Sent: Wednesday, May 01, 2013 6:53 PM
Subject: Re: Sara Lee Streusel Coffee Cake
Well, I looked more closely at the coffee cake recipe and realized that I had describe the wrong one! :)
Although I do like streusel the REAL recipe I would love to make is the SL coffee cake with pecans and white icing....probably closer to a Danish?
In any case, this is a link to the image.
What is interesting is that I remember as a child that it tasted better than it does now....so I am looking for a recipe so I can make it "healthy".....
Thanks in advance for any insights....I searched various sites and couldn't find anything close....
All my best,
Limited success with this one. The only “copycat” recipe that I could find is the first one below, which doesn’t look right to me.
One can’t say without trying it, though.
I found several complaints on message boards from those who said the recent Sara Lee product was not the same as it used to be.
One of those complaining was the poster of the second recipe below, who said her version is better. This is probably the best one to try.
It looks good to me.
"Sara Lee" Pecan Coffee Cake
1 pkg. yellow or lemon cake mix
1 pkg. instant vanilla pudding
3/4 c. oil
3/4 c. water
1 tsp. vanilla
1/2 c. sugar
1 1/2 tsp. cinnamon
1/2 c. chopped pecans
Preheat oven to 350 degrees. Beat all but eggs. Then add eggs 2 at a time. Beat 8 minutes. Spread 1/2 of mixture onto greased 9x13 pan.
Sprinkle 1/2 of topping over mixture. Fill with remaining mixture and sprinkle with remaining topping. Bake for 35-40 minutes.
Pecan Coffee Cake
1/2 cup warm water
3/4 tsp white sugar
1/4 oz yeast (one package)
2 1/4 cups flour
1/4 cup white sugar
1/4 cup milk
1/4 cup butter, melted
2 tbs soft butter
1/4 cup dark brown sugar
1 cup pecan halves
2 tbs flour
milk for brushing
2 tbs soft butter
1/2 cup icing sugar
1/2 tsp vanilla
2 TBS milk
dissolve sugar in warm water in a bowl. sprinkle yeast over and allow to sponge (about 10 minutes).
combine flour and sugar in a large bowl. make a well in the centre. pour in yeast mixture.
beat egg together with milk and pour it into the flour as well. stir together, add melted butter, and stir until well combined.
cover with greased waxed paper (or a butter wrapper) and set in a warm place to double in bulk (about two hours).
meanwhile, make topping by creaming together the butter and sugar. put 3/4 cup of pecans (save the rest for decoration) in a food
processor with the flour and pulse until the mixture resembles fine breadcrumbs.
punch down the dough, dump out on a floured board, and knead for five minutes, until dough feels silky. add more flour if necessary,
but it should be quite soft.
roll out into a circle about 1/4 inch thick and 16 or so inches in diameter. make 12 cuts from the outside edge about 1/2 of the
way to the middle.
lift the dough gently into a greased and floured pie plate or quiche dish. sprinkle topping in the middle. take one of the twelve
strips of dough, twist it once, fold it in towards the centre of the plate, and sprinkle with topping. repeat with remaining strips
so they all overlap towards the centre. sprinkle with remaining topping and pecan halves. set in a warm place to rise until double
(another two hours).
brush with milk and bake for 35 minutes at 350 F.
make frosting by creaming together the butter and sugar; stir in vanilla and milk. drizzle over coffee cake and serve hot or cold.
YES! Number two has all the makings of the coffee cake....yeast, layers, pecans and the white icing...now to try it!!
I bow before you, throw rose petals as you walk and wonder, "who are you? where do you live? and how do you find these recipes!?"
If you ever want to reveal those secrets, I'd love to know!
Meanwhile, greatly, GREATLY appreciate your culinary sleuthness!!
(Come on by for some coffee cake if you're ever in South Carolina near Hilton Head....) :)
Sent: Friday, April 26, 2013 10:25 PM
Subject: Nine Fine Irishmen recipes
Hello Uncle Phaedrus,
It has been a while since I have requested a recipe from you. I hope you can help . My Family goes to Las Vegas and we now start the
vacation off by first stopping at Nine Fine Irishmen for a quick bite. The mac and cheese is delicious... I wondering what the base
is for it... It has no crumb topping...I asked our server but she was not real clear..Also served is a wonderful beer cheese dip that
is served with many types of breads...No luck there either.. Can you help? I have poured over the archives as well.
Thanks in advance and Happy St Paddy's day to all !!!
Nine Fine Irishmen, in the New York, New York Casino, has a website here: Nine Fine Irishmen
Their menu is here: Nine Fine Irishmen Menu
On the menu, the Mac N Cheese is listed as a side, but there is no description of it. The Beer N' Cheese Dip is described, though, like this:
Creamy dip made with Smithwick's Ale and Irish cheddar cheese with assorted country breads
One of the posters on this site e-mailed the chef (Chef Kevin Dundon) and was sent the recipe, but a chef friend of theirs could not recreate the dip even with the recipe:
There are photos of both dishes here: I Heart Nutrition Education
Chef Kevin Dundon of Nine Fine Irishmen has shared some of his recipes on The Food Network:
Food network - Colcannon Soup, Kilmore Quay Fisherman's Pie, and Strawberry and Apple Crumble
However, I had no success finding any recipe or copycat for the mac n’ cheese or the beer n’ cheese dip. I’d say both dishes have Irish cheddar cheese,
and the key to the dip would be this plus Smithwick’s Ale, but I have no idea of the other ingredients in the dishes.
Sent: Sunday, April 28, 2013 4:28 PM
Subject: Red Lobster Recipe for Dipping Sauce for Fried Calamari Rings
I am looking for a sweetened Burgundy colored dipping sauce that the Red Lobster served when the Fried Calamari Rings
were first introduced. They also offered a marinara sauce.
At the time, no veggies were offered. We are probably talking about 15/20 years ago.
Can you help?
I can't find any mention at all of a dipping sauce served with fried calamari at Red Lobster other than the red marinara sauce and the white
ranch sauce. I found copies of Red Lobster menus from the 1970s and 1980s on Ebay, and they don’t list fried calamari as an appetizer at all.
The newer menus that I find are all the same, with "crispy calamari and vegetables", and with the marinara and ranch sauces. I couldn't find
a menu from the 1990s. Sorry. I'll post this. Maybe a reader remembers it and can give it a specific name or ingredients.
From: Doris Rouse
Sent: Tuesday, April 30, 2013 8:03 PM
I always looked forward to eating at Morrison’s cafeteria when we were in Mobile or New Orleans and my favorite was steak and yellow rice.
I don’t know if the steak was cubed steak or another cut but the steak, yellow rice and gravy made a delicious meal. I would love to have
the recipe for these if possible. Thank you.
Well, this is two separate recipes. The yellow rice is one and the steak is another. Yellow rice was served in different ways at Morrison’s –
sometimes it was a dish by itself and sometimes it was served as an accompaniment to chicken or beef, etc.
There is no recipe in the Morrison’s Recipe manual that I have for “steak and yellow rice”, as such.
The yellow rice recipe is below. Note that this recipe makes 65 servings. This recipe is straight from the Morrison’s Kitchen manual that
one of my readers has and that’s how they made it – 65 servings at a time. You’ll have to cut it down yourself. I have no idea what’s in
“Vigo Seasoning”. Their website is Vigo-Alessi. Vigo no longer appears to sell a
"yellow rice seasoning mix", although they do sell a preseasoned yellow rice. The second recipe below is from an older Morrison's recipe manual,
apparently before they began using the Vigo seasoning. It seems expensive for a cafeteria recipe because of the saffron, but it's in the book.
If you can't get Vigo seasoning, you might want to use this recipe instead.
As for the “steak”, I’m not sure what it was that you are remember. The Morrison’s manual that I have has “country steaks” and “baked chopped steaks”.
The former is, I suppose, more like a cubed steak, and the latter is more like a hamburger steak or Salisbury steak - it’s chopped beef. There is no
other steak recipe in the manual that would be similar. Let me know if you want one of these two steak recipes.
Here is the Yellow Rice recipe from the Morrison's master recipe book.
Yield: 65 – 3 oz servings
1 lb oil, 1/2 lb ham hock
3 cloves garlic, minced (or 1 tsp prepared minced garlic)
1 lb diced onions
Heat oil in large braising pot. add ham hock (cut into pieces) add onions and ham and
saute for 2 minutes and add garlic. do not brown.
Add 1 1/4 gallon chicken stock, 1 1/2 lbs fresh diced tomatoes, 1/2 lb bell peppers,
diced, 2 bay leaves, Vigo (brand) yellow rice flavoring, 1 tbsp salt. Bring to boil
and cook for 5 minutes.
Remove immediately to roasting pan and add 5 lbs rice, cover with aluminum foil
(tight cover) and bake at 325 for 20 minutes or until done.Do not let stock cool.
Garnish with parsley sprig and grated boiled egg lightly over top.
DO NOT USE LEFTOVER RICE NEXT DAY.
* When chicken base is used for stock add 4 1/4 oz base to 1 1/4 gallons water and
* Note the Vigo seasoning is a brand and they sell it in grocery stores in cellophane packs.
Morrison's Yellow Rice (older version)
ham hock 1 lb
garlic 6 buttons
onions 2 lbs
oil 1 quart
water 10 quarts
ripe tomatoes 3 lbs
bell peppers 1 lb
rice 10 lbs
bay leaves 6
saffron 2 pkgs
salt & pepper to taste
Dice ham, garlic, and onions. Cook in oil until done.
Add the water and bring to a boil.
Add diced tomatoes and peppers, rice, bay leaves, saffron, salt, and pepper.
Boil for 5 minutes and put in two covered #200 deep steamtable pans.
Bake in 325° oven for 20 minutes. Baking in covered pans will give a larger,
better cooked grain.
For the Country Steak recipe, see 6/17/13