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----- Original Message -----
From: Theresa
To: phaedrus@hungrybrowser.com
Sent: Saturday, December 05, 2009 7:58 AM
Subject: Cookie
Phaedrus
I am looking for a cookie my mother made years ago it was called Batchelor's buttons.
I looked on line and couldn't find any. Can you help?
Thank You
Theresa
Hello Theresa,
See below for three different kinds.
Phaed
Bachelor Buttons
2/3 c. butter or margarine
1 3/4 c. sugar
2 eggs, well beaten
1/2 tsp. vanilla
3 c. flour
2 tsp. baking powder
1/2 tsp. salt
Maraschino cherries, cut in half
Set oven at 425 degrees. Cream butter and sugar until fluffy. Stir in eggs and vanilla.
Sift flour, baking powder and salt together. Stir into mixture. Drop by teaspoonful on
cookie sheet. Place half maraschino cherry on top. Bake for 8-10 minutes until lightly
brown. Cool on wire racks.
----------------------------------
Bachelor Buttons
3/4 c. oleo
1 c. dark brown sugar
1 egg
2 c. flour
1 tsp. soda
1/3 c. sugar to roll cookies in
1/4 tsp. cinnamon
1/4 tsp. salt
1 tsp. vanilla
1 c. chopped nuts
1/4 tsp. ginger
Cream oleo and sugar together; add egg; beat until smooth. Add flour, soda, spices, vanilla
and nuts. Let chill an hour or so. Roll into small ball, dip into sugar; place on greased
cookie sheet, flatten with fork. Extra good. Bake at 350 degrees for 8 to 10 minutes.
----------------------------------
Bachelor Buttons
1 c. butter
1 c. light brown sugar
1 egg
1/8 tsp. salt
2 c. flour
1 tsp. soda
1 c. black walnuts
1 c. coconut
Mix as listed. Roll into balls about 1 inch in diameter. Press centers with fingers.
Bake at 400 degrees for 10 minutes. Yields about 5 dozen.
----- Original Message -----
From: Joyce
To: phaedrus@hungrybrowser.com
Sent: Wednesday, December 09, 2009 10:40 AM
Subject: lady locks
Dear Sir,
I am looking for a recipe for "lady locks"" A sweet pastry that looks like a curl of
long ago. I think it uses marshmallow creme for the filling and a pastry recipe for the
curl. It might be a polish recipe. Found in small bakeries in Westen New York.
Thanks for trying.
Joyce
Hello Joyce,
See below for three recipes.
Phaed
Lady Locks
2 c. Crisco
2 tbsp. sugar
2 egg yolks
3 c. flour
1 1/4 c. water
Add sugar to flour. Cut in 1/2 cup Crisco. Add egg yolks and water.
Mix like pie dough. Wrap in Saran Wrap and put in refrigerator for 1 hour.
Roll out dough using a little flour. Spread 1/2 cup Crisco on dough and
fold dough up in thirds. Wrap back up and refrigerate again for 1 hour.
Do 3 rolling out and putting Crisco on it. Using a total of 1 1/2 cups of
Crisco. Refrigerate overnight. Roll dough out 1/4 at a time. Use a little
flour and roll out so that your rectangle will make 25 strips. Wind each strip
over a clothespin, overlap some and pat a little so they will stay together.
Place on cookie sheets. Bake carefully. Remove from clothespin. Makes 100.
Bake at 350 degrees for 10 minutes. Cool and fill. Dust with powdered sugar.
Filling For Lady Locks:
Cook 5 tablespoons flour in 1 cup milk until thick, stirring constantly.
Let cool. Add milk to flour real slow and make a smooth paste or it will
curdle. Cream: 1/2 c. butter 1 tsp. vanilla 1 c. confectioners' sugar
Add to cooked mixture and beat well. Fill Lady Locks with cake decorator.
----------------------------------
Lady Locks
1 c. flour
1 lb. margarine
2 egg yolks
1 pt. sour cream
Cut margarine into flour, add sour cream and yolks and mix well. Chill 4 hours,
or overnight. Roll out on floured board and cut 1/4" strips. Roll these around
aluminum foil covered clothespins overlapping edges. Bake at 350 degrees for 15
to 20 minutes. Remove and fill.
--Filling:--
5 tbsp. flour
1 c. milk
Cook over low heat until thickened. Cream: 1 c. oleo
1 c. sugar
Add warm flour mixture to creamed mixture, then add: 1 tsp. vanilla
2 tbsp. powdered sugar
Mix until smooth and add 1/2 jar marshmallow cream
-------------------------------------
Hungarian Lady Locks
1 lb. butter or margarine
3 egg yolks
1/2 pt. sour cream
4 c. flour
1/4 tsp. salt
Mix butter, flour between hands in large bowl. Add eggs and sour cream until smooth.
Chill overnight. Roll dough on floured board and cut into strips 6 inches and wrap
on rods. Bake at 425 degrees for 10 to 12 minutes.
Filling:
6 tbsp. flour
1 1/2 c. milk
Cook until thick, cool. Then add 1 1/2 cups confectioners' sugar, 1 cup shortening.
Beat at high speed on electric mixer until smooth and creamy. Makes 15 dozen.
----- Original Message -----
From: Florence
To: phaedrus@hungrybrowser.com
Sent: Saturday, December 05, 2009 9:39 PM
Subject: from Florence
Many years ago I had a recipe from my mother for White Christmas Pie. It has gelatin,
whipping cream and coconut, among ingredients. It was delicious. Is it possible to
find this recipe?
Hello Florence,
See below.
Phaed
White Christmas Pie
Make baked pie shell.
Blend thoroughly in saucepan: 1/2 c. sugar
1/4 c. flour
1 env. unflavored gelatin
1/2 tsp. salt
Stir in gradually 1 3/4 cups milk. Cook over medium heat until mixture boils,
stirring constantly. Boil 1 minute. Place pan in cold water. Cool until mixture
mounds slightly when dropped from spoon. Blend in: 3/4 tsp. vanilla
1/4 tsp. almond flavoring
Carefully fold into a meringue made of:
3 egg whites
1/4 tsp. cream of tartar
1/2 c. sugar
Gently fold in:
1/2 c. whipping cream, whipped
Fold in: 1 c. moistened shredded coconut
Pile into cooled baked pie shell. Sprinkle with moist shredded coconut. Chill
several hours until set. Serve cold.
--------------------------------------------
White Christmas Pie
1/2 c. sugar
1/4 c. flour
1 env. unflavored gelatin
1/2 tsp. salt
1 3/4 c. milk
3/4 tsp. vanilla
1/4 tsp. almond extract
3 egg whites
1/4 tsp. cream of tartar
1/2 c. sugar
1/2 c. whipped cream
1 c. coconut
Blend sugar, flour, gelatin and salt. Stir in 1 3/4 cups milk and cook on medium
heat. Boil and stir for 1 minute. Set pan in cold water to cool. In a separate
bowl blend vanilla, almond extract, egg whites, cream of tartar and sugar. Fold
in whipped cream. Fold in coconut. Fold in meringue mixture. Chill for several hours.
---------------------------------------------
White Christmas Pie
1 env. gelatin (1 tbsp.)
1/4 c. cold water
2 tbsp. sugar
3 tbsp. flour
1/2 tsp. salt
1 1/4 c. milk
Confectioners sugar
2 egg whites
1/4 tsp. cream of tartar
1/2 c. sugar
3/4 tsp. vanilla
1/4 tsp. almond extract
1/4 c. green and red cherries (chopped)
1 pie shell, graham or coconut
1/2 c. whipping cream
Colored sugar
Thin flaked coconut
Sprinkle gelatin on cold water to soften. Combine in saucepan 2 tablespoons
sugar, the flour and salt. Gradually stir in milk. Cook over low heat, stirring
constantly until mixture comes to a boil; boil 1 minute. Remove from heat. Stir
in softened gelatin. Let cool until partially set. Meanwhile, roll fruit in
confectioners sugar to coat thoroughly. Beat egg whites with cream of tartar until
foamy, then gradually add 1/2 cup sugar, beating until stiff peaks are formed. When
gelatin mixture is partially set, beat with egg beater until smooth. Blend in flavoring.
Whip cream until thick. Pour into pie shell and chill 2 hours. Just before serving,
garnish with colored sugar and coconut. Serves 6.
The search engine report shows that someone has been searching for this recipe:
Southern Boiled Custard
4 c. milk
2 egg yolks
2/3 c. sugar
4 tbsp. flour
2 tsp. vanilla
1/4 tsp. salt
Scald milk in top of double boiler. Mix sugar, flour and salt; add small amount of milk
to dry ingredients.
Add egg yolks. Add mixture to milk and cook in double boiler until custard coats a metal
spoon. Remove from heat. Stir in vanilla. May be served warm or cold. Custard will be
the consistency of cream soup.
The search engine report shows that someone has been searching for this recipe:
----- Original Message -----
From: Vida
To: phaedrus@hungrybrowser.com
Sent: Friday, December 11, 2009 12:04 PM
Subject: Lost recipe
Hi Phaedrus,
I am looking for a cookie or miniature cake recipe that is made with hard boiled egg yolks.
They were usually shaped like little moons and were very moist. Kind of like a sponge cake.
My mother used to make them and I can't find the recipe. I know they AR ethnic, but don't
know from what country. Would greatly appreciate if you could find the recipe.
Thanks,
Vida
Hello Vida,
See below for four possibilities.
Phaed
Spritz Cookies
1 stick butter
2 hard-cooked egg yolks
1/4 c. sugar
1/2 tsp. almond extract
1 c. flour
Drop on cookie sheet and bake 8 to 10 minutes at 375 degrees.
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Butter Cookies
1 lb. butter, softened
1 c. sugar
4 c. flour
4 hard-cooked egg yolks, sift ed
Mix flour and sugar. Add butter and yolks, pressed through a sieve or put through
food processor until very fine. Knead lightly to mix thoroughly, but not too long.
Roll out on floured board 1/4 inch or desired thickness. Cut desired shapes or put
through a cookie press. Best if refrigerated 1/2 hour; but not necessary. Bake
approximately 10 minutes at 400 degrees or just until hinting at brown. DO NOT OVER
BAKE. Remove to rack to cool. Dust with powdered sugar, if desired, when cool.
Stores very well.
-------------------------------
Polish Butter Cookies
1 c. butter or margarine
1 c. sugar
7 egg yolks--cooked, mashed, and sieved
1 tbsp. sour cream
2 c. all-purpose flour
1/2 tsp. salt
1 tsp. almond extract
1 egg
1 tsp. milk
Finely chopped nuts, decorative
sugar, poppy seeds, or cinnamon sugar*
*Make cinnamon sugar by mixing 1 cup granulated sugar with 2 tablespoons cinnamon.
In a mixing bowl, cream butter and sugar. Stir in egg yolks, sour cream, flour,
salt, and almond extract. Mix well and chill. Preheat oven to 350 degrees. Roll
chilled dough over floured cookie sheet or board until about 1/4-inch thick. Cut
with cookie cutters and transfer to cookie pans. Mix beaten egg with milk and
brush over cookies. Sprinkle with nuts, decorative sugar, poppy seeds or cinnamon
sugar. Bake for 10 minutes or until golden brown.
--------------------------------
Norwegian Butter Cookies
1/4 lb. butter
2 hard-cooked egg yolks
1/4 c. sugar
1 c. flour
1/2 tsp. lemon or vanilla extract
Preheat oven to 375 degrees. Cream butter, then add egg yolks and beat well.
Beat in sugar. Add flour and lemon or vanilla and combine thoroughly. Put through
a cookie press or arrange by teaspoonfuls on ungreased cookie sheets. Bake for 10
to 12 minutes or until lightly browned.
Tinn sent this:
Hard Boiled Egg Cookies are a holiday favorite in my home, There is the recipe I use.
Timm in Oregon
Hard Boiled Egg Cookies
Ingredients:
Zest of 1 lemon
1/2 teaspoon lemon extract
10 tablespoons sugar
1/4 teaspoon salt
1 cup butter
4 hard boiled eggs, peeled
1 large egg
3 cups all purpose flour
1 egg white, lightly beaten
1/2 cup sugar
Instructions:
Preheat the oven to 350F degrees. Line a baking sheet with parchment paper.
Cream together the lemon zest, lemon extract, sugar, salt and butter in a
food processor. Add in hard boiled eggs and process until fully incorporated
and then mix in the egg. Add the flour and pulse until dough just comes together.
At this point you can chill the dough for a bit if your kitchen is very hot,
otherwise roll out the dough on a lightly floured surface until it is 1/4 inch
thick and cut into scalloped rounds with a 2 inch cookie or biscuit cutter. Dip
the cut cookies into the egg white then dredge in the sugar. Arrange on baking
sheet (cookies will not spread) and bake until just beginning to brown at the
edges, about 12 minutes. Remove to a wire rack to cool. Yield: about 4 dozen.
--------------------------------
I thought I recognized the recipe from my German cookie recipes and I found this one.
Timm in Oregon
Berlinerkranzen
Ingredients:
1 cup butter, softened
1/2 cup sifted powdered sugar
1 hard boiled egg yolk, sieved
1 raw egg yolk
1 teaspoon pure vanilla extract
2-1/4 cups all purpose flour
1 egg white, slightly beaten
2 to 3 tablespoons pearl or coarse sugar
Instructions:
In a large mixing bowl beat the butter with an electric mixer on medium to high
speed for 30 seconds. Add the powdered sugar; beat until combined. Beat in the
hard cooked and raw egg yolks and vanilla. Beat in as much of the flour as you
can with the mixer. Using a wooden spoon, stir in any remaining flour.
Cover and chill cough about 1 hour or until firm enough to handle. Chilling it
longer may make it too firm to roll.
On a lightly floured surface, using about 1 tablespoon dough for each cookie,
roll the dough into 6 inch long ropes. On an ungreased cookie sheet shape each
rope into a ring, crossing it over itself about 1 inch from ends to make full
moons or shape into the letter "C" for half moons.. Brush with egg white and
sprinkle with pearl or coarse sugar.
Bake the coolies in a 325F degrees oven for 18 to 20 minutes or until the edges
are lightly browned. Cool on cookie sheet for 1 minute. Transfer the cookies to
a wire rack; cool. Yield: about 36 full moon cookies.
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