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2002

TODAY's CASES:

Buried Cherry Cookies

----- Original Message ----- 
  From: Nancy 
  To: phaedrus
  Sent: Friday, December 28, 2001 12:06 AM
  Subject: cookie recipe

  hi to you---i'm looking for a recipe for burried cherry cookies-----
  i have half of the recipe written down on one recipe card--where the 
  second card is, is a mystery to me----please help me--------------
  thanx---- nancy

Hi Nancy,

The Hershey's recipe? Sure. See below.

Phaed

  Buried Cherry Cookies 
  From: Hershey's Kitchens      

  Makes 3 1/2 dozen cookies  

  Ingredients    
   
  2/3 cup sweetened condensed milk 
  1/2 cup Hershey's  Bake Shoppe T Semisweet Chocolate Chips 
    
  1/2 cup butter 
  1 cup white sugar 
  1 egg 
  1 1/2 teaspoons vanilla extract 
  1 1/2 cups all-purpose flour 
  1/3 cup HERSHEY'S  Cocoa Powder 
  1/4 teaspoon baking powder 
  1/4 teaspoon baking soda 
  1/4 teaspoon salt 
  1 (10 ounce) jar maraschino cherries, drained 
   

   Directions     
  1 Prepare Chocolate Frosting: Place 2/3 cup sweetened condensed milk 
  (not evaporated milk) and 1/2 cup Hershey's Semi-Sweet Chocolate Chips 
  in small microwave-safe bowl; stir. Microwave at HIGH (100%) 1 minute 
  or until chips are melted and mixture is smooth when stirred. 
  Cool completely.  
  2 Heat oven to 350 F.  
  3 Beat butter, sugar, egg and vanilla in large bowl until fluffy. Stir 
  together flour, cocoa, baking powder, baking soda and salt; gradually 
  add to butter mixture, beating until well blended.  
  4 Shape dough into 1-inch balls. Place on ungreased cookie sheet about 
  2 inches apart. Press thumb in center of each ball to make indentation; 
  place one cherry in each thumbprint.  
  5 Bake 8 to 10 minutes or until edges are set. Remove from cookie sheet 
  to wire rack. Cool completely. Spoon scant teaspoonful frosting over 
  each cherry, spreading to cover cherry.  
     
   Makes 3 1/2 dozen cookies 
 

Candy Cane Cookies

From: Joy
To: phaedrus@hungrybrowser.com
Subject: Re: Candy Cane Cookies
Date: Friday, December 28, 2001 10:39 PM

Hi Phaed,

Well, here's the recipe that LOOKS like a candy cane:

Joy

Candy Cane Cookies

1 cup powdered/confectioner's sugar
1 cup unsalted butter
1/2 cup whole milk
1 teaspoon vanilla
1 teaspoon almond extract
1 egg, slightly beaten
3 1/2 cups sifted flour
1 teaspoon baking powder
1/4 teaspoon salt
red food coloring (paste or gel preferred)

Blend sugar into butter until smooth. Add egg, then milk, vanilla 
and almond extract and stir until well blended. Sift baking powder, 
salt and flour together. Gradually add into wet mixture. 

Divide dough in half, and add red food coloring to one half.  

To make canes, roll one red and one white "snake" about 1/2 inch 
diameter and five inches long. Twist one strand over the other to 
form a "barber pole", then curve the top of twisted rope down to 
look like the handle of a candy cane.   

Place on an ungreased cookie sheet. Bake at 375 for 9-12 minutes. 

Optional: Sprinkle with 1/2 cup crushed peppermint stick candy mixed 
with 1/2 cup sugar. 
    
    
TIPS: 
The dough is easier to work with when slightly chilled.

To avoid breaking, allow cookies to cool on the cookie sheet for a few 
minutes after baking. 

Make one complete cookie at a time. If the dough of one color is shaped 
first, it may become to dry to twist.
------------------------------
Alternate Recipe

1/2 cup butter
1/2 cup shortening
1 cup sifted confectioners' sugar
1 egg
1 1/2 teaspoons almond flavoring
1 teaspoon vanilla extract
2 1/2 cups sifted all-purpose flour
1 teaspoon salt
1/2 teaspoon red food coloring

Follow same instructions as above.
 

Ceramic Pudding Molds

----- Original Message -----
From: Victoria
To: phaedrus@hungrybrowser.com
Sent: Thursday, December 27, 2001 8:07 PM
Subject: Ceramic Pudding Mold

> Once in Canada (in Victoria specifically) I saw a ceramic English
> pudding mold with a recipe painted or transferred onto the lid of the
> mold. I seem to remember that it closed with a bail like the old mason
> jars.
>
> I would love to have one but endless searches of the internet have
> turned up empty. Any idea as to where I might find one?
>
> Thank you,
>
> Victoria 

Hello Victoria,

I have searched everywhere that I can think of this morning, and I found lots of pudding molds, but none like you describe. Tracing that particular mold might be a bit daunting. Where did you see the mold? If you know the name of the shop in which you saw it, that might be the route to take.

I did find quite a few ceramic English pudding molds during my search, so I'm giving you the locations below in case you want to look at them.

Phaed

antique English mold for sale
several for sale
E-bay several for sale
blue willow pudding mold
another blue porcelain p.m.


Cheesecake

----- Original Message -----
From: Muriel
To: phaedrus
Sent: Friday, December 28, 2001 4:50 PM
Subject: Lost recipe

> Phaed,
> When I moved to NYC in July, I lost several important recipes. One that
> I treasured was for a wonderful cheesecake made in a springform pan.
> It had a graham cracker crust made with 1 1/2 cups graham cracker
> crumbs, sugar and one stick melted butter.  The filling was made with
> three 8 oz bars of softened cream cheese, sugar, vanilla and four
> eggs.  It was baked for 60 minutes at 350.  The you raised oven to 400
> and put on a topping of 2 cups sour cream mixed with sugar and vanilla
> and returned it to oven for another 10 minutes. Heavenly!! I cannot
> remember the exact measurements even though I have made this cake so
> many times. I think I am losing my memory with age.  I'd appreciate any
> help although I realize there are hundreds of recipes for cheesecake.
> Muriel 

Hi Muriel,

I found three that are very similar, just slight differences in cooking times. See below.

Phaed

Best  Cheesecake

 Ingredients :
 Crumb Crust:
 1 1/2 c. graham cracker crumbs
 1/2 c. sugar
 1 stick melted butter or margarine
 Cheesecake:
 3 (8 oz.) pkgs. cream cheese
 1 1/2 c. sugar
 1/8 tsp. salt
 4 eggs
 1 tsp. vanilla
 Topping:
 2 c. sour cream
 1/4 c. sugar
 2 tsp. vanilla

 Preparation :
   Make and chill crumb crust in springform pan.  Soften cream
 cheese; blend in sugar and salt.  Beat until fluffy.  Add eggs, one
 at a time, beating well after each addition.  Beat in vanilla.  Pour
 in crust.  Bake in 350 degree oven for 50 minutes or until firm in
 center.  Remove from oven and let stand for 15 minutes.  Reset oven
 for 450 degrees.  Combine topping ingredients and spread over top of
 cake.  Bake about 10 minutes longer until topping is set.  When
 thoroughly chilled, may be served with cherry pie filling as
 topping.
 ----------------------------------
 Cheesecake

 Ingredients :
 1 1/2 c. graham cracker crumbs
 1 stick melted butter
 1 1/2 tbsp. granulated sugar
 3 (8 oz.) pkgs. cream cheese
 1 1/2 c. granulated sugar, divided
 4 eggs, beaten
 1 pt. sour cream, divided
 2 tsp. vanilla, divided

 Preparation :
   Combine graham crackers, butter and 1 1/2 tablespoons sugar.
 Spread in bottom of a springform pan.  Bake 10 minutes at 350
 degrees.  Cool.  Beat together cream cheese, 1 cup sugar, eggs, 5
 tablespoons sour cream and 1 teaspoons vanilla for 15 minutes.  Pour
 into prepared pan and bake at 350 degrees for 30 minutes.  Turn oven
 off keep door closed with cheesecake inside for 30 minutes.  Remove
 and cool for 30 minutes.  Combine remaining sour cream, remaining
 1/2 cup sugar and 1 teaspoon vanilla.  Beat slightly.  Spread over
 top and bake at 450 degrees for 5 minutes. Cool and refrigerate 8
 hours.
 ---------------------------------
  Dot's  Cheesecake

 Ingredients :
 CRUST:
 1 1/2 c. graham cracker crumbs
 1/4 c. sugar
 1/2 c. (1 stick) melted butter or margarine
CAKE:
 3 (8 oz. each) pkgs. cream cheese
 1 1/2 c. sugar
 4 eggs
 1 tsp. vanilla extract
TOPPING:
 2 c. sour cream
 1/4 c. sugar
 2 tsp. vanilla extract

 Preparation :
   Crust:  Combine graham cracker crumbs (in a small bowl) with sugar
 and melted margarine.  Press firmly across bottom and up 2 1/2
 inches on the sides of a buttered 9 inch springform pan.  Chill
 while making the rest of cake.  Cake:  Let cream cheese soften.
 Blend in sugar.  Beat until fluffy.  Add eggs 1 at a time, beating
 well after each.  Beat in 1 teaspoon of vanilla.  Pour into crumb
 crust.  Bake at 350 degrees for 50 minutes or until firm.  Remove
 cake from oven and let stand for 15 minutes.  Topping:  Reset oven
 to 450 degrees.  Combine ingredients in a small bowl.  Spread
 mixture over top of cake.  Put the cake in the oven and bake at 450
 degrees for 8-10 m
 

Coco Bread

----- Original Message -----
From: Danielle
To: phaedrus
Sent: Wednesday, December 26, 2001 7:55 PM
Subject: A Coco Bread recipe for you to share

> Uncle Phaedrus,
> I enjoy your website a LOT, and I thank you for all that you do to
> resurrect lost recipes.  I read that you couldn't find a Coco Bread 
> recipe, and I have one, from the New York Cookbook by Molly O'Neill.  
> Said cookbook also offers Carribbean fare like Codfish Puffs, Jerk 
> Chicken, as well as everything that makes New York City so special 
> (Jewish deli food, Little Italy, Chinatown, uptown, downtown, it's 
> all here!)  I highly recommend this book.
> Thanks for all that you do!
> Danielle
>
> Sharifa's West Indian Coco Bread
>
> 1 cup granulated sugar
> 1 cup warm (105-110*F) water
> 4 packages active dry yeast
> 8 cups all-purpose flour
> 3 sticks butter or margarine, at room temperature
> 4 large eggs, beaten
> Grated meat of 1 coconut
> 1/4 teaspoon vanilla essence or vanilla extract (try ethnicgrocer.com 
> for essence)
> 2 teaspoons salt
>
> In a large bowl, dissolve the sugar in the warm water. Add the yeast,
> mix, and set aside for a few minutes, until foamy.  (If the yeast 
> doesn't bubble up, discard the mixture and start again with fresh 
> ingredients.) Stir 3 cups of the flour into the yeast mixture and mix 
> until smooth. In a medium bowl, cream together the butter, eggs, coconut, 
> essence or extract, and salt until smooth.  Add to the yeast and flour 
> mixture and beat until the dough is smooth.  One cup at a time, add the 
> remaining 5 cups of flour, and mix until the dough is stiff and pulls 
> away from the bowl. Begin kneading the dough in the bowl, then turn out 
> onto a lightly floured board.  Knead until the dough is elastic and 
> smooth, 5 to 10 minutes, adding more flour if necessary.  Place the dough 
> in a lightly greased bowl, cover with a towel, and set aside to rise until 
> double in size; 1 hour. Remove the dough from the bowl and divide in half.  
> Shape into 2 loaf shapes.  Cover the loaves with a towel and set aside to 
> rise a bit, 30 minutes.
> Meanwhile, preheat the oven to 350*F.
> Place the loaves on a baking sheet or baking tiles and bake until golden
> brown, about 1 hour.  Cool on a wire rack.

From: "phaedrus" 
To: Danielle
Subject: Re: A Coco Bread recipe for you to share
Date: Wednesday, December 26, 2001 9:12 PM

Hi Danielle,

Thank You!

Phaed

""


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