|
----- Original Message -----
From: Jeanne
To: phaedrus
Sent: Tuesday, December 11, 2001 1:25 PM
Subject: Ice box date cookies
> We lost the recipe in our last move. These were a filled, rolled,
> sliced, and baked cookie. You would roll the dough out in a
> rectangle, put a layer of cooked date filling, roll into a cylinder,
> and refrigerate overnight. The cookies after cooling would become chewy.
> Can you help.
> Thanks,
> Jeanne
Hi Jeanne,
I have several like that. See below.
Phaed
Ice Box Date Roll Cookies
Ingredients :
1 c. brown sugar
1 c. white sugar
1 c. shortening
3 well beaten eggs
4 c. flour
1 tsp. soda
1 tsp. vanilla
Date Filling:
1 lb. dates
1/2 c. sugar
1/2 c. water
Preparation :
Cream sugars and shortening, add eggs and vanilla. Add sifted
flour and soda and mix well. Divide dough into 2 parts. Roll out
and spread with date filling. Roll as for jelly roll and chill.
Slice and bake. Pit the dates and cut fine, add sugar and water.
Cook until thick. Remove from heat and cool.
----------------------------------
Ice Box Date & Nut Cookies
Ingredients :
1 c. chopped dates
1 c. chopped nuts
1/4 c. sugar
1/2 c. water
1 tbsp. vinegar
Preparation :
Mix together and cook until thick. Set aside to cool. 2 c. brown
sugar 1 c. shortening 2 eggs 1 1/2 tsp. soda Mix until smooth and
divide in half. Roll out equal to pie crust and spread cooked
mixture on dough. Roll up in long roll, wrap in wax paper and chill
in refrigerator. Slice off with knife and bake 10 minutes in 375
degree oven.
----------------------------------
Date Ice Box Cookies
Ingredients :
1 c. white sugar
1 c. brown sugar
1 c. shortening
3 eggs
4 c. flour
1 tsp. soda
1 tsp. vanilla
Dash of salt
Preparation :
Add 1/2 cup ground nuts to the dough. FILLING: Cut 1 pound
dates, add 1 cup water, 1/2 cup sugar and cook until thick; cool.
Cream shortening and sugar; add eggs, beat well. Sift together
flour, salt, and soda. Add to first mixture. Divide the mixture in
4 parts and place on waxed paper, roll to above 1/2 inch thick,
spread date mixture, roll as in jelly roll. Wrap in wax paper,
place in refrigerator over night. Slice and bake at 375 degrees for
10 minutes. Do not over bake.
----- Original Message -----
From: Karmine
To: phaedrus
Sent: Monday, December 10, 2001 11:41 PM
Subject: Peanut butter and coconut recipe
> I was just craving this dessert I remember my kindergarten teacher
> making with the class... cookies that were round and made of peanut
> butter, covered in coconut.
> I typed in coconut+peanut+ball+recipe on Yahoo and one of your pages
> came up.
> Thanks so much. With helping one person, you have helped another
> (add ten lbs to her thighs...)
> --Karmine
Hi Karmine,
Wow, there must be a million of those recipes. I'm sending several tempting
ones.
Phaed
Snowballs
Ingredients :
3/4 c. marshmallow creme
3 oz. semi-sweet chocolate chips
2 c. peanut butter
Shredded coconut
Preparation :
Mix first three ingredients into small balls, then roll in
coconut. Refrigerate.
----------------------------------
Peanut Butter Balls
Ingredients :
1/2 c. peanut butter
2 1/2 tbsp. nonfat dry mix
2 tbsp. raisins
2 tbsp. honey
1/4 c. coconut
Sesame seeds
Preparation :
Mix. Form into balls. Roll in sesame seeds.
----------------------------------
Peanut Butter Balls
Ingredients :
1 box confectioners' sugar
1 c. peanut butter, smooth
1 1/2 c. chopped nuts (optional, kind you like)
1 c. coconut
2 tsp. vanilla
2 1/2 c. graham cracker crumbs
2 sticks melted margarine
Preparation :
Mix all ingredients together and form into balls. Refrigerate
overnight. Next day, melt 1/2 block paraffin wax and 1 (12 oz.)
package chocolate chips in double boiler. Dip balls into mixture
and lay on wax paper. Let cool.
----------------------------------
Goffer Balls
Ingredients :
2 sticks margarine
1 c. crunchy peanut butter
1 c. coconut
1/2 lb. graham cracker crumbs
1 tsp. vanilla
1 c. nuts
1 box confectioners' sugar
Preparation :
Melt margarine. Mix other ingredients. Pour margarine over and
mix. Roll into balls. Melt 3/4 cup paraffin (1 block) and 1 large
bag of semi-sweet chocolate drops. Dip balls in this mixture.
----------------------------------
Chocolate Balls
Ingredients :
1 c. coconut
1 box confectioners' sugar
1 tbsp. vanilla
2 sticks margarine
1 1/2 c. graham cracker crumbs
1/2 c. chopped pecans
1 (12 oz.) jar peanut butter
1 (6 oz.) chocolate chips
1/8 lb. paraffin wax
Preparation :
Melt margarine and mix all ingredients except chocolate and
paraffin. Melt chocolate chips and paraffin in double boiler. Dip
shaped balls with teaspoon and place on waxed paper.
----------------------------------
No Bake Peanut Butter Balls
Ingredients :
1 c. powdered sugar
1 c. extra crunchy peanut butter
1 c. Rice Krispies
1 tbsp. butter
1 pkg. coconut
Preparation :
Mix peanut butter and butter. Add Rice Krispies and powdered
sugar. Roll into balls. Make glaze with water and powdered sugar.
Dip in glaze and roll in coconut.
----------------------------------
Peanut Puffs
Ingredients :
1 c. creamy peanut butter
1 c. seedless raisins
1/2 c. honey
1 tsp. vanilla
1 c. coconut, flaked or shredded
Preparation :
Mix peanut butter and honey; add raisins and vanilla. Spread
coconut on waxed paper or cookie sheet. Drop mixture on coconut, in
teaspoonfuls. Roll to coat. Chill.
----------------------------------
Peanut Butter Balls
Ingredients :
1 1/2 c. packed brown sugar
3/4 c. flour
1/2 c. milk
1/2 c. butter
1 1/2 c. quick-cooking oats
2/3 c. crunchy peanut butter
2/3 c. raisins
1/2 c. coconut
1 tsp. vanilla
1/4 tsp. salt
Flaked coconut
Preparation :
Combine sugar, flour, milk and cook until smooth. Add butter.
Bring to boil, stirring constantly. Boil hard 3 minutes. Remove
from heat and stir in rest of ingredients, except flaked coconut.
Cool to lukewarm. Shape teaspoons into 1-inch balls. Roll in
flaked coconut. Place on waxed paper and cool. Store in
refrigerator covered. Yield: 5 dozen.
----------------------------------
Peanut Butter Balls
Ingredients :
1/2 c. peanut butter
2 1/2 tbsp. nonfat dry milk
2 tbsp. raisins
2 tbsp. honey
1/4 c. coconut
Preparation :
Mix all ingredients and form into balls. Roll in sesame seeds
and eat!
----------------------------------
Goof Balls
Ingredients :
1 c. peanut butter
1 c. powdered milk
1/2 c. honey
1 c. Rice Krispies
1 c. coconut
Preparation :
Mix together and roll in balls and refrigerate. Can be dipped in
chocolate or vanilla almond bark.
----------------------------------
Snow Balls
Ingredients :
3/4 c. marshmallow cream (snow mixture)
3 oz. semi-sweet chocolate chips
2 c. peanut butter
Shredded coconut (snowflakes)
Preparation :
Mix first three ingredients and roll into small balls. Then roll
them in coconut. Refrigerate.
----------------------------------
No Bake Snow Balls
Ingredients :
1 c. peanut butter
1 1/2 c. Rice Krispies
1/2 c. nuts
1 c. powdered sugar
Coconut or nuts
Preparation :
Mix together. Make into small balls. Make a thin icing, roll in
coconut or nuts.
----------------------------------
Magic Chews
Ingredients :
1 can sweetened condensed milk
1/2 c. peanut butter
1 c. crushed potato chips
2 c. coconut
Preparation :
Combine condensed milk and peanut butter until smooth. Add
potato chips and coconut. Bake at 350 degrees on a greased cookie
sheet. Makes 4 dozen.
----------------------------------
Cremedoodles
Ingredients :
1 jar (7 oz.) Kraft marshmallow creme
1 c. creamy peanut butter
1/2 c. honey
3 oz. milk chocolate bars, grated
1 1/2 c. raisins
1 c. chopped walnuts
2 c. shredded coconut
Preparation :
Stir together marshmallow creme, peanut butter and honey. Stir
in chocolate, raisins and walnuts. Shape by teaspoonful into 1 inch
balls; roll in coconut. Chill or freeze. 73 calories, 1 gm protein,
4 gm fat, 24 mg sodium, 0.2 mg cholesterol.
----- Original Message -----
From: kevin
To: phaedrus
Sent: Tuesday, December 11, 2001 5:31 PM
Subject: sour cream fudge
Hello Kevin,
You're much too verbose in your requests...
Phaed
Sour Cream Fudge
Ingredients :
3 c. sugar
1 c. sour cream
1/3 c. corn syrup, white
2 tbsp. butter
1/4 tsp. salt
2 tsp. vanilla
2 c. pecans, chopped
Preparation :
In large pan combine sugar, sour cream, corn syrup, butter and
salt. Stir mixture constantly over high heat until sugar dissolves
and mixture begins to boil. Cover pan, turn heat to medium low and
cook for 5 minutes. Uncover and boil on medium high, without
stirring, to soft ball stage, 235 degrees on candy thermometer.
Remove from heat and let stand until lukewarm. Add vanilla and beat
until mixture begins to lose gloss. Stir in pecans. Drop by
spoonfuls onto wax paper or pour into buttered pan. Makes 2 pounds
plus.
----------------------------------
Sour Cream Fudge
Ingredients :
2 1/2 c. sugar
1/2 c. sour cream
1/4 tsp. soda
1 tsp. vanilla
1/4 c. milk
2 tsp. butter
1 c. walnuts
1 tbsp. light Karo syrup
Preparation :
Mix sugar, Karo, milk, sour cream, salt and butter in large heavy
kettle and cook to 240 degrees (soft ball stage). Remove from heat
and let cool to lukewarm, then beat until it loses it's gloss, add
vanilla and nuts, and pour into buttered 9 x 9 inch pan.
----------------------------------
Sour Cream Fudge
Ingredients :
2 c. sugar
3 tbsp. cocoa
1/4 c. Karo syrup
1/2 c. sour cream
1/4 c. butter
1 tsp. vanilla
1 c. nuts
Preparation :
Cook, stirring constantly, to 238 degrees or soft ball stage.
Add vanilla and nuts. Beat, pour, cut and eat.
----- Original Message -----
From: Gina
To: phaedrus
Sent: Tuesday, December 11, 2001 9:37 PM
Subject: Wheatless cookies
> Do you have any recipes for wheatless cookies? Thanks for any help.
Hi Gina,
There are lots of wheat-free cookie recipes at these sites:
Celiac Recipes
More Celiac Recipes
Phaed
----- Original Message -----
From: Yvonne
To: phaedrus
Sent: Tuesday, December 11, 2001 2:08 PM
Subject: Chicken Broasters
I have a Chicken Broaster that was given to me about 15 years ago
and I would like to get one for a friend for Christmas. I believe
the manufacturer is Rival but I would be interested in any brand.
I have tried Rival's web site and to no avail.
Please Help!!
Thanks
Yvonne
Hi Yvonne,
Well, let me tell you about broasting. "Broaster" and "Broasted" are registered trademarks of the Broaster Company.
No one can legally sell a pressure chicken fryer and call it a "broaster" except the Broaster Company. No one can
legally sell chicken and call it "broasted" unless they have a franchise to do so from the Broaster Company and they
cook it in a Broaster pressure fryer according to Broaster specifications.
What a broaster really is, though, is a pressure fryer. That's like a pressure cooker except that it uses oil and
fries instead of using water and boiling. Now, other companies can sell "pressure fryers," because "pressure fryer"
is not a trademark. Almost all pressure fryers, including real "broasters", are expensive commercial devices that are
sold only to restaurants and convenience stores, etc. However, there are a couple of companies that market home pressure
fryers. One is Fagor and the other is Pressure Magic. If Rival or Mirro or Presto ever made a pressure fryer, they must
have stopped selling them long ago. If they sold it under the name "broaster", they may even have been sued by the Broaster Company.
The pressure frying is why I have to disappoint people who ask me for "broasted chicken" recipes. If you don't have a
pressure fryer, there ain't no way.
You can buy a Fagor home pressure fryer at:
Beck Sales
You can buy a Pressure Magic home pressure fryer at:
Pro Selections
Be careful of a used one. If the seal leaks, it could be unpleasant.
Hope this helps.
Phaed
|
