|
----- Original Message -----
From: d
To: phaedrus
Sent: Sunday, February 17, 2002 7:14 PM
Subject: chocolate chip cookies
I am looking for a real good chocolate chip cookie recipe..
thanks
Hi d.,
The three below are all good, but the first one is said to be highly addictive.
Phaed
Sour Cream Chocolate Chip Cookies
2 1/2 (1 ounce) squares unsweetened chocolate
1/2 cup butter
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups white sugar
2 eggs
1 teaspoon vanilla extract
2/3 cup sour cream
2 cups semisweet chocolate chips
Directions
1 Preheat oven to 375 degrees F (190 degrees C). In the microwave or
over a double boiler, melt unsweetened chocolate and butter together,
stirring occasionally until smooth. Sift together flour, baking soda,
baking powder, and salt; set aside.
2 In a medium bowl, beat sugar, eggs, and vanilla until light. Mix in
the chocolate mixture until well blended. Stir in the sifted ingredients
alternately with sour cream, then mix in chocolate chips. Drop by rounded
tablespoonfuls onto ungreased cookie sheets.
3 Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool
on baking sheet for 5 minutes before transferring to a wire rack to cool
completely. Store in an airtight container.
Makes 2 dozen
-----------------------------
Chocolate Chip Cookies
Makes 2 dozen
1 cup butter flavored shortening
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
1 teaspsoon real vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups milk chocolate chips
Directions
1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2 In a large bowl, cream together the butter flavored shortening, brown
sugar and white sugar until light and fluffy. Add the eggs one at a time,
beating well with each addition, then stir in the vanilla. Combine the
flour, baking soda and salt; gradually stir into the creamed mixture.
Finally, fold in the chocolate chips. Drop by rounded spoonfuls onto the
prepared cookie sheets.
3 Bake for 8 to 10 minutes in the preheated oven, until light brown. Allow
cookies to cool on baking sheet for 5 minutes before removing to a wire
rack to cool completely.
Makes 2 dozen
------------------------------------------
Best Chocolate Chip Cookies
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts
Directions
1 Preheat oven to 350 degrees F (175 degrees C).
2 Cream together the butter, white sugar, and brown sugar until smooth.
Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking
soda in hot water. Add to batter along with salt. Stir in flour, chocolate
chips, and nuts. Drop by large spoonfuls onto ungreased pans.
3 Bake for about 10 minutes in the preheated oven, or until edges are
nicely browned.
Makes 4 dozen
----- Original Message -----
From: Linda
To: phaedrus
Sent: Sunday, February 17, 2002 3:09 AM
Subject: CUSTARD FILLING
You've been really great about finding recipes for people I know -
I hope you can help me - i'm looking for a great custard filling -
like the one used in bakeries for eclairs or st. Joseph's pastries
or cream puffs - can you help? I'v been searching all over.
Thanks. Linda
Hi Linda,
Well, I hope I can help. Below are several custard filling recipes. I hope one of them is suitable.
Phaed
Rich Custard Filling
Ingredients :
1/2 c. sugar
1/3 c. flour
1/2 tsp. salt
2 c. milk
4 egg yolks or 2 eggs beaten
2 tsp. vanilla
Preparation :
Mix sugar, flour and salt in saucepan. Stir in milk, cook over
medium heat, stirring until it boils. Boil 1 minute. Remove from
heat. Stir a little over half of mixture into egg yolks. Blend
into hot mixture in saucepan. Bring just to boil. Cool and blend
in vanilla.
----------------------------------
Rich Custard Filling
Ingredients :
1/3 c. flour
1/2 c. sugar
2 c. milk
4 egg yolks or 2 eggs, beaten
2 tsp. vanilla or other flavoring
Preparation :
Mix sugar, flour and salt in saucepan. Stir in milk. Cook over
medium heat, stirring until it boils. Boil 1 minute. Remove from
heat. Stir a little over half of mixture into eggs or yolks. Blend
into hot mixture in sauce pan. Bring just to boil. For custard
sauces for cakes, etc. Thin to desired consistency with 1 1/2 to 2
cups milk. Makes 1 quart. Use over white or pound cake for cottage
pudding.
----------------------------------
French Custard Filling
Ingredients :
1/3 c. sugar
1 tbsp. all-purpose flour
1 tbsp. cornstarch
1/4 tsp. salt
1 1/2 c. milk
1 slightly beaten egg yolk
1 tsp. vanilla
1/2 c. whipping cream, whipped
Preparation :
In saucepan, combine sugar, flour, cornstarch, and salt.
Gradually stir in milk. Cook and stir until mixture thickens and
boils; cook and stir 2 to 3 minutes longer. Stir a little hot
mixture into egg yolk; return to hot mixture. Cook and stir until
mixture just boils. Add vanilla; cool. Beat smooth and fold in
whipped cream. May be used to fill eclairs or cream puffs.
----------------------------------
Vanilla/Chocolate Custard Filling For Cream Puffs
Ingredients :
1 recipe basic cream puffs
2 1/2 c. milk
5 egg yolks
3/4 c. sugar
2/3 c. sifted all purpose flour
2 tbsp. butter
1 tbsp. vanilla
Preparation :
Prepare basic cream puff recipe as above. Let cool. Heat milk in
large heavy saucepan until bubbles appear around edge. Beat egg
yolks and sugar in a large bowl with wire whisk or mixer until pale
yellow and thick. Beat in flour until well mixed. Gradually beat
in hot milk; pour all back into saucepan. Cook, stirring
constantly, over moderately high heat until mixture thickens and
comes to boiling, lower heat. Mixture will be lumpy in the
beginning, but lumps disappear during cooking and stirring.
Continue cooking 2 to 3 minutes, over low heat, stirring constantly.
Mixture will be quite thick. Remove from heat. Stir in butter and
vanilla. Place a piece of wax paper directly on surface of filling
to prevent skin from forming. Chill at least 2 hours. If filling
becomes too stiff after it's chilled, gradually stir in 2 to 4
tablespoons cream or milk, 1 tablespoon at a time. To make
chocolate filling following the directions for Vanilla Custard
Filling, adding 3 squares unsweetened chocolate to milk in step 1,
stirring until melted. Continue with rest of recipe. Fill puffs
just before serving.
----------------------------------
Rich Custard Filling
Ingredients :
1/2 c. sugar
1/3 c. Gold Medal flour
1/2 tsp. salt
2 c. milk
4 egg yolks (or 2 eggs) beaten
2 tsp. vanilla or other flavoring
Preparation :
Mix sugar, flour and salt in saucepan. Stir in milk. Cook over
medium heat, stirring until it boils. Boil 1 minute. Remove from
heat. Stir a little over half of mixture into egg yolks. Blend
into hot mixture in saucepan. Bring just to boil. Cool and blend
in vanilla. Fill cream puffs.
----- Original Message -----
From: Jenn
To: phaed
Sent: Saturday, February 16, 2002 11:49 PM
Subject: milk biscuit recipie
I am looking for a milk biscuit recipie the kind mum used to put in
your lunch box? Would be MUCH appreciated..
Cheers & great site!
Jenn
Hi Jenn,
Well, in New Zealand, what you call a "biscuit" is usually what we call a "cookie" here.
What we in America call a biscuit is more like a small bread roll made with baking powder
and often buttermilk.
That said, I could not find any recipe listed on the Internet as a "milk biscuit", not
even on the Yahoo Australia & New Zealand search engine.
Is there an American equivalent to "milk biscuit"? Maybe I can find it that way.
Phaed
There are some "milk biscuit recipes from New Zealand here:
Condensed Milk Biscuits
Salty Milk Biscuits
----- Original Message -----
From: Carolina girl
To: phaedrus@hungrybrowser.com
Sent: Sunday, February 17, 2002 11:01 AM
Subject: Recipe
> Dear Uncle Phaedrus,
> What a dynamite web site. Best I have found!!!!
> Could you obtain a recipe I lost years ago for Orange Sweet Rolls. I
> think it was in an old Fleishman's Yeast Paper Back Cookbook. There was
> a topping poured over the hot rolls after baking that was made of canned
> milk, butter ,sugar and orange rind. They were THE BEST and I have not
> been able to find the recipe again.
> Thanks,
> Carolina girl
>
Hi Carolina girl,
Well, C.G., I didn't find the exact recipe that you asked for, but I found
three orange sweet roll recipes that make my own mouth water. I hope one of
them will do, since these are all that I found. I'm throwing in one extra
that uses canned biscuits for those who might be convenience-minded.
Phaed
Orange Butter Sweet Rolls
Ingredients :
2 pkgs. dry yeast
1/2 c. warm water
1/2 c. sugar
2 tsp. salt
4 eggs
1/2 c. sour cream
1/2 c. warm milk
1/2 c. melted margarine (or butter)
5 1/2 to 6 1/2 c. flour
Glaze:
3/4 c. sugar
1/2 c. sour cream
2 tbsp. orange juice
2 tsp. orange rind
1/4 c. butter
Preparation :
Dissolve yeast in warm water. Add sugar and salt; stir to
dissolve. Add beaten eggs, sour cream, milk and margarine. Add
flour a cup at a time. Beat well and then knead until smooth and
silky. Let rise until doubled. Roll out to 1/2 inch thick and long
rectangle. Spread with 1/2 cup melted butter, 1 1/2 cups sugar, 2
cups coconut, 1/4 cup grated orange rind. Roll lengthwise as
cinnamon rolls and cut 1 inch thick. Place in greased pans and let
rise until doubled. Bake at 350 degrees for 25-30 minutes. Cool
slightly and then glaze. Delicious!! Boil all ingredients 3
minutes and cool slightly.
---------------------------------
Glazed Orange Sweet Rolls
(Yield: 2 dozen)
1 envelope active dry yeast
1/4 cup lukewarm water (105°F)
1 cup sugar
1 teaspoon salt
2 eggs
1/2 cup sour cream
1/2 cup butter or margarine, melted
3-1/2 cups bread flour
2 tablespoons grated orange rind
Orange Glaze (below)
Grease a large bowl; set aside.
In a large mixing bowl, dissolve yeast in water with 1 teaspoon sugar; let
stand until foamy, about 5 minutes.
Add 1/4 cup sugar, salt, eggs, sour cream, and 6 tablespoons melted butter
to dissolved yeast; beat until well blended. Add 2 cups flour; beat until
smooth. Stir in enough remaining flour to make a soft dough. Turn out onto
a lightly floured board; knead 8 to 10 minutes until smooth and elastic.
Place in prepared bowl; grease top lightly. Cover; let rise in a warm,
draft-free place until doubled, about 2 hours.
Spray 2 large baking sheets with non-stick vegetable spray.
In a small bowl, combine remaining sugar and orange rind.
Punch dough down; knead briefly. Divide dough in half. Roll one piece of
dough into a 12-inch circle. Brush dough with 1 tablespoon melted butter;
sprinkle with half the sugar mixture. Cut dough into 12 wedges. Starting
with a wide edge, roll up. Place, point down, on prepared baking sheet.
Cover; let rise until doubled, about 1 hour. Repeat with remaining dough,
butter, and sugar mixture.
Preheat oven to 350°F.
Bake for 20 minutes or until golden brown. Remove from baking sheets; place
on a wire rack. Pour Orange Glaze over the rolls.
Orange Glaze
3/4 cup sugar
1/2 cup sour cream
2 tablespoons orange juice
1/2 cup butter or margarine
In a small saucepan, combine all ingredients; bring to a boil. Boil,
stirring constantly, for 3 minutes.
-------------------------------------------
Orange-Glazed Chocolate-Orange Sweet Rolls
12 Servings
3/4 cup milk, whole
7 tablespoons orange juice, divided 1/4 c. + 3 T
10 tablespoons butter, divided 1/4 c. + 6 T; room temperature
2 eggs, large
3/4 cup sugar, divided 1/4 + 1/2
1 tablespoon orange peel, grated
1 teaspoon salt
1 tablespoon active dry yeast
4 cups flour
2/3 cup semisweet chocolate, chips
1/2 cup whipping cream
2 tablespoons Cointreau, or orange juice
1 1/4 cups powdered sugar
Butter two 9" diameter cake pans.
Combine milk, 1/4 cup orange juice & 4 T. butter in heavy small saucepan.
Stir over medium heat until mixture registers 120F on thermometer. Whisk
eggs, 1/4 cup sugar, orange peel & salt in large bowl. Gradually whisk in
heated milk mixture. Add yeast, then flour, mixing until dough is moist.
Knead dough on floured work surface until smooth and elastic, about 5
minutes.
Place dough in lightly oiled bowl and turn to coat. Cover with plastic wrap
and let rise in warm draft-free area until doubled in volume, about 30
minutes.
Punch down dough and divide in half. Roll 1 piece on floured work surface
into 12 x 18" rectangle. Spread with 3 t. butter; sprinkle evenly with 1/3
cup chocolate chips and 1/4 cup sugar. Roll up from 1 long side; pinch log
at seam to seal. Slice log into 12 rolls; place rolls, cut side down & side
by side, in single layer in one prepared pan. Repeat with remaining dough,
butter, chocolate chips & sugar. Cover rolls loosely; let rise until
doubled, about 30 minutes.
Meanwhile, preheat oven to 375F. Stir cream and Cointreau together; drizzle
evenly over rolls. Bake until rolls are puffed and golden, about 25
minutes.
Cool 15 minutes. (Can also be made 1 day ahead; cool completely in pans.
Cover & store at room temperature...rewarm in 350F oven until heated
through, about 10 minutes. I have also frozen these, wrapped securly in zipper
freezer bags, they came through fine.)
Whisk powdered sugar with enough orange juice to make a thick glaze, adding
1T. juice at a time. Remove rolls from pan; spread with glaze. Serve
slightly warm or at room temperature.
------------------------------------------
Orange Breakfast Rolls
Ingredients :
1/4 c. butter, melted
1/2 c. sugar
3 tbsp. grated orange peel
1 can biscuits (10 count)
Preparation :
Cut biscuits into quarters. Mix the sugar and orange peel
together. Dip each piece of biscuit into the melted butter and then
into the sugar mixture. Place in a round baking dish with pieces of
biscuit overlapping. If there is sugar mixture leftover, sprinkle
it over the top. Bake at 400 degrees for 12 to 15 minutes until
golden brown. Serve hot. Serves 4 to 6.
----- Original Message -----
From: Gloria
To: phaed
Sent: Monday, February 18, 2002 10:37 PM
Subject: Help me find this cake please!!!!!
Help!!!
I am looking a recipe for Milk Chocolate Pistachio Cake. I had the
recipe about 3 years ago now I can't find it anywhere.
Gloria
Hi Gloria,
I'm not finding anything at all called "milk chocolate pistachio cake." However, I do find a recipe
called just "chocolate pistachio cake." See below.
Phaed
Chocolate Pistachio Cake
Categories: Cakes, Chocolate
Yield: 1 servings
1 White or yellow cake mix
1 pk Instant pistachio pudding
1/2 c Orange juice
1/2 c Water
4 Eggs
1/2 c vegetable Oil
3/4 c Chocolate syrup
Confectioners sugar
Combine cake mix, pudding,orange juice, water, eggs and oil
in large mixing bowl. Blend to moisten then beat 2 minutes
at med. speed. Pour about 3/4 of the batter into a well
greased and floured tube pan. Add chocolate syrup to
remaining batter, Mix well. Pour over batter in pan. Bake
at 350 for 1 hour. Cool on wire rack 10 minutes, remove
from pan and sprinkle with confectioners sugar.
|
