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Jamaican Spice Bun

----- Original Message -----
From: "Maya" 
To: phaedrus
Sent: Thursday, January 16, 2003 9:51 AM
Subject: Jamaican spiced bun

> Hi!
> I am looking for a recipe for, and the nutritional info 
> (calories, fat, etc) on, Jamaican Spiced Bun.
> Can you help me?
> Thanks,
> Maya.

Hello Maya,

I have the recipes, but I could not locate any nutritional information. Two recipes below.


Spice Bun

1 1/2 cups of brown sugar
2 dessert spoons melted butter
2 teaspoons Jamaican logwood honey
2 teaspoons mixed spice
1 cup Dragon Jamaican Stout
2 cups flour
3 teaspoons baking powder
1 cup dried fruits
2 eggs

Preheat oven to 400 degrees Fahrenheit
Dissolve sugar, butter, syrup, and spices in Dragon Stout on low heat.
Mix flour, baking powder and fruit. Beat eggs and mix all ingredients
Placed in greased and lined tin. Bake for approximately 1 hour. Serve 
topped with soft cheese.

Prep Time: 30 minutes
Cook Time: 1 hour
Jamaican Easter Spice Bun

1/2 cup sugar
3 cups flour
1oz margarine
2 tsp baking powder
1/4 lb cheddar cheese
2 oz honey
1 cup mixed fruit
1 tsp mixed spice
2 tbsp spoon molasses
2 eggs
1 bottle Jamaican Dragon Stout

Dissolve molasses, sugar, butter, honey and Stout in a saucepan over a
medium heat flame. After mixture has heated add 2 eggs beaten to the
mixture. Grate the cheese and add to a large bowl which contains flour,
baking powder, and mixed spice. To this mixture add the cup of mixed fruit.
Combine the heated liquid mixture in the bowl containing the flour mixture.
Mix well until the liquid ingredients have been completely incorporated 
into the flour mixture. Bake at 350° for 40 mins. in a greased loaf pan.

Salmon in Puff Pastry

  ----- Original Message ----- 
  From: Bob 
  To: phaedrus 
  Sent: Thursday, January 16, 2003 1:34 PM
  Subject: Salmon in Puff pastry

  Dear Phaedrus,  This is Old Gringo, Bob,
  I am trying to find a recipe I saw on some TV cooking program where the 
  Salmon was cooked in a Puff Pastry and served with Caviar on top. If you 
  can help me?  I also had a Lobster Tail cooked and served with A Strawberry 
  Sauce , in Denver Colo. once that was a super dish.
  Your are super and I always enjoy looking at your Recipes.
  Thanks So Very Much
  Bob (Old Gringo ) 

Hi Bob,

I'm not sure that I found what you want. The first recipe below is for smoked salmon and caviar in puff pastry shells. The second is just smoked salmon in puff pastry. Hope one of these will do - they're all I could find.


  Smoked Salmon and Caviar Tart

  Assembled like a pizza, this appetizer has a puff-pastry crust, 
  a cream-cheese "sauce," and a topping of smoked salmon and caviar. 

  Serving: Serves: 8

   One 17 1/4- ounce package frozen puff pastry, thawed
   1 large egg, beaten
   3/4 cup low-fat sour cream
   1/2 cup low-fat (Neufchâtel) cream cheese, softened
   2 tablespoons chopped fresh dill
   2 teaspoons fresh lemon juice
   1/3 pound smoked salmon, thinly sliced
   4 ounces black caviar, drained
   2 tablespoons minced red onion
   1 tablespoon drained capers

  1. Heat oven to 400 degrees F and line a baking sheet with parchment 
  or waxed paper. Unfold both pieces of puff pastry. Brush the long 
  edge of one sheet with beaten egg. Lay the second sheet over the 
  egg-coated edge and join. Cut a 4-inch-wide strip of dough from one 
  end of the joined sheets and set aside. Roll out joined sheets to 
  an 11- by 16-inch rectangle; place on baking sheet. Brush perimeter 
  of pastry with beaten egg. Cut reserved strip of dough lengthwise 
  into 4 equal pieces. Arrange pieces around rectangle, forming a raised 
  border; brush with egg. Using a fork, pierce pastry all over. Bake 
  until golden brown and crisp - 20 to 25 minutes. Let cool completely. 
  2. In a small mixing bowl, combine sour cream, cream cheese, dill, and 
  lemon juice. Spread mixture evenly over crust. 
  3. Cut salmon into 2-inch by 3-inch rectangles and arrange in a 
  checkerboard pattern over sour cream mixture. Fill in remaining spaces 
  with caviar, smoothing with the back of a spoon. Scatter red onion and 
  capers over top and serve within 1 hour
  Smoked Salmon in Puff Pastry
  12 servings

   8  ounces smoked salmon
   6  ounces cream cheese, room temperature
   1  tablespoon very finely grated onion
   1  tablespoon strained-fresh lemon juice
   1/4  teaspoon salt, to taste
   1/4  teaspoon ground white pepper, to taste
   2  tablespoons finely minced fresh dill weed
   12  each miniature puff pastry shells
  Combine salmon, cream cheese, lemon juice, salt, and 
  white pepper in a food processor 
  process until smooth and well blended 
  season to taste with additional salt and white pepper 
  stir in minced dill by hand, just until mixed 
  cover and chill for 8-48 hours 
  remove centers from pastry shells 
  bake as directed on package 
  remove from oven and allow to cool completely 
  allow salmon mixture to return to room temperature 
  spoon into a pastry bag, fitted with a large star tip 
  pipe salmon mixture into pastry shells 
  serve slightly chilled or at room temperatur

Sour Cabbage

  ----- Original Message ----- 
  From: Brenda 
  Sent: Thursday, January 16, 2003 9:06 AM
  Subject: Bosnian sour cabbage


  I'm looking for a recipe for sour cabbage.  It's a Bosnian dish.  
  I can find the recipe for the Bosnian sour cabbage rolls, but it 
  starts with sour cabbage.  When I was in Canada, the supermarkets 
  sold sour cabbage but I can't find them here.  How do I make sour 


Hi Brenda,

What I'm finding is that there are two ways to go. You can make traditional sour cabbage heads, or you can "sour" a cabbage head for use in the rolls. Below is a recipe for traditional sour cabbage heads, called "kiseli kupus.". Below that is a sour cabbage rolls recipe that tells you how to sour just one cabbage head.


  Kiseli Kupus (Sour Cabbage)
   Categories: Vegetables
        Yield: 1 batch

       24    Cabbage heads (solid heads)
        3    Red peppers; quartered
        1    Fresh horseradish, peeled and chopped
      1/2    Box bay leaves
        1    Garlic head
      1/4    Box dry whole red peppers
       52 oz Salt (not iodized)

    Core cabbage and fill with salt.  Place, core side up,
    in large crock. Layer cabbage, above ingredients
    alternately.  When all has been place in crock, cover
    with large leaves which have been removed from
    cabbage; fill crock with water.  Place a heavy weight
    on top of cabbage; cover with clean cloth.  Should be
    ready in 40 days.  Keep water clean by removing foam
    each day which will begin to form in about 10 days.
  Sarma, Croatian Cabbage Rolls
  Yield: 1 Servings


        1 c  cooked rice
    1 1/2 lb ground pork
        1 lb ground ham
      1/2 lb ground beef
        1 lg onion, diced
      1/8 ts minced garlic
        1    egg
        1 lg head soured cabbage *
        2 qt sauerkraut
        1    salt and pepper
        1    bacon strips
        1 cn tomato soup (optional)


  This recipe is a Croatian main dish. 

  * To sour cabbage: Core a fresh cabbage head and place in boiling 
  water for 10-15 minutes, or until the leaves soften. One to two tbsp. 
  vinegar may be added to the boiling water to sour the leaves, if desired. 

  If a soured head of cabbage is not used, place cabbage in large pan of 
  water, core head and separate leaves.

  Wash each leaf and drain in colander. Wash sauerkraut and drain.

  Brown onion lightly in fat. Mix with meat, garlic, rice, seasonings 
  and egg.

  Roll a generous portion of meat mixture in each leaf.

  Cover bottom of large roasting pan with sauerkraut and place cabbage 
  rolls on top. Alternate sauerkraut and cabbage rolls ending with 
  Pour tomato soup on top (optional) and cover with strips of bacon.

  Cover with cold water almost to top.

  Bake covered at 350 degrees for 2 hours. Yield: Approximately 22 sarmas.

  Croatian Cultural Society of Minnesota

Tipsy Cake

----- Original Message -----
From: "John"
To: phaedrus
Sent: Thursday, January 16, 2003 7:25 PM
Subject: tipsey cake

> I would like to know if you have a receipe for a tipsey cake, 
> made with Jack Daniels wiskey.

Hello John,

There are several recipes for tipsy cake, but the first one below is the only one I could find that called for Jack Daniels whiskey by name. The other calls for Irish Whiskey.


Jack Daniels Tipsy Carrot Cake

2 C. flour
2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 1/2 tsp. cinnamon
2 C. granulated sugar
1 1/2 C. vegetable oil
4 eggs, beaten
2 C. grated raw carrots
1 (8 oz.) can crushed pineapple, drained
1 C. chopped pecans
1/3 C. Jack Daniels whiskey

Preheat oven to 350ºF. Sift together flour, baking powder, soda, salt and
cinnamon. Mix together the sugar, oil and eggs, then add to flour mixture.
Stir in carrots, pineapple, pecans and Jack Daniels whiskey.

Bake in greased and floured 9 x 13-inch cake pan for 35 to 40 minutes or
until a tester in center comes out clean.

Cool and frost with Tipsy Frosting.

Tipsy Frosting
1/2 C. soft butter
8 oz. soft cream cheese
1 T. Jack Daniels whiskey
1 box confectioners' sugar, sifted

Combine butter, cream cheese and Jack Daniels whiskey in mixer, blend well.
Add confectioners' sugar gradually, beat well. If too thick, add a little
more Jack Daniels for desired consistency.
Tipsy Irish Whiskey Cake

(one 10-inch tube cake)


1 (18.25-ounce) package yellow or chocolate cake mix
1 (3-4-ounce) package instant vanilla or French vanilla or chocolate pudding
and pie-filling mix
3/4 cup Irish whiskey or bourbon, divided
1/2 cup cooking oi
4 jumbo or extra large eggs, at room temperature
3/4 cup sugar
1/4 cup butter or margarine
1/4 cup water
1 teaspoon lemon juice

In a large bowl, combine cake mix, pudding mix, 1/2 cup Irish whiskey, and
oil, add eggs and beat at medium speed of an electric mixer for 4 minutes,
scraping down sides of bowl as necessary. Spoon into a greased and floured
10-inch bundt or tube pan. Bake in a preheated moderate oven (350 degrees)
for 45 minutes, or until a cake tester inserted into the cake comes out

When cake is almost done, prepare syrup. Combine sugar, butter, water, and
lemon juice in a small heavy saucepan. Bring to a boil slowly, stirring
until sugar is dissolved. Remove from heat and stir in remaining 1/4 cup
Irish whiskey or bourbon.

Turn cake out onto two large sheets of aluminum foil placed together to form
the shape of a cross. Let cake cool for 10 minutes, top side up for tube
cake and upside down for bundt cake. Using a skewer or long bamboo pick,
make holes all over top and sides of hot cake. Drizzle syrup very slowly
over cake, being careful that too much does not run into any cracks on top
of cake. Bring foil up around cake and wrap securely. Cake may be served
when completely cool, or store in an airtight container overnight. Cake may
be wrapped securely in foil and stored in the refrigerator for several weeks
or in a freezer for up to six months.

Willie Cake

  ----- Original Message ----- 
  From: Ldb
  Sent: Thursday, January 16, 2003 1:19 PM
  Subject: Williecake

  I can't believe a recipe for Williecake cannot be found. I've been 
  searching the internet, how can it be that big of a secret?? 

Hello Ldb,

Well, it's a secret because Chef Willing Howard, who created it and named after his son, Willie, is very careful with the recipe. The recipe below is supposed to be a copycat recipe for willie cake, but without the rum.


  Willie Cake 

  14 oz. good quality bittersweet or semisweet chocolate (NOT unsweetened)
  3/4 c. unsalted butter, cut into pieces
  6 large eggs, separated
  12 T. sugar
  2 tsp. pure vanilla extract (not imitation) 

  Preheat oven to 350-degrees. Butter a 9-inch springform pan. Line bottom 
  of pan wtih parchment paper; then butter the paper. Wrap outside of pan 
  with foil. 

  Stir chocolate and butter in a heavy saucepan over low heat until melted 
  and smooth. Remove from heat; cool until lukewarm, stirring often. 

  Using an electric mixer, beat egg yolks and 6 T. sugar in a large bowl 
  until mixture is very this and pale (around 3 minutes). Fold lukewarm 
  chocolate into yolk mixture, then fold in vanilla extract. 

  Using clean, dry beaters, beat egg whites in another large bowl until 
  soft peaks form. Gradually add the remaining sugar, beat until medium-firm 
  peaks form. Fold the egg whites into chocolate in 3 stages. Pour the batter 
  into the prepared pan. 

  Bake cake until top is puffed and cracked. A tested inserted inot the center 
  will have some moist crumbs attached to it (approximatey 50 minutes). Cool 
  cake in the pan on a rack. The cake will fall. 

  Gently press down the crusty top to make an evenly thick cake. Loosen cake 
  from side and invert onto a platter. Remove parchment paper. 

  Cover with Chocolate Granache: 

  1-1/4 c. heavy cream
  1 lb. good quality bittersweet or semisweet chocolate (not unsweetened) 

  Bring the cream to a boil in a saucepan. Pour hot cream over the chocolate 
  in a metal bowl and stir until smooth. Cool until thickened; pour over 
  cooled cake, covering completely. 


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