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----- Original Message -----
From: "Dawn"
To: phaedrus@
Sent: Monday, November 17, 2003 10:16 AM
Subject: poppy seed strudel
Dear Phaedrus,
My husband has been begging since the late 1980's for someone to find his
mom's Poppy Seed Strudel receipe. Unfortuanately she passed away before I
met her. The only thing I can tell you is that she was of German decent,
and the crust was really flaky. Could you please see if there are any
strudel receipes that include poppy seed?
Like I said, we have been asking around for about 15 years, so anything you
can give us would be greatly appreciated.
Thanks again
Dawn
Hello Dawn,
Below are three recipes, and there's an East German one here:
Kosher Delight
Phaed
Poppy seed strudel
2 oz. Butter & 2 oz margarine
2 eggs
1/2 cup sugar
2 cups flour
2 tsp baking powder
approximately 1/2 cup milk
1 tsp.Vanilla
1/2 cup poppy seeds
Sift the flour with the baking powder. In a separate bowl cream
the butter & margarine together till smooth.
Add the eggs & sugar to the butter & margarine & beat till smooth.
Gradually add the flour a bit at a time, alternately with the milk.
Mix till the mixture is smooth with each addition. When all the flour
is used & the dough seems to be a texture that can be rolled gently
onto a board, flour the board & then place the dough onto it. very
gently pat the dough with your floured hands, (use only as much flour
as absolutely necessary so that the dough does not get tough)
Form the dough to a rectangle shape about 9 inches long & 6" inches
wide. The dough will be quite soft at this point. Now place the
poppy seeds into a bowl with approx. 3 tablespoons of honey.
Mix together well. (I have a poppy seed grinder & I grind the
seeds before using ---a coffee grinder may work the same way,
& grinding them does make the poppy seeds taste better &
the texture of them is easier to digest too) Otherwise just
spread the poppy seed mixture along the center of the dough.
Fold the dough over & tuck the ends in to keep the seed mixture
in while baking. Bake for approx. 3/4 hour @ 325 degrees F. or
till toothpick comes out clean when the strudel is poked. This
seems like a difficult recipe but really, it is NOT. I am sure
it will be worth it for anyone "out there" to try it. You can
also make it with a cream cheese & sugar filling. (the cream
cheese & sugar are mixed together & spread on dough instead of
the poppy seeds)
-----------------------------------------------
Paoul Kovi's Poppy Seed Strudel
Filling:
1c milk
1 large egg yolk
1/2c unsalted butter
1/2c vanilla sugar (1/2 c sugar+1 1/2 tsp pure vanilla extract
Grated zest of 1 lemon
6 oz ground poppy seeds
1/4c minced raisins
1tbsp cognac
1tbsp dark rum
2tbsp honey
1tsp unsweetened cocoa powder
2 egg whites
1 tsp sugar
PHYLLO:
1/2c unsalted butter
3/4v soft fresh bread crumbs
3/4c sugar + more for sprinkling on top
15-18 sheets frozen phyllo dough thawed
1 egg lightly beaten (optional)
1.Filling: in a nonreactive saucepan, combine the milk. egg yolk, butter,
vanilla sugar and lemon zest over low heat. Stir constantly until the
mixture comes to nearly to a boil. Add the poppy seeds and bring to a
full boil. Remove from the heat; set aside to cool for 10 min.
Stir in the raisins, cognac, run, honey and cocoa powder.
2. Beat the egg whites with the 1 tsp sugar until nearly still.
Gently fold into the poppy seed mixture
3.PHYLLO:Preheat over to 375'F with a rack in the center. Cover a
table or work surface with a clean cloth or large kitchen towel and
dust with flour. Line 2 baking sheets with parchment paper or lightly
butter them. Set the melted butter and the baking sheets near the work
surface. Combine the bread crumbs and sugar Gently unfold the phyllo
dough. Carefully place 1 sheet on the cloth, covering the remaining
sheets with a plastic wrap or a kitchen towel. Lightly brush the sheet
of dough with the melted butter; sprinkle lightly with some of the bread
crumb mixture (this keeps the leaves separated during baking)
Repeat the layering, until you have 5 or 6 layers.
4. Spread about 1/3 of the filling along the long edge of the pastry.
Gently fold over that side of the dough to cover the filling; brush the
exposed pastry with a little more melted butter. Grasp the edge of the
cloth and roll up the strudel without making it too tight. Cut the ends
of the pastry if necessary to fit the length of the balking sheet;
brush with the butter to seal. Push down the edges of the pastry with
the sides of your palms, keeping the filling inside. If you like, brush
the top of the strudel with a little of the beaten egg to make a crisper
crust. Sprinkle generously with sugar.
-------------------------
Poppy Seed Strudel:
Dough:
350g flour
40g butter/oil
20g sugar
1 egg
125ml milk
1 pkt dry yeast
salt and lemon peel
mix all and knead well, let raise in warm spot
Filling:
125g poppyseed ground to a paste(coffee grinder?)
125ml milk
50g sugar
30g butter/oil
handful raisins
1 egg
boil milk, add poppy and boil 2 minutes, add all except egg white. let cool a
bit and add beaten egg white
knead dough again and roll it out to a square. distribute filling and roll
it up(on the last 2cm of dough put some egg white to hold/glue it together)
let it raise for 1/2 hour then bake about 25 minutes at 190°C, dust with
icing sugar.
----- Original Message -----
From: Jacquelyn
To: phaedrus
Sent: Monday, November 17, 2003 7:07 AM
Subject: bread recipy
> i am looking for a recipy for pumpernickle bread. i found it in the early
> 1980's in the betty crocker card file box the could be purchased through
> the mail. i gave the box away without removiing my favorite recipy. i hope
> you can help thank you jacquelyn
>
Hello Jacquelyn,
See below.
Phaed
Pumpernickel Bread
from The Betty Crocker Recipe Card Library
Amount Ingredient
3 packages active dry yeast
1 1/2 cups warm water (105 to 115 degrees)
1/2 cup molasses
4 teaspoons salt
2 tablespoons shortening
2 tablespoons caraway seed
2 3/4 cups rye flour
2 3/4 cups Gold Medal white flour
Cornmeal
Preparation Tips:
Dissolve yeast in warm water. Stir in molasses, salt, shortening,caraway
seed and rye flour. Beat until smooth. Mix in enough white flour to make
dough easy to handle.
Turn dough onto lightly floured board. Cover; let rest 10 to 15 minutes.
Knead until smooth, about 5 minutes. Place in greased bowl; turn greased
side up. Cover; let rise in warm place until double, about 1 hour. Punch
down dough; round up, cover and let rise again until double, about 40
minutes.
Grease baking sheet; sprinkle with cornmeal. Punch down dough; divide in
half. shape each half into round, slightly flat loaf. Place loaves in
opposite corners of baking sheet. Cover; let rise 1 hour.
Heat oven to 375 degrees. Bake 30 to 35 minutes. 2 loaves.
----- Original Message -----
From: Marlane
To: phaedrus
Sent: Tuesday, November 18, 2003 9:52 AM
Subject: bon appetit recipe from the 80's
> good morning, a request for an almond torte with a blender rasberry sauce
>
Hello Marlane,
The recipe below is from the Bon Appetit website.
Phaed
1989 Chocolate Raspberry Almond Torte
1/2 cup blanched almonds, toasted lightly
2 ounces unsweetened chocolate
2 tablespoons unsalted butter
2 large eggs
1 cup sugar
1 tablespoon framboise or other raspberry brandy
3/4 cup all-purpose flour
1 teaspoon double-acting baking powder
1/2 teaspoon salt
1 cup raspberries plus additional for garnish and as an accompaniment
For the glaze
1/3 cup raspberry jam
1 tablespoon sugar
For the ganache
1/4 cup heavy cream
6 ounces fine-quality bittersweet chocolate, chopped
lemon leaves (available at most florists) for garnish
In a food processor grind the almonds, scraping the bowl occasionally, for 5
minutes, or until they are the consistency of a nut butter, and reserve the
mixture. In a bowl set over a saucepan of barely simmering water melt the
chocolate and the butter, stirring occasionally, and remove the bowl from
the pan. In the large bowl of an electric mixer beat the eggs until they are
pale, add the sugar gradually, beating, and beat the mixture until it is
very thick and pale. Beat in the chocolate mixture, the framboise, and the
reserved almond butter and beat the mixture until it is combined well. Into
the bowl sift together the flour, the baking powder, and the salt, beat the
mixture until it is combined well, and fold in 1 cup of the raspberries
gently. Turn the mixture into a well-buttered 8 1/2-inch springform pan,
spreading it evenly and smoothing the top, and bake the torte in the middle
of a preheated 350°F. oven for 40 to 45 minutes, or until a tester comes out
clean. let the torte cool in the pan on a rack and remove the side of the
pan.
Make the glaze:
In a small heavy saucepan combine the jam and the sugar, bring the mixture
to a boil, stirring, and boil it, stirring, for 3 minutes. Force the mixture
through a fine sieve into a small bowl, pressing hard on the seeds, and
discard the seeds.
Invert the torte onto the rack, set over wax paper, remove the bottom of the
pan, and spread the glaze on the top and side of the torte. Let the torte
stand at room temperature for 2 hours or chill it for 30 minutes, or until
the glaze is set. The torte may be prepared up to this point 1 day in
advance and kept on the rack, covered with an inverted bowl, at room
temperature.
Make the ganache:
In a small heavy saucepan bring the cream to a boil and remove the pan from
the heat. Stir in the chocolate, stirring until the mixture is smooth, and
let the ganache cool for 3 minutes.
Pour the ganache over the torte, smoothing it with a spatula and letting the
excess drip down the side, and let the torte stand for 1 hour, or until the
ganache is set. Transfer the torte carefully to a serving plate, garnish it
with some of the additional raspberries and some of the lemon leaves, and
serve the remaining raspberries, garnished with the remaining lemon leaves,
separately
From: Jan
To: phaedrus
Subject: Re Haddon Hall Gingerbread recipe
Date: Tuesday, November 18, 2003 10:32 AM
I just happened across a request on your site (11-04-03) for Haddon Hall
Gingerbread. I have a 1973 edition (copyright 1969) Betty Crocker's Cookbook so I
looked it up. On page 180 it is listed as Gingerbread. Below the recipe,
however, under "variation", is Haddon Hall Gingerbread. Recipe follows:
Gingerbread
Measure everything into bowl and beat! Couldn't be easier except with a mix.
2 1/4 cups all-purpose flour* or cake flour
1/3 cup sugar
1 cup dark molasses
3/4 cup hot water
1/2 cup shortening
1 egg
1 teaspoon soda
1 teaspoon ginger
1 teaspoon cinnamon
3/4 teaspoon salt
Heat oven to 325º. Grease and flour square pan, 9x9x2 inches. Measure all
ingredients into large mixer bowl. Blend 1/2 minute on low speed, scraping
bowl constantly. Beat 3 minutes medium speed, scraping bowl constantly. Pour
into pan.
Bake 50 minutes or until wooden pick inserted in center comes out clean.
Serve warm and, if desired, with whipped cream or applesauce. 9 SERVINGS.
*Do not use self-rising flour in this recipe.
VARIATION
Haddon Hall Gingerbread: Bake Gingerbread. Beat 1 package (8ounces) cream
cheese, softened, and 1/4 cup milk until fluffy. Prepare Old-Fashioned Lemon
Sauce (page 202).
Cut Gingerbread into 12 pieces. Split each piece to make 2 layers. Fill
layers with about 1/2 tablespoon of the cream cheese mixture. Top pieces with
remaining cream cheese mixture. Serve with warm lemon sauce. 12 SERVINGS.
Old-Fashioned Lemon Sauce
1 cup sugar
1/2 cup butter or margarine
1/4 cup water
1 egg, well beaten
3/4 teaspoon grated lemon peel
3 tablespoons lemon juice
Combine all ingredients in medium saucepan. Heat to boiling over medium
heat, stirring constantly. Serve warm. [Makes] 1 1/3 cups.
Favorite Old Fashioned Gingerbread
Yields 1 - 9 inch square cake.
Prep Time: 25 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 45 Minutes
1/2 cup white sugar
1/2 cup butter
1 egg
1 cup molasses
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 cup hot water
1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan.
2 In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
3 In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves.
Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
4 Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean.
Allow to cool in pan before serving.
-------------------------------------------
Title: Gingerbread Biscotti
Categories: Cookies
Yield: 50 servings
1 c Almonds, blanched
3/4 c Sugar
1/4 lb Butter
1/2 c Molasses, dark
1/4 c Ginger, fresh; minced
3 Egg
3 c Flour
1/2 T Baking powder
1 T Cinnamon, ground
1 t Nutmeg, ground
1/2 t Cloves, ground
1/2 t Allspice, ground
Place almonds in a 8 to 9 inch square pan. Bake in a 350 F. oven until
golden, 10 to 15 minutes. Let cool, coarsely chop, and set aside.
In large bowl of an electric mixer, beat sugar, butter, molasses, and
ginger until smooth. Add eggs, 1 at a time, beating after each
addition.
In a bowl, stir flour, baking powder, cinnamon, nutmeg, cloves, allspice
and almonds. Add to egg mixture; stir to blend. On two greased 12x15
inch baking sheets, use well-floured hands to pat dough into 4 flat
loaves, spacing them evenly on sheets; each loaf should be about 1/2
inch thick, 2 inches wide and the length of the baking sheet. Bake in a
350 F. oven until browned at edges and springy to touch, about 25
minutes; switch positions of pans halfway through baking.
Let loaves stand on baking sheets until cool to touch, then cut into
long, 1/2-inch thick diagonal slices. On baking sheets, arrange slices
close together with a cut side down. Return to oven and bake at 350 F.
until cookies are brown, 15 to 18 minutes longer; switch positions of
pans halfway through baking.
Transfer biscotti to racks and let cool completely. Serve, or store
airtight up to 1 month; freeze for longer storage.
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