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----- Original Message -----
From: Peggy
To: phaed
Sent: Sunday, March 10, 2002 6:17 PM
Subject: peanutbutter eggs
Years ago I had a recipe for peanut butter eggs. When I moved my
recipe got lost somewhere. Can you find a recipe for peanut butter eggs.
Thank you
Peggy
Hi Peggy,
Sure, no problem. See below.
Phaed
Peanut Butter Eggs
Ingredients :
2 c. of creamy peanut butter
1 1/2 lb. confectioners sguar
1 1/2 lb. butter
Chocolate Coating:
12 oz. bag of chocolate chips
1 1/3 bar of paraffin
Preparation :
Mix together the peanut butter, butter (at room temperature) and
confectioners sguar and knead until smooth. Cut into 36 pieces and
form egg shapes. Refrigerate for several hours and dip into the
chocolate. Coating: Melt a 12 oz. bag of chocolate chips and 1/3
bar of paraffin in the top of a double boiler. The chocolate has to
cool to about 100 degrees. It is best to let the eggs chill in the
refrigerator over night then dip them into the chocolate the next
day.
----- Original Message -----
From: Sandy
To: phaedrus
Sent: Sunday, March 10, 2002 6:32 AM
Subject: nut filling
I am looking for a very tasty recipe for nut filling. I would like
to make my own coffee cakes and bear claws for a benefit breakfast.
Thank You. Sandy
Hi Sandy,
Try the ones below.
Phaed
Nut Filling
Ingredients :
1 lb. ground walnuts
1 c. sugar
3 heaping tbsp. butter
1/4 c. canned milk
Preparation :
Cook slowly for about 5 minutes
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Sour Cream Nut Filling
Ingredients :
3 egg yolks
1/2 c. sour cream
1/2 c. sugar
1/2 c. nutmeats
Pinch of salt
Preparation :
Cook together until thick. Add nutmeats last and spread between
layers of cake when cool, or loaf cake.
----------------------------------
Creamy Nut Filling & Frosting
Ingredients :
2 1/2 tbsp. flour
1/2 c. milk
1/2 c. shortening (half butter)
1/2 c. granulated sugar
1/4 tsp. salt
1/2 tsp. vanilla
1/2 c. nuts
1/2 c. confectioners' sugar
Preparation :
Blend flour and milk. Cook to very thick paste (about 10
minutes). Cook to lukewarm. Cream shortening, sugar and salt on #7
speed. Add lukewarm paste. Beat until fluffy. Add vanilla and
nuts. Use about 1/2 amount for filling. Add confectioners' sugar
to remainder and ice rest of cake.
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Nut Filling For Cake
Ingredients :
1 c. sugar
1 tbsp. flour
1 c. cream
1 tsp. butter
4 egg yolks
1/2 tsp. vanilla
Preparation :
Cook in double boiler until thick. Add a few chopped nuts and
vanilla. Very good over loaf cake served with whipped cream, or as
a frosting for an angel food cake.
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Creamy Nut Filling
Ingredients :
1/2 c. sugar
2 tbsp. flour
1/2 c. cream
2 tbsp. butter
1/2 c. chopped pecans
1/4 tsp. salt
1 tsp. vanilla
Preparation :
Combine sugar, flour, cream and butter in saucepan. Cook until
thickened. Add pecans, salt and vanilla. Blend well. Cool.
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Nut Filling (Dios Sutemeny)
Ingredients :
1 lb. ground nuts
3 stiffly beaten egg whites
3/4 c. sugar
1 tsp. cinnamon
Preparation :
Mix well until moist, keeps well in refrigerator until you need
it.
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Nut Filling
Ingredients :
2 c. ground walnuts
1/2 c. hot milk
1/2 c. sugar
3 tbsp. butter or margarine
1/3 c. honey
2 eggs, beaten
1/2 tsp. salt
Preparation :
Combine ground nuts, milk, sugar, butter and honey in small
saucepan. Bring to a boil, stirring constantly. Add eggs and salt.
Reduce flame and cook until thick, stirring constantly. Cool
before using.
----- Original Message -----
From: Gordon
To: phaedrus
Sent: Saturday, March 09, 2002 10:59 AM
Subject: Do you have a cookie recipe using Robertsons lemon Curd?
Hello Gordon,
Nothing that specifically calls for Robertson's by brand name, but the below recipe uses lemon curd.
Phaed
Lemon Curd Bars
1 cup unsalted butter
2 cups all-purpose flour
1 cup white sugar
1/2 teaspoon baking soda
1 (10 ounce) jar lemon curd
2/3 cup flaked coconut
1/2 cup toasted and chopped almonds
Directions
1 Preheat oven to 375 degrees F (190 degrees C).
2 In a large mixing bowl cream the butter. Add the flour, sugar and
baking soda. Mix until the mixture forms coarse crumbs
3 Pat 2/3 of the mixture into the bottom of one 9x13 inch baking pan.
Bake at 375 degrees F (190 degrees C) for 10 minutes.
Remove and let cool slightly.
4 Spread the lemon curd over the baked layer. To the remaining 1/3 of
crumb mixture add the coconut and the almonds. Sprinkle over the top
of the lemon curd.
5 Lower oven temperature to 350 degrees F (175 degrees C). Bake bars
for 25 minutes or until lightly browned.
Makes 40 squares
----- Original Message -----
From: DOVE
To: phaedrus@ebicom.net
Sent: Sunday, March 10, 2002 12:10 PM
Subject: Key Lime ribs
Can you find this reciepe please?
Hi Dove,
I could not find anything called "Key Lime Ribs". Is this a restaurant recipe? Below are the closest recipes that I could find.
They call for regular lime juice, but Key lime juice could be used.
Phaed
Grilled Lime Pork Tenderloin
with Warm Onion-Jalapeņo Salsa
The Marinade and Pork:
8 large garlic cloves, finely minced
3 tablespoons soy sauce
2 tablespoons fresh ginger root, finely minced
1 tablespoon Dijon mustard
1/2 cup fresh lime juice
1/2 cup olive oil
Salt and freshly ground pepper to taste
4 pork tenderloins (about 3/4 pound each), trimmed
Combine all ingredients, except pork in a large zip lock-style
plastic bag, mixing well. Add pork with marinade.Seal bag, pressing
out excess air, place in a shallow dish and marinate pork for several
hours at room temperature,or refrigerate at least 1 day and up to 2
days, turning occasionally.
Prepare the grill.
Remove pork from marinade, letting excess drip off.
Grill on an oiled rack set 5 to 6 inches over glowing coals, turning
every 5 minutes, for about 15 to 20 minutes or until done.
Transfer meat to a cutting board and let stand 5 minutes before slicing.
Serve with Warm Onion-Jalapeņo Salsa.
Warm Onion-Jalapeņo Salsa:
1 1/4 pounds red or white onions, chopped fine (about 4 cups)
2 tablespoons olive oil
2 fresh jalapeņo chilies, seeded and minced (wear rubber gloves)
2 tablespoons brown sugar
4 tablespoons red-wine vinegar
1/4 cup water
Salt and freshly ground pepper to taste
In a large heavy skillet cook onions in oil, stirring, until softened.
Add jalapeņos and cook, stirring, 1 minute.
Add sugar and cook, stirring, 1 minute. Add vinegar and water and simmer,
stirring occasionally, until mixture is slightly thickened.
Season with salt and pepper and serve.
Serves 6.
------------------------------
Tequila & Lime Pork Spareribs
1 rack of pork spareribs (about 3 pounds)
Salt
Freshly ground black pepper
1 cup olive oil
Juice from 4 limes
1/2 cup tequila
1/4 cup finely chopped onions
2 tablespoons minced garlic
2 medium jalapenos, stemmed, seeded and finely chopped
2 tablespoons finely chopped fresh cilantro leaves
Season the ribs with salt and pepper. In a small mixing bowl, whisk
the oil, lime juice, tequila, onions, garlic, jalapenos and cilantro.
Whisk well. Season with salt and pepper. Place the ribs, meat side down,
in a glass baking dish. Pour the marinade over the ribs, coating each
side completely. Cover with plastic wrap and refrigerate overnight
(at least 12 hours), turning every couple of hours. Remove from the
refrigerator and bring the ribs to room temperature.
Preheat the grill on low. Place the ribs, meat side down, and slow grill
the ribs, turning and basting every 15 minutes. Cook for about 1 1/2 to
2 hours, or until the ribs are tender. Remove from the grill and slice
into individual ribs.
Yield: 2 to 3 servings
--------------------------------
Lime Spareribs
4 pounds pork spareribs
1 cup chopped onion
1 clove garlic, minced
1 cup fresh sliced mushrooms
1/4 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons honey
1/4 cup fresh lime juice
1 tablespoon prepared mustard
2 teaspoons salt
ground black pepper to taste
1/4 cup soy sauce
2/3 cup water
1/3 cup chili sauce
Directions
1 Cut ribs into serving size pieces and place in a 9x13 inch baking dish.
Preheat oven to 325 degrees F (165 degrees C).
2 In a medium saucepan saute onion, garlic and mushrooms in oil until
tender. Add vinegar, honey, lime juice, mustard, salt, pepper, soy sauce,
water and chili sauce and mix together well. Warm mixture throughout.
3 Pour this sauce over the ribs and bake in the preheated oven for 1 hour
or until ribs are tender and internal temperature has reached 160 degrees F
(70 degrees C). Baste often with sauce.
Makes 8 servings
----- Original Message -----
From: Carol
To: phaedrus
Sent: Saturday, March 09, 2002 9:56 AM
Subject: Ghirardelli brownies
Whenever I use the Ghirardelli brownie mix the brownies never quite
set and it's more like a brownie pudding. The instructions warn that
the brownies won't be solid when the cooking time is up, but even hours
later I have pudding. When I contacted the company they sent me a bunch
of coupons for free stuff, but no information about how to correct the
problem. Any suggestions?
Thanks,
Carol
Hi Carol,
Just a couple of suggestions:
1) Try increasing your oven temperature 25°. I read recently that 75% of ovens tested were not accurate as to temperature.
Most were lower than the settings on the dial.
2) Try adding an egg.
If neither of these works, and it's only the Ghirardelli mix that you have problems with, not other cake mixes or cookies,
then I am mystified.
Phaed
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