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2007

TODAY's CASES:

Rich's Department Store

From The Atlanta Journal:

Rich's Bakeshop Icing

16 servings
Hands on: 10 minutes
Total time: 10 minutes

1/2 cup vegetable shortening
1 teaspoon vanilla
1 teaspoon salt
1 pound confectioners' sugar
2 tablespoons powdered milk
1/2 cup water (for dissolving milk powder)

In a mixing bowl, using an electric mixer, combine the vegetable shortening, 
vanilla and salt and cream together until incorporated. Slowly add the 
confectioners' sugar until it forms a very thick consistency. Dissolve the 
powdered milk in the water and gradually add, just 1 or 2 tablespoons at a 
time, until the icing is a nice, spreadable consistency.
---------------------------------
Rich's Bakeshop Yellow Cake

16 servings (three thin 9-inch layers or two thicker 9-inch layers)
Hands on: 30 minutes
b>Total time: 50-60 minutes

Rich's always did a three-layer cake, with two layers of coconut filling, but 
some home cooks don't have three pans of the same size, so two would work just 
fine.

Shortening and flour for pans
2 1/4 cups cake flour (if you can't find cake flour, use White Lily brand 
all-purpose flour)
1 teaspoon salt
1 tablespoon baking powder
1 tablespoon powdered milk
1/2 cup water
2/3 cup liquid milk (2 percent or whole)
3/4 cup vegetable shortening
1 1/4 cups granulated sugar
3 large eggs

Preheat oven to 350 degrees. Prepare cake pans by lightly greasing with 
shortening, then dusting with flour. In a large bowl, mix the flour, salt 
and baking powder. Set aside. In a small bowl or measuring cup, stir the 
powdered milk into the water and mix until dissolved. Combine the liquid 
milk with the powdered milk/water mixture and set aside. In the bowl of an 
electric mixer, cream together the shortening and the sugar until fluffy. 
Add the eggs, one at a time, beating well after each addition. Add about 
half the flour mixture, beating until just incorporated, and then half the 
milk mixture, again beating until just incorporated. Repeat this step, adding 
the remaining flour with the remaining liquid, and beat until just smooth 
(about 1 minute). Be sure to scrape down the sides of the bowls once or twice 
during the mixing. Pour the batter into the prepared cake pans and bake in 
preheated oven for about 20-30 minutes. The cooking time will vary depending 
on how many cake pans you use and how full they are. The cake is done when 
it springs back when lightly pressed near the center with your finger. Allow 
the cake to cool for a few minutes in the pan, and then turn out onto cooling 
racks to cool completely.
------------------------------------------
Rich's Bakeshop Coconut Cake

16 servings
Hands on: 20 minutes
Total time: 1 1/2 hours

2 pounds frozen unsweetened shredded coconut
2 tablespoons water
2 tablespoons granulated sugar
2 or 3 layers Rich's Bakeshop Yellow Cake (see recipe)
1 batch Rich's Bakeshop Icing (see recipe)

In a large bowl, thaw the frozen coconut. Set aside. Take 1 1/2 cups of the 
coconut and place in a smaller bowl. Combine the water and sugar and pour 
over this smaller bowl of coconut. This should be very moist but not soupy. 
Place one layer of the yellow cake on a cake plate and spread with icing. 
Spoon the moistened coconut over that. Place the next layer on top and spread 
with icing, spooning the moistened coconut over it. Continue this process until 
all your layers are filled; however, don't put the moist filling on the very 
top of the last layer, as it will be iced. Next, cover the entire cake with 
the icing. Make sure to use a thick coating of icing on the cake to eliminate 
any of the cake showing through. Take handfuls of the dry, thawed coconut and 
press the flakes into the buttercream. You may want to put a tray underneath 
to catch any coconut that falls as you do this. Continue pressing dry, flaky 
coconut all over the cake until it is completely covered. Chill for about one 
hour to set (it helps the coconut to stay) and then serve. 
Per serving: 802 calories (percent of calories from fat, 59), 7 grams protein, 
80 grams carbohydrates, 9 grams fiber, 54 grams fat (40 grams saturated), 43
 milligrams cholesterol, 402 milligrams sodium.

More Rich's Department Store


Pashka

On 9 Apr 2007 at 20:34, Anne wrote:

> Hi, In the 1970's my grandmother from Slovakia made this, but I don't
> believe it is from Slovak culture.  I believe she got it from her
> neighbor.  I had heard it was a Jewish food, but I don't know that
> either.  I am enclosing the recipe.  I am looking for the recipe's
> title.  (We eat it at Easter, but I have no idea if that is what it
> was intended for)  This is the title of it, but I searched and could
> not find it, so I don't believe this is the proper title.  Pass'ha is
> the recipe title.   We use it like a condiment, but do not put it on
> any food.  We eat it like plain cottage cheese at a meal.  Thank you
> for any help you can give me in finding the correct recipe title. 
> Ingredients: 1lb cream cheese, 1 cup cream style cottage cheese, 1/4
> lb. butter softened, 1/2 c. sugar, 1 T lemon rind, 1 T orange rind, 1
> tsp. vanilla, 1/4 cup seedless raisins, 2 T diced candied pineapple,
> 1/3 cup glaze cherries, 1/4 cup walnuts 
>   Cream for twenty minutes the first 4 ingredients.  Add the rest of
>   the  ingredients and mix.   
> Anne        from CT  PS my grandparents from my dad's side
> were both  Slovak and lived in East Windsor with all of 
> the relatives up in that area.  We don't live in that area.  
> 
> ishcabibbul (probably spelled incorrectly means   elfish, mischievious, 
> cat like.  My grandfather would call his grandchildren by that name.)
> 

Hi Anne,

I believe that what you mean is "pashka". See here for some recipes:

proshora

And see below for more recipes.

Phaed

Paskha
Paskha, (pronounced Pass-ha) the traditional Easter dessert of Russia, 
is traditionally made in a special wooden pyramid shaped mould with 
drainage holes in the base. An unused sterilised 18 cm/7" terracotta 
flowerpot can be used instead. This rich, creamy dessert is suitable 
for Passover as it uses no fermenting agents or leaven. Use a selection 
of glacÚ fruits, e.g. pineapple, cherries, apricots, etc.

Ingredients
110g/4 oz Golden Granulated sugar
125 ml/4 fl oz double cream
3 egg yolks
1/2 teaspoon vanilla extract
110g/4 oz unsalted butter
750g/13/4 lb unsalted curd or cream cheese
50g/2 oz raisins
75g/3 oz glacÚ fruits, chopped small
25g/1 oz whole candied peel, chopped small
50g/2 oz blanched almonds, toasted and chopped


Decoration
small glacÚ fruits
blanched almonds
candied peel.


How to Prepare
Bring the cream to the boil, then remove from the heat. Beat the sugar 
and egg yolks until thick and creamy and add to the cream with the vanilla 
essence. Heat the mixture very gently, stirring, until thickened, but don't 
allow to boil or you'll have scrambled eggs! Remove from the heat and leave 
to cool. Cream the butter until soft and beat in the cheese. Fold in the cool
custard, raisins, chopped fruits and almonds. Line the flowerpot with a double 
layer of muslin or cheesecloth and pour in the mixture. 

Put a small plate on top and place a weight on top. Place in the 'fridge with 
a bowl underneath to catch the whey. Chill overnight. The next day turn it out 
on to a serving plate and decorate with the fruits and nuts - not forgetting 
the letters 'XB' - the Cyrillic abbreviation for 'Christ is Risen' . Cut in 
slices to serve.
----------------------------------------
Paskha
  Categories: Russian, Salads
 Yield: 12 servings
 
 2 lb Cottage cheese,dry-curd
 1 c  Sugar
 4    Eggs
 1 ts Vanilla
 2 pk Farmer's cheese (7 1/5 oz)
 1 c  Raspberry jam,seedless
 3/4 c  Butter,unsalted,softened
 2 ts Lemon rind,grated
 6 dr Red food coloring (optional)
 1/3 c  Raisins,golden
 1/4 c  Orange peel,candied,chopped
 1/4 c  Almonds,ground
 Candied cherries for garnish
 Almonds,sliced for garnish
 
 1. Line paskha mold or clean 7 1/2x5" plastic or
 unglazed flower pot with drainage hole with 3
 double-thicknesses of cheesecloth. Place on wire rack
 set over cake pan.
 2. Place 1/2 pound cottage cheese, the sugar and eggs
 in food processor or blender. Whirl, scraping down
 side as necessary, until smooth. Scrape into
 medium-size saucepan. Cook over medium heat, stirring
 constantly, for 6 minutes or until mixture almost
 somes to boiling or instant-read thermometer registers
 150'F. Stir in vanilla extract. Pour into large bowl
 to cool.
 3. Working in 2 batches, add remaining cottage cheese,
 farmer's cheese, jam, butter, lemon rind and food
 coloring, if using, to CLEAN food processor or
 blender. Whirl, scraping down side. Whisk into bowl
 with cooked cheese mixture. Stir in raisins, orange
 peel and almonds.
 4. Pour into prepared mold. Fold excess cheesecloth
 over top; cover with plastic wrap. Place flat-bottomed
 plate or saucepan, slightly smaller than diameter of
 mold, on top to weight. Refrigerate for 3 hours.
 Weight top with two 23-ounce cans or heavy iron
 skillet. Drain for 2 days in refrigerator or until
 center is firm. Refrigerate up to 1 week.
 5. Unmold and remove cheesecloth. Decorate mold with
 candied fruits and almonds. Slice into wedges and
 serve as cheesecake, or spread on Kulich.

Dobos Torte

On 13 Apr 2007 at 11:15, Inge wrote:

> Hi Phaedrus,  My name is Inge.
> My mother made an 18 layer cake she called a Dobos Torte.  
> Dobos Torte recipes all have caramel tops and butter creme filling.
> 
> My mother's cake used a quart of whipping cream, a dozen eggs, 
> chocolate, flour, butter, and I think ground walnuts.
> She made the layers (I think they may have been genoise) by spreading
> batter on the upturned bottoms of cake pans - so they were very thin.
> the filling had chocolate, ground nuts and whipped cream.  The cake
> was finished with  bittersweet chocolate icing.  It was extremely
> moist and dense, and rich and wonderfully rich and delicious. My copy
> of the recipe was lost in a house fire. I've tried all sorts of
> searches but I can't find this cake.  Can you help?
> 

Hello Inge,

The "Dobos Torte" was created by Hungarian Chef Joszef Dobos in about 1890. The real, original Dobos torte was five layers. See here for the history and for the original recipe translated from Hungarian:

Grainfields.com

I also found recipes with the name spelled "Dobosh Torte" like this:

doboshto

and

Dobosh Torte

There was a lot of variation in the number of layers, but most recipes call for 7, 8, or 9 layers. I did not find any at all that had 18 Layers.

See below for recipes.

Phaed

Dobos  Torte

9 eggs, separated
1 1/2 c. sugar
2 c. cake flour
1 tsp. vanilla
1 tsp. cream of tartar
Pinch of salt

 Mix like sponge cake, here too add 1 cup of sugar to the yolks and the other 
 1/2 to the whites, together with the cream of tartar and the salt.  I have two 
 pans with removable bottoms and I cut 9 sheets of wax paper to fit them before
 starting to bake, then try to divide the dough so you get 9 layers, usually
 two large spoonsful will make a layer.  Bake only for a few minutes, or until 
 you think it's done.  Put the layers on a cloth you have sprinkled with a little
 powdered sugar.  Remove the paper as soon as possible.

--Filling:--

1/2 lb. sweet butter
1 can German chocolate plus 1 sq. baking chocolate

 Melt the chocolate.  Add 2 tablespoons hot water, cool.   
4 eggs
3/4 lb. powdered sugar
1 tsp. vanilla

 Beat the butter and vanilla until light and fluffy, add the cooled chocolate, 
 blend well.  Put the eggs and sugar into a double boiler, beating them 
 constantly until the mixture thickens, this takes a long time, be careful not 
 to have the water too hot, nor to over cook them as it will turn into something 
 like scrambled eggs.  Cool, add it to the butter mixture like scrambled eggs.  
 Cool, add it to the butter mixture.  Add the remainder of the sugar, beat well, 
 set aside to cool, the colder the better, before putting the layers together. 
 Frost with your favorite chocolate frosting.  
-----------------------------
Dobos  Torte

Make two eight layer tortes 

--Cake:--

16 lg. eggs, at room temperature
1 1/4 c. sugar
2 1/2 c. flour
1/2 tsp. cream of tartar

 Beat yolks of eggs with sugar until thick and very pale.  Fold in flour gently 
 and set aside.  Beat egg whites with cream of tartar until stiff but not dry.  
 Fold whites gently into yolk and flour mixture.  Bake four layers at 325 degrees 
 in prepared pan.  ***Use 11 x 17 inch jelly roll pan, butter pan and line with 
 waxed paper which is also buttered.  Remove wax paper while cake is still hot. 
 Cool layers on wire rack.  Cut each layer crosswise into four strips.

--Filling  And  Frosting:--

2 1/2 c. sugar
12 eggs
2 tsp. vanilla
1 lb. unsalted butter
10 sqs. unsweetened chocolate, melted

 Beat eggs and sugar in top of double boiler and cook until thick.  Remove from 
 heat and mix in melted chocolate and vanilla.  Beat until cooled, then add 
 butter and beat until absorbed into the cream.  When entirely cooled put eight
 strips together for each torte with this cream, saving enough to cover the top 
 and sides. 

Chi Chi's Salsa

Mild salsa is not made with stewed tomatoes. It is equal parts of canned petite 
diced tomatoes and crushed tomatoes. Then you add diced, canned green chili's, 
diced onions, diced green onions, and any kind of taco seasoning pack will work. 
You may want to add a little more salt. This was a very mildly flavored, mostly
tomato tasting salsa.

If you make it like this it will come out

1- 15 oz. can petite diced tomatoes
1- 15 oz. can crushed tomatoes
1 medium onion diced
2 small cans of diced green chile's
1 bunch diced green onions
1 package of taco seasoning
That's pretty much it.

The original hot salsa, was almost the same except that it had canned pickled
 jalapenos diced up and added to it. That's all

The fresh salsa that came around years later was very much fresh ingredients. 
People who think canned tomatoes were in this product are very wrong. The reason 
it had a saucy texture to it was because 1/3 of the ingredients were put in a 
blender with the seasoning and the lime juice. The main flavoring was the cilantro.
The correct name for the salsa is Fresh Garden Salsa.
I make it all of the time and people constantly ask me for the recipe.
You won't get any closer than this:
15 Roma (Plum) tomatoes- fresh. Dice (always this kind of tomato-because of the texture)
1 bunch of cilantro including stems-chopped fine with food processor, mini chopper or knife if you have to.
1 large onion diced
2 fresh serrano peppers (habaneros will be too hot, jalapenos too mild)
3 cloves of garlic peeled
1 bunch green onions chopped (green and white parts)
2 limes or about 1/4 cup of lime juice (microwave the limes for about 30 seconds 
to get more juice and then roll them on a cutting board before cutting and squeezing them)
1 tbsp salt
3 tbsp. cumin
1 tbsp chili powder
1 tbsp garlic powder or granulated garlic
1 tsp pepper
1 tsp. sugar

After dicing tomatoes, put about 1/3 of them in a blender with the serrano 
peppers, garlic, lime juice and all of the spices. Blend them until it is a 
pinkish orangish looking thick liquid...it looks pretty gross. Mix it back into 
the rest of the ingredients.

Lebanese Recipes

Lebaneserecipes.com

Recipezaar

Assouk.com

Leb Guide

Travel to Lebanon

Habeeb.com

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Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus