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----- Original Message -----
From: Anita
To: phaedrus
Sent: Sunday, December 01, 2002 2:49 PM
Subject: In search of that Pecan Pie
> I found the recipe in the Chicago Tribune maybe 8
> years ago(at least more than 5). It was done by a
> male, he was somewhat older.I remember that he said he
> worked on it a long time to make the "Perfect Pecan
> Pie".
> It was the perfect recipe.
> I believe you used egg whites.
> The pie was more cakey(stiff), not so jellied.It was
> also not as transparent.
Hello Anita,
Below are the pecan pie recipes that I found with the name "perfect pecan
pie". I did not find any recipes from the Chicago Tribune.
Phaed
Perfect Pecan Pie
Ingredients :
1/4 tsp. salt
1/2 stick butter
1/2 c. whole pecans
1 c. white sugar
1 c. white Karo syrup
1 tsp. vanilla
1 c. pecan meats, chopped
2 eggs
1 pie crust, unbaked
Preparation :
Cream butter, sugar, and salt. Add well-beaten eggs, syrup, nuts,
and vanilla. Mix well and put in an unbaked pie shell. Bake 1 hour
at 300 degrees. Let cool.
----------------------------------
Perfect Pecan Pie
Ingredients :
3 egg, slightly beaten
1 c. light corn syrup
1 c. sugar
2 tbsp. butter, melted
1 tsp. vanilla extract
1/8 tsp. salt
1 c. pecan halves
9 inch unbaked pie shell
Preparation :
In mixing bowl, stir eggs, corn syrup, sugar, butter, vanilla and
salt until blended. Stir in nuts. Pour into pastry shell. Bake at
400 degrees or 15 minutes. Reduce temperature to 350 degrees, bake
25 to 30 minutes more until browned and completely puffed across
top. Cool. If desired, serve garnished with whipped cream and
nuts. Makes one 9 inch pie.
----------------------------------
Perfect Pecan Pie
Ingredients :
3 tbsp. soft oleo
5 egg yolks
1 c. sugar
1 c. white Karo
1 c. broken pecans
5 egg whites, beaten stiff
1 tbsp. vanilla
Preparation :
Cream oleo and sugar, egg yolks. Add syrup, vanilla and pecans.
Fold in egg whites. Pour in unbaked pie shell. Bake slowly at 325
degrees for 1 hour or more until custard like consistency. Serve
with ice cream.
----------------------------------
Perfect Pecan Pie
Ingredients :
1 c. sugar
3/4 c. dark Karo
2 eggs
1 c. pecans
Pinch of salt
1 tsp. vanilla
3 tbsp. butter
Preparation :
Combine sugar, Karo, salt, vanilla, butter, and eggs. Add pecans
finely chopped. Pour into raw pie shell and cook 40-45 minutes at
375 degrees.
----------------------------------
Perfect Pecan Pie
Ingredients :
1/2 c. melted oleo
1 c. white sugar
1 c. light Karo
4 eggs, beaten
1 tsp. vanilla
1/4 tsp. salt
1 c. chopped pecans
1 unbaked pie shell
Preparation :
Combine butter, sugar and Karo in saucepan. Cook over low heat,
stirring constantly until sugar is dissolved. Cool. Add eggs,
vanilla and salt; blend well. Pour filling into pastry and top with
pecans. Bake 50 minutes at 325 degrees.
----- Original Message -----
From: Laura
To: phaedrus
Sent: Sunday, December 01, 2002 10:56 AM
Subject: donuts
I saw your site and it gave some good recepies for donuts.
I lost the book to my parents old donut maker. There was
a recepie for orange donuts. These donuts were amazing!!!
I would love to find this recepie. Can you help me??
Laura
Hello Laura,
Well, below is a good recipe for orange donuts. However, it's for deep-fried donuts. I could not locate a donut-maker orange donut recipe.
Phaed
Double Orange Doughnuts
Makes 1-1/2 Dozen
Doughnuts:
3-1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs, beaten
2/3 cups granulated sugar
1 teaspoon vanilla
1 teaspoon grated orange peel
2/3 cup orange juice
1/4 Cup Crisco Shortening, melted
Crisco for deep frying
Orange Glaze:
2 cups confectioners sugar
1 teaspoon grated orange peel
3 tablespoons orange juice
For doughnuts, combine flour, baking powder and salt in small bowl.
Combine eggs, granulated sugar and vanilla in large bowl. Beat at
high speed of electric mixer until thick and lemon-colored.
Combine peel, juice and 1/4 cup melted Crisco. Add to egg mixture
alternately with three-fourths of flour mixture. Beat with electric
mixer at medium-low speed just until blended after each addition.
Stir in remaining flour mixture by hand. Cover. Chill 2 hours.
Heat 2 or 3 inches Crisco to 365ºF in deep fryer or deep saucepan.
Flour rolling surface and pin lightly. Roll dough to 3/8 inch
thickness.
Cut with floured 2-1/2 inch doughnut cutter.
Fry, a few at a time, in shortening heated to 365ºF. Fry about
2 minutes or until golden brown. Turn once. Remove with slotted
metal spoon.
Drain on paper towels. Drizzle with Orange Glaze.
For orange glaze, combine confectioners sugar, one teaspoon grated
orange peel and 3 tablespoons orange juice. Stir well.
----- Original Message -----
From: Dorothy
To: phaedrus
Sent: Sunday, December 01, 2002 12:41 PM
Subject: cookie receipe
I am looking for a receipe for peanut butter cookies, using
Duncan Hines yellow cake mix. It used to be on the back of the box.
They were the very best ever.
thank You,
Dorothy
Hello Dorothy,
No problem. See below.
Phaed
Peanut Butter Cookies
Ingredients :
1 pkg. Duncan Hines yellow deluxe cake mix
1 c. peanut butter
1/2 c. cooking oil
2 tbsp. water
2 eggs
Preparation :
Preheat oven to 350 degrees. Combine all ingredients and mix
well. Drop by a teaspoon onto ungreased cookie sheet. Press a
criss cross on each cookie with fork prongs that you've dipped in
water. Bake 10 to 12 minutes until golden brown. Cool on cookie
sheet for 1 minute, then remove to cooling racks to finish cooling.
----- Original Message -----
From: Ronald
To: phaedrus
Sent: Sunday, December 01, 2002 4:35 PM
Subject: christmas candies
Dear Phaedrus,
My 88 year old mother used to make chewy christmas candies
from a pudding mix - I believe Jello or Royal - and I believe
it was of the instant variety.
Her memory doesn't allow her to remember how to make these
tasty morsels and it has upset her.
Any help you might give me would be greatly appreciated and
will brighten her day.
Happy Holidays !!
Ronald
Hello Ronald,
I'm not familiar with that candy, but below are several recipes that
I found called "pudding candy".
Phaed
Puddin' Candy
Ingredients :
1 pkg. butterscotch pudding mix (not instant)
1 c. white sugar
1/2 c. evaporated milk
1 tbsp. butter
3/4 c. pecans
1/2 c. brown sugar
Preparation :
Mix ingredients together except for pecans, and boil for 3
minutes. Take from heat, add pecans and beat until cooled and
thick. Drop by teaspoon on waxed paper. May also use chocolate mix
with nuts or vanilla.
----------------------------------
Pudding Candy
Ingredients :
1 sm. box (3 1/4 oz.) pudding mix (not instant)
1/2 c. brown sugar
1 c. white sugar
1/2 c. milk
2 tbsp. margarine
1 tbsp. white Karo syrup
1 tsp. vanilla
1 1/2 c. chopped nuts
Preparation :
Mix pudding mix, both sugars, milk, margarine and white syrup
together and bring to a slow boil. Cook to soft ball stage using a
candy thermometer. Add nuts and vanilla. Beat until ready to pour.
Use pecans or walnuts with chocolate pudding and peanuts with
butterscotch pudding.
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Chocolate Pudding Candy
Ingredients :
1 sm. pkg. Jello chocolate pudding mix
1 c. sugar
1/2 c. canned milk
1 c. nut meats
Preparation :
Boil all ingredients 3 minutes. Remove and beat (by hand) until
thick. Drop by spoon on wax paper. Makes about 20 to 24 pieces.
----------------------------------
Pudding Candy
Ingredients :
1/2 c. butter
1/4 c. sugar
1/4 c. cocoa
1 tsp. vanilla
1/2 c. butter
1 pkg. vanilla instant pudding mix
6 oz. pkg. chocolate chips
2 tbsp. butter
1 egg, slightly beaten
2 c. finely crushed graham crackers
1 c. coconut
3 tbsp. milk
2 c. sifted powdered sugar
Preparation :
Combine first 4 ingredients in top of double boiler. Cool until
oleo melts, stir in egg. Continue cooking and stirring until thick.
Blend in crumbs and coconut. Press into 9 inch square pan. Cream
1/2 cup oleo. Stir in milk, pudding and powdered sugar. Beat until
fluffy. Spread over crust. Chill until firm. Melt chocolate chips
and butter over simmering water. Cool. Spread over pudding.
Chill. Cut into 2 x 3/4 inch bars. Makes 3 1/2 dozen.
----------------------------------
Pudding Candy
Ingredients :
1 stick oleo or butter
2 boxes (sm.) of vanilla or chocolate pudding mix
1/2 c. milk
1 lb. confectioners sugar
Preparation :
Melt butter; mix in pudding mix and milk. Cook 1 minute. Add 1
pound confectioners sugar. Mix well; pour into pan. Serve with
milk and sugar.
----- Original Message -----
From: MaryAnn
To: phaedrus
Sent: Sunday, December 01, 2002 4:57 PM
Subject: Hope you can help me.....
> find a recipe for the following dessert.
> My grandmother used to make these dough-type balls (about
> the size of a golf ball) and the only thing I know about
> the ingrediants was that it included ricotta cheese, they
> were deep fried and then sprinkld with confection sugar.
> They were spongy in texture and golden brown. I think
> my grandmother called them "sphingee" she pronounced it
> as "s-feen-gee". I dont know if that was her own slang name
> for them or what but they are so delicious and would love
> to make them for this holiday season. Any help would be so
> greatly appreciated!
> Thank you.
>
> Sincerely,
> MaryAnn
Hello MaryAnn,
"Sfinge" or "Sfince" are sort of an Italian donut. They're also called
"zeppole" in some parts of Italy. Below are four recipes. The first two
sound closest to the sfinge that your grandmother made. The third recipe
does not contain ricotta, and the last one is fancier and more complicated.
Phaed
Sfinge di San Giuseppe
1 pound (450 g) ricotta cheese
1/2 cup (100 g) sugar
1 teaspoon vanilla, and nutmeg if you like
6 eggs
2 cups (200 g) SELF-RISING flour
Mix the ricotta, sugar,vanilla, and eggs. Mix in SELF-RISING flour,
beat until smooth. Heat oil to 370 degrees F (185 C).
Drop tablespoons of batter into the oil a few at a time, and remove
the sfinge from the oil when they reach a golden brown. Drain them
on absorbent paper. Sprinkle with confectioner's sugar, or cinnamon
sugar or honey.
Best eaten warm.
------------------------------
Sfinge (zeppole)
Ingredients:
1 Pound Of Riccota
2 Cups Flour
2 Table Spoons Of Baking Powder
Quarter Cup Of Milk As Needed
1 Pack Of Yeast Disolved In Hot Water
Mix the ingredients with mixer or by hand with a whip
Cooking:
Bring the cooker of vegetable oil to low boil and simmer.You will
judge the temperature when you cook one sample. Spoon out one
heaping spoon full for each sfinge. You may have to tumble the
sfinge to brown on all sides. A golden brown is best. Add confection
sugar to taste. Mangia and enjoy
-----------------------------
Sfinge (Fritters)
Ingredients:
2 cups flour
3 teaspoons baking powder
2 eggs
1/2 cup sugar
1 tablespoon vegetable oil or melted butter
1/3 cup milk
1/2 teaspoon ground nutmeg (optional)
dash of salt
powdered sugar to coat sfinge
sufficient oil to deep fry sfinge
Directions:
Mix dry ingredients together except for the powdered sugar.
In a separate bowl beat the eggs and milk. Pour the egg-milk
mixture into the dry ingredients and mix well.
Heat oil to about 375 degrees. Drop in batter a tablespoon
at a time. Cook until golden brown. Drain on paper towels.
Sprinkle with powdered sugar.
-------------------------------------------------
St. Joseph's Ricotta Puffs (Sfince Di San Giuseppe)
Makes about 18 puffs
Filling:
1 pound ricotta cheese, drained
1/2 cup confectioners' sugar
4 ounces grated dark chocolate
1 teaspoon orange extract
1 teaspoon vanilla
1/4 cup candied fruit, finely chopped
Puffs:
1 cup water
1/2 Butter Flavor* CRISCO Stick or 1/2 cup Butter Flavor CRISCO
all-vegetable shortening
1 tablespoon granulated sugar
1/2 teaspoon salt
1 cup sifted all-purpose flour
4 large eggs, beaten
1 teaspoon fresh grated lemon peel
1 teaspoon fresh grated orange peel
Confectioners' sugar
For filling, combine all filling ingredients in large bowl;
mix well.
Refrigerate while making puffs.
For puffs, heat oven to 450ºF. Combine water, shortening,
granulated sugar and salt in medium saucepan. Bring to boil
over medium-high heat; stir well.
Add flour, stirring vigorously, until mixture leaves sides
of pan. Remove from heat; let cool.
Slowly add eggs, beating vigorously, to cooled flour mixture.
Add lemon and orange peel; mix well. Spray baking sheets with
Crisco No-Stick Cooking Spray. Drop tablespoonfuls of batter
2 inches apart onto baking sheets.
Bake at 450ºF for 15 minutes. Reduce heat to 350ºF. Bake an
additional 15 to 20 minutes or until golden. Cool completely
on cooling rack. To assemble, cut puffs in half horizontally.
Spoon ricotta filling on bottom half. Cover with top half.
Drizzle with melted chocolate, if desired.
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