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----- Original Message -----
From: "BC"
To: phaedrus
Sent: Saturday, October 25, 2003 11:58 AM
Subject: Sweet Hot Pickeld Jalapenos
I am looking for a Sweet pickled jalapeño recipe. I believe the ones I had
were from a company called Texas Originals.
Hello _?
Please sign your first name to requests.
See below for three recipes.
Phaed
Candied Jalapenos (Cowboy Candy)
First process:
4 lb. fresh jalepeno peppers, sliced
2 lb. onions, diced
1/2 cup vinegar
1/2 cup water
Second process:
6 to 8 cups sugar
2 Tbs. mustard seed
1 tsp. turmeric
2 tsp. celery seed (optional)
1 Tbs. garlic powder
1 tsp. ginger
Slice Jalapenos into thin slices and dice onions. (Wear a pair of rubber
gloves for handling jalapenos, personal experience, do not touch your face!)
Place in pan with water and vinegar, bring to a boil, cover, reduce heat and
simmer about 10 minutes or until tender. (Do not breath fumes.)
Note: you can use pickled slices for this. Pour off most of the water
vinegar mixture (hint: keep juice for pepper jelly), add the sugar and
spices bring to soft candy temperature to completely dissolve sugar about
another 10 minutes.
Place boiling mixture into jars, leaving 1/4 inch head space. Adjust caps
-----------------------
easy sweet pickled jalepenos.
Get a jar of pickled Jalepenos, pour off the vinegar into a measuring cup.
Put the same amount of sugar as the liquid into a saucepan and then add just
enough vinegar to make the sugar hold together in a clump. Turn the heat on
and stir until the sugar is liquid. You can add more vinegar a teaspoon at a
time if the sugar is still in clumps. Then pour the hot sugar back into the
jar of jalepenos and let it maranate on your counter for at least a few
weeks, turning it on it's lid and back to distribute the sugar and juices.
-----------------------------
Bread & Butter Jalapeños
4 pounds fresh jalapeños
2 lbs. sweet onions
3 cups distilled white vinegar (5% acid)
2 cups sugar
2 tbs. mustard seed
2 tbs. celery seed
Wash peppers, halve, and remove seeds and membrane (If you're not from Texas
use gloves).
Slice onions thin.
Pack peppers and onions into 6 or 7 hot, sterilized pint jars.
Place remaining ingredients into a saucepan and bring to boil.
Fill jars with hot liquid and seal with sterile lids.
Process for 10 minutes in a boiling-water canner.
Store for at least a week and up to a year in a cool dark place, refrigerate
after opening.
----- Original Message -----
From: Barbara
To: phaedrus
Sent: Saturday, October 25, 2003 11:08 AM
Subject: Old Fashioned Vanilla Frappe
> Hello,
>
> I have been searching for a recipe for a Vanilla Frappe like the one's I
> used to get at Woolworths store as a child. They were frothy and cold.
>
> Barbara
>
Hi Barbara,
The top recipe below is probably the closest to what you recall from
Woolworth's. The second one is a bit more gourmet, and the third one is
restricted fat.
Phaed
Vanilla Frappe:
Ingredients:
1 cup french vanilla ice cream
1/2 cup milk
1/4 tsp vanilla extract
Directions:
Put everything in a blender, blend on medium for about 20 seconds
Makes one serving.
-------------------------
Vanilla Frappe
Makes 1 16-ounce frappe.
6 ounces whole or 2 percent milk, very cold
1/2 vanilla bean
1/2 teaspoon real vanilla extract
3 generous scoops (about 1 cup) premium vanilla ice cream
1. In a blender or a drink mixer, pour the milk. With a small knife, slice
open the vanilla bean and scrape the seeds into the milk. Add the vanilla
extract, followed by the ice cream.
2. If using a blender, press the puree button. On a drink mixer, start on
slow speed, then accelerate after a few seconds. Blend the frappe for 45
seconds to 1 minute, until the mixture is thick and smooth.
3. Pour into a tall glass and serve at once.
-------------------------------------------
Vanilla Frappe
This recipe serves: 2
Preparation time : 5 minutes
Ingredients
1 cup low-fat vanilla frozen yogurt
2 cups skim milk
1 teaspoon vanilla extract
Cooking Instructions
1. Place all the ingredients in a blender and
blend on high speed to combine.
2. Serve in tall glasses.
Serving Size 12 ounces
More Woolworth's Recipes
Vanilla Pots de Creme
Although chocolate is popular the "traditional" pots de creme was vanilla.
Serves 6
ingredients:
2 cups light cream (half and half)
3" vanilla bean
6 egg yolks
1/2 cup sugar
1/8 teaspoon salt
directions:
Heat 1 3/4 cup of the cream with the vanilla bean.
Beat egg yolks until they are lemon colored. Beat in the sugar, salt,
and 1/4 cup of the cream.
Gradually beat in the hot cream, stirring constantly. Strain the mixture
into a large 4-cup measuring cup.
Place 6 - pots de creme cups (soufflé, or custard cups) in a large roasting pan.
Divide the mixture evenly into the cups. Pour enough hot water in the pan to come
halfway up the sides of the dishes. Cover the pan with aluminum foil or cover with
the pot lids. Place in oven and bake at 350°F until the custard is just set around
the edges, approximately 20 - 25 minutes.
Remove the pan from the oven. Remove dishes from the pan and allow them to cool.
Then, cover and chill in refrigerator at least 2 hours and as long as overnight.
----- Original Message -----
From: Shiela
To: phaedrus
Sent: Saturday, October 25, 2003 3:09 PM
Subject: spumoni
> my daughter's birthday is next week and all she wants is a spumoni cake.
> the only recipe i can find involves ice cream or a bunt cake.
> she has explained that the cake is sliced into layers and each layer is topped
> with a different flavor of cream and topped with something chocolate.
> thanks!
>
> Shiela
>
Hi Shiela,
Below are four recipes, two from scratch and two from cake mixes. Hope one
is suitable.
Phaed
Spumoni Cake
Ingredients :
1/2 lb. butter or margarine
2 c. sugar
4 eggs
2 tsp. vanilla
4 c. flour (unsifted)
4 tsp. baking powder
1 (13 oz.) can evaporated milk
1/2 c. walnuts, chopped
5 or 6 drops green food coloring
1/2 tsp. almond extract (optional)
1 (8 oz.) jar maraschino cherries, drained and chopped coarsely
5 or 6 drops red food coloring
2 oz. unsweetened chocolate, melted
Chocolate Glaze:
1 c. confectioners sugar
2 oz. unsweetened chocolate, melted
1/2 tsp. vanilla
1 to 2 tbsp. warm water
Preparation :
Cream butter or margarine and sugar. Add eggs and vanilla; cream
again. Add the unsifted flour and baking powder alternately with
the evaporated milk. Divide the mixture evenly into three bowls.
Bowl one, add walnuts, green food coloring, and the almond extract.
Bowl two, add most cherries and red food coloring. Bowl three, add
melted chocolate; mix well. Pour into a well-greased tube pan or
Bundt pan - first the green batter, then the pink and finally the
chocolate. Bake in preheated 350 degree oven for 60-75 minutes
until cake tests done. Cool and then turn out on cake plate so that
green layer is now on top. Drizzle Chocolate Glaze over cake.
Decorate top with remaining cherries.
----------------------------------
Spumoni Cake
Ingredients :
1/2 lb. butter
2 c. sugar
4 eggs
2 tsp. vanilla
4 c. flour, unsifted
4 tsp. baking powder
Red food coloring
1 jar maraschino cherries, chopped
1 can evaporated milk
1/2 c. walnuts
2-4 drops green food coloring
1/2 tsp. almond extract
2 oz. unsweetened chocolate, melted
Preparation :
Cream butter, sugar, add eggs, vanilla, add unsifted flour,
baking powder, alternately with evaporated milk. Divide mixture
evenly into 3 bowls. Bowl 1 - Add walnuts, green food coloring,
almond extract, mix well. Bowl 2 - Add cherries and red food
coloring. Bowl 3 - Add melted chocolate. Mix all well separately.
Pour one layer at a time (green, pink, chocolate). Bake at 350
degrees for 60-75 minutes in 13 x 9 inch pan or tube pan.
----------------------------------
Spumoni Cake
Ingredients :
1 pkg. yellow cake mix
4 eggs
3/4 c. cooking oil
8 oz. sour cream
1 sm. pkg. instant vanilla pudding
Preparation :
Prepare yellow cake mix by combining cake mix, eggs, oil, sour
cream, and pudding. Divide batter into 3 bowls. To one bowl, add 4
drops green food coloring, 1/2 cup walnuts, and 1/2 teaspoon almond
flavoring. To second bowl, add 4 drops red food coloring and 8
ounce jar maraschino cherries, drained and coarsely chopped. To
bowl #3, add 2 ounces unsweetened melted chocolate. Mix each well.
Pour green batter into well greased tube or bundt pan, then add pink
batter, then add chocolate. DO NOT SWIRL. Bake in preheated oven
(350 degrees) for 50 to 60 minutes. Cool, then turn out on cake
plate so green layer is on top. Serve as is or drizzle a chocolate
or vanilla glaze over cake. (For deeper colors, add a few more
drops of food color.)
----------------------------------
Spumoni Cake
Ingredients :
1 pkg. yellow cake mix
4 eggs
3/4 c. cooking oil
1 (8 oz.) sour cream
1 small pkg. instant vanilla pudding
1/2 c. walnuts
2 to 4 drops green food coloring
1/2 tsp. almond extract
1 (8 oz.) jar maraschino cherries drained and chopped
2 to 4 drops red food coloring
2 oz. unsweetened chocolate melted
Chocolate Glaze:
1 c. confectioners sugar
2 oz. unsweetened chocolate melted
1/2 tsp. vanilla
1 to 2 tbsp. warm water
Preparation :
Prepare yellow cake mix by combining cake mix, eggs, oil, sour
cream and dry pudding mix. Beat together 2 minutes at medium speed.
Divide batter into 3 bowls. To 1 bowl add walnuts, green food
coloring and almond extract. To bowl 2 add drained cherries and red
food coloring. To bowl 3 add melted chocolate. Mix each well. Pour
green batter into well greased tube or bundt pan, then add pink
batter, then chocolate. Do Not Swirl. Bake at 350 degrees for 50
to 60 minutes. Cool, then turn out on cake plate with green layer on
top. Combine all ingredients and drizzle over cake.
----- Original Message -----
From: Patti
To: phaedrus
Sent: Sunday, October 26, 2003 12:53 AM
Subject: (no subject)
> Hello again you genious and wonderful person !
> I have yet a new request for a baked bean recipe
> from aon old restaraunt you may remember
> "Loves wood pit " It was a bbq chain that featured
> mainly bbq chicken beef or pork. And they had theeee
> best beans in the world... Think you could find these?
>
>
> Thanks Again,
>
> Patti
Hi Patti,
See below for the Loves BBQ Beans. See here for the Baked Beans:
Love's Baked Beans
Not sure if Love's really had two kinds of beans, but I found two different recipes.
Phaed
Love's Barbecue Pit Bbq Beans
Source: The L.A. Times
3 (1 pound) cans pork n' beans
1 cup packed brown sugar
2 tablespoons Worcestershire sauce
2 teaspoons chili powder
1/4 cup dark molasses
1/2 cup bottled chile sauce
2 tablespoons vinegar
Combine all ingredients in bean pot or crockpot with lid, mix well. Cover
and bake at 400 degrees F for 1 hour for thin bean mixture, or 1 1/2 to 2
hours for thicker bean mixture. Sprinkle with crumbled bacon bits to serve.
Servings: 8
A reader sent this:
From: "Chuck"
To: phaedrus@hungrybrowser.com
Subject: Love's Wood Pit BBQ
Date: Saturday, May 09, 2009 4:23 PM
Greeting!
I was to see if I could find an original recipe for Love's Wood Pit BBQ
beans, and I found an archived post on your site. I was a pit master (the
guy who tends the BBQ pit) for Love's in Torrance, CA, in the mid-70's and I
regret that I don't recall the original recipe. However, I do recall enough
to help with the one I found on your site.
The original recipe had a lot of bark (outside shell of cooked meat) and
residual fat from all the cooked meat. We would grind it, place it on top
of the bean mix, and place it in the smoker for four to six hours. After
meat was smoked to delicious perfection, we would mix the whole concoction
together. Obviously, the results were amazing.
I would say that the recipe found on your site is accurate, accept the chile
sauce. I don't recall using chile sauce when I made the beans. I do recall
using catsup though, and of course the beans were smoked in a deep pit
instead of the crockpot or oven, and the cooking time was many hours.
LOVE'S BARBECUE PIT BBQ BEANS
Source: The L.A. Times
3 (1 pound) cans pork n' beans
1 cup packed brown sugar
2 tablespoons Worcestershire sauce
2 teaspoons chili powder
1/4 cup dark molasses
1/2 cup bottled chile sauce
2 tablespoons vinegar
Combine all ingredients in bean pot or crockpot with lid, mix well. Cover
and bake at 400 degrees F for 1 hour for thin bean mixture, or 1 1/2 to 2
hours for thicker bean mixture. Sprinkle with crumbled bacon bits to serve.
Kindest regards,
Chuck
---------------------------------------
From: "Chuck"
To: "'Phaedrus'"
Subject: Love's Wood Pit BBQ
Date: Sunday, May 10, 2009 12:58 AM
Phaed,
I tested the recipe, minus the bark and fat, but substituted some fried
bacon and the left over bacon drippings, and smoked the beans for four hours
on my Traeger Pellet Smoker. The recipe was spot on, even the chile sauce
(Hienz Chili) was right. It was like being at Love's all over again.
Thanks for helping me add to my recipe treasure.
Chuck
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