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----- Original Message -----
From: Mg
To: phaedrus
Sent: Wednesday, November 20, 2002 2:50 PM
Subject: cookies
> Had a recipe from a boston cookbook for nut ball cookies and
> lost it. This was a recipe that I had for 30 some years.
> Lost the cookbook in moving.
Hello MG,
Below are the recipes that I found with that name.
Phaed
Nut Ball Cookies
Ingredients :
1 c. butter
1/4 c. sugar
1 tsp. vanilla
2 c. flour
1 c. ground walnuts
Preparation :
Beat butter to cream it, beat in sugar and vanilla. Add flour
and ground nuts. Mix thoroughly. Shape in balls about 1 inch thick.
Arrange on buttered cookie sheet. Bake in preheated 300 degree
oven for 35 minutes. Cool and roll in confectioners' sugar.
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Nut Ball Cookies
Ingredients :
1 c. butter
1/2 c. sugar
2 c. sifted flour
1 c. ground nuts
1 tsp. vanilla
Preparation :
Cream butter and sugar until fluffy. Add all the other
ingredients. Mix well with hands. Roll into balls. You can put a
cherry in each if you want and form dough around cherry. Bake on
ungreased cookie sheet in oven at 350 degrees for 15-20 minutes.
While warm roll in powdered sugar.
----------------------------------
Butter Nut Ball Cookies
Ingredients :
1 c. shortening
1 c. butter
1 c. sugar
4 c. flour
1 tsp. salt (or to taste)
4 egg yolks
2 tsp. vanilla
Preparation :
Roll in small balls. Roll in beaten egg whites. Roll in chopped
nuts. Bake at 370 degrees for 5 minutes. Take them out and press
the center with thimble. Bake again for 8 minutes. Allow to cool.
Fill center with jam.
----- Original Message -----
From: Jackie
To: phaedrus
Sent: Thursday, November 21, 2002 1:27 PM
Subject: Looking for Receipe
> I'm looking for a Nut Roll receipe that uses ice cream in the dough.
> Do you have anything like this? Thanks!
Hi Jackie,
Do you mean a frozen nut roll like the ones below?
Phaed
Frozen Nut Roll
Ingredients :
1/2 c. peanut butter
1/2 c. Karo light syrup
3 c. Rice Krispies
1/2 gal. vanilla ice cream
1 jar dry roasted peanuts
1 jar Mrs. Richardson's Butterscotch
Caramel Fudge topping
Preparation :
Mix peanut butter, syrup and cereal together and layer in bottom
of pan. Top with slightly melted ice cream and then peanuts.
Freeze until ice cream is solid. To serve, cut into squares and top
with butterscotch caramel fudge topping.
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Salted Nut Roll Freeze
Ingredients :
1/2 c. corn syrup
1/2 c. chunky peanut butter
3 c. crisp rice cereal
1/2 gal. vanilla ice cream (softened)
1 c. chopped salted peanuts
Caramel ice cream topping, heated
Preparation :
In large bowl stir together corn syrup and peanut butter. Stir in
cereal. Press on bottom of buttered 9x13 inch pan; freeze 10
minutes. Pack ice cream on top of crust; sprinkle with chopped
peanuts. Pat into ice cream. Cover, freeze 2 to 4 hours. To
serve, cut into squares and top with caramel topping.
----- Original Message -----
From: Tawnee
To: phaedrus
Sent: Thursday, November 21, 2002 7:20 AM
Subject: Carmel Cream pie
I am searching for a recipe mentioned in John Grisham's
book: "Skipping Christmas" called carmel cream pie.
Some of the ingredients mentioned were carmels, and
marshmallow creme. I LOVE both carmels and marshmallow
creme and would love to make this recipe.
Thanks for any help you can give me
Hi Tawnee,
Gosh, I can't find a single caramel cream pie recipe that
uses caramels (like Kraft caramels) and marshmallow creme.
They're all made from scratch. See below.
Phaed
Caramel Cream Pie
2-1/4 cup sugar
1/4 cup flour
5 eggs, separated
2 cups milk
1/4 cup butter
1 teaspoon vanilla
2 (9-inch) baked pie shells
1/4 cup slivered toasted almonds
Spread 2 cups sugar in heavy skillet; stir over low heat until
sugar is melted and browned. Cool slightly. Blend flour into
sugar. Beat egg yolks; stir in milk. Add to flour mixture,
stirring. Cook over low heat, stirring constantly, until
thickened. Add butter and vanilla; cool to room temperature.
Beat egg whites until foamy; add remaining sugar gradually,
beating until stiff and glossy. Pour filling into pie shells;
spread meringue over filling. Sprinkle with almonds. Bake at
350 degrees until meringue is lightly browned.
Yield: 2 pies (12 servings)
---------------------------------
Tin Roof Bbq Caramel Cream Pie
Source: Tin Roof BBQ - "The Food Sleuth" - Birmingham News
Graham cracker crust (buy or make your own)
3 oz. butter or margarine, melted
3 oz. pecans, chopped
3 oz. shredded coconut
4 oz. cream cheese
7 oz. sweetened condensed milk
8 oz. whipped cream (real or nondairy)
4 oz. caramel syrup
Toast pecans and coconut with melted butter on top of stove
or in the oven. Cool until needed. Use an electric mixer to
whip the cream cheese 1 minute. Add the sweetened condensed
milk and mix another minute, then fold in whipped cream until
you have a creamy white mixture. Half fill crust with this
creamy mix; use half of caramel syrup streaming in ribbon
fashion. Spread half of toasted pecan and coconut on syrup.
Repeat this process and put in freezer for at least 2 hours
to allow pie to set.
(Note: This pie is best served from freezer to table)
------------------------------------------------------
Caramel Cream Pie
Source of Recipe
Posted by Mary Ellen
List of Ingredients
1/2 cup packed brown sugar
3 tablespoons whipping cream
1/2 cup coarsely chopped pecans or walnuts, toasted
1 recipe Baked Pastry Shell (recipe follows)
21/2 cup butter
cups half-and-half, light cream or milk
2/3 cup granulated sugar
3 tablespoons cornstarch
3 tablespoons all-purpose flour
1/2 cup half-and-half, light cream or milk
3 slightly beaten egg yolks
1 teaspoon vanilla
3 egg whites (let stand at room temperature for 30 minutes before using)
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
6 tablespoons granulated sugar
Recipe
1. For the caramel layer: In a small saucepan, melt the butter. Stir
in the brown sugar and bring to boiling. Stir in the whipping cream
and return to boiling. Add the nuts. Pour into the baked pastry shell
and set aside.
2. For filling: In a medium saucepan, stir together the 2 cups
half-and-half and the 2/3 cup sugar. Heat to simmering, stirring
occasionally. Don't boil.
3. In a small bowl, stir together cornstarch, flour, the 1/2 cup
half-and-half and egg yolks. Stir into filling mixture. Cook and
stir over medium heat till thickened and bubbly; cook and stir 2
minutes more. Remove from heat; stir in vanilla. Cover saucepan to
keep filling hot while making meringue.
4. For meringue: In a large mixing bowl, combine egg whites, vanilla
and cream of tartar. Beat with an electric mixer on medium speed for
1 minute or till soft peaks form (tips curl). Gradually add the
6 tablespoons sugar, 1 tablespoon at a time, beating on high speed
for about 4 minutes more or till mixture forms stiff, glossy peaks
(tips stand straight) and sugar dissolves.
5. Pour hot filling over caramel layer. Immediately spread meringue
over hot pie filling, making sure meringue seals to edges of pastry
to prevent shrinkage.
6. Bake the pie in a 350 degree F oven for 15 minutes. Cool on a wire
rack for 1 hour. Chill the pie for 3 to 6 hours before serving. Cover
for longer storage. Makes 10 servings.
Baked Pastry Shell: Stir together 1-1/4 cups all-purpose flour and
1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening
until pieces are pea-size. Sprinkle 1 tablespoon cold water over part
of the mixture; gently toss with a fork. Push moistened dough to the
side of the bowl. Repeat moistening dough, using 1 tablespoon cold
water at a time, until all the dough is moistened (4 to 5 tablespoons
cold water total). Form dough into a ball. On a lightly floured
surface, use your hands to slightly flatten dough. Roll dough from
center to edge into a circle about 12 inches in diameter. To transfer
pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch
pie plate. Ease pastry into pie plate, being careful not to stretch
pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under
extra pastry. Crimp edge as desired. Generously prick bottom and side
of pastry in pie plate with a fork. Prick all around where bottom and
side meet. Line pastry with a double thickness of foil. Bake in a 450
degree F oven for 8 minutes. Remove foil. Bake 5 to 6 minutes more or
until golden. Cool on a wire rack.
----- Original Message -----
From: Diane
To: phaedrus
Sent: Thursday, November 21, 2002 12:19 AM
I can cook many things except when it comes to making gray of any kind.
I hate package stuff, but have had to use it because I can't make gravy.
To make four cups of gravy what do I need to do. This is for turkey
gravy. When it calls for pan drippings, is that drippings separated
from the grease or what. I really could use very elementary
instructions. I can make difficult and delicious desserts,main dishes,
etc, butnot gray.
Thanx for your help
Hi Dianne,
No problem. See below.
Phaed
Follow these easy guidelines for making delicious homemade gravy.
1. Degrease the pan juices. Pour pan juices from the roasting pan into
a fat separating measuring cup. The fat will rise to the top and
separate from the juices. Pour off and discard all but about 1/4 cup
of the fat.
2. Gather the browned bits from the roasting pan. Return the juices to
the roasting pan. Place the pan over two burners on the stove, and bring
the juices to a simmer. Using a wooden spatula, stir juices to loosen
the browned bits from the bottom of the pan. Transfer juices to a large
glass measuring cup. Add enough turkey or chicken broth to juices to
measure 4 cups. Set aside.
3. Make the roux (a thickener). Place the pan over two burners on the
stove. Heat the reserved 1/4 cup fat in the roasting pan over medium
heat. Add about 6 tablespoons flour and whisk until smooth. Cook until
the flour mixture is golden brown to eliminate any raw flour flavor.
4. Add the reserved juices and broth. Gradually whisk in the reserved
warm broth mixture. Bring to a boil. Reduce heat and simmer the gravy
until it is reduced to sauce consistency and is just thick enough to
coat a spoon. If desired, add fresh herbs such as rosemary, sage and
thyme at this point. Season to taste with salt and pepper.
To prevent pan drippings from burning:
Scatter chopped carrot, celery and/or onion over the bottom of the
roasting pan and around the roasting rack. These vegetables will exude
juices and help keep the pan drippings lubricated.
Add enough chicken broth to the roasting pan to just cover the bottom
of the pan and moisten the drippings. The broth will not only catch
the pan drippings and keep them moist, but the water will evaporate
from the broth, leaving behind a flavorful reduction to make a delicious
gravy.
To thicken gravy:
If you've already made the gravy, and find that it is still too thin,
do not add more dried flour to the gravy or else lumps will form.
Rather, use one of the following suggestions:
Whisk flour and broth or water in a small bowl to blend, then add this
slurry to the gravy. Continue to simmer the gravy until it is just
thick enough to coat a spoon.
Mix equal amounts of flour and room temperature butter in a small bowl
to form a paste. Whisk this paste into the gravy, and simmer until the
gravy thickens.
To avoid lumpy gravy:
If adding warm broth, add it gradually.
If adding boiling broth, add it all at once.
Always whisk constantly when adding the broth.
To fix lumpy gravy:
Transfer the lumpy gravy to a blender and blend until it is smooth,
adding more turkey stock or chicken broth to thin, if necessary.
To prevent burns, it is best to puree the hot gravy in small batches,
keeping the lid down tight with a kitchen towel. Add chopped fresh
thyme, sage, rosemary or tarragon to the blender to further flavor
the gravy, if desired
----- Original Message -----
From: Deb
To: phaedrus
Sent: Thursday, November 21, 2002 10:28 AM
Subject: "abbreviation" of Christmas
Hi Phaedrus!
Several of us were wondering just how Christmas became abbreviated Xmas?
Know that in mineralogy the word crystal can be abbreviated xtal.
Thanks!
Deb in ID
Hi Deb,
It's not an abbrebviation. The use of "X" for "Christ" goes back to
the time of Jesus himself. You see, the "X" is the Greek letter "chi", which
was really the first letter of Jesus' name in Greek, the language in which
early Christianity was spread and in which much of the New Testament was written.
The letter "X" has officially stood for Christ since at least 1100 AD, and "Xmas"
has been in public use since at least 1550 AD.
Phaed
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