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Perfect Pecan Pie

----- Original Message -----
From: Anita
To: phaedrus
Sent: Sunday, December 01, 2002 2:49 PM
Subject: In search of that Pecan Pie

> I found the recipe in the Chicago Tribune maybe 8
> years ago(at least more than 5). It was done by a
> male, he was somewhat older.I remember that he said he
> worked on it a long time to make the "Perfect Pecan
> Pie".
> It was the perfect recipe.
> I believe you used egg whites.
> The pie was more cakey(stiff), not so jellied.It was
> also not as transparent.

Hello Anita,

Below are the pecan pie recipes that I found with the name "perfect pecan pie". I did not find any recipes from the Chicago Tribune.


Perfect  Pecan  Pie

 Ingredients :
 1/4 tsp. salt
 1/2 stick butter
 1/2 c. whole pecans
 1 c. white sugar
 1 c. white Karo syrup
 1 tsp. vanilla
 1 c. pecan meats, chopped
 2 eggs
 1 pie crust, unbaked

 Preparation :
   Cream butter, sugar, and salt.  Add well-beaten eggs, syrup, nuts,
 and vanilla.  Mix well and put in an unbaked pie shell.  Bake 1 hour
 at 300 degrees.  Let cool.
  Perfect  Pecan  Pie

 Ingredients :
 3 egg, slightly beaten
 1 c. light corn syrup
 1 c. sugar
 2 tbsp. butter, melted
 1 tsp. vanilla extract
 1/8 tsp. salt
 1 c. pecan halves
 9 inch unbaked pie shell

 Preparation :
   In mixing bowl, stir eggs, corn syrup, sugar, butter, vanilla and
 salt until blended.  Stir in nuts.  Pour into pastry shell.  Bake at
 400 degrees or 15 minutes.  Reduce temperature to 350 degrees, bake
 25 to 30 minutes more until browned and completely puffed across
 top.  Cool.  If desired, serve garnished with whipped cream and
 nuts.  Makes one 9 inch pie.
 Perfect  Pecan  Pie

 Ingredients :
 3 tbsp. soft oleo
 5 egg yolks
 1 c. sugar
 1 c. white Karo
 1 c. broken pecans
 5 egg whites, beaten stiff
 1 tbsp. vanilla

 Preparation :
   Cream oleo and sugar, egg yolks.  Add syrup, vanilla and pecans.
 Fold in egg whites.  Pour in unbaked pie shell.  Bake slowly at 325
 degrees for 1 hour or more until custard like consistency.  Serve
 with ice cream.
 Perfect  Pecan  Pie

 Ingredients :
 1 c. sugar
 3/4 c. dark Karo
 2 eggs
 1 c. pecans
 Pinch of salt
 1 tsp. vanilla
 3 tbsp. butter

 Preparation :
    Combine sugar, Karo, salt, vanilla, butter, and eggs.  Add pecans
 finely chopped.  Pour into raw pie shell and cook 40-45 minutes at
 375 degrees.
 Perfect  Pecan  Pie

 Ingredients :
 1/2 c. melted oleo
 1 c. white sugar
 1 c. light Karo
 4 eggs, beaten
 1 tsp. vanilla
 1/4 tsp. salt
 1 c. chopped pecans
 1 unbaked pie shell

 Preparation :
    Combine butter, sugar and Karo in saucepan.  Cook over low heat,
 stirring constantly until sugar is dissolved.  Cool.  Add eggs,
 vanilla and salt; blend well.  Pour filling into pastry and top with
 pecans.  Bake 50 minutes at 325 degrees.

Orange Donuts

  ----- Original Message ----- 
  From: Laura
  To: phaedrus
  Sent: Sunday, December 01, 2002 10:56 AM
  Subject: donuts

  I saw your site and it gave some good recepies for donuts. 
  I lost the book to my parents old donut maker. There was 
  a recepie for orange donuts. These donuts were amazing!!! 
  I would love to find this recepie. Can you help me??

Hello Laura,

Well, below is a good recipe for orange donuts. However, it's for deep-fried donuts. I could not locate a donut-maker orange donut recipe.


  Double Orange Doughnuts 
  Makes 1-1/2 Dozen

  3-1/4 cups all-purpose flour 
  2 teaspoons baking powder 
  1/2 teaspoon salt 
  2 eggs, beaten
  2/3 cups granulated sugar 
  1 teaspoon vanilla 
  1 teaspoon grated orange peel 
  2/3 cup orange juice 
  1/4 Cup Crisco Shortening, melted
  Crisco for deep frying

  Orange Glaze:
  2 cups confectioners sugar 
  1 teaspoon grated orange peel 
  3 tablespoons orange juice 

  For doughnuts, combine flour, baking powder and salt in small bowl.
  Combine eggs, granulated sugar and vanilla in large bowl. Beat at 
  high speed of electric mixer until thick and lemon-colored.
  Combine peel, juice and 1/4 cup melted Crisco. Add to egg mixture 
  alternately with three-fourths of flour mixture. Beat with electric 
  mixer at medium-low speed just until blended after each addition. 
  Stir in remaining flour mixture by hand. Cover. Chill 2 hours.
  Heat 2 or 3 inches Crisco to 365F in deep fryer or deep saucepan.
  Flour rolling surface and pin lightly. Roll dough to 3/8 inch 
  Cut with floured 2-1/2 inch doughnut cutter.
  Fry, a few at a time, in shortening heated to 365F. Fry about 
  2 minutes or until golden brown. Turn once. Remove with slotted 
  metal spoon. 
  Drain on paper towels. Drizzle with Orange Glaze.
  For orange glaze, combine confectioners sugar, one teaspoon grated 
  orange peel and 3 tablespoons orange juice. Stir well.

Peanut Butter Cookies

  ----- Original Message ----- 
  From: Dorothy
  To: phaedrus
  Sent: Sunday, December 01, 2002 12:41 PM
  Subject: cookie receipe

  I am looking for a receipe for peanut butter cookies, using 
  Duncan Hines yellow cake mix.  It used to be on the back of the box.  
  They were the very best ever.

  thank You,


Hello Dorothy,

No problem. See below.


  Peanut  Butter  Cookies

   Ingredients : 
   1 pkg. Duncan Hines yellow deluxe cake mix
   1 c. peanut butter
   1/2 c. cooking oil
   2 tbsp. water
   2 eggs

   Preparation : 
     Preheat oven to 350 degrees.  Combine all ingredients and mix
   well.  Drop by a teaspoon onto ungreased cookie sheet.  Press a
   criss cross on each cookie with fork prongs that you've dipped in
   water.  Bake 10 to 12 minutes until golden brown.  Cool on cookie
   sheet for 1 minute, then remove to cooling racks to finish cooling.  

Pudding Candy

  ----- Original Message ----- 
  From: Ronald
  To: phaedrus
  Sent: Sunday, December 01, 2002 4:35 PM
  Subject: christmas candies

  Dear Phaedrus,

My 88 year old mother used to make chewy christmas candies 
from a pudding mix - I believe Jello or Royal - and I believe 
it was of the instant variety.
Her memory doesn't allow her to remember how to make these 
tasty morsels and it has upset her.
Any help you might give me would be greatly appreciated and 
will brighten her day.
Happy Holidays  !!


Hello Ronald,

I'm not familiar with that candy, but below are several recipes that I found called "pudding candy".


  Puddin'  Candy

   Ingredients : 
   1 pkg. butterscotch pudding mix (not instant)
   1 c. white sugar
   1/2 c. evaporated milk
   1 tbsp. butter
   3/4 c. pecans
   1/2 c. brown sugar

   Preparation : 
     Mix ingredients together except for pecans, and boil for 3
   minutes.  Take from heat, add pecans and beat until cooled and
   thick.  Drop by teaspoon on waxed paper.  May also use chocolate mix
   with nuts or vanilla.  
   Pudding  Candy

   Ingredients : 
   1 sm. box (3 1/4 oz.) pudding mix (not instant)
   1/2 c. brown sugar
   1 c. white sugar
   1/2 c. milk
   2 tbsp. margarine
   1 tbsp. white Karo syrup
   1 tsp. vanilla
   1 1/2 c. chopped nuts

   Preparation : 
     Mix pudding mix, both sugars, milk, margarine and white syrup
   together and bring to a slow boil.  Cook to soft ball stage using a
   candy thermometer.  Add nuts and vanilla.  Beat until ready to pour.
    Use pecans or walnuts with chocolate pudding and peanuts with
   butterscotch pudding.  
   Chocolate  Pudding  Candy

   Ingredients : 
   1 sm. pkg. Jello chocolate pudding mix
   1 c. sugar
   1/2 c. canned milk
   1 c. nut meats

   Preparation : 
      Boil all ingredients 3 minutes.  Remove and beat (by hand) until
   thick.  Drop by spoon on wax paper.  Makes about 20 to 24 pieces.
   Pudding  Candy

   Ingredients : 
   1/2 c. butter
   1/4 c. sugar
   1/4 c. cocoa
   1 tsp. vanilla
   1/2 c. butter
   1 pkg. vanilla instant pudding mix
   6 oz. pkg. chocolate chips
   2 tbsp. butter
   1 egg, slightly beaten
   2 c. finely crushed graham crackers
   1 c. coconut
   3 tbsp. milk
   2 c. sifted powdered sugar

   Preparation : 
     Combine first 4 ingredients in top of double boiler.  Cool until
   oleo melts, stir in egg.  Continue cooking and stirring until thick.
    Blend in crumbs and coconut.  Press into 9 inch square pan.  Cream
   1/2 cup oleo.  Stir in milk, pudding and powdered sugar.  Beat until
   fluffy.  Spread over crust.  Chill until firm.  Melt chocolate chips
   and butter over simmering water.  Cool.  Spread over pudding. 
   Chill.   Cut into 2 x 3/4 inch bars.  Makes 3 1/2 dozen.  
   Pudding  Candy

   Ingredients : 
   1 stick oleo or butter
   2 boxes (sm.) of vanilla or chocolate pudding mix
   1/2 c. milk
   1 lb. confectioners sugar

   Preparation : 
     Melt butter; mix in pudding mix and milk.  Cook 1 minute.  Add 1
   pound confectioners sugar.  Mix well; pour into pan.  Serve with
   milk and sugar.   


----- Original Message -----
From: MaryAnn
To: phaedrus
Sent: Sunday, December 01, 2002 4:57 PM
Subject: Hope you can help me.....

> find a recipe for the following dessert.
> My grandmother used to make these dough-type balls (about 
> the size of a golf ball) and the only thing I know about 
> the ingrediants was that it included ricotta cheese, they 
> were deep fried and then sprinkld with confection sugar. 
> They were spongy in texture and golden brown. I think
> my grandmother called them "sphingee" she pronounced it 
> as "s-feen-gee". I dont know if that was her own slang name 
> for them or what but they are so delicious and would love 
> to make them for this holiday season. Any help would be so 
> greatly appreciated!
> Thank you.
> Sincerely,
> MaryAnn

Hello MaryAnn,

"Sfinge" or "Sfince" are sort of an Italian donut. They're also called "zeppole" in some parts of Italy. Below are four recipes. The first two sound closest to the sfinge that your grandmother made. The third recipe does not contain ricotta, and the last one is fancier and more complicated.


Sfinge di San Giuseppe

1 pound (450 g) ricotta cheese
1/2 cup (100 g) sugar
1 teaspoon vanilla, and nutmeg if you like
6 eggs
2 cups (200 g) SELF-RISING flour

Mix the ricotta, sugar,vanilla, and eggs. Mix in SELF-RISING flour, 
beat until smooth. Heat oil to 370 degrees F (185 C).

Drop tablespoons of batter into the oil a few at a time, and remove 
the sfinge from the oil when they reach a golden brown. Drain them 
on absorbent paper. Sprinkle with confectioner's sugar, or cinnamon 
sugar or honey.

Best eaten warm.
Sfinge (zeppole)


1 Pound Of Riccota
2 Cups Flour
2 Table Spoons Of Baking Powder
Quarter Cup Of Milk As Needed
1 Pack Of Yeast Disolved In Hot Water
Mix the ingredients with mixer or by hand with a whip


Bring the cooker of vegetable oil to low boil and simmer.You will 
judge the temperature when you cook one sample. Spoon out one 
heaping spoon full for each sfinge. You may have to tumble the 
sfinge to brown on all sides. A golden brown is best. Add confection 
sugar to taste. Mangia and enjoy
Sfinge (Fritters)


   2 cups flour
  3 teaspoons baking powder
  2 eggs
  1/2 cup sugar
  1 tablespoon vegetable oil or melted butter
  1/3 cup milk
  1/2 teaspoon ground nutmeg (optional)
  dash of salt
  powdered sugar to coat sfinge
  sufficient oil to deep fry sfinge


   Mix dry ingredients together except for the powdered sugar.  
   In a separate bowl beat the eggs and milk.  Pour the egg-milk 
   mixture into the dry ingredients and mix well.

   Heat oil to about 375 degrees.  Drop in batter a tablespoon 
   at a time. Cook until golden brown.  Drain on paper towels.  
   Sprinkle with powdered sugar.
St. Joseph's Ricotta Puffs (Sfince Di San Giuseppe)
Makes about 18 puffs

1 pound ricotta cheese, drained
1/2 cup confectioners' sugar
4 ounces grated dark chocolate
1 teaspoon orange extract
1 teaspoon vanilla
1/4 cup candied fruit, finely chopped
1 cup water
1/2 Butter Flavor* CRISCO Stick or 1/2 cup Butter Flavor CRISCO
all-vegetable shortening
1 tablespoon granulated sugar
1/2 teaspoon salt
1 cup sifted all-purpose flour
4 large eggs, beaten
1 teaspoon fresh grated lemon peel
1 teaspoon fresh grated orange peel
Confectioners' sugar

For filling, combine all filling ingredients in large bowl; 
mix well.
Refrigerate while making puffs.
For puffs, heat oven to 450F. Combine water, shortening, 
granulated sugar and salt in medium saucepan. Bring to boil 
over medium-high heat; stir well.
Add flour, stirring vigorously, until mixture leaves sides 
of pan. Remove from heat; let cool.
Slowly add eggs, beating vigorously, to cooled flour mixture. 
Add lemon and orange peel; mix well. Spray baking sheets with 
Crisco No-Stick Cooking Spray. Drop tablespoonfuls of batter 
2 inches apart onto baking sheets.
Bake at 450F for 15 minutes. Reduce heat to 350F. Bake an 
additional 15 to 20 minutes or until golden. Cool completely 
on cooling rack. To assemble, cut puffs in half horizontally. 
Spoon ricotta filling on bottom half. Cover with top half. 
Drizzle with melted chocolate, if desired.


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