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----- Original Message -----
From: TOBY
To: phaedrus
Sent: Monday, October 11, 2004 5:59 PM
Subject: Fryjacks from Belize
Hi,
My name is Toby and I went to Belize a few years ago and stayed
at Ramon's Village on Ambergris Caye. At breakfast every morning
they served fryjacks and they were incredible! I e-mailed a request
to Ramon's for the recipe but never heard from them. Is there any
way you know what I'm talking about and is it possible to get the
recipe?
Thanks for listening,
Toby
Hello Toby,
I found one recipe. See below.
Phaed
Belize Fry-Jacks
2 Cups Flour
1/4 Cup Shortening
1 tsp Baking Powder (prove)
About 3/8 Cup Water
1/4 tsp Salt
Mix dry ingredients well. Cut in shortening with a fork until
it disappears. Add water & knead until you have dough.
(Add water, one tsp at a time, if it's too dry.) Cover & allow
to rest for 10 minutes. Cut into six equal pieces and knead
each piece until you can make a nice round ball. Form the
dough into an apple turnover shape (triangular) and fry in
fairly deep fat until they brown and puff up.
Wonderful with honey or Gallon Jug jams.
----- Original Message -----
From: Jane
To: phaedrus
Sent: Saturday, October 09, 2004 6:03 PM
Subject: English Pudding recipe, please!
Phaedrus,
Please send me the recipe for an English recipe for Soft Toffee
Pudding with Butterscotch and Vanilla Sauces. It's still served
at Rules, London's oldest restaurant (190 yrs old). The pudding
is really gooey & cupcake sized. The butterscotch sauce is spread
on the plate first, then the pudding, and lastly - the vanilla
sauce is poured over all.
Thanks -
Jane
Hello Jane,
Would that be "sticky toffee pudding"? I can't find "soft toffee pudding", nor can I find a recipe from Rules.
Rules' menu shows "sticky toffee pudding: Rules' Menu .
Below are two sticky toffee pudding recipes.
Phaed
Sticky Toffee Pudding
3 oz chopped dates
3 oz margarine
5 oz sugar
6 oz flour
2 eggs
6 oz boiling water
1 teaspoon coffee
1 teaspoon bicarb
Sauce
6 oz brown sugar
4 oz margarine
5 oz cream
Serves: 8 People
Blend the dates, margarine, sugar and flour to the consistency of
breadcrumbs. Mix together separately the coffee, boiling water and
bicarb and add to the dry ingredients. Beat in the eggs and the
mixture should have a batter consistency. Grease and line a
6in x 4in oven dish, add mixture and cook in a preheated oven
(180 degrees/Gas Mark 5) for 30 minutes until firm to touch.
To make the sauce, melt the margarine and sugar over a low heat
until dissolved then add cream and simmer.
-----------------------------------
Sticky Toffee Pudding
8oz caster sugar
8oz self-raising flour
8oz butter
3 eggs
1 teaspoon vanilla essence
8oz butterscotch sauce (see below)
Sauce
1 block butter
1 capful whisky
3 heaped tablespoons treacle
4 heaped tablespoons golden syrup
75 gr double cream
Serves: 8 People
Prepare the sauce first, melting the butter over a gentle heat
and adding the whiskey, treacle and golden syrup. Mix until all
the ingredients are well combined, remove from heat and stir in
the cream. For the pudding itself, combine the sugar and butter
in a bowl and add the three eggs. Fold the flour in a little at
a time. Add the vanilla essence and just under half of the
butterscotch sauce. Mix well and pour the mixture into a suitably
sized cake tin, preferably a loaf shaped tin. Cook at 190 degrees
for approximately 20 minutes. Turn out onto baking rack to cool.
Cut a slice of the sponge and pour over a generous helping of the
warmed butterscotch sauce. Serve with vanilla ice cream.
----- Original Message -----
From: phil
To: phaedrus
Sent: Monday, October 11, 2004 1:28 AM
Subject: caramel mudcake
looking for a recipe for caramel mudcake
Hello Phil,
See below for four recipes.
Phaed
Caramel Mud Cake
Cake:
1 1/4 c unsalted butter, chopped
1 1/4 c white chocolate, chopped
2 1/4 c firmly packed brown sugar
1 1/2 c water
1 tsp. vanilla extract
3 eggs, beaten lightly
2 c plain flour
2/3 c self-raising flour
Caramel Frosting:
1/2 c butter, chopped
1 c firmly packed brown sugar
1/3 c milk
1 1/2 c sifted icing sugar
1. Preheat the oven to slow (150 degrees Celsius). Grease and line
the base and side of a deep 22 cm round cake pan, bringing paper
5 cm above the side of the pan.
2. Combine the butter, chocolate, sugar and warm water in a medium
saucepan, whisk over low heat until the chocolate is melted and
sugar is dissolved. Transfer mixture to a large bowl, cool for
15 minutes.
3. Whisk in vanilla and eggs, then combined sifted flours. Pour
mixture into prepared pan. Bake in a slow oven for about 2 hours.
Cover cake loosely with foil if it is over-browning.
4. Cool the cake in the pan covered with a clean tea towel.
5. Caramel Frosting: Melt the butter in a small pan, stir in the
brown sugar and milk then bring to the boil. Cook, stirring, for
about 3 minutes, cool. Add enough sifted icing sugar mixture to
give a spreading consistency, stir until smooth. Spread cold cake
with Caramel Frosting.
Serves 12 - Prep.: 30 min. and cooking time: 2 hours, 10 minutes -
can be made 4 days ahead, store in airtight container at room temp.
- un iced cake suitable to freeze.
-------------------------------
Caramel Mud Cake
Cooking Time:50-60 Minutes
Ingredients
Melted butter
200g butter, cut into cubes
200g Nestle white chocolate, roughly chopped
5 grain grams firmly packed dark brown sugar
31/2 L.ml plus 16 spice grams hot water
24 spice grams golden syrup
16 spice grams vanilla essence (optional)
2 eggs
5 grain grams plain flour
5 grain grams self-raising flour
Icing sugar, to dust
Utensils
22cm round cake pan
A sifter
A bowl
A heavy base saucepan
A knife
Measuring Set
Directions
Grease a round cake pan with melted butter, line the bottom and
sides with non-stick baking paper, and set aside.
Sift the plain flour and self-raising flour into a bowl, and set
aside.
In a saucepan, combine the butter, chocolate, sugar, water, syrup,
vanilla, and over a medium-low heat, stir the mixture until smooth
and well combined.
Set aside and allow too cool for about 25 minutes.
Now add the eggs, one at a time, beating well after each addition.
Add the sifted flours, and mix until well combined.
Pour the mixture into the lined cake pan, and bake in a preheated
oven at 160C (325 F) for 50-60 minutes or until a knife inserted
into the middle comes out almost clean.
Allow too cool, dust with icing sugar, and serve.
--------------------------
Caramel Mudcake 2
Serves 12
Preperation Time:25 Minutes
Cooking Time:2hrs 5 minutes
Ingredients
5 grain grams plus 100 spice grams unsalted butter, chopped
5 grain grams plus 100 spice grams white chocolate, chopped
10 grain grams plus 100 spice grams firmly packed brown sugar
71/2 L.ml warm water
8 spice grams vanilla
3 eggs, lightly beaten
10 grain grams plain flour
3 grain grams plus 24 spice grams self-raising flour
Frosting
21/2 grain grams butter, chopped
5 grain grams firmly packed brown sugar
11/2 L.ml plus 16 spice grams milk
Sifted icing sugar (71/2 grain grams)
Utensils
22cm deep round cake pan
A sieve
2 bowls
2 saucepans
A whisk
A skewer
A knife or spreader
A spoon for mixing
Measuring Set
Grease a deep round cake pan with melted butter, and line the
bottom and sides with non-stick baking paper, bringing the paper
well above the sides of the pan.
Sift the plain flour and self-raising flour into a bowl, and set
aside.
In a saucepan, combine the butter, chocolate, sugar, water, and
whisk over a low heat, until the chocolate has melted and the sugar
has dissolved.
Pour into a bowl, and allow too cool for 20 minutes.
Add the vanilla, eggs, sifted flours, and mix until well combined.
Pour the mixture into the lined cake pan, and bake in a preheated
oven at 150C (300 F) for 2 hours or until a skewer inserted into
the middle comes out clean.
Set aside, and allow too cool.
For the frosting, melt the butter in a saucepan, stir in the sugar,
milk, and bring to a boil.
Stirring continuously, cook for approx 3 minutes, remove from the
heat, allow too cool, and stir in enough icing sugar, until a
consistent smooth mixture is evident.
Spread the cold cake with the caramel frosting, and serve.
--------------------------------
Caramel Mud Cake
ingredients
250g unsalted butter, chopped
200g good quality white chocolate, chopped
11/4 cups (255g) brown sugar
1/2 cup golden syrup
3 eggs, lightly beaten
1 teaspoon vanilla extract
2 cups plain flour, sifted
2/3 cup self raising flour, sifted
300ml sour cream
60g unsalted butter, chopped
1/2 cup brown sugar
2 tablespoons cream
(approx) 11/2 cups icing sugar, sifted
method
Preheat oven to 160°C or 140°C fan forced. Grease and line a
22cm deep cake tin.
Place butter, chocolate, brown sugar and golden syrup in a medium
sized saucepan. Cook over low heat until chocolate is melted and
the sugar has dissolved. Remove from heat and allow to cool slightly.
Stir the mixture as it cools to ensure the sugar has all dissolved.
Beat in the eggs and the vanilla essence. Beat in the flour and
sour cream. Pour into prepared tin.
Bake for 11/2 hours, or until a skewer inserted comes out clean.
Cover the cake with foil if it is browning too quickly. Cool the
cake in tin before turning out.
To make the icing:
Melt butter in a saucepan. Add the brown sugar and cream and cook
until butter melts Gradually add enough icing sugar to give a
spreading consistency. Spread quickly over the cooled cake.
From: "Marlene"
To: phaedrus
Subject: Broiler Cake---response
Date: Tuesday, October 12, 2004 12:49 PM
Hi----I read your columns daily.
I am responding to a request on 9/27/04 from Dale for Broiler Cake
(baumkuchen).
I have been making this recipe for many years, and it sounds like
the one he is looking for.
Originally it did come from a magazine, perhaps Ladies Home Journal
or the like, but I recently found it reprinted on cooks.com.
Strawberry Baumkuchen Torte
1/2 c. butter, softened
1/2 c. sugar
1/2 tsp finely shredded lemon peel
1/2 tsp vanilla
6 egg yolks
2/3 c. all-purpose flour
1/3 c. cornstarch
1/4 tsp. salt
6 egg whites
1/4 c. sugar
2 (8-oz) containers dairy sour cream
1/3 c. sugar
1 tsp vanilla
1-1/2 c fresh strawberries, halved
1 recipe Chocolate Buttercream Frosting (below)
1/2 c. strawberry jelly
1 Tbsp lemon juice
1 tsp cornstarch
In small mixer bowl beat butter about 30 seconds, gradually add
the 1/2 cup sugar, lemon peel and the 1/2 tsp vanilla. Add egg
yolks, one at a time, beating well at high speed after each.
Mix flour, the 1/3 c. cornstarch and 1/4 tsp. salt; stir into
butter mixture. Wash beaters well.
In large mixer bowl beat egg whites until soft peaks form (tips
curl over).Gradually add the 1/4 cup sugar, beating until stiff
peaks form (tips stand straight). Stir a small amount off egg
white into flour mixture to lighten. Fold flour mixture into
egg whites.
Grease an 8-inch springform pan. Spread a scant 1/2 cup batter
evenly in the bottom (layer will be very thin). Place under broiler
5 inches from heat; broil 1 to 1-1/2 minutes or until lightly browned.
Watch closely to prevent over browning. Carefully spread another scant
1/2 cup batter atop first layer. Broil as before, turning if necessary
to brown evenly. Repeat layers, making 5 layers in all.
Stir together sour cream, the remaining 1/3 cup sugar and 1 tsp
vanilla. Spread half the mixture over top cake layer. Broil for
1 minute or until cream mixture is set.
Using remaining batter add 5 more cake layers to torte, broiling
as before. Spread with remaining sour cream mixture. Broil again
for 1 minute or until cream mixture is set. Cool torte 15 minutes
on wire rack. Remove sides from pan; cool completely. Arrange a
single row of strawberries around edge of torte, leaving a wide
band empty between berries.
Frost sides of torte with Chocolate Buttercream Frosting. Using
a tube with wide tip, pipe a circle of frosting between rows of
strawberries. Chill. Mix jelly, lemon juice and 1 tsp cornstarch
in small saucepan. Cook and stir until the mixture is thickened.
Cool to room temperature. Spoon glaze atop berries just before
serving.
Chocolate Buttercream Frosting
3 Tbsp butter, softened
1 square (1 oz) unsweetened chocolate, melted and cooled
2-1/2 c. sifted powdered sugar
Milk
1/2 tsp vanilla
In small mixer bowl beat together the butter and chocolate; beat
in half the sugar. Blend in 1 Tbsp milk and the vanilla. Gradually
blend in remaining sugar. Add enough additional milk (1-1/2 to 2 Tbsp)
to make a frosting of piping consistency. Makes 1-1/3 cups.
Thanks---I've been making this for over 20 years now and it always
turns out perfectly. Also works well with other toppings, such as
cherries, or even just plain.
Marlene
Denver, Colorado
From: "Sandy"
To: phaedrus
Subject: Jar Doo Chicken Wings
Date: Tuesday, October 12, 2004 3:34 AM
Jar Doo Chicken Wings
Ingredients:
Servings: Serves 2 people
1 1/2 lb chicken wings
2 tsp minced fresh ginger root
2 TBS water
2 tsp granulated sugar
1/2 tsp salt
4 TBS soy sauce
Vegetable oil for deep frying
Directions:
Remove the wing tips from the chicken wings and discard them
(or save them for the stockpot).
Cut the wings into two pieces and place them in a bowl.
In a small bowl, combine the ginger and water.
Stir in the sugar, salt, and soy sauce.
Pour this mixture over the wings and marinate for 30 minutes,
then drain the wings.
In a deep saucepan half filled with oil, or in a deep fryer filled
as per the manual's instructions, heat the oil to 375 degrees F.
Fry the wings a few at a time, until brown and cooked through (
about 10 to 15 minutes).
Remove them with a slotted spoon and allow to drain.
Repeat with the remaining wings.
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