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----- Original Message -----
From: Ken
To: phaedrus@hungrybrowser.com
Sent: Wednesday, December 01, 2010 5:55 PM
Subject: Chocolate snaps
I was wondering if there is a recipe that closely duplicates my favorite
cookie in the world. Nabisco Chocolate Snaps. They stopped making them
years ago. Thanks for trying. Ken C.
Hello Ken,
My search revealed that a lot of people share your feelings about these cookies.
There are dozens of blog and message board posts lamenting the disappearance of
Nabisco Chocolate Snaps. One thing I saw mentioned multiple times is that
Nabisco 's "Famous Wafers" are similar in taste.
I was about to give up and abandon the search for a recipe when I came across
a blog called "The Smallest Bite". On her blog, SJ has posted two recipes that
are said to be similar to chocolate snaps. She tried the first one and said
it was lacking, so I'd try "Part Duex(sic)" first, although I dunno about
the coconut.... Both recipes are below. These are the only recipes that I
could find. SJ's blog is here:
SJ's "The Smallest Bite"
Phaed
Chocolate Snaps Part Duex(sic)
3 1/2 cups all purpose flour
1 3/4 cup white sugar
3/4 cup light brown sugar (packed)
1 1/2 cup vegetable shortening
(I prefer Spectrum Naturals Organic Shortening-it's vegan, kosher and gluten free)
1/3 cup of unsweetened finely shredded coconut
1 cup baking cocoa
1 ounce semi sweet chocolate-melted
1 tsp Salt
1 tsp Baking Soda
1 1/4 tsp Baking Powder
2/3-1/2 cup milk (or soy, rice, lactose free milk)
2 eggs
Preheat oven to 375 degrees F
In a large bowl, mix the first 5 ingredients together with a hand mixer or
stand mixer Make sure there are no chunks of brown sugar left whole in the bowl .
Then add cocoa, melted chocolate, salt, baking soda and powder. At this point,
the mixture should look dry, but you should be able to pinch it and it will
form small lumps. Add both eggs and then slowly add milk as you mix. The dough
should start to come away from the sides of the bowl and should be moldable.
By hand, start to pull the dough into a ball in the center of the bowl until
any loose mixture is incorporated into the dough. If the dough still feels dry,
slowly add small amounts of milk and hand mix until the dough just sticks to
your fingers. Remove dough from bowl and wrap in plastic wrap. Refrigerate for
30 minutes. Remove dough from the fridge and roll small 1" balls and place on
ungreased cookie sheets. Make as many as you'd like! You will have A LOT of dough,
please wrap some up tight and freeze some for the future!
Bake at 350 for 12-14 minutes. Cool on rack and taste the memories.
------------------------------------
Chocolate Snaps (using cocoa)
Makes 7 dozen
1 1/2 cup shortening
1 1/2 cup brown sugar
1 cup white sugar
2 eggs
3/4 cup cocoa
1/3 cup milk
2 tsp. vanilla
2 tsp. baking powder
1 tsp. salt
1/4 tsp. soda
4 cups flour
Cream shortening and sugars. Add eggs and beat; add cocoa, milk, and
vanilla and beat. Add remaining ingredients and chill.
Preheat oven to 375 degrees F.
Form in balls size of walnut and place about 2-inches apart on cookie sheet.
Bake 12 minutes.
From: Gloria
To: phaedrus@hungrybrowser.com
Subject: Lost recipe but sort of know which book to find it in
Date: Wed, 24 Nov 2010 05:51:58 +0000
I lost my favorite cookbook. It's by Abby Mandel and it has the recipe for
a wonderful flan dessert made with pumpkin, maple syrup and I think allspice
and sour cream.
I think it might be called something like Autumn Flan. It is truly scrumptious.
I used to make it for every thanksgiving but I imagine you are too swamped to
get to me anytime soon.
I so truly love your site! You've helped me before and I think how glad I am
of you every time I make those recipes.
Like Joni Mitchell sang --You never know what you've got til it's gone
Have a great Thanksgiving . You should try making this if you can find it.
Everybody is always so impressed and in love with it. And it's pretty easy,
all things considered.
Gloria
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From: "gloria"
To: phaedrus@hungrybrowser.com
Subject: I found the recipe . You should try it
Date: Wednesday, November 24, 2010 3:17 AM
sorry. I found it after writing you. But it really is scrumptious and very easy.
Indian Summer Custard Flan
Eight servings
Preparation time: 30 minutes
Baking time: 50 minutes
Chilling time: 3 hours or longer
1/2 cup granulated sugar
1 teaspoon ground allspice
3/4 cup puree of squash, recipe follows
1/2 cup firmly packed light brown sugar
1/2 teaspoon salt
1/2 cup sour cream
5 large eggs
1/2 cup pure maple syrup
1 tablespoon pure vanilla extract
1 cup milk
1. Fifteen minutes before baking, place rack in center of oven and heat to 350 degrees.
Have ready a 6 1/2-cup ring mold and a shallow baking pan large enough to hold it.
Heat a large kettle of water to a boil.
2. Cook the granulated sugar and 1/8 teaspoon allspice in a 6-inch skillet over
high heat, stirring occasionally, until it melts and turns a rich golden color,
about 3 minutes. Immediately pour into ring mold and quickly turn the mold so the
syrup coats the bottom. Set aside.
3. Mix the squash puree, brown sugar, remaining allspice and salt in a food processor
fitted with the metal blade, or in a blender, until it is very smooth, about 1 minute.
Add sour cream and mix until completely smooth.
4. If using a food processor, add eggs and mix 1 minute. With machine running,
pour maple syrup and vanilla through feed tube and mix 5 seconds. Transfer to
a mixing bowl. If using a blender, transfer to mixing bowl. Add eggs and mix
with a hand mixer 1 minute, then add maple syrup and vanilla.
5. Scald milk and slowly mix into egg mixture. Pour into ring mold. Place the
ring mold in the larger baking pan and put on oven rack. Pour boiling water
into outer pan to come halfway up sides of ring mold. Bake until custard,
when tested with a toothpick, is set in center, about 50 minutes. Remove
from water bath. Cool to room temperature, then refrigerate at least 3 hours
or up to 2 days before serving.
----- Original Message -----
From: Irene
To: phaedrus@hungrybrowser.com
Sent: Wednesday, December 01, 2010 4:42 PM
Subject: date pinwheel cookies
Where can I find a TNT recipe for Date Pinwheel cookies? I have made them
for 50 years and still have trouble with rolling out the dough. I always
chill it but it always cracks and tears. Please help!!!
Hello Irene,
Gosh, since I don't personally try recipes, there's not much way that I can
guarantee any of them as TNT. For that, you should try a site like southernfood.about.com:
Date Pinwheel Cookies
Phaed
The Search Engine Registry shows that someone has been searching the site
for "Kona Banana Bread".
Fast Recipes: Kona Banana Bread
Recipe Source: Kona Banana Bread
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Food Network: Kona Inn Banana Bread
Food.com: Kona Inn Banana Bread
The Search Engine Registry shows that someone has been searching the site
for Crystals(fried cookies topped with powdered sugar).
Crystals
6 eggs
Flour
1 qt. peanut or vegetable oil
Beat egg well. Add flour a little at a time until you form a ball of dough.
Divide into about 6 balls. Roll ball with rolling pin, until you get it as
thin as you can. Roll on lightly floured surface. Cut into squares, about
3" x 3", and deep fry until golden in color. Drain on paper towels, and
sprinkle with powdered sugar.
---------------------------------
Frappes Or Crystals
6 eggs
3 c. flour
3 tbsp. oil
1/2 tsp. baking powder
1/2 tsp. salt
Mix dough and let stand 1 hour or more. Roll in thin strips and tie in
knot or roll and cut like ribbons. Fry in deep hot oil, drain and sprinkle
with powdered sugar.
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