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2002

TODAY's CASES:

Funny Cake

 
----- Original Message -----
From: Peggy
To: phaedrus
Sent: Monday, June 10, 2002 1:23 PM
Subject: cake

> I am looking for a recipe I got out of a 1950-55 Good Housekeeping
> magazine. I think it was from an ad.  It was called Pennsylvania
> Dutch Funny Cake. It was a cake baked in a pie shell with a sauce 
> poured over it.  my recipe is getting pretty beat up after all these 
> years. I know there were some sauces to make, but I only copied the 
> chocolate one. I would appreciate if you could find it for me.
> Thank you
>
> Peggy 

Hi Peggy, I think the first one below is what you want, but I'm sending you a blueberry one also.

Phaed

Funny  Cake

 Ingredients :
 --Butterscotch Sauce:----Chocolate Sauce:----Orange Sauce:--
 1 1/4 c. sifted cake flour
 1 tsp. baking powder
 1/2 tsp. salt
 3/4 c. sugar
 1/4 c. shortening
 1/2 c. milk
 1 tsp. vanilla
 1 egg, beaten
 3 tbsp. chopped nuts or coconut

 Preparation :
Butterscotch Sauce
   In a saucepan, combine 1/4 c. butter, 1/2 c. firmly packed brown
 sugar, 2 tbsp. light corn syrup.  Cook and stir over low heat until
 mixture comes to a boil.  Add 3 tablespoons water and bring back to
 a boil. Boil 1-2 minutes.  Remove from heat.  Stir in 1/2 teaspoon
 vanilla.
Chocolate Sauce
Place 1 square unsweetened chocolate and 1/2 cup water in
 a saucepan over low heat.  Cook and stir until chocolate is melted.
 Add 2/3 cup sugar, stirring constantly, and then bring to a boil.
 Remove from heat at once, add 1/4 cup butter and 1 teaspoon vanilla
 and stir until blended.
Orange Sauce
Combine 1/4 cup orange juice and 3/4 cup
 sugar in a saucepan.  Place over low heat.  Cook and stir until
 mixture comes to a boil.  Boil 1 minute, stirring occasionally.
 Then add another 1/4 cup orange juice, 2 tablespoons butter and 1
 teaspoon grated orange rind, mix well.
Cake:
Line a 9-10 inch glass pie plate with pastry making a high fluted rim.
Make a sauce; let cool  while mixing cake.  Have ingredients at room
temperature.  Preheat oven to 350 degrees.  Sift together flour, powder,
salt and sugar.  Blend together dry ingredients, shortening, milk and
vanilla
for 2 minutes at low speed.  Add egg and beat 1 minute.  Pour batter into
pastry lined pie plate.  Pour lukewarm sauce gently over batter.
Sprinkle with nuts or coconut.  Bake 50-55 minutes.  Serve warm as
dessert or coffee cake.  If desired, top with whipped cream or ice cream.
 ----------------------------------
 Blueberry  Funny  Cake

 Ingredients :
 2 c. blueberries, rinsed and drained
 1/2 c. sugar
 2 tbsp. lemon juice
 1/4 c. butter, softened
 1/4 c. sugar
 1 egg
 1 1/4 c. sifted flour
 1 tsp. baking powder
 1/2 tsp. salt
 1/2 c. milk
 1 tsp. vanilla
 1 (9 inch) unbaked pie crust

 Preparation :
    Make a blueberry sauce by putting blueberries into saucepan; add
 1/2 cup sugar and lemon juice.  Stirring gently, heat mixture until
 it is simmering and sugar is dissolved.  Let cool to lukewarm.  Cake
 batter:  Cream butter; add 1/4 cup sugar.  Cream well.  Add egg and
 mix well.  Sift flour, baking powder, and salt; add alternately with
 milk to egg mixture.  Add vanilla.  Gently fold blueberry sauce into
 batter.  Pour batter into unbaked pie shell.  Bake at 375 degrees
 for 30-35 minutes or until cake tests done.  Yield:  8 servings, 384
 calories.

Cream Puffs

----- Original Message -----
From: Dianne
To: phaed
Sent: Monday, June 10, 2002 10:24 AM
Subject: cream puff

> I can't find a simple cream puff recipie anywhere. Just a cream 
> puff that I can shoot a whipped cream can into and pour choclolate 
>sauce on top.
>
> Thanks!

Hi Dianne,

Please change my e-mail to phaedrus@hungrybrowser.com

Below are two cream puff pastry recipes. One is easy and the other is a classic choux pastry recipe.

Phaed

Cream Puff Shells

Makes 12 large puffs

1/2 cup shortening
1/8 teaspoon salt
1 cup boiling water
1 cup sifted all-purpose flour
4 eggs

 Directions
1 Preheat oven to 450 degrees F (230 degrees C). In medium saucepan, combine
shortening, salt and boiling water and heat until entire mixture boils.
Reduce heat, add flour all at once and stir vigorously until mixture forms a
ball. Remove from heat and add eggs, one at a time, beating thoroughly after
each addition. Continue beating until mixture is thick and shiny and breaks
from spoon.
2 Pipe or spoon onto ungreased cookie sheet and bake 20 minutes, reduce heat
to 350 degrees F (175 degrees C) and bake 20 minutes more, or until golden
and sound hollow when tapped. Cool and fill.
 --------------------------------------------------------
Choux Paste
Description: "PT  CHOUX or Choux paste for cream puffs and eclairs."
Yield: "10 Eclairs"
Recipe By    :James T. Ehler


                     ----- Step One -----
  2              Cups       Water
     1/2         pound     Butter

                       ----- Step Two -----
  2              Cups       Flour

                     ----- Step Three -----
  8              Whole       Eggs


[1) In a round braiser, melt Butter in Water, and bring to a boil.
[2) Add Flour and stir with either a wooden spoon or rubber spatula.
Stir until batter leaves sides of braiser.
[3) Take off heat and put in Mixer with paddle.
[4) Mix on low speed and add eggs one by one, allowing each egg to mix into
the batter.
[5) Pipe out of a pastry tube into 1" by 5 1/4" eclairs, onto a lightly
oiled full sheet pan.
Pipe 2" rounds for cream puffs.
[6) Bake at 400 for 25 minutes. Inside should be dry.

Open oven door, turn off oven and let pan sit on open door to cool slowly so
they do not collapse.


Serving Ideas : For Eclairs:
Cut in half and fill with Vanilla Custard. (See recipes: Vanilla Custard and
Chocolate Sauce.
Top with Chocolate Sauce and Fresh Whipped Cream.
Garnish with Chocolate shavings.

NOTES : For cream puffs and eclairs.

Cold Oven Pound Cake

----- Original Message -----
From: Cheri
To: phaedrus
Sent: Monday, June 10, 2002 1:10 PM
Subject: pound cake using evaporated milk

> I am looking for a poind cake recipe that a grandmother of a friend use
> to make.  It had evaporated milk and had to cook on low heat for three
> hours.  I think it called for Pet evaporated milk...can you help..
>

Hi Cheri,

There are lots of pound cake recipes that call for Pet evaporated milk, but I couldn't find any that said to cook for 3 hours. Even the cold oven recipe only cooks for 1 1/2 hours. See below.

Phaed

Pound  Cake  (Cold  Oven)

 Ingredients :
 2 sticks butter
 1/2 c. Crisco
 3 c. sugar
 5 eggs
 1/2 c. water
 1/2 c. Pet milk
 3 c. plain flour (or 2 c. plain flour and 1 c. self-rising)
 1 tsp. lemon flavor
 1 tsp. vanilla flavor
White Frosting:
 2 tbsp. flour
 1/2 tsp. salt
 1/2 tsp. butter flavoring
 1/2 c. milk
 1/2 c. Crisco
 1 box 10X sugar
 1 tsp. vanilla

 Preparation :
    Cream butter and Crisco.  Add sugar and cream well.  Add eggs one
 at a time, beating after each.  Add flour alternately with milk.
 Flour (sprinkle) and grease tube pan.  Place in cold oven.  Bake,
 starting at 300 degrees for 1 hour and 30 minutes.  Ice with white
 frosting.  Cook flour, milk and salt until thickens.  Cool.  Cream
 sugar and shortening until fluffy and thick.  Blend in flour mixture
 until fluffy.  Nuts or coconut may be added
--------------------------------------------------
Pound  Cake

 Ingredients :
 2 sticks butter
 1/2 c. Crisco or oil
 3 c. sugar
 5 eggs
 1 c. pet milk
 3 c. plain flour
 1 tsp. baking powder
 Vanilla or lemon flavoring

 Preparation :
   Melt butter and Crisco together.  Add sugar; beat well.  Add eggs,
 one at a time, beat well after each.  Sift dry ingredients together.
  Add mixture with milk and dry ingredients.  Add flavoring and beat
 well.  Bake at 350 degrees for 1 1/2 hours.

Chocolate Tres Leches

  ----- Original Message ----- 
  From: Sheila 
  To: phaedrus
  Sent: Tuesday, June 11, 2002 11:31 AM
  Subject: Chocolate Tres Leches Cake

  Do you have a recipe for a chocolate version?  I had a piece at a 
  restaurant last nite and it was fantastic!

  Thank you!

  Sheila 
  

Hello Sheila,

Indeed I do. See below.

Phaed

  Chocolate Tres Leches Cake

  Cake Ingredients:
  4 cups granulated sugar
  31/4 cups All purpose flour
  pinch of salt2 cups dark cocoa powder
  4 tsp baking soda
  2 tsp baking powder
  4 tsp vanilla extract
  2 cups buttermilk
  6 each whole eggs
  1 cup butter 
  2 cups coffee

  Directions: 
  Sift all dry ingredients in large bowl - make a well. Melt butter
  with coffee and mix in buttermilk, eggs and vanilla. Add this to the
  dry ingredients. (If using a mixer, add the liquid slowly) Add all
  liquid until completely incorporated. Pour into a sheet pan or cake
  pan and bake at 350F until springy
-----------
  Tres Leches Sauce 

  Ingredietnts:
  1 cup eagle brand milk
  1 cup condensed milk
  1 cup whipping cream
  1 pinch nutmeg
  1 pinch ginger
  1 cup Meyers dark rum

  Directions: 
  Cook the milks and cream in a pan until warm add the nutmeg, ginger
  and rum.
--------
  Frozen Pecan Flan (Creamy Tres Leches Center)

  Ingredients:
  1/2 quart milk
  1/2 quart cream
  3/4 cup sugar
  1 1/2 cup roasted chopped pecans
  9 egg yolks and 1 whole egg 

  Directions: 
  Cream, milk, sugar and pecans to boil. Reduce heat to low simmer and
  steep pecans until cream takes on flavor of the pecans approximately
  20 minutes. (The longer the better) Strain pecans and cool.
  Incorporate eggs. Bake one inch deep on sheet pan at 300F until
  firm. Cool and Freeze
---------
 Kahlua Raspberries 

  Ingredients: 
  1 pint raspberries
  1/2 cup sugar1/2 cup water 1/2 cup kahlua
  1 Tablespoon cornstarch

  Directions: 
  Bring liquids to boil. Mix 2 tablespoons of water with the
  cornstarch. Add the cornstarch mixture to the boiling liquid. Keep
  on heat until slightly thicker. Cool. (This is the marinade to
  lightly toss with the raspberries)

  To Put together:
  Using a ring cut out 2 pieces of cake and one piece of flan per
  serving. Build your dessert layers: cake, flan, cake, tres leches
  sauce and raspberries.     

  Courtesy of: 4 San Antonio Living (12/20/01)
  La Mansin del Rio Hotel
  Mark Chapman, Pastry Chef 

SourDough


  ----- Original Message ----- 
  From: Elizabeth 
  To: phaedrus
  Sent: Tuesday, June 11, 2002 11:20 AM
  Subject: sour dough bread

  I would like a receipe for sour dough bread starter and how to 
  make the bread.  
  Thank You  
  Elizabeth

Hello Elizabeth,

Below are a few basic sourdough starter recipes and a bread recipe, but you should go to this site:
sourdoughfaqs

And read the FAQ about sourdough bread and go to this site:
SourDough recipes

and check out the recipes.

Phaed

  Sourdough  Starter

   Ingredients : 
   1 qt. lukewarm water
   1 pkg. dry yeast
   2 tsp. sugar
   4 c. all purpose flour, plain

   Preparation : 
     Put water in crock, add yeast and sugar to soften.  Stir in flour.
    Cover wiht a clean cloth.  Let rise until mixture is light and
   slightly aged, about 2 days.   Mixture will thin as it stands; add
   flour as needed.  As you use sourdough from the crock, replace it
   with equal amounts of flour and water.  
   ----------------------------------
   Basic  Sourdough  Starter

   Ingredients : 
   2 c. all-purpose flour
   3 tbsp. sugar
   1 env. active dry yeast (1 tbsp.)
   1/2 tsp. salt (if desired)
   2 c. warm water (105 degrees F or 40 degrees C)

   Preparation : 
     In a 4 or 6 cup plastic pitcher with a strainer in lid or in a
   large bowl, combine all ingredients.  Beat with a wooden or plastic
   spoon.  Fermentation will dissolve small lumps.  Cover pitcher with
   lid, turning strainer in lid to pouring lip.  Cover bowl with a
   cloth . Set in a warm place free from drafts (85 degrees).  Let
   ferment 2 to 3 days.  Stir mixture several times each day.  To use,
   remove starter needed for recipe. Refrigerate remaining starter
   pitcher or in a plastic container with a lid that has an air vent or
   hole in it.  Label container with contents.  Replenish every 7 to 10
   days by stirring in equal amounts of water and all-purpose flour. 
   After replenishing, let stand at room temperature overnight.  Return
   to refrigerator.  If a clear liquid forms on top, stir back into
   starter.  Makes 3 to 4 cups.  
   ----------------------------------
   Starter  For  Sourdough  Bread

    1. Place 1 cup milk in large glass jar, cover with cheesecloth and
   let stand at room temperature for 24-36 hours.  2. Stir in 1 cup
   flour.  Cover with cheesecloth and set outdoors for 24 hours.  3.
   Set mixture in a warm place indoors until it is full of bubbles (3
   to 5 days).  4. Store in a covered container in refrigerator.  Use
   only part of the starter each time.  Replenish by adding equal parts
   of milk and flour.  
   ----------------------------------
   Basic  Sourdough  Starter

   Ingredients : 
   2 c. all purpose flour
   1 tsp. salt
   3 tbsp. sugar
   1 tbsp. dry yeast
   2 c. lukewarm water

   Preparation : 
     With a wooden or plastic spoon stir dry ingredients into a large
   mixing bowl and gradually add lukewarm water.  Stir until it
   resembles a smooth paste.  Cover and set in warm place (85 degrees)
   to sour.  In 2 or 3 days it will be ready.  Stir several times a
   day.  Remember never to use any type of metal utensil or bowl in
   contact with sourdough as this ruins the flavor; instead use wooden
   ceramic or plastic containers and utensils.  Always return at least
   1 cup of starter to the refrigerator.  Feed it once a month by
   adding equal parts of water and all purpose flour allowing it to
   bubble and expand.  At this time you return 1 cup to refrigerator
   stock and can use the rest in recipes or to share with a friend.  
   ----------------------------------
   Sourdough  Bread

   Ingredients : 
   1 c. sourdough starter
   2 c. lukewarm water
   2 1/2 c. flour
   2 tsp. salt
   1 pkg. dry yeast
   1/4 c. warm water
   1 c. milk
   3 tbsp. butter or oleo
   3 tbsp. sugar
   6 1/2 c. flour
   1 tsp. baking soda
   Cooking oil

   Preparation : 
     Measure starter into large bowl.  Add 2 cups lukewarm water and 2
   1/2 cups flour.  Mix well.  Let stand covered in warm place
   overnight.  The next morning heat milk, then stir in butter, 2
   tablespoons sugar and 1 teaspoon salt.  Cool to lukewarm.  Sprinkle
   yeast over 1/4 cup warm water.  Let stand 5 minutes.  Stir yeast
   into cooled milk mixture.  Add to starter mixture.  Beat well.  Beat
   in 2 cups flour until batter is smooth.  Mix baking soda with
   remaining tablespoon of sugar and teaspoon of salt.   Sift evenly
   over dough and stir gently to mix well.  Cover with a cloth and set
   in a warm place free of drafts, and let rise 30 or 40 minutes until
   almost doubled in size.  Mix dough and gradually beat in rest of the
   flour until dough is stiff enough to clean sides of bowl.  Turn out
   on floured surface and knead about 5 minutes.  Divide dough in half.
    Let rest covered for 10 minutes.  Grease 2 loaf pans.  Shape loaves
   and place in pans.  Brush tops lightly with cooking oil.  Let rise
   about 1 hour until dough has risen to top of pans.   Bake at 375
   degrees for 50 minutes or until done.  Makes 2 loaves.  

""


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