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Schaum Torte
----- Original Message -----
From: "bonnieb"
To: phaedrus
Sent: Tuesday, July 17, 2001 7:24 PM
Subject: Re: Tautee
> Hi Phaed,
>
> Your guess is as good as mine. I too have looked at thousand of recipe
> sites and books. I was told it was German, but would guess more Austrian
> or French. It is all egg whites, sugar, vanilla, and ??? I do not know
> if it is cooked, but it is served cold with whipped cream and berries.
> Reminds me of Chantilly or Pavlovia, but not dry, raises high, and remains
> pure white. It forms a solid fragile crown on top which you break open to
> frost with whipped cream. Then you replace the ragged broken pieces back
> on top. I have been hunting for this recipe for over 40 years and only
> know one person who made it. Unfortunately he would not share this recipe
> with anyone and is dead now.
>
> Please help me find a recipe for this.
>
> Bonnie
Hi Bonnie,
After your second e-mail, I sat back to ponder this. It was indeed a
"three-pipe problem" as Sherlock Holmes would say. I don't smoke, but it
sounds good anyway. I began to think about "tautee" and where that name
might have originated. I also began to think about the ingredients you
listed - egg whites, sugar, vanilla, no flour, no egg yolks. It occurred
to me that those ingredients are found in meringues. And "tautee" sounds
vaguely like "torte".
Armed with this new idea, I began to look at meringue torte recipes. Many,
many of them sounded like your "tautee", but none said to remove the top
layer, fill with whipped cream and then replace the top layer. I kept
looking at different kind of tortes and finally I came upon the recipe below,
which does say "when cold, take off the top crust -- fill with fruit and
cream. Replace crust." I believe that is what you seek. It is called a
"Schaum Torte".
Phaed
Schaum Torte
Ingredients :
6 lg. egg whites
2 1/2 c. sugar
1 tsp. vanilla
1 tbsp. vinegar
Pinch of cream of tartar
Preparation :
Beat egg whites until dry and stiff, slowly add sugar until drop
portions retain their shape. Add cream of tartar. Pour into
greased spring form pan. Bake at 250 degrees for 30 minutes. Then
for another 45 minutes in 275 degree oven. When cold, take off top
crust -- fill with fruit and cream. Replace crust.
Turkish Mantikos
----- Original Message -----
From: Sonyl
To: phaedrus
Sent: Wednesday, July 18, 2001 6:49 PM
Subject: Serbian rolls
> At a wonderful Serbian bakery in my city they had a delightful dish they
> called Serbian Rolls. They were a round golden bread, slightly smaller
> than the size of a dinner plate, and they were stuffed with a variety of
> ingredients. My favorite contained spinach and feta that was very spicy
> and went very well with the fresh bread. Of course, a few months after I
> discovered this place they closed and the owner wouldn't give me the
> recipie. It's been over a year since I last got a Serbian Roll fix and
> I've searched the web numerous times trying to find a recipie. Is there
> any chance you might be able to help?
>
> Thanks very much
> sonyl
>
Hi Sonyl,
Well, I thoroughly searched for Serbian rolls, stuffed rolls or stuffed
bread, with no luck. I wonder if the "Serbian rolls" are actually
Serbian. I think they might be a borrowed Greek or Turkish recipe.
I found a site that has recipes and pictures of Turkish Stuffed Bread Dough
Pastries or "Mantikos", which seems to me to be very close to what you
describe. The url is:
https://www.kitchenlink.com/cgi/public_frames?page=ch/2001/february/sephardicflavors1
or click here: Sephardic Flavors
Phaed
Sailor's Biscuits
----- Original Message -----
From: Pierre
To: phaedrus
Sent: Friday, July 13, 2001 11:11 AM
Subject: Sailors Biscuits?
Hello and a good day to you.
My wife and I are searching for a recipe for either a Sailors
Cookie or Sailors Biscuit. I noticed that you have a recipe for
a hardtack cookie, but do you have any more hardtack recipes
with oatmeal, raisins or whatever. Thank you very much and we
appreciate your site very much since we have found many a recipe
which are hard to find.
Pierre and Caroline
Hello Pierre,
I found quite a few hardtack recipes of all sorts, including the first one below, which is a "modern version" with a Mexican flavor.
I hope some of these are what you seek.
Phaed
Modern Version of Hardtack With a Mexican Flavor
Ingredients
(6 servings)
2 c White Flour
1/2 c Wheat Germ
1 tb Sugar
2 c Masa Harina
1/2 c Quick-cooking Oats
1 tb Salt
Sesame Seeds (optional)
Seasoned Salt (optional)
Caraway Seeds (optional)
Onion Flakes (optional)
1 3/4 c Water
Instructions
Mix all dry ingredients thoroughly. Add water. Mix with hands
until well- moistened but not sticky. Divide into 4 parts, roll
out each quarter until 1/4 inch thick, place on cookie sheet
(each part should cover half a cookie sheet). Bake at 350 for
30 minutes. Score with a knife before baking, if desired. Break
into pieces as needed. Keeps indefinitely in air-tight, moisture-proof
containers. Zip-lock bags are good for carrying hard-tack in a backpack.
----------------------------
Title: Hardtack
Servings: 6
2 Level teaspoons baking -powder
1 pinch Salt
1 1/2 c Flour
2 c Sugar
4 Eggs, well beaten
1 Jelly glass orange marmalade
1 lb Finely chopped walnuts
1 lb Finely chopped dates
**** HARDTACK ****
Sift ingredients together. Add the remainder of ingredients;
mix well. Bake about 1 inch thick on a cookie sheet in a moderate
oven at 375 degrees (F), for about 45 minutes. Cut into squares
while warm.
************************
Recipe from "Cooking Alaskan", page 403
----------------------------
Hardtack
Ingredients :
2 c. bran flakes
2 c. quick oatmeal
2 c. flour
3/4 c. sugar
1 c. butter or margarine
1/2 c. boiling water
1 tsp. baking soda
Preparation :
Mix bran flakes, oatmeal, flour, sugar and butter together.
Add boiling water with baking soda and mix. Roll out into
thin sheets and cut into squares. Bake at 325 degrees until done.
----------------------------------
Swedish Hardtack
Ingredients :
2 c. graham flour
1 c. whole wheat flour
1 c. white flour
2/3 c. shortening
1/2 c. sugar
1/2 tsp. salt
1 1/2 c. buttermilk
1 tsp. soda
Preparation :
Mix dry ingredients. Cut in shortening. Mix soda and buttermilk
and add. Chill dough 2 to 3 hours. Roll out thin on pastry cloth
with stocking covered rolling pin. Roll again with corrugated
rolling pin or prick closely with fork. Cut in squares and bake on
ungreased cookie sheet about 5 minutes at 450 degrees.
----------------------------------
Hardtack
Ingredients :
1 c. flour
1 c. sugar
1 c. nuts
1 c. dates
3 eggs
Preparation :
Mix together. Spread out in 9x13 inch, ungreased pan. Bake 400
degrees for 15 to 20 minutes (until good and brown). Cut into
squares while hot. Some squares can be rolled in powdered sugar, if
desired.
----------------------------------
Hardtack
Ingredients :
3/4 c. shortening
1/3 c. sugar
2 c. quick oatmeal
1/2 tsp. salt
1 1/2 c. buttermilk
3 c. flour
1 tsp. baking soda
Preparation :
Mix dry ingredients with shortening. Add buttermilk and mix.
Roll out on floured surface very thin. Pierce with fork. Bake on
ungreased cookie sheet 325 to 350 degrees until golden brown, 10 to
15 minutes. Cut in pieces.
----------------------------------
Charlie's Hardtack
Ingredients :
1 1/2 c. water
4 tbsp. oil
4 tbsp. syrup (Karo)
2 eggs
1/2 c. whole wheat flour
1 tsp. salt
1 c. powdered milk
5-6 c. flour
Preparation :
Mix first 4 ingredients together then add all dry ingredients
mixing well. Roll out on well floured board to 1/8 inch thickness.
Place on cookie sheets and bake 20-25 minutes at 350 degrees.
----------------------------------
Hardtack
Ingredients :
2 c. bran flakes
2 c. quick oatmeal
2 c. flour
3/4 c. sugar
1 c. butter or margarine
1/2 c. boiling water
1 tsp. baking soda
Preparation :
Mix bran flakes, oatmeal, flour, sugar and butter together. Add
boiling water with baking soda and mix. Roll out into thin sheets
and cut into squares. Bake at 325 degrees until done.
----------------------------------
Scandinavian Hardtack
Ingredients :
1/2 c. vegetable shortening
1/4 c. butter, softened
3 c. all purpose flour
2 c. quick cooked rolled oats
1/2 c. sugar
1 1/2 tsp. salt
1 tsp. baking soda
1 1/2 c. buttermilk
Preparation :
Preheat oven to 325 degrees. In a large bowl, beat shortening and
butter until blended. Blend in flour, oats, sugar, salt and baking
soda, stir in buttermilk. Mix dough until evenly blended. Knead
dough into smooth ball. Wrap in plastic wrap. Refrigerate 30
minutes to 1 hour. Divide into quarters. Lightly dust a board and
dough. Work with 1/4 at a time, roll out dough first with plain
rolling pin to about 1/4 inch thick. With hobnail rolling pin, roll
as thin as possible. Cut into 3inch squares. Transfer squares to
baking sheet. Use fork if you don't have hob nail rolling pin.
(Make dough as thin as possible and prick squares to obtain overall
texture.) Bake 15 to 18 minutes or until golden and completely dry.
Makes 48.
Soft Serve Ice Cream Maker
----- Original Message -----
From: Lamar
To: phaedrus
Sent: Tuesday, July 17, 2001 11:29 AM
Subject: Soft ice cream maker
I am looking for an appliance that I owned 20 years ago.
The handle broke on it, and I didn't keep the box. This device
takes hard pack ice cream or frozen yogurt, and turns it into
soft serve. It consists of a cylinder with a spiral shaft running
up the middle of the inside. Keyed onto the shaft are plastic blades
that whip air into the ice cream. A follower piston under the blades
pushes the ice cream up the cylinder, and out. After placing scoops
of hard pack ice cream in the cylinder, the top is locked on. The top
has a spout for dispensing the soft serve into a cone or dish. A handle
on the top keys onto the metal shaft, and provides the power to drive
this appliance. I was stationed in Pearl Harbor, Hawaii, and purchased
the appliance from a Japanese department store. Any help you can give
me as to the name, or manufacturer, would be greatly appreciated!
Lamar
Hello Lamar,
I have searched thoroughly and have not been able to locate any information about this device. Sorry.
However, while searching I found another soft-serve ice cream maker that might interest you. Check it out at:
Superpages
Phaed
Punching Down the Dough
--- Original Message -----
From: Beverly
To: phaedrus
Sent: Tuesday, July 17, 2001 1:05 PM
Subject: Punching down dough
I understand that punching down the dough after it has risen is essential.
Sometimes if I had oiled to top and bottom of the dough before placing it in
the rising bowl, when I punch it down it does not come back together. In
other words, the two oiled surfaces do not adhere to each other. Please give
me a detailed description of raising and punching dough down.
Thanks,
Beverly
Hi Beverly,
Here's a link to the Fleischman's yeast site. they have detailed instructions, with pictures:
Breadworld
Phaed
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