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----- Original Message -----
From: doralene
To: phaedrus@hungrybrowser.com
Sent: Sunday, January 27, 2002 10:32 AM
Subject: A three ingredient cookie recipe
> Many years ago there was a talk show host in the San Francisco area,
> called Al Colins. He published a cook book that was exclusively just 3
> ingredients.
> He told the recipe for a Three Ingredient Peanut Butter Cookie. I would
> love to locate a copy of this recipe. He also had a recipe for a
> muffins made with ice cream, flour, and salt. I need only the
> measurements and temp/time. I think this would be a successful
> cooking adventure for my grandchildren.
> I would appreciate your help. Thank you.
Hi Doralene,
Well, I had mixed results. There was an Al Collins who DJ'd jazz
radio in San Francisco. His obit is here: Al Collins.
He had a cookbook called Al 'Jazzbeaux' Collins Presents Just A Little Taste Cookbook. However, I could not find any recipes from it. You
might be able to locate a used copy for sale on the Internet.
I also couldn't find a 3 ingredient muffin recipe with the ingredients that you list.
However, I did find a 3 ingredient peanut butter cookie recipe and a 3
ingredient muffin recipe. These recipes are below.
Phaed
Three Ingredient Peanut Butter Cookies
Makes 1 dozen
1 cup peanut butter
1 cup white sugar
1 egg
Directions
1 Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with
parchment paper.
2 Combine the peanut butter, white sugar and egg. Mix until smooth.
3 Drop spoonfuls of dough onto the prepared baking sheet. Bake at 350
degrees F (175 degrees C) for 6 to 8 minutes. Do not overbake! These cookies
are best when they are still soft and just barely brown on the bottoms.
------------------------------
Three Ingredient Muffins
Ingredients :
2 sticks unsalted butter, softened
2 c. self-rising flour
1 c. sour cream
Preparation :
Combine butter and flour, blending until mixture is crumbly. Stir
in sour cream. Drop by spoonfuls into greased miniature muffin
tins. Bake 20 minutes in 400 degree oven until golden.
----- Original Message -----
From: Gail
To: phaedrus
Sent: Sunday, January 27, 2002 10:24 AM
Subject: Oatmeal
I was in Pennsylvania and had baked oatmeal and have been looking
for the recipe ever since. Have you heard of it?
Thanks,
Gail
Hi Gail,
I sure have. It seems as though every Bed & Breakfast Inn has it's own slightly different recipe for Baked Oatmeal.
The ones below are all from Pennsylvania except the third one, which is from Idaho.
Phaed
Baked Oatmeal
Category: Breakfasts
Servings: 6 to 8
Preparation Time: 50 minutes
Recipe Ingredients
2 cups old fashioned oats
4 cups milk
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 cup brown sugar
1/2 cup raisins
1/2 cup chunky applesauce or
1 large apple, unpeeled and grated
Recipe Directions
1.Preheat oven to 400 degrees.
2.Coat 3-qt. casserole or baking pan with cooking spray.
3.Combine all ingredients.
4.Bake uncovered for 45 minutes. Serve hot.
----------------------
Baked Oatmeal
Recipes of Vicki Alfone
Mill Creek Homestead
Bird-in-Hand, Pennsylvania
Baked Oatmeal
1/4 cup oil
2 beaten eggs
3 cups rolled oats
2 tsp. baking powder
1/2 cup milk
1/2 cup orange juice
Mix all ingredients and pour into greased baking dish. Bake at
350 degrees for 30 minutes. Serve warm with milk. serves 6-8.
-------------------------------
Baked Oatmeal
Recipe courtesy of The Maples B&B
Star, ID
Baked Oatmeal
2 c. milk
1 tbsp. butter
3 tbsp. brown sugar
1/4 tsp. salt
1/4 tsp. ground cinnamon
1 c. rolled oats
1 c. diced, peeled apple
1/2 c. craisins or raisins
In a saucepan, combine the first 5 ingredients and heat to just boiling.
Stir in the remaining 3 ingredients and heat until bubbles appear at the
edge of the pan. Turn into a buttered 1 1/2 quart casserole and cover
with foil. Bake at 350 degrees F for 30 minutes. Cover loosely with foil
and keep warm in a 200 degree oven until ready to serve. Serve hot with
cream, milk or yogurt.
This recipe "holds" well for guests who are late for breakfast
Serves 2-4
-------------------
Carriage Corner
Bed and Breakfast
Intercourse, PA, Pennsylvania
Specialty Recipe
Baked Oatmeal
Ingredients:
2-1/2 cups rolled oats (long cooking)
1-1/2 cups quick cooking oats
1/2 cup oil
1/2 cup brown sugar
3 eggs
1-1/2 cups milk
2 teaspoons vanilla
2 teaspoons cinnamon
1/4 teaspoon nutmeg
2 teaspoons baking powder
Add any or all of the following: raisins, nuts, chipped apples or pears,
dried bananas, and/or chopped dates.
Combine all ingredients saving 1/2 of the brown sugar. Grease/Spray
two 11 x 7 casserole dishes and place half of mixture in each. Sprinkle
top with remaining brown sugar. Bake at 350 degrees for 55 minutes or
until a knife comes out clean. Cut in squares, place in cereal bowls
and serve hot with milk. (The recipe is endemic to the area and is quite
"forgiving" in it's composition.)
Serves: 10
--------------------------
Crossroads Bed & Breakfast
131 South Main Street,
Mansfield, Pennsylvania 16933
Recipes
Cindy's Baked Oatmeal
1/2 C. oil
2/3 C. sugar
2 eggs
1 tsp. vanilla.....beat these ingredients together with wooden spoon.
Add the following: 2 tsp. Baking Powder
1 C. milk
3 C. oatmeal
Handful of raisins, if desired
Mix well with the oil, sugar, eggs, and vanilla and pour into a
greased, 9X13 glass pan. Bake at 350 for 30 min. Serve in pretty dish
with fresh fruit on top and a little brown sugar. Top with whipped
cream and nuts, if desired. Will be a heart-warmer every time!!!
----------------------------------------
Dotty's Baked Oatmeal
This recipe from Linda Collister and Anthony Blake's The Baking
Book belongs to Dotty Hess who frequently prepares it for bed and
breakfast guests at her family farm in Lancaster County, Pennsylvania.
The dish, which resembles a giant oatmeal muffin, has become a favorite
of breakfast in bed treat at our house.
Ingredients:
1/2 cup soybean or sunflower oil
2 eggs, beaten
1 cup sugar
3 and 1/2 cups quick cooking oats
2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk
Directions:
Preheat oven to 350 degrees. Mix the oil with eggs and sugar.
When thoroughly blended, stir in the oats, baking powder, and
salt followed by the milk. Mix well, then pour into a greased
deep baking dish or souffle dish (about 8 inches in diameter).
Bake for 35-40 minutes or until golden and firm to the touch.
Serve warm, with fresh fruit and cream. Serves 6.
----- Original Message -----
From: Margaret
To: phaedrus
Sent: Saturday, January 26, 2002 10:45 PM
Subject: Pillsberry Dough Boy
Can you tell me why the voice on the Pillsberry Dough Boy
has been changed?
Hello Margaret,
When did Poppin' Fresh's voice change? If it did, then the Poppin' Fresh fan sites would have been the first ones to post something about it,
and none of them mention that his voice has changed, at least not in recent years.
The original voice of Poppin' Fresh, from 1965 into the 1980's was Paul Frees, who also did the voices for many famous cartoon characters.
He passed away in 1986 and Jeff Bergman, who was the voice of Charlie the Tuna, took over for a while. But for the past decade or so, JoBe Cerny
has been doing Poppin' Fresh's voice. Cerny is the guy with the mustache who does the Cheer laundry detergent commercials, among other things.
I searched the list of people who had passed away recently, and Cerny's name was not listed. He was giving lectures as recently as October, 2001.
There is no announcement on the Pillsbury site that the actor providing Poppin' Fresh's voice had been changed.
Here's a fan site with a message board:
Doughboy Fan Club
Ask them if anyone else has noticed a change in his voice....
Phaed
---- Original Message -----
From: Brent
To: phaedrus
Sent: Sunday, January 27, 2002 1:00 PM
Subject: hey again...
> Hey, do you have any receipes for Reed's (Raspberry) Ginger Brew?
> The stuff is kickin...
>
> Thanks!
>
> Brent
Hi Brent,
Well, with Reed's Raspberry Ginger Brew, you have two things mixed together.
You have Reed's Ginger Brew and you have raspberry juice. You can probably
buy raspberry juice, but what are you going to mix it with? If you mix it
with some generic brand of weak, sweet ginger ale, what you get won't taste
like Reed's. Canada Dry ginger ale isn't much better. Raspberry juice mixed
with Vernor's Ginger Ale might taste ok, but it still won't be Reed's. If
you buy Reed's Ginger Brew and mix raspberry juice with it, then you may be
able to get the exact taste, but if you're gonna do that, why not just buy
Reed's Raspberry Ginger Brew to begin with? You could probably try mixing
raspberry juice with some other brands of ginger beer, but you'll pay as
much for them as you will for Reed's.
I guess what matters is what you're trying to accomplish here. If you're
trying to save money but get the same taste by mixing raspberry juice with
some cheaper ginger ale, forget it. Just buy Reed's.
If you want to make your own ginger beer and then mix raspberry juice with
it, I can try to find you a recipe for homebrew ginger beer. Let me know.
Phaed
----- Original Message -----
From: Brent
To: phaedrus
Sent: Saturday, January 26, 2002 10:12 PM
Subject: Hi
> Hi there, I was wondering if you had a receipe for Sasfrass Tea.
> I had one a while back, but I don't know where it went.
> Any suggestion for making it would be really helpful too.
> I love the stuff...
>
Hello Brent,
Well, there are a few recipes for sassafras tea on the web, but the best
suggestion that I can give you for making it would be to use "Pappy's
Instant Sassafras Tea" concentrate instead of making your own from sassafras
roots or bark.
Why? The reason is because research in the 1960s showed that sassafras tea
contains a chemical named safrole, which has been implicated in liver
cancer. Because of that, commercially produced sassafras tea was banned
thirty years ago. That almost put the Pappy's people out of business, but
they found a process to make de-safroled sassafras tea, sort of like
decaffeinated coffee, so that now their Instant Sassafras Tea concentrate
doesn't contain any safrole, yet keeps the flavor and other benefits of
sassafras tea.
Pappy's has a website at Pappy's Instant Sassafras Tea Concentrate
Phaed
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