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----- Original Message -----
From: Patricia
To: phaedrus
Sent: Sunday, May 26, 2002 10:46 AM
Subject: Question
Hello, my name is Patricia. I live in Argentina and I want to
cook the bread called pumpernickel. In your recipe of
"sourdough pumpernickel" I don't know what is the active
sourdough starter.
Can you explain it to me?
Thanks, Patricia.
Hi Patricia,
You can use any sourdough starter to make it. It's the added ingredients that make it into pumpernickel.
Below is another recipe and some pumpernickel recipes that don't use starter.
Phaed
There's a recipe for a rye sourdough stater here that could be used: 5/27/05 and there's a regular starter here: 6/24/02
Sourdough Pumpernickel Bread
Ingredients :
1 1/2 c. starter
2 tbsp. chopped caraway seeds
2 c. unsifted rye flour
1/2 c. boiling hot black coffee
Preparation :
Pour boiling coffee over chopped caraway seed. Let cool and then
add to the flour and starter which have been mixed well. Let stand
overnight and then add: 1/4 c. powdered skim milk 2 tsp. salt 1 pkg.
dry yeast 3 tbsp. melted shortening 1/2 c. whole milk 2 3/4 c. white
flour Set in a covered bowl until it rises double. Then knead on
a floured board and shape into 2 round loaves on a baking sheet.
Let rise until double and bake for 1/2 hour or more, until done.
----------------------------------
Pumpernickel Bread
Ingredients :
2 pkg. dry yeast
1 c. each rye flour and whole wheat flour
1 tbsp. instant coffee powder
About 1 c. all - purpose flour
1-1/4 c. warm water
1/4 c. dark molasses
2 tbsp. unsweetened cocoa
1/2 tsp. salt
Preparation :
Soften yeast in warm water about 5 minutes. Add rye and whole
wheat flours, molasses, cocoa, coffee powder and salt. With mixer,
beat dough until flour is moistened. Then mix in 1 cup all -
purpose flour. Beat at medium speed until dough is stretchy and
pulls cleanly from bowl. Knead for about 3 minutes or use dough
hook. If needed, add more all - purpose flour, 1 tablespoon at a
time. Place dough in an oiled bowl, turn to grease top. Cover bowl
and let rise until double. Punch dough down. On 12 x 15 inch
baking sheet sprinkle corn meal in the center. Form dough into a
ball. Place on cornmeal and press to form a 6 inch round. Cover
with a clean towel. When double in size, bake at 350 degrees about
30 minutes.
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Perfect Pumpernickel
Ingredients :
1 tbsp. dried yeast
1/2 c. warm water
2 1/2 c. potato water
2 tbsp. oil
1/2 c. molasses
1 tbsp. salt
5 c. whole wheat flour
2 to 3 c. rye flour
Preparation :
Potato water: scrub 3 potatoes (do not peel), cut them up and
cook with 1/2 teaspoon salt in 4 cups of water. Save cooked
potatoes for another use. Let water cool to lukewarm. Dissolve
yeast in 1/2 cup warm water. Pour the warm potato water into a
large bowl, add the oil, molasses and salt. Add the five cups of
whole wheat flour; then the yeast mixture. Add the rye flour, a
half cup at a time, stirring after each addition. Let the dough
rest for a few minutes on a floured board, then knead for about 5
minutes. Place dough in oiled bowl. Cover with damp cloth. Let
rise double in bulk. Oil hands and shape dough into loaves, place
into well oiled pans. Let rise in warm place for about 30 minutes.
Preheat oven to 425 degrees. Let loaves bake 15 minutes, then turn
oven down to 350 degrees. Check after 20 minutes. If they look
done, take one loaf out, tip it out of pan, and tap it on the
bottom. If it sounds hollow, it's done. Brush with butter while
piping hot.
----- Original Message -----
From: dh
To: phaedrus
Sent: Sunday, May 26, 2002 11:51 AM
Subject: bettercream icing and strawberry glaze
Dear Phaed,
Do you have a good recipie for bettercream icing?
I'm also looking for a good strawberry glaze recipie.
Email me with any information if you can be of any assistance.
Thanks for the other cool whip recipies you emailed me.
Thanks,
dh
Hi dh,
I have not been able to locate a homemade version of Rich's Bettercreme icing. Sorry.
There are several strawberry glaze recipe below.
Phaed
Strawberry Glaze
Ingredients :
3/4 c. sugar
3/4 c. water
2 tbsp. cornstarch (mix with enough water to dissolve)
2 tbsp. strawberry Jello
Preparation :
Heat sugar, water, and cornstarch until dissolved. Add Jello.
Pour over strawberries, let gel.
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Strawberry Glaze
Ingredients :
3 tbsp. cornstarch
1 c. sugar
1 c. 7-Up
Preparation :
Boil until clear. Add 1 box Jello (wild strawberry is best).
Add strawberries, add to pie crust or use for cake.
----------------------------------
Strawberry Glaze
Preparation :
Mash enough fresh strawberries to measure 1 cup. Blend 1 cup
sugar and 3 tablespoons cornstarch in small saucepan. Stir in 1/3
cup water and the strawberries. Cook, stirring constantly, until
mixture thickens and boils. Boil and stir 1 minute. Cool thoroughly.
----------------------------------
Strawberry Glaze
Ingredients :
1 c. sugar
1 c. water
1 heaping tbsp. cornstarch
Fresh strawberries
Preparation :
Boil until clear. Add 2 heaping teaspoons of strawberry gelatin.
Let cool. Glaze strawberries. Use tart shells or baked pie shell.
----- Original Message -----
From: Karlyne
To: phaedrus
Sent: Sunday, May 26, 2002 10:12 PM
Subject: Recipe hunt
> Hi Phaedrus:
>
> I am hoping you can help me find a recipe for Fudgesicles.
>
> I found one and then lost it, some of the ingredients were: milk
> chocolate chips, corn starch, milk, and I think there was corn syrup
> in it also.
>
> Any help would be appreciated, thank you.
>
> Karlyne
Hi Karlyne,
I could not find any recipes with chocolate chips. Most of the ones I found
used chocolate pudding mix. Below are several different recipes.
Phaed
Homemade Fudgesicles
Ingredients :
1 c. whipped cream (you can use Cool Whip)
1 (3 3/4 oz.) Jello pudding mix (not instant)
1/2 c. sugar
2 c. cold milk
Preparation :
Mix and cook the pudding, sugar and cold milk, cool. Chill
thoroughly. Fold in 1 cup cream, whipped or Cool Whip. Pour into
paper cups and insert stick and freeze.
----------------------------------
Homemade Fudgesicles
Ingredients :
1 sm. pkg. instant chocolate pudding
1/4 c. sugar (optional)
4 c. milk
Preparation :
Combine all together and freeze in popsicle containers.
----------------------------------
Fudgesicles
Ingredients :
2 c. milk
1/2 c. sugar
2 tbsp. cocoa
2 lg. eggs
1/3 c. light corn syrup
1 tsp. vanilla
Preparation :
In a double boiler heat 2 cups milk. In a separate mixing bowl,
mix 1/2 cup sugar with 2 tablespoons cocoa. Add 2 large beaten eggs
and 1/3 cup light corn syrup to dry ingredients. Stirring
constantly, mix a little hot milk into chocolate blend and then a
little more. Gradually pour chocolate mix into milk, still stirring
until mixture just begins to coat the spoon. It should be smooth.
Cool. Add 1 teaspoon vanilla and pour into molds, ice cube trays or
paper cups and freeze. When cool, insert popsicle stick and return
to freezer for thoroughly freezing.
----------------------------------
Fudgesicles
Ingredients :
1/2 c. sugar
1 tbsp. unflavored gelatin
1/4 c. cocoa
2 1/2 c. milk
1 tsp. vanilla
Preparation :
In saucepan, stir together sugar, gelatin, cocoa. With a wire
whisk or rotary beater, beat in the milk. Cook mixture, stirring
over low heat just until sugar and gelatin are dissolved. Remove
from heat and stir in vanilla. Pour mixture into 9 x 5 x 3 inch
loaf pan, and freeze until firm but not hard - about 4 hours. Pour
mixture in
----- Original Message -----
From: Pat
To: phaedrus
Sent: Sunday, May 26, 2002 6:57 PM
Subject: sweet and sour chicken
I am looking for a recipe that was on the label of a can of Dole
Pineapple. I have tried to contact Dole and have had no success.
Could you please help? Thank You. You have a wonderful site.
I have found a lot of very good recipes on your site.
Hi Pat,
Could this be it?
Phaed
Sweet And Sour Chicken
Ingredients :
1 lb. chicken, cook and cut up
1 tbsp. vegetable oil
1 med. onion
1 med. green pepper
2-3 carrots, sliced
2 (8 oz.) cans Dole chunk pineapple, undrained (not heavy syrup)
1/4 c. white vinegar
3 tbsp. brown sugar
3 tbsp. catsup
3 tbsp. soy sauce
1 tbsp. cornstarch
1 tsp. ginger
Rice
Preparation :
Boil chicken and cube. Saute onions and green pepper. Cook
carrots separate. Combine all ingredients - chicken, onion, green
pepper, carrots, and pineapple. Cook remaining ingredients for the
sauce. Pour over chicken mixture.
----- Original Message -----
From: Chris
To: phaedrus
Sent: Monday, May 27, 2002 9:09 AM
Subject: Emeril's fruit cake
> Over a year ago I saw a recipe for fruit cake on Emeril's cooking
> show. He used dried fruit and nuts, no candied fruits. I tried to
> copy it down, but I think I got the amount of flour wrong. You can
> make it a couple of weeks ahead and drizzle rum (?) over it every
> 2 to 3 days until day of serving.
> Can you find this recipe? I've looked all over for it.
>
> Thanks,
>
> Chris
Hi Chris,
Could the below recipe be the one you want? It uses bourbon whiskey rather
than rum, but it seems to fit all the other criteria.
Phaed
Creole Christmas Fruitcake with Whiskey Sauce
Emeril's Creole Christmas
by Emeril Lagasse with Marcelle Bienvenu, 1997, William Morrow
and Company,Inc.
Organize the ingredients so that everything you need will be at
hand when you begin.
Use a fresh clove of nutmeg if possible. The essence that is released
when it is grated intensifies the flavor.
Remember to zest the lemons over the pot so the lemon oil that is
released permeates it.
For gift-giving, wrap each loaf in festive cellophane and tie it up
with a bow or pack in holiday loaf tins. The whiskey sauce can be
put into small jars and refrigerated for up to 24 hours. The sauce
should be reheated at serving time.
For the Simple Syrup
2 cups granulated sugar
2 cups water
Strips of zest of 2 lemons (about 3 tablespoons)
Juice of 2 lemons (about 1/4 cup)
For the Cake
1 pound of a combination of dried fruits, such as blueberries,
cranberries, cherries, raisins, and chopped apricots
1 pound (4 sticks) unsalted butter, at room temperature
2 1/4 cups granulated sugar
4 ounces almond paste
8 large eggs
1 cup Grand Marnier or other orange-flavored liqueur
4 cups bleached all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1 cup slivered blanched almonds
1 cup pecan pieces
1 cup walnut pieces
1/2 cup bourbon
Make the simple syrup by combining the sugar and water in a
medium-size heavy-bottomed saucepan over medium-high heat.
Add the lemon zest and juice and bring to a boil, stirring to
dissolve the sugar. Boil for 2 minutes and remove from the heat.
Combine the dried fruits together in a large mixing bowl. Pour
the simple syrup over them, toss to coat, and let steep for 5
minutes. Strain and reserve the syrup.
Cream the butter, sugar, and almond paste together in the bowl
of an electric mixer fitted with a paddle at low speed, occasionally
scraping down the sides of the bowl. Beat until mixture is fluffy
and smooth, about 2 minutes. Add the eggs one at a time, mixing in
between each addition on low speed and scraping down the sides of
the bowl as necessary. Add 1/2 cup of the Grand Marnier and mix to
incorporate.
Combine the flour, baking powder, salt, cinnamon, and nutmeg in
a medium-size mixing bowl and blend well. Add this mixture 1/2 cup
at a time to the butter mixture with the mixer on low speed, each
time mixing until smooth, about 2 minutes. Scrape down the sides
of the bowl as necessary. The batter will be thick.
Add the warm fruit and all the nuts a little at a time, mixing well.
Scrape down the sides of the bowl and the paddle.
Preheat the oven to 350° F.
Lightly grease twelve 1-pound loaf pans. Spoon about 1 cup of the
batter into each pan. Bake until golden and the tops spring back
when touched, about 45 minutes (rearranging them after 25 minutes
if necessary to brown evenly).
Cool for 10 minutes in the pans. Remove cakes from the pans and
cool completely on wire racks.
Wrap each cake in a layer of cheesecloth. Store in plastic storage
bags until they are slightly stale, 3 to 4 days.
Combine the reserved simple syrup with the remaining 1/2 cup Grand
Marnier and the bourbon. Without removing the cheesecloth, make
tiny holes with a toothpick randomly on the top of each cake.
Pour 2 tablespoons of the syrup over the top of each cake once
every 2 to 3 days until all of the syrup is used. Let the cakes age
for up to 3 weeks before eating. Makes 12 (1-pound) cakes.
Whiskey Sauce
3 cups heavy cream
1/2 cup bourbon
1/2 cup granulated sugar
1/4 cup plus 2 tablespoons cornstarch
Combine 2 3/4 cups of the cream with the bourbon and sugar in a
medium-size nonstick saucepan over medium heat.
Stir to dissolve the sugar.
In a small bowl, dissolve the cornstarch in the remaining 1/4 cup
cream. Add this to the cream-and-bourbon mixture and simmer stirring
often, until the mixture thickens, 4 to 5 minutes. Remove from the
heat and serve warm with the fruitcake.
The sauce may be stored, after it has cooled, in an airtight
container for 24 hours. When ready to serve, warm over low heat.
Makes about 3 cups.
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