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----- Original Message -----
From: "Debbi"
To: phaedrus
Sent: Wednesday, January 30, 2002 8:30 AM
Subject: cheesecake
> Hi and good morning to you! What a wonderful website you have.
> I went last night to an outstanding, hole in the wall place that
> served the most awesome Italian food........my soon to be husband
> ordered cheesecake, his favorite, and it was the absolutely best
> I have ever tasted. As is my usual practice, I asked the waitress
> to ask the chef for the recipe.........he did not write it out, but
> did tell me some of the ingredients. It was a mixture of half
> cream cheese, half ricotta cheese, cornstarch, no sour cream, and
> a touch of lemon. It had bread crumbs, he said for the outer edge
> of the springform. I have no idea the rest of the recipe, he cooked
> like my great grandmother, a little of this and some of that.
> If you have a recipe in your archives that sounds at all like this
> one, then please if you could let me know because I would like to
> make this cake!
> Thank you so very much! Debbi
Hi Debbi,
I searched through hundreds of Italian cheesecake recipes, and the recipe
below is the closest I could get to what you describe. It was tough because
nearly every cheesecake recipe with ricotta cheese has sour cream.
This recipe uses graham cracker crumbs instead of bread crumbs, and it has a
little rum in it. Other than that, it seems pretty close. Of course, you
don't have to use part-skim ricotta or nonfat cream cheese.
Phaed
Italian Cheesecake
Makes 12 servings
12 graham crackers (2 1/2" squares)
3 cups part-skim ricotta cheese
1/2 cup nonfat cream cheese
1/2 cup granulated sugar
1/4 cup cornstarch
2 teaspoons grated lemon zest
4 eggs
1 1/2 tablespoons dark rum
2 teaspoons vanilla extract
Preheat the oven to 300o F. Spray an 8" springform pan with nonstick
cooking spray. In a gallon-size sealable plastic bag, crush the
graham crackers to fine crumbs. Sprinkle the crumbs into the bottom
of the prepared pan and pat down evenly. In a food processor, combine
the ricotta and cream cheeses; sift the sugar and cornstarch onto
cheese mixture and add the zest. Process about 20 seconds more, until
smooth. In a small bowl, combine the eggs, rum and vanilla. With the
food processor running, add the egg mixture. Process about 10 seconds,
until combined, scraping down the sides of the bowl as needed. Pour
the batter into the prepared pan. Bake 1 1/2-2 hours, until golden and
puffed and a knife inserted in the center comes out clean. Cool on a
wire rack in the pan 1 hour. Run a sharp knife around the inside of
the pan to release the cheesecake. Remove the ring; cool 1 hour more.
Wrap in foil and refrigerate overnight.
Cut into 8 equal slices and serve.
---- Original Message -----
From: Pam
To: phaedrus@hungrybrowser.com
Sent: Wednesday, January 30, 2002 3:16 PM
Subject: Peanut Butter Health Rounds
Hi-
Lost all my recipes moving to a new state and would be ever so happy
to find this late 1970's, early 1980's cookie recipe that was in
either Good Housekeeping or Better Homes and Gardens magazine.
Called Peanut Butter Health Rounds, they had peanut butter chips,
sunflower seeds, honey, whole wheat flour, wheat germ and oatmeal...
made big substantial cookies.
Good luck and thanks!
Pam
Hi Pam,
The below recipe from the ol' database fits the name and ingredients.
Phaed
Peanut Butter Health Rounds
Ingredients :
1 beaten egg
1 c. honey
3/4 c. cooking oil
1/4 c. water
1 tsp. salt
1 tsp. vanilla
3 c. quick-cooking rolled oats
1 c. whole wheat flour
3/4 c. wheat germ
1 c. peanut butter flavored pieces
1/2 c. sunflower nuts
Preparation :
In bowl combine egg, honey, oil, water, salt, and vanilla. In
mixing bowl stir together oats, flour, and wheat germ. Add liquid
mixture to dry ingredients; mix well. Stir in peanut butter pieces
and sunflower nuts. Drop dough from 1/4 cup measure 2-inches apart
onto a greased cookie sheet. Flatten each mound to 3-inches in
diameter. Bake in 350 degree oven 15-20 minutes or until light
brown. Remove; cool on a wire rack. Makes about 20 cookies.
----- Original Message -----
From: Wilbur
To: phaedrus
Sent: Monday, January 28, 2002 1:00 PM
Subject: Sour Cream Coffee Cake
> My wife passed away several years ago and took with her the secrets
> to making a wonderful sour cream bundt cake. I believe it was
> based on a "standard" recipe, but made with sour cream. It may
> have used cream cheese also. She put a small amount of a simple
> lemon icing on it too. Served warm, it was very popular.
>
> Any suggestions would be appreciated - my children would like to
> make their mother's cake.
>
> Wilbur
Hello Wilbur,
The recipe below is the closest one that I can find.
Phaed
Sour Cream Coffee Cake
Ingredients :
2 sticks margarine
2 c. sugar
2 eggs, well beaten
1 c. sour cream
2 c. self-rising flour
1 tsp. vanilla flavoring
1 tsp. lemon flavoring
Nut Mixture:
1/2 c. chopped pecans
3 tbsp. brown sugar
1 tsp. ground cinnamon
Lemon Glaze:
2 tbsp. lemon juice
1 c. confectioner's sugar
Preparation :
Cream margarine and sugar. Add eggs and beat well. Add vanilla
and lemon flavoring. Add flour alternately with sour cream. Pour
about half of cake mixture into a greased and floured bundt cake
pan. Sprinkle a layer of the nut mixture, then add the remainder of
the cake batter. Bake at 350 degrees for 50 minutes. Prepare Lemon
Glaze while cake is baking. Put 2 tablespoons lemon juice in bowl.
Put 1 cup confectioners' sugar on top. Let stand and absorb.
Dribble on top of cake with spoon when cake has cooled.
----- Original Message -----
From: Jim
To: phaedrus@hungrybrowser.com
Sent: Tuesday, January 29, 2002 8:32 PM
Subject: Outback Steakhouse Thousand Island Dressing
I am looking for a 1000 island recipe such as Outback's or maybe
O'Charley's. I can't stand the bottled dressings. Please help!
Jim
Hello Jim,
No luck locating the Outback or O'Charley's recipes, but I do find some restaurant recipes for thousand island dressing. See below.
Phaed
Tops Restaurant Homemade Thousand Island Dressing
Chopped hard-cooked egg thickens this chunky Thousand Island dressing.
1-1/2 cups mayonnaise or salad dressing
1/4 cup chili sauce
1 hard-cooked egg, chopped
1 tablespoon finely chopped onion
1 tablespoon pickle relish
1. In a mixing bowl, combine all of the ingredients.
2. Cover and refrigerate. Serve as a dressing over greens and other
fresh vegetables or serve as a dipper. Makes 2 cups.
Make-Ahead Tip: Prepare as directed.
Cover and refrigerate for up to 1 week.
----------------------------------------------
St. James Hotel Thousand Island Dressing
1 c. mayonnaise
1/4 c. chili sauce
1/4 c. sweet pickle relish
1 hard cooked egg, chopped
1/8 tsp. lemon juice
1/8 tsp. Worcestershire sauce
Combine and blend the mayonnaise, chili sauce and sweet pickle relish.
Fold in the chopped hard cooked egg. Season with the lemon juice and
Worcestershire sauce. Makes 11/2 cups.
-----------------------------------
Kurtz's Pub & Deli Thousand Island Dressing
1 cup mayonnaise
2 teaspoons horseradish sauce
2 tablespoons vinegar
2 tablespoons sugar
2 teaspoons finely chopped green bell pepper (see note)
2 tablespoons finely chopped pickles (see note)
2 teaspoons finely chopped celery (see note)
2 teaspoons finely chopped onion (see note)
3 tablespoons ketchup
1/2 teaspoon paprika
1 hard cooked egg, chopped
Mix all ingredients until well combined. Cover and refrigerate.
Makes about 1 1/4 cups.
Note: This recipe works best when vegetables are chopped in a
food processor to make them very fine.
----- Original Message -----
From: Betty
To: phaedrus
Sent: Wednesday, January 30, 2002 2:24 PM
Subject: RECEIPES
A long time ago, I had a small book on receipes for butter flavor
criso. I had a receipe of cinnamons knots, made with yeast.
Plus, it had a good filling in the book to put into cakes. or cream
puffs. I misplaced this book. Can you find these receipes?
Thank you. Betty
Hi Betty,
Well, I can't find any cinnamon knot recipes or cream puff filling recipes that use butter flavor crisco.
I did find a recipe for cinnamon love knots made with yeast. See below.
Phaed
Cinnamon Love Knots
2 pkgs. (1/4 oz. each) active dry yeast
1/2 cup warm water (110 to 115 degrees)
1/2 cup warm milk (110 to 115 degrees)
1/2 cup butter or margarine, softened
1/2 cup sugar
2 eggs, beaten
1 teaspoon salt
4 1/2 to 5 cups all-purpose flour
Topping:
2 cups sugar
2 tablespoons ground cinnamon
3/4 cup butter or margarine, melted
In a large mixing bowl, dissolve yeast in water. Let stand for 5
minutes. Add milk, butter, sugar, eggs and salt. Stir in enough
flour to form a stiff dough. Turn onto a floured surface; knead
until smooth and elastic, about 6 to 8 min. Place in a greased
bowl, turning once to grease top. Cover and let rise in a warm
place until doubled, about 1 1/2 hours. Punch dough down; divide
into three portions. Cover two with plastic wrap. Shape one portion
into 12 balls. Roll each ball into an 8 inch rope. Combine sugar
and cinnamon. Dip rope into melted butter, then coat with
cinnamon-sugar. Tie rope into a knot. Tuck and pinch ends under
and place on ungreased baking sheets. Repeat with remaining dough.
Cover and let rise until doubled, about 30 minutes. Bake at 375
degrees for 12 to 14 minutes or until golden brown. Yield: 3 doz.
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