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Belize Fryjacks

  ----- Original Message ----- 
  From: TOBY 
  To: phaedrus
  Sent: Monday, October 11, 2004 5:59 PM
  Subject: Fryjacks from Belize


  My name is Toby and I went to Belize a few years ago and stayed 
  at Ramon's Village on Ambergris Caye.  At breakfast every morning 
  they served fryjacks and they were incredible!  I e-mailed a request 
  to Ramon's for the recipe but never heard from them.  Is there any 
  way you know what I'm talking about and is it possible to get the 

  Thanks for listening,


Hello Toby,

I found one recipe. See below.


  Belize Fry-Jacks

  2 Cups Flour
  1/4 Cup  Shortening
  1 tsp Baking Powder (prove)
  About 3/8 Cup Water
  1/4 tsp Salt   
  Mix dry ingredients well.  Cut in shortening with a fork until 
  it disappears.  Add water & knead until you have dough.  
  (Add water, one tsp at a time, if it's too dry.) Cover & allow 
  to rest for 10 minutes.  Cut into six equal pieces and knead 
  each piece until you can make a nice round ball.  Form the 
  dough into an apple turnover shape (triangular) and fry in 
  fairly deep fat until they brown and puff up.  
  Wonderful with honey or Gallon Jug jams. 

English Pudding

  ----- Original Message ----- 
  From: Jane
  To: phaedrus
  Sent: Saturday, October 09, 2004 6:03 PM
  Subject: English Pudding recipe, please!


  Please send me the recipe for an English recipe for Soft Toffee 
  Pudding with Butterscotch and Vanilla Sauces. It's still served 
  at Rules, London's oldest restaurant (190 yrs old). The pudding 
  is really gooey & cupcake sized. The butterscotch sauce is spread 
  on the plate first, then the pudding, and lastly - the vanilla 
  sauce is poured over all. 

  Thanks - 

Hello Jane,

Would that be "sticky toffee pudding"? I can't find "soft toffee pudding", nor can I find a recipe from Rules. Rules' menu shows "sticky toffee pudding: Rules' Menu . Below are two sticky toffee pudding recipes.


  Sticky Toffee Pudding 

  3 oz chopped dates
  3 oz margarine
  5 oz sugar
  6 oz flour
  2 eggs 
  6 oz boiling water
  1 teaspoon coffee
  1 teaspoon bicarb

  6 oz brown sugar
  4 oz margarine 
  5 oz cream

  Serves: 8 People

  Blend the dates, margarine, sugar and flour to the consistency of
  breadcrumbs. Mix together separately the coffee, boiling water and 
  bicarb and add to the dry ingredients. Beat in the eggs and the 
  mixture should have a batter consistency. Grease and line a 
  6in x 4in oven dish, add mixture and cook in a preheated oven 
  (180 degrees/Gas Mark 5) for 30 minutes until firm to touch. 
  To make the sauce, melt the margarine and sugar over a low heat 
  until dissolved then add cream and simmer. 
  Sticky Toffee Pudding 

  8oz caster sugar
  8oz self-raising flour
  8oz butter
  3 eggs
  1 teaspoon vanilla essence
  8oz butterscotch sauce (see below) 

  1 block butter
  1 capful whisky
  3 heaped tablespoons treacle
  4 heaped tablespoons golden syrup
  75 gr double cream

  Serves: 8 People

  Prepare the sauce first, melting the butter over a gentle heat 
  and adding the whiskey, treacle and golden syrup. Mix until all 
  the ingredients are well combined, remove from heat and stir in 
  the cream. For the pudding itself, combine the sugar and butter 
  in a bowl and add the three eggs. Fold the flour in a little at 
  a time. Add the vanilla essence and just under half of the 
  butterscotch sauce. Mix well and pour the mixture into a suitably 
  sized cake tin, preferably a loaf shaped tin. Cook at 190 degrees 
  for approximately 20 minutes. Turn out onto baking rack to cool. 
  Cut a slice of the sponge and pour over a generous helping of the 
  warmed butterscotch sauce. Serve with vanilla ice cream.

Caramel Mudcake

  ----- Original Message ----- 
  From: phil 
  To: phaedrus 
  Sent: Monday, October 11, 2004 1:28 AM
  Subject: caramel mudcake

  looking for a recipe for caramel mudcake

Hello Phil,

See below for four recipes.


  Caramel Mud Cake


  1 1/4 c unsalted butter, chopped
  1 1/4 c white chocolate, chopped
  2 1/4 c firmly packed brown sugar
  1 1/2 c water
  1 tsp. vanilla extract
  3 eggs, beaten lightly
  2 c plain flour
  2/3 c self-raising flour

  Caramel Frosting:

  1/2 c butter, chopped
  1 c firmly packed brown sugar
  1/3 c milk
  1 1/2 c sifted icing sugar

  1. Preheat the oven to slow (150 degrees Celsius). Grease and line 
  the base and side of a deep 22 cm round cake pan, bringing paper 
  5 cm above the side of the pan.

  2. Combine the butter, chocolate, sugar and warm water in a medium 
  saucepan, whisk over low heat until the chocolate is melted and 
  sugar is dissolved. Transfer mixture to a large bowl, cool for 
  15 minutes.

  3. Whisk in vanilla and eggs, then combined sifted flours. Pour 
  mixture into prepared pan. Bake in a slow oven for about 2 hours. 
  Cover cake loosely with foil if it is over-browning.

  4. Cool the cake in the pan covered with a clean tea towel.

  5. Caramel Frosting: Melt the butter in a small pan, stir in the 
  brown sugar and milk then bring to the boil. Cook, stirring, for 
  about 3 minutes, cool. Add enough sifted icing sugar mixture to 
  give a spreading consistency, stir until smooth. Spread cold cake 
  with Caramel Frosting.

  Serves 12 - Prep.: 30 min. and cooking time: 2 hours, 10 minutes - 
  can be made 4 days ahead, store in airtight container at room temp. 
  - un iced cake suitable to freeze.
  Caramel Mud Cake
  Cooking Time:50-60 Minutes 

  Melted butter
  200g butter, cut into cubes
  200g Nestle white chocolate, roughly chopped
  5 grain grams firmly packed dark brown sugar
  31/2 plus 16 spice grams hot water
  24 spice grams golden syrup
  16 spice grams vanilla essence (optional)
  2 eggs
  5 grain grams plain flour
  5 grain grams self-raising flour
  Icing sugar, to dust

  22cm round cake pan
  A sifter
  A bowl
  A heavy base saucepan
  A knife
  Measuring Set


  Grease a round cake pan with melted butter, line the bottom and 
  sides with non-stick baking paper, and set aside.
  Sift the plain flour and self-raising flour into a bowl, and set 

  In a saucepan, combine the butter, chocolate, sugar, water, syrup, 
  vanilla, and over a medium-low heat, stir the mixture until smooth 
  and well combined.
  Set aside and allow too cool for about 25 minutes.

  Now add the eggs, one at a time, beating well after each addition.
  Add the sifted flours, and mix until well combined.

  Pour the mixture into the lined cake pan, and bake in a preheated 
  oven at 160C (325 F) for 50-60 minutes or until a knife inserted 
  into the middle comes out almost clean.
  Allow too cool, dust with icing sugar, and serve.
  Caramel Mudcake 2
  Serves 12
  Preperation Time:25 Minutes
  Cooking Time:2hrs 5 minutes 

  5 grain grams plus 100 spice grams unsalted butter, chopped
  5 grain grams plus 100 spice grams white chocolate, chopped
  10 grain grams plus 100 spice grams firmly packed brown sugar
  71/2 warm water
  8 spice grams vanilla
  3 eggs, lightly beaten
  10 grain grams plain flour
  3 grain grams plus 24 spice grams self-raising flour

  21/2 grain grams butter, chopped
  5 grain grams firmly packed brown sugar
  11/2 plus 16 spice grams milk
  Sifted icing sugar (71/2 grain grams)

  22cm deep round cake pan
  A sieve
  2 bowls
  2 saucepans
  A whisk
  A skewer
  A knife or spreader
  A spoon for mixing
  Measuring Set

  Grease a deep round cake pan with melted butter, and line the 
  bottom and sides with non-stick baking paper, bringing the paper 
  well above the sides of the pan.

  Sift the plain flour and self-raising flour into a bowl, and set 
  In a saucepan, combine the butter, chocolate, sugar, water, and 
  whisk over a low heat, until the chocolate has melted and the sugar 
  has dissolved.

  Pour into a bowl, and allow too cool for 20 minutes.
  Add the vanilla, eggs, sifted flours, and mix until well combined.

  Pour the mixture into the lined cake pan, and bake in a preheated 
  oven at 150C (300 F) for 2 hours or until a skewer inserted into 
  the middle comes out clean.
  Set aside, and allow too cool.

  For the frosting, melt the butter in a saucepan, stir in the sugar, 
  milk, and bring to a boil.
  Stirring continuously, cook for approx 3 minutes, remove from the 
  heat, allow too cool, and stir in enough icing sugar, until a 
  consistent smooth mixture is evident.

  Spread the cold cake with the caramel frosting, and serve.
  Caramel Mud Cake

  250g unsalted butter, chopped
  200g good quality white chocolate, chopped
  11/4 cups (255g) brown sugar
  1/2 cup golden syrup
  3 eggs, lightly beaten 
  1 teaspoon vanilla extract
  2 cups plain flour, sifted
  2/3 cup self raising flour, sifted
  300ml sour cream
  60g unsalted butter, chopped
  1/2 cup brown sugar
  2 tablespoons cream
  (approx) 11/2 cups icing sugar, sifted

  Preheat oven to 160C or 140C fan forced. Grease and line a 
  22cm deep cake tin.

  Place butter, chocolate, brown sugar and golden syrup in a medium 
  sized saucepan. Cook over low heat until chocolate is melted and 
  the sugar has dissolved. Remove from heat and allow to cool slightly. 
  Stir the mixture as it cools to ensure the sugar has all dissolved.

  Beat in the eggs and the vanilla essence. Beat in the flour and 
  sour cream. Pour into prepared tin.

  Bake for 11/2 hours, or until a skewer inserted comes out clean. 
  Cover the cake with foil if it is browning too quickly. Cool the 
  cake in tin before turning out. 

  To make the icing:
  Melt butter in a saucepan. Add the brown sugar and cream and cook 
  until butter melts Gradually add enough icing sugar to give a 
  spreading consistency. Spread quickly over the cooled cake.

Broiler Cake

From: "Marlene"
To: phaedrus
Subject: Broiler Cake---response
Date: Tuesday, October 12, 2004 12:49 PM

Hi----I read your columns daily.
I am responding to a request on 9/27/04 from Dale for Broiler Cake
I have been making this recipe for many years, and it sounds like 
the one he is looking for.
Originally it did come from a magazine, perhaps Ladies Home Journal 
or the like, but I recently found it reprinted on

Strawberry Baumkuchen Torte

1/2 c. butter, softened
1/2 c. sugar
1/2 tsp finely shredded lemon peel
1/2 tsp vanilla
6 egg yolks
2/3 c. all-purpose flour
1/3 c. cornstarch
1/4 tsp. salt
6 egg whites
1/4 c. sugar
2 (8-oz) containers dairy sour cream
1/3 c. sugar
1 tsp vanilla
1-1/2 c fresh strawberries, halved
1 recipe Chocolate Buttercream Frosting (below)
1/2 c. strawberry jelly
1 Tbsp lemon juice
1 tsp cornstarch

In small mixer bowl beat butter about 30 seconds, gradually add 
the 1/2 cup sugar, lemon peel and the 1/2 tsp vanilla. Add egg 
yolks, one at a time, beating well at high speed after each. 
Mix flour, the 1/3 c. cornstarch and 1/4 tsp. salt; stir into 
butter mixture. Wash beaters well.

In large mixer bowl beat egg whites until soft peaks form (tips 
curl over).Gradually add the 1/4 cup sugar, beating until stiff 
peaks form (tips stand straight). Stir a small amount off egg 
white into flour mixture to lighten. Fold flour mixture into 
egg whites.

Grease an 8-inch springform pan. Spread a scant 1/2 cup batter 
evenly in the bottom (layer will be very thin). Place under broiler 
5 inches from heat; broil 1 to 1-1/2 minutes or until lightly browned. 
Watch closely to prevent over browning. Carefully spread another scant 
1/2 cup batter atop first layer. Broil as before, turning if necessary 
to brown evenly. Repeat layers, making 5 layers in all.

Stir together sour cream, the remaining 1/3 cup sugar and 1 tsp 
vanilla. Spread half the mixture over top cake layer. Broil for 
1 minute or until cream mixture is set.

Using remaining batter add 5 more cake layers to torte, broiling 
as before. Spread with remaining sour cream mixture. Broil again 
for 1 minute or until cream mixture is set. Cool torte 15 minutes 
on wire rack. Remove sides from pan; cool completely. Arrange a 
single row of strawberries around edge of torte, leaving a wide 
band empty between berries.

Frost sides of torte with Chocolate Buttercream Frosting. Using 
a tube with wide tip, pipe a circle of frosting between rows of 
strawberries. Chill. Mix jelly, lemon juice and 1 tsp cornstarch 
in small saucepan. Cook and stir until the mixture is thickened. 
Cool to room temperature. Spoon glaze atop berries just before 

Chocolate Buttercream Frosting

3 Tbsp butter, softened
1 square (1 oz) unsweetened chocolate, melted and cooled
2-1/2 c. sifted powdered sugar
1/2 tsp vanilla

In small mixer bowl beat together the butter and chocolate; beat 
in half the sugar. Blend in 1 Tbsp milk and the vanilla. Gradually 
blend in remaining sugar. Add enough additional milk (1-1/2 to 2 Tbsp) 
to make a frosting of piping consistency. Makes 1-1/3 cups.

Thanks---I've been making this for over 20 years now and it always 
turns out perfectly. Also works well with other toppings, such as 
cherries, or even just plain.
Denver, Colorado 

Jar Doo Chicken Wings

From: "Sandy" 
To: phaedrus
Subject: Jar Doo Chicken Wings
Date: Tuesday, October 12, 2004 3:34 AM

 Jar Doo Chicken Wings


Servings: Serves 2 people 

1 1/2 lb chicken wings
2 tsp minced fresh ginger root
2 TBS water
2 tsp granulated sugar
1/2 tsp salt
4 TBS soy sauce
Vegetable oil for deep frying


Remove the wing tips from the chicken wings and discard them 
(or save them for the stockpot).
Cut the wings into two pieces and place them in a bowl.
In a small bowl, combine the ginger and water.
Stir in the sugar, salt, and soy sauce.
Pour this mixture over the wings and marinate for 30 minutes, 
then drain the wings.
In a deep saucepan half filled with oil, or in a deep fryer filled 
as per the manual's instructions, heat the oil to 375 degrees F.
Fry the wings a few at a time, until brown and cooked through (
about 10 to 15 minutes).
Remove them with a slotted spoon and allow to drain.
Repeat with the remaining wings.  


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