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Huckleberry BBQ Sauce

On 13 Sep 2006 at 22:38, Elizabeth wrote:

>the recipe that I am looking for is Huckleberry Bar B.Q. Sauce

Hello Elizabeth,

See below.


Huckleberry BBQ Sauce: 
(From Food Network - Michael Gintert)

1 (28-ounce) can diced tomatoes with juice 
1/2 ounce tomato paste 
1 tablespoon apple cider vinegar 
1 teaspoon balsamic vinegar 
2 teaspoons Worcestershire sauce 
1/2 cup brown sugar, firmly packed 
1 teaspoon molasses 
1 tablespoon huckleberry jam 
1 teaspoon natural smoke 
1 teaspoon onion powder 
1 teaspoon yellow mustard 
1 teaspoon fresh garlic, minced 
1 teaspoon freshly ground black pepper 
1 tablespoon kosher salt

In a medium saucepan bring the tomatoes, tomato paste, cider vinegar, 
balsamic vinegar, and Worcestershire sauce to a boil. Reduce heat and 
simmer for 10 minutes. Add the rest of the ingredients to the saucepan 
and return to a boil. Reduce the heat and simmer for another 10 minutes. 
Allow the sauce to cool. Puree the sauce in a blender until smooth. The 
sauce should be loose with some chunkiness. Serve warm. 

Yield: 4 to 6 servings 

Pappadeaux Sauce Recipes

On 12 Sep 2006 at 23:14, Stacy wrote:

> phaedrus,
> I am looking for the recipe from pappadeaux restaurant that is 
> blackened catfish served with a pontchartrain sauce made of white wine
> cream sauce with shrimp and crab in the sauce. this was on their lunch
> menu.  This restaurant is located in San Antonio, Texas. I can not
> find any sauce comparable to this. Please find this recipe ,its the
> sauce I want.
> Stacy

Hello Stacy,

Sorry, no luck with blackened catfish/pontchartrain sauce. Below are other, similar recipes.

Pappadeaux's yvette sauce recipe is here:

Pappadeaux Yvette Sauce


Alexander Sauce from Pappadeaux
6 Tbsp unsalted butter, divided 
1/2 cup chopped sweet type or yellow onion 
1-1/2 Tbsp flour 
1/2 cup clam juice 
2 cup whipping cream 
1/2 tsp salt 
1/4 tsp white pepper 
1 cup uncooked small shrimp 
5 oz. white lump crabmeat 
dash of cayenne pepper (optional) 
melt 3 tablespoons of the butter in a large saucepan. add the onion and 
cook until soft. stir in the flour and cook about 2 minutes, stirring 
constantly. slowly pour in the clam juice and cream. season with salt, 
pepper and cayenne. cook, stirring, about 3 minutes. in another saucepan, 
melt the remaining 3 tablespoons butter. add the shrimp and cook about 
2 minutes. add the crabmeat and cook about 1 minute. stir into cream mixture. 
Landry's Restaurant Pontchartrain Sauce

1 small onion, chopped fine 
1 cup Chardonnay 
1 tablespoon butter 
1 tablespoon flour 
1 cup stock (fish or chicken)
1/4 cup mushrooms, chopped fine 
1 small green pepper, chopped fine 
2 cloves garlic, minced
1/2 cup butter, chopped into 1 tablespoon pieces
Salt, black pepper, cayenne and tarragon to taste

Cook the Chardonnay and the onion together over a low fire until the wine reduces 
and the onion is very soft and transparent.

Melt 1 tablespoon of butter in another heavy saucepan over medium heat. Add 
the flour and whisk until blended. Add the stock a little at a time, whisking
constantly until blended and thickened. Add the mushrooms, green pepper and 
garlic. Smother down until the vegetables are soft. Remove from heat and add 
1/2 cup of butter in pieces until melted. Add to the Chardonnay (which should 
now be like a glaze) mixture. Blend well over very low heat. 
Season to taste with salt (may not be needed), black pepper, cayenne, and 
Pappadeaux Snapper Ponchartrain

24  medium fresh shrimp, peeled and deveined (reserve shells) 
1/2  cup onions, chopped 
1/2  cup celery, chopped 
1/2  cup carrots, chopped 
5  cups water 
1 1/8  cups unsalted butter, divided 
4  tablespoons flour, plus 
2  cups flour, divided 
1 1/2  tablespoons chopped fresh garlic 
1/4  cup chopped yellow onions 
1  chicken bouillon cube 
1  teaspoon hot red pepper sauce (Tabasco) 
1/3  cup madeira wine 
1  tablespoon salt, to taste 
1 1/2  teaspoons paprika 
1  teaspoon garlic powder 
1  teaspoon cayenne pepper 
6 (8  ounce) fresh red snapper fillets (or other white- fleshed mild fish) 
 fresh lemon juice  
6  ounces crab claws or backfin crab meat  

Combine reserved shrimp shells, chopped vegetables and water in a large stockpot;
 simmer over medium heat until liquid is reduced to 3 cups, about 30 minutes; 
 strain and set aside. 
Make a roux in a heavy saucepan by melting 4 tablespoons butter until it begins 
to turn brown. 
Slowly whisk in 4 tablespoons flour until mixture thickens to a paste; cook until 
it turns a light, golden brown. 
Remove from heat and set aside. 
Melt 1 tablespoon butter in another saucepan. 
Add garlic and onion and saute over medium heat 2 minutes. 
Add crushed bouillon cube, pepper sauce and shrimp stock. 
Stir and let simmer. 
While the stock is simmering, melt 1 stick plus 1 1/3 tablespoons butter in a
 separate saucepan, stirring, until it turns golden brown; set aside. 
Add roux to stock mixture and stir to incorporate, then simmer 3 to 5 minutes. 
Add brown butter to stock and whisk until incorporated and emulsified. 
Whisk in Madeira until incorporated. 
Set sauce aside and keep warm while the fish fillets are cooking. 
Mix salt, paprika, garlic powder and cayenne into remaining 2 cups flour. 
Dip fish fillets in lemon juice, then into seasoned flour to coat. 
Melt 1 tablespoon butter in large heated skillet over medium heat. 
Place fillets in skillet and cook until golden brown and completely cooked, 
about 4 minutes per side. 
While the fish is cooking, saute the peeled shrimp in 1 tablespoon butter just 
until they turn pink (do not overcook). 
Add shrimp and crab to Madeira sauce. 
Spoon 4 shrimp and a couple ounces of heated sauce over fillets and serve. 

Roasted Tomatoes

On 13 Sep 2006 at 8:43, Fred wrote:

> Dear Phaedrus:
> You have been a great help in the past with Deli type new dill 
> pickles and with Pischinger Torte.
> I have carefully scanned your previously asked questions but I
> couldn't find: Oven Roasted Tomatoes. Can you please help me.
> Fred 
> Canada

Hello Fred,

See below for three different kinds.


Roasted  Tomatoes

3 ripe tomatoes
8 tbsp. bread crumbs
2 tbsp. parsley, chopped
1/2 tsp. garlic powder
Salt, pepper
6 tbsp. oil

Cut well-ripened tomatoes in halves.  Remove some pulp.  Add pulp to bread crumbs, 
parsley and garlic powder.  Add salt and pepper to taste.  Mix the preceding. 
Stuff the tomato halves.  Put oil in baking pan.  Place tomatoes in pan and bake 
at 350 degrees for 30 minutes or until done. 
To make oven-roasted tomatoes any time of the year, slice Roma tomatoes into round 
about one-half inch thick. Place the slices in a salad spinner, rinse with cold 
water then spin. The water and most of the seeds will fall to the bottom. Preheat 
the oven to 250-degrees and line a baking sheet with foil. Toss the tomatoes with
olive oil, salt and pepper, then arrange in a layer on a rack. Place the rack on 
the baking sheet and roast in the oven six to eight hours, or until they look 
like big, red raisins.
Oven Roasted Tomatoes

6 medium tomatoes, sliced crosswise 1/2 to 3/4 inch thick
Olive oil
Salt, pepper and granulated sugar 

Heat oven to 300*F (150*C). Line two baking sheets with aluminum foil; 
generously rub with oil. Arrange tomato slices in a single layer on prepared 
baking sheets. Sprinkle with salt, pepper and sugar. 
Roast until the tomatoes shrivel, the edges start to turn brown and most of 
the liquid around the tomatoes has caramelized, about 1 hour. 
Roasted tomatoes will keep 4 or 5 days in the refrigerator. 
Recipe provided courtesy of the California Tomato Commission.

Soft As Silk

On 9 Sep 2006 at 14:33, Marilyn wrote:

> I am looking for recipes that were on the Soft as Silk Cake flour box
> Orange Chiffon cake w/frosting Lane Cake Lord Baltimore Cake Lady
> Baltimore Cake and I think that is where the Burnt Sugar Cake recipe
> was.  I didn't not end up with a family recipe box and I am searching
> for a lot.  I appreciate so very much any help you can give me.
> Marilyn 

Hello Marilyn,

Normally, I do not look for more than one recipe per e-mail. I'll make an exception this once.

I could only find one of these that gave Soft as Silk by name. It's the Orange Chiffon, below. There is no special site that gives the recipes that Soft as Silk has put on their boxes. When people post recipes on the Internet, they usually omit brand names, and they practically never say "this is from the Soft as Silk box.". Therefore, "Soft as Silk cake flour" becomes, just "cake four", or sometimes just "flour". The other recipes below are recipes with the names you give, but with just "cake flour" as an ingredient. Best I can do.


Orange  Chiffon  Cake

2 1/4 c. flour (Soft As Silk flour)
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt

 Sift all the above ingredients together in a large mixing bowl.  Make a well 
in center and add: 1/2 c. Wesson oil
5 unbeaten egg yolks
3/4 c. cold water
Grated rind of 2 oranges (about 2 tbsp.)

 Beat until smooth.
 --Second Bowl:--

1 c. egg whites
1/2 tsp. cream of tartar

 Beat until light (not dry).  Pour egg yolk mixture gradually over beaten egg 
 whites, gently fold in with rubber scraper, just until blended (do not stir). 
 Pour immediately into ungreased tube pan.  Bake 50 minutes at 325 degrees 
 then increase to 350 degrees for 10 minutes or until top springs back when 
 lightly touched. Turn pan upside down over funnel or pop bottle. Let cool. 
 Loosen from sides of tube with a spatula.  Turn pan over and hit edges
 sharply on table to loosen.   Using toothpicks in sides of cake as a guide 
 or markers, split cake into 3 layers.

 --Pineapple Coconut Icing:--

 3 egg whites
2 1/4 c. sugar
1/4 tsp. salt
1/2 tsp. cream of tartar
1/2 c. syrup from the canned pineapple

 Put in top of double boiler over boiling water.  Beat with electric mixer 
 7 minutes or until icing forms a peak.  Remove from heat and continue beating 
 until cool.  Reserve 1 cup of the icing for the top.  Spread remaining icing 
 between layers and on sides.  Add 1/2 cup drained, crushed pineapple to the 
 reserved icing.  Spread on top.  Sprinkle sides with 1 1/2 cups toasted 
 coconut. The well drained pineapple could be blotted with a paper towel.  
Lord  And  Lady  Baltimore  Cake

2 1/2 c. cake flour
3 3/4 tsp. baking powder
3/4 tsp. salt
1/2 c. shortening
1 1/2 c. sugar
5 egg whites
1 tsp. vanilla
1 c. milk

 Sift flour, measure, add baking powder.  Cream shortening and sugar until 
 fluffy. Add unbeaten egg whites, one at a time.  Beat after each.  Add 
 vanilla.  Add dry ingredients alternately with milk.  Makes 3 layers. 
 Bake in 375 degree oven for 20-24 minutes.
3/4 c. canned milk
1/4 c. water
3/4 c. sugar
1/4 c. dates
1/4 c. raisins
1/4 c. figs
1 tsp. vanilla
1/4 c. nuts

 Place milk, water and sugar in heavy, thick pan.  Stir sugar until dissolved.
 Add dates, raisins and figs.  Cook until thick.  Cool; add vanilla and nuts. 
 Put this between layers.

Frosting For Lord And Lady Baltimore  Cake:
1 stick oleo
1 (8 oz.) pkg. cream cheese
1 box confectioners' sugar
1 tbsp. vanilla

 Have oleo and cheese at room temperature.  Beat in mixer; add sugar and 
 vanilla. Beat until smooth.  Cover top and sides of cake with this; top 
 with grated coconut.
Lord  Baltimore  Cake

3/4 c. butter, softened
1 1/4 c. sugar
8 egg yolks
2 1/2 c. sifted cake flour
1 tbsp. baking powder
1/2 tsp. salt
3/4 c. milk
1/2 tsp. lemon extract
Lord Baltimore Filling

 Cream butter; gradually add sugar, beating well.  Beat egg yolks until 
 thick and lemon colored and add to creamed mixture.  Beat well.  Combine 
 dry ingredients; add to creamed mixture alternately with milk, beginning 
 and ending with flour mixture.  Stir in lemon extract. Pour batter into 3 
 greased and floured 9 inch round cake pans.  Bake at 350 degrees for 20-25 
 minutes or until a wooden pick inserted in center comes out clean.  Cool in 
 pans 10 minutes; remove layers from pans and let cool completely.  Spread 
 Lord Baltimore Filling between layers and  on top of cake. 
 Yield:  One 3 layer cake. 


1 1/2 c. sugar
1 tbsp. light corn syrup
1/2 c. water
2 egg whites
1/4 tsp. orange juice
2 tsp. lemon juice
12 candied cherries, chopped
1/2 c. macaroon crumbs
1/2 c. almonds, chopped & toasted
1/2 c. pecans, chopped

 Combine sugar, syrup and water in a small saucepan; cook over low heat 
 until mixture reaches soft ball stage (240 degrees).  Beat egg whites 
 (at room temperature) until soft peaks form.  While beating at medium 
 speed of electric mixer, slowly pour hot syrup mixture in a thin stream 
 over egg whites.  Beat 1 minute.  Combine remaining ingredients; fold 
 into filling. Yield: Enough for one 3 layer cake.  
Lady  Baltimore  Cake

3 c. sifted cake flour
2 c. sugar
6 egg whites
3/4 c. oleo
2 tsp. vanilla
1/2 tsp. salt
1/2 c. water
3 tsp. baking powder
1/2 c. milk

 Sift flour, baking powder and salt together.  Cream oleo and sugar until 
 fluffy. Combine milk, water and vanilla.  Add sifted dry ingredients and 
 liquid alternately; beat well.  Beat egg whites until stiff.  Fold into 
 batter. Pour into greased cake pans.  Bake in moderate oven (350 degrees) 
 for 25 minutes. Spread Lady Baltimore filling between layers.

 --Lady Baltimore Divinity Icing:--

1 1/2 c. sugar
1 tsp. vanilla
2 egg whites, stiffly beaten
1/8 tsp. cream of tartar
6 tbsp. water

 Note:  Divide the icing into 2 halves.  To one half add: 1 c. chopped raisins
1 c. dates
1 1/2 c. nuts
1/2 tsp. lemon extract

 Mix carefully and spread between layers.  Spread remaining icing on top and 
 sides of cake.  
Lane  Cake

1 c. butter or margarine, softened
2 c. sugar
3 1/4 c. sifted cake flour
2 tsp. baking powder
Pinch of salt
1 c. milk
2 tsp. vanilla extract
8 egg whites (reserve yolks for filling)
Filling (recipe follows)
Frosting (recipe follows)

 Cream butter; gradually add sugar, beating with electric mixer until light 
 and fluffy. Combine dry ingredients.  Add flour mixture to creamed mixture
 alternately with milk, beginning and ending with flour mixture.  Stir in 
 vanilla.  Beat egg whites (at room temperature) until stiff peaks form; fold 
 into batter.  Pour batter into 3 greased and floured 9 inch round cake pans. 
 Bake at 375 degrees for 20 minutes or until a wooden pick inserted in center 
 comes out clean.  Cool in pan 10 minutes; remove from pans and let cool 
 completely.  Spread filling between layers of cake; spread top and sides of 
 cake with frosting.  Yield:  One 3 layer cake.

8 egg yolks
1 c. sugar
1/2 c. butter or margarine
1 c. maraschino cherries, finely chopped
1 c. finely chopped pecans
3/4 c. raisins, finely chopped
3/4 c. grated coconut
2 tbsp. bourbon, whiskey or brandy

 Combine egg yolks, sugar and butter in a 2 quart saucepan. Cook over medium 
 heat, stirring constantly, about 20 minutes or until thickened. Remove from 
 heat and stir in remaining ingredients.  Let cool before spreading on cake. 
 Yield: Enough for one 3 layer cake.

1/2 c. sugar
1/4 c. light corn syrup
2 tbsp. water
1/8 tsp. salt
2 egg whites
1/2 tsp. vanilla extract

 Combine sugar, syrup, water and salt in a heavy saucepan. Cook over medium 
 heat, stirring constantly, until mixture is clear. Cook, stirring frequently, 
 until mixture reaches firm ball stage (242 degrees). Beat egg whites (at room
 temperature) until soft peaks form; continue beating egg whites while slowly 
 adding syrup mixture. Add vanilla; continue beating until stiff peaks form and
 frosting is thick enough to spread.  Yield:  Enough for one 3 layer cake. 
Burnt  Sugar  Cake

1 1/2 c. sugar
1/2 c. shortening
1 tsp. vanilla
2 eggs
2 1/2 c. cake flour, sifted
3 tsp. baking powder
1/2 tsp. salt
3/4 c. cold water

--Burnt  Sugar  Syrup:--

2/3 c. granulated sugar
2/3 c. boiling water

 In a heavy skillet, melt 2/3 cup granulated sugar over low heat, stirring
 constantly.  When a dark brown, remove from heat.  Slowly add 2/3 cup 
 boiling water.  Heat and stir until thick part dissolves.  Boil to reduce 
 syrup to 1/2 cup enough for both cake and frosting.  Gradually add sugar 
 to shortening, creaming thoroughly.  Add vanilla, then eggs, one at a time,
 beating 1 minute after each.  Add sifted dry ingredients to creamed mixture
 alternately with water, a small amount at a time, beating smooth after each
 addition.  Add 3 tablespoons burnt sugar syrup.  Now beat batter very well 
 about 4 or 5 minutes. Bake in 2 paper-lined 9 x 1 1/2 inch round pans at 375 
 degrees about 20 minutes. Cool 10 minutes.  Turn out.  Cool thoroughly. 
 Frost with seven minute burnt sugar frosting. 


2 egg whites, unbeaten
1 1/4 c. sugar
1/4 c. water
3 to 4 tbsp. burnt sugar syrup
Dash of salt
1 tsp. vanilla

 Place all ingredients except vanilla in top of double boiler (not over heat). 
 Beat 1 minute with electric or rotary beater to blend.  Place over boiling 
 water and cook, beating constantly until frosting forms stiff peaks, about 
 7 minutes. Don't over cook.  Remove from boiling water; add vanilla; beat 
 until of spreading consistency, about 2 minutes.  Frost tops and sides of 
 two 8 or 9 inch layers. 

Some Egyptian Recipes

Tour Egypt


Egypt Daily News


Egyptian Spicy Shrimp

2 cloves garlic, crushed
3 Tb. Extra-virgin olive oil
1 Ts. paprika
3/4 Ts. cumin
1/4 Ts. ground ginger
Serious pinch of cayenne or ground chili pepper
1/2 lb. Large fresh or frozen shrimp (if frozen, thaw before using)
2-3 Tb chopped cilantro or parsley

Sauté’ the garlic in the oil until fragrant. Add the spices & stir gently. Add in the shrimp, then season with salt, then add the cilantro or parsley. Fry quickly, stirring constantly, for about 5 minutes or until the shrimp turn pink.


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