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----- Original Message -----
From: "George" 
To: phaedrus
Sent: Sunday, December 22, 2002 2:03 PM
Subject: Lebanese Easter cake recipe with date and nut filling

> Hi there!
> I am in search of my Lebanese grandmother's recipe for
> kaak, an easter cake. She would make them into 5 inch
> patties or used the dough to make donut shaped date
> and ground nut filled pastries. Maybe you can help me
> out?
> Thanks
> George

Hello George,

I was only able to find a couple of basic kaak recipes. These don't give much detail on the date or nut fillings.

See below.


Kaak B'halib
(milk cakes)
Prepared for Easter

500g flour
100g butter
2 tablespoons olive oil
1 cup of milk
200g sugar
1 teaspoon yeast
1 teaspoon powdered aromatic plants: wild cherry seed, marjoram, 

Mix the flour, yeast, aromatic plants and gradually add the olive 
oil and melted butter. Dilute the sugar in the milk and add to the 
mixture. Knead the dough and allow to rest for 2 hours. Shape flat 
cakes about 7 cm in diameter and 1 cm thick (wooden molds exist to 
imprint a motif on the dough). They can also be stretched in the 
shapes of bracelets thick as a finger. Bake in medium oven after 
preheating it at a high temperature. They are eaten lukewarm or 

Once the kaaks are baked, you can dilute 2 tablespoons of sugar 
in half a cup of milk and dip the top face of the cakes in it, 
then sprinkle them with sugar. Allow to dry a bit before serving.

1tsp. Sugar
1/2 cup water
2 tsp. Yeast
6 1/2 cups flour
1 1/2 cups sugar
1 tsp. Baking powder
1 1/2 cups milk (warm)
5 eggs
1/4 cup melted butter
1 cup milk
1/2 cup sugar
Dissolve sugar in 1/2 cup water, add yeast and set aside for 5 minutes.

In a large mixing bowl, place flour, sugar and baking powder. Make 
a well in the center of the flour mixture. Place 1 1/2 cups warm milk, 
eggs, butter and yeast mixture inside the well. Knead until flour 
leaves the sides of the bowl and dough is smooth. Cover with plastic 
sheet, then a tea towel. Leave in a warm place to rise for 30-40 

Knead again, cover and leave to rise for 30 minutes further. Heat 
oven to 400F. Cut a piece of dough the size of a walnut. Roll into 
a rope shape approximately 5-6 inches long, join ends together to 
form a ring, press ends together to secure.
Place on greased cookie sheet. Bake for 10-15 minutes to a golden 

Meanwhile prepare glaze. Place 1 cup of milk in a saucepan, add 
sugar. Place over medium heat, stir to dissolve sugar. Remove 
from heat. Dip warm Kaak in the milk and sugar glaze, Place on 
tray to dry. Serve with coffee, tea or as a snack.


Sesame seeds may be used for topping on the Kaak. Beat 1 egg white, 
brush over the Kaak after the ring has been formed. Spread sesame 
seeds on a plate. Place the egg brushed side over the sesame seeds, 
press lightly. Place on greased baking sheet with the sesame side 
up. Bake as above.


----- Original Message -----
From: Italia
To: phaedrus
Sent: Sunday, December 22, 2002 3:34 PM
Subject: (no subject)

> hi phaedrus,
> my grandmother used to make an italian cheese bread 
> called "cresia" i'm sure spelling is off can you help.   
> Happy Holidays

Hello Italia,

See below.



Serving: One 8-inch large round loaf (8 servings)

 2 tablespoons olive oil
 1/2 cup milk, warmed to 110 degrees F
 1 package dry active yeast
 1 teaspoon sugar
 2 1/4 cups all-purpose flour
 2/3 cup plus 1 tablespoon grated Parmesan or Romano cheese
 1/2 teaspoon salt
 1/4 teaspoon fresh-ground black pepper
 2 large eggs

1. Make the dough: Coat a large bowl with 1 tablespoon of the 
olive oil and set aside. Stir together the warmed milk, yeast 
and sugar in a small bowl and let stand until bubbly. Combine 
the flour, 2/3 cup of cheese, salt and pepper in a large bowl 
or the bowl of a food processor fitted with a metal blade. Add 
the eggs, yeast mixture and remaining oil. Process until the
dough forms into a ball and rides the blade. Or, by hand, stir 
with a wooden spoon until a slightly sticky but firm dough forms. 
Transfer to a lightly floured surface and knead for 15 minutes. 
Shape the dough into a ball and place in the oiled bowl, turning 
to coat all sides. Cover the bowl with a clean, damp kitchen 
towel and let rise in a warm, draft-free place until itdoubles 
in volume -- about 1 hour.
2. Shape the loaf: Lightly oil an 8-inch round pan and set aside. 
Punch down the dough and transfer it to a lightly floured surface. 
Divide the dough in half, then divide one dough half into three 
equal-sized pieces and, using your palms, roll each piece into 
an 18-inch-long strand. Braid the strands, attach the ends to 
form a circle, and place in the prepared pan. Form the remaining 
dough into a ball and place it in the center of the braided
circle. At this point the two pieces might not touch each other 
or the sides of the pan. Cover the pan with a damp towel and let 
rise in a warm, draft-free place until it doubles in volume and 
the braid and ball touch each other -- 50 to 60 minutes. 
Preheat oven to 350 degrees F.
3. Bake the bread: Sprinkle the top of the risen loaf with the 
remaining cheese. Bake the bread in the lower third of the oven 
until the crust is golden and the loaf sounds hollow when tapped 
-- about 30 minutes. Transfer to a wire rack to cool.

Makes 1 Large Round Loaf

1 tablespoon active dry yeast
1/4 cup warm (110 - 115F) water
1/4 cup warm (110 - 115F) milk
8 tablespoons (1 stick) butter or margarine, softened
7 large eggs, at room temperature, well beaten
1 cup freshly grated Pecorino Romano cheese (5 ounces)
1 teaspoon freshly ground black pepper
6 1/2 to 7 cups unbleached all-purpose flour

In a large bowl, sprinkle the yeast over the warm water, and 
stir to dissolve. Cover and let the yeast proof for about 10 
minutes, or until foamy.

Add the milk to the yeast mixture, and whisk in the butter. 
Whisk in the eggs, then add the cheese and pepper. Add 61/2 cups 
flour, about a cup at a time, and mix with your hands until a 
soft ball of dough is formed, adding additional flour if 
necessary until the dough is no longer sticky.

Turn the dough out onto a floured surface and knead until 
smooth, about 5 minutes.

Generously grease a large bowl with olive oil, place the dough 
in the bowl, and turn to coat. Cover the bowl with a towel and 
let the dough rise in a warm place until doubled in size, about 
1 1/2 hours.

Punch down the dough and place it on a lightly floured work 
surface. Knead it into a smooth ball. Place the bread on a 
greased cookie sheet or in a greased tube pan and let rise 
for about 30 minutes.

Preheat the oven to 375F. Bake the crescia for 30 to 35 minutes, 
or until it is nicely browned. If using a tube pan, let the crescia 
cool slightly, then carefully remove it to a cooling rack. Serve 
the crescia warm, cut into slices.

2 cups flour
1/8 cup olive oil
1 cup milk
3/4 cup pecorino cheese
1 egg
Make a mound with flour and pecorino cheese on a work space. 
Make well in the center and add oil, milk and egg. Using a 
fork, gently beat the wet ingredients, slowly incorporating 
the flour. Once a dough starts to form, knead until smooth, 
about 5-10 minutes. Place in a lightly oiled bowl and let 
rest for about 30 minutes.

Divide the dough into 4 pieces, keeping the rest covered while 
rolling each piece. Roll each piece into a disk with a rolling 
pin until it is about 1/4 inch thick and 8 inches in diameter. 
Drizzle with olive oil and grill over an open flame for about 
3 minutes. Serves 4

Ricotta Brownies

  ----- Original Message ----- 
  From: Headnursey
  To: phaedrus
  Sent: Sunday, December 22, 2002 9:35 AM
  Subject: ricotta brownies

I found a recipie for brownies with a ricotta topping (almost 
like they do with cream cheese) in one of the popular women's 
magazines in late summer or early fall.  After I bought the 
ingredients I lost the recipie, and haven't been able to find 
it.  Please help! 

Hello Nursey,

I don't know if this is the same one that you saw, but here it is.


  Ricotta Brownies

  1 C. whole milk ricotta cheese
  1 C. butter
  4 squares unsweetened chocolate
  2 1/2 C. granulated sugar
  1 C. chopped nuts
  1 C. flour
  1/2 tsp. salt
  2 tsp. vanilla extract
  4 eggs

  Preheat oven to 350F. Grease a 13 x 9-inch baking pan.

  In a heavy saucepan, melt butter and chocolate. With wire whisk, 
  beat in 2 cups of the sugar and 3 of the eggs until blended. 
  Stir in flour, salt, 1 teaspoon of the vanilla extract and nuts. 
  Spread into prepared pan.

  Beat ricotta cheese, remaining 1/2 cup sugar, remaining 1 teaspoon 
  vanilla extract and remaining egg until smooth, about 3 minutes. 
  Drop by spoonsful on top of chocolate mixture. Swirl with knife to 
  marbleize. Bake for 40 to 45 minutes.

Texas Hot Dogs

  ----- Original Message ----- 
  From: Linda 
  To: phaedrus
  Sent: Saturday, December 21, 2002 9:42 PM
  Subject: texas dog dogs

  Dear Sir, I'm looking for a recipe for the sauce on Texas 
  Hot Dogs. In my area they are called Hotchi Dogs. Some 
  people call them Hoch Dogs. In this area they are mostly 
  served in Greek owned Restaurants. The sauce it's self is 
  mild, not hot.

Hello Linda,

"Hotchi dogs" or "hotchee dogs" or "hot chee dogs" appear to be a chili cheese dog topped with onions, served at The Hamilton Restaurant in Carlisle, Pennsylvania. There's a photo of them here: Hot-Chee Dog
Their distinction seems to be the chili, and, as usual, the chili recipe is not available.

The 2nd below recipe is the only one that I could find for "Texas hot dog chili sauce", but I found a recipe for "Hamilton Hot-Chee Dog Sauce" on a message board. See 1st below:


Hamilton Hot-Chee Dog Sauce
Famous college town favorite. This is the real thing!

1 lb hamburg
1 med onion, finely chopped
1 cup tomato juice
1 btl ketchup, small
1/2 tsp salt
1 shake chili powder
1 shake red pepper
1 tbsp sugar

Mash hamburg fine, mix in salt and onion, add water and bring to a boil, then 
add the rest of the ingredients and simmer.

Serve with lots of finely chopped onions, mustard and cheese.

Makes you feel like your back in school, every college town has a hot-chee dog joint.
  Chili Meat Sauce For Texas Hot Dogs      

  2 lbs. beef, ground very fine
  1 c. chopped onion
  1/2 c. chopped green pepper
  1 clove garlic, minced
  2 tsp. chili power
  2 tsp. dry mustard
  2 tsp. sugar
  2 tbsp. vinegar
  1 can tomato sauce
  2 tsp. salt
  1/2 c. water
  1 c. catsup

  Brown the ground beef, pepper, and onion slowly then add 
  the remaining ingredients and simmer for 20-30 minutes. 
  Can be frozen. 

Fois Gras

  ----- Original Message ----- 
  From: Joseph
  To: phaedrus
  Sent: Sunday, December 22, 2002 10:06 AM
  Subject: Re: Fois Gras

  My name is Joseph, and I am searching for a good recipe 
  for the preparation of Fois Gras from raw goose liver. 
  Can you help me?

  Thank you! 

Hello Joseph,

Try these links:

Cooking Goose

More Goose



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