January Thaw

----- 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.


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.

Pfeffernusse Cookies

----- 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.


Pfeffernusse Cookies
Yield: 180 Servings


      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


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

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.
  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

Applesauce Fruit Cake

----- 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.


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
 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
 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.


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

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.

Irish Cream

----- 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.


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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