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----- Original Message -----
From: "Jill"
To: phaedrus@hungrybrowser.com
Sent: Friday, November 05, 2010 9:28 PM
Subject: Naked Pizza Dough
Dear Phaedrus,
Love, love, love your site! It's too much fun to read all the requests and
see what you can find.
I have a new recipe that I'd love help decoding. The pizza chain Naked Pizza
is a healthy alternative pizza shop. They have a pizza dough that is not
only low fat, but also features active yeast and fiber. Many news sites and
blogs feature laurels of the dough, it's healthy ingredients, and such...but
none will take a stab at how it's made.
Can you help? I live too far away from the nearest franchise to dine in, so
I'm hoping to make this dough at home.
Thanks in advance for any help,
Jill
Hi Jill,
Sorry, the only thing that I can find about Naked Pizza's crust is that
it's made with a multigrain pizza dough. Perhaps it's too new for anyone to
have attempted creating a copycat.
You might try other multigrain pizza dough recipes, such as the ones on
these sites:
ifood
Cooks.com
Bodybuilding.com
Phaed
--- Original Message -----
From: Christina
To: phaedrus@hungrybrowser.com
Sent: Sunday, November 07, 2010 7:43 PM
Subject: Recipe
I love the tiramisu from the bakery department of my local Bristol Farms in
Westlake Village, CA. It is a high end grocery store chain.
Thanks!
Christina
Hello Christina,
This is a bit more complex than one might think. Bristol Farms has a website.
Their website has a searchable database of recipes at:
Bristol Farms
Searching for "tiramisu" in that database reveals these two recipes:
Tiramisu 1
Tiramisu 2
Also on their website, they state that they sell "Solo Italia Tiramisu", -
"Imported Italian Desserts from Solo Italia Tiramisu - The most famous Italian
dessert prepared for you in the kitchens of Italy following an ancient local recipe."
If this last is what you want, then I am afraid I must disappoint. There is no recipe
available for this product, which is made in Italy, not by Bristol Farms. Bristol Farms
may make a tiramisu other than that one in their bakery, but I found no mention of such,
and had no success looking for a recipe for an in-house product. I found no copycats for either.
Your best bet is to try the two recipes from their database, above.
Phaed
----- Original Message -----
From: "Greer"
To: phaedrus@hungrybrowser.com
Sent: Tuesday, November 09, 2010 5:37 PM
Subject: Lost cranberry mousse recipe
> Hello. My mother died and a lot of her recipes died along with her. It had
> unflavored gelatin, cranberries, heavy whipping cream, and sugar. It was
> in the realm of the 50's-70's.
> Thank you, Greer
>
Hello Greer,
The below recipes are the closest that I can find to your description.
Phaed
Cranberry Mousse
2 env. unflavored gelatin
1/2 c. sugar
1 (10 oz.) pkg. frozen sweetened raspberries, thawed
Water
2 c. fresh or frozen cranberries
2 tbsp. orange juice concentrate
1/2 c. whipping cream
Stir gelatin and sugar in a large saucepan. Pour raspberries and juice
into a measuring cup add enough water to make 3 cups total. Add with
cranberries to sugar, bring to a boil over medium heat stirring then reduce
heat and simmer uncovered for 5 minutes. Remove from heat add orange juice
concentrate. Chill mixture about 3 hours. Beat cream to soft peak, then
fold into gelatin mixture. Spoon into a 6 cup mold and chill until set at
least 4 hours. Unmold and serve.
--------------------------------
Cranberry Mold
4 c. fresh cranberries
1 can crushed pineapple
1 c. sugar
2 env. unflavored gelatin
1 pt. whipping cream, chilled
1/4 c. sugar
Drain pineapple and save the juice. In small bowl sprinkle gelatin over
1/2 of pineapple juice; set aside. Combine the drained crushed pineapple
and the 1 cup sugar or to taste. Grind the cranberries in food processor.
Stir in crushed pineapple. In small saucepan, bring remaining pineapple
juice to a boil. Add softened gelatin mixture, stirring until gelatin is
completely dissolved. Stir into the cranberry pineapple mixture (mixture
will be soupy). Beat cream until soft peaks form; add 1/2 cup sugar.
Continue to beat until stiff. Fold into cranberry and pineapple mixture.
Pour into 12 cup mold (such as a bundt pan). Chill overnight until set.
----------------------------------
Cranberry Cream
1 (12 oz.) bag fresh cranberries
1 c. water
1 c. sugar
Juice of 1 lemon
1 (1/4 oz.) env. unflavored gelatin (about 1 tbsp.)
1/4 c. cold water
2/3 c. whipping cream
2 tbsp. powdered sugar
Sort cranberries, removing any stems or soft berries. Wash under cold
water; drain. In a large sauce pan, combine berries, water, sugar and lemon
juice. Bring to a boil, stirring until sugar is dissolved. Reduce heat,
cover and simmer 15 minutes or until berries are soft. Reserve 12 or 16
berries for garnish. Pour cooked berries and their juice into a wire
strainer set over a bowl. Press berries to get as much juice as possible.
Discard seeds and skins. In a small sauce pan, soften gelatin in 1/4 cup
cold water. Then stir over low heat until gelatin is dissolved. Stir
dissolved gelatin into cranberry mixture; cool slightly. Refrigerate until
it starts to set. In a bowl, beat cream and powdered sugar until stiff.
Cover and refrigerate about 1/4 cup whipped cream; fold remaining cream into
cooled cranberry mixture. Spoon cranberry cream into 4 stemmed glasses or
individual dessert dishes. Refrigerate until set. To serve, garnish each
serving with a spoonful of reserved 1/4 cup whipped cream and 3 or 4
cranberries. Makes 4 servings.
----- Original Message -----
From: Carole
To: phaedrus@hungrybrowser.com
Sent: Thursday, November 11, 2010 6:13 PM
Subject: tiddie widdie
There was a story in the late 1930's and early 1940's about a little girl
who had golden curls when she was bad her hair change color and she was
tiddie widdie [ spelling may not be right] but little children who were
bad were tiddie widdie. can't find the book the story came out to make this
nickname. do you know it? carole
Hello Carole,
No much certainty here.
I found two books of fairy stories in which the term "tiddy-widdy" is mentioned.
I found nothing appropriate with the spelling "tiddie widdie".
They are:
"The Buried Moon - An English Fairy Tale" in "Fairy-book: Fairy tales of the Allied Nations"
by Edmund Dulac
The Buried Moon
The actual story is on that site. The "golden haired girl" in this story is the moon.
"The Tiddy-Widdy Person" in "Twilight Tales" By Patten Beard Charming 1934 ed
The Book Lady Shop
No description of this story is given.
These are all that I found.
Phaed
----- Original Message -----
From: Pat
To: phaedrus@hungrybrowser.com
Sent: Thursday, November 11, 2010 11:07 PM
Subject: Hoping You Can Help
I'm searching for a Junior Service League cookbook from Independence, Missouri.
I'd say it's 1974-1980. It's before "If you Can't Stand the Heat, Get Out of the
Kitchen" by maybe two years, but I don't have a date for "If You Can't Stand the Heat...."
I've tried used books on line, and I've written the Junior Service League and gotten
no reply, and I simply don't know where else to try. I owned a copy of this book,
but somehow it has managed to hide from me, and now I fear it may be in a different
state. Even the title of the book would help--but I haven't been able to locate that either.
Thanks in advance.
Pat
Hi Pat,
I did a thorough search of the Internet, and I cannot find any mention of an adult
cookbook by the Junior Service League of Independence, Missouri other than these two:
"If You Can't Stand The Heat, Get Out Of The Kitchen",
by The Junior Service League of Independence, Missouri; 1983
"The Bess Collection: Recipes & Rememberances"
by Junior Service League of Independence 1997
Best I can tell, there was no cookbook by the Junior Service League before
"If You Can't Stand The Heat, Get Out Of The Kitchen". "The Bess Collection"
was after it, not before it. If there were another cookbook by the Junior
Service League of Independence, it would be unusual for there to be no mention
of it at all on the web somewhere.
Perhaps it was another organization that did the cookbook you had? Lots of
civic organizations do cookbooks.
Can you recall the exact names of any particular dishes from your cookbooks?
Uncommon names - not just something like "potato salad".
Phaed
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