Rich's Department Store
From The Atlanta Journal:Rich's Bakeshop Icing16 servingsHands on: 10 minutesTotal time: 10 minutes1/2 cup vegetable shortening1 teaspoon vanilla1 teaspoon salt1 pound confectioners' sugar2 tablespoons powdered milk1/2 cup water (for dissolving milk powder)In a mixing bowl, using an electric mixer, combine the vegetable shortening, vanilla and salt and cream together until incorporated. Slowly add the confectioners' sugar until it forms a very thick consistency. Dissolve the powdered milk in the water and gradually add, just 1 or 2 tablespoons at a time, until the icing is a nice, spreadable consistency.---------------------------------Rich's Bakeshop Yellow Cake16 servings (three thin 9-inch layers or two thicker 9-inch layers)Hands on: 30 minutesb>Total time: 50-60 minutesRich's always did a three-layer cake, with two layers of coconut filling, but some home cooks don't have three pans of the same size, so two would work just fine.Shortening and flour for pans2 1/4 cups cake flour (if you can't find cake flour, use White Lily brand all-purpose flour)1 teaspoon salt1 tablespoon baking powder1 tablespoon powdered milk1/2 cup water2/3 cup liquid milk (2 percent or whole)3/4 cup vegetable shortening1 1/4 cups granulated sugar3 large eggsPreheat oven to 350 degrees. Prepare cake pans by lightly greasing with shortening, then dusting with flour. In a large bowl, mix the flour, salt and baking powder. Set aside. In a small bowl or measuring cup, stir the powdered milk into the water and mix until dissolved. Combine the liquid milk with the powdered milk/water mixture and set aside. In the bowl of an electric mixer, cream together the shortening and the sugar until fluffy. Add the eggs, one at a time, beating well after each addition. Add about half the flour mixture, beating until just incorporated, and then half the milk mixture, again beating until just incorporated. Repeat this step, adding the remaining flour with the remaining liquid, and beat until just smooth (about 1 minute). Be sure to scrape down the sides of the bowls once or twice during the mixing. Pour the batter into the prepared cake pans and bake in preheated oven for about 20-30 minutes. The cooking time will vary depending on how many cake pans you use and how full they are. The cake is done when it springs back when lightly pressed near the center with your finger. Allow the cake to cool for a few minutes in the pan, and then turn out onto cooling racks to cool completely.------------------------------------------Rich's Bakeshop Coconut Cake16 servingsHands on: 20 minutesTotal time: 1 1/2 hours2 pounds frozen unsweetened shredded coconut2 tablespoons water2 tablespoons granulated sugar2 or 3 layers Rich's Bakeshop Yellow Cake (see recipe)1 batch Rich's Bakeshop Icing (see recipe)In a large bowl, thaw the frozen coconut. Set aside. Take 1 1/2 cups of the coconut and place in a smaller bowl. Combine the water and sugar and pour over this smaller bowl of coconut. This should be very moist but not soupy. Place one layer of the yellow cake on a cake plate and spread with icing. Spoon the moistened coconut over that. Place the next layer on top and spread with icing, spooning the moistened coconut over it. Continue this process until all your layers are filled; however, don't put the moist filling on the very top of the last layer, as it will be iced. Next, cover the entire cake with the icing. Make sure to use a thick coating of icing on the cake to eliminate any of the cake showing through. Take handfuls of the dry, thawed coconut and press the flakes into the buttercream. You may want to put a tray underneath to catch any coconut that falls as you do this. Continue pressing dry, flaky coconut all over the cake until it is completely covered. Chill for about one hour to set (it helps the coconut to stay) and then serve. Per serving: 802 calories (percent of calories from fat, 59), 7 grams protein, 80 grams carbohydrates, 9 grams fiber, 54 grams fat (40 grams saturated), 43 milligrams cholesterol, 402 milligrams sodium.
More Rich's Department Store
Pashka
On 9 Apr 2007 at 20:34, Anne wrote:> Hi, In the 1970's my grandmother from Slovakia made this, but I don't> believe it is from Slovak culture. I believe she got it from her> neighbor. I had heard it was a Jewish food, but I don't know that> either. I am enclosing the recipe. I am looking for the recipe's> title. (We eat it at Easter, but I have no idea if that is what it> was intended for) This is the title of it, but I searched and could> not find it, so I don't believe this is the proper title. Pass'ha is> the recipe title. We use it like a condiment, but do not put it on> any food. We eat it like plain cottage cheese at a meal. Thank you> for any help you can give me in finding the correct recipe title. > Ingredients: 1lb cream cheese, 1 cup cream style cottage cheese, 1/4> lb. butter softened, 1/2 c. sugar, 1 T lemon rind, 1 T orange rind, 1> tsp. vanilla, 1/4 cup seedless raisins, 2 T diced candied pineapple,> 1/3 cup glaze cherries, 1/4 cup walnuts > Cream for twenty minutes the first 4 ingredients. Add the rest of> the ingredients and mix. > Anne from CT PS my grandparents from my dad's side> were both Slovak and lived in East Windsor with all of > the relatives up in that area. We don't live in that area. > > ishcabibbul (probably spelled incorrectly means elfish, mischievious, > cat like. My grandfather would call his grandchildren by that name.)>
Hi Anne,
I believe that what you mean is "pashka". See here for some recipes:
And see below for more recipes.
See Also
Make This German Seed Bread RecipeRefrigerator Butter Rolls Recipe, Whats Cooking AmericaReal Irish Soda Bread RecipeLearn How to Make Gluten-Free Stollen Mini Loaf With This RecipePhaed
PaskhaPaskha, (pronounced Pass-ha) the traditional Easter dessert of Russia, is traditionally made in a special wooden pyramid shaped mould with drainage holes in the base. An unused sterilised 18 cm/7" terracotta flowerpot can be used instead. This rich, creamy dessert is suitable for Passover as it uses no fermenting agents or leaven. Use a selection of glacé fruits, e.g. pineapple, cherries, apricots, etc.Ingredients110g/4 oz Golden Granulated sugar125 ml/4 fl oz double cream3 egg yolks1/2 teaspoon vanilla extract110g/4 oz unsalted butter750g/13/4 lb unsalted curd or cream cheese50g/2 oz raisins75g/3 oz glacé fruits, chopped small25g/1 oz whole candied peel, chopped small50g/2 oz blanched almonds, toasted and choppedDecorationsmall glacé fruitsblanched almondscandied peel.How to PrepareBring the cream to the boil, then remove from the heat. Beat the sugar and egg yolks until thick and creamy and add to the cream with the vanilla essence. Heat the mixture very gently, stirring, until thickened, but don't allow to boil or you'll have scrambled eggs! Remove from the heat and leave to cool. Cream the butter until soft and beat in the cheese. Fold in the coolcustard, raisins, chopped fruits and almonds. Line the flowerpot with a double layer of muslin or cheesecloth and pour in the mixture. Put a small plate on top and place a weight on top. Place in the 'fridge with a bowl underneath to catch the whey. Chill overnight. The next day turn it out on to a serving plate and decorate with the fruits and nuts - not forgetting the letters 'XB' - the Cyrillic abbreviation for 'Christ is Risen' . Cut in slices to serve.----------------------------------------Paskha Categories: Russian, Salads Yield: 12 servings 2 lb Cottage cheese,dry-curd 1 c Sugar 4 Eggs 1 ts Vanilla 2 pk Farmer's cheese (7 1/5 oz) 1 c Raspberry jam,seedless 3/4 c Butter,unsalted,softened 2 ts Lemon rind,grated 6 dr Red food coloring (optional) 1/3 c Raisins,golden 1/4 c Orange peel,candied,chopped 1/4 c Almonds,ground Candied cherries for garnish Almonds,sliced for garnish 1. Line paskha mold or clean 7 1/2x5" plastic or unglazed flower pot with drainage hole with 3 double-thicknesses of cheesecloth. Place on wire rack set over cake pan. 2. Place 1/2 pound cottage cheese, the sugar and eggs in food processor or blender. Whirl, scraping down side as necessary, until smooth. Scrape into medium-size saucepan. Cook over medium heat, stirring constantly, for 6 minutes or until mixture almost somes to boiling or instant-read thermometer registers 150'F. Stir in vanilla extract. Pour into large bowl to cool. 3. Working in 2 batches, add remaining cottage cheese, farmer's cheese, jam, butter, lemon rind and food coloring, if using, to CLEAN food processor or blender. Whirl, scraping down side. Whisk into bowl with cooked cheese mixture. Stir in raisins, orange peel and almonds. 4. Pour into prepared mold. Fold excess cheesecloth over top; cover with plastic wrap. Place flat-bottomed plate or saucepan, slightly smaller than diameter of mold, on top to weight. Refrigerate for 3 hours. Weight top with two 23-ounce cans or heavy iron skillet. Drain for 2 days in refrigerator or until center is firm. Refrigerate up to 1 week. 5. Unmold and remove cheesecloth. Decorate mold with candied fruits and almonds. Slice into wedges and serve as cheesecake, or spread on Kulich.
Dobos Torte
On 13 Apr 2007 at 11:15, Inge wrote:> Hi Phaedrus, My name is Inge.> My mother made an 18 layer cake she called a Dobos Torte. > Dobos Torte recipes all have caramel tops and butter creme filling.> > My mother's cake used a quart of whipping cream, a dozen eggs, > chocolate, flour, butter, and I think ground walnuts.> She made the layers (I think they may have been genoise) by spreading> batter on the upturned bottoms of cake pans - so they were very thin.> the filling had chocolate, ground nuts and whipped cream. The cake> was finished with bittersweet chocolate icing. It was extremely> moist and dense, and rich and wonderfully rich and delicious. My copy> of the recipe was lost in a house fire. I've tried all sorts of> searches but I can't find this cake. Can you help?>
Hello Inge,
The "Dobos Torte" was created by Hungarian Chef Joszef Dobos in about 1890. The real, original Dobos torte was five layers. See here for the history and for the original recipe translated from Hungarian:
I also found recipes with the name spelled "Dobosh Torte" like this:
See Also
Caribbean Dhal Puri Recipeand
Dobosh Torte
There was a lot of variation in the number of layers, but most recipes call for 7, 8, or 9 layers. I did not find any at all that had 18 Layers.
See below for recipes.
Phaed
Dobos Torte9 eggs, separated1 1/2 c. sugar2 c. cake flour1 tsp. vanilla1 tsp. cream of tartarPinch of salt Mix like sponge cake, here too add 1 cup of sugar to the yolks and the other 1/2 to the whites, together with the cream of tartar and the salt. I have two pans with removable bottoms and I cut 9 sheets of wax paper to fit them before starting to bake, then try to divide the dough so you get 9 layers, usually two large spoonsful will make a layer. Bake only for a few minutes, or until you think it's done. Put the layers on a cloth you have sprinkled with a little powdered sugar. Remove the paper as soon as possible.--Filling:--1/2 lb. sweet butter1 can German chocolate plus 1 sq. baking chocolate Melt the chocolate. Add 2 tablespoons hot water, cool. 4 eggs3/4 lb. powdered sugar1 tsp. vanilla Beat the butter and vanilla until light and fluffy, add the cooled chocolate, blend well. Put the eggs and sugar into a double boiler, beating them constantly until the mixture thickens, this takes a long time, be careful not to have the water too hot, nor to over cook them as it will turn into something like scrambled eggs. Cool, add it to the butter mixture like scrambled eggs. Cool, add it to the butter mixture. Add the remainder of the sugar, beat well, set aside to cool, the colder the better, before putting the layers together. Frost with your favorite chocolate frosting. -----------------------------Dobos TorteMake two eight layer tortes --Cake:--16 lg. eggs, at room temperature1 1/4 c. sugar2 1/2 c. flour1/2 tsp. cream of tartar Beat yolks of eggs with sugar until thick and very pale. Fold in flour gently and set aside. Beat egg whites with cream of tartar until stiff but not dry. Fold whites gently into yolk and flour mixture. Bake four layers at 325 degrees in prepared pan. ***Use 11 x 17 inch jelly roll pan, butter pan and line with waxed paper which is also buttered. Remove wax paper while cake is still hot. Cool layers on wire rack. Cut each layer crosswise into four strips.--Filling And Frosting:--2 1/2 c. sugar12 eggs2 tsp. vanilla1 lb. unsalted butter10 sqs. unsweetened chocolate, melted Beat eggs and sugar in top of double boiler and cook until thick. Remove from heat and mix in melted chocolate and vanilla. Beat until cooled, then add butter and beat until absorbed into the cream. When entirely cooled put eight strips together for each torte with this cream, saving enough to cover the top and sides.
Chi Chi's Salsa
Mild salsa is not made with stewed tomatoes. It is equal parts of canned petite diced tomatoes and crushed tomatoes. Then you add diced, canned green chili's, diced onions, diced green onions, and any kind of taco seasoning pack will work. You may want to add a little more salt. This was a very mildly flavored, mostlytomato tasting salsa.If you make it like this it will come out1- 15 oz. can petite diced tomatoes1- 15 oz. can crushed tomatoes1 medium onion diced2 small cans of diced green chile's1 bunch diced green onions1 package of taco seasoningThat's pretty much it.The original hot salsa, was almost the same except that it had canned pickled jalapenos diced up and added to it. That's allThe fresh salsa that came around years later was very much fresh ingredients. People who think canned tomatoes were in this product are very wrong. The reason it had a saucy texture to it was because 1/3 of the ingredients were put in a blender with the seasoning and the lime juice. The main flavoring was the cilantro.The correct name for the salsa is Fresh Garden Salsa.I make it all of the time and people constantly ask me for the recipe.You won't get any closer than this:15 Roma (Plum) tomatoes- fresh. Dice (always this kind of tomato-because of the texture)1 bunch of cilantro including stems-chopped fine with food processor, mini chopper or knife if you have to.1 large onion diced2 fresh serrano peppers (habaneros will be too hot, jalapenos too mild)3 cloves of garlic peeled1 bunch green onions chopped (green and white parts)2 limes or about 1/4 cup of lime juice (microwave the limes for about 30 seconds to get more juice and then roll them on a cutting board before cutting and squeezing them)1 tbsp salt3 tbsp. cumin1 tbsp chili powder1 tbsp garlic powder or granulated garlic1 tsp pepper1 tsp. sugarAfter dicing tomatoes, put about 1/3 of them in a blender with the serrano peppers, garlic, lime juice and all of the spices. Blend them until it is a pinkish orangish looking thick liquid...it looks pretty gross. Mix it back into the rest of the ingredients.
