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----- Original Message -----
From: shelly
To: phaedrus
Sent: Monday, December 17, 2001 5:59 PM
Subject: cookies
Hello,
I had a recipe for Amish Peanut Butter Cookies, but I can't find it.
The recipe calls for peanut butter, butter and shortening, do you
have it?? It is the best peanut butter cookie recipe I have ever tried!
Thanks
Shelly
Hi Shelly,
I found two recipes called that. They look the same to me. They're below.
Phaed
Amish Peanut Butter Cookies
1 cup of shortening
2 eggs
1/2 teaspoons of baking soda
1 1/2 cups of white sugar
1 teaspoon of vanilla
2 1/2 cups of flour
1 cup of peanut butter
1/2 teaspoon of salt
Mix the above ingredients until smooth. Drop by teaspoon
onto a cookie sheet. Bake at 370 for 12 minutes. Makes 50 cookies.
-----------------------------------------------
Amish Peanut Butter Cookies
1/2 tsp. Salt
1 C. shortening
2 eggs
1/2 tsp baking soda
1 1/2c. white sugar
1 tsp. Vanilla
2 1/2 C. flour
1 C. peanut butter
Cream first 4 ingredients together. Add rest of ingredients. Mix well.
Drop by rounded teaspoonfuls onto cookie sheet.
Bake at 370 degrees for 12 minutes. Makes approximately 50 cookies
----- Original Message -----
From: Pat
To: phaedrus
Sent: Tuesday, December 18, 2001 2:24 PM
Subject: Yule log or Buche de Noel
12/18/01
Hi Phaed:
I also would like to make a Yule log for Christmas with
a chocolate filling and chocolate frosting.
Thanks
Pat
Hi Pat,
Below are the Bûche de Noël recipes that I have.
Phaed
Bûche de Noël
4 eggs
1 1/2 teaspoons baking powder
1 cup sugar
1/4 teaspoon salt
3 tablespoons cold water
1/2 teaspoon almond extract
1 cup cake flour
1/2 teaspoon vanilla
Your favorite Chocolate Icing
1. Grease and cover bottom of a 10 x 15 inch (23 x 38 cm) jelly
roll pan with wax paper. Beat eggs until frothy and pale lemon in
color.
2. Add sugar and water and beat until batter becomes white.
3. Sift dry ingredients and gently add them to the batter with a
spatula.
4. Add vanilla and almond extract and pour batter into pan.
5. Bake in middle of oven at 400°F (220°C) for 15 minutes.
6. Remove cake from mold while still warm, and place on a
piece of wax paper sprinkled with white or icing sugar. Roll cake
and let cool on a wire rack.
7. Unroll and fill with jam or buttercream. Roll cake again and
cut a 2-inch slice from one end. Diagonally cut this slice in two
and attach these two parts, with a dab of icing, to the side of the
cake. By doing so, the cake should have the shape of a log with
two knots on top.
8. Frost both ends and top of knots with white icing. Cover the
rest of the log with chocolate icing. Run a fork lengthwise
through the icing. This will give the log the appearance of true
wood. For knots and ends of the log, use fork again, but this
time in a circular motion.
9. If desired, decorate with green leaves made of almond paste
and red cherry or small red cinnamon candies.
Buche de Noel
The French Christmas Classic Buche de Noel or
"Yule Log" has many variations. It is always a roll
cake decorated as a log. This one is an easy all
chocolate version.
Preheat oven to 350.
1 tsp. vanilla extract
1/4 cup plus 2 tablespoons sugar
6 large eggs at room temperature and
separated
4 oz of bitter sweet chocolate, melted
4 tablespoons unsweetened cocoa
powder
3/4 tsp. cream of tartar
1 can non-stick-cooking spray
1 17"x12" jelly roll pan
Electric mixer
Rubber spatula
Baking and parchment paper
Directions:
Spray pan with non-stick cooking spray and line with
parchment paper. Spray again to coat the top of the
paper then dust the pan with the 2 tablespoons of
cocoa powder. Set aside.
Melt the chocolate either quickly in the microwave or
in a bowl over a pan of hot water. Make sure that
whatever you melt the chocolate in is clean and dry!
Any moisture will cause the chocolate to seize.
Whip the room temperature or warmer egg yolks in
the bowl of an electric mixer at medium high speed,
adding first the vanilla then 3 tablespoons of sugar.
Whip until yolks are pale yellow and fluffy. Than at
low speed whip in the melted chocolate. Scrape
down the sides of the bowl with a rubber spatula to
make sure all of the chocolate is incorporated.
Scrape this mixture into another bowl then clean the
electric mixer bowl making sure that it is clean and
especially grease free. Any fat will keep the egg
whites from whipping up to "peak".
Whip the egg whites in this bowl at medium speed
until foamy then add the cream of tartar and continue
whipping gradually sprinkling 3 more tablespoons of
sugar. Whip until you reach "stiff peaks" meaning
little points form when beaters are raised.
Fold egg whites into chocolate and yolk mixture with
a rubber spatula making sure everything is fully
incorporated but deflating the egg whites as little as
possible.
Pour into prepared pan and spread evenly with
spatula. Bake for 16 minutes. Cake will be puffy and
have lost its shine and should spring back when
lightly pressed.
Dampen a clean dishtowel and wring out well
making sure it is evenly damp.
Remove cake from pan and dust with another
tablespoon of cocoa and cover with damp towel.
Allow cake to cool to room temperature.
To remove cake from pan do a gently flop by
covering the pan with a cutting board and flipping
completely over. Remove pan then turn the pan over
so bottom of pan is on the bottom of the cake then
do a reverse flip flop. Remove cutting board. Now
the cake is right side up resting on the back of the
pan. Remove the towel. Spread cake immediately
with 2 cups of the filling and using the parchment
paper for support but pealing it gently back off the
cake as you roll. Refrigerate cake for at least an
hour after rolling to set filling.
----- Original Message -----
From: heather
To: phaed
Sent: Tuesday, January 18, 2000 2:35 PM
Subject: chocolate pudding cake
Am looking for a chocolate pudding cake made with chocolate milk
can you help me?
Hi Heather,
I looked all through my files and on the Internet, but all of the
chocolate pudding cake recipes that I found used chocolate pudding
and regular milk. The only possible exception is the one below,
which uses Nestle's Quick.
Phaed
Double Dutch Chocolate Pudding/Cake
Ingredients :
1/4 c. sweet chocolate mix (like Nestle's Quick)
1 c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/3 c. sugar
1/2 c. milk
2 tbsp. melted butter
1 tsp. vanilla
1/2 c. chopped nuts
Preparation :
Grease 1 1/2 quart dish; sift in first 5 ingredients. Stir in
last 4 ingredients. Sprinkle on a mix of: 1/3 c. sugar 1/3 c. brown
sugar Pour 1 1/2 cups boiling water over cake. DO NOT STIR. Bake
45 minutes at 350 degrees. Serves 8.
----- Original Message -----
From: Pat
To: phaedrus
Sent: Tuesday, December 18, 2001 2:21 PM
Subject: flourless chocolate cake
12/18/01
Hi Phaed:
I cannot find my recipe for flourless chocolate cake. I
thought it had ground almonds or walnuts in it. The only
recipe I can find uses a pound of chocolate and eggs.
Help.
Pat
Hi Pat,
I found one with ground almonds. See below.
Phaed
Flourless Chocolate Cake
6 ounces semisweet chocolate, coarsely cut
1 1/2 sticks sweet butter
3/4 cup granulated sugar
6 eggs, separated
6 ounces unblanched almonds, finely ground (1 1/4 cups)
1/8 teaspoon salt
9-inch springform pan, fitted with parchment or wax paper, buttered
and sprinkled with bread crumbs, see note
Preheat oven to 375 degrees. Place chocolate in top of double broiler
over simmering water. Stir until melted and smooth. Cool slightly.
Cream butter in electric mixer, then add sugar and beat at medium speed
for 2 minutes. Add egg yolks one at a time, beating after each addition.
On low speed, add the melted chocolate and beat only to mix. Add almonds;
beat to mix only. Set batter aside.
In another bowl, add egg whites and salt and with an electric mixer; beat
egg whites until stiff but not dry. Take about 1/2 cup of the egg whites
and fold into chocolate batter; fold in the remaining egg whites in 3
additions.
Bake 20 minutes in the bottom third of the oven, reduce oven temperature
to 350 degrees and bake another 50 minutes (because we have a 9 3/4-inch
springform pan, our cake baked in 35-40 minutes).
Remove from oven and cool 20 to 25 minutes on a damp towel; release side
of pan; place on cooling rack until completely cooled, about 1 1/2 hours.
Invert cake on cake dish or platter and spread with the icing below.
Icing
1/2 cup whipping cream
2 teaspoons dry instant coffee
8 ounces semisweet chocolate, coarsely cut
In a saucepan over medium heat, scald cream; add coffee and stir to
dissolve; add chocolate, and simmer 1 minute, stirring constantly.
Remove from heat and stir until chocolate is melted and smooth.
Cool to room temperature, stirring occasionally. Pour over cake.
Use a long, narrow knife or spatula to smooth top and spread icing
down sides of cake. Allow icing to set.
Refrigerate until ready to serve; set cake out for about 10 to 15
minutes for icing to soften.
Note: In place of the bread crumbs we used 2 tablespoons of ground
almonds that we had left over.
----- Original Message -----
From: Cj
To: phaedrus
Sent: Tuesday, December 18, 2001 3:00 PM
Subject: Jello recipe
> I am looking for: Strawberry jello with strawberries, cream cheese and
> pecans, recipe. Can you help? Thank you. Cj
>
Hi Cj,
Could one of the recipes below be it?
Phaed
Strawberry Jello Delight
Ingredients :
1 sm. box strawberry Jello
2 c. fresh strawberries (sliced)
1 c. miniature marshmallows
1 (No. 2) can drained pineapple
2 c. whipped cream (Cool Whip)
1 carton (12 oz.) cottage cheese
1 c. chopped pecans
Preparation :
Make Jello as directed. Chill until slightly firm. Fold in
remaining ingredients. Chill and serve.
-------------------------------------------
Strawberry Jello Mold Ring
Ingredients :
2 pkgs. strawberry jello
1 1/2 c. boiling water
1 (4 oz.) pkg. Philadelphia cream
cheese
1 (10 oz.) pkg. frozen strawberries
Chopped pecans
Preparation :
Cut cheese in squares and roll in chopped pecans. Put in a small
amount of jello in the mold and set in refrigerator. Put thawed
strawberries in the rest of jello. Pour over the set jello and
cheese; put back in refrigerator. Garnish on plate with lettuce and
salad dressing and paprika.
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