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Soy Bean Soup

  ----- Original Message ----- 
  From: Jeanette
  To: phaedrus
  Sent: Wednesday, September 11, 2002 9:05 AM
  Subject: Okinawan soy bean soup receipe

  I read with great interest your info on Okinawan food and the longevity 
  of the people in Okinawa. I bought the book "The Okinawa Program" and 
  love the food and have lost weight and feel great. However, I cannot 
  find a receipe using dried soy beans. My local Asian grocer stated it 
  is great,  and dried soy beans are very inexpensive. Can you help? 
  Thank You!   Jeannette 

Hello Jeanette,

I could not find one that specifically said "Okinawan", but I did find one using dried soy beans. See below.


  Soy Bean Soup 
  Yield: 1 Servings


      1/2 lb dried soy beans; 
        1 sm onion; sliced
        1 qt water
        1 cn (24-oz) tomato juice
        1 tb sugar
    1 1/2 ts salt; or to taste
        1    carrot


  Wash soy beans thoroughly, cover with water, and let soak overnight. 
  Drain beans and run through food chopper; put into sauce pan with the 
  onion and 1 quart water, cover, and simmer gently 1 1/2 to 2 hours or 
  until soy beans are tender. Add remaining ingredients and reheat before 
  serving. Shavings of grated carrot make an attractive garnish. 5 servings.

Date Nut Pudding

  ----- Original Message ----- 
  From: Sylvia 
  To: phaedrus
  Sent: Thursday, September 12, 2002 5:40 PM
  Subject: amish date nut pudding receipe

  we went to an amish house last week for what they called an amish 
  wedding dinner, forty of us attended, it was wonderful. at the end 
  of dinner for dessert among various pies was amish date nut pudding 
  topped with butterscotch sauce and whipped cream and chopped walnuts. 
  it was supurb, im in hopes you can help me with the receipe. 
  much thanks for your efforts, yours, sylvia

Hello Sylvia,

Below are the various date nut pudding recipes that I could locate.


  Date Nut Pudding presented by Patchwork Quilt Country Inn  

  1 cup white sugar
  2 cups flour
  5 tsp. baking powder
  1/2 lb. dates
  1 cup pecans
  Combine these ingredients as listed in a blender and add
  milk - just enough to make it the consistency of cake batter.
  Blend slightly - do not over blend

  In a sauce pan combine:
  2 cups brown sugar
  2 cups hot water
  3 Tbl. butter
  Boil together for 5 minutes and then pour into a 9 x 13 cake pan.
  Dip the above batter into the juice and bake at 350 for 25 minutes.
  Cut date pudding into small squares and layer it with whipped cream 
  and serve.

  Patchwork Quilt Country Inn 
  Middlebury, Indiana
  Get away from it all in the heart of Northern Indiana Amish Country! 
  Date  Nut  Pudding

   Ingredients : 
   2 c. brown sugar
   3 c. boiling water
   Sm. chunk butter

   Preparation : 
      Boil 3 minutes and pour into 9x13 inch baking dish. 2 tbsp.
   butter 1 c. milk 2 c. flour 4 tsp. baking powder 1 c. chopped dates
   1 c. chopped walnuts   Cream brown sugar and butter together.  Add
   milk alternately with flour sifted with baking powder.  Add dates
   and nuts.  Mix into stiff batter and drop by spoonfuls into hot
   syrup.  Bake 45 minutes in 350 degree oven or until golden brown. 
   Serve with whipped cream. 
   Date  &  Nut  Pudding  With  Sauce

   Ingredients : 

   Preparation : 
      Combine: 1 1/2 c. warm water   Pour in ungreased baking dish. 
   Mix batter: 1 1/4 c. flour 2 tsp. baking powder Pinch of salt 1 c.
   milk 1 tsp. vanilla 1/2 c. dates, cut up 1/2 c. chopped nuts   Pour
   batter over sugar-water mixture.  Bake at 350 degrees for about 45
   minutes.  When done sauce will be on top of pudding.
   "Date-Nut  Pudding  With  Caramel  Sauce"

   Ingredients : 
   1 c. dates, cut up
   1 c. boiling water
   1 c. sugar
   1-1/2 c. flour
   1/2 c. chopped nuts
   1 tsp. butter
   1 tsp. vanilla
   1 tsp. soda
   1 egg
   Pinch of salt
   Caramel Sauce:
   1/2 c. cream
   1/2 c. butter
   2 c. brown sugar
   Pinch of salt

   Preparation : 
      Pour boiling water over dates and let cool.  Add sugar, flour,
   nuts, butter, vanilla, soda, egg and salt to date mixture and blend
   well.  Bake in a 9 x 13 inch greased and floured pan at 350 degrees
   for 30 to 45 minutes or until toothpick comes out clean.  When cool
   break into pieces and fold in caramel sauce.  Cook the caramel sauce
   until it candies.  Cool before folding into date pudding; add sliced
   bananas and whipped cream when you are ready to serve.  A Christmas
   Date-Nut  Pudding  And  Sauce

   Ingredients : 
   1/2 c. sugar
   1 c. chopped suet
   1 c. milk
   2 1/2 c. flour
   1 1/2 c. chopped dates
   1 1/2 c. chopped English walnutsSAUCE:
   1 scant c. sugar
   1 tbsp. butter
   1 c. boiling water
   2 tsp. flour
   Glug of bourbon

   Preparation : 
      Mix all and steam 3 hours.  For sauce, scald all ingredients
   until clear and slightly thickened.  A holiday tradition in our
   family for years.
   Date  Nut  Pudding

   Ingredients : 
   1 c. pitted dates, cut up
   1 c. boiling water
   1/2 c. granulated sugar
   1/2 c. brown sugar
   1 egg
   2 tbsp. butter or oleo
   1 1/2 c. flour
   1 tsp. soda
   1/2 tsp. baking powder
   1/2 tsp. salt
   1 c. chopped walnuts
   One recipe brown sugar sauce
  Brown Sugar Sauce:
   1 1/2 c. brown sugar
   1 1/2 c. boiling water
   1 tbsp. butter or oleo

   Preparation : 
      Prepare your dates and water first.  Prepare brown sugar sauce
   second.  Combine dates and water.  Blend sugars, egg and butter. 
   Sift together dry ingredients; add date mixture.  Pour into 11" x 7"
   x 1 1/2" baking dish.  Pour brown sugar sauce over the pudding
   (easy).  Bake at 375 degrees for 40 minuets.  Depends on ovens. 
   Serve warm with whipped cream.

Lemon Crunch

----- Original Message -----
From: Nita
To: phaedrus
Sent: Wednesday, September 11, 2002 6:56 PM
Subject: Lemon Crunch Pie

> Hope you can help..... I have searched the internet over for this pie to
> no avail. My husband bought it at walmart and  it is delicious.  All i
> know about the ingredients is it's lemon and has a slightly crunchy
> topping.  I  can .Find every crunch pie except lemon.  Thanking you in
> advance.......... Nita

Hello Nita,

Welll.... I only found one "lemon crunch pie" recipe. That's the Jamaican one below. Below it are two recipes for lemon crunch desserts that don't call themselves pies, but could be, anyway.


Jamaican Lemon Crunch Pie

   3 ounces butter melted
   7 ounces ginger snaps, crushed finely
   9 ounces cream cheese
   2 whole lemons
  10 ounces heavy cream
   2 to 3 Tablespoons sugar

Combine ginger snap crumbs and melted butter
and press into pie dish. Put in refrigerator
to cool.

Soften cheese and add zest and juice of both
lemons. Mix until smooth. Whip cream and
sugar until thick. Add cream to cheese-lemon
mixture and mix well to combine. Smooth out
into ginger snap crust and keep in
Lemon Crunch Desert

Lemon mixture:
3/4 C sugar
2 T flour
1/8 tsp salt
1 C water
2 eggs, well beaten
1 tsp grated lemon peel
1/3 C lemon juice

Crunch mixture:
1/2 C butter or margarine
1 c firmly packed brown sugar
1 C all-purpose flour
1/2 tsp salt
1 C whole wheat flakes,crushed
1/2 C finely chopped walnuts
1/2 C sherdded coconut

  For lemon mixture, mix sugar,flour and salt
in a heavy saucepan.Gradually add water,
stirring until smooth. Bring mixture to
boiling and cook 2 minutes.
  Stir about 3 T of the hot mixture into
beaten eggs. Immediately blend into mixture
in saucepan. Cook and stir about 3 minutes.
  Remove from heat and stir in lemon peel and
lemon juice. Set aside to cool.

  For crunch mixture, beat butter until
softened; add brown sugar and salt; mix well.
Add wheat flakes, walnuts, and coconut; mix
  Line bottom of an 8 inch square baking dish
with one third of the crunch mixture. Cover
with the lemon mixture, spreading to form an
even layer. Top with remaining crunch
  Bake uncovered at 350 degrees for 40
minutes or lightly browned. Serve warm or
MAKES: 8 servings
Lemon  Crunch

 Ingredients : 
 1 1/2 c. graham cracker crumbs
 1/3 c. melted butter
 1 tbsp. cornstarch
 2/3 c. sugar
 3/4 c. boiling water
 1/8 tsp. salt
 2 tsp. grated lemon rind
 2 egg yolks
 4 tbsp. lemon juice
 2 egg whites
 1 1/4 c. heavy cream, whipped

 Preparation : 
    May be prepared in advance and frozen.  Combine the crumbs and
 butter and press half into an 8 x 8 inch pan or 9 inch pie plate. 
 Cook the cornstarch, sugar and boiling water until clear.  Add the
 salt, lemon rind and yolks; cook over boiling water, stirring until
 eggs thicken.  Remove from heat.  Add the lemon juice.  Chill.  Beat
 the whites until stiff.  Fold into cooled lemon mixture.  Fold in
 the whipped cream.  Pour into crumb-lined pan.  Top with remaining
 crumbs.  Freeze until serving time.  You may substitute oranges or
 limes using same quantity of rind and juice as lemons.

Pineapple Pie

  ----- Original Message ----- 
  From: Juanita 
  To: phaedrus
  Sent: Thursday, September 12, 2002 3:17 PM

  looking for receipt for plain pineapple pie.  Juanita

Hello Juanita,

There are hundreds of recipes for pineapple pie. There are three recipes below.


  Pineapple  Pie

   Ingredients : 
   1/3 c. flour
   2/3 to 1 c. sugar
   1/8 tsp. salt
   3 eggs, lightly beaten
   1 tbsp. lemon juice
   2 c. fresh pineapple, shredded
   Pastry for 2-crust pie
   1 tbsp. margarine or butter

   Preparation : 
     Combine flour, sugar, salt.  Stir in eggs.  Add lemon juice and
   pineapple.  Mix well.  Pour into pastry pie pan.  Dot with
   margarine.  Top with remaining crust.   Cut slits on top crust. 
   Bake 10 minutes at 450 degrees.  Reduce to 350 degrees and bake for
   35 minutes longer.  
   Louisiana  Pineapple  Pie

   Ingredients : 
   1 box Dream Whip (use directions on box)
   1 can condensed milk
   1 lg. can drained crushed pineapple
   1 c. chopped pecans
   2 tbsp. ReaLemon
   1 (9") cooked pie crust

   Preparation : 
     In large bowl blend in condensed milk, pineapple (drained) and
   ReaLemon.  Fold in Dream Whip.  Add pecans and pour into pie shell. 
   Refrigerate for 4 hours before serving.  
   Pineapple  Pie

   Ingredients : 
   1 cooked pie shell or graham cracker crust
   1 can crushed pineapple
   1 box Cool Whip
   2 c. coconut
   1 tsp. pineapple flavoring

   Preparation : 
     Mix well and put in cooked shell and put in refrigerator for 2
   hours before serving.  

Pinwheel Cookie

  ----- Original Message ----- 
  From: A.P.
  To: phaedrus
  Sent: Thursday, September 12, 2002 7:07 AM
  Subject: cookie

  Please, if you can, locate a cookie by martha stewart that 
  has a cream cheese filling and is cut and shaped like a pinwheel. 
  thank you 
  a. p.

Hi A. P.,

The recipe below was on her website. There was a photo, and the cookies are shaped like pinwheels.


 Coconut Cream Cheese Pinwheels 
 Makes 30 cookies 
 This recipe was a first-place winner of Martha Stewart Living 
 Television's Cookie of the Week Contest, submitted by Imelda 
 Rodriguez of Palmdale, California. The recipe originated with 
 her Filipina grandmother. 
 for the dough 
 1/2  cup unsalted butter, room temperature 
 3  ounces cream cheese, room temperature 
 1   large egg 
 2  cups all-purpose flour, plus more for dusting 
 2/3  cup sugar 
 1/2  teaspoon baking powder 
 1  teaspoon pure vanilla extract 
 for the filling 
 3  ounces cream cheese, room temperature 
 3  tablespoons sugar 
 1  cup unsweetened coconut 
 1/3  cup white chocolate chips 
 for the glaze 
 1   large egg, lightly beaten 
 1  tablespoon vegetable oil 
 Granulated sugar 
1.  Using a hand-held electric mixer, cream butter and cream cheese 
until fluffy, about 2 minutes. Add egg, 1 cup flour, sugar, baking 
powder, and vanilla. Beat on low speed until combined. Gradually add 
remaining cup flour. Using a wooden spoon, stir until fully combined. 
Divide dough in half. Shape each half into a disc, wrap in plastic, 
and refrigerate until firm, 1 to 2 hours. 
2.  Preheat oven to 350. Line baking sheets with Silpat baking mats 
or parchment paper. 
3.  Prepare the filling: Using a hand-held electric mixer, beat cream 
cheese and sugar until fluffy. With a wooden spoon, stir in coconut 
and chips. Set aside. 
4.  Remove one disc of dough from refrigerator. Roll on a lightly 
floured surface into an 8-by-13-inch rectangle about 1/8-inch thick. 
With a fluted cookie cutter, cut into fifteen 2 1/2-inch squares. Place 
on prepared baking sheets, about 1 1/2 inches apart. 
5.  Place 1 teaspoon filling in center of each square. Using a fluted 
pastry wheel, cut 1-inch slits diagonally from each corner toward the 
filling. Fold every other tip over to cover filling, and form a pinwheel. 
Press lightly to seal. 
6.  Whisk together egg and oil. Using a pastry brush, lightly brush 
tops of pinwheels with egg mixture. Sprinkle with sugar. 
7.  Transfer to oven, and bake until edges are golden and cookies are 
slightly puffed, 10 to 12 minutes. Transfer baking sheet to a wire rack 
to cool. Let cool for 5 minutes on baking sheets before transferring 
cookies to wire rack. Repeat with remaining disc of dough. 


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