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From: betty
Sent: Monday, January 13, 2014 5:37 PM
To: phaedrus@hungrybrowser.com
Subject: Butter Tarts
A Canadian favorite. I would like the recipe for the butter tarts with coconut in them, if you can find it.
Thanks, Betty
Hi Betty,
See here and the two recipes below for butter tarts with coconut:
All Recipes.com
Phaed
Butter Tarts
1 c. brown sugar
1/2 c. raisins
1/2 c. coconut
1/2 c. walnuts
1/3 c. butter or margarine, melted
1 egg, slightly beaten
2 tbsp. milk
1 tsp. vanilla
Melt butter in saucepan. Remove from heat. Add other ingredients. Mix until combined. Make a pie crust recipe.
Line muffin tins with pie crust. Fill with butter tart filling. Bake at 375 degrees for 20 minutes.
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Butter Tarts
1 tbsp. melted butter or oleo
1 egg, beaten
1 c. brown sugar
1/2 tsp. vanilla
Nuts, raisins and/or coconut
Pie crust
Line muffin tins with pie crust. Mix butter, egg, sugar and vanilla. Pour into tart shells.
Add desired mixture for filling. Bake at 350 degrees about 13 minutes. 1 dozen tarts.
From: Adele
Sent: Monday, January 13, 2014 4:49 PM
To: phaedrus@hungrybrowser.com
Subject: German Potato Salad
Hello Phaed
Please send me the recipe for German Potato Salad from the Schnitzelbank Restaurant in Grand Rapids Michigan.
I believe it appeared in the Grand Rapids Press several years ago
Thanks
Adele
Hi Adele,
There is a Schnitzelbank German Potato Salad recipe here: Schnitzelbank German Potato Salad. However, it does not say whether it is from the one in Grand Rapids or the one in Jasper, Indiana. See below for the one from the Grand Rapids Press.
This page has several recipes from the Schnitzelbank Restaurants in both Grand Rapids and in Jasper, Indiana -
02/10/2014
Also, this website has several recipes from the Jasper, Indiana restaurant, including Potato Glaze, German Potatoes, German Potato Salad, German chocolate pie, apple strudel,
American potato salad, sauerkraut balls, turnip slaw, fried chicken livers, and spinach casserole:
Schnitzelbank Recipes
Phaed
Schnitzelbank German potato salad
3 pounds redskin potatoes
1/2 cup mayonnaise
1/2 cup chopped onion
1/4 cup vegetable oil
1/2 cup cider vinegar
2 tablespoons chopped fresh parsley
1/4 cup crumbled bacon
2 teaspoons salt
Pepper, to taste
Preparation: Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm.
Peel potatoes as soon as you can handle them and cut in slices.
In a large bowl, whisk together the mayonnaise, onion, oil, vinegar, parsley, bacon, salt and pepper. Gently stir in potatoes.
Let stand for 1 hour before serving to blend flavors. Chill until ready to serve.
Makes 6 to 8 servings.
Nutrition information: 436 calories, 6 grams protein, 26 grams fat, 48 grams carbohydrate, 4 grams fiber,
10 milligrams cholesterol, 907 milligrams sodium.
-----Original Message-----
From: Barbara
Sent: Friday, January 17, 2014 11:29 AM
To: phaedrus@hungrybrowser.com
Subject: Bread pudding recipe from Highland Park Cafeteria
I had this bread pudding years ago while visiting in Dallas. I would love to have the recipe.
Thank you.
Barbara
Hello Barbara,
Sorry, I had no success locating this recipe. I'll post the request on my site.
Phaed
From: Ivy
Sent: Sunday, January 12, 2014 11:10 PM
To: phaedrus@hungrybrowser.com
Subject: Recipe for red velvet cake with crushed cherries in batter.
Hello, Uncle Phaedrus,
I am hoping that you can help me find a recipe. It is possible that it was a made up concoction that turned out delicious.
A co-worker mentioned that many years ago, her wonderful mother in law who was a southern baker, used to make a red velvet
cake that she put crushed maraschino cherries and some of its juice in it. This cake came out tasty and very red.
Unfortunately, when mother in law passed, she did not have the recipe written down anywhere. I have been searching for a
recipe for that type of red velvet cake but it might be found under a different name. Have you ever heard of that type with
cherries in it?. If you have an idea about this cake, I would love to hear about it. I will make it as a surprise gift. Maybe
some of your readers have heard of it and can tell me how much sugar to take out and replace with the mashed cherry and juice?.
Thank you,
Ivy
Hello Ivy,
Sorry, I had no success with this. I’ll post it for reader assistance.
Phaed
For Ivy:
The most common Cherry Red Velvet Cake is the Duncan Hines version.
Timm in Oregon
Duncan Hines Cherry Red Velvet Cake
Ingredients:
1 package Duncan Hines Signature Red Velvet Cake Mix
1/2 cup buttermilk
21 ounce can Duncan Hines Comstock® Country Cherry
1/2 cup butter, melted
1/2 large eggs
1 teaspoon pure vanilla extract
9 ounces white baking chocolate
12 ounces cream cheese at room temperature
6 tablespoons butter at room temperature
1-1/2 teaspoon pure vanilla extract
4-1/2 cups confectioners’ sugar
7 ounces flaked coconut
Instructions:
Preheat the oven to 350F degrees. Grease and flour 3 round 8 inch cake pans.
Separate the cherries from the syrup by placing in a kitchen strainer over a bowl.
Reserve 1/2 cup of the syrup.
In a large mixing bowl, add cake mix, buttermilk, 1/2 cup cherry syrup, melted butter,
eggs and vanilla. Blend with an electric mixer until the batter is combined.
Divide the batter evenly between the prepared pans.
Bake the cakes until they spring back when lightly pressed with your finger, 28 to 30 minutes.
Remove the pans from the oven and allow to cool for 10 minutes. Remove the cakes from the
pans and cool completely for 30 minutes.
Place the white chocolate in a small glass bowl. Microwave on high for 1 minute.
Remove from microwave and stir until smooth.
Place the cream cheese and butter in mixing bowl. Beat until well combined. Add the melted white chocolate,
vanilla and 2˝ cups of the confectioners’ sugar. Blend on low speed until the sugar is incorporated.
Add the additional sugar and blend until the frosting is fluffy.
To Frost: Place one cake layer on a serving platter and spread with frosting, top with cherries.
Place the second layer on the first and frost. Place the third cake layer on top and frost top and
sides of cake. Sprinkle and gently press coconut over entire cake.
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The cake was made from scratch. Going to make a couple of cakes, starting with adding some of the crushed cherry and
juice combined in a small portion to see what happens. I am mostly concerned about the texture and sweetness of the
cake since the cherry juice is sugar flavored syrup or corn syrup. Eliminating some of the sugar in the recipe will
make it just right, just have to find the amount to substitute so it is not too sweet and ruin the cake.
Thank you,
Ivy
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