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----- Original Message -----
From: Wynona
To: Phaed
Sent: Monday, December 02, 2002 10:15 AM
Subject: medallion sugar cookies
Hi Uncle Phaedrus:
When I was a child (early 60's) my mother had a cookbook with
a recipe for sugar cookies that we made every year. They were
called Medallion sugar cookies.
The cookbook has been lost, and I would dearly love to find the
recipe for these cookies.
I Think i remember the cookbook saying "use gold medal flour"
hense the name Medallion, maybe?? Which would lead me to believe
that maybe it was a Betty Crocker cookbook, but I have searched
and searched and have never found this recipe. From my best
recollection the cookbook was small and had a hard brownish cover.
Any help would be greatly appreciated.
Thanks!
Wynona
Hi Wynona,
I dunno about the "Gold Medal" flour part. One of the recipes I found calls for
Swans Down flour...? Anyhow, below are the two recipes that I found.
Phaed
Medallion Sugar Cookies
Ingredients :
2/3 c. shortening
1 1/2 c. sugar
2 eggs, unbeaten
1 tsp. vanilla
3 2/3 c. flour
2 1/2 tsp. baking powder
1/2 tsp. salt
4 tsp. milk
Preparation :
Cream shortening thoroughly. Add sugar gradually. Add eggs, one
at a time, beating well after each. Add vanilla. Add flour
alternately with milk. Roll 1/2 inch thick on floured board. Cut
into desired shapes. Bake on greased cookie sheet in hot oven,
375-400 degrees, for 8-10 minutes or until done.
----------------------------------
Medallion Sugar Cookies
Ingredients :
3 2/3 c. sifted Swans Down cake flour
2 1/2 tsp. Calumet baking powder
1/2 tsp. salt
2/3 c. butter or other shortening
1 1/2 c. sugar
2 eggs, unbeaten
1 tsp. vanilla
4 tsp. milk
Preparation :
Sift flour once, measure, add baking powder and salt and sift
again. Cream shortening thoroughly. Add sugar gradually, creaming
well. Add eggs, one at a time, beating thoroughly after each. Add
vanilla. Then add flour, alternately with milk. Chill. Roll 1/8
inch thick, cut with floured cutter; sprinkle with white or colored
sugar. Bake on greased baking sheet in hot oven (400 degrees) 9
minutes or until done. Makes 10 dozen cookies.
----- Original Message -----
From: Lisa
To: phaedrus
Sent: Monday, December 02, 2002 7:19 AM
Subject: New York cheese cake w/sugar cookie dough crust
> I have tried several other lost recipe web sites but no one can find
> this recipe. My aunt lost her recipe for her cheese cake a couple of
> years ago. She thinks it is from McCalls or Ladies Home Journal from
> around 1983. The crust is made with sugar cookie dough and has a layer
> of pineapple on top of crust. Thank you for your help.
> Lisa
>
Hello Lisa,
The only cheesecake recipe that I can find with a cookie dough crust and
with pineapple is the one below.
Phaed
Cheesecake, Italian Style
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----Cookie-Dough Crust-----
1 cup All-purpose flour
1/4 cup Sugar
1/2 cup Butter
1 Egg yolk
1 teaspoon Vanilla
-----Filling-----
20 ounces Can crushed pineapple -- well drained (option
4 Egg whites -- room temperature
1/2 cup Sugar
16 ounces Ricotta cheese -- drained
necessary
8 ounces Cream cheese -- softened
1/4 cup All-purpose flour
1 teaspoon Vanilla
1/2 teaspoon Salt
2 Eggs -- room temperature
Prepare crust, bake and cool; spread pineapple on crust;
beat egg whites until soft peaks form, gradually beat in
sugar until whites are stiff and shiny, set aside. Beat
together cheeses, flour, vanilla and salt until smooth.
Add eggs, one at a time, beating well after each. Fold in
egg whites carefully but thoroughly. Pour into crust and
bake in preheated 300 oven 70 min. or until cake tester
comes out clean. Cool on cake rack, then refrigerate. Run
spatula around edge of cake to loosen, then remove from pan.
COOKIE DOUGH CRUST Combine flour and sugar. Cut in butter
til fine. Beat yolk with vanilla, then work into flour with
fork til well blended. Shape in ball, put on sm. piece of
wax paper and flatten to pancake shape. Chill 10 min. Put
in bottom of 9" cheesecake pan and press with fingers to
cover bottom and 1" up sides. Bake in preheated 400 oven
12-14 min. or until lightly browned.
----- Original Message -----
From: Sue
To: phaedrus
Sent: Sunday, December 01, 2002 8:50 PM
Subject: Pet Milk Penuche
> I've looked at your Penuche recipes and they don't "hit" me
> as the one from a Pet Milk Cookbook we had for years. Probably
> from the 40's. I remember a yellow soft leather-type of cover.
> We are now looking in antique book stores for the cookbook and
> then I found your site. Sure hope you can find it!!
> What a great site you've created!!
> Thank you!! Sue
>
Hello Sue,
The only penuche recipe that I can find anywhere that specifically calls for
Pet Milk is the one below..
Phaed
Penuche
Ingredients :
2 c. light brown sugar
1 c. Pet milk
1 c. maple sugar (can use white sugar)
Preparation :
In 3-quart casserole, stir together, cover with Saran Wrap and
microwave on High, 17 to 18 minutes. Stir after 7 minutes. Test
for soft ball after 15 minutes. (Depends on your microwave.) Let
stand until lukewarm. Beat with mixer 10 to 12 minutes, or until
creamy. Add nuts. Stir well. Pour into a buttered dish.
Refrigerate until set. Makes 36 squares.
----- Original Message -----
From: Kim
To: phaedrus
Sent: Monday, December 02, 2002 2:56 PM
Subject: Piccadilly pie
I just came upon your site and found it very informative and
interesting. My mom is crazy about a pie that Piccadilly has
had for many years. It is made with meringue and saltine crackers
and nuts. Can you help me find the recipe for this.
Thanks Kim
Hello Kim,
The only Piccadilly recipe that I can find with similar ingredients is the one below.
The crackers, however, are Ritz, and the nuts are pecans.
Phaed
Piccadilly's Pecan Delight
Serving Size: 6
Ingredients:
3 Egg Whites (room temperature, about 1/3C)
1/4 tsp. Cream Tarter
1 tsp. Vanilla
3/4 C. Sugar
1/3 C. Pecans (chopped small, lightly roasted for crust)
1/4 C. Pecans (chopped medium, topping)
1/2 C. Ritz Crackers (chopped in fine pieces, lightly roasted for crust)
12 oz Whipped Topping (Cool-Whip)
Preparation:
In a preheated oven at 350 place 1/3 C pecans and Ritz crackers
for 5 minutes. You want to lightly roast the nuts and crackers.
Watch them carefully so they do not burn. The crackers and nuts
should be a light golden in color. Remove from oven when golden
and place on paper towel until cool.
Add vanilla and cream of tarter to egg whites and beat until stiff.
Slowly add sugar and continue to beat egg whites until very stiff,
peaks form and sugar is dissolved. Fold in 1/3 C pecans and Ritz
crackers.
Place in a 10" pie pan that has been lightly sprayed with a non
stick baking spray. Spread the meringue to the sides and cover the
bottom of pan. The meringue will be about 1" - 1 1/8" thick layer
in the pie pan. Hollow out a little hole in the middle of the bottom
of the meringue the size of half a dime, this will help with a even
baking of the shell. If you have any meringue left make little nest
bake the same manor and fill with leftover pudding or fruits.
Place in a preheated oven at 275 for 1 hour. Check shell, the meringue
should not scorch, it will turn light tan in color. Turn oven off and
let shell dry in the oven for another hour. Remove shell and cool.
When shell is cool place the whipped topping in the shell and sprinkle
with 1/4 C. broken pecans. Place in refrigerator to completely chill
before serving.
----- Original Message -----
From: Debby
To: phaedrus
Sent: Monday, December 02, 2002 1:11 PM
Subject: recipe for a cookie for a cookie press
what kind of cookie recipe do i use for a cookie press, I got it
as a gift and dont now how to use it. It came with no recipes.
Please help. (Is it a shortbread recipe)thankyou
Hi Debby,
Try these websites. lots of cookie press cookie recipes there.
Cookie Press Cookies
Cookie Press Cookies
Cookie Press Cookies
Cookie Press Cookies
Phaed
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