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Nut Ball Cookies

----- Original Message -----
From: Mg
To: phaedrus
Sent: Wednesday, November 20, 2002 2:50 PM
Subject: cookies

> Had a recipe from a boston cookbook for nut ball cookies and 
> lost it. This was a recipe that I had for 30 some years. 
> Lost the cookbook in moving.

Hello MG,

Below are the recipes that I found with that name.


Nut  Ball  Cookies

 Ingredients :
 1 c. butter
 1/4 c. sugar
 1 tsp. vanilla
 2 c. flour
 1 c. ground walnuts

 Preparation :
    Beat butter to cream it, beat in sugar and vanilla.  Add flour
 and ground nuts. Mix thoroughly.  Shape in balls about 1 inch thick.
  Arrange on buttered cookie sheet.  Bake in preheated 300 degree
 oven for 35 minutes.  Cool and roll in confectioners' sugar.
 Nut  Ball  Cookies

 Ingredients :
 1 c. butter
 1/2 c. sugar
 2 c. sifted flour
 1 c. ground nuts
 1 tsp. vanilla

 Preparation :
    Cream butter and sugar until fluffy.  Add all the other
 ingredients. Mix well with hands.  Roll into balls.  You can put a
 cherry in each if you want and form dough around cherry.  Bake on
 ungreased cookie sheet in oven at 350 degrees for 15-20 minutes.
 While warm roll in powdered sugar.
 Butter  Nut  Ball  Cookies

 Ingredients :
 1 c. shortening
 1 c. butter
 1 c. sugar
 4 c. flour
 1 tsp. salt (or to taste)
 4 egg yolks
 2 tsp. vanilla

 Preparation :
    Roll in small balls.  Roll in beaten egg whites.  Roll in chopped
 nuts.  Bake at 370 degrees for 5 minutes.  Take them out and press
 the center with thimble. Bake again for 8 minutes.  Allow to cool.
 Fill center with jam.

Frozen Nut Roll

----- Original Message ----- 
From: Jackie 
To: phaedrus
Sent: Thursday, November 21, 2002 1:27 PM
Subject: Looking for Receipe

> I'm looking for a Nut Roll receipe that uses ice cream in the dough.  
> Do you have anything like this?   Thanks!

Hi Jackie,

Do you mean a frozen nut roll like the ones below?


Frozen  Nut  Roll

 Ingredients : 
 1/2 c. peanut butter
 1/2 c. Karo light syrup
 3 c. Rice Krispies
 1/2 gal. vanilla ice cream
 1 jar dry roasted peanuts
 1 jar Mrs. Richardson's Butterscotch
    Caramel Fudge topping

 Preparation : 
   Mix peanut butter, syrup and cereal together and layer in bottom
 of pan.  Top with slightly melted ice cream and then peanuts. 
 Freeze until ice cream is solid.  To serve, cut into squares and top
 with butterscotch caramel fudge topping. 
 Salted  Nut  Roll  Freeze

 Ingredients : 
 1/2 c. corn syrup
 1/2 c. chunky peanut butter
 3 c. crisp rice cereal
 1/2 gal. vanilla ice cream (softened)
 1 c. chopped salted peanuts
 Caramel ice cream topping, heated

 Preparation : 
   In large bowl stir together corn syrup and peanut butter.  Stir in
 cereal.  Press on bottom of buttered 9x13 inch pan; freeze 10
 minutes.  Pack ice cream on top of crust; sprinkle with chopped
 peanuts.  Pat into ice cream.  Cover, freeze 2 to 4 hours.  To
 serve, cut into squares and top with caramel topping.  

Caramel Cream Pie

  ----- Original Message ----- 
  From: Tawnee
  To: phaedrus
  Sent: Thursday, November 21, 2002 7:20 AM
  Subject: Carmel Cream pie

  I am searching for a recipe mentioned in John Grisham's 
  book: "Skipping Christmas" called carmel cream pie.  
  Some of the ingredients mentioned were carmels, and 
  marshmallow creme.  I LOVE both carmels and marshmallow 
  creme and would love to make this recipe.

  Thanks for any help you can give me 

Hi Tawnee,

Gosh, I can't find a single caramel cream pie recipe that uses caramels (like Kraft caramels) and marshmallow creme. They're all made from scratch. See below.


  Caramel Cream Pie  
  2-1/4 cup sugar
  1/4 cup flour
  5 eggs, separated
  2 cups milk
  1/4 cup butter
  1 teaspoon vanilla
  2 (9-inch) baked pie shells
  1/4 cup slivered toasted almonds

  Spread 2 cups sugar in heavy skillet; stir over low heat until 
  sugar is melted and browned. Cool slightly. Blend flour into 
  sugar. Beat egg yolks; stir in milk. Add to flour mixture, 
  stirring. Cook over low heat, stirring constantly, until 
  thickened. Add butter and vanilla; cool to room temperature. 
  Beat egg whites until foamy; add remaining sugar gradually,
  beating until stiff and glossy. Pour filling into pie shells; 
  spread meringue over filling. Sprinkle with almonds. Bake at 
  350 degrees until meringue is lightly browned.

  Yield: 2 pies (12 servings)
  Tin Roof Bbq Caramel Cream Pie

  Source: Tin Roof BBQ - "The Food Sleuth" - Birmingham News

  Graham cracker crust (buy or make your own) 
  3 oz. butter or margarine, melted 
  3 oz. pecans, chopped 
  3 oz. shredded coconut 
  4 oz. cream cheese 
  7 oz. sweetened condensed milk
  8 oz. whipped cream (real or nondairy) 
  4 oz. caramel syrup

  Toast pecans and coconut with melted butter on top of stove 
  or in the oven. Cool until needed. Use an electric mixer to 
  whip the cream cheese 1 minute. Add the sweetened condensed 
  milk and mix another minute, then fold in whipped cream until 
  you have a creamy white mixture. Half fill crust with this 
  creamy mix; use half of caramel syrup streaming in ribbon 
  fashion. Spread half of toasted pecan and coconut on syrup. 
  Repeat this process and put in freezer for at least 2 hours 
  to allow pie to set.

  (Note: This pie is best served from freezer to table) 
  Caramel Cream Pie

  Source of Recipe
  Posted by Mary Ellen

  List of Ingredients
  1/2 cup packed brown sugar
  3 tablespoons whipping cream
  1/2 cup coarsely chopped pecans or walnuts, toasted
  1 recipe Baked Pastry Shell (recipe follows)
  21/2 cup butter
  cups half-and-half, light cream or milk
  2/3 cup granulated sugar
  3 tablespoons cornstarch
  3 tablespoons all-purpose flour
  1/2 cup half-and-half, light cream or milk
  3 slightly beaten egg yolks
  1 teaspoon vanilla
  3 egg whites (let stand at room temperature for 30 minutes before using)
  1/2 teaspoon vanilla
  1/4 teaspoon cream of tartar
  6 tablespoons granulated sugar

  1. For the caramel layer: In a small saucepan, melt the butter. Stir 
  in the brown sugar and bring to boiling. Stir in the whipping cream 
  and return to boiling. Add the nuts. Pour into the baked pastry shell 
  and set aside.

  2. For filling: In a medium saucepan, stir together the 2 cups 
  half-and-half and the 2/3 cup sugar. Heat to simmering, stirring 
  occasionally. Don't boil.

  3. In a small bowl, stir together cornstarch, flour, the 1/2 cup 
  half-and-half and egg yolks. Stir into filling mixture. Cook and 
  stir over medium heat till thickened and bubbly; cook and stir 2 
  minutes more. Remove from heat; stir in vanilla. Cover saucepan to 
  keep filling hot while making meringue.

  4. For meringue: In a large mixing bowl, combine egg whites, vanilla 
  and cream of tartar. Beat with an electric mixer on medium speed for 
  1 minute or till soft peaks form (tips curl). Gradually add the 
  6 tablespoons sugar, 1 tablespoon at a time, beating on high speed 
  for about 4 minutes more or till mixture forms stiff, glossy peaks 
  (tips stand straight) and sugar dissolves.

  5. Pour hot filling over caramel layer. Immediately spread meringue 
  over hot pie filling, making sure meringue seals to edges of pastry 
  to prevent shrinkage.

  6. Bake the pie in a 350 degree F oven for 15 minutes. Cool on a wire 
  rack for 1 hour. Chill the pie for 3 to 6 hours before serving. Cover 
  for longer storage. Makes 10 servings.
  Baked Pastry Shell: Stir together 1-1/4 cups all-purpose flour and 
  1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening 
  until pieces are pea-size. Sprinkle 1 tablespoon cold water over part 
  of the mixture; gently toss with a fork. Push moistened dough to the 
  side of the bowl. Repeat moistening dough, using 1 tablespoon cold 
  water at a time, until all the dough is moistened (4 to 5 tablespoons 
  cold water total). Form dough into a ball. On a lightly floured 
  surface, use your hands to slightly flatten dough. Roll dough from 
  center to edge into a circle about 12 inches in diameter. To transfer 
  pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch 
  pie plate. Ease pastry into pie plate, being careful not to stretch 
  pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under 
  extra pastry. Crimp edge as desired. Generously prick bottom and side 
  of pastry in pie plate with a fork. Prick all around where bottom and 
  side meet. Line pastry with a double thickness of foil. Bake in a 450 
  degree F oven for 8 minutes. Remove foil. Bake 5 to 6 minutes more or 
  until golden. Cool on a wire rack.

Making Gravy

  ----- Original Message ----- 
  From: Diane 
  To: phaedrus 
  Sent: Thursday, November 21, 2002 12:19 AM

  I can cook many things except when it comes to making gray of any kind. 
  I hate package stuff, but have had to use it because I can't make gravy. 
  To make four cups of gravy what do I need to do.  This is for turkey 
  gravy.  When it calls for pan drippings, is that drippings separated 
  from the grease or what.  I really could use very elementary 
  instructions. I can make difficult and delicious desserts,main dishes, 
  etc, butnot gray.

  Thanx for your help

Hi Dianne,

No problem. See below.


  Follow these easy guidelines for making delicious homemade gravy.

  1. Degrease the pan juices. Pour pan juices from the roasting pan into 
  a fat separating measuring cup. The fat will rise to the top and 
  separate from the juices. Pour off and discard all but about 1/4 cup 
  of the fat.

  2. Gather the browned bits from the roasting pan. Return the juices to 
  the roasting pan. Place the pan over two burners on the stove, and bring 
  the juices to a simmer. Using a wooden spatula, stir juices to loosen 
  the browned bits from the bottom of the pan. Transfer juices to a large 
  glass measuring cup. Add enough turkey or chicken broth to juices to 
  measure 4 cups. Set aside.

  3. Make the roux (a thickener). Place the pan over two burners on the 
  stove. Heat the reserved 1/4 cup fat in the roasting pan over medium 
  heat. Add about 6 tablespoons flour and whisk until smooth. Cook until 
  the flour mixture is golden brown to eliminate any raw flour flavor.

  4. Add the reserved juices and broth. Gradually whisk in the reserved 
  warm broth mixture. Bring to a boil. Reduce heat and simmer the gravy 
  until it is reduced to sauce consistency and is just thick enough to 
  coat a spoon. If desired, add fresh herbs such as rosemary, sage and 
  thyme at this point. Season to taste with salt and pepper.

  To prevent pan drippings from burning: 
  Scatter chopped carrot, celery and/or onion over the bottom of the 
  roasting pan and around the roasting rack. These vegetables will exude 
  juices and help keep the pan drippings lubricated.

  Add enough chicken broth to the roasting pan to just cover the bottom 
  of the pan and moisten the drippings. The broth will not only catch 
  the pan drippings and keep them moist, but the water will evaporate 
  from the broth, leaving behind a flavorful reduction to make a delicious 

  To thicken gravy:
  If you've already made the gravy, and find that it is still too thin, 
  do not add more dried flour to the gravy or else lumps will form. 
  Rather, use one of the following suggestions:

  Whisk flour and broth or water in a small bowl to blend, then add this 
  slurry to the gravy. Continue to simmer the gravy until it is just 
  thick enough to coat a spoon.

  Mix equal amounts of flour and room temperature butter in a small bowl 
  to form a paste. Whisk this paste into the gravy, and simmer until the 
  gravy thickens.

  To avoid lumpy gravy: 
  If adding warm broth, add it gradually.
  If adding boiling broth, add it all at once.
  Always whisk constantly when adding the broth.

  To fix lumpy gravy: 
  Transfer the lumpy gravy to a blender and blend until it is smooth, 
  adding more turkey stock or chicken broth to thin, if necessary. 
  To prevent burns, it is best to puree the hot gravy in small batches, 
  keeping the lid down tight with a kitchen towel. Add chopped fresh 
  thyme, sage, rosemary or tarragon to the blender to further flavor 
  the gravy, if desired 


  ----- Original Message ----- 
  From: Deb 
  To: phaedrus
  Sent: Thursday, November 21, 2002 10:28 AM
  Subject: "abbreviation" of Christmas

  Hi Phaedrus!

  Several of us were wondering just how Christmas became abbreviated Xmas?  
  Know that in mineralogy the word crystal can be abbreviated xtal.   

  Deb in ID

Hi Deb,

It's not an abbrebviation. The use of "X" for "Christ" goes back to the time of Jesus himself. You see, the "X" is the Greek letter "chi", which was really the first letter of Jesus' name in Greek, the language in which early Christianity was spread and in which much of the New Testament was written. The letter "X" has officially stood for Christ since at least 1100 AD, and "Xmas" has been in public use since at least 1550 AD.



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