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From: Jane
To: phaedrus
Subject: Baked saltine cracker appetizer recipe
Date: Saturday, July 05, 2008 8:54 PM
About 20 years ago, I attended a party where the main appetizer was a saltine cracker that had
been soaked in water? which made the cracker quite large (for an amount of time that I never
understood), then placed on a cookie sheet and coated with butter and baked.? They were excellent,
but I have never been able to replicate the recipe as I did not receive exact directions. These
baked appetizer crackers did not contain any sugar, toffee or chocolate.? They were a savory not
sweet creation.
If you can help me, I would appreciate it.
Jane
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From: Jane
To: phaedrus
Subject: Re: Baked saltine cracker appetizer recipe
Date: Sunday, July 06, 2008 7:01 AM
After another couple of hours of looking I found it at
Ice-Water Crackers
I haven't had time to try it, but it reads like the real thing. I never would have thought of Ice Water in the title.
You might add it to you list.
Jane
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Ice-Water Crackers
24 saltine crackers (24 singles, not doubles)
1/2 stick butter (no substitute)
Ice water
Optional sprinkles for tops: seeds, dried onion flakes, garlic powder, etc.
Preheat oven to 400 °. Grease a cookie sheet or two.
Have ready a bowl of ice water (The Water Must Be Really Icy). You'll have to keep icing it up as
you go along.
Melt the butter and have ready a pastry brush.
Drop the crackers in the water, no more than 6 at a time. After 25-30 seconds (NO MORE) carefully
but quickly lift them out, allow water to drip off and place on a cookie sheet. Don't try to do too
many at once, or by the time you get to the last ones they will have become soggy.
When your cookie sheet is full, brush each cracker generously with the melted butter. Don't use too
much pressure, or you will flatten the crackers.
Sprinkle some of whatever you want on the tops. Toast in the oven for 10 minutes, then turn heat
down to 300. Continue to toast for an additional 10-15 minutes. Cool completely. Store in container
with tight lid; they keep for a while if you don't let any moisture get at them. Good with a little
bit of Old Bay seasoning.
----- Original Message -----
From: Michael
To: phaedrus
Sent: Saturday, July 05, 2008 9:41 PM
Subject: Help
When we lived in Germany we used to get a wonderful desert from the local bakery called Nussecken
(Nut corners) that I would love to have more of.
Thanks
Michael
Hello Michael,
See below for two nussecken recipes.
Phaed
Nussecken {Nut triangles}
Topping:
3/4 cups butter or margarine
2/3 cups sugar
1 pkg. vanilla sugar{or 1 tsp. extract}
3 tbsp. water
3 cups loosely packed ground walnut
Pastry:
1 1/3 cups flour
2 tsp. Baking powder
1 egg
1 egg yolk
1 pkg. vanilla sugar or 1 tsp. extract
1/2 cup cold margarine
Filling:
1/4 cup jelly or jam any flavor
Decoration:
melted semi-sweet chocolate
Topping:
Combine butter, sugar,vanilla and water in a saucepan. Bring to a boil. Stir in nuts.
set aside to cool while preparing the pastry.
Pastry:
Preheat oven to 150 degrees c. or 300F. Grease a 13"x9" cookie sheet. Sift flour and baking
powder onto pastry board. Make well in center. Put egg,egg yolk,sugar and vanilla in. Work
a little of flour into center mixture. Cut butter into small pieces, quickly work all the
ingredients together into a smooth dough..Roll out dough on prepared cookie sheet. Spread
jam over dough. Spread cooled topping over jam. Bake on middle oven rack until golden, about
25 min. Take out of oven and drizzle with melted chocolate. Cut in triangles. Store in
airtight container in cool place.
Nut triangles improve if prepared several days before using.
--------------------------------------------------------------
Nussecken (Nut Triangles)
Dough:
300 g Flour
1 level tsp Baking powder
100 g Sugar
1 package (8 g) Vanilla sugar
2 Eggs
130 g Margarine
Coating:
250 g Apricot jam
150 g Sugar
200 g Butter
2 packages (16 g) Vanilla sugar
4 tbsp Water
400 g Crushed almonds
Method:
Mix all the dough ingredients and knead vigorously. Then place it in the fridge for 30 minutes.
Roll the dough out and place it on a baking pan with baking paper. Spread the apricot jam on top of it.
Melt the butter in a pot and add sugar, vanilla sugar, and the water, then boil up briefly.
Add the almonds and mix. Pour the whole mixture on the dough and spread out uniformly.
Bake at 175C/350F for 25 minutes, or until it is golden-brown.
Take it out from the oven and let it cool off. Cut the cookies into about 12-16 squares.
Cut them diagonally to become nut triangles.
From: jorja
To: phaedrus
Subject: cooking with corris spareribs
Date: Monday, July 07, 2008 4:25 PM
boy Corris had a ton of rib recipes!
i didn't find a mandarin ribs but i did find this:
chinatown favorites
chinese spare ribs [deliciously different]
4 lbs pork spareribs
1 cup brown sugar
2 teaspoons powdered ginger
1 6oz bottle soy sauce
2 Tablespoons water
Place ribs in a single layer in a shallow baking pan. Mix brown sugar and powdered ginger.
Gradually stir in soy sauce and water. Blend until smooth. Pour sauce over ribs. Let stand
at room temperature for 2-3 hours, turning ribs occasionally to keep them evenly coated.
Bake in a 300 oven for 1 1/2 hours, turning ribs several times. Yield : 6 servings
my note. room temperature for 3 hours? i don't think that's a good idea, but it was what made
them wonderful i suppose.. check with your doctor or butcher on this..?? !!? maybe its why we
marinate in fridge overnite instead and then leave out for a bit before cooking..
--------------------------
From: jorja
To: phaedrus
Subject: ps.. that cooking with corris recipe was from october 29,1957
Date: Monday, July 07, 2008 4:40 PM
ps.. that cooking with corris recipe was from october 29,1957.. the cover had jack o' lantern
faces at the bottom. other recipes in the issue is crackerjack, football meatloaf, chinese style
rice, chinese spaghetti, apricot whip to name a few.
and is the only spareribs recipe in my collection that she has with ginger in it.. some of the rest
have chili powder or curry powder
----- Original Message -----
From: Steve
To: phaedrus
Sent: Monday, July 07, 2008 9:56 PM
Subject: Turkish Macaroons
Well, I did try to Google for Turkish macaroons, with no success. I am looking for great chewy
things they used to sell in the now defunct Carl's Bakery in Memphis. They had dates in them.
Thank you,
Steve
Hello Steve,
No luck with anything from Carl's Bakery, but try the below recipes.
Phaed
Date Macaroons
2 egg whites
1/2 tsp. vanilla
1/4 tsp. almond extract
1/2 c. sugar
1 c. flaked coconut
3/4 c. chopped pitted dates
1/2 c. slivered almonds
In a small mixing bowl, beat egg whites, vanilla and almond extract until soft peaks form.
Gradually add sugar, beat until stiff peaks form. Fold in coconut, dates and almonds. Drop
by rounded teaspoons 1 inch apart on a greased baking sheet. Bake in 325 degree oven for 10 to
12 minutes or until lightly browned. Remove from baking sheet and cool. Makes 48 cookies.
----------------------------------
Arabian Macaroons
1 1/3 c. coconut
1/2 c. finely chopped figs or dates
1/2 c. chopped walnuts
1/2 c. sugar
1/8 tsp. salt
1 egg, well beaten
1/2 tsp. vanilla
Combine coconut, dates or figs, sugar, nuts, and salt. Mix well. Blend in egg and vanilla.
Let stand for 5 minutes. Drop by teaspoon on a greased baking sheet. Bake at 350 degrees for
15 minutes or until golden brown. Remove at once from baking sheet to cool. Makes about 1 1/2
dozen cookies
When my ancestors came to this country from Ulster, they first settled in North Carolina.
Here are a few old-time North Carolina recipes.
North Carolina Syllabub
1 pt. cream
1/2 c. fresh milk
1/2 c. cider
1/2 tsp. vanilla
1/2 c. sugar and little nutmeg
Chill ingredients and make shortly before you are ready to serve. Mix all ingredients, except
cream which should be beaten lightly. Add cream; beat again. Sprinkle nutmeg on top and serve.
Whisky or brandy may be added instead of cider.
-------------------------------
Pine Bark Stew
1/2 lb. sliced bacon, chopped
5 lbs. white potatoes, chopped
2 lbs. onions, chopped
Salt and pepper to taste
2 qt. water
3 lbs. dressed catfish
1 c. catsup
4 c. cooked tomatoes, chopped
Fry bacon until crisp in large kettle. Add chopped vegetables with water. Simmer 3 hours,
stirring frequently. Add catfish (or other fish such as halibut or perch steaks) and continue
simmering 30 minutes longer. Before serving, stir in catsup and add salt and pepper to taste.
Serves 10-12.
--------------------------------
North Carolina Fish Muddle
1 lb. side meat
5 lbs. potatoes, cut into pieces
5 lbs. onion, chopped
1/3 bottle ketchup
1 qt. water
5 to 8 lbs. fish
Salt
Pepper
4 eggs
Cook grease out of side meat and drain. Add water, potatoes and onions. Cook until thick
(30 to 50 minutes). Add fish, ketchup, salt, and pepper. Cook slowly for 3 hours. Beat the
4 hours slightly and 30 minutes before serving, add them slowly to mixture so that they blend
into mixture.
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