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2002

TODAY's CASES:

Whole Kernel Sweet Corn Bread

> Date sent:      Wed, 02 Oct 2002 13:09:24 -0400
> Subject:        Corn bread
> From:           diane 
> To:             phaedrus
>
> Can you find me a recipe on corn bread made with whole kernel corn.
> I had a great recipe and can not find it. I know it called for one 
> can of whole kernel corn / corn meal but can not remember what else. 
> I was a very sweet bread that did not take long to make and I would 
> serve it with chili.
> I hope you can help.
>
> Diane 

Hi Diane,

Could the below recipe be what you're looking for?

Phaed

Sweet  Corn  Bread

 Ingredients :
 1/2 c. or 1/4 c. sugar
 1/2 c. oil
 2 eggs
 1 1/2 c. yellow cornmeal
 3 tsp. salt
 1 1/2 c. flour
 1 c. buttermilk (stir until smooth)
 1 can whole kernel corn, drained

 Preparation :
   Blend sugar and oil.  Mix in eggs, sift flour with baking powder
 and salt.  Add cornmeal.  Blend dry ingredients alternately with
 corn and milk.  Pour into greased 9"x11" pan.  Bake in hot, 400
 degree oven for 30 minutes.

Bean Pie

From: cindy
To: phaedrus
Subject: found it
Date: Saturday, October 05, 2002 11:35 AM

> a muslum friend of mine brought in a "BEAN PIE" that had been made by an 
> older gentleman in her group. it tasted like a muted sweet potato or 
> pumpkin pie? any recipiesfor ban pie in your collection? 
> cindy

Hi Cindy,

There are some bean pie recipes, but none that would have been made by someone of Middle Eastern descent. They're all American green bean pies or Mexican bean pies. Ask your friend for the name of the dish in the language of origin and what country the dish originated in. I may be able to find it that way.

Phaed

Phaed............. I found it!!! thanks.. i sent it to you in case you ever 
need it... cindy

Adapted from "The Bean Cookbook" by Judith Choate, Kenan Books, Inc., 1992, 
Simon & Schuster 

Makes 1 9-inch pie 

Ingredients

3 (16-oz.) cans of any colored bean, drained and mashed 
3 large eggs 
3/4 cup melted unsalted butter 
1 tablespoon cornstarch 
1 teaspoon ground cinnamon 
1 teaspoon ground ginger 
1/2 teaspoon ground cloves 
1 tablespoon fresh lemon (or orange) juice 
1 cup evaporated milk 
1 cup brown sugar 
1 unbaked 9-inch pie shell 

Instructions

Preheat oven to 450 F 
Combine all ingredients except pie shell. Stir to blend. When well combined, 
pour into pie shell. Place in preheated oven and bake for 15 minutes. Lower 
heat to 350 F and bake or an additional 30 minutes or until center is set. 
When serving, add a dollop of freshly whipped cream to each slice.  

Tortuga Rum Cake Clones

----- Original Message -----
From: Forrest
To: phaed
Sent: Friday, October 04, 2002 6:22 PM
Subject: Searching for...

> Trying to locate a recipe that duplicates the infamouns Tortuga Rum Cake
> (Cayman Island).  Have you seen mention of this?
>
> Forrest

Hello Forrest,

In 1984, Robert Hamaty, a pilot for Cayman Airways, and his wife Carlene Hamaty, an in-flight supervisor for the same airline, decided that the Cayman Islands should have their won rum, similar to Jamaican rum. So, they started their own company and called it "Tortuga Rum", "tortuga" being the original name of the islands, meanung "turtle". By 1987, the rum had become popular, and in 1990, Robert retired from piloting for medical reasons and devoted all his time to Tortuga Rum.

Carlene had a rum cake recipe that had been handed down in her family for generations, and in 1987, she began baking rum cakes for their friends using Tortuga Rum. The cake was first publicly offered on the menu of a local restaurant, and by 1990 a a 1,700 square-foot commercial bakery was established to keep up with demand for the cake.

The trademark ingredient in the cake is a generous portion of special five-year old Tortuga Gold Rum that is not available to the public. Every cake is individually glazed with this rum by hand before packaging.

Although the authentic Tortuga Rum Cake contains no preservatives, a vacuum-sealing process ensures a shelf life of six months and will keep indefinitely if refrigerated or frozen. Their website is:
Tortuga Rum

The real, true, original Tortuga Rum Cake recipe is still a secret. It's never been given to anyone. However, as is their wont, people have attempted to make copycat recipes for the cake. Two of these are below.

Phaed

Kathie's Blue Ribbon Rum Cake

List of Ingredients
Basic Scratch Mix:

2 cups Cake Flour
1 1/2 Cups Granulated Sugar
4 tsp Baking powder
1 tsp salt
1 stick Butter (in bits)
3 Tablespoons vegetable oil

Cake:

1/2 c. finely chopped walnuts
Full Recipe of Basic Cake Mix (above)
1 pkg. (3 1/2 oz.) vanilla instant pudding mix
1/2 c. milk
4 eggs
1/2 c. Whaler's Vanille Rum
1/2 c. vegetable oil
1 tsps. vanilla

Rum Soaking Glaze:

1/2 c. (1 stick) butter (not margarine)
1/4 c. water
1 c. sugar
1/2 c. Whaler's Vanille Rum

Recipe
Basic Cake Mix:

Use an electric mixer on low speed to combine the ingredients in a large
mixing bowl until the mix is the consistency of fine gravel, and all of the
particles are almost equal in size. (Basic Cake mix may be stored in a
container in the refrigerator for 3 months. This makes about 5 cups of mix
and may be multiplied for other recipes as needed)

Cake:

Preheat oven to 325 F. Spray a large bundt pan (full size 12 cup) with
non-stick cooking spray. Sprinkle the chopped nuts into the bottom.

Place Basic Cake Mix, pudding mix, milk, eggs, rum, oil and vanilla in a
large bowl and combine on medium speed with an electric mixer for about 2 or
3 minutes. Scrape down the bowl half way through. Batter should be very
smooth. Pour into prepared bundt pan and level out top.

Bake until fully golden and tester comes out clean and cake springs
back--about 55 minutes. Remove from oven and place on cooling rack while
making soaking glaze.

Rum Soaking Glaze:

In a small saucepan combine butter, water and sugar. Bring to a boil
carefully as mixture boils over very easily. Reduce to a simmer and cook
until sugar is dissolved and syrup is combined well and a little thicker.
Remove from heat and add rum and mix to combine.

While cake is still cooling, pour hot syrup into and on top of cake. There
is a lot of syrup and if cake doesn't soak it up right away just wait a
couple minutes and add the rest. It will take time to soak it up.

Cool cake completely in bundt pan before turning out onto serving platter.
This cake is delicate, so once it is turned out, it cannot be moved around
easily. Can be eaten when fully cool, but better the next day.
--------------------------------------------------
 Tortuga Rum Cake

List of Ingredients

Cake:

1/2 c. finely chopped walnuts
1 pkg. Butter yellow cake mix (Duncan Hines)
1 pkg. (3 1/2 oz.) vanilla instant pudding mix
1/2 c. water
4 eggs
1/2 c. light or dark rum (Tortuga Rum if you can find it, however Whalers
Vanilla Rum works great!)
1/2 c. vegetable oil
1 tsps. vanilla

Rum Soaking Glaze:

1/2 c. (1 stick) butter (not margarine)
1/4 c. water
1 c. sugar
1/2 c. Tortuga rum/Whalers rum (this is where the taste will really show)

For The Cake:

Preheat oven to 325 F. Spray a large bundt pan (full size 12 cup) with
non-stick cooking spray. Sprinkle the chopped nuts into the bottom.

Place cake mix, pudding mix, water, eggs, rum, oil and vanilla in a large
bowl and combine on medium speed with an electric mixer for about 2 or 3
minutes. Scrape down the bowl half way through. Batter should be very
smooth. Pour into prepared bundt pan and level out top.

Bake until fully golden and tester comes out clean and cake springs
back--about 45 to 55 minutes. Remove from oven and place on cooling rack
while making soaking glaze.

For The Glaze:

In a small saucepan combine butter, water and sugar. Bring to a boil
carefully as mixture boils over very easily. Reduce to a simmer and cook
until sugar is dissolved and syrup is combined well and a little thicker.
Remove from heat and cool 5 - 10 minutes. Add rum and mix to combine.

While cake is still cooling, pour hot syrup into and on top of cake. There
is a lot of syrup and if cake doesn't soak it up right away just wait a
couple minutes and add the rest. It will take time to soak it up.

Cool cake completely in bundt pan before turning out onto serving platter.
This cake is delicate, so once it is turned out, it cannot be moved around
easily. Can be eaten when fully cool, but better the next day.

BTW: Substituting chocolate cake mix should make a chocolate "clone".
"Malibu" rum has a coconut, pina colada taste and might be a good version.
You can also add 1/2 cup of coconut to mix for a change of pace.

Cabbage Strudel

----- Original Message -----
From: Joseph
To: phaedrus
Sent: Sunday, October 06, 2002 8:20 AM
Subject: German Cabbage Struddel

>
> Mom use to bring this home and I can't find and authentic Cabbage Strudel
> recipe.  Can you help me.
>
> Joe

Hello Joe,

I did find a few recipes. See below.

Phaed

Cabbage  Strudel

 Ingredients :
 2-3 heads cabbage
 Butter
 Salt
 1 1/2 c. bread flour (not all-purpose)
 1 beaten egg
 1/2 c. lukewarm water

 Preparation :
    Chop the cabbage fine.  As you are chopping, take that which you
 have chopped and put in a large kettle over medium or low heat (do
 not brown).  Put a little butter on the bottom of the pan for the
 first layer of cabbage.  Sprinkle a little salt and add the next
 layer of cabbage.  Stir the cabbage to avoid browning on the bottom.
  As you layer the chopped cabbage, add a little salt.  Cook just to
 soften the cabbage, then set aside to cool completely.  If it is a
 little warm, it will cause you trouble when you make your strudel.
 To make the dough:  (A neat project for a mother and daughter team.)
 Sift together the flour and 1/4 teaspoon salt.  Add beaten egg.  Add
 lukewarm water.  Combine quickly and knead on a board until elastic
 and no longer sticks to the board.  Place on a floured plate and
 cover it with a warm bowl for 30 minutes (45 minutes if the bowl is
 not warm).  Put the dough into the bowl and work 2 tablespoons
 melted butter into the dough by hand completely.  Place a clean
 cloth on a very large table.  Sprinkle it with flour and smooth it
 by hand.  Place the dough in the center of the table and roll as
 thin as possible with a rolling pin (not very thin).  By placing
 both hands underneath the dough, pull and stretch the dough around
 and around until very thin.  (I was told if I could read the
 newspaper through it, that's thin enough).  It works great to have
 Mom on one side of the table and daughter working from the other
 side. When you have stretched the dough (it will even hang over the
 edge of the table, it can be as large as 2 yards by 2 yards).
 Sprinkle the cabbage over the dough and shake a little black pepper
 on top, if you wish.  Then sprinkle a little melted butter all over
 the dough and cabbage.  Fold the edge of dough over, and by holding
 both sides of the cloth, gently raise the cloth a little at a time.
 The whole strudel will roll toward the center of the table.  When
 you have rolled half of it, go to the other side and repeat, until
 the roll meets the first one you did.  Cut the strudel into pieces
 to fit the pans you are going to bake them in (I use an 8 1/2 x 12
 inch, so I cut 12 inch pieces and put in greased pan.  You will
 probably have to use two or more pans.  Bake at 350 degrees for
 about 1 hour.  You can brush the browned top with melted butter
 after taking it from the oven.  Serve it hot, but it is great cold
 if you are lucky enough to have any leftovers.  I make this so
 seldom and like it so much, that I don't have anything else at that
 meal, but my Aunt Mary served it with a roast beef.
 ----------------------------------
 Cabbage  Strudel

 Ingredients :
 2 lb. cabbage, shredded in food processor
 2 tsp. salt1/2 c. green onions, sliced
 2 tbsp. cooking oil
 1/4 tsp. pepper
 8 sheets phyllo dough, thawed
 1/2 c. bread crumbs
 1/2 c. butter, melted

 Preparation :
    Toss together; let stand 15 minutes and drain off any excess
 water.  Cook with cabbage on medium heat 5 to 6 minutes.  Brush each
 sheet of phyllo with butter then sprinkle with bread crumbs.
 Prepare 4 sheets stacked on top of each other.  Spoon 1/2 of cabbage
 mixture down long sides of phyllo sheets 4 inches from edges.  Fold
 in sides and roll up.  Place seam side down on greased pan.  Brush
 all over with melted butter.  Repeat the procedure for a second
 strudel.  Bake at 350 degrees for 45 minutes or until brown.  Serve
 hot and cut into slices.
 ----------------------------------
 Cabbage  Strudel

 Ingredients :
 1 tbsp. butter
 4 c. cabbage, finely shredded
 2 c. bok choy greens, shredded
 1 tbsp. currants, optional
 1 sm. onion, sliced thin
 2 scallions, chopped
 2 tbsp. fresh dill, chopped or 1 tsp. dried dill
 2 tbsp. fresh cilantro or parsley, chopped
 1/2 tsp. salt1 tbsp. butter
 1/2 lb. mushrooms, sliced (fresh mushrooms)
 1 tsp. fresh lemon juice4 phyllo pastry sheets
 2 tbsp. butter, melted
 4 tbsp. dry bread crumbs

 Preparation :
   Prepare the filling:  Melt butter in large heavy saucepan.  Add
 cabbage and bok choy greens, currants, onion and scallions.  Cook
 over medium-high heat, stirring frequently, for 3-4 minutes or until
 greens begin to wilt.  Add dill, cilantro and salt.  Cook for 1
 minute over high heat, stirring well to thoroughly incorporate herbs
 into vegetables.  Set aside.  In separate large skillet, melt
 butter.  Add mushrooms and saute briefly over high heat, stirring
 frequently, until they begin to soften.  Remove from heat.  Sprinkle
 with lemon juice and add to vegetable mixture.  Mix well.  Preheat
 oven to 375-400 degrees.  Strain mushroom-vegetable mixture in
 colander, catching liquid in small bowl.  Reserve liquid to add to
 soup, sauces or gravy.  Lightly butter cookie sheet.  Place 1 phyllo
 sheet on damp towel.  Brush lightly with melted butter.  Place
 second phyllo sheet on top[ of first.  Sprinkle 2 tablespoons of
 bread crumbs on left-hand side of phyllo.  Fold right hand side over
 to encase bread crumbs, making a rectangle.  Brush top lightly with
 melted butter.  Spread 1/2 vegetable mixture along long edge,
 stopping 1 inch short of the short sides.  Fold borders into encase
 vegetables.  Roll as you would a jelly roll.  Place seam side down
 on buttered baking sheet.  Brush roll with melted butter.  Repeat
 for second roll.  Bake until golden, approximately 30 minutes.  Cut
 each into 3 or 4 sections.

Grape Wine

----- Original Message ----- 
From: Ruth
To: phaedrus
Sent: Sunday, October 06, 2002 10:17 AM
Subject: Grape Wine

> My Grandfather made a womderful  Grape wine. I wish I watched closer.
> As I remember all he used was the Grapes & sugar. Would appreciate it if
> you could find me a way to make it . Thank You, Ruth
> 
> Have a good Day

Hello Ruth,

I found several that are just grapes, sugar, water, and yeast. See below.

Phaed

Grape,  Scuppernong  Or  Muscadine  Wine

 Ingredients : 
 8 qts. fruit
 8 lbs. sugar
 4 qts. warm water
 1 pkg. dry yeast

 Preparation : 
   Dissolve yeast in sugar water.  Pour mix over mashed fruit.  Stir.
  Slice one potato and put on top then add a good handful of meal on
 top of that.  Let stand 28 days.  Stir every few days.  Strain and
 bottle, but do not seal.  This recipe is a sure fire, no fail one.  
 ----------------------------------
 Grape  Wine

 Ingredients : 
 3 lbs. black grapes
 3 lbs. sugar
 1 oz. yeast
 1 gal. water

 Preparation : 
    Crush grapes by hand and set aside in the fermenting vessel. 
 Bring the water to boiling point and pour in sugar, when the water
 reaches boiling point again and the sugar is dissolved, cut off heat
 and pour sugar liquid over grapes.  Allow mix to cool, sprinkle
 yeast on top. Stir in, cover with polythene tied in place with a
 string.  Ferment 14 days, strain and bottle.
 ----------------------------------
 Grape  Wine  Recipe

 Ingredients : 
 1 qt. grapes, Scuppernongs, or Muscadines (heaping full quart)
 2 lb. sugar
 1 pkg. powdered Fleishman's Yeast

 Preparation : 
    This recipe makes just under one gallon.  Use a big mouth
 earthern or glass jar - 1 gallon size.  Mash grapes in jar and pour
 in sugar.  (Use potato masher or anything to crush grapes.) 
 Dissolve yeast in warm water.  Stir well.  Fill jar to within about
 3/4 inch of top with warm water.  Cover jar with cheese cloth or
 other porous cloth so air can get in jar and fumes get out.  Put in
 a place and keep at least 21 days.  Strain and put in bottles, dark
 ones best. 

""


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