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----- Original Message -----
From: Holly
To: phaedrus
Sent: Saturday, June 15, 2002 11:39 AM
Subject: stella doro recipe
I am looking for the recipe for the stella doro creram puffs
made with the anginettia cookies. It used to be on the back
of the bag and it isnt anymore. Can you help? I know it has
crushed pineapple and cool whip and cream cheese but I don know
how much. Thanks. Holly
Hello Holly,
I believe that the below recipe may be what you want.
Phaed
Cream Puff Cookies
a.. 2 pkgs. Stella Doro Anginette Cookies, sliced in half
b.. 8 oz. cream cheese
c.. 8 oz. cool whip
d.. 3 T. powdered sugar
e.. 15 oz. can crushed pineapple, drained
Mix cream cheese, cool whip, powdered sugar and pineapple.
Spread filling between halves of cookies.
----- Original Message -----
From: Janet
To: phaedrus
Sent: Saturday, June 15, 2002 9:02 AM
Subject: Old fashioned sugar cream candies
When I was a child, my grandmother would always have a box of
candies either purchased from Woolworths, Sears or of one such
store. The candies were small and made entirely of sugar. They
had a slightly crunchy exterior and creamy interior. They were
tinted in pastel shades. They candies were petite and sometimes
had swirl designs on them. If you recall these candies let me
know the name. If you know who still makes them, that would be
wonderful.
JB
Hi Janet,
I'm not sure, but I think the candy you are referring to is called "French Creams" or sometimes "royal creams" or "sugar creams."
French creams are a candy with a creamy flavored center and an outside shell of sugar.
You can buy French Creams at The Vermont country Store
You can also buy them here:
Stevers Candy
Phaed
----- Original Message -----
From: David
To: phaedrus
Sent: Saturday, June 15, 2002 11:13 PM
Subject: carbonated (soda) water
Does carbonated water exist in nature? If so, where? And if not,
who invented it and when (maybe even why?)?
--David
Hi David,
Dissolved carbon dioxide gives water a very distinctive flavor. Some natural springs around the world bubble up from deep in the Earth where the tremendous pressures
cause their waters to be naturally carbonated. The waters of these springs have long been thought to have medicinal properties. Many famous European "spas" have a naturally
carbonated spring as their origin. The Perrier water source in Vergeze, France was known in Roman times and eventually was developed into a spa.
Knowing a good thing when they saw it, chemists in Europe and the U.S. were putting a lot of effort into making "artificial effervescent mineral water" by around 1800.
Some of the big names in chemistry were involved in this effort. Joseph Priestly, the discoverer of oxygen, experimented with it and wrote a paper entitled "Directions for
Impregnating Water With Fixed Air" in the late 1700s. French Chemist Antoine Lavoisier correctly determined that Priestly's "fixed air" was actually mostly carbon dioxide.
English chemist Thomas Henry invented a commercial process for making carbonated water before the turn of the century, and soon after 1800 artificially carbonated water was
being sold.
The source of the carbon dioxide used for carbonating water in the early days was was sodium salts, so carbonated water came to be called "sodas" or "soda water." Nowadays,
the carbonation process mimics the natural process of the deep underground springs by using pure compressed carbon dioxide gas in high-pressure cylinders. Carbon dioxide gas
is forced under pressure to dissolve in the water or soda pop just before the bottle or can is sealed.
Today, even mineral waters with natural carbonation such as Perrier have more carbonation added before they're bottled to ensure that the consumer gets plenty of fizz when
he opens the bottle.
Phaed
----- Original Message -----
From: Jeff
To: phaedrus
Sent: Sunday, June 16, 2002 8:12 PM
Subject: Recipe request for a friend
> Dear Uncle Phaedrus,
>
> I pride myself on being a dab hand with a search engine, but the
> following request from a friend has stumped me. I can find crustless
> apple pies, and applesauce pies, but no crustless applesauce pies.
> If you can locate this recipe, I know she would be very grateful!
>
> >I had one recipe from a Motts or Musselman's leaflet for a crustless
> >apple pie type thing using applesauce that was great, but I have
> >never been able to refind the recipe :-(
>
> Thank you,
> Penny
Hi Penny,
I found one and only one "crustless applesauce pie" recipe. Don't feel bad
about not being able to find it, though. I didn't find it on the Internet.
It was on a CD recipe collection. Hopefully, it's the right one.
Phaed
Crustless Applesauce Pie
Ingredients :
1 1/2 c. sifted flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. shortening
2/3 c. milk
Sugar
1 1/2 tsp. nutmeg
Melted butter
4 c. canned applesauce
2 tbsp. grated orange rind
1/4 c. orange juice
2 tbsp. quick-cooking tapioca
Preparation :
Combine flour, baking powder, and salt; cut in shortening with
pastry blender. Add enough milk to make a soft dough; form dough
into 16 balls. Combine 1/3 cup sugar and nutmeg. Roll balls in
melted butter, then in sugar mixture; set aside. Combine
applesauce, sugar to taste, orange rind and juice; stir in tapioca.
Pour into 10-inch pie plate. Place dough balls around edge and in
center of pie. Bake at 400 degrees for 25-30 minutes or until puffs
are brown. Serve with ice cream, if desired.
Dorianne sent this recipe:
I had been looking for the Musselman's Crustless Applesauce Pie recipe found
in an old leaflet I had from many years ago and saw you had other folks looking
as well-I contacted Musselman's directly and they sent me the recipe so I will
share it with you :)
Dorianne
Musselman's Apple Sauce Crustless Pie
Servings 9-inch pie
* 3 eggs
* 1 tall can (1-2/3 cups) evaporated milk
* 3/4 cup sugar
* 5 tablespoons melted butter or margarine
* 1/2 cup all purpose flour
* 1-3/4 cups Mussselman's Apple Sauce (any variety depending on taste)
Beat eggs until foamy. Stir in evaporated milk.
Add sugar, melted butter, flour and vanilla. Beat until smooth
Mis in apple sauce. Pour into well greased and floured 9-inch pie plate.
Bake in 350 deg. F. oven 40 minutes or until top is browned and pie is set.
Serve warm or chilled. Cut in wedges to serve. Pieces lift easily from pan
even though there is no crust.
----- Original Message -----
From: Irene
To: phaedrus
Sent: Monday, June 17, 2002 2:48 PM
Subject: punch with a frozen fruit ring
This recipe was in a good housekeeping magazine in the mid 90's I
lost the book, but would like the recipe.
Can you help?
Hi Irene,
Below are the two recipes that I found.
Phaed
Frozen Fruit Ring
Ingredients :
5 c. punch
Strawberry halves
Pineapple chunks
Lemon and orange slices
Red and green cherries
Preparation :
Pour punch into 1 1/2 quart ring mold. Add next four
ingredients. Freeze until firm, at least 8 hours. To unmold, dip
ring in hot water and invert into punch bowl. Ring will float.
----------------------------------
Sparkling Punch With Frozen Fruit Ring
Ingredients :
1 red apple, sliced & cored
1 green apple, sliced & cored
1 med. orange, sliced then cut in half
1 cluster grapes, separated into sm.
bunches of 6 to 8 grapes
1 qt. orange juice, chilled
1 qt. apple juice, chilled
2 qts. diet ginger ale, chilled
Preparation :
Dip apple slices into orange juice. Arrange fruit into a ring
mold. Pour apple juice into the mold to cover 2/3 of the fruit.
Freeze the mold and reserve the remaining apple juice for the punch.
Before serving, mix remaining apple juice, orange juice and ginger
ale together in a punch bowl. Remove fruit ring from the mold and
float on top of the punch. Approximately 60 calories per 1 cup
serving.
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