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From: Ldy
To: phaedrus
Subject: Hot Buttered Rum Batter
Date: Wednesday, May 07, 2003 7:47 PM
I have a recipe and is delicious for around the holidays. will keep
in freezer almost forever! (wont last that long)
Ingredients:
1 lb brown sugar (dark but u can use light)
1 lb powdered sugar
1 lb Real butter (DO NOT skimp)
1 QT Gourmet Vanilla Ice Cream
1 TBSP Cinnamon
1/2 TBSP Nutmeg
1 tsp cloves
soften butter (room temperature) and beat with the sugars,until light and
sugars are disolved, allow ice cream to soften but not to liquid form.
add ice cream to sugar mixture,then add spices. put in jars as gifts or to
keep in freezer.
To make a drink- put 2 tbsp in a mug (or to taste) add a shot of rum or
your favorite liquor, fill with hot water, sit back relax and enjoy! May
be made without the liquor in it!
Ldy
----- Original Message -----
From: "Graham"
To: phaedrus
Sent: Friday, May 09, 2003 9:03 AM
Subject: crab rangoon
> I was just wondering if you could tell me where crab rangoon originated.
> I was told that it wasn't chinese at all and that is originated in teh
> Midwest, but I can't find that info anywhere.
>
> Thank you for your help,
> Graham
Hello Graham,
Well, I must have checked over a hundred websites, and all the references in
my library, but I couldn't find a definitive answer.
Most recipes and articles that mention "crab rangoon" seem to assume that it
really is Chinese. However, I found a message on a cooking message board
that said: "chop suey and crab rangoon have a lot in common - they both
originated in America." That was, however, just a message board post.
Actually from the name "Crab Rangoon", the dish should be Burmese, since
Rangoon (now called Yangon) is in Burma(now called Myanmar).
If I were in a situation in which I had to place a bet on the matter, I'd go
with the American origin.
Phaed
Trader Vic's Crab Rangoon
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound crabmeat -- drained and chopped
1/2 pound cream cheese -- room temperature
1/2 teaspoon A-1. Steak Sauce
1/4 teaspoon garlic powder
3 dozen won-ton wrappers
1 egg yolk -- well beaten
Combine crabmeat, cream cheese, A-1 Sauce and garlic powder. Place 1
heaping teaspoonful of this mixture in the center of a won-ton wrapper.
Gather edges together, moisten with egg yolk and pinch to seal.
Deep fry in hot oil in bunches until golden brown, about 3 minutes. Drain
on paper towels. Serve hot.
Trader Vic's Crab Rangoon
This recipe is the one used at Trader Vic's in San Francisco, Ca.
1/2 lb. fresh crabmeat, drained and chopped
1/2 lb. cream cheese, room temperature
1/2 tsp A-1 steak sauce
1/4 tsp garlic powder
2 1/2 to 3 doz won ton wrappers
1 egg yolk, well beaten
Oil for deep frying
Chinese mustard and/or red sauce
Combine crabmeat with cream cheese, steak sauce and garlic powder in medium
bowl and blend to a paste. Place heaping teaspoon on each won ton. Gather
four corners of won ton together at top. Moisten edges with egg yolk and
pinch or twist together gently to seal.
Heat oil in wok, deep fryer or electric skillet to 375 degrees. Add won
tons in batches and fry until golden brown, about 3 minutes. Remove with
slotted spoon and drain on paper towels. Serve hot with Chinese mustard
and/or red sauce for dipping.
----- Original Message -----
From: Doyle
To: phaedrus
Sent: Saturday, May 10, 2003 11:55 AM
Subject: Snicker doodles
Dear Phaedrus,
Hi. When I was in elementary school in the late 70's, we made a cookie
called Snicker Doodle in class. They were thin, crispy and delicious.
I have tried many cookies since then called Snicker Doodles but they
have all been just a sugar cookie with cinnamon on them. I was wondering
if you could find the REAL Snicker Doodle recipe? Thanks for your help.
Doyle
Hello Doyle,
Well, most of the snickerdoodle recipes around are just that: sugar cookies
with a little cinnamon. However, food historian John Mariani, in "The Dictionary
of American Food and Drink," says that they should contain nuts and raisins.
Sharon Tyler Herbst, in "The Food Lover's Companion", concurs, so below is a
recipe like that. 1/8 tsp nutmeg would not be out of place in the mix, and
many folks use 1/2 cup raisins and 1/2 cup currants in place of 1 cup raisins.
Phaed
Snickerdoodles
Ingredients :
2 c. flour
1 c. sugar
1 tsp. vanilla
1 c. raisins
1 c. milk
1 egg
1 tsp. vanilla
1 stick melted butter
4 tsp. baking powder
1/2 tsp. salt
1/4 c. brown sugar
Cinnamon and nuts
Preparation :
Mix together flour, sugar, 1 teaspoon cinnamon and raisins. Then
add milk, egg, vanilla, melted butter, baking powder and salt.
Place in 9 x 13 inch pan. Sprinkle with brown sugar, cinnamon and
nuts. Bake at 350 degrees for 20 minutes. Makes 24.
----- Original Message -----
From: Isabella
To: phaedrus
Sent: Sunday, May 11, 2003 2:04 PM
Subject: maltese bread
Hi,
I've tried the Malta links for bread recipes but none of them
specify what kind of flour to use to make this bread that
has been called "one of the tastiest in the world". It is
called "hobz" in Maltese and is very crusty on the outside
with a medium light large-holed interior. I'd be so happy
if you could possibly find the recipe! Thank-you.
Sincerely,
Isabella
Hello Isabella,
I looked at dozens of hobz recipes, and none of them specifies a certain kind of flour,
not even the ones on Maltese websites. Therefore, I think you would be safe in using
regular bread flour. See below for recipes.
Phaed
Hobz (Maltese Bread)
Ingredients
600g flour
10g salt
15g sugar
15g margerine
25g yeast
345ml luke warm water
1 tablespoon milk
Method
Mix the four, salt and margerine. Add the yeast. Make a mixture of the
lukewarm water, sugar and the milk. Add on to the flour and knead the
mixture well until the dough is white and elasticated. Place in a bowl,
seal with cling film and a wet dish towel, place in a warm place for
about 1 hour. Work the dough, cut into small pieces (50g). Place on a
baking tray, paste with egg, cut with a knife and let the pieces rest
for about 15 minutes. Cook in oven 450F (232C) gas mark 6-8 for 12-15
minutes.
-----------------------------------------
Hobz
Maltese Bread
23 oz (600g) flour
10g salt
1/2 oz (15g) sugar
1/2 oz (15g) margerine
1 oz (25g) yeast
345ml luke warm water
1 tablespoon milk
Mix the flour, salt and margerine together. Add the yeast.
Make a mixture of the luke warm water, sugar and the milk.
Add on to the flour and knead the mixture well until the
dough is white and elasticated.
Place in a bowl, seal with cling film and a wet dish towel,
place in a warm place for about 1 hour.
Work the dough, cut into small pieces (50g). Place on a baking
tray, paste with egg, cut with a knife and let the pieces rest
for about 15 minutes.
Cook in oven 450F (232C) gas mark 6-8 for 12-15 minutes.
----- Original Message -----
From: Steph
To: phaedrus
Sent: Sunday, May 11, 2003 2:21 AM
Subject: IKEA Apple Cake
Just got back from a wonderful shopping experience at IKEA and
then sat down at their cafeteria and had a "tie-over snack" and
ate a scrumptious dessert called APPLE CAKE. It looked like a very
dry apple pie that had height! It was really really good and would
love to know if you have IKEA's recipe. Many thanks.
Hi Steph,
I had no luck in locating the IKEA recipe. I did find a Swedish apple
cake recipe that is said to be quite good. See below.
Phaed
Skånsk äppelkaka- Scanian Apple Cake The southernmost province of Sweden -
Scania - is famous (at least within Sweden) for its food. This Scanian
apple cake is a true calorie bomb but so delicious that it has to be eaten
at least once even if you will have to stick to a water-and-bread diet for
few days afterwards.
Ingredients:
* 16 large apples
* 500 g (1 lb) granulated sugar
* 400 ml dried bread crumbs
* plenty of butter
Proceed as follows:
1. Peel the apples, remove the cores and cut them in thin slices.
2. Butter a suitable form and cover the bottom with a thin layer of sugar
and bread crumbs.
3. Place half of the apple slices in the form and spread half of the sugar
and half of the bread crumbs on top of the slices.
4. Add the remaining apple slices and cover them with the remaining sugar
and bread crumbs.
5. Slice ice-cold butter over the form, using a cheese slicer, so that the
contents of the form is covered by a thin butter layer.
6. Bake in the oven at 175° C for 10 minutes.
7. Slice a new butter layer over the contents of the form.
8. Bake for another 10 minutes at 175° C.
9. Raise the oven temperature to 250° C and bake for a further 20 minutes.
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