Custom Search



Pudding Cookies

----- Original Message -----
From: Dee
To: phaedrus
Sent: Wednesday, January 16, 2002 5:53 PM
Subject: cookies using jello instant pudding

> years ago the home magazines would print a recipe for choc chip 
> cookies using jello-instant pudding.  Can you help me locate this.  
> It made the best cookies ever.
> Thank you
> Dee 

Hi Dee,

Sure enough. I have three of those recipes. See below.


Chocolate  Chip  Pudding  Cookies

 Ingredients :
 2 1/4 c. unsifted all-purpose flour
 1 tsp. baking soda
 1 c. butter or margarine, softened
 3/4 c. firmly packed light brown sugar
 1/4 c. granulated sugar
 1 pkg. (4 serving size) Jello instant pudding & pie filling*
 1 tsp. vanilla
 2 eggs
 1 pkg. (12 oz.) chocolate chips
 1 c. chopped nuts (opt.)

 Preparation :
   *Butter pecan, butterscotch, chocolate, milk chocolate, chocolate
 fudge, French vanilla or vanilla flavor.  Mix flour with baking
 soda.  Combine butter, the sugars, pudding mix and vanilla in large
 mixer bowl; beat until smooth and creamy.  Beat in eggs.  Gradually
 add flour mixture, then stir in chips and nuts.  (Batter will be
 stiff.)  Drop from teaspoon onto ungreased baking sheets, about 2
 inches apart.  Bake at 375 degrees for 8 to 10 minutes.  Makes about
 7 dozen.  In high altitude areas, use large eggs, bake 9 to 11
 Chocolate  Chip  Pudding  Cookies

 Ingredients :
 2 1/4 c. unsifted all-purpose flour
 1 tsp. baking soda
 1 c. softened butter or margarine
 3/4 c. firmly packed light brown sugar
 1 (4 serving) pkg. Jello instant pudding (vanilla or chocolate)
 1 tsp. vanilla
 2 eggs
 1 (12 oz.) pkg. chocolate chips (mini size)
 1 c. chopped nuts (optional)

 Preparation :
   Mix flour with baking soda.  Combine butter, the sugars, pudding
 mix and vanilla in large mixer bowl; beat until smooth and creamy.
 Beat in eggs.  Gradually add flour mixture; then stir in chips and
 nuts.  Batter will be stiff.  Drop from teaspoons onto ungreased
 baking sheets about 2 inches apart.  Bake at 375 degrees for 8 to 10
 minutes.  Yields:  7 dozen.
 Chocolate  Chip  Pudding  Cookies

 Ingredients :
 2 1/4 c. all-purpose flour
 1 tsp. baking soda
 1 c. butter or margarine
 1/4 c. granulated sugar
 3/4 c. brown sugar
 1 (4 serving) pkg. Jello milk chocolate instant pudding
 1 tsp. vanilla
 2 eggs
 1 (12 oz.) pkg. chocolate chips

 Preparation :
   Mix flour with baking soda and set aside.  Combine butter with the
 sugars, pudding mix, and vanilla in a large bowl.  Beat until smooth
 and creamy.  Beat in eggs.  Gradually add flour mixture; then stir
 in chips.  Batter will be stiff.  Drop by rounded teaspoonfuls onto
 ungreased baking sheets, about 2 inches apart.  Bake at 375 degrees
 for 8 to 10 minutes.  Makes 7 dozen.

Lobster Spaghetti/Chicken Vino Bianco like Olive Garden

  ----- Original Message ----- 
  From: joyce 
  To: phaedrus
  Sent: Saturday, January 19, 2002 10:42 AM
  Subject: Olive Garden recipe for Lobster Spagh. and Chicken Vino

  Recently we dined at the Olive Garden in Mentor, Ohio. They have a 
  new menu including Lobster Spaghetti made with spinach and 2 small 
  lobster tails cut up on top of the noodles and Chicken Vino with a 
  side of noodles and pan-fried chicken breats (made by chefs that 
  trained at the Riserva Di Fizzano culinary school. The sauce or 
  broth on both these dishes were thin and buttery looking, similar 
  to a chicken broth with butter or something. I'm just an ordinary 
  cook ,so to create this is impossible for me, but with the right 
  ingredients and recipe I can do this. Help, it was wonderful.          
  Thank you,

Hi Joyce,

These two recipes have not made their way online yet, and there are no copycat recipes yet, either. So, one must look for similar recipes. The problem with that is that I have not eaten these dishes at Olive Garden, so it's difficult for me to know which recipes are similar. In this case, I have scanned the Internet and located recipes that other people have said are similar to them. The first recipe below is said to be similar to Olive Garden's Lobster Spaghetti. The ingredients are there, including the spinach. The second recipe was given as being very similar to Olive Garden's Chicken Vino Bianca.

I hope these help.


  Angel Pasta with Lobster Sauce

    9 oz. angel hair pasta, cooked
    4 fresh or frozen lobster tails, thawed
    8 fresh mushrooms, sliced
    5 green onions, sliced
    3/4 cup thinly sliced sweet red & green pepper
    1/2 cup chopped sun-dried tomatoes
    2 tablespoons unsalted butter or margarine, melted
    1 tablespoon olive oil
    6 slices bacon, cooked and crumbled
    2 cups whipping cream
    1 tablespoon chopped fresh basil
    1 tablespoon lemon juice
    1/4 teaspoon pepper
    Fresh spinach leaves & lemon slices (optional)

    Set pasta aside after cooking and keep warm. Place lobster tails 
    in boiling water and simmer 12 to 15 minutes. Drain well and remove 
    lobster meat from shells. Cut meat into 1/4 inch pieces; set aside.

    Cook mushrooms and next 3 ingredients in butter and oil in a large 
    skillet over medium high heat, stirring constantly, until tender. 
    Add lobster and bacon; stir well.

    Add pasta, whipping cream, basil, lemon juice, and pepper; cook, 
    stirring constantly, until thoroughly heated. Serve immediately 
    over fresh spinach leaves, if desired. Garnish, if desired over 
    a bed of spinach leaves with lemon slices.
  Italian Chicken with White Wine Sauce ('Chicken Vino Bianco')

  2 tablespoons olive oil 
  4 boneless and skinless chicken breasts, 
  sliced into strips 
  1/2 cup finely chopped onion
  2 garlic cloves, minced
  2 cups sliced mushrooms 
  1/2 cup white wine
  1 cup chopped canned tomatoes, drained 
  1/4 cup heavy cream
  2 tablespoons chopped parsley

  Heat oil in non stick skillet over medium high heat. Season chicken 
  strips with salt and pepper. Brown chicken in hot oil and remove to 
  a plate. Stir in onions and garlic and cook until tender. Stir in 
  mushrooms and cook until golden.

  Stir in wine and bring to simmer. Stir in tomatoes and return to a 
  simmer. Season with salt and pepper and return chicken to pan.

  Cook over medium heat until sauce begins to thicken. Finish sauce 
  with cream and parsley. Serve warm over pasta.

Guatemalan Recipes

----- Original Message -----
From: Erin
To: phaedrus
Sent: Thursday, January 17, 2002 7:24 PM
Subject: 1st grade project on Guatimaula - Cute teacher sends

> Hi,
> My kids selected this country to learn about its culture.  I need 
> ideas for simple , fun recipes. Can you help.?Thank you so much. Erin

Hi Erin,

Anything for a cute teacher....

But there just aren't a lot of Guatemalan recipes online that are simple enough for first graders.

The exception is the baked bananas recipe, the first one below.

But, you may be in luck. There are a ton of Guatemalan recipes at this site: Maya Paradise

And a lot of information about Guatemalan culture here:
Maya Paradise


Guatemalan Style Baked Bananas


4 Large bananas
1/2 Stick butter
2 Tablespoons honey
Lemon juice
Sour cream


Peel the bananas and cut them in half, lengthwise. Turn the onion on
to 350 and grease a baking dish. Arrange bananas halves in the dish,
dot with butter. Spread honey and lemon juice over the bananas.
Bake for 15 minutes. Put the sour cream into a bowl and serve it with
your baked bananas.
Picado De Rabano (Radish Salad)

1/2 pound radishes (about 20)
12 fresh mint leaves, finely chopped
Salt to taste
1/4 cup of a mix containing 2/3 orange juice
and 1/3 lemon juice (or use Seville bitter
orange juice if available)

Trim and thinly slice the radishes.
Combine sliced radishes with remaining
ingredients in a bowl and serve as a salad.

          Serves 2-4
Cucumber Soup (Guatemala)
4 servings
1 tablespoon vegetable oil
1 pound hydroponic cucumbers or small, pickling cucumbers (peel if waxed), chopped
1 medium onion, chopped
1 medium red bell pepper, chopped
3 cups low sodium chicken broth (remove fat)
ground pepper to taste
small amount of salt (optional)
1/4 cup plain, nonfat yogurt
1 tablespoon chopped fresh parsley

1. In a large saucepan, warm the oil over medium heat. Add the 
cucumbers,onion, and red pepper. Cook until all the vegetables 
are tender, about 15 minutes. Stir in the chicken broth and 
simmer for 10 minutes, stirring occasionally. Remove from heat.

2. In a blender or food processor, puree the soup until very 
smooth and then return it to the saucepan. Bring to a simmer 
and season to taste with salt (optional) and pepper. Serve hot, 
topped with a tablespoon of yogurt and sprinkling of parsley
Olgietta's Platanos (Fried Plantains)

1 ripe plantain, with a yellow and black skin
2 Tbs oil

Peel plantain.  Cut into 1/2 inch thick
diagonal slices.
Heat oil in skillet over medium heat and fry
plantains for several minutes on each side
until golden brown.  Drain briefly on paper

Serve with fried black bean paste and
Frijoles Negros Volteados
(Fried Black Bean Paste)

2 cups black bean puree (canned refried black beans)
1 Tbs oil

Heat oil over moderate heat in skillet.
Add bean puree and mix well with wooden
spoon.  Stir until puree thickens and liquid
Continue until mix begins to come away from
skillet and can be formed by shaking the
skillet to give a sausage shape.
Serve warm with tortillas, farmers cheese,
sour cream, bread or with all at once.
Arroz Guatemalteco (Guatemala Style Rice)

2 cups long grain rice
2 Tbs oil
1 cup mixed vegetables (carrots, celery, sweet red peppers, finely chopped, and green peas)
Salt and pepper to taste
4 cups chicken stock

Heat oil in heavy saucepan and add rice.
Saute lightly until rice has absorbed the
oil, being careful not to let it color.  Add
mixed vegetables, salt, pepper, and chicken
stock.  Bring to a boil, cover, and reduce
heat to low.
Cook for about 20 minutes until rice is
tender and the liquid has been absorbed.

Serves 6-8
Platanos Al Horno (Baked Plantains)

2 Tbs sugar
1 tsp ground cinnamon
2 ripe plantains, with black skins
2 Tbs butter

Mix sugar and cinnamon together. Peel the
plantains and split them open lengthwise but
do not cut completely through.  Sprinkle them
inside and out with the sugar mixture.  Cut
dabs of butter into the slits.
Coat a baking dish with butter and add the
plantains.  Bake in a 350F 20 to 30 minutes
until soft and brown.
Serve warm with fresh cream and honey.

Un-Melty Grasshopper Pie

----- Original Message -----
From: Michelle
To: phaedrus
Sent: Thursday, January 17, 2002 12:13 PM
Subject: Grasshopper Pie Recipe

> Dear Uncle Phaedrus,
> I have been looking high and low for a GOOD Grasshopper Pie recipe.  
> The ones I have found use Dream Whip and/or ice cream and usually 
> get all melty and messy.  Back in the early 80's there was a restaurant 
> in my hometown of Hickory, NC called 'The Pleasure Is Mine'.  They made 
> a Grasshopper Pie that was very, very fluffy and very, very creamy, and 
> it did not melt.
>  This is what I am looking for.  Can you help?
> Thank you,
> Michelle

Hello Michelle,

Well, 50% of all Grasshopper Pie recipes that I can find don't use Dream Whip or ice cream; they use real whipped heavy cream like the first recipe below. That's what I'd call a good recipe, one that doesn't use convenience ingredients. But, if avoiding the melting and messiness is what you want, I can't positively say that using real whipped cream will solve that. If that were my main concern, I'd try one of the recipes below that uses gelatin or jello in the filling. That might be the ingredient that makes the difference.


Grasshopper  Pie

 Ingredients :
 24 Oreos, crushed
 1/4 c. butter, melted
 1/4 c. creme de menthe liqueur
 1 (1 pt.) jar marshmallow creme
 2 c. heavy cream, whipped

 Preparation :
   Combine cookie crumbs and butter, mixing well.  Press into bottom
 of a buttered 9 inch spring pan, reserve about 1/2 cup crumbs for
 topping (can use large pie pan also).  Gradually add creme de menthe
 to marshmallow creme, mixing until well blended.  Fold in whipped
 cream; pour into pan.  Sprinkle remaining crumbs over top.  Freeze
 for several hours or until firm.  Remove from freezer a few minutes
 before serving.
 Grasshopper  Pie

 Ingredients :
 4 eggs
 1 1/2 tsp. gelatin
 1/3 c. sugar
 1 tbsp. lemon juice
 1/3 c. water
 1/4 creme de menthe
 1 c. heavy cream

 Preparation :
   Separate 4 eggs.  Combine 1 1/2 teaspoons gelatin and 1/3 cup
 sugar and set aside.  Beat yolks in pot.  Add 1 tablespoon lemon
 juice, 1/3 cup water and 1/4 cup creme de menthe.  Stir mixture and
 gelatin mixture and cook for about 5 minutes until thick.  Beat egg
 whites with 1/4 teaspoon salt and 1/2 cup sugar until stiff.  Put in
 large bowl.  Beat 1 cup heavy cream and add to egg whites.  Fold
 cooled gelatin with cream and eggs.  Pour into chocolate wafer
Grasshopper  Pie

 Ingredients :
 2 (3 oz.) pkgs. lime Jello
 4 tbsp. sugar
 1/8 tsp. salt
 2 c. boiling water
 3/4 c. cold water
 2/3 c. creme de menthe (green)
 1 tsp. vanilla
 1 egg white
 2 c. Cool Whip
 2 (9" - 10") chocolate crumb crusts

 Preparation :
    Dissolve Jello, 2 tablespoons sugar and salt in boiling water.
 Add cold water, creme de menthe and vanilla.  Chill until slightly
 thickened.  Beat egg white until foamy.  Gradually add remaining
 sugar, beating after each addition until blended.  Then beat
 meringue until it stands in shiny, soft peaks.  Measure 1/2 cup
 gelatin and set aside.  Blend meringue and Cool Whip into remaining
 gelatin mixture.  Chill until quite thick.  Spoon into crusts.
 Drizzle the reserved clear gelatin over top of pie.  Pull spoon
 through to zig zag gelatin through pie to marble.  Chill until firm.
 Needs to be doubled for above pie recipe. 1/4 c. sugar 1/4 c. melted
 butter or margarine   Combine ingredients, press on bottom and sides
 of 9" pie pan.  Chill one hour or bake in 375 degree oven for 8
 minutes.  Cool before filling.
 Grasshopper  Pie

 Ingredients :
 2 pkgs. (3 oz.) Jello - lime or lemon
 4 tbsp. sugar
 1/8 tsp. salt
 2 c. boiling water
 1 tsp. vanilla
 1 c. whipped cream
 3/4 c. cold water
 1/3 c. creme de menthe
 1/3 c. creme de cocoa
 1 egg whiteCRUST:

 Preparation :
    Blend: 1/4 c. sugar 1/4 c. oleo   Press into pie pan.  Bake 5-7
 minutes.  Dissolve Jello, 2 tablespoons sugar and salt in the
 boiling water.  Add cold water, liquors and vanilla.  Mix well.
 Chill until slightly thickened.  Beat egg white until foamy.  Add
 remaining 2 tablespoons of sugar gradually continuing to beat until
 egg white stands in soft peaks.  Take out 1/2 cup Jello mixture and
 set aside.  Blend egg white mixture, whipped cream together and fold
 into remaining Jello mixture.  Chill until quite thick and spoon
 into cool chocolate crumb crust.  Drizzle reserved Jello over pie
 and use spoon to cut into pie with ribbon effect.  Chill until firm.
  Serve with chocolate curls.

Butter Spritz Cookies

----- Original Message -----
From: Doc 
To: phaedrus
Sent: Friday, January 18, 2002 6:27 PM
Subject: Holland dutch bakery Butter spritz

> I have been looking for a recipe for the wonderful butterspritz 
> cookies that used to be made by the now closed Van de Kamps Bakery 
> in LA. I crave them and cannot find anything close. they were about 
> five inches long, very heavy and very buttery with a hint of almond.

Hi Doc,

Well, there aren't any copycat recipes online for Van de Kamp's cookies. Since I've never had them, I can't tell which of the many available butter spritz cookie recipes might be similar. All I can do is send you a recommended recipe that you can try if you like. The below recipe has two sticks of butter and a hint of almond.


Butter Spritz Cookies

1 cup confectioner's sugar
2 sticks unsalted butter
1 egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 teaspoons baking powder
2 cups sifted flour
sprinkles of garnish

Preheat oven to 350 degrees F. In a mixer with a paddle attachment, add the
sugar and the butter. Mix until light and fluffy. Add the egg, vanilla and
almond extracts and mix to incorporate. Sift together the baking powder and
the flour. Add the flour mixture. Mix until combined. Using a cookie press,
press cookies onto ungreased cookie sheets. Top with sprinkles or your
choice. bake for 5 to 8 minutes, or until firm, but no yet browning.

Yield: approximately 4 dozen
Prep time: 15 minutes
Cooking time: 8 Minutes

More Van de Kamp's Bakery Recipes


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus