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----- Original Message -----
From: allison
To: phaedrus@hungrybrowser.com
Sent: Friday, January 11, 2002 2:18 PM
Subject: Pound Cake
>
>
> Can you tell the how the name 'Pound Cake' originated?
>
Hi Allison,
Sure. originally this cake's recipe called for one pound of each of the main ingredients:
1 pound of flour
1 pound of sugar
1 pound of butter
1 pound of eggs
The recipe changed, but the name didn't.
Reference: "The Barron's Food Lover's Companion" by Sharon Tyler Herbst
Phaed
----- Original Message -----
From: Lynda
To: phaedrus
Sent: Friday, January 11, 2002 11:43 AM
Subject: Rubber Cookies
> Hi, I am looking for an old German cookie recipe. They were so chewy
> we use to call them "Rubber Cookies". I believe the had anise in them,
> but I can't recall. I would appreciate any help you can offer.
>
> Thank You
>
> Lynda
Hi Lynda,
Well, there are several German anise cookie recipes in my database. Maybe
one of the recipes below is it?
Phaed
German Anise Cookies
Ingredients :
1 1/2 c. dark or med. Karo syrup
10 c. flour
3 c. sugar
2 1/4 c. shortening
3/4 c. hot water
1/4 c. molasses
1 tbsp. soda
1 tsp. baking powder
2 tsp. ground cloves
2 tsp. cinnamon
1 tsp. anise oil
2 tsp. vanilla
1/2 tsp. salt
Preparation :
Mix thoroughly and chill. Part of this may be frozen for another
baking. Form rolls of dough about 15 inches long and the size of a
nickel. Chill or freeze several rolls on a cookie sheet. Slice
rolls into 1/6 inch slices and bake at 350 degrees for 7 to 9
minutes. Remove immediately from cookie sheet. When cool, shake in
powdered sugar. This is a great recipe for gifting and can
successfully be decreased to one half.
----------------------------------
Pfeffernuts (German Christmas Cookies)
Ingredients :
1 c. shortening (Crisco)
2 c. white sugar
1 tbsp. cinnamon
1/8 tsp. black pepper
1/2 c. buttermilk
2 tsp. baking soda
1 tsp. allspice
1 tsp. cloves
1/2 tsp. nutmeg
1 c. molasses
1/2 tsp. salt
5 c. flour
8 drops anise oil (optional)
1 tbsp. ground cinnamon
Preparation :
Cream shortening and sugar; add molasses, buttermilk and spices;
mix. Add flour and baking soda. Mix. Dough will be thick, use
spoon for flour, etc. Chill the dough well. Form into rolls about
1 inch in diameter; slice 1/2 inch pieces. Bake at 375 degrees
about 10 minutes on greased cookie sheets. Cookies are hard and
melt in your mouth.
----------------------------------
German Cookies
Ingredients :
1 qt. dark Karo syrup
1 lb. Crisco
1 c. sugar
1 tsp. ginger
1 tsp. cinnamon
1 tsp. allspice
1 tsp. cloves
1/2 tsp. nutmeg
Anise seed
Cardamom seed
1 tsp. soda, dissolved in hot water
1 egg
1/2 c. strong coffee
5 lb. flour
Preparation :
Melt in a saucepan the syrup, Crisco, sugar, and spices. (Seeds
should be cracked, removed form the hull, and ground or mashed
fine.) Add 1 egg, 1/2 cup coffee, and enough four to make a stiff
dough, but reserve 2 cups of flour to roll the cookies. Let set
overnight at room temperature. Roll out and cut and bake in the
morning.
----------------------------------
Honey Cookies - German
Ingredients :
1 c. butter or margarine
1 1/4 tsp. soda
6-7 c. flour, so dough can be rolled
3 eggs, 1 whole and 2 whites
1/2 tsp. anise flavoring
2 c. sugar
1 c. honey
1 c. cream
Preparation :
Cream butter and sugar. Add honey, eggs, cream and flavoring.
Mix well. Add soda and flour. Roll dough and cut with cookie
cutters. Bake 350 degree oven 8-10 minutes or until cookies are
lightly browned on greased lightly cookie sheet.
----- Original Message -----
From: Grace
To: phaedrus
Sent: Friday, January 11, 2002 8:51 PM
Subject: stovetop pineapple upside down cake
> I am looking for a pineapple upside down cake recipe, of course,
> made in an iron skillet; on top of the stove. Any help would be
> greatly appreciated.
> Grace
Hello Grace,
No problem with pineapple upside down cakes that are started on top of the stove and finished by baking in the oven. Below are three.
However, I could not locate a recipe for such a cake that is completely cooked on top of the stove. I am not aware that there is such a thing.
Phaed
I just don't see how a cake could cook evenly on top of the stove in an iron skillet. However, you can bake a pineapple upside-down cake in an electric skillet. See
Electric Skillet Cake
Pineapple Upside Down Cake
Ingredients :
Yellow cake mix per directions
1 sm. can crushed pineapple, in own juice
1 lg. can sliced pineapple, in own juice
1 jar maraschino cherries
Pecan halves
1 stick butter or margarine
1 c. brown sugar
Lg. cast iron skillet
Preparation :
Melt butter/margarine in skillet on top of stove. Add brown
sugar and spread evenly in bottom of skillet. Place pineapple rings
on top of this, making design as you wish, using pecan halves and
cherries cut in half. Some of crushed pineapple can also be added
between rings. Set aside. Make yellow cake mix according to
directions, using pineapple juice and water to make liquid. Just
before mixing of cake is completed, fold in approximately 1/2 cup
crushed pineapple. Bake in preheated oven 350 degrees until done,
45 minutes or more. Invert pan - the best. Cool 10 minutes.
----------------------------------
Pineapple Upside Down Cake
Ingredients :
1 lg. iron skillet (this is the Polish part)
2 handsful light brown sugar
1 Betty Crocker yellow cake mix(follow recipe on box)
1 can pineapple rings (save juice)
1 jar cherries
1 stick margarine
Preparation :
Melt butter in iron skillet. Add brown sugar to cover bottom of
skillet. Place pineapple rings in whatever design you wish.
Prepare cake mix according to directions (substitute pineapple juice
for water). Pour cake mix into skillet and bake according to
directions. Don't let cake cool in skillet (it will stick, if you
do). Be careful turning cake into plate (the skillet is very hot
and heavy). Place cherries in pineapple rings.
----------------------------------
Pineapple Upside Down Cake
Ingredients :
3 egg yolks
1/4 c. boiling water
1/2 c. sugar
3/4 c. self-rising flour
7 slices pineapple
1/2 stick butter
Light brown sugar
Lg. iron skillet
Preparation :
Beat egg yolks. Add 1/4 cup boiling water and beat again. Add
sugar and flour. Beat until mixed real good. Melt 1/2 stick butter
in warm iron skillet. Add enough light brown sugar to absorb
butter, smooth. Add 7 slices of pineapple. Pour above mixture over
pineapples. Bake at 375 degrees for 45-60 minutes or check with
toothpick.
----- Original Message -----
From: David
To: phaedrus
Sent: Saturday, January 12, 2002 3:19 AM
Subject: sesame halvah
I have been told that you can make halvah out of raw tahini goop
(readily available here in Israel) and honey (even more readily).
How exactly?
--David
Hello David,
Sure. Below is a recipe for halvah made with tahini and honey.
Phaed
Halvah
Makes about 1 1/2 pounds
1/2 cup untoasted sesame oil
2 cups all-purpose flour
1 cup tahini
3/4 cup honey
1. Warm the oil in a large heavy skilled over low heat. Add the flour
and stir until the oil and flour are thoroughly combined. Continue
cooking, stirring occasionally, until the mixture begins to turn pale
brown. Add the tahini and stir until the mixture has a uniform color
and consistency. Turn off the heat.
2. In a separate small saucepan, bring the honey to a boil over high
heat. Boil for 1 minute. Immediately add the hot honey to the flour
mixture. Stir until the honey is completely incorporated.
3. Spread the mixture into a small ungreased 5- by 9-inch loaf pan
and pack the mixture down with the back of a spatula. Let the halvah
cool at room temperature for at least 2 hours or until the pan feels
cool. The halvah will shrink back slightly from the edges of the pan
as it cools, and should therefore unmold easily when the pan is inverted.
Wrap the halvah in plastic wrap and store it in the refrigerator for up
to 2 weeks.
4. To serve, cut the halvah into thin slices.
----- Original Message -----
From: David
To: phaedrus
Sent: Saturday, January 12, 2002 3:19 AM
Subject: imitation chopped liver
We have had in vegetarian restaurants a sort of imitation
chopped liver, made from eggplant. Any ideas?
--David
Hello David,
Below are two Mock Chopped Liver recipes, made with eggplant. Many of these vegetarian chopped liver recipes originated in the 1940's,
when there were meat shortages.
Phaed
Vegetarian Chopped Liver
Serves 6 to 8 and makes 1 quart
2 1-pound eggplants, peeled and sliced
Coarse salt
Flour for dusting the eggplant slices
4 tablespoons olive oil
2 cups finely chopped onions
3 hard-cooked eggs, shelled
Freshly ground pepper
1. Lightly salt the eggplants and leave to drain in a colander
for 30 minutes.
2. Rinse, squeeze and dry the slices. Dust them with flour and fry in
batches in hot oil until brown on both sides. Fry as many slices as
possible with the amount of oil specified in the recipe; when you run
out of oil, steam the remaining slices, then crush all the slices
(fried and steamed) in the skillet, stirring constantly over medium
heat until all the moisture has evaporated and the oil is released.
This way all the eggplant is imbued with the same good fried-eggplant
flavor. When the eggplant is lightly browned but still retains some
texture remove from the skillet and let cool.
3. Add the onions, 1 teaspoon salt and 1 cup water to the oil left
in the skillet and cook for 20 minutes. (Most of the water should have
evaporated.) Uncover and let the mixture slowly turn golden, stirring
occasionally. Remove from the heat and let cool.
4. In a wooden bowl, or on a wooden work-surface, combine the eggplant
with the onions and eggs, chopping until well blended. Since you want
coarse texture, please don't puree the slices in a food processor.
Season with salt and pepper and serve chilled.
-----------------------------------------------------
Vegetarian Chopped Liver, Israeli Style
(6 to 8 servings)
Eggplant, mushrooms and plenty of sauteed onions give this spread great
flavor. Serve it in scoops or oval spoonfuls on a bed of mixed baby
lettuces and garnish with cherry tomatoes, or serve it as a spread with
fresh or toasted pita bread.
From "1,000 Jewish Recipes" by Faye Levy (IDG Books, $35).
3 to 4 tablespoons vegetable oil
2 large onions, chopped
1 1/2 pounds eggplant, peeled and cut into 1/2-inch dice
Salt and freshly ground black pepper to taste
6 to 8 ounces mushrooms, diced
Cayenne pepper to taste
1 or 2 large hard-cooked eggs, chopped or coarsely grated
Heat the oil in a large skillet over medium-low heat. Add the onions
and cook, stirring frequently, until they soften and just begin to
brown, about 8 minutes. Add the eggplant and salt and pepper to taste
and cook for 5 minutes. Reduce the heat to low and cook, covered,
stirring frequently, until the eggplant is tender, about 15 minutes.
Add the mushrooms and cook, covered, stirring and mashing the vegetables
occasionally, until the vegetables are very tender, about 15 minutes.
If you prefer a finer-textured spread, transfer the mixture to a food
processor or blender and puree.
Scrape the mixture into a bowl and set aside to cool. Season with salt
and black and cayenne peppers to taste. Add the egg(s) and mix gently.
Cover and refrigerate until cold, at least 30 minutes.
Per serving (based on 8, using 1 egg): 100 calories, 3 gm protein,
9 gm carbohydrates, 7 gm fat, 27 mg cholesterol, 1 gm saturated fat,
42 mg sodium, 3 gm dietary fiber
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