BS: Mudcat's Just Desserts cookbook

Subject: Mudcat's Just Desserts cookbook
From: Liz the Squeak
Date: 05 Feb 00 - 03:10 AM

OK, so it seems there is a small movement requiring the publication of a Mudcat Cookery Book for cookies and cakes. I've already foolishly decided to take this challenge, so if anyone out there has any recipes they think I should have, I will accept them at

[e-mail]

Please just keep it to sweets, desserts and cookies, I don' have THAT big a database, and if anyone has a proper recipe for ANZAC biccies, I'd be eternally grateful....

Of course, if you would prefer to post here, that's OK too.

LTS

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: JenEllen
Date: 05 Feb 00 - 03:40 AM

Gotcha covered Liz...

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: JenEllen
Date: 05 Feb 00 - 05:19 PM

just for a laugh....

Fruitcake Recipe

1 cup water 1 cup sugar 4 large eggs 2 cups dried fruit 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup brown sugar lemon juice nuts 1 gallon whiskey [Note: Rum may be substituted for whiskey.]

Sample the whiskey to check for quality. Take a large bowl.

Check the whiskey again to be sure it is of the highest quality. Pour one level cup and drink. Repeat.

Turn on the electric mixer; beat 1 cup butter in a large, fluffy bowl.

Add 1 teaspoon sugar and beat again.

Make sure the whiskey is still OK. Cry another tup. Turn off mixer.

Break 2 legs and add to the bowl and chuck in the cup of dried fruit.

Mix on the turner. If the fried druit gets stuck in the beaterers, pry it loose with a drewscriver.

Sample the whiskey to check for tonsisticity.

Next, sift 2 cups of salt. Or something. Who cares?

Check the whiskey.

Now sift the lemon juice and strain your nuts.

Add one tablespoon of sugar or something. Whatever you can find.

Grease the oven. Turn the cake tin to 350 degrees.

Don't forget to beat off the turner. Throw the bowl out of the window. Check the whiskey again. Go to bed. Who the heck likes fruitcake anyway?

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: Linda Kelly
Date: 05 Feb 00 - 05:30 PM

I made a victoria sponge last week, that failed in its efforts to rise so much, that my husband commented that it looked more like a compact disc case. Grown men have cried at my treacle pudding-usually in outpatients. any recipe that I have is doomed to failure -it would be unfair to let you have them.

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: MudGuard
Date: 05 Feb 00 - 06:18 PM

Mousse au Chocolat

What you need

metric	non-metric
3		eggs
200 grams	7 oz	dark chocolate
250 grams	9 oz	whipping cream
40 grams	1.5 oz	sugar
1	teaspoon	orange peeling
		salt

How to do it:

Melt the chocolate and let it cool down a bit (it should still be fluid)
Beat the whites of the eggs till it is stiff.
Whip the cream.
Beat the yolks (? the yellow parts of the eggs) with two spoonfuls of hot water
Add the sugar and a little bit of salt to the yolks and beat until it is creamy
Add the still fluid chocolate
Add the whipping cream and the whites of the eggs, using slowest possible speed of mixer
Put it into the fridge for at least one hour
Enjoy (and do not think about calories... ;-) )

MudGuard

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: MudGuard
Date: 05 Feb 00 - 06:21 PM

Oh - oh. Murphy and his law...
Of course the orange peel (finely grated) should be added just after the chocolate...

Btw, I hope my translation of my most loved recipe is not too bad...

MudGuard

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: Áine
Date: 05 Feb 00 - 07:02 PM

OK, Liz. Here are a couple of my mother's best recipes. Hope you like 'em.

-- Áine

Applesauce-Spice Muffins
1-1/4 cups all-purpose flour
3 tsps. baking powder
½ tsp. salt
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
1/3 cup sugar
1-1/2 cup bran cereal
½ raisins
¼ cup milk
1 cup applesauce
1 egg
¼ cup shortening or vegetable oil

1. Stir together flour, baking powder, salt, cinnamon, nutmeg and sugar. Set aside.
2. Measure raisins and bran cereal, milk and applesauce into mixing bowl. Stir to combine. Let stand about 5 minutes or so until cereal is softened. Add egg and shortening. Beat well.
3. Add flour mixture, stirring only until combined. Portion batter evenly into 12 greased 2-1/2 inch muffin pan cups.
4. Bake in oven at 400 degrees Fahrenheit, about 25 minutes or until muffins are browned. Serve warm.

==============================

Maple Nut Coffeecake
¼ cup firmly packed brown sugar
¼ cup chopped nuts
-----------------------------------------
1 tsp. baking powder
1-1/2 cups all-purpose flour
¼ tsp. baking soda
¼ tsp. salt
1-1/2 cup bran cereal
½ raisins
1 egg, slightly beaten
2/3 cup milk
½ cup margarine or butter, softened
2 Tbs. firmly packed brown sugar
1/3 cup maple syrup

1. Mix together first two ingredients for topping. Set aside. Stir together flour, baking soda, baking powder and salt. Set aside.
2. In large mixing bowl, crush bran cereal and raisins together slightly. Stir in egg and milk. Let stand 5 to 10 minutes or until cereal is softened. Add margarine. Beat well. Stir in sugar, maple sugar and flour mixture. Spread evenly in greased 9-inch round or square baking pan. Sprinkle with topping.
3. Bake in oven at 350 degrees Fahrenheit for about 35 minutes or until browned and toothpick inserted in center comes out clean. Cool slightly before serving. Yields about 9-10 servings.

==============================

Zucchini Bread
3 cups all purpose flour
1-1/2 cups sugar
1 cup chopped walnuts
4-1/2 tsp. double acting baking powder
1 tsp. salt
4 eggs
2/3 cup salad oil
2 cups grated zucchini
2 tsps. grated lemon peel

Grease two 8-1/2" X 4-1/2" loaf pans. In large bowl, mix flour, sugar, walnuts, baking powder, and salt. In smaller bowl, beat eggs slightly, stir in oil, zucchini and lemon peel. Add to flour mixture, stirring until moistened. Spread evenly in two small baking pans. Bake one hour or until toothpick inserted in center comes out clean.

==============================

Plum Cake
2 cups sugar
¾ cup oil
3 eggs
2 cups flour
1 tsp. cloves
1 tsp. cinnamon
½ tsp. baking soda
½ tsp. salt
8 oz. of pureed plums (or 2 jars of plum baby food)
1-1/2 tsp. red food coloring (optional)
1 cup chopped pecans
Topping: 1 cup powdered sugar, 2 Tbs. lemon juice

Mix sugar, oil, and eggs together until creamy. Sift together flour, cloves, cinnamon, baking soda, and salt and add to sugar, oil and egg mixture. Add plums, food coloring, and pecans. Pour mixture into bundt pan and bake in oven at 350 degrees Fahrenheit for one hour. Cool for 10 minutes when done and remove cake from pan. Thoroughly heat topping ingredients and drizzle onto top of plum cake.

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: Sorcha
Date: 05 Feb 00 - 08:21 PM

Chocolate Pudding Cake
This separates all by its self while baking.
Pre-heat oven to 350
Ingredients
3 large eggs, separated
1 cup white granulated sugar
3 Tablespoons dry powdered unsweetened cocoa
3 Tablespoons white flour
3 Tablespoons butter
1 cup (8 oz) milk
1 teaspoon vanilla
dash of cinnamon
Beat the eggwhites until stiff and foamy.
In another bowl, cream together the sugar,cocoa,flour and butter. Add the 3 egg yolks to this and mix slightly. Then add the milk, vanilla and cinnamon. (If you do this in an oven proof bowl, you can bake it in the mixing bowl)Gently fold in the beaten egg whites to the chocolate mixture. Place the baking bowl in another bowl or pan of hot water deep enough to come up just to the level of the batter in the bowl.
Bake about 45 minutes, until toothpick inserted about 1-2" down comes out clean. Makes about 2 cups of batter. I use a 6" diameter crockery bowl for the batter.
Let stand about 30 minutes to help the pudding set up.

Raspberry Delight
1 box 'Nilla Wafers
4 oz (1/2 cup) butter or margarine
1 cup confectioner's (powdered)sugar
2 egg whites, beaten until very stiff
1/2 cup chopped pecans
1 pint frozen sweetened raspberries in sirup,thawed
1/2 pint(in liquid form) heavy whipping cream
1/2 teaspoon granulated white sugar
1 teaspoon vanilla
After beating egg whites, beat cream until stiff, add the granulated sugar and vanlla.(Don't let it turn to butter!) In a blender or with rolling pin, crush all the 'Nilla Wafers until you have very fine crumbs (can you buy Vanilla Wafer crumbs yet? Maybe; you'll need about 2 cups) Spread 1/2 the crumbs in the bottom of an 8"x8" pan. With a mixer, cream the 4 oz butter, and powdered sugar til light and fluffy. Stir in the beaten egg white.
Pour the egg sugar mix over the crumbs in the pan, and place about 1/2 the pecans on this. Spread (thawed) raspberries over the pecans.Spread the sweetened whipped cream over the raspberries, and top with other 1/2 of cookie crumbs and pecans.
Refrigerate AT LEAST 2 HOURS before serving, overnight is better.

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: Amos
Date: 07 Feb 00 - 10:14 AM

Yummy yummy. I say sell the hardcopy, $20 per, to put some dough in the Mudcat reserves. (Where dough is always kneaded).

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: GUEST,Roger the skiffler
Date: 07 Feb 00 - 10:25 AM

STOP,Please stop: I'm drooling all over my keyboard!!
RtS

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: Áine
Date: 07 Feb 00 - 10:27 AM

Sorry, Roger, no can do! I'm still looking for my mother's apple pie recipe, and when I find it, it's going in the Just Desserts book. So, just get a big towel and keep tuned!

-- Áine

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: MMario
Date: 07 Feb 00 - 10:34 AM

Grape Dumplings

for this you need a pan that can be covered tightly and that is wide enough that the juice will only be about 1.5 inches deep.....

1 qt home-made grape juice (ie - with pulp and flavor)
sugar to taste
about 3 tablespoons cornstarch, dissolved in 1/4 cup water

sweeten juice to taste and bring to a simmer, thicken with cornstarch to the consistancy of a thick but still fluid gravy.

stir together:
1 cup flour
1/4 cup sugar
1 and 1/2 teaspoon baking powder
dash salt
2 tablespoons melted butter
1/3 cup milk

drop dumplings by tablespoons into barely simmering juice.
Cover and steam dumplings in the simmering juice 20-20 minutes. Serve dumplngs in bowls with the hot thickened juice poured over them.
Whip cream may be added but is gilding the lily.

This works nicely using mulled cider, or berry purees as your cooking liquid as well. I have done it with eggnog as the base liquid as well, but you have to really watch your temperatures when using eggnog!

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: sophocleese
Date: 07 Feb 00 - 10:43 AM

All right! Enough! It is wildly unfair of you to start this when I am trying to lose weight and get in shape for summer sports.

Fruit. Take any type of fruit, wash, peel (optional), and enjoy.

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: MMario
Date: 07 Feb 00 - 10:55 AM

sophocleese - I'll try to find my gramma's hotwater sponge cake recipe.....practically no calories and VERY tasty....

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: catspaw49
Date: 07 Feb 00 - 11:39 AM

For those of you with a sweet tooth, and an interest in huge dental bills....I give you the following. It is the richest, sweetest, and most obnoxiously sickening pie you will EVER eat. I bake these damn things about once a month and this helps explain why I'm a wired fatass and needed a quad bypass.

*** ### *** ### *** BUTTERMILK PIE *** ### *** ###

Prepare your favorite pastry pie shells. You need TWO and you should pre-bake the pie shells.

INGREDIENTS FOR FILLING (combine in order)
Bowl #1
---5 cups granulated sugar
---6 Tablespoons white flour
Bowl #2
---6 Eggs (well beaten)
---10 Tablespoons melted butter
---2 teaspoons Vanilla
---2 teaspoons Vinegar
---3 Cups Buttermilk

Combine Bowl #1 and Bowl # 2 and MIX WELL

Preheat Oven to 350
Pour filling into pie shells
Bake at 350 for 45-60 minutes (clean knife, ya' know?)

COOL (refrigerated is best) and EAT!!!

ENJOY!!!!!!!!!.......then..........

Take some antacid
Call Dentist
Call Cardiologist

Spaw

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: MMario
Date: 07 Feb 00 - 11:55 AM

Hmmmmmmm, wonder how that buttermilk pie filling would do just baked in custard cups....; seems a shame to dilute that with a pie crust.

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: Mbo
Date: 07 Feb 00 - 12:04 PM

Why bother even cooking it? Just pour it into a mug, garnish with a hint of nutmeg, and enjoy!

--Mbo

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: Áine
Date: 07 Feb 00 - 12:11 PM

I haven't found THE pie recipe yet; however, here's one to keep you busy:

Sour Cream Coffee Cake

½ cup butter
1 cup sugar
2 eggs
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. vanilla
1 cup sour cream
Filling: Mix together ½ cup tightly packed light brown sugar, 1 tablespoon flour, 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ½ cup chopped walnuts.

Grease and flour a bundt pan. Preheat oven to 350 degrees Fahrenheit. Cream together butter and sugar until the mixture is light and fluffy. Add eggs and beat well.

In a large bowl, sift together flour, baking soda, and baking powder. In another bowl, add to sour cream.

Add one-half of the dry ingredients to the creamed mixture, then add one-half of the sour cream mixture. Continue in this fashion, ending with a final addition of dry ingredients.

Place half the batter in the prepared pan. Put in half of the filling; repeat. Top with the remaining filling. Bake for 50 minutes.

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: Amos
Date: 07 Feb 00 - 12:22 PM

About that personal trainer, Áine Macree...

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: catspaw49
Date: 07 Feb 00 - 12:36 PM

Hey Mario...It does just fine 'cause I done it!!!!...and Meebo, believe it or not, its better baked....but YOU don't need any. Mario is being given the assigned task of keeping you off the ceiling and he doesn't need any added burdens on your metabolism.

Spaw

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: Mbo
Date: 07 Feb 00 - 12:42 PM

Nutmeg?! What was I thinking? It would be much better with a little powdered sugar on top! Mmmmmmm....

--Mbo

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: Áine
Date: 07 Feb 00 - 01:15 PM

This one is for all my special fellas here on the Mudcat. 'Spaw, what was the number for that cardiologist?

-- Áine

====================

Potato Doughnuts (Fastnachtsscherben)

You will need a deep saucepan for deep-frying or an automatic deep-fryer.

Wash, pare and cook 3 medium size (about 1 lb.) potatoes.

Cook about 25 to 35 minutes, or until tender when pierced with a fork. Drain, reserving 1 cup cooking liquid. Dry potatoes by shaking pan over low heat. Cover potatoes and keep warm; set aside.

Soften 2 packages active dry yeast in ½ cup warm water, 110 to 115 degrees Fahrenheit (or if using compressed yeast, soften 2 cakes in ½ cup lukewarm water, 80 to 85 degrees Fahrenheit). Let yeast stand 5 to 10 minutes.

When reserved cooking liquid has cooled to lukewarm, pour it into a large bowl. Stir in 2 tablespoons sugar. Stir softened yeast and add to mixture, mixing well. Add 2 cups sifted flour and beat until mixture is smooth. Cover bowl with waxed paper and a towel and let stand in a warm place (about 80 degrees Fahrenheit) until very light and bubbly (about 1 hour).

Meanwhile, mash potatoes. Measure 1 cup mashed potatoes. Put into a bowl; beat in ½ cup softened butter, 2 eggs (well beaten) and a mixture of ½ cup plus 2 tablespoon sugar, 1 tablespoon grated lemon peel, 1-1/2 teaspoons salt, and ¾ teaspoon nutmeg. When yeast mixture becomes very bubbly, stir in potato mixture.

Measure 4 to 5 cups sifted flour. Add about one-half of flour to yeast-potato mixture and beat until very smooth. Mix in enough remaining flour to make a soft dough. Turn dough onto a lightly floured surface and allow it to rest 5 to 10 minutes.

Knead dough. Form dough into a smooth ball and place in a greased, deep bowl. Turn dough to bring greased surface to top. Cover bowl with waxed paper and a towel and let stand in a warm place (about 80 degrees Fahrenheit) until dough is doubled (about 1-1/2 to 2 hours).

Punch down dough with fist. Pull edges in to center and turn completely over in bowl. Cover with waxed paper and towel and let rise again until nearly doubled (about 45 minutes).

Again punch down dough. Divide dough into two equal parts; turn one part onto a lightly floured surface. Roll about ½ inch thick and cut with lightly floured doughnut cutter. Roll second half about ½ inch thick, and using a sharp knife, cut into 2 inch squares. Place doughnuts and squares on a floured board; cover and let rise in a warm place away from drafts until doubled.

About 20 minutes before deep-frying, fill the saucepan or fryer with fat and heat to 365 degrees Fahrenheit.

Deep-fry doughnuts and squares in heated fat. Fry only as many at one time as will float uncrowded one layer deep in the fat. Fry 2 to 3 minutes, or until lightly browned. Turn doughnuts with a fork when they rise to the surface and several times during cooking; do not pierce.

Life from fat with tongs or slotted spoon. Drain doughnuts over fat for a few seconds before removing to absorbent paper.

Shake 2 or 3 warm doughnuts at a time in a plastic bag containing ½ cup sugar.

Serve warm or store in tightly covered jar. Makes about 3 dozen doughnuts and squares.

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: GUEST,Bert
Date: 07 Feb 00 - 01:32 PM

Here's the classical '1,2,3' shortbread recipe.

One pound of sugar
Two pounds of butter (YES - BUTTER)
Three pounds of flour.

Cream the butter and sugar, and do it properly, don't give up halfway, it should look like whipped cream.
Add the flour.
Roll out about 1/4 inch thick, cut into rectangles, prick surface with a fork, bake on and ungreased cookie sheet at 275 degrees F. until they just start to turn light golden at the edges.

I know the quantities LOOK a lot, but trust me, they'll all get eaten. I usually make two or three batches this size around Christmas time.

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: Liz the Squeak
Date: 07 Feb 00 - 01:38 PM

OOOOHHHHMMYYYYGOOOOODDDDDD!!!

You go away for two days and when you come back this has happened!!

Guess I should have stipulated a couple of things.

1) Please keep the measures as basic and universal as possible.

2) Please write out any unfamiliar abbreviations fully, like using small t for teaspoon or big T for tablespoon or dessert spoon.

3) I'm guessing that the size of cup is your average small styrofoam type size, and not one of those lovely buckets with a handle you get in coffee shops......

Thanks for all the contributions so far, don't forget, you can always post privately, as at least one has done so far.....

Thanks, LTS

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: Áine
Date: 07 Feb 00 - 01:52 PM

For those of us who DON'T know the U.S.-British conversions off the top of our heads, here's a link to the Global Gourmet's Cooking Measures and Conversion Calculator with U.S. Measurement Equivalents, British and U.S. Cooking Terms, Oven Temperatures: British and U.S. , U.S.~Metric Volume Tables, U.S.~Metric Weight Tables, and U.S.~Metric Length Tables.

-- Áine

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: Sorcha
Date: 07 Feb 00 - 02:23 PM

Thanks, Aine! I had jout got out "Joy" and was going to put it in......saved me a lot of typing! Instead, here's one for the Brave Experimenters----don't be shy, it's REALLY good! __________________________________________________________

SOURDOUGH CHOCOLATE CAKE

Make a Sourdough starter: In a small crock or jar, place 2 cups of flour, add 2 1/2 cups of warm water. Stir well. Cover LOOSELY and set in a warm (not hot) place for a few days. When it is bubbly and aromatic it is ready to use. You can speed it along by sprinkling a package of dry yeast in. Then it only takes a few hours, but will not be as "sour".
THEN:
Mix 1/2 cup starter with 1/4 cup non-fat dry milk, 1 1/2 cups white flour and 1 cup water. Mix well and let stand a couple hours in a warm place, until aromatic.
Cream 1/2 cup solid shortening and 1 cup sugar. Add 1 teaspoon vanilla, 1 teaspoon red food color, 1/2 teaspoon salt, and 1 1/2 teaspoons of baking soda,
Add 2 eggs, one at a time and mix well. Then add 3 oz. melted unsweetened baking chocolate. Stir this mixture into the sourdough. Gently blend by hand. Pour into a greased, floured 9"x12" pan and bake 35-40 minutes at 350.
Remember to add 1/2 flour and a little water to your starter so that it will be ready next time!
For frosting on this I use:
HUNGARIAN CHOCOLATE FROSTING
5 oz unsweetened baking chocolate
3 cups confectioners (pwd) sugar
1/3 cup HOT water
2 egg yolks, or 1 whole egg
8 Tablespoons butter, at room temperature
Melt chocolate slowly until smooth. Add sugar & water all at once. Blend well with a mixer. Add egg yolks one at a time, mixing well after each. Add butter, 1 Tablespoon at a time, beating thoroughly after each addition. If frosting is too soft, place bowl in larger bowl of cold water and stir til spreading consistency. Makes about 2 2/3 cup.
Measurements US

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: Amos
Date: 07 Feb 00 - 02:28 PM

I'm glad I don't have to buy clothes for my virtualwaistline. I'd be taking up a collection from Aine and LTS and Company!

A

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: Susan A-R
Date: 07 Feb 00 - 09:50 PM

Just made these today, so I think I have it right.

Chocolate-Dipped Haystack Macaroons.

In a small bowl, Whisk together 1 cup coconut cream (used in the making of pina coladas, disgustingly sweet stuff, but trust me) 2 Tablespoons of light corn syrup 2 teaspoons vanilla extract 4 egg whites (1/2 cup) 1/2 t salt. Set aside.

In a large bowl, mix, removing lumps and fluffing up 3 cups sweetened baking coconut 3 cups unsweetened grated coconut (such as is found in health food stores) Add the coconut cream mixture to the dried coconut, mix thoroughly and refrigerate for 15 minutes.

set oven temp at 375 f, with two oven racks at mid and mid low position.

place baking parchament or waxed paper on two baking sheets. Spray with pam or some such spray shortening.

drop tablespoon-fulls of the coconut mixture onto the cookie sheets, about 1 inch apart. shape with moistened fingers to make haystacks or cone shapes. Bake for 15 minutes, turning raks at midpoint in the baking. don't overbake 'em. They should be lightly golden. If they bake much longer than 15 minutes, they are VERY hard to get off the cookie sheet.

Set cookie sheets on racks to cool for five minutes or so, then remove cookies from sheet and place on racks. (Hang onto the waxed paper like a good Scotsperson)

In a double boiler, over simmering water, melt 8 oz semi sweet chocolate. when thoroughly melted, add another two oz chocolate, and blend until this too is melted. When the cookies are thoroughly cooled, dip them in the chocolate, removing excess chocolate with fingers or spoon (Fingers are tasty, but the chocolate can be a bit warm) set the chocolate coated cookies on waxed paper and refrigerate for 20 minutes. MMMMMMM

When thoroughly melted, add

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: Penny S.
Date: 08 Feb 00 - 11:43 AM

Grilled Bananas - got from a friend at college. It's a very flexible thing, can be finished in a variety of ways.

Take the number of bananas required for your eaters. Put them on the table to see which way they want to lie down. Take a sharp knife and make two cuts in the peel from stem end to flower end (or vice versa) following the line of the ridges. Cut across at the stem end. Do not remove the peel. Put the bananas under a middling sort of grill, until they are cooked through and the skin is black and shrunken. Arrange the bananas on the serving dishes as tastefully as possible for what they now resemble and peel back the loosened strip of skin. Drizzle with lemon juice and sprinkle with soft brown sugar (or use anything else that occurs to you, like maple syrup, or a liqueur) before adding whipped cream (or creme fraiche, or mascarpone cheese or whatever).

Penny

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: bob schwarer
Date: 08 Feb 00 - 11:55 AM

MudGuard:

I see your recipe calls for 3 eggs in metric. How many in non-metric?

Bob S.

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: Penny S.
Date: 08 Feb 00 - 11:58 AM

And I am now, reminded of it by spaw's buttermilk pie, going to find the secret recipe for gypsy tart for you. This dish was served in Kentish schools for years, and divided its recipients inot those who loved it, and those who hated it. Now discontinued for health reasons, the local bakers have sought out the recipe, and sell it to the unreconstructed addicts.

As far as I can recall, it goes like this:

Use a standard sized precooked pie case - straight sided, flan-tin type.

Take a small can of unsweetened evaporated milk and whisk it thickly. Add an equal weight of soft brown sugar, and continue beating to make a thick creamy mixture. Pour it into the case and bake in a moderate oven until set.

Allow it to cool.

Penny

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: Áine
Date: 08 Feb 00 - 12:08 PM

This sounds suspiciously like the way you'd make Pralines, except, of course, in Pralines you'd add chopped pecans. Either way, YUMMMM! Let's hear it for all us unreconstructed addicts!!

-- Áine

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: MMario
Date: 08 Feb 00 - 12:28 PM

Gramma Staats How Water Sponge Cake

4 eggs - seperated
8 tablespoons sugar
1 cup flour
1 teaspoon baking powder
1/2 cup boiling water
1/4 teaspoon salt
1 teaspoon vanilla extract

Beat egg whites until stiff but not dry. Beat in half the Sugar and vanilla.

Beat the egg yolks with the remaining sugar until thick, fluffy and pale in colour. they should at least triple in volume. beat in the salt, baking powder and the flour. Add the boiling water and beat until well mixed. Fold flour mix and whites together. Pour into a greased 10 inch tube pan* and bake at 350 degrees (F) for approx 1 hour. cool upside down.

*for a sponge for jelly rolls, this will make two standard sized jelly roll pans. they take about 10-15 minutes at 350F.

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: MMario
Date: 08 Feb 00 - 12:37 PM

Gramma Staats How Water Sponge Cake

4 eggs - seperated
8 tablespoons sugar
1 cup flour
1 teaspoon baking powder
1/2 cup boiling water
1/4 teaspoon salt
1 teaspoon vanilla extract

Beat egg whites until stiff but not dry. Beat in half the Sugar and vanilla.

Beat the egg yolks with the remaining sugar until thick, fluffy and pale in colour. they should at least triple in volume. beat in the salt, baking powder and the flour. Add the boiling water and beat until well mixed. Fold flour mix and whites together. Pour into a greased 10 inch tube pan* and bake at 350 degrees (F) for approx 1 hour. cool upside down.

*for a sponge for jelly rolls, this will make two standard sized jelly roll pans. they take about 10-15 minutes at 350F.

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: Amos
Date: 08 Feb 00 - 04:12 PM

Those who are not Whys end up in How water, n'est-ce pas?

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: MMario
Date: 08 Feb 00 - 04:15 PM

allways profred!

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: Penny S.
Date: 08 Feb 00 - 06:11 PM

The gypsy tart texture when set is a bit like the versions of Key Lime Pie I've come across, but I don't expect that those are like the original. It's soft and gooey, but holds it's shape, whereas the pralines I know go crunchy. I've never had anything with it, cream or anything, but I'm mentally sampling the taste now, and it would go well with pecans or walnuts.

It is disgustingly sweet and sickly, and you have to be careful what you eat it with. Also your exercise regime. When I was at school, we had buildings separated by a twenty minute walk, which we had to do several times a day. The g-t was served in an eight portion tray, about the size of a laptop. Because of the strong divide in tastes, I and my friend, both table prefects, and responsible for distribution of food, would end up with about half a tray which no-one else wanted. It never had to go back to the kitchen, and I have the walking to thank for having been a sylphlike 9 and a half stone (umm, 9 x 14, 9 sevens twice, 63, 126 plus 7, that's about 133 pounds, is it?).

Liz, in one of the other cookbook threads, I put in Sussex Pond Pudding, a similar gooey mess. I'm beginning to wonder what this brown sugar thing is about.

Penny

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: Sorcha
Date: 08 Feb 00 - 06:33 PM

American white granulated sugar--English granulated is too coarse, use Castor sugar instead, US granulated= 2 (8 oz) cups/pound
US powdered sugar--finer grade of granulated, also called superfine, or berry sugar
US Confectioner's Sugar--OFTEN called "powdered" in the US. It is approximately the equivilent of European Icing Sugar. US Confectioner's is 10x fine with a little cornstarch added to prevent lumping.
Brown sugar--also called Barbadoes sugar--a refined sugar that has had part of the moisture and molasses put back in. It packs when measuring, and will get hard as a rock if not sealed tightly.to subsitute white for brown, go cup for cup. 1 pound US of brown sugar equals 2 1/4 cups packed. It changes the flavor and consistency to substitute, but you might get away with adding 1 Tablespoon of light Molasses if you have to use white sugar.
I was afraid we were going to get int US/UK etc. measurements and ingredients when we started this..........oh well, we'll deal with it.

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: Áine
Date: 08 Feb 00 - 06:37 PM

Penny, you must have been eating stale pralines, because the good ones are always soft and chewy. I went and found my praline recipe for you. You'll see why I was comparing your Gypsy Tart to it.

Pralines

In a heavy saucepan combine:
1 pkg. vanilla pudding and pie filling
1-1/2 cup brown sugar
1/2 cup evaporated milk
1 tablespoon margarine

Heat slowly, stirring constantly until sugar dissolves, then cook until mixture is lumped together the size of a softball (238 degrees Fahrenheit without stirring). Remove from heat at once. Stir in 2 cups pecan halves, then beat with wooden spoon until it starts to thicken. Drop by spoonfuls on waxed paper. Let stand until firm.

-- Áine

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: Áine
Date: 08 Feb 00 - 06:48 PM

Whoops! I got distracted on the last part . . . please don't hit me with any praline softballs!! Here's what it should say:

Heat slowly, stirring constantly until sugar dissolves, until mixture is hot enough that when a small amount is dropped into cold water, it forms a soft ball (238 degrees Fahrenheit). Remove from heat at once. Stir in 2 cups pecan halves, then beat with wooden spoon until it starts to thicken. Drop by spoonfulls on waxed paper. Let stand until firm.

There, that's better! -- Áine

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: Penny S.
Date: 08 Feb 00 - 06:57 PM

Aine, those do sound good. I think what we have in our recipe books is more like peanut brittle, with a hard toffee as for toffee apples run out on a tray with nuts in it, and subsequently smashed up with the rolling pin. Always seemed to me like too much work for little return. Now yours, on the other hand ... So what is the vanilla pudding and pie filling?

The soft brown sugar I use is the texture of Barbados, but sand coloured, and with a less strong molasses flavour, more fudgy. Barbados would work, but with a different result.

I have now found the secret recipe given to me by the school cook, scaled down from 300 children's worth.

I small can of evaporated milk. (This is the size that holds about a cup. (I have a set of measuring cups, but I'm not sure how compatible they are with USA cups.) 4 oz soft brown sugar.

Whip the milk till doubled in volume, beat in the sugar until fudgy in texture, pour into pastry case, and put to set in a warmish oven.

No one has been able to trace the connection with gypsies. We also have gypsy cream biscuits (cookies) like little sugary graham crackers sandwiched together with a creamy coloured cream in the style of Oreos. Again, their connection with gypsies seems slender. About as convincing as any connection of Bourbon Creams and Garibaldi biscuits with Italian wars.

Penny

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: Penny S.
Date: 08 Feb 00 - 06:57 PM

Aine, those do sound good. I think what we have in our recipe books is more like peanut brittle, with a hard toffee as for toffee apples run out on a tray with nuts in it, and subsequently smashed up with the rolling pin. Always seemed to me like too much work for little return. Now yours, on the other hand ... So what is the vanilla pudding and pie filling?

The soft brown sugar I use is the texture of Barbados, but sand coloured, and with a less strong molasses flavour, more fudgy. Barbados would work, but with a different result.

I have now found the secret recipe given to me by the school cook, scaled down from 300 children's worth.

I small can of evaporated milk. (This is the size that holds about a cup. (I have a set of measuring cups, but I'm not sure how compatible they are with USA cups.) 4 oz soft brown sugar.

Whip the milk till doubled in volume, beat in the sugar until fudgy in texture, pour into pastry case, and put to set in a warmish oven.

No one I know has been able to trace the connection with gypsies. We also have gypsy cream biscuits (cookies) like little sugary graham crackers sandwiched together with a creamy coloured cream in the style of Oreos. Again, their connection with gypsies seems slender. About as convincing as any connection of Bourbon Creams and Garibaldi biscuits with Italian wars.

Penny

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: Penny S.
Date: 08 Feb 00 - 06:58 PM

Oh nuts!

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: Áine
Date: 08 Feb 00 - 07:41 PM

Dear Penny,

Over here in the States, we can buy packaged pudding/pie mixes in a box, and all you have to do is add milk and heat it up. If you can't find a packaged mix, I guess you could make up a small batch of pudding and use that instead. And about your measuring cups, an ounce on this side of the Atlantic is the same as an ounce on the other side -- even though I heard that the British government has made it illegal to trade in ounces and pounds these days -- so, I'd draw the curtains and bring in the dog when you decide to make these pralines! ;-)

I love the idea of associating the word 'gypsy' with sweet desserts. Considering what other words are and have been associated with the word, why not tie 'gypsy' with food that almost everyone in the world can appreciate and enjoy!

-- Áine

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: GUEST,Petr
Date: 08 Feb 00 - 07:54 PM

Babovka Traditional Bohemian Bundt Cake

4 Eggs 1/4 litre or Cup of Whip Cream 1 cup of sugar 2 cups flour 2 tsp baking powder 4 tbsp or so chocalate syrup or melted chocolate

Take room temp. eggs, separate yolk and white. Large Bowl: Mix flour, sugar, baking powder Small Bowl: mix egg yolks, and whip cream In mixer: blend egg white until fluffy. Add small bowl to big bowl and mix. Fold in egg white. Grease and flour bundt pan, and pre-heat oven to 325. You should have done this at the beginning actually. Pour most of mixture into bundt pan and leave a little in bowl (about 1/5th). Add chocolate syrup to the mixture in bowl and pour it into bundt pan in center and cut it in with a knife or spatula thingy. Bake for 20-25 min. (toothpick test - if toothpick clean then cake done). With plate on top flip over. Sprinkle some icing sugar and serve. Petr.

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: Áine
Date: 08 Feb 00 - 08:30 PM

Oh Petr, thank you, thank you!! That is a WONDERFUL recipe! My mouth is watering just reading it!

-- Áine

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: Amos
Date: 08 Feb 00 - 08:46 PM

Is a bundt pan round? Circular with hollow middle? Rectanguar? Regular polyhedron? Trapezoid?
I'm sorry -- I'm not a cook really, except for spaghetti sauce and such.

A

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: Áine
Date: 08 Feb 00 - 08:50 PM

Amos,

Yes, a bundt pan is round with a hole in the middle. Sometimes they're called 'fluted cake pans'. But the thought of a trapezoid cake pan is very interesting!

-- Áine

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: Amos
Date: 08 Feb 00 - 09:01 PM

Boy -- she knows bundt pans, collects grandma's recipes, does laundry on one knee and speaks Gaelic!!

Reg'l'r Texas cyclone in red! Wotta gal!(:>)).

A

Subject: RE: BS: Mudcat's Just Desserts cookbook
From: GUEST,Penny S. (elsewhere)
Date: 09 Feb 00 - 12:31 PM

I have been preparing for the day - long since got a set of old fashioned balance and old fashioned imperial weights, 'cos no-one's dictating to me in my kitchen, Have a metric set, too, for where recipes have gone over, but they don't stack well. Mathematically they aren't so good as the binary system you use with the imperial, each weight double the one above. And a set of cups for recipes in volumes. I have no intention of counting tablespoons into a bowl going 25 g, 50 g, etc...no way is cooking that precise - it's ridiculous. Grams are for science, ditto millimetres. (Do tell NASA.)

What sort of pudding or pie? To me, a pudding is a steamed batter, either made with suet, or an egg based cake type mixture. A suet crust would do both jobs, but doesn't, somehow, suggest it would go with pralines. How does the mix relate to Bisquik? 'Cos we can get that over here, and that would do both?

Penny