Custom Search



Sesame Halvah

  ----- Original Message ----- 
  From: RBW
  To: phaedrus
  Sent: Sunday, June 02, 2002 3:30 PM
  Subject: sesame halvah

  Greetings Phaedrus! I would like to know how to make middle eastern 
  sesame halavah candy.  Not Indian semolina halvah candy, but the 
  middle eastern kind which one can usually purchase in delis or 
  middle eastern import shops. Many thanks for any recipes you can pass on! 

Hello RBW,

Below are three for sesame halvah.



  1 Cup Sesame Seeds (Can substitute 1 cup Tahini - Sesame Butter)
  2 Tbsp Honey
  1 Tsp Vanilla (Optional)
  1 Tbsp Raw Carob Powder (Optional)

  Grind sesame seeds past meal stage into a nut butter. Scrape out into 
  a bowl and dribble in the honey. Mix well until you get one sticky mass. 
  For a "chocolate" halvah, mix in raw carob  powder - don't mix will; 
  allow it to become marbled. For more vanilla flavor, add 1 teaspoon of 
  vanilla with the honey.

  Line a small (about 4x3 inches) box with waxed paper and press in the 
  mixture. Put in the refrigerator to chill for an hour or so, take out, 
  and slice into cubes.

  Makes about 1 dozen 1 inch cubes

    Makes about 1 1/2 pounds 

    1/2 cup untoasted sesame oil 
    2 cups all-purpose flour 
    1 cup tahini 
    3/4 cup honey 

    1. Warm the oil in a large heavy skilled over low heat. Add the flour 
    and stir until the oil and flour are thoroughly combined. Continue 
    cooking, stirring occasionally, until the mixture begins to turn pale 
    brown. Add the tahini and stir until the mixture has a uniform color 
    and consistency. Turn off the heat. 
    2. In a separate small saucepan, bring the honey to a boil over high 
    heat. Boil for 1 minute. Immediately add the hot honey to the flour 
    mixture. Stir until the honey is completely incorporated. 
    3. Spread the mixture into a small ungreased 5- by 9-inch loaf pan 
    and pack the mixture down with the back of a spatula. Let the halvah 
    cool at room temperature for at least 2 hours or until the pan feels 
    cool. The halvah will shrink back slightly from the edges of the pan 
    as it cools, and should therefore unmold easily when the pan is inverted. 
    Wrap the halvah in plastic wrap and store it in the refrigerator for up 
    to 2 weeks. 
    4. To serve, cut the halvah into thin slices. 

Chocolate Coke

  ----- Original Message ----- 
  From: Sandy 
  To: phaedrus
  Sent: Monday, June 03, 2002 8:35 AM
  Subject: chocolate Coke 

  As kids we used to order vanilla, cherry or chocolate Cokes at the 
  drugstore fountain. What kind of chocolate syrup was used? 
  sweet like Hershey's or semi sweet?


Hi Sandy,

Found the below on the Internet.

Coke recently introduced "Vanilla Coke", but neither it nor the various cherry colas taste like what I had when I was a kid. Not enough cherry or vanilla flavor.


  Title: Flavored Cokes
  Keywords: Oldies, Fountain Drinks

  8         oz      Coca-Cola
                    Flavoring Of Choice

  If you have maraschino cherry juice left, a tablespoon of the juice
  added to the coke will make a cherry coke.  For a vanilla coke, add
  1/2 tablespoon of Vanilla Extract.  For a chocolate coke, add a
  thin chocolate syrup such as Fox's or Bosco, to taste in the coke.

  Yield:  1 Serving

Buttermilk Pie

  ----- Original Message ----- 
  From: Billie 
  To: phaedrus
  Sent: Tuesday, June 04, 2002 5:31 PM

  We were at a restaurant in New Albany, Indiana called "Mark's Feed Store", 
  & they had the most delicious Buttermilk Pie......would you happen to 
  have that recipe?  If you do, I would appreciate you sending it to me.
  Thank you very much,

  P.S. I love your site.....I just found it by accident & have used it 
  several times...

Hi Billie,

There are no recipes for this from Mark's Feed Store that I can find, but below is a recipe for classic buttermilk pie. See below.


  Buttermilk Pie
    a.. 1/2 cup butter 
    b.. 1 1/3 cup sugar 
    c.. 3 eggs, separated 
    d.. 3 tablespoons flour 
    e.. 1 1/2 cups buttermilk 
    f.. 1 tablespoon lemon juice 
    g.. 1/2 teaspoon freshly ground nutmeg 
    h.. salt 
    i.. 1 8 oz. pie pastry shell, partially baked 
  Preheat oven to 325° F. Cream the butter and sugar well and add the 
  egg yolks, one by one. Beat in flour and buttermilk and add the lemon 
  juice and nutmeg with a pinch of salt. Whip the egg whites until stiff 
  and fold into the filling. Pour the filling into the partially baked 
  pie pastry and cook in the middle level of the pre-heated oven until 
  the custard is set and slightly brown, about 1 hour. Serve topped with 
  fresh fruit such as peaches, strawberries, or blueberries and slightly 
  sweetened whipped cream. Fresh fruit sauces are also excellent with this.


----- Original Message -----
To: phaedrus
Sent: Tuesday, June 04, 2002 8:16 AM
Subject: Could you please help me find 2 recipes?

> Could you please help me find the following 2 recipes? I've 
> tried everywhere.
> The first is Cohens' coddies. It is a jewish food like a fried 
> patty. I know it has potato in it. My mother used to buy me one 
> every week at a delli. The second recipe is a drink from our 
> local Outback Steakhouse. It is called a Bondi Boomerang. It 
> was a frozen drink. Thank you very much,
> katie

Hi Katie,

A coddies recipe is easy. See below. They aren't "Cohen's Coodies," though. Cohen's Deli's coddies were famous, but Cohen's is no more. I had no success finding a recipe or a copycat for Cohen's Coddies

The "bondi boomerang" is a different matter. Not only can't I find a recipe for it, I can't even find it listed on an Outback menu anywhere on the Internet.



2 med. baking potatoes
1/2 lb. cod
2 T. butter, melted
1 egg lightly beaten
1 T. chopped parsley
Flour for dusting (matzo meal would probably work fine)
oil/butter for sauteeing
options: 1 t. curry powder OR onion OR dijon mustard and/OR Worcestershire sauce

Cook the potatoes. Mash 'em chunky. Cook fish 8 min. at 350. Add melted
butter, egg, parsley and whatever of the above options (I favour curry
powder, which is traditional, or dijon mustard, a tiny bit of sauteed
chopped onion, and a dollop of worcestershire) You can mix and match 
these to your own taste.) Flake the fish into the potato mix and mix 
well to combine. Mold into flat, round, hamburger sized cakes. Dust 
with flour (Matzo meal) and saute in a shallow layer of hot oil/butter 
for about 4 minuted per side or until lightly browned.
From: ann 
Sent: Tuesday, January 10, 2012 9:50 AM
Subject: cohen's original coddies

i have first-hand knowledge of cohen's original coddies and your recipe for coddies may be o.k. 
but the original coddies had a secret ingredient which no one even the family (see alpert's comments 
in an article herewith) knew about and the inventors and makers of cohen's original coddies are deceased.  
Therefore, anyone attempting to say that they have the recipe has not the secret ingredient for those coddies. 
They also as depicted in alpert's or alpert's interviewer comments were not called cohen's original tasty 
coddies but were simply called "Cohen's Original Coddies."  
They also took hours to prepare from fresh cod, potatoes and possibly seasonings.   
thank you, ann

Hi Ann,

I appreciate your e-mail. The posted reply and recipe on my site to which you refer is from 2002, almost ten years ago. I cannot recall where that recipe was found. You are correct in that the recipe given is most likely a “copycat” recipe and I was remiss in not saying so. A “copycat” recipe does not pretend to be the actual recipe that someone originally used, but rather is a recipe that allows someone to make a similar-tasting dish.

You did not send the article to which you refer, nor did you include the website address. I found one here that may be the one you saw: Citypaper I see from the article that Ms Alpert, a family member, does not even have the recipe herself, as you also say.

You know, Ann, the really sad thing is that people who have the original, authentic recipes for things like Cohen’s Original Coddies will hold onto them for their entire lives, even until after most people have forgotten the taste of the originals.
If they really wanted to honor the original, why not release the original recipe so that people could once again savor the flavor of the real thing while there are still people living who remember the original taste?
I’d hate to think that the original recipe for Cohen’s Original Coddies vanished when the last person to have it passed away. One of the good things that can be said about the Internet is that it can give such things a form of electronic immortality.


Midnight Cake

----- Original Message ----- 
From: liz
To: phaedrus
Sent: Tuesday, June 04, 2002 7:32 PM
Subject: chocolate cake

My mom used to have a receipt for a chocolate cake called midnight 
cake.  It was very moist and made with coco powder. It was in a 
cookbook she had.  It would be great if you could locate it for me.

Hi Liz,

I have three slightly different versions of this recipe. See below.


Midnight  Chocolate  Cake

Ingredients : 
2 c. sifted flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. of sugar
3/4 c. mayonnaise
1 tsp. vanilla
1/3 c. cocoa
1 c. of water

Preparation : 
Grease two 8 x 1 1/2 inch layer cake pans, lined with wax paper
and grease again.  Sift dry ingredients together into mixing bowl. 
Add water, mayonnaise, and vanilla, beat until smooth.  Pour into
cake pan.  Bake at 350 degrees until cake springs back with touch of
fingers.  Let cool.  
Midnight  Cake

Ingredients : 
2/3 c. shortening
3 eggs
1/3 tsp. baking powder
1 tsp. salt
1 1/3 c. cold water
1 2/3 c. sugar
2 c. flour
1 1/4 tsp. soda
2/3 c. cocoa

Preparation : 
Sift together flour, baking powder, soda and salt; set aside. 
Cream shortening, sugar and eggs until creamy and smooth.  Stir in
flour mixture, stirring well.  Blend in cocoa and water and mix
well.  Pour mixture in baking dish.  Bake at 350 degrees for 30-35
Midnight  Cake

Ingredients : 
1/2 c. shortening
1/1/4 c. sugar
2 eggs
1 tsp. baking soda
1/2 tsp. baking powder
1/2 c. cocoa
1 c. hot water
1 1/2 c. flour
1/2 tsp. salt

Preparation : 
Combine and bake in greased and floured cake pan at 350 degrees
for about 1 hour.  

Midnight Cakes are typically (but not always) frosted with brown sugar frosting or chocolate brown sugar frosting.

Brown  Sugar  Chocolate  Frosting (for Midnight Cake)

2 c. packed brown sugar
1/4 c. plus 2 tbsp. cocoa
1/2 c. shortening
1/2 c. milk
3 c. powdered sugar
2 tsp. vanilla

Mix brown sugar, cocoa, shortening, and milk in a saucepan.  Cook constantly stirring, 
until mixture begins to boil around the edges. Remove from heat and cool to lukewarm. 
Add the powdered sugar and vanilla; beat until smooth and creamy.  If too thick, add a 
little milk until of spreading consistency.


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