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Steak and Kidney Pudding

----- Original Message -----
From: "Donna"
To: phaedrus
Sent: Saturday, February 01, 2003 11:05 PM
Subject: steak and Kidney pie

> A good friend of mine was brought up as a foster child in a 
> very English home.  He remembers a boiled or steamed steak 
> and kidney pie, one of the ingredients was suet.  The thick 
> pastry was used to line a bowl, the filling was then added 
> then a top pastry, then a cheese cloth was placed under the 
> bowl and tied over the top of the bowl. the whole thing was 
> lowered into a large pot with water in the bottom and boiled.
> Sounds yukky to me but he would love for me to make it for him.  
> I hope you have some luck on this one.
> Donna
> BC Canada

Hi Donna,

I am sending you two steak and kidney pudding recipes. See below. Below them is a steak and kidney pie recipe. The pie version is much easier for us westerners to make as we lack the expertise for steamed meat puddings.


Steak and Kidney Pudding

 Serves 6-8

 Preparation Time Less than 30mins
  Cooking Time Over 2 hrs


675g/11/2lb chuck steak, cut into 2.5cm/1in cubes
225g/8oz beef kidney, cut into 2.5cm1in cubes
1 small onion, peeled and finely chopped
large pinch celery salt
salt and freshly ground black pepper
1 tsp fresh thyme leaves
2 tbsp plain flour
150ml/1/4pt fresh beef stock

For the Suet pastry:
400g/14oz self-raising flour
200g/7oz beef or vegetarian suet
1/2 tsp salt
freshly ground black pepper
290ml/1/2 pint cold water

1. Place the steak and kidney into a large bowl. Stir in the onion, 
celery salt, pepper, salt and thyme leaves. Toss together lightly 
and set to one side.
2. To make the suet pastry, sift the flour and the salt into a large 
bowl. Add the suet, salt and pepper. Lightly mix and add the water a 
little at a time.
3. Cut through the dough using a round bladed knife as if you were 
making scones.
4. Using your hands mix to form a soft dough.
5. On a lightly floured work surface roll out the pastry into a round 
disc approximately 0.5-1cm/1/4-1/2in) thick. Cut out about a quarter of 
the pastry mixture for the lid and set aside.
6. Use the remainder of the pastry to line a well buttered 1.75l/3pt 
pudding basin, leaving at least 1cm1/2in of the pastry hanging over the edge.
7. Add the flour to the steak and kidney mixture and stir gently. Place 
the batches of the meat mixture into a sieve (with a glass bowl underneath) 
and shake to remove any excess flour.
8. Spoon into the pudding basin lined with the pastry. Do not push the 
meat filling into the basin and add the fresh beef stock nearly 2/3rds 
to the top not covering the meat completely.
9. Place the pastry lid over the filling and fold the border over. Press 
the pastry together securely to seal.
10. Cover the pudding with a double piece of buttered foil, pleated in 
the middle. Tie in place with string.
11. Steam the pudding on an upturned plate in a large saucepan filled 
with hot water for 5 hours, topping up with water occasionally so as not 
to boil the water in the saucepan dry.
12. To serve, turn out the pudding onto a large warm plate. Cut a wedge 
of the pudding and place on a serving plate with mashed potatoes and a 
spoonful of peas.
Steak And Kidney Pudding

2 tbsp plain flour
salt and pepper
500g (1 lb) stewing steak, cubed
125g (4 oz) ox kidney, sliced
1 tbsp oil
1onion, chopped
1 tbsp tomato puree
150 ml (1/4 pint) beef stock
250g (8 oz) self raising flour
125g (4 oz) shredded suet
pinch of mixed dried herbs
6-7 tbsp water
Season the flour with salt and pepper and use to coat the steak and kidney.
Heat the oil in the pressure cooker, add the steak and kidney and fry until
evenly browned. Stir in the onion, tomato puree and stock. Seal the cooker
and heat to high pressure. Cook for 15min. Reduce the pressure quickly.
Strain all but 4 tbsp of the liquor from the meat and reserve. Leave to
cool. Sift together the flour and a pinch of salt. Stir in the suet, herbs
and enough water to make a soft dough. Knead lightly. Set aside one quarter
of the pastry. Roll out the remainder and use to line a greased 1 litre (1.5
pint) pudding basin. Fill with the meat mixture. Roll out the reserved
pastry to make a lid, dampen the edge and put in position. Press the edges
together to seal. Cover with two sheets of greaseproof paper or a sheet of
foil making a pleat across the centre. Secure with string. Stand the basin
on the trivet in the cleaned pressure cooker, containing 1.75 litres (3
pints) boiling water. Seal the cooker but do not fit the weight. Steam for
20 min. Put the pressure weight on and heat to low pressure. Cook for 30
min. Reduce the pressure at room temperature. Turn out the pudding onto a
warmed serving dish. Reheat the reserved liquor and serve separately. 
Serves 4
Beef Steak and Kidney Pie Recipe

  2 beef kidneys, sliced
  1 pound round of beef, cubed
  3 tablespoons Mazola
  2 medium sized onions, sliced
  1 medium sized carrot, shredded
  5 cups boiling water
  1 teaspoon salt
  1/8 teaspoon pepper
  1/2 tablespoon Karo, Blue Label
  3 tablespoons Argo or Kingsford's Cornstarch
  Crust for meat pie

  Soak the kidneys fifteen minutes in cold salted water, then slice.
  Pour the Mazola in a frying pan, brown the beef, onions and carrot
  in it, add the water and seasonings and simmer an hour. Add the
  kidneys, thicken with the cornstarch dissolved in an equal amount
  of cold water, transfer to a good-sized baking dish, cover with the
  crust for Meat Pie and bake from thirty-five to forty minutes in a
  moderately hot oven, 350 to 375 degrees F.

Red Velvet Cake with Beets

  ----- Original Message ----- 
  From: kyle 
  To: phaedrus
  Sent: Sunday, February 02, 2003 11:13 AM
  Subject: Red velvet cake using beets not red food coloring.

  Good day,

  I'm looking for a red velvet cake recipe using beets instead of red food 
  coloring. Can you find one?



Hello Kyle,

Red Velvet Cake was originally made with beets instead of food coloring, but that was so long ago that the original recipe is difficult to find. The two below are all that I could locate.


  Red Velvet Cake    (Gluten-Free)

  3 eggs
  1 3/4 C. sugar
  1/4 C. oil
  3/4 C. applesauce
  1 (14 oz.) can beets, drained & pureed
  1 tsp. GF vanilla
  1 C. rice flour
  1/2 C. potato starch
  1/4 C. tapioca flour
  9 T. cocoa
  1 tsp. xanthan gum
  1/4 tsp. salt
  2 tsp. baking soda

  Beat eggs until fluffy; add sugar gradually.
  Add oil, applesauce, beets & vanilla.
  Sift together the rice flour, potato starch, tapioca flour,
    cocoa, xanthan gum, salt, & soda; stir into applesauce
    mixture; mix well.
  Pour into a Bundt pan that has been coated with
  non-stick spray. 
  Bake 55 minutes in 375 oven.
  Cool 10 minutes. Remove from pan.
  Serves 12.
  Red Devil's Food Cake Made With Beets 

  4 ounces unsweetened chocolate, chopped 
  1 8 1/4 ounce can beets 
  2 1/4 cups allpurpose flour 
  1/3 cup cocoa powder 
  2 tsp.  baking soda 
  1/2 tsp.  salt 
  1 1/2 sticks unsalted butter, softened 
  1 1/4 cups firmly packed light brown sugar 
  1 cup granulated sugar 
  3 large eggs 
  2 tsp.  vanilla 
  2/3 cup buttermilk 
  2 tsp.  cider vinegar 

  2 1/4 cups granulated sugar 
  1 tsp.  cream of tartar 
  Pinch of salt 
  6 large egg whites 
  1/4 cup cold water 
  2 tbs. vanilla 

  Preheat oven to 350  F. Butter and flour two 9 by 2 inch cake 
  Melt chocolate in double boiler and set aside to cool. Drain beets and 
  puree in a blender or food processor; you should have 1 cup. Sift 
  together flour, cocoa, baking soda and salt. 

  In a bowl with an electric mixer beat butter, sugars, eggs and vanilla 
  until light and fluffy, about 5 minutes. Beat in chocolate. With mixer 
  on low alternately beat in flour mixture (in fourths) and buttermilk 
  mixed with vinegar (in thirds), beginning and ending with flour. Beat 
  until incorporated. Add pureed beets and mix on medium until blended. 
  Divide the batter between the pans. Bake for 30 to 35 minutes, or until 
  cake tester inserted in center comes out clean and top of cake springs 
  back when lightly pressed. Cool cakes in pans on wire racks for 10 
  minutes and invert onto racks to cool completely. 

  Make frosting: In a bowl set over a large saucepan of simmering water 
  beat sugar, cream of tartar, salt, egg whites and water with mixer for 
  5 to 7 minutes, or until mixture holds stiff peaks. Remove bowl from pan 
  and beat icing for 3 minutes more. Beat in vanilla. 

  To assemble cake: On serving plate spread one cake layer with a third of 
  frosting and top with second layer. Spread remaining frosting over top 
  and sides. 

  Yield: 9 inch Layer Cake, 8 to 10 servings 

Poppy Seed Cookies

  ----- Original Message ----- 
  From: Wanda
  To: phaedrus
  Sent: Saturday, February 01, 2003 10:18 PM
  Subject: Help

  When I was small my oldest sister married the eldest son of a large 
  jewish family. His mother, when she found out her eldest was to marry
  a non-jew said she rather be dead than allow that! 

  But they married and all was well. Bubbi (my new brother-in-laws mother) 
  made fabulous Poppyseed Cookies. I've never tasted anything like them. 
  They were thin and crisp. Bubbi was a Russian Jew and died in the late 

  I once had a recipe that was similar but lost it. Much to my everlasting 
  chagrin. Can you help me? 

  I love your site and have stayed on it forever delightfully collecting 
  gems of all kinds. How grateful I am to have found you. 

  How often do you publish your answers? 


Hi Wanda,

See below for two Jewish poppy seed cookie recipes. Hope one of them is right.

I update the site daily these days. I get enough recipe requests to keep me about two to three weeks ahead. If the requests slow down a lot, which they haven't in months, then I reduce the frequency of updating.


  Poppy Seed Cookies 

  100 gr. butter 
  1 cup demerrara sugar (light brown) 
  2 eggs 
  1 cup white flour 
  1/2 cup whole wheat flour or wheat germ 
  2 tsp. baking powder 
  1/2 tsp. salt 
  11/2 tsp. real vanilla extract 
  3 Tbsp. whole poppy seeds
  Preheat the oven to 190 degrees. Beat the butter with the sugar till 
  smooth, then beat in the eggs and the vanilla. Pass the flour, whole 
  wheat flour, baking powder, and salt through a wire mesh strainer, 
  discarding any excess bran in the strainer. (If using wheat germ, just 
  add it to the bowl with the dry ingredients - it cannot be sifted). 

  Stir in the poppy seeds. Using two spoons, lift a tsp of the mixture 
  and with the other spoon, push it off onto a cookie sheet lined with 
  parchment paper. Leave space between the cookies. Bake till golden - 
  8-12 minutes, then remove with a spatula and leave to cool, preferably 
  on a rack.
  Poppy Seed Cookies 

  Yield: 36 cookies 
  3 cups flour
  2-1/2 teaspoons baking powder
  1 teaspoon salt
  3 eggs
  1 cup sugar
  1 cup oil
  1 teaspoon vanilla
  2 tablespoons poppy seeds or to taste

  Mix ingredients and drop on greased cookie sheet (or use parchment paper). 
  Bake at 350F. for 10-15 minutes. 

Cup Cake Cookies

  ----- Original Message ----- 
  From: Lisa
  To: phaedrus
  Sent: Sunday, February 02, 2003 2:28 AM
  Subject: cup cake cookiess

  Dear Phaedrus,

  I would love to be able to make the cup cake cookies that they have 
  at Safeway and Sam's Club.  They are large cookies, (about 1/4 inch) 
  and frosted.  Do you know how to make them? 

Hello Lisa,

The below recipe is supposed to make the cookies. There was no frosting recipe with it.


  CupCake Cookies 

    1/2  cup shortening   
    1/3  cup butter, softened   
    2   egg yolks   
    1  teaspoon vanilla   
    1  package yellow cake mix   

   Preheat oven to 350F
  Cream together shortening, butter, egg yolks and vanilla in a large 
  mixing bowl. Gradually blend in cake mix. Dough will be stiff.

  Chill 1hour; rolled out, cut into shapes, decorated with colored sugar 
  and sprinkles and place on a baking sheet.

  Alternately, dough can be used immediately by rolling dough into 1-inch 
  balls. Place on baking sheet and flatten with the bottom of a glass that 
  has been dipped in colored sugar.

  Bake for 6 to 8 minutes. 
  Yield Size:  18 cookies 

Chocolate Cake Recipe with Coffee

----- Original Message -----
From: "suzi" 
To: phaedrus
Sent: Sunday, February 02, 2003 6:00 PM
Subject: Chocolate Cake Made with Black Coffee

> Years ago, I had a Chocolate Cake recipe made with black coffee.  It 
> also contained one stick of butter.  The recipe was made in a loaf pan, 
> and you could put powdered sugar on the top or leave plain.  It was a 
> great way to use up coffee left over from breakfast.  I was given the 
> recipe about 35 years ago.
> Thanks,
> Suzi

Hello Suzi,

There are several varieties of this recipe. see below.


Old  Joe's  Chocolate  Cake

 Ingredients :
 2 c. sugar
 2 c. flour
 3/4 c. cocoa
 2 tsp. soda
 1 tsp. salt
 1 tsp. baking powder
 1/2 c. oil
 1 c. milk
 2 eggs
 1 tsp. vanilla
 1 c. black coffee
 1 c. milk
 1/4 c. flour
 Dash salt
 2 sticks margarine
 1 c. sugar
 1 tsp. vanilla

 Preparation :
 Grease and flour pan.  Combine dry ingredients.  Combine wet
 ingredients.  Mix wet and dry ingredients.  Bake at 350 degrees for
 25 minutes.  In large pan heat first 3 ingredients on high stirring
 constantly until very thick.  Cool completely.  Add last 3
 ingredients and beat with mixer for 10 minutes until white and
 Heavenly  Chocolate  Cake

 Ingredients :
 1 3/4 c. flour*
 2 c. sugar, brown or white
 3/4 c. cocoa
 2 tsp. baking soda
 1 tsp. baking powder
 1 tsp. salt
 2 eggs
 1 c. strong black coffee
 1 c. buttermilk or sour milk**
 1/2 c. vegetable oil
 1 tsp. vanilla

 Preparation :
    *(Can use 3/4 cup whole wheat and 1 cup unbleached white flour).
 **(To sour milk:  Use 1 tablespoon vinegar plus milk to equal 1
 cup).  Combine dry ingredients, add wet ingredients.  Beat at medium
 speed for 2 minutes.  Batter will be thin.  Pour batter into greased
 and floured 9 x 13 x 2 inch pan or two 9 inch cake pans.  Bake at
 350 degrees for 35-40 minutes for oblong pan or 30-35 minutes for
 layer pans.  May need to let it bake 5 minutes longer until cake in
 center is not battery.  This is a very moist cake.
 Moist  Chocolate  Cake

 Ingredients :
 2 c. flour
 2 c. sugar
 2 tsp. baking soda
 2 tsp. baking powder
 3/4 c. cocoa
 Pinch of salt
 2 eggs
 1/2 c. shortening
 1 c. black coffee (liquid)
 1 tsp. vanilla

 Preparation :
    Mix ingredients together, adding hot coffee last.  This will be a
 very liquid batter.  Bake only in an 8"x12" baking pan.  Do not bake
 as a layer cake.  Bake at 350 degrees for 30 minutes or until you
 feel it is finished.  Ice anyway you wish or simply dust with
 powdered sugar.  It is delicious.
 Black  Magic  Chocolate  Cake

 Ingredients :
 2 c. sifted flour
 2 c. granulated sugar
 3/4 c. cocoa
 2 tsp. baking soda
 1 tsp. baking powder
 1/2 tsp. salt
 2 eggs
 1 c. black coffee
 1 c. milk
 1/2 c. oil
 2 tsp. vanilla

 Preparation :
    Sift dry ingredients in a large bowl.  Add eggs and liquids.
 Beat until smooth. Cooking time:  30 minutes.  Temperature:  350
 degrees.  Servings:  8.  Pan size:  9 x 12 inch.
 Midnight  Chocolate  Cake

 Ingredients :
 2 c. flour
 1 3/4 c. sugar
 1 c. cocoa
 2 tsp. baking soda
 1 tsp. baking powder
 Dash of salt
 1 c. milk
 1 c. Crisco oil
 1 c. hot black coffee
 2 slightly beaten eggs

 Preparation :
    Mix dry ingredients then add the 3 liquids, blend well and add
 the eggs.  Bake at 350 degrees for 30 minutes in 13 x 9 x 2 inch pan.
 "Amazing"  Chocolate  Cake

 Ingredients :
 2 c. sugar
 1/2 c. shortening
 2 eggs
 2 c. sifted all-purpose flour
 3/4 c. cocoa
 1 tsp. baking powder
 2 tsp. baking soda
 1 c. milk
 1 c. hot black coffee

 Preparation :
    Cream sugar and shortening.  Add eggs, stir until smooth.  Add
 dry ingredients alternately with milk.  Add hot black coffee last.
 Batter will be thin.  Bake in a 9x12 inch or 10x13 inch pan for
 45-50 minutes at 350 degrees.


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