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Pound Cake Origin

----- Original Message -----
From: allison
Sent: Friday, January 11, 2002 2:18 PM
Subject: Pound Cake
> Can you tell the how the name 'Pound Cake' originated?

Hi Allison,

Sure. originally this cake's recipe called for one pound of each of the main ingredients:
1 pound of flour
1 pound of sugar
1 pound of butter
1 pound of eggs

The recipe changed, but the name didn't.

Reference: "The Barron's Food Lover's Companion" by Sharon Tyler Herbst


Rubber Cookies

----- Original Message -----
From: Lynda
To: phaedrus
Sent: Friday, January 11, 2002 11:43 AM
Subject: Rubber Cookies

> Hi, I am looking for an old German cookie recipe.  They were so chewy 
> we use to call them "Rubber Cookies".  I believe the had anise in them, 
> but I can't recall.  I would appreciate any help you can offer.
> Thank You
> Lynda

Hi Lynda,

Well, there are several German anise cookie recipes in my database. Maybe one of the recipes below is it?


German  Anise  Cookies

 Ingredients :
 1 1/2 c. dark or med. Karo syrup
 10 c. flour
 3 c. sugar
 2 1/4 c. shortening
 3/4 c. hot water
 1/4 c. molasses
 1 tbsp. soda
 1 tsp. baking powder
 2 tsp. ground cloves
 2 tsp. cinnamon
 1 tsp. anise oil
 2 tsp. vanilla
 1/2 tsp. salt

 Preparation :
    Mix thoroughly and chill.  Part of this may be frozen for another
 baking.  Form rolls of dough about 15 inches long and the size of a
 nickel.  Chill or freeze several rolls on a cookie sheet.  Slice
 rolls into 1/6 inch slices and bake at 350 degrees for 7 to 9
 minutes.  Remove immediately from cookie sheet.  When cool, shake in
 powdered sugar.  This is a great recipe for gifting and can
 successfully be decreased to one half.
Pfeffernuts  (German  Christmas  Cookies)

 Ingredients :
 1 c. shortening (Crisco)
 2 c. white sugar
 1 tbsp. cinnamon
 1/8 tsp. black pepper
 1/2 c. buttermilk
 2 tsp. baking soda
 1 tsp. allspice
 1 tsp. cloves
 1/2 tsp. nutmeg
 1 c. molasses
 1/2 tsp. salt
 5 c. flour
 8 drops anise oil (optional)
 1 tbsp. ground cinnamon

 Preparation :
   Cream shortening and sugar; add molasses, buttermilk and spices;
 mix.  Add flour and baking soda.  Mix.  Dough will be thick, use
 spoon for flour, etc.  Chill the dough well.  Form into rolls about
 1 inch in diameter; slice 1/2 inch pieces.  Bake at 375 degrees
 about 10 minutes on greased cookie sheets.  Cookies are hard and
 melt in your mouth.
German  Cookies

 Ingredients :
 1 qt. dark Karo syrup
 1 lb. Crisco
 1 c. sugar
 1 tsp. ginger
 1 tsp. cinnamon
 1 tsp. allspice
 1 tsp. cloves
 1/2 tsp. nutmeg
 Anise seed
 Cardamom seed
 1 tsp. soda, dissolved in hot water
 1 egg
 1/2 c. strong coffee
 5 lb. flour

 Preparation :
    Melt in a saucepan the syrup, Crisco, sugar, and spices.  (Seeds
 should be cracked, removed form the hull, and ground or mashed
 fine.) Add 1 egg, 1/2 cup coffee, and enough four to make a stiff
 dough, but reserve 2 cups of flour to roll the cookies.  Let set
 overnight at room temperature.  Roll out and cut and bake in the
 Honey  Cookies - German

 Ingredients :
 1 c. butter or margarine
 1 1/4 tsp. soda
 6-7 c. flour, so dough can be rolled
 3 eggs, 1 whole and 2 whites
 1/2 tsp. anise flavoring
 2 c. sugar
 1 c. honey
 1 c. cream

 Preparation :
    Cream butter and sugar.  Add honey, eggs, cream and flavoring.
 Mix well.  Add soda and flour.  Roll dough and cut with cookie
 cutters.  Bake 350 degree oven 8-10 minutes or until cookies are
 lightly browned on greased lightly cookie sheet.

Stovetop Pineapple Upside Down Cake?

----- Original Message -----
From: Grace
To: phaedrus
Sent: Friday, January 11, 2002 8:51 PM
Subject: stovetop pineapple upside down cake

> I am looking for a pineapple upside down cake recipe, of course, 
> made in an iron skillet; on top of the stove.  Any help would be 
> greatly appreciated.
> Grace

Hello Grace,

No problem with pineapple upside down cakes that are started on top of the stove and finished by baking in the oven. Below are three. However, I could not locate a recipe for such a cake that is completely cooked on top of the stove. I am not aware that there is such a thing.


I just don't see how a cake could cook evenly on top of the stove in an iron skillet. However, you can bake a pineapple upside-down cake in an electric skillet. See Electric Skillet Cake

Pineapple  Upside  Down  Cake

 Ingredients :
 Yellow cake mix per directions
 1 sm. can crushed pineapple, in own juice
 1 lg. can sliced pineapple, in own juice
 1 jar maraschino cherries
 Pecan halves
 1 stick butter or margarine
 1 c. brown sugar
 Lg. cast iron skillet

 Preparation :
    Melt butter/margarine in skillet on top of stove.  Add brown
 sugar and spread evenly in bottom of skillet.  Place pineapple rings
 on top of this, making design as you wish, using pecan halves and
 cherries cut in half.  Some of crushed pineapple can also be added
 between rings.  Set aside.  Make yellow cake mix according to
 directions, using pineapple juice and water to make liquid.  Just
 before mixing of cake is completed, fold in approximately 1/2 cup
 crushed pineapple.  Bake in preheated oven 350 degrees until done,
 45 minutes or more.  Invert pan -  the best.  Cool 10 minutes.
 Pineapple  Upside  Down  Cake

 Ingredients :
 1 lg. iron skillet (this is the Polish part)
 2 handsful light brown sugar
 1 Betty Crocker yellow cake mix(follow recipe on box)
 1 can pineapple rings (save juice)
 1 jar cherries
 1 stick margarine

 Preparation :
    Melt butter in iron skillet.  Add brown sugar to cover bottom of
 skillet.  Place pineapple rings in whatever design you wish.
 Prepare cake mix according to directions (substitute pineapple juice
 for water).  Pour cake mix into skillet and bake according to
 directions.  Don't let cake cool in skillet (it will stick, if you
 do).  Be careful turning cake into plate (the skillet is very hot
 and heavy).  Place cherries in pineapple rings.
Pineapple  Upside  Down  Cake

 Ingredients :
 3 egg yolks
 1/4 c. boiling water
 1/2 c. sugar
 3/4 c. self-rising flour
 7 slices pineapple
 1/2 stick butter
 Light brown sugar
 Lg. iron skillet

 Preparation :
    Beat egg yolks.  Add 1/4 cup boiling water and beat again.  Add
 sugar and flour. Beat until mixed real good.  Melt 1/2 stick butter
 in warm iron skillet.  Add enough light brown sugar to absorb
 butter, smooth.  Add 7 slices of pineapple.  Pour above mixture over
 pineapples.  Bake at 375 degrees for 45-60 minutes or check with

Tahini Halvah

  ----- Original Message ----- 
  From: David
  To: phaedrus
  Sent: Saturday, January 12, 2002 3:19 AM
  Subject: sesame halvah

  I have been told that you can make halvah out of raw tahini goop 
  (readily available here in Israel) and honey (even more readily).  
  How exactly?


Hello David,

Sure. Below is a recipe for halvah made with tahini and honey.



  Makes about 1 1/2 pounds 

  1/2 cup untoasted sesame oil 
  2 cups all-purpose flour 
  1 cup tahini 
  3/4 cup honey 

  1. Warm the oil in a large heavy skilled over low heat. Add the flour 
  and stir until the oil and flour are thoroughly combined. Continue 
  cooking, stirring occasionally, until the mixture begins to turn pale 
  brown. Add the tahini and stir until the mixture has a uniform color 
  and consistency. Turn off the heat. 
  2. In a separate small saucepan, bring the honey to a boil over high 
  heat. Boil for 1 minute. Immediately add the hot honey to the flour 
  mixture. Stir until the honey is completely incorporated. 
  3. Spread the mixture into a small ungreased 5- by 9-inch loaf pan 
  and pack the mixture down with the back of a spatula. Let the halvah 
  cool at room temperature for at least 2 hours or until the pan feels 
  cool. The halvah will shrink back slightly from the edges of the pan 
  as it cools, and should therefore unmold easily when the pan is inverted. 
  Wrap the halvah in plastic wrap and store it in the refrigerator for up 
  to 2 weeks. 
  4. To serve, cut the halvah into thin slices. 

Vegetarian Chopped Liver

 ----- Original Message ----- 
  From: David
  To: phaedrus
  Sent: Saturday, January 12, 2002 3:19 AM
  Subject: imitation chopped liver

 We have had in vegetarian restaurants a sort of imitation 
 chopped liver, made from eggplant.  Any ideas?


Hello David,

Below are two Mock Chopped Liver recipes, made with eggplant. Many of these vegetarian chopped liver recipes originated in the 1940's, when there were meat shortages.


  Vegetarian Chopped Liver
  Serves 6 to 8 and makes 1 quart  
  2 1-pound eggplants, peeled and sliced 
  Coarse salt 
  Flour for dusting the eggplant slices 
  4 tablespoons olive oil 
  2 cups finely chopped onions 
  3 hard-cooked eggs, shelled 
    Freshly ground pepper 
  1. Lightly salt the eggplants and leave to drain in a colander 
     for 30 minutes. 
  2. Rinse, squeeze and dry the slices. Dust them with flour and fry in 
  batches in hot oil until brown on both sides. Fry as many slices as 
  possible with the amount of oil specified in the recipe; when you run 
  out of oil, steam the remaining slices, then crush all the slices 
  (fried and steamed) in the skillet, stirring constantly over medium 
  heat until all the moisture has evaporated and the oil is released. 
  This way all the eggplant is imbued with the same good fried-eggplant 
  flavor. When the eggplant is lightly browned but still retains some 
  texture remove from the skillet and let cool. 
  3. Add the onions, 1 teaspoon salt and 1 cup water to the oil left 
  in the skillet and cook for 20 minutes. (Most of the water should have 
  evaporated.) Uncover and let the mixture slowly turn golden, stirring 
  occasionally. Remove from the heat and let cool. 
  4. In a wooden bowl, or on a wooden work-surface, combine the eggplant 
  with the onions and eggs, chopping until well blended. Since you want 
  coarse texture, please don't puree the slices in a food processor. 
  Season with salt and pepper and serve chilled. 
  Vegetarian Chopped Liver, Israeli Style

  (6 to 8 servings)

  Eggplant, mushrooms and plenty of sauteed onions give this spread great 
  flavor. Serve it in scoops or oval spoonfuls on a bed of mixed baby 
  lettuces and garnish with cherry tomatoes, or serve it as a spread with 
  fresh or toasted pita bread.

  From "1,000 Jewish Recipes" by Faye Levy (IDG Books, $35).

  3 to 4 tablespoons vegetable oil
  2 large onions, chopped
  1 1/2 pounds eggplant, peeled and cut into 1/2-inch dice
  Salt and freshly ground black pepper to taste
  6 to 8 ounces mushrooms, diced
  Cayenne pepper to taste
  1 or 2 large hard-cooked eggs, chopped or coarsely grated

  Heat the oil in a large skillet over medium-low heat. Add the onions 
  and cook, stirring frequently, until they soften and just begin to 
  brown, about 8 minutes. Add the eggplant and salt and pepper to taste 
  and cook for 5 minutes. Reduce the heat to low and cook, covered, 
  stirring frequently, until the eggplant is tender, about 15 minutes. 
  Add the mushrooms and cook, covered, stirring and mashing the vegetables
  occasionally, until the vegetables are very tender, about 15 minutes. 
  If you prefer a finer-textured spread, transfer the mixture to a food 
  processor or blender and puree.

  Scrape the mixture into a bowl and set aside to cool. Season with salt 
  and black and cayenne peppers to taste. Add the egg(s) and mix gently. 
  Cover and refrigerate until cold, at least 30 minutes.

  Per serving (based on 8, using 1 egg): 100 calories, 3 gm protein, 
  9 gm carbohydrates, 7 gm fat, 27 mg cholesterol, 1 gm saturated fat, 
  42 mg sodium, 3 gm dietary fiber


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