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On 23 Dec 2004 at 1:34, Lisa wrote:

> Hello! I have been tring to find a cookie recipe that my mother had
> always made. All I can remember is that it is made with cream cheese
> and once the dough is done, it is rolled out and cut into squares
> about 2 by 2. Then they are filled with a walnut mixture (walnuts and
> sugar?) or jelly. Then you are supposed to take two oppisite corners
> of the dough square and pintch them together- so that they are
> touching in the middle. While still warm you are supposed to roll them
> in powdered sugar. I wanted to make them for X mas .. but maybe I
> could make them for New Years LOL Thank You for your help, Lisa 

Hello Lisa,

Could it be something like the recipes below?


 Nutjammer  Cookies

 Ingredients :
 1 c. butter
 8 oz. pkg. cream cheese
 2 c. sifted flour
 1/2 tsp. baking powder
 2 c. finely chopped shelled walnuts
 12 oz. jar apricot or peach jam
 2 tsp. sugar
 1/3 c. confectioners' sugar

 Preparation :
   Cream butter and cheese.  Sift flour and baking powder and add to
 creamed mixture.  Chill dough 2 to 3 hours.  Heat oven to 375
 degrees, quick moderate.  Mix nuts, jam and granulated sugar.
 Divide dough into 4 equal parts; work with 1/4 of dough at a time.
 Refrigerate remaining dough.  Roll dough very thin (1/16 inch) on
 lightly floured cloth-covered board.  Cut 2 inches squares.  Place
 on baking sheet.  Place 1 teaspoon nut mixture in center of square
 and top with another square of dough.  Press edges together with
 floured tines of a fork.  Bake 15 to 20 minutes, or until lightly
 browned.  When completely cooled, sprinkle tops with confectioners'
 sugar.  Makes about 5 dozen.
Hungarian  Cookies

 Ingredients :
 1 lb. softened butter
 1 lb. softened cream cheese
 4 c. flour
--Walnut Filling:--
 1 egg
 1/2 tsp. vanilla
 1/2 c. brown sugar
 2 tbsp. melted butter
 1 c. finely chopped walnuts

 Preparation :
   Mix all ingredients.  Add additional chopped walnuts, butter and
 sugar if making a batch consisting of only walnut-filled cookies.
 DOUGH:  Mix all ingredients.  Add additional flour by tablespoons
 until dough does not stick to your hands.  Taking a small section of
 dough, roll it out on a floured surface until 1/8-inch thick.  Cut
 squares approximately 1 1/2 to 2 inches in width and length.  Fill
 with walnut filling, apple butter, prune butter, etc., about 1/2
 teaspoon.  Fold over sides, pinching down one side so the cookie
 does not open.  Bake at 350 degrees for 10-12 minutes or until edges
 are golden brown.  Sprinkle with powdered sugar before serving. 
Nut  Cookies

 Ingredients :
 1 1/2 lb. chopped walnuts
 2 c. sugar
 4 beaten egg whites
 2 tsp. vanilla
 2 1/2 c. flour
 8 oz. cream cheese
 2 1/2 sticks margarine

 Preparation :
    Mix together:  Mix dough ingredients together and roll out; cut
 into 2 inch squares.  Put 1 teaspoon filling in each square.  Fold
 over so two ends touch in the middle. Bake at 350 degrees for 12 to
 15 minutes.  Sprinkle with powdered sugar.  Can be frozen until
 ready to eat.
Hungarian  Cookies

 Ingredients :
 2 sticks butter or margarine
 1/4 lb. cream cheese
 1 tsp. vanilla
 2 c. flour
 1 c. walnuts, chopped fine
 1/4 c. sugar
 1/4 c. jelly, jam or honey

 Preparation :
    Mix well butter, cream cheese, flour and vanilla.  Let stand
 overnight in refrigerator.  Roll out thin, in 3 parts.  Cut into 2
 inch squares. Fill with 1 teaspoon filling and fold over 2 points
 leaving other 2 points open.  FILLING:  Mix nuts, sugar, and jelly.
 You may add a little cream or milk if it is too thick.  Lekvar
 filling may also be used.

Chocolate Fruit Cake

Chocolate Fruitcake
(from Mrs. Collins of Pineville, Louisiana)

1 cup sugar
1 cup butter
2 cups flour
3 eggs
2 T cocoa
1 T nutmeg
1 T vanilla
1 qt nuts
1/2 lb candied cherries
1/2 lb candied pineapple
1 lb chopped dates
1/4 c brandy 

Cream together sugar and butter.  Add eggs.  Add
vanilla.  Stir 1 1/2 c flour, nutmeg, and cocoa
together and add slowly to butter and sugar.  Mix nuts
and fruits together.  Sprinkle with brandy.  Sprinkle
with 1/2 c flour sifted over mixture.  Mix together
with other mixture.  Bake at 350 degrees F one hour or
until done.

Graham Cracker Cake

On 23 Dec 2004 at 16:44, Marlene wrote:

> Marlene is my first name.
> I am looking for a cake that uses graham crackers as part of the
> batter.  The only thing I remember is the person soaked the graham
> crackers in milk and used both in the body of the cake.   I know this
> is obscure , the person who made this cake was from Newfoundland,
> Canada - may be a regional recipe.  

Hi Marlene,

Maybe the below?


Graham  Cracker  Cake

 Ingredients :
 40 graham crackers, grated = 3 c.
 6 eggs, separated
 1 1/2 c. milk
 1 c. margarine
 1 1/2 c. sugar
 4 tbsp. flour
 2 tbsp. baking powder
 1 tbsp. vanilla
 1 c. chopped walnuts

 Preparation :
    Grease and flour 3 (9 inch) cake pans.  Soak crackers in milk and
 let stand.  Beat 6 egg whites until stiff and add 3/4 cup sugar.
 Mix well and set aside.  Beat 6 egg yolks, margarine and 3/4 cup
 sugar.  Mix well.  Add flour, baking powder, vanilla and chopped
 nuts.  Fold in egg white mixture by hand.  Bake at 350 degrees for
 35 minutes.  Cool completely and frost with butter cream frosting.
Graham  Cracker  Cake

 Ingredients :
 30 graham crackers
 1 c. sweet milk
 2 tsp. baking powder
 1 c. sugar
 1/3 c. melted butter
 1 c. coconut
 2 eggs
 1/2 c. chopped pecans

 Preparation :
    Soak rolled graham crackers in sweet milk.  Add baking powder,
 sugar, melted butter, coconut, eggs and chopped pecans.  Mix all
 ingredients well.  Preheat oven to 350 degrees.  Bake 45 minutes.
 Boil 1/2 cup sugar and small can crushed pineapple.  Boil 5 minutes.
 Spread on cake while hot.
Graham  Cracker  Cake

 Ingredients :
 40 graham crackers
 1 1/2 c. milk
 1/2 c. butter
 1/2 c. Spry
 1 1/2 c. sugar
 6 egg yolks
 5 tbsp. flour
 2 heaping tsp. baking powder
 1 tsp. vanilla
 1 c. chopped nuts

 Preparation :
    Soak graham crackers in 1 1/2 cup milk.  Cream butter, Spry and
 sugar until creamy.  Add eggs, one at a time, beating well after
 each.  Sift flour and baking powder.  Add to batter.  Add cracker
 mix and nuts.  Mix well.  Pour in greased and floured 10 x 15 x 1
 1/2 inch pan.  Bake in 350 degree oven for 40 minutes or until done.
 Don't underbake.  Frost with butter cream frosting.

Chocolate Decadence Cake

On 23 Dec 2004 at 18:34, Natalie wrote:

> I think it had bittertsweet chocolate as well as unsweetened
> chocolate.  It also had eggs, flour, vanilla, strong coffee, sugar. 
> You cooked it in a 9 inch cake pan and you serve it dusted with
> confectioner sugar (no frosting).
> Thanks for your efforts.
> Happy Holidays!
> Natalie

Hello Natalie,

I can find nothing like that called "best chocolate cake". That sounds like a "Chocolate Decadence Cake". See below.


Chocolate  Decadence  Cake

 Ingredients :
 6 oz. bittersweet (not unsweetened) or  semi-sweet chocolate, chopped
 2 oz. unsweetened chocolate, chopped
 1/3 c. freshly brewed espresso coffee
 1 c. (2 sticks) unsalted butter
 1 tbsp. vanilla extract
 6 lg. eggs, separated, room temperature
 1 c. firmly packed brown sugar
 1/2 c. sugar
 1/3 c. sifted all-purpose flour
 Powdered sugar

 Preparation :
    Position rack in center of oven and preheat to 350 degrees.
 Butter 10 inch diameter springform pan with 2 inch high sides.  Melt
 both chocolates with coffee and butter in heavy medium saucepan over
 medium-low heat, stirring until smooth.  Pour into large bowl.
 Cool. Mix in vanilla extract.  Using electric mixer, beat yolks with
 both sugars in medium bowl until slowly dissolving ribbon forms when
 beaters are lifted.  Fold yolk mixture into chocolate mixture.  Fold
 in flour.  Using electric mixer fitted with clean, dry beaters, beat
 whites in another large bowl until almost stiff.  Fold 1/4 of whites
 into chocolate mixture to lighten.  Gently fold in remaining whites.
 Gently pour batter into prepared pan.  Bake until toothpick inserted
 in center comes out with moist crumbs still attached, about 45
 minutes.  Transfer to rack and cool (cake will fall).  (Can be
 prepared 1 day ahead.  Cover cake in pan with plastic wrap and let
 stand at room temperature.)  Run small knife around cake pan sides
 to loosen if necessary. Release pan sides from cake.  Invert cake
 onto plate. Place stencil or doily atop cake.  Sift powdered sugar
 over.  Remove stencil from cake and serve.  Serves 12.

Fleischman's Stollen

in response to this e-mail in your site ...

----- Original Message ----- 
From: deborah
To: phaedrus
Sent: Friday, December 12, 2003 11:20 AM
Subject: recipe for stollen

> I had a recipe for stollen from an old Fleishman's
> yeast recipe book however over the years pages became 
> loose and some were lost.  This recipe made three stollens 
> and I haven't found another recipe yet that is as good.
> Thanks for your help.
> Deb

Here it is ...

Fleischmann’s Stollen Recipe
(copied from my wife’s old worn out Fleischmann’s New 
Treasury Of Yeast Baking, litho 68)
(the book is well worn out too, tatters, dry pages, brittle)
(gfhjr  Dec. 24, 2004)

Makes 3 loaves

5 1/2  to   6 1/2  cups unsifted flour                
2/3  cup Fleischmann’s Margarine
1/2  cup sugar                                     
3  eggs (at room temperature)
1 1/4  teaspoons salt                                 
3/4  cup  chopped Planters Blanched almonds
2 packages Fleischmann’s Active Dry Yeast                       
3/4  cup mixed candied fruits
3/4  cup milk                                         
1/3 cup golden seedless raisins
1/2  cup water                                        
Confectioner’s sugar

In a large bowl thoroughly mix  2  cups flour, sugar, salt and 
undissolved Fleischmann’s Active Dry Yeast.
Combine milk, water and Fleischmann’s Margarine in a saucepan. 
Heat over low heat until liquids are warm. (Margarine does not 
need to melt.) Gradually add to dry ingredients and beat  
2 minutes at medium speed, of electric mixer, scraping bowl 
occasionally.  Add eggs and 1/2 cup flour, or enough flour to 
make a thick batter.  Beat at high speed  2 minutes, scraping
bowl occasionally.  Stir in enough additional flour to make a 
soft dough.
Turn out onto a lightly floured board; knead until smooth and 
elastic, about 8 to 10 minutes.  Place in greased bowl, turning 
to grease top.  Cover; let rise in warm place, free from draft, 
until doubled in bulk, about  1 1/2  hours.    
Combine Planters Blanched Almonds, candied fruits and raisins.
Punch dough down; turn out onto lightly floured board. Knead in 
nut and fruit mixture.  Divide dough into 3 equal pieces.  
Roll each piece of dough into a 12 x 7 inch oval. Fold in half 
lengthwise.  Place on greased baking sheets.  Cover; let rise 
in warm place, free from draft, until doubled in bulk, about 
45 minutes.
Bake in moderate oven (375 F)  about 35  to  45 minutes;(or 
until golden brown.) Remove from baking sheet and cool on wire 
rack. Frost with confectioner’s sugar frosting and decorate 
with candied fruit and almond slivers


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