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----- Original Message -----
From: Travis
To: phaedrus
Sent: Friday, November 08, 2002 9:43 AM
Subject: martha washington currant cake
I am searching for a receipe for a martha washington currant cake.
It is basically a large pound cake with currants.....
Hello Travis,
No problem, See below.
Phaed
Washington Currant Pound Cake
Ingredients :
5 c. all purpose flour
1 1/2 tsp. baking powder
1 tsp. nutmeg
1/2 tsp. salt
1 1/2 c. butter or margarine
2 3/4 c. sugar
6 eggs
1 1/2 tsp. vanilla
1 c. milk
1 pkg. currants (11 oz.)
Preparation :
Preheat oven to 350 degrees. Grease and flour 10 inch tube pan.
Sift flour, baking powder, nutmeg and salt. Set aside. Beat butter
with sugar about 5 minutes until light and fluffy. Add eggs, one at
a time. Beat well after each addition. Add vanilla, continue
beating at low speed. Beat in flour mixture (in fourths)
alternating with milk (in thirds) beginning and ending with flour
mixture. Beat only until combined. Stir in currants. Put batter in
pan. Bake 1 hour 20 minutes or until cake tester comes out clean.
----------------------------------
Martha Washington's Currant Cake
Ingredients :
5 c. sifted flour
1 1/2 tsp. baking powder
1 tsp. nutmeg
1/2 tsp. salt
1 1/2 c. butter or margarine, softened
2 3/4 c. sugar
1 1/2 tsp. vanilla
1 c. milk
1 pkg. (12 oz.) currants
Preparation :
Grease and flour well a 10 x 4 inch tube pan. Sift flour, baking
powder, nutmeg and salt. Set aside. In large bowl with electric
mixer beat butter and sugar until light and fluffy, about 5 minutes.
Add eggs, one at a time, beating well. Add vanilla. At low speed
add flour mixture and milk alternately, beginning and ending with
flour. Beat only until mixed. Add the currants. Pour into
prepared pan. Bake 1 1/2 to 1 3/4 hours, until tester comes out
clean. Cool on rack. Makes a large cake that keeps well.
----- Original Message -----
From: Susan
To: phaedrus
Sent: Friday, November 08, 2002 3:48 PM
Subject: Recipes
Phaedrus
I'm trying to find a recipe for "kuchen". That's what I
remember my grandmother calling it. It was a plum cake
that I would like to make for my father.
It's a german recipe.
Thanks for your help,
Susan
Hello Susan,
I found several recipes. See below.
Phaed
Plum Kuchen
Ingredients :
1/2 c. margarine
1 c. sugar
1 egg
1/2 c. sour cream
1/4 tsp. vanilla
1 c. flour
1/4 tsp. salt
1/2 tsp. baking powder
Top With:
4 to 6 plums, pitted and quartered
2 tbsp. sugar and 1 tsp. cinnamon
Preparation :
Cream margarine and sugar. Add egg and beat until fluffy. Stir
in sour cream and vanilla. Sift together flour, baking powder and
salt. Fold into batter just until moistened. Spread in greased and
floured 9 inch pan. Bake at 350 degrees for 50 to 60 minutes.
----------------------------------
Plum Kuchen
Ingredients :
1/2 c. butter
1 c. granulated sugar
1 egg
1/2 c. dairy sour cream
1/4 tsp. vanilla
1 c. all purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1 lb. fresh plums
Cinnamon sugar (2 tbsp. sugar, 1 tsp. cinnamon)
Preparation :
1. In mixing bowl cream together butter and sugar, add egg, beat
until fluffy. Stir in sour cream and vanilla. 2. Sift together
flour, baking powder and salt, fold into batter just until
thoroughly moistened. Spread batter into greased and floured 9"
layer cake pan. 3. Quarter and pit plums. Arrange attractively on
batter. Sprinkle cinnamon and sugar over plums. 4. Bake in 350
degree oven for 50 to 60 minutes. Cool slightly and cut into
wedges. Serve with sweetened whip cream if desired. Yield: 8
servings.
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Plum Kuchen
Ingredients :
1/2 c. margarine
1 c. sugar
1 1/4 c. flour
1/2 tsp. salt
1/2 tsp. baking powder
1 lb. fresh plums, halved and pitted
1 egg
1 c. cream (May use skimmed milk)
Preparation :
Cream margarine and sugar. Sift flour, salt, cinnamon and baking
powder into creamed mixture, using pastry blender until crumbly.
Measure out 1/3 cup for topping. Press remaining evenly into bottom
and about 1 inch up sides of an ungreased 10 inch pie plate or 8
inch baking pan. Arrange plums, rounded side up, in a single layer
in shell and sprinkle with saved crumb mixture. Bake for 15 minutes
in 375 degree oven. Beat egg, stir in cream or milk, and pour over
plums. Bake 30 minutes longer or until custard is set. (Using milk
may require longer baking). Cool completely. Cut in wedges or
squares to serve plain or with ice cream. (Heating in microwave
before serving enhances flavor.) (Apples or cherries may be
substituted for plums).
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Plum Kuchen
Ingredients :
For The Muerbeteig:
1 lemon
1 1/2 sticks cold unsalted butter
2 c. flour
1/3 c. sugar
2 egg yolks
To Finish:
12 to 14 ripe plums
6 tbsp. sugar
2 tsp. ground cinnamon
3 tbsp. butter, cut in sm. pieces
1 c. heavy cream, beaten to soft peaks (optional)
Preparation :
The crust is made of muerbeteig, a rich, crumbly dough that is
often used to make cookies. Prepare the dough. Finely grate the
lemon zest. Squeeze the lemon juice. Cut the butter into the flour
and sugar, using a food processor fitted with a chopping blade or a
pastry cutter or two knives in a bowl. Continue cutting until
mixture feels like sand. Add the lemon zest, lemon juice and egg
yolks. Mix until the ingredients come together into a rough dough.
Press the dough into the bottom and sides of a 12 inch tart pan with
a removable bottom. Wash, halve, and pit the plums. Mix the sugar
and cinnamon. Sprinkle half the sugar mixture over the dough.
Press the fruit into the dough, cut side down, in concentric
circles. The plums should be firmly embedded in the crust.
Sprinkle the remaining cinnamon sugar over the plums and dot with
butter. Bake the plum kuchen at 375 degrees for 40 minutes, or
until the top is browned and the fruit is soft and bubbling. Gently
remove the rim of the tart pan. Serve plum kuchen warm or at room
temperature, with unsweetened whipped cream on the side.
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Plum Kuchen
Ingredients :
1 1/2 c. sifted regular flour
2 tsp. baking powder
1/2 tsp. salt
1 c. sugar
1/2 c. shortening
1 egg, beaten
1/2 c. milk
12 lg. plums, halved, pitted & sliced
1/2 tsp. ground cinnamon
3 tbsp. melted butter or margarine
Preparation :
1. Sift flour, baking powder, salt and 1/2 cup sugar into a large
bowl. 2. Cut in shortening with a pastry blender until mixture is
crumbly; stir in egg and milk just until mixture is moist. Spread
evenly in a greased baking pan, 9"x9"x2"; arrange plums in a pattern
on top. 3. Mix remaining 1/2 cup sugar and cinnamon in a cup;
sprinkle over plums; drizzle with melted butter or margarine. 4.
Bake in moderate oven, 375 degrees, 40 minutes or until golden and a
wooden pick inserted in center comes out clean. Serve warm.
----- Original Message -----
From: SC
To: phaedrus
Sent: Friday, November 08, 2002 6:35 AM
Subject: apricot marmalade
Phaedrus,
I was watching a cooking show hosted by Julia Child. She was
watching a woman make Danish pastries. The woman made her own
fillings. Two of these fillings included rasberries and
blackberries as well as apricots.
Could you possibly find a rasberry and blackberry receipe?
Sincerely,
S. C.
Hi SC,
No raspberry or blackberry marmalade recipes, but I'll bet jam
recipes would do, huh?
Phaed
Blackberry Jam
Ingredients :
6 c. crushed blackberries
1 pkg. powdered pectin
8 1/2 c. sugar
Preparation :
Put measured crushed berries in a pot. Add pectin and stir well.
Place on high heat and stir constantly bringing quickly to a full
boil with bubbles over the entire surface. Add sugar, continue
stirring and heat again to a full bubbling boil. Boil hard for 1
minute, stirring constantly. Remove from heat and skim. Fill and
seal containers. Process 5 minutes in boiling water bath. Makes 11
to 12 half pint jars.
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Blackberry Jam
Ingredients :
2 c. blackberries
4 c. rhubarb
4 c. sugar
Pinch salt
Preparation :
Clean berries, rhubarb. Cut rhubarb into one inch pieces.
Combine fruit with 2 cups sugar, heat, boil 3 minutes. Add rest of
the sugar, pinch salt, boil four minutes. Pour into sterilized
jars. Seal. Makes three pints.
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Blackberry Jam
Ingredients :
Pulp & juice from 48 oz. blackberries (fresh)
1/4 c. lemon juice
1 pkg. pectin
7 c. sugar
Preparation :
Add fruit pulp, juice and lemon juice in very large saucepan. Add
pectin. Stir until all the pectin is thoroughly dissolved. Place
pulp on high heat. Stir constantly and bring to a boil. Add sugar
and mix. Keep stirring and bring to a boil that can't be stirred
down. Boil hard EXACTLY four minutes. (If foaming occurs add 1/4
tablespoon butter now.) Stir constantly while in this stage.
Remove from heat. Pour into clean jars. Water bathe 10 minutes.
Makes 10 to 11 91/2 pint) jars.
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Blackberry Jam
Ingredients :
1 qt. fresh berries, pureed
3 c. confectioners' sugar
Preparation :
Stir well and use heavy kettle for boiling. Bring to full boil
and reduce heat. Boil gently until begins to jell. Fill jars and
seal. (I still dip tablespoon of jam and put in sauce to check for
jelly consistency.)
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Raspberry Jam
Ingredients :
1 qt. of raspberries
3 c. of sugar
Preparation :
Use a jelly thermometer. Makes about 20 ounces. Put 1 quart of
raspberries in the bottom of a large flat-bottomed saucepan. Do not
crush. Add 1 cup of sugar. Cook over low heat, stir gently, and
bring to the boiling point, which is about 3 minutes. Then add 1
cup of sugar and cook as before. Then add 1 cup of sugar and cook
as before. Place the thermometer in jam and cook and stir until jam
is 210 degrees. Skim off foam, if needed. Spoon into jars and then
following canning guidelines. Thinner jam cook to about 205
degrees. Thicker jam cook to about 215 degrees. Can also use
strawberries or blackberries.
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Raspberry Jam
Ingredients :
3 c. raspberries
1 1/2 c. honey
Preparation :
Mash berries in a saucepan. Heat to a boil and cook down for 15
minutes. Add the honey and bring to 9 degrees F (5 degrees C) above
boiling. cook for 5 minutes. Remove from heat and beat with a wire
whip for about 6 minutes. Spoon into hot jars to within 1/4 inch
from top. Complete seals. Process in a boiling-water bath for 10
minutes. Yield: 3 half-pints.
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Red Raspberry Jam
Ingredients :
3 c. crushed berries
5 1/4 c. sugar
1 box Sure Jell fruit pectin
3/4 c. water
Preparation :
Mix crushed berries and sugar in bowl set aside for 10 minutes
stirring occasionally. Mix water and Sure Jell in small saucepan,
bring to boil over high heat, stirring constantly. Continue boiling
and stirring for 1 minute. Stir hot mixture into fruit and sugar.
Stir constantly for 3 minutes. Fill containers to within 1/2 inch
of tops. Quickly cover lids. Let stand at room temperature for 24
hours then place in freezer. After opening store in refrigerator.
Grandson-in-law
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Raspberry Jam
Ingredients :
4 c. red raspberries, thawed, quick frozen, or washed and crushed fresh
7 c. sugar
Preparation :
Place paraffin in small pan over low heat to melt. Combine
raspberries and sugar. Mix well. Use a very large saucepan. Heat
to full, rolling boil. Boil hard 1 minute, stirring constantly.
Remove from heat and stir in 1/2 bottle Certo fruit pectin; stir and
skim alternately 5 minutes to cool slightly and prevent floating
fruit. Ladle into hot sterilized glasses; seal with melted paraffin
(about 1/8 inch thick). Makes 11 (6 oz.) glasses.
----- Original Message -----
From: Terri
To: phaed
Sent: Friday, November 08, 2002 1:11 PM
Subject: 5th quarter casserole
When I was growing up in Ohio, my mother found this
receipe in one of the newspapers, it was definately
"great" to eat during a football game. If memory is
right?,macaroni noodles,some typ or types of cheese,
black olives?,and so on.
Thank you, Terri
Hello Terri,
The below recipe is the only one that I can find with that name.
Phaed
Fifth Quarter Casserole
ground beef 1 lb
bean sprouts 1 cup (I use 1 can)
mushroom soup 1 can
cream of chicken so 1 can
water 1 1/2 cup
soy sauce 1 1/2 T
Rice 1/2 cup
chinese noodles 1 cup
Cook ground beef. Drain. Add remaining ingredients
except for noodles. Bake in covered casserole at 350
degrees for 30 minutes. Uncover and bake for 30 minutes
more. Put noodles on top and bake for 15 minutes or until
noodles are brown.
----- Original Message -----
From: emma
To: phaedrus
Sent: Saturday, November 09, 2002 2:37 PM
Subject: chest nuts
Were i can buy chest nuts puree in cans or jars?
Hello Emma,
You can buy it at any of the below links, or you can make
it yourself with chestnuts and the recipes below.
Hungarian Imports
Next Day Gourmet
PS Imports
Fresh Caviar
Promo Food
Phaed
Sweet Chestnut Puree
Ingredients
675g/1-1/2lb Chestnuts
720ml/24fl.oz. Milk
Dash Vanilla Extract (check ingredients label)
100g/4oz Butter, softened
225g/8oz Granulated Sugar
240ml/8fl.oz. Water
Instructions
1. Bring a large pan of water to the boil.
2. Meanwhile, make an incision on the flat side of each chestnut.
Drop the nuts into the boiling water and boil for 5-10 minutes.
3. Remove with a slotted spoon then peel whilst still warm.
4. Place the peeled chestnuts in a medium saucepan together with
the milk and vanilla and cook over moderate heat for 45 minutes
or until tender.
5. Drain the cooked chestnuts, reserving a little of the cooking
liquor, then place in a food processor and process until smooth,
adding a little of the cooking liquor if necessary. Alternatively,
pass through a fine sieve.
6. Transfer to a mixing bowl add the softened butter and mix thoroughly.
7. Place the sugar and water in a saucepan and bring to a boil over
moderate heat, stirring constantly until the sugar has dissolved.
Continue to boil for 8 minutes to form a syrup but do not allow it
to brown.
8. Stir the hot syrup into the chestnut mixture. Adjust sweetness to
taste, adding a little more sugar if desired.
------------------------------------
Unsweetened Chestnut Puree
Ingredients
675g/1-1/2lb Chestnuts
720ml/24fl.oz. Milk
Dash Vanilla Extract (check ingredients label)
100g/4oz Butter, softened
Instructions
1. Bring a large pan of water to the boil.
2. Meanwhile, make an incision on the flat side of each chestnut.
Drop the nuts into the boiling water and boil for 5-10 minutes.
3. Remove with a slotted spoon then peel whilst still warm.
4. Place the peeled chestnuts in a medium saucepan together with
the milk and vanilla and cook over moderate heat for 45 minutes
or until tender.
5. Drain the cooked chestnuts, reserving a little of the cooking
liquor, then place in a food processor and process until smooth,
adding a little of the cooking liquor if necessary. Alternatively,
pass through a fine sieve.
6. Transfer to a mixing bowl add the softened butter and mix thoroughly.
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Chestnut Puree For Meat
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cn Whole chestnuts, drained
(11 ounces each)
1 cn Condensed consomme'
1 tb Butter
1/3 c Light cream
In a saucepan combine chestnuts, celery, and
consomme'. Boil until consomme' is absorbed. Press
chestnuts through a sieve or whirl in a blender. Stir
in butter and cream. Serve with Wild Boar. NOTE:
Chestnut Puree is also an excellent accompaniment for
turkey, fillet of beef, and lamb.
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