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----- Original Message -----
From: Carol
To: phaedrus@hungrybrowser.com
Sent: Wednesday, December 26, 2001 10:20 PM
Subject: Candy Recipe search
Dear Sir,
I am looking for a candy recipe. At one time Brach's made this
particular candy, it is sold by Stever's Candy of Rochester, NY
and called "French Creams". It is a sugary cream with crystallized
outer surface. I believe the only ingredients are sugar, corn syrup,
water, flavoring. The candy is usually shaped, colored and fruit
flavors, such as orange, lemon, strawberry, and mint. I would sure
appreciate finding this recipe. I have been searching for years.
Thank you for your help,
Carol
Hi Carol,
Well, there's a website here: Sugarcraft
That has recipes and sells molds and supplies for making basic small molded candies, including French Creams, from a basic fondant.
They sell a powdered mix for the fondant, but they also include a homemade fondant recipe.NOTE: THAT WEBSITE IS NO LONGER ACTIVE.
I am also sending you a a couple of recipes that I recently found for "mint creams" or "crystal mints". These are very similar
to French cremes. You can substitute other flavors for the peppermint oil.
Phaed
You can buy French Creams at The Vermont country Store
Mint Creams
Makes about 20
Ingredients:
1 tsp. peppermint essence (oil)
1 egg white
8 oz. (225g) icing sugar (powdered sugar)
red and green food colouring
Cooking Instructions:
Gradually fold in the egg white into 6 oz. of the icing sugar until stiff
Add the rest of the icing sugar and the peppermint essence then knead to
form a stiff paste
Divide the paste into three pieces, adding red colouring to one, green
colouring to a second and leaving the third piece plain
Lightly dust a work surface with icing sugar then roll out each piece of
paste to a thickness of about a quarter of an inch (5mm)
Cut into one and a half inch (3.5cm) rounds with a round or fluted biscuit
cutter
transfer to a sheet of greaseproof paper and leave overnight
---------------------------------
Peppermint creams
Ingredients:
1 egg white
3 cups of icing sugar
1 teaspoon of peppermint extract
Whisk the egg white until frothy. Stir in the icing sugar and peppermint
extract.
Make the dough like mixture into little balls and place on a greaseproof
tray. Press the balls flat. Best left overnight.
*you can add colouring to the mixture to make coloured mint creams
===============================================================================
From: Sharon
Sent: Saturday, December 21, 2013 3:01 PM
To: phaedrus@hungrybrowser.com
Subject: French creams
Hi, I am searching for this recipe too. Loved these and they were a Christmas favorite.
Did you ever find a recipe? Can you share
Hello Sharon,
French creams are basically just flavored fondant. If they are dipped in chocolate, they are called “opera creams.”
What I’ve found, including recipes, is linked from this page:
French Creams
There is also a recipe on this page:
Old Fashioned French Creams
Phaed
----- Original Message -----
From: Muriel
To: phaedrus
Sent: Wednesday, December 26, 2001 9:29 AM
Subject: Lost recipe
> I lost a treasured recipe for a peach pie when I moved. The crust is
> made with milk, flour and eggs. The filling is cream cheese and one box
> vanilla pudding, two Tbs. of peach juice and it is topped with one can
> sliced peaches. If anyone knows of this recipe, I would be so
> grateful. Thanks, Muriel
Hi Muriel,
I found several of these. They're basically the same, with only minor
variations. See below.
Phaed
Peach Pie Supreme
Ingredients :
3/4 c. plain flour
1 tsp. baking powder
3 1/2 oz. pkg. vanilla pudding
3 tbsp. softened margarine
1 egg
1/2 c. milk
1 (15 oz.) can sliced peaches
(drained, save juice)
1 (8 oz.) pkg. cream cheese
3/4 c. powdered sugar
3 1/2 tsp. juice from peaches
1 tbsp. sugar
1/2 tsp. cinnamon
Preparation :
Combine flour, baking powder, pudding, margarine, egg and milk.
Beat at medium speed for 2 minutes. Pour into greased 9 inch pie
plate. Arrange drained peaches on batter in pie plate. Combine
cream cheese, powdered sugar and peach juice in small mixing bowl
and spoon this mixture over peaches. Combine sugar and cinnamon and
sprinkle on top. Bake at 350 degrees for 30 minutes. Serve warm or
cold.
----------------------------------
Peach And Cream Cheese Pie
Ingredients :
3/4 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 pkg. vanilla pudding (4 oz. size)
not instant
1 egg
1 c. milk
1 can sliced peaches
1 (8 oz.) pkg. cream cheese
1/2 c. sugar
3 tbsp. peach juice
1 tbsp. sugar
1/2 tsp. cinnamon
Preparation :
Mix the flour, baking powder, salt, vanilla pudding, egg and milk
together. Pour into a greased 9 inch cake pan or 10 inch pie pan.
Place drained peaches on top. Next mix cream cheese (softened),
sugar and peach juice. Spread over peaches about 1 inch away from
edge of pan. Mix sugar and cinnamon. Sprinkle over top. Bake at
350 degrees for about 30-35 minutes. Makes 1 pie. Note: If
instant pudding is used, use 1 cup of milk instead of 1/2 cup.
Variation: Sliced bananas, lemon pudding and orange juice.
----------------------------------
Peach Cheese Pie
Ingredients :
16 oz. can of sliced peaches
1 (3 3/4 oz.) pkg. of vanilla pudding
(instant)
3/4 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 egg
1/2 c. milk
8 oz. cream cheese
1/2 c. sugar
Preparation :
Drain peaches. Set aside juice. Combine and mix the following
with a mixer for 2 minutes; pudding, flour, baking powder, salt, egg
and milk. Pour mixture into greased pie plate. Place peaches on
top of mixture in pie plate (leave 3/4 inch around outside of
plate). Combine cream cheese, sugar, and 3 tablespoons peach juice.
Beat 2 minutes. Spoon mixture on top of peaches. (Leave 1 inch
around outside.) Mix 1 tablespoon sugar and 1/2 teaspoon cinnamon.
Sprinkle on top. Bake at 350 degrees for 30 to 35 minutes.
----------------------------------
Peach And Cream Cheese Pie
Ingredients :
3/4 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 pkg. vanilla pudding (4 oz. size)
not instant
1 egg
1 c. milk
1 can sliced peaches
1 (8 oz.) pkg. cream cheese
1/2 c. sugar
3 tbsp. peach juice
1 tbsp. sugar
1/2 tsp. cinnamon
Preparation :
Mix the flour, baking powder, salt, vanilla pudding, egg and milk
together. Pour into a greased 9 inch cake pan or 10 inch pie pan.
Place drained peaches on top. Next mix cream cheese (softened),
sugar and peach juice. Spread over peaches about 1 inch away from
edge of pan. Mix sugar and cinnamon. Sprinkle over top. Bake at
350 degrees for about 30-35 minutes. Makes 1 pie. Note: If
instant pudding is used, use 1 cup of milk instead of 1/2 cup.
----- Original Message -----
From: Stephanie
To: phaedrus@hungrybrowser.com
Sent: Wednesday, December 26, 2001 7:37 AM
Subject: Pecan type blondie
Hi Goodmorning, The recipe I am looking for is a Blondie type pecan bar.
It is about 1 1/2 tall, and kinda crisp on the bottom and top, but the
middle is a little gooey and taste like pecan pie. It is light in color
like a Blondie. Hope you can help. Thanks in advance.
Stephanie
Hi Stephanie,
Hope you're having a great holiday!
The problem here is that I have over 600 recipes for pecan bars in the database, and that doesn't even include the recipes
for blonde brownies with pecans. The recipe below, for "pecan pie bars" is the first thing that comes to mind. Could that be it?
Phaed
Pecan Pie Bars
Ingredients :
3 c. flour
1/4 c sugar plus 2 tbsp. sugar
3/4 c. softened butter
3/4 tsp. salt
Filling:
4 eggs, slightly beaten
1 1/2 c. sugar
1 1/2 c. dark Karo
3 tbsp. melted butter
1 1/2 tsp. vanilla
2 1/2 c. chopped pecans
Preparation :
Mix until crumbly. Press firmly into a greased jelly roll pan
(15 1/2 x 10 1/2). Bake at 350 degrees until golden brown, about 20
to 30 minutes.
---- Original Message -----
From: Laurie
To: phaedrus
Sent: Friday, December 28, 2001 10:05 AM
Subject: Pistachio muffins
> I have been trying to find a recipe for pistachio muffins. I have
> bought the cooked muffins at a Hannaford store in town, I would like
> to make my own.
> Thank you,
>
> Laurie
Hello Laurie,
Well, I have no idea what Hannaford's muffins are like, but below are all of
the pistachio muffin recipes that I could find.
Phaed
Pistachio Muffins
Ingredients
2 cups whole-wheat flour
3/4 cup light brown sugar (packed)
1/2 cup old-fashioned oats
1/4 cup natural pistachio nuts, chopped
1 Tbsp. baking powder
1/2 tsp. salt
3/4 cup low-fat (2 percent) milk
1/2 cup applesauce
1/2 cup canola oil
1 egg
Topping (recipe follows)
Instructions
Mix flour, sugar, oats, pistachios, baking powder and salt in bowl, stirring
with spoon until well blended. Add milk, applesauce, oil and egg all at
once. Stir lightly just to mix. Don't overmix or texture will suffer.
Spoon into 12 greased, paper-lined muffin cups. Spoon topping over batter.
Bake at 400ºF. for 18 to 22 minutes or until golden brown, turning pan
around after 15 minutes for even browning. Cool 5 minutes; then remove from
pan and cool on wire rack.
Variation:
Pistachio Crunch Muffins: Mix 1/4 cup dark or golden raisins and 1
tablespoon grated orange peel into dry ingredients.
Topping:
Mix 1/4 cup chopped pistachios with 2 tablespoons (packed) brown sugar.
Yield: 12 muffins.
------------------------
Pistachio Muffins
1 cup all purpose flour
3/4 cup quick cooking oats
1/2 cup sugar
1/2 cup flaked coconut
1/2 cup Pistachios
1- 1/2 teaspoons cinnamon
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, melted
1 medium apple, peeled, chopped (1- cup)
3 medium carrots, shredded (1 cup)
2 eggs
1/2 teaspoon grated orange peel, if desired
1/2 teaspoon vanilla
Heat oven to 375 . In large bowl stir together all ingredients except
butter, apple, carrots,eggs, orange peel and vanilla. In medium bowl stir
together all remaining ingredients. Add to flour mixture; stir just until
moistened. Spoon batter into lightly greased 12 cup muffin pan Bake for 18
to 23 minutes or until toothpick inserted in center comes out clean
---------------------------
Chocolate Chunk Pistachio Muffins
peechparfait
2 c. flour
3/4 c. sugar
2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. baking soda
1/4 tsp. salt
6 oz. sweet cooking chocolate, coarsely chopped
1/2 c. coarsely chopped pistachios
1 c. milk
1/2 c. butter or margarine, melted
1 tsp. grated lemon peel
1 tsp. vanilla
1 egg, slightly beaten
1/3 c. seedless raspberry jam
Heat oven to 375 degrees. Line 10 jumbo muffin cups with paper baking cups
or grease bottoms only. In large bowl, combine flour, sugar, baking powder,
cinnamon, baking soda and salt; blend well. Reserve 1/3 cup of the largest
pieces of the chocolate. Reserve 2 tablespoons of the pistachios. Stir
remaining chopped chocolate and pistachios into dry ingredients. In small
bowl, combine milk, butter, lemon peel, vanilla and egg; blend well. Add to
dry ingredients all at once; stir until dry ingredients are just moistened.
Fill each muffin cup with 2 heaping tablespoons of batter. Spoon teaspoon of
the jam in center of batter in each cup. Spoon about 1 heaping tablespoon of
the remaining batter over the jam in each cup. Top each with the reserved
chopped chocolate and pistachios. Bake for 20 to 25 minutes or until tests
done.
-----------------------------
Cranberry Pistachio Muffins
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup granulated sugar
1 tbsp baking powder
1/2 tsp ground coriander
(or pinch nutmeg)
1/2 tsp salt
1 egg
1 cup milk
1/4 cup butter,melted
1 cup cranberries
1/2 cup pistachio nuts or pecans,
coarsely chopped
Topping:
2 tbsp packed brown sugar
2 tbsp all-purpose flour
1 tbsp butter
1/4 cup pistachio nuts or pecans,
finely chopped
Topping: In bowl, combine sugar and flour; cut in butter until crumbly. Stir
in nuts. Set aside.
In bowl, combine all-purpose and whole wheat flours, sugar, baking powder,
coriander and salt; make well in center.
Beat together egg, milk and butter; add all at once to dry ingredients and
quickly stir until just moistened. Do not over-mix or beat. Fold in
cranberries and nuts.
Spoon into large well-greased or paper-lined muffin cups, filling to top.
Sprinkle with topping. Bake in 400'F (200'C)oven for 20 to 25 minutes or
until tops feel firm when touched. Remove from pan to rack; let cool.
(Muffins can be frozen for up to 1 month.)
Makes 12 muffins.
----- Original Message -----
From: Muriel
To: phaedrus
Sent: Friday, December 28, 2001 5:15 PM
Subject: spinach casserole
> Phaed,
> I have also lost a recipe for a spinach casserole that I loved. It is
> made with three boxes of frozen chopped spinach which is mixed with
> four eggs and 0ne cup of grated romano cheese and 8 oz of diced
> mozzerella cheese and butter and baked at 350 for about 30 minutes.
> Delicious!! Any help is greatly appreciated. Muriel
Hello Muriel,
I'm sorry, but I cannot find that exact recipe. Below is the closest, but it
doesn't have the eggs.
Phaed
Cheesy Spinach Casserole
3 10-oz packages frozen spinach, thawed
8 oz. cream cheese, softened
3 tablespoons mayonnaise,
4 tablespoons butter, softened
1/4 cup cream,
1/2 cup Romano cheese, freshly grated (divided),
1 cup grated mozzarella cheese.
Using paper towels, squeeze as much moisture as possible from spinach;
set aside. Blend cream cheese, mayonnaise and butter until light and
fluffy.Gradually, beat in cream. Stir in spinach and 1/4 cup Romano.
Season to taste with salt and pepper. Place in greased casserole dish,
top with remaining Romano cheese. Bake uncovered at 350 degrees for 30
to 40 minutes or until top is lightly browned.
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