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----- Original Message -----
From: Linda
To: phaedrus
Sent: Monday, October 13, 2003 10:25 AM
Subject: danish dessert raspberry junket
> my mom made this dessert using a layer of graham crackers in a 13x9 pan.
> she then combined butter eggs sugar crushed pineapple pecans or walnuts
> and made a filling uncooked. she spread the filling on the graham crackers
> then put another layer of graham crackers. she then made a box (or 2) of
> danish dessert raspberry junket and poured it over the graham crackers.
> she would chill over night. i think this recipe was on the junket box.
> but i cannot locate it anywhere. this was made only for christmas in our
> house a real treat. we called it christmas dessert. if you can locate
> this i would be thrilled.
> thanks,
> linda
>
Hello Linda,
I cannot find anything like you describe with pineapple. The only recipes
that I find are like the one below.
Junket now has a website and you can buy Junket dessert mixes directly from
there. See:
Junket
Phaed
Raspberry Dessert
1 1/2 cups crushed graham crackers
1/2 cup sugar
1/4 cup soft butter or margarine
1 package raspberry Danish junket
3-4 cups fresh raspberries
Dream Whip or 1 8 ounce carton Cool Whip
3/4 cup sugar
8 ounces cream cheese
Sugar the raspberries and let stand 4 hours. Mix graham cracker crumbs,
sugar, and butter and pat into a 9x13" pan. Bake 10 minutes at 300°. Cool.
Make junket using juice from raspberries and water to equal 2 cups. Prepare
according to package directions. Cool.
Gently mix the berries into the junket mixture.
Mix softened cream cheese and whipped topping until smooth. (Add 3/4 cup
sugar if using Dream Whip). Spread the cream cheese mixture over the crust.
Spread the raspberry mixture on top of that. Refrigerate. Serve with a dab
of whipped cream.
----- Original Message -----
From: yassmine
To: phaedrus
Sent: Wednesday, October 15, 2003 4:29 PM
Subject: help please
> I am looking for a chocolate crostata recipe please..is there any way you
> can help me...and my name is Yassmine,anyway thanks in advance
>
Hi Yassmine,
See below.
Phaed
Chocolate Crostata
Makes 4-6 servings
Recipe by Wendy Johnson, Pazzo Restaurant
Dough:
1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 cup granulated sugar
1/4 tsp salt
1/2 cup cold unsalted butter, cut into pieces
1 egg yolk
1 Tbsp cold water
In the bowl of a food processor, fitted with a steel blade, combine the
flour, cocoa, sugar and salt. With the processor running, slowly add the
butter, processing until dough looks like small peas. Add the yolk and water
and process briefly. Remove from processor and continue to mix together on
counter. Do not overmix the dough; it should feel sticky. Chill dough for at
least 2 hours.
Preheat the oven to 350 degrees. Set out 4 six inch tart pans.
Divide the dough into 4 or 6 pieces. Roll each piece to create a circle
about 1 to 1 1/2 inches larger than the tart pan. Fit each circle of dough
into the tart pans and trim the overhang. Bake 8-12 minutes or until just
done. The top should look dry. Cool before filling.
Filling:
1/2 cup unsalted butter
10 ounces bittersweet chocolate, chopped
13 egg yolks
1/3 cup plus 1 Tsbp granulated sugar
1 1/2 tsp vanilla
3 1/2 ounces white chocolate, chopped into small pieces
6 coarsely crushed amaretti cookies (available at speacialty markets)
Preheat oven to 350 degrees.
In the top of a double boiler over hot water, melt the butter and
bittersweet chocolate. Stir often until melted and combined. Remove from
heat and set aside.
Combine the egg yolks, sugar and vanilla in a mixing bowl and beat on
medium-high speed until thickened and pale yellow.
Spoon about a third of the egg yolks into the melted chocolate and mix well.
Pour the remaining egg yolk mixture into the chocolate mixture and fold
together until well combined. Stir in the white chocolate and cookie crumbs.
To assemble:
Fill the tart shells just to the rim. Do not overfill. Bake for 10-15
minutes or until the tarts look dry around the edges and glossy (almost wet)
ib the center. Serve warm.
----- Original Message -----
From: "Diane"
To: phaedrus
Sent: Tuesday, October 14, 2003 9:05 PM
Subject: Greek cake recipe
> Dear Phaedrus,
> I just came across your web page today and do I ever need help to find
> a certain cake recipe. When I was in West Africa about 30 years ago,
> I kept company with a Greek gentleman who used to make this cake.
> I don't speak any Greek so I don't even remember the name of it.
>
> The unusual thing about it was that instead of using flour, he toasted
> white bread and then grated it very finely (Maybe in the garlic press?).
> then he added I think about 6 large serving spoons of that ground up toast
> to beaten egg whites, and then he added the yolks which had been beaten
> separately. I don't remember how many eggs or how much sugar or what or
> how much leavening. Then he baked it in an angel food pan. He didn't ice it.
> Instead he made a light sugar and water syrup and poured that over it and
> it was delicious.
>
> The texture as I remember was somewhat like a sponge cake and the colour
> always reminded me of tweed material.
>
> I would appreciate it very much if you could find this recipe for me.
>
> Yours sincerely,
> Diane
Hello Diane,
I could only locate one recipe that was at all similar to what you describe.
It is perhaps not the same cake (you didn't mention nuts, and the eggs in
this recipe are not separated), but it's the closest that I could find.
Phaed
Amygdalopita
Greek Nut Cake recipe
cake ingredients -
14 eggs
1 cup sugar
1 pound almond meats, ground
2 1/2 cup toasted bread crumbs
1 tablespoon baking powder
1 tablespoon vanilla
cinnamon
Beat eggs, add sugar with egg beater. Add baking powder and vanilla. Mix
half of the almonds with bread crumbs, rub together between palms. Add a
little at a time to other mixture. Grease a 14 inch, 2 inch deep pan. Pour
mixture into pan, top with rest of almonds. Sprinkle cinnamon over all. Bake
at 350 degrees for 25 minutes. In the meantime, prepare the syrup.
syrup ingredients -
3 cups sugar
3 cups water
a few whole cloves
juice of 1 lemon
Boil until mixture slightly thickens.
When cake is done, remove from oven and cut vertical slits in cake
approximately 2 inches apart. Then cut diagonal slits. Pour syrup over it
and let soak until cool.
----- Original Message -----
From: "Keith"
To: phaedrus
Sent: Wednesday, October 15, 2003 8:28 AM
Subject: Gold Metal Cookbook
> I would like to know how much a 1906 Gold metal cookbook is worth.?
>
>
>
> Keith
Hello Keith,
Not being a professional appraiser, the way I determine a ballpark value for
items like this is to look for the same or a similar item for sale on the
Internet. I could not find the 1906 edition for sale, but I did find a 1910
Gold Medal Cookbook for sale at E-Bay. The opening bid asked was $15.00,
with no takers so far, which is not a good sign.
So, if your 1906 is in mint condition, I would put an optimistic maxiumum value
of $25.00 on it, unless there is evidence that there is something special about
the 1906 edition that would make it rarer than any other version published before
or after 1906.
Phaed
----- Original Message -----
From: "Bill"
To: phaedrus
Sent: Wednesday, October 15, 2003 6:30 AM
Subject: coneys
Know you have already answered request for "white hots". I make sausage for
a hobby, and am looking for a recipe for "Coneys", which may be the same
thing as white hots. As far as I know they are only made in the cent. ny
area. I think one of the main ingredients is veal.
Thanks
Bill
Hello Bill,
Well, I didn't have any luck with a Coney wiener recipe . As you say, they may be the same thing as "white hots.".
Hoffman's "Snappers" or "Coneys" can be bought online at their website:
Hofmann Sausage
The ingredients are given on the Hoffman's website as:
Ingredients: Pork, Water, Veal, Egg Whites, Nonfat Dry milk, Dextrose, Salt, Flavorings.
Egg whites and milk? In a frankfurter?
I had no luck looking for an actual recipe with those ingredients, Bill. As you know, there is a recipe for "white hots" here: White Hots.
Phaed
More Hot Dog, Chili Dog & Coney recipes
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