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----- Original Message -----
From: Areatha
To: phaedrus@hungrybrowser.com
Sent: Friday, November 22, 2002 10:55 AM
Subject: cheese cake receipe
I am looking for a cheese cake recipe that uses 3 to 4 tubs of
Philadelphia Whipped cream cheese-
Hello Areatha,
Is this it?
Phaed
Cheesecake
Makes about 12 servings
This has to be the easiest and most foolproof cheesecake recipe
in existence. It is all mixed in one bowl. It makes a very light
but rich New York-style cake.
4 8-ounce tubs whipped cream cheese
1 pint sour cream
1/4 pound butter
1 1/2 cups sugar
2 tablespoons cornstarch
1 teaspoon vanilla
1 teaspoon lemon juice
5 eggs
Into a large mixing bowl, empty the tubs of cream cheese and
the container of sour cream. Do not mix.
Place the butter and sugar in the bowl, then sift the cornstarch
into the bowl and sprinkle on the vanilla and lemon juice. Allow
all the ingredients to stand, unmixed, until they reach room
temperature.
With an electric mixer, beat all the ingredients together until
mixed well. There will still be some lumps.
Beat eggs into mixture one at a time, mixing well after each
addition. After all the eggs have been added, the mixture should
be perfectly smooth.
Pour batter into a buttered, 10-inch springform pan. Place the
springform into a larger roasting pan and half fill the large
pan with hot water.
Bake in a 375-degree oven for one hour. Remove from the oven. Let
cool in the water bath for 20 minutes, then remove and cool to room
temperature in the springform. After cooling, refrigerate at least
three hours before serving, but remove the cake from the refrigerator
at least 30 minutes before serving to take off the chill. The cake
may be garnished with fruit as desired.
Variations:
You may alter the flavoring by using 1/4 teaspoon almond extract
instead of vanilla, or 3 tablespoons dark rum, or flavored liqueur
instead of the extract. The cake has no crust, but you may sprinkle
the buttered springform pan with ground or finely chopped nuts, or
fine dry breadcrumbs or cake crumbs
----- Original Message -----
From: sandy
To: phaedrus
Sent: Friday, November 22, 2002 4:15 PM
Subject: looking for a recipe
hi i was wondering about a recipe that came in a 6 pack of snickers
bars in 1976...i believe it was a butter flour crust with melted
snickers bars on top then baked but not sure if there were other
ingredienta or of bake time.any help would be great..thank you...
Sandy
Hi Sandy,
I have no idea about a recipe that came with Snickers bars, but I did find some Snickers Bar Pie recipes. See below.
Phaed
Snickers Candy Bar Pie
Ingredients :
7 Snickers candy bars
1 lg. container whipped topping (Cool Whip)
1 chocolate cookie pie crust
Preparation :
Melt candy bars over low heat or in the microwave on very low
heat. Add the whipped topping (it will melt). Pour into the pie
crust and chill until firm (several hours). Slice and top with
whipped topping.
----------------------------------
Snickers Pie
Ingredients :
2 c. Oreo cookies (crushed fine)
1/2 c. coarse chopped peanuts
1/2 c. butter or margarine
1 qt. vanilla ice cream
12 (2 oz.) Snickers bars
1/4 c. chocolate fudge ice cream sauce
1/4 c. caramel ice cream sauce
Preparation :
Mix cookies, peanuts and butter together. Press in pie plate.
Bake at 400 degrees for 10 minutes. Cool completely! Mix ice cream
with 6-8 chopped Snicker bars and spoon mixture into cooled pie
crust. Drizzle chocolate and caramel with spoon in random lines over
pie. Freeze for 4 hours. Decorate with the remaining Snickers
sliced around edge of pie. Serves 12. Very rich!
----------------------------------
Snickers Bar Pie
Ingredients :
1 (10 inch) pie shell, baked
4 c. milk
1 c. Cool Whip
2 (3 3/4 oz.) boxes instant vanilla pudding
3 (3 3/4 oz.) boxes instant chocolate pudding
3 Snickers bars, cut into 1/2 inch pieces
Cool Whip and peanuts for garnish
Preparation :
Combine 1 1/2 cups milk, vanilla pudding and 1/2 cup Cool Whip.
Beat until very smooth. Fold in candy bar chunks. Spread in baked
pie shell. Combine remaining milk, Cool Whip, and chocolate
pudding. Beat until smooth. Spread on top of vanilla layer.
Garnish. Refrigerate. Mars, Babe Ruth, 3 Musketeers, or your
favorite candy bar may be used!
----- Original Message -----
From: Marie
To: phaedrus
Sent: Saturday, November 23, 2002 8:52 AM
Subject: Cookie
>
> I'm looking for an Italian cookie recipe. It's got an almond
> (Amaretto) flavor, macaroon texture with pine nuts
> covered on the outside.
> If you have or can find this cookie recipe, will appreciate it
> very much.
>
> Marie
Hello Marie,
Could this be it?
Phaed
Biscotti con Pignoli
2 lbs. almond paste
1 1/2 cups confectioners sugar
8 egg whites (room temperature)
1 lb. pignoli (pine) nuts
1 1/2 cups sugar
2 Tbsp. honey
1/4 tsp. vanilla
Cream together the almond paste, sugars and honey into a smooth batter.
Beat the egg whites until stiff, then gradually mix into the batter,
along with the vanilla. Spread the pignoli in a dish. Drop batter by
teaspoonful into the nuts, then place onto a lightly greased cookie
sheet at 1" intervals. Bake in preheated 350 degree oven for 12-15
minutes or until golden. Remove carefully from baking sheet with a
spatula while still warm. Makes about 4 dozen.
----- Original Message -----
From: Mloz47
To: phaedrus@ebicom.net
Sent: Saturday, November 23, 2002 7:12 AM
Subject: peanut patties
I have been looking for a recipe for a candy my mother many years
ago. It is a peanut patties recipes that contains a pint of whipping
cream. Since she has passed way the recipe has gone, I guess forever,
hope you can help me. Thanks.
Hello ___?
Perhaps one of the below recipes?
Phaed
Peanut Patties
Ingredients :
2 1/2 c. sugar
2/3 c. white Karo
1/2 pt. whipping cream
1/2 to 1 tsp. red coloring
Preparation :
Combine and bring to a boil. Add 3 1/2 cups raw peanuts. Cook
to soft ball stage. Remove from heat and add: 1 tsp. vanilla Dash
of salt Beat until thick enough to spoon out on wax paper
----------------------------------
Peanut Patties
Ingredients :
3 c. raw peanuts
2 1/2 c. sugar
1 carton whipping cream, sm.
2/3 c. Karo syrup
Red food coloring
Preparation :
Mix all together in a 3 quart saucepan. Bring to a boil and boil
on low heat for 1 hour. Remove from heat. Add 1 tablespoon butter,
1 teaspoon vanilla and a few drop red food coloring. Beat until
stiff about 5 minutes. Spoon quickly into buttered muffin tins.
You may need help to do this fast enough.
----- Original Message -----
From: Angeleyes
To: phaedrus
Sent: Friday, November 22, 2002 9:27 PM
Subject: candid fruit peel;
Hello, i love your column. i have learned lots on it and now hope u
can help me. what is the difference between candid fruit and candid
fruit peel. i have a recipe for mincemeat pie that needs candid fruit
peel and everyone says the fruit cake stuff isn't it. how do i make it?
thank u. angeleyes..
Hi Angeleyes,
Yes, it's different from candied fruit. See below.
Phaed
Candied Fruit Peel
Wash and dice the peels of the lemons, oranges and grapefruit as
you collect them and put them in the freezer or freezer-safe
containers. When you have the peelings from 4 of each of the
fruits, you are ready to start. Slowly bring to a boil: 1 cup
water, 1/4 cup white corn syrup and 2 cups sugar for 30 minutes over
low heat. Then add the peels and cook for 55 minutes to an hour
until all the syrup has been absorbed. Lay out on a large piece of
wax paper and sprinkle it liberally with sugar. Put the candied
peel on the waxed paper and toss so the peels will be covered with
the sugar. Let it sit for a day or two to dry. The peel will then
keep indefinitely in the freezer or icebox and is so good!
----------------------------------
Candied Orange Or Grapefruit Peel
Cut peel from thick skinned fruit in lengthwise sections. Cover
with cold water; bring to boil. Boil for 15 minutes; drain. Put 2
cups sugar and 1 cup water in electric fry pan. Set control at 325
degrees. Place 2 cups peel at a time in syrup. Cook until
transparent. Take peel out of skillet; let cool. Roll in granulated
sugar. Spread on wax paper to dry.
----------------------------------
Candied Orange Peel
Wash! Take center out of rinds; leave white in. Cut in strips
or pieces. Cover with water (cold), bring to a boil and let boil a
few minutes. Drain. Do this 3 times in all. Then weigh rinds, use
as much sugar as rinds and just barely cover with water. Boil again
and continue boiling until water or syrup is about all gone. Place
on wax paper to cool. Then roll in granulated sugar and let dry.
----------------------------------
Candied Citrus Peel
Ingredients :
2 c. citrus peel (lemon, orange or grapefruit)
1 1/2 c. water
1/4 c. water
1/2 tsp. soda
1 c. sugar
Preparation :
Cut peel into thin strips. Place in 2 quart bowl, cover with 1
1/2 cups water and soda. Bring to boil in microwave and cook 5 to 6
minutes. Remove, drain and rinse in cold water. Return to bowl and
add 1/4 cup water and 1/2 cup sugar. Boil 6 minutes, stirring twice.
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