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Official Mardi Gras King Cake Recipe
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More Soulful Recipes October 4th, 2002
Publisher: Willie Crawford http://www.chitterlings.com
Member - International Council Of Online Professionals
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What's In This Issue:
Recipe Request: Shrimp Hut's Chicken Batter Recipe
Recipe: Official Mardi
Gras King Cake Recipe
Recipe: Peanut Butter Icecream
Sauce
Recipe: Florida Cream
Recipe: Frosty Ladyfinger Loaf
Recipes Requested: Hoagies, Christmas or Holiday (Confection
Balls)
Recipe: Chocolate Rum Carrot Cake
Recipe: Baked Chicken And Gravy
Recipe Request: Cream Of Chicken Soup
Recipe: Homemade Turkey Sausage
You can also swap recipes on our online discussion board by visiting
http://chitterlings.com/cgi-bin/chit_index.cgi today!
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"Willie, Thank you so much! Your cookbook is wonderful!
I have over 300 cookbooks and yours is by far my favorite.
Thanks again.
Callie Gravitt - Winston Salem, North Carolina "
Finally - You Can Create Food So Delicious That People Make
Excuses To Visit You Around Dinner Time.
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has thrown together over 250 of his favorite, original,
traditional and lower-salt, lower-fat soul food recipes.
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From: Kispco
Subject: Receipe Request:Shrimp Hut batter
I am from a small town outside of Detroit called Ecorse. We had a
place called the " Shrimp Hut" that made the best chicken and
shrimp in the world. Does anyone out there have the batter recipe
they used for the chicken? The restaurant closed down a couple of
years ago after being open for years. I have been trying to
duplicate the batter in my kitchen with no success.
Please help!
Shelia Henderson-Glenn
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To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Cake
Official Mardi Gras King
Cake Recipe
(Presented by The Soulard Renaissance Newspaper)
The King Cake is a traditional Mardi Gras treat, baked and covered
with a poured sugar topping in Mardi Gras colors; Purple,
representing Justice, Green representing Faith and Gold representing
Power. Traditionally, the person who finds the hidden "baby"
in his
or her slice of cake must provide the cake the next year. Hundreds of
thousands of King Cakes are consumed at parties worldwide every year
and in fact, a Mardi Gras party wouldn't be complete without a King
Cake.
This recipe has a lot of steps but none of them are difficult. Now
that you know how time-consuming it is to make a King Cake, you can
appreciate why many people just order one up from their favorite
bakery!
Ingredients
1/2 cup warm water (110 to 115 degrees)
2 packages active dry yeast
1/2 cup plus 1 teaspoon sugar
3-1/2 to 4-1/2 cups unsifted flour
1 teaspoon nutmeg
2 teaspoons salt
1 teaspoon lemon zest
1/2 cup warm milk
5 egg yolks (room temperature)
1 stick butter cut in slices and softened, plus 2 tablespoons
more
1 egg slightly beaten with a tablespoon of milk
1 teaspoon cinnamon
1 tiny plastic doll (not more than 1")
Directions
Pour the warm water into a small shallow bowl and sprinkle yeast and
2 teaspoons sugar into it. Allow the yeast and sugar to rest for
three minutes, then mix thoroughly. Set bowl in a warm place for 10
minutes until yeast bubbles up. Combine 31/2 cups of flour, remaining
sugar, nutmeg and salt and sift into a large mixing bowl.
Stir in lemon zest. Separate center of mixture to form a hole and
pour in yeast mixture and milk. Add egg yolks and using a wooden
spoon, combine dry ingredients into the yeast/milk mixture. When
mixture is smooth, beat in 8 tablespoons butter, 1 tablespoon at a
time and continue to beat 2 minutes or until dough can be formed into
a medium soft ball.
Place ball of dough on floured surface and knead, gradually adding up
to 1 cup more of flour. When dough is no longer sticky, knead 10
minutes more until shiny and elastic.
Using a pastry brush, coat the inside of a large bowl evenly with one
tablespoon softened butter. Place dough ball in the bowl and rotate
until the entire surface is buttered. Cover bowl with a heavier
kitchen towel and allow dough to rise in a warm place for about 11/2
hours or until it doubles in volume. Coat a large baking sheet with
one tablespoon of butter and set aside. After the first rising, place
the dough on a floured surface and punch it down with a heavy blow.
Sprinkle cinnamon, then pat and shape the dough into a long 'snake'
or 'cylinder'. Form a twist by folding the long cylinder in half, end
to end, and pinching the ends together. Then twist the dough. Form a
ring with the completed twist pinch the ends together. Place the
completed ring on the buttered baking sheet, cover it with a towel
and allow it to rise for 45 minutes or until it doubles in volume.
After the second rising, brush the top and sides of the cake with the
egg and milk wash. Bake in a preheated oven at 375 degrees for 25-35
minutes or until golden brown. Cool on a wire rack and hide the
plastic baby in the cake.
Icing (2 parts)
Colored sugar
Green, purple and yellow coloring paste (sold with cake decorating
supplies)
12 tablespoons sugar
Divide sugar into three portions (for green, yellow and purple). Add
a tiny amount of the coloring paste to each sugar portion. Try mixing
the sugar and colored pasted between your palms for best results. Set
aside.
Poured icing
3/4 cups confectioners sugar
1/4 cup lemon juice
36 tablespoons of water
Combine ingredients until smooth, adding more water if it's too
thick. Spoon icing over top of cake. Immediately sprinkle on colored
sugars, alternating between the three colors. Serve in 2 to 3 inch
pieces.
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From: "Paul Infante"
To: "Willie Crawford" <posts@chitterlings.com>
Subject: PEANUT BUTTER ICE-CREAM SAUCE:
PEANUT BUTTER ICE-CREAM SAUCE:
- 3/4 cup Skippy Chunkky peanut butter or Creamy peanut butter
- 1/2 cup Karo corn syrup
- 2 Tbs butter
- 1 tsp ground ginger
- 1 Tbs lemon juice
- ice cream
Stir all ingredients together in small saucepan. Heat over low heat 5
minutes. Serve over ice-cream.
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From: "Paul Infante"
To: "Willie Crawford" <posts@chitterlings.com>
Subject: FLORIDA CREAM:
FLORIDA CREAM:
- 1 14 ounce can pineapple chunks, drained
- 1 8 ounce package cream-cheese
- 1/3 cup confectioners sugar
- 2 Tbs Grand Marnier
- 4 Maraschino cherries
Set aside a few chunks of pineapple and dice the rest. In a blender,
or with an electric hand beater, whip the cream cheese and
confectioners sugar. Add the Grand Marnier and the diced pineapple and
blend well. Serve in desert dishes with a garnish of pineapple chunks
and the cherries. Serves 4,DELICIOUS!!!!!!!!!!!
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From: "Paul Infante"
To: "Willie Crawford" <posts@chitterlings.com>
Subject: FROSTY LADYFINGER LOAF:
FROSTY LADYFINGER LOAF:
- 1 3 ounce package unfilled ladyfingers, split
- 1 cup whipping cream
- 1/2 cup Hershey's Canned Chocolate Syrup, chilled
- 1 cup pecan or walnut pieces
- 1/2 tsp vanilla
- sweetened whipped cream or topping and fresh or canned fruit to
garnish
Line 8 1/2 inch x 4 1/2 inch x 2 5/8 inch loaf pan w/ ladyfingers( fit
tightly). Beat whipping cream until stiff peaks form. Gently fold in
chocolate syrup, nut pieces and vanilla; pour into prepared loaf pan.
Cover; freeze several hours or overnight. To serve, unmold onto
chilled plate. Garnish with cream or topping and fruit. Makes 1 loaf.
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From: "Williams, Lisa"
To: "'posts@chitterlings.com'" <posts@chitterlings.com>
Can you send me some recipes for the besttttttt fresh Hoagies
Italian
Turkey
Roast Beef
How do you make a BOBBOIE?
How do you make a CHEESE SUB? (What cheeses do you use?)
Recipes for Tuna Melt
Recipes for French Toast
I also misplaced my recipes for Christmas or Holiday (Confection
Balls)
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From: "Dianne McCann"
To: posts@chitterlings.com
Subject: Chocolate Rum Carrot Cake
Chocolate Rum Carrot Cake
3/4 cup soft butter
2 cups sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 large eggs
2 cups lightly packed grated carrots
1/3 cup rum
2-1/2 cups all-purpose flour
1/2 unsweetened cocoa powder
2-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
1 cup chopped walnuts
1 cup semisweet chocolate baking chips
1 cup chopped dates
1/4 cup milk
Rum Glaze (recipe follows)
Into a large bowl, using an electric mixer, beat together the butter
and the sugar until well blended and fluffy. Beat in the eggs, adding
one at a time and incorporating it into the mixture before adding the
next egg. Using a spoon, stir the grated carrots into the mixture.
Mix together the flour, cocoa, baking powder, baking soda, and salt.
Stir in the nuts, dates, and the chocolate chips. Combine this
mixture and the milk into the butter/sugar/eggs/carrot mixture and
stir in the rum. Spread batter evenly into a well buttered bundt or
tube pan.
Bake at 350 degrees until the cake begins to pull back from the sides
of the pan and springs back when pressed in the center. This will
take about 1 hour. Remove from the oven and set the pan on a rack for
15 to 20 minutes prior to inverting the pan onto a plate. If desired,
drizzle the glaze on the cake.
Rum Glaze:
2 cups powdered sugar
1/4 cup rum
Mix the powdered sugar and rum together until smooth and use within
one hour of mixing. If you have a knitting needle or a skewer handy,
you may wish to poke holes into the cake and then drizzle the glaze.
This allows the glaze to penetrate the cake quite nicely.
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rom: "Dianne McCann"
To: posts@chitterlings.com
Subject: DELORES BRANDON'S BAKED CHICKEN AND GRAVY
DELORES BRANDON'S
BAKED CHICKEN AND GRAVY
1 whole chicken (about 3 1/4 to 3 1/2 pounds), washed and patted dry
1 clove garlic, peeled, ends removed and minced, or 1/4 teaspoon
garlic powder
1 teaspoon salt, divided
1/2 teaspoon white pepper
2 teaspoons paprika
1/4 cup vegetable oil or melted margarine
2 tablespoons cornstarch
2 tablespoons hot water
2 cups chicken broth or stock
2 tablespoons chopped parsley
Preheat the oven to 375 degrees.
Split the chicken down the middle lengthwise. Trim away any visible
fat and discard. Rinse chicken thoroughly with cold water and pat
dry. Sprinkle the interior of the chicken with minced garlic or
garlic powder. Cut each chicken half into parts (breast, thigh, leg,
wing). Or cut into quarters. Sprinkle the skin side of the chicken
parts with 3/4 teaspoon of salt, the white pepper and the paprika.
Place the chicken pieces, skin side up, in a 9-by-13-inch shallow
roasting pan. Pour the oil or margarine over the chicken. Loosely
cover the chicken with foil. Place on the lower rack in the oven and
bake 45 minutes. Then remove the foil and place the roasting pan on
the top oven rack. Continue baking about 10-15 minutes longer or until
chicken is browned, basting occasionally with the pan drippings.
Chicken is done when the juices run clear when the meat is pierced
with a fork. Remove from the oven and transfer chicken to a platter.
Drain off and discard all but 2 tablespoons of the drippings in the
roasting pan and set the pan aside. In a medium bowl, mix together the
cornstarch and hot water. Stir in the chicken broth and the remaining
1/4 teaspoon of salt. Set aside.
Place the pan with the drippings over medium-low heat. Stir in the
broth-cornstarch mixture, scraping up crusty bits from the bottom of
the pan. Increase the heat slightly and cook the gravy fo! r 5 minutes
or until it is bubbling hot and thickened. Reduce the heat. Return the
chicken to the roasting pan and spoon the gravy over the chicken. Heat
4 to 5 minutes longer. Place the chicken on a warm serving platter.
Pour the gravy on and sprinkle the chicken with the parsley.
Makes 4 servings, 2 pieces of chicken per serving.
>From "Soul Food" by Joyce White (HarperCollins)
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From: (Sharon Murphy)
To: posts@chitterlings.com
Subject: soup
does any one have a simple recipe for cream of chicken soup ?
LOVE & HAPPINESS
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To: posts@chitterlings.com
From: "Elvee O'Kelley"
Subject: Sausage
Homemade Turkey Sausage
Serves 6
Ingredients
2 pounds ground turkey
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon dried savory
1/4 teaspoon pepper
1/4 teaspoon marjoram
1 tablespoon chopped cilantro
1 teaspoon paprika
1/8 teaspoon fennel seed
1 clove garlic -- minced
Ingredients
1. In a large mixing bowl, using a mixing spoon or your hands,
combine all ingredients.
2. Make 1-inch meatballs by rolling the turkey sausage mixture in
your hands. Flatten the meatballs with the palm of your hand to
form patties.
3. Place sausage patties in a non-stick skillet. Cook over medium
heat until they are browned on the bottom. Turn patties with a
metal spatula and cook thoroughly. Remove sausage and drain on
paper towels. Serve.
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