Sent: Thursday, December 13, 2012 9:16 AM
Subject: Old Italian cookie recipe
Hello Uncle Phaedrus,
I am not certain of anything about this recipe except that my
grandmother (who I'm not even sure was from Naples anymore) made them
at Christmas for my older brother.
I would not eat them because they looked like little maroon raviolis
filled with a fig and chocolate type filing. I do know that she also
made little rosettes and dipped them in a red wine sauce that she
prepared for the cookies, too. I saw a recipe for this type of cookie
on your site, but they were made with white wine and I am sure that my
grandmother made a red wine sauce for her cookies.
I am thinking they must have been fried, because she made them around
the same time as she made struffoli, but I am not certain if they were
baked or fried and then sort of rolled in the red wine sauce that my
grandmother prepared and left in the back of the refrigerator.
Many of my older relatives say that she used "pig's blood" for the
filling, but I really am not certain of this and that may be the
reason I didn't eat them.
I don't know if you can help me but I thought I would ask just the same.
Wishing you a joyful holiday season,
Every time I think that I have a good listing of Italian cookies, someone
sends me a variation that's different. I don't have a recipe that exactly
fits your description. I have cookies filled with chocolate and figs, but
they aren't rolled like you describe, and they don't have red wine. I have
cookies with red wine, but they don't have chocolate and figs. You must
remember that families in Italy each make the same dish or cookie slightly
differently. You may never find a recipe exactly like your grandmother's.
In Italy, they actually used to make a dipping sauce or pudding called
"sanguinaccio" with chocolate or cocoa and pig's blood and cinnamon and
sometimes mosto cotto (red wine syrup aka vino cotto). There are dozens of
recipes for this sauce, some with mosto cotto(vino cotto), some with white
wine, and some with no wine, some with milk. I didn't find any at all with figs.
There are recipes now for sanguinaccio that omit the blood. This recipe is with blood:
I suppose someone may have used this to fill cookies, but it was usually
used as a dipping sauce for fried cookies called "chiacchiere".
This site seems to say that "sanguinaccio" was sometimes used as a filling
for "cavionetti" cookies:
See also: Ricetta Chiacchiere di Carnevale & Ricetta del Sanguinaccio (without the blood)
Thank you thank you thank you for your response.
I could not for the life of me remember "sanguinaccio" and that rang
the bell for me. i will look at the recipes you suggest and I think I
can try to combine the cookie recipes. My brother will be so happy.
It's been so long since he's had them, maybe he won't remember the
taste of my grandmother's cookies and will enjoy mine.
Thank you again
Sent: Thursday, December 13, 2012 11:44 AM
Subject: Apricot Stuffed Chicken
I am looking for a recipe called "Apricot Stuffed Chicken". It was on the
back of bag of whole boneless chicken breasts that Sam's Wholesale Club
used to sale. You flattened the chicken breasts. The chicken was stuffed
with slivered almonds, chopped apricots, onions and parsley. A sauce was
made with sour cream and Dijon mustard. I can't remember if the sauce had
apricot preserves. I have found recipes that had the "stuffing" right, but
not the right sauce. I have tried researching the internet. I also tried
to emailing Tyson (lost recipes) and never got a reply.
When someone places a recipe like this on the web, they almost always omit
any brand names such as "Sam's Club" or "Tyson's."
Perhaps the below recipe is the correct one.
Apricot Stuffed Chicken Breasts
6 boneless chicken breasts
2/3 c. dried apricots, chopped
3 T. onion, finely chopped
2 T. slivered almonds
1 T. parsley
1/4 t. salt
1 c. sour cream
2/3 c. apricot preserves
1/4 c. Dijon mustard
Combine apricots, onion, almonds, parsley, and salt. Stuff flattened chicken
breasts. Bake at 375 for 30 - 40 minutes. Brown 2-3 minutes under broiler
until golden. Combine sour cream, preserves, and mustard in saucepan over
low heat (DO NOT BOIL). Pour over chicken and serve.
From: "Ronald "
Date: Sunday, December 09, 2012 10:22 PM
Quite some time ago someone asked for a dense chocolate cookie recipe:
My Moms Version:
1 teaspoon vanilla
2 cup sugar
1 cup shortening
blend together well
3 rounded tablespoons cocoa
add to sugar mixture
1 teaspoon soda
1 teaspoon baking powder
1 teaspoon salt
3 1/2 cup flour
add alternately with
2 cups buttermilk
add 1 to 1 1/2 bag chocolate chips
bake 12 to 16 min in 400 degree oven
Mom used to use real buttermilk leftover from churning butter
was much better than with cultured buttermilk from store
My sister's changes to the original:
2 cups milk, with 1 tablespoon vinegar
let set 30 minutes
use butter instead of shortening
if cookies spread out, add flour by tablespoon until cookies raise
too much flour is not good
add sprinkle of coco if not chocolate enough for your taste
can ice if desired
Play with the recipe to make it your own.
Sent: Tuesday, December 11, 2012 10:19 AM
Subject: Kresge's pork pies
Hi I would like to find a recipe for the pork pies I use to buy from Kresge's
in Ontario in the late 1960's. I have never tasted any as good since then.
I hope someone knows the recipe.
I’ll post your request. I could not find any mention of these on the Internet.