----- Original Message -----
From: Peggy
To: phaedrus
Sent: Monday, June 10, 2002 1:23 PM
Subject: cake
> I am looking for a recipe I got out of a 1950-55 Good Housekeeping
> magazine. I think it was from an ad. It was called Pennsylvania
> Dutch Funny Cake. It was a cake baked in a pie shell with a sauce
> poured over it. my recipe is getting pretty beat up after all these
> years. I know there were some sauces to make, but I only copied the
> chocolate one. I would appreciate if you could find it for me.
> Thank you
>
> Peggy
Hi Peggy,
I think the first one below is what you want, but I'm sending you a
blueberry one also.
Phaed
Funny Cake
Ingredients :
--Butterscotch Sauce:----Chocolate Sauce:----Orange Sauce:--
1 1/4 c. sifted cake flour
1 tsp. baking powder
1/2 tsp. salt
3/4 c. sugar
1/4 c. shortening
1/2 c. milk
1 tsp. vanilla
1 egg, beaten
3 tbsp. chopped nuts or coconut
Preparation :
Butterscotch Sauce
In a saucepan, combine 1/4 c. butter, 1/2 c. firmly packed brown
sugar, 2 tbsp. light corn syrup. Cook and stir over low heat until
mixture comes to a boil. Add 3 tablespoons water and bring back to
a boil. Boil 1-2 minutes. Remove from heat. Stir in 1/2 teaspoon
vanilla.
Chocolate Sauce
Place 1 square unsweetened chocolate and 1/2 cup water in
a saucepan over low heat. Cook and stir until chocolate is melted.
Add 2/3 cup sugar, stirring constantly, and then bring to a boil.
Remove from heat at once, add 1/4 cup butter and 1 teaspoon vanilla
and stir until blended.
Orange Sauce
Combine 1/4 cup orange juice and 3/4 cup
sugar in a saucepan. Place over low heat. Cook and stir until
mixture comes to a boil. Boil 1 minute, stirring occasionally.
Then add another 1/4 cup orange juice, 2 tablespoons butter and 1
teaspoon grated orange rind, mix well.
Cake:
Line a 9-10 inch glass pie plate with pastry making a high fluted rim.
Make a sauce; let cool while mixing cake. Have ingredients at room
temperature. Preheat oven to 350 degrees. Sift together flour, powder,
salt and sugar. Blend together dry ingredients, shortening, milk and
vanilla
for 2 minutes at low speed. Add egg and beat 1 minute. Pour batter into
pastry lined pie plate. Pour lukewarm sauce gently over batter.
Sprinkle with nuts or coconut. Bake 50-55 minutes. Serve warm as
dessert or coffee cake. If desired, top with whipped cream or ice cream.
----------------------------------
Blueberry Funny Cake
Ingredients :
2 c. blueberries, rinsed and drained
1/2 c. sugar
2 tbsp. lemon juice
1/4 c. butter, softened
1/4 c. sugar
1 egg
1 1/4 c. sifted flour
1 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
1 tsp. vanilla
1 (9 inch) unbaked pie crust
Preparation :
Make a blueberry sauce by putting blueberries into saucepan; add
1/2 cup sugar and lemon juice. Stirring gently, heat mixture until
it is simmering and sugar is dissolved. Let cool to lukewarm. Cake
batter: Cream butter; add 1/4 cup sugar. Cream well. Add egg and
mix well. Sift flour, baking powder, and salt; add alternately with
milk to egg mixture. Add vanilla. Gently fold blueberry sauce into
batter. Pour batter into unbaked pie shell. Bake at 375 degrees
for 30-35 minutes or until cake tests done. Yield: 8 servings, 384
calories.
----- Original Message -----
From: Dianne
To: phaed
Sent: Monday, June 10, 2002 10:24 AM
Subject: cream puff
> I can't find a simple cream puff recipie anywhere. Just a cream
> puff that I can shoot a whipped cream can into and pour choclolate
>sauce on top.
>
> Thanks!
Hi Dianne,
Please change my e-mail to phaedrus@hungrybrowser.com
Below are two cream puff pastry recipes. One is easy and the other is a
classic choux pastry recipe.
Phaed
Cream Puff Shells
Makes 12 large puffs
1/2 cup shortening
1/8 teaspoon salt
1 cup boiling water
1 cup sifted all-purpose flour
4 eggs
Directions
1 Preheat oven to 450 degrees F (230 degrees C). In medium saucepan, combine
shortening, salt and boiling water and heat until entire mixture boils.
Reduce heat, add flour all at once and stir vigorously until mixture forms a
ball. Remove from heat and add eggs, one at a time, beating thoroughly after
each addition. Continue beating until mixture is thick and shiny and breaks
from spoon.
2 Pipe or spoon onto ungreased cookie sheet and bake 20 minutes, reduce heat
to 350 degrees F (175 degrees C) and bake 20 minutes more, or until golden
and sound hollow when tapped. Cool and fill.
--------------------------------------------------------
Choux Paste
Description: "PÂTÉ À CHOUX or Choux paste for cream puffs and eclairs."
Yield: "10 Eclairs"
Recipe By :James T. Ehler
----- Step One -----
2 Cups Water
1/2 pound Butter
----- Step Two -----
2 Cups Flour
----- Step Three -----
8 Whole Eggs
[1) In a round braiser, melt Butter in Water, and bring to a boil.
[2) Add Flour and stir with either a wooden spoon or rubber spatula.
Stir until batter leaves sides of braiser.
[3) Take off heat and put in Mixer with paddle.
[4) Mix on low speed and add eggs one by one, allowing each egg to mix into
the batter.
[5) Pipe out of a pastry tube into 1" by 5 1/4" eclairs, onto a lightly
oiled full sheet pan.
Pipe 2" rounds for cream puffs.
[6) Bake at 400 for 25 minutes. Inside should be dry.
Open oven door, turn off oven and let pan sit on open door to cool slowly so
they do not collapse.
Serving Ideas : For Eclairs:
Cut in half and fill with Vanilla Custard. (See recipes: Vanilla Custard and
Chocolate Sauce.
Top with Chocolate Sauce and Fresh Whipped Cream.
Garnish with Chocolate shavings.
NOTES : For cream puffs and eclairs.
----- Original Message -----
From: Cheri
To: phaedrus
Sent: Monday, June 10, 2002 1:10 PM
Subject: pound cake using evaporated milk
> I am looking for a poind cake recipe that a grandmother of a friend use
> to make. It had evaporated milk and had to cook on low heat for three
> hours. I think it called for Pet evaporated milk...can you help..
>
Hi Cheri,
There are lots of pound cake recipes that call for Pet evaporated milk, but
I couldn't find any that said to cook for 3 hours. Even the cold oven recipe
only cooks for 1 1/2 hours. See below.
Phaed
Pound Cake (Cold Oven)
Ingredients :
2 sticks butter
1/2 c. Crisco
3 c. sugar
5 eggs
1/2 c. water
1/2 c. Pet milk
3 c. plain flour (or 2 c. plain flour and 1 c. self-rising)
1 tsp. lemon flavor
1 tsp. vanilla flavor
White Frosting:
2 tbsp. flour
1/2 tsp. salt
1/2 tsp. butter flavoring
1/2 c. milk
1/2 c. Crisco
1 box 10X sugar
1 tsp. vanilla
Preparation :
Cream butter and Crisco. Add sugar and cream well. Add eggs one
at a time, beating after each. Add flour alternately with milk.
Flour (sprinkle) and grease tube pan. Place in cold oven. Bake,
starting at 300 degrees for 1 hour and 30 minutes. Ice with white
frosting. Cook flour, milk and salt until thickens. Cool. Cream
sugar and shortening until fluffy and thick. Blend in flour mixture
until fluffy. Nuts or coconut may be added
--------------------------------------------------
Pound Cake
Ingredients :
2 sticks butter
1/2 c. Crisco or oil
3 c. sugar
5 eggs
1 c. pet milk
3 c. plain flour
1 tsp. baking powder
Vanilla or lemon flavoring
Preparation :
Melt butter and Crisco together. Add sugar; beat well. Add eggs,
one at a time, beat well after each. Sift dry ingredients together.
Add mixture with milk and dry ingredients. Add flavoring and beat
well. Bake at 350 degrees for 1 1/2 hours.
----- Original Message -----
From: Sheila
To: phaedrus
Sent: Tuesday, June 11, 2002 11:31 AM
Subject: Chocolate Tres Leches Cake
Do you have a recipe for a chocolate version? I had a piece at a
restaurant last nite and it was fantastic!
Thank you!
Sheila
Hello Sheila,
Indeed I do. See below.
Phaed
Chocolate Tres Leches Cake
Cake Ingredients:
4 cups granulated sugar
31/4 cups All purpose flour
pinch of salt2 cups dark cocoa powder
4 tsp baking soda
2 tsp baking powder
4 tsp vanilla extract
2 cups buttermilk
6 each whole eggs
1 cup butter
2 cups coffee
Directions:
Sift all dry ingredients in large bowl - make a well. Melt butter
with coffee and mix in buttermilk, eggs and vanilla. Add this to the
dry ingredients. (If using a mixer, add the liquid slowly) Add all
liquid until completely incorporated. Pour into a sheet pan or cake
pan and bake at 350°F until springy
-----------
Tres Leches Sauce
Ingredietnts:
1 cup eagle brand milk
1 cup condensed milk
1 cup whipping cream
1 pinch nutmeg
1 pinch ginger
1 cup Meyers dark rum
Directions:
Cook the milks and cream in a pan until warm add the nutmeg, ginger
and rum.
--------
Frozen Pecan Flan (Creamy Tres Leches Center)
Ingredients:
1/2 quart milk
1/2 quart cream
3/4 cup sugar
1 1/2 cup roasted chopped pecans
9 egg yolks and 1 whole egg
Directions:
Cream, milk, sugar and pecans to boil. Reduce heat to low simmer and
steep pecans until cream takes on flavor of the pecans approximately
20 minutes. (The longer the better) Strain pecans and cool.
Incorporate eggs. Bake one inch deep on sheet pan at 300°F until
firm. Cool and Freeze
---------
Kahlua Raspberries
Ingredients:
1 pint raspberries
1/2 cup sugar1/2 cup water 1/2 cup kahlua
1 Tablespoon cornstarch
Directions:
Bring liquids to boil. Mix 2 tablespoons of water with the
cornstarch. Add the cornstarch mixture to the boiling liquid. Keep
on heat until slightly thicker. Cool. (This is the marinade to
lightly toss with the raspberries)
To Put together:
Using a ring cut out 2 pieces of cake and one piece of flan per
serving. Build your dessert layers: cake, flan, cake, tres leches
sauce and raspberries.
Courtesy of: 4 San Antonio Living (12/20/01)
La Mansión del Rio Hotel
Mark Chapman, Pastry Chef
----- Original Message -----
From: Elizabeth
To: phaedrus
Sent: Tuesday, June 11, 2002 11:20 AM
Subject: sour dough bread
I would like a receipe for sour dough bread starter and how to
make the bread.
Thank You
Elizabeth
Hello Elizabeth,
Below are a few basic sourdough starter recipes and a bread recipe, but you should go to this site:
sourdoughfaqs
And read the FAQ about sourdough bread and go to this site:
SourDough recipes
and check out the recipes.
Phaed
Sourdough Starter
Ingredients :
1 qt. lukewarm water
1 pkg. dry yeast
2 tsp. sugar
4 c. all purpose flour, plain
Preparation :
Put water in crock, add yeast and sugar to soften. Stir in flour.
Cover wiht a clean cloth. Let rise until mixture is light and
slightly aged, about 2 days. Mixture will thin as it stands; add
flour as needed. As you use sourdough from the crock, replace it
with equal amounts of flour and water.
----------------------------------
Basic Sourdough Starter
Ingredients :
2 c. all-purpose flour
3 tbsp. sugar
1 env. active dry yeast (1 tbsp.)
1/2 tsp. salt (if desired)
2 c. warm water (105 degrees F or 40 degrees C)
Preparation :
In a 4 or 6 cup plastic pitcher with a strainer in lid or in a
large bowl, combine all ingredients. Beat with a wooden or plastic
spoon. Fermentation will dissolve small lumps. Cover pitcher with
lid, turning strainer in lid to pouring lip. Cover bowl with a
cloth . Set in a warm place free from drafts (85 degrees). Let
ferment 2 to 3 days. Stir mixture several times each day. To use,
remove starter needed for recipe. Refrigerate remaining starter
pitcher or in a plastic container with a lid that has an air vent or
hole in it. Label container with contents. Replenish every 7 to 10
days by stirring in equal amounts of water and all-purpose flour.
After replenishing, let stand at room temperature overnight. Return
to refrigerator. If a clear liquid forms on top, stir back into
starter. Makes 3 to 4 cups.
----------------------------------
Starter For Sourdough Bread
1. Place 1 cup milk in large glass jar, cover with cheesecloth and
let stand at room temperature for 24-36 hours. 2. Stir in 1 cup
flour. Cover with cheesecloth and set outdoors for 24 hours. 3.
Set mixture in a warm place indoors until it is full of bubbles (3
to 5 days). 4. Store in a covered container in refrigerator. Use
only part of the starter each time. Replenish by adding equal parts
of milk and flour.
----------------------------------
Basic Sourdough Starter
Ingredients :
2 c. all purpose flour
1 tsp. salt
3 tbsp. sugar
1 tbsp. dry yeast
2 c. lukewarm water
Preparation :
With a wooden or plastic spoon stir dry ingredients into a large
mixing bowl and gradually add lukewarm water. Stir until it
resembles a smooth paste. Cover and set in warm place (85 degrees)
to sour. In 2 or 3 days it will be ready. Stir several times a
day. Remember never to use any type of metal utensil or bowl in
contact with sourdough as this ruins the flavor; instead use wooden
ceramic or plastic containers and utensils. Always return at least
1 cup of starter to the refrigerator. Feed it once a month by
adding equal parts of water and all purpose flour allowing it to
bubble and expand. At this time you return 1 cup to refrigerator
stock and can use the rest in recipes or to share with a friend.
----------------------------------
Sourdough Bread
Ingredients :
1 c. sourdough starter
2 c. lukewarm water
2 1/2 c. flour
2 tsp. salt
1 pkg. dry yeast
1/4 c. warm water
1 c. milk
3 tbsp. butter or oleo
3 tbsp. sugar
6 1/2 c. flour
1 tsp. baking soda
Cooking oil
Preparation :
Measure starter into large bowl. Add 2 cups lukewarm water and 2
1/2 cups flour. Mix well. Let stand covered in warm place
overnight. The next morning heat milk, then stir in butter, 2
tablespoons sugar and 1 teaspoon salt. Cool to lukewarm. Sprinkle
yeast over 1/4 cup warm water. Let stand 5 minutes. Stir yeast
into cooled milk mixture. Add to starter mixture. Beat well. Beat
in 2 cups flour until batter is smooth. Mix baking soda with
remaining tablespoon of sugar and teaspoon of salt. Sift evenly
over dough and stir gently to mix well. Cover with a cloth and set
in a warm place free of drafts, and let rise 30 or 40 minutes until
almost doubled in size. Mix dough and gradually beat in rest of the
flour until dough is stiff enough to clean sides of bowl. Turn out
on floured surface and knead about 5 minutes. Divide dough in half.
Let rest covered for 10 minutes. Grease 2 loaf pans. Shape loaves
and place in pans. Brush tops lightly with cooking oil. Let rise
about 1 hour until dough has risen to top of pans. Bake at 375
degrees for 50 minutes or until done. Makes 2 loaves.
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