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Lemon Cream Cheese Pie

----- Original Message -----
From: Kaye
To: phaedrus
Sent: Sunday, March 17, 2002 6:37 PM
Subject: lost recipe...oops

> A friend of mine lost her recipe for a Lazy Daisy Pie. I told her that
> maybe you would be able to help her out.  She says that she knows that
> it has lemon pudding, cream cheese and milk in it...but she isn't sure
> of how much or if that is all there was to it.
> Thanks,
> Kaye

Hi Kaye,

Well, I have a recipe like that, but it's not called "lazy daisy pie". There's no recipe named "lazy daisy pie" in my database or anywhere on the Internet.

Below is the recipe that I have with those ingredients.


Cream  Cheese  Pie

 Ingredients :
 2 c. milk
 1 pkg. instant lemon pudding mix
 8 oz. pkg. cream cheese
 1 baked graham cracker pie crust

 Preparation :
   Cream 1/2 cup milk into softened cream cheese, then add rest of
 milk.  Add pudding and beat with rotary beater 1 minute.  Pour into
 crust immediately and sprinkle with a few crumbs reserved from pie

Liquid Spice

  ----- Original Message ----- 
  From: Bill 
  To: phaedrus
  Sent: Sunday, March 17, 2002 7:39 PM
  Subject: liquid spice

  Dear Phaedrus
  Years ago my father used liquid spice when baking  Hot Cross buns. 
  I'm sure it was a combination of cloves and cinnamon ---- but it 
  was in liquid form -- like a thin amber oil. Do commercial baker's 
  use this today?  Do you know what the ingredients of it might have 
  been? Is there somewhere  that I could purchase something like this 
  today  ---  rather than  ground spices?


Hello Bill,

I didn't find a cloves/cinnamon mixture, but the below website sells liquid spices, including liquid cinnamon and liquid cloves.



Rice Bubble Slice

----- Original Message -----
From: Leah
To: phaedrus
Sent: Sunday, March 17, 2002 4:20 AM
Subject: lost recipies

> hi can u help me find a recipie for plain round donuts with 
>hole in middle? Also honey ricebubble cake.thanks leah.

Hi Leah,

Below are two donut recipes, one for the kind you bake and one for the kind you make with a plunger type donut maker and then deep fry.

Below those are two kinds of rice bubble slice recipes. One is chocolate and one is caramel. Both have honey.


Oven  Baked  Donuts

   Ingredients :
   1/3 c. scalded milk
   3 tbsp. sugar
   3 tbsp. shortening
   1/4 tsp. salt
   1 pkg. yeast
   1/3 c. warm water
   1 egg
   2 1/3 c. flour
   1 tsp. lemon flavoring
   1/4 tsp. nutmeg

   Preparation :
     Stir sugar, shortening, and salt into hot milk.  Dissolve yeast in
   warm water.  Beat the egg and add.  Stir in the flavoring.  Add the
   milk mixture alternately with the flour and nutmeg.  Cover the bowl
   and let rise until double in size.  Place on board or pastry cloth
   and roll until about 1/3 of inch thick.  Cut with donut cutter.
   Place on greased cookie sheet, then brush with melted butter.  Bake
   about 15 minutes in a 375 degree oven.
   Doughnut  Maker  Donuts

   Ingredients :
   3 eggs, beaten
   1/4 tsp. nutmeg
   1 c. sugar
   1 c. buttermilk
   2 tsp. baking powder
   1/2 tsp. vanilla
   1 tsp. salt
   5 tbsp. oil
   1 tsp. soda
   4 c. flour

   Preparation :
      Mix together ingredients.  Fill donut maker.  Drop into hot fat,
   turn immediately then again as they appear to crack and bubble out
   of the edges.
Honey Rice Bubble Slice

5 Mars bars, sliced
1 tablespoon margarine
1 cup Rice Bubbles/Krispies or Coco Pops/Puffs for real chocolate flavour
1 tablespoon of honey
1/2 cup chopped almonds
1/2 block cooking chocolate

1. Soften the Mars Bars in a bowl in the microwave until just soft and easy
to stir.. do not melt to nothing!!

2. Mix the margarine or butter into the soft and still hot Mars Bars mixture
and combine well. Add the honey and combine well.

3. Add in the Rice Bubbles or Coco Pops, folding them in carefully so you
don't crush them in the mixture. Stir in the almonds. Pour the mixture into
a square cake tin, ensuring that the thickness of the bars will be
approximately 1 inch.

4. Melt the cooking chocolate over slow heat or microwave and coat the Mars
Bar mixture in the tin with a layer of it (the amount would depend on how
much chocolate you like). Even out the edges and sprinkle more chopped
almonds on to the cooking chocolate, pressing some into it. Chill till firm
and cut into bars.
Rice Bubble squares
  Preparation time:10 mins

Total cooking time:
2 hrs to set

Cut into 20-24 squares

You'll need
2 1/2 cups Rice Bubbles
1 cup desiccated coconut
1 cup chopped peanuts
125g butter
1/2 cup caster sugar
1/2 cup honey
200g packet Jersey caramels

Here's how
1 Line a shallow 28 x 18cm tin with aluminium foil and brush foil with oil
or melted butter.
2 Combine Rice Bubbles, coconut and peanuts in a large mixing bowl and make
a well in the centre.
3 Place butter, sugar and honey in a small pan and stir over low heat until
butter has melted, sugar has dissolved and mixture is smooth.
4 Pour butter mixture onto Rice Bubbles and mix with a wooden spoon until
well combined. Spread into the prepared tin, pressing firmly with the back
of a spoon to smooth. Refrigerate for 2 hours, until firm. Melt caramels in
a medium pan over low heat until smooth and spread quickly over the slice
and leave to set. Cut into squares or fingers to serve.

Store in the refrigerator for up to 2 days.


  ----- Original Message ----- 
  From: sylvia 
  To: phaedrus
  Sent: Sunday, March 17, 2002 10:28 AM
  Subject: Italian HOLLOW yeast rolls called Rosette

  Dear Phaedrus!  I have been desperately searching for how to obtain the 
  above mentioned rolls.  I have only seen/eaten them in Italy and brought 
  back with me a recipe.
  I have tried different flours, changing the amount of yeast, fiddled with 
  the oven temperature...nothing has worked.  By now I call each attempt to 
  obtain these delicious rolls, "the weekly slap in the face".
  I have seen e-mails on boards to other persons trying to bake this bread, 
  stating that it is not possible to do at before our commercial 
  bakeries and mixers, how was it done.
  Anyway, the question is: Do you have a recipe for rosette or an answer to 
  how to obtain HOLLOW rolls??
  Thank you in advance, sincerely

Hi Sylvia,

I did find a recipe, for Venetian rosette. See below. I can't guarantee that it will produce hollow rolls, though. According to this website:
Rosette The hollow rosette, sometimes called bigne, are made using a special cutting tool and high oven temperatures. The website says that the hollow rolls are very difficult to produce consistently, even with the special tool and high oven. I would expect that it is something of an art, even in Italy. Yet another name for these rolls in some parts of Italy is "michette."

Nothing came up as far as a website selling this "special cutter" while I was searching, so it is apparently not for sale on the web. If you were ever to find a name for the cutting tool, I would be happy to search for one if you'd like.


  Rosettes of Venice 

  1 teaspoon active dry yeast 
  2 tablespoons warm water 
  1/4 cup lard 
  1/4 cup oil 
  3 tablespoons sugar 
  2 cups Biga (recipe follows0 
  2 1/4 cups flour 
  1 teaspoon salt 
  1or2 egg whites 
  1/4 teaspoon active dry yeast 
  1/4 cup warm water 
  3/4 cup plus 1 tsp.water, room temperature 
  2 1/2 cups all purpose flour 

  Stir yeast into warm water and let stand until creamy,about 10 minutes. 
  Stir in the remaining water and the the flour,1 cup at a time. Mix with 
  wooden spoon for 3-4 min. Rising. Remove to a lightly oiled bowl, cover 
  with plastic wrap and let rise at a cool temperature for 5-24 hours. 
  The starter will triple in volume, and still and sticky when ready to use. 
  When needed scoop out desired amount. 

  By Hand: 

  Stir the yeast into the water in a large mixing bowl; let stand until 
  creamy,about 10 minutes. Stir in lard, oil, sugar and starter and mix 
  until starter is broken up. Add flour and stir until dough come 
  together. Knead on a floured surface until moist,elastic, and slightly 
  blistered, 8 to 10 minutes. First rise. Place dough in lightly oiled 
  bowl, cover tightly with plastic wrap, and let rise until doubled, 
  about 2 hours. Shaping and second rise. Rosette look like flowers are 
  somewhat complicated to shape. Turn soft springy dough out onto a 
  floured surfface and pat or roll out 3/4 inch thick. Using a cookie 
  cutter cut out 5-1/2 inch circles. Mark center of each circle lightly. 
  You will shape 5 equidistant points of dough around the circle using 
  your left thumb as an anchor and guide throughout the process, if you 
  are right handed. Place your left thumbprint in the center of the dough 
  from the 9 o'clock position. With your other hand pick up the dough at 
  12 noon and roll the edges over (on top of dough), turning and twisting 
  it to set the point at the center of the dough.(you can cover your thumb 
  if that is easier and then pull it out.) 

  Be sure to roll the doughwith a good turn to create a 3-dimensional 
  roll. Turn the circle of dough clockwise so that the rolled point is 
  at 12 noon and continue to shape 3 more points, placing your left thumb 
  in the center of the dough from 9 o'clock position and starting the roll 
  at 12 noon and continue to shape 3 more points,placing your left thumb 
  in the center of the dough from 9 o'clock position and starting to roll 
  at 12 noon, but ending with the point covering your thumb in the center 
  of the dough. The last point should be tucked into the last pocket. Press 
  center firmly with your thumb to seaal the rosette. If this all sounds 
  complicated don't worry for this dough is very forgiving. Take apart any 
  rosettes you are not pleased with,let dough rest briefly and shape again. 
  Place on lightly oiled baking sheets,cover with a towel, and let rise 
  until doubled. about 1-1/2 to 1-3/4 hours. Baking: heat oven to 400*F. 
  Brush the rolls with the egg white. Bake until golden, about 20 minutes. 
  Cook on racks. 

Camping Recipes

----- Original Message -----
From: Diane
To: phaedrus
Sent: Sunday, March 17, 2002 5:31 PM
Subject: Sour Cream Substitute

> I am trying to plan a menu for an extended river trip next month, 
> and one must get creative by day 16, planning meals that don't require 
> fresh ingredients.  Coolers can be kept moderately cool with water 
> (50 degrees or so) - but I am concerned that sour cream will spoil 
> and was wondering if there is a substitute that may have a longer 
> shelf life?
> I am also having trouble finding websites with menu ideas.
> Thank you for your help,
> Terry 

Hi Terry,

For camping recipes, try these sites:

camping recipes 1

camping recipes 2

camping recipes 3

camping recipes 4

camping recipes 5

As for the sour cream, most sour cream substitutes are made with either cottage cheese or yogurt. Since both of these are also dairy products, I don't know that they would keep any better than real sour cream.

However, below is a recipe for a sour cream substitute made from tofu. That's a soy product, so it might keep better. There's also one with plain yogurt, if you want to try it.


Tofu Sour Cream Substitute


1 block soft tofu (both regular and silken work)
juice of 1/2 lemon
1/2 chopped parsley
2 green onion chopped fine
1 clove garlic
1 tbsp dill

Blend tofu and lemon until smooth. Remove from blender and stir in parsley
and green onion. You can also substitute fresh herbs for the parsley and

Serves: 3 - 4

Preparation time: 10 mins
The following sour cream substitute has a great taste, but is made with

Dump 1% Yogurt into a sieve lined with paper towels. Put a bowl under this
and keep in in the refrig over night. Dump out the water in the bowl. Use
the ex-yogurt. Bingo, there you have it.


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus