On 18 Dec 2004 at 15:58, Susan wrote:
> Hi Uncle Phaedrus,
> I am trying to locate a recipe for Kada. It is an Assyrian pastry
> that I made a couple of times years ago when I was married to a man
> who was half Assyrian. His children remembered that I had made it and
> wanted the recipe, but I no longer have it. I remember that I cooked
> a butter and flour mixture for a long time, stirring and then it went
> between some soft bread dough and was baked in thin flat loaves. I
> have tried various spellings on google like cada, kada, cahdah, kahdah
> and come up with nothing. Thanks,
The below recipes are the only thing that I could come up with.
This is an Assyrian sweet bread eaten for dessert with tea.
2 1 oz. packages of yeast
1 tsp. sugar
1/4 cup warm water
5 lbs. flour
7 sticks of butter
2 cans evaporated milk
1 pint regular milk
1 tbls. salt
Place the contents of the 2 packages of yeast in a cup. Add 1 tsp. sugar
and 1/4 cup warm water. Let stand for 5 minutes.
Place flour in a bowl. In a separate pot, melt butter, remove from heat.
Add milk, yeast and 1 tbls. salt. Beat eggs well and add to the mixture.
Blend well and add the mixture to the flour. Knead the dough and place it
in a warm place for at least two hours to allow it to rise.
10 sticks of butter
3 1/2 lbs. of flour
Melt butter in a pot, remove from heat. Add flour and mix. Place onto tray
(not too flat, yet not too deep either) and place in oven at 300 degrees
for half an hour or until golden.
Separate dough into 12 "buns". Wait 10-15 minutes for it to rise again and
then roll out with rolling pin. Add 1 cup of the filling for each of the
buns and roll out flat and then fold over and pinch the sides. Brush the
top with a well beaten egg and place in oven at 375 degrees until top is
nice and golden in color.
Here is another variety of Chadee:
1/4 cup warm water
1/4 ounce package active dry yeast
1 teaspoon sugar
4 cups all purpose flour
1 tablespoon aniseed
1 tablespoon black sesame seed
1 teaspoon salt
1 cup melted butter or margarine
2 tablespoons vegetable oil
1 egg beaten with 1 teaspoon sugar
1/2 cup sugar
1 tablespoon lemon juice
2 cups water
1 cup butter (two sticks)
1 teaspoon ground cardamom
1 cup flour
In a small bowl, combine 1/4 cup warm water, dry active yeast, and the
1 teaspoon sugar. Mix well then place in a warm place to proof.
In a large bowl, mix flour, aniseed, black seed and salt. Make a well in
the center of the flour mixture.
Pour the melted butter or margarine in the well.
With your fingertips, mix the margarine into the flour. Rub the mixture
between your palms until the dough becomes flaky.
Pour the yeast mixture on the flour and knead well.
Keep adding warm water 1/4 cup at a time with continuous kneading until
a soft uniform dough is formed.
Form the dough into the shape of a sphere. Coat with the oil, cover and
place in a warm place for about 30 minutes to rise.
After the 30 minutes have lapsed, knead the dough for few minutes. Cover
and place in a warm place for 30 more minutes.
While the dough is rising, prepare the stuffing as described below.
In a 2 quart pan, combine the sugar, lemon juice, and water. Cook on
medium heat until thick like syrup. Set aside
In a 3 quart pan, melt the better. Add the flour then the cardamom to the
butter, mix well on medium heat until brown in color.
Combine the sugar mixture with the flour mixture. Stir over medium heat
until the becomes homogeneous and thick. Set aside.
After dough has risen, divide it into four equal parts to make two final
patties. Cover three of the parts while you work on the fourth.
Shape each of the four parts into a sphere. Then roll it with a rolling
pin until it becomes a disk of about 1/2 inch thick. Place it on one
side of a well oiled baking sheet that is at least twice the area of
the rolled disk.
Spread half of the stuffing mixture on the center of the disk taking
care not to cover the outer 1/2 inch diameter of the disk.
Prepare the second disk as directed above and place it on top of the
stuffing of the first disk. Match the edges and press together to seal
and make the first patty.
Repeat the steps above to prepare the second patty and place next to the
first one on the same baking sheet.
Brush both patties with the egg and sugar mixture.
Let the patties stand for about 30 minutes.
Bake in a 375 degree over for about one hour, or until lightly brown.
Let cool, then cut into wedges and serve with tea.
On 18 Dec 2004 at 19:21, Julia wrote:
> Hello my name is Julia. I am looking for a recipe that my
> mother-in-law made at Christmas. She called it sfingi di presha.
> I'm sure I do not have the correct spelling but I can tell you
> it is made with semolina flour, crisco & sugar. The dough when
> hot is rolled and shaped into an e then fried, rolled in sugar.
> I hope you can help me find this recipe. Thank you.
1 pound ricotta cheese
2 tablespoons white sugar
1 1/2 teaspoons vanilla extract
1 1/2 tablespoons baking powder
1 cup all-purpose flour
2 quarts vegetable oil for frying
1/4 cup honey
1/4 cup confectioners' sugar for dusting
In large bowl, combine ricotta, eggs, sugar and vanilla. Mix together
baking powder and 1/2 cup flour. Fold into ricotta mixture. Add enough
of remaining flour to make a thick batter. Let rest 1 hour.
Heat oil in large heavy saucepan over high heat until a small amount
of batter dropped in oil sizzles and starts to color. Drop batter by
teaspoons into hot oil and deep fry until golden. Remove with slotted
spoon and drain on paper towels. Stack sfingi on serving platter in a
pyramid. Drizzle stack with honey and dust with confectioner's sugar.
Italian Sfingi (Italian Donuts)
3 cups flour
3 tablespoons sugar
6 teaspoons baking powder
3 eggs, beaten
1 1/2 cups water
1 teaspoon vanilla
corn oil (for frying)
1 cup powdered sugar
1 tablespoon cinnamon
1. Mix flour, sugar, and baking powder.
2. Add eggs, water, and vanilla; mix well.
3. Drop batter by tablespoons in hot, deep oil.
4. If oil is hot enough, sfingi will cook and turn over without help.
5. If not, turn with a large spoon to brown on both sides.
6. Add as many sfingi that will fit in skillet or deep-fryer.
7. Fry until golden brown.
8. Drain on paper towels.
9. Combine powdered sugar and cinnamon.
10. Sprinkle warm sfingi with powdered sugar and cinnamon mixture.
11. Delicious served warm!
On 17 Dec 2004 at 20:24, pam wrote:
>Hi, again, Uncle Phaedrus:
> A co-worker made a wonderful loaf of chocolate bread produced in her
> bread machine. I don't have a bread machine, but was wondering if
> you could find a recipe for this "made from scratch".
> Her bread was not overwhelmingly sweet, but it was very tasty.
1 package Active Dry Yeast
2 tablespoons Sugar
1/4 cup Warm Water
1 cup Warm Water
4 cups Flour
1/3 cup Unsweetened Cocoa Powder
2 teaspoons Salt
1 Egg -- lightly beaten
2 tablespoons Sweet Butter -- at room temperature
1 cup Chocolate Morsels
Combine the yeast with half the sugar and the first measure of warm
(110 degree) water. Let stand until foamy (about 3 minutes). Combine
the flour, cocoa and salt in the bowl of an electric mixer.
Use a wooden spoon to stir in the yeast mixture, the butter, remaining
sugar and the second measure of water. Fit the mixer with a dough hook
and knead the dough at medium speed until the dough is smooth and supple
(about 10 minutes).
Turn out onto a lightly floured board. Knead by hand for 1 minute, adding
more flour if needed. The dough must be quite firm, not sticky, as it must
stand on its own. Knead in the chocolate morsels.
Place the dough in the mixing bowl. Cover with greased plastic wrap. Let
rise in a warm place until doubled in bulk (1-1 1/2 hours). Grease the
baking pan. Turn the dough out. Punch down. Knead for 1 minute. Let rest
for 5 minutes. Form into an 8" x 4" oval. Place on the baking pan. Cover
loosely with greased plastic wrap. Let rise until doubled in bulk
(about 1 hour).
Preheat the oven to 400 degrees. Place the baking pan on the middle rack
of the oven. Bake for 15 minutes. Reduce oven temperature to 375 degrees.
Bake for another 25 minutes. Cool on a rack. Serve with sweet butter
On 17 Dec 2004 at 9:49, Pam wrote:
> I am trying to find a recipe for Apricot Pecan Cake. We saw a
> picture of it in the Cryer Creek Kitchens magazine to order, but would
> like a recipe if possible. Thank you. Pam
These are all that I can find.
Apricot Pecan Cake
3/4 cup granulated sugar
1/4 cup almond paste
1 cup plus 6 tablespoons flour
2/3 cup liquid margarine
3/4 cup eggs
6 tablespoons honey
2 3/4 pounds chopped apricots
1 1/4 cup pecan pieces
1/2 cup flour
1/8 ounce sodium propionate.
Mix the sugar and almond paste together until the almond paste is
broken into small chunks. Add the flour, margarine, eggs and propionate,
starting with the flour then each liquid one at a time and mix smooth
in 2nd speed of a 3 speed machine.
Mix the apricots, flour and pecans together by hand in a separate bowl.
Add the batter to this mixture and fold until distributed evenly.
Randomly sprinkle small pecan halves over the top of the cake and press
with another pan to set in place.
Bake at 300 degrees for one hour and forty minutes or until the cake
springs back when touched. Cover with paper for the first hour and
twenty minutes. Let cool in the pan for about 15 minutes before removing.
Glaze with an Apricot glaze while the cake is warm.
Comments: The candied Apricots should be washed and drained well before
2 cakes-tube pans
Apricot Pecan Coffee Cake
1 16-oz. can apricot halves
1/3 c. shortening
2 c. cake flour
1/2 tsp. salt
1/2 c. chopped pecans
1/2 c. sugar
1 tsp. baking powder
1/2 tsp. soda
Preheat oven to 350 degrees. Grease a 9x5x3-inch loaf pan. Drain apricots,
reserving syrup. Press apricots through a sieve or food mill; add enough
syrup to make 1 cup. Set aside.
Cream shortening and sugar together until fluffy. Add eggs, one at a time,
beating well after each addition
On 17 Dec 2004 at 10:33, fred wrote:
> We would like to find a recipe for peanut patties. We have recipes
> for peanut brittle, and we would love to make the old fashioned peanut
> patty. It had a reddish tint to it. Please help us.
> Thanks And Merry Christmas-
Red Peanut Patties
These are just like the old-fashioned ones wrapped in cellophane.
2 1/2 cups granulated sugar
2/3 cup white corn syrup
1 cup milk
2 1/2 cups raw peanuts
4 tablespoons butter
1 cup confectioners™ sugar
Red paste food coloring
Cook sugar, white corn syrup, milk and raw peanuts slowly until they reach
the soft ball stage on a candy thermometer. This may take 1 hour.
Remove from heat and add butter, confectioners' sugar and enough red
paste food coloring to make a bright red. Stir until the mixture begins to
thicken "real good." Drop by big spoonsful onto wax paper.
When cool, wrap each in plastic wrap.