|
----- Original Message -----
From: KS
To: phaedrus
Sent: Sunday, August 11, 2002 4:37 PM
Subject: Pecan Pie Jelly
We were on vacation in Alabama recently and toured a pecan candy factory.
They made pecan pie jelly. I am looking for the recipe for my daughter
to enter into the upcoming Fair. I have had no luck in finding the
recipe.
Thanks,
KS
Hello KS,
I could only find one recipe for this. I can't say how it might turn out. See below.
Phaed
Pecan Pie Jelly
· 4 cups finely chopped pecans
· 4 cups sugar
· Pinch of salt
· 4 Tbsp. ginger
· 4 Tbsp. brown sugar
· 1 cup (2 sticks) butter
· 4 Tbsp. apple cider vinegar
· 1 Tbsp. cinnamon, if desired
Put in a pan large enough to hold all ingredients and allow for
stirring. Heat in open pan until all ingredients blend and turn a
rich gold color. Can be canned in a water bath for 15 minutes
(this will make it creamier).
----- Original Message -----
From: Anita
To: phaedrus
Sent: Sunday, August 11, 2002 4:04 PM
Subject: question
I am trying to find a recipe for oriental dipping sauces the kind
they use for Vietnamese soups or spring rolls
Hello Anita,
Well, those dipping sauces come in a wide variety of ingredients. See if the one below is to your taste.
Phaed
Vietnamese Spring Rolls
Makes 35
Ingredients:
For dipping sauce:
a.. 2 cups soy sauce
b.. 2 cups seasoned rice vinegar
c.. 1/2 cup minced ginger
d.. 1 1/4 cup sesame oil
e.. 2 tablespoons chili oil
f.. 2 tablespoons granulated white sugar
For rolls:
a.. 4 ounce uncooked rice vermicelli
b.. 3 cups snow peas, sliced thin
c.. 4 cups peeled and julienned carrots
d.. 1 julienned jalapeņo chile
e.. 8 cups shredded Napa cabbage
f.. 4 cups seeded, deveined, and julienned red bell pepper
g.. 4 cups green onions, cleaned and minced
h.. 1 bunch basil
i.. 1 bunch cilantro
j.. 1 bunch mint
k.. 35 dry rice spring roll wrappers
Directions:
In a non-metallic bowl, combine all the ingredients for the
dipping sauce. Set aside.
Soften the noodles by immersing in boiling water for 2 to 3 minutes.
Drain well. Bring a pot of water to boil. Blanch the snow peas and
then shock them in an ice bath. Drain and set aside.
Combine all the vegetables with 1/2 cup of the sauce.
Check for seasoning.
Wash and pick off the leaves of the basil, cilantro, and the mint.
Dampen a stack of tea towels. Carefully mist the spring roll wrappers
one at a time and separate each of them with a damp tea towel. Allow
to rest about 5 minutes.
Carefully peel off the wrappers, one at a time, and lay on a clean
work surface in front of you. Place 3 cilantro leaves, 2 mint leaves,
and 1 basil leaf on the wrapper.
Drain the vegetables. Place a small pile of vegetables and a small
amount of the softened noodles on top of the leaves.
Tuck in the sides of the roll and roll up tight, like a burrito.
Cover the finished rolls with another damp tea towel and wrap tightly
with plastic. Serve immediately with dipping sauce.
--- Original Message -----
From: Lynne
To: phaedrus
Sent: Monday, August 12, 2002 11:00 AM
Subject: Lost recipe - Carrot Cake with Maple flavored cream
cheese frosting
I am looking for a carrot cake recipe that is at least 20 years old and
I believe came from either Good Housekeeping or Better Homes & Gardens
Magazine. The cake is made in three layers, has nuts in it and also has
cream cheese frosting with maple flavoring. Thanks so much for your help!
Lynne
Hi Lynn,
Try the one below.
Phaed
Carrot Cake
Ingredients :
2 c. all purpose flour
2 c. sugar
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
4 eggs
1 c. cooking oil
4 c. grated carrots (8 med.)
1/2 c. chopped pecans
Cream Cheese Frosting:
6 oz. cream cheese
4 tbsp. butter
4 1/2 c. powdered sugar
1 tsp. vanilla
1/2 tsp. maple
Preparation :
Mix first 5 ingredients. Beat eggs until creamy. Slowly beat in
oil. Gradually add flour mixture and beat until creamy smooth. Mix
carrots and nuts. Bake in three 8 inch pans at 350 degrees about
30-45 minutes. Top with Cream Cheese Frosting. Mix room
temperature cream cheese with butter and powdered sugar. Add
vanilla and maple extracts. Spread on cooled cake.
----- Original Message -----
From: Eydie
To: phaedrus
Sent: Saturday, August 17, 2002 9:45 PM
Subject: "Dunkin' Cookies"
Dear Uncle P,
My husband's grandma made these cookies, called "Dunkin' Cookies"
they were dark chocolate, hard, dense and a little on the dry side.
The were perfect for dunkin' because they soaked up liquid but never
became soggy or fell into your cup/glass. I have searched high and
low - to no avail...any ideas?
Thanks so much,
Eydie
Hello Eydie,
Well, the only recipe for chocolate dunking cookies that I can find is the one below.
However, there are German dunking cookies and Italian dunking cookies as well.
Note that this recipe calls for " Dry sugar substitute equal to 1/4 cup sugar." I
don't know how it would work if you used 1/4 cup sugar instead. i don't really understand
why the sugar substitute was used here since it also has 1/2 cup white
sugar and 1/4 cup brown sugar as well.
Phaed
Chocolate Dunking Cookies
Servings (36)
Ingredients:
1/2 Cup Margarine; (1 stick)
1/2 Cup Egg whites
1/2 Cup Sugar
2 Cup All-purpose flour
1/4 Cup Brown sugar
1/4 Cup Cocoa
Dry sugar substitute equal to 1/4 cup sugar
1/2 Cup Baking soda
1/4 Tsp Salt
1 Tsp Vanilla
Directions
Cream margarine, sugars and sugar substitute together until light and
fluffy. Add vanilla and egg whites, and mix at medium speed until creamy,
scraping down the bowl before and after adding vanilla and egg whites.
Stir flour, cocoa, baking soda and salt together to blend and add to
creamy mixture. Mix at medium speed to blend. Cover and refrigerate for
1 to 24 hours. Return dough to room temperature. Roll out on a lightly
floured board to form a 12' square. Cut across dough a 4" intervals to
give 3 slices which 4" wide and 12" long. Cut each slice in 12 equal
portion, 1" by 4". Place dough on cookie sheets that have sprayed with
pam spray or lined with aluminum foil. Bake at 350 for about 10 minutes,
or until cookies are firm. Remove them to a wire rack and cool to room
temperature.
Variations:
Cinnamon Dunkin' Cookies. Omit Cocoa. Add 1/4 c all-purpose
flour and 1 1/2 t cimmamon to the flour and other dry ingredients.
Lemon Dunkin' Cookies. Omit cocoa. Add 1 t lemon flavoring and grated rind
from 1 lemon along with the vanilla, and add 1/4 cup of all-purpose flour
to the flour and other dry ingredients.
Food exchanges per serving: 1 Starch/Bread Exchange +
1 Fat Exchange Cal: 93, Fat: 4g, Cho: 13g, Na: 33mg,
Pro: 2g, Cho: 0
----- Original Message -----
From: debbie
To: phaedrus
Sent: Monday, August 19, 2002 12:24 PM
Subject: broasted chicken
Hi,
we just got back from vacation and stopped and ate at a place
called the Milwaukee Grill in Janesville, Wisconsin it had the
best broasted chicken ever any chance of finding out the secret
to it!!!
Thanks, Debbie
Hi Debbie,
I have been searching for a broasted chicken recipe for years, but the companies who make the broasters have so far been able to keep them secret.
It's pretty easy for them to keep it secret since most people don't have broasters at home. As you must know, a broaster is a pressure fryer. Not a
pressure cooker, but a special pressure fryer. You absolutely have to have one to make broasted chicken.
Phaed
|
