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2005

TODAY's CASES:

Mock Pecan Pie

On 22 Nov 2005 at 14:28, Kimberly wrote:

> Can you please give me the Mock Pecan Pie receipe that is made out of
> Pinto Beans. I would appreciate it. Thanks, Kimberly
>

Hello Kimberly,

See below.

Phaed

Mock  Pecan  Pie

 Ingredients :
 2 c. brown sugar
 1/2 c. melted butter
 1 tbsp. vanilla
 4 eggs, beaten
 1 c. cooked, mashed pinto beans

 Preparation :
   Beat together sugar, butter, vanilla and eggs.  Stir in the beans.
  Pour into 9-inch unbaked pie shell.  Bake at 350 degrees for 45-50
 minutes or until tester comes clean in center of pie.  Serve warm
 with whipped cream.

Pumpkin Persimmon Pie

On 22 Nov 2005 at 13:54, lori wrote:

> Hi...
> 
> i am looking for a pumpkin persimmon pie recipe. Yes both in the same
> pie....I used to have one and I just can't locate it....could you
> help???
> 
> Thanks
> Lori
> 

Hi Lori,

See below.

Phaed

Pumpkin  Persimmon  Pie

 Ingredients :
 3 eggs, lightly beaten
 1 c. canned pumpkin
 2/3 c. persimmon pulp (about 3 persimmons)
 1 (14 oz.) can sweetened condensed milk
 2/3 c. sugar
 1/4 tsp. ground cloves
 1/2 tsp. ground ginger
 1 tsp. ground cinnamon
 1/2 tsp. salt
 1 unbaked 9 inch pie shell
 Whipped cream, optional

 Preparation :
   Combine eggs, pumpkin, persimmon pulp, condensed milk, sugar,
 cloves, ginger, cinnamon and salt.  Mix well.  Pour filling into pie
 shell.  Bake at 350 degrees for 45 minutes or until center is firm.
 Serve with whipped cream topping. 

Knock You Nakeds

Knock You Nakeds
Yield: 20 Servings

Ingredients

      1 pk german chocolate cake mix
      1 c  chopped nuts
    1/3 c  evaporated milk
    3/4 c  butter, melted
     60    caramel candies
    1/2 c  evaporated milk
      1 c  chocolate chips

Instructions

Combine, and mix well, cake mix, nuts, 1/3 cup milk
and butter. Press half of this mixture into the bottom
of a greased 13x9" Pyrex dish, Bake at 350F for 8
minutes. Melt caramel candies in top of a double
boiler with 1/2 cup of milk. when caramel mixture is
well mixed, pour over baked mixture. Cover with
chocolate chips, and pour the rest of dough on top of
chips. Bake for 18 minutes at 350F. Cool before
slicing.

Russian Tea Biscuits

On 22 Nov 2005 at 7:54, Claudia wrote:

> Hi Phaedrus,
> Love your website!  I'm looking for a russian teas
> biscuit recipe.   They were made originally at Lax &
> Mandel Kosher bakery in Cleveland, Ohio, however other
> bakeries make them as well.  It's origin is eastern
> european.  It's a pastry that is rolled with raspberry
> filling and raisins, but it's also made with a
> chocolate filling.  The dough is reminiscent of a
> scone.  It's rolled like you would a strudel and then
> sliced and baked individually.  I've heard of russian
> tea cakes, but those are nothing like the tea
> biscuits.  I would appreciate your help.  Thank you!
> Sincerely,
> Claudia
> 

Hi Claudia,

See below.

Phaed

Russian  Tea  Biscuits

 Ingredients :
 4 1/2 c. unsifted flour
 1 tbsp. baking powder
 1/2 tsp. salt
 3/4 c. Domino sugar
 1/2 c. oil
 1/4 c. melted margarine
 1/4 c. orange juice and 1 tsp. grated rind
 4 eggs (use 3 eggs plus 1 yolk, save 1 white)
 1 tsp. vanilla
Filling:
 Any kind of jam or preserves
 1 to 1 1/2 c. nuts, chopped
 1 1/2 to 2 c. raisins (Golden or Sultana)
Topping:
 1 tsp. cinnamon
 1/4 c. sugar
 1 egg white

 Preparation :
    Sift dry ingredients in bowl; make well in center and add oil,
 margarine, juice and rind, eggs and vanilla.  Knead dough,
 refrigerate at least 2 hours.  Cut dough into 4 parts.  Roll on
 floured board.  Spread with jam, then sprinkle with nuts and
 raisins.  Roll as for jelly roll.  Brush top with egg white;
 sprinkle with sugar mixture.  Slice into 1 1/2 inch slices, place 1
 1/2 inches apart on very lightly greased baking sheet with topping
 side up.  Bake 25 minutes at 350 degrees.  Remove from baking sheet
 and cool on rack.

Treacle Tart

On 23 Nov 2005 at 10:28, john wrote:

> Hi Phaedrus,
> 
>   My wife and I have been loooking for the recipe for Treacle Tart, an
>   English dessert.
> 
>   The main ingredient is Lyles Golden Syrup, it is placed in a pie
>   shell, bread is also an ingredient.  
> 
>   The Lyles Golden Syrup containers used to have recipes on the tin or
>   jar.
> 
>   Thanks,  John 
>

Hello John,

See below for three recipes.

Phaed

Treacle Tart

Ingredients for the pastry:

1-1/2 sticks, plus 2 Tbs. unsalted butter
1/4 cup plus 2 Tbs. sugar
1 egg, beaten with a fork
3/4 cup ground almonds
1-3/4 cups all-purpose flour

* Cook's note: Line the bottom of the tart pan with parchment paper.

Preparation:

Cream the butter and sugar together until they are light and 
fluffy, then add the egg, gradually mixing as you go to avoid 
curdling. Fold into this mixture the almonds and flour. A light 
touch is vital--not too much, but enough; the less you mix or 
handle the pastry, the better.

This will produce a very soft pastry, so let it rest in the 
refrigerator for a good eight hours. You may have problems 
rolling it out, so resort to pressing it into the tart pan 
with your thumb. Remember to aim for a thin tart shell. If 
time is on your side, allow this to rest in the refrigerator 
for an additional hour, then bake unfilled in a 375-degree 
oven for 15 minutes, watching closely to make sure it doesn't 
burn.

Ingredients for the filling:

6 cups fresh white bread crumbs
1-1/2 cups Lyle's Golden Syrup
grated zest and juice of 2 lemons

Preparation:

Mix the filling ingredients together. Fill the baked shell, and 
bake in a 375-degree oven for 40 to 45 minutes. When ready, remove 
from oven and allow to sit 10 to 15 minutes, serving it warm to 
allow it to restructure itself. The top should be firm; it looks 
like a rough but tempting golden desert. It is also wonderful cold 
or at room temperature.

Serve with whipped cream.

Yield: one 11-inch tart or 6 or 8 servings
-----------------------------------------------
Treacle tart

Yield: 1 (11-inch) tart or 6 or 8 servings 

For the pastry: 
1 1/2 sticks plus 2 tablespoons unsalted butter 
1/4 cup plus 2 tablespoons sugar 
1 egg, beaten with a fork 
3/4 cup ground almonds 
1 3/4 cups all-purpose flour 

For the filling: 
6 cups fresh white bread crumbs 
1 1/2 cups Lyle's Golden Syrup 
Grated zest and juice of 2 lemons 
(Cook's note: Line the bottom of the tart pan with parchment paper.)

For the pastry: Cream the butter and sugar together until they are 
light and fluffy, then add the egg, gradually mixing as you go to 
avoid curdling. Fold into this mixture the almonds and flour. 
A light touch is vital - not too much, but enough; the less you 
mix or handle the pastry, the better. 
This will produce a very soft pastry, so let it rest in the 
refrigerator for a good 8 hours. 
You may have problems rolling it out, so resort to pressing it into 
the tart pan with your thumb. Remember to aim for a thin tart shell. 
If time is on your side, allow this to rest in the refrigerator for 
1 additional hour, then bake unfilled in a 375-degree oven for 15
minutes, watching closely to make sure it doesn't burn. 
For the filling: Mix the filling ingredients together. Fill the baked
shell, and bake in a 375-degree oven for 40 to 45 minutes. When ready,
remove from oven and allow to sit 10 to 15 minutes, serving it warm 
to allow it to restructure itself. The top should be firm; it looks 
like a rough but tempting golden dessert. It is also wonderful cold 
or at room temperature. 
Serve with whipped cream. 
---------------------------------------------
Old Fashioned Treacle Tart

50g (2oz) fresh white breadcrumbs 
140g (5oz) rich short crust pastry 
6 tbsp Golden Syrup 
1 lemon (zest only) 
1 tsp lemon juice 

Preheat oven to 200C; 400F: Gas 6. 
Put the syrup into a saucepan with the breadcrumbs, lemon rind and 
juice and heat gently until just melted. 
Allow the mixture to cool. 
Roll out the dough and line an 8 inch baking dish. 
Pour in the syrup mixture. 
Roll out the dough trimmings and cut into long, narrow strips. 
Arrange them in a lattice pattern over the filling. 
Bake for 25 to 30 min or until the pastry is slightly browned. 
Serve hot or cold. 
Serves 4 

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