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Homemade Frangelico

----- Original Message -----
From: "Ed"
To: phaedrus
Sent: Thursday, January 23, 2003 5:02 PM
Subject: Frangellica

> I am looking for a way to make my own Frangellica, can you help me?
> Thanks,
> Ed 

Hello Ed,

Although I see it spelled both ways, best I can tell the correct spelling is "Frangelico". There are three recipes below, all different.


Hazelnut Frangelico


750ml vodka
500g hazelnuts, finely chopped
200g sugar
6 tbsp water
1 vanilla pod, bruised with the handle of a kitchen knife


1. Pour the vodka into a lidded glass container. Add the chopped nuts 
and steep for about two weeks, shaking gently every day
2. After two weeks, strain the vodka, pressing the nuts with a wooden 
spoon or spatula to release their flavour. Discard the nuts. Strain 
the liquid again through a coffee filter or fine muslin.
3. Bring the sugar and water to a boil in a small pan and simmer for 
five minutes until syrupy. Cool, then add the vanilla pod (bash it 
first with the handle of your knife to release the flavour); if you are 
dividing the syrup between two half-bottles, cut the vanilla pod in half.
4. Add the syrup and vanilla to the hazelnut liqueur. Transfer to a 
bottle or bottles and store for four weeks before drinking, turning 
Hazelnut Liqueur - Frangelico
      Yield: 1 Pint

    1/2 lb Hazelnuts; finely chopped
  1 1/2 c  Vodka
    1/3 c  Sugar
      3 tb Water
      1 ts Vanilla extract

  In a glass bottle or jar, steep the chopped
  hazelnuts in the vodka for about 2 weeks in a
  cool, dark place, gently shaking the bottle every

  Gently pour the jar's contents through a regular
  strainer or sieve, pressing hard on the nuts to
  release all of their flavor. Follow this by two
  strainings through slightly dampened cheesecloth.
  For true clarity and professional looking results,
  pour the strained mixture through a large clean
  coffee filter placed inside a funnel or clean
  coffee cone; loosely cover with plastic wrap since
  the process may take several hours.

  In a very small saucepan, combine the sugar and
  water. Bring to a boil over moderately high heat.
  Simmer, uncovered, 5 minutes. Let cool to room
  temperature. Stir in the vanilla.

  Funnel the strained hazelnut mixture into a glass
  bottle, then funnel in the sugar syrup. Cover
  tightly; shake to blend. Let mature, at room
  temperature or slightly cooler, for at least
  three weeks.
Homemade Frangelico Liqueur

From Classic Liqueurs, by Cheryl Long and Heather Kibbey:
4 cups (about 1.125 pounds) unshelled hazelnuts (filberts)
1 tsp. chopped, dried angelica root
1/2 vanilla bean, split
1 fifth vodka
1/4 tsp. almond extract
1 1/2 cups granulated sugar
1 cup water
1 tsp. glycerine (for thickness)
1 to 2 drops yellow food coloring (optional)
Preheat oven to 350 F. Shell hazelnuts. Coarsely chop hazelnuts and 
place them on a baking sheet in the oven for 10 to 15 minutes. Remove 
from oven and place in an aging container. Stir in dried angelica root, 
vanilla bean, vodka and almond extract. Cap and let age for 1 month in 
a cool, dark place, shaking occasionally.

After aging, pour through fine mesh strainer into a large bowl. Rinse 
out the aging container. Place cloth bag or triple cheesecloth inside 
large funnel. Place funnel over aging container, and pour liqueur 
through. In medium saucepan, combine sugar and water; bring to a boil. 
Immediately reduce heat and simmer for a few minutes, stirring to 
dissolve sugar completely. Let cool. When sugar syrup has cooled, add 
to aging container, stirring well to combine. Cap and let age 3 months.

After second aging, re-strain through cloth or paper coffee filters 
until desired clarity is reached. Stir in glycerine and food coloring, 
if desired. Let age 2 more months before serving.

Strawberry Cassata Cake

----- Original Message -----
From: "Nancy" 
To: phaedrus
Sent: Friday, January 24, 2003 12:21 PM
Subject: Strawberry cassata cake.

> Hi,
> I saw the question about strawberry cassata cake, and
> I wanted to let you know that there is now a recipe
> available online for it at:
> At last!
> Nancy

Hi Nancy,

Got it! Thanks to you!


Strawberry Cassata Cake 

To save time, substitute a cake made from a yellow cake mix for the 
Chiffon Sponge Cake. And don't forget to slice the tops off the cake 
layers to make them lay just right. 

There will be leftover Pastry Cream; store in the refrigerator for 
up to three days and use for other desserts or pastries. It does not 
freeze well. 

1 recipe Pastry Cream (recipe follows) 
1 recipe Chiffon Sponge Cake (recipe follows) 
3 cups heavy whipping cream 
6 tablespoons sugar 
1 teaspoon vanilla 
Pastry bag fitted with large star tip 
1 (10-inch) cardboard round 
2 cups fresh strawberries, chopped 
2 cups almonds, toasted and crushed 
Cake plate or pedestal 
12 whole strawberries (buy the huge Driscoll variety) 
Prepare the Pastry Cream and refrigerate according to directions. 
Prepare the Chiffon Sponge Cake and let the layers cool; wrap and 
store, if necessary. 

When ready to assemble the cake, whip the heavy cream with the sugar 
and vanilla until stiff, being careful not to overwhip or the cream 
will become buttery. Place 1 cup of the sweetened whipped cream into 
a pastry bag fitted with a star tip. Place the bag into the refrigerator 
until ready to use. 

Remove the Pastry Cream from the refrigerator and whip it by hand for 
no more than 1 minute to smooth out the lumps. 

Place one of the cake layers, right side up, onto the cardboard round. 
Spread a 1/2-inch-thick layer of Pastry Cream over the top of the bottom 
layer. Arrange a 1-cup layer of chopped strawberries on the cake layer 
and top with a thin layer of whipped cream, just enough to barely cover 
the strawberries. 

Place the other cake layer, right side down, on top of the filling. 
Refrigerate for 15 to 20 minutes to set. 

Remove from the refrigerator and ice the top and sides with the remaining 
whipped cream. If you are right-handed, hold the cake from the bottom with 
your right hand and your palm flat up to the ceiling. With your left hand, 
grab a handful of chopped nuts and gently press them into the side of the 
cake. (Reverse for left-hand decorating.) Rotate the cake and continue 
pressing on the nuts until the entire side is covered. 

Place the cake on a cake plate or pedestal. Using the chilled pastry bag, 
pipe 12 rosettes of whipped cream on the top edge of the cake. To evenly 
space them, think of the top of the cake as a clock. Pipe a rosette at 
12 o’clock, then one each at 6, 3, and 9 o’clock, dividing the cake into 
quarters. Pipe on the remaining rosettes. Top each rosette with a whole 
strawberry. Refrigerate the cake, up to 3 days, until ready to serve. 

Makes 12 to 16 servings. 
Pastry Cream 
4 cups (1 quart) milk 
3 eggs 
1 cup plus 2 tablespoons sugar 
1/2 cup plus 2 tablespoons cornstarch 
1/2 teaspoon salt 
1 teaspoon vanilla 
3 tablespoons unsalted butter 
Place the milk in a large heavy saucepan and set it over medium-high heat. 

In a large bowl, beat the eggs to break them up. Add the sugar and whisk 
to combine. Add the cornstarch, salt and vanilla, and whisk to combine. 

When the milk comes to a slow boil, add 1/3 of it to the egg mixture, 
whisking constantly. (This is called tempering.) Bring the remaining 
milk back to a boil. Add all of the tempered egg mixture to the milk, 
continuously whisking over medium-high heat until thickened. 

Place the cooked custard into a bowl, whisk in the butter until smooth 
and cover with plastic wrap so it touches the surface of the custard. 
Refrigerate until set. 
Chiffon Sponge Cake 
For a taller three-layer cake, multiply the following recipe by 1 1/2 
and divide the batter among three 10-inch round layer pans. Weigh the 
cake flour and sugar for best results. Otherwise, 14 ounces of cake 
flour is approximately 41/8 cups; 14 ounces of sugar is approximately 
13/4 cups. 

Butter, for greasing 
8 eggs, separated 
2/3 cup vegetable oil 
1 cup water 
1 tablespoon vanilla 
14 ounces cake flour 
14 ounces sugar, divided 
4 teaspoons baking powder 
1 teaspoon salt 
Lightly butter the bottom of two 10-inch cake pans. Line the bottoms with 
a circle of parchment or wax paper, but do not butter the parchment or 
the sides of the pan. (Similar to angel food cake, this cake needs to 
cling to the sides while baking.) 

Heat the oven to 375 degrees. 

Place the egg yolks and vegetable oil into a deep bowl. Mix, then blend 
in the water and vanilla. 

Into another bowl or onto wax paper, sift together the cake flour, 1/3 
of the sugar, the baking powder and salt. Add to the egg yolk mixture 
and whip for about 2 minutes, either by hand or with an electric mixer. 

In a very clean, deep metal bowl, whip the egg whites and remaining 
sugar until the mixture forms stiff peaks (when you can turn the mixing 
bowl upside down without the egg whites sliding out). Gently fold half 
of the egg whites into the yolk mixture. Leave the mixture streaky with 
egg whites so that you do not overfold. Fold in the remaining egg whites, 
being gentler than the first time. Carefully continue folding until there 
are no streaks of egg whites. 

Divide the batter between the 2 cake pans and gently smooth the tops. Bake 
for about 25 minutes or until the cake springs back when lightly pressed 
in the center. Turn the pans upside down onto cookie racks to completely 

Gently run a knife around the sides of the pans. Tip the cakes out of the 
pans onto a flat surface. 

The cakes can be double-wrapped in plastic wrap and stored in the freezer 
for up to 1 month. 

Makes 2 round 10-inch cake layers. 

3 Hole Chocolate Cake

  ----- Original Message ----- 
  From: Denise 
  To: phaedrus
  Sent: Friday, January 24, 2003 10:39 AM
  Subject: 3 hole (or 5 hole?) chocolate cake

  I once had a recipe for a hole cake it was the best most moist 
  chocolate cake I ever made or tasted. I have moved several times. 
  and lost the recipe quite a long time ago.If my memory serves me 
  it was a 5 hole cake,all I remember is in one hole you put in sour 
  milk. This recipe is pretty old being that I am 50 now and I made 
  this when I was a kid.
  Thank You 

Hi Denise,

I can't find a 3 hole or a 5 hole cake recipe that calls for sour milk. The below recipe is the closest that I can get. It doesn't have sour milk, but it does have a tablespoon of vinegar. Sorry.


  Three  Hole  Cake

   Ingredients : 
   1 1/2 c. flour
   1 c. sugar
   1 tsp. soda
   3 tbsp. cocoa
   1 tbsp. vinegar
   2 tsp. vanilla
   5 tbsp. oil
   1 c. cold water

   1 cube butter
   3 1/2 tbsp. cocoa
   1/3 c. milk
   1 box powdered sugar
   1 tsp. vanilla
   2/3 c. chopped nuts

   Preparation : 
      Sift all dry ingredients into 8 1/2 x 11 inch cake pan that you
   are going to bake in.  With a spoon make 3 holes in the dry
   ingredients, about 2 inches apart to form a triangle.  IN one hole
   put 1 tablespoon vinegar.  In another hole, put 2 teaspoon vanilla. 
   In the last hole put 5 tablespoons of oil.  Pour 1 cup cold water
   over all and mix well. Bake at 350 degrees for about 45 minutes or
   until cake pulls away from sides of pan.  Combine butter, cocoa and
   milk; heat slowly.  Remove from heat and add powdered sugar,
   vanilla, and nuts.  Beat well.  Add more milk if it is too thick. 
   While cake is still warm, spread about 1/3 of the fruit on cake.  It
   will melt into the cake.  After cake has cooked, continue to frost. 

Butter versus Shortening

  ----- Original Message ----- 
  From: Darlene
  To: phaedrus 
  Sent: Friday, January 24, 2003 9:50 AM
  Subject: butter vs. shortening

  I am desperately in need of information
  regarding the differences in baking with
  butter vs. shortening.  This is a required
  for a school project and I am unable to 
  find solid info anywhere.  Thank you for
  you help.

Hello Darlene,

Okay, let's take cakes as an example:
Butter gives a cake more flavor, but shortening makes a cake lighter and fluffier. The lipids (fats) in vegetable shortening have a smaller crystalline size, and this allows more air to be mixed into the batter, thus making the end result lighter and fluffier.

That's short, but it's all I have. It's from a book called "On Food and Cooking - The Science and Lore of the Kitchen" by Harold McGee


Cloudy Iced Tea

  ----- Original Message ----- 
  From: Kate 
  To: phaedrus
  Sent: Friday, January 24, 2003 9:11 AM
  Subject: Iced tea

  Here in the South we consume gallons of iced tea year round.  
  Sometimes it becomes cloudy and I can't figure out why. Sometimes 
  it happens if I refrigerate it, and sometimes it doesn't. Can you 
  find an answer?  Thanks.  Kate 

Hi Kate,

The old tip file says that tea becomes cloudy if you refrigerate it while it's still hot. If you let it cool to room temperature before you put it in the refrigerator, it won't get cloudy. You can supposedly clear up tea that's already cloudy by adding a little boiling water to it.



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