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----- Original Message -----
From: RBW
To: phaedrus
Sent: Sunday, June 02, 2002 3:30 PM
Subject: sesame halvah
Greetings Phaedrus! I would like to know how to make middle eastern
sesame halavah candy. Not Indian semolina halvah candy, but the
middle eastern kind which one can usually purchase in delis or
middle eastern import shops. Many thanks for any recipes you can pass on!
Hello RBW,
Below are three for sesame halvah.
Phaed
Halvah
1 Cup Sesame Seeds (Can substitute 1 cup Tahini - Sesame Butter)
2 Tbsp Honey
1 Tsp Vanilla (Optional)
1 Tbsp Raw Carob Powder (Optional)
Grind sesame seeds past meal stage into a nut butter. Scrape out into
a bowl and dribble in the honey. Mix well until you get one sticky mass.
For a "chocolate" halvah, mix in raw carob powder - don't mix will;
allow it to become marbled. For more vanilla flavor, add 1 teaspoon of
vanilla with the honey.
Line a small (about 4x3 inches) box with waxed paper and press in the
mixture. Put in the refrigerator to chill for an hour or so, take out,
and slice into cubes.
Makes about 1 dozen 1 inch cubes
---------------------------------------
Halvah
Makes about 1 1/2 pounds
1/2 cup untoasted sesame oil
2 cups all-purpose flour
1 cup tahini
3/4 cup honey
1. Warm the oil in a large heavy skilled over low heat. Add the flour
and stir until the oil and flour are thoroughly combined. Continue
cooking, stirring occasionally, until the mixture begins to turn pale
brown. Add the tahini and stir until the mixture has a uniform color
and consistency. Turn off the heat.
2. In a separate small saucepan, bring the honey to a boil over high
heat. Boil for 1 minute. Immediately add the hot honey to the flour
mixture. Stir until the honey is completely incorporated.
3. Spread the mixture into a small ungreased 5- by 9-inch loaf pan
and pack the mixture down with the back of a spatula. Let the halvah
cool at room temperature for at least 2 hours or until the pan feels
cool. The halvah will shrink back slightly from the edges of the pan
as it cools, and should therefore unmold easily when the pan is inverted.
Wrap the halvah in plastic wrap and store it in the refrigerator for up
to 2 weeks.
4. To serve, cut the halvah into thin slices.
----- Original Message -----
From: Sandy
To: phaedrus
Sent: Monday, June 03, 2002 8:35 AM
Subject: chocolate Coke
As kids we used to order vanilla, cherry or chocolate Cokes at the
drugstore fountain. What kind of chocolate syrup was used?
sweet like Hershey's or semi sweet?
Thanks
Sandy
Hi Sandy,
Found the below on the Internet.
Coke recently introduced "Vanilla Coke", but neither it nor the various cherry colas taste like what I had when I was a kid. Not enough cherry or vanilla flavor.
Phaed
Title: Flavored Cokes
Keywords: Oldies, Fountain Drinks
8 oz Coca-Cola
Flavoring Of Choice
If you have maraschino cherry juice left, a tablespoon of the juice
added to the coke will make a cherry coke. For a vanilla coke, add
1/2 tablespoon of Vanilla Extract. For a chocolate coke, add a
thin chocolate syrup such as Fox's or Bosco, to taste in the coke.
Yield: 1 Serving
----- Original Message -----
From: Billie
To: phaedrus
Sent: Tuesday, June 04, 2002 5:31 PM
We were at a restaurant in New Albany, Indiana called "Mark's Feed Store",
& they had the most delicious Buttermilk Pie......would you happen to
have that recipe? If you do, I would appreciate you sending it to me.
Thank you very much,
Billie
P.S. I love your site.....I just found it by accident & have used it
several times...
Hi Billie,
There are no recipes for this from Mark's Feed Store that I can find, but below is a recipe for classic buttermilk pie. See below.
Phaed
Buttermilk Pie
a.. 1/2 cup butter
b.. 1 1/3 cup sugar
c.. 3 eggs, separated
d.. 3 tablespoons flour
e.. 1 1/2 cups buttermilk
f.. 1 tablespoon lemon juice
g.. 1/2 teaspoon freshly ground nutmeg
h.. salt
i.. 1 8 oz. pie pastry shell, partially baked
Preheat oven to 325° F. Cream the butter and sugar well and add the
egg yolks, one by one. Beat in flour and buttermilk and add the lemon
juice and nutmeg with a pinch of salt. Whip the egg whites until stiff
and fold into the filling. Pour the filling into the partially baked
pie pastry and cook in the middle level of the pre-heated oven until
the custard is set and slightly brown, about 1 hour. Serve topped with
fresh fruit such as peaches, strawberries, or blueberries and slightly
sweetened whipped cream. Fresh fruit sauces are also excellent with this.
----- Original Message -----
From: KATIE
To: phaedrus
Sent: Tuesday, June 04, 2002 8:16 AM
Subject: Could you please help me find 2 recipes?
> Could you please help me find the following 2 recipes? I've
> tried everywhere.
> The first is Cohens' coddies. It is a jewish food like a fried
> patty. I know it has potato in it. My mother used to buy me one
> every week at a delli. The second recipe is a drink from our
> local Outback Steakhouse. It is called a Bondi Boomerang. It
> was a frozen drink. Thank you very much,
> katie
Hi Katie,
A coddies recipe is easy. See below. They aren't "Cohen's Coodies," though.
Cohen's Deli's coddies were famous, but Cohen's is no more. I had no success
finding a recipe or a copycat for Cohen's Coddies
The "bondi boomerang" is a different matter. Not only can't I find a recipe
for it, I can't even find it listed on an Outback menu anywhere on the
Internet.
Phaed
Coddies
2 med. baking potatoes
1/2 lb. cod
2 T. butter, melted
1 egg lightly beaten
1 T. chopped parsley
Flour for dusting (matzo meal would probably work fine)
oil/butter for sauteeing
options: 1 t. curry powder OR onion OR dijon mustard and/OR Worcestershire sauce
Cook the potatoes. Mash 'em chunky. Cook fish 8 min. at 350. Add melted
butter, egg, parsley and whatever of the above options (I favour curry
powder, which is traditional, or dijon mustard, a tiny bit of sauteed
chopped onion, and a dollop of worcestershire) You can mix and match
these to your own taste.) Flake the fish into the potato mix and mix
well to combine. Mold into flat, round, hamburger sized cakes. Dust
with flour (Matzo meal) and saute in a shallow layer of hot oil/butter
for about 4 minuted per side or until lightly browned.
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From: ann
Sent: Tuesday, January 10, 2012 9:50 AM
To: phaedrus@hungrybrowser.com
Subject: cohen's original coddies
i have first-hand knowledge of cohen's original coddies and your recipe for coddies may be o.k.
but the original coddies had a secret ingredient which no one even the family (see alpert's comments
in an article herewith) knew about and the inventors and makers of cohen's original coddies are deceased.
Therefore, anyone attempting to say that they have the recipe has not the secret ingredient for those coddies.
They also as depicted in alpert's or alpert's interviewer comments were not called cohen's original tasty
coddies but were simply called "Cohen's Original Coddies."
They also took hours to prepare from fresh cod, potatoes and possibly seasonings.
thank you, ann
Hi Ann,
I appreciate your e-mail. The posted reply and recipe on my site to which you refer is from 2002, almost ten years ago.
I cannot recall where that recipe was found. You are correct in that the recipe given is most likely a “copycat” recipe
and I was remiss in not saying so. A “copycat” recipe does not pretend to be the actual recipe that someone originally used,
but rather is a recipe that allows someone to make a similar-tasting dish.
You did not send the article to which you refer, nor did you include the website address.
I found one here that may be the one you saw: Citypaper
I see from the article that Ms Alpert, a family member, does not even have the recipe herself, as you also say.
You know, Ann, the really sad thing is that people who have the original, authentic recipes for things like Cohen’s Original Coddies
will hold onto them for their entire lives, even until after most people have forgotten the taste of the originals.
If they really wanted to honor the original, why not release the original recipe so that people could once again savor the flavor
of the real thing while there are still people living who remember the original taste?
I’d hate to think that the original recipe for Cohen’s Original Coddies vanished when the last person to have it passed away.
One of the good things that can be said about the Internet is that it can give such things a form of electronic immortality.
Phaed
----- Original Message -----
From: liz
To: phaedrus
Sent: Tuesday, June 04, 2002 7:32 PM
Subject: chocolate cake
My mom used to have a receipt for a chocolate cake called midnight
cake. It was very moist and made with coco powder. It was in a
cookbook she had. It would be great if you could locate it for me.
thanks,
Liz
Hi Liz,
I have three slightly different versions of this recipe. See below.
Phaed
Midnight Chocolate Cake
Ingredients :
2 c. sifted flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. of sugar
3/4 c. mayonnaise
1 tsp. vanilla
1/3 c. cocoa
1 c. of water
Preparation :
Grease two 8 x 1 1/2 inch layer cake pans, lined with wax paper
and grease again. Sift dry ingredients together into mixing bowl.
Add water, mayonnaise, and vanilla, beat until smooth. Pour into
cake pan. Bake at 350 degrees until cake springs back with touch of
fingers. Let cool.
----------------------------------
Midnight Cake
Ingredients :
2/3 c. shortening
3 eggs
1/3 tsp. baking powder
1 tsp. salt
1 1/3 c. cold water
1 2/3 c. sugar
2 c. flour
1 1/4 tsp. soda
2/3 c. cocoa
Preparation :
Sift together flour, baking powder, soda and salt; set aside.
Cream shortening, sugar and eggs until creamy and smooth. Stir in
flour mixture, stirring well. Blend in cocoa and water and mix
well. Pour mixture in baking dish. Bake at 350 degrees for 30-35
minutes.
----------------------------------
Midnight Cake
Ingredients :
1/2 c. shortening
1/1/4 c. sugar
2 eggs
1 tsp. baking soda
1/2 tsp. baking powder
1/2 c. cocoa
1 c. hot water
1 1/2 c. flour
1/2 tsp. salt
Preparation :
Combine and bake in greased and floured cake pan at 350 degrees
for about 1 hour.
Midnight Cakes are typically (but not always) frosted with brown sugar frosting
or chocolate brown sugar frosting.
Brown Sugar Chocolate Frosting (for Midnight Cake)
2 c. packed brown sugar
1/4 c. plus 2 tbsp. cocoa
1/2 c. shortening
1/2 c. milk
3 c. powdered sugar
2 tsp. vanilla
Mix brown sugar, cocoa, shortening, and milk in a saucepan. Cook constantly stirring,
until mixture begins to boil around the edges. Remove from heat and cool to lukewarm.
Add the powdered sugar and vanilla; beat until smooth and creamy. If too thick, add a
little milk until of spreading consistency.
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