On 24 Dec 2007 at 12:47, Don wrote:
> i am looking for a recipe for a candy that my grandmother used to make
> she called them mosee's (not sure how that was spelled but pronounced
> she was pennsylvania dutch ...lived in western ny state if that
> the candy was similar to a praline in shape and texture...but was
> flavored with chips of black walnuts mixed throughout
> she made them every christmas and i miss them!
I think what you mean is "mooshi's" or "mooschis" or "moshy". That's the
only Pennsylvania Dutch recipe that I can find with a name like that.
See below for a couple of recipes and two other black walnut candy recipes.
1 cup brown sugar
1 cup molasses (or syrup)
1 cup water
2 oz. butter,
3/4 lbs. hulled nuts
Add the molasses and water to the sugar. Boil until it hardens when
dropped into cold water. Just before taking the fire add the butter and
the nuts and mix well.
Pour onto well-buttered tin. This is an old Pennsylvania Dutch recipe
1 cup dark molasses
1 cup brown sugar
3 tablespoons vinegar
butter the size of a walnut.
Boil until is stringy in cold water. Have I cup walnut (or black walnut)
meats in a pan; pour the boiled syrup on and you will have good-tasting
Black Walnut Candy
2 c. sugar
2 tbsp. corn syrup
1 c. water
1 tbsp. vinegar
1 c. black walnuts
1 tbsp. butter
Mix sugar, water, vinegar, and corn syrup. Cook until soft ball stage
is reached. Remove from fire, add butter, and 1 teaspoons vanilla. Cool.
Beat until candy is creamy. Add walnuts and pour into buttered pan.
Buttery Black Walnut Brittle Candy
1 cup sugar
1/2 cup corn syrup
1/4 cup water
1/2 cup butter
1 to 1-1/2 cups black walnuts
1/2 teaspoon baking soda
In a saucepan, cook sugar, corn syrup and water until sugar dissolves
and mixture comes to a boil. Add butter; cook until mixture reaches 280°
on a candy thermometer. Stir in walnuts; cook until 300° (hard crack stage).
Remove from the heat and stir in baking soda.
Spread immediately into a greased 15-in. x 10-in. x 1-in baking pan. When
cool, break into pieces. Yield: 1-1/4 pounds
On 23 Dec 2007 at 21:29, Lulu wrote:
> Using phyllo dough and cutting into strips and brushing with butter .
> The filling is cream cheese, feta cheese, garlic powder and dill.
> Would like to know the measurements of the 2 spices. The filling is
> placed on the bottom corner of the phyllo strips and then folded like
> a flag to become a triangle. Then its baked til golden brown after
> brushing with butter and baking for 20 minutes or so.
> No, the recipe is not on your site.
> It was in a Current catalog cookbook called Appetizers
> It is of Greek origin called cheese triangles. in greek, it is called
> Tiropitas which means cheese pies. we can't remember the amount of the
> spices. Thank you for answering so quickly. any help would be
I cannot find the exact recipe that you describe. See below for some others.
The first one is the only one that I could find that had dill.
1 pound feta cheese, crumbled
1 cup freshly grated kefalotyri, kasseri, or Parmesan cheese
1 cup ricotta cheese
3 eggs, lightly beaten
2 tsp, minced dill
1 cup butter, melted
1 pound phyllo (pronounced Feel-lo) thawed in refrigerator if frozen
Preheat oven 375 degrees. In a bowl, combine cheeses, eggs, dill, mix well.
Place phyllo dough on a flat work surface. Cover with wax paper and damp towel.
Cut sheets lengthwise in strips 3 inches wide and about 12 inches long. Work
with 2 strips at a time, keeping the others covered so they don't dry out.
Brush the top of the two strips with butter and place about 1 tsp of cheese
mixture about 1/2 inch in from om base of strip. Fold the base end over to cover
the filling as you would fold a flag, forming a triangular shape; bottom of
strip should now align with left side of strip. Then bring bottom point of
strip straight up along left side.
Fold again on diagonal, this time so left side meets right side. Continue
folding in this flag fashion until you reach the end of the strip. You will
have an enclosed triangular packet. Arrange triangles on baking sheet and
brush with melted butter. Bake until golden, around 15 to 20 minutes.
Recipe: Tiropitas (Greek Cheese Pastry)
Categories: Appetizer, Baked, Greek
Yield: 20 Servings
1/2 lb Feta cheese
3/4 lb Small curd cottage cheese
1/4 c Chopped chives or parsley
1/2 lb Butter; melted
1 lb Filo dough
Mix everything but the butter and dough together. Cut the dough into 4 or 5
even sets of strips and cover them while you work with wax paper and a moist
Lay out one strip, brush lightly with butter, and repeat with a second layer.
Put a teaspoon of filling at one end, and fold a corner over the filling.
Starting with this initial triangle, fold the dough up like a flag until you
have a little turnover. Repeat for the rest of the dough and filling, laying
them out on a cookie sheet.
Bake at 350° for 20 minutes until brown.
Yield: 50 to 60
Tiropita (cheese Filled Triangles)
8 ounces cream cheese
1 pound cottage cheese
2/3 cup crumbled feta cheese
1 pound phyllo dough
1 stick melted butter
With ingredients at room temperature, cream the cream cheese, cottage
cheese and feta cheese with an electric mixer. Beat eggs and add to
Cut phyllo into 3-inch strips. Place one heaping teaspoon of filling on
one end of the pastry strip and fold the cover over to make a triangle.
Continue folding from side to side in the form of a triangle. Line the
Tiropitas in a buttered baking pan and brush each with melted butter.
Bake at 350 degrees F until golden brown.
8 ounces feta cheese, crumbled 8 ounces feta cheese, crumbled
1 (16 ounce) container small curd cottage cheese
1 (16 ounce) package frozen phyllo pastry, thawed in refrigerator
1 cup butter, melted
5 eggs, beaten
Preheat the oven to 425 degrees F (220 degrees C).
In a large bowl, mix together the cottage cheese, eggs and feta cheese
until well blended. Brush melted butter onto one sheet of phyllo dough
at a time, and layer them in the bottom of a 9x13 inch baking dish until
you have 7 sheets. Let the sheets rest up against the sides of the dish
as well. Spread the cheese mixture over the phyllo layers, then repeat
the process with 7 more sheets, tucking in the sides around the edges.
Bake for about 30 minutes in the preheated oven, until golden brown and
crisp. Cut into squares and serve warm.
I searched and saw that you gave three old fashioned tea cake recipes.
I came across my mother's old recipe and noticed that hers appears to be a
little different--it calls for shortening, but more than the one in the r
ecipe you gave. Don't know if you want to add it or not, but here it is.
They were rolled to 1/4 inch--they're supposed to be thick, not thin:
Old Time Thick Tea Cakes
3 cups flour
1 tsp baking powder
1 tsp salt
1 tsp soda
1 1/4 cups sugar
1 cup shortening
4 tablespoons milk
2 tsp vanilla
Roll out (1/4 inch) and cut into squares.
Bake 400 degrees
I was lookin for a carmel creme pie recipe like the one in the movie Christmas
with the Kranks. I stumbled on your website a noticed somone else had aksed
you if you could find it and you were unable to. So I continued to searck the
web and I found a web site that has the recipies from the movie it is:
Christmas with the Kranks
Found these on a message board:
Any amount of half ripe mangoes
1-2 cups of finely grated coconuts
Peel all your mangoes. Wash carefully and let them dry in a bowl for a bit.
Grate the pulp of the mangoes using a vegetable grater, leaving out the seeds.
Mix in the grated coconut. Mix thoroughly with two spoons.
Chill before serving.
Green pawpaw (lechoza) salad
1 small green pawpaw
1 small almost ripe pawpaw
1 tbsp coconut or salad oil
2 tbsp lemon juice
Remove skins from pawpaws and grate them. (This should make about two cups)
Soak the grated pawpaw in salted water for about 20 minutes, then rinse and
drain. Mix together: coconut or salad oil, lemon juice, a teaspoon salt and
a pinch of pepper. Pour mixture over grated pawpaw. Let stand for at least 10
minutes, then serve.
2 cups grated cassava
1 medium-sized onion, chopped
1 tsp freshly, chopped herbs*
1/4 cup cooking oil
Mix together the grated cassava, onion and herbs. Lightly beat the egg.
Add to the cassava mixture and mix well to form a smooth mixture. Form
mixture into small balls.Lightly fry the cassava balls in cooking oil
until golden brown.
For Herbs, use: Parsley, basil, sage or 1/2 teaspoon dried herbs.
Note: A finely chopped fresh chili or a clove of garlic can be used instead
of the herbs.
24 to 30 taro, Swiss chard, or large spinach leaves
2 cups coconut milk
8 ounces cooked corned beef
1 onion, sliced
2 tomatoes, sliced
Remove central stalk from taro leaves, or cut off thick part of chard stalks.
Soften leaves in hot water just until pliable. For individual servings, arrange
4 to 5 leaves in the palm of your hand to form a cup, so that the largest leaves
are on the bottom and any holes are covered. For a single casserole, arrange
the leaves in a shallow ovenproof casserole.
Place 1 cup of coconut milk (divided for individual portions) and corned beef
in the center of the leaves. Top with tomato and onion slices and salt to taste.
Carefully pour remaining coconut milk on top, making sure it doesn't run out
the edges. Fold over the leaves to make a neat parcel. Secure with a toothpick,
kitchen string, or (traditionally) a piece of banana fiber.
Wrap individual portions in foil or a wilted banana leaf. Place in a covered
casserole (or cover casserole) and bake 30 to 40 minutes at 350° until leaves
are cooked and meat is heated through. Serve hot or cold.
Baked Fish and Papaya (Tonga)
"Coconut cream" means thick coconut milk - not the canned, sweetened
coconut milk used in tropical drinks.
fish fillets, such as snapper
2 tablespoons lemon juice
salt & pepper
Arrange fish and papaya in a baking dish. Cover with coconut cream and lemon
juice. Season with salt & pepper to taste. Bake, covered, 10 minutes at 450°.
Reduce heat to 350° and bake 10 minutes longer. Sprinkle with parsley before