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----- Original Message -----
From: Tammara
To: phaedrus@hungrybrowser.com
Sent: Saturday, December 11, 2010 5:07 PM
Subject: Cherry Bells
> My aunt, who's memory is gone, and who never wanted to part with a recipe
> anyway, used to make cherry bells. I think they were maraschino cherries
> wrapped in nut meats and possibly red or green sugar. She was always
> vague when I asked about them but once she mentioned something about
> farina. I don't know, they may be Greek. I think there was a hint of
> almond. They looked like bells with the cherry stem sticking out the
> top. I have looked and looked.
>
> Thank you,
> Tammara
>
Hello Tammara,
There are lots of recipes for cherry bells on the web. One is basically a
cookie in the shape of a bell, with a bit of maraschino to make the clapper.
The other is a whole, stemmed maraschino covered in a doughy coating and
then colored sugar or powdered sugar or icing with the cherry stem sticking
out. This one may be in the shape of either a bell or a ball, and it sounds
like your description. "Farina" is, in some countries, the term used for
"flour". Maraschino cherries often have a slight almond taste because a bit
of almond flavoring is often added to the syrup when they are made. There is
a recipe for this second type of cherry bells with a photo here:
Mulligan Meals
And two more recipes below.
Phaed
Cherry Bells
1/2 cup shortening
3/4 cups sifted confectioners' sugar
1 t. vanilla
1 cup plus 2 T. sifted all-purpose flour
1/4 t. salt
36 maraschino cherries with stems, well drained
Colored sugar for decorating
Preheat oven to 350 degrees.
Cream shortening, sugar and vanilla until fluffy. Blend flour and salt
thoroughly into creamed mixture, using mixer at low speed.
With lightly floured hands, roll small amounts of dough into a ball. Flatten
a ball between palms, wrap and mold dough around a cherry, then roll in
colored sugar.
Place cookies, stem up, on ungreased cookie sheets. Bake 15 - 20 minutes.
Note: Dough may be tinted with food coloring if desired.
-----------------------------------
Danish Cherry Balls
These little covered cherries are one of my favorites adapted from a 1960's
Danish cookbook. The "handles" are fun but you can make them with stemless
cherries, too. Look for cherries with stems in the liquor store.
1/2 cup butter, softened
1/8 tsp. salt
1/4 cup powdered sugar
1 tsp. vanilla
1 1/2 cups flour, sifted
1 10 oz. jar Maraschino Cherries
1. Preheat oven to 350 degrees.
2. Drain cherries well on a paper towel.
3. Mix butter and sugar to a creamy consistency and add flour, salt and
vanilla. Mix with fingers.
4. Place cherry in center of small flattened portion of dough and fold dough
around cherry making into a smooth ball. Do not make dough cover too thick.
Do not cover the cherry stem. It's a great little handle.
5. Put cherries on an ungreased cookie sheet and bake 12 - 15 minutes. Cool
and dip in icing. You can add red sugar sprinkles on the icing if you'd
like. Makes 24.
Icing
1 cup powdered sugar, sifted
1 tsp. vanilla
2 Tbl. cream
Blend all icing ingredients well and dip cookies in the mixture.
------------------------------------------------------------------------
Thank you for looking. I have scoured the net too. They are not cookies and
the main covering seems to be nutmeats. Perhaps I will just begin mixing
ingredients and hope for the best. The almond flavoring is stronger than it
might be from just the cherries, similar esters for sure. Perhaps the farina
was cooked and kept the nut meats and colored sugar together so the mixture
could be wrapped around the cherry. Well, thank you again. I was hoping it
was something known to others.
Tammara
----- Original Message -----
From: Kris
To: phaedrus@hungrybrowser.com
Sent: Thursday, December 09, 2010 10:18 AM
Subject: Cream sausage
Hi Phaedrus,
I am looking for a recipe for Cream Sausage. I believe it's Bohemian.
We used to get it from a butcher shop in the Chicagoland area, but most
of the ethnic butchers have gone out of business and I can't seem to get
it anywhere anymore. It's also called Klobasy, but it's much different
than the Czech version which, I believe, goes by the same name.
I think some of the ingredients are veal, pork, and cream (or milk). It
is a thin, breakfast-type, somewhat sweet sausage. It usually comes in a
long, thin rope (not in links) that actually looks like a big pinwheel.
We would get a pan of water, place the whole pinwheel in it and boil it first.
Then, my dad would brown it. Sometimes he'd just brown the whole pinwheel,
other times he would cut it and then fry it. The most wonderful sausage in
the world paired with eggs, pancakes, and coffee!
Any help you can give me would be wonderful. I've been craving it for years!
Sincerely,
Kris
Hi Kris,
This sausage is mentioned on the net as "cream sausage" and/or "klobosy"
and usually referred to as Bohemian. You can buy it at a few meat markets
in the Chicago/Cicero area such as Crawford Sausage Company at 2310 S Pulaski
Road in Chicago, Jim's Market in Cicero and at Ursinger's Sausage in Milwaukee,
Wisconsin. Morini's Meat Market & Deli 1101 E. 31st St. LaGrange Park , IL
may have it as well. There are sure to be other places to get it, too. It may
be sold under the Daisy brand. On the Internet, you can buy it here:
Bohemian Sausage, Downer's Grove, IL
Crawford Sausage Company describes it like this:
"Cream Sausage (Breakfast Sausage)"
"Cream Sausage, also known as Klobosy, is an old-time version of a breakfast
sausage. It is a finely ground blend of pork and seasonings before it is stuffed
into casings. We then leave it in a rope length and roll it into ring so it can
fit in your frying pan. try these to add some variety to your breakfasts! It goes
great with pancakes, waffles, or eggs."
As for making it yourself, the only recipe that I can find is here:
Bohemian Cream Sausage
This recipe was created by the Excalibur Seasoning Company and uses their special seasoning.
It also uses milk powder instead of fresh milk or cream. Still, that doesn't mean it's not
tasty, just that its not the traditional recipe.
You might try posting your request on a sausage - making message board like this one:
Sausage Source
There might be a recipe on the web in the Czech or Bohemian language,
if you can find it and translate it.
Phaed
----- Original Message -----
From: Sue
To: phaedrus@hungrybrowser.com
Sent: Tuesday, December 07, 2010 1:43 PM
Subject: Round Bread
We hd a bakery here in southern Ohio-Portsmouth, Ohio-named Count's Bakery.
They made a round loaf of bread and the ends had a raised place through the
middle like it had been baked in an enclosed riund pan. It had the best
taste and I don'tknow the name of it...This has been about 50 years ago.
Sue
Hi Sue,
I searched for anything about Count's Bakery in Portsmouth, Ohio. I found a
few reminisces, but no recipes or descriptions of their products.
I'd have to have the name of the bread to even attempt anything more. Sorry.
Phaed
It occurs to me that this might be the same as "cream bread" or "crimp bread". See here:
8/20/10
----- Original Message -----
From: Jennifer
To: phaedrus@hungrybrowser.com
Sent: Saturday, December 11, 2010 10:06 PM
Subject: Wyatt's Cafeteria Apple Pie
hi - hope you can help!
I'm looking for the apple pie recipe from the now defunct Wyatt's Cafeteria.
It was served "hot" (it also had a "solid" top crust) and it had all this
wonderful syrup that the lady had to scrape up and pour on it for you...
I have looked and looked and looked and it's soooo frustrating!
I'm relinquishing the search to a better man, so lots of luck!
Hi Jennifer,
Sorry, I had no success. Some recipes just aren't out there yet to be found.
Phaed
----- Original Message -----
From: Beth
To: phaedrus@hungrybrowser.com
Sent: Wednesday, December 08, 2010 4:52 PM
do you know the recipe from The Salt Lick in TX for beef brisket?
Thank you.
Beth
Hi Beth,
Well, Rachel Ray has a recipe for Salt Lick Brisket using Salt Lick's products.
It's on the Food Network site. See:
Salt Lick Brisket Recipe
But if you are looking for copycat recipes for their secret rub and BBQ sauce,
then I think you are in for disappointment. I had no success locating any recipes
for them, and there are requests for them on lots of message boards with no success.
You can buy Salt Lick's rub and BBQ sauce on their website here:
Salt Lick BBQ
Phaed
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