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Mandel Bread, Mandelbrot

----- Original Message ----- 
From: Margaret 
Sent: Friday, September 10, 2010 8:10 PM
Subject: Mandelbrot/Mandelbread


Today a lady I was taking a class with  shared with me a thin slice of Mandelbrot 
(she called it Mandelbread) which she had purchased in New York City.  She is Jewish 
and  says it's the best she ever had. I always thought Mandelbrot was like a Biscotti 
and, indeed, everything I researched on line seemed to agree. But this was not like 

It was soft but firm and had the shape of Biscotti.  It was baked in the same way, but 
apparently not double-baked after slicing.  It was sold in the shape of a flattened loaf, 
such as Biscotti is after it's baked the first time.   One could "toast it" afterwards, 
as my friend said, or not.  They preferred it soft, and it was sliced to order at the 
bakery on Long Island where it was made.    It had a yellow eggy color, and toward the 
center seemed to be a mixture of almond paste swirled with chocolate....definitely 
almond paste, and this mixture was a bit different from the rest of the dough. Chocolate 
drizzled the outside.  Nothing about it was crunchy.   It was absolutely WONDERFUL and 
I would love to make it.  The dough was moist and dense.  I will not see this lady again, 
as we were taking a one-time class together, and I wouldn't even know how to reach her. 
I think she gave me the best information she had, and this is the way I described it 
to you.  I hope that you can help me solve this mystery!  Thank you so much!


Hi Margaret,

There is no way for me to locate a specific recipe out of many for the same dish without it's having a unique name or unique ingredients. Sorry. I wish there was a way for me to locate a recipe by a description of how the end product looks or tastes, but there isn't. If you had the name of the Long Island bakery at which it was purchased, then that might give me a lead to work with, but you said you don't know and cannot find out.

While looking for this, I found that mandel bread or "mandelbrot" is not always baked twice, unlike biscotti. There is some discussion of, and a couple of recipes for, mandel bread on these sites that might interest you:

Mandel Bread & Biscotti

Passover Mandel Bread

Mandel Bread

There is a typical mandel bread recipe below.

This is the best that I can do without more specific information about the mandel bread that the lady had. However, I'll post this on the site. Perhaps a reader will recognize it and be able to assist us.


Mandel Bread

3 Eggs 
3/4 c Oil 
2 tb Potato starch 
3/4 c Nuts; finely chopped 
2 tb Matzo meal 
3/4 c Sugar 
1/2 ts Salt 
1 ts Cinnamon 
3/4 c Cake meal 

Sift potato starch cake meal, matzo meal, salt and cinnamon together. Beat eggs 
and sugar together. Add oil, beating well. Add sifted dry ingredients and nuts 
and blend well. Refrigerate for a while. Lightly oil a cookie sheet. Shape dough 
on sheet into 3 x 1 inch rolls. Bake at 350 F. for 30 min., or until lightly browned. 
Cool slightly. Slice rolls and place, cut side up, on cookie sheet. Return to hot 
oven after turning heat off. Let stand in oven until lightly browned and crisp. 
One tablespoon lemon or orange rind may be added instead of cinnamon.
From: Jan
Sent: Saturday, June 01, 2013 4:24 PM
Subject: Mandel Bread

I read someone asked you for a soft yellow toned marble mandel bread but didnt know the name of the Long Island Bakery. 
It is called "The Bakery" and has locations in Plainview and Albertson. 

It is one of their best selling products.  I have been trying to figure out how to get this recipe for a while.
because my ancestors owned the original bakery where this recipe came from and I wanted to make it for my kids.
If you can figure it our by buying the product--that would be really great. It is by far the best mandel bread 
I have EVER tasted and I buy andel bread everywhere. The secret is the almond paste and the soft consistency and 
of course the eggs, sugar,etc.... Would be amazing if you could figure it out!  Please let me know....Thanks

Hi Jan,

Sorry, Iím not one of those people who figures out copycat recipes. Iím a recipe finder, not a recipe creator. I had no success finding any mention of The Bakeryís mandel bread or mandelbrot.


A Particular Codfish Recipe

----- Original Message ----- 
From: Joanna 
Sent: Saturday, September 11, 2010 6:25 PM
Subject: cod fish receipe

dear phaedrus:

I am looking for a recipe.  It is a New England recipe.  the ingredients are, 
salt pork, onions, cod fish, mashed potatoes and vinegar. I just don't remember 
how much of each and how to cook it. Your help would be greatly appreciated. 
My mom is 91 and is requesting this.  I want to make it for her. thank you. 


Hi Joanna,

I cannot find a recipe with exactly those ingredients.

The only cod fish recipes that I can find that call for pre- mashed potatoes are cod cakes.

If the potatoes aren't pre-mashed, it could be some sort of boiled dinner such as "South Shore Boiled Dinner". These are popular in New England and the Maritime Provinces of Canada. Other than the recipes at these links and below, I have no idea what this might be.

South Shore Boiled Dinner

South Shore Boiled Dinner

Salt Cod and Mashed Potatoes

Brandade de Morue


Codfish ņ La Bonne Femme

Soak over night three pounds of salt codfish. 

Boil for twenty-five minutes a quart of peeled potatoes, with salt, parsley, a clove, 
and an onion in the water. Add the fish and cook for ten minutes longer. Arrange the 
fish on a platter with the drained potatoes for a border. 

Melt one teaspoonful of butter, add one of flour, and cook thoroughly. Add two cupfuls 
of water in which the fish was cooked and cook until thick, stirring constantly. Take 
from the fire and add the yolks of two eggs beaten with a teaspoonful of vinegar and 
a tablespoonful of melted butter. 

Season with pepper, pour over the fish and the potatoes, and serve. 
Salt Cod Dinner   

Buy a pound PIECE of salt fish for 3 or 4 servings. Cover fish with cold water and 
bring to a simmer on lowest burner on stove. If water tastes very salty pour off 
and start over again. Never boil, just simmer until tender. While cod is cooking, 
try out bits of salt pork and drain. Save 2 tablespoons fat from pork and add 
2 heaping tablespoons flour. Blend well and use to thicken 2 cups hot milk for 
cream sauce. Serve the cod on your prettiest platter. Cover with cream sauce and 
sprinkle with pork scraps. Surround with new boiled potatoes.
Cod Cakes   

1 lb cod fillet
1 lb potatoes or instant mashed equivalent
olive oil

Prepare mashed potatoes as usual (no lumps) in a shallow pan. Bring two inches 
of water to a boil adding a half teaspoon of salt. Place the fillet in the boiling 
water and reduce heat to a simmer. The cod is done when the flesh parts easily 
with a fork.
Lift it from the pan with a spatula or perforated spoon into a bowl large enough 
for mixing the potatoes and fish.

Blend these by tumbling the mixture. Add salt to taste.

Form hamburger-sized patties or cakes. Pour four tablespoons of olive oil into a 
medium size frying pan and place cod cakes in when the pan is hot.

Allow each side to become brown before turning over. Turn over only once.

Serve with butter and your favorite vegetable.

Serves two.

These can be frozen before the frying step and should keep for several days.

Robert Carrier's Malakoff Torte

----- Original Message ----- 
From: Vicky 
Sent: Saturday, September 11, 2010 5:25 PM
Subject: Different version of Malakoff torte

Dear Phaed

I note that you recently dug out a version of the Malakoff torte for somebody. 
I really wonder whether you could possibly find me Robert Carrier's version of 
the Malakoff torte, I believe there was a weekly magazine which carried his name 
(?Carrier's Kitchen) and I am quite sure that my mother had got the recipe from there.

I hope this is not too inconvenient.

Many thanks


Hello Vicky,

This recipe does not appear to be on the Internet. However, there are several collections (used copies) of Robert Carrier's recipes available at Amazon. com . This one sounds like it might have the torte recipe:

"Delectable Desserts" (Robert Carrier\'S Kitchen) [Import] [Hardcover]
Robert Carrier (Author) - $4.95


A Particular Peanut Butter Pie

----- Original Message ----- 
From: "Julia "
Sent: Saturday, September 11, 2010 2:58 PM
Subject: Recipe - Peanut Butter Pie

> Phaedrus,
> I worked in a family run restaurant in a small town of Cedarville,  
> Ohio in the late 1980's. It was owned by a married couple that  
> relocated from Michigan. the wife, who was about 30 at that time, made  
> a PB pie that she said had orange juice in the recipe. I know it was  
> cooked on the stove top, and then baked in an oven. I do not believe  
> she used any gelatin. Unfortunately, that is all the information I  
> have, since she kept the wonderful recipe to herself. Do you know of   
> anything that resembles this?
> Thank You,
> Julia 

Hi Julia,

Sorry, no luck with this.


From: Janice 
Sent: Sunday, November 26, 2017 7:10 PM
Subject: Responding to a reader request

In 2010 a reader Julia asked for a peanut butter pie recipe made with orange juice.  
I wonder if this is the recipe she was seeking?  While the end result is not baked, 
it was cooked on the stovetop and baked in the oven during the preparation.



Hi Janice,

Thanks for the effort, but I no longer have Juliaís e-mail address, so I canít send the link to her.


A Particular Breakfast Bread

----- Original Message ----- 
From: Cindy 
Sent: Sunday, August 22, 2010 12:24 PM
Subject: Breakfast bread

When home bread machines first became popular..( 10 + years ago?)  ... 
there was a Breakfast Bread recipe on the back of a 5 lb bag of flour ..
(Gold Medal I think.  I can remember it having yeast, nuts, cinnamon 
and maybe brown sugar.  It was formulated specifically for bread machines. 
I appreciate your help !

Hello Cindy,

Sorry, I could not find this. I'll post it on the site so that perhaps a reader can help.


Please sign your real first name to all recipe requests.

Please don't type in all capital letters.

If you have more than one request, please send them in separate e-mails.

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