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----- Original Message -----
From: "Jean"
To: phaedrus
Sent: Friday, April 30, 2004 1:26 PM
Subject: "Mexican Mocha Cherry" Balls
Hi Phaed,
Fantastic Holiday cookie recipe. Could have been named "Mexican Cherry
Mocha Cookies". They are rolled into small balls and baked. Ingredients
were:
flour, etc.
coffee
cocoa powder
diced maraschino cherries
spices
Spices were absolutely delicious! Just can't remember which they were.
There may have been some ground nuts.
Every time I search I get Mexican Wedding cakes, even using the mocha and
cherries.
Thanks and good luck.
Jean
Hello Jean,
The two recipes below are all that I can find.
Phaed
Mexican Mocha Balls
Yield: 84 Servings Preparation Time: 0000
1 Cup Margarine, softened
1/4 Tsp Salt
1/2 Cup Sugar
1 Cup Walnuts, chopped
1 Tsp Vanilla extract
1/2 Cup Maraschino cherries,
2 Cup All-purpose flour -chopped
1/4 Cup Unsweetened cocoa powder
Extra-fine granulated sugar
1 Tsp coffee powder, Instant
Cream first 3 ingredients. Stir flour with cocoa, coffee and salt.
Gradually beat into creamed mixture. Stir in nuts and cherries. Chill 1
hour. Form into 1-inch balls. Place on ungreased baking sheet. Bake at 325
for 20 minutes. Cool on rack. While warm but not hot, dust with extra-fine
sugar. Makes 84.
------------------------------------------
Cherry Mocha Balls
Yield: 1 Servings Preparation Time:
1 Cup Butter, softened
1/2 Tsp Salt
1/2 Cup Sugar
1 Cup Finely pecans, Chopped
4 Tsp Vanilla extract
2/3 Cup red candied cherries,
2 Cup All-purpose flour -Chopped
1/4 Cup Unsweetened cocoa
Confectioner's sugar
1 Tbl coffee granules, Instant
In a mixing bowl, cream butter. Gradually add sugar and vanilla; beat until
light and fluffy. Stir together flour, cocoa, coffee, and salt; gradually
add to creamed mixture. Mix well. Stir in pecans and cherries. Chill dough
for ease of handling if necessary. Shape into 1 inch balls and place on
ungreased cookie sheets. Bake at 350 degrees for 15 minutes or until
cookies are set. Cool on wire racks. Dust with confectioner's sugar. Yield:
about 6 dozen
----- Original Message -----
From: "Pat"
To: phaedrus
Sent: Friday, April 30, 2004 4:43 PM
Subject: Buttons and Bows
I'm looking for a bisquick donut recipe called buttons and bows. Can you
help me. Thank you.
Pat
Hello Pat,
See below.
Phaed
Buttons And Bows
Ingredients :
2 c. buttermilk baking mix (Bisquick)
2 tbsp. sugar
1 tsp. nutmeg
1/8 tsp. cinnamon
1/3 c. milk
1 egg
1/4 c. butter or margarine, melted
1/2 c. sugar
Preparation :
Heat oven to 400 degrees. Mix thoroughly baking mix, 2
tablespoons of sugar, the nutmeg, cinnamon, milk and egg. Beat
vigorously 20 strokes. Round up dough on lightly floured
cloth-covered board and knead 5 times. Roll 1/2 inch thick. Cut
with floured doughnut cutter. To make bow knots, hold opposite
sides of each ring with fingers and twist to form figure "8". Place
"holes" (buttons) and bow knots on ungreased baking sheet. Bake 8
to 10 minutes. Immediately after baking dip each button and bow
knot into melted butter, then into sugar. (Makes about 10 buns).
----------------------------------
Buttons And Bows
Ingredients :
2 c. flour
3 tsp. baking powder
1 tsp. salt
2 tbsp. sugar
1/2 tsp. cinnamon
1/4 c. shortening
1/3 c. milk
1 egg
Preparation :
Mix all dry ingredients. Cut in shortening. Pour in milk and
egg. Mix until moist. Dump on board. Knead 8 to 10 times. Roll
1/2-inch thick. Cut with donut cutter. Twist outside ring 1/2
turn. Put buttons and bows on an ungreased pan and bake at 425
degrees, 15 to 20 minutes. Melt 1/4 cup butter. Dip warm biscuits
into melted butter and then into 1/3 cup sugar.
From: "Eileen"
To: phaedrus
Subject: Amy Vanderbilt corn sticks
Date: Sunday, May 02, 2004 5:23 PM
Greetings.
My name is Eileen and I have a copy of the Amy Vanderbilt cookbook copyright 1961,
and here's the Country Corn Stick recipe:
1/2 cup butter or marg.
2 teaspoons salt
2 1/4 cups all purpose flour, sifted
1/4 cup milk
2 tablespoons sugar
1 cup cream style corn
4 teaspoons baking powder
Heat oven to 450 deg. Melt butter in a 9x13 pan . Sift dry ingredients together into
a mixing bowl and add milk and corn. Stir until a soft dough is formed. Turn out onto
well floured board. Knead dough about 15 times and roll out into a rectangle 1/2 inch
thick. Cut into strips about 1 inch wide . Roll the strips in melted butter or Margarine
in the baking pan and arrange in the pan. Bake 20 to 30 minutes until browned and edges
are crisp. Serve warm.
----- Original Message -----
From: "Kathy"
To: phaedrus
Sent: Friday, April 30, 2004 11:05 AM
Subject: Fruit tree maggots and things
> Phaedrus - you've been able to help me in the past and I hope you can
> again. I've searched the web and got a book at the library but haven't
> found what I'm looking for. Some years ago I read of a concoction, the
> only ingredient I remember is molasses. It was placed in containers
> under fruit trees to attract bugs away from the fruit. About a month
> ago a friend said they used to use something like that and it worked,
> but she couldn't remember the recipe for it. I don't like spraying my
> apples and plums as often as required to keep them bug free, so I'm
> looking for as chemical free a way to get good edible fruit. I hope you
> can find something. Thanks for your assistance.
> Kathy
>
Hi Kathy,
I found something about molasses and water here:
Healthy Home Orchards
Adults of both sexes can be attracted to fermenting mixtures and then
trapped. Mix some molasses in water (about a 1 to 7 ratio is frequently
suggested) and pour it into a cut plastic milk jug or other homemade trap
and hang it on the tree.
And something about molasses and vinegar here:
Coddling Moths
Codling Moth Broth To catch codling moths, use a mixture of 2 parts vinegar
and one part molasses. Place this mixture in a tin can and hang it in the
apple tree. Clean out the moths and place more mix in the can when needed.
But both of those say it's only effective against coddling moths.
The best information that I found was here:
Garden Insects
Look under "Garden Insects", about halfway down the page.
Phaed
----- Original Message -----
From: "John"
To: phaedrus
Sent: Friday, April 30, 2004 2:23 PM
Subject: Making jelly and jam with corn syrup
I am looking for recipes that allow you to make jelly and jam with corn
syrup instead of sugar.
We have grapes, raspberries(red and black) rhubarb, cherries, peaches, 4
kinds of plums and apricots and we would like to make jam and jelly but
cannot seem to find a recipe that calls for corn syrup.
Thanks
John
Hello John,
I can't find any, either.
From what I read about it, you can't replace all of the sugar with corn
syrup, anyhow. If you do, you will:
a) cover up the taste of the fruit, and
b) it may not gel properly.
You see, you have to add so much corn syrup to get sweetness equal to sugar
that you end up with something that tastes like "corn syrup jelly." Also, some
sugar is required for pectin to do its job and make the jelly gel.
In an ordinary jelly recipe that doesn't call for added pectin, you can
replace 1/4 of the sugar with corn syrup. In a jelly recipe that does call
for added pectin, you can replace up to 1/2 the sugar with corn syrup.
See:
Missouri Families
North Dakota Extension Service
Phaed
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