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----- Original Message ----- 
From: Martha
To: phaedrus
Sent: Sunday, September 28, 2003 12:54 AM
Subject: Apfelstrudel

Great page.
I once knew how to make a great apfelstrudel dough, but can't remember it to
save my life.
I know there's a special butter (I used vegetable shortening but didn't work
very well) and that you have to fold the dough many times and put the butter
in between the layers.
I tried to do it but the inner layers of the strudel didn't bake.
Have you any good recipe for that dough? And the best way to make it?
Thanks in advance,

Hello Martha,

See below for three recipes. The first one is likely the best.


Apfelstrudel recipe

Strudel dough

250 gr of flour
1 tablespoon of oil
125 ml of luke-warm water

Mix all the ingredients in a boil and knead the dough energetically until
you get an even mass. Wrap the dough in a humid cloth and let it rest 1-2
hrs at room temperature. Cover the table with a kitchen towel, and sprinkle
flour over it. Spread the dough out over the cloth using a roller, and pull
it out with your hands carefully.
(If you do not have time to prepare the dough yourself, you could buy
pre-made dough in a shop. However, originality would be lost.)

Breadcrumb mix

100 gr of butter
100 gr of bread crumbs
15 gr of sugar
15 gr de vanilla sugar

Melt the butter in a saucepan, add the bread and the sugar until the mixture
has a light-gold color.

The filling

1 kg of apples cut into thin slices
100 gr of sugar
50 gr of raisins (which have soaked in rum for 1 hr)
50 gr de chopped nuts
2 teaspoons of cinnamon
1 tablespoon of grated lemon rind
100 gr of melted butter
Icing sugar (to add at the end)

Mix the apples, the sugar, the raisins, the nuts, the cinnamon and the lemon
rind in a bowl and let rest for 15 minutes.

The preparation
Sprinkle some flour over the Strudel dough and continue to spread it out.
The dough should be as thin as possible, transparent even. Brush the dough
with melted butter. Then spread the breadcrumbs mixture out over the dough,
then spread the filling out over the dough but leave the ends empty. Fold in
outer edges. Grab the towel under the dough and start to roll to make a type
of sausage, the Strudel.
Place the Strudel on a buttered plate in the pre-heated oven. Bake for 40
minutes at 200-220°(thermostat 6-7).
Sprinkle the Strudel generously with icing sugar as soon as you take it out
of the oven and serve quickly.
Apfelstrudel is traditionally eaten warm, with cream, or with custard.
Bayerischer  Apfelstrudel  (Bavarian  Apple  Strudel)

 Ingredients :
 1 tbsp. oil
 1 egg
 1/3 c. warm water
 1/4 tsp. salt
 1 1/2 c. sifted flour
 1/3 c. melted margarine or butter
 6 tbsp. fine dry bread crumbs
 8 c. thinly sliced, peeled and cored tart apples
 2 tbsp. dark rum
 3 tbsp. sugar
 1/2 tsp. cinnamon
 1/4 c. finely chopped almonds
 1/4 c. seedless raisins
 Confectioners' sugar or whipped cream, optional

 Preparation :
    Beat together oil, egg, water and salt; add flour while beating,
 until a firm dough which pulls away from bowl is formed.  Knead
 several times until smooth and elastic.  Cover; let stand 30
 minutes.  Cut with sharp knife into two equal parts.  Roll out each
 piece on floured cloth to a 12 x 18 inch rectangle.  Brush with
 melted margarine.  Sprinkle evenly with bread crumbs.  Spread 4 cups
 of the apples on each portion, lengthwise down the center of the
 dough.  Sprinkle each with 1 tablespoon rum, 1 1/2 tablespoons
 sugar, 1/4 teaspoon cinnamon and 2 tablespoons raisins.  Fold dough
 over apples on one side, then the other.  Slide rolls onto greased
 baking sheet.  Brush.  18 servings.

 Ingredients :
 3 c. sifted flour
 1/2 tsp. salt
 1 egg, beaten
 1 tbsp. cooking oil
 1 c. lukewarm (80 to 85 degrees) water
 1 c. butter, melted and cooled
 1/2 c flour
 Cooking oil--For Strudel Dough----For  Rolling  And  Baking----For

 Preparation :
   Put the flour and salt into a large bowl.  Blend in the egg and
 cooking oil.  Stirring constantly, add the water gradually.  Mix
 until a soft dough is formed.  Turn dough out onto a lightly floured
 pastry board.  Hold dough high above board and hit it hard against
 the board about 100 to 125 times. Knead slightly and pat into a
 round.  Lightly brush top with cooking oil. Cover dough with an
 inverted bowl and allow it to rest 30 minutes.  Cover a table (about
 48 x 30 inches) with a clean cloth, allowing cloth to hang down, and
 sprinkle with the flour (mostly in the center of cloth).  Place
 dough on center of cloth and roll into a 12 inch square. If
 necessary,  sprinkle more flour under dough.  Keep dough square.
 Lightly brush off any flour on top and brush with cooking oil. With
 palms of hands down,  reach under the dough to its center and lift
 slightly, being careful not to tear dough.  To stretch dough, gently
 and steadily pull arms in opposite directions.  Lower dough to table
 pulling one side and another, but not too much in one place.  (Dough
 should not have any torn spots.  If some should appear, do not try
 to patch them.)  Keep pulling and stretching dough; continue until
 dough is as thin as tissue paper and hangs over edges of table on
 all sides.  Trim off thick outer edges.  Allow stretched dough to
 dry 10 minutes.  Avoid drying too long as it becomes brittle.
 Drizzle stretched dough with 1/4 cup of the butter.  Sprinkle the
 bread crumbs over dough as directed in recipe for filling.  Cover
 dough with remaining ingredients for the filling.  Fold overhanging
 dough on three sides over the filling.  Drizzle filling with 1/2 cup
 of the butter.  Beginning at narrow folded end of dough, grasp the
 cloth with both hands, holding it tight; slowly lift cloth and roll
 dough over filling.  Pull the cloth toward you, again lift cloth
 and, holding it taut, slowly and loosely roll the dough.  Cut
 Strudel into halves, and lifting each half on cloth, gently roll
 each onto a generously buttered baking sheet.  Brush off excess
 flour from the roll; cut off ends of roll.  Brush top and sides of
 Strudel with some of the butter.  Bake at 350 degrees for 35 to 45
 minutes or until Strudel is golden brown.  Baste and brush about 4
 times during baking with melted butter.  When Strudel makes a
 crackly sound on touching it is done. (Strudel should not be
 smooth.)  Remove to cooling rack; cool slightly.  Sift
 confectioners' sugar over top.  Cut  Strudel into 2 inch slices.
 Wash 4 medium-size apples, pare, core,and cut into 1/8 inch thick
 slices. Put into a bowl with 2 tablespoons vanilla extract and 2
 tablespoons brown sugar.  Toss lightly; set aside for at least 30
 minutes, tossing occasionally. Mix together 2 tablespoons sugar, 1
 1/2 teaspoons ground cinnamon, and 1/2 teaspoons ground all-spice.
 Blend in 2 tablespoons brown sugar.  Set aside. Heat a skillet; add
 2 tablespoons butter and melt quickly.  Toss 3/4 cup fine dry bread
 crumbs in the butter until browned.  Sprinkle the bread crumbs
 evenly over one-half the dough.  Drain the apples and cover crumbs
 evenly with the slices.  Sprinkle 2 teaspoons grated lemon peel over
 apples.  Toss evenly over apples 1 cup walnuts, finely chopped, 2
 tablespoons raisins, and 3 tablespoons currants,  Sprinkle sugar
 mixture over nuts and fruit. Drizzle with melted butter.

Chicken Parmesan

----- Original Message ----- 
From: Jo
To: phaedrus
Sent: Sunday, September 28, 2003 2:56 PM
Subject: Looking for Chicken Parmesan by Martha Stewart

Hi, just found your site and love it.  I am handicapped and can stand very
short while with walker, but sit in wheelchair (without foot pieces) most of
the time.  I am 67 and have a spinal cord injury.

My husband does not cook, but he loves to eat.  He saw a Martha Stewart
program, within the last few months, that had a chicken parmesan recipe on
it.  He said it looked easy.  Would you happen to know anything about that
recipe?  If so, I would love to have it.

Thanks and I look forward to using your site, especially when looking for
easy, short recipes.


Hello Jo,

The only Chicken Parmesan recipe that I could find that was on the Martha Stewart website was the first one below. It does look fairly simple, but it involves making the special "Mark Strausman's tomato sauce" first, so it's really a two-step operation, with two recipes.

Thinking that you might want to try a simpler recipe, i am sending two "quick and easy" Chicken Parmesan recipes also.


s chicken breasts (about 3 pounds total), split and trimmed of fat
2  cups milk
4  cups all-purpose flour, sifted
6   large eggs, beaten
6  cups unseasoned dry bread crumbs
Pinch of salt
1/2  cup extra-virgin olive oil
4  tablespoons unsalted butter
2  cups Mark Strausman' Tomato Sauce, warmed
1/2  pound fresh mozzarella cheese, thinly sliced

  1.  Using a meat tenderizer or a heavy skillet, pound chicken breasts
between two sheets of plastic until flat, about 1/4 inch in thickness. Place
milk, flour, eggs, and bread crumbs in separate shallow baking dishes.
Season the eggs with a pinch of salt. Dip each breast in the following
order: milk, flour (shake off excess), eggs, and bread crumbs (press down
firmly while coating with bread crumbs).
   2.  In a large skillet, melt butter with olive oil over medium-high heat
until sizzling. Arrange chicken breasts in the pan without crowding, cooking
in batches if necessary. Reduce the heat, and cook the chicken until golden
brown and the juices run clear when poked with a sharp fork, 3 to 5 minutes
per side. Remove to a baking sheet lined with paper towels; pat off excess
   3.  Place 1/2 cup of the warm tomato sauce in the bottom of a
9-by-13-by-2-inch baking dish. Add 3 of the cooked breasts to the baking
dish; cover with 1/2 cup of the tomato sauce and half the sliced mozzarella.
Repeat with the remaining chicken breasts and sauce, and top with
mozzarella. Transfer to broiler, and broil until the cheese is melted and
golden brown, about 5 minutes. Remove from the broiler, and serve
 Mark Strausman's Tomato Sauce


4 twenty-eight-ounce cans whole Italian plum tomatoes 1/4 cup extra-virgin
olive oil
3 cloves garlic , thinly sliced
1 teaspoon crushed red-pepper flakes
1 cup Chianti or dry red wine
1 tablespoon dried oregano
8 leaves fresh basil
Salt and freshly ground black pepper to taste


1. Puree the tomatoes in a food mill, removing most of the seeds. In a
medium stockpot, heat the olive oil over medium heat, add garlic, and sauté
until golden brown, 1 to 2 minutes. Add red-pepper flakes. While the oil is
sizzling, slowly add half of the pureed tomatoes and the wine, stirring to
mix. Add remaining tomatoes, reduce heat to low, and let simmer. Add the
oregano, and continue to simmer until slightly thickened, 1 1/2 to 2 hours,
stirring occasionally. Add the basil. Season with salt and pepper to taste.
The sauce may be kept in the refrigerator up to 3 or 4 days in an airtight
plastic container or in the freezer for up to 1 month.

Makes 9 cups
Chicken  Parmesan

 Ingredients :
 1 (8 oz.) can tomato sauce
 1 tsp. Italian seasoning
 1/4 tsp. garlic salt
 1/3 c. cornflake crumbs
 1/4 c. grated Parmesan cheese
 1 tsp. dried parsley flakes
 2 lg. boneless  breast of chicken  (1 1/2-2 lbs.)
 1 egg, beaten
 Mozzarella cheese
 Grated Parmesan cheese

 Preparation :
    Mix tomato sauce, Italian seasoning and garlic salt in 2 cup
 measure.  Cover with waxed paper.  Microwave at High (100%) 2
 minutes.  Stir.  Reduce power to Medium (50%).  Microwave 5 minutes,
 stirring once.  Set sauce aside.  Mix cornflake crumbs, 1/4 cup
 Parmesan cheese and parsley flakes.  Dip chicken breasts in beaten
 egg, then in crumb mixture.  Place in rectangular 12 x 8 inch or 10
 inch square baking dish.  Cover with waxed paper.  Microwave at
 Medium (70%) until chicken is tender (9-14 minutes) rearranging
 after half the time (do not turn over).  Pour sauce over chicken.
 Sprinkle with Mozzarella over chicken breast. Sprinkle with Parmesan
 cheese.  Microwave at Medium High (70%) until Mozzarella melts and
 sauce is hot, 2-5 minutes.  Total time:  20 minutes.
 Chicken  Breasts  Parmesan

 Ingredients :
 1/2 c. seasoned bread crumbs
 1/4 c. grated Parmesan cheese
 1 1/2 lbs. boneless chicken breasts
 2 beaten eggs, room temperature
 3 tbsp. olive oil
 1 c. shredded Mozzarella cheese
 1 (8 oz.) can tomato sauce
 1 tsp. dried Italian seasoning
 1/4 tsp. garlic salt
 Grated Parmesan cheese

 Preparation :
    On wax paper, combine bread crumbs and 1/4 cup Parmesan cheese.
 Dip chicken breasts first in egg and then in bread crumb mixture
 until coated.  Heat oil in a large heat-resistant, non-metallic
 skillet over high heat on top of a conventional surface unit.
 Quickly brown coated chicken pieces on both sides.  In small bowl,
 combine tomato sauce, Italian seasoning, and garlic salt.  Spoon
 tomato sauce over chicken.  Sprinkle the Mozzarella cheese over the
 tomato sauce.  Heat, loosely covered with wax paper, in microwave
 oven for 5-6 minutes or until sauce is bubbly and chicken is tender.
  Sprinkle with Parmesan cheese and heat, uncovered, in oven an
 additional 30 seconds or until cheese is melted. Turn 1/4 turn after
 each 2 minutes.

Mystery Pudding

----- Original Message ----- 
From: Sue
To: phaedrus
Sent: Saturday, September 27, 2003 11:30 AM
Subject: mystery Pudding

> I'm looking for all the ing. to this "Mystery Pudding" it has fruit
> cocktail flour and vanilla,i'm sure there is something missing. Any 
> help on this recipe would be apperacited.
>  Thank you
>  Sue

Hi Sue,

See below.


Mystery  Pudding  Cake

 Ingredients :
 1 c. flour
 1 tsp. baking soda
 Dash of salt
 1 sm. can fruit cocktail
 1 tsp. vanilla
 1 egg
 3/4 c. sugar

 Preparation :
    Mix all ingredients.  Sprinkle with brown sugar and nuts.  Bake
 at 375 degrees for 45 minutes.
Mystery  Pudding

 Ingredients :
 1 (#303) can fruit cocktail
 1 1/2 c. white sugar
 1/2 c. brown sugar
 2 c. flour
 1 tsp. salt
 2 tsp. baking soda
 3 eggs
 1 tsp. vanilla
 1 c. sugar
 1/2 c. evaporated milk

 Preparation :
   Mix all ingredients together.  Grease pan, bake in 350 degree oven
 for 1 hour, not quite.  Boil for three minutes until thick, spread
 over top of cake while warm.
 Mystery  Pudding

 Ingredients :
 1 1/4 c. all purpose flour
 1 c. granulated sugar
 1 tsp. baking soda
 1/4 tsp. salt
 1 egg, beaten
 1 (17 oz.) can fruit cocktail, undrained
 1 tsp. vanilla
 1/2 c. golden brown sugar, firmly packed
 1/2 c. chopped nuts
 Sweetened whipped cream

 Preparation :
   Combine flour, sugar, soda and salt in a mixing bowl.  Combine
 egg, fruit cocktail with syrup and vanilla.  Add to dry ingredients
 and mix to dampen.  Pour into a greased 8 inch square pan.  Mix
 together brown sugar and nuts.  Sprinkle over batter.  Bake in a 350
 degree oven for 45 minutes, until cake tests done.  Cool.  Cut into
 9 squares.  Serve topped with whipped cream.  Makes 9 servings.

Kumquat Marmalade

----- Original Message ----- 
From: Joanne
To: phaedrus
Sent: Saturday, September 27, 2003 2:53 AM
Subject: Sugarless kumquot Marmalade

Can you please find me a recipe for Sugarless Kumquot (Cumquot)



Hello Joanne,

I was not able to find a sugarless recipe. You'll have to find out how to replace the sugar in the below recipe with your favorite artificial sweetener.


Kumquat Marmalade

3 quarts kumquats (5 1/2 pounds)
2 lemons, peeled
2 cusp water
3 1/4 cups plus 2 tablespoons granulated sugar
1 (3 ounce) package liquid pectin

Cut kumquats lengthwise, and remove outer rind. Set rind aside. Combine
kumquat pulp, peeled lemons and water in a large Dutch oven; bring mixture
to a boil, reduce heat and simmer, uncovered, 45 minutes.

Thinly slice kumquat rinds; place in a large Dutch oven and cover with
water. Bring mixture to a boil. Boil, uncovered, 5 minutes; drain well, and
set aside.

Press kumquat pulp mixture through a sieve or food mill. Measure 4 1/2 cups
of purée into Dutch oven; add sugar and cooked kumquat rind. Bring to a full
rolling boil; boil 1 minute, stirring constantly. Remove from heat. Add
pectin, stirring until well blended. Pour marmalade into hot sterilized
jars, leaving 1/4 inch headspace; wipe jar rims. Cover with metal lids;
screw on bands. Process marmalade in boiling water bath 10 minutes.

Makes 12 half pints.

Gellan Gum

----- Original Message ----- 
From: Krsna
To: phaedrus
Sent: Saturday, September 27, 2003 5:23 AM
Subject: re: gellan gum

> Dear Phaedrus,
> I am wondering what exactly is gellan gum, and if it
> has anything to do with gelatin.  I am a very strict
> vegetarian and do not eat gelatin or any animal
> products.
> thanks!
> Krsna 

Hi Krsna,

Gellan gum is not related to gelatin. It's a vegetable gum similar to xanthan gum. It's a "saccharide" or sugar-related compound. It is produced by bacterial fermentation. It is not an animal product, and I could not find anything to indicate that any animal products are used in its production.



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