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From: Robin
To: phaedrus@hungrybrowser.com
Subject: I found an answer...
Date: Thursday, February 25, 2010 10:01 PM
Dear Phaedrus,
I happened to be cruising through the archives to see if I could find a
recipe for the pre-microwave version of Chex mix (yes, it WAS there,
thanks!!!!), and I happened to see a request from Merry, sent: Sunday, October 29,
2000 16:13 asking for "cuchidita". The right name for the cookie is
"cucidati" and it IS Sicilian (there is another non-Sicilian recipe which differs
slightly). The recipe that follows was given to me by an Italian lady who used
to make them with her mother and grandmother as a child. It makes about 60
cookies.
Cucidati Recipe
Pasta Frolla
4 cups all-purpose flour
2/3 cup sugar
1 teaspoon baking powder
1 teaspoon salt
16 tablespoons (2 sticks) cold unsalted butter, cut into 16 pieces
4 large eggs
Fig Filling
12 ounces (about 2 cups) dried Calimyrna figs
1/2 cup raisins
1/3 cup candied orange peel, diced
1/3 cup whole almonds, chopped and lightly toasted
3 ounces semisweet chocolate, cut into 1/4-inch pieces
1/3 cup apricot preserves
3 tablespoons dark rum
1 teaspoon instant espresso coffee granules
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Egg Wash: 1 large egg, well beaten with 1 pinch salt
2 or 3 cookie sheets or jelly roll pans lined with parchment or foil
1. To make the dough, in the work bowl of a food processor fitted with
the steel blade, combine the flour, sugar, baking powder, and salt. Pulse
two or three times to mix. Add the butter and pulse repeatedly until it is
finely incorporated and the mixture is cool and powdery. Add the eggs, all at
once, and continue to pulse until the dough forms a ball. Scrape the dough
onto a floured surface, then place it on a piece of plastic wrap. Press the
dough into a square about an inch thick and wrap it. Chill the dough while
preparing the filling.
2. For the filling, in a large bowl, stem and dice the figs. If they
are hard, place them in a saucepan, cover them with water, and bring them to
a boil over medium heat. Drain the figs in a strainer and allow them to cool
before proceeding.
3. In a bowl, combine the diced figs with the rest of the filling
ingredients and stir them together. In the work bowl of a food processor fitted
with the steel blade, pulse to grind the filling mixture finely. Scrape the
filling back into the bowl used to mix it.
4. When you are ready to bake the cookies, set the racks in the upper
and lower thirds of the oven and preheat to 350 degrees.
5. Take the dough out of the refrigerator, unwrap it, and place it on
a floured surface. Knead the dough lightly to make it malleable again and
roll it up into a cylinder. Cut the cylinder into twelve equal pieces. One at
a time, on a floured surface, flatten each piece and make it into a
rectangle 3 inches wide and 12 inches long. Paint the wash on the dough and evenly
distribute 1/3 cup filling down its length. Bring the edges of dough up
around the filling to enclose it, then press the edges of the dough together
firmly to seal in the filling. Use your palms to roll over the filled cylinder
of dough until it extends to 15 inches, then cut it into 3-inch lengths. Set
the filled cylinders aside while filling, rolling, and cutting the other
pieces of dough.
6. Make a 1-inch-long cut in the middle of each end of a 3-inch piece
and pull the cut sides apart to make the cookie an X, as in the
illustration. Arrange the cookies on the pans and brush them with egg wash.
1. Bake the cookies for about 20 minutes, or until they are a light
golden color. Slide the papers from the pans to racks.
2. Store the cooled cookies between sheets of parchment or wax paper
in a tin or plastic container with a tight-fitting cover.
An alternate recipe, called "Cucidati II" and can be found at the website
run by Nick Malgieri's at
https://www.nickmalgieri.com/recipes/7-cookies-bars/x-cookies.html
Hope this helps.
Robin
----- Original Message -----
From: Wayne
To: phaedrus@hungrybrowser.com
Sent: Tuesday, February 23, 2010 11:02 AM
Subject: jack in the box hamburger mustard sauce
Back in the early 70's I lived in Chicago and we had Jack in the Box drive ins.
On their smaller cheeseburgers, they used to put on only one condiment. I recall
it was a yellow mustard/mayo based sauce. I would love to duplicate it. Jack in
the Box closed years ago in this area.
Thanks. Wayne, Illinois
Hello Wayne,
The actual recipe is not available. I found this on a message board:
"A shortcut to JIB's secret sauce is thousand island dressing mixed with a touch
of mustard. You'll immediately notice the orangey color and the tangy taste. You
can also make it by mixing mayo, catsup, relish and mustard. It may not be the
exact recipe, but it's hard to tell the difference and I was RAISED on JIB hamburgers!"
Phaed
The Search Engine Registry indicates that someone has been searching for this recipe.
Wet Bottom Molasses Pie
1 (9 inch) pie crust, unbaked
3/4 c. sugar
1/2 c. butter or 1 stick margarine
2 c. flour
Pinch of salt
3/4 c. molasses
3/4 c. hot water
1/2 tsp. baking soda
Crumbs: Mix sugar, flour, salt and butter or margarine. Put 3 tablespoons in
bottom of pie. Mix molasses, hot water and baking soda. Add 3/4 of this to the
pie. Add rest of crumbs but save for top after adding the rest of molasses mixture.
Bake 30 to 35 minutes at 350 to 375 degrees.
---------------------------------
Pennsylvania Dutch "Wet Bottom" Shoo-Fly Pie
1 unbaked 9" pie shell
1/2 tbsp. baking soda
3/4 c. boiling water
1/2 c. dark molasses
1 egg yolk, beaten
3/4 c. flour
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. ground cloves
1/2 c. dark brown sugar
2 tbsp. shortening
1/2 tsp. salt
Dissolve soda in boiling water. Add molasses. Cool. Beat in egg yolk.
Pour mixture into pie shell. Top with crumb mixture of the flour, spices,
sugar, shortening and salt. Bake in 400 degree oven for 10 minutes. Reduce
heat to 350 degrees and bake another 30 to 35 minutes. Pie should be firm
when done. Serve warm with vanilla ice cream on top.
----- Original Message -----
From: Melvin
To: phaedrus@hungrybrowser.com
Sent: Tuesday, February 23, 2010 12:38 PM
Subject: Edna St. Vincent Millay Poem Title
Dear Friend. U R my last source to find the title of a poem by St. Millay that
encompasses these lines
Gently they go, the beautiful, the tender the kind
I know. But I do not approve. And I am not resigned.
I have perused many of her poems dealing w/death to no avail. The reference to
this request only says it is from a poem by her. Can U assist me?. U have in the
past answered all my inquires. I hope U R able to asist in this nebulous quest.
Sincerely,
Mel
Hello Melvin,
That verse goes:
"Down, down, down into the darkness of the grave
Gently they go, the beautiful, the tender, the kind;
Quietly they go, the intelligent, the witty, the brave.
I know. But I do not approve. And I am not resigned."
It is "Dirge Without Music" by Edna St. Vincent Millay. For the full poem, see:
"Dirge Without Music" by Edna St. Vincent Millay
Phaed
----- Original Message -----
From: Evelyn
To: Phaedrus
Sent: Thursday, February 25, 2010 9:33 PM
Subject: words to song
I would like to find the words to a song my nephews used to sing.
Here are some of the words:
There was a forest ranger , who always did his best.
He wore a service uniform and a badge upon his vest(chest?)
He had no interst, save in his forest.
As the song goes on,the ranger's boss's daughter gets lost out in the woods
and he goes to rescue her. They run into a bear and if I remember right, the
ranger breaks his leg and the girl has to carry him out of the woods. They
finally get married and have a little boy who becomes a forest ranger who
always does his best.
Hope you can find it with this much help.
Thanks for trying. Evelyn
Hello Evelyn,
That song is "The Lucky Ranger" and it's got a lot of verses. Here are the first two:
O once there was a ranger / Who always did his best
He wore the Service uniform / And a badge upon his vest
He had no interest / Save in his forest.
He had his breakfast early / Two hours before daylight
He hit the trail at sun-up / And kept it up till night
And half the night / He'd read and write.
For the rest of the verses, see:
The Lucky Ranger by P.S. Lovejoy
Phaed
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