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----- Original Message -----
From: Jacqueline
To: phaedrus@hungrybrowser.com
Sent: Sunday, August 14, 2011 9:42 PM
Subject: Chocolate Frosting
Hi,
You have helped me in the past and I am hoping you can help once again.
I am looking for a recipe for chocolate frosting that will not harden when
refrigerated.
Thanking you in advance for any advice offered.....
Jacqueline
Hello Jacqueline,
Well, the below recipes is called "Stay Soft Chocolate Frosting".
Hope it works for you.
There's not much way for me to search for something of this sort unless
it actually says "stays soft" somewhere in the recipe.
Phaed
Stay Soft Chocolate Frosting
1/4 c. cocoa
2 tbsp. cornstarch
3/4 c. sugar
1 c. milk
1 tsp. vanilla
1 tsp. margarine
Blend first three ingredients adding milk slowly. Stir until thickened.
Remove from heat, add vanilla and margarine. Stir until cool. Then spread.
----- Original Message -----
From: "Gilbert"
To: phaedrus@hungrybrowser.com
Sent: Wednesday, August 17, 2011 7:33 AM
Subject: old Virginia molasses biscuits
> During the was ... about 1943 my mother and neighbor ladies would make
> a lot of what they called molasses biscuits after the molasses sir - off.
> There was not many sweet things . Sugar was one of the rationed things. We
> looked so forward to getting these good biscuits. I think Mother, made
> them as she would regular biscuits , only with molasses. I have not been
> successful in getting anyways near her recipe. Can anyone give me a close
> recipe. I would surely appreciate it. As well as my sister's. kate
> Gilbert
>
Hello Gilbert,
Most recipes for "molasses biscuits" are for sweet spicy biscuits and have
cinnamon or cloves in them. Below is an old recipe that is basically
ordinary biscuits, but with molasses. I hope this is what you want. I did
not have any success locating a recipe called "Virginia molasses biscuits."
Phaed
Molasses Biscuits
2 c. molasses
1 c. sugar
1 c. shortening
1 c. thick milk
1 tbsp. soda
Flour to stiffen (at least 5 c.)
Cream shortening and sugar; add milk and molasses, beat. Add dry
ingredients. May be dropped or rolled. If rolled and cut out add more
flour. Baking directions not given**.
* if you can get them, mix baking molasses & barrel molasses half & half;
if not, use plain molasses.
** Bake until golden brown on top.
----- Original Message -----
From: SANFORD
To: phaedrus@hungrybrowser.com
Sent: Thursday, August 18, 2011 2:05 PM
Subject: uncertainty about ingredients
Hello,
My mom had a recipe for "cut beans" which I am uncertain about all the
ingredients. Perhaps you will know of this recipe, the name of which, is
probably, simply "bean recipe". The ingredients I am aware of are: can
of cut beans, onions, crumbled pieces of bacon, vinegar and, possibly
some sugar. Would you possibly know of this recipe?
Thank you.
Sanford
Hello Sanford,
See below.
Phaed
Grandma's Green Beans
8 slices bacon, chopped
1 large onion, sliced
1/2 cup white vinegar
1/4 cup granulated sugar
3 (15-ounce) cans cut green beans, drained
1. In a large skillet, cook bacon and onion over medium heat until bacon
is crisp, stirring often. Remove onion and bacon with a slotted spoon;
transfer to paper towels. Leave 1/4 cup drippings in skillet.
2. Combine vinegar and sugar; pour into skillet. Bring to a boil.
3. Add beans to skillet. Cook over medium-high heat until hot, stirring
occasionally. Spoon into a serving dish; top with bacon and onion. (Alternately,
stir together beans, bacon and onion just before serving.)
--------------------------------------------
Buffet Green Beans
5 (16 oz.) cans cut green beans
6 slices bacon (or about half a 3.25 oz. jar of Bacos)
1 lg. white onion, chopped (or dehydrated onion)
1 c. sugar
1 c. vinegar
Otherwise: Heat beans in pan. Drain. Fry bacon and onions until done.
Mix sugar, vinegar (and dehydrated onions if not using fresh). Bring to a
boil. Add bacon drippings and pour over beans. Put the onions and bacon on top.
(Prepare at least 3 hours before serving and chill.) Serve warm.
---------------------------------------------
Sweet And Sour Green Beans
8 bacon slices, cut in 1 inch pieces
1/2 c. sugar
1 tbsp. cornstarch
1 c. vinegar
1 lg. onion, thinly sliced
2 cans (16 oz. each) cut green beans, drained
1. Fry bacon in skillet.
2. Combine sugar and cornstarch. Blend in vinegar. Add to bacon and drippings
in a skillet, stirring until thickened.
3. Put onion and beans into a 1 1/2 quart casserole. Stir in vinegar mixture.
4. Bake, covered, at 300 degrees for 1 hour, stirring once. 6 servings.
----------------------------------------------
Tangy Green Beans
1 (10 oz.) pkg. frozen cut green beans
1/2 c. water
2 slices bacon, chopped
1/4 c. chopped onion
1/4 c. white vinegar
1 tbsp. sugar
Combine green beans and water in a saucepan. Bring to a boil. Cover, reduce
heat, and simmer 8 minutes. Cook bacon and onion in a heavy skillet until bacon
is crisp. Remove mixture with a slotted spoon; drain and set aside. Pour off
dripping from skillet. Combine vinegar and sugar in skillet; bring to a boil.
Add beans and bacon mixture. Cook over medium heat until thoroughly heated.
Serves 4.
----- Original Message -----
From: Dee Dee
To: phaedrus@hungrybrowser.com
Sent: Sunday, August 21, 2011 12:33 PM
Subject: Cheese Babka recipe
Hi!,
I was wondering if you have a Cheese Babka recipe where the cheese is incorporated
through the dough. There used to be a family run Bakery in Lindenhurst, Long Island,
NY and each Easter the lady there would take orders for a week ahead to make the
most delicious moist Cheese Babka. You had to pick it up by Holy Thursday, but it
stayed moist and beautiful till Easter morning when we finally enjoyed it. Every
recipe I've ever looked up uses the cheese as a filling, the Babka I'm talking about
had the flavor all the way through.
Thank you for your site, I've enjoyed reading it.
DeeDee
Hello Deedee,
This recipe appears to be like that:
Cheese paska or cheese babka
So are the ones below.
Phaed
Babka
2 c. unsifted flour
1/4 c. sugar
1 pkg. yeast
1/2 c. milk
1/4 c. margarine
3 eggs, room temperature
CHEESE:
8 oz. cottage cheese
8 oz. cream cheese
1 egg
1 1/2 tsp. sugar
Drop vanilla
In large bowl, thoroughly mix 3/4 cup flour, sugar and undissolved yeast.
Combine milk and margarine in a saucepan. Heat over low heat until liquid
is warm (margarine need not melt). Gradually add to dry ingredients and
beat two minutes at medium speed of electric mixer, scraping bowl. Add eggs
and 1/2 cup flour or enough to make a thick batter. Beat at high speed.
Cover; let rise in warm place about 1 hour. Stir in cheese. Turn into greased
and floured two quart turks head pan or tube pan. Let rise, uncovered for
30 minutes. Bake in 350 degree oven for about 40 minutes or until done.
Cool. Ice with confectioners' sugar frosting.
-------------------------------
Ukrainian Babka
3 potatoes, peeled & halved (1 lb.)
1 c. cream style cottage cheese
2 tbsp. butter
2 egg yolks
1/2 tsp. salt
1/8 tsp. white pepper
2 egg whites
Cook potatoes covered in boiling salted water until tender, drain. In mixing bowl,
mash potatoes, cottage cheese, butter, egg yolks, salt and pepper until fluffy.
Beat egg whites until stiff. Spoon into greased 1 quart casserole until puffed
and golden, 375 degrees for 30 to 35 minutes. Serve warm.
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