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BS: Mudcat's Just Desserts cookbook again!

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Liz the Squeak 13 Apr 05 - 06:35 PM
Sorcha 13 Apr 05 - 06:37 PM
GUEST,MMario 14 Apr 05 - 08:14 AM
sian, west wales 14 Apr 05 - 09:39 AM
Liz the Squeak 14 Apr 05 - 01:29 PM
The Fooles Troupe 14 Apr 05 - 08:30 PM
Liz the Squeak 15 Apr 05 - 03:12 AM
GUEST,Partridge 15 Apr 05 - 05:59 AM
The Fooles Troupe 15 Apr 05 - 08:06 AM
freda underhill 15 Apr 05 - 08:12 AM
GUEST,MMario 15 Apr 05 - 09:34 AM
sian, west wales 15 Apr 05 - 04:13 PM
Liz the Squeak 15 Apr 05 - 04:54 PM
open mike 15 Apr 05 - 11:05 PM
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Liz the Squeak 16 Apr 05 - 04:54 AM
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Subject: BS: Mudcat's Just Desserts cookbook again!
From: Liz the Squeak
Date: 13 Apr 05 - 06:35 PM

The original thread was closed some time ago... the whole lot has been lost and rescued several times but now.... it's really almost ready!

Are there any more contributions to this book of puddings, cakes and cookies?

I'll be transferring copies onto CDRom for distribution and the cost is a dontation to Mudcat. Hopefully, this time, the formatting will work, the pictures will be in colour and the text will stay in its allotted space this time.

LTS


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: Sorcha
Date: 13 Apr 05 - 06:37 PM

Did I contribute? If so, what? My memory isn't what it used to be....


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: GUEST,MMario
Date: 14 Apr 05 - 08:14 AM

Liz - Did I submit Chocolate Heffalump?


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: sian, west wales
Date: 14 Apr 05 - 09:39 AM

Good lord, I've forgotten too. Did I send the one for Welsh cakes? Or that mocha-maple-meringue-mousse-in-dark-choc-shell thingy?

I hope that recipe for choc chip kahluha cookies is in it. I don't know where my copy is. I think Caitlin contributed it originally, and that's going back a fair number of years!

sian


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: Liz the Squeak
Date: 14 Apr 05 - 01:29 PM

In order of posting, yes, no and no but I want the maple mocha meringue mousse thingy.....

To be honest, from a thread that got a lot of hits, there weren't that many recipes in it.... I have plenty of room for others.

There is definately a recipe for something with kahlua in it.....

LTS


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: The Fooles Troupe
Date: 14 Apr 05 - 08:30 PM

Take good coffe, kaluha.

Throw away kaluha, drink coffee.


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: Liz the Squeak
Date: 15 Apr 05 - 03:12 AM

Funny Fooles, I heard it the other way round...!

LTS


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: GUEST,Partridge
Date: 15 Apr 05 - 05:59 AM

Here's a couple from me.

Pat x

Sticky *Lemon Pud

2oz butter,plus extra for greasing.
4oz caster sugar
grated rind and juice of 2 lemons
2 eggs separated
2oz self-raising flour
1/2pint milk


Preheat the oven to 190oc Use a little butter to grease a 2pint baking dish.
Beat the lemon rind remaining butter and caster sugar in a bowl until pale and fluffy(until your arm feels like its going to fall off)Add the egg yolks and flour and beat together well. Gradually whisk in the lemon juice and milk (the mixture will curdle – its meant to). In a grease free bowl,whisk the egg whites until they form stiff peaks.
Fold the egg whites lightly into the lemon mixture using a metal spoon,then pour into the prepared baking dish.
Place the dish in a roasting pan and pour in hot water to come halfway up the side of the dish. Bake for 45mins until golden. serve immediately
This will serve about 4 and has a wonderful lemony sauce under the sponge

*For lemon you can substitute Orange or Grapefruit , I've never tried limes………




Chocolate and Banana Bread and Butter pudding
Half a French baton
Butter
2 bananas
packet of chocolate buttons
25 grams sugar
3 eggs

Half a French Baton sliced and toasted
Cut in half again and butter thickly the toasted side
Place butter side down in dish two layers sprinkle with sugar
Add Chopped bananas and a packet of chocolate buttons
Another two layers of bread sprinkle with sugar
Beat 3 eggs with 750 ml of full cream milk and pour gently over bread
Leave to stand for at least ½ hour
Bake at 150 c for about ¾ hour – 1 hour


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: The Fooles Troupe
Date: 15 Apr 05 - 08:06 AM

Sticky Pud?






















No- I'll be good!


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: freda underhill
Date: 15 Apr 05 - 08:12 AM

an Afghan dessert..

* 'FERNI' [Sweet custard with pistachio nuts]

To buy:
300ml milk
2 tablespoons chopped almonds
2 tablespoons chopped pistachio nuts
1/2 cup cornflour
1 cup sugar
1 teaspoon cardamom seeds crushed

To make:
Mix sugar, crushed cardamom seeds and cornflour together. Blend 2-3 spoons of milk into the cornflour mixture.
Boil milk with chopped almonds , add the cornflour mixture to the boiling milk [stirring all the time to make custard]. Let it cool, sprinkle chopped pistachios on top.


ps remember stressed spelt backwards is desserts!


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Subject: Chocolate Heffalump
From: GUEST,MMario
Date: 15 Apr 05 - 09:34 AM

Chocolate Heffalump

2 boxes instant chocolate pudding
1 16 oz container whipped topping (or two cups of whipped cream ~ 1/2 pint heavy cream - whipped)
milk
Irish Creme flavoured creamer.


Make the pudding according to directions, using half milk and half flavoured creamer. when it's partially set stir in the whipped topping. refrigerate until set; serve.

It can be made with other flavours of creamer. instant pudding can be had in fat free and/or sugar free, ditto the whipped topping. (or use real cream!)

lots of variations to reduce sugar and/or fat in this -

I like using a white chocolate pudding with Irish creme - a fudge chocolate pudding with kahlua is good too!


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: sian, west wales
Date: 15 Apr 05 - 04:13 PM

OK - but I have to warn you: in 45 years of dessert-making, my kitchen has never been so sticky as it was after making the following. Also, I think it needs a better name:

Maple Mocha in Chocolate

6 oz (175g) semi-sweet/bittersweet chocolate, melted

1 envelope unflavoured gelatin
1 cup (250 ml) maple syrup
2 tbsp (25 ml) instant coffee granules
1/4 c. (50 ml) boiling water
2 c (500 ml) whipping cream
12, 2" (5 cm) meringue shells

Garnish
2 tsp (10 ml) instant coffee granules
2 tsp (10 ml) boiling water
1/2 c (125 ml) whipping cream
2 tbsp (25 ml) icing sugar
chocolate curls

Line sides of 10" (3 litre) springform pan with parchment paper. Pin edges of paper together. Paint parchment with chocolate. Refridgerate until dry, about 10 minutes. Paint with second coat, refridgerate til dry.

In small saucepan, sprinkle gelatin over maple syrup. Dissolve coffee in boiling water; blend into gelatin mixture and heat gently until gelatin has dissolved. Refridgerate until syrupy but NOT set.

Whip cream until stiff. Gradually beat in gelatin mixture. Break meringue shells into chunks and fold into whipped cream mixture. Spoon into chocolate shell; smooth top, cover with foil and freeze for 5 hours or until firm. About 1 hour before serving remove from freezer and turn onto a serving plate.

Garnish: dissolve coffee in water; let cool. Whip cream until stiff; beat in coffee mixture. Pipe decoratively over dessert. Garnish with chocolate curly bits. Serves 8 - 10. Or 1.


And does the following count ... ?

Canine Cookies

1.5 c (375 ml) whole wheat flour
1 c (250 ml) all purpose flour
1 c (250 ml) skim milk powder
1/3 c (75 ml) melted meat fat
1 egg, lightly beaten
1 c (250 ml) cold water (or 'enough')

In bowl, combine flours, milk powder and salt. Drizzle with melted fat. Add egg and water (as needed); mix well. Gather dough into ball. Roll on floured surface to 1/2" (1 cm) and cut into desired shapes. (I had a hand-shaped cutter, so my dog could bite the hand that fed him.) Bake on ungreased baking sheet at 350 F (180 C) 50 - 60 minutes or 'til crisp.

Sometime if I wanted to be extra nice, I gave them a bit of meat-fat glaze when they came out of the oven.


More later, perhaps.

siân


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: Liz the Squeak
Date: 15 Apr 05 - 04:54 PM

Fantastic!!! Love the last one.. it's about time we involved the four legged folk!

LTS


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: open mike
Date: 15 Apr 05 - 11:05 PM

some definitions and equivalent charts might be in order
farenheit v.s. centigrade temp for oven
volume measure cups v.s. whatever?
caster sugar = ? (powdered?)
grams?
ounces?


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: open mike
Date: 15 Apr 05 - 11:08 PM

Everybody's Grandma's Favorite Cobbler

In a 9X13 pan, melt a stick of butter.(1/4 pound)

Now make a batter of these ingredients:

1 cup flour
1 cup sugar
2 t baking powder
3/4 cup milk

Do not add butter to batter.
Do not mix batter in pan.

Just pour batter onto butter and
sprinkle 1-2 cups of fruit on top.

You can use berries, cherries,
chunks of peaches, apricots,
apples and cinnamon, Or rhubarb,
strawberries, plums, or pineapple.

Bake at 350 degrees for 20 - 40 minutes
Time depends on whether fruit is frozen
or fresh, and also how juicy the fruit is.

The batter expands and covers the fruit
like magic. It is rich and crispy.
Don't forget to brush your teeth!!


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: open mike
Date: 15 Apr 05 - 11:47 PM

Congo Bars (or Blond Brownies)

(chocolate chip cookie squares)

2/3 cup melted shortening
1 pound brown sugar (2 1/4 cups)
3 beaten eggs
2 1/2 cup sifted flour
1 teaspoon baking powder
1/2 teaspoon salt
1 Tablespoon water
1 teaspoon vanilla
1 cup chocolate chips (6 ounces)
1 cup chopped nuts (walnuts)

add all ingredients in order given

spread in two 8 X 8 inch square pans

Bake at 375 degrees for 25 minutes.

let cool, then slice, makes 16 bars per pan.


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: Liz the Squeak
Date: 16 Apr 05 - 04:54 AM

They're great OM and shall be incorporated into the mix as it were.

I'd already thought of a conversion chart, and I've written it out as if explaining to a child (or a man who thinks a cup has 'Football Association' and ribbons on it) so hopefully I'll be able to understand it when I read it again! Hopefully there's room for a short glossary too... confectioners' sugar = icing sugar, that sort of thing.

I'm getting all excited about this again! I'm hoping to try out as many as I can so that I can include photos. There are two illustrated recipes already....

Would people prefer paper copies or on a CDRom? It's getting too big to Email!

LTS


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: Flash Company
Date: 16 Apr 05 - 07:42 AM

I don't do the puddings, only the starters and main courses, I'll ask Sheila if she has any suggestions.

FC


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: Rapparee
Date: 16 Apr 05 - 12:41 PM

Bananas Idaho Legion

Slice one or more ALMOST ripe bananas in half, and then slice the halves lengthwise. (Use ALMOST ripe bananas so that they're not mushy and don't taste starchy.) Set aside.

Melt a couple tablespoons of butter in a skillet. Stir in a couple teaspoons of sugar (demara is best) and dissolve it in the butter.

Pour in about 2 ounces of dark rum and stir. Fry the bananas in this sauce for a couple of minutes on each side, enough to glaze them slightly.

Remove the bananas to plates and pour the remaining sauce on top.


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: Rapparee
Date: 16 Apr 05 - 02:48 PM

STAPAG (as prepared at the Crofter's Kitchen, Skye)
        (Serves 12 -- or one very greedy person)

Whisk one (1) pint fresh cream [heavy whipping cream is fine] and one-half (1/2) pint milk until it starts to thicken.

Add, and continue whisking until stiff, three-quarters (3/4) cupful of oatmeal, three-quarter (3/4) cupful of honey, one (1) tablespoon of lemon juice, and three (3) measures of whisky.

Pipe it into glasses and serve.


(I find that Talisker is excellent in this.)


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: Scoville
Date: 16 Apr 05 - 02:52 PM

BUTTERMILK PIE
My mother's recipe

Preheat oven to 350

Cream together 1/4 cup butter or margarine and 1 1/2 cups sugar. Add 2 cups cultured buttermilk, 3 beaten eggs, 3 well-rounded tablespoons of flour, 1 teaspoon vanilla, and nutmeg to taste. Mix well. Pour into 1 unbaked pie shell. Bake 45 minutes. Serve cool (this is a custard pie and needs to set well before it can be cut).

CORN-MEAL COOKIES
(got this off a bag of masa about 10 years ago--sounds gross but I get more requests for these than for any other cookies)

Preheat oven to 350.

Blend 3/4 cup butter or margarine and 3/4 cup sugar. Add 1 egg and beat well. Add 1 1/2 cups flour, 1/2 cup corn-meal, 1 teaspoon baking powerd, 1/4 teaspoon salt, 1 teaspoon vanilla. (Optional add: 1/2 cup raisins, or 1/4 cup milk + 1/4 cup cocoa powder.) Mix well. Drop onto greased cookie sheet and bake for about 15 minutes.

1839 CRANBERRY TARTS

Preheat oven to 375.

Crust (note: I find this makes way too much crust, but it's what the original recipe wanted):
    Combine 2 cups flour and 1/4 teaspoon salt. Cut in 1/3 cup shortening until pea-sized. Work in 6-7 tablespoons cold water until moist. Line 1 large tart pan or a lot of small ones.

Filling:
    Boil 1/3 cup water, 2 tablespoons wine or fruit juice, and 2 1/2 cups cranberries (frozen are fine) until the berries pop.
    Mix together 1 cup sugar and 2 tablespoons flour, then mix into the berries until the whole thing is bubbly and thickened. Melt in 1 tablespoon of butter. Fill crusts and bake 30 minutes for small tarts and 40 for 1 large tart until filling bubbles and crust edges are brown. Cool on a rack and, if you made small tarts, remove them from the pans to serve.


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: Rapparee
Date: 16 Apr 05 - 03:04 PM

My mother found this on a peanut butter can back around 1948. After losing the can several times, she finally wrote it down. Sifted powder sugar is a good "frosting," or use a buttercream frosting. Note that eggs are not used.


PEANUT BUTTER CAKE

        Cream:
                2 rounded Tablespoons margarine
                2 rounded Tablespoons peanut butter
                1 teaspoon vanilla

        Sift together:
                1 3/4 cups        flour
                1 cup                sugar
                1/3 scant cup        cocoa
                3/4 teaspoon        baking soda
                3/4 teaspoon        salt

        Add dry mixture to creamed.

        Add 1 generous cup milk.

        Blend and beat at top speed for about 1 ½ minutes with electric mixer.

        Bake at 350° in greased and floured pan for about 45 minutes.


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: open mike
Date: 16 Apr 05 - 11:42 PM

masa harina is corn but is treated with lye or something..it is
different from regular corn meal. Sort of like Hominy. I think grits are made from corn treated this way. Is the cookie recipe about for masa
or corn meal? masa is what corn tortillas are made from.


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: Scoville
Date: 17 Apr 05 - 12:42 PM

The bag was masa harina, but I've used ordinary corn-meal and it doesn't seem to make a difference.

And yes, grits are made from lye-treated corn.


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: sian, west wales
Date: 17 Apr 05 - 12:58 PM

Lye-treated? Like in soap? I don't think I needed to know that. "Where ignorance is bliss, 'tis folly to be wise."

More from the family archives:


Cacen Gri / Welsh Cakes

These come under various names throughout Wales; another is 'Pice Bach' (little cakes - probably from 'pikelets'?). This recipe was given to my mother by an old lady from Anglesey.

2 cups of flour
1/2 lb of butter
3/4 cup of sugar (white)
1/4 tsp salt
1 tsp baking powder
3/4 cup of currants
2 eggs beaten (sometimes less, depends on size of eggs)

Blend flour and butter. Add sugar, salt, baking powder and currants. Add beaten eggs & a little milk if needed. Roll out (usually as thin as currants will allow) and cut in rounds. Bake on an UNGREASED griddle until brown on both sides. (I know when to turn them as the top goes from 'shiny' to 'dull'.)

A 'must have' on St David's Day, March 1st.


Snowdrops

Very elegant and the easiest of all cookies to make.

2 egg whites
1/8 tsp cream of tartar
1/8 tsp salt
1/2 cup white sugar (castor/fruit sugar)
1 package of chocolate chips
1/2 tsp vanilla
1/4 cup broken walnuts

Combine egg whites, cream of tartar, and salt in bowl. Beat until foamy. Add sugar, 2 tbls. at a time; beat after each addition until sugar is all blended. Continue beating to stiff peaks. Fold in chipits, vanilla and nuts. Drop from tsp. onto baking parchment or ungreased brown paper. Bake at 300 F 25 minutes. Remove from paper while still warm.

Variations: I tend to use slivered almonds instead of walnuts. Once, I used pecans, and coated the bottom of the cookies with dark chocolate after they'd come out of the oven. Nice. I've recently seen the identical recipe, but with chopped candied fruit; the French apparently call them Nuns' Farts. I make no comment further.


Chocolate Pecan Squares

Pastry:
175 g butter
50 g caster sugar
1 egg
320 g plain flour, sifted

Topping:
200 g chocolate
100 g muscovado sugar
50 g golden syrup
150 g butter
4 eggs, beaten
200 g pecan nuts

To make the pastry, cream the butter & sugar together until light and smooth, then beat in the egg. Add the flour and form a smooth pastry dough. Chill.

Prehat the oven to 180 C / 350 F. Cover the bottom of a 20 X 25 cm swiss roll tin with the pastry. (I think I'll be using a slightly larger pan next time.)

To make the topping, place the chocolate, sugar, golden syrup and butter in a saucepan over low heat, stirring occasionally until melted. (Or you could nuke it in the microwave.) Leave the mixture to cool a little then stir in the eggs and half the pecans, broken up. Pour over the pastry and distribute the rest of the pecans (unbroken) over the top. Bake for 25 - 30 mins, until set.

Leave to cool in the tin and then cut into bars. Store the bars in an airtight container and hide if you don't want them to disappear by sunset.


Rocky Roads

A few years ago, my cooking friends here in Wales were frustrated when mini marshmallows appeared in the supermarkets.   They didn't know what to do with them other than put them on hot chocolate. They didn't know about Rocky Roads ...

Melt over low heat:

1/2 cup butter

Add and melt:
10 oz/300g. dark chocolate
1 cup icing sugar
1 beaten egg

Cool slightly. Add:

2 cups flaked coconut
2 cups mini marshmallows (coloured ones) - reserve a few for top decoration

Line an 7 X 10.5 pan with whole graham wafers (N. Am) or a thin-ish oblong biscuit like 'Sport' or the malted biscuits like you get in Tesco - the ones with a cow stamped on them.

Spread the choc/marshmallow mixture on top of the biscuit(s) and chill. Cut in squares. This freezes well.

And, in our family, we always add the following when sharing the recipe: From Kay Varden, to Peg Varden, to Pat Thomas, to Sian Thomas, to Mudcat.

sian


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: The Fooles Troupe
Date: 17 Apr 05 - 07:57 PM

What about Adult Chocolate Crackles?

You add booze (carefully - or else the chocolate may split) to the standard recipie.... ;-)


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: Liz the Squeak
Date: 18 Apr 05 - 11:53 AM

And the standard recipe is......?

LTS


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: GUEST,MMario
Date: 18 Apr 05 - 12:20 PM

That would be this kind?


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: Jos
Date: 18 Apr 05 - 06:39 PM

Are grits anything like gruts?


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: The Fooles Troupe
Date: 18 Apr 05 - 10:35 PM

Chocolate crackles recipe have traditionally been printed on the side of the Rice Bubbles packets in Australia. Adults try to deny they like them, they are supposed to be for kids. I've never seen sultanas used in any recipes I've consumed. Sultanas are sorta like raisins, but have a different sweetness & taste.

Rice Bubbles are called Rice Krispies in North America, although some that Sorcha sent me were far less sweet.

Icing sugar is confectioner's sugar.

Copha, I have been informed, is utterly unavailable outside Australia, but I thought it was part of our British Heritage. It is a partially-solidified shortening made of coconut oil. You can't really substitute, it gives most of the slightly greasy, gritty taste. If you combine it with good cocoa, powdered sugar (and also for milk chocolate, dried milk powder) and lots of elbow grease, you have homemade bar style chocolate.


I will incorporate the recipe here for posterity's sake...

They are usually placed in the fridge, especially in Queensland, or else they will take ages to set, and also they taste much nicer chilled slightly. I have seen them made 'white' without cocoa, but you must cut back the sugar, the bitterness of the cocoa normally counteracts the sweetness.
~~~~~~~~

Recipe for "choc-crackles"

----

NAME
    CHOC-CRACKLES - A traditional Australian sweet snack
    Mention this recipe to an Australian abroad and he will
    instantly get homesick.

INGREDIENTS (serves 6)
    250 g    copha
    250 g    icing sugar
    25 g      cocoa
    100 g    Rice Bubbles
    75 g      sultanas (optional)

PROCEDURE
          (1) Combine sifted icing sugar, cocoa, rice bubbles,
               and optional sultanas.
          (2) Melt copha and add to ingredients   and   mix
               thoroughly.
          (3) Spoon into paper cups and allow to set.

NOTES
    Rice Bubbles are called Rice Krispies in North America.
    Icing sugar is confectioner's sugar. Sultanas are like
    raisins. Copha, it would appear, is utterly unavailable out-
    side Australia. It is a partially-solidified shortening made
    of coconut oil.

RATING
    Difficulty: easy if you can get the ingredients.   Time: 5
    minutes preparation, 1 hour cooling. Precision: approximate
    measurement OK.

CONTRIBUTOR
    Michael Gigante
    Royal Melbourne Institute of Technology, Melbourne Vic., Australia
    UUCP :...!seismo!munnari!cidam.oz!mg
    ARPA :mg%cidam.oz@seismo.css.gov
    CSNET:mg%cidam.oz@australia


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: Bobert
Date: 18 Apr 05 - 10:49 PM

Well, gol danged... Not one recipe fir "Possum Puddin'"... Let me see what the P-Vine says about how to best fix it up an' I'll get back to ya.... But it is delicious...

Bobert

p.s. An this is my own idea... Hoew 'bout "Possum Snaps", like ginger snaps but....not....


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: Dave'sWife
Date: 19 Apr 05 - 04:40 PM

Castor Sugar is to Americans, Super Fine Sugar.. NOT Powdered Sugar. Super Fine Sugar is a finer crystal than regular American Table Sugar. Some Chefs might call it Baking Sugar.

Real Castor Sugar can often be bought in Irish Stores but it's much cheaper to just buy Super Fine at the grocery.

Golden Syrup = Light Corn Syrup


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: Liz the Squeak
Date: 19 Apr 05 - 04:50 PM

Ah, so that's what corn syrup is.... I was wondering!

LTS


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: Dave'sWife
Date: 19 Apr 05 - 05:23 PM

Oh.. Sultanas are not like regular raisins! Sultanas are more like Golden Raisins or Thompson grape raisins. Normal American raisins are much stronger tasting and darker than Sultanas and an innapropriate substitute if you ask me, and.. nobody did!

I regularly have to translate ROI recipes for Irish-American readers. I almost always substitute Golden Raisins for Sultanas. It works better. We also have a Ruby Raisin in the US, but not many cooks can find them outside of specialty stores. Currants are very hard to find in some areas as well and so, I susbtitute regular raisins for them.

Some other concessions are often made in the areas of spices. Americans tend to use less Ginger, Mace and Allspice overall and more Cinnamon proportionately. My husband says I have a heavy hand with Ginger, Allspice, Mace and Nutmeg. If he only knew how much I had reduced the amounts! In fact, it's very hard to find Mace at all in most American groceries. Different palettes I suppose.

I once mentioned in an article than Irish women (I meant Irish American women) had never met a dish that couldn't be improved by the addition of some nutmeg. That's not as true outside of NYC and Boston or with women under 30. In my house, we throw Nutmeg around like most Americans use Black Pepper! I use it in Stews, vegetables, meats, everything. My Mum gave me a Nutmeg plane and a bag of whole Nutmegs for my bridal shower and none of the American women there had a clue as to what it was for. She also gave me a bag of salt, a broom and a loaf of bread. I never really grasped that tradition, but it's nice.

I enjoy the Mudcat Recipe threads very much. I'd post more of my own, but I doubt they'd be new to most Mudcatters. The last truly Irish dish I cooked was Baked Pork & Apple Stew with Spiced Cream. That was last week. Lots of Nutmeg! I posted that recipe somewhere, and if I can just re-tranalate it back to ROI measurements, I'll post it here.


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: Sorcha
Date: 19 Apr 05 - 05:34 PM

I have no trouble finding mace. Whole mace yes, ground no. But, I also tend to order 'exotic' stuff on line. Right now, I'm trying to find some odd chile powders......


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: Dave'sWife
Date: 19 Apr 05 - 05:59 PM

Anyone in need of traditional ingredients can easily find them at the link below.


Here's a great place to find Bulk Spices, dried Fruits, Nuts, unusual flours and anything else you might need:

Bulk Foods Online

This is where I buy my currents, soy flour, peanut flour, arrowroot starch, various spices and herbs. Peanut flour can be substituted for half the wheat flour in most recipes and adds a lot of nutrition and protein. Soy flour can be exchanged one for one. If you want to use a mixture of Chick Pea & Peanut flour to avoid gluten, that usually works very well. I began using lots of Peanut flour after visiting the website for The Peanut Insitute. They have some wonderful recipes that come from the Anual Plains Georgia Peanut Fesitival.

Visit them here:
The Peanut Institute


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: The Fooles Troupe
Date: 19 Apr 05 - 09:27 PM

So can anybody other than Aussies locate a local source of Copha? I suspect Kiwis may, but I was surprised recently when chatting with one just how much difference there is in the foods locally available.


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: Liz the Squeak
Date: 20 Apr 05 - 05:05 AM

The salt is an ancient protector - it also symbolises that you should always have spice in your life. The bread symbolises a wish that you may never go hungry. I presume the broom is for sweeping up the breadcrumbs!

Thanks chaps, any more?

LTS


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: GUEST,catsphiddle@work
Date: 20 Apr 05 - 05:57 AM

Just reading through the thread and the discussion.explanation on sugar types has made me smile...Im sat at work with various jars filled with different types of sugar and molasses....Yes I work for Tate and Lyle in the offices at the Sugar Refinery in London!!


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: The Fooles Troupe
Date: 20 Apr 05 - 06:57 AM

So what's Demerra?


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: GUEST
Date: 20 Apr 05 - 08:58 AM

Demarra Sugar is a sugar that hasn't been processed all the way to white - it's slightly moist, amber-ish with a distinctive flavour.

Copha is available in the US mail order from "Everything Autstralian"


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: The Fooles Troupe
Date: 20 Apr 05 - 08:24 PM

Ah - what we Aussie call "brown sugar" (which is slightly moist) - as distinct from what we call 'raw sugar' which looks like white sugar (and as dry as too), but is brown!


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: Dave'sWife
Date: 20 Apr 05 - 09:11 PM

Here's the Americanised version of Porter cake I posted in the Corned Beef Thread. It is my own recipe, but it bears a similarity to just about all Porter Cake recipes.

Note: Porter Cake should be made at least a day in advance of being served. The flavor improves with age:


Porter Cake
American version

Ingredients:
1 bottle of FLAT Guinness Stout at room temperature
(open it and pour in a glass a couple of hours beforehand to let out the bubbles and to bring up to room temp)
1 Teaspoon Baking Soda
2 Cups castor Sugar (superfine to Americans)
1 cup of softened but not melted butter (2 sticks of American butter)
3 large eggs, beaten
1 cup Sultanas (Golden raisins to Americans)
1 tsp. Lemon peel
1 tsp. Orange peel
1/2 cup Dried cherries
1/2 cup dried cranberries
4 cups all purpose flour, sifted
1 tsp. powdered ginger

Preheat Oven to 375 Degrees

Butter and flour a loaf pan, line with a piece of buttered parchment paper. Then, add the baking soda to the glass of room temp Guinness. Set aside.

Cream the sugar and butter together until creamy and light. Beat in the eggs slowly. Fold in the dried fruits and peel. Beat it all together until well mixed. Then, slowly add the flour and ginger. Beat until smooth. Add the Guinness and soda mixture, beat until smooth. Turn into your buttered loaf pan and bake at 375 for approximately 90 minutes. In some ovens, you may need to cook for another 20 minutes after that. When a pick comes out clean from the center, cake is done.

Do not serve this cake the day it is made! The cake needs to ripen for several days. It won't taste good until the flavors have ripened. So, make ahead of time. And don't be tempted! The cake stores well in a tin. You can top the slices with slightly sweetened whipped cream or Creme Fraiche.

ENJOY!


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: GUEST,MMario
Date: 21 Apr 05 - 09:48 AM

no - demarra sugar ris probably about half-way between "light brown" sugar and "raw" sugar. More flavour, a touch mor colour and a tad moister then raw. Hard to describe if you haven't had it.


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: Liz the Squeak
Date: 21 Apr 05 - 12:29 PM

Like sherry has to come from Jerez, Demerara sugar has to come from Demerara. It's a soft golden brown sugar that has a lovely flavour that's almost like maple.

LTS


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: Dave'sWife
Date: 21 Apr 05 - 04:55 PM

Folks who live under the religious influence of a temple of food called Trader Joe's can usually easily find Demerara sugar. It's as Liz said, a thing unto its own. Trader Joe's also carries another specialty dark sugar, the name of which escapes me, but trust me, it's good. Specialty brown sugars are becoming quite the rage the way imported butters were a year ago.

If you must substitute, you could mix something in America called 'Sugar in the raw' half and half with light brown sugar and its similar. Demerara has a slightly grainier texture than most commercially available light brown sugars in the States which is why I suggest mixing up a cannister of Light Brown sugar with sugar in the raw or.. just order some Demerara online! Lots of places carry it and then you'll always have it.

Sugar in the Raw is just a brand name for evaporated cane crystals, by the way. Evaporated Cane Crystals are not processed with heat and therfore, vegans and vegeatrians will eat it. Sugar is often processed with heat from burning cattle bones (no joke!) and as a result, many of my friends won't eat processed sugar. I have to buy evaporated cane crystals.


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: Dave'sWife
Date: 22 Apr 05 - 12:45 PM

Here's another one of my own recipes. It's similar in nature to Spoon Bread. For American palettes, I usually omit the Ginger, Mace & Nutmeg.

Sweet Cream Corn Baked Pudding with Sultanas

Ingredients

2 - 15 ounce cans Creamed Corn
6 large eggs, beaten
1/2 stick of unsalted butter, melted
1 cup of Bisquick baking mix (for ROI/UK cooks, use soda bread mix)
1 tablespoon Baking powder (NOT baking soda, baking POWDER!)
1 1/2 Cups of Light Brown Sugar
2 Tablespoons of Cinnamon (that's a lot I know, but it works)
1 teaspoon Ginger
1/2 teaspoon Nutmeg
1/2 teaspoon Mace
1 cup Golden Raisins or Sultanas. Currents and/or Dried Cherries can also be used instead of Sultanas. The cherries are an especially nice accent.
A few tablespoons of flour tin which to roll the Sultanas

Mix everything EXCEPT the Bisquick/Sodabread Mix and Sultanas together in a large mixing bowl until well blended. Fold in the Bisquick/Sodabread mix into the wet mixture and blend together until fully incorporated into the batter. Add in Sultanas using the same method one uses for adding syruped cherries to Barmbrack. See COOK's Note for explantion of method. Pour Pudding batter into a large, deep casserole dish that has been either sprayed with Cooking Spray or greased with butter or vegetable oil.

Bake in a 350 Degree oven for 45 minutes. At 45 minutes, take a peak. The pudding will probably appear to still be liquid in the center but will be puffing up and beginning to look like a souffle. If this is what yours looks like, slide it back in for another 20 minutes. After 20 minutes, check on it again. Mine needed another 10 more minutes. You know it is done when you can lightly touch the center and it feels like you are touching that memory foam stuff that pillows are made of! It will appear dark brown on the outside. and the middle should be springingy but not hard as a rock.

Carefully move The finished Pudding to a safe place to cool. If it's jostled too much, the Pudding will fall, just like a souffle. Some settling is normal. After 30 minutes, it should be cool enough to cut into portions and serve. It's very nice warm with clotted cream. It should serve 12 to 18 people and make a lovely addition to any brunch. It's not terribly sweet as I made it. If you have a real sweet tooth, you might add more sugar. I chose Light Brown Sugar instead of white sugar because it gives a richer flavor. If you have Demerara Sugar, use that.

*COOKS NOTE: To keeps sultanas from sinking - First rinse them in some water. Get them good and wet. Roll the sultanas in some flour to coat them. Save them aside until you are done mixing the rest of ingredients. Add the floured Sultanas LAST. Don't over mix. Pour into baking dish. The floured sultanas should 'float' in the batter. This is the trick used when putting syruped cherries in Barmbrack or other sweet cakes. It works too!

Whenever I make this, I rarely have any left after 2 days.


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: GUEST,MMario
Date: 22 Apr 05 - 01:02 PM

gotta try that one!


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: bet
Date: 22 Apr 05 - 01:56 PM

I'm sending you   Creme Brulee receipe. I tried it at Christmas, simple and really tastey. bet


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: Dave'sWife
Date: 22 Apr 05 - 03:12 PM

OK. In perusing the Mudcat recipe threads, I came across BatGoddess's plea for Black Pepper Sherry Biscuits and I went and made a batch based on what I assumed she was trying to descibe. They are now out of the oven and seem to me to taste and crumble exactly the wat she wanted. Here's the recipe I used:


Sherry & Black Pepper Shortbread Biscuits Ala Mudcat

3 cups of Bisquick baking mix
(which is similar in nature to Sodabread mix. If you don't have that, just use any good Wheat Flour and these will come out fine. Bisquick is best if you are in America. It makes them more tender)
1 and one half sticks American Butter, melted.
(that would be 3/4 cup of melted butter)
1/4 cup coarsely ground Black Peppercorns
(ground up in a coffee grinder)
1 cup confectioner's Sugar or Icing Sugar to you UK/ROI/OZ folks
1 cup of sweet Sherry or Port Wine


Mix the ground peppercorns into Bisquick/flour in a large mixing bowl. Add the cup of confectioner's sugar. Then slowly work in the melted butter until the mixtures looks like it is forming pea sized lumps. It will still be somewhat dry. Blend in the Sherry just until the mixture comes to form a ball.

Wrap the ball in wax paper and let rest in the regrigerator for 30 minutes. Remove from refrigorator, roll out dough, cut with desired size round cutter and then bake as if it were a regular shortbread.

I baked them for 25 minutes at 375 Degrees.
I used a 2 inch diamater round cutter and got 12 biscuits.

The smell heavenly and taste pretty good too. A bit peppery and spicy, but not very sweet at all. These would make a wonderful Tea Time Snack. MY husband, who is NOT Davetnova, will be quite pleased when he finds these in the cupboard tonight. Perhaps Davetnova wishes there were some warm Sherry & Pepper Biscuits in HIS cupboard too!

Now if Batgoddess would like some by Post, I'll save one and wrap it in parchment paper!


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: Liz the Squeak
Date: 24 Apr 05 - 03:20 PM

Those biscuits sound amazing and I'm going to have to try some!

LTS


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: GUEST,Dave'sWife minus her cookie
Date: 24 Apr 05 - 07:56 PM

LTS.. my husband, who is not Davetnova, loved the biscuits but suggested instead of a 1/4 cup of crcaked pepper that it be an 8th of a cup for people who are less inclinded towards pepper. I say 'fooey' go ahead and put in the 1/4 cup of pepper The biscuits are now ALL GONE. No complaints from any who tried them. I served them with Beef & Barley soup w/Rutabegas (Swedes).

Only thing to remember, make sure you wait until the tops are browned a bit to take them out or they won't have the crumbly, melt in your mouth texture that batgoddess was looking for.

I make part of my living converting old recipes and/or creating new ones from descriptions. I'll gladly accept challenges from Mudcatters and if I can meet the challenge, I'll post them for free to share with everyone. I enjoy thinking them through. The Sherry-Pepper Biscuits were too easy! I did it mostly to get rid of a bottle of sherry I had taking up space in the cupboard.

Another suggestion is to add some grated Stilton to the Sherry-Pepper biscuts for a sharper taste. I could see doing that. About a cup of grated Stilton or even perhaps Double Gloucester with Onions.

If anyone replicates my recipe, please PM me at: Dave'sWife - I'd be very interested in the feedback.


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: Dave'sWife
Date: 24 Apr 05 - 08:46 PM

I made this Friday night and cut them up Saturday AM. They were a big hit with everyone except my husband, who is NOT Davetnova. My husband is a Peanut Butter Refusnik when it comes to any use of peanut butter aside from putting in on crackers or celery sticks. Oh well.


Homemade No Bake Peanut-Cranberry Protein bars

Ingredients:

1 Cup Golden Syrup (Corn Syrup.. although you may use Honey)
2 Cups Smooth Peanut Butter
2 1/2 cups of Nonfat Dry Milk Powder or any Vanilla Protein Powder you have lying around cluttering up your cupboard.
1/2 Cup Skim Milk or any Milk
2 Cups Rolled Oats (dry, not cooked)
2 Cups Dried Orange flavored Cranberries (Craisins is one brand made by Oceanspray in the USA)
1 1/2 cup of roasted Peanuts for topping


In a Microwave-safe Mixing bowl, mix the 1 cup of Golden Syrup with the 2 cups of smooth peanut butter. Microwave on High for one minute. Remove from Microwave and blend the two together. Put back in the Microwave and heat again for one minute. Remove. Add the Powdered Dry Milk a half cup at a time, blending well. Drizzle a little of the half cup of milk as you do this to make it easier. If the mix gets too dry or hard to blend, return it to the microwave for a reheating. Continue in this manner until all the dried milk and the 1/2 cup of liquid milk are well-incorporated into the mixture.

Next, Stir in the rolled oats a little at a time. When fully incorporated, do the same with the dried Cranberries. You may need to reheat the mixture to keep it mixable. If it gets too dry, add extra tablespoons of milk, one at a time to keep the mixing smooth. Don't add too much milk or it will not set up properly.

When the Mixture has the ingredients distributed evenly, line a 9 X 13 pan with wax paper. Dump the mixture in the pan and press it down until the mixture is up against the sized and press down to a uniform thickness. Next, take the halved, roasted peanuts and press them into the top of the mixture so the peanuts are firmly embedded. You can use another jar of peanut butter to roll over the top like a rolling pin to even out the spreading of the mixture and to embedded the roasted peanuts in the top. Refrigerate overnight, cut into squares.

Should make about 20 squares. Store in fridge. If putting in a lunch, wrap in wax paper or foil. They don't need to be refrigerated once they have set up properly. You can pack them in lunches without worry.

You may substitute raisins, chopped apricots, dried cherries or any other dried fruit for the Cranberries, but the cranberries make the best combination in my judgment. If you want them to be more like a candy bar, you can increase the amount of Corn syrup, but I like them the way they are.


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: rich-joy
Date: 27 Apr 05 - 05:51 AM

This is Great News, LtS!!!

Can I make a vote for a real paper book version (as opposed to a CD-Rom)!!!

Cheers! R-J

PS is the UK/Oz Golden Syrup (made from sugar and VERY yummy on hot buttered crumpets!) REALLY the same taste as the US "corn syrup"???


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: rich-joy
Date: 27 Apr 05 - 06:07 AM

I submitted 4 x recipes in the old song-circle thread : Lumberjack Cake / Chend's easy-and-decadent RUM-BAR / Iris's Yummy Bread Pudding (aka Harry Lauder's Wedding Cake) / Rich-Joy's Ole Rocky Tops - did you collect those, Liz???
(though to be fair, the Rocky Tops recipe did get printed in Nicole's Mudcat cookbook!!)

Cheers! R-J


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: Dave'sWife
Date: 27 Apr 05 - 06:18 AM

Well, no. Golden Syrup doesn't really taste exactly the same as Corn Syrup. However, they are reasonably close.

You can buy Sugar Cane Syrup in the US in some Cuban groceries or stores that cater to a Caribbean clientele. Also, some Hawaiian or Pacific Islands type stores have it. Typically though, it's not a common item. Corn Syrup is just easier. It's merely a somewhat neutral tasting sweetening agent. I would go ahead and use them interchangeably and I often do unless the Golden Syrup is the basis for the flavor such as in Boiled Icings and fudge recipes.

One could also use Agave Syrup but thats much more costly. You could also make your own Golden Syrup from Turbinado sugar and water, but what an unecessary fuss. I can get Golden Syrup at the Import Store and I do keep a supply on hand, but for baking, I generally just substitute corn syrup. It doesn't make sense to pay four times as much just to say I made something with Golden Syrup. It can be bought in bulk online for much cheaper. If it matters, I'd suggest buying it online in bulk.

The one thing I would not do is substitute Honey for Golden syrup - Honey is too strongly flavoured and might overpower the recipe. For some recipes, it really is best o use the real thing. Each cook would have to judge that for themselves.


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: The Fooles Troupe
Date: 27 Apr 05 - 07:00 AM

Dave'sWife

In Australia, we CAN get strong tasting honeys, but 'normal table honey' (and the generic style honeys) is nowhere as strong in taste as Australian Golden Syrup. If a recipie such as Anzac Biscuits uses Golden Syrup, then attempting to substitute honey would produce very sickly results. So would Corn Syrup, which is available in Australia. Agave Syrup may be available in Health Food shops, but I have never seen it in Supermarkets. Australia is a sugar cane producing country.


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: Dave'sWife
Date: 27 Apr 05 - 11:50 AM

Hmm. Interesting info RE: OZ & syrups. Agave Syrup is not too expensive and it has a nice full flavor to it. You might give it a try sometime.

Since I live in Los Angeles and 'designer' Honey is very popular here, I am familiar with some of the very strong honeys. I have a couple of New Zealand honeys in my cupbaord that are very full flavored and complex. I use them in Corn Muffins. We have generic table honey as well here but I rarely have any in the house. I do like to cook with Buckwheat honey. There's also some cooks' superstition that if you eat and use locally produced wildflower honeys, you'll not suffer from allergies as much. True? I dunno. Perhaps its a con by the local Honey producers!

Depending upon the recipe and the intent of the cook, I have sometimes suggested using very light molasses in place of Golden Syrup, but not often. When I translate recipes for the American market, I have to keep in mind that the goal is not necessiarly to reproduce the exact flavor, but to reproduce it in an approximate way that would be paletable to the audience that will read it and use it. Likewise, when I have translated American recipes for ROI audiences.. I have to sometimes add back in certain spices and/or cut others in their amounts.

Which leads me to: I have a translation question of my own.


What would be a good American substitute for Fraughans?

Commercially available Blueberies just don't quite cut it. Perhaps Huckleberries?

Also, fresh Gooseberries are frightfully expensive in the US and not available year round. Do any US Mudcatters know of a good source for canned or dried Gooseberries? When it comes to making tarts, fools and custards, nothing beats Gooseberries. ( a 'fool' is type of fruit and cream dessert with a sweet biscuit topping and not merely a nickname for a certain Mudcatter)

And.. what about Marrow? It's similar to a Zuchinni but not quite the same thing, right?

I'm wondering because I am translating some Steamed pudding recipes and I have a nice one for Steamed Marrow Pudding and I'd like to make sure I get the taste right. Would I be better of using what we Americans call 'Summer Squash'?

Also on the steamed vegetable puddings:

I have a Swede Pudding and I assume that Rutabega would be a better choice than turnip. Anyone care to advise me?

Basically the steamed vegetable puddings are all very similar with predictibale ingredients and the only difference being the tpye of mashed vegetable. I have one for Carrots, Swedes, Marrows, actual Turnips, Butternut squash and so on. I'd be ever so grateful for any input.


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: GUEST,MMario
Date: 27 Apr 05 - 12:06 PM

the "golden syrup" I am used to is a sorghum syrup - and a very different flavour from corn syrup OR honey.


superstition that if you eat and use locally produced wildflower honeys, you'll not suffer from allergies as much. - it has to be RAW honey from local wildflowers - and according to my sisters allergist it is a valid treatment.


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: GUEST,MMario
Date: 27 Apr 05 - 12:40 PM

DW - I don't think you'll be able to find whortleberries/bilberries on the market in the us - huckleberries might do - or "Rabbiteye" blueberries if you can find them.

for swedes use rutabagas. If you are really lucky you'll find some of the white fleshed rutabagas.


I've been told that whether you use zuchinni or summer squash to sub for marrow depends on the variety of marrow - (lot of help, right?)


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: Dave'sWife
Date: 27 Apr 05 - 01:21 PM

Thanks for the replies.

Of course, right after I asked that, I found the answer to my own question about Fraughans here:

"Fraughans, herts or bilberries are the names used in different parts of Ireland for the intensely flavored wild blueberries that grow on the acid hilltop soil. The 'Huckleberry' of North America is the equivalent of the European bilberry - the name being a corruption of 'Whortleberry.'
For a much more complete explanation of Huckelberries & Fraughans, CLICK HERE:


It seems that I can find online sources for Frozen Huckleberries and canned hickleberries, but alas, no dried Huckleberries. We used to bale to gather them in the wild by the bucketful in my Mum's hometown in Upstate NY. Maybe if I scan some local Farmers markets I can find some fresh.
One can purchase bulk frozen Huckleberries HERE


I am lucky in that we do have white-fleshed Rutabegas available in some markets here. In fact, when I first moved to California, I was quite upset about that since that is the only kind of Rutabega you can find during most of the year. While they are fine for Steamed Swede Pudding, the orange (or yellow) fleshed ones are better for soups and for use with boiled dinners/stews. It annoyed me so much the first few years that I cried to my Mum who would ship me a box of the type I weas ised to for inclusion on the Thanksgiving meal!


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: GUEST,MMario
Date: 27 Apr 05 - 01:33 PM

I envy you! I can almost NEVER find the white rutabaga - and it is what I grew up with.

Interestingly enough - there are two types of "huckleberries" in the US. One is a vaccinium - related to blueberries and highbush cranberry - and the other is a relative of the tomato and an annual plant.


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: GUEST,MMario
Date: 27 Apr 05 - 01:43 PM

what the heck - haven't made these in ages - but they are tasty!

Mocha Meringues

4 egg whites
1/2 teaspoon cream of tartar
1 teaspoonp instant coffee powder
1 tablespoon cocoa powder
1 cup confectioner's sugar


using an electric beater - whip the egg whites until foamy - sprinkle in the cream of tartar and continue to beat until the whites are stiff but not dry. gradually add the sugar while continueing to beat, then the coffee and cocoa powders . At this point the egg whites should be almost at the "dry" beaten stage.

Pipe small kisses of meringue onto an ungreased cookie sheet (or line a baking sheet with parchment, tinfoil, etc and position on that. We always just used spoons to portion out the meringue - less shapely but more fun)

Put in a pre-heated 400 degree oven and turn down after 1 minute to 200 degrees. bake until completly dry. (approx 1/2 hour)


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: rich-joy
Date: 27 Apr 05 - 11:21 PM

if this is a MUDCAT fundraiser - why does the thread have to be "below the line" ??!!

jest wunderin ...


Cheers! R-J


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: Dave'sWife
Date: 28 Apr 05 - 02:20 AM

I think I found an appropriate American substitute for a Marrow:

I went to the local Hispanic Grocery, JONS, which is much like any other normal Southern California Grocer with the main difference being all the produce and packaged goods are geared towards various Hispanic, Latin-american and Mexican cuisines.

There instead of zuchinni, they had something called "Mexican Squash' which is paler in color, a little shorter than Zuchinni and looks much more like what I recall the Marrows looking like. I shall ask the manager tomorrow if he can get me some information on the species name and see if it really is different than a Zuchinni. I bought some and cooked it up. It is milder in flavor and a little creamier in texture, not as fiberous as a zuchinni. Could this be the best substitute for Marrows?

Now if I can just find some local Aubergines... All we have are the black eggplants - not the same thing.

Tonight I cooked up a pot of carrots to make Steamed Carrot Pudding in the morning. If it turns out, I'll post my recipe.



Liz The Squeak - if you are taking a headcount of people who want to order the cookbook when it is done, please count me in and let me know when and where to pay.


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: Jos
Date: 28 Apr 05 - 09:41 AM

(Types of sugar and measurements are English/British imperial)

I've had to change the name of this as someone else got in first - so this is the all-singing, all-dancing:

MOCHA MERENGUE

Whip 3 egg whites until just stiff.
Add 1 oz caster sugar, and whip again until stiff.
Mix 1 oz ground almonds with 3 oz caster sugar and fold into the egg whites.

Spread the meringue on non-stick baking paper in three rectangles or three circles, of equal size and not too close together (it spreads a bit).

Cook in a low oven until they are light brown and lift off the paper easily.

Meanwhile:

Put 4 oz icing sugar and 3 egg yolks in a bowl over a pan of boiling water.
Keep stirring until the mixture is thick and smooth.

Remove from the heat and keep stirring until it has cooled to blood heat (this is quicker if you put the bowl in a container of ice).

In another bowl, cream 4 oz unsalted butter until soft.
Check that the egg yolk mixture is cool enough not to melt the butter, then add it a little at a time along with a tablespoon of very strong black coffee.
Stir in 1 oz softened dark chocolate.

Make a double-decker sandwich with the meringues and mocha filling.
Wrap in foil and refrigerate.

It can then be kept in an airtight container, and will keep for quite a while (if you can manage to only eat it a bit at a time).


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: Liz the Squeak
Date: 28 Apr 05 - 09:52 AM

It's below the line because it's not about music.

The meringues sound wonderful and I will incorporate them into the book.

Thanks everyone, still room for more!

LTS


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: GUEST,maire-aine
Date: 28 Apr 05 - 11:13 AM

A lot of the ingredients mentioned, esp. the different kinds of sugars, are also available at Whole Foods market (in the US) if you have one of those near you.

Maryanne


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: Dave'sWife
Date: 28 Apr 05 - 06:46 PM

Baked Carrot Pudding
(Adapted from an Amish Recipe)
Ingredients:

2 Cups, cooked and well mashed carrots
1/2 Cup packed light brown sugar
1/2 Cup castor sugar
1 Tablespoon Cinnamon
1/2 Teaspoon Ginger
1/2 Teaspoon Allspice
1/2 Teaspoon Mace
1/2 Teaspoon Nutmeg
A Pinch of lemon Zest (or orange zest)
1 Teaspoon Vanilla extract or vanilla paste
1 Teaspoon Lemon Juice (it compliments the cinnamon nicely)
1 Cup Heavy Cream (or half & half.. or milk)
3 Large eggs, beaten (should measure just about a cup when beaten)
1 Cup All-purpose flour (you may substitute Bisquick if you like)
1 Teaspoon Baking Powder (not soda)
1/2 Cup Chopped Walnuts
1 Cup Ruby Raisins or any other type of Raisins you have on hand. (These should be rolled in flour before adding to mix to prevent them from dropping to the bottom of the pudding)


Mix together the Mashed Carrots, sugar, spices and cream. Set in the refrigerator overnight or at least for a few hours to permit the sugar and spices to integrate into the carrot mash properly.

When Carrot mash has marinated in the spices and cream sufficiently, remove from refrigerator and add in all the remaining ingredients except for the raisins. The raisins go in as the very last ingredient. I find that rinsing the raisins and then rolling them in flour before adding them to the pudding batter prevents the raisins from sinking to the bottom and forming a sticky mess there. By rolling them in flour, the raisins will 'float' in the batter. When you finally add the floured raisins, do not overmix or they will drop to the bottom. Just turn the batter enough to incorporate the raisins and then pour into a greased casserole.

Bake at 375 Degrees for 40 minutes to an hour. Mine came out very nice and needed 55 minutes in the oven. I used a corningware casserole dish. Slice and serve wam with Brandy sauce, traditional German Vanilla sauce, fruit compote, or.. Ice cream!


One can easily substitute 2 cups of the mashed root vegetable of your choice to make vcariations on this Pudding. Swedes and marrows would be the most common choices. One could also change the type of dried fruit. Dried cherries, scliced dried apricots, and dried cranberries are all good choicies.

To make these Steamed puddings instead of baked puddings, omit the eggs and reduce the amount of cream slightly. Pour batter in a Pudding mold and steam.

Some folks prefer to add once cooked and mashed potato to the above recipe. Sometimes the added starch helps it stand up. I didn't bother and my pudding came out just fine.


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: Dave'sWife
Date: 24 May 05 - 04:09 AM

Peanut Butter Carmel Dipping Sauce for Fruit
(this is great with Apple Slices)

Ingredients:

2 Cups Creamy Peanut Butter
1 Cup Packed Light Brown Sugar
2 Tablespoons Butter
2 Cups Nonfat vanilla Yogurt (Lowfat will work too)
1 Teaspoon Apple-Pie spice mix*
Optional: 1/3 cup of chopped Golden Raisins (Sultanas) or 1/3 cup currants.
Garnish - a dash of freshly grated Nutmeg & Mint leaves
4 Firm fleshed Apples such as Galas or Fuji, cored & sliced into wedges with the peel on.

In a saucepan, melt the butter and when melted, add in the brown sugar and dissolve. Remove from heat allow to cool down a bit. Stir in the Vanilla Yogurt and Apple Pie Spice. Beat until smooth and frothy. Add in the Peanut Butter and whip together until well blended and aerated. If desired, fold in the chopped Golden Raisins. Transfer to a bowl. Place the bowl on a platter and arrange apple slices around the bowl of dip. Just before serving, make a swirl pattern in the dip with a spoon, grate a small amount of fresh nutmeg on top, and garnish with mint leaves.


* If you do not have Apple Pie Spice Blend, you can make your own like this:

1 Teaspoons Cinnamon
1 Teaspoon Allspice
1 Teaspoon Mace
Blend these together and you will get 4 teaspoons of Apple Pie Spice Blend.


Now, if you are lucky enough to have access to Golden Syrup (as opposed to Corn Syrup), you can make this with that instead of the Brown Sugar. If you do this, you can omitt the butter if you wish. The Golden Syrup adds a very nice flavor to the dip, somewhat reminiscant of a Sugar Daddy (an American confection which was a cross between a taffy and a lollipop)

Other variations include the addition of a quarter cup of Hershey's chocolate syrup or even one of those new Nestle Ice-Java Coffee Syrups. You may also add some Vanilla Paste to the original recipe to give it some more depth. You can also increase the amount of Nonfat vanilla yogurt if you wish a lighter tasting dip.

This dip is nice for Apples, Pears, Bananas, Kiwi and other firm fruits. It doesn't go so well with Peaches or nectarines, however.


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: open mike
Date: 24 May 05 - 11:08 AM

how is this coming along, Liz?
when the finished product is
done will it be in print or on
a c.d.? The info and ordering
instructions will be ABOVE the
line when the time comes, right??!!

i am not able to make contact with
Nicole who did the cook book a
couple of years ago to see if she
has any left...


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: Liz the Squeak
Date: 24 May 05 - 04:32 PM

Been busy, it's getting there.... the biggest time consumer is recovering after making and eating as many different recipes as I can!!!

LTS


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: Liz the Squeak
Date: 25 May 05 - 04:21 PM

I have over half of it completed, there are colour illustrations, contents, conversion charts and a good antacid supplier. Give me an undisturbed weekend and a few more bars of chocolate and it'll be done....

Soon Chapses, SOON!!!

LTS


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: GUEST,MMario
Date: 25 May 05 - 04:29 PM

So I should keep my newly invented recipe for chocolate sushi for the next one, right?


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: Liz the Squeak
Date: 25 May 05 - 04:35 PM

Still time and room - when am I going to get an undisturbed weekend this side of Christmas?!

We've just invented choccypots - you'll have to get the 'book' to find out what they are!

LTS


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: PoohBear
Date: 25 May 05 - 05:24 PM

LEMON PECAN BARS


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: PoohBear
Date: 25 May 05 - 05:35 PM

Sorry - hit the wrong d*** button!
LEMON PECAN BARS

Mix 1 pkg lemon cake mix
1 stick margerine or butter
1 tsp lemon extract
1 egg
press into 9x13 baking pan

mix 1 egg
1 can sweentened condensed milk
1 tsp vanilla
pour over top of cake mix base

sprinkle over all 1 pkg Heath butter brickle pieces and 1/2 cup chopped pecans.
Bake at 325F for 25-35 minutes or until top is light brown.   Cut into squares to serve. These are great frozen!


Cheers
PB

ps - I'll try to find my recipe for 'Buffalo Chips' and send it along tomorrow.


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: GUEST
Date: 26 May 05 - 04:45 AM

I think I'd rather just eat the pecans.


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: Liz the Squeak
Date: 26 May 05 - 08:26 AM

ER..... buffalo chips.. are they like ... chips of buffalo or buffalo... "chips", like cow chips......

Either way.... they are intriguing.

Please, find it soon!

LTS


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: Liz the Squeak
Date: 27 May 05 - 03:35 PM

Right... well.... the title graphics are done.... just got the remaining recipes to convert, insert and possibly test drive.

It looks like it's going to be a paper jobby, A4 size.. anyone know any cheap ways of attaching/binding said sheets together?

LTS


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: GUEST, Puss
Date: 28 May 05 - 02:02 AM

I feel sure that Liz WILL have read the 'Spotted Dick' thread, but just in case, it's got some pudding recipes, if there's still time to get them in.


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: Liz the Squeak
Date: 28 May 05 - 07:11 PM

Harvested and added... thanks...

and there's a squashed fly biscuit recipe just added#!

LTS


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: GUEST,bfdk
Date: 28 May 05 - 07:41 PM

If you have room for more:

Danish pastry (with marzipan) - 2 bars

Dough:
300 gr flour
200 gr margarine
3 tablespoons sugar
1 egg
1 dl cream (13% fat content)
50 gr yeast

Filling:
75 gr margarine (soft)
75 gr sugar
1 teaspoon powdered cinnamon
3 tablespoons raisins
about 100 gr grated marzipan

Topping:
1 lightly beaten egg
sugar
almond slices

Melt the margarine and pour it into a bowl. Add the cream. Wait till the mixture is only lukewarm. Dissolve the yeast in the mixture. Add egg, sugar and flour, knead into a manageable dough.

Mix soft margarine with sugar and cinnamon.

Divide the dough in two. Roll each piece into a rectangle of about 5-6 mm thickness. Spread the cinnamon mixture over the middle part of each dough rectangle. Distribute raisins and grated marzipan on top of the cinnamon mixture. Fold the end pieces about 2-3 cm over the filling, then fold the sides, so that they overlap a little (no filling should be visible anywhere).

Brush each bar with beaten egg and sprinkle with sugar and almond slices. Let the bars rest for about 15 minutes.

Bake for 12-15 minutes in a preheated oven at 225 deg. C.


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Subject: RE: BS: Mudcat's Just Desserts cookbook again!
From: Liz the Squeak
Date: 29 May 05 - 12:45 PM

Bugger the biscuits vanished..... bloody cut and paste!

Squashed Fly biscuits circa 1952!

2oz currants or other dried fruit
4oz self raising flour
pinch of salt
1oz butter
1oz sugar
little milk to mix

Chop the dried fruit. Put flour and salt into a bowl and rub in butter lightly until no lumps remain, then stir in sugar. Add 1-2 tablespoons of milk and mix to a stiff dough. Roll it out evenly to about 1/8 inch keeping it as square as possible. Cut in half and sprinkle the fruit over one side. Cover with the other piece of dough, and roll again until about 1/8 inch thick. Trim the edges, cut into squares or triangles, bake on a greased baking sheet until golden, in a moderately hot oven (400°F, 200°C, gas mark 5 or 6).

LTS


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