----- Original Message -----
Sent: Saturday, February 23, 2002 5:25 PM
> I am looking for some cream fillings to go into homemade chocolate candy
> molds. I Would Love To Have Something Like The "Dove Milk Chocolate
> Truffle Eggs" I LOVE the filling in them, they melt in your mouth.
> Thank You,
> Thank You for your resent help with the butter mint candies, I have made
> one of them already, looking for dried egg whites to make the other
> recipes. They were pretty good.
Sorry, no Dove truffle egg copycat recipes. However, I did find several
recipes for homemade chocolate truffles.
William Charles Chocolate Truffles
2-1/2 cups or 1/3 lb. real milk chocolate
1 cup heavy cream
1/2 tsp. vanilla
Combine one cup heavy cream and half teaspoon vanilla and whip together.
Spread mix into pan lined with wax paper and cool in fridge until slightly
firm. Melt chocolate in double boiler. Once cream and vanilla mixture have
cooled to the firm stage, cut and roll into 2-inch balls. Immediately dip
into melted chocolate. Store in fridge in airtight storage. They will keep
for about one week.
Rich Chocolate Truffles
1 2/3 cups whipping cream
1/2 cup butter
8 oz. semi-sweet baking chocolate, chopped
1 1/3 cups semi-sweet chocolate chips, chopped
1 Tbls. vanilla extract or desired liqueur
In saucepan, combine whipping cream & butter. Cook over medium heat,
stirring constantly, just until mixture boils; remove from heat. Stir in
chocolates until melted; continue stirring until mixture cools & thickens
slightly. Stir in vanilla. Pour into shallow glass dish. Cover; chill until
firm. With spoon scoop mixture into 1 inch balls.
12-18 oz. semi-sweet or milk chocolate chips
2-3 Tbls. shortening
Melt chocolate & shortening over low heat; stirring constantly. (use 1 Tbls
of shortening for every 6 oz. of chocolate) When mixture is smooth remove
from heat. Dip each truffle into coating. (I found dropping them in the
chocolate & then fishing them out with a spoon worked best. But work quickly
or they will melt) Then either place them on foil or in paper candy-cups
(they look like muffin papers only smaller) & allow to harden. Mix 1/4 c.
powdered sugar & 1/2 tsp. of milk. Drizzle over truffles in various designs.
White Chocolate Truffles
18 ounces white confectionery coating, cut into pieces
9 tablespoons butter (no substitutes)
2 tablespoons whipping cream
1/4 cup confectioners' sugar
Additional confectioners' sugar
In a microwave or double boiler, melt confectionery coating, butter and
over low heat until smooth. stirring frequently. Stir in sugar. (If mixture
separates, beat with a mixer for 30 seconds.) Pour into an 8-in. square pan.
Chill for 20 minutes or until slightly hardened. Using a melon bailer or
spoon, scoop out and shape into 1-in. balls. Roll in sugar. Store in an
airtight container in the refrigerator. Yield: about 5 dozen
Ultimate Valentine's Day Chocolate Truffle
Submitted by: Brian Hope
" On Valentine's day, profess your love with elegant decadence. Fine
chocolate has long been considered the "food of love." The sublime chocolate
truffle, known for it rarity and exquisiteness, is the epitome of erotic
foods. Presented simply on a silver tray with a single red rose, it says,
"You're the one." Add a 1/4 teaspoon of your favorite liquour to this recipe
for added zing! "
9 (1 ounce) squares semisweet chocolate
2 1/2 ounces unsalted butter
1 egg yolk
4 ounces sifted confectioners' sugar
3 ounces heavy cream
1 tablespoon coffee-flavored liqueur
1/2 cup melted semisweet chocolate for dipping powdered gold leaf
1 Melt 4.5 ounces of the semi-sweet chocolate in a double boiler until just
fluid. Using a whisk, incorporate softened butter, then egg yolk, sifted
sugar and cream into the remaining 4.5 ounces of chocolate. Whisk until
ganache is smooth.
2 Pour chocolate mixture in heart molds or any other molds (an egg poacher
works well as a mold), and refrigerate until set, about 3 hours.
3 Melt remaining 4 ounces of chocolate in a double boiler until just fluid.
4 Unmold chocolate truffles and dip them in the melted chocolate, shake off
excess chocolate and leave to set on parchment paper. Trim excess chocolate.
5 In a small bowl, combine liqueur and gold dust to achieve a paint-like
consistency. Using brushes, decorate hearts with gold "paint" A simple "I
love You" is quite effective, or better still use an original romantic
quote. If you are very artistic, birds, or a floral motif along the edges
complete the effect.
2 packages (12 ounces each) semisweet chocolate chips
1 package (8 ounces) cream cheese, softened
3 tablespoons instant coffee granules
2 teaspoons water
1 pound dark chocolate confectionery coating
White confectionery coating, optional
In a microwave-safe bowl or double boiler, melt chocolate chips. Add cream
cheese, coffee and water; mix well. chill until firm enough to shape. shape
into 1-in. balls and place on a waxed paper-lined cookie sheet. chill for
1-2 hours or until firm. Melt chocolate coating in microwave-safe bowl or
double boiler. Dip balls and place on waxed paper to harden. If desired,
melt white coating and drizzle over truffles.
Yield: about 5-1/2 dozen
Note: Truffles can be frozen for several months before dipping in chocolate.
Thaw in the refrigerator before dipping.
----- Original Message -----
Sent: Sunday, February 24, 2002 2:22 AM
Subject: Estonian/Baltic States Recipes
I am looking for an Estonian recipe for Sour Kraut that includes
caraway seed and Brown sugar(?) Also, something called (sp?)
Pirokaat~ Deep fried dough filled with a meat, egg and onion mixture.
And lastly, an Estonian apple coffee cake. I would love to locate
any Estonian and/or Baltic cookbooks as well.
Thank you so much for your help.
Well, there aren't a lot of Estonian recipes on the web. I did find the sauerkraut recipe. See below.
Nothing at all comes up on the word "pirokaat". This sounds similar to other dishes, such as the Baltic
"pirukas", Russian "pirozki", and Polish "pierogi". I could not find anything at all for an Estonian
coffee cake, apple or otherwise.
There are very few Baltic or Estonian cookbooks in print, but this site claims to have both for sale:
Baltic & Estonian Cookboks
Also, here are several websites with Estonian recipes:
This one's in Estonian:
From: Peter Hjelmqvist
- it's my grandfather's recipe from Estonia
5kg White Cabbage (you should use cabbage from late fall/winter)
10g Brown Sugar
Salt and Sugar should be measured accurately and mixed.
The white cabbage is cut in thin slices.
First cut it into wedges and then remove the rootstock and slice
it very thin.
Use a stainless steel bucket, a large glass pot or a glazed, leadfree
pot you also need a cloth mesh or thin cotton cloth, a weight for example
a can filled with water or a carefully cleaned rock (boil it).
Start with a layer of cabbage, about 2 cm thick.
Sprinkle some of the salt/sugar and press with the bottom of a bottle so
that the cabbage waters.
Sprinkle some Caraway and put some thin slices of carrot and a new layer
Keep doing until all the cabbage is pressed and covered in it's own water.
Cover the cabbage withe the mesh and poke it down along the edges (use a
clean tool, ex. spoonhandle) so that no of the cabbage can come to the
surface. Put a clean plate on top, be careful not to get any air in between
the cabbage and the plate!!
Put the weight on the plate so that the plate and the cabbage is completely
covered by the liquid.
Cover the container with a clean towel and let it stand in roomtemperature
until it starts the ferment, about three days.
After that put it somewhere cool like the bottom of the fridge.
When you start to take from the sauerkraut you should swop towel or at
least remember what side was downwards and put it the same way.
The inner walls of the bucket are wiped with paper without getting possible
coating into the liquid.
Wash weight, plate and cloth with hot water no detergent.
Remove the sauerkraut with some tool pack it smoth and cover it with cloth,
plate and weight and cover it with a towel.
When you move the bucket avoid quick movements to avoid air contact!!
If there is mould on the surface, remove it without letting it down into
If you make a lot it's perfectly fine to freeze it and use it later (this
is half of my grandfathers recipe and usually how much my mum does too).
We always eat our sauerkraut raw but I know that among others the Germans
boil their sauerkraut but i reckon this is much nicer.
Estonian sauerkraut side dish (mulgikapsad)
· 1 kg sauerkraut
· 1/2 gl barley grouts
· 400-500 g bacon
· 1 - 2 onions
· salt, sugar
Put the sauerkraut in a saucepan with pearl barley and meat. Cover
it with water and stew it under the lid. It is important to see that
the water does not boil off. Add salt and sugar. Cut the onions into
little cubes and fry them with little fat or oil. Add them to the
sauerkraut. Serve Estonian sauerkraut with boiled potatoes and pork.
Vaja läheb: 3 dl piimapulbrit
3 dl vett
3-4 spl apelsini-marmelaadi
2 tl jahvatatud kardemoni
1/2 dl kohvikoort
Tee nii: Sega omavahel kokku piimapulber, vesi, munad, marmelaad,
kohvikoor, kardemon ja sool. Määri ahjuvorm võiga ja kalla segu sisse.
Küpseta juustu 175 °C juures niikaua, kuni mass on hüübinud. Eksootiline
roog sobib pakkuda magustoiduks koos apelsiniviiludega. Maitseb hästi ka
----- Original Message -----
Sent: Sunday, February 24, 2002 9:07 AM
Subject: persimmon pulp
> Where can I find Mitchel Indiana Persimmon Pulp?
> I'm writing from northern IL. I am not interested in
> Japanese Pulp.
> Regards RC
To purchase canned or frozen persimmon pulp from Dymple's Delight,
call 812-849-3487. Or write Dymple's Delight, Route 4, Box 53, Mitchell,
Ind. 47446. 2002 price was: $2.50 a pint plus shipping.
Note: Robert has since contacted me to let me know that Dymple's doesn't ship
persimmon pulp anymore. They will still sell it, but you have to go and get it.
----- Original Message -----
Sent: Friday, February 22, 2002 8:26 PM
Subject: Pizza Rustica
I think this will be a real challenge for you to find, since it is
virtually unknown in my generation, except for a few friend's
grandmothers (who do not want to give it out) or my local Italian Deli
(who sells it very expensive by the piece). They call it Pizza Rustica
or Italian Easter Pie (although my Italian Deli makes it in a large
baking pan). I know some of the ingredients for the filling from a
woman who works in that Deli: chunks of ham, salami, prociutto, fresh
mozarella cheese, basket cheese, hard boiled eggs, and other ingredients
which I don't know. Do you think you could help with this one?
Each cook makes this recipe a little different. It's also called "pizza gain". There are recipes on these sites:
Italian Food @ About.com
Another About.com recipe
----- Original Message -----
Sent: Saturday, February 23, 2002 10:05 PM
Ok I have a hard one for you-We use to get these wonderful glazed fried
danish at the bakery all the time.They were the best pastries I ever ate.
But I can't find them at any bakeries anymore.Do you know how to make them?
The only recipe that I can find for these is one using a commercial doughnut mix called BakeMark.
However, it seems to me that you could use any yeast raised doughnut recipe.
The website that sells the doughnut mix is:
There's a frosting recipe here: Food.com
Preparation Of The Dough
5 lbs. Your favorite BakeMark Raised Donut Mix
2 lbs. Water
8 oz. Whole Eggs
4 oz. Yeast (fresh)
l Mix the dough until fully developed.
l Rest the dough for 15 minutes then place it on a lightly floured
sheet pan and refrigerate for 1 hour.
l Place the refrigerated dough on the bench and roll it out to about
1 inch thick.
l Spread 10 ounces of margarine over 1/2 of the dough piece and fold
the dough covering the margarine.
l Roll the dough out again until it is rectangular about 1/2 inch thick
and fold the dough in thirds.
l Refrigerate 8 hours or over night.
Fried Danish Pretzel
l Roll the prepared fried danish dough 14 inches wide and 1/2 inch thick.
l Fold in half lengthwise making it 7 inches wide and cut 2 ounces strips
with a knife.
l Extend the strips and twist them gently, then form into a pretzel shape.
l Place them on a frying screen and let them double in size using a proof
box if necessary.
l Fry at 360°F until golden in color turning them over frequently or
l Glaze while hot or ice when cool as desired.