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Caramel Cup Tassies

----- Original Message -----
From: Dina
To: phaedrus
Sent: Tuesday, November 27, 2001 12:10 PM
Subject: Lost recipe

> Hope you can help. I had all my cookie recipes lost! While planning 
> my sons wedding I had all of them together and misplaced the whole 
> lot of them. I have most of them except for one!
> The only thing I can explain it as goes like this:
> Carmel filled tassies
> Made with the typical cream cheese pastry for peacan tassies, except 
> the filling was kraft carmels that were heated and melted with milk. 
> I am not sure if it was canned milk though.
> The pastry's were baked, then filled with the carmel sauce,  and then
> topped with a icing that was so good and creamy.
> The icing had a few ingredients in it, I believe Sweetened condensed 
> milk, sugar, flour and vanilla. You whipped this till light and fluffy, 
> put onto the carmel sauce, and then toppped with finely crushed walnuts.
> This was such a good little cookie, as well as the best icing that you
> ever tasted. Not to sweet, not to bland.
> Hope you can find it for me. I have searched and searched everywhere! 
> I have asked every person that I know, and nothing has come up. I am 
> trying to remember where I first saw it, and it could have been in a 
> magazine. And I am sorry that I don't remember anymore about it. I only 
> made them the one time, but they looked so pretty. I have also seen some 
> of the pastry bakers that do up trays for Christmas put them on their 
> trays, but they will not give out the recipe.
> Thanks in advance,
> Dina 

Hi Dina,

Is the recipe below correct?


Caramel Cup Tassies


1 (8 ounce) package cream cheese
2 cups all-purpose flour
1 cup butter flavored shortening
1 (14 ounce) package individually wrapped caramels, unwrapped
1 (5 ounce) can evaporated milk
2 teaspoons coffee flavored liqueur
1/2 cup butter
1/2 cup shortening
2/3 cup white sugar
1 (5 ounce) can evaporated milk
2 teaspoons coffee flavored liqueur


1 Preheat oven to 350 degrees F (175 degrees C).
2 Beat together the cream cheese, flour, and 1 cup of the butter 
flavored shortening until well combined. Press dough into a mini 
muffin tin.
3 Bake at 350 degrees F (175 degrees C) for 18 minutes.
4 Melt the caramels in the microwave or on the stovetop. Add 1 
(5 ounce) can of the evaporated milk and 2 teaspoons of the coffee 
liqueur. Set aside to thicken.
5 To Make The Topping: Combine the butter, the remaining 1/2 cup 
shortening, the remaining 5 ounces evaporated milk, white sugar 
and 2 teaspoons coffee flavored liqueur. Beat for at least 8 minutes.
6 To Assemble: Pour caramel mixture into the baked cups, filling 
them halfway. Wait 10 minutes and then top with the topping mix. 
Sprinkle with ground pecans, if desired.

 Makes 2 dozen

Danish Kringle

----- Original Message ----- 
  From: Judy 
  To: phaedrus
  Sent: Thursday, November 29, 2001 3:33 PM
  Subject: Kringle recipe

  Just happened onto your website.  What a great idea.  Maybe you can 
  help me too.  I would like to find a recipe similar to what I buy at 
  Larsen's Bakery in Seattle for Kringle.  It is baked in an oblong 
  circle and you can fill it with almond paste or apple filling, 
  raisins, etc.  Have any ideas?  Thanks so much.  Judy

Hi Judy,

There are quite a few recipes online for these Danish pastries. Below are three recipes are Denmark. However, Larsen's according to their site, makes their filling with almond paste and raisins. I did not find any with those ingredients.


  Danish Kringle

  2 cups all-purpose flour 
  1 Tablespoon sugar 
  1/2 teaspoon salt 
  1/2 cup cold butter or margarine 
  1 package (1/4 ounce) active dry yeast 
  1/4 cup warm water (110 to 115 degrees) 
  1/2 cup warm milk (110 to 115 degrees) 
  1 egg, beaten 
  1-1/2 cups finely chopped pecans or walnuts 
  1 cup packed brown sugar 
  1/2 cup butter or margarine, softened 
  1 cup confectioner's sugar 
  4 teaspoons water 
  1/2 teaspoon vanilla extract 
  2 Tablespoons chopped pecans or walnuts
  Combine flour, sugar and salt in a large bowl, cut in butter until 
  mixture resembles fine crumbs. Dissolve yeast in warm water; stir 
  into flour mixture with warm milk and egg. Beat until smooth (dough 
  will be very soft). Cover and chill at least 2 hours, but not more 
  than 24 hours. Punch dough down. Divide dough in half; return one 
  half to refrigerator. On a well floured board, roll other half into 
  a 15 x 1-inch rectangle. 

  Combine filling ingredients. Spread half of the filling down center 
  of rectangle in a 2-inch strip. Fold sides of dough over filling, 
  overlapping 1-1/2 inches; pinch edges to seal. Shape into an oval; 
  pinch ends together. Place seam side down on a greased 15 x 10 x 2-inch 
  baking pan. Repeat with remaining dough and filling. Cover and let rise 
  in a warm place for 30 minutes. Bake at 375 degrees for 20 minutes or 
  until golden brown. Cool for 15 minutes. Combine confectioners's sugar; 
  water and vanilla, spread over kringles. Sprinkle with nuts.

  Yields: 2 Kringles.
  Danish Kringle

  Makes 3 braids  

  " This recipe is from my father-in-law's mother who was born and raised 
  in Denmark. It is a wonderful holiday pastry treat that is both beautiful 
  and delicious. Plan your dough at least 1 to 2 days in advance. Making 
  the dough is very simple and takes just a few minutes to prepare and
  refrigerate. Creating the kringle takes more time but it is worth it!!"
  1 cup butter 
  2 cups sifted all-purpose flour 
  1 cup sour cream 
  1 cup butter, softened 
  2 cups brown sugar 
  1 1/2 cups chopped English walnuts, divided 
  1 cup confectioners' sugar 
  2 tablespoons water 

  1 In a large bowl, using a knife or pastry blender, cut 1 cup of butter 
  into flour until crumbly, leaving pea-sized chunks. Stir in sour cream 
  and mix well; dough will be very sticky. With your hands form dough into 
  a ball and place in a bowl. Cover tightly and refrigerate overnight. 
  2 Preheat oven to 375 degrees F (190 degrees C). Make filling by 
  combining 1 cup butter, brown sugar and 1 cup chopped walnuts.  
  3 Remove dough from refrigerator and divide into 3 equal parts. While 
  working with 1 part, leave the remaining dough in the refrigerator, as 
  the dough works best when cold.  
  4 Working quickly, form dough into a rectangle and flour lightly. On a 
  heavily floured surface roll dough out to approximately 12x17 inches. 
  Position the dough lengthwise on the work surface.  
  5 Spread about 1/3 of the filling down the center third of the dough. 
  Using a sharp knife, cut 1/2-wide slanting lines up each side, angling 
  the cuts from the center of the dough to the edge. Fold the strips into 
  the center, crisscrossing the filling by folding one strip from the left, 
  then one from the right, much like braiding. Lightly press the ends 
  together to seal. Sprinkle 1/3 of the remaining chopped walnuts on top.  
  6 Bake in preheated oven for 30 minutes, or until golden. Remove from 
  oven and transfer onto a cooling rack. 
  7 Meanwhile, make the icing by combining confectioners' sugar and water; 
  beat until very smooth. Drizzle pastry with 1/3 of the icing.  
   Danish Kringle 
  1 cup milk, scalded and cooled 
  1/4 cup water (105 degrees) 
  1 package dry yeast 
  3 tablespoons sugar 
  3 egg yolks, beaten, save whites 
  4 cups flour 
  1 cup shortening or real butter 
  Brown sugar 
  3 egg whites 

  Mix water, yeast and sugar; let set until dissolved, about 3 minutes. 
  Add milk. Add 3 beaten egg yolks. Set aside. 

  In a separate bowl, mix 4 cups of flour with 1 cup shortening or butter 
  until crumbly like for a pie crust. Add milk mixture to flour mixture. 
  Mix until just moist. Refrigerate overnight. 

  In the morning, divide dough into 2 pieces. Roll both pieces to fit a 
  lightly greased jelly-roll-size pan, put one piece of dough in the 
  bottom of pan. Brush with butter; sprinkle brown sugar over butter. 

  Beat 3 egg whites until stiff and spread on top of brown sugar. On top 
  of egg whites, sprinkle raisins and nuts. 

  Fit top crust over to make a top and pinch to seal edges. Let rise 
  about 2 hours in a warm place. Bake at 350 degrees for about 20 minutes, 
  until golden brown. When cool, frost with white powdered sugar frosting 
  and enjoy.

Fudge Shop Fudge

----- Original Message -----
From: Rusty
To: phaedrus
Sent: Thursday, November 29, 2001 4:40 AM
Subject: Re: fudge

>   Hello  Sorry about not including more information about the fudge. 
> I mean the stores like the ones in Frankenmouth MI. and on Mackinaw 
> island in MI. We have a few here in Florida also, like at the fairs etc. 
> They make their fudge on marble slabs and fold it over and over with a 
> paddle like thing and it is in blocks about 8in by 4in. by 4 in. deep.    
> when you buy it they cut it off in slices. We like the chocolate adn the 
> maple nut the best. The peanut butter is also good.  Being retired here 
> in Florida it is very expensive to buy very often. I don't want to make 
> it to sell ,just for us and my 4 adult children who also love it.  
> Any help you can be I will thank you.  Thanks Rusty in Florida.

Hi Rusty,

Well, I can't find anything like that. Instead I'm sending you a couple of fudge recipes from retail stores that might work for you. See's and Funky Monk's are both noted for their fudge.


See's Fudge Candy (The "Original" Recipe!)

Ingredients (25 servings)
4 1/2 c Sugar
3 pk Chocolate chips (12 oz ea)
1/2 lb Margarine
1 ts Vanilla
1 cn Evaporated milk
7 oz Marshmallow cream
2 c Nuts

Mix 4 1/2 cups sugar with one (1) can evaporated milk. Boil 7 to 8 
minutes, stirring often. (rolling boil)
Mix together in a large bowl; 3 packages chocolate chips, 7 oz. 
jar marshmallow cream, 1/2 lb. melted margarine.
Cream margarine and marshmallow together and add chocolate chips.
Pour hot mixture over chocolate mixture.
After chocolate has melted, add 2 cups of nuts and 1 tsp. of vanilla, 
blend well, pour into buttered pans and chill in refrigerator. Cut into 
squares before firm.
This recipe makes about 5 lbs of fudge. No one has attempted a 
calorie count, but it's estimated that each piece contains about 
47 gazillion calories. Dieters, beware!
HISTORICAL NOTE: Given to Amy DeVore by Emma Julian c. 1930, this 
is "supposedly" the original recipe for See's Fudge, produced by the 
See's Candy Company, Los Angeles. Emma allegedly worked for See's and 
later owned her own candy store.
Funky Monks' Fudge

4 1/2 cups sugar
13 ounces evaporated milk
9 ounces semisweet chocolate chips
9 ounces unsweetened chocolate chips
1/2 pound (2 sticks) unsalted butter
1 tablespoon vanilla extract
7 ounces marshmallow creme
2 cups chopped walnuts

Bring sugar and milk to a boil. Over medium heat, cook exactly six 
minutes. Remove from heat. Stir in semisweet and unsweetened chocolate 
chips, butter, vanilla extract, marshmallow creme and walnuts. Beat 
mixture until it feels firm. Pour into a nonstick (or lightly buttered 
or sprayed) 9-inch by 13-inch baking pan. Cool to room temperature. 
Refrigerate overnight. To serve, cut into squares slightly bigger than 
1 inch (8 rows by 12 rows). Makes 96 pieces.

Peanut Butter Brownies

 ----- Original Message -----
From: Diane
To: phaedrus
Sent: Tuesday, November 27, 2001 5:21 PM
Subject: Peanut butter brownies??

> I would appreciate any help you could give.  I can remember having
> brownies in elementary school (several ages ago) that were almost like
> peanut butter inside, and had a cream cheese type icing.  The brownies
> were very chewy.  I haven't been able to come up with a receipe for
> those.  Thanks for your help.
> Diane

Hi Diane,

I found some recipes for peanut butter brownies with cream cheese. Hopefully one of them is close to what you recall.


Peanut Butter Brownies

2 cups white sugar
3 eggs
1 cup butter, melted
2 1/2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup milk chocolate chips

2 (8 ounce) packages cream cheese, softened
3/4 cup creamy peanut butter
1/4 cup white sugar
1 egg
2 tablespoons milk

1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch 
baking pan.
2 In a large bowl, beat 2 cups sugar and 3 eggs together until foamy. 
Stir in the butter and vanilla. Combine the flour, cocoa, baking powder 
and salt; stir into the egg mixture. Stir in the chocolate chips. Reserve 
one cup of the batter, and spread the rest into the bottom of the 
prepared pan.
3 In a medium bowl, beat the cream cheese, peanut butter, 1/4 cup of 
sugar 1 egg and milk until smooth and creamy. Carefully spread the peanut 
butter batter over the layer of chocolate batter. Drop reserved chocolate
batter, by tablespoonfuls onto the peanut butter layer. Cut through the 
batter with a knife to swirl.
4 Bake for 35 to 40 minutes in the preheated oven, or until brownies are 
set when shaken gently. Cool completely before cutting into bars. 
Refrigerate until serving.
Peanut Butter Brownies

 Ingredients :
 3 c. powdered sugar
 1/2 c. peanut butter
 1/4 c. softened margarine
 3 oz. pkg. softened cream cheese
 3 tbsp. milk
 13 x 9 inch pan of baked brownies
    (your favorite recipe)
 1/4 c. semi-sweet choc. chips
 1 tbsp. shortening

 Preparation :
    In large bowl, combine powdered sugar, peanut butter, margarine,
 cream cheese and milk; beat until light and fluffy.  Spread evenly
 over brownies.  In small saucepan, combine chocolate chips and
 shortening.  Cook over low heat to melt. Drizzle over frosting.
 Makes 36 bars.
 Reese's  Brownies

 Ingredients :
 Pillsbury Brownie Mix
 1 (8 oz.) cream cheese
 1/2 c. peanut butter
 1 c. powdered sugar

 Preparation :
    Bake in 9 x 13 inch pan and cool.  Mix above together.  Fold in 1
 container Cool Whip.  Layer on brownies.  Cool 10 Reese's cups then
 crumble and sprinkle over frosting.
 Dad's  Favorite  Brownies

 Ingredients :
 1/2 c. butter or margarine
 1/3 c. cocoa powder
 2 eggs
 1 c. sugar
 1 tsp. vanilla
 1/2 c. unsifted all-purpose flour
 1/2 tsp. baking powder
 1/4 tsp. salt
 1 c. peanut butter chips or semi-sweet chocolate chips
 1 (3 oz.) pkg. cream cheese, softened
 1/4 c. sugar
 1 egg

 Preparation :
    Melt butter or margarine.  Remove from heat and stir in cocoa;
 set aside.  Beat 2 eggs until foamy, gradually add 1 cup sugar and
 vanilla.  Stir in flour, baking powder and salt.  Stir in chocolate
 mixture and 1/2 cup of the chips.  Reserve 1/2 cup of the mixture;
 spread remaining mixture in greased 9 inch square pan.  Melt
 remaining 1/2 cup chips in top of double boiler over hot (not
 boiling) water.  Combine cream cheese, 1/4 cup sugar and melted
 peanut butter chips; beat until smooth and fluffy. Blend in 1 egg.
 Spread cream cheese mixture over chocolate.  Drop reserved chocolate
 by spoonfuls onto cream cheese layer; gently swirl top of batter
 with knife.  Bake at 350 degrees for 40-45 minutes or until brownie
 begins to pull away from edges of pan.  Cool.  Cut into squares.
 Makes about 16 brownies.

Pineapple Pie

----- Original Message ----- 
  From: Debbie
  To: phaedrus
  Sent: Tuesday, November 27, 2001 6:37 PM
  Subject: Could use your help finding this recipe.

  I just found out about your site and hope that you can help me.
  I don't know what the name of the recipe is but I can describe it.  
  good luck..I sure hope you find it.

  It is a pie that is served chilled.  It is like a cream pie.  I think 
  the pie crust is baked before adding the filling.  It is white with 
  pineapple, coconut.  It has whipped cream as the topping.

  Thanks so much!

Hi Debbie,

Gosh, the database has 658 pie recipes that have pineapple, coconut and whipped cream or whipped topping. I need more info to narrow it down. The simplest one is below. Maybe that's it?


  Pineapple  Pie

   Ingredients : 
   1 cooked pie shell 
   1 can crushed pineapple
   1 box Cool Whip
   2 c. coconut
   1 tsp. pineapple flavoring

   Preparation : 
     Mix well and put in cooked shell and put in refrigerator for 2
   hours before serving.  


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