Custom Search

2005

TODAY's CASES:

Blarney Stones

On 21 Jul 2005 at 13:47, Marla wrote:

> This is a cake recipe that you bake and then frosted with thin icing
> and then roll in chopped peanuts.  I would like to know how to make
> the cake because it is a cake that holds together well so it can be
> handled.  My mom always called them Blarney Stones.  They could be
> under another name.
> 

Hi Marla,

They are indeed called Blarney Stones, and it's good that they are. I could not have found them otherwise without more information. See below for three recipes.

Phaed

Blarney  Stones

 Ingredients :
 3 egg yolks
 1 c. sugar
 1 c. flour
 1 1/2 tsp. baking powder
 1/2 c. boiling water
 1 tsp. vanilla
 4 egg whites
--Frosting:--
 2 1/2 c. powdered sugar
 1/2 c. melted butter
 1 egg yolk
 1 tsp. vanilla
 Crushed peanuts

 Preparation :
   Beat egg yolks until light and continue beating as you add sugar,
 flour, baking powder and vanilla.  Then add hot water, last fold in
 egg whites.  Spread on cookie sheet.  Bake 15 minutes at 350
 degrees.  Frosting:  Mix egg yolk, powdered sugar, melted butter and
 vanilla.  Spread on cooled blarney stones and sprinkle with crushed
 peanuts.
----------------------------------
Blarney  Stones

 Ingredients :
 Yolks of 4 eggs, room temperature
 2 c. sugar - less 2 tbsp.
 1 c. boiling water
 2 c. plain flour
 1 tsp. vanilla
 3 level tsp. baking powder
--Frosting:--
 1 lb. butter or margarine
 2 lbs. powdered sugar
 2 tsp. vanilla

 Preparation :
   Beat eggs - mix in remaining ingredients.  Beat egg whites until
 stiff and fold into batter.  Bake in sheet cake pan (ungreased) at
 350 degrees until cake springs back when tested.  Let cook and cut
 into 40 squares.  Mix well, add a drop of milk if needed to mix.
 Frost cakes on all sides. Roll in peanuts (2 pounds unsalted roasted
 peanuts that have been put through food grinder).
---------------------------------
Blarney  Stones

 Ingredients :
 3 eggs
 4 tbsp. cold water
 1 c. sugar
 1 c. flour
 2 tsp. baking powder
 2 c. salted peanuts

 Preparation :
   Sift baking powder with flour.  Mix all ingredients and beat
 vigorously.  Bake in slow oven (250 degrees) and remove from pan
 when cool.  Cut cake in 2 x 3 inch squares.  Chop salted peanuts
 very fine.  Make a frosting of powdered sugar and spread on all
 sides of square and roll in peanuts one at a time.  Or bake an angel
 food cake mix as directed on box.  Bake on cookie sheet until done.

Curried Crab

> From:         Shirley
> Date sent:    Thu, 21 Jul 2005 01:21:28 EDT
> Subject:      help finding curried crab recipe
> 
> 
> Phaedrus can you find me a recipe for curried crab and dumplings??? I
> was in Trinidad and Tobago when I had it, However I can't seem to find
> the recipe any where. Thanks for your time.
>
> Shirley 
> 

Hello Shirley,

See below. This recipe is direct from Trinidad & Tobago.

Phaed

Curried Crab and Dumplings

What we use:
4 small crabs
garlic
onions
black pepper
chopped thyme
curry powder
cooking oil
coconut powder

Curry Sauce:
1 chopped garlic
2 chopped onions
black pepper to taste,
handful of thyme chopped
1/2 cup curry
1/4 cup oil
1 pk coconut powder

How we do it:
 Mix all chopped seasonings in the oil and add
the curry powder.
 Let fry until cooked. Add water and the
coconut powder. Allow to cook down.
 Add the crab and cook together for 30 minutes.
Stir often, and let stand.

Dumplings:
2 small onions chopped
1 clove garlic
black pepper to taste
a pinch of salt
8 oz. fl our
2 oz. corn starch
1 tsp thyme

How we do it:
 Mix everything together, kneading into small
flat shapes, boil in water until cooked. Place on
plate, (with provisions optional). Add curried
crab and dress with curry sauce.

Fry Bread or Squaw Bread

On 22 Jul 2005 at 19:47, Diana wrote:

> what is the history of the indian fry bread?
> is it native to the american indian?
> what recipes do you have?
> diana
> 

Hello Diana,

Before America was colonized by Europeans, there was no wheat flour in the Americas. The Spanish, English, French and other settlers brought wheat and wheat flour with them to America.

When the US government took the Native Americans' lands and sent them to live on reservations, the native peoples could no longer hunt game and gather their normal foods such as corn and squash. They were given bags of flour and other items by the US government.

From this unfamiliar wheat flour, Native American women developed a flatbread that they quick-fried in lard. This was the origin of fry bread.

Fry bread quickly became a popular traditional Native American food, particularly among the Hopi and Navajo peoples, but also among many other tribes. "Fry bread" is also known as "squaw bread".

There is a recipe below.

There's one recipe on my site here:
Fry Bread

And other recipes at:
More Fry Bread

Phaed

Navajo Fry Bread  

Ingredients

3 cups unbleached flour 
1 Tbsp. baking powder 
1 Tsp. salt 
1 Tbsp. granulated sugar 
1 1/2 cups "warm" water

Preparation

Mix dry ingredients together in a bowl. Sift or stir together. 
Add the "warm" water to this mixture and stir until mixed well. 
Put oil on your hands; remove dough from bowl and knead until the dough is smooth. 
When the dough is smooth & soft, rub oil over the top of your dough. 
Place back into the bowl, cover with a dry cloth & let rest for "30" minutes. 
Begin heating your lard, oil, or grease so it is very hot. 
Pull egg-sized pieces of dough off and roll them into very thin circles 3-4" across. 
Drop circles into the hot grease until golden brown, then turn over until golden 
brown on the other side as well. (Make sure there's enough oil/grease for deep frying)
Eat plain, or with butter, powdered sugar, cinnamon sugar and/or honey sprinkled on top.

Onion Soup Bread

U. P.,

I gave up on finding the recipe and tried to recreate
it.  (I must be old.)

I offer this back to you in honor of your helpfulness
to mankind.

This works.  And it is excellent.  It simply does
NOT stay around overnight, and everyone who tastes
it wants the recipe.

Cheers!
--
David

Lipton Onion-Soup Mix Bread
===========================
Make a 1-1/2 to 2 lb regular white bread dough.
We use a bread machine. Let it raise and
punch it down once.

When it raises again, roll it out into a reasonably
thin rectangle.

Butter it. Sprinkle a package of Lipton Instant
Dry Soup mix on it. Sprinkle shredded cheddar
cheese liberally on it all the way out to
the edges.

Now here's the trick to get the layers.

Roll it up tightly along the long side to make a long
(rather than short) cylinder.

Slice the cylinder in half lengthwise along its axis
and gently lay the two half-cylinders apart on a
baking sheet to finish raising for perhaps another
20 minutes.

Bake and slice. The cheese is like a mortar holding
the differently sized layers together.
--
David

Wheat Sticks

On 21 Jul 2005 at 21:50, Kristi wrote:

> I picked up an old wheat & cornstick pan.  I have the recipe for corn
> meal sticks.  I wonder if there was/is a recipe for wheat sticks? 
> Thanks  Kristi
> 

Hello Kristi,

I could not find a recipe called "wheat sticks", but I did find a breadstick recipe that's cooked in a corn sticks pan. See below.

Phaed

Quick Breadsticks  
  Ingredients :

1 cup nonfat buttermilk 
1 x egg white 
1/2 cup uncooked quick-cooking cream of wheat 
1/2 cup all-purpose flour 
1 1/2 tsp baking powder 
1/2 tsp salt 
1 1/2 tsp vegetable oil 
    Vegetable cooking spray 

 Method : 
Stir together first 7 ingredients just until blended.
Spoon batter evenly into a cast-iron corn stick pan coated with cooking spray 
(filling to top).
Bake at 450 degrees for 20 to 25 minutes or until golden brown.
This recipe yields 8 sticks.

""


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