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----- Original Message -----
From: Charles
To: phaedrus@hungrybrowser.com
Sent: Saturday, January 16, 2010 11:18 AM
Subject: Cherry Squares?
OK - This is a dessert cake type thing. It is sold in NYC in the German/Hungarian
community. It is sold as a baked square, with a bottom layer of dough, a cherry
pie-like filling, a baked dough on top and usually a white sugar glaze.
It's clearly baked in a baking sheet and was sold at the Café Geiger on East 86th St
(long gone) in Yorkville. Every cookbook I look at has other things but none has
this - can you help? Is this enough information? Thanks in advance for trying,
you are a remarkable resource.
Charlie
Hello Charles,
I cannot find any recipe that mentions the Café Geiger. Below are two recipes that
fit your description. If neither of these is right, then I would need more information.
Phaed
Cherry Bar Squares
1 c. margarine, softened
1 3/4 c. sugar
4 eggs
3 c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla
1 can cherry pie filling
Powdered sugar & milk to make glaze
Cream together margarine and sugar. Add eggs, one at a time, beating well after
each addition. Add flour, baking powder and salt; mix well. Add vanilla and stir
again. Batter will be thick. Spread 3/4 of batter on greased jelly roll pan.
Then put 1 cup cherry pie filling on top, spreading cherries as evenly as possible.
Put remaining batter in dollops over all. It will spread as it bakes. Bake at
350 degrees for 40-45 minutes. Remove from oven and while still warm, ice with
powdered sugar icing by drizzling over baked bars. It doesn't take much, it is
mostly to make it look pretty. Cut in small bars or squares.
--------------------------------------------
Cherry Squares
1 pkg. yeast
1/4 c. warm water
4 c. flour
1 c. margarine
2/3 c. milk, scalded
1 tbsp. sugar
2 (15 oz.) cans cherry pie filling
Dissolve yeast in warm water and add sugar. Scald milk and cool. Blend flour
and margarine; similar to making pie crust. Add milk and yeast to flour and roll
out half of dough to fit large cookie sheet. Spread on 2 cans of pie filling.
Cover with remainder of dough, rolled out. Bake at 350 degrees until light brown
15 to 20 minutes. Frost with powdered sugar icing.
----- Original Message -----
From: Chris
To: phaedrus@hungrybrowser.com
Sent: Friday, November 14, 2008 9:59 AM
Subject: pumpkin cannolli
Please help: I had a recipe for pumpkin cannolli with chopped pistachios and
can not for the life of me find it. I know it was in a magazine a couple years
ago because I made them then. You use mascarpone cheese, canned pumpkin and the nuts.
Please help. My name is Chris.
Hi Chris,
See here:
Dazzle Dish
Phaed
The search engine registry indicates that someone has searched for this:
Red Chicken Stew
4 chicken breasts
1 lg. onion, chopped
1 can tomato sauce
1/2 c. ketchup
4 eggs, boiled
4 med. potatoes
Salt & pepper
Boil chicken until done, take off the bone and shred in small pieces.
Add chopped onion, tomato sauce, ketchup, diced eggs, sliced potatoes
and salt and pepper to taste. Cook until onions and potatoes are done.
May need to thicken with flour or cornstarch. Serve over rice.
------------------------------------
Red Chicken Stew
1 (4 1/2 to 5 lb.) hen
4 slices bacon, cut sm.
1 bottle catsup
4 tbsp. Worcestershire sauce
1 tsp. black pepper
1/4 tsp. red pepper
1 tsp. salt
6 lg. onion (I use 1)
1/2 c. flour
1/2 c. water
1/4 lb. margarine
4 hard-boiled eggs
Steam chicken whole until tender. Pull off of bones and cut in pieces
(not too small). To make sauce, fry bacon, cut in small pieces. Put
in onions and steam until tender. Add other ingredients with cups of
stock and thicken with flour and cold water. When smooth, add cut up
chicken and eggs.
--------------------------------
Red Chicken Stew
1 lg. stewing chicken (5 lb.)
1/2 tbsp. Tabasco sauce
4 whole cloves
1 clove garlic
1 can tomato paste
12 whole allspice
1 tsp. brown sugar
Salt & pepper to taste
Whole red pepper
2 bay leaves
Stew chicken until tender in small amount of water to which a bay leaf
is added. Remove chicken from bone and chop into small pieces. Remove
some of fat from the broth and to the broth add chicken and seasoning and
cook 30-45 minutes. If stew is thin, thicken with a flour paste. Chopped
hard-cooked eggs make a good addition to the stew. Serve hot, on hot steamed
rice.
morrison's apple pie is from a can.
1-1/2 lbs Morrison's pple Pie Cobbler Filling into one raw pie shell.
Wet outer edge of pie shell withwater with small brush. roll pastry dough
for top an place over pie. Crimp edges and seal top and bottom crusts.
Brush top with pie wash and cut two inch breateher holes across center
(X) -top only.
Pie wash is 1 lb margarine, 1 lb oil and 4 eggs. using cake paddle place in
small mixer and cream oleo until light and fluffy. scrape bowl down and add
oil slowly and mix until smooth. add eggs and mix until smooth. keep in refrigerator.
Note: A lot of the Morrison's deserts, sweet potato pie, peach and other
fruit cobblers, etc. used canned fillings. Even the pecan pie was a canned
filling with pecans added over top.
I recently obtained another recipe for this:
Morrison's Apple Pie
Sugar Mix
1/4 oz cinnamon
1/4 oz nutmeg
3 1/2 lbs sugar
Mix together well
Pie Wash
1 lb oil
2 ozs margarine
4 eggs, beaten well
Mix well.
Pie:
7 raw double pie shells
1 lb Solid Pack Apples
2 ozs margarine
8 ozs Sugar Mix (recipe above)*
Method:
Place apples in pie shells. The proper way is to figure that one can of
apples makes 7 pies and divide it evenly between the 7 shells. Do not mix
the Sugar Mix with the apples until they are in the pie shells. Didide the
Sugar mix evenly between the 7 pies, putting it on top of the apples. Then
put margarine on top of each.
Put top crust on, brush on the pie wash, then cut a 2 inch breather hole
into the middle. Bake for one FULL hour. The apples are raw and must bake
until cooked.
The search engine registry indicates that someone has searched for this:
Escarole Soup
2 tbsp. olive oil
2 garlic cloves, minced
1 onion, chopped
2 carrots, sliced
1 potato, peeled, diced (opt.)
2 c. chicken broth
2 heads of escarole, well washed & coarsely cut
In a large saucepan, heat olive oil and gently brown garlic. Add onion,
carrots and, if using, the potato (this breaks up and helps thicken the soup),
and then after 1 minute, the broth. Add escarole, cover and let come to a
boil. Lower to simmer for 1 hour. For thinner soup, use a little broth or
water. Serve in soup bowls sprinkled with a little grated cheese.
Italian bread accompanies. Serves 6 to 8.
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