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----- Original Message -----
From: Patricia
To: phaedrus@hungrybrowser.com
Sent: Sunday, February 07, 2010 5:06 PM
Subject: Frezine Recipe
My grandmother used to make frezine (SP). They were made with yeast, eggs
and anise seed. They were round like a donut. Then you baked them, cut
them in half life a bagel then toasted them under the broiler.
Do you have a recipe?
Thank you.
Kathy
Kathy,
I cannot find anything called "frezine". The closest thing that I know to your
description is Italian "friselle". These are bagel-shaped and are baked, then
sliced in half and baked again. However, I cannot find any recipe for them that
calls for anise seed. For recipes, see these sites:
Italian Food at About.com
Friselle
Friselle 2
Phaed
----- Original Message -----
From: Timothy
To: phaedrus@hungrybrowser.com
Sent: Thursday, February 11, 2010 2:50 PM
Subject: Popcorn Popper
Dear Uncle Phaedrus:
I am writing after having taken a careful look around your archives.
They make for fascinating reading.
My question is not a recipe one, although I hope you can help me with my problem,
as I have seen you have luck finding things other people fail to.
I am looking for instructions on using a popcorn popper. It's an older variety and
all I have been able to find are sites selling similar models - most notably the one
with the butter 'attachement' that mine seems to lack.
It is marked: Chilton's Aluminum 3 Qt Corn Popper (on the side) &
Aluminum Speciality Co. (on the bottom)
It comes with a cord like the vintage Tostess toasters used and a glass cover.
Any and all help would be appreciated.
Thanks in advance.
Timothy
Hello Timothy,
Chilton Aluminum Specialty Company was located in Manitowoc, Wisconsin. They appear
to have closed their doors in the 1970s. So, there is no going back to the manufacturer
for a set of instructions. That leaves only:
1) Putting out the word and hoping that someone who has a Chilton Aluminum 3 qt corn
popper is willing to scan their copy of the instructions and e-mail them.
or,
2) Purchasing another popper that has the instructions with it. You may be able to do
this on E-Bay. See:
Worthpoint
I will post this on my site to allow 1) to have a chance.
Phaed
----- Original Message -----
From: jeffrey
To: phaedrus@hungrybrowser.com
Sent: Thursday, February 11, 2010 6:15 PM
Subject: Raw Deal Restaurant Austin,Texas
>I have been searching for the oil and vinagar recipe that was used at the
>Raw Deal Restaurant that was on West 6th Street in the 80's in Austin,Tx.I
>am so happy to have found your website.I showed it to my wife and she is
>already planning on using the info found.We have added it to our
>favorites.
>Thank You Jeffrey ,Tx
>
Hello Jeffrey,
Glad you like the site.
I had no success searching for a recipe for the Raw Deal's oil and vinegar.
Sorry.
Phaed
----- Original Message -----
From: Laura
To: phaedrus@hungrybrowser.com
Sent: Friday, February 12, 2010 1:53 PM
Subject: Entenmann's Almond Danish Ring
Dear Phaed,
When I was a little girl my mother used to buy fresh baked rolls from a local
bakery and an Entenmann's ALMOND Danish Ring every Sunday after church.
For years you could buy them in just about any grocery store, but about 10 years
ago I noticed they weren't available as much... or at all. After years of searching
for them and only having Walnut or Pecan to choose from I contacted Entenmanns
directly about 2 years ago to see if they were still being made. They wrote me back
and explained that they only make their ALMOND Danish Ring occasionally throughout
the year... well, to this day I haven't seen them in any grocery stores AND their
own website doesn't even list them... http://entenmanns.bimbobakeriesusa.com/op-cat.cfm/catId/4.
So if Entenmann's isn't selling them anymore, I'd love to have a copy cat recipe that
I could go to when I'm craving it! If you can help, it would be great!!
Laura
Hi Laura,
Sorry, I had no success locating a copycat recipe for Entenmann's ring, but you might
be interested in this:
Danish Kringle
Phaed
Another past request that was on the list.
Morrison's Boston Cream Pie Type Filling
6 lbs milk (3 qts)
1 oz salt
2 lbs 8 ozs sugar
2 lbs milk (1 qt)
8 oz pastry flour
8 oz corn starch
2 lbs whole eggs
1 oz vanilla extract
4 oz margarine
1 lb egg whites
1 lb sugar
Mix 3 qts milk, 1 oz salt, and 2 1/2 lbs sugar in saucepan and bring to a boil.
In a separate bowl, dissolve 8 oz pastry flour and 8 oz corn starch in 1 quart
of milk. When thoroughly dissoled, add 2 lbs eggs and mix well.
Gradually add the dissolved mixture to the mixture boiling in the saucepan.
Add it slowly, stirring cotinuously, to prevent lumps. Cook thoroughly to
eliminate any taste of the corn starch and flour, but don't cook it until
it is too thick. When done remove from stove and add 1 lb coconut, 1 oz
vanilla extract, and 4 oz margarine.
While the first mixture is being prepared, place in mixing bowl 1 lb egg whites.
Add 1/2 lb sugar and beat until stiff. Add the second 1/2 lb of sugar and continue
beating until all of the sugar is dissolved. Remove from the machine and pour the
first mixture over the egg white mixture while it is still hot. Stir with a wire
whip until the mixture is thoroughly blended.
Put filling in pre-baked pie shells.
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----- Original Message -----
From: james
To: Phaedrus
Sent: Friday, September 23, 2011 5:52 AM
Subject: Re: Boston Cream Pie
If you have the filling recipe, you have it. Morrison's made a variety of cream pies (page 26 of my book shows a coconut cream pie,
page 24 shows a chocolate cream pie). The coconut cream pie and the chocolate cream are recipes.
There is a pineapple boston cream pie and a cherry boston cream pie. These are just toppings for the boston cream pie filling.
Instructions for all of these pies are:
Roll 10 pie crusts, use 7 oz. dough per pie. Bake at 350 degrees 12-15 minutes until slightly brown, set set aside.
(In today's world a store bought pie crust would work)
Then fill cooled pie shell with filling. Top with whipped topping if not using Cherry or Pineappple topping on Boston Cream.
Cut into 8 slices. Keep refrigerated.
The Cherry Boston Cream Pie instructions simply say: Use glazed cherries for Cherry Boston Cream Pie
JAMES
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