Custom Search

2003

TODAY's CASES:

Welsh Cookies

  ----- Original Message ----- 
  From: Dennis
  To: phaedrus
  Sent: Sunday, February 16, 2003 12:04 PM
  Subject: welch cookies

  sir
a friend of mine used to make welch cookies but i never got the receipe.
all i know is they are made on a griddle and contain drid currants 
thank you
dennis

Hello Dennis,

See below for three recipes.

Phaed

  Welsh  Cookies

   Ingredients : 
   3 c. flour
   1 tbsp. baking powder
   1 c. sugar
   1/2 tsp. salt
   1 tsp. nutmeg
   4 oz. currants
   1/2 c. shortening
   1/4 c. milk
   2 eggs
   1/4 c. butter

   Preparation : 
     Mix the dry ingredients and currants.  Work in the shortening and
   butter as for pastry.  Beat the eggs; add milk and stir well.  Roll
   about 1/3 inch thick and cut with a round cookie cutter.  Fry in an
   aluminum frying pan over a slow fire heat until brown.  Turn and
   brown slowly on other side.  
   ----------------------------------
   Welsh  Cookies

   Ingredients : 
   3 c. flour
   1 c. sugar
   1 1/2 tsp. baking powder
   1/2 tsp. soda
   1 1/4 tsp. salt
   2 tsp. nutmeg
   1 c. shortening
   1 c. currants
   2 eggs, beat with 6 tbsp. milk until
      blended

   Preparation : 
      Sift all dry ingredients together, cut in shortening until
   crumbly. Add currants.  Add eggs, blended with milk, mix well (dough
   will be stiff).  Chill 1 to 2 hours.  Divide into thirds.  Roll each
   portion to 1/4 inch thickness on floured board, cut with round
   cookie cutter. Heat griddle.  Grease lightly.  Bake until puffy and
   shiny.  Turn and bake until golden.  4 dozen. 
   ----------------------------------
   Welsh  Cookies

   Ingredients : 
   2 eggs, slightly beaten with 1/2 c.  milk
   1 c. currants
   3 1/2 c. flour
   1 c. sugar
   1 1/2 tsp. baking powder
   1/2 tsp. baking soda
   1 tsp. salt
   2 tsp. nutmeg
   1 c. shortening

   Preparation : 
      Add:  Let stand until you measure dry ingredients.  Mix all
   ingredients like pie crust.  Pour in milk mixture and chill dough. 
   Roll out about 1/4 inch in thickness.  Cut with cookie cutter or
   drinking glass.  Brown on slightly greased griddle or in a electric
   fry pan.  Makes 36 cookies.  

Buttermilk

----- Original Message ----- 
From: "Kay" 
To: phaedrus
Sent: Saturday, February 15, 2003 9:08 PM
Subject: Buttermilk

> There use to be a very tasty recipe for buttermilk on the sides of
> powdered milk boxes, but it has been gone for ages.
> Can you help me PLEASE!
> Thankyou      Kay

Hello Kay,

I'm not really familiar with that one, but could it be the recipe below?

Phaed

Cultured  Buttermilk

 Ingredients : 
 1 c. powdered milk
 4 c. water
 1/2 c. commercial buttermilk
 Pinch of salt

 Preparation : 
   Mix nonfat dry milk and water until dissolved.  Do not chill. 
 Stir in buttermilk and salt.  Let stand at room temperature
 overnight.  Stir until smooth.  Chill before serving.  Keep in
 covered container in refrigerator.  Good for cooking.  Reserve 1/2
 cup for your next batch starter.   

Yogurt Pretzels

  ----- Original Message ----- 
  From: Cindy 
  To: phaedrus
  Sent: Sunday, February 16, 2003 4:06 PM
  Subject: yogurt coating recipe

  Hi,
 I've been looking for  a recipe/ingredients to make the yogurt 
 coating on commercial products such as yogurt covered raisins 
 or yogurt covered pretzels. I've looked for months now with no 
 luck. Any chance you could help? Thanks, Cindy

Hi Cindy,

First, understand that you can't make those shiny, individual yogurt-coated raisins at home. Those are made in a special commercial machine that tumbles the raisins or pretzels as it sprays them with the coating, sort of like the ones they use to make M&M's. You can't do that at home. You can, however, make yogurt-coated clumps of raisins. You can make individual yogurt -dipped pretzels, since they are bigger, but they still won't be shiny like the ones in the store. See below for two coating recipes.

Phaed

  Yogurt Raisin Clusters: 

  1 package (3-ounce) regular cream cheese, softened; 
  1 pound (about 5 cups) sifted confectioners' sugar; 
  3 tablespoons plain yogurt 
  1 teaspoon vanilla 
  1/2 cup white chocolate chips
  2 cups raisins

  Combine cream cheese, confectioner's sugar, yogurt, and vanilla 
  in the top of a double boiler. Place over boiling water and blend 
  until lukewarm and smooth. Add the white chocolate chips and continue 
  stirring until completely melted and smooth. Remove from heat. Quickly 
  stir in raisins. Remove top of double boiler from over hot water and 
  drop mixture by spoonfuls onto wax paper-lined baking sheets. If mixture 
  becomes too thick to handle easily, replace over hot water and stir 
  until desired consistency. Let stand until set. Store between sheets of 
  wax paper in airtight container. Makes 48 clusters (about 2 pounds).
  -----------------------------------------
  Yogurt Coated Raisins 

  You can use this for other dried fruits, pretzels and nuts! 

  Ingredients:

  2 c. raisins
  8 oz. yogurt cream cheese**
  1/4 c. butter
  6 c. powdered sugar
  1 1/2 tsp. vanilla

  Place raisins in a steamer basket or strainer. Place
  over boiling water, but not touching it. Steam, covered for 5
  minutes. Combine  yogurt cream cheese and butter in heavy bottomed
  saucepan. Stir over low heat until butter is melted, cheese is
  soft and mixture is well combined. Transfer to large bowl of
  mixer. Add powdered sugar, one cup at a time, until frosting
  is thick and creamy but not dry. Add vanilla. Stir in raisins
  gently. Drop by teaspoonfuls onto waxed paper. Let dry,
  uncovered for 4 hours or overnight. Makes 3 1/3 to 4 dozen
  clusters.

  **Yogurt Cream Cheese
  Use as you would cream cheese or mascarpone cheese. Very spreadable 
  and can be very low fat.
  Ingredients:
  1 quart plain yogurt, (Whole milk or low fat)

  Preparation:
  Line a large strainer or colander with cheese cloth. Place the strainer 
  or colander over a bowl and then place the yogurt in the strainer and 
  let drain overnight. 
  Cover the bowl and strainer with plastic wrap so nothing will accidently 
  drop into the draining yogurt.
  After 12 hours, take the cheese cloth and very gently squeeze any 
  remaining moisture out of the cheese.
  Empty the whey from the bowl and let stand another 8 hours. Place your 
  cheese in a clean container and your yogurt cheese is ready to use.
  Yield: 6 servings

Wyatt's Cafeteria Eggplant Dressing

----- Original Message -----
From: NITA
To: phaedrus
Sent: Sunday, February 16, 2003 4:06 AM
Subject: Wyatt's Cafeteria Eggplant Dressing

> Dear Phaedrus:
>
> I understand this is/was a great dish:
> Wyatt's Cafeteria Eggplant Dressing
> Do you have or can you get this?
>
> Thanks!
>
> Nita

From: "phaedrus"
To: Nita
Subject: Re: Wyatt's Cafeteria Eggplant Dressing
Date: Sunday, February 16, 2003 4:21 AM

Hi Nita,

Sorry, no luck. All I could find were a couple of mentions of how great it was.

Phaed

From: Nita
To: phaedrus
Subject: Dear Phaed,  Got this recipe: Wyatt's Cafeteria Eggplant Dressing
Date: Sunday, February 16, 2003 11:36 AM

Wyatt's Eggplant Dressing

2 large eggplants
1 med. onion, chopped
1/2 cup bell pepper, chopped
1/2 cup celery, chopped
1 cup grated cheese (I use more)
2 cups cornbread, crumbled
3 eggs, beaten
1 small jar diced pimento
1/2 stick butter, melted
1 t. sage

Peel eggplant, cut into 1/2 inch slices.  Cook in boiling, salted water for 
20 minutes.  Drain well and mash. 

Peheat Oven to 350 Degrees F.

Saute onion, bell pepper and celery in butter and combine with eggplant. Add 
half of the cheese, the eggs, salt, pepper, sage, pimento and cornbread.  

Put in a greased 1-1/2 qt. casserole and top with remaining cheese.  

Bake 30 min. at 350

Enjoy!!

From: "phaedrus"
To: NITA
Subject: Re: Dear Phaed, Got this recipe: Wyatt's Cafeteria Eggplant Dressing
Date: Sunday, February 16, 2003 12:21 PM

Hi Nita,

That's great! Where did you find it?

Phaed

From: NITA
To: phaedrus
Subject: Phaed: Back to you re: Wyatt's Cafeteria Eggplant Dressing
Date: Sunday, February 16, 2003 2:27 PM

Dear Phaed,

It's Nita here -- I got the recipe from the soul food group I joined to get 
their slant on food. It was a "post" by Rose.

Sounds a lot like the great Eggplant Casserole we used to get in Memphis at 
The Cupboard Restaurant in Midtown on Union Avenue that is now closed, I 
believe. There is a place listed in Memphis called The Cupboard Too downtown 
on Madison Ave.. Not sure it is connected in any way.

The Wyatt's Cafeteria Eggplant Dressing has bell pepper and celery in it. The 
Cupboard in Memphis did not have bell pepper in it and if there was any 
celery in it, it was a minute amount. It was more of a souffle. Had eggplant, 
eggs, onion, cheese -- Saltine crackers, bread or cornbread was NOT dominant 
in it at all.

I worked up a recipe for it that is as near as I can get.

Eggplant Souffle ala Nita
Cupboard Restaurant Style, Memphis, TN

2 quart casserole dish, buttered

1 medium eggplant, peeled and cubed
Juice of 1 fresh lemon
2 or more Tblsp table salt
ice

1/2 to 3/4 cups saltine crackers, crushed or fresh unseasoned bread crumbs
2 T butter of SOFT margarine, melted
1/2 cup sweet milk or Half & Half
2 rounded T granulated sugar (to cut any bitterness)
1 tsp table salt
3 large fresh eggs, beaten lightly

6 ounces grated Kraft Sharp Cheddar Cheese
Paprika

Pick a shiny young eggplant. Peel it and cut it into cubes. Immediately place 
it in a mixing bowl and toss it with the lemon juice to prevent darkening. 
Sprinkle heavily with the salt and cover it with ice. Place something heavy 
on it to weight it down in the bowl. Place it in the refrigerator for 20 to 
30 minutes.

When it is ready, turn the oven on to 375 degrees fht..

Remove the eggplant from the refrigerator and drain the liquid off the 
eggplant and rinse it once with water. Drain it again, but don't press liquid 
out.

Add the crackers or bread crumbs and butter and mix in. Add milk, sugar, 
salt, combining well. Finally add the beaten eggs, mixing well.

Pour it into the prepared casserole dish and place it on a rack in the center 
of the oven. Allow to bake about 40 minutes or until beginning to brown 
lightly on top. (Toothpick should come out clean when stuck in the center.)

Sprinkle with the grated cheese and top with some paprika sprinkled on top. 
Return the casserole to the oven to allow the cheese to melt thoroughly.

Serve hot! Enjoy!   

Nita 

Thanks, Nita!

More Wyatt's Recipes


PlayDough

  ----- Original Message ----- 
  From: Jimandi 
  To: phaedrus
  Sent: Sunday, February 16, 2003 3:58 PM
  Subject: playdough

  i am interested in finding a recipe for playdough.

  it appeared on a gold metal flour sack.  you did not have to  cook it.  
  you could put food coloring in it if you wanted
   My name is charlene 

Hi Charlene,

Try the one below.

Phaed

  No  Cook  Playdough

   Ingredients : 
   2 c. flour
   1 c. salt
   1 tbsp. oil
   1 c. water
   Food coloring

   Preparation : 
     Mix flour and salt, then add oil.  Mix the food coloring with 
 the water.  Slowly add water until the mixture is soft and 
 pliable. Store in airtight container in refrigerator.   

""


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus