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2005

TODAY's CASES:

Raspberry Buns

On 22 Jan 2005 at 10:46, Rose wrote:

> Hi there.  I wonder if you can help please.  I am trying to find a
> recipe for raspberry buns which featured in a Bero recipe book my
> mother had in the 1960s.  She may have been given the book in the
> 1950s.  The buns are sweet cakes shaped into rounds. You roll small
> amounts of the mixture into small ball shapes, place them onto a
> baking sheet, make an indentation with your thumb into which you put a
> spoonful of raspberry jam prior to baking.  They also had sugar
> dredged over the top, but I don't know if that was done before or
> after baking.  I think it was a basic cake type recipe, ie no yeast. 
> If you can be of help I would be most grateful.  Thank you for your
> time. Best wishes, Rose.
> 

Hello Rose,

I could not locate any Bero recipes, but below are a couple of similar recipes.

Phaed

Old Fashioned Raspberry Buns(Scottish)
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8       oz           SR flour
    3       oz           Caster sugar
    4       oz           Margarine
    1                    Egg, beaten
    2       ds           Milk
                         Raspberry jam
                         Caster sugar to dust
 
   Set oven to 425F or Mark 7. Grease and flour baking
   sheets. Sift the flour into a bowl and rub in the
   margarine. Add the sugar and the beaten egg with
   enough milk to make a fairly stiff consistency. Divide
   the mixture into about walnut-size balls and place on
   baking sheet, allowing space for them to  spread
   slightly during cooking. Make a small hole in the
   centure of each bal1 and spoon in a little rasberry
   jam. Pinch the edges together again. Dust lightly with
   caster sugar. Bake for 10 minutes then reduce heat to
   350F or Mark 4 and bake for a further 5 minutes. The
   buns should be light golden in colour. Cool on a wire
   rack
---------------------------------------------------------
Raspberry Buns

1 cup all-purpose flour 
3/4 cup rice flour 
1/2 teaspoon baking powder 
1/2 teaspoon salt 
4 tablespoons butter 
1/4 cup granulated sugar 
1/4 cup tepid milk 
1 large egg, beaten 
8 to 10 teaspoons raspberry jam

Mix the flours, salt and baking powder together. Rub in the butter 
and then work in the sugar. Add the milk to the egg and mix them 
into the dry ingredients. Form the mixture into eight to 10 balls 
and place them on a buttered baking sheet. Make a well in each ball 
with your finger and put 1 teaspoon of raspberry jam into the well. 
Fold the dough over the well to seal it. Bake the buns in a preheated 
400 degree F oven for 15 to 20 minutes or until golden brown. Let cool.

Vanilla Fudge

On 22 Jan 2005 at 12:26, Lyndsay wrote:

> Dear Phaedrus
> 
> I'm looking for a plain "vanilla fudge" recipe I once saw on "James
> Martin Sweet" - (cooking show) The main ingredients are:
> 
> sugar
> butter
> milk (wholefat)
> vanilla extract
> 
> All the ingredients are boiled together in a pan (and stirred every
> now and then until combined), to a certain temperature( I don't know
> which one, and I don't have a sugar thermometer, so a description of
> the texture at this stage is smooth and silky like well-made custard -
> but thick.) It is then poured into a lined cookie tray to set. It
> doesn't set completely hard, but is soft and delicious.
> 
> I've searched all the uk tv food sites but they only have selected
> recipes from his show and all the other recipe sites seem to have only
> chocolate fudge, rocky road and even cheese fudge recipes. This fudge
> recipe does not include any nuts or cocoa flavourings, its just plain
> fudge.
> 
> I kick myself for not writing down the recipe when it was on his show.
> If you can find it I'll be forever grateful.
> 
> Lyndsay 
> South Africa 

Hi Lyndsay,

See below.

Phaed

Vanilla Fudge
by
James Martin
from
James Martin: Sweet

Vanilla-scented home-made fudge from James Martin - an irresistible 
treat and easy to prepare! 

Servings: Makes about 36 pieces
Level of difficulty: Easy
Preparation Time: 15 minutes

You will need:
scales, wooden spoon, measuring spoons, measuring jug, heavy-based 
saucepan, sugar thermometer, 18cm square cake tin, 

Main
oil for greasing
300ml milk 
350g caster sugar 
100g butter 
1 tsp vanilla extract 

Method
1. Grease an 18cm square cake tin. 
2. Put the milk, sugar and butter in a heavy-based saucepan. Heat slowly, 
stirring all the time, until the sugar has dissolved and the butter melted. 
3. Bring to the boil and boil for 15-20 minutes, stirring all the time. 
4. When the mixture reaches the soft-ball stage (115C on a sugar 
thermometer), remove from the heat and stir in the vanilla extract. Leave to 
cool for 5 minutes. 
5. Beat the mixture with a spoon for a few minutes until it starts to thicken 
and the gloss disappears. 
6. Pour into the prepared tin and leave to set at room temperature (do not put 
it in the fridge). 
7. Once set, cut the fudge into small squares and store in a sealed container.

Another Basa Fish Recipe

To the suggestion that basa fish is best prepared "steamed," I have the  
following superior suggestion.  I devised this recipe about 10 years ago,  
when I first discovered what I later heard called "basa," marketed as 
sea bass." It's based on a Spanish method deploying a "sofrito". It  
remains my (now teen-aged) son's favorite meal. (I was very disappointed  
to learn that basa is exotic to the Mediterranean and is not even a 
salt-water  fish.)
 
2 basa filets
1 sweet red pepper
3 medium-sized canned tomatoes
4 green onions
4 cloves garlic
1/4 cup olive oil
1/4 cup sweet sherry
Tablespoon of packed fresh basil (minced)
1/2 teaspoon dried leaf thyme
1/2 teaspoon dried tarragon
bay leaf
a few grinds black pepper
salt to taste
 
Prepare a sofrito:
Roast the red pepper, peel and core it, and mince the flesh.
Mince the tomatoes.
Mince the onions and garlic.
Sautee the onions and garlic in olive oil (in an omelet pan or small 
frying pan) until they begin to brown; add tomatoes and roasted pepper; 
establish a low  simmer; stir in basil, thyme, tarragon, black pepper, 
and bay leaf.
Place the two basa filets on top of the sofrito, and let them sautee 
for a minute.
Flip each filet carefully, so that a good portion of the sofrito is on 
top of each filet, and let it sautee another minute.
Dribble the sherry on top, carefully, so as not to wash the sofrito  
entirely off.
Salt to taste (lightly is my advice).
After reestablishing the simmer, transfer everything to a baking dish 
(I  use Spanish glazed terra cotta), place it in a 375-degree oven, 
and let it bake, uncovered, five minutes.
 
What makes basa particularly good for this method is that it does not 
lose much moisture, and the sofrito does not become soupy, as it would 
with cod or sole.
 
Serve with boiled new potatoes, with plenty of bread to dip in the juice.
Variation:  include (peeled) prawns or scallops, along with the  basa.
 
Neil

Pagach & Pogeca

On 22 Jan 2005 at 6:14, Paul wrote:

> i am looking for a recipe for "pogach," which is a flat croation
> bread that i remember being made in  farrell,pa. can anyone help ?
> thank you,
> paul 
> 
> 

Hello Paul,

I could not find any recipes at all for "pogach" with an "o", however, there are Western European recipes, Polish and Slovak and Ukrainian, for a filled bread called "pagach" with an "a". See below.

Phaed

Pagach

 Ingredients :
 10 c. flour
 2 packets dry yeast
 1 stick oleo
 2 eggs, beaten
 2 tbsp. salt
 1/4 c. sugar
 2 1/2 c. milk or more
Filling:
 Potatoes
 Longhorn cheese
 Egg
 Salt and pepper

 Preparation :
    Beat until smooth.  Dissolve yeast in warm water and let rise.
 In bowl, knead all together and let rise until double in bulk.  Make
 4 balls and let rise until light.  Roll out dough and put into
 cookie sheet, then put layer of potato and cheese mixture and put
 another layer of dough.  Prick with fork and bake at 375 degrees for
 about 1/2 hour, then butter as soon as you take from oven.
----------------------------------
Pagach

 Ingredients :
 3/4 c. scalded milk
 1 tsp. salt
 4 tbsp. sugar
 3 tbsp. shortening
 3 c. flour
 1 egg, slightly beaten
 1 cake yeast
 1/4 c. lukewarm water

 Preparation :
    Pour milk over salt, sugar and shortening.  Cook to lukewarm.
 Add egg.  Add yeast which has been dissolved in water.  Add about
 half of the flour.  Beat well and add remainder of flour, mixing
 thoroughly.  Turn out onto a floured board and knead about 5
 minutes.  Place in a greased bowl and let rise until doubled in
 bulk.  Divide dough into 2 portions.  Flatten out 1 piece to about
 2" thickness.  Place desired filling in the center.  Draw up and
 pinch edges together to cover filling.  Roll out lightly and
 carefully to pie shape, about 3/4" thick.  Follow same method for
 the remaining half of the dough.  Place on a greased cookie sheet.
 Let rise about 1/2 hour.  Bake at 375 degrees for about 20 to 30
 minutes.  When done, brush both sides with browned butter.  

 Potato Filling:  Combine 3 medium potatoes (mashed), chopped chives 
 and 1 beaten egg.  
 Cabbage Filling:  Saute 1 medium head cabbage, chopped fine in butter.  
 Sauerkraut Filling:  Fry 1/2 pound sauerkraut, slowly in butter, about 
 5 minutes.  

 Makes 2 round loaves.
----------------------------------
Pagach

 Ingredients :
 THE  DOUGH:
 2 1/2 to 3 c. all-purpose flour
 1 c. warm water (105 degrees)
 1 pkg. quick rising yeast
 1/2 tsp. salt
 Topping:
 Salad oil
 Additional salt or garlic salt

 Preparation :
    Makes 1 large loaf, enough for 8 servings.  This recipe certainly
 points to the cleverness of the cooks from the Ukraine. The dish is
 a bread and potato or cabbage pie.  That's it; no meat at all.  The
 results are unusually delicious.  Dissolve the yeast in the warm
 water (105 degrees).  Add the salt and 2 1/2 cups flour.  Knead
 until smooth, adding more flour as needed if the dough is still too
 sticky.  Place the dough on a plastic countertop and cover it with a
 stainless-steel bowl.  Allow it to rise until double in bulk.
 Meanwhile, make the filling (recipes follow).  Punch down the dough.
  Divide it into 2 parts.  Roll the dough out into a rectangle, 18 x
 12 inches.  Place the filling on one side of the rectangle, being
 careful to leave a margin of about 2 inches from the edges.  Fold
 the other half of the dough over the filling so that you now have a
 turnover, 9 x 12 inches.  Pat the top of the dough down lightly into
 the filling.  Carefully pinch the edges together.  Spread the salad
 oil on top and sprinkle generously with the salt or garlic salt.
 Place on a greased baking sheet.  Let rise until double in bulk.
 Bake in a preheated 400 degree oven for 30 minutes or until golden
 brown.  Pagach and Cheese Potato Filling:  Boil peeled potatoes
 (about 1 1/2 pounds); drain and mash with a little butter and milk.
 Add grated sharp Cheddar cheese to the potatoes and cool (the more
 cheese, the tastier).  Taste for salt and black pepper.  This is a
 great filling for Pierogi or Pagach.  Pagach Cabbage Filling (Sweet
 Cabbage Filling):  Cook 1 large peeled and sliced onion in 1/2 to
 3/4 cup oil until soft.  Add shredded green cabbage (medium head)
 and salt and freshly ground black pepper to taste.  Cover and cook
 until the cabbage is soft.  Drain the excess oil.  This makes a good
 filling for Pagach or Haluski.
----------------------------------
Slovak  Pagach

 Ingredients :
 3/4 c. scalded milk
 1 tsp. salt
 4 tbsp. sugar
 3 tbsp. shortening
 3 c. flour
 1 egg, slightly beaten
 1 cake yeast
 1/4 c. lukewarm water
Cabbage:
 1 med. head cabbage, chopped fine
 Butter
Potato:
 3 med. potatoes, mashed
 Chives, chopped
 1 egg, beaten
Sauerkraut:
 1/2 lb. sauerkraut, drained
 Butter

 Preparation :
    Pour milk over salt, sugar and shortening.  Cool to lukewarm.
 Add egg.  Add yeast which has been dissolved in water.  Add about
 half the flour.  Beat well. Add remainder of flour.  Beat well.
 Turn out on floured board and knead about 5 minutes.  Place in
 greased bowl and let rise until doubled in bulk.  Divide dough in 2
 portions.  Flatten out one piece to about 2-inch thickness.  Place
 desired filling in center.  Draw up and pinch edges together to
 cover filling. Roll out lightly and carefully to pie shape, about
 3/4 inch thick.  Follow same method for remaining half the dough.

Paul,

After that last e-mail, I thought of one more place to search, and I came up with the below recipe.

Phaed

Pogeca Or Croatian Flat Bread       

6 to 7 c. Robin Hood flour
2 c. extra warm water
1/3 c. lard
2 tsp. salt
2 pkgs. yeast, dry
Measure half the flour in large bowl. Add dry yeast and salt to this flour.

Melt lard in the water. Mix the water into the flour mixture and beat until 
smooth. Add more flour and knead until dough is rather stiff. Make sure you 
knead it about 10 minutes.

Grease and flour a large pan. (I use a round pizza pan.) Place dough on the 
pan and flatten it to round flat shape. Grease top and sides of bread. Prick 
dough with fork all over. Let stand until about double in warm, draft free 
place about 45 minutes or less.

Brush dough with diluted egg yolk. Place in hot preheated oven. Bake about 
1 hour. Break into pieces and serve with soup or cut into slices. 
Very good toasted.

Martha Washington Pie

 
On 22 Jan 2005 at 6:00, Lily wrote:

> I'm trying to find a recipe for a "cake/pie" my Father called "Martha
> Washington Pie" It had a soft crust and the filling was a toss between
> spice cake annnnnd gingerbread. . Can you help ?????? Lily P.S. He got
> this concoction from a bakery in south Philly PA. in the late thirties
> and early forties.
> 

Hello Lily,

Gosh, there seem to be several different recipes with that name. None of the recipes that I found seem to fit your description. There is one recipe below and one at: Mind-Site
and another at:
Cook it simply

Phaed

Martha  Washington  Pie

 Ingredients :
 3 pie crusts, unbaked
Syrup For Bottom Of Pie:
 1 c. sugar
 1 c. dark Karo syrup
 2 c. cold water
 1 tbsp. flour
 1 egg, beaten
 1 tsp. vanilla
 1/4 tsp. lemon extract
Cake Mixture For Top Of Pie:
 2 c. sugar
 1/2 c. butter or margarine
 3 c. flour
 1 c. water
 2 tsp. baking powder
 1/2 tsp. soda
 2 tsp. vanilla

 Preparation :
    Mix well 1 cup sugar, 1 cup dark Karo, 2 cups cold water, 1
 tablespoon flour, 1 egg, 1 teaspoon vanilla and 1/4 teaspoon lemon
 extract.  Pour syrup mixture into unbaked pie crusts.  Beat together
 2 cups sugar, 1/2 cup butter, 3 cups flour, 1 cup water, 2 teaspoons
 baking powder, 1/2 teaspoon soda and 2 teaspoons vanilla. Spoon cake
 mixture into pans over syrup.  (It will spread over entire pan when
 baking.)  Bake at 350 degrees for 35 minutes.  Makes 3 pies.

""


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