Custom Search



Pig Picking Cake

  ----- Original Message ----- 
  From: Nancy
  To: phaedrus
  Sent: Monday, April 21, 2003 6:33 PM
  Subject: Looking for how a Recipe got its name

  I was doing a google search on how a recipe got its weird name 
  without much success when I came across your web site.  I figured 
  it was worth a try :)

  I am looking for the trivia behind Pig Picking Cake.  I actually 
  have the recipe but I can't find anything on how it got its name.

  Any light you can shed for me would be appreciated.

Hi Nancy,

Well, believe it or not, I've researched this before, and I narrowed it down to two options:

1) Several of the recipes that I have found for this have little notes that say the cake got its name because people make pigs of themselves eating it.

2) The second, and possible more authentic, option is this: That name for this cake is said to have originated in North Carolina. North Carolina is famous for its pork barbecue. In North Carolina a barbecue cookout is often called a "pig picking" because they cook a pig until the meat is so tender that it's almost falling off the bones, then they take it off the fire, pick the cooked pork off the bones by hand, pour on the barbecue sauce, and chow down. This kind of barbecue is also known as "pulled pork" because the meat is "pulled" off the bones. Now if this particular cake was a favorite dessert at these cookouts, or "pig pickings", then the cake itself might have come to be known as a "pig picking" cake, first in North Carolina and then elsewhere.


 Pig  Picking  Cake

 Ingredients : 
 1 box golden butter Duncan Hines cake mix
 4 eggs
 1 (11 oz.) can mandarin orange slices & juice
 1/2 c. oil
 1 lg. container Cool Whip
 1 pkg. vanilla instant pudding
 1 lg. can crushed pineapple & juice

 Preparation : 
    Add eggs and oil to cake mix and beat about 2 minutes.  Add
 orange slices with juice and beat about 1 minute.  Pour into greased
 and floured cake pans and bake in 325 degree oven for about 20
 minutes. Cool thoroughly.  Put all ingredients in bowl and whip
 until fluffy enough to frost cake easily.  Keep cake refrigerated. 
 Pig  Picking  Cake

 Ingredients : 
 1 pkg. Duncan Hines yellow cake mix
 4 eggs
 3/4 c. vegetable oil
 1 (11 oz.) can mandarin oranges
 1 lg. can crushed pineapple, slightly drained
 1 (9 oz.) container Cool Whip
 3 oz. pkg. instant vanilla pudding

 Preparation : 
    Combine above and mix well with electric mixer.  Place in oblong
 pan.  Bake at 350 degrees for approximately 25 minutes or until
 springy.  Do not over cook.  Mix pineapple with vanilla pudding;
 blend well.  Fold in Cool Whip.  Ice cake. Keep refrigerated.  (If
 cake seems dry I sometimes poke small holes into cake and pour
 reserve pineapple juice over it before icing it.)

Pink Champagne Cake

  ----- Original Message ----- 
  From: Molly 
  To: phaedrus
  Sent: Sunday, April 20, 2003 1:09 PM
  Subject: Strawberry Shortcake?

 What a wonderful website!  Recently a friend of mine was telling me 
of a sort of Strawberry Shortcake her mother used to make when she was young.  
It was layered with broken-up pie crust, a strawberry mixture (I assume like 
the one used in shortcake recipes) and I believe whipped cream.  It was 
layered in a big bowl.  She does not have the exact recipe, can you help?

 For years now I've been searching for a Pink Champagne Cake recipe. I'm 
originally from Sioux City, Iowa and as a child we used to buy them at the 
Sioux City Bakery which is no longer in business.  
The Hy-vee grocery store carries them now.  It's a layered white cake with 
some type of filling.  It's frosting is light, but rich, of course it's pink 
in color with (usually) a white frosting rose on top with silver dragees.
 It would be much appreciated if I could find these recipes as I have a family 
get together this summer and I'd like to make them.  Thank you very much!

Hello Molly,

I cannot locate anything like that strawberry dessert. The name of the dish would be needed. However, below are two versions of pink champagne cake.


  Pink Champagne Cake
  2 3/4 cups sifted all-purpose flour
  1 tablespoon baking powder
  1 teaspoon salt
  2/3 cup vegetable shortening
  1 1/2 cups sugar
  3/4 cup champagne
  6 egg whites 
  Coconut Filling (recipe follows) 
  Fondant Frosting (recipe follows) 
  Preheat oven to 350*F (175*C). Grease and flour 2 (9-inch) round cake pans; 
  set aside. 
  Whisk together the flour with the baking powder and salt. Set aside. 
  In a large mixing bowl, cream shortening and 1 cup sugar until light 
  and fluffy with an electric mixer. Beat in flour mixture and champagne
  alternately, beating until batter is smooth; set aside. 
  In another mixing bowl, beat egg whites until stiff. Gradually beat in 
  remaining 1/2 cup sugar, continuing beating until meringue forms stiff peaks. 
  Fold about half of the meringue into the cake batter, mixing gently but
  thoroughly. Gently fold in remaining meringue. 
  Pour batter into prepared cake pans and bake for 20 to 25 minutes or until 
  tested done when a wooden pick inserted in center comes out clean. Cool cakes 
  in pan on wire rack for 10 minutes. Remove cakes from pans and cool completely 
  on wire racks. 
  Spread Coconut Filling on to the bottom cake layer. Top with remaining cake 
  layer and frost sides and top with the Fondant Frosting. 
  Makes 10 to 12 servings.

  Coconut Filling

  1/4 cup butter, softened
  16 large marshmallows, quartered
  1 tablespoon white wine
  1 cup flaked coconut

  Combine butter, marshmallows and wine in top of double boiler. Set over 
  simmering water and stir occasionally until marshmallows are melted. Remove 
  from heat and stir in coconut. Cool until thick enough to spread. 

  Fondant Frosting

  1 pound (4 cups) sifted powdered sugar
  1/4 cup light corn syrup
  1/4 cup water
  1 1/2 teaspoons vanilla extract
  Dash salt
  1/4 teaspoon almond extract
  2 to 3 drops red food coloring (optional)

  Combine the powdered sugar, corn syrup and water in the top of double boiler 
  over simmering water until smooth. Blend in vanilla, salt and almond extract. 
  Stir in food color, if desired. (Note: Keeping the frosting warm while using 
  it, helps it spread more smoothly.) 
  Pink Champagne Cake

  This light and fluffy confection will steal your heart; cherry juice and 
  optional red food coloring give the cake a sweetheart-pink tinge. Delicate 
  whipped cream frosting makes this a showy confection.

  1 package white cake mix 
  2 egg whites 
  2/3 cup white wine 
  2/3 cup cherry juice 
  1 cup heavy cream 
  1/3 cup vegetable shortening 
  1/3 cup 2% milk 
  1 pound powdered sugar 
  1/8 teaspoon red food coloring (optional) 

  Preheat oven to 350F. Generously grease and flour two 8-inch round cake pans; 
  set aside. 
  Combine cake mix, egg whites, white wine and cherry juice in a large mixing 
  bowl; beat for 4 minutes using an electric mixer. 
  Pour into prepared cake pans; bake for 20 minutes or until cake is done and 
  a clean toothpick inserted in center comes out dry. Remove from oven; cool cake 
  in pans on two wire racks for 10 minutes. Loosen cakes around edges of pan, tap
  bottoms lightly and remove from pans. Cool completely on two racks. 
  Meanwhile, beat cream until stiff in a deep bowl; set aside. Combine shortening,
  milk, powdered sugar and red food coloring (optional). Mix well. Spread half of
  mixture atop one cake layer. Fold whipped cream into remaining filling; place
  unfrosted layer atop frosted layer. Frost entire cake with whipped cream-filling
  mixture. Refrigerate cake until ready to serve. Refrigerate leftover cake. 
  Makes 12 servings.


  ----- Original Message ----- 
  From: BJ
  To: phaedrus
  Sent: Tuesday, April 22, 2003 2:04 PM
  Subject: kanish

 I am not sure if this is spelled correct or not..  I ate this years ago at 
a little side-walk cafe in California.  It was a potato that was stuffed with 
either a meat or another vegie, wrapped in a pastry shell with a cheese on top 
and baked.  Know one seems to have heard of it.  I thought it might be German 
could you help please with a receipe maybe.  Thanks B.J. 

Hi BJ,

I think you mean the Jewish-American potato pastries called "knishes". Several recipes below.


See also: Knishes


Ingredients : 
3/4 c. warm water
1 pkg. yeast
4 tbsp. oil
1 tbsp. sugar
1/2 tsp. salt
2 eggs
3 1/2 c. flour, approx.

Preparation : 
   Measure water into large warm bowl.  Sprinkle in yeast and stir
until dissolved. Add oil, sugar, salt, eggs and 2 cups flour.  Beat
until smooth.  Add enough flour to form soft dough.  Turn out onto
lightly floured board and knead until smooth and elastic, about 8-10
minutes.  Place in greased bowl, turning to grease top of dough. 
Cover and let rise in a warm place until doubled in size, about 1
hour.  Punch down and turn out onto a lightly floured board.  Roll
out dough and spread filling over dough like a jelly roll.  Cut into
1 inch pieces and close up ends with fingers.  Place on a greased
cookie sheet.  Cover and let rise in warm place, free from draft,
until double in size, about 30 minutes.  Brush with oil and bake at
375 degrees for 20-30 minutes.  Filling can be mashed seasoned
potatoes, meat or whatever leftovers you may choose to use.  Knishes
can be frozen after baking.
Spinach  Knishes

Ingredients : 
30 oz. drained, chopped, frozen spinach
12 oz. mozzarella cheese in 1/2" cubes
1 c. grated Parmesan cheese
4 tbsp. unsalted butter, in pieces
1/2 c. minced scallions
1/2 tsp. salt
3 shakes of pepper
18 sheets filo dough
Melted butter
2 c. bread crumbs

Preparation : 
   Mix first group of ingredients together.  Brush 6 leaves of dough
with melted butter.  Sprinkle each leaf with crumbs and stack. 
Spoon 1/3 mixture along edge of stack.  Roll like a jelly roll. 
Repeat 2 times with remaining dough.  Place on cookie sheet, seam
down.  Brush with butter.  Bake at 325 degrees for 35 minutes then
at 400 degrees for 5 minutes to brown.  Cut diagonally and serve
hot.  Makes 45 pieces.  Can be appetizer or main dish.

Ingredients : 
1 egg
1/4 c. salad oil
3/4 c. water
1 tsp. distilled white vinegar
2 3/4 c. all-purpose flour
 Potato  Onion  Filling:
4 lg. yellow onions, peeled and finely chopped
1/4 c. butter
1/4 c. rendered chicken fat
3 1/2 lbs. potatoes, peeled
Salt and freshly ground black pepper to taste
 Cheese  Filling:
2 lg. yellow onions, peeled and chopped
4 tbsp. butter
12 oz. cream cheese, cut up
2 1/4 lbs. dry curd cottage cheese or Farmer cheese

Preparation : 
   Place all the ingredients in the bowl of a heavy electric mixer,
such as a Kitchen Aid.  Mix with the dough hook until the dough is
very smooth.  Cover and allow the dough to rest for 15 minutes. 
Divide the dough into 2 pieces.  Roll out 1 piece of the dough into
a very thin rectangle.  Place a rope of the filling, about 3/4 inch
in diameter, 1 inch away from the long edge of the dough.  Fold the
long edge of the dough over to enclose the filling; press to seal. 
Cut the filled roll away from the rest of the dough.  Using the
narrow edge of the handle of a table knife, press and cut the roll
into individual Knishes, 2 inches long.  Place the Knishes on oiled
baking sheets.  Repeat with the remaining dough and filling.  Bake
at 425 degrees, uncovered, until lightly browned, about 20 minutes. 
Saute the onions in the butter and chicken fat until golden.  Boil
the potatoes; drain and mash.  Add the onions along with any oil
that remains in the pan. Season with the salt and pepper.  Saute the
onions in the butter until golden.  Mix the onions in with the
remaining ingredients, including any butter left in the pan; cover
and chill.

Ingredients : 
1 med. onion, chopped (1/2 c.)
2 tbsp. pareve margarine or cooking oil
2 lbs. (6 med.) potatoes, pared & cut up
1/2 tsp. salt
Dash of pepper
Pastry for 2 crust pie
1 tbsp. cooking oil

Preparation : 
   Cook onion in margarine or oil until tender but not brown.  Cook
potatoes in boiling salted water until tender, about 15 to 20
minutes, drain.  Combine potatoes, cooked onions, the 1/2 teaspoon
of salt and pepper; beat with electric mixer until smooth.  On
lightly floured surface, roll pastry to 1/8 inch thickness. Cut into
16 (4 inch) circles, rerolling as necessary.  Place about 1/4 cup
potato mixture in center of each circle; bring edges of dough up
over filling and pinch to seal.  Place seam side down, on ungreased
baking sheet.  Brush with mixture of egg and oil.  Bake in 350
degree oven for 40 to 45 minutes or until well browned.  Makes 16. 

Ingredients : 
2 c. sifted all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 tbsp. water
1 tbsp. vegetable oil
2 eggs, well beaten
Chicken  Filling  For  Knishes:
2 c. chopped, cooked chicken
1/2 c. bread crumbs or crumbled matzos
1 c. chicken gravy (about)
Salt and pepper
Meat  Filling  For  Knishes:
2 c. cooked ground meat
1/2 c. mashed potatoes
2 tbsp. melted cooking fat
1 sm. onion, minced
1/2 tsp. salt
1/4 tsp. pepper
1 egg, beaten
Paprika (optional)

Preparation : 
   Mix and sift flour, baking powder, and salt.  Form a well in
center; add water, oil, and eggs.  Mix and form into a smooth dough.
 On a lightly floured board, roll out to 1/8 inch thickness.  Cut
into rounds or squares or if desired leave whole.  Fill with desired
filling.  Moisten edges and fold over the filling.  Press edges
firmly together.  Place in a pan greased with hot oil and bake in a
moderate oven (350 degrees) until browned and crisp.  If the dough
is uncut, fill and roll up like a jelly roll.  The fillings given
here are only a few suggestions.  In fact, the methods for making
knishes and the fillings are limited only to the imagination of the
cook.  Combine all ingredients.  Season to taste and use as filling.
 Combine all ingredients.  Mix well. 
  Potato  Dough  Knishes

Ingredients : 
3/4 c. minced onion
4 c. mashed potatoes
1/2 c. potato flour
6 tbsp. chicken fat
3 eggs
1 tsp. salt
1/4 tsp. pepper

Preparation : 
   Brown onion in 4 tablespoons fat; cool.  Knead together remaining
fat, potatoes, potato flour, eggs, salt, and pepper.  Break off
pieces about 2-inches long and flatten slightly.  Place teaspoon of
browned onion on each and cover by pinching edges together. Place on
greased baking sheet.  Bake at 375 degrees for 25 minutes.  Makes
about 20.  
Potato  Knishes

Ingredients : 
2 c. flour
6 tbsp. shortening
1/4 tsp. salt
4-5 tbsp. water
6 lg. potatoes
1/2 c. vegetable oil
3 lg. onions
Salt & pepper
1 egg yolk

Preparation : 
   Combine flour and salt; cut in shortening with a pastry cutter. 
Stir in water with a fork to form a dough.  Chill while preparing
filling.  Cook potatoes and mash.  Cook onions in oil until very
soft; mix onions and oil with potatoes and season to taste.  Preheat
oven to 500 degrees (yes, very hot).  Roll out pastry to a large
thin sheet, about 2 feet square; using half of the potato mixture,
form a mound the length of pastry 1/2 inch from edge.  Bring edge of
dough over potatoes and form a roll until edges of dough meet.  Cut
off that portion of dough and fill 2nd portion the same way.  Cut
each roll in 2 1/2 inch pieces and place on greased baking pans,
dough sides up.  Brush with beaten egg yolk.  Bake for 15 minutes,
or until golden brown.  Leftover knishes may be frozen.  These
reheat well. Cooked apple slices may be used instead of potatoes. 

Malted Milk Cheesecake

  ----- Original Message ----- 
  From: Edin 
  To: phaedrus
  Sent: Monday, April 21, 2003 8:51 PM
  Subject: Please Help!

  Hi! I am looking for the receipe for "maltesers cheesecake."
  Can you please help me find it?


Hello Edin,

There is a "Bailey's & Malterser's" Cheesecake which is served in some places in the UK. I could not locate that. However, I read that "maltesers" are similar to US "malted milk balls". If so, try the below recipes, simply substituting "maltesers" for malted milk balls.


  Chocolate Malted Milk Cheesecake

  5 (8-oz.) packages of cream cheese, softened 
  1 1/2 cups sugar 
  1 cup malted milk powder 
  1/2 cup unsweetened cocoa 
  1 (8-oz.) contained sour cream 
  2 teaspoons vanilla 
  1/4 teaspoon salt 
  5 eggs 
  1 cup whipping cream 
  1/2 cup chopped malted milk balls 

  Heat oven to 350 degrees. Line bottom only of 13x9 inch pan with foil. 
  Spray foil with nonstick cooking spray. 

  In large bowl cream cheese at medium speed until fluffy. 

  In medium bowl, combine sugar, malted milk powder and cocoa, mix well. 
  Add to cream cheese, beat at low speed until combined. Beat at medium 
  speed until smooth. 

  Add sour cream, vanilla, and salt and beat well 

  Add eggs 1 at a time, beat until just combined after each addition 

  Pour batter into foil lined pan. Place pan in larger shallow pan, place 
  in oven. Add hot water to shallow pan until half full. Bake at 350 degrees 
  for 50 to 55 minutes or until set. 

  Remove from oven. Remove cheesecake from water bath, place on wire rack. 
  Cool about 1 hour, or until lukewarm. Invert cheesecake onto cookie sheet,
  refrigerate at least 3 hours or overnight. 

  To serve, beat whipping cream until stiff peaks form. Cut cheesecake into 
  squares and top with whipped cream and garnish with chopped malted milk balls. 

  Serves 18 
  Chocolate Malted Milk Cheesecake

  Source of Recipe

  List of Ingredients
  40 ounces cream cheese, softened
  1 1/2 cups sugar
  1 cup malted milk powder
  1/2 cup unsweetened cocoa
  8 ounces sour cream
  2 teaspoons vanilla
  1/4 teaspoon salt
  5 eggs
  1 cup whipping cream
  1/2 cup chopped malted milk balls

  Heat oven to 350F. Line bottom only of 13x9 inch baking pan with foil; 
  spray foil with nonstick cooking spray. In large bowl, beat cream cheese 
  on medium speed until fluffy. In medium bowl, combine sugar, malted milk 
  powder and cocoa; mix well. Add to cream cheese; beat at low speed until 
  combined. Beat at medium speed until smooth. Add sour cream, vanilla and 
  salt; beat well. Add eggs 1 at a time, beating until just combined after 
  each addition. Pour batter into sprayed foil-lined pan.

  Place pan in larger shallow pan and place in oven. Add hot water to 
  shallow pan until half full. Bake at 350F for 50-55 minutes or until set. 
  Remove from oven. Remove cheeseccake from water bath and place on wire rack. 
  Cool about 1 hour or until lukewarm. Invert cheeecake onto cookie sheet;
  refrigerate at least 3 hours or overnight. To serve, in small bowl beat 
  whipping cream until stiff peaks form. Cut cheesecake into squares; place 
  on individual dessert plates. top each with whipped cream and chopped malted 
  milk balls. Serves 18.  

Parched Peas

----- Original Message -----
From: "Keith" 
To: phaedrus
Sent: Tuesday, April 22, 2003 9:40 AM
Subject: Parched Peas

> Hi Phaedrus,
> Don't know if you remember but I still haven't found out the rest 
> of the ingredients to that Russian cocktail yet... onto a simpler 
> request.. Parched Peas.. I adore them.  You usually find them being 
> served from one of those Baked Potato/Roast Chestnut carts in the 
> middle of a fair-ground.  They are a dark brown in colour served 
> hot or cold.  Please find me the receipe.. I have searched High 
> and Low without success.
> As ever keep up the good work on this fantastic site.
> Cheers
> Keith

Hello Keith,

You must mean traditional Lancashire parched peas. I had very poor luck searching for this one. I did find one recipe on a message board, but it's not very detailed:

"I've found out how to make parched peas like the ones sold cold in shops and pubs. Instead of boiling, you need to steam the peas for about 45 minutes, after soaking overnight of course. Place the peas in a sieve over a pan of gently boiling water and when ready, cool and sprinkle with salt. Did you know that the real name for black peas is actually Maple peas?"

If you find a better one, or if this one works properly, please let me know. I think that quite a lot of people would like to have a good parched peas recipe.


See also: Parched Peas Recipe


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus