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Reese Cup Cheesecake

  ----- Original Message ----- 
  From: Danica
  To: phaedrus
  Sent: Sunday, December 08, 2002 2:56 PM
  Subject: Reese's peanutbutter cup cheesecake

  My husband loves the reese's peanutbutter cheesecake he can 
  get at the Motor City Casino in Detroit, MI.  I would really 
  like to make this for him for the up coming holiday. Your help 
  would be greatly appreciated.

Hi Danica,

Well, I don't know if it's the same recipe that the casino uses, but below is the one that I found.


  Reese's Peanut Butter Cups Cheesecake
   Recipe By     : 
   Serving Size  : 10   Preparation Time :0:00
   Categories    : Cheesecakes                      Cakes
     Amount  Measure       Ingredient -- Preparation Method
   --------  ------------  --------------------------------
      1       c            Chocolate wafer cookies crumbled
        1/2   c            Roasted unsalted peanuts coarsely chopped
        1/4   c            Unsalted butter, melted
      2       tb           Brown sugar, firmly packed
      1       pn           Salt
     32       oz           Cream cheese at room temp
      1 1/2   c            Brown sugar, firmly packed
        1/2   c            Creamy peanut butter - do not use old-fashioned or freshly ground
      1       t            Vanilla extract
      4       lg           Eggs
        1/4   c            Whipping cream
      2 1/2   c            Reese's Peanut Butter Cups (ab. 10 oz) 3/4 inch pieces
      2       c            Sour cream
        1/4   c            Sugar
      1       t            Vanilla extract
     CRUST: Position rack in center of oven and preheat to
     350~. Butter 9 inch springform pan with 2 3/4 inch
     sides. Mix chocolate cookie crumbs, chopped peanuts,
     melted butter, brown sugar and pinch of salt in bowl
     until well combined. Press mixture evenly onto bottom
     and 1/2 inch up sides of pan. Bake until crust is set,
     about 8 min. Cool in pan on rack. Reduce oven
     temperature to 325~. FILLING: Using electric mixer,
     beat cream cheese and brown sugar in large bowl until
     smooth. Add peanut butter and vanilla extract and beat
     just until blended. Add eggs 1 at a time, beating just
     until blended after each addition. Add whipping cream
     and beat until smooth. Stir in peanut butter cup
     pieces. Pour filling into crust. Bake until sides of
     cake are set but center still moves slightly, about 55
     minutes. Cool cake in pan on rack 10 min. TOPPING:
     Blend sour cream, sugar and vanilla extract in medium
     bowl. Carefully spoon topping over cheesecake. Return
     cheesecake to oven and bake for 5 minutes. Cool
     cheesecake in pan on rack. Run small sharp knife
     around edge of cheesecake to loosen. Cover and
     refrigerate overnight.(This can be prepared up to 3
     days ahead. Keep refrigerated.) Release pan sides. Let
     stand 20 minutes at room temperature before serving.

Helms Bakery

----- Original Message -----
From: John
To: phaedrus
Sent: Monday, December 09, 2002 11:17 PM
Subject: Helm's Bakery Fruit Cake.

> Hello Uncle Phaedrus,
> I grew up in the Redondo/Torrance Beach area of Southern 
> California. At Christmas time my Mom would by a Fruit Cake 
> from the Helm's Bakery truck that came down our street. It 
> was a round ring type and I have never been able to locate 
> anything that comes close to it. It was a perfect blend of 
> cake and candied fruit, not too much fruit and not all cake.
> Any chance the recipe is out there...somewhere ? Thank you 
> for your time and your site, John.

Hello John,

Search as I may, I can only find two Helms Bakery recipes at all - for their brownies and their blondies. They're here:

Helms Bakery Blondies & Brownies

For Helms Bakery nostalgia, there's this site:

Helms Bakery Memories

See also: Helms Bakery


Nut Tree Marshmallow Sauce

  ----- Original Message ----- 
  From: John 
  To: phaedrus
  Sent: Tuesday, December 10, 2002 11:26 AM
  Subject: Nut Tree Fruit Dip

  I am looking for a recipe from the Nut Tree restaurant.  This 
  restaurant is in California.  I don't know the exact name of it, 
  but I believe it is the Nut Tree Fruit Dip.  It is white and has 
  a marshmellow creme texture.  If you can help I would appreciate 
  it.  Thank you and happy holidays.

Hello John,

Could the below recipe be the one you want?


  Nut Tree Marshmallow Sauce

  Source: Nut Tree - Vacaville, California

  1 C. granulated sugar
  1/2 C. hot water
  2/3 C. light corn syrup
  2 egg whites
  1/4 tsp. vanilla extract
  Dash of salt
  1/4 C. mayonnaise
  1 T. grated orange rind

  Combine sugar, corn syrup and hot water. Heat, stirring until 
  sugar dissolves. Boil without stirring to firm ball stage 
  (244 to 248F on a candy thermometer; in humid weather cook 
  to 248F).

  Beat egg whites stiff. Slowly add hot syrup, beating at high 
  speed until thick and fluffy. Add salt and vanilla extract. 
  Gently fold in mayonnaise and orange rind. If thicker then 
  desired, fold in 1 or 2 tablespoons more mayonnaise, or 1 or 2 
  teaspoons water. Makes about 3 cups.

Old Fashioned Tea Cakes

  ----- Original Message ----- 
  From: Annette 
  To: phaedrus
  Sent: Wednesday, December 11, 2002 10:02 AM
  Subject: Old Fashioned Teacake Recipe

  Help!  My Great Aunt made teacake cookies, they were great.  
  I have lost my recipe.  Can you help.  I have found some 
  chocolate and lemon recipes.  The recipe that I am looking 
  for is just a plain teacake, the dough is rolled out and cut 
  out.  Thanks

Hi Annette,

Try the recipes below. Three kinds. The bottom one is rolled out & cut.


  Old  Fashioned  Tea  Cakes

   Ingredients : 
   1 c. sugar
   2 c. flour
   1 c. cooking oil
   3 eggs
   1 tsp. soda
   1 tsp. salt
   1 tsp. baking powder
   1 tsp. vanilla

   Preparation : 
      Combine all ingredients, stir well.  Drop by teaspoon (leaving
   space between) and bake at 350 degrees for 12 minutes.   
   Old  Fashioned  Tea  Cakes

   Ingredients : 
   1 3/4 c. sugar
   1 c. shortening
   2 eggs
   3 c. plain flour
   1/2 tsp. soda
   1/2 tsp. salt
   1 tsp. vanilla

   Preparation : 
      Cream sugar and shortening; add eggs one at a time; add remaining
   ingredients.  Knead dough on floured board.  Divide dough into long
   rolls and chill.  Slice and place cookies on lightly greased cookie
   sheet.  Bake at 350 degrees for 15 minutes.
   Old  Fashioned  Tea  Cakes

   Ingredients : 
   2 eggs
   1 1/2 c. sugar
   1 c. butter, melted
   1 tsp. soda dissolved in 1 tbsp.
   1 tsp. vanilla
   1 qt. plain flour

   Preparation : 
      Mix as if making biscuits.  Roll out to desired thickness.  Cut
   and bake 8-10 minutes at 350 degrees.  

Almond Paste Cookies

  ----- Original Message ----- 
  From: Cox 
  To: phaedrus
  Sent: Wednesday, December 11, 2002 4:48 PM

  I am searching for cookie recipes using almond paste as one 
  of the main ingredients.  Can you help me?

Hello Cox,

Try the below recipes. These are all from the archives on my website.


  Italian  Almond  Paste  Cookies

     Ingredients : 
     1 lb. almond paste
     1 lb. sugar (2 c. and 2 tbsp.)
     5 egg whites
     14 tbsp. bread crumbs (3/4 c.)
     1/2 tsp. vanilla

     Preparation : 
    Mix almond paste, sugar and crumbs together. (With hands, 
    add egg whites and vanilla.)  Roll into balls (size of 
    small walnuts). Flatten with hand.  Dip into dish with 
    pine nuts in it. Place on teflon cookie sheet, or tin 
    foil covered sheet.  Can also top with bits of maraschino 
    cherries.  Bake at 375 for 12 to 15 minutes. Check after 
    10 minutes.  Cookies are pale when done.  Do not remove
    from pan until cool.  
     Original  Pignoli  Cookies

     Ingredients : 
     1 lb. almond paste
     4 egg whites
     2 c. sugar
     1/2 c. flour
     1 lb. pignoli nuts

     Preparation : 
    Mix almond paste, egg whites, sugar and flour 
    with an electric mixer. Refrigerate 1 hour or 
    overnight.  Shape rounded teaspoonfuls of dough 
    into crescents.  Roll crescents into pignoli nuts. 
  Almond Butter Spritz Cookies 


  1/4 pound almond paste
  1 1/4 cups confectioner's sugar
  3 cups sifted cake flour
  1/2 cup eggs (About 2 large eggs plus 1 yolk) 
  1/2 pound unsalted butter (2 sticks), softened 

  Set racks on the top and lower thrids of the oven and heat 
  to 325 degrees F. 
  Line cookie sheets or jelly roll pans with parchment paper 
  or foil. 
  In a bowl, soften the almond pastre with confectioner's sugar 
  and half the eggs. 
  Beat in the butter gradually, then gradually add the remaining 
  eggs. Cream all the ingredients until light, about 2 or 3 minutes. 
  Add the cake flour all at once and mix until well blended. 
  Do not overmix. 
  Fill a pastry bag. Pipe 1/2 inch shapes onto prepared pans with 
  a 1/2 inch star tube. 
  Bake for about 15 minutes, until golden and firm. Allow to cool 
  in the pans. 
  Yield: about 72 2 inch cookies. 
  Almond pillow cookies

    These are delicious, tender, flaky cookies 
    filled with almond paste. 


    2 cups all-purpose flour 
    1/4 teaspoon salt 
    1 cup butter, chilled 
    1/3 cup ice water 
    8 ounces almond paste 
    1 egg 
    1/4 cup white sugar 
    2 tablespoons milk 
    1/3 cup granulated sugar for decoration 

    1 In a medium bowl, stir together flour and   salt. Cut in chilled 
    butter until the texture of the mix is mealy with pea sized lumps. 
    2 Add ice water gradually while stirring with a wooden spoon until 
    dough forms a ball. Cover your dough and chill for 1/2  hour. 
    3 To make filling, in a small bowl, mix together the almond paste 
    and sugar. Add the egg and mix well. 
    4 Preheat oven to 375 degrees F (190 degrees C ). 
    5 On a lightly floured surface, roll out the dough to 1/4 to 1/8 
    inch thickness, making as square as possible. Cut the dough into 
    strips 3 inches long and 1 1/2 inches wide (about the width of a 
    ruler). Using a pastry bag or a strong plastic bag with a small
    hole cut from the corner, pipe almond filling down the center of 
    the strip starting halfway down. Fold the top half of the strip 
    down over the almond filling to match the bottom, making a pillow 
    6 Brush with milk and sprinkle with sugar. Bake in preheated oven 
    for about 20 minutes or until golden brown. If you are using all
    butter in your recipe, check after 15 minutes. Remove from the oven 
    and cool on a wire rack. 
    Makes 2 dozen 
    apricot-almond pillow cookies

    these are called venetians when you add the 33 different colors 
    which symbolize the italian flag. don't let the length of this 
    recipe scare you away, it's actually quite easy, and produces a 
    very sophisticated looking cookie!


    1 can (8 oz.) almond paste 
    2 C. all-purpose flour, sifted  
    1 1/2 C. butter, softened
    1/4 t. salt
    1 C. sugar   
    10 drops green food coloring 
    4 eggs, separated  
    8 drops red food coloring
    1 t. almond extract  
    1 (12 oz.) jar apricot preserves
    2 squares semisweet chocolate

    Preheat oven to 350 degrees. Grease three 9" x 13" baking pans, 
    line with wax paper, grease again. Break up almond paste in a 
    large bowl with a fork. Add butter, sugar, egg yolks, and almond 
    extract. Beat with electirc mixer until light and fluffy, about 
    5 minutes. Beat in flour and salt. Beat egg whites until stiff 
    peaks form. With a wooden spoon, fold into almond mixture, 
    blending well.

    Remove 1 1/2 C. batter and spread evenly into a prepared pan. 
    Remove another 1 1/2 C. batter and add the green food coloring, 
    spread evenly into second prepared pan. Add red food coloring 
    to remaining 1 1/2 C. batter and spread in third pan. Bake for 
    15 minutes or just until edges are golden brown. (Cakes will be 
    1/4" thick). Remove cakes from pans immediately onto large wire 
    racks. Cool thoroughly.

    Place green layer on jelly-roll pan. Heat apricot preserves; 
    strain. Spread 1/2 of the warm preserves over green layer to 
    edges; slide yellow layer on top; spread with remaining apricot 
    preserves; slide pink layer, right side up, onto yellow layer. 
    Cover with plastic wrap. Weight down with a large wooden cutting 
    board or heavy plate and place in refrigerator overnight. Melt 
    chocolate over hot water in a small cup. Spread to edges of cake; 
    let dry 30 minutes. (Resist the urge to use more than 2 square 
    of chocolate, it will cause the tops of the cookies to crack when 
    cut). Trim edges off cake and cut into 1" squares or diamonds. 


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