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----- Original Message -----
From: Frances Anne
To: phaedrus
Sent: Friday, March 22, 2002 7:00 PM
Subject: glass candy receipe
I hope you can give me the receipe for Glass Candy. My mom
used to make it years ago. I only thing I remember is that
one of the ingredients is vinegar. I hope you can help.
francisanne Thank you very much.
Hi Francis,
I found several recipes for glass candy, but only one that had vinegar. It's the first one below.
I'm also sending one without vinegar.
Phaed
Glass Candy
Ingredients :
2 c. sugar
1/3 c. light water
1/3 c. light Karo syrup
2 tbsp. vinegar
Preparation :
Combine in 2 quart pan. Cook, stirring constantly until sugar is
dissolved; then cook without stirring to hard crack stage, 300
degrees. Remove from heat. Stir in a few drops of liquid flavoring
and color. Pour into greased cookie sheet or powdered sugar cookie
sheet or hard candy molds.
---------------------------------------
Glass Candy
Ingredients :
2 c. sugar
1/2 c. hot water
1/2 c. light Karo syrup
1/2 tsp. any flavoring
3-4 drops food coloring (correspond color to flavor: green - mint, red - cherry, etc.)
Preparation :
Put sugar, water and Karo in saucepan. Boil until reaches hard,
cracking stage. While candy is boiling, butter 13 x 9 inch pan and
put in freezer. When candy is done, quickly add flavor and color
and pour into pan. Put back into freezer for 7 minutes. Take out
right away and put powdered sugar on after hard, crack with knife.
Store in airtight container.
============================================================
> ----- Original Message -----
> From: Joanne
> To: phaedrus
> Sent: Friday, March 22, 2002 7:00 PM
> Subject: glass candy receipe
>
A big thank you for your quick reply. I showed the receipe to my mom
and she says that is the one. Thank again for all you great help.
Have a happy Easter.
Joanne.
----- Original Message -----
From: Betty
To: phaedrus
Sent: Saturday, March 23, 2002 2:06 PM
Subject: Instant mashed potato cookies
> Hi Uncle ! I hope you can find a lost recipe for me.
> It appeared on the back of an instant mashed potato box
> 15 to 20 years ago. I think it was Betty Crocker instant
> potatoes but I'm not sure. They were sugar cookies with
> spices.... ginger and cinnamon I think. The flavor was
> wonderful ! Please look for me. Thanks, Betty W.
>
Hi Betty,
The below recipe sounds like it. Could it be the one?
Phaed
Gingerbread Cookies
Ingredients :
1 c. molasses
1/2 c. margarine or butter
1/2 c. granulated sugar
1/2 c. mashed potatoes
1/2 c. sour milk
4 c. flour
1 tsp. baking soda
1 1/2 tsp. salt
2 tsp. ginger
2 tsp. cinnamon
Preparation :
Heat molasses. Add margarine or butter. Cool slowly and add
sugar, potatoes and sour milk. Mix and sift 2 cups flour with other
dry ingredients. Add enough more of flour as necessary. Chill 1
hour or more covered. Roll 1/4 inch thickness. Cut with cookie
cutters. Bake about 15 minutes at 350 degrees.
----- Original Message -----
From: D
To: phaedrus
Sent: Sunday, March 24, 2002 1:39 PM
Subject: easter bread
Dear Sir,
My grandfather used to make an easter bread which consisted of
black pepper instead of the traditional sweet bread. The dough
he made( I think) consisted of shortening. I know he used yeast,
which was dissolved in water. The bread was garnished with
colored eggs. Do you have or know of a recipe similar to this?
Unfortunately, grandpa never wrote anything down.
Your help will be greatly appreciated.
Thank you,
D.
Hi D.,
D., your e-mail address was incorrect in the e-mail you sent, so I could not reply by e-mail. As a result, you'll get this too late for Easter. Sorry.
Below is a recipe for crescia, which is a traditional Easter bread made with lots of black pepper in some parts of Italy. Could that be it?
You didn't give me much to go on, not even your grandfather's national origin. Many countries have traditional Easter breads. I'm taking a wild guess with Italian.
Phaed
Crescia
1 pound Pecorino Romano cheese (finely grated)
1 dozen jumbo eggs
3/4 stick melted butter (cool after melting)
1/2 cup of oil
Black Pepper
Salt, a scant 1/2 tsp
Yeast cake, 1/2 pound (I get my yeast from a local Italian bakery
that also makes bread...just go in and ask for one pound of yeast...
it comes frozen and you'll have to cut it in half and thaw)
Flour (twice as much flour as you have cheese...you may need to add
to this when you start mixing the dough...depending on the weather
and the size of the eggs, which can make a difference)
Soften the yeast with lukewarm water.
Beat the eggs in a bowl. Mix in the butter, oil, and the yeast.
Grease a pan with shortening (the pan we use is a metal pan that is
the size of what we call a Dutch oven type pan although my Uncle
sometimes uses loaf pans)
Pour cheese and flour onto your board and mix together with black
pepper until you see black specks (this is pretty much to taste as
we like it peppery) add the salt and make a well in the center
(if you're not used to using a board you can also use a HUGE bowl
to mix it) Pour the liquid mixture in your well and start mixing
the dry with the wet until you make a dough. This is where you may
need to add more flour. Knead this very well. Put the dough into
the greased pan and pat it down. Let it rise to the top of the
pan (it might even be over the top) surface will bubble.
Bake approximately 1 hour at 350 degrees Fahrenheit, test by
inserting a knife into the center...it should come out clean.
Sorry about some of the ingredient measurements being approximate
but if you've ever used handed down recipes you'll understand.
From: A Publix Shopper in Bradenton, Fl.
To: phaedrus
Subject: About Basa
Date: Sunday, March 24, 2002 12:26 PM
Hi ,
I was interested in your readers question about preparing Basa
fish. Our Publix Super Market devised a method of preparing this
delicious fish using Kentucky Kernal Seasoned Flour. The fish
had a milk wash and was dipped in the flour. They sauted it in
a small amount of butter and it was excellent. We eat is at least
once a week. It's the only frozen fish I have found so far that
doesn't taste "fishy". Maybe this will help your reader.
A Publix Shopper in Bradenton, Fl.
Thanks!
Phaed
----- Original Message -----
From: liz
To: phaed
Sent: Friday, March 22, 2002 9:20 PM
Phaedrus:
In the Family Circle magazine for April, I saw an almond nut butter
in one of the articles. Do you have a receipe to make it at home.
I love almonds.
Liz
Hi Liz,
Surely. You can make it with the recipe below.
Phaed
Almond Nut Butter
2 cups raw almonds
1-2 T. safflower oil, optional
Begin by blanching the almonds. In a medium saucepan, place
4 inches of water, and bring to a boil. Add the almonds and
cook for 1 minute to blanch them. Remove the saucepan from
the heat and set aside for 3 minutes to cool. Remove the
almonds from the water, squeeze each almond between your thumb
and forefinger to remove their skins, and set them aside for
5 minutes to dry and cool. Place the almonds in a non-stick
skillet and cook them over medium heat for 3-4 minutes or until
lightly toasted and fragrant. Remove the skillet from the heat
and allow the almonds to cool. Transfer the cooled almonds to
a blender or food processor and process for 1-2 minutes to finely
grind them to a powder. Scrape down the sides of the container.
Continue to process the almonds an additional 1-2 minutes, adding
some safflower oil, as desired, to form a smooth and creamy paste.
Transfer the almond butter to an airtight container and store
in the refrigerator.
*Note: you can substitute other nuts such as hazelnuts, cashews,
pistachios, or peanuts to make other nut butters using the same
procedure.
Yield: 1 Cup
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