 egg, slightly beaten
1 cake yeast
1/4 c. lukewarm water
Preparation :
Pour milk over salt, sugar and shortening. Cook to lukewarm.
Add egg. Add yeast which has been dissolved in water. Add about
half of the flour. Beat well and add remainder of flour, mixing
thoroughly. Turn out onto a floured board and knead about 5
minutes. Place in a greased bowl and let rise until doubled in
bulk. Divide dough into 2 portions. Flatten out 1 piece to about
2" thickness. Place desired filling in the center. Draw up and
pinch edges together to cover filling. Roll out lightly and
carefully to pie shape, about 3/4" thick. Follow same method for
the remaining half of the dough. Place on a greased cookie sheet.
Let rise about 1/2 hour. Bake at 375 degrees for about 20 to 30
minutes. When done, brush both sides with browned butter.
Potato Filling: Combine 3 medium potatoes (mashed), chopped chives
and 1 beaten egg.
Cabbage Filling: Saute 1 medium head cabbage, chopped fine in butter.
Sauerkraut Filling: Fry 1/2 pound sauerkraut, slowly in butter, about
5 minutes.
Makes 2 round loaves.
----------------------------------
Pagach
Ingredients :
THE DOUGH:
2 1/2 to 3 c. all-purpose flour
1 c. warm water (105 degrees)
1 pkg. quick rising yeast
1/2 tsp. salt
Topping:
Salad oil
Additional salt or garlic salt
Preparation :
Makes 1 large loaf, enough for 8 servings. This recipe certainly
points to the cleverness of the cooks from the Ukraine. The dish is
a bread and potato or cabbage pie. That's it; no meat at all. The
results are unusually delicious. Dissolve the yeast in the warm
water (105 degrees). Add the salt and 2 1/2 cups flour. Knead
until smooth, adding more flour as needed if the dough is still too
sticky. Place the dough on a plastic countertop and cover it with a
stainless-steel bowl. Allow it to rise until double in bulk.
Meanwhile, make the filling (recipes follow). Punch down the dough.
Divide it into 2 parts. Roll the dough out into a rectangle, 18 x
12 inches. Place the filling on one side of the rectangle, being
careful to leave a margin of about 2 inches from the edges. Fold
the other half of the dough over the filling so that you now have a
turnover, 9 x 12 inches. Pat the top of the dough down lightly into
the filling. Carefully pinch the edges together. Spread the salad
oil on top and sprinkle generously with the salt or garlic salt.
Place on a greased baking sheet. Let rise until double in bulk.
Bake in a preheated 400 degree oven for 30 minutes or until golden
brown. Pagach and Cheese Potato Filling: Boil peeled potatoes
(about 1 1/2 pounds); drain and mash with a little butter and milk.
Add grated sharp Cheddar cheese to the potatoes and cool (the more
cheese, the tastier). Taste for salt and black pepper. This is a
great filling for Pierogi or Pagach. Pagach Cabbage Filling (Sweet
Cabbage Filling): Cook 1 large peeled and sliced onion in 1/2 to
3/4 cup oil until soft. Add shredded green cabbage (medium head)
and salt and freshly ground black pepper to taste. Cover and cook
until the cabbage is soft. Drain the excess oil. This makes a good
filling for Pagach or Haluski.
----------------------------------
Slovak Pagach
Ingredients :
3/4 c. scalded milk
1 tsp. salt
4 tbsp. sugar
3 tbsp. shortening
3 c. flour
1 egg, slightly beaten
1 cake yeast
1/4 c. lukewarm water
Cabbage:
1 med. head cabbage, chopped fine
Butter
Potato:
3 med. potatoes, mashed
Chives, chopped
1 egg, beaten
Sauerkraut:
1/2 lb. sauerkraut, drained
Butter
Preparation :
Pour milk over salt, sugar and shortening. Cool to lukewarm.
Add egg. Add yeast which has been dissolved in water. Add about
half the flour. Beat well. Add remainder of flour. Beat well.
Turn out on floured board and knead about 5 minutes. Place in
greased bowl and let rise until doubled in bulk. Divide dough in 2
portions. Flatten out one piece to about 2-inch thickness. Place
desired filling in center. Draw up and pinch edges together to
cover filling. Roll out lightly and carefully to pie shape, about
3/4 inch thick. Follow same method for remaining half the dough.
Paul,
After that last e-mail, I thought of one more place to search, and I came up with the below recipe.
Phaed
Pogeca Or Croatian Flat Bread
6 to 7 c. Robin Hood flour
2 c. extra warm water
1/3 c. lard
2 tsp. salt
2 pkgs. yeast, dry
Measure half the flour in large bowl. Add dry yeast and salt to this flour.
Melt lard in the water. Mix the water into the flour mixture and beat until
smooth. Add more flour and knead until dough is rather stiff. Make sure you
knead it about 10 minutes.
Grease and flour a large pan. (I use a round pizza pan.) Place dough on the
pan and flatten it to round flat shape. Grease top and sides of bread. Prick
dough with fork all over. Let stand until about double in warm, draft free
place about 45 minutes or less.
Brush dough with diluted egg yolk. Place in hot preheated oven. Bake about
1 hour. Break into pieces and serve with soup or cut into slices.
Very good toasted.
On 22 Jan 2005 at 6:00, Lily wrote:
> I'm trying to find a recipe for a "cake/pie" my Father called "Martha
> Washington Pie" It had a soft crust and the filling was a toss between
> spice cake annnnnd gingerbread. . Can you help ?????? Lily P.S. He got
> this concoction from a bakery in south Philly PA. in the late thirties
> and early forties.
>
Hello Lily,
Gosh, there seem to be several different recipes with that name. None of the
recipes that I found seem to fit your description. There is one recipe below
and one at:
Mind-Site
and another at:
Cook it simply
Phaed
Martha Washington Pie
Ingredients :
3 pie crusts, unbaked
Syrup For Bottom Of Pie:
1 c. sugar
1 c. dark Karo syrup
2 c. cold water
1 tbsp. flour
1 egg, beaten
1 tsp. vanilla
1/4 tsp. lemon extract
Cake Mixture For Top Of Pie:
2 c. sugar
1/2 c. butter or margarine
3 c. flour
1 c. water
2 tsp. baking powder
1/2 tsp. soda
2 tsp. vanilla
Preparation :
Mix well 1 cup sugar, 1 cup dark Karo, 2 cups cold water, 1
tablespoon flour, 1 egg, 1 teaspoon vanilla and 1/4 teaspoon lemon
extract. Pour syrup mixture into unbaked pie crusts. Beat together
2 cups sugar, 1/2 cup butter, 3 cups flour, 1 cup water, 2 teaspoons
baking powder, 1/2 teaspoon soda and 2 teaspoons vanilla. Spoon cake
mixture into pans over syrup. (It will spread over entire pan when
baking.) Bake at 350 degrees for 35 minutes. Makes 3 pies.
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