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----- Original Message -----
From: Jen
To: phaedrus
Sent: Wednesday, April 16, 2003 7:36 PM
Subject: (no subject)
> Phaedrus,
> I am searching for a recipe called 'cookie wreaths with mint icing'.
> It was in a Pillsbury check-out stand type booklet. I have every page
> but the cover and the one with this recipe on it(pg. 9). It was probably
> purchased about 10 years ago and only had cookies and candies in it.
> I hope you can help me as this was one of my favorites.
>
> Thank you!
>
> Jen
Hello Jen,
Sorry, Jen. I could not locate the Pillsbury recipe. Maybe someone else has the book and will send the recipe. I did find the recipes below.
Phaed
2021 update:
Jennifer found this in the 1982 Pillsbury Cookie Cookbook.
Cookie Wreaths with Mint Icing
3/4 cup sugar
2/3 cup shortening
1 teaspoon vanilla
2 eggs
2 cups Pillsbury's Best All Purpose or
Unbleached Flour*
1 teaspoon baking powder
1/2 teaspoon salt
Icing
16.5 oz can Pillsbury Ready to Spread Vanilla
Frosting Supreme
1 teaspoon peppermint extract
5 to 6 drops green food coloring
Red cinnamon candies
In a large bowl, combine sugar, shortenin, vanilla & eggs;
blend well. Lightly spoon flour into measuring cup; level
off. Blend in remaining ingredients; chill dough 1 hour.
Heat oven to 375°F. Grease cookie sheets. Roll out dough on
floured surface to 1/8-inch thickness. Cut with 2 1/2 inch
doughnut cutter. Place on prepared cookie sheets. Bake at
375°F for 7 to 10 minutes. Remove from cookie sheets; cool.
In a small saucepan, melt ready to spread frosting over low
heat. Stir in peppermint extract and food coloring. Spread
over cooled cookies. Garnish with red cinnamon candies.
Makes 5 dozen cookies.
Tip: *Self-rising flour is not recommended.
---------------------------------------------
Cookie Wreaths
3/4 cup vegetable shortening, butter flavored
1 1/4 cups light brown sugar, packed
2 tablespoons milk
1 tablespoon vanilla extract
1 egg
2 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup semi-sweet chocolate chips
1 cup pecans, coarsely chopped
Icing:
1 1/4 cups powdered sugar
3 tablespoons vegetable shortening
2 teaspoons milk
1 teaspoon light corn syrup
red and green chewy candies or gum drops
Instructions:
Preheat oven to 375F; line 4 cookie sheets with foil and lightly grease the
foil. In a large bowl with an electric mixer on medium speed, beat brown
sugar, shortening, milk, and vanilla extract until well blended. Beat in the
egg. In a medium bowl, combine flour, salt and baking soda; stir flour
mixture into the shortening mixture just until blended. Stir in the
chocolate chips and pecans. Divide the dough into quarters; divide each
quarter into 12 pieces. Roll each piece into a 1-inch ball. Arrange the
balls on the cookie sheets almost touching, to form an 8-inch circle.
Flatten the balls slightly with your fingers. Repeat with the remaining
balls to make 3 more wreaths. Bake one cookie sheet at a time for 12 to 14
minutes, or until the wreaths are lightly browned. Do not overbake. Cool
completely before CAREFULLY removing from the cookie sheet.
Meanwhile, prepare the icing. In a small bowl with the mixer on medium
speed, beat the powdered sugar, shortening, milk, and corn syrup until
smooth. If too thick, thin with a little milk; if too thin, add more
powdered sugar. The icing may be covered and refrigerated for up to 1 week.
Makes 1 1/2 cups.
Spread or pipe the icing over the cooled wreaths. Cut the red and green
candies as needed for flowers and leaves. Place in clusters around the
wreath. Makes 4 wreaths.
--------------------------------------------------------------------
Almond Cookie Wreaths And ....
Ingredients :
1 c. sugar
1 c. butter or margarine, softened
1/2 c. milk
1 egg
1 tsp. vanilla
1 tsp. almond extract
3 1/2 c. all purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/2 tsp. green food color
Red candied cherries--CHOCOLATE-NUT FINGERS:
----Peppermint Candy Canes:--
Preparation :
Mix sugar, butter, milk, egg, vanilla and almond extract. Stir in
flour, baking powder and salt. Divide dough into halves. Tint 1
half with food color. Cover and refrigerate at least 4 hours. For
each wreath, shape 1 teaspoon dough from each half into 4 inch rope.
For smooth, even ropes, roll back and forth on sugared surface.
Place 1 green and 1 white rope side by side; press together lightly
and twist. Place on ungreased cookie sheet. Shape each into circle
with ends meeting; press bits of candied cherries on wreath for
holly berries. Heat oven to 375 degrees F. Bake until set and very
light brown, 7 to 10 minutes. Yield: about 4 1/2 dozen cookies.
For each cookie, roll 1 teaspoon dough into 2 1/2 inch length. Heat
1/2 cup semisweet chocolate chips until melted. After baking, dip
ends of cookies in melted chocolate, then into chopped nuts. Yield:
about 8 dozen cookies. Substitute 1 teaspoon peppermint extract for
the almond extract. Substitute 1/2 teaspoon red food color for the
green. Roll ropes on floured surface. After placing on cookie
sheet, curve down top of cookies to form handle of cane. After
baking, immediately sprinkle cookies with mixture of 2 tablespoon
crushed peppermint candy and 2 tablespoon sugar.
----------------------------------
Bavarian Cookie Wreaths
Ingredients :
3 1/2 c. unsifted all purpose flour
1 c. sugar, divided
3 tsp. grated orange peel, divided
1/4 tsp. salt
1 1/3 c. butter or margarine
1/4 c. orange juice
1/3 c. finely chopped, blanched almonds
1 c. confectioners sugar
1 egg white, beaten with 1 tsp. water
2 tbsp. butter or margarine, room temperature
1-2 tsp. milk
Few drops food color
Red cinnamon candies
Preparation :
In a large bowl mix flour, 3/4 cup sugar, 2 teaspoons orange peel
and salt. Using a pastry blender cut in butter and orange juice
until mixture holds together . Knead a few times and press into a
ball. Shape dough into 3/4 inch balls; lightly roll each on a
floured board into a 6 inch long strip. Using two strips, twist
together to make a rope. Pinch ends of rope together to make a
wreath; place on lightly greased baking sheet. In a shallow dish,
mix almonds with remaining 1/4 cup sugar and 1 teaspoon orange peel.
Brush the top of each wreath with egg white mixture and sprinkle
with sugar-almond mixture. Bake at 400 degrees for 8-10 minutes or
until lightly browned. Cool. To decorate: In a small bowl mix
confectioners sugar, butter, 1 teaspoon milk, and a few drops of
green food color. Add more milk if necessary to make frosting
thick, but spreadable. Fill a pastry bag fitted with a small leaf
tip (#67). Decorate each wreath with 3-4 leaves and red-cinnamon
candy berries. Makes 5 dozen cookies.
----------------------------------
German Cookie Wreaths
Ingredients :
1 c. butter, soft
1/2 c. sugar
1 egg
2 1/2 c. sifted flour
1/2 tsp. salt
1 1/4 c. quick oats, uncooked
3/4 tsp. cinnamon
2 tbsp. sugar
1 egg, beaten
1/4 c. chopped almonds
Preparation :
Beat butter until creamy. Gradually add 1/2 cup sugar; beat
until fluffy. Add egg. Beat until light and fluffy. Sift together
flour and salt. Blend into creamed mixture. Stir in oats. Roll
out to 1/2" thickness on board lightly covered with confectioners'
sugar. Cut with 2 1/2" floured doughnut cutter. Remove "holes" from
cookies. Place "holes" and cookies on ungreased cookie sheets.
Combine cinnamon and 2 tablespoons sugar. Brush cookies and "holes"
with beaten egg. Sprinkle with cinnamon-sugar and almonds. Bake in
preheated oven at 350 degrees for 10 to 12 minutes. Makes 4 dozen.
----------------------------------
Christmas Cookie Wreaths
Ingredients :
2 eggs, beaten
1/2 c. butter
1 c. raisins (chopped)
1 tsp. vanilla
1/2 tsp. ground ginger
1 c. sugar
4 tsp. sweet cream
1 tsp. baking soda
1 tsp. ground cinnamon
3 1/2 c. flour (sifted)
Preparation :
Mix butter and sugar in bowl until creamy. Whip eggs and sweet
cream. Add other ingredients and mix well until mixture becomes
dough. Place in refrigerator to chill. Preheat oven to 375
degrees. Remove dough from refrigerator and cut small pieces. Roll
into wreath shapes. Place on ungreased cookie sheet. Bake for 12
minutes. Let cookies cool. Add decorations if desired.
---------------------------------
Bavarian Cookie Wreaths
3 1/2 cups unsifted all-purpose flour
1 cup sugar, divided
3 teaspoons grated Hale orange peel, divided
1/4 teaspoon salt
1 1/3 cups butter or margarine
1/4 cup fresh Hale orange juice
1/3 cup finely chopped blanched almonds
1 egg white beaten with 1 teaspoon water
Preheat oven to 400' F.
In a large bowl, mix flour, 3/4 cup sugar, 2 teaspoons orange peel and salt.
Using a pastry blender, cut in butter and orange juice until mixture holds
together. Knead a fews time and press into a ball.
Shape dough into a 3/4-inch balls; lightly roll each on a floured board into
a 6-inch-long strip. Using two strips, twist together to amke a rope. Pinch
ends of rope together to make a wreath; place on lightly greased baking
sheet.
In a shallow dish, mix almonds with remaining 1/4 cup sugar and 1 teaspoon
orange peel. Brush the top of each wreath with egg white mixture and
sprinkle with sugar-almond mixture.
Bake in 400'F oven 8 to 10 minutes or until lightly browned. Remove to wire
racks; cool completely.
Frost if desired*.
Yield 5 dozen cookies
*Frosting
cup confectioners' sugar
2 tablespoons butter or margarine, at room temperature
1 to 2 teaspoons milk
Few drops green food color
Red cinnamon candies
In a small bowl, mix confectioners' sugar, butter, 1 teaspoon milk and a few
drops green food color. Add more milk if necessary to make frosting thick,
but spreadable. Fill a pastry bag fitted with a small leaf tip (preferable
#67). Decorate each wreath with 3 or 4 leaves and red-cinnamon-candy
berries.
----- Original Message -----
From: Amanda
To: phaedrus
Sent: Thursday, April 17, 2003 9:24 AM
Subject: Panini Bread Recipe
HI , i'm trying to find a Panini Bread Recipe ( not sure if i have t
he spelling just right there ). I'm not wanting the filling's, I can
find plenty of those, I am wanting the actual recipe to make the bread
from fresh. Hope you can help.
Thank you Amanda
Hi Amanda,
Well, from what I understand and from looking at dozens of "panini"
recipes, there's no single bread that can be called "panini" bread.
A "panini" is just an Italian sandwich, and just like we use different
kinds of bread to make sandwiches, so too, are different kinds of bread
used to make paninis. I've seen panini recipes using all types of crusted
breads. However, at Italian restaurants, panini are generally served on
ciabatta bread. Below is one recipe for ciabatta bread, and here are links
to two more recipes with pictures and instructions:
Ciabatta 1
Ciabatta 2
Phaed
ciabatta bread recipe
Ingredients:
. 12oz / 350g plain flour
. 1/4 teaspoon easy blend yeast
. 7fl oz/200ml warm water
. olive oil
. 1/2 pint /300ml warm water
. 1 tablespoon olive oil
. 5 tablespoons warm milk
. 1 1/4 lb / 500g plain flour
. 1 teaspoon easy blend yeast
. 1 tablespoon salt
. cornmeal to dust
Method:
. Add yeast to sifted flour and slowly mix in the water. Beat for five minutes.
Place in a bowl and brush with olive oil. Cover and leave to rise in a warm
place until tripled in size (5-24 hours). Now chill.
. Stir the warm water, milk and olive oil into the chilled mixture. Slowly add
this mixture to the 1 1/4 lb of flour, adding the yeast and salt.
. Using either a food processor or those at the end of your wrists, form into a
dough and then knead on a floured surface until springy. Put dough in an oiled
bowl, cover and leave to rise until doubled in size.
. Divide into four and stretch dough into rectangles, pressing flat with your
knuckles. Cover with a damp cloth and leave in a warm place for 2 hours.
Pre-heat oven to 220°C, gas mark 7. Heat baking sheets in oven. Dust baking
sheets with cornmeal and place dough on top.
. Bake 25 minutes, sprinkling with water three times during the first
10 minutes.
From: "David"
To: "phaedrus"
Subject: Re: horn & hardart fish cakes
Date: Wednesday, April 16, 2003 10:54 PM
Thank you for your prompt response. By the way, if you go to theautomat.net
I have placed a copy of a recipe for Horn & Hardart's Macaroni and Cheese,
which I have attached here for your convenience, with one change. In my
original submission, I erroneously indicated 1 pound of Ziti Rigati, instead
of the correct amount, which is 3/4 pound. You have the corrected version,
below. The basic difference between this recipe and some others that you
may have seen on the internet, is that the attached uses more milk, and less
Ziti Rigati, to make a much larger amount of sauce in relationship to the
Ziti Rigati. After the Automats closed in New York around 1980 (with the
exception of one franchise location on 42 Street which used the trade name,
but did not use the original recipes), I determined that the Horn & Hardart
Baking Company continued to exist in Philadelphia until 1991, when they
declared bankrupcy. There was two seperate entities, the Horn & Hardart
Company, New York, which converted all existing New York locations except
42 Street to Burger Kings, and the Horn & Hardart Baking Company, which was
the Philadelphia company, which continued to operate in Philadelphia. I went
to the Horn & Hardart's in Philadelphia from 1980 to 1991 and obtained fish
cakes, macaroni and cheese, rice pudding, and many other products, which were
the original recipes. The President of the Horn & Hardart in those days was
an individual named Joe L., who I became friendly with. In fact, I
purchased Horn & Hardart products so frequently for relatives and friends,
that Joe asked me whether I wanted to distribute the product in New York.
I told him that I was just a customer who enjoyed the food. The last Horn
& Hardart location was in the Bala Cynward Shopping Center, in Pennsylvania,
outside of Philadelphia. In 1991, the Horn & Hardart Baking Company declared
bankrupcy, and the trade name and recipes were sold to an individual who
purchased them in bankrupcy court and who attemped to market certain products
through Pathmark and Shoprite stores. I found this out when I saw the Horn &
Hardart Rice Pudding in a local Pathmark, and contacted the company indicated
on the package, which was located in East Chester, Pennsylvania. I contacted
the company and spoke with the owner, who said that although he bought the
trade name and what he believed were the original Horn & Hardart recipes in
bankrupcy court, when he attempted to manufacture the products, except for
the rice pudding, the recipes did not taste the same. He suspected that he
did not obtain the original recipes. Therefore, the only one who would have
the last known recipes that worked, was the former president of the Horn &
Hardart Baking Company, Joe L. I know he lived in the Philadelphia
area. Do you know how to search for an individual? If you find Joe L.,
you will have the original recipes. If he removed them from the files
prior to the bankrupcy filing, he probably would deny having them. But,
if he had the original recipes, and wanted Horn & Hardart recipes to go
into the public domain, he might be willing to let them be posted.
If you go to the Museum of the City of New York website, and click on
Automat exhibit, you will find more information on the Automat. There
was an exhibit at the museum which ended on April 13. I attended a
presentation at the museum which was hosted by Marianne Hardart and
Lorraine Diehl, the authors of the book The Automat, and the curators
of the exhibit. Marianne faced a rather hostile audience who were vocal
as to the fact that the recipes in the book, especially the Macaroni and
Cheese, were not the original recipies. Marianne claims that they were
family recipes, but admitted that she received numerous inquiries as to
the authenticity of the recipes.
Attached is a review I placed on Amazon.com with respect to the book.
I wanted to use the amazon.com location to disseminate a recipe for
Horn & Hardart's Macaroni and Cheese. I believe that this is the authentic
recipe.
A much better recipe for Horn and Hardart's Macaroni and Cheese is as follows:
Macaroni And Cheese
3/4 lb. Ziti Rigati
1/8 tsp. Red Pepper
6 Tbs. Flour
1/8 tsp. White Pepper
6 Tbs. Butter
4 Tbs. Light Cream
6 C. Milk
3 C. Grated Sharp Cheddar Cheese
2 tsp. Salt
1 C. Crushed Tomatoes
2 tsp. Sugar
Boil ziti until barely cooked. Drain and set aside.
In a medium saucepan, melt the butter over low heat, blend in flour and
cook 2 minutes.
Beat in the milk, then the cream and cook over medium heat, stirring
constantly, until the mixture comes to a boil and thickens. Remove from
heat and cool slightly.
Stir in the cheese until melted, then add the tomatoes, salt, sugar and
two peppers.
Add cheese mixture to the ziti.
Pour into a baking pan and bake in a preheated 400* oven until top browns
and bubbles.
**To Freeze: Pour into aluminum pans, seal and place in freezer. Do Not
Bake Before Freezing.
**To Bake Frozen Macaroni and Cheese: Allow to defrost before baking.
Uncover and place in 400* oven and bake until top is brown and bubbling.
I had hoped that this book, which had promised to include the "secret"
Horn & Hardart recipes, which were under tight family control, would have
been the actual "secret" recipes. However, despite these disappointments,
this is an excellent book that gives a detailed history of an American
Institution.
Wonderful letter, David, packed with information. Thanks!
Phaed
More Horn & Hardart recipes
----- Original Message -----
From: Paul
To: phaedrus
Sent: Monday, April 14, 2003 5:11 PM
Subject: Poppy Seed Cake
I need a new copy of a recipe for poppy seed cake that ran in the
Chicago Tribune in the period of Sept-Dec, 1960. It was in "The
Weekly Illustrated" "Food Guide". The copy I have says that at
the top. The rest of the date is missing. (What I have says "ber 4, 1960").
The title of the article says "A $5 Favorite Cake". This cake has been
my favorite for my birthday since about that time. My birthday is the
23rd of April. Any help would be much appreciated.
Paul
Hello Paul,
Gosh, I can't trace the recipe based on the newspaper that it was in so long ago. Sorry. One of the databases that
I use has 858 "poppy seed cake" recipes. If you can give me some details about the recipe, I might be able to find it
or a similar one. You're gonna have to give me some way to tell which one out of those 858 is the right one.
Phaed
----- Original Message -----
From: Paul
To: phaedrus
Sent: Tuesday, April 15, 2003 10:18 AM
Subject: Re: Poppy Seed Cake
Poppy Seed Cake
[Three 8 inch layers]
3/4 cup poppy seeds
3/4 cup mile
1/2 cup shortening
1 1/4 cups sugar
2 cups sifted cake flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon vanilla
3 egg whites, beaten stiff
Filling:
1/4 cup cornstarch
1/2 cup sugar
1/4 teaspoon salt
2 cups mild, scalded
3 egg yolks, slightly beaten
1 teaspoon butter
1 teaspoon vanilla
1/2 cup chopped walnuts
Well, that's all the ingredients. If you could match that to a recipe,
I would be most appreciative. Thanks again
Paul
Hi Paul,
I didn't find an exact match, but below are some similar recipes.
Phaed
Poppy Seed Cake
Ingredients :
1/2 c. poppy seeds
1/2 c. cold water
2 c. cake flour
1 1/2 tsp. baking powder
1/4 tsp. salt
3/4 c. shortening
1 1/2 c. milk
4 egg whites, beaten stiff
Custard Filling:
1/2 c. sugar
1/4 tsp. salt
2 1/2 tbsp. flour
1 c. milk
1 beaten egg
1/2 tsp. vanilla
1/3 c. chopped walnuts
Preparation :
Ingredients should be at room temperature. Soak poppy seeds in
cold water overnight. Sift flour. Measure and sift three times,
together with baking powder and salt. Cream shortening. Add sugar
and cream until fluffy. Add poppy seeds and water. Add dry
ingredients and milk, alternately using low speed. Beat egg whites
to a soft peak. Fold whites carefully into cake mixture. Bake in
two greased 9 inch layer pans at 375 degrees for 18 to 20 minutes.
Fill with custard filling and frost with 7 minute icing, or whipped
chocolate frosting. Combine first 2 ingredients. Add flour and
milk. Cover over low heat until thick. Pour mixture slowly over
egg. Return to range for 2 to 3 minutes. Cool. Add vanilla and
nuts.
----------------------------------
Poppy Seed Cake
Ingredients :
1 1/2 c. sugar
3/4 c. shortening
3/4 c. milk
1/4 c. poppy seeds
2 c. cake flour
1/4 tsp. salt
1 tsp. vanilla
4 egg whites
2 tsp. baking powder
Filling:
4 egg yolks
3 tbsp. cornstarch
2 c. milk
1 c. sugar
Pinch of salt
1 c. chopped walnut meats
Preparation :
Cream sugar and butter. Add poppy seeds which has been soaked in
milk for 5 minutes or less. Sift dry ingredients together, add and
beat well. Add vanilla and fold in stiffly beaten egg whites. Bake
in 375 degree oven. Can bake in layers and put in filling or loaf
cake and ice with 7 minute icing. Mix dry ingredients. Add well
beaten yolks. Stir in hot milk. Cook in double boiler until thick
and smooth. Cool and add nuts. Spread between layers and ice with
7 minute icing.
----------------------------------
Poppy Seed Cake
Ingredients :
1/2 c. poppy seeds (1 pkg.) - soak 2
hours in 1/2 c. milk
Cake:
1 c. milk
1 1/2 c. sugar
1/2 c. shortening
3 tsp. baking powder
2 1/2 c. flour
3 egg whites
1 tsp. vanilla
1/2 tsp. salt
Filling:
1 c. sugar
3 egg yolks
1 tbsp. flour
1 c. sour cream
1 c. walnuts
1 tsp. vanilla
Frosting:
1 c. powdered sugar
4 tbsp. butter or margarine
1 heaping tbsp. cocoa
Preparation :
Cream sugar and shortening, add milk and dry ingredients
alternately. Then add poppy seeds and beat well. Beat egg whites
until stiff, add last by hand. Bake at 350 degrees in a large loaf
pan. Cook until thick. Let cool. Add chopped nuts and vanilla.
Spread on cake. Moisten well with cold coffee until right
consistency to spread. Spread on top of filling.
----- Original Message -----
From: "trish"
To: phaedrus
Sent: Monday, April 14, 2003 12:27 AM
> Dear Phaedrus,
> Sorry to bother you again, but there's another song from
> (coincidentally) another Saturn commercial. I don't know who picks
> these songs, but they do a great job! It's the commercial where
> everyone in the neighborhood is driving around in brown boxes and
> then they watch a family drive by in a Saturn, in slow motion.
> Again, sorry about the minimal details, and thank-you so much for
> your time! I really appreciate it!
> Cat
>
Hi Cat,
No bother. The song in the commercial for the Saturn L200 is "For Your Love"
by Ed Townsend.
This is what Saturn says about their current car commercials:
We appreciate the time you have taken to write to Saturn and for your
interests in the new Saturn commercials!
..there is no music used in the Saturn VUE "Ropeswing" commercial.
The music used in the Saturn "Box" commercial is actually an untitled piece
by Elias Music. I hope this information helps.
Sincerely,
Mark Gosnell
Saturn Customer Assistance Center
Phaed
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