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----- Original Message -----
From: Carmela
To: phaedrus
Sent: Tuesday, August 26, 2003 8:29 AM
Subject: Italian Filled Cookies
Hi!
I've searched high and low for a recipe for Chocolate Almond Filled cookies
which I believe are Italian in origin. Someone once referred to them as
"Bocco Notte". These cookies are mainly seen at Bridal Showers/weddings,
etc.
They are made in a shell (flan-shaped shell) only smaller and they are
filled
with the chocolate almond filling and then baked. Once they've cooled a
little, icing sugar is usually placed on top.
Anything you can find would be greatly appreciated!
Thanks!
Carmela
Hello Carmela,
See below.
Phaed
Bocconotti Dolci
Sweet Mouthfuls
Makes about 5 dozen
Bocconotti translates to "mouthfuls" or "bites". This traditional half-moon-
shaped cookie with a cake-like texture is filled with grape jam and chocolate.
Dough Ingredients:
10 1/2 Tablespoons unsalted butter, softened
2/3 cup plus 1 tablespoon sugar
1 large egg
3 large egg yolks
grated zest of 1 lemon
3 2/3 cups unbleached all-purpose flour
1 1/2 teaspoons baking soda
Filling Ingredients:
2/3 cup grape jam
1/2 cup finely chopped toasted almonds (3 oz.)
2 ounces semisweet chocolate, finely chopped
1 teaspoon unsweetened cocoa
sifted powdered sugar, for dusting
In a bowl, using an electric mixer, cream the butter and sugar until
light-colored. Beat in the egg and then the egg yolks one at a time.
Beat in the lemon zest.
Sift the flour with the baking soda over the egg mixture, stirring it
in with a wooden spoon. The dough will be very soft. Wrap in plastic
wrap and refrigerate for several hours.
Preheat the oven to 375ºF. Lightly grease two cookie sheets. In a bowl,
combine the filling ingredients and mix well. Set aside.
Divide the dough in half. On a floured surface, roll out each half to
a thickness of 1/4" inch. Using a 2 1/4-inch round cookie cutter, cut
out circles from the dough. Place a generous teaspoon of the filling
on one half of each circle and fold the other half over to enclose the
filling. Press the edges closed with a fork dipped in flour, and place
the cookies 1 inch apart on the cookie sheets. Reroll the scraps to
make more cookies.
Bake for 12 to 15 minutes, or until the edges of the cookies are
lightly browned. Remove to cooling racks to cool completely.
Dust the cooled cookies with sifted powdered sugar.
----- Original Message -----
From: Roberta
To: phaedrus
Sent: Wednesday, August 27, 2003 8:48 AM
Subject: knox gelatine recipe for chocolate sponge
Dear "Uncle Phaedrus:
Around the 1950's Knox Gelatine used to put out a little recipe pamphlet,
which they included in their boxes of Knox Gelatine. In these recipes was
one for Chocolate Sponge, a very light and spongy dessert. Do you think you
could locate this one for me. I would greatly appreciate it and thank you so
much for your effort.
Sincerely, Roberta
Hello Roberta,
Yes, see below.
Phaed
Chocolate Sponge
Ingredients :
4 eggs
1/3 c. sugar
1/4 tsp. salt
1 tsp. gelatin
1 tsp. cold water
5 tbsp. boiling water
1 1/2 sq. unsweetened chocolate
3/4 tsp. vanilla
Preparation :
Melt chocolate in double boiler type arrangement. Melt gelatin in
cold water; then add boiling water. Beat egg whites, adding 3
tablespoons of the sugar; set aside. Beat yolks very light, adding
remaining sugar and salt. Beat in warm melted chocolate and
vanilla; fold mixture gently into whites. Spoon into frappe dishes
and chill. Top with whipped cream.
----- Original Message -----
From: Michelle
To: phaedrus
Sent: Wednesday, August 27, 2003 1:27 PM
Subject: Help
Hi my name is Michelle.
I am looking for a recipie for Lebanese Tabbouleh. Unfortunately, I have
not been able to find it anywhere. I hope you can help. I went through
the archives that you have, still to no avail. Of course, with me, that
doesn't mean it wasn't there. Sorry if it was. Hope to hear from you soon.
Thank you and I appreciate any help you may be able to give me.
Michelle
Hello Michelle,
See below.
Phaed
Lebanese Tabbouleh (Tomato, Spearmint, Parsley and Burghul Salad)
3/4 c. (177 mL) medium burghul (bulgur wheat)
1 c. (230 mL) minced onions
1 t. (5 mL) ground allspice (crucial; do not omit)
1 T. (15 mL) salt
2 c. (460 mL) finely chopped parsley [think Cuisinart]
2 c. (460 mL) finely chopped scallions
4 c. (920 mL) finely chopped super-ripe tomatoes
1/2 c. (115 mL) fresh spearmint leaves, chopped fine
2 T. (30 mL) crushed dried spearmint [why?]
1/2 c. (115 mL) fresh lemon juice
1/2 c. (115 mL) olive oil
"Old Country Style"
1/2 c. (115 mL) medium or fine burghul
1/2 c. (115 mL) chopped onion
1/2 t. (2.5 mL) ground allspice
1/2 t. (2.5 mL) freshly ground pepper [more, I think]
1-2 t. (5-10 mL) salt
3 c. (690 mL) finely chopped parsley
1/2 c. (115 mL) finely chopped scallions
2 c. (460 mL) finely chopped tomatoes
1 1/2 c. (345 mL) fresh spearmint leaves, chopped fine
1/2 c. (115 mL) fresh lemon juice
3/4 c. (177 mL) olive oil
Variations
1 c. (230 mL) chopped cucumber
1 c. (230 mL) whole fresh peas or
1 c. (230 mL) chickpeas
1)Soak bulgur wheat in lukewarm water to cover by 1/2 inch for 20 minutes
and then place in sieve to drain. [I typically soak for much longer, perhaps
an hour. Otherwise the bulgur is quite chewy.]
2)Combine minced onion with allspice, pepper and salt. Set aside.
3)In a large bowl, combine parsley, scallions, tomatoes, and fresh and dried
spearmint.
4)Gently fold in the soaked or rinsed wheat. [I always add the seasoned
onions at this point, just because it's been a while since I actually read
this recipe.] Refrigerate until an hour before serving.
5)Stir in seasoned onion and dress with lemon and oil.
6)Surround salad with small romaine leaves or young grapeleaves. Use them to
scoop up the salad in bites. [Usually we just eat it with a fork.]
Variations: One variation suggestion is to add 1 chopped cucumber and and
one cup whole fresh peas or chickpeas. I always add the cucumber and the
chickpeas.
----- Original Message -----
From: Goodwin
To: phaedrus
Sent: Wednesday, August 27, 2003 2:11 PM
Subject: Recipe for Bavarian Creme Donuts
I would like a recipe for Bavarian creme filled cake donuts like Dunkin Donuts
makes- I do not have a donut making machine. Thanks.
Hello Goodwin,
See below.
Phaed
vanilla filled doughnuts
Donuts
1 package regular or quick-acting yeast
1/8 cup warm water (105 to 115 degrees F)
3/4 cup lukewarm milk (scalded then cooled)
1/4 cup granulated sugar
1/2 teaspoon salt
1 egg
1/6 cup shortening
2 1/2 cups all-purpose flour
Vanilla Filling
1/4 cup solid vegetable shortening
1/4 cup butter or margarine
1/2 teaspoon clear vanilla extract
2 cups sifted confectioners' sugar
1 tablespoon milk
Dissolve yeast in warm water in mixing bowl. Add milk, sugar, salt, egg, shortening
and 1 cup of flour. Beat on low speed scraping bowl constantly, 30 seconds. Beat on
medium speed, scraping bowl occasionally, 2 minutes.
Stir in remaining flour until smooth. Cover and let rise in warm place until double,
approximately 50-60 minutes.
Turn dough onto floured surface. Roll dough 1/2-inch thick. Cut with round cookie cutter.
Cover and let rise on floured baking sheets until double, 30-40 minutes.
Heat vegetable oil in deep fryer or Dutch oven to 350 degrees F. Slide doughnuts into
hot oil. Turn doughnuts as they turn golden brown, about one minute on each side. Remove
carefully from oil (do not prick surfaces) and drain.
When cool, make small hole to insert vanilla filling (recipe follows) . Take a sharp
narrow knife and carefully make a large cavity inside of the doughnut to hold the filling.
Fill the doughnuts generously and dust heavily with confectioners' sugar.
Vanilla Filling: Cream butter and shortening, gradually add sugar 1/2 cup at a time.
Add milk and vanilla, beat until light and fluffy. Will keep for 2 weeks in airtight,
refrigerated container. Fills: 12 doughnuts
Servings: 12
----- Original Message -----
From: lparks
To: phaedrus
Sent: Wednesday, August 27, 2003 2:48 PM
Subject: icing recipe
Searching for an icing recipr that was on the back of a pet evaporated milk can for a caramel
icing that contained marshmallows, as well as both brown and white sugars,thank-you for any help.
lparks
Hello Parks,
See below.
Phaed
Never - Fail Caramel Icing
Ingredients :
3 tbsp. oleo
6 tbsp. brown sugar
6 tbsp. white sugar
1/2 c. evaporated milk, undiluted
9 lg. marshmallows
1 1/2 tsp. vanilla
1 1/2 c. confectioner's sugar
Preparation :
Mix together the sugars and milk. Boil 2 minutes. Add
marshmallows. When they have melted, add vanilla and sifted
confectioner's sugar. Beat until the right consistency to spread on
cake.
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