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----- Original Message -----
From: "leslie"
To: phaedrus
Sent: Wednesday, December 10, 2003 3:31 PM
Subject: two recipes
> Hi... my name is Leslie and I would like the recipes to a couple of very
> old recipes... one is for Swedish Flop, and the other for January Thaw.
> Hope you can help! Thanks...
>
Hello Leslie,
A Swedish Flop recipe is already in the website archives at:
Swedish Flop
A January Thaw recipe is below.
Phaed
January Thaw
Ingredients :
2 c. brown sugar
1/2 c. milk
1 c. nuts, chopped
Butter size of a walnut
Preparation :
Put sugar and milk in saucepan and let it dissolve slowly. Add
butter and let boil until it forms a ball when dropped into cold
water. Remove from stove; add chopped nuts and beat well. Turn
into buttered pan. When cool, cut into squares.
----- Original Message -----
From: "Dale"
To: phaedrus
Sent: Wednesday, December 10, 2003 5:35 PM
Subject: a peffernusse type cookie with citron
> Years ago my mother had a recipe for a cookie that was so dry that it had
to be kept in the refrigerator over night just to form them into a ball. If
memory serves me it was mostly citron.
> Thank you:
>
> Dale
Hello Dale,
See below.
Phaed
Pfeffernusse Cookies
Yield: 180 Servings
Ingredients
3 tb lemon juice
1/2 c citron or other candied fruit or fruit peel, chop
6 c cake flour
2 ts baking powder
1/2 ts salt
1/2 ts cloves
1/2 ts nutmeg
1/2 ts mace
1 tb cinnamon
1/2 c chopped nuts
Instructions
Grated rind of 1 lemon
Beat the eggs well. Add sugar about two tablespoons at a time and
beat thoroughly with each addition.
Add lemon rind and juice, finely chopped citron, the dry ingredients
which have been mixed and sifted together, and the finely chopped
nuts.
Chill at least one hour, roll out 1/2 inch thick and cut out with a
Pfeffernusse cutter, a round cutter about 7/8 of an inch in diameter.
( If a Pfeffernusse cutter is not available, a narrow bottle top or
round tin bouillon cube box will do very nicely. )
Place Pfeffernusse on a cookie sheet and let stand overnight in a cool
place to dry. The next morning before baking invert each cookie and
put a drop of fruit juice or brandy on the moist spot on the bottom
of the cookie and bake upside down. This tends to make the
Pfeffernusse "pop."
Bake in a slow oven (300 degrees F.) for 8 minutes. Makes 180-200
cookies. Let ripen and soften before using.
--------------------------------------
Pfeffernusse
Categories: German, Desserts, Holiday
Yield: 1 servings
-Miles Kimball
2 Egg yolks
1/4 ts Allspice
3 c Sugar
1/4 ts Pepper
2 c Flour
3 tb Cut citron
1 1/2 ts Ginger
2 ts Lemon rind
1/4 ts Cardamom
1/4 c Chopped almonds
1 1/4 ts Cinnamon
2 Egg whites (beaten)
At Christmas time for sugar and spice these
pfeffernusse are extra nice: try them once and you'll
be delighted
And so will the guests whom you've invited.
Here's how it's done by the German folks: add half of
the sugar to the beaten yolks, combine the mixture
with flour and spices
But keep it away from ratses and mices.
The rest of the sugar and egg whites you take, with
fruits and nuts a blend you make. To ripen it now you
store it away
And bake 18 minutes, the very next day.
Sugar while warm
----- Original Message -----
From: June
To: phaedrus
Sent: Wednesday, December 10, 2003 9:57 PM
Subject: Applesauce fruitcake
> Hi - We're looking for an old fruitcake recipe. Here are the ingredients
> my husband can remember:
>
> Oil (not shortening or butter), applesauce, candied cherries, candied
> pineapples, raisins, walnuts, no alcohol, flour, soda. The main
> ingredients that we can't find in recipes are the oil and applesauce.
>
> Thanks for checking for us!
>
> Gary & June
>
Hello Gary & June,
See below for the ones that I could find with applesauce and oil.
Phaed
Applesauce Mincemeat Fruit Cake
Ingredients :
3 c. applesauce
1 c. vegetable oil
2 c. sugar
1/2 pkg. citron fruit cake mix
1 lg. jar mincemeat
1 c. walnuts, chopped
1 (16 oz.) can crushed pineapple, drained (optional)
6 c. flour
4 tsp. baking soda
1 tsp. nutmeg
2 1/2 tsp. cinnamon
1/2 tsp. cloves
Preparation :
Mix first 3 ingredients over low heat until sugar is dissolved.
Combine dry ingredients and add to applesauce mixture. Mix well.
Fold in mincemeat, nuts, citron, and pineapple. Line the bottom of
six 9 x 5 loaf pans with wax paper. Fill them 1/2 full. Bake at
250 degrees in the center of the oven for 2 hours.
----------------------------------
Applesauce Fruit Cake
Ingredients :
1 3/4 c. flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. salt
1/2 c. vegetable oil
1 c. sugar
1 egg
1 c. applesauce
1 c. raisins
nuts
1 1/2 or more c. candied fruit
Preparation :
Cream shortening and sugar. Add egg, applesauce, dry ingredients
and then raisins, nuts and fruit. Remember to lightly flour the
fruit. Bake at 325 degrees for about 1 1/2 hours. Can use bread
pans, angel food pan or cupcake tins. Bake 20 to 30 minutes for
cupcakes.
----------------------------------
Old Fashion Easy Fruit Cake
Ingredients :
1/2 c. veg. oil
2 c. sugar
2 c. applesauce
3 c. flour
1 tsp. baking powder
1 tsp. soda
2 tsp. cinnamon
1 tsp. salt
1 lb. raisins
Sm. jar of cherries
1 c. mixed peels
1 c. chopped nuts
Preparation :
Cream shortening, sugar, and applesauce in big bowl. Add all
spices and mix. Sprinkle flour over raisins, jar of drained
cherries, peels, and nuts; mix together. Add with first mixture and
beat for 5 minutes. Pour into a large tube pan and bake for 2 1/2
to 3 hours. Bake at 350 degrees for 20 minutes and then lower oven
to 300 degrees. Make sure pan is greased and floured thoroughly.
This lasts a month if stored and wrapped in foil for several weeks
to a month.
----- Original Message -----
From: "Susan"
To: phaedrus
Sent: Thursday, December 11, 2003 11:49 AM
Subject: Snitzbrot
> I have lost an old family recipe for this wonderful-not too sweet german
> holiday bread. It is a yeast bread that takes candied fruit, prunes,
> anise seed. It uses applesauce as the "shortening". Can you find me
> this recipe? Thanks, in advance.
> Susan :)
>
Hi Susan,
After much searching, I could only find two snitzbrot recipes on the web at
all, and neither of them had any applesauce. One of them had mincemeat and
butter and had no apples at all. The other one, while it's not your family
recipe with applesauce, is an authentic German recipe. At least it does have
apples. See below.
Phaed
Snitzbrot (Bavarian Fruit Bread)
This makes 12 loaves -- can be divided by 3
1 1/2 lb. dried apples
1 1/2 lb. dried pears
3 lbs. dried prunes
3 lbs. seedless raisins
1 lb. currants
1 lb. coarse-cut figs
1 1/2 lb. coarse-cut almonds, pecans and walnuts
1 lb. fine-cut citron
3 oz. fine-cut candied orange peel
3 oz. anise seed
3 Tbsp. ground cinnamon
1 Tbsp. ground cloves
3 cakes of compressed yeast
6 lbs. flour
1 tsp. salt
3 Tbsp. sugar
2 qts. juices from cooking dried fruit
Cook in water, apples, pears and prunes until soft. (Do not overcook)Drain
and save 2 qts. of juice.
Mix the cooked fruit with the raisins, currants, figs, nuts, citron,orange
peel and anise seed. Keep warm until needed. Put warm juice in bowl, add
sugar and yeast.
When yeast is dissolved, add enough flour to make a sponge. Cover and let
raise for 1 hour.
Add salt, cinnamon and cloves to remaining flour, then add to sponge. Mix
first with spoon and then knead by hand until flour is all used up. Cover;
let rise in warm place for 1 1/2 hours (or until light). Knead in fruit
mixture.
Cover and let rise 1 more hour.
Form into loaves and place in greased 9x4x3 bread pans. Bake at 400 degrees
for about 40 minutes.
----- Original Message -----
From: "Lesli"
To: phaedrus
Sent: Thursday, December 11, 2003 2:50 PM
Subject: irish cream
i am looking for a recipe for homemade irish cream. I know theres one out
there somewhere cuz i used to have it. Would greatly appreciate any
help....thanks and god bless.Lesli
Hello Lesli,
See below.
Phaed
Homemade Irish Cream Liqueur
Ingredients :
1 3/4 c. liquor (Irish whiskey, brandy, rum, bourbon, scotch or rye)
1 (14 oz.) can sweetened condensed milk
1 c. whipping cream
4 eggs
2 tbsp. chocolate flavored syrup
2 tsp. instant coffee
1 tsp. vanilla
1/2 tsp. almond extract
Preparation :
In blender combine all ingredients until smooth. Store in a tight
container in refrigerator.
----------------------------------
Bailey's Irish Cream
Ingredients :
1 c. whiskey or brandy
1 1/2 tbsp. Hershey's chocolate syrup
1 1/2 c. whipped cream, not whipped
1 can Eagle Brand sweetened condensed milk
3 eggs
1/4 tsp. coconut extract
Preparation :
Blend two minutes in blender. Refrigerate.
----------------------------------
Irish Cream
Ingredients :
1 can Eagle Brand condensed cream
1 pt. half and half
2 eggs
1 1/2 c. whiskey (or bourbon)
1/3 c. rum
1 1/2 tbsp. Hershey chocolate syrup
1 1/2 tbsp. vanilla
2 tsp. instant coffee
1/2 tsp. almond extract
Preparation :
Blend 1/2 of mixture in blender for 30 seconds and then add other
half of mixture and blend. Makes 5 cups. Refrigerate. Will keep
for about one month.
----------------------------------
Homemade Irish Cream
Ingredients :
4 eggs
1-1 1/2 c. whiskey or brandy
1 can sweetened condensed milk
1 tbsp. chocolate syrup
1 tsp. vanilla
1 1/2 tsp. almond extract
Preparation :
Mix all above ingredients in a blender for 2 minutes on medium
speed. Store in the refrigerator.
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