Custom Search




 ----- Original Message ----- 
  From: Patricia 
  To: phaedrus
  Sent: Sunday, May 26, 2002 10:46 AM
  Subject: Question

  Hello, my name is Patricia. I live in Argentina and I want to 
  cook the bread called pumpernickel. In your recipe of 
  "sourdough pumpernickel" I don't know what is the active 
  sourdough starter.

  Can you explain it to me?

  Thanks, Patricia.

Hi Patricia,

You can use any sourdough starter to make it. It's the added ingredients that make it into pumpernickel. Below is another recipe and some pumpernickel recipes that don't use starter.


There's a recipe for a rye sourdough stater here that could be used: 5/27/05 and there's a regular starter here: 6/24/02

  Sourdough  Pumpernickel  Bread

   Ingredients : 
   1 1/2 c. starter
   2 tbsp. chopped caraway seeds
   2 c. unsifted rye flour
   1/2 c. boiling hot black coffee

   Preparation : 
      Pour boiling coffee over chopped caraway seed.  Let cool and then
   add to the flour and starter which have been mixed well.  Let stand
   overnight and then add: 1/4 c. powdered skim milk 2 tsp. salt 1 pkg.
   dry yeast 3 tbsp. melted shortening 1/2 c. whole milk 2 3/4 c. white
   flour   Set in a covered bowl until it rises double.  Then knead on
   a floured board and shape into 2 round loaves on a baking sheet. 
   Let rise until double and bake for 1/2 hour or more, until done. 
   Pumpernickel  Bread

   Ingredients : 
   2 pkg. dry yeast
   1 c. each rye flour and whole wheat flour
   1 tbsp. instant coffee powder
   About 1 c. all - purpose flour
   1-1/4 c. warm water
   1/4 c. dark molasses
   2 tbsp. unsweetened cocoa
   1/2 tsp. salt

   Preparation : 
      Soften yeast in warm water about 5 minutes.  Add rye and whole
   wheat flours, molasses, cocoa, coffee powder and salt.  With mixer,
   beat dough until flour is moistened.  Then mix in 1 cup all -
   purpose flour.  Beat at medium speed until dough is stretchy and
   pulls cleanly from bowl.  Knead for about 3 minutes or use dough
   hook.  If needed, add more all - purpose flour, 1 tablespoon at a
   time. Place dough in an oiled bowl, turn to grease top.  Cover bowl
   and let rise until double.  Punch dough down.  On 12 x 15 inch
   baking sheet sprinkle corn meal in the center.  Form dough into a
   ball.  Place on cornmeal and press to form a 6 inch round.  Cover
   with a clean towel.  When double in size, bake at 350 degrees about
   30 minutes. 
   Perfect  Pumpernickel

   Ingredients : 
   1 tbsp. dried yeast
   1/2 c. warm water
   2 1/2 c. potato water
   2 tbsp. oil
   1/2 c. molasses
   1 tbsp. salt
   5 c. whole wheat flour
   2 to 3 c. rye flour

   Preparation : 
      Potato water:  scrub 3 potatoes (do not peel), cut them up and
   cook with 1/2 teaspoon salt in 4 cups of water.  Save cooked
   potatoes for another use.  Let water cool to lukewarm.  Dissolve
   yeast in 1/2 cup warm water.  Pour the warm potato water into a
   large bowl, add the oil, molasses and salt.  Add the five cups of
   whole wheat flour; then the yeast mixture.  Add the rye flour, a
   half cup at a time, stirring after each addition.  Let the dough
   rest for a few minutes on a floured board, then knead for about 5
   minutes.  Place dough in oiled bowl.  Cover with damp cloth.  Let
   rise double in bulk.  Oil hands and shape dough into loaves, place
   into well oiled pans.  Let rise in warm place for about 30 minutes. 
   Preheat oven to 425 degrees.  Let loaves bake 15 minutes, then turn
   oven down to 350 degrees.  Check after 20 minutes.  If they look
   done, take one loaf out, tip it out of pan, and tap it on the
   bottom.  If it sounds hollow, it's done.  Brush with butter while
   piping hot.

Strawberry Glaze

  ----- Original Message ----- 
  From: dh 
  To: phaedrus 
  Sent: Sunday, May 26, 2002 11:51 AM
  Subject: bettercream icing and strawberry glaze

  Dear Phaed,
  Do you have a good recipie for bettercream icing?
  I'm also looking for a good strawberry glaze recipie.
  Email me with any information if you can be of any assistance.
  Thanks for the other cool whip recipies you emailed me.

Hi dh,

I have not been able to locate a homemade version of Rich's Bettercreme icing. Sorry.

There are several strawberry glaze recipe below.


  Strawberry  Glaze

   Ingredients : 
   3/4 c. sugar
   3/4 c. water
   2 tbsp. cornstarch (mix with enough water to dissolve)
   2 tbsp. strawberry Jello

   Preparation : 
     Heat sugar, water, and cornstarch until dissolved. Add Jello. 
     Pour over strawberries, let gel. 
   Strawberry  Glaze

   Ingredients : 
   3 tbsp. cornstarch
   1 c. sugar
   1 c. 7-Up

   Preparation : 
   Boil until clear.  Add 1 box Jello (wild strawberry is best). 
   Add strawberries, add to pie crust or use for cake.  
   Strawberry  Glaze

   Preparation : 
      Mash enough fresh strawberries to measure 1 cup.  Blend 1 cup
   sugar and 3 tablespoons cornstarch in small saucepan.  Stir in 1/3
   cup water and the strawberries.  Cook, stirring constantly, until
   mixture thickens and boils. Boil and stir 1 minute.  Cool thoroughly.
   Strawberry  Glaze

   Ingredients : 
   1 c. sugar
   1 c. water
   1 heaping tbsp. cornstarch
   Fresh strawberries

   Preparation : 
      Boil until clear.  Add 2 heaping teaspoons of strawberry gelatin.
    Let cool.  Glaze strawberries.  Use tart shells or baked pie shell.

Homemade Fudgesicles

----- Original Message -----
From: Karlyne
To: phaedrus
Sent: Sunday, May 26, 2002 10:12 PM
Subject: Recipe hunt

> Hi Phaedrus:
>   I am hoping you can help me find a recipe for Fudgesicles.
>   I found one and then lost it, some of the ingredients were:  milk
> chocolate chips, corn starch, milk, and I think there was corn syrup 
> in it also.
> Any help would be appreciated, thank you.
>    Karlyne

Hi Karlyne,

I could not find any recipes with chocolate chips. Most of the ones I found used chocolate pudding mix. Below are several different recipes.


Homemade  Fudgesicles

 Ingredients :
 1 c. whipped cream (you can use Cool Whip)
 1 (3 3/4 oz.) Jello pudding mix (not instant)
 1/2 c. sugar
 2 c. cold milk

 Preparation :
   Mix and cook the pudding, sugar and cold milk, cool.  Chill
 thoroughly.  Fold in 1 cup cream, whipped or Cool Whip.  Pour into
 paper cups and insert stick and freeze.
Homemade  Fudgesicles

 Ingredients :
 1 sm. pkg. instant chocolate pudding
 1/4 c. sugar (optional)
 4 c. milk

 Preparation :
   Combine all together and freeze in popsicle containers.

 Ingredients :
 2 c. milk
 1/2 c. sugar
 2 tbsp. cocoa
 2 lg. eggs
 1/3 c. light corn syrup
 1 tsp. vanilla

 Preparation :
    In a double boiler heat 2 cups milk.  In a separate mixing bowl,
 mix 1/2 cup sugar with 2 tablespoons cocoa.  Add 2 large beaten eggs
 and 1/3 cup light corn syrup to dry ingredients.  Stirring
 constantly, mix a little hot milk into chocolate blend and then a
 little more.  Gradually pour chocolate mix into milk, still stirring
 until mixture just begins to coat the spoon.  It should be smooth.
 Cool.  Add 1 teaspoon vanilla and pour into molds, ice cube trays or
 paper cups and freeze.  When cool, insert popsicle stick and return
 to freezer for thoroughly freezing.

 Ingredients :
 1/2 c. sugar
 1 tbsp. unflavored gelatin
 1/4 c. cocoa
 2 1/2 c. milk
 1 tsp. vanilla

 Preparation :
    In saucepan, stir together sugar, gelatin, cocoa.  With a wire
 whisk or rotary beater, beat in the milk.  Cook mixture, stirring
 over  low heat just until sugar and gelatin are dissolved.  Remove
 from heat and stir in vanilla.  Pour mixture into 9 x 5 x 3 inch
 loaf pan, and freeze until firm but not hard - about 4 hours.  Pour
 mixture in

Sweet and Sour Chicken

  ----- Original Message ----- 
  From: Pat 
  To: phaedrus
  Sent: Sunday, May 26, 2002 6:57 PM
  Subject: sweet and sour chicken

  I am looking for a recipe that was on the label of a can of Dole
  Pineapple.  I have tried to contact Dole and have had no success.  
  Could you please help?  Thank You.  You have a wonderful site.  
  I have found a lot of very good recipes on your site.

Hi Pat,

Could this be it?


  Sweet  And  Sour  Chicken

   Ingredients : 
   1 lb. chicken, cook and cut up
   1 tbsp. vegetable oil
   1 med. onion
   1 med. green pepper
   2-3 carrots, sliced
   2 (8 oz.) cans Dole chunk pineapple, undrained (not heavy syrup)
   1/4 c. white vinegar
   3 tbsp. brown sugar
   3 tbsp. catsup
   3 tbsp. soy sauce
   1 tbsp. cornstarch
   1 tsp. ginger

   Preparation : 
      Boil chicken and cube.  Saute onions and green pepper.  Cook
   carrots separate.  Combine all ingredients - chicken, onion, green
   pepper, carrots, and pineapple.  Cook remaining ingredients for the
   sauce. Pour over chicken mixture.

Emeril's Fruitcake

----- Original Message -----
From: Chris
To: phaedrus
Sent: Monday, May 27, 2002 9:09 AM
Subject: Emeril's fruit cake

> Over a year ago I saw a recipe for fruit cake on Emeril's cooking 
> show. He used dried fruit and nuts, no candied fruits.  I tried to 
> copy it down, but I think I got the amount of flour wrong.  You can 
> make it a couple of weeks ahead and drizzle rum (?) over it every 
> 2 to 3 days until day of serving.
> Can you find this recipe?  I've looked all over for it.
>     Thanks,
>     Chris   

Hi Chris,

Could the below recipe be the one you want? It uses bourbon whiskey rather than rum, but it seems to fit all the other criteria.


Creole Christmas Fruitcake with Whiskey Sauce
Emeril's Creole Christmas
by Emeril Lagasse with Marcelle Bienvenu, 1997, William Morrow 
and Company,Inc.

Organize the ingredients so that everything you need will be at 
hand when you begin.

Use a fresh clove of nutmeg if possible. The essence that is released 
when it is grated intensifies the flavor.

Remember to zest the lemons over the pot so the lemon oil that is 
released permeates it.

For gift-giving, wrap each loaf in festive cellophane and tie it up 
with a bow or pack in holiday loaf tins. The whiskey sauce can be 
put into small jars and refrigerated for up to 24 hours. The sauce 
should be reheated at serving time.

For the Simple Syrup

2 cups granulated sugar
2 cups water
Strips of zest of 2 lemons (about 3 tablespoons)
Juice of 2 lemons (about 1/4 cup)
For the Cake

1 pound of a combination of dried fruits, such as blueberries, 
cranberries, cherries, raisins, and chopped apricots
1 pound (4 sticks) unsalted butter, at room temperature
2 1/4 cups granulated sugar
4 ounces almond paste
8 large eggs
1 cup Grand Marnier or other orange-flavored liqueur
4 cups bleached all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1 cup slivered blanched almonds
1 cup pecan pieces
1 cup walnut pieces
1/2 cup bourbon

Make the simple syrup by combining the sugar and water in a 
medium-size heavy-bottomed saucepan over medium-high heat. 
Add the lemon zest and juice and bring to a boil, stirring to 
dissolve the sugar. Boil for 2 minutes and remove from the heat.

Combine the dried fruits together in a large mixing bowl. Pour 
the simple syrup over them, toss to coat, and let steep for 5 
minutes. Strain and reserve the syrup.

Cream the butter, sugar, and almond paste together in the bowl 
of an electric mixer fitted with a paddle at low speed, occasionally 
scraping down the sides of the bowl. Beat until mixture is fluffy 
and smooth, about 2 minutes. Add the eggs one at a time, mixing in 
between each addition on low speed and scraping down the sides of 
the bowl as necessary. Add 1/2 cup of the Grand Marnier and mix to 

Combine the flour, baking powder, salt, cinnamon, and nutmeg in 
a medium-size mixing bowl and blend well. Add this mixture 1/2 cup 
at a time to the butter mixture with the mixer on low speed, each 
time mixing until smooth, about 2 minutes. Scrape down the sides 
of the bowl as necessary. The batter will be thick.

Add the warm fruit and all the nuts a little at a time, mixing well. 
Scrape down the sides of the bowl and the paddle.

Preheat the oven to 350 F.

Lightly grease twelve 1-pound loaf pans. Spoon about 1 cup of the 
batter into each pan. Bake until golden and the tops spring back 
when touched, about 45 minutes (rearranging them after 25 minutes 
if necessary to brown evenly).

Cool for 10 minutes in the pans. Remove cakes from the pans and 
cool completely on wire racks.

Wrap each cake in a layer of cheesecloth. Store in plastic storage 
bags until they are slightly stale, 3 to 4 days.

Combine the reserved simple syrup with the remaining 1/2 cup Grand 
Marnier and the bourbon. Without removing the cheesecloth, make 
tiny holes with a toothpick randomly on the top of each cake. 
Pour 2 tablespoons of the syrup over the top of each cake once 
every 2 to 3 days until all of the syrup is used. Let the cakes age 
for up to 3 weeks before eating. Makes 12 (1-pound) cakes.

Whiskey Sauce

3 cups heavy cream
1/2 cup bourbon
1/2 cup granulated sugar
1/4 cup plus 2 tablespoons cornstarch

Combine 2 3/4 cups of the cream with the bourbon and sugar in a 
medium-size nonstick saucepan over medium heat. 
Stir to dissolve the sugar.

In a small bowl, dissolve the cornstarch in the remaining 1/4 cup 
cream. Add this to the cream-and-bourbon mixture and simmer stirring 
often, until the mixture thickens, 4 to 5 minutes. Remove from the 
heat and serve warm with the fruitcake.

The sauce may be stored, after it has cooled, in an airtight 
container for 24 hours. When ready to serve, warm over low heat. 
Makes about 3 cups.


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