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----- Original Message -----
From: Carol
To: phaedrus
Sent: Monday, November 03, 2003 8:11 AM
Subject: ameretto freeze recipe
> I am looking for a very old recipe from Southern Living magazine maybe 20
> years age. It was simple, Vanilla ice cream, brown sugar, amaretto in a
> blender then refrozen with a little chocolate garnish. I have lost the
> proportions. Can you help? Carol Charlotte NC
>
Hi Carol,
See below for three recipes. Sounds yummy.
Phaed
Amaretto Freeze
Ingredients :
1/4 c. plus 1 tbsp. Amaretto
1 tbsp. brown sugar
5 c. vanilla ice milk
1 tbsp. grated semi-sweet chocolate
Preparation :
Combine Amaretto and brown sugar in a small bowl, stir until
brown sugar dissolves. Combine Amaretto mixture and ice milk in
container of an electric blender top with cover and process until
smooth. Spoon mixture into 8 individual freezer proof bowls.
Sprinkle evenly with grated chocolate. Cover and freeze until firm.
Yield 8 servings.
----------------------------------
Amaretto Freeze
Ingredients :
1 qt. vanilla ice cream
1/3 c. Amaretto liquer
1/8 c. Triple Sec liquer
1/4 c. creme de cacao
Preparation :
Place the steel blade in food processor bowl. Start processor;
drop the ice cream in lumps through feeder tube. Add liquers and
process until smooth. Serve immediately in tall glasses or freeze
for later use. Serves 6 to 8.
----------------------------------
Amaretto Freeze
Ingredients :
1/2 c. Amaretto liqueur
1 tbsp. dark brown sugar
1 qt. vanilla ice cream
Whipped cream
Maraschino cherries
Preparation :
Delicious as an after dinner drink or as a frozen dessert. Serves
6 as an after dinner drink. Double recipe to serve 6 for a parfait.
Mix Amaretto and brown sugar together and stir until the sugar is
dissolved. Combine the Amaretto mixture and the ice cream in
container of blender and process until smooth. You may serve
immediately in brandy snifters or pour mixture into parfait glasses.
Fill 3/4 full and freeze. When ready to serve, top with a spoon of
whipped cream and a cherry.
----- Original Message -----
From: "deb"
To: phaedrus
Sent: Monday, November 03, 2003 11:58 AM
Subject: Broonie
> I am looking for a receipe for Scottish Gingerbread called Broonie it is
> made with oatmeal. I found the receipe several years ago from a child's
> cookbook filled with receipes from around the world. Thank You, Deb
>
Hi Deb,
See below. These are made with ginger; if you make one with chocolate, is
it a fudge broonie?
Phaed
Broonie (Scotland)
1/2 cup medium oatmeal
2 heaping tablespoons butter
1 scant teaspoon baking powder
1 beaten egg
Pinch of salt
1 1/2 cups all-purpose flour
3 cups granulated sugar
2 tablespoons black treacle (molasses)
1 cup buttermilk, divided
1 heaping teaspoon ground ginger
Mix oatmeal and flour thoroughly in large bowl. Rub in butter. Add the
sugar, salt, ginger and baking powder; mix well.
Melt treacle until warm. Stir in beaten egg and half the buttermilk. Stir
mixture into flour, adding buttermilk gradually. Stop when mixture is soft
enough to drop from a spoon. Amply grease a tin about 8 inches by 4 inches.
Add mixture. Bake at 350 degrees F for about 1 1/4 hours or until well
risen. Test to ensure it is cooked in center by inserting a thin skewer.
Let cool for a few minutes before removing from tin. Cool on a rack; leave
overnight if possible to let it set.
------------------------------------------
Broonie
Ingredients :
6 oz. oatmeal (1 c.)
6 oz. flour (1 c.)
2 oz. butter (1/4 c.)
2 tbsp. molasses
1 egg, beaten
1 tsp. ground ginger
3/4 tsp. baking soda
Buttermilk
Preparation :
Mix the flour and oatmeal in a bowl. Rub in the butter with the
fingers. Add ginger and soda. Soften the molasses in a pan and add
to mix along with the beaten egg and enough buttermilk to make the
mixture soft enough to drop from a spoon. Put in well greased pan.
Bake in oven set at 325 degrees for about 1 hour. Broonie is done
when it is firm in the middle.
----- Original Message -----
From: "PATTY"
To: phaedrus
Sent: Monday, November 03, 2003 2:56 PM
Subject: cantaloupe jelly?
I currently run a Local Farmers Market, and I seem to get a lot of unusual
requests for what to do with excess Fruits and Vegetables, one that is of
particular interest to me is for cantaloupe Jelly. The Lady (Kitty) asking
for it was from California and said that she had been given a jar of it from
someone else that was visiting someone else yada- yada -yada-, to make a
long story short (kitty) is a diabetic and can eat cantaloupe and would like
to get a recipe for it. Any help on this would make Kitty a very happy Lady,
and also Patty a new way to use up excess cantaloupe. THANK YOU VERY MUCH
Patty
Hi Patty,
See below for cantaloupe jelly, butter, jam, and preserves. Thing is,
though..... Kitty may be able to eat fresh cantaloupe, but all these jellies
and things have added sugar. Does she realize that? There's probably a way
to make it with sugar substitutes, but I didn't find a recipe like that.
Phaed
Cantaloupe Jelly
2 1/2 pounds peeled and diced cantaloupe
2 1/2 cups granulated sugar
1/2 teaspoon vanilla extract
1 peel of tangerine or orange
Place cantaloupe covered with sugar in a covered bowl and put in
refrigerator for 24 hours.
Drain the cantaloupe, pouring off the sugar and liquid in a large saucepan.
Bring to a boil over medium flame and boil for 5 minutes.
Add diced cantaloupe, vanilla extract and peel. Insert candy thermometer and
simmer, stirring occasionally until the thermometer reaches jelly
temperature. Pour into sterilized jars; seal with wax and store in cool
place.
Makes about 2 pints.
-----------------------------
Spiced Cantaloupe Butter
cantaloupes
(1 cantaloupe will yield approximately 2 cups of purée/pulp)
sugar
lemon juice
cinnamon
allspice
Remove rind and seeds from melons. Cut melon into small pieces. Put
cantaloupe in a large, heavy kettle; add just enough water to prevent
sticking (about 1/4 cup). Boil until soft, then process with a food
processor or a food mill. Measure cantaloupe pulp; add 1 1/4 cups sugar, 2
tablespoons lemon juice, 1 teaspoon cinnamon and 1/2 teaspoon allspice to
each quart of pulp. Boil gently, stirring often to prevent sticking, until
thick. Pour hot, thickened mixture into hot, sterilized jars. (Also read
your jar manufacturer's instructions.) Wipe away any spills on jar rims with
paper towels moistened with sterilized water. (A wide-mouth funnel is very
useful for filling jars.) Apply lids and rings. Process for 10 minutes in
boiling water bath, then tighten rings and check for proper sealing . Store
in a cool, dark place.
This recipe will make about 2 half-pints of cantaloupe butter for each quart
of cantaloupe pulp.
----------------------------
Cantaloupe Jam
Cantaloupe (very ripe)
3/4 pound granulated sugar per pound of cantaloupe
1/2 teaspoon each ginger, mace and cinnamon
per each pound of cantaloupe
Peel cantaloupe and remove the seeds. Weigh and chop very fine. Put sugar
and cantaloupe into a kettle with a little water. Cook slowly until fruit
can be mashed. Add remaining ingredients. Cook until thick.
------------------------------------
Cantaloupe Preserves
1 pound cantaloupe flesh
3/4 pound sugar
1 lemon
Cut cantaloupe into sections. Remove seeds. Cut more tender portion of pulp
for use fresh. Remove rind. Cut firm portion of pulp into uniform pieces.
Add sugar to melon in alternate layers of melon and sugar. Let stand 24
hours. Add the juice of one lemon. Bring to boil and boil quickly until the
fruit is clear and tender. Place fruit [remove with slotted spoon] in
shallow trays. If syrup is too thin, continue cooking until desired
consistency is reached. Pour hot syrup over fruit and allow to stand
overnight so fruit will plump. Pack cold in sterilized jars, seal, and
process at simmering temperature for 30 minutes.
Makes about 1 1/2 pints.
----- Original Message -----
From: "Jeff"
To: phaedrus
Sent: Tuesday, November 04, 2003 2:35 PM
Subject: Recipe Assisstance Please
> O Great Phaedrus -
> I need your assisstance in finding a recipe. Im looking for a recipe my
grandfather used to make back in the day. He was straight off of the boat
Italian so im assuming the recipe is Italian in origin. I dont know the name
of the recipe but I can tell you what I found out from my father & uncle who
only remember from a childs point of view.
>
> The recipe involved eggplant slices which were somehow drained and
flattened. Once the slices of eggplant were void of most of their moisture
they were put into a ceramic crock with alternating layers of either peppers
or pepper flakes. Once the crock was nearly full it was filled with olive
oil and other spices maybe? The crock would then be covered and put in a
cool place in the house where the dish would be enjoyed the entire winter
through.
>
> I showed my dad your recipees from 3/10/01 for pickled eggplant but he
says there was no vineger involved. Help me O great one! Thanks in advance!
> Jeff
>
>
Hello Jeff,
What you are describing sounds like Melanaze Sott'olio. That's "eggplant
lightly pickled in olive oil". Three of the four recipes below contain
vinegar; one does not. Back in the old country, your grandfather learned to
pickle eggplant and peppers in pure olive oil, but there's a good reason
that most of the recipes for pickled eggplant have vinegar these days.
You see, garlic and olive oil, with no acid added, are a perfect breeding
ground for the organisms that cause a fatal form of food poisoning known as
botulism. The eggplant and spices don't help prevent this, but adding an
acid, like vinegar, retards the growth of these organisms.
I don't put recipes for pickling anything in pure olive oil on my site for
that reason. It can be done commercially, but I wouldn't take the chance in
home canning. Botulism isn't just a case of commode hugging, it's an
extremely dangerous and sometimes fatal form of food poisoning.
Eggplant 1
Eggplant 2
Eggplant 3
Eggplant 4
Phaed
----- Original Message -----
From: "Hazel"
To: phaedrus
Sent: Sunday, November 02, 2003 11:32 AM
Subject: Dehydrating
Hi there: I am interested in obtaining a recipe for Dehydrating or drying
cranberries. Can anyone out there help me? Thank you! Hazel
Hello Hazel,
Drying cranberries takes a lot of patience, as it takes a long time. I
suggest The first one below because cracking the skins and then placing the
berries in the freezer before drying speeds up the process.
Phaed
Dried Cranberries
1. In a bowl, pour boiling water over the cranberries or submerge them in a
pot of boiling water with the heat turned off.
2. Let them sit in the water until the skin pops. Do not let the berries
boil or the flesh will turn mushy.
3. Drain.
4. If desired, coat the berries with either a light corn syrup or granulated
sugar.
5. Transfer the berries to a cooking sheet and place them in a freezer for 2
hours. Freezing the berries helps in breaking down the cell structure
promoting faster drying.
6. Put the berries on a mesh sheet in the dehydrator and dry for 10 to 16
hours, depending on the make of the dehydrator, until chewy and with no
pockets of moisture.
Another method of drying is to turn on the oven for 10 minutes at 350°F.
Then place the cranberries on a cookie sheet in the oven, turn off the oven,
and let them sit overnight.
7. Store dried cranberries in the freezer.
*Dried cranberries can be used in place of raisins in recipes.
-----------------------------
Dried Cranberries
Cover enough wire cooling racks with a layer of dampened cheesecloth
to accomodate all the cranberries in a single layer.
Put the racks of cranberries in a cold oven, set to 120F., and when it
reaches that temperature, wedge a fork or a spoon in the oven door to
keep it ajar. Then raise the temperature to 150F. and dry the
cranberries for 2 hours.
Turn the cranberries over and continue drying them for at least
another 2 hours, or until they are shriveled and dry to the touch
when squeezed.
Remove the cranberries from the oven and let cool. Store in jars or
an airtight tin.
----------------------------------
The berries should be washed first to remove dirt or fungicide. Dipping them
in boiling water to crack the skins is optional, but if you don't, they take
"forever" to dry.
They should be kept at a temperature of 140°F (60°C) until dry, and you'll
know they're dry when they are shriveled and light in weight with no sign of
moisture, although they will likely be a bit sticky. Once dry, they can be
kept at refrigerator temperatures for 18 to 24 months or in a freezer for 5
to 8 years.
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