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----- Original Message -----
From: DrCindy
To: phaedrus
Sent: Wednesday, March 06, 2002 6:45 AM
Subject: sugar pie
Hi Uncle! I'm looking for the recipe for sugar pie. It's a popular
dessert found in Canada. Thanks!
Hi Dr. Cindy,
Below are two recipes, but there are dozens of variations.
Phaed
Quebec Sugar Pie
Makes 1 - 9 inch pie
2 cups packed brown sugar
1 cup heavy whipping cream
1/2 cup chopped walnuts
1 recipe pastry for a 9 inch single crust pie
Directions
1 Line a 9 inch pie plate with pastry. Trim and flute, but
do not prick bottom.
2 Combine the brown sugar and cream in a small saucepan.
Bring to a boil over low heat. Cook stirring slowly for
10 minutes, or until thickened. Remove from heat, and stir
in 1/2 chopped nuts. Cool. Pour filling into prepared pie shell.
3 Bake at 375 degrees F (190 degrees C) for 30 to 35 minutes.
Remove pie from oven, and cool. Filling will set when cold.
-------------------------------
Traditional French-Canadian Sugar Pie
Makes 1 - 8 inch pie
Average Rating:
1 cup packed brown sugar
1/2 cup heavy whipping cream
1 tablespoon all-purpose flour
Directions
1 Preheat oven to 400 degrees F (205 degrees C).
2 Mix brown sugar, cream, and flour until smooth. Pour filling
into pie crust
3 Bake for 30 minutes. Serve warm or cold.
----- Original Message -----
From: Arlene
To: phaedrus
Sent: Tuesday, March 05, 2002 6:48 PM
Subject: garam masala vs.curry powder
> When used in Indian cuisine what is the difference between garam masala
> and curry powder?
Hello Arlene,
This is rather hard to pin down, but here's the sense of it that I get from
reading a lot of articles about the subject:
Both of these are ground spice mixtures from India that may contain as many
as a dozen or more different spices. Garam masala originated in northern
India, and is probably the older and more purely Indian of the two spice
mixtures. Curry powder originated in southern India and seems to have had a
strong British influence in its development. It is possible that they
started out as the same thing, with curry powder being an adaptation of
garam masala tailored to British tastes. Both, however, come in dozens of
varieties, many of which overlap. Some recipes even use both, but garam
masala is traditionally added near the end of cooking or even sprinkled over
the dish after cooking. Curry powder usually contains a lot of turmeric,
which gives it a yellow color, and in Indian restaurants, dishes that use
curry powder are referred to as "yellow curries". Dishes that use garam
masala are referred to as "brown curries". Garam masala does not typically
contain turmeric.
Hope this answers your question.
Phaed
----- Original Message -----
From: Jane
To: phaedrus
Sent: Wednesday, March 06, 2002 10:04 AM
Subject: Meatloaf
My Grandmother used to make meatloaf with tapioca. Is there a
recipe out there? Sounds awful but it was great and I can't
find her recipe.
Jane
Hi Jane,
I had the one below in the database. Is that it?
Phaed
Meatloaf
Ingredients :
1 lb. ground beef
1/2 lb. pork sausage
1/3 c. minute tapioca
1 c. milk
Onion (or 1 tsp. minced onion)
1 tsp. mustard
Preparation :
Mix well with hands. Bake at 350 for 1 hour 10 minutes.
----- Original Message -----
From: Carl
To: phaedrus
Sent: Wednesday, March 06, 2002 6:43 PM
Subject: Beroli
> A cross between an English Muffin and a Bagel. The spelling may be
> incorrectly spelled. How about a large Portugese muffin with raisins
> slightly larger than an English Muffin but somewhat thinner in thickness.
> Thank you
Hello Carl,
None of the three recipes that I found for these calls for raisins, although
I know they are sold that way. Below are three versions of the basic,
traditional recipe to which you can add raisins, cinammon, etc.
Phaed
Portuguese Muffins - Bolo Levedo
Makes 15 cakes
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Ready in: 2 Hours 45 Minutes
1 (.25 ounce) envelope active dry yeast
1/4 cup warm water
6 cups all-purpose flour
1 cup white sugar
3 eggs
1/4 cup melted butter, cooled
1/2 teaspoon salt
1 1/4 cups milk
Directions
1 In a small bowl, dissolve yeast in warm water with a pinch of the sugar.
Set aside to ferment, about 10 minutes.
2 Transfer the yeast mixture to a large bowl, and stir in the sugar, eggs,
salt, flour, and milk until the dough comes together. Stir in the melted
butter, then turn the dough out onto a floured surface, and knead for about
10 minutes, or until smooth and elastic. Cover dough with a cloth and set
aside to rise until doubled in bulk, about 45 minutes.
3 Divide dough into about 15 to 20 pieces, and shape them into flat round
cakes about 1/2 inch thick. Place a cloth on the table and dust it with
flour. Arrange the cakes on the cloth, allowing space for rising. Allow them
to set for 1 1/2 hours.
4 Place the cakes in a heavy ungreased skillet, and cook over low heat. Fry
the cakes on each side until golden.
--------------------------------
Portuguese Muffins
Variation 1
A Portuguese muffin looks like a very large English muffin, without the
cornmeal on the bottom or the craggy holes within. About 4 inches in
diameter, and a good 1 inch thick, this soft, almost doughy bun is delicious
toasted and slathered with butter and jam, à la English muffin; and it's
equally good as the basis for a sandwich. The potato and soy flour,
though optional, both contribute to the muffin's soft, tender texture.
1 cup milk
4 tablespoons soft butter
3 1/2 cups King Arthur Unbleached All-Purpose Flour OR 3 3/4 cups Mellow
Pastry Blend*
1/4 cup potato flour (optional)*
1/4 cup soy flour (optional)*
1/4 cup sugar
2 1/2 teaspoons instant yeast
1 1/2 teaspoon salt
2 eggs
2 teaspoons vanilla
1/8 teaspoon lemon oil OR 1 tablespoon grated lemon peel OR 1 teaspoon Sweet
Dough Flavor
*If you choose not to use the potato flour and/or soy flour, reduce the milk
by 1 tablespoon.
Manual Method: Scald the milk (heat it just till small bubbles form), then
pour it over the butter. Set the mixture aside to cool to lukewarm.
In a large bowl, or in the bowl of an electric mixer, combine all of the dry
ingredients, whisking thoroughly. (This prevents the potato flour from
lumping). Add the remaining ingredients, mixing to form a workable dough.
Knead the dough till it's smooth; this should be a soft (though not sticky)
dough. Place it in a lightly greased bowl, cover the bowl with plastic wrap,
and allow the dough to rise for about 90 minutes; it'll become quite puffy.
Bread Machine Method: Place all of the ingredients into the pan of your
bread machine, program the machine for manual or dough, and press Start.
About 10 minutes before the end of the final kneading cycle, examine the
dough, and adjust its texture as necessary with additional flour or water.
The dough should have formed a smooth, cohesive ball. Allow the machine to
finish its cycle.
Shaping And Baking: Transfer the dough to a lightly oiled work surface, and
divide it into 10 pieces, each about 3 1/4 ounces in weight. Form the dough
into tight balls, and let them rest, covered, for about 30 minutes. Flatten
the balls into circles 4 to 5 inches in diameter and about 1/2-inch thick.
Place the muffins on a lightly greased or parchment-lined baking sheet,
leaving about 1 1/2 inches between them. Now, you're going to place a second
baking sheet atop the muffins, in order to keep their texture fairly dense
as they rise. Place a piece of parchment paper atop the muffins, or lightly
grease the bottom of the second baking sheet. Place it atop the muffins, and
let them rise for 45 minutes, or until they're about 3/4-inch thick.
Bake the muffins in a preheated 400°F oven for 18 to 22 minutes, leaving the
second baking sheet in place; this will help keep the muffins flat. Remove
the top baking sheet, and test to make sure the muffins are done; they'll be
golden brown on the top and bottom, with paler sides. Remove them from the
oven, and cool on wire racks. Yield: 10 large muffins.
---------------------------------------------
Portuguese Muffins
Variation 2
3 1/2 cups King Arthur Unbleached Special Bread Flour
1/4 cup potato starch (optional)
4 teaspoons instant yeast
1/2 cup milk
6 tablespoons butter
1/4 cup water
1 1/2 teaspoons salt
2 eggs
1/3 cup granulated sugar
2 teaspoons vanilla
1/4 teaspoon lemon oil or 1 1/2 teaspoons grated lemon peel
Manual Method: In a large bowl, or in the bowl of an electric mixer, combine
all of the ingredients, mixing to form a workable dough. Knead the dough
till it's smooth; this should be a soft (though not sticky) dough. Place the
dough in a lightly greased bowl, cover the bowl with plastic wrap, and allow
the dough to rise for an hour or so; it'll become quite puffy.
Bread Machine Method: Place all of the ingredients into the pan of your
bread machine, program the machine for Manual or Dough, and press Start.
About 10 minutes before the end of the last kneading cycle, examine the
dough, and adjust its texture accordingly with additional flour or water.
The dough should have formed a smooth, cohesive ball.
Transfer the dough to a lightly oiled work surface, and divide it into eight
pieces, each about 4 ounces (120g) in weight. Using your hands, then a
rolling pin, flatten the dough balls to circles 4 inches in diameter. Let
them rest about 15 minutes at room temperature, covered with lightly greased
plastic wrap. Heat a very lightly greased electric frying pan or griddle (an
oblong electric griddle is perfect for this) to 300°F, which is medium to
medium-low heat, if you're using a frying pan or griddle on the stove.
If you're using an electric griddle, you'll probably be lucky enough to be
able to squeeze all eight muffins onto it at once. If not, you'll have to
proceed in batches. Dry-fry the muffins for 5 to 7 minutes on each side;
they should be medium to dark brown, like an English muffin. While the
muffins are frying, preheat your oven to 400°F.
After the muffins have been browned on each side, transfer them to a lightly
greased or parchment-lined baking sheet. Bake them for 5 to 7 minutes; the
edges should not get brown. (If you see them starting to brown, take them
out of the oven.) Remove the muffins from the oven, and cool them on a wire
rack. Split in half lengthwise, as with an English muffin, to serve. Yield:
8 muffins.
----- Original Message -----
From: Mara
To: phaed
Sent: Wednesday, March 06, 2002 8:03 PM
Subject: lost recipe
Many, many years ago a friend of mine's mother used to make this
delicious dessert with marshmallows, mandarin pieces and I think
it was either yoghurt and/or cream, I know the recipe used to be
on the back of the marshmallow packet, have searched every where
but to no avail, can you help?
thank you
Hi Mara,
Well, ambrosia is the recipe that comes up using those ingredients. Either yogurt or sour cream may be used in ambrosia.
If that's not it, then I'll need the name of the dish or more ingredients in order to find it. Below are two recipes for
ambrosia, one with yogurt and one with sour cream.
Phaed
Ambrosia
Ingredients :
1 (20 oz.) can chunk pineapple in juice
1 (11 oz.) can mandarin orange segments
1 1/2 c. seedless grapes
1 c. miniature marshmallows
1 c. flaked coconut
1/2 c. broken walnuts
3/4 c. vanilla yogurt
1 tbsp. sugar
Preparation :
Drain pineapples and oranges. Combine pineapples, oranges,
grapes, marshmallows, coconut, and walnuts. Mix yogurt and sugar.
Stir into fruit mixture. Chill. Makes 4-6 servings. (For a less
sweet mixture, substitute yogurt with sour cream).
----------------------------------
Ambrosia
Ingredients :
2 (30 oz.) cans fruit cocktail
1 (20 oz.) can pineapple chunks
1 (11 oz.) can mandarin orange segments
1 (7 oz.) bag coconut, shredded
1 (10 1/2 oz.) bag miniature
marshmallows
2 pt. sour cream
Preparation :
Drain all canned fruit. In large container, combine all
ingredients. Transfer to serving bowl(s). Mandarin orange segments
may be used either as garnish on top or in mixture. Refrigerate.
Optional: 1 cup chopped walnuts. Refrigeration required. Freezing
not recommended. Best if made the evening prior to serving, as
mixture has time to "set." Yield: 4 quarts approximately.
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