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----- Original Message -----
From: A1LEANIE
To: phaedrus
Sent: Saturday, May 04, 2002 4:38 PM
Subject: Recipie Needed
Do you have a recipie for candied apples? I love them and the only
time I can get one is at the fair and I would love to be able to make
them myself. Thanks for you time A1leanie
Hi A1leanie,
Phaed
Candy Apples
Makes about 12
12 medium apples
12 long, wooden sticks or chopsticks
3 cups sugar
1 1/2 cups light corn syrup
3/4 cup water
1/8 teaspoon cream of tartar
1/2 cup cinnamon red hots (optional)
15 drops red food coloring
1. Butter a cookie sheet and line it with parchment paper.
Butter the paper and set the sheet aside.
2. Wash and thoroughly dry the apples. Remove the stems and
turn the apples upside down. Since the tops are usually larger
and flatter, the apples should stay upright. Insert a wooden
stick into each apple, pushing about two thirds of the way
through. Set the prepared apples aside.
3. Combine the sugar, corn syrup, water, and red hots (if using)
in a heavy medium saucepan. Stir over low heat until the sugar
and red hots are completely dissolved and the syrup comes to
a boil.
4. Clip a candy thermometer to the inside of the pan and cook
the syrup, without stirring, until it reaches 310°F ( a little
beyond hard crack).
5. Remove the pan from the hear and stir in the food coloring.
6. Tilt the pan to create a deeper pool of sugar syrup. Dip
one apple into the syrup, turning it as necessary to cover it
completely. Allow any excess syrup to drip back into the pan,
then place the apple on the prepared cookie sheet. Repeat with
the remaining apples. Allow the candy coating to cool and set
before serving, about 1 hour. Peel the apples off the parchment
and serve as soon as possible.
---------------------------------
Candied Apples
desserts, fruits
8 red apples
3 cup sugar
1/8 teaspoon cream of tartar
1 1/4 cup water
1 red food coloring
Wash and dry apples. Insert wooden sticks. Combine sugar, cream of
tartar, and water in heavy, deep saucepan. Cook, stirring constantly,
until mixture begins to boil. Add food coloring to desired shade.
Boil until syrup reaches 300 degress (brittle stage). Dip apples in
syrup and twirl unti they are covered evenly.
Place on buttered sheet to cool.
Yield: 8 servings
---------------------------------
Candied Apples (Church Recipe)
candies, desserts, fruits, snacks
6 medium red apples
1 cup brown sugar
1/2 cup white sugar (granulated)
1/2 cup light syurp
1/2 cup water
1 tablespoon butter
1 teaspoon vanilla
6 each wooden skewers (ice cream sticks wo; rk well)
Put wooden skewers in apples. Put sugars, syrup, water, butter in
saucepan and stir over low heat until sugar dissolves. Cook without
stirring to medium-crack stage (272 degrees). Remove form heat, add
vanilla. Dip apples into syrup, place on buttered platter to cool.
From the Alvadore Christian Church Cookbook (no author listed)
Yield: 6 servings
----- Original Message -----
From: Linda
To: phaedrus
Sent: Monday, May 06, 2002 11:32 AM
Subject: coney sauce
I'm looking for a good coney sauce recipe, the kind hot dog
stands used to make.
Hi Linda,
No problem. See below.
Phaed
Original Coney Island Sauce
Ingredients :
1 tbsp. butter
1 tbsp. margarine
1/2 lb. lean ground beef
2 tbsp. chili powder
1 (6 oz.) can tomato paste
2 med. onions, chopped
1 clove garlic, crushed
Dash of salt & pepper
1 tbsp. mustard
1 (6 oz.) can water
4-5 weiners (without skins) ground up
Preparation :
Do not brown the beef before using. Combine everything but
weiners and simmer over low heat until thick. Grind the weiners and
add to the sauce. Cook 15 minutes longer. Can add a few crumbled
soda crackers to thicken the sauce but it's not part of the original
recipe.
----------------------------------
Coney Island Hot Dog Sauce
Ingredients :
1 lb. ground beef
1 1/2 c. tomato juice
1 1/2 c. water
2 1/2 tsp. chili powder
1 1/2 tsp. ground cumin
1 1/2 tsp. paprika
1/2 tsp. salt
1/2 tsp. pepper
Preparation :
Brown ground beef and mash into very fine pieces. Add the rest
of the ingredients and simmer 15 minutes. Additional tomato juice
or water for thinner consistency. Spoon on hot dogs over minced
onions.
See also: More Hot Dog, Chili Dog & Coney recipes
----- Original Message -----
From: Ginger
To: phaedrus
Sent: Sunday, May 05, 2002 9:55 PM
Subject: Grand Marnier Souffle
Morton's Steak House (originally from Chicago - I think) has a Grand
Marnier soufflé that you have to order at the beginning of the meal
because they make it as a special order. Do you have they recipe or
can you duplicate it. It is well worth the "research" if you have a
Morton's near you.
Ginger
Hi Ginger,
Alas, there are no Morton's Steakhouses near here. I do travel a bit, though, so maybe I'll get the opportunity to try it sometime.
I found a copycat recipe for Morton's version of the dish, it's the first one below. I'm also sending you some other Grand Marnier Souffle recipes.
Phaed
Grand Marnier Soufflé
Morton's of Chicago
6 oz. egg whites
2 Tbs. granulated sugar
1 oz. prepared custard (or substitute Jell-O vanilla pudding)
1 oz. Grand Marnier (or substitute any orange liqueur)
1 tsp. orange zest
Preheat oven to 450 degrees. To make meringue, place egg
whites in a small mixer bowl with wire attachment. Turn mixer
on high and begin whipping. When egg whites begin to foam,
gradually add sugar.
In a separate bowl, place prepared custard, Grand Marnier and
orange zest. Mix lightly. Gently fold into the prepared meringue.
Take 4 oz. ceramic ramekin and fill with mixture. Carefully, with
a spatula, create a dome on top. Wipe sides clean.
Place immediately into a waterbath, covering the sides to about 1/3.
Place in oven for approximately 25 minutes. Remove promptly and
place on a lined plate. Dust with powdered sugar and a little zest.
Serve immediately.
-----------------------------------------
Souffle Grand Marnier
Ingredients:
8 large egg yolks
2/3 cup plus 2 tablespoons granulated sugar
1/3 cup Grand Marnier
2 tablespoons butter
8 large egg whites
Confectioner's sugar for sprinkling on top
Preparation:
Preheat the oven to 450 degrees. Place 6 1-1/4 cup souffle
dishes in the refrigerator to chill.
Beat the egg yolks and 1/3 cup of granulated sugar in a double
boiler over hot water, whisking the mixture until it thickens
to the consistency of heavy cream. Add the Grand Marnier.
Transfer the mixture to a mixing bowl placed in a large bowl
of crushed ice. Continue beating over the ice until the mixture
has cooled. Butter the bottoms and sides of the souffle dishes,
paying special attention to the sides. Use the 2 tablespoons of
sugar to coat the insides of the dishes and return the dishes to
the refrigerator. Place the egg whites in a mixing bowl, preferably
a copper one, and with a wire whisk, beat them until stiff. Beat
in the remaining 1/3 cup sugar. With a large rubber spatula, fold
the whites into the Grand Marnier mixture.
Spoon equal amounts of the mixture into the prepared dishes. The
mixture should fill the dishes to a height about 1/4 inch over
the rim. With your thumb, create a channel around the periphery of
the dish to allow for expansion. Place the dishes on a baking dish
and bake for 7 minutes. Lower the oven temperature to 425 degrees
and bake for 5 minutes longer.
Serve sprinkled with confectioner's sugar.
Serves six.
------------------------------------------------------
Grand Marnier Souffle
Butter
Sugar,granulated
3 tb Butter
3 tb Flour
1/4 ts Salt
1/2 c Milk
4 Eggs,separated at room temp.
1/2 ts Cream of tartar
1/2 c Sugar,granulated
1/4 c Grand Marnier liqueur
1 Orange rind,grated
Sugar,confectioners'
Whipped cream
1. Butter 1 1 1/2- to 2-quart souffle dish or casserole;
dust with sugar and set aside.
2. Melt 3 tablespoons butter in medium saucepan over
medium-high heat; blend in flour and salt.
3. Cook, stirring constantly, until mixture is smooth and
bubbly; stir in milk all at once.
4. Cook, stirring, until mixture boils and is smooth and
thickened; set aside.
5. In large mixer bowl, beat egg whites with cream of tartar
at high speed until foamy.
6. Add granulated sugar, 2 tablespoons at a time, beating
constantly until sugar is dissolved and whites are glossy and
stand in soft peaks.
7. Thoroughly blend in egg yolks, liqueur and orange rind
into reserved sauce.
8. Gently, but thoroughly, fold yolk mixture into whites.
9. Carefully pour into prepared dish; bake in preheated 350'F.
oven until souffle is puffy, delicately browned and shake
slightly when oven rack is gently moved back and forth, about
45 to 55 minutes.
10. Dust with confectioners' sugar and serve at once with
whipped cream.
----------------------------------------------
Grand Marnier Souffle Avec Creme Anglaise
Categories: Desserts
Yield: 6 servings
-------Souffle--------
3 tb Butter
3 tb Flour
1 c Warm whole milk
4 x Egg yolks, large
1/4 c Sugar
1 pn Salt
1/4 c Grand Marnier or Cointreau
6 x Egg whites, large, room tem
1 tb Sugar
-------Creme Anglaise----
1 1/4 c Heavy cream
4 x Egg yolks, large
1/2 c Sugar
1 pn Salt
3 tb Grand Marnier
Butter 2-quart souffle dish and dust with powdered
sugar; set aside. In a medium saucepan, melt butter;
stir in flour and cook 1 minute. Add milk and stir
constantly over medium heat until thickened. Cool
slightly. Beat egg yolks with 1/4 cup sugar and salt
until thick. Beat in liquer. Stir egg yolk mixture
into milk mixture. Souffle Can Be Prepared Up To This
Point 2 Hours Before Serving.
Beat egg whites with 1 tb sugar until stiff and fold
lightly into egg yolk mixture. Pile gently into
prepared souffle dish. Bake at 375 degrees for 30 -
35 minutes or until puffed and golden brown. Serve
immdediately, accompanied by Creme Anglaise.
Creme Anglaise: Heat cream in saucepan, but do not boil.
In another saucepan, combine egg yolks, sugar, and salt,
beating until light yellow in color. Add hot cream to
egg yolk mixture and stir until blended. Cook over
medium heat until sauce thickens, stirring with a
wooden spoon. Cool. Add Grand Marnier just before
serving.
----- Original Message -----
From: Jay
To: phaedrus
Sent: Monday, May 06, 2002 12:40 AM
Subject: Re: (Fwd) Thomas Jefferson Pie
> Thank you for searching. The recipes sound good and I will give the
> salad a try and pass the jelly recipe to my Mother. After visiting
> Boston and Greensboro a couple of weeks ago I was stimulated to read
> about our founding fathers. Jefferson has always been someone I've
> admired and it is fun to read more about him.
>
> Now you have me wondering if perhaps I misremembered and it was
> actually Jefferson Davis Pie I saw on the menus. I lived in Georgia
> in the mid 70s, so some of the details have evaporated! I would
> appreciate it if you would pass on the Jefferson Davis Pie information.
>
> Thank you.
>
> Jay
Hi Jay,
The Jefferson Davis pie recipe is below.
Phaed
Jefferson Davis Pie
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pie shell, 9 inch baked
1/2 c Butter
2 c Sugar, light brown
4 Egg yolks
2 tb Flour, all purpose
1 t Cinnamon
1/2 ts Allspice
1 t Nutmeg
1 c Cream or evaporated milk
1/2 c Dates -- chopped
1/2 c Raisins
1/2 c Pecan meats, broken
Preheat oven to 325 degrees. Cream together butter
and brown sugar. Beat in 4 egg yolks. Mix together
flour and spices and then add. Stir in cream, dates,
raisins and nuts. Fill the shell;bake the pie until
set, about 30 minutes. When cool take 2 or 3 egg
whites and make a meringue as a topping. The dates are
not necessary but a nice extra; without them and the
nuts it is called a Kentucky or Arkansas pie. This is
a great favorite in southern cafeteria and small town
restaurants.
----- Original Message -----
From: Linda
To: phaedrus
Sent: Monday, May 06, 2002 11:31 AM
Subject: pizza crust
I've lost my recipe for pizza crust, can you help
Linda
Hi Linda,
Lots of variety in pizza crust. Below are several recipes.
Phaed
Thick Pizza Crust
Ingredients :
1 pkg. dry yeast
1 c. warm water
1/4 c. oil
1 egg
Pinch of salt
3 c. flour
Preparation :
Dissolve yeast in water; add oil, egg and salt. Gradually add
flour. Knead. Cover and let raise until double in size. Punch
down and put in 10x15 cookie sheet. Stretch out on pan and let
rise. Put toppings on you like...sauce, cheese, pepperoni, etc.
----------------------------------
Momma's Pizza Crust
Ingredients :
1 1/2 c. warm water
1 1/2 tbsp. yeast
1 tbsp. sugar
2 tsp. salt
3 tbsp. vegetable oil
2 c. white flour, OR Partially whole wheat flour
Preparation :
Sprinkle dry yeast over warm water. When dissolved add next four
ingredients. Beat until smooth. Knead in additional flour to make
stiff dough. Place in greased bowl, cover and let rise until it
doubles (about 45 minutes). With buttered hands, spread dough evenly
in 12 inch by 18 inch by 1 inch cookie or jelly roll pan. Preheat
oven to 450 degrees. Top crust with desired cheese and toppings.
Bake 20 to 25 minutes or until crust is brown and cheese is gold and
bubbly.
----------------------------------
Pizza Crust
Ingredients :
6 c. flour
2 (1/4 oz.) pkgs. dry yeast (instant)
1 tbsp. sugar
1 tsp. baking powder
1 tsp. salt
2 c. water (120 degrees)
Preparation :
Mix flour, yeast, sugar, baking powder and salt together in large
bowl. Microwave water to 120 degrees and blend with flour mixture.
Set aside and let raise to double. Cut into 2 portions. (Will make
2 pizza crusts, deep dish.) Push each portion out to fit pizza pan;
let raise again. Top with favorite toppings. Bake at 375 degrees
until cheese or toppings are golden brown. Crust will be golden
brown too. (Portions freeze well.)
----------------------------------
Best Pizza Crust
Ingredients :
1 pkg. dry yeast (1 tbsp.)
1 c. warm water
1 tsp. sugar
1 tsp. salt
2 tbsp. oil
2 1/2 c. flour
Preparation :
Dissolve yeast in water. Add remaining ingredients. Let rest 5
minutes. Spread on pizza pan.
----------------------------------
Sicilian Pizza Crust
Ingredients :
1 1/2 pkg. dry yeast
2 tsp. salt
5 c. flour
1 1/2 c. warm water
3 tbsp. oil
Preparation :
Soften yeast in water. Add oil, salt, and 4 1/2 cups flour.
Stir until moistened, and knead until smooth (about 10 minutes).
Put in greased bowl. Cover and let rise until doubled (about 2
hours). Punch down dough. Grease two 10 x 15 pans. Divide dough
and stretch and press into pans. Let rise again for 30 minutes.
Top with pizza sauce and your favorite pizza toppings. Bake at 400
degrees 25 to 30 minutes. Tip: If you want to make the dough up
before time, let the dough rise the first time, press into pans and
freeze. Take it out the day you want to use them and let rise all
day.
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