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Blue Moon Ice Cream

  ----- Original Message ----- 
  From: crystal 
  Sent: Wednesday, April 08, 2009 9:43 PM
  Subject: blue moon ice cream

  Dear Uncle Phaedrus, 

Can you use your recipe finding super powers to find a recipe for Blue Moon Ice Cream? 
Blue Moon Ice Cream is a favorite among children in Michigan and Wisconsin. I haven’t 
seen it for sale in other states. It is the kind thing that once you have had it as a 
kid you keep craving it as an adult. It tastes like fruit loops, vanilla and butter cream. 
I think about this ice cream frequently and would love to make it in my ice cream maker. 
I am not sure what company makes it. I have see 2 recipes online with 1 with blue curacao 
and 1 with pineapple bits. They didn't’t turn out right. Please see if you can find a recipe 
for this. Thank you for your help in advance. 


Hi Crystal,

Well, there are a couple of problems with finding the "right" recipe for blue moon ice cream. The first is that the name "blue moon" is not trademarked for ice cream, and so different dairies can use different recipes to make and sell a product that they call "blue moon" ice cream. So "blue moon ice cream" from one dairy may not be the same taste or color as "blue moon ice cream" from another dairy. Some may have pineapple and some may not. I doubt that any of the commercial versions of "blue moon" have the alcoholic liqueur "blue curacao" in them.

There are dozens of discussions about "blue moon ice cream" on various message boards, and no one seems to have a definitive recipe. See one such discussion here:

NobodyKnows Anything

Wikipedia says this:

"A number of different sources on the internet claim to know what flavor Blue Moon is. Since these sources disagree with each other, it is unclear which, if any, are correct. Suggested flavors for Blue Moon include: fruit, Fruit Loops, orange, pineapple, lemon, cherry, raspberry, cantaloupe, honeydew, peach, licorice, pistachio, coconut, almond, burnt almond, nutmeg, cloves, ginger, cardamom, buttercream, custard, chocolate, vanilla, marshmallow, bubble gum, Blue Curaçao, Crème de cacao, Amaretto, cake frosting, cotton candy, and various combinations of these flavors."

Possibly the most credible sources say that the predominant recipe for "blue moon ice cream", used by the most dairies, is one that calls for a special flavoring made from a mixture of fruit flavors by Chicago's Edgar A. Weber & Co., who are the owners of the formula. Therein lies the second problem: No one knows what flavors are in the special flavoring mixture except the Weber Company, and they aren't telling.

I did find the below recipe, which has no pineapple or blue curacao. You might want to try it first.

Are you good at experimenting with flavors? Perhaps you can be the one to crack the secret and create a copycat. When I was a kid, I used to like "bubble-gum" flavored sno-cones. They were blue and "bubble-gum" is one of the suggested flavors on the list above. Maybe that's a place to start. While I was researching this, "citrus" and "almond" were common suggestions that I saw as to the flavor. Perhaps a combination of these is another starting place. Good luck!


  Blue Moon Ice Cream Recipe

  1/2 cup milk 
  1/2 cup sugar 
  1/4 teaspoon salt 
  1/2 cup half-and-half 
  1/2 teaspoon vanilla extract or vanilla oil 
  1 1/2 cups whipping cream 
  1/8 teaspoon blue food coloring 
  3 teaspoons vanilla pudding mix 
  1 teaspoon raspberry flavored oil
  1 teaspoon lemon flavored oil or lemon extract 

  1/2 Cup of milk scalded in pan. 
  add 1/2 cup of sugar and 1/4 tsp of salt. stir till dissolved. 
  add 1/2 cup of half and half. 
  add 11/2 cups of heavy whipping cream. 
  add vanilla, raspberry, lemon flavoring. 
  add blue food coloring. 
  chill in fridge till very cold. 
  put in ice cream machine! 

Almond Horns

  ----- Original Message ----- 
  From: maddie 
  Sent: Thursday, April 09, 2009 9:22 PM
  Subject: help with almond horns

hi im madeline!

im searching for a recipe found in many bakeries. it is an almond cookie. the main ingredient 
is almond paste. after the dough is made is is shaped like a horn and rolled inalmonds. it is 
most commonly called a almond horn. they are light but not that cookie like.

Hi Madeline,

See below for three recipes.


Almond Horns

2 (8-ounce) cans almond paste 
2 1/3 cups granulated sugar 
3 egg whites 
1 1/2 cups sliced almonds 

Preheat oven to 375 degrees. Line one or more baking sheets with parchment paper. 
With an electric mixer, combine almond paste and sugar until well-mixed. Add egg 
whites, one at a time, until dough is just moist and holds together. Turn dough out 
onto a work surface. Working with about one-fourth of the dough at a time, roll into 
a log about 3/4 inch thick. Roll in sliced almonds. Cut in pieces 4 inches long. Bend 
edges to form a crescent, pinching the ends into a point. Bake for 12 to 17 minutes, 
or until golden brown. Let cool 10 minutes before removing. Cool completely on a rack. 
Chocolate dipped Almond Horns

  makes about 16 cookies

  1 can Solo Almond Paste
  3 eggs whites
  1/2 cup superfine sugar
  1/2 teaspoon almond extract
  1/4 cup plus 2 tablespoons all-purpose flour
  1/2 cup sliced almonds
  5 squares (5 oz) semisweet chocolate, melted and cooked

  Preheat oven to 350°F.

  Break almond paste in small pieces. Place in bowl. Add
  egg whites, superfine sugar and almond extract. Beat
  until mixture is very smooth. Add flour and beat until blended.

  Place mixture into pastry bag with a 1/2-inch #8 plain tip.
  Pipe mixture into 5 or 6 inch crescent shapes on a prepared 
  baking sheet about 2 inches apart.

  Sprinkle crescent with sliced almonds.

  Bake 13 to 15 minutes or until edges are golden brown.

  Place baking sheets on wire racks and allow to cool for 2 minutes.

  Remove almond horns from baking sheets and allow to cool
  completely on wire racks.

  Dip ends of horns in melted chocolate and place on 
  aluminum foil sheet. Let horn stand until chocolate is set.
  Almond Crescents  
  7 ounces (1 tube) almond paste (not marzipan)
  1/2 cup sugar
  White of 1 large egg
  Pinch of salt
  Almond slices

1.Warm almond paste in microwave (about 30 seconds on low power) until pliable. 
2. Using a food processor or electric mixer, cream almond paste and sugar. Add 
egg white and salt. Mix well. 
3. Oil hands lightly before handling mixture (the mixture is sticky, so hands 
may need to be re-oiled while working). Divide into 12 equal-size balls. Roll 
between palms into 21Z2- to 3-inch-long cylinders. Roll these in almond slices 
until coated. 
4. Place on slightly greased aluminum foil or other nonstick baking surface on 
a baking sheet. Bend cylinders into crescent shapes. 
5. Refrigerate 10 to 15 minutes until crescents are cold. 
6. Bake in a 350-degree oven for 15 to 18 minutes. Watch carefully during the last 
few minutes. Crescents should be a very light golden color. Do not overbake. 
7. Let sit for a minute and loosen from baking surface using a spatula. Cool completely 
before handling. If desired, dust with powdered sugar. Almond crescents will keep for a 
week in an airtight container, longer refrigerated. They may also be frozen. 

Swiss Apple Tarts

  ----- Original Message ----- 
  From: mary 
  Sent: Friday, April 10, 2009 6:43 PM
  Subject: (no subject)

  Hi Phaedrus, 

Glad I came across your site. I was thrilled when I found the recipe for the fern cakes. 
I have been looking for that one for years. I also, have wanted one for swiss tarts. They 
have apple filling and confectioners sugar on top with a dusting on pink sugar on top. 
I would really appreciate, if you could locate that one. 

Thank You,


Hello Mary,

See below.


Swiss  Apple  Tarts

1/2 lb. butter or margarine (or 1/4 lb. of each)
1 sm. c. sugar
3 1/4 c. plain flour
1 egg
1 tsp. vanilla
1 can of apples or fresh apples, sliced, partially cooked &
  seasoned with sugar & cinnamon to taste

Cream butter and sugar well, then add flour a little at a time.  Add egg and vanilla. 
Mix until soft.  Roll dough out on floured surface and cut enough to fit tart tins being 
used.  Dough should be about 1/4 inch thick.  Press into tart tins and fill tin about 2/3 
with apples. Cut tops from dough and press to bottom crust.  Trim excess and cut hole in 
center crust to allow steam to escape. Bake at 350 degrees until crust is golden brown. 
Carefully remove from tins while still warm and place on rack to cool. Sprinkle confectioners' 
sugar on top of tarts.  Makes approximately 2 dozen tarts. 

Marlboro Country Sour Dough Starter

  ----- Original Message ----- 
  From: Sandi 
  Sent: Tuesday, April 14, 2009 4:58 PM
  Subject: marlboro man


I'm looking for a marlboro man advertising section from the 1980's which included sour dough 
recipes. I's particularly like the starter and rolls recipes. I see you found a marlboro man 
chocolate cake for someone, so we're getting warm!

Thank you.

Hello Sandy,

The starter recipe below was easy to find, but I had no success with the rolls recipe.


  Marlboro Country Sourdough Starter Recipe

  1 package dry yeast
  1 quart lukewarm water in a large crock or bowl
  2 tablespoons sugar
  4 cups all-purpose flour

  Soften 1 package active dry yeast in 1 quart lukewarm water in a large crock or bowl. 
Add 2 Tbs sugar and 4 cups all-purpose flour. Beat to mix. Cover with a towel and place 
in a warm place to sour for 2 to 4 days. After mixture has reached desired sourness, keep 
in the refrigerator.
  If starter is not used often, stir flour and water into it every 10 days to keep it 
fresh and active.

Brenda sent this:

From: "Brenda" 
Subject: Have the Marlboro rolls recipe
Date: Tuesday, December 01, 2009 9:43 AM

Phaedrus:  I'm an adamant non-smoker, but must admit I love the Marlboro 
"Chuckwagon Cooking from Marlboro Country"  from 1981.  My copy is splattered, 
torn, and I've cooked everything from it.  Saw where you tracked down the sourdough 
starter recipe from it, but not the rolls.  It was actually "biscuits"--I've attached 
a copy of the picture and the biscuit recipe.  They're incredibly light, more like 
a Parkerhouse rolls and, of course, delicious.


Richard's Sourdough Biscuits

"You might add a few raisins to keep these sourdoughs from chasin' any tumbleweeds."

2 cups all purpose flour
1 tablespoon sugar
1 tablespoon baking powder
3/4 teaspoon salt
2 cups sourdough starter
2 to 3 tablespoons softened lard or butter

Sift flour, sugar, baking powder and salt into a large bowl; pour in starter
Mix to make a firm dough. Grease 12-in. iron skillet with lard. Pinch off 
balls the size of walnuts. Place in pan. Set biscuits in warm place for 
10 - 15 minutes. Bake in 400° oven for 24 - 30 minutes.

Note that this recipe is also in the "Trail Boss's Cowboy Cookbook" by The Society for Range Management. It is listed as being from "The 6666's Ranch" in Texas. This cookbook is in print and can be purchased at

Morrison's Coleslaw

Morrison's Cole Slaw

A note in the recipe book says this was "one of our most popular salads." 

Yield: 20 - 3oz. servings

3lbs shredded cabbage
1/4 oz salt
dash pepper
1 oz sugar

Combine these ingredients in a mixing bowl and mix lightly.

Add 1 oz. prepared mustard
8 oz sweet relish
2 oz. chopped pimentos

Mix lightly

8 oz mayonnaise.

Add mayo and mix until mayo is thoroughly incorporated.

Can be served in a vegetable dish with a leaf lettuce underliner with small buildup of 
shredded lettuce. Garnish with tomato wedge and dill pickle slice. 


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008, 2009 Phaedrus