----- Original Message -----
Sent: Thursday, March 27, 2008 8:56 AM
Subject: Yugoslavian recipes
My mother was born in Macedonia, in the now defunct Yugoslavia. She was born in Serbia. My father was
born in Bulgaria. She had a recipe for a cookie which was pronounced "shecka paree" which translates
into sugar money. I have part of the recipe but am missing an ingredient that she would call "izeh".
The dough contained flour, oil, baking soda, eggs & the missing ingredient. Then the hot cookies were
soaked in a syrup of sugar & water. I would love to re-create these for my family. Can you please help
The only "izeh" that I can find is geographic, not a recipe ingredient. "Izeh" is an area of Yugoslavia.
Maybe that's where the ingredient comes from.
There is a dish like you describe that is served on special occasions in the Balkans and in Turkey. The
correct name is "sekerpare".
I do not know what the "izeh" may have been, but perhaps you can figure it out from the below recipes.
250 ml unsalted butter, room temperature
1 cup powdered sugar
2 egg yolks
1/3 cup semolina
2 cup flour, sifted
1 tsp baking powdered
20 bleached almond
2 cups sugar
2 cups water
2 tbsp lemon juice
Boil the syrup ingredients for 15 minutes and put aside. Let it cool down.
Combine the butter with powdered sugar, add the egg yolks and mix well with your hands. Now, pour in the
semolina, then very slowly add the flour (otherwise the mixture will clump). You will end up with very
soft and light coloured dough. Cover it with plastic wrap, put aside for 15 minutes.
Preheat the oven to 375 F. Make 16 small balls and place on a tray. Lightly press on their tops. Put an
almond on the centre of each Sekerpare. Bake for approximately 20-25 minutes until they are light brown.
With a tablespoon, pour warm syrup over hot (freshly) baked Sekerpare. Repeat this a few times and let
them soak with the syrup for about 10-15 minutes. Then with a spatula remove them from the syrup and
place on a service plate. After cooling, cover them with plastic wrap and place in the fridget.
Sekerpare is best served cold.
For Sekerpare :
1 cup of unsalted butter (in room temperature)
1 cup of caster sugar
4 tablespoons of semolina
2 tablespoons of coconut
4 cups of flour
1 teaspoon of vanilla
1 teaspoon of baking powder
For Sweetened Juice:
3 cups of sugar
4 cups of water
Half lemon juice
Preparing Sekerpare :
1. Mix 1 cup of margarine, 1 cup of caster sugar, 4 tablespoons of semolina, 2 tablespoons of coconut,
2 eggs, 4 cups of flour, 1 teaspoon of vanilla and 1 teaspoon of baking powder and make a soft dough.
(add flour little by little)
2. Take small pieces from dough like making a cookie , round & flatten them and put them on a tray after
placing 1 nut at the center of each cookie.
3. Bake them in a preheated oven.
Preparing the Sweetened Juice :
1. Boil 3 cups of sugar and 4 cups of water in a pot. 5 minutes after boiling add the lemon juice and let
it boil another few minutes.
2. Let the liquid get warm some time.
3. After the cookies are baked, wait for 3 minutes after you take them out from the oven. After 3 minutes
drench the cookies with warm liquid (the vital spot is ; the cookies have to be hot, liquid has to be
4. Close another tray onto the top of the cookie tray and make them wait until you serve.
Macedonian Syrup Cake
2 eggs, room temperature
2 cups yogurt or (Kiselo Mleko..sour cream)
4 tbsp. vegetable oil
2 cups cream of Wheat
3 tsp. baking soda
2 cups Sugar
2 cups water
Preheat oven to 350 F. Beat eggs with yogurt vigorously.
Add remaining ingredients and mix well.
Grease 9 X 9 X 2 inch pan with oil; pour in mixture.
Bake for 45 to 50 minutes.
When completely cool cut into squares or diamonds and pour syrup evenly over top.
For syrup: Boil Sugar and water until mixture thickens slightly.
Cool to lukewarm and pour over cold revenea.
- 5 eggs
- 1 cup sugar
- 2 cups flour
- 1 cup desiccated coconut
- 1 cup milk
- 1 sachet or 2 tsp. baking powder
- a few drops of vanilla essence
For the syrup:
- 2 1/2 cups of water
- 2 1/2 cups of sugar
How to prepare:
With the mixer we beat up the eggs with the sugar for about 5-6 mins until they become a thick substance.
Then we add one by one the rest of the ingredients and we continue to beat up until we have a smooth -
not very thick dough.
We spread some butter in a baking tray, we put the dough in the baking tray and we put it in the oven for
45 mins approx. (150-175°C, Gas mark 6) until it becomes brown on the top.
Then, we let it cool down while we prepare the syrup. We put the water, the sugar and the cinnamon in a
pan and we let them come to the boil. We let them boil for about 5 mins or until the syrup starts
thickening. We take the pan of the hob and we soak the "Ravanija" with the syrup, making sure that it
covers the whole sponge. we sprinkle some more desiccated coconut on the top and we let it cool down
before we serve it.
1) NEVER EVER open the oven during the baking period.
2) when the baking period is over and you want to check if your "Ravanija" is properly baked, penetrate
it with a toothstick or a knife and if it is clear when you take it out, then it is OK. If you see raw
dough on it, then it means that it needs more baking.
3) In order to put the syrup on there must be different temperatures. This means that the sponge must be
cold and the syrup hot or vice versa. NEVER put hot syrup on a hot sponge or cold syrup on a cold sponge.
----- Original Message -----
To: Phaedrus hungry browser
Sent: Thursday, March 27, 2008 12:08 AM
Subject: Fried Pig Snoots Recipe needed
This is Shirley
I need some help. I've been looking all day for a "Fried Pig Snoots" recipe.
I hope you can help me Phaedrus.
Thank you so much,
Fried - No, none for fried.
Barbecued - Yes. See these sites:
There's one for stewed pig snoots below.
Soy sauce snouts
12 pig snouts
1/4 teaspoon ground star anise
1/2 cup cooking wine
1 medium celery root, sliced
1/4 cup soy sauce
3 cups water
1/2 cup sliced green onion
Red pepper sesame oil to taste
Rinse snouts in cold water and pat dry.
Place snouts in pot with all ingredients except oil and onion.
Bring to boil, then reduce to simmer and cover.
Simmer 45 minutes or until snouts are tender.
Remove snouts reserving broth for another use.
Serve over rice, drizzled with sesame oil and scattered with green onions.
Recipe from "It's Pork Time!", by Catherine J. Clapp,
----- Original Message -----
Sent: Wednesday, March 26, 2008 1:50 PM
Subject: Underwood Deviled Ham recipe
Dear Uncle Phaedrus,
I've read all your caveats, also every recipe I can find that would help me duplicate a ham spread with
the flavor of Underwood Deviled Ham. With Easter just passed, I have a lot of leftover ham, and the
taste of Underwood is calling. Can you help me?
Thanks in advance,
Well, there does not appear to be a clone recipe available for the Underwood product. However, try the
1 lb. smoked ham, cooked & ground
2/3 c. mayonnaise
1 tbsp. fresh minced onion
1/2 tsp. powdered garlic
1 tbsp. Dijon mustard
1 1/2 tbsp. relish (sweet or dill)
In large bowl, mix all ingredients. Use as spread on bread with melted cheese and mustard, on crackers
as an hors d'oeuvre, or in salad rolls.
----- Original Message -----
Sent: Monday, March 24, 2008 10:49 AM
> I'm trying to find the recipe for Wellesley Fudge Cake. It was in an old
> cookbook called New England recipes which I've had no luck finding. Lots
> of chocolate. The cake had an accompanying fudge frosting recipe and
> both were delicious.
Wellesley Fudge Cake
4 squares Bakers unsweetened chocolate(Bakers)
1/2 c. water
1 3/4 c. sugar
1 2/3 c. flour
1 tsp. baking soda
3/4 c. milk
1 tsp. salt
1/2 c. butter or margarine
1 tsp. vanilla
Cake: In top of double boiler place 4 squares of chocolate and hot water. Cook, stirring constantly,
until chocolate is melted and mixture thickens. Then add sugar and cook for 2 minutes more. Cool to lukewarm.
Meanwhile, sift together three times: cake flour, soda and salt. Cream together until light and fluffy:
butter and sugar. Then add, one at a time,
beating thoroughly after each addition: 3 eggs. Add half the flour and beat until mixture is smooth and creamy.
Then add 1/3 cup milk and beat thoroughly.
Now add 1/2 the remaining flour and beat well. Then add 1/3 cup milk and beat thoroughly.
Finally add the remaining flour and beat again until batter is creamy. Then add the chocolate mixture and the vanilla.
Beat thoroughly and then pour the batter into 2 greased cake pans; bake at 350 degrees about 40 minutes or until done.
Spread Easy Fudge Icing (recipe below) between layers and on top and sides of cake.
Easy Fudge Icing:
3 sqs. unsweetened chocolate
2 tbsp. butter
1 1/2 c. sifted confectioners' sugar
7 tbsp. light cream
Dash of salt
1 tsp. vanilla
1 1/4 c. sifted confectioners' sugar
Icing: In top of a double boiler, melt and mix chocolate and butter. Add all at once: sugar, light cream, and salt. Beat until smooth.
Place over low flame and beat and stir until mixture bubbles up around the edges. Remove from heat. Add vanilla, and then, in thirds,
and beating after each addition, the sugar. If necessary, place over a bowl of cold water and beat until thick enough to spread.
----- Original Message -----
Sent: Tuesday, March 18, 2008 5:51 PM
Subject: Re: Chicago Style deep dish pizza
> Dear Phaedrus,
> Greetings from India!
> Many years ago I worked setting up the lighting equipment for a traveling
> festival in Poland. My first month there in 1996 left me hoping that I
> would never see another potato/white flour preperation again. One day
> there was a rumor that they would be serving pizza for lunch. I arrived
> with great anticipation. They served a 2.5 inch thick bisquick-like dough
> with a thin layer of tomato sauce with brussel sprouts on top...and
> twarog, which is a white fresh cheese made from sour milk (which doesn't
> melt). I was sadly disappointed to learn that this was the Polish version
> of pizza.
> Much later, when my Polish husband came to America for the first time we
> flew into Chicago. My parents met us at the airport with a Chicago-style
> deep dish spinach-stuffed pizza from a little famous restaurant called
> Ginos. My husband was totally shocked at how good this pizza was, and it
> was also my first Chicago-style deep dish pizza as well. Over the years we
> have tried other deep-dish pizzas...but nothing rivals the Chicago-style
> (and especially Ginos!)
> Can you find a recipe for an authentic Chicago-Style deep dish pizza
> (spinach or veg of course!) I of course would love a recipe for Ginos
> because their crust was amazing (perhaps beer batter?) I actually live in
> a holy town in India so there is a prohibition on alcohol here...so
> probably couldn't get beer even if I wanted to anyways!
I found a Gino's recipe, but it says that you need a food processor with a
dough hook.... Don't know if you have that.
Maybe you can make do? It's a meat pizza recipe, but use the Gino's recipe
for the dough, and one of the topping recipes on the others below.
I'm thinking that you should be able to cobble together something pretty good
by combining elements from the below recipes.
Gino's Deep Dish Pizza
1 cup warm water
1 package yeast
3/4 cup cornmeal (see instructions)
1 teaspoon salt
1 teaspoon sugar
1/4 cup olive oil
2 tablespoons melted butter
2 1/2 cups flour - (2 1/2 to 3)
Makes enough dough for a 12" round deep dish pizza pan. 1/2 recipe is the
perfect amount for a 9" round cake pan. Preparing the cornmeal : One secret
to making Gino's East pizza is getting the cornmeal ground up fine enough so
that you don't have a grainy texture to the crust. To do this, take 3/4 cup
Quaker Oats corn meal and grind it up in a coffee grinder. You have to grind
it as fine as is humanly possible. Then take the ground corn meal and sift
it into your mixer bowl.
Getting the cornmeal into solution and proofing the yeast: Another secret to
Gino's East pizza is to get the cornmeal dissolved as well as possible (to
prevent the grainy crust.) To do this, put the warm water in the mixing bowl
with the corn meal, and add the yeast, salt, sugar, olive oil, and melted
butter. Using the whisk attachment (if you have a KitchenAid mixer), stir
the mixture for 10 minutes.
Making the dough ball: Add one cup of flour to the mixer and use the dough
hook to mix it up well. Add the remaining flour 1/4 cup at a time until you
can handle and kneed the dough without it sticking to your hands. You may
not need the whole 3 cups of flour, or you may need more. You will have to
use your judgment. Just remember not to let the dough get too hard, or to
have it too soft (will stick you your fingers). Next take the dough out of
the KitchenAid mixer and kneed it by hand on a countertop. If you have made
the dough right you will not have to put any flour down, or you will only
need a minimal amount. Kneed the dough for 3 to 5 minutes. Again this is a
Letting the dough rise : Oil the inside of your mixer bowl. Place the dough
ball in the bowl and cover the bowl with a sheet of plastic wrap. Put the
bowl in the oven. Here is another secret ñ take a skillet and boil some
water in it. Put the pan of boiling water on the bottom shelf of the oven
and the mixer bowl on the top. The dough will rise much faster in the warm
humid air. Let the dough rise until doubled in size. This might take
anywhere from 1/2 to 1 1/2 hours.
Forming your crust: After the dough has risen, punch down the dough into a
ball. Place the ball of dough on the counter and flatten it with your hand.
Then use a rolling pin to roll the dough into a uniform circle 1/4 inch
thick. Take your dough and carefully place it into the pan. Form the crust
by pinching the dough 1 1/2 inch up the side of the pan. Cover the pan with
plastic wrap and let the dough rise 1/2 hour or until your oven is preheated
to 475ºF. As an aside, Gino's probably puts either butter or olive oil in
the bottom of the pan before it puts the dough in.
Gino's East uses a 12" wide by 2" deep circular pan with straight up and
down sides to bake their medium pizzas. A nice substitute is a cake pan with
straight sides. This recipe makes enough dough for a 12" pizza. A half
recipe will make the perfect amount of dough for a 9" cake pan.
Topping your pizza: After you let the crust rise 1/2 hour in the pan, melt
some butter and use a basting brush to coat the crust surface with melted
butter. The first thing you will put into the pan will be the cheese. Place
an even layer of cheese 1/2 to 3/4 inches deep in the pan. The next thing
you will put into the pan will be the meat. Layer the meat spaced evenly
over the top of the cheese. Next spread a layer of tomato sauce on top of
the meat. Don't put too much sauce on or you will end up with a soggy pizza.
The last thing is to sprinkle parmesan cheese over the top of the sauce.
Next you add salt. Start with a tablespoon and taste it. Keep adding salt
and tasting until it is to your liking. Gino's sauce is nice and salty. The
only other thing you might want to add would be a tiny amount of basil.
Baking the pizza: Your oven must be at 475ºF exactly before you put the
pizza in. Bake the pizza at 475 for 15 minutes. Lower the temperature to
400ºF and bake the pizza an additional 10 to 25 minutes until the crust is
golden brown, and areas of browned cheese start to poke up through the
sauce. Let the pizza cool 5 minutes and then serve.
Pizzeria Uno Chicago-Style Deep Dish Pizza
(You'll need an electric mixer or food processor with a dough hook for this)
2 packages dry yeast ("Quick Rise")
2 cups tepid water (90 degrees F)
1/2 cup salad oil
4 Tbs. olive oil
1/2 cup cornmeal
5 1/2 cups flour
In the mixing bowl, dissolve the yeast in the water. Add the salad oil, the
olive oil, the cornmeal and 3 cups of the flour. Beat or process for 10
minutes. Add the dough hook and mix in the rest of the flour. Knead for 10
to 15 minutes. Put the dough onto a plastic countertop or a cutting board
and cover it with a very large metal bowl. Allow dough to rise until double
in bulk. Punch down and allow to rise again. Punch down again.
Oil two large round deep dish pans or cake pans. Divide dough between the
pans. Put a little olive oil on your fingers and press and push the dough to
the edge and up the sides of each pan. The dough should be 1/8 inch
3/4 to 1 lb. sliced mozzarella cheese
1 28-oz. can of plum tomatoes, coarsely crushed
1 tsp. basil
1 tsp. oregano
2 to 4 cloves garlic, peeled and crushed (according to taste)
grated Parmesan cheese
3 Tbs. olive oil
Layer the mozzarella cheese all over the bottom of the pies. Next add the
tomatoes, basil, oregano and garlic. Add salt to taste,
Chicago-Style Stuffed Spinach Pizza
1 1/2 pounds (5 cups) bread flour
1 1/2 cups water
1/2 cup extra virgin olive oil
2 teaspoons active dry yeast
1 teaspoon salt
2 pounds fresh spinach, washed, dried, and chopped
1/2 pound fresh mushrooms, washed and cut into 1/8" slices (optional)
1 small onion, cut into 1/8" slices (optional)
1 tablespoon extra virgin olive oil
4 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
16 ounces whole milk mozzarella cheese, shredded
Salt & pepper, to taste
28 ounce can whole peeled tomatoes, drained and roughly crushed
5 to 6 fresh basil leaves, chopped
1/4 cup freshly grated Parmesan cheese
(Note: if you prefer, you can substitute your favorite pizza sauce in place
of the crushed tomatoes).
In a stand mixer (KitchenAid), mix together the water, oil and yeast until
the yeast is fully dissolved. Add the flour and salt. Mix on low until most
of the flour has mixed with the wet ingredients. Increase speed and knead
until dough forms a cohesive ball and is smooth and silky, about 10 minutes.
Transfer dough to a large bowl and cover tightly with plastic wrap. Allow
dough to double in bulk, about two hours, punch it down and briefly knead it
again to collapse all of the air bubbles. Remove 1/3 of the dough and set
aside. Place the remaining dough in bowl and cover.
While the dough is rising, preheat oven to 500° F. Prepare the filling by
heating the olive oil in a large skillet and adding the spinach, garlic,
chile pepper, salt and pepper. Cook over high heat, stirring frequently,
until the spinach wilts and most of the excess liquid has evaporated. Drain
the spinach in a colander and set aside until needed. Blanch the mushrooms
and onions (in separate batches) in boiling water. Drain in a colander and
set aside until needed.
When the dough has doubled in bulk, punch it down and knead it briefly
(about 1 minute). Remove 1/3 of the dough and place it back in the bowl,
covering tightly. Roll the large portion of dough out into a 16" circle.
Place the dough into a lightly greased 15" x 2" round deep-dish pizza pan.
The dough should come up 2" on the sides. Mix the spinach, mushrooms, and
onion together with the mozzarella cheese. Fill the dough shell with the
Roll out the remaining dough into a 14" circle and place it on top of the
filling. Pinch the top and side edges together to seal. Prick the top with a
fork to allow steam to escape.
Let the pizza rise an additional 15 minutes in the pan before baking. Bake
at 500° F. for 15 minutes, then lower the temperature to 400° F. and bake
for 20 to 25 minutes. Add the tomatoes, basil, and Parmesan cheese during
the last 10 minutes of baking time.
Broccoli Deep Dish Pizza
From: Dan Griscom
Date: 7 Jul 93 00:00:59 CDT (Wed)
(from The Victory Garden Cookbook by Marian Morash)
1 pkg dry yeast
1 1/3 c warm water (110 to 115 degrees)
1 t sugar
3 1/2 c unbleached flour
1 c cake flour
1 1/2 t salt
1 c plus 2 T olive oil
3 t minced garlic
(1) 15-oz can tomato sauce
(1) 12-oz can tomato paste
2 t oregano
2 t basil
2 c sliced mushrooms
Salt and pepper
4 c sliced onions, lightly browned in 2 T oil
1/2 t crushed fennel seeds
2 T butter
8 c blanched, roughly chopped broccoli
1 T shortening
3 1/2 c grated mozzarella cheese
1/2 c grated Parmesan cheese
Dissolve yeast in warm water; stir in sugar. Combine flours and salt,
and gradually add the dissolved yeast and 1/4 cup of the oil. Knead
until the texture is smooth. Put in a large bowl, cover with plastic
wrap, and let rise until triple in bulk (2-3 hours).
Meanwhile, prepare the fillings. Heat 1/4 cup of the oil in a saute
pan, add 2 t garlic, and cook for 30 seconds (without browning.) Stir
in the tomato sauce and paste, simmer until thickened. Stir in basil
and oregano, set aside to cool.
Head 2 T of the oil and saute the mushrooms until lightly browned and
the liquid is evaporated. Season to taste, and set aside to cool.
Add the onions to the pan along with fennel. Cook thoroughly, remove and
cool. Heat the butter and 2 T of the oil; at 1 t of garlic and stir
for 30 seconds. Stir in the broccoli until coated well and any liquid
is evaporated. Season to taste; set aside.
When the dough has risen, punch down. Cut off about 2/5 of it and set
aside. Grease a 14 x 1 1/2" deep-dish pizza pan with the shortening.
On a floured board, roll out 3/5 of the dough to a 20" circle. Fit to
the pan, letting the excess dough hang over the side. Brush the dough
with 1 T of the oil; sprinkle with salt. Sprinkle 1 c of the
mozzarella over the dough. Spread the tomato sauce across the cheese,
spread the mushrooms over the tomatoes, and cover with 1 c of
mozzarella. Roll out the remaining dough to approximately a 14"
circle. Brush the sides of the dough inside the pan with water. Fit
the 14" round into the pan. Press edges (pull if necessary) against
the moistened dough to seal it. Trim the overhanging dough to 1/2" and
wet it again. Fold inward and crimp to form a raised rim around the
pan edge. Cut a steam vent in the top layer of the dough, and brush
with 1 T of the oil. Spread the sausage across the dough and cover
with the broccoli. Combine the remaining cheeses and sprinkle across
the broccoli; drizzle with 1/4 c of oil. Bake in a preheated 425
degree oven for 30-40 minutes. Freezes well.
Ideas: put the broccoli and sausage on the lower layer, and the
tomatoes and mushrooms on the top layer. This way the broccoli stays