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The Grateful Bread

  ----- Original Message ----- 
  From: Donna  
  To: phaedrus 
  Sent: Tuesday, November 05, 2002 4:34 PM
  Subject: oatmeal bread

  I'm looking for a recipe for a quick-bread that uses rolled oats.  
  I have several for yeast dough, but want a baking powder recipe.  
  Can you find?  Thanks

Hello Donna,

Gosh, there are so many.... different grains and fruits, etc. It's difficult, not knowing what you want. There are a couple below.


The Grateful Bread

  Makes: 1 large loaf (12 slices)

  1- 1 /2 cups all-purpose flour 
  1 cup quick-cooking rolled oats (not instant) 
  1 cup sugar 
  2 teaspoons each baking powder and cinnamon 
  1/2 teaspoon salt 
  1/4 teaspoon ground nutmeg 
  1/3 cup each shredded, sweetened coconut and chopped walnuts 
  1/2 cup evaporated 2% milk 
  1/2 cup fat-free egg substitute, or 2 whole eggs 
  1/3 cup unsweetened applesauce 
  2 tablespoons canola oil 
  2 teaspoons vanilla 
  2 cups peeled, grated apples 
  1/2 cup grated carrots 

  Preheat oven to 350 degrees F. Spray a 9 x 5-inch loaf pan 
  with non-stick spray and set aside. 
  In a large bowl, combine flour, oats, sugar, baking powder, 
  cinnamon, salt, and nutmeg. Add coconut and walnuts. Mix well. 
  In a medium bowl, whisk together evaporated milk, egg substitute, 
  applesauce, oil, and vanilla. Stir in apples and carrots. 
  Add wet ingredients to dry ingredients. Mix just until dry 
  ingredients are moistened. Pour batter into pan. Spread evenly. 
  Bake for 55 to 60 minutes, or until a toothpick inserted in center 
  of loaf comes out clean. Cool for 10 minutes in pan. Remove bread 
  from pan and let cool completely on a wire rack. Cover with plastic 
  wrap and store in the refrigerator.

  Per slice: 240 calories, 6.2 g fat, 1.4 g saturated fat, 
  5.3 g protein, 42.5 g carbohydrate, 2.3 g fiber, 0.8 mg cholesterol, 
  212.6 mg sodium % calories from fat: 23 
  Oatmeal Whole Wheat Quick Bread

  Makes 1 loaf  

  1 cup rolled oats 
  1 cup whole wheat flour 
  2 teaspoons baking powder 
  1/2 teaspoon salt 
  1 1/2 tablespoons honey 
  1 tablespoon vegetable oil 
  1 cup milk 
  1 Preheat oven to 450 degrees F (230 degrees C). 
  2 Grind oatmeal in a food processor or blender. In a large bowl, 
  combine oatmeal, flour, baking powder and salt. In a separate bowl, 
  dissolve honey in vegetable oil then stir in the milk. Combine 
  both mixtures and stir until a soft dough is formed. Form the dough 
  into a ball and place on a lightly oiled baking sheet. 
  3 Bake in preheated oven for about 20 minutes, or until bottom of 
  loaf sounds hollow when tapped. 

Pistachio Squares

  ----- Original Message ----- 
  From: Rvm 
  To: phaedrus
  Sent: Tuesday, November 05, 2002 6:09 PM
  Subject: Pistachio Squares

  Looking for a recipe my mother used to have for pistachio squares.  
  They are made with Pistachio Pudding Mix and turn out something 
  like cookies, but they were called squares.

  Can you help? 


All of the pistachio squares recipes that I found were like the two below.


  Pistachio  Squares

   Ingredients : 
   1 stick butter or margarine
   1 1/2 c. flour
   1/2 c. chopped pecans or walnuts
   2 (8 oz.) cream cheese
   1 c. confectioners' sugar
   9 oz. Cool Whip
   2 pkg. instant pistachio pudding
   3 c. cold milk

   Preparation : 
      Blend margarine and flour until crumbly.  Add nuts and spread
   into 9 x 13 inch pan.  Grease bottom lightly.  Bake in 375 degree
   oven for 15 minutes or until brown.  Filling:  Cream together cream
   cheese and confectioners' sugar.  Add 1/2 of 9 ounce Cool Whip. 
   Spread over cooled crust.  Let set.  In bowl mix 2 packages pudding
   and 3 cups milk.  Whip together until thick.  Spread over cheese
   mixture and let set in refrigerator.  Add other half of Cool Whip on
   top.  Can be frozen for traveling.
   Pistachio  Squares

   Ingredients : 
   1 stick margarine
   1 1/2 c. flour
   1/2 c. walnuts8 oz. cream cheese
   1 c. confectioner's sugar
   8 oz. Cool Whip (save some for top)
   2 pkgs. pistachio instant pudding
   2 3/4 c. cold milk

   Preparation : 
      In a 7 x 11 pan, bake for 15 minutes in 400 degree oven, cool.  
   Spread and refrigerate for 1/2 hour.   Let set for 1 minute.  Pour
   over cream cheese mixture and spread with some of the Cool Whip.   

Nesslerode Pie

  ----- Original Message ----- 
  From: Steve 
  To: phaedrus 
  Sent: Tuesday, November 05, 2002 8:21 AM
  Subject: Frozen Nesselrode pie from TV Guide 

  Hope you can help. Many years ago probably in the 70's or 80's 
  TV guide published a recipe for frozen Nesselrode pie. Pretty sure 
  it was frozen anyway. What I remember about it that was unique was 
  that it contained chestnut puree and Malaga wine. I also remember 
  that the food editor at the time was Helen Fiengold. Can you locate 
  this recipe? Thanks.

Hello Steve,

Sorry Steve, I could not locate a TV Guide pie recipe. The closest nesselrode pie recipes that I could find to what you describe are the ones below. Most modern versions of the pie omit the chestnut puree and use candied fruit instead. However, I did find a nesselrode pudding recipe like that. See the bottom recipe.


  Nesselrode Pie 

  5 Eggs 
  1/2 c Sugar 
  1 1/2 tb Gelatin 
  1/4 c Water 
  2 c Whipping cream 
  2 tsp Vanilla 
  2 c Sweetened chestnut puree 
  5 oz Chopped candied chestnuts 
  1 Pie shell 
  Warm The Eggs In A Double Boiler. Whip them with an electric 
  mixer, and gradually beat in the sugar. Beat until the mixture 
  is thickened and forms soft peaks. Soften the gelatin in the 
  water and then dissolve over hot water. Beat the cream to soft 
  peaks. Fold the gelatin and vanilla into the eggs and then fold 
  in the whipped cream. Fold in the chestnut puree and the candied 
  chestnuts. Fill the crust and refrigerate to set. 
  Top with sweetened whipped cream. 
  Nesselrode Pie 
  Heat in the top of a double broiler, until luke warm; 
  5 Eggs 
  beat at medium speed for 7 minutes then add; 
  1/4 c Sugar 
  until a mayonaise consistancy is reached, then beat in an additional; 
  1/4 cup sugar 
  Do Not Overbeat Or Overheat. 
  The somewhat thickened eggs should stand in soft peaks. 
  Dissolve over hot water; 
  1 1/2 TBS Gelatin 1/4 c Water 
  Fold the cooled gelatine very gently into the egg mixture. 
  Chill the mixture. 
  While the mixture is chilling, beat over a bowl of ice until stiff; 
  2 c Whipping cream 
  Do Not Overbeat The Cream. 
  It should still have a glistening finish to it. 
  Add the cream to the egg mixture. 
  Dribble into it; 
  2 tsp Vanilla 
  fold into it; 
  1 c Sweetened chestnut puree or 1/3 cup preserved ginger 
  or 1/2 cup sliced candied kumquats 
  chill this mixture until it is like heavy cream. 
  Line a mold, trifle bowl or springform pan with Ladyfingers. 
  build layers of candied fruit tossed with rum flavoring or 
  Chopped candied chestnuts 
  ladyfinger crumbs 
  pudding mixture 
  repeat layering until mold is complete with ladyfingers on top 
  refrigerate about 12 hours before unmolding. 
  Can serve topped with slightly sweetened whipping cream.
  Nesselrode Pudding
(Chestnut Pudding)

1/2 cup chestnut puree
1/4 cup crystallized cherries
1/2 cup candied orange peel
1/2 cup Marsala
1/2 cup currants
1/2 cup sultanas
1 dessertspoon Maraschino liquor
2 cups whipping cream

2 cups milk
5 eggs
3/4 cup sugar

Dice glaceed and candied things into bits and macerate them in the 
Marsala. Wash the currants and sultanas and soak them in warm water; 
when it's time to use them drain them well and dry them thoroughly in 
a clean dish towel, if you have any, or paper towels. In a heavy 
bottomed saucepan, heat the milk slowly until it boils. Separate the 
eggs. Reserve the whites for a chemistry experiment in the back of 
the refrigerator; place the yolks in a bowl and add the sugar,
beating vigorously until the mixture is light and frothy, which takes 
some doing. By then the milk should be boiling. Pour it over the mixture 
in the bowl, then return the contents of the bowl to the saucepan. 
Stir religiously, scraping all the corners and cook over low heat until 
the custard thickens. Strain the custard through a sieve. Mix the
chestnut puree, the Maraschino and the custard together well, then add 
the candied things and the raisinoids.

Whip the cream until it is very stiff, and fold it carefully into 
the mixture. Pour it into a charlotte mold (I used a 2-quart plastic tub) 
lined with waxed paper. Cover tightly with foil and freeze for 24 hours.

Strawberry Jello Pie

  ----- Original Message ----- 
  From: Sylvia
  To: phaedrus
  Sent: Monday, November 04, 2002 9:36 PM
  Subject: jello pie

  When I was a little girl my Mom made a type of jello pie which 
  was delicious. The only three ingredients that I can remember 
  were strawberry jello, Eagle Brand milk, and lemon juice. I 
  really would like to find this recipe. Can you help me ? 

Hello Sylvia,

Almost all of the recipes that I found called for cream cheese or for strawberries. The two below are the only ones that didn't


  Strawberry  Pie

   Ingredients : 
   1 pkg. of graham crackers
   1/4 c. of butter, melted
   1 pkg. strawberry Jello
   1/2 c. boiling water
   1 can Eagle Brand milk
   1/4 c. lemon juice
   1/4 c. sugar

   Preparation : 
     Crush crackers and pour melted butter over the crackers and mix
   together.  Dissolve 1 pkg. strawberry Jello in boiling water.  Add
   sugar, lemon juice and dissolve well.  Mix 1 can of evaporated milk
   with mixer until it comes to a peak.  Fold milk into Jello.  Add
   strawberries.  Pour into crust.  Refrigerate for 1 hour or until
   Strawberry  Chiffon  Pie

   Ingredients : 
   20 graham crackers
   1/4 c. butter
   1 pkg. strawberry Jello
   1 lg. can evaporated milk
   1/2 c. hot water
   1/4 c. sugar
   Juice of 1 lemon

   Preparation : 
      Freeze one large can of evaporated milk in tray.  Roll crackers
   until fine.  Mix well with 1/4 cup melted butter.  Grease 9 inch pan
   and pack crumb mixture in firmly.  Dissolve 1 package of Jello in
   1/2 cup hot water, add sugar and juice.  When milk is frozen, put
   into chilled bowl and beat until thick and forms stiff peaks.  Then
   slowly add Jello mixture while beating at high speed.  Pour into
   crust and sprinkle top with more crumbs. 

Colonial Sugar Cones

  ----- Original Message ----- 
  From: Harry 
  To: phaedrus
  Sent: Monday, November 04, 2002 8:30 PM
  Subject: Colonial sugar cone

  back in the old days...Sugar was made into cones...and as 
  it was was chipped off...and the cone was put 
  away....I'm looking for how to make a sugar cone...and how 
  it was stored.any help is most appreciated...thank you

Hello Harry,

Well, those sugar cones were made much the same way they're still made today in Mexico. They're called "piloncillo" in Mexico, and they are made by pouring raw molten sugar into wooden sugar molds and allowing it to harden. This form of sugar is used in manufacturing tequila and mescal. You can often find small piloncillo for sale in Mexican groceries in the U.S.

These aren't the kind of things you make at home unless you have a big cauldron of bubbling, molten raw sugar in your back yard along with a dozen or so wooden sugar molds.

The molds themselves have become collector's items in the U.S., although not all of them date from colonial times. Some are just bought in Mexico and brought to the U.S.

I don't know whether the links are still good, but I have links to pictures of wooden sugar molds here:

Sugar Molds

As for storage, I don't imagine they need much, except for keeping them dry.



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