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2002

TODAY's CASES:

French Creams

 ----- Original Message ----- 
  From: Carol 
  To: phaedrus@hungrybrowser.com 
  Sent: Wednesday, December 26, 2001 10:20 PM
  Subject: Candy Recipe search

  Dear Sir, 

  I am looking for a candy recipe.  At one time Brach's made this 
  particular candy, it is sold by Stever's Candy of Rochester, NY 
  and called "French Creams". It is a sugary cream with crystallized 
  outer surface.  I believe the only ingredients are sugar, corn syrup, 
  water, flavoring.  The candy is usually shaped, colored and fruit 
  flavors, such as orange, lemon, strawberry, and mint.  I would sure 
  appreciate finding this recipe.  I have been searching for years. 

  Thank you for your help, 
  Carol 

Hi Carol,

Well, there's a website here: Sugarcraft
That has recipes and sells molds and supplies for making basic small molded candies, including French Creams, from a basic fondant. They sell a powdered mix for the fondant, but they also include a homemade fondant recipe.

I am also sending you a a couple of recipes that I recently found for "mint creams" or "crystal mints". These are very similar to French cremes. You can substitute other flavors for the peppermint oil.

Phaed

You can buy French Creams at The Vermont country Store

  Mint Creams
  Makes about 20

  Ingredients:

  1 tsp. peppermint essence (oil)
  1 egg white
  8 oz. (225g) icing sugar (powdered sugar)
  red and green food colouring

  Cooking Instructions:
  Gradually fold in the egg white into 6 oz. of the icing sugar until stiff
  Add the rest of the icing sugar and the peppermint essence then knead to
  form a stiff paste
  Divide the paste into three pieces, adding red colouring to one, green
  colouring to a second and leaving the third piece plain
  Lightly dust a work surface with icing sugar then roll out each piece of
  paste to a thickness of about a quarter of an inch (5mm)
  Cut into one and a half inch (3.5cm) rounds with a round or fluted biscuit
  cutter
  transfer to a sheet of greaseproof paper and leave overnight
  ---------------------------------
  Peppermint creams

  Ingredients:
  1 egg white
  3 cups of icing sugar
  1 teaspoon of peppermint extract


  Whisk the egg white until frothy. Stir in the icing sugar and peppermint
  extract.
  Make the dough like mixture into little balls and place on a greaseproof
  tray. Press the balls flat. Best left overnight.

  *you can add colouring to the mixture to make coloured mint creams
===============================================================================
From: Sharon 
Sent: Saturday, December 21, 2013 3:01 PM
To: phaedrus@hungrybrowser.com 
Subject: French creams

Hi, I am searching for this recipe too.  Loved these and they were a Christmas favorite.  
Did you ever find a recipe?  Can you share

Hello Sharon,

French creams are basically just flavored fondant. If they are dipped in chocolate, they are called “opera creams.”

What I’ve found, including recipes, is linked from this page:

French Creams

There are also recipes on these pages:

French Creams

Old Fashioned French Creams

Phaed


Peach Pie

----- Original Message -----
From: Muriel
To: phaedrus 
Sent: Wednesday, December 26, 2001 9:29 AM
Subject: Lost recipe

> I lost a treasured recipe for a peach pie when I moved.  The crust is
> made with milk, flour and eggs.  The filling is cream cheese and one box
> vanilla pudding, two Tbs. of peach juice and it is topped with one can
> sliced peaches.  If anyone knows of this recipe, I would be so
> grateful.   Thanks, Muriel

Hi Muriel,

I found several of these. They're basically the same, with only minor variations. See below.

Phaed

Peach  Pie  Supreme

 Ingredients :
 3/4 c. plain flour
 1 tsp. baking powder
 3 1/2 oz. pkg. vanilla pudding
 3 tbsp. softened margarine
 1 egg
 1/2 c. milk
 1 (15 oz.) can sliced peaches
    (drained, save juice)
 1 (8 oz.) pkg. cream cheese
 3/4 c. powdered sugar
 3 1/2 tsp. juice from peaches
 1 tbsp. sugar
 1/2 tsp. cinnamon

 Preparation :
   Combine flour, baking powder, pudding, margarine, egg and milk.
 Beat at medium speed for 2 minutes.  Pour into greased 9 inch pie
 plate.  Arrange drained peaches on batter in pie plate.    Combine
 cream cheese, powdered sugar and peach juice in small mixing bowl
 and spoon this mixture over peaches.  Combine sugar and cinnamon and
 sprinkle on top.  Bake at 350 degrees for 30 minutes.  Serve warm or
 cold.
 ----------------------------------
 Peach  And  Cream  Cheese  Pie

 Ingredients :
 3/4 c. flour
 1 tsp. baking powder
 1/2 tsp. salt
 1 pkg. vanilla pudding (4 oz. size)
    not instant
 1 egg
 1 c. milk
 1 can sliced peaches
 1 (8 oz.) pkg. cream cheese
 1/2 c. sugar
 3 tbsp. peach juice
 1 tbsp. sugar
 1/2 tsp. cinnamon

 Preparation :
   Mix the flour, baking powder, salt, vanilla pudding, egg and milk
 together.  Pour into a greased 9 inch cake pan or 10 inch pie pan.
 Place drained peaches on top.  Next mix cream cheese (softened),
 sugar and peach juice. Spread over peaches about 1 inch away from
 edge of pan.  Mix sugar and cinnamon.  Sprinkle over top.  Bake at
 350 degrees for about 30-35 minutes.  Makes 1 pie.  Note:  If
 instant pudding is used, use 1 cup of milk instead of 1/2 cup.
 Variation:  Sliced bananas, lemon pudding and orange juice.
 ----------------------------------
 Peach  Cheese  Pie

 Ingredients :
 16 oz. can of sliced peaches
 1 (3 3/4 oz.) pkg. of vanilla pudding
    (instant)
 3/4 c. flour
 1 tsp. baking powder
 1/2 tsp. salt
 1 egg
 1/2 c. milk
 8 oz. cream cheese
 1/2 c. sugar

 Preparation :
    Drain peaches.  Set aside juice.  Combine and mix the following
 with a mixer for 2 minutes; pudding, flour, baking powder, salt, egg
 and milk.  Pour mixture into greased pie plate.  Place peaches on
 top of mixture in pie plate (leave 3/4 inch around outside of
 plate).  Combine cream cheese, sugar, and 3 tablespoons peach juice.
  Beat 2 minutes. Spoon mixture on top of peaches.  (Leave 1 inch
 around outside.)  Mix 1 tablespoon sugar and 1/2 teaspoon cinnamon.
 Sprinkle on top.  Bake at 350 degrees for 30 to 35 minutes.
 ----------------------------------
 Peach  And  Cream  Cheese  Pie

 Ingredients :
 3/4 c. flour
 1 tsp. baking powder
 1/2 tsp. salt
 1 pkg. vanilla pudding (4 oz. size)
    not instant
 1 egg
 1 c. milk
 1 can sliced peaches
 1 (8 oz.) pkg. cream cheese
 1/2 c. sugar
 3 tbsp. peach juice
 1 tbsp. sugar
 1/2 tsp. cinnamon

 Preparation :
   Mix the flour, baking powder, salt, vanilla pudding, egg and milk
 together.  Pour into a greased 9 inch cake pan or 10 inch pie pan.
 Place drained peaches on top.  Next mix cream cheese (softened),
 sugar and peach juice. Spread over peaches about 1 inch away from
 edge of pan.  Mix sugar and cinnamon.  Sprinkle over top.  Bake at
 350 degrees for about 30-35 minutes.  Makes 1 pie.  Note:  If
 instant pudding is used, use 1 cup of milk instead of 1/2 cup.
 

Pecan Bars

----- Original Message ----- 
  From: Stephanie
  To: phaedrus@hungrybrowser.com 
  Sent: Wednesday, December 26, 2001 7:37 AM
  Subject: Pecan type blondie

  Hi Goodmorning, The recipe I am looking for is a Blondie type pecan bar.
  It is about 1 1/2 tall, and kinda crisp on the bottom and top, but the 
  middle is a little gooey and taste like pecan pie. It is light in color 
  like a Blondie. Hope you can help. Thanks in advance.
                                                     
Stephanie

Hi Stephanie,

Hope you're having a great holiday!

The problem here is that I have over 600 recipes for pecan bars in the database, and that doesn't even include the recipes for blonde brownies with pecans. The recipe below, for "pecan pie bars" is the first thing that comes to mind. Could that be it?

Phaed

  Pecan  Pie  Bars

   Ingredients : 
   3 c. flour
   1/4 c sugar plus 2 tbsp. sugar
   3/4 c. softened butter
   3/4 tsp. salt
  Filling:
   4 eggs, slightly beaten
   1 1/2 c. sugar
   1 1/2 c. dark Karo
   3 tbsp. melted butter
   1 1/2 tsp. vanilla
   2 1/2 c. chopped pecans

   Preparation : 
      Mix until crumbly.  Press firmly into a greased jelly roll pan
   (15 1/2 x 10 1/2).  Bake at 350 degrees until golden brown, about 20
   to 30 minutes.
 

Pistachio Muffins

---- Original Message -----
From: Laurie
To: phaedrus
Sent: Friday, December 28, 2001 10:05 AM
Subject: Pistachio muffins

> I have been trying to find a recipe for pistachio muffins. I have 
> bought the cooked muffins at a Hannaford store in town, I would like 
> to make my own.
> Thank you,
>
> Laurie 

Hello Laurie,

Well, I have no idea what Hannaford's muffins are like, but below are all of the pistachio muffin recipes that I could find.

Phaed

Pistachio Muffins

Ingredients

2 cups whole-wheat flour
3/4 cup light brown sugar (packed)
1/2 cup old-fashioned oats
1/4 cup natural pistachio nuts, chopped
1 Tbsp. baking powder
1/2 tsp. salt
3/4 cup low-fat (2 percent) milk
1/2 cup applesauce
1/2 cup canola oil
1 egg
Topping (recipe follows)

Instructions
Mix flour, sugar, oats, pistachios, baking powder and salt in bowl, stirring
with spoon until well blended. Add milk, applesauce, oil and egg all at
once. Stir lightly just to mix. Don't overmix or texture will suffer.

Spoon into 12 greased, paper-lined muffin cups. Spoon topping over batter.
Bake at 400ºF. for 18 to 22 minutes or until golden brown, turning pan
around after 15 minutes for even browning. Cool 5 minutes; then remove from
pan and cool on wire rack.

Variation:
Pistachio Crunch Muffins: Mix 1/4 cup dark or golden raisins and 1
tablespoon grated orange peel into dry ingredients.

Topping:
Mix 1/4 cup chopped pistachios with 2 tablespoons (packed) brown sugar.

Yield: 12 muffins.
------------------------
Pistachio Muffins

1 cup all purpose flour
3/4 cup quick cooking oats
1/2 cup sugar
1/2 cup flaked coconut
1/2 cup Pistachios
1- 1/2 teaspoons cinnamon
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, melted
1 medium apple, peeled, chopped (1- cup)
3 medium carrots, shredded (1 cup)
2 eggs
1/2 teaspoon grated orange peel, if desired
1/2 teaspoon vanilla

Heat oven to 375 . In large bowl stir together all ingredients except
butter, apple, carrots,eggs, orange peel and vanilla. In medium bowl stir
together all remaining ingredients. Add to flour mixture; stir just until
moistened. Spoon batter into lightly greased 12 cup muffin pan Bake for 18
to 23 minutes or until toothpick inserted in center comes out clean
---------------------------
Chocolate Chunk Pistachio Muffins 

peechparfait

2 c. flour
3/4 c. sugar
2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. baking soda
1/4 tsp. salt
6 oz. sweet cooking chocolate, coarsely chopped
1/2 c. coarsely chopped pistachios
1 c. milk
1/2 c. butter or margarine, melted
1 tsp. grated lemon peel
1 tsp. vanilla
1 egg, slightly beaten
1/3 c. seedless raspberry jam

Heat oven to 375 degrees. Line 10 jumbo muffin cups with paper baking cups
or grease bottoms only. In large bowl, combine flour, sugar, baking powder,
cinnamon, baking soda and salt; blend well. Reserve 1/3 cup of the largest
pieces of the chocolate. Reserve 2 tablespoons of the pistachios. Stir
remaining chopped chocolate and pistachios into dry ingredients. In small
bowl, combine milk, butter, lemon peel, vanilla and egg; blend well. Add to
dry ingredients all at once; stir until dry ingredients are just moistened.
Fill each muffin cup with 2 heaping tablespoons of batter. Spoon teaspoon of
the jam in center of batter in each cup. Spoon about 1 heaping tablespoon of
the remaining batter over the jam in each cup. Top each with the reserved
chopped chocolate and pistachios. Bake for 20 to 25 minutes or until tests
done.
-----------------------------
Cranberry Pistachio Muffins

1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup granulated sugar
1 tbsp baking powder
1/2 tsp ground coriander
(or pinch nutmeg)
1/2 tsp salt
1 egg
1 cup milk
1/4 cup butter,melted
1 cup cranberries
1/2 cup pistachio nuts or pecans,
coarsely chopped
Topping:
2 tbsp packed brown sugar
2 tbsp all-purpose flour
1 tbsp butter
1/4 cup pistachio nuts or pecans,
finely chopped

Topping: In bowl, combine sugar and flour; cut in butter until crumbly. Stir
in nuts. Set aside.

In bowl, combine all-purpose and whole wheat flours, sugar, baking powder,
coriander and salt; make well in center.

Beat together egg, milk and butter; add all at once to dry ingredients and
quickly stir until just moistened. Do not over-mix or beat. Fold in
cranberries and nuts.

Spoon into large well-greased or paper-lined muffin cups, filling to top.
Sprinkle with topping. Bake in 400'F (200'C)oven for 20 to 25 minutes or
until tops feel firm when touched. Remove from pan to rack; let cool.
(Muffins can be frozen for up to 1 month.)

Makes 12 muffins.

Spinach Casserole

----- Original Message -----
From: Muriel
To: phaedrus
Sent: Friday, December 28, 2001 5:15 PM
Subject: spinach casserole

> Phaed,
> I have also lost a recipe for a spinach casserole that I loved. It is
> made with three boxes of frozen chopped spinach which is mixed with
> four eggs  and 0ne cup of grated romano cheese and 8 oz of diced
> mozzerella cheese and butter and baked at 350 for about 30 minutes.
> Delicious!!  Any help is greatly appreciated.  Muriel 

Hello Muriel,

I'm sorry, but I cannot find that exact recipe. Below is the closest, but it doesn't have the eggs.

Phaed

Cheesy Spinach Casserole

3 10-oz packages frozen spinach, thawed
8 oz. cream cheese, softened
3 tablespoons mayonnaise,
4 tablespoons butter, softened
1/4 cup cream,
1/2 cup Romano cheese, freshly grated (divided),
1 cup grated mozzarella cheese.

Using paper towels, squeeze as much moisture as possible from spinach; 
set aside. Blend cream cheese, mayonnaise and butter until light and 
fluffy.Gradually, beat in cream. Stir in spinach and 1/4 cup Romano. 
Season to taste with salt and pepper. Place in greased casserole dish, 
top with remaining Romano cheese. Bake uncovered at 350 degrees for 30 
to 40 minutes or until top is lightly browned.

""


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