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----- Original Message -----
From: Lori
To: phaedrus@hungrybrowser.com
Sent: Friday, November 19, 2010 1:13 PM
Subject: Biscotti
I can not seem to find a recipe for an Irish Cream Biscotti.
Have you ever come across one ?
Thanks, Lori
Hi Lori,
Sorry, no luck.
Phaed
Here is a chocolate version of an Bailey's Irish Cream Biscotti you may like.
Timm in Oregon
Bailey's Chocolate Biscotti
Ingredients:
5-1/2 cups flour
2 cups cocoa powder
2 tablespoons baking powder
1 cup butter
2 cups sugar
6 large eggs
3 tablespoons Bailey's Irish Cream
2 cups semi-sweet chocolate chips
1 cup nuts, chopped, such as pistachio or macadamia
For the Bailey's Chocolate Drizzle:
1 cup chocolate chips
3 tablespoons Bailey's Irish Cream
Instructions:
Preheat the oven to 400F degrees. Cream the sugar and butter. Beat the eggs,
one at a time, until smooth and add the Bailey's Irish Cream. Sift together
the dry ingredients and add to the egg mixture. Stir in the chocolate chips
and nuts. Shape the dough into 3 loaves about 1-1/2 inch thick and brush with
beaten egg yolk. Bake for 25 minutes; remove from the oven and let cool completely.
Cut each loaf into 1 inch slice and place back on the baking sheet. Reduce heat
to 350F degrees and place slices back into the oven. Bake another 25 minutes and
then remove from the oven and cool.
For the Bailey's Chocolate Drizzle: Melt the semi-sweet chocolate, transfer to a
room temperature bowl, mix in 3 tablespoons Bailey's Irish Cream and drizzle over
the biscotti.
Note: The baking times are approximate. It is not possible to give an exact baking
time; whatever time is needed for the biscotti to be fully baked and then dried out
is the correct time.
----- Original Message -----
From: Jane
To: phaedrus@hungrybrowser.com
Sent: Friday, November 19, 2010 12:19 AM
Subject: Bar Cookie
Dear Sir:
I am looking for a recipe for a Bar Cookie, or layered dessert cut into squares,
whichever you want to call it - The bar contains (from the top) a layer of oatmeal
crumb/streusel, a layer of peanut butter fudge, more oatmeal crumb/streusel, ending
with a layer of chocolate fudge. These are incredible, but I have never been able
to find a recipe for them. I'm hoping that you can help.
Thank you, Jane
Hello Jane,
Without more precise search clues, the below recipe is the closest that I can find
to your description.
Phaed
Peanut Fudge Bars
6 oz. pkg. milk chocolate morsels
14 oz. can sweetened condensed milk
3/4 c. butter
1/3 c. peanut butter
1 c. powdered sugar
1 1/2 c. unsifted flour
1 c. oatmeal
In a heavy saucepan over low heat, melt morsels with condensed milk.
In large bowl cream butter, peanut butter and sugar until smooth.
Stir in flour and oatmeal until crumbly, reserve 1 cup for top.
Press mixture into a greased 9x13 pan. Spread chocolate mixture
over this evenly. Crumble remaining 1 cup mixture over top.
Bake 350 for 30-35 minutes.
----- Original Message -----
From: Susan
To: phaedrus@hungrybrowser.com
Sent: Saturday, November 20, 2010 5:16 PM
Subject: Mum's Chocolate Cake recipe
Hi there, are you still up and running? I do hope so!
I'm after my mum's old chocolate cake recipe.
She used to put all the ingredients into a pot including eggs and beat
and heat before turning the mix into a pan. The resulting choc cake was
moist with large bubble holes in it. It was quite dark and firm. Lovely.
It had cocoa, butter, eggs, flour, BP, salt, and perhaps milk. And something
tells me a pinch of cinnamon or nutmeg, though I'm not sure.
Can you help me, please?
Hi Susan,
There are dozens of chocolate cake recipes with those ingredients, but I
can find none in which the ingredients are heated before baking, nor can
I find any that mention bubble holes. Below are some chocolate cake
suggestions with similar ingredients.
Phaed
Chocolate Spice Cake
3/4 c. butter
1 1/2 c. sugar
3 eggs
1 3/4 c. sifted flour
1/2 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
3/4 tsp. nutmeg
1 tsp. cinnamon
2 tbsp. cocoa
3/4 c. sour milk or buttermilk
1 tsp. vanilla
1 tsp. lemon extract
1/2 c. nuts, chopped
Cream the butter. Add sugar gradually and cream until light and fluffy.
Blend in 3 well-beaten eggs. Sift flour once before measuring then
3 times with baking powder, soda, salt, spices and cocoa and add to
creamed mixture alternately with sour milk. Blend in flavorings and nuts.
Pour into 2 well- greased 8 or 9 inch layer cake pans and bake 25 to
30 minutes in 350 degree oven.
--------------------------------------
Chocolate Pound Cake
1 1/2 sticks butter
1/2 c. vegetable oil
2 1/2 c. sugar
2 tsp. vanilla
5 eggs
3 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
3 tbsp. cocoa
1 c. milk
Cream butter, oil, sugar and vanilla together. Add eggs one at a time,
beating well after each addition. Sift the flour, baking powder, salt
and cocoa together and add alternately with the milk. Bake in greased
and floured 10 inch tube pan at 325 degrees for 1 hour and 20 minutes.
---------------------------------------
Chocolate Cinnamon Pound Cake
1 c. butter
2 1/2 c. sugar
5 eggs
3 c. flour
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. baking powder
1/2 c. cocoa
1 c. milk
1 tsp. vanilla
Preheat oven to 325 degrees. Grease and flour a tube pan. Cream butter;
add sugar gradually beating mixture until light and fluffy. Beat in eggs,
one at a time. Sift together the flour, salt, cinnamon, baking powder,
and cocoa. Add to butter mixture in fourths, alternating with additions
of milk in thirds; add vanilla. Bake about 1 1/2 hours.
Serve with whipped topping, if desired.
-----------------------------------------
Chocolate Cake
2 c. sugar
1 3/4 c. all-purpose flour
1 c. cocoa
2 tsp. cinnamon
1 1/2 tsp. baking powder
1 tsp. salt
2 eggs, lightly beaten
1 c. milk
1/2 c. melted sweet butter
2 tsp. vanilla
--Frosting:--
1 lb. semi-sweet chocolate
2 c. sour cream at room temp.
1 tsp. vanilla
1/2 tsp. salt
Preparation time: 1 hour 15 minutes. Cooking time: 45 minutes.
Preheat oven to 350 degrees. Grease and flour two 9 inch cake pans;
set aside. In a large bowl combine all dry ingredients. Stir in eggs,
milk and melted butter. Add 1 cup boiling water and vanilla and stir.
Pour batter into pans. Bake until knife inserted in center of cake
comes out clean, about 35 minutes. Allow to cool and turn out of pans.
FROSTING: Melt chocolate in a bowl over simmering water. Remove from
heat and stir in 1/2 cup of sour cream. Stir chocolate mixture into
remaining sour cream and add vanilla and salt. Spread 1/3 of frosting
over one cake. Place second cake on top. Spread top and sides of cake
with remaining frosting. Refrigerate 1 hour before serving. Serves 10-12.
----- Original Message -----
From: "April"
To: phaedrus@hungrybrowser.com
Sent: Saturday, November 20, 2010 11:48 PM
Subject: Long lost peanut cake-
Help! I need assistance in finding rather unique recipe that was my great
grandfathers speciality-he was the only one who made it. It was a peanut
cake that did NOT use peanut butter, tho it was iced with a peanut flavored
frosting. He claimed that he got the recipe from a family friend, tho we
also were told that his mother(who was from South Carolina) taught it to
him. They lived in Louisiana(Baton Rouge) before moving to Texas(north
eastern). He never let anyone in the kitchen when he made it, to keep the
secret, altho he only used ingredients that he easily got from the
supermarkets. He died in 1995, at age 95, near Sacramento CA. I'm looking
for recipes that I could get my relatives to taste test, before they forget
the flavor.
I've been trying to track down more info from family, but no one can tell me
anything beyond it was a peanut cake that didn't use pb. I will try to give
more info if my family remembers more:(.
Thank you, April
Hello April,
These recipes are the extent of what I found without peanut butter.
Phaed
Salted Peanut Cake
1/3 c. shortening
1 c. sugar
1 tsp. vanilla
2 eggs
2 c. cake flour
1/2 tsp. baking powder
1/2 tsp. soda
3/4 c. sour milk
1 c. salted peanuts, ground
Blend shortening and eggs well. Add vanilla and eggs. Sift dry
ingredients together 3 times, add alternatively with sour milk. Mix well.
Add 3/4 cup of peanuts. Bake in buttered small pan (approximately 9x5x2 1/2
inches) at 350 degrees for 30 to 50 minutes. Frost with favorite frosting
and sprinkle remaining peanuts on top.
----------------------------------
Peanut Crumb Cake
1/4 c. shortening
1 c. + 3 tbsp. sugar, divided
2 eggs
6 tbsp. evaporated milk
6 tbsp. water
2 c. cake flour
2 tsp. baking powder
1 1/4 tsp. salt
1 tsp. lemon juice or lemon extract
1/2 tsp. allspice
1 tsp. grated lemon rind
1/2 c. chopped peanuts
Heat oven to 350 degrees. Cream shortening and 1 cup sugar together.
Beat eggs and add to mixture. Combine milk and water. Sift together flour,
baking powder and salt. Add, alternately, dry ingredients and milk and
water to creamed mixture. Add lemon juice. Pour into greased 9-inch square
baking pan. Mix remaining sugar, allspice, lemon rind and chopped peanuts;
sprinkle on the batter. Bake 45 minutes or until a cake tester comes out
clean. Cool 5 minutes and cut into 3 inch squares.
----- Original Message -----
From: Susan
To: phaedrus@hungrybrowser.com
Sent: Sunday, November 21, 2010 2:22 AM
Subject: Re: Mum's Chocolate Cake recipe
Hi there,
And another recipe please if you can hunt it down.
A restaurant recently served at a wedding dinner a salad made with cauliflower
and a strong cheese, perhaps parmesan. It was cooked and served cold. Smelled
strong but tasted scrummy.
Hope you can help out.
Susan
Hi Susan,
Gosh, that's entirely too little information for a decent search. No other
ingredients in the dish - just cauliflower and cheese? If it was just those,
and the cauliflower was cooked, then perhaps it should be termed a vegetable
side-dish or an appetizer rather than a salad. The veggies in a salad are
usually raw. There certainly are dozens of cauliflower salad recipes, but
in them the cauliflower is raw and with a dressing and there are other salad
ingredients such as lettuce, crumbled bacon, etc. There are also dozens of
cauliflower and cheese side-dishes, but most have cheddar or American cheese.
Below are a few suggestions for cauliflower appetizer/veggie dishes, simplest
first. If these aren't correct, then perhaps you can provide more information.
Phaed
Parmesan Cauliflower
1 head cauliflower
Dash of Parmesan cheese
Cook cauliflower in boiling water about 15 minutes. Remove from water and drain.
Divide into flowerets. Top with Parmesan cheese.
-------------------------------
Italian Style Cauliflower
1 lb. cauliflower
/4 c. olive oil
Garlic powder and pepper, to taste
1/2 c. grated Parmesan cheese
Wash cauliflower, remove leaves and stems. Cook in small amount of boiling water
for 6-7 minutes. Heat oil, add cauliflower and sprinkle with garlic powder.
Saute until lightly browned. Add pepper. Arrange on serving dish and sprinkle
with cheese.
----------------------------
Cauliflower Munchies
1 med. head of cauliflower, separated into flowerettes
1/4 c. dehydrated chopped onion
1/2 c. bread crumbs
1/2 c. grated Parmesan cheese
2 tsp. seasoned salt
1/4 c. margarine, melted
Wash and separate cauliflower. Combine all other ingredients except cauliflower
and margarine in a plastic bag. Melt margarine in a custard cup for 1 minute on
full power or until melted. Dip flowerettes into melted margarine and then into
bread crumb mixture until well coated. Place flowerettes on paper plate (about a
dozen at a time) and cover with plastic wrap. Microwave 2 to 3 minutes on full power.
----------------------------------
Cheese-Frosted Cauliflower
1 head cauliflower
1/2 c. mayonnaise
2 tsp. prepared mustard
3/4 c. shredded sharp cheese
Remove leaves and trim base from cauliflower; wash. Precook whole in boiling
salted water for 12 minutes; drain. Place on ungreased shallow baking dish.
Sprinkle with salt. Combine mayonnaise and mustard. Spread over cauliflower.
Top with cheese. Bake at 375 degrees about 10 minutes or until cheese is melted.
Serves 4-6.
--------------------------------
Cauliflower Appetizer
2 lbs. fresh cauliflower
Grated Romano or Parmesan cheese
Cook cauliflower in boiling water 5-7 minutes. Separate flowerets and dip in
marinara sauce (see recipe below). Place cauliflower on baking sheet and sprinkle
with grated Romano or Parmesan cheese. Bake 15 minutes at 375 degrees.
Marinara Sauce:
2 lb. fresh tomatoes
1 can tomatoes
1 sm. onion, chopped
2 stalks celery, chopped
2 garlic cloves, smashed and chopped
3 bay leaves
1/2 tsp. oregano
2 tsp. basil, dried
1/2 tsp. sugar
2 tbsp. olive oil
Roast fresh tomatoes in a pan in oven at 400 degrees until soft. Place fresh
tomatoes with canned tomatoes in blender and blend. Place tomato mixture in
3-4 quart saucepan. Add remaining ingredients. Simmer for 1-2 hours.
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