|
----- Original Message -----
From: Graeme
To: phaedrus
Sent: Monday, September 29, 2003 8:33 PM
Hi Could you possibly find a recipe for Cape Gooseberry Chutney. Ive tried
to find one on the net but not having much luck. I have grown an awful lot
this year and not sure what else to do with them. im eatng them raw as they
are soooo nice but would like to experiment with the chutney recipe as well.
thanks for your help
Graeme
Hello Graeme,
See below.
Phaed
Cape Gooseberry Chutney
14oz/400g Cape gooseberries
1fl oz/25ml vegetable oil
1/4 tsp mustard seeds
1/4 tsp cumin seeds
2oz/50g chopped onion
1 tsp chopped ginger
Pinch chopped green chilli
Salt
1/4 tsp red chilli powder
1/4 tsp cumin powder
1/4 tsp coriander powder
1/4 tsp unrefined sugar
Heat the oil, then add the mustard and cumin seeds. After the mustard
splutters, add the chopped onion. Cook until translucent, then add the other
chopped ingredients. Cook for 2-3 minutes, add the powdered spices and salt,
cook over a low flame, then add the gooseberries and sugar. Gently saute
over a low flame for a few minutes. Cool
----- Original Message -----
From: "e-mail address"
To: phaedrus
Sent: Tuesday, September 30, 2003 8:44 AM
Subject: candy cane fudge
Hello:
I purchased fudge at a local craft sale. It was labeled Candy Cane Fudge
but I've been looking for it under that name and under Peppermint Fudge.
The ingredients were listed on the bag:
White & Brown Sugar
Margarine
Can Milk
Corn Syrup
Cocoa
Salt
There was also crushed candy cane in the fudge. Hope you can help - it was
the best fudge ever!
Hello,
Please sign your first name to requests.
See below for a couple of recipes.
Phaed
Peppermint Candy Fudge
Ingredients :
2 1/2 c. sugar
1/2 c. margarine
5 oz. can (2/3 c.) evaporated milk
7 oz. jar (2 c.) marshmallow creme
8 oz. almond bark
1/2 c. finely crushed peppermint candy
Red food coloring
Preparation :
Line 9-inch square of 9x13 inch pan with foil so that foil
extends over sides of pan; butter foil. In large saucepan, combine
sugar, margarine and milk. Bring to boil, stirring constantly.
Remove from heat. Add marshmallow creme and almond bark; blend
until smooth. Stir in peppermint candy. Add desired amount of red
food coloring. Pour into prepared pan. Cool to room temperature.
Score fudge into 36 or 48 squares. Put crushed peppermint candy on
top of fudge. Refrigerate until firm. Remove fudge from pan by
lifting foil; remove foil from fudge. Using large knife, cut
through scored lines. Store in refrigerator. Makes about 2 1/2
pounds.
----------------------------------
Peppermint Candy Fudge
Ingredients :
2 1/2 c. sugar
1/2 c. margarine
5 oz. can (2/3 c.) evaporated milk
7 oz. jar (2 c.) marshmallow creme
8 oz. almond bark
1/2 c. finely crushed peppermint candy
Red food coloring
Preparation :
Line 9-inch square of 9x13 inch pan with foil so that foil
extends over sides of pan; butter foil. In large saucepan, combine
sugar, margarine and milk. Bring to boil, stirring constantly.
Remove from heat. Add marshmallow creme and almond bark; blend
until smooth. Stir in peppermint candy. Add desired amount of red
food coloring. Pour into prepared pan. Cool to room temperature.
Score fudge into 36 or 48 squares. Put crushed peppermint candy on
top of fudge. Refrigerate until firm. Remove fudge from pan by
lifting foil; remove foil from fudge. Using large knife, cut
through scored lines. Store in refrigerator. Makes about 2 1/2
pounds.
----- Original Message -----
From: "Carol"
To: "Phaedrus"
Sent: Tuesday, September 30, 2003 8:28 AM
Subject: RE: Please find a recipe for me
Thank you so much! That was a lot of fun going down memory lane on that web site!
Another recipe (and I have taken a QUICK look on your web site for this
and will go back again. It is a recipe my mom made called "Overseas
Fudge".....probably that is too generic a recipe to find......
Have a great day!
Hi Carol,
I did find a recipe with that name. see below.
Phaed
Overseas Fudge Candy
4 1/2 cup sugar
1 large can Pet milk
15 ounces chocolate candy bars
12 ounces semi-sweet chocolate chips
6 teaspoon vanilla
1 pound chopped pecans
1 teaspoon salt
1 jar Marshmallow Crème
Boil together for 4 1/2 minutes sugar and Pet milk. In large heat proof bowl
put the candy bars and semi-sweet chocolate chips, Marshmallow Creme and
salt. Pour 1/2 hot sugar and milk mixture over chocolate, etc. in bowl. Mix
well; beat. Add remaining part and beat. When cool, add vanilla and nuts.
Drop from spoon on buttered surface or pour in large flat dish, buttered.
Cut in squares. Store in container with tight fitting lid. Makes 5 pounds.
------------
From: "Carol"
To: "Phaedrus"
I can't believe it! I have mourned the loss of that recipe for years.
(Of course most of those years were pre-internet years!) It looks to be
the exact World War II recipe. Thank you so very very much!
Carol
----- Original Message -----
From: "Victoria"
To: phaedrus
Sent: Monday, September 29, 2003 8:29 AM
Subject: Sweet Roll Butterhorn Receipe
I enjoy your site very much. I have looked everywhere for a receipe for
Butterhorns the kind you find at grocery stores in the sweet roll section.
I am assigned to make sweet rolls for a Football Breakfast this Friday. I
know this is short notice but I was just told on Friday night.
Thank you for your time and effort. I hope you can find this receipe for
butterhorns and their yummy icing.
Be Well,
Victoria
Hello Victoria,
Apparently, there are two kinds of butterhorns. One is more like a crescent
dinner roll, and the other is more of a pastry. There is also something
called a "cream horn", which is definitely a pastry. Below are two kinds of
butterhorn recipes. You might also want to check out the cream horn recipes
at:
Cream Horns
Phaed
Butterhorns
1 c. scalded milk
1/4 c. sugar
1 oz. yeast
3 egg yolks
1/2 c. butter
1/2 c. Crisco
1 tsp. salt
4 c. flour
Mix flour, sugar, shortening and salt like pie crust. Put a little warm milk
and sugar in cup and add the yeast. Add beaten egg yolks to milk and add
part of flour mixture; then add yeast and balance of flour. Mix well and let
stand in ice-box overnight. Divide into 3-4 parts and roll into circle.
Shape into butterhorns and fill with 1 teaspoon almond (Solo) filling, and
bake 20 minutes at 350 degrees. Frost
------------------------------
Busy Person Butterhorns
1 pkg. dry yeast (1 tbsp.)
2 c. flour
2 egg yolks, beaten
1/4 c. warm water
1 c. butter
1 egg, well beaten
Dissolve yeast in warm water. In another bowl, mix together flour and
butter. Lightly mix beaten yolks and egg with yeast mix. Add to flour
mixture and stir well. Divide dough into 6 balls and refrigerate 1/2 hour.
Remove balls. One by one, roll out on floured board to 1/4 inch thickness.
Cut into 8 sections and spread with filling. Roll each section toward point.
Place on ungreased cookie sheet. Bake at 375 degrees for 15 to 20 minutes.
Yield: 48 butterhorns
-----------------------
Butterhorn Rolls
1 compressed yeast cake or 1 pkg. dry yeast
1 tbsp. sugar
1 c. sweet milk
1/2 c. sugar (scant)
1/2 tsp. salt
3 well beaten eggs
4 c. flour
1/2 c. butter
Crumble yeast cake and sugar 1 tablespoon until liquid stage. Add milk that
has been heated to lukewarm, add the rest of the sugar, butter, eggs, salt
and flour. Let rise 2 hours. Knead and make into rolls.
Divide the dough in half, which is enough for 2 big circles and cut pie
wedges to the center, then roll each wedge individually to form the
butterhorn shape. Let rise 2 hours on greased baking sheet. Bake 20 minutes
at 350 degrees.
-------------------------
Butterhorns
1 c. butter, softened
1 (12 oz.) carton cottage cheese (1 1/2 c.)
Dash of salt
2 c. all purpose flour
Frosting:
2 tbsp. butter, melted
2 tbsp. milk
1 tsp. vanilla
2 c. confectioners' sugar
Cream butter and cheese with mixer until well blended; beat in salt and
flour until smooth. Cover; refrigerate 4 hours or overnight. Divide into 3
parts; form into 3 balls.
On lightly floured surface, roll out flat into circles 12" in diameter. Cut
into 12 pie-shaped wedges. Roll each wedge from wide to small end. Place on
greased cookie sheet with tips turned under.
Bake at 350 degrees for 30 minutes or until light golden brown. While
butterhorns bake, mix frosting ingredients. Spread over tops of slightly
warm rolls. Cool completely; store in covered containers. Yield: 36
butterhorns.
--------------------------------------
Butterhorns
Ingredients:
2 sticks butter or margarine
12 oz. cottage cheese
2 cups flour
Icing:
2 cups confectioners' sugar
1/2 tsp. vanilla
2 T. cream
Directions:
Mix and divide into three portions. Wrap in wax paper and chill overnight.
Roll out like pie dough. Cut into 12 pie-shaped pieces. Roll up from wide
end to point, forming crescent rolls. Pat onto ungreased baking sheet. Bake
at 325 degrees for 30 minutes. To make icing, add cream and vanilla to
confectioners' sugar and mix until smooth. Drizzle over warm pastries.
Portions of dough can easily be frozen for later use.
----- Original Message -----
From: "paul"
To: phaedrus
Sent: Monday, September 29, 2003 6:51 AM
> Thanks so much for helping me out with my question about Sentimental
> Journey , altho it seems as tho I'll never be able to purchase a tape .
> Now here's my next question that friends of mine & myself don't seem to
> agree, so here's hoping you can clear it up for us . What wrist should a
> left handed person wear their wrist watch. I'll be anxiously waiting for
> the answer . Thanks for providing all of us with such a great web site .
> Paul !!!
>
Hello Paul,
This sounds like it would be a whimsical thing, but actually it began as a
matter of life and death.
Wristwatches were invented in 1907 by French jeweler Louis Cartier, at the
request of aviator Alberto Santos-Dumont. Santos-Dumont wanted to be
able to check his time in airplane speed trials quickly and without risk of
losing control of his aircraft. A few years later, wristwatches became very
popular with WW II French soldiers because the invention allowed them to
quickly check the time without taking their dominant hand off the trigger of
their gun, and their eyes only briefly away from the enemy. See the connection?
The utlilty of the wristwatch lies in the fact that you can check the time
without taking your dominant hand off your gun or steering wheel or whatever.
Therefore, a right-handed person wears their wristwatch on their left wrist,
leaving their dominant right hand uncompromised, and a left-handed person wears
it on their right wrist so that their dominant left hand would be uncompromised.
Phaed
|
