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Jam Cakes

On 1 May 2007 at 11:46, Carol wrote:

> Hi
> In the late 1960's and 1970's I had a Be-Ro recipe book with a recipe
> for jam cake. you had to roll the mixture out cut in half put jam on
> one then put the other on top and bake it on a tray. I let some one
> borrow the book, they moved away taking the book with them. I would
> be very grateful if you could locate the recipe for me.
> Carol

Hi Carol,

This recipe was on the Be-ro website.


Rich Jam Cakes

Makes 12

225 g (8 oz) Be-Ro Self Raising Flour
pinch salt
50 g (2 oz) lard
50 g (2 oz) margarine
50 g (2 oz) caster sugar
1 medium egg, beaten
3 x 15 ml spoon (3 tbsp) milk, if required
caster sugar for dredging

1 Heat oven to 180C, 350F, Gas Mark 4. Grease a baking tray.
2 Mix flour and salt together. Rub in the fats and stir in the sugar.
3 Mix to a stiff dough with the beaten egg, add a little milk if necessary.
4 Divide the dough in half and roll both out thinly to the same size rectangle.
5 Place one piece on a baking tray, spread over jam.
6 Place the other piece on top and pinch the edges together. Bake for 15-20 
minutes until golden brown. 
7 When cool, cut into squares or triangles and sprinkle with caster sugar.

Horseradish Dipping Sauce

On 4 May 2007 at 18:08, Patricia wrote:

> My name is Patricia and I was wondering if you had a copy cat recipe
> for the Onion Peels with dipping sauce from Applebee's.
> I thank you in advance for any help you might be able to give.

Hello Patricia,

See below.


Onion Peels with Creamy Horseradish Dipping Sauce like Applebee's

For the Creamy Horseradish Dipping Sauce:

1/2 cup mayonnaise
1 tablespoon prepared horseradish
2 teaspoons white distilled vinegar
1 teaspoon water 
1 teaspoon paprika
1 teaspoon ketchup 
1/4 teaspoon medium grind black pepper 
1/8 teaspoon dried oregano 
1/8 teaspoon cayenne 
dash garlic powder 
dash onion powder 

For the Batter:

1/2 cup all-purpose flour 
1/2 cup Progresso plain bread crumbs 
1/2 teaspoon salt 
1/2 teaspoon ground black pepper 
1 1/2 cups milk 

For the Onion:

1 large white onion 
4 to 6 cups shortening (as required by fryer)

To Make the Dipping Sauce:

Make horseradish dipping sauce by combining ingredients in a medium 
bowl with a whisk. Mix until creamy then cover and chill the sauce.

To Make the Batter:

Combine all dry ingredients for the batter in a medium bowl. Whisk 
in milk until batter is smooth then let the batter sit for 5 minutes. 
It should thicken. Whisk batter again.

TO Cut and Cook the Onion:
Slice the stem end and the root end off onion, then, with the onion 
resting on a flat side, cut down through the onion, slicing it in half.
Slice each half 4 to 5 more times in a spoke fashion to create wedges 
of onion. Separate the onion pieces. 

Heat the shortening to 350 degrees in a deep fryer.

When shortening is hot, dip each onion piece in the batter, let some
of the batter drip off then drop the coated onion piece carefully
into the hot oil. Repeat, frying 8 to 12 at a time for 1 to 2 minutes
or until light brown. Drain on a rack or paper towels. Repeat until
the onion is used up, stacking the newer batches on top of the old
ones to keep them warm. 

When they're all done, serve the fried onion slices on a plate or
in a paper-lined basket with horseradish dipping sauce on the side.


On 4 May 2007 at 15:48, Jp wrote:

> Greeting
> I like your website and will do my best with this request.
> I am looking for, Flan, i think it is Brazilian. the ingredients are
> as follows: eggs, sweet and or evaporated condensed milk, coconut,
> sugar (brown or white?) vanilla, maybe Cinnamon. It is cooked in a
> water bath in the oven.
> thanks for helping in the hunt for flan, if you should decide flan is
> worthy.
> Best regards,
> Jeanne

Hi Jeanne,

Flan is certainly worthy. It's often on the menu for dessert in Mexican restaurants.

First, let's talk about what flan is. "Flan" is a type of dessert; it's not just one dessert recipe. The word "flan" is like the word "pudding". It's a type of dessert made with eggs and milk and sugar, but it comes in a variety of flavors and recipes. It's also not particularly Brazilian. Flan is found in Mexico, Central America, the Caribbean Islands, and all of South America. Flan was brought to the Americas by the Spanish, and it originated in Spain.

There are flan recipes on my site here:

And a Brazilian orange flan recipe here:
Pudim De Laranja

Below are some more flan recipes that are perhaps closer to what you describe.


Brazilian Flan

1  cup sugar, caramelized
6-10  eggs, well beaten
2 (14  ounce) cans sweetened condensed milk
2 (12  ounce) cans evaporated milk
1  teaspoon vanilla
1  dash cinnamon

Coat tube pan with caramelized sugar. 
Allow to harden, then place pan in container with ice cold water until 
the caramelized sugar cracks. 
Mix other ingredient in order, stir well and pour in mold. 
Place mold in pan with 2" hot water in preheated oven. 
Bake at 350F for 1 hour or until firm. 
Let cool, then invert& unmold. 
Brazilian Pudim De Coco

1  cup sugar
2  tablespoons water
1 (14  ounce) can sweetened condensed milk (fat-free ok)
1 (14  ounce) can coconut milk
5  eggs

Oil a tube pan or souffle dish. Set aside. 
In a small saucepan combine sugar and water. Heat over medium-high until 
sugar melts and turns golden brown. Pour the caramel into the oiled pan 
and let harden. 
Heat oven to 350F. 
Whisk together the other ingredients. Pour into the caramel-lined pan. 
Cover with aluminum foil. 
Fill a roasting pan halfway with hot water. Put the tube pan in the bain-marie 
and bake at 350 F for one hour, or until a knife inserted comes out clean. 
With foil still on top, put the pudim into the refrigerator overnight. 
Unmold onto a serving platter and serve. (If you have trouble with this try 
putting the bottom of the pan in warm water to loosen the caramel. 
Flan (Caramel Coated Custard)

2 c. sugar
8 whole eggs
2 tsp. vanilla
2 tall cans evaporated milk
1/2 c. coconut (optional)

 Pour 1 cup sugar into heavy pan (i. e. cast iron).  Place over heat, 
 stirring constantly, until sugar melts and is golden.  Pour into round 
 glass cake pan.  Beat eggs, 1 cup sugar, milk and vanilla.  Mix well and 
 pour into caramel coated cake pan.  Place pan in larger pan containing water.
 Bake at 350 degrees until a knife inserted in center comes out clean, 
about 1 hour and 10 minute.  Let cool.  Run knife around edges and holding 
over sink, place large plate over flan and flip quickly away from you.  
HINT: I keep caramel made ahead of time; 4 cups sugar, stir over heat until 
melted and golden brown, pour into foil covered cookie sheet, when cool, 
break up and store in covered jar.
Flan de Coco (Coconut Custard)

3 cans coconut cream
2 tbsp. milk
1 can condensed milk
8 eggs
1 1/4 c. sugar
1/4 tsp. salt

While oven is preheating to 375 degrees, caramelize the sugar. In a 
round pan slowly melt sugar over a low heat.  Sugar should reach the 
consistency of syrup and be a golden color. 
Remove from heat and swirl the pan to coat the bottom and sides with the 
melted sugar. 
Place to the side.  In a blender pour the cream of coconut, condensed milk, 
regular milk and mix at medium setting.  In a saucepan break and mix the eggs
lightly.  Add the creamy coconut and milk into the pan and stir thoroughly.
Strain these ingredients into the caramelized round pan.  Set the round pan 
in a large yet shallow baking dish, containing an inch of hot water.  Bake in 
this manner for about an hour or until golden and firm.  Remove from oven.
Cover and place in refrigerator.  When serving flip upside down onto a platter. 

5 Cheese Fettucini

5 Cheese Chicken Fettucine like Carino's

8 Oz. Alfredo Sauce
1/2 Tsp. Black Pepper
1/2 Tsp. Salt, Pepper, & Garlic Salt
3 Oz. Precooked Sliced Chicken
1/8 Cup Parmesan Cheese
1/8 Cup Romano Cheese
1/8 Cup Mozzarella Cheese
1/8 Cup Provolone Cheese
1/8 Cup Asiago Cheese
10 Oz. Cooked Fettuccine

Into a warm saute pan, combine alfredo sauce, black pepper, 
spice mixture, and chicken. Saute until the sauce begins to 
boil and the chicken is fully heated. As sauce continues to 
boil, begin to fold in cheeses until a dense smooth sauce is 
formed. Remove from heat, add pasta, toss, and serve. 
Allow to set 2 to 3 minutes to thicken.

Libyan Recipes


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