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----- Original Message -----
From: Pat
To: phaedrus@hungrybrowser.com
Sent: Wednesday, January 09, 2002 8:54 PM
Subject: long lost recipe
Hi...great website!!! Just found YOU. :) I used to make a great bread
in the early 70's....was a recipe on a box of Pillsbury Hot Roll Mix.
I even wrote Pillsbury and they sent me a little recipe book that did
not contain that recipe. The recipe was for Cheesy Moon Bread.
I remember that it had parmesan cheese in it and green olives - thus
the cheesy moons! Any help on this one? Thanks Libi
Hi Libi,
Gotcha covered. One cheesy moon bread recipe below.
Phaed
Cheesy Moon Bread
List of Ingredients
a.. 1 Loaf Of Frozen Bread Or Homemade Bread Dough
b.. 1 1/2 Teaspoon Garlic Salt
c.. 1/2 Teaspoon Ground Oregano
d.. 1/2 Teaspoon Paprika
e.. 1/2 Cup Grated Parmesean Cheese
f.. 1/2 Cup Chopped Olives, Green And/Or Black
Instructions
1.. Add Seasonings To Thawed Bread Dough Or Home Made Dough.
2.. Knead Several Times To Blend Well.
3.. Place In Greased Bowl,Cover And Let Rise Til Doubled
About 30 To 45 Minutes.
4.. On Floured Surface Knead Dough About 10 Times.
5.. Place Dough On Greased 12 Inch Pizza Pan. Press Out To
Sides Of Pan.
6.. Cover And Let Rise Until Doubled About 30 To 45 Minutes.
7.. Slit Top Of Dough 3 Or 4 Times.
8.. If Desired Brush Top With Beaten Egg.
9.. Bake 325 Degrees For 40 To 45 Minutes Or Til Golden.
10.. Remove From Pan. Cool 5 Minutes. Serve Warm Or Chilled.
11.. Can Be Cut Into Wedges And Dipped Into Pizza Sauce.
Have Fun Making Different Variations Of This. Add Mozzarella
Cheese On Top. Pepperoni Or Sausage Is A Great Accent Too.
----- Original Message -----
From: Pat
To: phaedrus@hungrybrowser.com
Sent: Thursday, January 10, 2002 8:10 AM
Subject: Pastry
Good Morning,,,
Do by any chance have a recipe for,
Bear Claws,,,a delicious, date filled pastry.
I believe Betty Crocker had it out yrs. ago.
Thank You,,,
:Pat
Hi Pat,
Well, I dunno about Betty Crocker's recipe, but below are the three that I found for bear claws with dates.
Phaed
Bear Claws
Basic Sweet Dough:
1/2 cup milk
1/2 cup sugar
1 1/2 teaspoons salt
1/4 cup butter or margarine
1/2 cup warm water (105-115 degrees)
2 packages active dry yeast
2 eggs, beaten
4 1/2 cups unsifted flour
Scald milk. Stir in sugar, salt, and butter. Cool to lukewarm.
Measure warm water into large bowl and sprinkle on the yeast. Stir
until dissolved. Stir in lukewarm milk mixture, eggs and half of the
flour -- beat until smooth. Stir in remaining flour to make a stiff dough.
Turn out on a floured board and knead 8 minutes or place in an electric
mixer with a dough hook until smooth and elastic. Place in a greased bowl,
turning to grease top of dough.
Cover and let rise until doubled in bulk. Punch down and shape as desired.
Preparation and filling:
2 tablespoons melted butter (for brushing on the dough)
1 1/2 cups chopped dates
3/4 cups raisins
3/4 cup chopped nuts, divided
5 tablespoons sugar, divided
1 teaspoon lemon rind
1 egg yolk, combined with 2 tablespoons water
Divide dough in half. Roll out half of dough on floured board into
a 9-by-18-inch rectangle. Brush with 1 tablespoon of the melted butter.
Combine dates, raisins and lemon rind with 1/2 cup of the nuts and
3 tablespoons of the sugar. Sprinkle half of this filling over the dough.
Fold outside third of dough over center; fold again to make a 3-layer
strip 18 inches long. Pinch ends to seal.
Cut and divide into 9 2-inch sections. Make four 1/4-inch cuts in one
side of each section. Place on greased baking sheets and shape into
bear claws by separating the four cut sections.
Repeat with remaining dough and filling. Combine egg yolk and water.
Brush rolls and sprinkle with 1/4 cup nuts and remaining sugar.
Let rise, uncovered, until doubled in bulk, about one hour. Bake at
400 degrees for 10 to 15 minutes or until golden.
----------------------------------------------------
Bear Claws
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Yeast Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Mrs. J. B. Robertson
4 tablespoons Sugar
8 ounces Maraschino cherries
2 tablespoons Butter or margarine -- melted
3/4 cup Pitted dates -- chopped
1 Egg yolk
3/4 cup Dark raisins
2 tablespoons Water
1 tsp Grated lemon peel
1/3 c Walnuts -- chopped
1/2 c Walnuts -- chopped
-----SWEET RICH DOUGH-----
3/4 c Milk
1/2 c Warm water
1/2 c Sugar
2 pkg Dry yeast
2 tsp Salt
1 Egg
1/2 c Butter or margarine
4 c Flour -- unsifted
Scald milk, stir in sugar, salt, butter and cool to lukewarm.
Combine water and yeast in a large bowl, stir until dossolved.
Beat in milk mixture and egg. Add half the flour, beat until
smooth. Stir in remaining flour to make a stiff batter.
Add more flour if necessary. Cover tightly and refrigerate dough
at least 2 hours. It may be refrigerated up to 3 days. Divide
dough in half. On a lightly floured roll out one half to a 9x18"
rectangle. Brush with half the melted butter. sprinkle half the
cherry mixture over dough, pat lightly. Starting with an 18" edge,
fold 1/3 of dough to center. Then fold over remaining 1/3 of dough
to make a 3-layer strip. Pinch to seal edges. cut each strip into
8 sections. Make 4 slases through a cut edge of each section. Place
on a greased baking sheet, and shape into bear claws by separating
the slashes. Repeat using remaining dough and cherry mixture. Blend
yolk and water, brush onto rolls.
Sprinkle with remaining 1/3 cup nuts and 2 T sugar. Let rise about
10 minutes, and bake until golden brown. CHERRY MIXTURE: Make this
recipe while the Sweet Rich Dough is rising. Drain and chop cherries,
drain again on paper towels. Combine chopped cherries, dates, raisins,
lemon peel, the 1/2 c walnuts, and 2 T sugar.
------------------------------------------
Bear-Claw Rolls
1/2 recipe Refrigerator Roll dough (below)
2 1/2 T. sugar
1 T. margarine, melted
1/2 tsp. lemon rind
3/4 cup chopped dates
1/2 egg yolk
3/8 cup raisins
1 T. water
3/8 cup chopped pecans
Prepare dough. On a lightly floured board, roll out the dough into
a 9"x18" rectangle. Brush with melted margarine. Combine dates, raisins,
pecans, sugar and lemon rind for the filling. Sprinkle the filling over
rectangle. Fold outside third of dough over center third, then fold again
to make a three layer trip 18" long. Pinch the seal edges. Divide strip
into 9 2-inch sections. Make four 1/4 inch cuts through on an open side of
each section. Place on greased baking sheets and shape into bear claws
by separating the five cut sections. Combine egg yolk and water; brush
rolls. Let rise, uncovered, in a warm place, free from draft, until
doubled in bulk, about 1 hour. Bake in hot oven (400oF) 10-15 minutes
or until golden.
Refrigerator Roll Dough
2 pkg. dry yeast
2 tsp. salt
1/2 cup water
1/4 cup shortening
1 1/2 cups milk, scalded
2 eggs beaten
1/2 cup sugar
5 1/2 cups sifted AP flour
Rapidmix method:
Combine yeast, sugar, salt and one-half of the flour in a bowl.
Heat water, milk and shortening to 120-130°F. Cool milk to 115°F
and then stir into flour mixture. Add eggs and mix well. Add enough
flour to make a soft dough, then turn out on a lightly floured board
and knead for 15 minutes adding more flour so that dough doesn't stick
to board. Spray 2 plastic freezer bags, divide dough in 1/2 and put each
in a bag. Label with your kitchen and section numbers on masking tape.
----- Original Message -----
From: Kathleen
To: phaedrus
Sent: Wednesday, January 09, 2002 3:06 PM
Subject: feeding 350 people
How much turkey breast,dressing,mashed potatoes and green beans will
it take to feed 350 people?
Thanks,
Kathleen
Hello Kathleen,
These are rough estimates, to be sure:
100 lbs of boneless breast of turkey
100 lbs of dressing
12 gallons of mashed potatoes
75 lbs of green beans
also
6 gallons of gravy
and
25 gallons of iced tea.
for dessert:
25 cakes
or
45 pies
These estimates are extrapolated from the charts on this site:
Feeding a crowd
Phaed
----- Original Message -----
From: scopeg
To: Uncle Phaedrus
Sent: Tuesday, January 08, 2002 9:56 PM
I have searched and searched the internet trying to find out some
information about some playing cards I have that belonged to my mother.
They are made by Forcolar Inc and were produced in 1947. The cards
indicate that Forcolar was located in NYC. Can you direct me somewhere
that I can read up about the company and the cards?
Thank you!
Hi scopeg,
Well, I was unable to find anything about Forcolar on the Internet myself. The single "hit" that came up on a search engine was that of an auction house.
Apparently they had some Forcolar product for sale at one time, but the page had already changed.
Playing cards are apparently valued more according to the artist who designed them than by the company that produced the deck.
I did find lots of sites devoted to playing card collecting. I would suggest you contact some of those sites. Those people should be able to help you out.
There is a set of 1947 Forcolar playing cards for sale on E-bay. See:
EBay
Phaed
----- Original Message -----
From: Angela
To: phaedrus@ebicom.net
Sent: Tuesday, January 08, 2002 9:18 AM
Subject: Arrowroot cookie recipe
Hello,
I have been trying to find a good recipe for Arrowroot Cookies.
I have been buying those for my babies and they love them, however
getting them at the Health food stores can be quite expensive. Could
you help me find a recipe that would have a molasses instead of sugars
and not as much butter as some require.
Thanks,
Angela
Hello Angela,
The recipes below are the only arrowroot cookie recipes that I could find.
Phaed
Completely Healthy Cookies!!
4 egg whites *
1/2 tsp. unrefined sea salt **
2 Tbp. real vanilla ***
2 Tbp. arrowroot powder ****
1/2 cup maple syrup (pref. Grade B) *****
2 cups unsweetened coconut, small flake ******
Preheat oven to 300 degrees. Butter ******* parchment paper or cut
up brown paper grocery bags and butter the side withoutprinting.
Save the yolks from the eggs to add to french toast or your pet's
food. Beat whites until stiff peaks form- beat in salt, vanilla
and arrowroot powder- fold in maple syrup- fold in coconut.
Drop in spoonfuls onto parchment paper covered cookie sheets.
Bake for 45 min to an hour, depending on what sweetener you used
(honey will brown faster) cookies should be dry and barely
touched with golden brown. Let cool completely before removing
from paper. Makes ~ 2 dozen, depending on how many you eat before
you count them and how big you make the cookies!
* Available in some grocery stores, health food stores.
** Unrefined sea salt is good for you, containing many minerals
for health, found in health food stores.
*** Real vanilla extract is made using alcohol- this cooks out- or
you can make your own using this recipe:
(Makes 1/4 cup)
1 vanilla bean
1/4 cup boiling water
1 Tbp. honey
1 Tbp. sunflower oil
1 tsp. liquid lecithin
Cut vanilla bean into small pieces and place in a small mug or bowl.
cover with boiling water. Cover and let steep overnight.
Place mixture in a blender and process on medium speed until bean
pieces are pulverized. Strain the mixture through cheesecloth, then
return liquid to blender.
Add honey, oil and lecithin and blend on medium speed until thoroughly
combined. Pour the extract into a small bottle, cap tightly and store
in the refrigerator. Shake well before using. Measure the same amount
as for any commercial vanilla extract.
**** available as a spice in most grocery stores- cheaper at health
food stores.
***** Raw Honey may also be used in this recipe.
****** dried unsweetened coconut can be found in health food stores.
Coconut is anti-microbial and a candida-fighter- high in quality fats.
-----------------------
Arrowroot Cookies
Makes 3 1/2 dozen
1/4 cup butter, softened
1/2 cup white sugar
1 egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup arrowroot flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Directions
1 Cream butter or margarine and sugar. Beat in egg and vanilla.
2 Stir remaining ingredients together and add. Mix well.
3 Roll 1/8 inch thick on floured surface. Cut into 2 1/2 inch rounds.
Prick with fork. Grease baking sheet. Bake in 350 degree F (175 degrees C)
oven until golden, about 8 to 10 minutes. Allow a bit more baking time if
rolled thicker.
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