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----- Original Message ----- From: Camille To: Phaedrus Sent: Wednesday, July 05, 2000 06:38 Subject: Pepper Cookies > Dear Phaedrus, > A request came from someone for pepper cookies. I know what they are but > I do not have a recipe. Can you help? Her came from Bari. The cookies were > crispy and had lots of black pepper. They were shaped almost like a little > pretzel. Sometimes they are shaped like a crescent. > Thanks, > Camille
Hi Camille,
Try the ones below.
Phaed
GRAMA LOLLIS' CHRISTMAS BLACK PEPPER COOKIES
Ingredients :
1 c. butter (soft)
1 1/2 c. sugar
2 tsp. baking soda
2 c. flour
1 egg (beaten)
2 tbsp. light corn syrup
1 tsp. each cloves, ginger, cinnamon
Black pepper
Preparation :
Cream butter, sugar with eggs and corn syrup. Sift flour with
spices and soda. Combine. Chill. Roll on floured surface. Cut
with fancy cutters. Bake until golden, 350 degrees, 5-10 minutes.
Ice if desired.
----------------------------------
ITALIAN PEPPER COOKIES
Ingredients :
2 to 2 1/2 c. flour
1 tsp. salt
2 tsp. black pepper
4 eggs
3 tsp. fennel seeds
4 tsp. baking powder
1/2 c. cooking oil
Preparation :
Put flour in a bowl, make a well and add oil, eggs, black pepper,
salt, fennel seeds, and baking powder. Mix with a wooden spoon to
form a large ball, then just take a pinch at a time and twist or
braid. Can be made large or small. Place on ungreased cookie
sheet. Bake at 350 degrees for 15-20 minutes.
----------------------------------
ITALIAN PEPPER COOKIES
Ingredients :
10 c. flour
1 tbsp. salt
2 tbsp. coarse black pepper
2 c. hot water
1/4 c. anisette
3 pkgs. yeast
2 tbsp. sugar
3-4 tbsp. fennel seeds
1 3/4 c. oil
Preparation :
Combine all ingredients. Mix well and let rise for 1 hour. Roll
into rings and brush with water. Bake on greased cookie sheet at
350 until golden brown.
--------------------------------
ITALIAN BLACK PEPPER COOKIES
Ingredients :
3 c. flour
3/4 c. sugar
1/4 tsp. salt
1 1/2 tsp. baking powder
1/4 c. cocoa
1 c. toasted almonds, chopped
1 1/2 tsp. black pepper
1/2 tsp. cloves
3/4 tsp. cinnamon
1/2 tbsp. butter
1 c. milk
Preparation :
Sift all dry ingredients, melt butter, add milk and add nuts.
Mix together like pie dough consistency. Make into balls. Bake on
ungreased cookie sheet at 400 degrees for 12-15 minutes. Be careful
not to burn. When still warm, dip in frosting of 1 cup powdered
sugar and enough milk to make a thin icing. Add vanilla. Ice all
over. Place on cooling rack until dried.
------------------------------------------
Black Pepper Cookies
2 cups flour
1/2 tsp. salt
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. ginger
1/4 tsp. black pepper
1/2 cup unsalted butter
1 cup white sugar
1/3 cup molasses
1 egg
2 Tbsp.milk
1/2 cup raisins
1/2 cup chopped dates
1/2 cup nuts.
Cream together the butter and sugar. Add the molasses and the egg.
Sift together the flour, the salt, baking powder, pepper, cinnamon, ginger.
Add to creamed ingredients along with 2 tbps. milk. Stir in nuts and fruit.
Spoon onto greased sheet and bake for 15 minutes at 350.
----- Original Message ----- From: Tom To: phaedrus Sent: Friday, July 14, 2000 11:18 Subject: "Bistek" > I'm trying to find a recipe Mexican Bistek. Can you help. > Thanks Tom
Hi Tom,
"Bistek" is just the Mexican corruption of the word "beefsteak". Below are a couple of Mexican steak recipes.
Phaed
Carissa's Mexican Steak (Bistek a la Mexicana)
Recipe by: Carissa Hansen, North Carolina
Description: Steak with the flavors of Mexico
Serving Size: 2
Preparation Time: 1 hr
Amount/Measure/Ingredient
1 large round steak
1 can Mexican style tomatoes
1 pkg. any brand fajita seasoning mix
1 can Rotel tomatoes with green chilis
1 pkg. Kraft Mexican style cheese (grated)
Preparation:
In a large skillet, sear steak in a small amt. olive oil until just brown on
each side. Add tomatoes, cover and simmer 45 minutes. Add fajita mix and
Rotel tomatoes with green chilis. Simmer 10 minutes until all are hot. Top
mixture with cheese and cover just until cheese is melted (about 5 minutes).
Cut steak in half, spoon onto plate with tomato sauce. Garnish with chopped
green onions if desired.
--------------------------------------------------------------------------
Sonoran Style Mexican Steak
Recipe By : Western Mexican Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Mexican Southwest
Meat, Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pound round steak
2 Tablespoons lard
2 potatoes -- sliced
8 green chiles -- roasted & peeled
2 Small onion -- sliced
1 Cup tomatoes -- cooked
1 Clove garlic -- finely chopped
1 Tablespoon vinegar
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon flour
Rub vinegar on both sides of the meat. Pound in garlic, salt, pepper, and
flour. Cut into small pieces.
Brown in hot lard. Cook until meat is tender. Add vegetables; season to
taste. Cover.
Simmer until vegetables are tender.
----- Original Message ----- From: Gayle To: phaedrus Sent: Sunday, July 16, 2000 09:45 Subject: HISTORY OF CANDY > HI, > > My daughter has to give a talk in her class on when candy was first made. > We think it was officially first known in England of Medieval times... > > Any idea?? > > > Gayle
Hi Gayle,
There is a site about the history of candy at:
http://www.candyusa.org/history.html
I suppose it all depends on whether you insist that "candy" must be made with sugar. The ancient Egyptians, Arabs, and Chinese made candy using honey and fruit thousands of years ago. Sugar wasn't brought to Europe until the 9th century, when the Moors conquered Spain, although the Persians had been cultivating sugar since about the 4th century B.C. One must assume that they also made lumps of sugar candy or "rock candy." If, however, one is so strict about their definition of candy that they will accept only flavored boiled sugar candy as true candy, then perhaps the middle ages is the origin.
There's much more information at the above website. Hope this helps.
Phaed
----- Original Message ----- From: Claire To: phaedrus Sent: Monday, July 17, 2000 08:42 Subject: camping > Hi it's me again.I need some help.I'm going camping and would like to make > cornbread,also bisquits.But all I'll have is a camp stove and a grill. Can > you help?? > Thanks,Claire
Hi Claire,
I found a few recipes for campfire biscuits & cornbread, but, in truth, to do baking on a grill or campfire, you need a cast-iron dutch oven. Below are what I found.
Phaed
Skillet Cornbread Preparation: Grill/Direct 2 cups corn meal 3/4 cup water 1 medium onion, diced 1 Tablespoon corn oil 1/2 teaspoon salt (kosher salt works best) Mix together corn meal, onion, salt, and enough water to make a thick pourable batter. Preheat grill. Heat an iron skillet on the grill (lid up), add the corn oil and coat the bottom and sides of the pan. Pour the batter into the hot skillet. Lower the flame to low and cook with the lid down. When the edges are golden brown check with a toothpick to see if it's done through the middle. If not place either on the top rack or on an unlite part of the grill until it is done. Watch carefully to make sure it doesn't burn. Biscuit Twists Canned Biscuits or bread dough Mold the canned biscuit or bread dough into a ribbon about two inches wide and a thick as your little finger. Use a stick about three inches thick. Peel the bark off one end. Wrap the dough around the stick and pinch together at each end to prevent it from unwinding. Toast it over hot coals. When done, bread will slip off stick easily. Butter the inside, put jam in the middle or eat plain. (TOC) CAMPFIRE BISCUITS 1/4 stick butter Can of Big Country biscuits Preheat a skillet with a tight-fitting lid. Melt a quarter stick of butter in the pan. Open a can of refrigerated Big Country biscuits and put them in the skillet. Cover with lid and allow biscuits to take shape. Turn biscuits every few minutes, adding more butter to prevent sticking. Biscuits are done when they are brown and crispy on the outside. Cooking time: approximately 15 minutes
"Arsters" He-Stew
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Seafood/Fish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Mess of bacon
8 Large onions
2 hefty stalks of celery
48 oysters
oyster liquor
tapioca powder
milk
saffron
1/2 Lb. butter
From James A. Michener's "Chesapeake", Copyrighted in
1978 by Random House, Inc., Chapter 22, "The Waterman":
(An excerpted conversation between the cook, Big Jimbo
and the crew aboard the Skipjack, Jessie T. as she prepared for
her maiden trip to dredge for "arsters" in Maryland's Choptank River).
A She-Stew is the traditional one: Eight oysters per
person boiled slightly in their own liquor, then in milk
thickened with flour, flavored with celery, salt and pepper. A
great opening course, but not a meal for a working man.
A He-Stew is quite different, as Big Jimbo prepared his
version. First he took a mess a bacon and fried it crisp. As
it sizzled he chopped eight large onions and two hefty stalks
of celery. Deftly he whisked the bacon out, tossing the
vegetables into the hot oil to saute. Soon he withdrew them,
placing them with the bacon. Then he tossed the forty eight
oysters into the pan, browning them just enough to implant the
flavor, then he quickly poured in the liquor from the oysters
and allowed them to cook until their gills wrinkled.
Next Big Jimbo did two things that made his stew unforgettable.
Taking a small pinch of tapioca powder, he tossed it
into the oysters and liquor and in a few minutes the finely
ground tapioca powder had expanded it into a large translucent,
gelatinous mass. When he was satisfied he poured the oysters
into the milk, which he had already brought to a simmer, tossed
in the vegetables, then crumbled the bacon between his fingers,
throwing it on top.
The sturdy dish was almost ready. Finally, Big Jimbo
dusted the top of the stew with Saffron, giving it a golden
richness, which he augmented with a half-pound of butter at the
last moment. When the crew dug in, they found one of the
richest, tastiest "Arster" stews a marine cook had ever devised.
----- Original Message ----- From: Jeannie To: phaedrus Sent: Sunday, July 09, 2000 08:24 Subject: Drop Donut recipe I am looking for a Drop Donut recipe(s) Thank you, Jeannie
Hi Jeannie,
You're in luck! I looked up some drop donut recipes recently, so I have several handy. Hope you find these to your liking.
Phaed
DOUGHNUT MAKER DOUGHNUTS
Ingredients :
1 1/2 c. sugar
2 eggs
2 c. sweet milk and 2 tsp. vinegar
1 tsp. soda
1 tsp. nutmeg
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. cloves
1/6 c. oil
4-5 c. flour
Preparation :
Mix ingredients in order. Spoon into doughnut maker and fry in
hot shortening, turning once - drain on paper towels. Cool before
storing. Makes about 3 dozen.
----------------------------------
DOUGHNUT MAKER DONUTS
Ingredients :
3 eggs, beaten
1/4 tsp. nutmeg
1 c. sugar
1 c. buttermilk
2 tsp. baking powder
1/2 tsp. vanilla
1 tsp. salt
5 tbsp. oil
1 tsp. soda
4 c. flour
Preparation :
Mix together ingredients. Fill donut maker. Drop into hot fat,
turn immediately then again as they appear to crack and bubble out
of the edges.
----------------------------------
JANICE'S DONUTS
Ingredients :
4 eggs
2 c. sugar
2 c. buttermilk
1 c. cream
1/2 tsp. cinnamon
6 1/2 c. flour (unsifted)
1 tsp. nutmeg
1 1/2 tsp. salt
2 tsp. baking powder
2 tsp. baking soda
Preparation :
Beat eggs, sugar and spices. Add buttermilk and cream. Lastly
add flour and mix well. Let rest for 5 minutes. Put in doughnut
maker. Fry in hot lard. Turn immediately. Makes 10 dozen.
----------------------------------
DROP DONUTS
Ingredients :
2 tbsp. melted butter
1 c. sugar
4 egg yolks
1 c. milk
1 tsp. vanilla
3 c. sifted flour
2 tsp. baking powder
1/4 tsp. salt
(1/2 tsp. nutmeg may be used if
desired)
Preparation :
Combine butter, sugar, egg yolks and 1/4 cup of the milk. Beat
one minute on medium speed with the mixer. Add rest of milk and
vanilla. Sift flour and baking powder and salt together. Add 1/2
to the first mixture. Beat one minute and add the rest of the
flour. Mix well; drop small amounts from the end of a teaspoon into
deep fat that has been heated to 370 degrees. Cook 2 to 3 minutes
on each side. (You may use a drop doughnut maker.) Drain on
absorbent paper (paper towels work very well) and roll in sugar.
----- Original Message ----- From: Deb To: phaedrus Sent: Saturday, July 08, 2000 09:33 Subject: cookware > I have just recently purchased a set of 18/10 stainless steel cookware. It > didn't come but with a few instruction. > Could you give me a few pointer on how to care and cook in it. It looks so > pretty and would love for it to stay that way. > Anything would help and maybe a computer > site with information on it. > Thanks so much > Deb -
Hi Deb,
Try this site: http://www.aafes.com/Hot_Product/stn_stl.htm
Phaed
----- Original Message ----- From: maya To: phaedrus Sent: Friday, July 07, 2000 15:34 Subject: Substitute cake pans > I want to try a layer cake recipe that calls for two 12" pans. Each > cake is then halved horizontally and three layers are used. I can't > find 12" pans, so do I use three 8" or two 10" or what and then how do I > adjust cooking time etc. Thanks for any help you can give. > Maya
Hi Maya,
Here's what we think:
Use three 10" pans and fill them all equally to a depth of about 1 1/4". Don't slice them horizontally, use the three layers whole. You may have a little batter left over, but hey, with the 12" pans, you had a whole half of a cake left over, right? Your cake won't be quite as big around as the original recipe. Don't adjust the cooking time right off, but check the 3 cakes a bit early & remove early if need be. If it's springy, then it's done.
Phaed
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