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----- Original Message -----
From: Verna
To: phaedrus
Sent: Tuesday, December 04, 2001 9:58 AM
Subject: Two flavor fudge
I am looking for a recipe that used to be on the back of Nestle
Butterscotch morsels. It was a two flavor fudged that used both
butterscotch and semi-sweet morsels. It was not a two layer fudge
but both were added together. It was delicious. I tried the nestle
site with no luck. Hope you can help.
Thanks in advance,
Verna
Hi Verna,
Ok, I found some recipes like that. Below are three.
Phaed
Two Flavor Fudge
Ingredients :
2 c. firmly packed brown sugar
1 c. granulated sugar
1 c. evaporated milk
1/2 c. butter or margarine1 jar marshmallow cream (5 ounce to 10 ounce jar)
1 (6 ounce) pkg. each Nestle's butterscotch and semi-sweet chocolate morsels
Preparation :
Combine in sauce pan: Bring to full boil over moderate heat,
stirring frequently. Boil for 15 minutes over moderate heat,
stirring occasionally. Remove from heat. Stir until morsels are
melted and mixture is smooth. Blend in 1 cup walnuts (chopped) and
1 teaspoon of vanilla. Pour into greased 13 x 9 inch pan. Chill
until firm. Makes about 2 1/2 pounds. Sarasota, Florida
----------------------------------
Choco-Scotch Fudge
Ingredients :
2 c. sugar
3 1/2 c. miniature marshmallows
1/3 c. evaporated milk
1 (12 oz.) pkg. butterscotch chips
1 (12 oz.) pkg. chocolate chips
2/3 c. crunchy peanut butter
Preparation :
Place sugar, marshmallows, evaporated milk in a medium bowl.
Microwave on high for 4 minutes or until marshmallows are melted.
Stir at 1 and 2 minutes. Stir in butterscotch chips until melted.
Spread in greased 12 x 8 pan., Place chocolate chips and peanut
butter in medium bowl. Microwave on high 2 1/2 minutes. Stir at 1
minute. Spread chocolate mixture over butterscotch mixture.
Refrigerate until firm.
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Two - Flavor Fudge
Ingredients :
2 c. brown sugar
1 c. evaporated milk
1 jar marshmallow creme
1 (6 oz.) pkg. semi-sweet chocolate chips
1 tsp. vanilla
1 c. sugar
1/2 c. oleo
1 (6 oz.) pkg. butterscotch chips
1 c. chopped nuts
Preparation :
Combine brown sugar, granulated sugar, milk, and oleo in
saucepan. Bring to a full boil over moderate heat, stirring
frequently. Boil for 15 minutes, stirring occasionally. Remove
from heat. Add marshmallow creme (5 to 10 ounce) butterscotch chips
and chocolate chips. Stir until mixture is smooth. Blend in
chopped nuts and vanilla. Pour into buttered 9 x 9 inch pan.
Chill.
----- Original Message -----
From: Marie
To: phaed
Sent: Tuesday, December 04, 2001 5:29 PM
Subject: Vanilla Fudge
> In the 50's/60's my mom had a recipe book, pocketbook style. It had a
> recipe for Vanilla Fudge that she always made for us at Christmas. I
> know it had sugar, cream, milk vanilla, and butter I know she cooked it
> to a soft ball stage. I know it was the best tasting fudge in the
> world, my world. Could you help find this recipe or a similar one with
> similar ingredients.
>
Hi Marie,
Ok, sure. I think I have that one. See below.
Phaed
Vanilla Fudge
Ingredients :
3 c. sugar
3/4 c. milk
3/4 c. heavy cream
1/4 c. light corn syrup
2 tbsp. butter
2 tsp. vanilla
1/2 c. nuts, coarsely chopped
Preparation :
Butter 8 x 8 x 2 inch pan. In a heavy sauce pan (3 quarts), stir
sugar, milk, cream, corn syrup and butter. Cook over medium heat,
stirring occasionally, when mixture comes to a boil. Cook until
temperature reaches 238 degrees on a candy thermometer or until a
small amount of mixture dropped into a cup of VERY cold water forms
a soft ball that flattens on removal from water. Do NOT stir.
Cool to lukewarm (110 degrees). Add vanilla. Beat until fudge
begins to thicken and lose its gloss. Stir in nuts. Quickly pour
into greased pan. When completely cooled, cut into squares. Makes
1 3/4 pounds.
----- Original Message -----
From: Hideko
To: phaedrus
Sent: Tuesday, December 04, 2001 6:00 AM
Subject: Re: Could use your help finding this recipe.
You are so kind to help me find this recipe!
I found out that the recipe is called Angel Pie.
It has the consistency of a custard pie. The "Cool Whip" part
of the pie is actually whipped heavy cream that has been sweetened
and is placed on top of the pie after the pineapple/coconut part
is prepared.
Thanks for looking.
Hi,
Well, the two recipes below are the only "angel pie" recipes I can find that contain coconut and pineapple.
Most "angel pie" recipes are lemon flavored. Hope one of these is it.
Phaed
Hawaiian Angel Pie
Ingredients :
4 c. milk
1 1/2 c. sugar
3/4 tsp. salt
2/3 c. plus 2 tbsp. flour
1/4 c. cornstarch
2 eggs plus 4 egg yolks
1 cooked pie shell
1/4 c. butter
1 tsp. vanilla
4 egg whites
1 c. pineapple
1 c. whipped topping
1 c. coconut
Preparation :
Scald 3 cups milk. Add 1 cup sugar and salt and bring to boil.
Mix flour, cornstarch and beaten eggs and yolks with rest of milk.
Mix and add to hot mixture. Beat egg whites and add rest of sugar.
Fold into custard and add coconut and pineapple. Pour into cooled
pie shell. Very delicious!
----------------------------------
Angel Pie
Ingredients :
--Crust:
4 egg whites
1/2 tsp. cream of tartar
1 c. sugar
1/8 tsp. salt
1/2 tsp. vanilla--
Filling:
4 egg yolks
1/2 c. sugar
Grated rind of 1 lemon
2 tbsp. fresh lemon juice
1/4 c. undrained, crushed pineapple
1 c. whipping cream
1 tsp. vanilla
1 tbsp. sugar
1 1/2 c. coconut
Preparation :
Beat egg whites, salt, vanilla and cream of tartar together until
they hold a peak. Add sugar slowly until shiny and thick. Put into
well buttered Pyrex pie plate and bake at 275 degrees for 1 hour.
Put all ingredients together in top of double boiler and stir until
mixed. Place over boiling water in double boiler and cook until
thick. Cool well. Spread lightly over meringue glaze and
refrigerate for several hours. Serve with fresh whipped cream
----- Original Message -----
From: Adreena
To: phaedrus
Sent: Tuesday, December 04, 2001 4:45 PM
Subject: Very old recipe for Bones of the Dead
Dear Mr. Phaedrus,
My Nana came to America from Sicily probably 65+ years ago. I've
asked her to try and find the recipe that her mother made for
"Bones of the Dead", she called them Mustichali (forgive the
terrible spelling) but said that her recipe was unique in that
they did the following:
1) Cut the bones dough into pieces and laid then on the table
overnight, so they could sleep.
2) Then they would bake them on a very low heat for a very short
time and they would be finished.
I have checked out several recipies on the Internet but haven't found
any with these particular instructions, including the ones that you've
already listed on your website. Can you help?
Sincerely,
Adreena
Hi Adreena,
Well, I have this recipe below that says "let the dough set overnight after cutting the cookies, and then you cook them for just 15 minutes at 350°.
Does that sound right?
Phaed
Bones Of The Dead
Ingredients :
1 1/2 lbs. flour (too much makes them hard)
1 1/2 dozen eggs
2 lbs. powdered sugar
1 tsp. cloves
1 (heaped) tsp. baking powder
Pinch salt
Preparation :
Mix all ingredients together. Roll dough lengthwise. Cut 1"
pieces. Let it set overnight. Place 3" to 4" apart. Bake 15
minutes at 350 degrees (thick as a finger). Remove from pan right
away as you take them from the oven. Do not grease pan.
For more recipes, see Bones of the Dead Cookies
----- Original Message -----
From: Cate
To: phaedrus
Sent: Monday, December 03, 2001 3:40 PM
Subject: butter toffee cashews
> I am searching for a recipe for butter toffee cashews. They are
> coated in a tasty hard shell of buttery, sweet and salty goodness.
> I'd love to make them for Christmas, but any time will be terrific.
> Thank you.
> Cate
>
Hi Cate,
Sorry, I can't find anything but places to buy them. However, I did find the
below recipe. While it's not the same thing, it sounds pretty good, so I
thought I'd send it on.
Phaed
Toffee Cashew Treasures
1 cup butter, softened (no substitutions)
1 cup sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 cups old-fashioned oats
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup flaked coconut
1 cup English toffee bits or almond brickle chips
1 cup chopped cashews or pecans
In a mixing bowl, cream butter and sugars. Add the eggs, one at a time,
beating well after each addition. Beat in vanilla. Combine flour, oats,
baking soda, baking powder and salt. Gradually add to the creamed mixture.
Stir in the remaining ingredients. Cover and refrigerate for about 6 hours
or until easy to handle. Drop by rounded tablespoons, 3 inches apart onto
ungreased baking sheets. Bake at 350 degrees for 12 to 14 minutes or until
lightly browned. Cool for 2 minutes before removing to wire racks ( do not
overbake). Yield: about 5 dozen.
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