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----- Original Message -----
From: Kathy
To: phaedrus
Sent: Sunday, December 09, 2001 9:14 AM
Subject: almond butter
> Phaedrus - I'm still making Christmas cookies and have found a recipe
> that needs 1 cup almond butter. Can I make it, buy it or substitute
> something else for it? I've never heard of it before.
> Thanks for all your help. Kathy
Hi Kathy,
Well, almond butter is like peanut butter, except it's made with almonds
instead of peanuts. The only common substitute is peanut butter, but that
would completely change your cookies - almond cookies would become peanut
cookies.
You can make it from fresh almonds:
2 cups raw almonds
1-2 T. safflower oil, optional
In a medium saucepan, place 4 inches of water, and bring to a boil. Add the
almonds and cook for 1 minute to blanch them. Remove the saucepan from the
heat and set aside for 3 minutes to cool. Remove the almonds from the water,
squeeze each almond between your thumb and forefinger to remove their skins,
and set them aside for 5 minutes to dry and cool. Place the almonds in a
non-stick skillet and cook them over medium heat for 3-4 minutes or until
lightly toasted and fragrant. Remove the skillet from the heat and allow the
almonds to cool. Transfer the cooled almonds to a blender or food processor
and process for 1-2 minutes to finely grind them to a powder. Scrape down
the sides of the container. Continue to process the almonds an additional
1-2 minutes, adding some safflower oil, as desired, to form a smooth and
creamy paste. Transfer the almond butter to an airtight container and store
in the refrigerator.
You should be able to buy it at large grocery stores or specialty food
shops. You can buy it online at these sites:
Almond Butter 1
Almond Butter 2
Almond Butter 3
Almond Butter 4
Almond Butter 5
Almond Butter 6
Almond Butter 7
Phaed
----- Original Message -----
From: Jax
To: phaed
Sent: Saturday, December 08, 2001 4:02 PM
Subject: Candy Christmas trees and wreaths
Hi,
I am looking for the candy Christmas trees and wreaths craft ideas.
Thank you
Hi,
Gosh, I'm not much on craft-type things, but check the below web pages, and there's a candy wreath recipe below.
Phaed
https://www.craftown.com/xmas.htm
https://www.craftown.com/xmas/craft58.htm
https://pages.ivillage.com/wheres2ndgear/c-candychristmastree.html
https://www.homeschoolzone.com/craft/ripplexmas.htm
https://www.homeschoolzone.com/craft/ripplexmas.htm
https://www.countrykitchensa.com/hot/easy_candy/easy_candy.htm
https://members.tripod.com/diginncrafts/hmcrafts-holidays/hmxmasproj4.html
Holly Wreath Christmas Candy
Ingredients :
1 stick butter or margarine
30 lg. marshmallows
1 tsp. vanilla
2 tsp. green food coloring
4 to 4 1/2 c. corn flakes
1 pkg. cinnamon red hots (sm. round cinnamon candy)
Preparation :
Boil water in double boiler. Melt 1 stick of butter or margarine
in double boiler until melted. Then add 30 marshmallows until
melted, stirring constantly. Add 1 teaspoon of vanilla and 2
teaspoons of green food coloring until well blended. Take top part
of double boiler off burner and add corn flakes a little bit at a
time. Mix until corn flakes are completely covered. Take spoon and
dip onto wax paper. Place cinnamon candy in the middle of each
wreath. (I add 3 pieces of cinnamon candy.) The wreaths make a
beautiful addition to any Christmas party tray. Tastes like Rice
Krispie treats.
----- Original Message -----
From: BJ
To: phaedrus
Sent: Sunday, December 09, 2001 9:55 PM
Subject: clotted cream
> Hello! I need a receipe for clotted cream and no one seems to have one
> UNLESS you purchase Davonshire from England. Can you help?
>
> Signed desperate! BJ from Michigan
Hello BJ,
Well, if you want to make REAL clotted cream like they do in Devonshire,
you'll have to go to a dairy farm and get some raw milk. Pour about 2 quarts
of the raw milk into a basin and leave in a cool place (not freezer) for at
least 8 hours until the cream has risen to the top. Then put the basin
carefully over a saucepan of boiling water - not letting any water get into
the milk. a pudding basin will rest on the rim of the right sized saucepan.
Let the water simmer on a slow boil until the cream begins to show a raised
ring around the edge and the surface begins to bubble. When sufficiently
cooked in about 0.75-1 hour take off heat - lift basin carefully and place
in a cool place. Skim cream gently off the surface into a dish.
Luckily, there are substitutes, IF you can get real HEAVY whipping cream.
Regular whipping cream is LIGHT whipping cream. See the recipes below.
I would say that the recipes that call for sugar are the least authentic.
Phaed
Clotted Cream
20 fl Heavy whipping cream
2 qt Milk (or more) *Preferably extra-rich milk, if you can get it
in your area.
Choose a wide-mouthed bowl or stainless steel bowl with sloping sides.
Fill it with milk, leaving a deep enough rim free to avoid spillage.
Add 20 fl double cream. Leave in the refrigerator for at least several
hours, and preferably overnight.
Set the bowl over a pan of water kept at 82 degrees C (180 F) and
leave until the top of the milk is crusted with a nubbly yellowish-cream
surface. This will take at least 1 1/2 hours, but it is prudent to allow
much longer. Take the bowl from the pan and cool it rapidly in a bowl of
ice water, then store in the refrigerator until very cold.
Take the crust off with a skimmer, and put it into another bowl with
a certain amount of the creamy liquid underneath; it is surprising how
much the clotted part firms up -- it needs the liquid. You can now put
the milk back over the heat for a second crust to form, and add that in
its turn to the first one.
The milk left over makes the most delicious rice pudding, or can be used
in baking, especially of yeast buns.
-----------------------------------
2 cups heavy cream
Cook cream in top of double boiler over simmering water until reduced
by about half. It should be the consistency of butter, with a golden
"crust" on the top.
Transfer, including crust, to bowl. Cover and let stand 2 hours, then
refrigerate at least 12 hours.
Stir crust into cream before serving. Keep unused portions refrigerated,
tightly covered, for up to 4 days.
Makes about 1 cup.
--------------------------
Clotted Cream
To make the real thing, you must start with a cow and fresh, unpasteurized
cream. For anyone who has ever eaten clotted cream in Devonshire, there is
nothing else like it. However, so as not to deprive ourselves, here is a
variation of it for those without cows. The unsweetened cream is lovely
with ripe berries and is a classic on scones with preserves.
1 cup heavy (whipping) or Devon cream
1 teaspoon lemon juice
In a bowl of an electric mixer, beat the cream and lemon juice on medium
speed until beginning to thicken, approximately 3 to 4 minutes. Do not
scrape down the sides while it is mixing. Then, turn up the speed to high
and beat another few minutes. You should get a curd-life cream on the top
and thick cream on the bottom. Mix the cream gently together. The
consistency should resemble pudding before it is set. Serve cold.
Makes 1 1/2 cups
---------------------------------------------
Mock Devonshire Clotted Cream
1 pk (3 oz) cream cheese
1 c Heavy or whipping cream
1 ts Powdered sugar
1/2 ts Vanilla
Blend all ingredients in a blender or food processor, until thick (food
processor works best).
Serve with preserves on warm scones. Keep refrigerated.
-----
Second Recipe
1 cup Heavy cream room temperature
1/3 cup Sour cream room temperature
1 Tablespoon Confectioner's sugar
One hour before serving, pour the heavy cream into a bowl and whip
until soft peaks form. Whisk in the sour cream and sugar; continuing
to beat until the mixture is very thick. Place in refrigerator and chill
until it is time to serve.
NOTES : If you want to make this ahead of time, it should last 4-6 hours
in the refrigerator.
----- Original Message -----
From: Helen
To: phaed
Sent: Sunday, December 09, 2001 9:42 AM
Subject: cloudberry cake
Hi Phaed:
Trying to find recipe for cloudberry(?) cake, served at Christmas
holiday tea-time in Finland, I believe.
Thank you.
Hi Helen,
I hope you already have the cloudberries, or at least cloudberry preserves or jam.... You see, cloudberries,
a relative of the raspberry, only grow in arctic areas like Finland, Norway, Sweden, Northern Canada, and Alaska.
The cake recipe was no problem, but getting cloudberries can be a real problem. Or maybe you live in Canada?
There are some great photos of cloudberries at these sites:
https://tihlde.org/~frodeb//Cloudberries.html
https://www.chem.ucla.edu/~alice/explorations/churchill/cloudb.htm
https://www.nawwal.org/~mrgoff/sum99/7-30cloudberry.html
You can buy frozen cloudberries at these sites:
https://www.appelkvist.se/eng/hjortron2.htm
https://store.swedensbest.com/skuSB1034.html
You can buy Cloudberry Preserves at these sites:
https://www.memoriesoffinland.com/catalog.asp?category=30
https://www.skandinavianlink.com/food.htm
https://www.mrsolsonslefse.com/default.htm
https://www.andersonbutik.com/Merchant2/merchant.mv?Screen=CTGY&Store_Code=AB&Category_Code=B2
https://www.scandinavianmarket.com/browse.cfm/4,2027,1,8,258.html
Below are two Cloudberry Cake Recipes. You can use cloudberry preserves or jam in these.
Phaed
Scandinavian Cloudberry Layer Cake
1 1/3 cups eggs (about 5 large), at room temperature
1 1/3 cups granulated sugar
1 teaspoon vanilla
1/8 teaspoon salt
1 1/3 cups all-purpose flour, stirred before measuring
1 1/2 cups fresh berries or preserves
1-1/2 cups whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla
Preheat the oven to 350 degrees. Line two 9-inch round cake
pans with parchment paper. Crack eggs and measure them in a
2-cup measuring cup. In a large bowl, with an electric mixer,
beat the eggs until frothy. Slowly beat in the sugar and continue
beating at high speed for 5 minutes until light and lemon-colored,
beat in the vanilla and salt.
With a rubber spatula, fold in the flour thoroughly. Divide the
batter evenly between the two pans. Bake for 25 to 30 minutes,
until the cake springs back when touched in the center. Cool cakes
on a rack in the pan. Loosen the edges and remove from pans. Split
cooled layers to make 4 cake layers in all.
To assemble the cake, split cooled layers in half horizontally to
make 4 layers in all. Place bottom layer on cake plate and spread
with whipped cream. Top with the second layer. Spread with 3/4 of
the fruit or preserves. Top with the 3rd layer and spread with more
whipped cream, then top with the 4th layer and spread with the
remaining fruit or preserves.
Frost the sides of the cake with about half of the whipped cream.
Put the remaining cream into a pastry bag with a star tip (if
desired), and press onto the cake decoratively on the top, and
around the edges.
Refrigerate until ready to serve. Makes 16 servings.
--------------------------------------------------
Cloudberry Parfait Cake
Hjortronparfaittårta
If you can get hold of the northern Swedish cloudberries somewhere,
try this cake!
Serves 6 - 8
Layer:
150 g (5 oz) almonds
5 egg whites
200 g (7 oz) powdered sugar
Cloudberry parfait:
4 egg yolks
1 dl (1/2 cup) sugar
1 dl (1/2 cup) water
3 gelatin sheets (equal to 1 1/2 tsp powdered,
unflavored gelatin)
4 dl (2 cups) whipping cream
2 1/2 dl (1 1/4 cup) cloudberry jam
Decoration:
toasted, flaked almonds
whole cloudberries (if available)
Heat the oven to 175C/350F. Scald, peel, and grind the almonds.
Put the gelatin sheets in cold water for about 10 minutes, or
proceed like you normally do with powdered gelatin (I've never used it).
Beat the egg whites and powdered sugar to a stiff foam. Stir in the
ground almonds and pour the mixture in a greased and breadcrumbed
spring form with loose edges. Bake in the middle of the oven for about
15 minutes.
Mix egg yolks, sugar, and water in a saucepan. Let simmer on low heat
while beating vigorously until the mixture thickens. Remove the saucepan
from heat and allow to cool, stirring occasionally.
Squeeze out the water from the gelatine sheets and melt them on low
heat with a few drops of water (if necessary). Then beat it into the
creme in a fine stream. Beat the cream and mix with the egg yolk batter,
and last stir in the cloudberry jam.
Spread the cloudberry parfait over the almond layer while still in the
dish. Put in the freezer for at least 2 - 3 hours. Take out the cake
20 - 30 minutes before serving and decorate with lightly toasted,
flaked almonds and whole cloudberries if you have any. Enjoy!
----- Original Message -----
From: Verona
To: phaedrus
Sent: Saturday, December 08, 2001 4:08 PM
Subject: peanut butter balls
lost my receipes for chocolate cover peanut butter balls
PLEASE HELP !!!
Hello,
Lots of these recipes. I dunno which one you had. Below are representative.
Phaed
Chocolate Covered Peanut Butter Balls
Ingredients :
1 1/2 c. powdered sugar
1 c. peanut butter
1/2 stick margarine, melted
4 tbsp. canned cream
1 tbsp. vanilla
1/2 tsp. salt
Preparation :
Mix together and shape into balls. Refrigerate for 1 hour. Melt
1 box semi sweet chocolate with 1/2 block paraffin wax. Dip balls
into chocolate mixture; can use fork. Place on waxed paper to
harden.
----------------------------------
Chocolate-Covered Peanut Butter Balls
Ingredients :
2/3 bar paraseal wax
8 oz. plain Hershey bar
6 oz. pkg. chocolate chips
1 lb. box powdered sugar
1 stick butter
2 c. chunky peanut butter
4 c. Rice Krispies cereal
Preparation :
Melt wax in double boiler. Turn down heat and add Hershey bar and
chocolate chips. While mixture is melting, make the cookies by
melting butter in pan. Remove from heat and add peanut butter. Put
in large bowl and add sugar and cereal. Form into walnut size
balls. Dip in chocolate and place on waxed paper.
----------------------------------
Chocolate - Covered Peanut Butter Balls
Ingredients :
1 1/2 c. oleo, melted
1 1/2 to 2 lbs. powdered sugar
(Can substitute 1 can of white
frosting instead of oleo and
powdered sugar)2 1/2 c. crunchy peanut butter
1 lg. pkg. chocolate chips
1 lg. pkg. butterscotch chips
Paraffin wax
Preparation :
Makes a lot. Can freeze them. Combine oleo, powdered sugar, and
peanut butter. Roll into small balls. Melt chocolate chips and
butterscotch chips with 1/2 bar of paraffin wax in a double boiler.
When chocolate is smooth and thin, pick up a ball and dip it and set
on a waxed paper-covered cookie sheet. Drag the toothpick across
the top of the hole to cover it.
----------------------------------
Chocolate Covered Peanut Butter Balls
Ingredients :
2 c. chunky peanut butter
2 sticks margarine
1 lb. box powdered sugar
Preparation :
Melt margarine and peanut butter in medium size pot on the stove.
Add powdered sugar and mix. Roll into balls and place on wax paper
covered cookie sheet. Place in refrigerator to cool. Melt 1 large
package of chocolate kisses in double boiler. Roll balls in the
melted chocolate. Place back on wax paper covered cookie sheet and
put back in the refrigerator until hard. Store in refrigerator
until ready to use. Delicious.
----------------------------------
Chocolate Covered Peanut Butter Balls
Ingredients :
16 oz. peanut butter
1 lb. 10x sugar
1 c. butter
1 (12 oz.) pkg. semi-sweet chocolate chips
Preparation :
In mixer beat peanut butter, 10x sugar, and butter until well
blended and smooth. Roll mixture into 1 inch balls. Place on
baking sheet and chill 20 minutes. Carefully melt chocolate in
saucepan. Using a skewer, dip balls into chocolate to cover. Set
on waxed paper lined tray until hardened. Store in refrigerator.
----------------------------------
Chocolate Covered Peanut Butter Balls
Ingredients :
1 1/2 c. powdered sugar
1 c. peanut butter
1/2 stick margarine, melted
4 tbsp. canned cream
1 tbsp. vanilla
1/2 tsp. salt
Preparation :
Mix together and shape into balls. Refrigerate for 1 hour. Melt
1 box semi sweet chocolate with 1/2 block paraffin wax. Dip balls
into chocolate mixture; can use fork. Place on waxed paper to
harden.
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