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Ebinger's Bakery

 ----- Original Message ----- 
  From: GERRI 
  To: phaedrus
  Sent: Thursday, October 31, 2002 8:06 PM

  Just stumbled onto your site.  It's great!  
  Two questions:
  1.  Any recipes from the now defunct Ebinger's Bakery in Brooklyn?  
     (I already have the blackout cake.)
  2.  do you know where to prchase large pearl tapioca?
  Thank you.

Hello Gerri,

2. You can buy large pearl tapioca online at the:
Amish Country Store

1. See below and the Ebinger's Page


  Orange Cappuccino Pudding Cake 
  Source: Ebinger's Bakery
  Serves: 12 
  1 cup all-purpose flour
  1 cup packed brown sugar
  2 tsp. baking powder
  2 tsp. grated orange zest
  1/2 cup orange juice
  2 tbsp. vegetable oil
  1 egg
  2 tsp. vanilla extract
  1/4 cup semisweet chocolate chips
  1/3 cup granulated sugar
  1/4 cup instant coffee powder or hot chocolate mix
  1/4 cup cocoa

  Preheat oven to 350F (180C). Prepare an 8" square (
  2 liter) baking dish by spraying with vegetable spray. 

  In a bowl stir together flour, brown sugar and baking powder. 
  In a separate bowl, whisk together orange zest, orange juice, 
  oil, egg and vanilla. Add the wet ingredients to the dry, 
  blending just until mixed. Batter will be thick. Pour into 
  prepared pan. Sprinkle chocolate chips over top. 

  In a bowl whisk together 1-1/4 cups (300ml) hot water, sugar, 
  coffee mix and cocoa. Pour carefully over cake batter. Bake 
  35 minutes or until cake springs back when touched lightly 
  in center. Serve warm; spoon cake and underlying sauce into 
  individual dessert dishes. 
Chocolate Blackout Cake  
Source: Ebinger's Bakery 
Serves: 16 
1/3 cup unsweetened cocoa powder 
1 cup milk 
4 oz. (1 stick) unsalted butter, at room temperature 
1/4 cup vegetable shortening 
2 cups sugar 
3 eggs 
2 tsp. pure vanilla 
2-1/4 cups cake flour 
1 tsp. baking powder 
1 tsp. baking soda 
1/2 tsp. salt 

Pudding Filling:
2/3 cup sugar 
2 tbsp. cornstarch 
1/4 tsp. salt 
1-1/2 cups milk 
3 1-ounce squares unsweetened chocolate, chopped 
1 tsp. vanilla 

4 1-ounce squares unsweetened chocolate 
4 oz. (1 stick) unsalted butter 
1-1/2 tsp. vanilla 
3 eggs 
3 cups confectioner's sugar 

Preheat the oven to 350F. 

Make the cake:
Butter two 9" cake pans; dust them with flour and tap 
out the excess. Set aside. 

Stir the cocoa with some of the milk to form a paste. 
Stir in the rest of the milk, and beat with a whisk until 
the mixture is smooth. Set aside. 

In the bowl of an electric mixer combine the butter, 
shortening, sugar, eggs and vanilla; beat for 1 minute, 
or until the mixture is fluffy. 

Sift together the flour, baking powder, baking soda and 
salt. Add the mixture, alternately with the cocoa mixture, 
to the contents of the bowl, beating between additions. 
Begin and end with the flour mixture, and beat only until 
the dry ingredients are absorbed. Divide the batter between 
the cake pans and smooth the tops with a spatula to even them. 

Bake for 35 to 40 minutes, or until the layers shrink from 
the sides of the pans and the tops spring back when gently 
pressed with a fingertip. The cake is dense and moist, so be 
careful not to overbake it. Cool the layers on wire racks for 
10 minutes, then carefully invert them onto the racks. Turn 
right side up and let cool completely. 

Make the pudding:
Combine the sugar, cornstarch and salt in a small heavy saucepan. 
Gradually add the milk, mixing thoroughly with a wire whisk. 
Add the chocolate. 

Place over moderate heat and cook, stirring constantly, until 
the mixture thickens and bubbles for 3 minutes. Remove from the 
heat and stir in the vanilla. Pour into a small bowl and put 
plastic wrap or wax paper directly on the surface to prevent 
a skin from forming. 

Make the frosting:
Melt the chocolate in the top of a double boiler. Remove it 
from the heat and cool slightly. 

In a medium bowl, beat the butter, vanilla, and eggs until well 
mixed. The mixture will not blend completely - do not worry. 

Gradually beat in the sugar, about 2 tbsp. at a time, beating 
well after each addition. Beat in the melted chocolate. 
Chill the frosting while assembling the rest of the cake, 
about 15 minutes. 

Cut each cake layer in half horizontally, using a serrated 
knife. You now have 4 layers, 3 for the cake assembly and 1 
for the outside crumbs. Place one of the layers in the food 
processor bowl and pulse-chop to make crumbs; set aside 
(or break it up with your hands.) 

Sandwich the remaining 3 layers with the chocolate pudding 
filling, assembling the cake on a cardboard circle or the bottom 
of a springform pan, if possible. Frost the side and top of the 
cake with the chocolate frosting. 

Working over a baking sheet lined with aluminum foil or wax paper, 
hold the cake in the palm of your hand. With the other hand, 
gently press the cake crumbs all over the top and sides of the 
cake, pressing them to adhere. Pick up any crumbs that drop and 
press them back on. 

More Ebinger's recipes

Brownie - Like Cake

----- Original Message -----
From: Wendy
To: phaedrus
Sent: Friday, November 01, 2002 2:54 PM
Subject: brownie like cake

> Years ago my Mom made this cake it was out of this world 
> she called it brownie like cake.  It was a great chocolate 
> cake but the make up of a brownie except it wasn't chewy 
> like brownies.  Years have lost a lot of her great recipe 
> and this one I have been trying to locate for years.
> Thanks
> wendy

Hi Wendy,

Gosh, I dunno.... There are dozens of recipes called "brownie cake", but I only found a couple called "brownie-like cake". See below.


Chocolate  (Brownie  Like)  Cake

 Ingredients :
 1/2 c. shortening
 1 stick margarine
 1 c. water
 4 tbsp. cocoa
 2 c. flour
 2 c. sugar
 2 eggs
 1 tsp. baking soda
 1/2 c. buttermilk or sour milk
 1/4 tsp. salt
 4 tbsp. cocoa
 1 stick margarine
 6 tbsp. milk
 1 tsp. vanilla

 Preparation :
    Bring to a boil first 4 ingredients.  Then add the rest of
 ingredients.  Grease cookie sheet or jelly roll pan.  Bake at 350
 degrees for 20 minutes.  While baking, make frosting.  Cook very
 well until almost boiling.  Add 1 pound powdered sugar. Spread on
 hot cake while frosting is hot.  Poke holes in brownies before
 Brownie  Like  Sheet  Cake

 Ingredients :
 2 c. granulated sugar
 1/2 tsp. salt
 1 c. water
 1/2 c. sour cream
 1 tsp. baking soda
 2 c. all-purpose flour
 2 sticks margarine
 3 tbsp. cocoa
 2 eggs
 1/4 tsp. cayenne pepper
 10 1/2 x 15 1/2 sheet pan
 1/2 stick margarine
 1/3 c. cocoa
 2 c. powdered sugar
 1/4 c. milk
 1 tsp. vanilla

 Preparation :
 1.  In a large bowl combine sugar, flour and salt; set aside.
 2.  In a small saucepan bring butter, water and cocoa to a boil;
 remove from heat.  
 3.  Add liquid ingredients to dry ingredients.  Blend well.  
 4.  Mix sour cream, eggs, baking soda and cayenne pepper.  
 Add to cake batter; blend well.  
 5.  Grease and lightly flour pan.  Turn batter into the pan.  
 6.  Bake at 375 degrees for 20-25 minutes.  Do not overbake.  
 7.  For frosting melt butter, add cocoa; add powdered sugar, 
 milk and vanilla. Mix until smooth and free of lumps.  
 8.  Spread frosting on the almost cooled cake.  Cut in squares 
 to serve.

Greek Onion Stew

  ----- Original Message ----- 
  From: Basil
  To: phaed 
  Sent: Friday, November 01, 2002 11:52 AM
  Subject: Greek Onion Stew

  Dear Uncle Phaedrus, 

  My Mom made an excellent onion stew, complete with beef cubes. 
  I can't find her recipe and my wife and I are trying to duplicate 
  my Mom's efforts. I'm second-generation Greek, Mom was born in 
  Niagara Falls, NY and raised in Jackson, Miss., her parents came 
  from the region of Sparta...if that helps any. 

  Can hardly wait to hear from you. 



Hello Basil,

I could not locate a Greek Onion Stew recipe, but I did find the below recipe, a Greek Beef and Onion Stew recipe. See what you think of it.


  Greek  Beef  And  Onion  Stew

   Ingredients : 
   1/2 c. vegetable oil
   4 lbs. beef chuck, cut into 1 1/2 inch pieces
   4 garlic cloves, minced
   2 c. dry red wine
   8 oz. tomato sauce
   1 c. beef broth or bouillon
   1/2 c. red wine vinegar
   2 c. chopped onion
   2 1/2 tbsp. firmly packed brown sugar
   3 (1/2 inch) cinnamon sticks
   1 1/3 tsp. ground cumin
   1 bay leaf
   2 lbs. sm. onions, blanched in boiling water for 1 min., drained and peeled
   1/2 c. minced fresh parsley leaves
   Rice or mashed potatoes to accompany

   Preparation : 
   In a kettle, heat oil over moderate high heat. Brown chuck.
   Transfer to bowl. Pour off all but 1 tablespoon fat. Add 
   chopped onion and cook over moderate heat until golden. Add 
   garlic and cook 30 seconds. Add wine, broth, tomato sauce, 
   vinegar, brown sugar, cinnamon, cumin, bay leaf, 1 cup water 
   and the chuck.  Bring liquid to boil and braise mixture.  
   Cook, covered, in preheated 350 degree oven for 2 hours.  
   Stir in small onions and braise covered for 1 - 1 1/2 hours 
   until onions are tender.  Stew improves in flavor if cooled 
   to room temperature, uncovered, then chilled covered overnight.  
   Discard cinnamon stick and bay leaf. Sprinkle with parsley.  
   Serve over rice.  

Bourbon Sweet Potatoes

  ----- Original Message ----- 
  From: BGDLJ
  Sent: Thursday, October 31, 2002 7:32 PM
  Subject: sweet potato

  I'm looking for a recipe called something like, 
  Bourbon sweet potatoes. Help - Quick! 


See the recipe below.


  Kentucky Bourbon Sweet Potatoes
  6 large sweet potatoes, peeled and sliced or 
    three 18 oz. cans of sweet potatoes
  1 cup white sugar 
  1/2 cup butter 
  1/2 cup bourbon 
  1/2 teaspoon vanilla extract 
  1 Preheat oven to 350 degrees F (175 degrees C). 
  2 Arrange sweet potatoes in a 9x13 inch baking dish. 
  3 Combine sugar, butter, bourbon and vanilla extract 
    in a large saucepan and heat to a boil. As soon as 
    the sauce comes to a boil pour it over the sweet potatoes. 
  4 Bake 30 to 40 minutes or until the sweet potatoes are soft.  

Menu for a Crowd

  ----- Original Message ----- 
  From: Shari 
  To: phaedrus
  Sent: Saturday, November 02, 2002 3:39 PM
  Subject: How Much Food

  How many pounds of potato salad or macaroni salad do I need 
  to feed 100 people when I am also serving meatballs, rigatoni 
  and a vegetable tray?  This is for my daughter's wedding reception?  
  Also the same question for fruit salad.  

Hello Shari,

I dunno about pounds. It looks like 12 quarts of potato salad and 20 quarts of fruit salad.

This site has lots of information about menu planning for large groups:

Cooking for a Crowd



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