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----- Original Message -----
From: Marino
To: phaedrus
Sent: Monday, February 18, 2002 9:21 PM
Subject: Roccoco (old Italian biscotti)
>
> looking for a good classic Roccoco recipe - this is an old Italian
> baked one biscotti.
> I have one but not a duplicate for the one I remember.
> The ones we would buy would stay nice and round when baked - (not flatten)
>
> this cookie has citron, orange and/or candied cherries with some spices.
> they are round like a donut.
>
> Marino
Hi Marino,
There is a recipe below. It reads oddly because it had been translated from Italian.
Phaed
There are roccocos recipes on these sites:
Italy Revisited
otchipotchi
annamariavolpi
UKTV
Neapoletan roccocò
flour kg. 1; sugar gr. 800; not very toasted almonds gr. 600; warm water gr.
400; candied peel of orange and citron gr. 200; "pisto" gr. 25 (cinnamon,
nutmeg, cloves, white pepper); ammonia for pastry gr. 5; grated peel of
mandarin and orange
mince an half of almonds and, with the remaining almonds, add to all the
other ingredients kneading with the warm water
let rest the dough thirty minutes
form with the paste some small sticks having two centimeters of diameter,
long twenty centimeters and close them in manner of ring-shaped cake
put the cakes on a baking pan sprinkled with flour, brush on with yolk and
cook in oven at 200 °C 15-20 minutes
----- Original Message -----
From: David
To: phaedrus@hungrybrowser.com
Sent: Monday, February 18, 2002 4:41 PM
Subject: palachinkas
An elderly aunt used to make this Croation dessert for us. I haven't
been able to find a recipe for them. They were cheese filled pasta
roll ups. (cottage cheese I think). Thats the best I can describe them.
The pronounciation is pol-a chink-as, all short vowel sounds. Anything
you can do would be appreciated.
David
Hi David,
These are crepes. In Croatia they're called, as you say, palachinkas; In Hungary they're called "palacsinta";
and in Austria they're called "palatschinke." Below is a recipe for the dessert version of palachinkas.
Phaed
Palachinkas
Crepes;(you can use this recipe or your own)
3 cups all purpose flour
1/4 tsp salt
1/4 cup butter or margarine softened
2 eggs
3 cups milk
3 tbls sugar
Combine all ingredients until well mixed.
Using a small nonstick fry pan (2 if you have them, this is the part that takes the time!)
using about 3 tbls batter for each crepe. Set on plate and cover until all crepes are cooked.
You should get 40 to 50 crepes.
Filling;
2 large cartons of large curd cottage cheese
1/2 cup sour cream
1/2 cup sugar
2 eggs, beaten
3 tbls red raspberry preserves,
Combine all ingredients
except 1 tbls preserves) mix well.
Using about 2 tbls mixture for each crepe,
fill in center, roll up,
and place on ungreased cookie sheet.
You should have a cup or so of filling left.
To this add the remaining raspberry preserves, use as a topping.
Bake in 325 oven for 35 to 40 minutes.
If you prefer, you can add some fresh berries to filling,
just sweeten them first.
Or try a different flaver preserves, like blackberry, strawberry...
----- Original Message -----
From: Basil
To: phaed
Sent: Tuesday, February 19, 2002 9:36 AM
Subject: Mapleine Imitation Maple Flavoring
Dear Uncle Phaedrus,
Is MAPLEINE still being manufactured? If so, where can it be purchased?
My Dad used to make pecan pralines that were out of this world and my Mom
wants to start making them again. Oh yeah!
Thank you!
Best regards,
Basil
Hi Basil,
The McCormick Company still makes Crescent Mapleine, but it's really hard to find in the stores.
Crescent Mapleine can be purchased from McCormick Company by calling their mail order number at (800) 474-7742.
As of December 1, 2001 they sold the standard 2 oz. bottles for $1.94 ea. The shipping is $4.00. for six bottles.
They take VISA. Better buy several bottles while it's still available.
Phaed
----- Original Message -----
From: Bev
To: phaed
Sent: Monday, February 18, 2002 7:21 PM
Subject: Receipe For Muffins Using Self-Rising Flour
I am searching for a recipe my mother had using self-rising flour and
ice cream. Could you find it for me? Thank You.
Hi Bev,
Surely. See below.
Phaed
Ice Cream Muffins
Ingredients :
2 c. ice cream, any flavor, softened
2 c. self-rising flour
Preparation :
Mix ingredients together. Spoon into greased muffin tins, filling
about 1/2 full. Bake at 400 degrees for 20 minutes. For added
interest top muffins with fresh berries before baking. Makes 12.
----------------------------------
Ice Cream Muffins
Ingredients :
1 c. vanilla ice cream, softened
1 c. sifted self-rising flour
Preparation :
Preheat oven to 350 degrees. Put paper liners in muffin tin.
Combine ice cream with flour in medium sized bowl; stir until
moistened, do not over mix. Fill lines 3/4 full. Bake for 20
minutes or until toothpick inserted comes out clean. Yield 6
regular or 12 miniature.
----------------------------------
2 Ingredient Muffins
Ingredients :
2 c. self-rising flour
2 c. (1 pt.) vanilla ice cream, softened
Preparation :
Beat until smooth, spoon into greased muffin tins 3/4 full.
Bake at 425 degrees for 20 to 25 minutes.
----- Original Message -----
From: Marino
To: phaedrus
Sent: Monday, February 18, 2002 9:15 PM
Subject: FruitCake
> My aunt lost the recipe to the fruitcake she would make.
> the recipe came from the back of a box some time in the 1950's
> the basics are:
>
> flour (thinks 3 cups)
> molasses
> dates
> raisins
> 2 eggs (maybe)
> baking soda
>
> the dates and raisins were cooked with the molasses - into a paste like
> mixture.
> this was combined with other ingredients to make the cake
> don't know if there were any other spices in this cake.
>
>
> Marino
Hello Marino,
Well, I cannot locate that exact recipe. However, I have several with
similar ingedients. See below.
Phaed
Fruitcake
Ingredients :
1 1/4 lbs. seeded currants
1 1/4 lbs. seedless raisins
1/2 lb. chopped figs
1/2 lb. diced dates
5 c. flour
1/2 tsp. baking soda
1 tbsp. cinnamon
1 tsp. nutmeg
1 tbsp. cloves
2 c. butter
2 c. brown sugar, packed
5 eggs
1/2 tsp. salt
1/2 c. molasses
1/4 c. brandy
Preparation :
Wash currants and raisins in hot water to plump them. Drain and
dry thoroughly. Add figs and dates. Mix and sift together flour,
soda, cinnamon, nutmeg and cloves. Combine with mixed fruit. Cream
butter and sugar. Beat eggs with salt. Add eggs to butter mixture.
Add molasses and brandy alternately with floured fruit mixture.
Turn into well greased tube pan. Place pan in another pan
containing 1 inch of hot water. Bake in preheated 275 degree oven
about 2 1/2 hours. Remove pan with the water. Bake cake 30 minutes
longer. Cool. Cover with cheesecloth that has been soaked in
brandy. Wrap cake with cheesecloth in waxed paper. Store in
tightly closed container. Prepare at least 1 month before use.
----------------------------------
Healthful Holiday Fruitcake
Ingredients :
2 (11 oz.) pkgs. mixed dried fruit,
including prunes, pears and apricots
1 c. sherry or apple juice
1 c. pitted dates
1 c. unsalted nuts (mixture of Brazil nuts, pecans, walnuts, Macadamia, as desired)
1/2 c. dark brown sugar
1 c. butter, softened
1/4 c. molasses
3 eggs
1 tsp. vanilla
3/4 c. flour
1/2 tsp. cinnamon
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ginger
1/2 tsp. cardamom
1/4 tsp. nutmeg
1/2 c. raisins
Preparation :
Grease 2 (9 x 5 x 3 inch) loaf pans. Line bottom and sides with
waxed paper and grease thoroughly. Coarsely chop mixed dry fruits,
removing prune pits first, if necessary. Place in medium bowl and
toss with sherry of apple juice. Let stand 1 hour, tossing
occasionally. Coarsely chop dates and nuts; set aside. In a large
bowl, cream sugar, butter and molasses until light and fluffy. Beat
in eggs and vanilla. Blend in marinated fruits with any remaining
liquid. Stir together flour, cinnamon, baking powder, baking soda,
salt, ginger, cardamom and nutmeg. Add dry ingredients and mix
until combined. Stir in raisins, chopped dates and nuts. Spread
batter into prepared pans. Bake in 250 degree oven for 2 hours or
until wood toothpick inserted in center comes out clean. Remove
from pans, peel off waxed paper and cool on rack. Wrap with
aluminum foil and store in refrigerator. Makes 2 loaves.
----------------------------------
Fruitcake
Ingredients :
3 c. dates
3 c. raisins
2 c. walnuts or pecans
1 lb. mixed candied fruit
1/4 c. molasses
1/4 c. grape juice
1 c. oleo
1 1/4 c. packed brown sugar
4 eggs
2 c. flour
1/2 tsp. salt
1/4 tsp. soda
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. mace
Preparation :
Mix all ingredients together. Use 2 loaf pans. Grease pans,
line with brown paper, grease the brown paper, line with wax paper
and grease it also. Pour in the batter. Place a pan of water on
the lower shelf in oven beneath the loaf pans. Bake 325 degrees for
1 hour plus. Check with a toothpick to see when batter is done.
----------------------------------
Fruitcake
Ingredients :
1/2 lb. candied pineapple
1/2 lb. candied cherries
1/2 lb. raisins
4-5 oz. candied orange peel
2 lb. shelled pecans
1/2 lb. shelled walnuts
5 c. flour
1 1/4 lb. oleo
2 c. white sugar
1/2 lb. chopped dates
1 c. brown sugar
6 eggs
3/4 tsp. soda
1/2 c. molasses
3/4 c. preserves
3/4 tsp. cloves
3/4 tsp. allspice
3/4 tsp. nutmeg
3/4 tsp. cinnamon
Preparation :
Cut fruits; dredge fruit and nuts in 1/2 cup flour. Cream oleo
and sugars; add eggs and beat. Mix soda and molasses; stir into
sugar mixture with preserves. Add flour and spices, sifted
together; add fruit and nuts. Grease 2 tube pans; line with waxed
paper. Grease paper. Turn batter into pans; put pan of water in
bottom of oven. Bake 4 hours at 250 degrees.
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