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2002

TODAY's CASES:

Martha Washington Currant Cake

  ----- Original Message ----- 
  From: Travis 
  To: phaedrus
  Sent: Friday, November 08, 2002 9:43 AM
  Subject: martha washington currant cake

  I am searching for a receipe for a martha washington currant cake.  
  It is basically a large pound cake with currants.....

Hello Travis,

No problem, See below.

Phaed

  Washington  Currant  Pound  Cake

   Ingredients : 
   5 c. all purpose flour
   1 1/2 tsp. baking powder
   1 tsp. nutmeg
   1/2 tsp. salt
   1 1/2 c. butter or margarine
   2 3/4 c. sugar
   6 eggs
   1 1/2 tsp. vanilla
   1 c. milk
   1 pkg. currants (11 oz.)

   Preparation : 
      Preheat oven to 350 degrees.  Grease and flour 10 inch tube pan. 
   Sift flour, baking powder, nutmeg and salt.  Set aside.  Beat butter
   with sugar about 5 minutes until light and fluffy.  Add eggs, one at
   a time.  Beat well after each addition.  Add vanilla, continue
   beating at low speed.  Beat in flour mixture (in fourths)
   alternating with milk (in thirds) beginning and ending with flour
   mixture.  Beat only until combined.  Stir in currants. Put batter in
   pan.  Bake 1 hour 20 minutes or until cake tester comes out clean.
   ----------------------------------
   Martha  Washington's  Currant  Cake

   Ingredients : 
   5 c. sifted flour
   1 1/2 tsp. baking powder
   1 tsp. nutmeg
   1/2 tsp. salt
   1 1/2 c. butter or margarine, softened
   2 3/4 c. sugar
   1 1/2 tsp. vanilla
   1 c. milk
   1 pkg. (12 oz.) currants

   Preparation : 
     Grease and flour well a 10 x 4 inch tube pan.  Sift flour, baking
   powder, nutmeg and salt.  Set aside.  In large bowl with electric
   mixer beat butter and sugar until light and fluffy, about 5 minutes.
    Add eggs, one at a time, beating well.  Add vanilla.  At low speed
   add flour mixture and milk alternately, beginning and ending with
   flour.  Beat only until mixed.  Add the currants.  Pour into
   prepared pan.  Bake 1 1/2 to 1 3/4 hours, until tester comes out
   clean.  Cool on rack.  Makes a large cake that keeps well.   

Plum Kuchen

  ----- Original Message ----- 
  From: Susan 
  To: phaedrus
  Sent: Friday, November 08, 2002 3:48 PM
  Subject: Recipes

  Phaedrus

  I'm trying to find a recipe for "kuchen".  That's what I 
  remember my grandmother calling it.  It was a plum cake 
  that I would like to make for my father.  
  It's a german recipe.

  Thanks for your help,

  Susan

Hello Susan,

I found several recipes. See below.

Phaed

  Plum  Kuchen

   Ingredients : 
   1/2 c. margarine 
   1 c. sugar
   1 egg
   1/2 c. sour cream 
   1/4 tsp. vanilla
   1 c. flour
   1/4 tsp. salt
   1/2 tsp. baking powder

  Top With:

  4 to 6 plums, pitted and quartered 
  2 tbsp. sugar and 1 tsp. cinnamon

   Preparation : 
     Cream margarine and sugar.  Add egg and beat until fluffy.  Stir
   in sour cream and vanilla.  Sift together flour, baking powder and
   salt.  Fold into batter just until moistened.  Spread in greased and
   floured 9 inch pan.  Bake at 350 degrees for 50 to 60 minutes.  
   ----------------------------------
   Plum  Kuchen

   Ingredients : 
   1/2 c. butter
   1 c. granulated sugar
   1 egg
   1/2 c. dairy sour cream
   1/4 tsp. vanilla
   1 c. all purpose flour
   1/2 tsp. baking powder
   1/4 tsp. salt
   1 lb. fresh plums 
   Cinnamon sugar (2 tbsp. sugar, 1 tsp. cinnamon)

   Preparation : 
     1. In mixing bowl cream together butter and sugar, add egg, beat
   until fluffy.  Stir in sour cream and vanilla.  2. Sift together
   flour, baking powder and salt, fold into batter just until
   thoroughly moistened.  Spread batter into greased and floured 9"
   layer cake pan.  3. Quarter and pit plums.  Arrange attractively on
   batter.  Sprinkle cinnamon and sugar over plums.  4. Bake in 350
   degree oven for 50 to 60 minutes.  Cool slightly and cut into
   wedges.  Serve with sweetened whip cream if desired.  Yield: 8
   servings.  
   ----------------------------------
   Plum  Kuchen

   Ingredients : 
   1/2 c. margarine
   1 c. sugar
   1 1/4 c. flour
   1/2 tsp. salt
   1/2 tsp. baking powder
   1 lb. fresh plums, halved and pitted
   1 egg
   1 c. cream (May use skimmed milk)

   Preparation : 
      Cream margarine and sugar.  Sift flour, salt, cinnamon and baking
   powder into creamed mixture, using pastry blender until crumbly.
   Measure out 1/3 cup for topping.  Press remaining evenly into bottom
   and about 1 inch up sides of an ungreased 10 inch pie plate or 8
   inch baking pan.  Arrange plums, rounded side up, in a single layer
   in shell and sprinkle with saved crumb mixture.  Bake for 15 minutes
   in 375 degree oven.  Beat egg, stir in cream or milk, and pour over
   plums.  Bake 30 minutes longer or until custard is set.  (Using milk
   may require longer baking).  Cool completely.  Cut in wedges or
   squares to serve plain or with ice cream.  (Heating in microwave
   before serving enhances flavor.)  (Apples or cherries may be
   substituted for plums). 
   ----------------------------------
   Plum  Kuchen

   Ingredients : 
   For The Muerbeteig:
   1 lemon
   1 1/2 sticks cold unsalted butter
   2 c. flour
   1/3 c. sugar
   2 egg yolks

  To Finish:
   12 to 14 ripe plums
   6 tbsp. sugar
   2 tsp. ground cinnamon
   3 tbsp. butter, cut in sm. pieces
   1 c. heavy cream, beaten to soft peaks (optional)

   Preparation : 
      The crust is made of muerbeteig, a rich, crumbly dough that is
   often used to make cookies.   Prepare the dough.  Finely grate the
   lemon zest.  Squeeze the lemon juice.  Cut the butter into the flour
   and sugar, using a food processor fitted with a chopping blade or a
   pastry cutter or two knives in a bowl.  Continue cutting until
   mixture feels like sand.  Add the lemon zest, lemon juice and egg
   yolks.  Mix until the ingredients come together into a rough dough. 
   Press the dough into the bottom and sides of a 12 inch tart pan with
   a removable bottom.  Wash, halve, and pit the plums.  Mix the sugar
   and cinnamon.  Sprinkle half the sugar mixture over the dough. 
   Press the fruit into the dough, cut side down, in concentric
   circles.  The plums should be firmly embedded in the crust. 
   Sprinkle the remaining cinnamon sugar over the plums and dot with
   butter.  Bake the plum kuchen at 375 degrees for 40 minutes, or
   until the top is browned and the fruit is soft and bubbling.  Gently
   remove the rim of the tart pan. Serve plum kuchen warm or at room
   temperature, with unsweetened whipped cream on the side. 
   ----------------------------------
   Plum  Kuchen

   Ingredients : 
   1 1/2 c. sifted regular flour
   2 tsp. baking powder
   1/2 tsp. salt
   1 c. sugar
   1/2 c. shortening
   1 egg, beaten
   1/2 c. milk
   12 lg. plums, halved, pitted & sliced
   1/2 tsp. ground cinnamon
   3 tbsp. melted butter or margarine

   Preparation : 
     1. Sift flour, baking powder, salt and 1/2 cup sugar into a large
   bowl.  2. Cut in shortening with a pastry blender until mixture is
   crumbly; stir in egg and milk just until mixture is moist.  Spread
   evenly in a greased baking pan, 9"x9"x2"; arrange plums in a pattern
   on top.  3. Mix remaining 1/2 cup sugar and cinnamon in a cup;
   sprinkle over plums; drizzle with melted butter or margarine.  4.
   Bake in moderate oven, 375 degrees, 40 minutes or until golden and a
   wooden pick inserted in center comes out clean.  Serve warm.  

Raspberry & Blackberry Jam

  ----- Original Message ----- 
  From: SC
  To: phaedrus
  Sent: Friday, November 08, 2002 6:35 AM
  Subject: apricot marmalade

  Phaedrus,

  I was watching a cooking show hosted by Julia Child.  She was 
  watching a woman make Danish pastries.  The woman made her own 
  fillings.  Two of these fillings included rasberries and 
  blackberries as well as apricots.  

  Could you possibly find a rasberry and blackberry receipe?

  Sincerely, 
  S. C.

Hi SC,

No raspberry or blackberry marmalade recipes, but I'll bet jam recipes would do, huh?

Phaed

  Blackberry  Jam

   Ingredients : 
   6 c. crushed blackberries
   1 pkg. powdered pectin
   8 1/2 c. sugar

   Preparation : 
     Put measured crushed berries in a pot.  Add pectin and stir well. 
   Place on high heat and stir constantly bringing quickly to a full
   boil with bubbles over the entire surface.  Add sugar, continue
   stirring and heat again to a full bubbling boil.  Boil hard for 1
   minute, stirring constantly.  Remove from heat and skim.  Fill and
   seal containers.  Process 5 minutes in boiling water bath.  Makes 11
   to 12 half pint jars.  
   ----------------------------------
   Blackberry  Jam

   Ingredients : 
   2 c. blackberries
   4 c. rhubarb
   4 c. sugar
   Pinch salt

   Preparation : 
     Clean berries, rhubarb.  Cut rhubarb into one inch pieces. 
   Combine fruit with 2 cups sugar, heat, boil 3 minutes.  Add rest of
   the sugar, pinch salt, boil four minutes.  Pour into sterilized
   jars.  Seal.  Makes three pints.  
   ----------------------------------
    Blackberry  Jam

   Ingredients : 
   Pulp & juice from 48 oz. blackberries (fresh)
   1/4 c. lemon juice
   1 pkg. pectin
   7 c. sugar

   Preparation : 
     Add fruit pulp, juice and lemon juice in very large saucepan.  Add
   pectin.  Stir until all the pectin is thoroughly dissolved.  Place
   pulp on high heat.  Stir constantly and bring to a boil.  Add sugar
   and mix.  Keep stirring and bring to a boil that can't be stirred
   down.  Boil hard EXACTLY four minutes.  (If foaming occurs add 1/4
   tablespoon butter now.)  Stir constantly while in this stage. 
   Remove from heat.  Pour into clean jars.  Water bathe 10 minutes. 
   Makes 10 to 11 91/2 pint) jars.  
   ----------------------------------
   Blackberry  Jam

   Ingredients : 
   1 qt. fresh berries, pureed
   3 c. confectioners' sugar

   Preparation : 
     Stir well and use heavy kettle for boiling.  Bring to full boil
   and reduce heat.  Boil gently until begins to jell.  Fill jars and
   seal.  (I still dip tablespoon of jam and put in sauce to check for
   jelly consistency.)  
   ----------------------------------
   Raspberry  Jam

   Ingredients : 
   1 qt. of raspberries
   3 c. of sugar

   Preparation : 
     Use a jelly thermometer.  Makes about 20 ounces.  Put 1 quart of
   raspberries in the bottom of a large flat-bottomed saucepan.  Do not
   crush.  Add 1 cup of sugar.  Cook over low heat, stir gently, and
   bring to the boiling point, which is about 3 minutes.  Then add 1
   cup of sugar and cook as before.  Then add 1 cup of sugar and cook
   as before.  Place the thermometer in jam and cook and stir until jam
   is 210 degrees.  Skim off foam, if needed.  Spoon into jars and then
   following canning guidelines.  Thinner jam cook to about 205
   degrees.  Thicker jam cook to about 215 degrees.  Can also use
   strawberries or blackberries.  
   ----------------------------------
   Raspberry  Jam

   Ingredients : 
   3 c. raspberries
   1 1/2 c. honey

   Preparation : 
     Mash berries in a saucepan.  Heat to a boil and cook down for 15
   minutes.  Add the honey and bring to 9 degrees F (5 degrees C) above
   boiling.  cook for 5 minutes.  Remove from heat and beat with a wire
   whip for about 6 minutes.  Spoon into hot jars to within 1/4 inch
   from top.  Complete seals.  Process in a boiling-water bath for 10
   minutes.  Yield: 3 half-pints.  
   ----------------------------------
   Red  Raspberry  Jam

   Ingredients : 
   3 c. crushed berries
   5 1/4 c. sugar
   1 box Sure Jell fruit pectin
   3/4 c. water

   Preparation : 
     Mix crushed berries and sugar in bowl set aside for 10 minutes
   stirring occasionally.  Mix water and Sure Jell in small saucepan,
   bring to boil over high heat, stirring constantly.  Continue boiling
   and stirring for 1 minute.  Stir hot mixture into fruit and sugar. 
   Stir constantly for 3 minutes.  Fill containers to within 1/2 inch
   of tops.  Quickly cover lids.  Let stand at room temperature for 24
   hours then place in freezer.  After opening store in refrigerator. 
   Grandson-in-law 
   ----------------------------------
   Raspberry  Jam

   Ingredients : 
   4 c. red raspberries, thawed, quick frozen, or washed and crushed fresh
   7 c. sugar

   Preparation : 
      Place paraffin in small pan over low heat to melt.  Combine
   raspberries and sugar.  Mix well.  Use a very large saucepan.  Heat
   to full, rolling boil.  Boil hard 1 minute, stirring constantly. 
   Remove from heat and stir in 1/2 bottle Certo fruit pectin; stir and
   skim alternately 5 minutes to cool slightly and prevent floating
   fruit.  Ladle into hot sterilized glasses; seal with melted paraffin
   (about 1/8 inch thick).  Makes 11 (6 oz.) glasses.  
 

5th Quarter Casserole

  ----- Original Message ----- 
  From: Terri
  To: phaed
  Sent: Friday, November 08, 2002 1:11 PM
  Subject: 5th quarter casserole

  When I was growing up in Ohio, my mother found this 
  receipe in one of the newspapers, it was definately 
  "great" to eat during a football game. If memory is 
  right?,macaroni noodles,some typ or types of cheese,
  black olives?,and so on.
  Thank you, Terri 

Hello Terri,

The below recipe is the only one that I can find with that name.

Phaed

  Fifth Quarter Casserole

  ground beef 1 lb
  bean sprouts 1 cup (I use 1 can)
  mushroom soup 1 can
  cream of chicken so 1 can
  water 1 1/2 cup
  soy sauce 1 1/2 T
  Rice 1/2 cup
  chinese noodles 1 cup

  Cook ground beef. Drain. Add remaining ingredients
  except for noodles. Bake in covered casserole at 350
  degrees for 30 minutes. Uncover and bake for 30 minutes
  more. Put noodles on top and bake for 15 minutes or until
  noodles are brown. 

Chestnut Puree

  ----- Original Message ----- 
  From: emma
  To: phaedrus
  Sent: Saturday, November 09, 2002 2:37 PM
  Subject: chest nuts

  Were i can buy chest nuts puree in cans or jars?

Hello Emma,

You can buy it at any of the below links, or you can make it yourself with chestnuts and the recipes below.

Hungarian Imports

Next Day Gourmet

PS Imports

Fresh Caviar

Promo Food

Phaed

  Sweet Chestnut Puree      

  Ingredients

  675g/1-1/2lb Chestnuts
  720ml/24fl.oz. Milk
  Dash Vanilla Extract (check ingredients label)
  100g/4oz Butter, softened
  225g/8oz Granulated Sugar
  240ml/8fl.oz. Water
   
  Instructions

  1. Bring a large pan of water to the boil.
  2. Meanwhile, make an incision on the flat side of each chestnut. 
     Drop the nuts into the boiling water and boil for 5-10 minutes. 
  3. Remove with a slotted spoon then peel whilst still warm. 
  4. Place the peeled chestnuts in a medium saucepan together with 
     the milk and vanilla and cook over moderate heat for 45 minutes 
     or until tender.
  5. Drain the cooked chestnuts, reserving a little of the cooking 
     liquor, then place in a food processor and process until smooth, 
     adding a little of the cooking liquor if necessary. Alternatively, 
     pass through a fine sieve. 
  6. Transfer to a mixing bowl add the softened butter and mix thoroughly.
  7. Place the sugar and water in a saucepan and bring to a boil over 
     moderate heat, stirring constantly until the sugar has dissolved. 
     Continue to boil for 8 minutes to form a syrup but do not allow it 
     to brown. 
  8. Stir the hot syrup into the chestnut mixture. Adjust sweetness to 
     taste, adding a little more sugar if desired.
  ------------------------------------
  Unsweetened Chestnut Puree      

  Ingredients

  675g/1-1/2lb Chestnuts
  720ml/24fl.oz. Milk
  Dash Vanilla Extract (check ingredients label)
  100g/4oz Butter, softened

  Instructions
  1. Bring a large pan of water to the boil.
  2. Meanwhile, make an incision on the flat side of each chestnut. 
     Drop the nuts into the boiling water and boil for 5-10 minutes. 
  3. Remove with a slotted spoon then peel whilst still warm. 
  4. Place the peeled chestnuts in a medium saucepan together with 
     the milk and vanilla and cook over moderate heat for 45 minutes 
     or until tender.
  5. Drain the cooked chestnuts, reserving a little of the cooking 
     liquor, then place in a food processor and process until smooth, 
     adding a little of the cooking liquor if necessary. Alternatively, 
     pass through a fine sieve. 
  6. Transfer to a mixing bowl add the softened butter and mix thoroughly.
  ----------------------------------
  Chestnut Puree For Meat
   
   Recipe By     : 
   Serving Size  : 6    Preparation Time :0:00
   Categories    : 
     Amount  Measure       Ingredient -- Preparation Method
   --------  ------------  --------------------------------
      2       cn           Whole chestnuts, drained
                           (11 ounces each)
      1       cn           Condensed consomme'
      1       tb           Butter
        1/3   c            Light cream
   
     In a saucepan combine chestnuts, celery, and
     consomme'.  Boil until consomme' is absorbed.  Press
     chestnuts through a sieve or whirl in a blender.  Stir
     in butter and cream.  Serve with Wild Boar.  NOTE:
     Chestnut Puree is also an excellent accompaniment for
     turkey, fillet of beef, and lamb. 

""


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus