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-----Original Message-----
From: Chris
Sent: Friday, December 06, 2013 3:45 PM
To: phaedrus@hungrybrowser.com
Subject: Tuna Cantonese
Several years ago I got a recipe for Tuna Cantonese from you, and I lost
the first page of it. Can you send me a recipe of it ? Maybe even the same
one?
Thanks,
Chris
Hello Chris,
I cannot find any record of your previous request for this dish, or that I
sent such a recipe to you. I have no such recipe in my files. This is odd,
because I nearly always post requests and my replies.
There are tuna Cantonese recipes on these sites:
Tastebook
Recipe-Finder
Ifood 1
The Daily Meal
Ifood 2
Phaed
-----Original Message-----
From: Corey
Sent: Thursday, December 05, 2013 12:16 AM
To: phaedrus@hungrybrowser.com
Subject: Bar Recipe from old Better Homes & Garden Magazine
Uncle Phaedrus-
I'm hoping that you can help me find a bar recipe that came from Better
Homes & Garden magazine sometime in the mid 1970's. I'm afraid I don't
recall the name for these bars that was used by the magazine. I do remember
many of the ingredients and how they were made.
You lined a 9x13 pan with aluminum foil. The first ingredients that went
directly into the lined pan were coconut, chopped pecans, and melted butter.
Next you mixed cream cheese with a box of chocolate frosting mix. Frosting
in a can hadn't been invented yet. The cream cheese/frosting mixture was
spread on top of the coconut/nut mixture. The you sliced up a roll of
Pillsbury chocolate chip cookie dough and laid the slices on top. Once the
bars came out of the oven you turned the pan upside down so the cookie dough
layer was now on the bottom.
I've tried looking for the recipe on the internet but apparently my search
skills are lacking.
Thanks in advance for your help in finding this recipe.
Corey
Hi Corey,
Sometimes a particular recipe just isn't on the Internet to be found. I had
no success with anything like this. I'll post your request on the site, but
it will be a few weeks before it appears.
Phaed
From: "gwen"
To: phaedrus@hungrybrowser.com
Subject: Bar recipe for Corey.
Date: Wednesday, January 08, 2014 6:07 PM
Hello again!
How disappointing about the variety cookies! I was so convinced the case
was closed. In an effort to redeem myself, I believe if one of these is not
the precise recipe, it may jog her memory of the precise ingredients. The
differences are slight between them.
Fudge Bars
1/4 cup (4 tablespoons) butter
1 cup (packed) brown sugar
1 cup flaked coconut
1/2 cup chopped nuts
2/3 cup evaporated milk
1 (8-ounce) package cream cheese, room temperature
1 large egg
1 (7.5-ounce) box Fudge Frosting mix, sifted
1 (16.5-ounce) roll refrigerated chocolate chip cookie dough
Preheat oven to 350 degrees.
Line a 9- x 13-inch pan with aluminum foil, allowing enough to come up over
the sides at the short ends of the pan. Melt butter in pan in the
preheating oven.
Sprinkle brown sugar, coconut and nuts over butter. Drizzle evaporated milk
over all. In a small bowl, use an electric hand mixer to beat cream cheese
until smooth. Add egg and beat to blend. Gradually add sifted Fudge
Frosting mix, blending well after each addition.
Spoon small dollops of cream cheese mixture over layers in pan, spacing
evenly. Carefully spread the cream cheese mixture to cover the coconut
mixture in pan. Slice cookie dough into 1/4-inch-thick rounds. Arrange
slices over the top of cheese mixture.
Bake in preheated 350-degree oven for 30 to 35 minutes, until cookies are
golden brown. Remove pan from oven and immediately invert onto cookie
sheet. Carefully pull foil off of baked mixture. Allow to cool completely
at room temperature. Chill in refrigerator before cutting into bars. Makes
about 3 dozen bars. Store in the refrigerator.
German Fudge Wonderbars
1/4 c. butter or margarine
1 c. chopped nuts
1 c. firmly packed brown sugar
1 egg
1 c. flaked coconut
1/2 c. evaporated milk
1 (8 oz.) pkg. cream cheese, softened
1 2/3 c. fudge frosting mix
1 roll chocolate chip slice-and-bake cookie dough
Line 13-inch by 9-inch baking pan with foil. Melt butter in pan. In large
mixing bowl blend cream cheese and egg. Measure 1 2/3 cup dry frosting mix
by spooning into cup and leveling off. Gradually add dry frosting mix until
well blended. Spread cheese mixture over mixture in pan. Slice cookie dough
into 1/4-inch slices; arrange slices over top of cream cheese mixture. Bake
at 350° for 35-40 minutes until golden brown. Immediately invert on cookie
sheet to remove from pan. Chill before cutting into bars. Makes 36 bars.
A very similar recipe, and possibly the history of the recipe, appeared in
the Indiana Gazette, Atlanta Journal Constitution, and a few other papers
in 2007, adjusted for the current lack of Pillsbury fudge frosting mix:
"Made famous by Lucille Thomas, who once won $100 and a trip to Epcot for
her original recipe in a radio show contest. Thomas died in 1989, but her
daughter, Darlene Greenhill of Sandy Springs, has kept the recipe alive."
Ingredients:
1/4 cup (1/2 stick, 4tbsp) butter, melted
1 cup packed brown sugar
1 cup (or more) flaked coconut
1/2 cup (or more) chopped walnuts
1 (5-ounce) can evaporated milk (not condensed)
1 (8-ounce) package cream cheese, room temperature
1 egg
2 (7 1/2-ounce) boxes Jiffy Fudge Frosting Mix
1 (18-ounce) roll refrigerator chocolate chip cookie dough
Instructions:
Preheat oven to 350 degrees. Line a 13-by-9-inch pan with aluminum foil,
allowing the foil to hang over two sides of the pan. Pour the melted butter
into the pan (or melt it in the pan) and tilt the pan to coat the bottom
with the butter. Sprinkle the pan with the brown sugar, then the coconut,
then the nuts. Drizzle the evaporated milk over all. In a small bowl, beat
together the cream cheese and egg until smooth. Stir in the frosting mix.
Carefully spread the cream cheese mixture over the ingredients in the pan.
Slice the cookie dough into 1/4-inch rounds and arrange the slices over the
cream cheese mixture.
Bake for 35 to 40 minutes, or until cookies are golden brown on top. Remove
from the oven. Top the pan with an inverted cookie sheet, then (using oven
mitts!), holding both pans together, invert the cookies onto the sheet and
remove the baking pan and foil. Cool to room temperature, then chill for at
least 2 hours before cutting into 36 bars.
Mega Calories
4 tbsp. butter
1 c. brown sugar
1 c. coconut
1/2 c. chopped nuts
1 (6 oz.) can evaporated milk
1 (8 oz.) pkg. cream cheese
1 egg
2 c. fudge frosting mix
1 roll refrigerated chocolate chip cookie dough (homemade or store bought)
Line 13"x9"x2" pan with foil. Melt butter in pan. Sprinkle with brown
sugar, coconut, nuts. Drizzle on evaporated milk. In small mixer bowl beat
creamed cheese and egg until smooth. Add 2 cups dry frosting mix to cheese
mixture and blend. Carefully spread cheese mixture over coconut mixture in
pan. Slice cookie dough into 1/4" thicknesses. Arrange dough over frosting.
Bake at 350 degrees for 35 to 40 minutes or until golden brown. Invert
immediately on a cookie sheet. Chill completely before cutting into bars.
Best,
Gwen.
-----Original Message-----
From: Debbie
Sent: Friday, December 06, 2013 12:45 AM
To: phaedrus@hungrybrowser.com
Subject: fresh apple cake
My mom used to make this fresh, or raw, apple cake. It was made with
shortening, not oil, and fresh apples and crushed pineapple. The kicker is
it was baked at 250 degrees for 2 1/2 to 3 hours. I have searched the web
and haven't found it. most of the recipes I've found use oil and are baked
at higher temps for shorter periods of time. there is no topping or icing. i
found one recipe for apple fruit cake (can't remember the site) but my mom's
recipe didn't have all the dried fruit this calls for and she didn't cook
the apples before putting them in the cake. hope you can help. if i find
this recipe I'll be sure to send it along as it is absolutely delicious,
moist, dense and out of this world.
debbie
Hi Debbie,
The only fresh or raw apple cake recipe with shortening and that is cooked
at 250 degrees that I can find is the one below. The apples are not
pre-cooked, but it has dates instead of pineapple. You could try substituting.
I'll post your request on the site in case a reader can help, but it will be
a few weeks before it appears there.
Phaed
Raw Apple Cake
1/2 c. shortening
2 c. sugar
2 eggs
2 c. flour
1/2 lb. pitted dates
1 tsp. nutmeg
2 tbsp. cinnamon
2 tsp. soda
2 c. chopped pecans
4 c. chopped apples
Mix all ingredients together and bake at 250 degrees for 2 hours.
From: "Donna"
To: phaedrus@hungrybrowser.com
Subject: Neiman-Marcus Cookie of Urban Myth
Date: Saturday, November 23, 2013 10:44 AM
Neiman Marcus Cookie
Urban legend [not a true story even if it is on the internet]. Supposedly a customer at Neiman Marcus
asked for a cookie recipe and when told she would have to pay for it asked, “How much?” The reply was
“Two-fifty.” And thinking it was $2.50, she said, “Fine, just put it on my bill.” When the bill came
the cookie recipe was on the bill for $250. She asked them to take the recipe back and reduce her bill
but was told no. Her revenge was to pay the bill and then share the recipe with the world.
This is a great recipe and makes a large amount of cookies. Recipe can be halved.
2 cups butter
2 cups sugar
2 cups brown sugar
4 eggs
2 tsp. vanilla extract
4 cups flour
5 cups blended oatmeal* (measure oatmeal and blend in a blender to a fine powder)
1 tsp. salt
2 tsp. baking powder
2 tsp. baking soda
24 oz. chocolate chips
1-8 oz. Hershey bar, grated
3 cups chopped nuts
1.Cream butter and both sugars.
Add eggs and vanilla. Mix together with
flour, oatmeal, salt, baking powder and soda.
2.Add chocolate chips, Hershey bar and nuts.
Roll into balls and place two inches apart on a cookie sheet.
3.Bake for 10 minutes at 375 degrees. Makes about 110 cookies (recipe may be halved**).
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