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I, too, love the original recipe "Dixie Fry"....but for those who can't find
it in their stores...try this:
1/2 cup flour
1/4 cup paprika
1/2 teaspoon salt
1/2 teaspoon garlic powder
Put in plastic bag and shake it until totally blended...then put your chicken
pieces in the bag and shake, as you would Dixie Fry...it's pretty close to the
real thing...
-Bruce
Thanks, Bruce!
On 6 Jul 2005 at 3:04, Pauline wrote:
> i am looking for a receipe for soft peanut brittle. not the break off
> your teeth kind. i know it exhists as some is sold by a company in
> oregon called the brittle kettle but is too expensive for me to
> purchase....i know it contains peanut butter among ingredients but i
> cant figure what they do to keep it soft. its not relly soft but not
> the transparent hard kind. my favorite contains oregon hazelnuts
> also. thanks so much p.m.
Hello Pauline,
Can't find one with hazelnuts, but below is a soft peanut brittle recipe.
Phaed
Soft Peanut Brittle Recipe
Ingredients:
2 cups Creamy peanut butter
1 1/2 cup Sugar
1 1/2 cup Light corn syrup
1/4 cup Water, PLUS
2 teaspoons Water; divided
2 tablespoons Butter
2 cups Peanuts; raw or roasted
1 teaspoon Baking soda
1 teaspoon Vanilla
Directions:
In a double boiler over hot water, place peanut butter to heat while
preparing syrup. In a large saucepan combine sugar, corn syrup and
1/4 cups water. Cook over high heat to 275 deg. on candy therm. Lower
heat to med, add butter, stirring until melted. Add peanuts, cook
stirring for about 5 minutes until candy starts turning brown and reaches
300 deg. on therm.
Remove from heat, stir in baking soda that has been dissolved in the
2 tsps water. Add vanilla. Working quickly, fold in warm peanut butter,
stirring gently. At once, pour candy mixture onto well greased marble
slab or cookie sheet. Quickly spread as thin as possible. The secret
of the candy is quick cooling. When cold, break into serving size
portions.
On 4 Jul 2005 at 11:13, Rachel wrote:
> Hi -
>
> I'm looking for a recipe for cherry torte. It has a meringue crust
> made with 6 (I think) egg whites, cream of tarter, soda crackers,
> walnuts, sugar and vanilla. The egg whites and cream of tarter are
> beaten to stiff peaks, add in other ingredients and back. The topping
> is whipped cream and canned cherry preserves (i've also seen it with
> blueberry preserves). I think these are all the ingredients but it
> could be made with a different kind of nut and I'm not sure of the
> ratios.
>
> Thanks!
>
> Rachel
Hello Rachel,
Could this be it?
Phaed
Cherry Torte
Ingredients :
6 egg whites
3/4 tsp. cream of tartar
2 c. sugar
2 tsp. vanilla
2 c. broken soda crackers
1 1/2 c. chopped nuts
2 pkgs. Dream Whip
1 can cherry pie filling
Preparation :
Beat 6 egg whites stiff. Add the cream of tartar, sugar,
vanilla, soda crackers and nuts. Mix thoroughly. Grease a 9 x 13
inch pan. Bake mixture at 350 degrees for 30 minutes. Spread the 2
packages of Dream Whip on cake. Spread the can of cherry pie
filling on top of whip.
On 6 Jul 2005 at 19:41, Prakhar wrote:
> Hi
>
> Is there a good recipe for making jamun (Black Plum) juice ? I have
> already tried using sugar , jamun and water combination but it is not
> so good.
>
> Thanking You,
>
> Prakhar
> New Delhi, India
>
Hello Prakhar,
The below recipes are the only ones that I could find. You might try the second recipe using your black jamuns.
Phaed
Nerlepalam juice
(Black jamun Juice)
Ingredients:
Jamun - 1/2 kg,
Sugar - to taste,
Water - as required
Method: Soak the jamun fruit for 1 hour, then remove the seeds and blend
the pulp with sugar. Strain it to separate the juice from the pulp. This
fruit is not very sour, so add sugar accordingly.
----------------------------------------------
Blue Apple Juice
Preparation Time : 1.5 hrs
Cooking Time : Nil
Serves / Makes : 6
Ingredients
Blue Apples or Kala Jamuns - 250 gms
Lemon juice of 1/2 a lemon
Sugar - 4 tablespoons
Salt - a pinch
Mint Leaves - a few
Water - 6 Glasses
Method
Cut the Jamuns and grind them along with the sugar.
Add the juice of 1/2 a lemon and add 6 glasses of water.
Allow the same to settle down and decant the same till you get a clear
light pink juice.
Add a pinch of salt and refrigerate.
Refrigerate empty glasses for 10 mins and dip them (only the tips) in
a plate of salt and pour the juice and serve chill with mint leaves.
User Comments & Tips
Let the jamun juice settle well before pouring into glasses to obtain
a clear juice.
On 9 Dec 2004 at 11:13, Molly wrote:
> My mother made cut out sugar cookies when I was little made out of
> wondra flour. She said they published the recipie on the back of the
> flour bag. this was about 20 years ago. can you find this recipie for
> me? thanks. Molly
Hello Molly,
See below for two possibilities.
Phaed
"Wondra" Never Fail Sugar Cookies *
Ingredients :
3 c. "Wondra" flour
1 c. sugar
1 tsp. soda
1/2 tsp. salt
1 tsp. cream of tartar
1 1/4 c. shortening
3 tbsp. milk
2 eggs
1 tsp. vanilla
Preparation :
Mix dry ingredients; add shortening plus remaining ingredients
and mix. Roll dough to 1/4 inch thick. Cut and bake at 375 degrees
until barely turning brown around edges. Decorate with icing or
decorator's sugar.
------------------------------------
SUPER SUGAR COOKIES
Ingredients :
1 1/2 c. confectioners' sugar
1 c. butter
1 egg
1 1/2 tsp. vanilla
2 1/2 c. flour (Wondra)
1 tsp. soda
1 tsp. cream of tartar
Assorted food colorings (optional)
Preparation :
Mix sugar and butter. Add egg and vanilla; mix thoroughly. Mix
dry ingredients; blend in. Using hands, work in food colorings if
used. Refrigerate for 1 hour. Roll out dough and use cookie cutters
to cut out your favorite Christmas cookies. Bake at 375 degrees for
10 minutes.
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