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On 24 Dec 2007 at 12:47, Don wrote:

> i am looking for a recipe for a candy that my grandmother used to make
> she called them mosee's (not sure how that was spelled but pronounced
> mo-see)
> she was pennsylvania dutch ...lived in western ny state if that
> helps...
> the candy was similar to a praline in shape and texture...but was
> flavored with chips of black walnuts mixed throughout
> she made them every christmas and i miss them!
> thanks!
> Don

Hello Don,

I think what you mean is "mooshi's" or "mooschis" or "moshy". That's the only Pennsylvania Dutch recipe that I can find with a name like that. See below for a couple of recipes and two other black walnut candy recipes.


Nut Mooschi 

1 cup brown sugar 
1 cup molasses (or syrup)
1 cup water
2 oz. butter,
3/4 lbs. hulled nuts 

 Add the molasses and water to the sugar. Boil until it hardens when 
dropped into cold water. Just before taking the fire add the butter and 
the nuts and mix well. 
Pour onto well-buttered tin. This is an old Pennsylvania Dutch recipe 
Old-Fashioned Moshy 
1 cup dark molasses
1 cup brown sugar
3 tablespoons vinegar
butter the size of a walnut. 

Boil until is stringy in cold water. Have I cup walnut (or black walnut) 
meats in a pan; pour the boiled syrup on and you will have good-tasting 
Black  Walnut  Candy

2 c. sugar
2 tbsp. corn syrup
1 c. water
1 tbsp. vinegar
1 c. black walnuts
1 tbsp. butter

Mix sugar, water, vinegar, and corn syrup.  Cook until soft ball stage 
is reached.  Remove from fire, add butter, and 1 teaspoons vanilla. Cool. 
Beat until candy is creamy.  Add walnuts and pour into buttered pan.
Buttery Black Walnut Brittle Candy


1 cup sugar
1/2 cup corn syrup
1/4 cup water
1/2 cup butter
1 to 1-1/2 cups black walnuts
1/2 teaspoon baking soda 
In a saucepan, cook sugar, corn syrup and water until sugar dissolves 
and mixture comes to a boil. Add butter; cook until mixture reaches 280 
on a candy thermometer. Stir in walnuts; cook until 300 (hard crack stage). 
Remove from the heat and stir in baking soda. 
Spread immediately into a greased 15-in. x 10-in. x 1-in baking pan. When 
cool, break into pieces. Yield: 1-1/4 pounds


On 23 Dec 2007 at 21:29, Lulu wrote:
> Using phyllo dough and cutting into strips and  brushing with butter .
> The filling is cream cheese, feta cheese, garlic  powder and dill.
> Would like to know the measurements of the 2  spices. The filling is
> placed on the bottom corner of  the phyllo strips and then folded like
> a flag to become a  triangle. Then its baked til golden brown after
> brushing with  butter and baking for 20 minutes or so.
> No, the recipe is not on your site. 
> It was in a Current catalog cookbook called Appetizers
> It is of Greek origin called cheese triangles. in greek, it is called 
> Tiropitas which means cheese pies. we can't remember the amount of the
> spices. Thank you for answering so quickly. any help would be
> appreciated.

Hello Lulu,

I cannot find the exact recipe that you describe. See below for some others. The first one is the only one that I could find that had dill.


Tiropitas Recipe

1 pound feta cheese, crumbled
1 cup freshly grated kefalotyri, kasseri, or Parmesan cheese
1 cup ricotta cheese
3 eggs, lightly beaten
2 tsp, minced dill
1 cup butter, melted
1 pound phyllo (pronounced Feel-lo) thawed in refrigerator if frozen


Preheat oven 375 degrees. In a bowl, combine cheeses, eggs, dill, mix well. 
Place phyllo dough on a flat work surface. Cover with wax paper and damp towel. 
Cut sheets lengthwise in strips 3 inches wide and about 12 inches long. Work 
with 2 strips at a time, keeping the others covered so they don't dry out. 
Brush the top of the two strips with butter and place about 1 tsp of cheese 
mixture about 1/2 inch in from om base of strip. Fold the base end over to cover 
the filling as you would fold a flag, forming a triangular shape; bottom of 
strip should now align with left side of strip. Then bring bottom point of 
strip straight up along left side. 

Fold again on diagonal, this time so left side meets right side. Continue 
folding in this flag fashion until you reach the end of the strip. You will 
have an enclosed triangular packet. Arrange triangles on baking sheet and 
brush with melted butter. Bake until golden, around 15 to 20 minutes. 
Recipe: Tiropitas (Greek Cheese Pastry) 

Categories: Appetizer, Baked, Greek 
Yield: 20 Servings 

1/2 lb Feta cheese
3/4 lb Small curd cottage cheese
1/4 c Chopped chives or parsley
2 Eggs
1/2 lb Butter; melted
1 lb Filo dough 

Mix everything but the butter and dough together. Cut the dough into 4 or 5 
even sets of strips and cover them while you work with wax paper and a moist 
dish towel. 

Lay out one strip, brush lightly with butter, and repeat with a second layer. 
Put a teaspoon of filling at one end, and fold a corner over the filling. 
Starting with this initial triangle, fold the dough up like a flag until you 
have a little turnover. Repeat for the rest of the dough and filling, laying 
them out on a cookie sheet. 

Bake at 350 for 20 minutes until brown. 

Yield: 50 to 60 
Tiropita (cheese Filled Triangles)

8 ounces cream cheese
1 pound cottage cheese
2/3 cup crumbled feta cheese
3 eggs
1 pound phyllo dough
1 stick melted butter

With ingredients at room temperature, cream the cream cheese, cottage 
cheese and feta cheese with an electric mixer. Beat eggs and add to 
cheese mixture.

Cut phyllo into 3-inch strips. Place one heaping teaspoon of filling on 
one end of the pastry strip and fold the cover over to make a triangle. 
Continue folding from side to side in the form of a triangle. Line the 
Tiropitas in a buttered baking pan and brush each with melted butter. 
Bake at 350 degrees F until golden brown.


8 ounces feta cheese, crumbled 8 ounces feta cheese, crumbled 
1 (16 ounce) container small curd cottage cheese 
1 (16 ounce) package frozen phyllo pastry, thawed in refrigerator 
1 cup butter, melted 
5 eggs, beaten 


Preheat the oven to 425 degrees F (220 degrees C).
In a large bowl, mix together the cottage cheese, eggs and feta cheese 
until well blended. Brush melted butter onto one sheet of phyllo dough 
at a time, and layer them in the bottom of a 9x13 inch baking dish until 
you have 7 sheets. Let the sheets rest up against the sides of the dish 
as well. Spread the cheese mixture over the phyllo layers, then repeat 
the process with 7 more sheets, tucking in the sides around the edges.
Bake for about 30 minutes in the preheated oven, until golden brown and 
crisp. Cut into squares and serve warm.

Tea Cakes

I searched and saw that you gave three old fashioned tea cake recipes.  
I came across my mother's old recipe and noticed that hers appears to be a 
little different--it calls for shortening, but more than the one in the r
ecipe you gave.  Don't know if you want to add it or not, but here it is.  
They were rolled to 1/4 inch--they're supposed to be thick, not thin:

Old Time Thick Tea Cakes


3 cups flour
1 tsp baking powder
1 tsp salt
1 tsp soda
1 1/4 cups sugar

Cut in:  

1 cup shortening 

Add :

2 eggs
4 tablespoons milk
2 tsp vanilla

Roll out (1/4 inch) and cut into squares.
Bake 400 degrees


Caramel Creme Pie

I was lookin for a carmel creme pie recipe like the one in the movie Christmas 
with the Kranks. I stumbled on your website a noticed somone else had aksed 
you if you could find it and you were unable to. So I continued to searck the 
web and I found a web site that has the recipies from the movie it is:
Christmas with the Kranks

Tongan Recipes

Found these on a message board:

Mango OTAI

Any amount of half ripe mangoes
1-2 cups of finely grated coconuts

Peel all your mangoes. Wash carefully and let them dry in a bowl for a bit. 
Grate the pulp of the mangoes using a vegetable grater, leaving out the seeds. 
Mix in the grated coconut. Mix thoroughly with two spoons. 
Chill before serving.
Green pawpaw (lechoza) salad
Five servings

1 small green pawpaw
1 small almost ripe pawpaw
1 tbsp coconut or salad oil
2 tbsp lemon juice
Salt, pepper

Remove skins from pawpaws and grate them. (This should make about two cups) 
Soak the grated pawpaw in salted water for about 20 minutes, then rinse and 
drain. Mix together: coconut or salad oil, lemon juice, a teaspoon salt and 
a pinch of pepper. Pour mixture over grated pawpaw. Let stand for at least 10
minutes, then serve.
Cassava Balls

2 cups grated cassava
1 medium-sized onion, chopped
1 tsp freshly, chopped herbs*
1 egg
1/4 cup cooking oil

Mix together the grated cassava, onion and herbs. Lightly beat the egg. 
Add to the cassava mixture and mix well to form a smooth mixture. Form 
mixture into small balls.Lightly fry the cassava balls in cooking oil 
until golden brown.
For Herbs, use: Parsley, basil, sage or 1/2 teaspoon dried herbs. 
Note: A finely chopped fresh chili or a clove of garlic can be used instead 
of the herbs.
Palusami (Samoa)
Serves 6

24 to 30 taro, Swiss chard, or large spinach leaves
2 cups coconut milk
8 ounces cooked corned beef
1 onion, sliced
2 tomatoes, sliced

Remove central stalk from taro leaves, or cut off thick part of chard stalks. 
Soften leaves in hot water just until pliable. For individual servings, arrange 
4 to 5 leaves in the palm of your hand to form a cup, so that the largest leaves 
are on the bottom and any holes are covered. For a single casserole, arrange 
the leaves in a shallow ovenproof casserole.

Place 1 cup of coconut milk (divided for individual portions) and corned beef 
in the center of the leaves. Top with tomato and onion slices and salt to taste.
Carefully pour remaining coconut milk on top, making sure it doesn't run out 
the edges. Fold over the leaves to make a neat parcel. Secure with a toothpick,
kitchen string, or (traditionally) a piece of banana fiber.

Wrap individual portions in foil or a wilted banana leaf. Place in a covered
casserole (or cover casserole) and bake 30 to 40 minutes at 350 until leaves 
are cooked and meat is heated through. Serve hot or cold.
Baked Fish and Papaya (Tonga)

"Coconut cream" means thick coconut milk - not the canned, sweetened
coconut milk used in tropical drinks.

fish fillets, such as snapper
papaya slices
coconut cream
2 tablespoons lemon juice
salt & pepper
chopped parsley

Arrange fish and papaya in a baking dish. Cover with coconut cream and lemon 
juice. Season with salt & pepper to taste. Bake, covered, 10 minutes at 450. 
Reduce heat to 350 and bake 10 minutes longer. Sprinkle with parsley before 


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