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----- Original Message -----
From: GERRI
To: phaedrus
Sent: Thursday, October 31, 2002 8:06 PM
Just stumbled onto your site. It's great!
Two questions:
1. Any recipes from the now defunct Ebinger's Bakery in Brooklyn?
(I already have the blackout cake.)
2. do you know where to prchase large pearl tapioca?
Thank you.
Gerri
Hello Gerri,
2. You can buy large pearl tapioca online at the:
Amish Country Store
1. See below and the Ebinger's Page
Phaed
Orange Cappuccino Pudding Cake
Source: Ebinger's Bakery
Serves: 12
1 cup all-purpose flour
1 cup packed brown sugar
2 tsp. baking powder
2 tsp. grated orange zest
1/2 cup orange juice
2 tbsp. vegetable oil
1 egg
2 tsp. vanilla extract
1/4 cup semisweet chocolate chips
1/3 cup granulated sugar
1/4 cup instant coffee powder or hot chocolate mix
1/4 cup cocoa
Preheat oven to 350°F (180°C). Prepare an 8" square (
2 liter) baking dish by spraying with vegetable spray.
In a bowl stir together flour, brown sugar and baking powder.
In a separate bowl, whisk together orange zest, orange juice,
oil, egg and vanilla. Add the wet ingredients to the dry,
blending just until mixed. Batter will be thick. Pour into
prepared pan. Sprinkle chocolate chips over top.
In a bowl whisk together 1-1/4 cups (300ml) hot water, sugar,
coffee mix and cocoa. Pour carefully over cake batter. Bake
35 minutes or until cake springs back when touched lightly
in center. Serve warm; spoon cake and underlying sauce into
individual dessert dishes.
----------------------------------------------
Chocolate Blackout Cake
Source: Ebinger's Bakery
Serves: 16
Cake:
1/3 cup unsweetened cocoa powder
1 cup milk
4 oz. (1 stick) unsalted butter, at room temperature
1/4 cup vegetable shortening
2 cups sugar
3 eggs
2 tsp. pure vanilla
2-1/4 cups cake flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
Pudding Filling:
2/3 cup sugar
2 tbsp. cornstarch
1/4 tsp. salt
1-1/2 cups milk
3 1-ounce squares unsweetened chocolate, chopped
1 tsp. vanilla
Frosting:
4 1-ounce squares unsweetened chocolate
4 oz. (1 stick) unsalted butter
1-1/2 tsp. vanilla
3 eggs
3 cups confectioner's sugar
Preheat the oven to 350°F.
Make the cake:
Butter two 9" cake pans; dust them with flour and tap
out the excess. Set aside.
Stir the cocoa with some of the milk to form a paste.
Stir in the rest of the milk, and beat with a whisk until
the mixture is smooth. Set aside.
In the bowl of an electric mixer combine the butter,
shortening, sugar, eggs and vanilla; beat for 1 minute,
or until the mixture is fluffy.
Sift together the flour, baking powder, baking soda and
salt. Add the mixture, alternately with the cocoa mixture,
to the contents of the bowl, beating between additions.
Begin and end with the flour mixture, and beat only until
the dry ingredients are absorbed. Divide the batter between
the cake pans and smooth the tops with a spatula to even them.
Bake for 35 to 40 minutes, or until the layers shrink from
the sides of the pans and the tops spring back when gently
pressed with a fingertip. The cake is dense and moist, so be
careful not to overbake it. Cool the layers on wire racks for
10 minutes, then carefully invert them onto the racks. Turn
right side up and let cool completely.
Make the pudding:
Combine the sugar, cornstarch and salt in a small heavy saucepan.
Gradually add the milk, mixing thoroughly with a wire whisk.
Add the chocolate.
Place over moderate heat and cook, stirring constantly, until
the mixture thickens and bubbles for 3 minutes. Remove from the
heat and stir in the vanilla. Pour into a small bowl and put
plastic wrap or wax paper directly on the surface to prevent
a skin from forming.
Make the frosting:
Melt the chocolate in the top of a double boiler. Remove it
from the heat and cool slightly.
In a medium bowl, beat the butter, vanilla, and eggs until well
mixed. The mixture will not blend completely - do not worry.
Gradually beat in the sugar, about 2 tbsp. at a time, beating
well after each addition. Beat in the melted chocolate.
Chill the frosting while assembling the rest of the cake,
about 15 minutes.
Assembly:
Cut each cake layer in half horizontally, using a serrated
knife. You now have 4 layers, 3 for the cake assembly and 1
for the outside crumbs. Place one of the layers in the food
processor bowl and pulse-chop to make crumbs; set aside
(or break it up with your hands.)
Sandwich the remaining 3 layers with the chocolate pudding
filling, assembling the cake on a cardboard circle or the bottom
of a springform pan, if possible. Frost the side and top of the
cake with the chocolate frosting.
Working over a baking sheet lined with aluminum foil or wax paper,
hold the cake in the palm of your hand. With the other hand,
gently press the cake crumbs all over the top and sides of the
cake, pressing them to adhere. Pick up any crumbs that drop and
press them back on.
More Ebinger's recipes
----- Original Message -----
From: Wendy
To: phaedrus
Sent: Friday, November 01, 2002 2:54 PM
Subject: brownie like cake
> Years ago my Mom made this cake it was out of this world
> she called it brownie like cake. It was a great chocolate
> cake but the make up of a brownie except it wasn't chewy
> like brownies. Years have lost a lot of her great recipe
> and this one I have been trying to locate for years.
>
> Thanks
> wendy
Hi Wendy,
Gosh, I dunno.... There are dozens of recipes called "brownie cake", but I
only found a couple called "brownie-like cake". See below.
Phaed
Chocolate (Brownie Like) Cake
Ingredients :
1/2 c. shortening
1 stick margarine
1 c. water
4 tbsp. cocoa
2 c. flour
2 c. sugar
2 eggs
1 tsp. baking soda
1/2 c. buttermilk or sour milk
1/4 tsp. salt
Frosting:
4 tbsp. cocoa
1 stick margarine
6 tbsp. milk
1 tsp. vanilla
Preparation :
Bring to a boil first 4 ingredients. Then add the rest of
ingredients. Grease cookie sheet or jelly roll pan. Bake at 350
degrees for 20 minutes. While baking, make frosting. Cook very
well until almost boiling. Add 1 pound powdered sugar. Spread on
hot cake while frosting is hot. Poke holes in brownies before
frosting.
----------------------------------
Brownie Like Sheet Cake
Ingredients :
2 c. granulated sugar
1/2 tsp. salt
1 c. water
1/2 c. sour cream
1 tsp. baking soda
2 c. all-purpose flour
2 sticks margarine
3 tbsp. cocoa
2 eggs
1/4 tsp. cayenne pepper
10 1/2 x 15 1/2 sheet pan
Frosting:
1/2 stick margarine
1/3 c. cocoa
2 c. powdered sugar
1/4 c. milk
1 tsp. vanilla
Preparation :
1. In a large bowl combine sugar, flour and salt; set aside.
2. In a small saucepan bring butter, water and cocoa to a boil;
remove from heat.
3. Add liquid ingredients to dry ingredients. Blend well.
4. Mix sour cream, eggs, baking soda and cayenne pepper.
Add to cake batter; blend well.
5. Grease and lightly flour pan. Turn batter into the pan.
6. Bake at 375 degrees for 20-25 minutes. Do not overbake.
7. For frosting melt butter, add cocoa; add powdered sugar,
milk and vanilla. Mix until smooth and free of lumps.
8. Spread frosting on the almost cooled cake. Cut in squares
to serve.
----- Original Message -----
From: Basil
To: phaed
Sent: Friday, November 01, 2002 11:52 AM
Subject: Greek Onion Stew
Dear Uncle Phaedrus,
My Mom made an excellent onion stew, complete with beef cubes.
I can't find her recipe and my wife and I are trying to duplicate
my Mom's efforts. I'm second-generation Greek, Mom was born in
Niagara Falls, NY and raised in Jackson, Miss., her parents came
from the region of Sparta...if that helps any.
Can hardly wait to hear from you.
Thanks,
Basil
Hello Basil,
I could not locate a Greek Onion Stew recipe, but I did find the below recipe, a Greek Beef and Onion Stew recipe. See what you think of it.
Phaed
Greek Beef And Onion Stew
Ingredients :
1/2 c. vegetable oil
4 lbs. beef chuck, cut into 1 1/2 inch pieces
4 garlic cloves, minced
2 c. dry red wine
8 oz. tomato sauce
1 c. beef broth or bouillon
1/2 c. red wine vinegar
2 c. chopped onion
2 1/2 tbsp. firmly packed brown sugar
3 (1/2 inch) cinnamon sticks
1 1/3 tsp. ground cumin
1 bay leaf
2 lbs. sm. onions, blanched in boiling water for 1 min., drained and peeled
1/2 c. minced fresh parsley leaves
Rice or mashed potatoes to accompany
Preparation :
In a kettle, heat oil over moderate high heat. Brown chuck.
Transfer to bowl. Pour off all but 1 tablespoon fat. Add
chopped onion and cook over moderate heat until golden. Add
garlic and cook 30 seconds. Add wine, broth, tomato sauce,
vinegar, brown sugar, cinnamon, cumin, bay leaf, 1 cup water
and the chuck. Bring liquid to boil and braise mixture.
Cook, covered, in preheated 350 degree oven for 2 hours.
Stir in small onions and braise covered for 1 - 1 1/2 hours
until onions are tender. Stew improves in flavor if cooled
to room temperature, uncovered, then chilled covered overnight.
Discard cinnamon stick and bay leaf. Sprinkle with parsley.
Serve over rice.
----- Original Message -----
From: BGDLJ
To: phaedrus@hungrybrowser.com
Sent: Thursday, October 31, 2002 7:32 PM
Subject: sweet potato
I'm looking for a recipe called something like,
Bourbon sweet potatoes. Help - Quick!
Hello,
See the recipe below.
Phaed
Kentucky Bourbon Sweet Potatoes
Ingredients
6 large sweet potatoes, peeled and sliced or
three 18 oz. cans of sweet potatoes
1 cup white sugar
1/2 cup butter
1/2 cup bourbon
1/2 teaspoon vanilla extract
Directions
1 Preheat oven to 350 degrees F (175 degrees C).
2 Arrange sweet potatoes in a 9x13 inch baking dish.
3 Combine sugar, butter, bourbon and vanilla extract
in a large saucepan and heat to a boil. As soon as
the sauce comes to a boil pour it over the sweet potatoes.
4 Bake 30 to 40 minutes or until the sweet potatoes are soft.
----- Original Message -----
From: Shari
To: phaedrus
Sent: Saturday, November 02, 2002 3:39 PM
Subject: How Much Food
How many pounds of potato salad or macaroni salad do I need
to feed 100 people when I am also serving meatballs, rigatoni
and a vegetable tray? This is for my daughter's wedding reception?
Also the same question for fruit salad.
Thanks,
Shari
Hello Shari,
I dunno about pounds. It looks like 12 quarts of potato salad and 20 quarts of fruit salad.
This site has lots of information about menu planning for large groups:
Cooking for a Crowd
Phaed
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