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From: betty
Sent: Tuesday, November 12, 2013 4:28 PM
To: phaedrus@hungrybrowser.com
Subject: Re: Ask Uncle Phaedrus
Dear Uncle Phaedrus,
Do you have a recipe for the triple Gingersnaps from Trader Joe's???????
I'm 87 and don't drive anymore and can't get to Trader Joe's
Betty
Hi Betty,
I could not find a recipe from Trader Joe’s for them.
There are photos of the package here that show the list of ingredients:
Trader Joe's Triple Ginger Snaps
Unbleached wheat flour, brown sugar, butter (milk), crystallized ginger (ginger, sugar), molasses, eggs,
fresh ginger, baking soda, ground ginger, kosher salt.
It is possible to buy Trader Joe’s Triple Ginger Snaps online through Amazon.com,
but they are quite a bit more expensive than they are in the store. See:
Amazon
I did find a couple of recipes whose authors said they were very close to Trader Joe’s Triple Ginger Snaps.
See these:
All Recipes
101 Cookbooks
Phaed
From: Mary Lou
Sent: Tuesday, November 12, 2013 1:50 PM
To: phaedrus@hungrybrowser.com
Subject: Ozark Pound Cake
Hi,
I'm looking for an old recipe for Ozark Pound Cake.
Start the cake in a cold oven.
It comes out with a crunchy top.
It has butter and nut flavoring in it.
Thanks for your help,
Mary Lou
Hi Mary Lou,
Sorry, the only mentions that I can find anywhere of an “Ozark Pound Cake” are two sites where you have requested it before:
Yahoo Answers
Food.com
If you had this recipe before, where did you get it the first time? That might help me find it.
Phaed
Thank you for answering. My memory is so bad that I had forgotten that I asked
for it before.
I pulled up the recipes from the one website in your email, and one of those cakes
is the one I was looking for.
Mary Lou
Hey Phaed:
I have this recipe for Cold Oven Pound Cake with a note at the bottom.
LorAnn brand Vanilla Butternut is considered the best by many cooks.
Timm in Oregon
Cold Oven Pound Cake
Ingredients:
3 cups cake flour
1/2 teaspoon baking powder
1 teaspoon plain salt
1 cup whole milk
2 teaspoons pure vanilla extract
20 tablespoons (2-1/2 sticks) unsalted butter, softened
2-1/2 cups sugar
6 large eggs
Instructions:
Adjust the oven rack to lower-middle position. Grease and flour a 16 cup tube pan.
Combine the flour, baking powder and salt in bowl.
Whisk the milk and vanilla in measuring cup.
With electric mixer on medium speed, beat butter and sugar until fluffy, about
2 minutes. Beat in the eggs, one at a time, until combined.
Reduce the speed to low and add the flour mixture in 3 additions, alternating with
2 additions of milk mixture. Mix on low until smooth,
about 30 seconds. Use a rubber spatula to give batter final stir.
Pour the batter into prepared pan and smooth the top. Place the cake in a cold oven.
Adjust the oven temperature to 325F degrees and bake, without opening oven door,
until cake is golden brown and toothpick inserted in center comes out clean, about
65 to 80 minutes.
Cool the cake in the pan for 15 minutes and then turn out onto a rack. Let the cake
cool completely, about 2 hours. the cooled cake can be stored in airtight container
at room temperature for up to 2 days.
Note: For Cold Oven Butternut Pound Cake substitute "LorAnn brand Vanilla Butternut
(available on the Internet) for the plain vanilla.
From: Sharon
Sent: Saturday, November 09, 2013 10:36 AM
To: phaedrus@hungrybrowser.com
Subject: been searching for some time
I made this recipe about 25 years ago. Can't find it or the friend I got it from.
It was an appetizer/snack food.
It was made with the King's Hawaiian rolls left in a sheet basically, broken a
little to make spaces.
It was covered with butter, crushed pineapple and Swiss cheese and then baked.
May have had other ingredients but I can't remember them. It was delicious.
I have read most of the recipes that come up easily. This was a pull-a-part sort
of a dish and not individual sandwiches...
Any ideas?
Thanks,
Sharon
Hi Sharon,
I am a little confused because you say “pull-apart” and “not individual sandwiches”,
but you also said “broken a little to make spaces.” Please clarify.
Phaed
Like if you were making that jello cake in the 9x13 pan. you make spaces with a
fork so the jello will seep into it.
So with this you make spaces so the cheese pineapple and butter will seep in.
Sharon
Hi Sharon,
I could not find anything like this. I’ll post this on the site in case a reader recognizes it.
Phaed
From: "Christina"
To: "phaedrus"
Subject: Hawaiian Rolls Appetizer
Date: Friday, December 06, 2013 6:26 PM
I found the recipe that I believe Sharon is looking for at:
Deli-Bites
Christina
From: theresa
Sent: Saturday, November 09, 2013 11:45 PM
To: phaedrus@hungrybrowser.com
Subject: Bari's Ncarteddate w Raisin sauce
Hello Uncle!! I am from Long Island, and I too am searching for the above
named recipe that a previous writer “Joann” asked you for.
You were not able to fill her request at the time.
I am wondering if you would try again. All members of our family are longing
for this recipe, but we were not intelligent enough to ask Nana before she passed,
how she made her raisin sauce and raisin packets, she called “Ncarteddate”
(the closest name I could find on the internet) or in her dialect pronounced
“ngotta-dett”.
Thanking you in advance for any of your time and effort.
Theresa
Hi Theresa,
Sorry, I still cannot find any Italian cookie recipe with raisin sauce called “carteddate, cartellate, ncarteddate or ncartellate.
I have multiple Italian food dictionaries and Italian food encyclopedias, but none of them has anything with the n------- that
is a cookie with raisin sauce or has anything to do with raisins.
If I may be permitted to speculate a bit, I would say that if you ever find these, you are going to find that it is two separate recipes.
One for a common Italian fried cookie and the other for a raisin sauce that is not necessarily connected with that cookie. There are lots
of fried cookies or fritters that are dipped in something sweet. Usually it is honey or wine syrup (vino cotta or mosto cotta), but in
some families a raisin sauce may be used instead. If my speculation is correct, then it might be a misstep to look for “a cookie from Bari
with raisin sauce”. Better to look for just a raisin sauce recipe from Bari. However, I tried this and had no success. Someone named Diana
looked for the same thing on The "Recipelink" website. See: Recipelink
I also tried looking for “Italian raisin sauce”, with no success.
Phaed
From: "Anna"
To: "Uncle Phaedrus"
Subject: Bari Cookies with Raisin Sauce
Date: Saturday, December 07, 2013 12:44 AM
You already have recipes of cartellate/carteddate/carteddete etc.
The raisin sauce must be vino cotto.
I found an alternative recipe for vin cotto, no precise quantities, unfortunately.
about 500 g raisins, about 200 g water, 1 bay leaf, 5 cloves
Simmer for about 2 hours, strain.
Anna
==========================================================
From: Mark
Sent: Friday, December 06, 2013 8:23 PM
To: Phaedrus
Subject: RE: Bari Cookies with Raisin Sauce
Phaedrus, saw your latest postings and wanting to possibly help I tried to find more
information for those "impossible" requests via internet (and foodies I know) to get
more info for you....one in particular is the Bari Cookies with the Raisin Sauce. After
After a few HOURS of heavy searching and also thinking about what people in the
late 1800s to the mid 1950s would have had available to them, I finally came across
an article that has the same sort of remembrances that Theresa and JoAnn had but
also had the recipes also included for the "cookie" and the raisin sauce. It can be see
in it's entirety on this link.......I hope the recipes are what the ladies were looking for.
My Christmas would also be better if either lady would write back that the recipes are
spot on for what they want.......
Reginamag
Take Care,
Mark R. in NJ
Hello Mark,
Thanks for sending this. I forwarded it to Theresa. I no longer have Jo Ann’s e-mail address so I cannot send it to her.
This particular request is made more difficult by the “raisin sauce.” “Vino cotto” does not usually mean a raisin sauce.
It is usually a syrup made by boiling down wine or mosto or pure, unfermented grape juice. That’s also the way it is defined
in my Italian food dictionary. Usually no raisins are involved at all. So, when Theresa and Jo Ann said “raisin sauce”,
vino cotto is not what came to my mind. I hope that, in this case, the raisin concoctions are what the requesters remember.
See these pages about vino cotto:
04-08-02
12-06-02
Puglian Doughnuts
Phaed
Hi Phaedus,
I saw a request for Italian cookies with raisin sauce, here is what I found.
The town or region of Bari is located near the heel of Italy.
The cookies originated there because they make a type of fermented wine
hence the sauce with the fermented wine/fig/honey. THe cookies are make in
strips, pinched together to form a cup with lots of spaces to fill with raisins
and nuts...these are fried first, then stuffed with raisins and nuts, then dipped
in this sauce. If you Google in "cartellate" you will come up with quite a few
sites that give the recipe. The Vincotta is the fremented wine sauce. There is
a video in You Tube called Cooling with Nonna, that demo's the technigue for
making these cookies.
Hope this helps. Sharon /Baltimore
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