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13 Egg Mississippi Mud Cake

----- Original Message ----- 
From: Wayne 
Sent: Saturday, January 23, 2010 9:42 PM
Subject: Mississippi Mud Cake frm. Wayne

I was wondering if you have seen a recipe for Mississippi Mud Cake, the one i'm 
looking for has 13 eggs in the recipe and i'm not able to find it any where


Hello Wayne,

Sorry, I had no success locating such a recipe with 13 eggs.


Rag Cake

----- Original Message ----- 
From: "Cate " 
Sent: Tuesday, January 26, 2010 4:58 AM
Subject: Recipe request
>>> Could you please find the recipe for Rag Cake for me? I tried a
>>> piece in a coffee shop made by a Greek lady. It was very light,
>>> sort of like layers of pastry and had a light, not too sweet syrup
>>> poured over the cake. It was delicious!!
>>> Thank you,
>>> Cate 

Hello Cate,

The only "rag cake" that I can find is Irish, not Greek, and it does not have the syrup. Do you know the Greek name for the cake you tried?


----- Original Message ----- 
From: "Cate " 
To: "Phaedrus" 
Sent: Thursday, January 28, 2010 2:15 AM
Subject: Re: Rag Cake

> Hi Phaedrus,
> Could I possibly trouble you to give me your Irish Rag Cake recipe?
> I think this might be one I'm looking for.
> Many thanks,
> Cate

Hi Cate,

Below are two Irish Rag Cake recipes, but they aren't like your description.


Irish  Rag  Cake

1 c. shortening
1/2 tsp. salt
2 c. sugar
5 eggs, beaten one at a time

  Sift together: 3 c. flour 2 tsp. vanilla 1 c. milk   Cream shortening, add 
eggs one at a time.  Add dry ingredients alternately with milk.  Beat 2 
minutes.  Bake at 350 degrees for 30 minutes or until golden brow. Makes 
three 9 inch layers.
Irish  Rag  Cake

1 c. butter
3 c. sugar
6 eggs, beaten
2 tsp. baking powder
 c. flour
1 c. milk
2 tsp. vanilla
1/4 c. Irish whiskey or Rum, optional

Preheat oven to 350 degrees.  Cream together butter and sugar.  Add 
remaining ingredients except whiskey.  Beat slowly just until thoroughly 
mixed.  Pour into prepared 12 cup bundt pan and bake 1 hour or until done. 
Don't overcook!!  Once cake is on plate, brush lightly with whiskey or rum. 
Sprinkle top with 10x sugar.

Finale Peanut Butter Cookies

----- Original Message ----- 
From: Judy 
Sent: Saturday, January 23, 2010 5:44 PM
Subject: Peanut Butter Cookie

Dear Phaedrus

I had the most delicious peanut butter cookie at the Finale, Brookline, Ma 
and would you be able to obtain the recipe.  The other cookie that was equally 
delicious was their sugar cookie.  These cookies are light, not greasy and the 
best I've ever eater.  Please see what you can do.  Thank you.


Hi Judy,

Sorry, I had no success locating any recipes for any of Finale's products.


Barbecued Ribs

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Memphis Style Ribs

More Memphis Style Ribs

Dry Rub Ribs

Wet Rub Ribs

Another Memphis Style Ribs Recipe

Chicago Style Ribs

Chinese  Barbecued  Spare  Ribs

4 lbs. spare ribs
1 c. dark soy sauce
1/2 c. light soy sauce
2 tbsp. red wine
1 tbsp. sugar
1 tbsp. maple syrup
1 tsp. salt
1 clove mashed garlic

Slash the meat between the ribs but not all the way through. 
Place the meat in a bowl, mixing the remaining ingredients 
and pour over the ribs.  Let sit in the marinade for 1 1/2 hours, 
turning every 30 minutes.  Remove the meat and save the liquid. 
Place the ribs on a hibachi or grill over low coals for about 
1 1/2 hours, turning frequently and basting continually. 
Cut with a poultry scissor.  Can also be cooked in the oven in 
a roasting pan, turning and basting. 
Hawaiian  Barbecued  Ribs

 3-4 lb. spareribs


1/2 c. soy sauce
1/4 c. cornstarch
1 tbsp. ginger

Pour marinade over ribs in roasting pan.  Let stand for 1 hour, 
turning frequently.  Roast in marinade in 350 degree oven for 
about 30 minutes.  Remove from oven and broil or grill slowly 
brushing frequently with basting sauce.  The secret to good ribs 
is slow broiling and frequent basting. 

--Basting Sauce:--

3/4 c. sugar
1/2 c. pineapple juice
3 tbsp. vinegar

Mediterranean Chicken

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Mediterranean  Chicken

3 tbsp. olive oil
4 boneless, skinless chicken breast halves
3 tbsp. black olives, chopped
2 tbsp. chopped parsley
3 tbsp. Sun Dried tomatoes (chopped)
Freshly ground pepper to taste
1 tbsp. margarine
1/4 c. flour
4 marinated artichoke hearts, diced
1/2 c. chicken broth
1 1/2 tsp. capers

Heat olive oil and margarine in a skillet.  Dredge chicken in flour; 
place in skillet and cook over high heat, 3-4 minutes per side, until 
golden brown. Remove chicken to side dish and keep warm. Stir Sun Dried 
tomatoes, capers, olives, artichokes and parsley into skillet.  Pour in 
broth and cook until bubbly, scraping bottom of skillet.  Add chicken 
breasts and spoon sauce over them. Cook 30 seconds. Serve with Rice Pilaf. 

"On the table between them was what was left of a hearty Dorset cream tea. Dorset dumplings filled with a rum-and-apple mixture and flavored with ginger, a pile of butter-drenched scones, jam, tea, and of course a bowl of heaped, clotted cream, as sweet and thick as ice cream."
Murder in the Queen's Armes by Aaron Elkins

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