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2007

TODAY's CASES:

Mr. Christie Crunchy Chicken

On 11 Dec 2007 at 20:32, Gail wrote:

> Wow this site is incredible. Hope you can help because I am going
> crazy  trying to find this recipe. This recipe is from the eighties
> from Mr.Christies Premium Plus Crackers.It was a set of little recipe
> cards featuring different  provinces of Canada. This is a cracker
> coating which has different spices and is  for oven fried chicken,
> pork chops or fish. The measurements might have been  given in metric.
> 
> 
> thanks
> gail 
> 

Hello Gail,

See below.

Phaed

mr.christie's crunchy chicken

Yield 
6 servings 
Measure Ingredient 
8 pounds Frying chicken,cut in pieces 
? cup Flour 
2  Eggs,beaten 
1 tablespoon Water 
1  Stack premium crackers, Crushed 
  Salt and pepper to taste 
? cup Melted butter 

Wash chicken pieces and pat dry. Season with salt and pepper.Dredge with 
flour. Dip each piece into egg beaten with the water. Roll in premium 
cracker crumbs. completely coat each piece with crumbs.Place in shallow 
buttered baking dish or pan. Drizzle melted butter on each piece.Bake in 
pre-heated 350 degree oven for 1 hour. For flavour variations mix 
crackers with any one of the following; 1/4 c grated parmesan cheese 
1 ts grated lemon rind 1/4 ts garlic powder 1 ts mixed herbs; thyme,
marjoram and sweet basil. From the label of Mr.Christie's Soda Crackers 

Castle Cakes

On Dec 11, 2007 Robin wrote:

> Hi Unk
> I have a request from a friend on a list I belong to. I would like to find
> the recipe myself, too.
> I searched your site, and the web, hope you can come through!!
> Robin
>
> Bobby says:
> "When I was a child, my grandmother gave me a recipe for "Castle Cakes",
> which I have lost.
> They were muffin-like cakes which we baked in the mini-muffin pans (my
> grandmother had some very old pans she used but I don't know what they were
> called.)
> The castle cakes were very delicately flavored, with either rosewater,
> almond, lemon or vanilla extract.
> The family was originally from Scotland, moved to South Carolina and the
> Mississippi Territory so that may be a clue to where the recipe originated.
> I loved these little cakes as a child and have been looking unsuccessfully
> for the recipe for years.
> Any help would be greatly appreciated!"
>
> --
> Best Regards,
> Robin 
-----------------------------------------
On Dec 11, 2007  Robin wrote:

Looks like this may be IT.

Montrose Cakes

1/2 cup unsalted butter, softened
1/2 cup sugar
3 eggs
1/3 cup currants
2 tsp brandy
2 tsp rose water
1/2 cup self-rising flour*
Pinch of freshly grated nutmeg
Preheat the oven to 375F.

Grease a madeleine pan or two mini muffin pans and set aside.
Cream the butter and sugar together.
Add the eggs one at a time, beating well after each addition.
Stir in the currants, brandy, and rose water and mix thoroughly.
Sift the flour and nutmeg together, then add to the butter mixture.
Scrape batter into the prepared tins, filling them no more than half full.
Bake for 10 to 15 minutes, or until the edges are brown.
Yields 20 small cakes
(Can also be made in mini muffin tins or the bottoms of regular size muffin
tins).
*Self rising flour can be made thusly:
Add 1 1/2 tsp baking powder and 1/2 tsp salt to 1 cup all purpose flour.
------------------------------------------------
On Dec 11, 2007 Robin wrote:

> Hey, look what I found! There is no reference to the >delicate flavoring<,
> so it may not be the same recipe her gram made. I am still searching.
> Anyway, maybe someone else can use it on your site!
>
> *Castle Cakes*
>
> *8 oz self-raising flour.
> 4 oz margarine.
> 4 oz caster sugar.
> 3 oz currants.
> 1 sizes egg.
> Milk to mix.*
>
> *Method
>
> Place flour, margarine, sugar and egg in a bowl and
> mix together until well blended. Add a little milk to
> make a stiff dough, then add currants. Drop spoonfuls of
> the mixture in heaps on a greased baking sheet, allowing
> them room to spread a little. Bake in the centre of a
> moderate oven, 350F, 180C,gas mark 4, for 1520
> minutes or until golden brown. Sprinkle with caster sugar
> when warm, if liked, and cool on a wire rack. Makes 1215 buns.*
-- 
Best Regards,
Robin 

Pfeffernusse History

On 12 Dec 2007 at 12:53, Aaron wrote:

> Hello
> I am trying to find some dates for generally when the Pfeffernusse
> cookie come to the Americas and the general history of the cookie.
> Might you be able to help?
> 
> Thanks in advance
> Aaron
> 

Hello Aaron,

Each of these sites has a bit, but I could not find a lot of history for pfeffernusse. They apparently did not come to America with the Pennsylvania Dutch, but came later with German immigrants in the 19th century.

Christmas-Baking

Wikipedia

Grain Gourmet

Phaed


Cholent

The spotlighted cookbook is "Deli: 101 New York-style deli dishes from chopped liver to cheesecake" by Sue Kreitzman. Available through Amazon.com.

2nd Avenue Deli Cholent

1 cup dried lima beans
1 cup dried pinto beans
3 pounds flanken (beef flank)
3 boiling potatoes, peeled and quartered
4 large onions, chopped
salt and freshly ground pepper to taste

1. Preheat the oven to 200F
2. Rinse the dried beans and pick over them for loose stones or dirt.
3. Choose a large, wide mouthed casserole. Layer in half of each type 
bean, the flanken, the potatoes, the onions, and the remaining beans. 
Pour in water to cover by 2 inches. Season with salt and a generous 
amount of pepper. Bring to a boil on the top of the stove. Skim off 
foam and scum.
4. Bake, uncovered, for 16 to 17 hours. As it cooks a crust will form 
on top. In the morning, push the crust into the cholent with a wide 
spatula. Repeat every few hours. When the mixture is thick but not 
cementlike and the beans are creamy, the cholent is done. Adjust the 
seasonings.

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