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From: KM
To: phaedrus
Subject: Hough Bakery recipe
Date: Thursday, October 03, 2002 10:39 AM
Here is one I found. I am still looking for a fake peanut butter made
with potato chips and coffee granules. Help?
Lamingtons *
Ingredients:
1 cup butter, softened
1 cup superfine sugar
4 whole eggs, beaten
2 cups self-rising flour
Icing:
2 cups confectioners' sugar
2 tablespoons cocoa
1 tablespoon boiling water
1 teaspoon vanilla
11/2 cups finely shredded coconut (see cook's notes)
Servings: Makes 12 servings
Cook's notes: The original Australian recipe calls for
desiccated coconut, a dried and shredded form usually
sold unsweetened; may be found in health food stores or
Asian specialty food markets. Lamingtons are cubes of
sponge cake covered with a chocolate glaze and shredded
coconut. Clevelanders may recognize these as the "coconut
bars" sold for many years at the in-store bakeries of most
large grocery chains, at Hough Bakery and other shops. The
cake itself was named after Baron Lamington, the governor
of Queensland between 1895 and 1901.
Preliminaries: Heat oven to 350 degrees. Grease a
13-by-9-by-2-inch baking pan and dust it lightly with flour.
Make the batter: Cream the butter and sugar together.
Gradually add eggs and mix well. Add 1/3 cup of flour
at a time, stirring gently and thoroughly after each
addition. Place batter in prepared pan and bake for
1 hour and 15 minutes, decreasing temperature to 325
degrees after 30 minutes. Remove from oven and let cool.
Place in freezer after cool for about one hour. This
makes cutting cake into cubes easier and reduces crumbs.
Make the icing: While cakes briefly freeze, sift the
confectioner's sugar into a bowl. In another bowl, combine
boiling water and vanilla with cocoa, mix well and stir
into confectioner's sugar. Beat well until smooth.
Assembly: Cut cooled cake into 24 squares and ice on all
sides. This is best done using a pair of tongs. Dip the cake
into the icing mixture, then roll iced cake in the coconut
and coat well. Allow to dry on a wire rack.
Presentation: Cover loosely and refrigerate. Serve within 24
hours; remove from refrigerator about an hour before serving
for best flavor.
Approximate nutritional analysis per serving: calories, 407;
fat, 21 grams; calories from fat, 47 percent; carbohydrates,
50 grams; protein, 5 grams; fiber, 1 gram; cholesterol,
115 milligrams; sodium, 455 milligrams.
KM
* Note what is said in the "cook's notes" in this recipe. KM does not claim
that this is Hough Bakery's coconut bars recipe. KM says that, in their opinion,
these Australian "lamingtons" taste like the coconut bars that Hough's and other
Cleveland bakeries used to make.
----- Original Message -----
From: "diane"
To: phaedrus
Sent: Thursday, October 03, 2002 2:34 PM
Subject: Plum Dumplings
> Hi, I have another request,
> My husbands grandmother made Plum Dumplings.
> Can you help, the recipe had a plum in the center with the pit
> still in it, and around the plum was a dough with crumbs on the
> out side.
Hi Diane,
Several recipes below. The Italian recipes say leave the pit in, but the
Hungarian and Swedish recipes say take the pits out. The Hungarians may have
something there...
Phaed
MOM'S PLUM DUMPLINGS
Ingredients :
5 medium potatoes
1 tsp. salt
1 egg, beaten
4 c. unsifted flour
Milk, as needed
1 1/2 c. sugar
3 1/2 sticks butter or margarine
1 box bread crumbs
12 medium Italian plums, ripe
Preparation :
Cook and mash potatoes, add butter and milk. Add potatoes
warm to unsifted flour. Put flour on board. Work potatoes
and flour in palm of hand until well blended. Roll dough
until 1/2 inch thick on board. Cut dough into 4 inch squares.
Put Italian plum in center. Fold corners into middle and roll
into palm of hand until round. Boil in salted boiling water
for 10 minutes. Remove with spoon. In frying pan combine
melted sticks of butter, sugar, and bread crumbs. Roll
dumplings into breading in frying pan on stove until coated
and brown.
----------------------------------
PLUM DUMPLINGS
Ingredients :
2 c. flour
3 lg. potatoes, boiled & mashed
1 tsp. salt
2 tsp. butter
Plain bread crumbs
Italian plums
Preparation :
A very good recipe from my mother-in-law Paula. Mix all
ingredients together. Roll the dough out to about 1/4 inch
thick. Cut into 4 inch squares. Place a plum in the middle
- roll the dough around the plum. Cook in boiling water for
15 minutes. Brown bread crumbs and butter (1/2 lb.) in pan.
Add 1/4 cup sugar. When dumplings are cooked. Roll the
dumplings in the crumbs. Really are delicious.
--------------------------------------
Authentic Hungarian Plum Dumplings
(Szilvas gomboc)
2 1/2 dz. Free Stone Italian plums, washed, split, pit removed
4 or 5 medium sized Potatoes
1 egg beaten
4 cups of flour (unsifted)
1 tsp. salt
Buttered bread crumbs
Sugar
Cinnamon
Peel potatoes and cook in salted water till soft.
Drain and peel.
Mash potatoes and add warm to sifted flour and salt on a
kneading surface.
Make a well and add egg and knead gently till all is blended.
On a clean floured surface, roll dough out to 1/2 inch thick.
Cut dough into 4 inch squares and put a plum into center of
each square.
Place 1/2 tsp. sugar and a sprinkle of cinnamon in the hole
of the plum.
Fold corners to the middle and roll the dumpling in your hands
till round.
Cook a few dumplings at a time in salted water for about
10 minutes.
Remove with a slotted spoon.
Place in a pan in which bread crumbs have been toasted in
butter (one cup
crumbs to 1/4 cup butter) and mixed with 1/2 cup of sugar
and 2 tsp. cinnamon.
Keep warm.
When all the dumplings have been cooked and are in the pan,
gently spoon the bread crumbs, butter, sugar and cinnamon
mix over all.
Serve warm with bread crumb topping and a dollop of Sour Cream
if desired.
-----------------------------
Knegli (plum Dumplings)
15 Plums
1 1/2 c Mashed potatoes (freshly cooked)
1/2 ts Salt
2 Eggs; beaten
1/4 c Farina
1 1/2 c Flour
7 1/2 ts Sugar
Add salt and eggs to mashed potatoes and combine farina and
flour. Mix and knead. Roll out dough and cut into 15 squares;
wash, pit and dry plums. Place 1/2 teaspoonful of sugar in
center of each plum. Place plum in center of each square and
fold dough around plum so that it is completely covered.
Drop into boiling, salted water and cook for 20 minutes.
Drain and serve topped with buttered bread crumbs.
------------------------------
Plum Dumplings - Blommeboller
3 pounds potatoes
5 cups flour
4 tablespoons sugar
2 eggs -- beaten
1 pinch salt
4 tablespoons melted butter
2 pounds plums
Sugar cubes
3/4 cup bread crumbs
3 tablespoons melted butter
Sugar
Cinnamon
Cook and peel the potatoes. Mash in a large bowl. Add the
flour, sugar, eggs, salt and melted butter and mix well
to make a dough. Roll out quite thin and cut into rounds
the diameter of a teacup.
Remove pits from the plums and fill each cavity with a sugar
cube. Place 1 filled plum in each round of dough and pinch
edges together.
Cook in lightly salted boiling water about 10 minutes. While
the dumplings are cooking, mix the bread crumbs with the
melted butter. When dumplings are cooked, drain and roll in
bread-crumb mixture and then in sugar and cinnamon.
These are a delicious accompaniment to either roast beef or
roast pork.
----- Original Message -----
From: MC
To: phaedrus
Sent: Thursday, October 03, 2002 10:18 AM
Subject: pillow cookies
> Do you have a recipe for pillow cookies
>
Hello MC,
Indeed I do. See below.
Phaed
PILLOW COOKIES
Ingredients :
2 1/4 c. flour
1/2 tsp. salt
1 c. butter
3/4 c. sugar
1 egg
2 tsp. vanilla
8 Hershey bars
Preparation :
Cream butter and sugar, add egg and vanilla. Beat well. Blend
in dry ingredients. Using saw-tooth plate, press dough through a
cookie press onto an ungreased cookie sheet. Break Hershey bars
down to small squares and place lengthwise on the strips of dough.
Press another strip of dough over candy covering completely. Bake
at 375 degrees for 10 minutes. Cut into separate cookies between
chocolate squares after baking. (Sprinkle with colored sugar before
baking during the holidays.)
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CHOCOLATE PILLOW COOKIES
Ingredients :
2 1/4 c. flour
1/2 tsp. salt
1 c. butter
3/4 c. sugar
1 egg
2 tsp. vanilla
8 Hershey bars
Preparation :
Cream butter and sugar, add egg and vanilla. Beat well. Blend in dry ingredients.
Using saw-tooth plate, press dough through a cookie press onto an ungreased cookie
sheet. Break Hershey bars down to small squares and place engthwise on the strips
of dough.
Press another strip of dough over candy covering completely. If desired sprinkle
with finely chopped walnuts, colored sugar or flaked coconut. Bake at 375 degrees
for 12 to 15 minutes. Bake at 375 degrees for 10 minutes. Cut into separate cookies
between chocolate squares after baking.
----- Original Message -----
From: Kathy
To: phaedrus
Sent: Wednesday, October 02, 2002 2:08 PM
Subject: Oatmeal Quickies
Back in the 1950's my mother used to make a small oatmeal cookie.
I remember that it had just a few ingredients, we would mix it with
our hands -then roll it into 1" balls and dip a fork in water and
make a criss-cross design in it. I believe she got the recipie
from a box of HO Oats. The only ingredients I can remember are:
oats, sugar, vanilla.
I would just be thrilled if you could come up with this recipie
for me. Thanks for trying.
Kathy
Hi Kathy,
Below are all of the recipes that I could find with that name. Check 'em out.
Phaed
Oatmeal Quickies
cookies
2 cup sugar
1/4 cup butter
3 tablespoon cocoa
1 pinch of salt
1/2 cup milk
1 cup chunk style peanut butter
3 cup oatmeal
Bring the sugar, butter, cocoa, salt and milk to a rolling boil,
about 2 minutes, according to desired hardness that can not be
stirred down. Add peanut butter and oatmeal. Mix well and drop by
teaspoonful on buttered pans. Let cool.
Yield: 1 servings
------------------------
OATMEAL QUICKIES
Ingredients :
2 c. sugar
1 cube margarine
1/2 c. milk
1/2 c. cocoa
1 tsp. vanilla
3 c. oatmeal
Nuts, optional
Raisins, optional
Preparation :
Mix in pan sugar, margarine, milk, cocoa and vanilla.
Boil 2 1/2 minutes. Add oatmeal, nuts and raisins.
Spoon out on waxed paper or foil.
----------------------------------
OATMEAL QUICKIES
Ingredients :
4 c. quick-cooking oatmeal
1/2 c. white sugar
1 c. brown sugar
1 c. melted margarine
Preparation :
Mix ingredients and press into greased cookie sheet with sides.
Bake about 12 minutes at 350 degrees. After cooling, frost with 1
cup chunky peanut butter and 1 package chocolate chips. These
freeze very well.
----------------------------------
PEANUT BUTTER OATMEAL QUICKIES
Ingredients :
2 c. sugar
1/2 c. margarine
1/2 c. canned milk
Preparation :
Boil together 1 minute. Remove from heat. Add: 1/2 c. peanut
butter 3 c. uncooked oatmeal Spread in pan or drop by tablespoon
on waxed paper.
----- Original Message -----
From: PP
To: PHAEDRUS
Sent: Thursday, October 03, 2002 3:52 PM
Subject: (no subject)
I HAVE BEEN SEARCHING FOR A MUFFIN RECEIPE THAT USES LEFT OVER
COLD OATMEAL- ALL I HAVE FOUND SO FAR HAVE ALL USED RAW OATMEAL
Hello PP,
Check out the one below.
Phaed
OATMEAL MUFFINS
Ingredients :
1 c. cold cooked oatmeal
1 1/2 c. flour
4 tsp. baking powder
2 tbsp. sugar
1/2 c. raisins
1/2 tsp. salt
3/4 c. milk
1 egg
2 tbsp. butter, melted
Preparation :
Add 1/2 of the milk to oatmeal and mix until smooth. Sift flour,
baking powder, salt and sugar together. Beat the egg slightly; add
rest of milk, cereal and butter. Mix all together and stir until
just moistened. Do not overbeat. Bake in greased muffin pans at
400 degrees for 25 minutes.
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