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----- Original Message -----
From: "NAHED"
To: phaedrus
Sent: Tuesday, March 18, 2003 12:24 PM
Subject: Chili's Chocolate Chip Paradise Pie
> Hi:
>
> I'm looking for a dessert on Chili's Restaurant. It is the Chocolate Chip
> Paradise Pie. COuld you help me to find it?
>
> Thanks,
>
> Nahed
>
Hello Nahed,
See below.
Phaed
Chili`s Chocolate Chip Paradise Pie
Cookie Layer:
1 c. flour
1/2 tsp. baking soda
1/4 tsp. baking powder
1/2 c. butter (1 stick), softened
1/3 c. sugar
1 egg
1 T. milk
1/2 tsp. vanilla
1/2 c. shredded coconut
Crust:
6 T. butter
1/4 c. sugar
1 1/2 c. graham cracker crumbs
1 1/2 c. semisweet chocolate chips
1/2 c. chopped walnuts
Cinnamon butter:
1/2 c. butter (1 stick), softened
3 T. sugar
1 1/2 tsp. cinnamon
9 scoops vanilla ice cream
chocolate syrup
caramel syrup
6 T. chopped walnuts
Preheat the oven to 325 degrees. Combine the flour, baking soda and
baking powder in a medium bowl.
In a separate large bowl, beat together the butter and sugar with an
electric mixer. Continue beating for about 30 seconds or until mixture
turns lighter in color. Add the egg, milk, and vanilla and beat until
smooth. Slowly mix the dry mixture into the wet mixture. Beat until
well-combined and then mix in the coconut flakes. Set this cookie dough
aside for now.
Melt 6 tablespoons of butter in a medium bowl in the microwave on high
temperature for about 30 seconds. Add the sugar and stir well for 30
seconds. Add the graham cracker crumbs and stir. Press this mixture into
the bottom of a 9x9-inch baking dish or pan. Sprinkle the cup of chocolate
chips evenly over the graham cracker crust.
Press the cookie dough into the dish, covering the chocolate chips. Use
flour on your fingers to keep the soft dough from sticking. Sprinkle the
chopped walnuts over the dough. Use your fingers to press the nuts into
the dough. Bake for 40-45 minutes or until the edges of the "pie" become
light brown.
Prepare the cinnamon butter by creaming together the butter, sugar and
cinnamon in a small bowl with an electric mixer on high speed.
When you are ready to make your dessert, heat up a small skillet over
medium heat. When the skillet is hot, remove it from the heat then add
about 1 tablespoon of the cinnamon butter to the pan. It should quickly
melt and sizzle. Slice the "pie" into 9 pieces and place one into the hot
skillet. If the "pie" has cooled, you can reheat each slice by zapping it
in the microwave for 30-40 seconds. Place a scoop of ice cream on top of
the "pie".
Drizzle chocolate and caramel syrup over the dessert and then sprinkle
about 2 teaspoons of chopped walnuts over the top. Repeat for the
remaining ingredients and serve sizzling in the skillet. Makes 9 desserts.
-------------------------------
Chili's Paradise Pie
Source: Official version - Orange County Register - October 24, 2002
Cookie Layer
1 C. all-purpose flour
1/2 tsp. baking soda
1/4 tsp. baking powder
1/2 C. butter (1 stick), softened
1/3 C. granulated sugar
1 egg
1 T. milk
1/2 tsp. vanilla extract
1/2 C. shredded coconut
Crust Layer
6 T. (3/4 stick) butter
1/4 C. granulated sugar
1 1/2 C. graham cracker crumbs
1 1/4 C. semi-sweet chocolate chips
1/2 C. chopped walnuts
Cinnamon Butter
1/2 C. (1 stick) butter, softened
3 T. granulated sugar
1 1/2 tsp. ground cinnamon
For serving
9 scoops vanilla ice cream
Chocolate and caramel syrup
6 T. chopped walnuts
Preliminaries: Preheat oven to 450 degrees. Grease baking sheet with
butter or margarine.
Prepare cookie layer: Combine flour, baking soda and baking powder in
medium bowl. In a separate large bowl, beat butter and sugar. Continue
beating about 30 seconds or until mixture turns lighter in color. Add
egg, milk and vanilla extract; beat until smooth. Slowly fold dry mixture
into the wet mixture. Beat well. Mix in coconut flakes. Set aside.
Prepare crust layer: Melt butter in medium bowl. Add sugar and stir 30
seconds. Add graham cracker crumbs; mix well. Press this mixture into
bottom of a 9-inch square baking dish or pan.
Sprinkle cup of chocolate chips evenly over graham cracker crust.
Press cookie dough into dish, covering chocolate chips. Sprinkle
chopped walnuts over dough, then press in. Bake 40 to 45 minutes
or until edges become light brown.
Prepare cinnamon butter: Cream together butter, sugar and cinnamon in
small bowl with electric mixer on high speed. Heat small skillet over
medium heat. When hot, remove from heat, then add about 1 tablespoon
cinnamon butter to the pan. It should quickly melt and sizzle. Slice
the "pie" into 9 pieces and place 1 into hot skillet; repeat with other
pieces.
To serve: Place a scoop of ice cream on top of each slice of "pie."
Drizzle chocolate and caramel syrup over each slice of dessert and
then sprinkle chopped walnuts on top.
Yield: 9 servings
----- Original Message -----
From: Terry
To: phaedrus
Sent: Monday, March 17, 2003 8:18 PM
Subject: hot peppers
I am looking for a recipe. We are trying to find a way to make a hot pepper relish.
Terry
Hello Terry,
There are dozens of these see below.
Phaed
Hot Pepper Relish
Ingredients :
3 c. banana hot peppers, sliced thin, seeds & all
3 c. green peppers, chopped
1 c. sugar
1 c. oil
1 c. vinegar
2 (14 oz.) bottles catsup
Preparation :
Mix together. Let come to rolling boil. Put in hot jars and
seal.
----------------------------------
Hot Pepper Relish
Ingredients :
3 lbs. cabbage
3 lg. onions
2 doz. bell peppers, half red and half green
2 doz. hot peppers, half red and half green
1 qt. vinegar
2/3 c. sugar
1 tsp. mustard seed
1 tsp. nutmeg
2/3 tsp. turmeric
1 1/2 tbsp. flour
Preparation :
Grind, or chop fine, pepper, cabbage, and onions. Mix vinegar,
sugar, spices and flour. Bring to a boil, simmer 10 minutes. Put
in jars and seal.
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Hot Pepper Relish
Ingredients :
50 hot peppers, ground and drained
7 onions, ground and drained
6 green tomatoes, ground and drained
6 mangoes, ground and drained
1 tbsp. black pepper
4 tsp. salt
6 c. vinegar
6 c. sugar
Preparation :
Cook for 30-45 minutes. Can.
----------------------------------
Hot Pepper Relish
Ingredients :
50 hot peppers, ground and drained
7 onions, ground and drained
6 green tomatoes, ground and drained
6 mangoes, ground and drained
1 tbsp. black pepper
4 tsp. salt
6 c. vinegar
6 c. sugar
Preparation :
Cook for 30-45 minutes. Can.
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Hot Pepper Relish
Ingredients :
100 hot peppers
40 sm. onions
1 tbsp. salt
8 c. sugar
1 qt. vinegar
Preparation :
Grind peppers and onions in food mill. Bring to a boil and boil
slowly for 30 minutes. Put in jars and seal. Have a towel handy to
wipe the tears, you will cry a lot.
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HOT PEPPER RELISH
Ingredients :
1 gal. hot pepper, after it is ground
1/2 gal. sweet peppers (bell or banana)
10 onions, chopped
2 tbsp. dry mustard seeds
3 tbsp. salt
4 c. sugar
4 c. vinegar
Preparation :
Put all ingredients in a large container and boil for 30 minutes
or until color changes. Put in hot jars and seal. It is best after
it sits for 2 or 3 weeks.
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Hot Pepper Relish
Ingredients :
5 red peppers
5 green peppers
5 hot green peppers
5 peeled apples
2 c. white vinegar
3 c. sugar
1 tbsp. salt
Preparation :
Chop peppers and apples coarse or fine as you prefer. Sprinkle
with salt. Let stand 3 hours. Drain well. Add vinegar and sugar.
Boil until thick. Take care it does not burn. Fill jars and
process 10 minutes.
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Green Hot Pepper Relish
Ingredients :
1 pk. or peck green tomatoes
16 med. onions
16 hot peppers
1/2 c. salt
8 c. sugar
2 sm. jars prepared mustard
1 qt. vinegar
2 tbsp. cornstarch mixed in a little water
Preparation :
Grind the first three ingredients. Add 1/2 cup salt, put in
crock and let sit overnight. In morning drain for three hours. Add
remaining ingredients and cook for 15 minutes. Seal in hot jars.
----------------------------------
Hot Pepper Relish
Ingredients :
1/2 c. vinegar
1/2 c. oil
1/4 c. sugar
1 c. ketchup
1 qt. hot peppers, chopped
Preparation :
Combine vinegar, oil, sugar and ketchup. Bring to a boil. Add
chopped peppers. Cook for approximately 5 to 10 minutes. Ready to
can.
----------------------------------
Hot Pepper Relish
Ingredients :
6 hot peppers
12 green peppers
6 onions
1 c. brown sugar
2 c. vinegar
2 tbsp. salt
Preparation :
Chop ingredients. Cover with boiling water and let stand 5
minutes. Drain. Add vinegar and salt and boil 5 minutes. Pack hot.
Approximately 4 pints.
----- Original Message -----
From: Trish
To: phaedrus
Sent: Tuesday, March 18, 2003 9:18 AM
Subject: McCall's Cooking School Strawberry Cheesecake
I'm looking for a recipe for Strawberry Cheesecake that was in the
McCall's Cooking School Magazine in the early 70's. The strawberry
cheesecake recipe is on page 42,43. It was a no-bake and made in
steps. It was put in a bowl of ice and allowed to mound up before
the rest of the ingredients were added and then had to be refrigerated.
Thanks,
Trish
Hi Trish,
Is this it? It doesn't say anything about McCall's but it sure sounds like the same recipe.
Phaed
No Bake Strawberry Cheesecake
Ingredients :
GRAHAM CRACKER CRUST:
1 c. graham cracker crumbs
2 tbsp. sugar
1/3 c. butter or regular margarine, melted
Cheese Filling:
2 env. unflavored gelatin
3/4 c. sugar
1/4 tsp. salt
3 egg yolks
1 c. milk
3 (8 oz.) pkgs. cream cheese, room temp.
2 tbsp. grated lemon peel
2 tbsp. lemon juice
1 tsp. vanilla extract
3 egg whites, room temp.
1/4 c. sugar
1 c. (8 oz.) sour cream
Glaze:
1/2 c. sugar
1 tbsp. cornstarch
2 pts. fresh strawberries, washed & hulled
Preparation :
Make Graham Cracker Crust: In small bowl, combine crumbs, 2
tablespoons sugar and the butter; mix well with fork. Reserve 1/4
cup. With back of spoon, press rest of mixture on bottom of a 9"
springform pan. Refrigerate. Make Filling: In small, heavy
saucepan, combine gelatin, 3/4 cup sugar and the salt. In small
bowl, with wire whisk, beat egg yolks with milk until smooth;
gradually stir into gelatin mixture. Mix well. Cook over medium
heat, stirring until gelatin is dissolved and custard is thickened
slightly (should form coating on metal spoon) about five minutes.
Remove from heat; cool 10 minutes. In large bowl, with electric
mixer at medium speed, beat cream cheese, lemon peel, lemon juice
and vanilla until smooth, three minutes. Slowly add cooled custard,
beating at low speed just to blend. Set in a bowl of ice water to
chill, stirring occasionally, until mixture mounds (partially set)
when lifted with spoon. Meanwhile, at medium speed and using clean
beaters, beat egg whites until soft peaks form when beater is slowly
raised. Gradually add 1/4 cup sugar, beating until stiff peaks
form. Add beaten egg whites and sour cream to cheese mixture; beat
at low speed just until smooth. Turn into the prepared pan,
spreading evenly. Refrigerate until firm and well chilled, at least
4 hours or overnight. Glaze one hour before serving: In small
saucepan combine sugar and cornstarch. With fork crush 2 cups
berries. Stir into sugar mixture with 1/4 cup water. Bring to
boiling, stirring, until thickened and translucent. Strain; cool.
To serve, loosen side of pan with spatula, remove. Arrange some of
berries over cake. Top with some of glaze, sprinkle reserved crumbs
around edge. Serve rest of berries in glaze. Serves 10 to 12.
----- Original Message -----
From: Ianthe
To: phaedrus
Sent: Tuesday, March 18, 2003 5:31 AM
Subject: marzipan - sterilized whole egg
Do you know of a supplier of sterilized whole egg so I can use it for
making marzipan for a wedding cake? If it is not available do you know
of a recipe for marzipan using only sterilized egg whites? I do not
want to use bought marzipan as it is too sweet.
Thank you for your help
Ianthe
Hello Ianthe,
Pasteurized whole eggs are sold under the Davidson brand. See:
Safe Eggs
There's a marzipan recipe below that uses egg white powder. Below that
are several marzipan recipes that use no egg at all.
Phaed
Marzipan Using Egg White Powder
2 lbs. Fondant & Icing Sugar (#30694) or confectioners' sugar, sifted
7 tsps. Egg White Powder (#24228)
1 lb. Almond Paste (2-8 oz. cans, #14680)
1/2 cup water
1 oz. (2 Tbsps.) Nulomoline (#52361) or Glucose (#52620)
Few drops rum, almond or other flavoring, as desired
Food coloring, as desired
Mix sugar and egg white powder. Add almond paste and water and mix until
mixture is smooth. Add Nulomoline or glucose, flavoring and coloring and
mix until well blended (or blend in Nulomoline or glucose, then divide
the marzipan and color and flavor the portions as desired). Place in an
airtight container and store refrigerated. When working with marzipan,
keep it covered with a damp cloth to prevent drying. Form small pieces
into desired fruits, vegetables or other shapes. Yield: about 3 lbs.
When ready to form fruits, roll part of mixture into a log 7/8" in diameter
and 8" to 10" long. Keep remainder covered with damp cloth while working
each portion. Cut "log" into equal pieces. If your fruits are to be colored
all the way through, a small amount of coloring must be added before the roll
is madeĞdepending on the form to be made. Take each piece and roll into balls
for apples, oranges, tomatoes, tangerines, etc., or elongate and point one
end for carrots, radishes, turnips and others of that type. Lemons, of course,
are somewhat oval. To add blush to an apple, purple to turnips, etc., paint
the finished fruit with diluted color paste or liquid paste color on a brush.
Insert the proper leaf in the end of each piece. An airbrush is also excellent
for adding blush.
For shiny appearance, you may wish to use one of the following methods:
Dissolve 1 Tbsp. plain gelatin (Catalog #34177) in 2 cups cold water. Bring
to a boil. Remove from heat and cool. Brush on candies or dip them in this
solution.
For a soft shine: Mix 1/2 cup corn syrup in 1 cup water and bring to boil.
Remove from heat, cool, and brush onto marzipan forms.
For a high gloss: Mix 1/2 cup corn syrup with 1 or 2 Tbsp. water. Proceed
as above.
--------------------------------------------------
Marzipan
List of Ingredients
3 oz gelatin, any flavor
1 cup ground blanched almonds
1 3/4 cup cookie coconut [Bakers and its approx]
2/3 cup sweetened condensed milk
1 1/2 tsp sugar
1 tsp almond extract
Food coloring [opt]
Instructions
Thoughly mix all ingredients. Shape into small fruits or
veggies by hand or by small candy mold. [if desired use
coloring to paint] Use whole cloves and citron or angelica
for stems and blossom ends.
Chill until dry then store at room temp in covered container.
Makes 24 to 36 confections
HINTS
strawberry for strawberries
lemon for grapefruits, bananas, lemons and pears
lime for green apples, green pears or limes
Orage for oranges, carrots, pumpkins, tangerines
Cherry for cherries
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Marzipan Candy
Ingredients :
1 lb. almond paste
1/3 c. light corn syrup
1 jar marshmallow topping (1 pt.)
2 tsp. vanilla
6 c. confectioners' sugar, sifted
Food coloring
Preparation :
Combine almond paste, corn syrup, marshmallow topping and
vanilla; mix thoroughly. Add sugar, 1 cup at a time and mixing well
after each addition. (Knead in the last 2 or 3 cups with hands
until marzipan is satiny.) Mold small pieces into fruit and
vegetable shapes. Insert artificial leaves where needed while the
marzipan is soft. Let stand several hours before coloring. Paint
with food coloring. Dilute when necessary, using artist brushes.
(Roll strawberries and raspberries in red sugar after painting.)
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Lubecker Marzipan
Ingredients :
1/2 lb. blanched almonds, finely ground
1/2 lb. powdered sugar
2 tbsp. water
1/2 tsp. almond extract
Preparation :
Mix all ingredients together on a baking board. Knead dough
until smooth. Sprinkle powdered sugar on baking board; roll out
dough. Use cookie cutters to form different shapes. Dry in very
low oven with door open or dry by air only.
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Marzipan
Ingredients :
1/2 lb. almond paste
1 lb. confectioners' sugar
2 tbsp. white Karo
1 c. marshmallow
Preparation :
Mix all ingredients and knead together well. Store in a plastic
bag. In a glass jar. Let this cure for 24 hours before using.
----- Original Message -----
From: "Eva"
To: phaedrus
Sent: Tuesday, March 18, 2003 11:06 AM
Subject: Texas Corn Balls
> Howdy!
>
> I'm a homesick Texan in Sydney, Australia and have
> just stumbled across your website. Thank you for
> such a great resource. It's certainly
> appreciated.
>
> I'm hankering for Texas Corn Balls which I only
> found at the Wok Bo chain of Chinese restaurants
> in Houston. I've found one reference to them on
> google, but it turned out to be someone who was
> looking for the recipe, too.
>
> A basic description: They're not corn fritters.
> They're like creamed corn centers surrounded by a
> crumbed/breaded skin and deep fried. They're
> crispy on the outside and creamy on the inside.
> Pardon me while I wipe the drool away. Sigh.
>
> I've experimented here, but it hasn't worked out.
> I've also called 3 of their restaurants but either
> they didn't want to give away secrets or the
> language barrier interfered. Any help you can
> provide will be forever appreciated. :}
>
> Thanks, in advance,
> Eva
> Sydney, Australia
>
> P.S. They don't sell Velveeta here!!! Wah.
>
Hi Eva,
I could not locate a recipe, either. The recipe below for "fried corn balls"
is the closest I could come.
No Velveeta? Do they have "American" cheese?
Phaed
Fried Corn Balls
Ingredients :
2 egg yolks
2 c. whole kernel corn
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. flour (self rising)
3 egg whites, stiffly beaten
Preparation :
Mix first 5 ingredients. Then fold beaten egg whites. Drop 1
inch balls in hot grease in deep fryer. Brown on both sides. Take
out quickly. (Cook as would hush puppies.)
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