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----- Original Message -----
From: Kim
To: phaedrus
Sent: Thursday, March 20, 2003 6:22 PM
Subject: pickles
> I was looking for the recipe for "red hot pickles".. I remember
> buying them from this lady that stayed on my block when I was little,
> she use to make them and sell them out her house. The whole block
> tried to figure out how she did it ( making those pickles red). I
> would love it if you could find me a recipe that close to that,
> of the mysterious lady that use to live on 42nd and wabash in Chicago,
> Thanks Kim Jones
Hi Kim,
See below.
Phaed
Cinnamon Red - Hot Cucumber Pickles
Ingredients :
7 lb. large cucumbers
2 c. water
1 c. lime
3 c. vinegar
1 tbsp. alum
1 oz. McCormicks red food coloring
1 pkg. Red Hots
10 c. (5 lb.) sugar
8 cinnamon sticks (spices)
Preparation :
For first step, wash, peel and seed cucumbers. Cut into slices
or cubes. Soak in lime and enough water just to cover cucumbers for
24 hours. Use a plastic container. For second step, drain
cucumbers and soak in ice water for 3 hours. During the last half
hour of this time, mix 1 cup vinegar, food coloring and alum. Drain
ice water off cucumbers and put in large pan or bottom of Dutch
oven. Put just enough water to cover them. Add your 2 cups
vinegar, coloring and alum. Simmer for 2 hours. In the dome cover
of Dutch oven or another large pan, mix your 2 cups vinegar, 2 cups
water, sugar, cinnamon sticks and Red Hots. Dissolve sugar and red
hots, bringing to hard boil. Drain vinegar of food coloring and
vinegar mixture. Pour your boiling mixture over vinegar, sugar,
cinnamon and Red Hots over them and let set for another 24 hours.
For third step, drain liquid back into large container and bring to
a boil. While you're doing this, place pickles in jars. Dip your
boiling juice and fill jars just to cover pickles and seal. First
step on Thursday, about noon - 24 hours. Second step on Friday - 3
hours, 2 hours and 24 hours. Third step on Saturday, put into jars.
----------------------------------
Red Hot Cucumber Pickles
Ingredients :
2 gal. lg. cucumbers
2 c. pickling lime
Water
1 c. vinegar
1 tbsp. alum from drugstore
1 bottle red food coloring
2 c. vinegar
5 lbs. sugar
1 lg. pkg. red hot candy
8 cinnamon sticks
Preparation :
Peel, quarter and seed cucumbers. Need 2 gallons of cucumbers
after peeling. Cut into strips about the size of French fries.
Soak 24 hours in pickling lime with enough water to cover cucumbers.
Drain and wash well. Add 1 cup vinegar, alum, food coloring and
enough water to cover. Simmer 2 hours and then drain well. Add 2
cups vinegar, 4 cups water, sugar, candy and cinnamon sticks. Bring
to a boil. Remove from stove. Let sit 24 hours. Bring back to a
boil. Remove from stove. Let sit another 24 hours. Bring to a
boil. Put in hot sterilized jars. Makes 10-12 pints. This makes
wonderful Christmas gifts.
----- Original Message -----
From: "Linda"
To: phaedrus
Sent: Wednesday, March 19, 2003 9:53 PM
Subject: poppin fresh pies
> We had two restaurant locations in Indianapolis, Indiana called
> poppin fresh pies. They made a wonderful chocolate cream pie
> and banana cream pie. Actually, all their pies were delicious.
> Is there a recipe out there for these pies. I would also like
> to thank you for telling me to contact brach.com, they indeed
> make the jelly nougat candy to order on line. Linda
>
Hi Linda,
Actually, "Poppin' Fresh" Restaurants didn't go out of business, they just
changed the name to "Baker's Square".See:
Baker's Square
The only recipe that I could find was for their French Silk chocolate pie.
See below.
Phaed
Baker's Square French Silk Pie
9" prepared pie crust
1 small Box instant chocolate pudding -substitute buttermilk for milk
1 Env Knox gelatin
1/4 c Cold water
8 oz Container cool whip
Whipping cream, whipped
Chocolate shavings
Prepare small box instant pudding, using buttermilk instead of milk;
set aside.
Prepare 1 envelope Knox gelatin with 1/4 cup cold water. Use glass
measuring cup to mix gelatin. Set mixture in a pot or pan of hot water,
while still in the cup, to help dissolve gelatin. Gelatin is dissolved
when mixture is clear.
Wire whisk gelatin into pudding and fold in the 8-oz. cool whip
Pour into prepared crust; chill. Apply whipping cream on top before
serving. Garnish with chocolate shavings.
Update!
From: "A. S."
To: phaedrus
Subject: re: new information on March 19, 2003 "poppin' fresh pies" query
Date: Sunday, July 13, 2008 9:58 PM
Dear Uncle Phaedrus,
Not sure if you post updates or "additions," but in case you do... Linda's
query posted March 2003 about Poppin' Fresh pies led you to post a recipe
for French Silk. In my own search I'd found the same one you did and
prepared it, with disastrous results.
Later I discovered the "gold standard" French Silk recipe referenced by
Baker's Square and others, is the Pillsbury Bake Off contest recipe (a 1951
award winner!). While the recipe yields a more modest amount than the deep
dish servings sold by the restaurant chain, it's still the real deal. I got
it from Cooking Light recipe archives
--> "Great Food" ...although, come to think of it, there is nothing
remotely light about the recipe...
Cheers and happy e-searching,
A.S.
French Silk Chocolate Pie
Pillsbury Bake-Off(R) Contest 03, 1951 $1,000 WINNER
Prep Time: 50 min ; Start to Finish: 2 hr 50 min
Makes: 10 servings
Replacing the raw eggs in this recipe with pasteurized eggs or fat-free egg
product eliminates food safety concerns and allows you to enjoy this
Bake-Off(R) Contest favorite.
Crust
1 Pillsbury(R) refrigerated pie crust (from 15-oz box), softened as directed
on box
Filling
3 oz unsweetened chocolate, cut into pieces
1 cup butter, softened (do not use margarine)
1 cup sugar
1/2 teaspoon vanilla
4 pasteurized eggs or 1 cup fat-free cholesterol-free egg product
Topping
1/2 cup sweetened whipped cream
Chocolate curls, if desired
1 . Heat oven to 450°F. Make pie crust as directed on box for One-Crust
Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light
golden brown. Cool completely, about 30 minutes.
2 . In 1-quart saucepan, melt chocolate over low heat; cool. In small bowl
with electric mixer, beat butter on medium speed until fluffy. Gradually
beat in sugar until light and fluffy. Beat in cooled chocolate and vanilla
until well blended.
3 . Add eggs 1 at a time, beating on high speed 2 minutes after each
addition; beat until mixture is smooth and fluffy. Pour into cooled baked
shell. Refrigerate at least 2 hours before serving. Garnish with whipped
cream and chocolate curls. Store in refrigerator.
(or in stomach?)
----- Original Message -----
From: brenda
To: phaedrus
Sent: Thursday, March 20, 2003 8:37 PM
Subject: magazine recipe
In the early to mid eighties, Bon Apetit magazine published a recipe
for Lemon Mirror Cake. I contacted them, but they can't locate it.
Can you please find this recipe?
I remember the cake had a shiney yellow top, possibly lemon curd, and
the recipe called for almond flour. Thank you.
Hi Brenda,
I cannot locate the recipe itself, but that was the April, 1984 issue of BA.
Now that you know the issue, you might go back to BA and they might be able to
find it now or perhaps you can find a copy of that issue for sale.
Phaed
----- Original Message -----
From: Melinda
To: phaedrus
Sent: Friday, March 21, 2003 10:44 AM
Subject: Banana pudding
> Hello--My mother remembers a recipe from the 1940's printed on the back
> of the Nabisco vanilla wafer box for Banana Pudding. The pudding, or
> custard, was cooked in the top of a double boiler.
>
> (She's nearly certain it was the Nabisco company.)
>
> Can you help her find this recipe?
>
> Thank you very much,
> Melinda
Hello Melinda,
Might it be the recipe below?
Phaed
Banana Pudding
Ingredients :
3/4 c. sugar
2 tbsp. flour
1/4 tsp. salt
2 c. milk
3 eggs, separated
1 tsp. vanilla flavoring
1 box Nabisco vanilla wafers
6 bananas
1 tsp. banana flavoring
Preparation :
Combine 1/2 cup sugar, flour and salt in top of double boiler;
stir in milk. Cook over boiling water, stirring constantly until
thickened. Cook uncovered 15 minutes more stirring occasionally.
Beat egg yolks; gradually stir in hot mixture. Return to double
boiler; cook 15 minutes stirring constantly. Remove from heat; add
vanilla and banana flavorings. Line bottom of casserole with
vanilla wafers; top with a layer of sliced bananas. Pour a portion
of custard over the bananas and continue to layer wafers, bananas
and custard ending with custard on top. Beat egg white stiff. Add
1/4 cup sugar. Pile on top of pudding in casserole. Bake in hot
oven (425 degrees) for 5 minutes or until delicately browned.
----- Original Message -----
From: Debra
To: phaedrus
Sent: Saturday, March 22, 2003 8:30 AM
Subject: grasscloth wallpaper removal
> Do you answer questions like this? Sure hope so. My wallpaper person
> suggested just painting over the grasscloth, but that seems like
> doubling my problem. Any ideas? Debra
>
Hi Debra,
All of these sites talk about removing grasscloth wallpaper:
Wallpaper 1
Wallpaper 2
Wallpaper 3
Wallpaper 4
It doesn't seem to be any more difficult to remove than other wallpapers,
just messier. It might take longer for the stripping solution to soak
through it.
Phaed
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