On 8 Dec 2007 at 19:10, Julie wrote:
> "Pan Pane"
> Phaedrus, I think this is the name of the dish. It is a French toast
> that is assembled the night before and baked at very low heat all
> night. The eggs and milk form a custard and it is the best French
> toast I have ever eaten. I am not sure if it comes from France or
> from New Orleans. Please help me find this recipe. Thanks Julie
Hmmm.... The only thing that I know of with a name like that is "pain perdu" ,
which is the French name for French toast. "Pain perdu" literally means
"lost bread". It's called that because French toast is typically made
from stale bread. It's very popular both in New Orleans and in France.
However, "pain perdu" is not traditionally cooked overnight. See:
Actually, I cannot find any French toast or pain perdu recipe that is cooked
all night. There is, however, such a thing as "overnight French toast", but
it's not cooked overnight. It is prepared and then allowed to sit in the
refrigerator overnight. This sitting in the refrigerator may be what you
heard about, because the bread soaks up the milk and eggs as it sits
For recipes of this type see:
Overnight French Toast
On 10 Dec 2007 at 8:11, Liz wrote:
> Hi, You have helped me in the past, and I am hoping you can do it
> again. Many years ago Pillsbury had a Bake-Off contest and the winner
> was a delicious pastry called Swedish Log. I have made it ever since
> and everyone loves it. Seems I must have lost the recipe and my
> family is asking again for this yummy treat for Christmas. Any help
> you can give would really be appreciated! Thanks so much. Liz
Sorry, there's no website that I know of that lists all of the Pillsbury
Bake-off recipes and gives recipes for them. I had no luck at all finding
a recipe that was called "Swedish Log" and mentioned anything at all about
I did find some recipes called "Swedish Tea Log". If you think that might
be it, send me some ingredients from the recipe you recall, and I'll check.
On 10 Dec 2007 at 22:48, Liz wrote:
> Thanks for looking for the recipe for Swedish Log. The sweet dough
> had evaporated milk in it, was rolled like a jelly roll and filled
> with a mixture of chopped nuts and cinnamon and butter. It had a
> frosting of butter, sugar and evaporated milk that was cooked until
> mixed. Hope this sounds like the recipe you found. Again, thanks.
Swedish Tea Log
1 pkg. dry yeast
1/4 c. warm water
2 1/4 c. sifted flour
2 tbsp. sugar
1 tsp. salt
1/2 c. butter
1/4 c. Pet evaporated milk
1 unbeaten egg
1/2 c. butter
1 c. brown sugar
1 c. chopped pecans
1 tbsp. cinnamon
1 c. powdered sugar
1/2 tsp. vanilla
1-2 tbsp. Pet evaporated milk
Soften 1 package yeast in 1/4 cup warm water. Sift together flour,
sugar and salt in mixing bowl. Cut in butter until particles are fine.
Add evaporated milk, egg and yeast. Mix well. Cover. Chill 2 hours
or overnight. Cream butter, brown sugar, cinnamon and add pecans.
Divide dough into thirds. Roll out one part on floured surface to a
12 x 6 inch rectangle.
Spread with 1/3 of the filling. Roll up starting with 12 inch side.
Seal. Place crescent shape on foil-lined cookie sheet. Make cuts
along edge 1 inch apart to within 1/2 of center.
Repeat with remaining dough. Let rise in warm place (85-90 degrees)
until light, about 45 minutes. Bake at 350 degrees until golden brown
(20-25 minutes). Frost while warm.
On 8 Dec 2007 at 0:11, Caitlin wrote:
> Uncle Phaedrus,
> I was reading Saveur magazine and there's an article about a German
> holiday meal with a dessert called mohnpielen-- a dish of bread soaked
> in hot milk with sugar, raisins, poppy seeds and rum.? There's a
> picture of rum being spooned over a bowl of the dessert but no
> recipe.? I tried using Google to find it, but all the websites that it
> brought up are in German.? If you can find it, I'd love to try this
See below for two recipes.
Chilled Bread and Poppy Seed Pudding
1 1/2 cups seedless raisins
1/2 cup poppy seeds
1/2 cup sugar
4 stale large white rolls (about 3/4 lb.),
torn into 2"–3" pieces
5 cups milk
1/2 cup dark rum
1. Put raisins, poppy seeds, sugar, and rolls into a large bowl and
stir to combine; transfer to a 10" × 13" casserole dish and spread
out evenly; set aside.
2. Put milk into a medium pot, bring just to a boil over medium-high
heat, then pour over bread mixture. Toss gently to mix without breaking
up the rolls. Let cool slightly, then cover with plastic wrap, and
3. When ready to serve, remove dish from refrigerator and scoop pudding
into small bowls. Drizzle with rum and serve immediately.
1/3 lb raisins
2 tablespoons of orange liqueur
14 oz grounded poppy seed
7 oz sugar
4 cups milk
1 lb white bread
1 3/4 oz diced almonds
Soak the raisins in the orange liqueur. Boil the poppy seed, raisins
and 3 1/2 oz of sugar in 2 cups of milk. Immediately after the mass
boiled up, remove pot from the stove.
Cut bread into pieces and put it into a bowl, dusting it with sugar.
Heat the remaining milk and pour it over the bread. Blend almonds with
the poppy seed mass. Apply alternating layers of the poppy seed mass
and the bread into the form. Make sure the layers are even, to ensure
a regular striped pattern. Cover it and place the cake overnight in the
This dessert can be served with fruit sauce.
The spotlighted cookbook is "The Great Deli Cookbook: A Voluptuous Adventure"
by Merle Horowitz and Marvin Saul of Junior's Deli of West Los Angeles. Want
to make, tzimmis, kasha varnishkas, kreplach, celery root salad, matzo balls,
beet borscht, cabbage soup, reuben sandwiches, potato knishes, or potato
pirogen? They're all here, and more. This cookbook is available through
There are deli potato salad recipes on my site already, but this is said to be
"the best of the best of the varied potato salad recipes" according to the book.
Ingredients - serves 4
1 pound small red potatoes, peeled and cubed
1 small sweet red pepper, cored and diced
1/2 cup celery, diced
3 shallots, chopped fine
1/4 cup chives, chopped
1 tablespoon lemon juice
1 tablespoon tarragon vinegar
1 1/2 teaspoon dijon mustard (more?)
1 clove garlic, minced (or a full teaspoon bottled minced garlic)
1/4 teaspoon salt (or to taste)
1/4 teaspoon ground pepper (or to taste)
1/4 cup chicken stock or broth
1 tablespoon olive oil
3 tablespoons various minced herbs (basil, chervil, tarragon, etc)
2 tablespoons sour cream
1 teaspoon mayonnaise (low fat?)
1/2 teaspoon white horseradish (optional)
1/2 teaspoon dill weed
1. Place potatoes in a steamer basket, set in boiling water 10 minutes,
until tender, not mushy.
2. Placed drained potatoes in a large bowl, add pepper, celery, shallots,
3. In a separate bowl whisk together all the dressing ingredients, one
at a time. Whisk until well blended (or place in a jar and shake).
4. Pour into a large bowl and toss.
The key ingredients in the dressing for deli macaroni (and potato) salad are:
mayonnaise, vinegar, sugar, celery seed.
The macaroni should be undercooked, and left wet for mixing with the dressing.
Part of the delight is the texture. Thick elbow macaroni should be used.
The vegetables are celery, carrot and red pepper. That's it.
I like to add olives, capers, diced cheese, but that's me. I also add paprika
and parsley flakes, dill flakes to the dressing.
Syriac Christian Recipes