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----- Original Message -----
From: Pat
To: phaedrus
Sent: Thursday, August 30, 2001 2:58 PM
Subject: butter pecan ice cream
8/30/01
Uncle Phaedrus:
I am looking for a receipe for butter pecan ice cream.
It is one of our favorites but I cannot find it in any
receipe books.
Thanks,
Pat
Hi Pat,
Here are three different Butter Pecan Ice Cream recipes.
Phaed
Title: Butter pecan ice cream *
Categories: Ice cream
Yield: 1 Servings
1 cn Sweetened condensed milk
1 1/2 c Pecans; chopped, toasted
3 tb Butter or margarine; melted
1 ts Maple flavoring
2 c Half & half
2 c Whipping cream, unwhipped
In large bowl, combine sweetened condensed milk, pecans,
butter and maple; mix well. Stir in remaining ingredients.
Pour into ice cream freezer container. Freeze according to
manufacturer's directions.
Makes 2 quarts.
Refrigerator-Freezer Method: Omit half & half. Whip whipping
cream. In large bowl, combine sweetened condensed milk, pecans,
butter and maple; mix well. Fold in whipping cream. Pour into
9x5" loaf pan; cover. Freeze 6 hours or until firm.
-----------------------------------
Butter Pecan Ice Cream
List of Ingredients
2 eggs
1 cup brown sugar
2 cans evaporated milk
1 box instant vanilla pudding
1 1/2 cups toasted pecans
1 1/2 cups sugar
Milk
Sauté chopped pecans in small amount of butter.
Stir constantly about 5 minutes or until toasted.
Set aside to cool.
Combine remaining ingredients. Mix well. Pour into
1 1/2 gallon freezer. Finish filling with whole milk.
Freeze. Best to let set 1 hour.
---------------------------------------
Butter Pecan Ice Cream
4 cups half-and half, light cream or milk
1 1/2 cups sugar
1 tablespoon vanilla
2 cups whipped cream
In a large bowl combine half-and-half, sugar and vanilla.
Stir till sugar dissolves. Stir in whipping cream.
Freeze ice cream mixture in a 4 or 5 quart ice cream freezer
according to directions. Ripen 4 hours. Makes 2 quarts (16
servings)
Note: To ripen the ice cream, cover the canister with waxed paper,
plastic wrap or foil, and replace the lid. Plug the hole in the
lid with a cork. Push the can back down into the ice. Pack additional
layers of ice and salt into the freezer to cover the top of the
can. Use 1 cup salt to 4 cups of ice (the higher proportion of
salt will make the ice cream colder and harder.) Cover the freezer
with newspaper or a heavy cloth to keep it cold. The ice cream
needs to stand for 4 hours to develop flavor and texture.
Butter-Pecan Ice Cream
Prepare ice cream as above, except in a heavy skillet cook 1/2 cup
chopped pecans, 1/4 cup sugar, and 1 tablespoon butter or margarine
over medium-high heat till sugar begins to melt, shaking skillet
occasionally. DO NOT STIR. Reduce heat to low and cook till sugar
turns golden,stirring frequently. Immediately spread on a baking
sheet lined with greased foil. Cool; break into chunks. Stir nut
mixture into ice cream mixture before serving.
----------------------------------------------------
Butter Pecan Ice Cream
1/2 tbsp butter
1/3 cup chopped pecans
dash salt
1 1/2 cups light cream
1 cup milk
1/4 cup sugar
2 eggs
1/3 cup sugar
1/2 tbsp vanilla
Melt butter in small skillet. Add pecans and toast lightly.
Sprinkle with salt. Set aside until well cooled. Heat light
cream and milk.Set aside. Melt 1/4 cup sugar in small skillet
and stir until golden. Over low heat gradually stir into hot
milk and cream. Lightly beat eggs and 1/3 cup sugar. Stir in a
little hot milk, then add eggs to milk. Stir over low heat until
mixture thickens, about 3 minutes. Strain, cool and stir in vanilla.
Chill and stir freeze. Add cooled pecans.
Makes about 1 quart.
Note: This recipe is for a 1-quart machine. Double or triple
ingredients if needed for your machine.
----- Original Message -----
From: Heinz
To: phaedrus
Sent: Thursday, August 30, 2001 10:25 AM
Subject: Starbucks Chai recipe, or Safeway Select Powdered Chai
I am ultimately looking for a powdered solution for Chai.
The Starbuck's chai taste is the goal however I would be
just as happy with the Safeway select brand. I have created
a mix that is similar, using a couple of recipes I found on
the internet, but I am missing at least one key ingredient.
It's something with a slightly nutty smell. If you were to
open the Safeway brand tin it's very prominent.
any help you can give would be appreciated.
Thanks.
Chai Addict
Hi Heinz,
Well, I had no luck at all trying to locate recipes for Starbuck's or Safeway's Chai.
All I can do is give you some Chai recipes that you can look at and maybe get some ideas.
Could the ingredient be nutmeg? I have seen chai recipes that included nutmeg.
This site has lots of chai recipes:
Odie
Phaed
There's a copycat recipe here: Food.com
According to message board posts by Starbucks employees, they use a chai concentrate syrup made by Tazo. It appears that Starbucks sells the powdered version, but not the syrup.See:
Tazo Chai
Chai
2 cups water
2 cardamom pods or about 1/8 teaspoon seeds
1 cinnamon stick
2 whole cloves
2 black peppercorns
2 teaspoons loose, black tea
2 teaspoons honey
1/2 cup milk or soy milk
1 tablespoon peeled and sliced fresh ginger
Crush the spices with a mortar and pestle or other method.
Combine the first 5 ingredients in a stainless steel or
nonstick saucepan and simmer over low heat for 10 minutes.
Add the tea and simmer 5 minutes. Stir in the milk and honey.
When back to a simmer, add the ginger. After one minute strain
the tea into cups.
--------------------------
Chai Blend
A traditional Indian Blend
Serves 6-8.
8 Stash English or Irish Breakfast tea bags
8 whole cloves
1/4 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/2 pint half & half or condensed milk
Honey or sugar as sweetener
Prepare a strong tea using 8 tea bags in 4 cups (32 oz.)
boiling water. Steep tea for 5 minutes. Remove tea bags.
Add cloves, cardamom and ginger and simmer for 10 minutes.
Add half & half or milk and sweeten to taste.
------------------------------
Spicy Indian Tea
(Masala=spice Chai=tea)
Ingredients:
3 - 4 Tea Spoons/4 Teabags of good tea (Darjeeling/Orange Pekoke/Lipton)
A chunk of dry ginger (or fresh ginger if dry isn't handy)
3 - 4 cardmom pods, crushed (See Note below)
3 Cloves
Small piece of cinnamon
A Tsp of SOANP
(I don't know the name. Can be found at Indian grocers. Also indian
restaurants keep this for your pleasure after dinner. Looks like
cummin seeds)1 or 2 whole black peppers (optional)
Sugar to taste
Milk (at least Vitamin D, low fat won't do)
Brewing:
Bring 2 cups of water to boil (microwave or otherwise). Add all
the ingredients and boil again for about 15 seconds. Let stand
for a minute.
Warm milk in a pot.
Filter tea into cups.
Add milk and sugar. That's IT.
If you don't like to spend much time, mix all the spices and
coarsley grind them. Boil water and add tea and a tsp of this
ground spices. Rest is as above.
Note: Since cardmom is expensive, I peel them and add the skin
to my stock of tea leaves. This gives a distinct aroma. Of course
you boil the skin with water.
-------------------------------------------------
Chai Recipe
1 cinnamon stick
1/2 tsp. whole peppercorns
1/2 tsp. whole cardamom
1/2 tsp. whole cloves
1/2 tsp. fresh ginger
10 oz. whole milk
1 tsp. sugar
1/2 tsp. loose black tea
Put first 5 ingredients in mortar and crush lightly. Put the
milk in a saucepan. Add the crushed spices, sugar, and loose
black tea. Heat to boiling and simmer for 20 minutes. Strain.
Adjust to taste.
Yield: 1 cup.
------------------------
Chai
7 cups water
6 green cardamom pods
1/4 teaspoon whole black pepper
1/4 teaspoon anise
12 whole cloves
2 bay leaves
1 cinnamon stick
get the water boiling and add all of the above
then add 2 T or 2 black tea bags
let boil for 5 min. then simmer for 10 min.
add 6 T honey (more or less depending on how sweet you like it)
stir that in and then
add 1 cup milk
---- Original Message -----
From: Gary
To: phaedrus
Sent: Friday, August 31, 2001 6:06 PM
Subject: Closepin Or Pencil Cookie
My wife was asked about closepin cookies or pencil cookies.
It a (pastery???) cookie wrap around a pencil or closepin remove
from pin and bake --- then fill.
We need some details about the cookie but cannot find a recipie -
can you help?
Thanks, Gary
Hi Gary,
I have one of each in the files. See below
Phaed
Clothespin Cookies
Ingredients :
3 c. flour
2 tbsp. sugar
2 c. Crisco
2 egg yolks
1 c. water
Filling:
1 c. oleo
2 c. powdered sugar
3/4 c. marshmallow creme
1 tsp. vanilla
Preparation :
Mix all ingredients, except 1 cup of Crisco. Chill for 1 hour.
Roll out on floured surface. Spread 1/3 cup of Crisco over dough,
fold and return to bowl; chill another hour. Repeat twice; chill
overnight. Divide dough. Roll out on floured surface. Cut in
strips 1/2 inch wide. Wrap tightly around greased clothespin or
dowels. Bake at 400 degrees for 18 to 20 minutes or until golden
brown. Cool. Remove from clothespin; fill with filling by using
triangle icing bag. Yields 100 cookies. Cream together butter and
sugar with mixer until fluffy. Blend in marshmallow creme.
Chilling prior to filling cookies makes icing easier to handle.
----------------------------------
Ashley's Pencil Cookies
Ingredients :
1 egg, slightly beaten
3 c. light brown sugar
3 c. quick cooking oatmeal
1 c. butter or margarine, melted
1 tsp. vanilla
Pinch of salt
Preparation :
Mix in order given. Beat egg slightly and beat in sugar. Add
oatmeal, then the melted butter, vanilla and salt. Drop 1/2
teaspoonfuls onto an ungreased baking sheet, spacing 3 or more
inches apart so they do not touch. Bake at 325 degrees until
slightly browned. Cool a few minutes until cookies can be loosened
with a spatula. Roll around a pencil while still hot. If cookies
harden too soon, rewarm in oven.
----- Original Message -----
From: Pat
To: phaedrus
Sent: Thursday, August 30, 2001 3:00 PM
Subject: coconut ice cream
8/30/01
Uncle Phaedrus:
I am also looking for a receipe for coconut ice cream.
I had some in a Thai restaurant that was delicious.
Can you help?
Thanks,
Pat
Hi Pat,
I surely can help. Below is a recipe for Thai coconut ice cream.
Phaed
Thai Coconut Ice Cream
Ingredients:
2 cups coconut milk
1 cup water
4 eggs
1 teaspoon of vanilla
pinch of salt
3 tablespoons of shredded coconut
Method:
1. Stir-fry the shredded coconut until it is golden.
2. Heat the coconut milk and water over medium heat, stirring
continuously for about 3 minutes.
3. Beat 4 whole eggs in a large bowl.
4. Add all the other ingredients and whisk them together gently.
5. Transfer the mixture to a double boiler over boiling water and
slowly blend in the hot coconut milk stirring until the mixture
thickens to form a sticky coat on the back of a spoon.
6. Remove the mixture from the heat, allow to cool, then transfer
to a metal ice cream tray and place in the freezer for 90 minutes.
7. Remove the mixture from the freezer, transfer to a food processor
and beat slowly until the mixture is smooth.
8. Return the mixture to the freezer to complete the freezing process.
Adapted from: Thai Recipes by Importfood.com
----- Original Message -----
From: Sue
To: phaedrus
Sent: Saturday, September 01, 2001 9:48 AM
Subject: MCL Yeast Rolls
Do you have the recipe for MCL's yeast rolls? This is a chain
of Cafeteria's in the Indiana, Ohio, Michigan area.
Hi Sue,
No luck on MCL Cafeteria's yeast rolls. However, I am told that they are very similar to the yeast rolls served at Ryan's.
I do have a copycat recipe for Ryan's yeast rolls, which I am sending. I also have one for Golden Corral's yeast rolls, which I
am sending for good measure.
Phaed
Ryan's Yeast Rolls
===================
4 tablespoons margarine
1/3 cup shortening
3/4 cup + 1 tablespoon granulated sugar
3 large eggs
4 packages (1/4 oz. size) active dry yeast
1/2 cup lukewarm water
7-1/2 cups all-purpose flour
1 tablespoon salt
1-1/4 cups milk
.
Cream margarine and shortening with sugar until light. Add
eggs slowly, blending well between each addition. Dissolve
yeast in lukewarm water (110 --be sure that water is not too hot).
Sift together flour and salt. Add half of flour and half of milk
to the shortening-sugar mixture. Add dissolved yeast. Add remainder
of milk and flour to make a soft dough. Cover dough; let rest for
10 minutes. Turn dough out onto a lightly floured surface and knead
for 8 to 10 minutes or until dough is smooth and elastic.
Place dough in a lightly greased bowl large enough to hold dough
when doubled in size, turning once to grease the surface. Cover;
let rise in a warm place (90 F) until double in size (about 2 hours).
Fold dough over from 4 sides to knead lightly. Let rise again until
double in size. Turn dough out onto a lightly floured surface and
shape as desired.
To Make Cloverleaf Rolls:
1. Shape dough into small balls. Three balls should half-fill a
greased muffin pan. Brush with melted margarine or butter.
2. Let rise in warm place (90 F) until double in size (about 25
to 30 minutes). Do not let rolls "over-rise".
3. Bake in a preheated 350 F oven until both the top and bottom
of rolls are golden brown, about 10 to 12 minutes.
4. Remove from oven and brush top of rolls with melted margarine
Golden Corral Rolls:
1 envelope Active dry yeast
1/4 cup Very warm water
1/3 cup Sugar
1/4 cup Butter or margarine
1 teaspoon Salt
1 cup Scalding hot milk
1 Egg, lightly beaten
4 1/2 cups Sifted all-purpose flour
2 tablespoons Melted butter or margarine, for brushing rolls
.
Sprinkle the yeast over very warm water in a large bowl
(Very warm water should feel comfortably warm when dropped on wrist.)
Stir until yeast dissolves. Add sugar, the 1/4 cup butter or margarine
and salt to hot milk and stir until the sugar dissolves and butter or
margarine is melted. Cool mixture to 105 to 115 degrees. Add milk
mixture to yeast, then beat in egg.
Beat in 4 cups of the flour, 1 cup at a time, to form a soft dough.
Use some of the remaining 1/2 cup of the flour to dust a pastry cloth.
Knead the dough lightly for 5 minutes, working in the remaining flour
(use it for flouring the pastry cloth and your hands). Place dough in
a warm buttered bowl; turn greased side up. Cover and let rise in a
warm place until doubled in bulk, about 1-1/4 to 1-1/2 hours. Punch
dough down and knead 4 to 5 minutes on a lightly floured pastry cloth.
Dough will be sticky, but use as little flour as possible for flouring
your hands and the pastry cloth, otherwise the rolls will not be as
feathery light as they should be. Pinch off small chunks of dough and
shape into round rolls about 1-1/2 to 1-3/4 inches in diameter. Place
in neat rows, not quite touching, in a well-buttered 13 x 9 x 2 inch
pan. Cover rolls and let rise in a warm place until doubled in bulk,
30 to 40 minutes. Brush tops of rolls with melted butter or margarine,
then bake in a 375 degree oven for 18 to 20 minutes or until nicely
browned. Serve warm with plenty of butter. This recipe yields about
2 dozen rolls.
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