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Chicago Tribune Pecan Pie

Uncle Phaedrus,

I was on your site today, searching for a pecan pie recipe to make for my
fiance.  I saw in your archives that on December 01, 2002, you received a
request from someone named Anita.  She was searching for a recipe for the
perfect pecan pie, that was listed in the Chicago Tribune, roughly 5 to 8
years prior to the request.  You had responded with a few other recipes, but
said you could not locate specifically the one from the Chicago Tribune, so
I thought I would make an attempt on the search myself.  I don't know if you
still have her email address, but I found the recipe, and was wondering if
you would forward this (the full text of that article) to her.

The article was written on November 20, 1994 by a man named Pat Dailey.
The recipe was by an engineer named Edgar Rose, so it seems to fit the 
profile she gave.

Thank you very much, and thank you for all the incredible recipes on your

A Big Fan,

Edgar Rose's Pecan Pie

Preparation time: 30 minutes
Cooking time: 50 minutes
Yield: One 9-inch pie

1 partly baked 9-inch pie crust, recipe follows
1 1/4 cups (5 ounces) pecan halves
4 extra-large eggs
Pinch salt
1 teaspoon each: dark rum, pure vanilla extract
1 1/2 cups (12 ounces) packed light brown sugar
1/4 cup ( 1/2 stick) unsalted butter, melted
Sweetened, vanilla-flavored whipped cream for serving

1. Prepare pie crust. Heat oven to 350 degrees. Cut each pecan in half
lengthwise and twice crosswise; set aside.
2. Lightly whisk eggs in a large bowl. Add salt, rum and vanilla; mix
lightly. Add sugar; beat until combined. Stir in melted butter.
3. Sprinkle nuts over bottom of prepared crust. Pour filling over nuts. Bake
at 350 degrees for 20 minutes. Reduce oven temperature to 250 degrees.
Continue baking until the center is just barely set, 20 to 30 minutes
longer. Cool completely on wire rack before serving. Serve with a dollop of
sweetened whipped cream.

Basic Pie Crust

Preparation time: 20 minutes
Chilling time: 30 minutes
Cooking time: 10 minutes
Yield: One 9-inch crust

1 1/2 cups all-purpose flour
3/4 teaspoon salt
1/2 cup solid vegetable shortening or lard, chilled
2 tablespoons cold unsalted butter
3-5 tablespoons ice water

1. Mix flour and salt in large bowl or in the workbowl of a food processor.
Mix to combine. Cut in shortening and butter with a pastry blender or two
knives, or on/off turns of the food processor, until the mixture resembles
coarse crumbs. Transfer mixture to a bowl if using a food processor.
2. With a fork, stir in just enough water so that mixture gathers easily
into a ball. With hands, shape into a flat, round disk. Wrap in plastic
wrap. Refrigerate at least 30 minutes.
3. To make a partly baked crust, heat oven to 450 degrees. Roll out dough
between 2 sheets of floured wax paper into an 11- or 12-inch circle about
1/8-inch thick. Remove top sheet of wax paper and fit crust into a 9-inch
pie pan. Trim and flute edge.
4. Line bottom of crust with a sheet of foil and fill with pie weights or
dried beans or rice. Set pie pan on a baking sheet. Bake until crust is set
and just starting to turn golden, 8 to 10 minutes. Remove foil and pie
weights and cool on a wire rack until ready to fill.

Hippolyte Fudge

On 2 Sep 2007 at 8:35, Wesley wrote:

> I just found your web site and wanted to let you know that my best
> friend grew up in Clarksburg, West Virginia, and he and his mother
> would make "fudge" candy with the Hippolyte Marshmallow Creme for many
> years. He still makes it to this very day and still has the label and
> the recipe for this old fashioned candy. If anyone wants it please let
> me know and I'll be happy to send it to you.
> I did notice that someone back in 2002 asked about the size of the jar
> and the original jar was 16 oz. Now my friend uses the Kraft Jet Puff
> Marshmallow Cream and he also recommends the Great Value evaporated
> milk from Wal-Mart. It is thicker and creamer than the leading
> national brands. And although the can is marked 12 oz you actually get
> 15 ounces, and last year at Christmas time when he made the fudge
> everyone commented, over and over again, how extra creamy and
> delicious the fudge was and immediately requested that he make more!
> One other candy making note: If anyone out there uses white chocolate
> chips in their baking be forewarned that the national brands have
> taken the cocoa butter out of the white chocolate chips and replaced
> it with palm kernel oil. This does not make good fudge candy! And
> again I'm going to recommend the Sam's Club that you can get at
> Wal-Mart, chocolate chips. They have cocoa butter in them my friend
> won't use any other brand for the fudge. And yes if someone out there
> wants to spend the money you can order big blocks of gourmet white
> chocolate on line.
> Regards,
> Wesley 

Phaedrus wrote:

Hello Wesley,

Please go ahead and send the recipe to me.




Here is the recipe my friend Barry and his mother used for many years 
to make their candy "fudge" with the Hippolyte Marshmallow Creme. 
I'm also including some candy making "tips' with this recipe.

Best Regards,


Barry’s Basic Fudge Recipe

4 cups granular sugar
1 stick margarine (margarine works better than butter for this recipe)
1-12 oz can Great Value evaporated milk from Wal-Mart  (He discovered 
that the Great Value brand is actually 15 ounces and is thicker and 
creamier than the other national brands)
1 7 oz jar of Kraft marshmallow crème
1 cup of hand copped and toasted walnuts  (use 1 cup of toasted nuts 
for all variations of this fudge) use this one-cup of nuts just for 
the fudge with the chocolate chips
1 12-ounce bag of good quality chocolate chips or white chocolate chips 
(Sam’s Club)(Check package for cocoa butter content – do not use chips 
that contain palm kernel oils
1 tsp of good vanilla use only with the white chocolate fudge
13 X 9 X 2 Pan lined with waxed paper and cooling rack(s)
4 long wooden spoons
4 8 X 8 brownie pans for toasting nuts

Make sure you have all ingredients prepared in advance before making 
this candy. This really saves you a lot of time. Toast the nuts at 350 
for 4 minutes. Then turn oven off let stand in the turned off oven for 
another 5 minutes.  Set the timer and keep an eye on the nuts, don’t 
let them burn.  (They may need one extra minute give or take) Turn on 
low heat on under a large 6-quart pot and add margarine, milk and sugar 
let them warm up for one or two minutes.  Let everything melt together. 
This should not take more than three minutes. (Set a timer and keep an 
eye on this mixture.) Turn heat up to medium (six on the stove we use now) 
and cook stirring occasionally for 9-11 (13) minutes or until it reaches 
the softball stage on a candy thermometer. Mixture will “slap’ up against 
the side of the pan. That’s when you know it’s done. While stirring let 
mixture come to a hard full, rolling boil. And keep stirring constantly.
Note: Depending on how much humidity is in the air the day you make this 
candy. For best results make candy in the wintertime on cool dry days.  
Put wooden spoons in oven to dry as you use them when making multiple 
batches of candy. Watching candy mixture carefully and don’t let mixture 
burn or scorch.
Fudge variations

*Peanut Butter Fudge – Substitute 12 oz of creamy Skippy or any brand you 
like of smooth peanut butter for the chocolate chips and nuts. Skippy works 
best won’t use any other brand of peanut butter.

* Peanut Butter Chocolate Swirl – make peanut butter fudge. Add 4 oz of 
chocolate chips to the top of the candy after you have turned it out. Allow 
them to melt. Swirl with a knife into the candy.

* White Chocolate with toasted almonds. Substitute 12 oz of a quality 
white chocolate and make sure before you purchase white chocolate that 
it has Cocoa butter in it – most of the white chocolates you find in the 
grocery store have substituted palm kernel oils and removed all the cocoa 
butter. So make sure you look for a very good quality white chocolate to use 
in this recipe. Use one cup of slivered toasted almonds for this fudge and 
one tsp of good vanilla.

*  Hazelnut Fudge – Use 12 ounces of Nutella along with one cup of toasted 
and chopped Hazelnuts for this variation.

Bravo Insalata della Casa

On 7 Sep 2007 at 11:57, Jennifer wrote:

> Hi Uncle Phaedrus! I really enjoy your website! I want to thank you
> for locating wonderful recipes from fantastic restaurants. I have made
> the Piccadilly Carrot Souffle and it was right on!
> I was wondering if you could work your magic with a house salad from
> Bravo Restaurant. I had it at the New Orleans location but apparently
> it is a chain - . The name of the salad is
> Insalata Della Casa. It is the best salad that I have ever had! Any
> help that you could give is really appreciated. Thank you again!!!
> Jennifer C. in Houston, but my appetite is in New Orleans still :(

Hi Jennifer,

I know what you mean. I miss the New Orleans and Mississippi Gulf Coast that used to be.

Your recipe is below.


Insalata Della Casa (house salad) 


2 1/2 oz chopped salad mix (60% iceberg and 40% romaine) 
1 oz diced tomato 
1 oz diced cucumber 
1/2 Tablespoon grated Parmesan/Romano cheese blend 
1/2 oz bacon bits 
Creamy Parmesan salad dressing (see recipe below) 


In a stainless steel bowl, combine greens, tomato, cucumber, 
1/2 Tbsp Parm/Romano cheese and dressing. Toss well to combine 
thoroughly and tower mixture in center of a cold plate. Garnish 
with 1/2 Tbsp parmesan/romano cheese blend, chopped bacon bits 
and deep fried strips of won-ton skins (cool the won tons before 
adding to the salad). 

Creamy Parmesan Dressing 


6 cups mayonnaise 
1 1/2 cup sour cream 
2 1/2 cups buttermilk 
1 package (6 oz) powdered Hidden Valley Ranch dressing mix 
2 oz red wine vinegar 
1 1/2 bunches chopped green onions 
1/2 cup Parmesan/Romano cheese mix 
2 Tablespoons dried chives 
2 teaspoons black pepper 
(mix all ingredients and let dressing sit overnight for better results) 

Recipe by: Bravo Cucinia Italiana


On 28 Aug 2007 at 14:47, Sal wrote:

> There is /was this Sicilian restaurant in Brooklyn, a mostly
> neopolitan neighborhood, now called Fernando's on Union st.maybe
> The address is about 144
> Back in the day they served something called panele or pannelle, the
> size of a dollar bill, and about 1/8 of an inch thick.
> It was deep fried in a 20 inch kettle of pitch black oil, in front of
> the store, they also made "ponzarrotte" which is a cocquette stuffed
> With prosciutto and mozzarella. Made from the same dough.
> I,m trying to find at least the type of dough they used ....some say
> it was rice-dough, some say it was chick pea dough.
> .
> Hope you can help.
> Thank You, Salvatore


Try here for a panzerotti recipe:

Tango Italia


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