Custom Search



Peanut Butter and Banana Cookies

  ----- Original Message ----- 
  From: kathy 
  To: phaedrus
  Sent: Thursday, May 16, 2002 3:37 AM
  Subject: Dixie cookies

  I used to buy a cookie that I just loved with peanut butter and banana's! 
  It was called Dixie cookies. They were big round cookies and were baked 
  by Sunshine Bakery I believe. I no longer can find them. Are they still 
  making them or is there a recipe out there somewhere that I can make them 

Hi Kathy,

Well, the only thing that I could find about anything called "dixie cookies" was that they may have been sold only at Winn-Dixie grocery stores and that they were discontinued in the 1990s. Those did not, however, fit your description. They were shortbread cookies. I did find a couple of peanut butter and banana cookie recipes you might want to try. See below.


  Peanut Butter and Banana Cookies 

  Yield: 4 dozen cookies

  1/4 cup safflower oil
  2/3 cup mild honey
  2 eggs
  1/2 teaspoon vanilla extract
  1/2 to 2/3 cup peanut butter, to taste
  1 cup mashed, very ripe banana (about 1 large banana)
  3/4 cup whole-wheat pastry flour
  2 teaspoons double-acting baking powder
  1/2 teaspoon salt, preferably sea salt

  Preheat the oven to 350 degrees F.

  Cream together the oil and honey. Beat in the eggs, vanilla, and
  peanut butter, then stir in the mashed banana. Sift together the
  flour, baking powder, and salt and stir into the liquid mixture.
  Blend well.

  Drop onto oiled baking sheets by scant tablespoonfuls 1 inch apart
  and bake for 12 to 15 minutes. Cool on racks.

  Variation: If you want a stiffer, heavier cookie, add 1/4 cup
  whole-wheat flour or unbleached white flour to the recipe, and
  delete 1 teaspoon baking powder. These cookies are very soft and

  Title: Peanut Butter and Banana Cookies
    Categories: Cookies
         Yield: 30 servings
       1/4 c  Margarine; softened
         1 c  Bananas; mashed
         1    Egg white; whipped
         1 ts Vanilla
       1/2 c  Peanut butter
     1 1/2 c  Unbleached flour
       1/2 c  Granulated sugar
       1/2 c  Brown sugar; packed
         1 ts Baking soda
     Recipe by: The Bananas Lover's Cookbook Preparation Time: 0:15
    Preheat oven at 375.  Prepare a baking sheet with cooking spray. 
	In a mixing bowl, combine margarine, bananas, egg white, and 
	vanilla. In another mixing bowl, combine flour, sugars, and 
	baking soda. Mix wet ingredients with dry ingredients just until 
	moistened. Drop by tablespoons 2" apart onto prepared baking 
	sheet. Bake about 12 minutes or until lightly browned

Squash Casserole

  ----- Original Message ----- 
  From: Brenda 
  To: phaedrus
  Sent: Wednesday, May 15, 2002 8:16 PM
  Subject: Cracker Barrel Squash Casserole Recipe

  I have been searching for the last 10 years for the recipe that 
  the restaurant chain 'The Cracker Barrel' (down home country cooking) 
  uses.  It has a slight sweetness to it that I cannot duplicate.  
  PLEASE help me.  Squash season is almost here and I would love to 
  be able to make some casseroles for the freezer.


Hello Brenda,

Well, the Cracker Barrel Squash Casserole recipe is not to be found. I found lots of Cracker Barrel recipes, but not that one. Sorry. Below are a few squash casserole recipes that I found.


  Squash Casserole

   5 pounds yellow squash 
  2 eggs, lightly beaten 
  1 cup fresh, soft breadcrumbs 
  1 stick of butter 
  1/4 cup sugar 
  1 small onion, finely chopped 
  Salt and pepper to taste 
   Cut the squash into pieces and cook in boiling water until tender. 
   Remove, drain very well, and coarsely mash. Add the eggs, breadcrumbs, 
   onions, butter, sugar, salt and pepper and mix well. Pour into a 
   3-quart lightly greased casserole. Bake at 350 degrees F until lightly 
   browned, about 20 to 25 minutes. 
  Squash  Casserole

   Ingredients : 
   3 lb. squash
   1/2 c. onions1/2 c. bread or cracker crumbs
   2 eggs
   1 stick butter
   1 tbsp. sugar
   1 tbsp. salt
   1/2 tsp. pepper

   Preparation : 
     Boil until tender.  Drain squash and onions.  Melt butter.  Add
   butter, eggs, sugar, salt and pepper.  Sprinkle crumbs on top.  Bake
   at 325 degrees for 1 hour.  
   Summer  Squash  Casserole

   Ingredients : 
   3 lb. summer squash (yellow)
   1/2 c. crushed Ritz crackers
   1 med. onion, chopped
   Salt and pepper
   2 eggs, slightly beaten
   1/2 - 1 stick melted butter or
   1 tbsp. sugar

   Preparation : 
      Boil squash; drain and mash.  Add all other ingredients except
   half the butter.  Pour into baking dish.  Top with additional
   cracker crumbs and remainder of melted butter.  Bake 375 degrees for
   1 hour. 
   Squash  Casserole

   Ingredients : 
   2 cans of squash or 3 lbs. of fresh
      squash, cooked
   1/2 c. green pepper, chopped
   1 med. onion
   2 eggs
   1 c. Cheddar cheese, grated
   3/4 c. bread crumbs
   1 1/2 tbsp. sugar
   1/2 stick of butter or oleo

   Preparation : 
      Saute butter, onions and pepper.  Drain squash and mash with
   sugar. Mix rest of ingredients together.  Bake at 350 degree for 30
   minutes. Can microwave for 10 minutes on high.

Banana Cream Pie

----- Original Message -----
From: Erin
To: phaedrus
Sent: Friday, May 17, 2002 6:25 AM
Subject: Banana Cream Pie

> Dear phaedrus,
>  I am looking for a banana cream pie recipe, I know
> these are more common in America so prehapes you will 
> have more luck chasing my Nanna`s recipe down. It had a 
> tin of sweetened condensed milk in it, and mum said she 
> used to make a lemon marrang pie very similar. I have tried
> several different recipes from the net but nothing like nannas! 
> It had a bit of a tang to it! Hope you can help, Mum and I 
> have been looking for 15 years (since nan died) we would love 
> to be able to find something close, Nanna was a basic cook so 
> I don`t imagine it will be a difficult recipe!
> Thanks Erin 

Hi Erin,

Below is a classic banana cream pie recipe with sweetened condensed milk. It has lemon juice, so perhaps that's where your Nanna's pie's tang came from. Hope this is the right recipe. Enjoy!


Classic  Banana  Cream  Pie

 Ingredients :
 1 (9") baked & cooled pastry crust
 3 tbsp. cornstarch
 1 2/3 c. water
 1 (14 oz.) can sweetened condensed milk
 3 egg yolks, beaten
 2 tbsp. butter or margarine
 1 tsp. vanilla
 3 med. bananas
 Lemon juice
 Whipped cream

 Preparation :
    In heavy saucepan, dissolve cornstarch in water; stir in
 sweetened condensed milk and egg yolks.  Cook and stir until
 thickened and bubbly.  Remove from heat, add margarine and vanilla.
 Cool slightly. Slice 2 bananas, dip in lemon juice and drain.
 Arrange on bottom of prepared crust.  Pour filling over bananas;
 cover.  Chill 4 hours or until set.  Spread top with whipped cream.
 Slice remaining banana; dip in lemon juice, drain and garnish top of
 pie.  Refrigerate leftovers.

Smoked Fish

  ----- Original Message ----- 
  From: Gabriel 
  To: phaedrus
  Sent: Friday, May 17, 2002 12:39 PM
  Subject: Unable to find

  As it says under "Subject", I have been unable to find recipes for:

  Smoked trout and/or salmon, using a stovetop smoker.

  I hope I get lucky this time.


Hello Gabriel,

Below are recipes for smoked trout and smoked salmon. The first two recipes are for a regular smoker. You may have to adjust smoking times for a stovetop smoker. The last two recipes are actually for a stovetop smoker.


  Chili Pepper smoked Trout 

  4 medium size trout, cleaned 
  8 green chili peppers, cut open with the seeds removed 
  1 lemon cut into thin slices, peel on 
  4 cloves garlic, cut into four pieces each 
  ground black pepper 

  Prepare smoker for a 3 hour smoke. Wash fish and remove all bones. 
  Open and place inside 2 chilies, 2 slices of lemon and 1 clove of 
  garlic. Place in smoker for 3 hours. When it's finished remove the 
  stuffing and serve. 
  Fennel Smoked Salmon 
  Preparation: Smoke 

  1 1/2 pounds salmon fillets 
  1/4 cup kosher salt 
  1 bulb fennel 
  black pepper 

  Place salmon in a shallow baking dish. Place enough water in a saucepan 
  to cover the salmon. Add salt and heat until salt is completely dissolved. 
  Cool and pour over salmon. Let sit in the refrigerator over night. Place 
  salmon on wire racks to dry for about 30 minutes. Prepare smoker. Slice 
  fennel bulb into thin slices from top to bottom. When the smoker is ready 
  place the fennel on the grating and place the salmon on top of the fennel. 
  Sprinkle with pepper and let smoke for about 1 to 2 hours. Salmon is done 
  when it no longer appears wet, flakes easily, but is still moist. 
  Smoked Trout & Salmon with Horseradish Sauce

  4 fillets of trout
  1 lb salmon fillet
  125 g (4 oz) Cream
  1 egg
  2 t lemon juice
  1/3 cup cream
  Smoke the trout and salmon in smoker using 2T Alder wood chips.
  Smoking time approx-imately 20 minutes.
  Remove from smoker. Place cream cheese, egg, lemon juice, trout and
  half the salmon in a blender. Blend for about 5 seconds or until just
  combined. Fold in cream and season to taste.
  Grease 6 small foil cups (or small soufflé or ramekin dishes) and fill
  with mixture. Cover each with foil and place in baking tray half filled
  with boiling water. Bake at 400°F until firm to touch (approximately
  30 minutes)

  Horseradish Sauce
  1/3 cup mayonnaise
  1/3 cup cream (whip-ping)
  1/3 cup horseradish
  2 t chopped chives

  Heat all ingredients except chives in a pan, adding chives just
  before serving. Turn foil cups (still warm) onto a bed of
  sliced cucumber and top with rosette of flakes of
  smoked salmon. Drizzle the sauce around.
  Smoked Marinated Game Fish 

  1 T dried dill weed
  1 T mustard seed
  3 T salt
  1/2 cup dark brown
  3 bay leaves
  4 cups water
  1 pound fish fillet

  Mix all ingredients except fish in a bowl to dissolve salt and sugar.
  Transfer to a one-gallon ziplock plastic bag. Add fish and seal bag. 
  Place bag in a rectangular glass dish to support bag and refrigerate
  overnight. Next day remove fish from plastic bag and pat dry. Place
  two tablespoons maple wood chips in smoker and place fish on rack.
  Smoke at medium heat for 20-25 minutes.

Red Sky at Night...

  ----- Original Message ----- 
  From: Randy 
  To: phaedrus
  Sent: Friday, May 17, 2002 12:23 PM
  Subject: question

  During the time of day just before sunset, the western sky appears 
  to have a red/orange glow to it.  Can you explain why?

Hello Randy,

As you know, sunlight is made up of all of the colors of the rainbow mixed together: red, orange, yellow, green, blue, and violet.
These colors of the rainbow correspond to different wavelengths of radiation. The blues are made up of short wavelengths and the reds of longer wavelengths. Earth's atmosphere contains molecules of gas that scatter the short wavelength blue colors out of the direct path of sunlight and leave the other colors to travel straight through. This makes the Sun look yellow-white and the rest of the sky look blue. The scattering effect is accentuated when the Sun is low in the sky. At sunrise and sunset, sunlight has to penetrate a much greater thickness of atmosphere than it does when it is overhead. The molecules and dust particles scatter almost all of the light at sunrise and sunset--blue, green, yellow, and orange--with only the long wavelength red light coming directly through to your eyes; so, the Sun and the sky around it look red at sunset and sometimes at sunrise. Why is sunrise more red at some times than at others? If there's smog in the air, or if there are tiny water droplets in the atmosphere, even more scattering occurs, making the sky even redder. That's the origin of the old saying "Red sky at morning, sailor take warning; Red sky at night, sailor's delight." If there's a red sky in the morning, it means there are a lot of water droplets in the atmosphere, which can mean a storm is coming.



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