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From: Candace
Sent: Sunday, December 11, 2011 5:50 PM
To: phaedrus@hungrybrowser.com
Subject: Wrigley's Speerment Gum cookie Recipe
Hello,
I have been looking for a recipe that appeared in Life or Look magazine around 1964-65.
It was published by Wrigley's Speermint Gum and was for cream cheese cookies with a
grape jelly filling in the center. I have searched other sites for vintage recipes and
left posts but with no luck. I was able to find other recipes that Wrigley's published
during the same time period, not sure what the connection was between cream cheese
cookies and gum?! Any help would be greatly appreciated. These were the first cookies
that I made on my own as a young girl. I know that there are more current recipes with
the same ingredients but was hopeful that you might find one.
Thanks,
Candace
Hi Candace.
Back in the 1950s and 1960s, Wrigley’s ran a series of Wrigley’s Spearmint Gum ads that included recipes having nothing at all to do with chewing gum.
Here are some examples:
Popovers
PZR services
Collector's Quest
Fudge-Like Brownies
Small Franks
Ebay
However, I had no success at all in locating a copy or even a mention of the recipe that you describe. You could always contact Wrigley’s. Some companies maintain libraries of their past ads. They might be willing to locate it and send you a copy. Here’s the contact information:
Wrigley
I’ll post this request on my site just in case a reader has the recipe.
Phaed
-----Original Message-----
From: Kimberly
Sent: Sunday, December 18, 2011 8:55 PM
To: phaedrus@hungrybrowser.com
Subject: recipe request
Hello.
In the 1970s and early 1980s, I ate with my mother at a family-owned
cafeteria called "Bailey's," in Huntington, West Virginia. I think they
opened in the 1950s. Everything they made was delicious. Sadly, it closed,
as the new shopping mall put many of the downtown merchants and restaurants
out of business.
One of the things I remember most about Bailey's was the tartar sauce. It's
not the same as the Morrison's tartar sauce. Because we're in the South, of
course I know there's sugar in the sauce! But I would love to know what
else.
It was a thinner consistency than store-bought tartar sauce, and it seemed
like there was sweet pickle relish in it, as it tasted similar to deviled
eggs.
Because it was the only one of its kind and in a small town most people have
never heard of, I don't have great hopes of finding the recipe. But it's
certainly worth a shot!
Thanks very much,
Kimberly
Hi Kimberly,
I found many mentions of Bailey's Cafeteria in Huntington, WV. It was a
popular and well-known place to eat in its time. However, I did not find a
recipe for, or any mention at all of, their tartar sauce. Sorry.
There's an item about Bailey's here:
Huntington Quarterly
Phaed
From: kathy
Sent: Tuesday, December 13, 2011 9:54 PM
To: phaedrus@hungrybrowser.com
Subject: Rich's bakery and giant rum balls....
Hi. I was so excited to see your post!
Ever since I was a child, I've fondly remembered my sisters and I going to
Rich's bakery with our Aunt Nellie, who lived up on the hill behind Peachtree
Battle Shopping center in Atlanta, and peering into the glass case, RIGHT at
my eye level, at the giant (about 2 and a half inches around) rum balls covered
in chocolate krinkles.
For decades I have wondered what ever happened to Rich's bakery and how I could
get some more of those delicious and delectable rum balls!
Oh, how I would love to find the recipe and make some for my sisters and myself....
I can still see these in my mind... in the green and white checkered box with the
little window in the top...Aunt Nellie would buy each of us 1 rum ball.
I remember distinctly how it tasted velvety smooth, chocolatey & just like rum YUM!
Could it be that Rich's sold alcoholic rum balls to the general public.????!
Welll, I now work in an elementary school, just like Aunt Nellie did, and I want
to make a non-alcoholic version to share at school for Christmas...
Surely Rich's was selling one....and not for real alcoholic ones...
So, you can see how, when I saw your site, I got all excited and thought there might
be hope....
Can you help me? I saw that the recipe was not on your site, yet.... but, maybe we
can spread the word and find it... Hope so!
"Little Kathy"
Hi Kathy,
I had no success locating an actual recipe from Rich’s for these, nor was I able to find a copycat.
There are other rum ball recipes below with rum flavoring instead of real rum.
The only items on the web that I found regarding these were a mention here:
Baking It Forward
and a message board recipe request here:
Recipelink
That request has been there for several weeks with no replies, which is not a hopeful sign.
I will, of course, post this on my site.
Phaed
Chocolate Rum Balls
1 c. sm. sweet chocolate pieces
7 oz. jar marshmallow creme
1 tbsp. rum flavoring
3 c. crisp rice cereal
1/2 c. shredded coconut
1/2 c. chopped pecans
Melt chocolate over hot, not boiling, water. Remove when melted and mix
with marshmallow creme and rum flavoring. Add 3 cups crisp rice cereal,
1/2 cup shredded coconut and chopped pecans. Mix well and form into one
inch balls.
These can be rolled in red or green tinted coconut (shredded). You may
also use mint flavoring or bourbon.
Store in airtight container.
--------------------------------------
Rum Balls
1 c. vanilla wafers
1 c. 10X sugar
1 1/2 c. finely chopped nuts
2 tbsp. cocoa
2 tbsp. light corn syrup
1/4 c. rum,
3 tbsp. Pet milk
1 tsp. rum flavoring
Roll in sugar and seal in container.
---------------------------------------
Chocolate Rum Balls
2 boxes powdered sugar
1 tbsp. vanilla
1 tsp. rum flavoring
1 stick butter
1 can Eagle Brand milk
4 cans coconut
1 c. chopped nuts
Melt butter, add nuts, sugar, milk, rum flavoring. Mix by hand thoroughly
and form little balls on cookie sheet. Place in refrigerator overnight.
In double boiler add 1/4 of paraffin (Gulf), add 12 ounce bag of chocolate
chips and melt together.
Dip the balls in chocolate mixture, roll in coconut and chopped nuts, set
aside to cool. Store in tight container.
-----Original Message-----
From: Kathy
Sent: Sunday, December 18, 2011 4:34 PM
To: phaedrus@hungrybrowser.com
Subject: Filled Pastry/Cookie
Hi Phaedrus,
Hoping you can help me with this recipe - years ago, my Italian grandmother
baked a crescent shaped pastry made of flour, oil, water, and port wine.
The pastry was filled with chopped walnuts, raisins, cinnamon, clove, and
honey. When they arrived at our house, the cookies were coated in a honey
glaze and piled into a tin. The filling really resembled greek pastries
like baklava, but were placed on a round dough shape which was folded over
and crimped with a fork. Would love to make again! When in her 90's, she
tried to recall the ingredients, but was a bit unsure of the quantities.
Does this pastry/cookie sound familiar to you?
Thanks,
Kathy
Hi Kathy,
It sounds vaguely familiar, but I don't know the name of it offhand. What
did your grandmother call them? There are a lot of Italian cookie & pastry
recipes on my site. See here:
Italian Cookies
If it's none of them, note at the bottom of that page are links to these
pages:
Italy Revisited Cookies without Nuts
Italy Revisited Cookies with Nuts
Italy Revisited Italian Fried Cookies & Fritters
Those sites have photos of, and recipes for, a large number of Italian
cookies/pastries. If you go there and page through them, you might recognize
your pastry.
Phaed
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