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Brandeis Chocolate Pie

  ----- Original Message ----- 
  From: Kerry 
  Sent: Sunday, February 08, 2009 8:24 AM
  Subject: Brandeis Chocolate Pie

At the grand Brandeis Department Store at 16th and Douglas in downtown Omaha during the 60s, 
when I was a kid, there was a cafeteria where my aunt used to sometimes take me and my sibs 
for a treat.  There were 6 of us--we didn't get to eat out much, so this was huge!

I ordered the chocolate pie every time.  It had a graham cracker crust, a light and fluffy 
filling (not like pudding--more whipped) and a whipped-cream topping that was probably not 
real whipped cream.

It would be a highlight of my life to be able to recreate this pie.  Brandeis closed in 1980, 
and my aunt has Alzheimer's and can't even speak, but this recipe would be a sort of time machine 
for me.  Thanks.


Hi Kerry,

Sorry, I had no success locating any recipes at all from Brandeis Department Store.


Church Carrots

----- Original Message ----- 
From: Kathryn 
To: phaedrus 
Sent: Sunday, February 08, 2009 1:58 PM
Subject: marinated carrots???

I had a receipe for marinated carrots from the 80's. Think it was just called Church Carrots. The reciepe had Campbells Tomato Soup, no green peppers but did have thinly sliced onions. It also had celery seed and was sweet. I love your website!! Thanks, KAYE

Hello Kaye,

Sorry, I cannot find anything with those ingredients or anything called "church carrots".


A reader sent this:

From: "Paula" 
Subject: "Church Carrots"
Date: Saturday, February 28, 2009 11:39 AM

Dear Uncle Phaedrus,

This recipe meets your reader's description:

Marinated Carrots

2 lb. carrots, peeled and
1 can tomato soup
1 c. sugar
1/2 c. cooking oil
1/2 c. vinegar
1 tsp. salt
1/2 tsp. celery seed

Cook carrots and drain. In saucepan, heat together
soup, sugar, oil, vinegar, salt and celery seed. Pour marinade
over carrots tossed with onion rings and green pepper strips to
taste. Keeps up to 10 days stored in container with lid.
Refrigerated carrots are better if made at least 2 days before


Shish Kebab Sauce

----- Original Message ----- 
From: Shaanon 
Sent: Sunday, February 08, 2009 10:21 PM
Subject: Shish Kebob Sauce

Dear Uncle Phaedrus,

Apollo Coney Island is a (Greek) family owned business that has been in the same location 
for about 30 years.  They serve a shish-kebob sandwich on pita with a red sauce that resembles 
ketchup and coarse black pepper?????  For years I have been wondering what is this sauce recipe?

Sandwich consists of pita with tasty beef cubes and a red sauce with black speckles in it. 
Ketchup is definately one of the sauce ingredients the rest are a mystery.  This must be a
Grecian secret sauce.

Apollo Coney Island 
43532 Van Dyke Ave 
Sterling Heights   MI  
Phone: 810-739-4760

Any help in identifying the sauce is greatly appreciated.


Hi Shannon,

Sorry, no luck with a recipe. I'll post it on the site, maybe a reader will come up with it.



  ----- Original Message ----- 
  From: Jeane 
  Sent: Tuesday, February 10, 2009 11:19 AM
  Subject: spicchiatedda recipe

  Dear Phaedrus,

I am searching for a recipe for spicchiatedda. It is a large Italian cookie and comes from 
the region of Lipari in Sicily. It is quite thick, somewhat  like a gingerbread man and formed 
into curlicues with an almond on top. It is more spicy than sweet and one of the ingredients 
is vino cotto which my nonna made herself. I don't think she ever had a written recipe but 
hopefully someone has. Thanks for your help and good luck!

Hello Jeane,

Sorry, I cannot find a recipe for spicchiatedda. They are not in any of our Italian cookbooks or Italian food references, and I can find only one mention of them on the Internet.


A reader sent this:

Regarding the dessert from the Lipari Island near Sicily requested by Jeane on Feb.10,  2009, 
it is not "spicchiatedda", it's "spicchitedda", and you can find a bunch of them on the net, 
for instance 
 spichitedda 1
 spichitedda 2
Hope that helps.

Thanks, Anna, but these recipes are in Italian. Computer translations of recipes are still poor to unusable. Can you translate these recipes?
Traditional Eolian Christmas Sweets - Spicchiteddi
In brackets, my notes or quotes.

1 kg (2.2 lb) flour
200 g (7 oz) sugar
"camommo" - [On Lipari the spicchitedda are made with a spice that the locals call “camommo”; 
it’s not a pepper, clove or allspice, but a type of highly perfumed spice that comes from Jamaica – 
who knows when and how it arrived on the Aeolian Islands! It is a spice harvested from the dried 
fruit of a flowering pimiento tree, an evergreen from the myrtle family that is native to Jamaica. 
( - photos of how they look, text also in English)]
250 g (8.8 oz) lard [creamy stuff, looks like Crisco, not the one you cut in slices]
orange zest
1 pack baking powder
vino cotto - as needed [wine/grapes boiled down to make a sweet syrup, aged for about a year]

Put all ingredients in a bowl. Start adding the 'vino cotto' in small doses. Knead by hand, the 
resulting dough should have the consistency of shortbread. When the dough is homogeneous, cut it 
into pieces and roll each piece on the board into a long cylinder, 6" x 3/4". Roll the cylinder 
and make whatever shapes you like; preheat the oven to 180 deg. (350 F) and bake for about 10 minutes.
400 g flour 00 (14.1 oz) [you can use all-purpose]
1/2 liter (2 cups) red vino cotto 
120 g (4.25 oz) toasted almonds (from Filicudi, please) 
60 g butter (2.1 oz) (traditionally, lard was used, however butter is a more discreet and 
 lighter alternative) 
Zest from two or three citrus fruit, tangerines, oranges or lemons
3 teaspoons cinnamon
1 pack of baking powder (standard dose for 500 g flour)
1 small spoon baking soda

Put all ingredients in a bowl, knead by hand and gradually add the vino cotto until you get 
a soft and homogeneous dough.
Take a small piece, make a thin cylinder 10 - 15 cm long and give it a spiral shape. Place 
an almond on top of it (no shell, please). 
Butter a non-stick pan, or line with parchment paper, lay your art work on it and put 
everything in the preheated oven; bake at 180 C (350 F) for 10 - 15 minutes.
Eat the biscotti, enjoy them, feel the scent of the past, the taste of the island tradition. 
Imagine the eager kids gather round the wood oven, waiting for these traditional sweets prepared 
by the women of Filicudi on festive occasions!
I adore them! Buon Appetito!

Thanks, Ann!


Not Cotton Candy

----- Original Message ----- 
From: Jackie 
Sent: Wednesday, February 11, 2009 4:30 AM
Subject: Searching for a recipe for Spun Candy/Taffy

When I was a child, (40 to 50 years ago) I ice skated at Hoyt Park in Saginaw, Michigan. 
In the "warming house" was a snack concession where you could buy this delicious  "spun" candy.

The candy was made in a machine that looked very much like a cotton candy machine, but the 
product was a light, full of holes, very chewy, taffy-like candy.  It was always pink, with 
a light strawberry flavor.  And it was scooped out of the machine and served in small, white 
paper bags.  Like cotton candy, it was almost weightless.

I would love to know if there is a way to buy it still.  Or a way to make it.  Hopefully, 
the concession wasn't that unusual and we can at LEAST find out what it was.

I appreciate any info you can dig up!!

Thanks Uncle Phaedrus!!


Hi Jackie,

Wish I could help, but I cannot find anything about "spun candy" in connection with "Hoyt Park." I've never seen this particular confection myself. On the Internet, the name "spun candy" appears hundreds of times, but it always seems to refer to what I call "cotton candy", not to what you describe. 'Course, I can't possibly check every instance of it's appearance, but in scanning several pages of references, I didn't see anything that looked promising.



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