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----- 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.
Danica
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.
Phaed
Reese's Peanut Butter Cups Cheesecake
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes Cakes
Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----Crust-----
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
-----Filling-----
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
-----Topping-----
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.
----- 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
Phaed
----- 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?
Phaed
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 248ºF on a candy thermometer; in humid weather cook
to 248ºF).
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.
----- 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.
Phaed
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.
buttermilk
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.
----- 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.
Phaed
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
Ingredients:
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.
Ingredients
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
Directions
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
shape.
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!
Ingredients
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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