Custom Search



White Forest Cake

On 25 Apr 2005 at 21:09, Betty wrote:

> I recently returned from a Carnival cruise.  One of the desserts
> served on our ship, the Sensation, was a White Forest cake. This cake
> was covered in white chocolate and whipped cream and filled with dark
> cherries.  It was wonderful.
> I would love to have this recipe.  Is there any chance you could get
> it?
> With thanks,
> Betty

Hi Betty,

I cannot get the Carnival recipe, but below are a couple of others.


White Forest Cake

Cherry filling
Cherry filling tart cherries in water
2 tablespoons sugar
1 tablespoon cornstarch
1 tablespoon water
1-2 tablespoons kirsch (optional)

Cherry filling directions: Combine the cherries and their juice with 
the sugar in a medium saucepan. Dissolve the cornstarch in the water 
and add this to the cherries. Heat over medium high heat, stirring 
occasionally until cherry sauce turns clear and thickens slightly, 
about 5 minutes. Stir in Kirsch if desired. Cool.

General Ingredients

1/2 cup Da Vinci Gourmet White Chocolate Sauce
3 layers of your favorite white cake
2 cups whipping cream
4 tablespoons powdered sugar
1 teaspoon vanilla extract
1 recipe of cherry filling (see below)
3 tablespoons shaved or grated white chocolate, for garnish

Trim the cake layers so they are completely flat. Whip the cream with 
the powdered sugar and vanilla until stiff. To assemble the cake: 
Place one of the cake layers on a plate and spoon one third of the 
white chocolate sauce evenly over the cake. Spoon one third of the 
cherries and sauce on the same layer. Top the cherries with one third 
of the whipped cream. Cover with another layer of cake and repeat with 
an additional third of the white chocolate sauce, cherries and whipped 
cream. Finish with the final cake layer and remaining sauce, cherries 
and cream. Decorate the cake with white chocolate shavings and cherries 
if desired. Serve immediately or chill and serve within 24 hours of 

Yield: 12 servings
White Forest Torte       

Sponge Cake:

6 lg. eggs
1 c. granulated sugar
2/3 c. water
1 tsp. vanilla extract
2 c. cake flour
1/8 tsp. salt
2 tsp. baking powder

6 oz. cherry pie filling
1 pt. heavy cream
1 tsp. almond extract
1 c. powdered sugar
8 oz. shaved white chocolate

Grease and paper 3 (9") cake pans. Beat egg until thick then add 
sugar slowly. Add the water and vanilla and beat some more. Shift 
the flour, salt and baking powder. Now fold into the batter by 
hand until all is incorporated. Divide into the 3 pans and bake 
at 350 degrees for 10 to 15 minutes or until golden brown and 
spongy. When cakes have cooled remove the paper. Whip the heavy 
cream adding the powdered sugar and almond extract. Place the 
1st layer in your favorite platter and spread 3 ounces of cherry 
filling over the cake then 3 ounces heavy cream. Repeat with the 
second layer. Now with the top layer cover the rest of the cream 
and garnish with shaved white chocolate.

Pine Resin Potatoes

On 28 Apr 2005 at 8:42, Jim wrote:

> Hello Phaedrus,
> Many years back, mid 80's, a work associate described to me a
> technique for cooking potatoes which he said that he saw in a large
> chain type restaurant in Texas.  What I remember as to how he
> described it was that whole white potatoes would be tightly wrapped in
> some sort of paper and then submerged in a vat of hot "pine oil". 
> When the potatoes were done, they would rise to the surface.  He did
> not mention how they were then presented at the table but the way he
> talked, potatoes could not be cooked any better.
> What I am having trouble with is the pine oil business.  I associate a
> term like "pine oil" with paint and wood treatment and cannot imagine
> it being used in any cooking process.  But, pine seed oil exists but I
> would think it pricey for this usage.  Have you heard of this cooking
> technique?    My home email address below has no filters.
> Best Regards, 
> Jim 

Hi Jim,

Well, I've never cooked potatoes this way myself, but having grown up in the South, I have heard of it.

It's not "pine oil", like you describe, it's pine resin - pure pine tree sap.

Here's the deal:

Forest workers, sawmill employees, and just plain country folk in the South used to tap the numerous pine trees in the region to harvest the sap and sell it for making turpentine, among other uses. Somehow, maybe by accident, someone found that a potato cooked in boiling pine resin was exceptionally delicious.

You don't wrap them in paper first - you put the potatoes in boiling pine sap in a cast iron pot and let them cook until they rise to the surface - that's when they're done. Then, with a slotted spoon or tongs or a stick, you carefully lift the hot potato out of the sap and roll it up in butcher's paper or a brown paper bag and twist the ends to keep it hot until it's served.

When you're ready to eat the potato, you cut it lengthwise through the paper and then add butter, salt, pepper, even sour cream and bacon bits if you want. It's said to be the best potato you'll ever eat. By the way - you don't eat the skin with the resin on it, just the inside.

For More on resin potatoes, see here:
Rosin Potatoes


Crockpot Brown Bread

Yes, we have a plant right here in Maine that produces B & M brown bread; 
however, here is a quick and easy recipe to make exactly the same thing 
in your crockpot in a can.....we have used this recipe for many years and 
it is delicious!!     Pam

Crockpot Steamed Brown Bread

2 Tblsp. sugar                 
2 tsp. veg. oil                 
1 egg                                
1/2 tsp. baking powder      
1/4 tsp. baking soda          
1/4 tsp. salt
1/4 cup molasses
3/4 cup buttermilk
1/4 cup yellow cornmeal
1/4 cup white all purpose flour
1/2 cup whole wheat flour

Cream sugar, eggs and veg. oil..add baking powder, baking soda and salt...
stir in molasses and buttermilk.  Add cornmeal, white flour and whole wheat 
flour.  Put in two well greased 16 oz. empty vegetable tins and cover the 
tops of each with tin foil.  Put in crockpot...add just enough warm water 
to cover bottom of pot.  Cook 3 hours on high; can be kept warm after it 
is cooked on low.  Take from pot, remove foil, cut ends out of cans, push 
bread through and slice while hot with butter.

Yield:  2 -16 oz. loaves.

**Can add raisins, if desired.

Big Red Ice Cream

On 28 Apr 2005 at 22:12, Jerry Hurta wrote:

> Dear Uncle Phaedrus,
> I am looking for the recipe for "Big Red Ice Cream" that came with the
> bottles of that drink - Big Red.
> Thank you so very much for finding it for me.
> Sincerely,
> Jerry 

Hello Jerry,

See below.


 Big Red Ice Cream
(From the Big Red Corporate Office, Waco, Texas)

1 quart whipping cream
2 cans sweetened condensed milk
1 ten-ounce package frozen strawberries (optional)
3 cans of Big Red (36 fluid ounces)

Mix all of the above ingredients in a large bowl. Stir well. 
Pour into an ice cream freezer and fill freezer to fill line 
with milk.

Yields: 1 gallon or 1 1/2 gallons

Basa Fish Recipes

Basa fish recipes are one of the most popular items on my site, 
so I thought I would scrounge up some more.

Crispy Baked Basa

1/4 cup mayonnaise
1 tablespoon stone ground mustard
1 teaspoon capers
1 teaspoon ketchup
1/4 teaspoon paprika
1/4 teaspoon hot pepper sauce
1 pound basa (Vietnamese catfish) fillets
1 1/2 tablespoons olive oil
1 cup finely crushed plain Melba toast rounds
salt and pepper to taste
1 clove garlic, minced
1 lemon, sliced

Preheat oven to 375 degrees F (190 degrees C).
In a bowl, thoroughly blend the mayonnaise, mustard, capers, ketchup, 
paprika, and hot pepper sauce.
Brush the basa fillets with about 1 tablespoon olive oil, and roll in 
the crushed Melba toast to coat. Season with salt and pepper. Use a 
kitchen sprayer to lightly spray the coated fish with remaining olive 
oil. Arrange the fish in a baking dish and top with garlic and lemon 
slices. Bake 15 minutes in the preheated oven, or until fish is easily 
flaked with a fork and coating is lightly browned. Serve with the mayonnaise 
sauce mixture
Roasted Basa Fillets with Artichoke and Crab Relish

4 6-ounce Basa fillets
Juice of one lemon, divided
Garlic Powder
Cajun Seasoning
Salt and Pepper
1 tablespoon butter
1 10-ounce package frozen artichoke hearts, defrosted
8 ounces fresh mushrooms, sliced
8 ounces lump crabmeat, picked over for shells and cartilage
2 green onions, chopped
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon garlic powder
Cayenne, salt and black pepper, to taste
1/4 cup whipping cream

Preheat oven on Convection Bake to 375 degrees or regular bake
to 400 degrees. Sprinkle the fish fillets with half of the lemon
juice, then season to taste with garlic powder, Cajun seasoning,
salt and pepper. Place fillets in a baking dish and bake for 8 to
10 minutes, depending on the thickness of the fillets.

Meanwhile, heat the butter in a skillet over medium-high heat.
Add the mushrooms and green onions and saute until the mushrooms
are golden. Add the remaining lemon juice, artichoke hearts,
crabmeat, thyme, oregano, garlic powder and cayenne, salt and
black pepper to taste. Add the whipping cream, and cook until
the artichokes and crabmeat are heated through. Taste and adjust

When fish is cooked, place on individual serving plates and top with
the relish.

Makes 4 servings.
Pesto-Topped Basa

3500 mL (2 cups)packed fresh basil leaves
3 garlic cloves, minced
1 large red bell pepper, roasted*
75 mL (3/4 cup) toasted pumpkin seeds**
45 mL (3 Tbsp) extra virgin olive oil
3 mL (1/2 tsp) salt
3 mL (1/2 tsp) black pepper
6 basa fillets (or halibut if preferred)

*Slice peppers in half, remove seeds and place, cut side down, on 
a baking sheet. Broil until blackened. Cover until cool, then pull 
off skins. Also available prepared in some deli departments.
**Place seeds on a baking sheet in a 350°F (180°C) oven for about 
5 minutes, shaking occasionally until toasted.

1. Preheat oven to 400°F (200°C).
2. Combine all ingredients except the fish. Mix well. Spread over 
top of each fillet and place in a shallow non-metallic baking pan.
3. Bake about 10 minutes per inch (2.5 cm) of thickness (about 10-15 minutes). 
If you prefer, broil the plain fish fillets for about 5 minutes and then 
spread topping on each fillet and continue broiling.

Makes 6 servings
Basa Meuniere


5 to 7 oz. Basa filet (Southeast Asian Whitefish or Catfish)
1/4 cup chardonnay
2 T. butter
1/2 lemon
chopped flat leaf parsley
toasted pine nuts
Drake's seasoning (If you can't find Drake's, use flour mixed with salt and pepper.)


1. Dredge the basa in Drake’s seasoning.  Sauté until nice and golden.  
Place in a 350 degree oven for 10 to 12 minutes.
2. Meanwhile, in the same skillet, reduce the wine and add the lemon 
juice and butter.  Turn off the heat and swirl in the butter until the 
sauce thickens and becomes shiny.  Toss in the pine nuts and fresh parsley.  
Garnish with a lemon slice and sprig of fresh flat leaf parsley.
Basa in Ginger Sauce

4 basa steaks
1 pint (600 ml) milk
1 tbspn cornflour, cornstarch
1 tbspn olive oil
1 onion, peeled and finely chopped
1 inch (2.5cm) piece root ginger, peeled and grated
dash of chilli sauce
1 tbspn lemon
1/2 tspn sugar
1 tbspn soy sauce

Grill the basa steaks for about 5 minutes either side - brush with oil 
to prevent drying out.

Meanwhile, fry the onion and ginger until softened.

Bring the milk to the boil and thicken with cornflour.

Add the fried onion and ginger and the rest of the ingredients to the sauce, 
stir thoroughly and pour over your grilled basa steaks.

This is an indonesian method of serving basa fish and you would perhaps like 
to try it with noodles.
Grilled Basa Fish

4 basa steaks
olive oil
black pepper
lemon juice
4 oz (100g) butter
handful chopped parsley

Take the butter and mix into it the chopped parsley, a dash of lemon and 
some pepper. Roll into a sausage shape and leave it in the fridge whilst 
you cook your fish.

Heat the grill, line and grease your grill pan.

Place the basa fish steaks about 4" (10cm) from the heat and grill for 
about 5 minutes either side - brushing with oil to prevent them drying out.

Serve immediately with a portion of the parsley and lemon butter on top.
Basa With Tomatillo Relish

1 pound basa fillets
salt and ground black pepper
1/4 cup flour
2 tablespoons olive oil
1 pound fresh tomatillos
1 medium onion, chopped
1/4 cup cilantro leaves, chopped (optional)
1 jalapeno, seeded and minced
3 cloves garlic, minced
1 tablespoon olive oil
1/4 cup dry white wine

1. Pull and discard outer husks and stems from tomatillos. Wash and 
cut into quarters; set aside. Chop onion and cilantro. Chop jalapeno 
and garlic very finely to mince.
2. To make tomatillo relish, heat 1 tablespoon oil in a large skillet 
over medium-high heat. Sauté onion and jalapeno 5 minutes. Add tomatillos 
and garlic; sauté 8 more minutes or until tomatillos are soft. Stir in wine 
and cilantro; cook 2 more minutes. Reduce heat to low and let simmer, 
uncovered, while fish is being prepared.
3. Cut basa into 4 portions. Season both sides with salt and pepper. Turn 
fish in flour to lightly coat each side; shake off excess flour.
4. Heat 2 tablespoons oil in a large non-stick skillet over high heat. 
Cook fillets in hot oil, 3 to 4 minutes per side, depending on thickness.
5. Serve immediately with tomatillo relish.
Fried Basa

1 pound Basa Fillets
3/4 cup cornmeal
3 tablespoons flour
1 1/2 teaspoons salt
1 teaspoon Lawry's garlic powder
1/4 to 1/2 teaspoon cayenne pepper, according to taste
1 egg, beaten with 1 tablespoon water
1 to 1 1/2 cups canola or vegetable oil
1/2 cup flour

1. Rinse basa and pat dry. Cut into 4 portions. If pieces are very thick, 
cut in half.
2. Combine cornmeal with 3 tablespoons flour, salt, garlic powder and 
cayenne in a shallow bowl or on a plate. Place 1/2 cup flour in a separate 
bowl or plate. Beat egg with water in a separate shallow bowl.
3. Pour oil into a large skillet to a depth of 1/4-inch. Heat oil 4 minutes 
over Medium-High heat.
4. Coat basa in flour and dip in egg. Turn in cornmeal mixture to coat evenly.
5. Fry in 2 batches, 2 minutes per side, until golden. Avoid crowding and 
try to prevent pieces from touching. Use 2 spatulas to turn basa. Remove 
to paper towels to drain. Serve while hot.


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