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----- Original Message -----
From: Allison
To: phaedrus
Sent: Sunday, November 24, 2002 8:33 PM
Subject: Lost Recipe
Hi, my name is Allison, and I am looking for a special recipe.
My husband often reminisces about apple dumplings he ate as a
child. He says he used to get them at the lunch counters at
Woolworth's, Kresge's, and Kmart. He remembers that the apple
peel was left on, the dumplings were placed on a bed of cherries,
and the dumpling was covered with a white vanilla sauce. Please
help me find this lost recipe.
Thank you,
Allison
Hello Allison,
There's a good recipe below.
There are links to Woolworth's recipes or "tastes like recipes", including apple dumplings here.
Phaed
Old Fashioned Apple Dumplings
Ingredients :
Pastry for 2 (10 inch) pie shells
6 med. firm cooking apples
1 tbsp. lemon juice
1/2 c. granulated sugar
1 tsp. ground cinnamon
1 c. brown sugar
1 tbsp. (1/4 stick) butter
Sauce:
2 c. water
3/4 c. granulated sugar
2 tbsp. (1/4 stick) butter
1 tsp. vanilla extract
1/8 tsp. ground mace
1/8 tsp. grated nutmeg
Cream
Preparation :
Preheat oven to 375 degrees. Roll out pie dough to form a
rectangle, 14x22 inches. Cut into 6 uniform squares. Peel and core
the apples, but leave them whole. Pour the lemon juice into a small
bowl. In another small bowl, combine the granulated sugar and
cinnamon. Roll each apple first in lemon juice, then in sugar and
place each on top of dough square. Fill each apple cavity with
approximately 2 tablespoons brown sugar and 1 teaspoon butter. Pull
the pastry squares up over the apples and crimp the edges tightly;
you will have pretty round pastry balls. Place in an oiled 9x13x2
inch pan. Bake for 1 hour or until apples are tender. While apples
bake, combine all the sauce ingredients in a medium saucepan set
over high heat. Bring to boil and cook rapidly for 1 minute. After
the dumplings have baked for 30 minutes, pour the sauce over top of
the dumplings and bake 30 minutes longer, basting occasionally.
Serve hot with the cream.
----- Original Message -----
From: nell
To: phaedrus
Sent: Monday, November 25, 2002 8:35 AM
Subject: lobster bisque
while visitng in maine this past summer we had the most delicious
lobster bisque - would love receipt. thanks
Hello Nell,
That's odd.... We went to Maine this past summer and I had some
great lobster bisque there, too. Rich and creamy.
Below are two recipes. One for a little and one for a lot.
Phaed
Lobster Bisque
Ingredients:
4 Ounces Maine Lobster meat
2 Tablespoons butter
1 Tablespoon flour
A Dash of sherry (optional)
Paprika
1/2 Cup cream
1/2 Cup light cream
1/4 Teaspoon salt
A Dash cayenne pepper
Preparation:
In a saucepan, melt butter. Add Maine Lobster meat and cook over
moderate heat for 3 minutes, stirring constantly so Lobster won't
burn. Stir in flour. Add cream, light cream, salt, and cayenne
pepper. Cook, stirring constantly, until soup is slightly thickened
and very hot. Divide into bouillon cups and sprinkle with paprika.
A dash of sherry may be added.
------------------------------
Maine Lobster Bisque
Serving: Serves: 8
Lobster Bisque
4 quarts Lobster Stock (see below)
4 quarts heavy cream, scalded
Salt and pepper to taste
1/2 cup dry sherry
4 cooked lobster tails, diced
4 tablespoons snipped chives
1/2 cup Chive Oil (see below)
Fried leeks for garnish, if desired
Lobster Stock
Shells from 4 lobsters, crushed
1/4 cup olive oil
1 tablespoon chopped garlic
3 ounces brandy
1/4 cup tomato paste
1 1/2 cups chopped onion
1 1/4 cups each, chopped celery and carrots
3 quarts water, or enough to cover shells
3/4 cup dry white wine
2 bay leaves
12 peppercorns
Salt to taste
Chive Oil
1 1/2 ounces fresh chives
1/2 cup olive oil
For the Maine Lobster Bisque:
1. In a large saucepan, reduce lobster stock by half. Add the
cream and reduce mixture by half again. Season with salt and
pepper.
2. Before serving, add the dry sherry and lobster meat, and
simmer over moderate heat, stirring occasionally, until lobster
is heated through. Stir in the chives.
3. Transfer the soup to serving bowls and garnish with the Chive
Oil and leeks.
For the Lobster Stock:
In a large casserole set over moderately high heat, sear the
shells in the oil until bright red. Add the garlic and toss to
coat for 1 minute. Deglaze with the brandy, stirring. Add the
tomato paste, vegetables, water, wine, bay leaves, peppercorns,
and salt to taste. Bring liquid to a boil and simmer until reduced
by 1/3. Strain and cool.
For the Chive Oil:
1. In a saucepan of boiling water, blanch the chives for 20 seconds,
drain, can refresh in ice water. Drain again. Pat dry.
2. In a blender or food processor, combine the chives and oil and
blend until combined well. Transfer mixture to a saucepan set over
moderate heat and bring to a boil, stirring with a wooden spoon.
Simmer 2 minutes.
3. Strain the mixture into a bowl through a sieve lined with
cheesecloth. Cool and store in a cool dry place until ready to use.
----- Original Message -----
From: Jenn
To: phaedrus
Sent: Monday, November 25, 2002 3:55 PM
Subject: diabetic recipes
Am looking for home made breads for type 2 diabetics. Especially a
cinnamon or pumpkin.... spice breads.
Thanks....Jenn
Hello Jenn,
Try these sites:
Diabetic Bread Recipes
Diabetes Cookbook
No cinnamon breads, but there's a pumpkin bread and some
cinnamon coffee cakes and some other spicy breads.
Phaed
----- Original Message -----
From: Randi
To: phaedrus
Sent: Monday, November 25, 2002 3:52 PM
Subject: Guatemala
For school I need a Guatemalan dish but i can't find the recipes
any were. Can you send one to me or a site that has one? I would
like recipe to hailachas fi you can find it. Send it to Randi...
if you find anything. Thank you so much.
Hello Randi,
I cannot find hailachas, but below are some Guatemalan recipes.
Phaed
Guatemalan Soup
Ingredients
5 whole black peppercorns
5 cummins
1 piece clove
6 tomatoes
6 raw mil tomatoes (husk tomatoes)
Coriander, well ground
1 cup rice, uncooked
3 cups meat broth
Soak rice in enough water to cover. After rice has absorbed the water
and softened, drain.
Combine all ingredients and grind well. Add meat soup stock as desired
and mix well.
Simmer until all ingredients are cooked. Serve hot.
Serves 4.
------------------------------
Chicken in Pineapple (Pollo en Pina)
Ingredients:
3-1/2 to 4-pound chicken, cut into serving pieces 1 ripe pineapple,
weighing about 1-1/2 pounds, peeled, cored, and coarsely chopped,
or a 1-pound can unsweetened pineapple, in its own juice 2 medium
onions, finely chopped
2 cloves garlic, chopped 2 whole cloves 1-inch piece of stick cinnamon
2 bay leaves 1/2 cup olive oil 1/2 cup white vinegar
1/2 cup dry sherry 2 medium tomatoes, peeled and coarsely chopped salt,
freshly ground pepper
chicken stock, if necessary
-------------------------------------
Arroz Guatemalteco (Guatemala Style Rice)
2 cups long grain rice
2 Tbs oil
1 cup mixed vegetables (carrots, celery, sweet red peppers, finely chopped, and green peas)
Salt and pepper to taste
4 cups chicken stock
Heat oil in heavy saucepan and add rice.
Saute lightly until rice has absorbed the
oil, being careful not to let it color. Add
mixed vegetables, salt, pepper, and chicken
stock. Bring to a boil, cover, and reduce
heat to low.
Cook for about 20 minutes until rice is
tender and the liquid has been absorbed.
Serves 6-8
1 Put the chicken pieces into a heavy saucepan or casserole. If
using fresh pineapple, be careful to save and use all the juice.
If using canned pineapple, us the juice. Add all the rest of the
ingredients, including salt and pepepr to taste. If using fresh
pineapple, it may be necessary to add a little chicken stock to
cover the chicken pieces, as the fresh fruit will not have as much
juice as the canned. Cover and simmer over low heat until the chicken
is tender, about 45 minutes. If the sauce is very abundant, cook
partially covered for the last 15 minutes. Serve with rice.
------------------------------
Platanos Al Horno (Baked Plantains)
2 Tbs sugar
1 tsp ground cinnamon
2 ripe plantains, with black skins
2 Tbs butter
Mix sugar and cinnamon together. Peel the
plantains and split them open lengthwise but
do not cut completely through. Sprinkle them
inside and out with the sugar mixture. Cut
dabs of butter into the slits.
Coat a baking dish with butter and add the
plantains. Bake in a 350F 20 to 30 minutes
until soft and brown.
Serve warm with fresh cream and honey.
----- Original Message -----
From: Sandi
To: phaedrus
Sent: Monday, November 25, 2002 7:38 AM
Subject: Sunday Special
> My mother used to make the cake for my birthdays when I was
> young - about 30 years ago. It was a 4-layer cake with very
> light vanilla and chocolate frosting. I have the recipe, but
> it seems that something may be missing - mostly in the cake
> part, because it doesn't rise. Should I send you the recipe
> and maybe you could pick out the problem, or perhaps does
> anyone know about this recipe? We are from New Hampshire, in
> case that helps you flag down the recipe. I'm not familiar
> with your website, so I don't know how you operate.
> Thanks, Sandi
Hi Sandi,
Well, I can't find a layer cake called a "Sunday Special." My wife's from
New Hampshire, and she's never heard of it, either.
In order to rise, a cake needs leavening. It can get it three ways:
1) baking soda
2) baking powder
3) self-rising flour
If you are using plain or all-purpose flour in this recipe, and you aren't
adding any baking powder or baking soda, then that's why it's not rising. If
you are using these and it still doesn't rise, then you are leaving out an
acid ingredient. Baking soda needs an acid ingredient to work. See the below
recipe for an idea of how a layer cake recipe should look. It has soda to
make it rise, and the buttermilk is the acid ingredient.
Phaed
Basic Layer Cake
Ingredients :
3 c. sugar
1 c. shortening
5 eggs
1 tsp. vanilla
Dash of salt
1/2 tsp. soda
3 c. flour
1 c. buttermilk
Preparation :
Mix sugar, shortening and eggs, one at a time. Add salt, soda,
flour and buttermilk. Add vanilla. Put in three 9 inch cake pans.
Bake at 350 degrees for 30 minutes.
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