Custom Search

2002

TODAY's CASES:

Cheesy Moon Bread

 ----- Original Message ----- 
  From: Pat
  To: phaedrus@hungrybrowser.com 
  Sent: Wednesday, January 09, 2002 8:54 PM
  Subject: long lost recipe


  Hi...great website!!! Just found YOU.  :)  I used to make a great bread 
  in the early 70's....was a recipe on a box of Pillsbury Hot Roll Mix.  
  I even wrote Pillsbury and they sent me a little recipe book that did 
  not contain that recipe.  The recipe was for Cheesy Moon Bread.  
  I remember that it had parmesan cheese in it and green olives - thus 
  the cheesy moons!  Any help on this one?  Thanks  Libi 

Hi Libi,

Gotcha covered. One cheesy moon bread recipe below.

Phaed

  Cheesy Moon Bread
  List of Ingredients

 a.. 1 Loaf Of Frozen Bread Or Homemade Bread Dough
 b.. 1 1/2 Teaspoon Garlic Salt
 c.. 1/2 Teaspoon Ground Oregano
 d.. 1/2 Teaspoon Paprika
 e.. 1/2 Cup Grated Parmesean Cheese
 f.. 1/2 Cup Chopped Olives, Green And/Or Black
	
  Instructions

 1.. Add Seasonings To Thawed Bread Dough Or Home Made Dough.
 2.. Knead Several Times To Blend Well.
 3.. Place In Greased Bowl,Cover And Let Rise Til Doubled 
     About 30 To 45 Minutes.
 4.. On Floured Surface Knead Dough About 10 Times. 
 5.. Place Dough On Greased 12 Inch Pizza Pan. Press Out To 
     Sides Of Pan.
 6.. Cover And Let Rise Until Doubled About 30 To 45 Minutes.
 7.. Slit Top Of Dough 3 Or 4 Times.
 8.. If Desired Brush Top With Beaten Egg.
 9.. Bake 325 Degrees For 40 To 45 Minutes Or Til Golden.
 10.. Remove From Pan. Cool 5 Minutes. Serve Warm Or Chilled.
 11.. Can Be Cut Into Wedges And Dipped Into Pizza Sauce.

  Have Fun Making Different Variations Of This. Add Mozzarella 
  Cheese On Top. Pepperoni Or Sausage Is A Great Accent Too.
 

Bear Claws

----- Original Message ----- 
From: Pat
To: phaedrus@hungrybrowser.com 
Sent: Thursday, January 10, 2002 8:10 AM
Subject: Pastry

Good Morning,,,
Do by any chance have a recipe for,
Bear Claws,,,a delicious, date filled pastry.
I believe Betty Crocker had it out yrs. ago.
Thank You,,,
:Pat 

Hi Pat,

Well, I dunno about Betty Crocker's recipe, but below are the three that I found for bear claws with dates.

Phaed

  Bear Claws

  Basic Sweet Dough:
  1/2 cup milk
  1/2 cup sugar
  1 1/2 teaspoons salt
  1/4 cup butter or margarine
  1/2 cup warm water (105-115 degrees)
  2 packages active dry yeast
  2 eggs, beaten
  4 1/2 cups unsifted flour


  Scald milk. Stir in sugar, salt, and butter. Cool to lukewarm. 

  Measure warm water into large bowl and sprinkle on the yeast. Stir 
  until dissolved. Stir in lukewarm milk mixture, eggs and half of the 
  flour -- beat until smooth. Stir in remaining flour to make a stiff dough. 
  Turn out on a floured board and knead 8 minutes or place in an electric 
  mixer with a dough hook until smooth and elastic. Place in a greased bowl, 
  turning to grease top of dough.

  Cover and let rise until doubled in bulk. Punch down and shape as desired.

  Preparation and filling:
  2 tablespoons melted butter (for brushing on the dough)
  1 1/2 cups chopped dates
  3/4 cups raisins
  3/4 cup chopped nuts, divided
  5 tablespoons sugar, divided
  1 teaspoon lemon rind
  1 egg yolk, combined with 2 tablespoons water

  Divide dough in half. Roll out half of dough on floured board into 
  a 9-by-18-inch rectangle. Brush with 1 tablespoon of the melted butter.

  Combine dates, raisins and lemon rind with 1/2 cup of the nuts and 
  3 tablespoons of the sugar. Sprinkle half of this filling over the dough. 

  Fold outside third of dough over center; fold again to make a 3-layer 
  strip 18 inches long. Pinch ends to seal.

  Cut and divide into 9 2-inch sections. Make four 1/4-inch cuts in one 
  side of each section. Place on greased baking sheets and shape into 
  bear claws by separating the four cut sections.

  Repeat with remaining dough and filling. Combine egg yolk and water. 
  Brush rolls and sprinkle with 1/4 cup nuts and remaining sugar. 
  Let rise, uncovered, until doubled in bulk, about one hour. Bake at 
  400 degrees for 10 to 15 minutes or until golden.
  ----------------------------------------------------
  Bear Claws
   
   Recipe By     : 
   Serving Size  : 16   Preparation Time :0:00
   Categories    : Yeast Breads
    
     Amount  Measure       Ingredient -- Preparation Method
   --------  ------------  --------------------------------
                           Mrs. J. B. Robertson
      4      tablespoons   Sugar
      8      ounces        Maraschino cherries
      2      tablespoons   Butter or margarine -- melted
        3/4  cup           Pitted dates -- chopped
      1                    Egg yolk
        3/4  cup           Dark raisins
      2      tablespoons   Water
      1      tsp           Grated lemon peel
        1/3  c             Walnuts -- chopped
        1/2  c             Walnuts -- chopped
                           -----SWEET RICH DOUGH-----
        3/4  c             Milk
        1/2  c             Warm water
        1/2  c             Sugar
      2      pkg           Dry yeast
      2      tsp           Salt
      1                    Egg
        1/2  c             Butter or margarine
      4      c             Flour -- unsifted
   
   Scald milk, stir in sugar, salt, butter and cool to lukewarm.  
   Combine water and yeast in a large bowl, stir until dossolved.   
   Beat in milk mixture and egg.  Add half the flour, beat until 
   smooth.  Stir in remaining flour to make a stiff batter.  
   Add more flour if necessary. Cover tightly and refrigerate dough 
   at least 2 hours.  It may be refrigerated up to 3 days.  Divide 
   dough in half.  On a lightly floured roll out one half to a 9x18" 
   rectangle.  Brush with half the melted butter. sprinkle half the 
   cherry mixture over dough, pat lightly. Starting with an 18" edge, 
   fold 1/3 of dough to center.  Then fold over remaining 1/3 of dough 
   to make a 3-layer strip.  Pinch to seal edges.  cut each strip into 
   8 sections. Make 4 slases through a cut edge of each section. Place 
   on a greased baking sheet, and shape into bear claws by separating 
   the slashes. Repeat using remaining dough and cherry mixture. Blend 
   yolk and water, brush onto rolls.
   Sprinkle with remaining 1/3 cup nuts and 2 T sugar. Let rise about 
   10 minutes, and bake until golden brown. CHERRY MIXTURE: Make this 
   recipe while the Sweet Rich Dough is rising. Drain and chop cherries, 
   drain again on paper towels.  Combine chopped cherries, dates, raisins, 
   lemon peel, the 1/2 c walnuts, and 2 T sugar.
   ------------------------------------------
   Bear-Claw Rolls
  1/2 recipe Refrigerator Roll dough (below)  
  2 1/2 T. sugar
  1 T. margarine, melted   
  1/2 tsp. lemon rind
  3/4 cup chopped dates   
  1/2 egg yolk
  3/8 cup raisins    
  1 T. water
  3/8 cup chopped pecans
  Prepare dough.  On a lightly floured board, roll out the dough into 
  a 9"x18" rectangle.  Brush with melted margarine.  Combine dates, raisins, 
  pecans, sugar and lemon rind for the filling.  Sprinkle the filling over 
  rectangle.  Fold outside third of dough over center third, then fold again 
  to make a three layer trip 18" long.  Pinch the seal edges.  Divide strip 
  into 9 2-inch sections.  Make four 1/4 inch cuts through on an open side of 
  each section.  Place on greased baking sheets and shape into bear claws 
  by separating the five cut sections.  Combine egg yolk and water; brush 
  rolls.  Let rise, uncovered, in a warm place, free from draft, until 
  doubled in bulk, about 1 hour.  Bake in hot oven (400oF) 10-15 minutes 
  or until golden.

  Refrigerator Roll Dough
  2 pkg. dry yeast     
  2 tsp. salt
  1/2 cup water     
  1/4 cup shortening
  1 1/2 cups milk, scalded    
  2 eggs beaten
  1/2 cup sugar     
  5 1/2 cups sifted AP flour
  
  Rapidmix method:
  Combine yeast, sugar, salt and one-half of the flour in a bowl.  
  Heat water, milk and shortening to 120-130F.  Cool milk to 115F 
  and then stir into flour mixture.  Add eggs and mix well. Add enough 
  flour to make a soft dough, then turn out on a lightly floured board 
  and knead for 15 minutes adding more flour so that dough doesn't stick 
  to board.  Spray 2 plastic freezer bags, divide dough in 1/2 and put each 
  in a bag.  Label with your kitchen and section numbers on masking tape.

Feeding 350 People

  ----- Original Message ----- 
  From: Kathleen
  To: phaedrus
  Sent: Wednesday, January 09, 2002 3:06 PM
  Subject: feeding 350 people

  How much turkey breast,dressing,mashed potatoes and green beans will 
  it take to feed 350 people?
 Thanks,
 Kathleen

Hello Kathleen,

These are rough estimates, to be sure:

100 lbs of boneless breast of turkey
100 lbs of dressing
12 gallons of mashed potatoes
75 lbs of green beans

also
6 gallons of gravy
and
25 gallons of iced tea.

for dessert:
25 cakes
or
45 pies

These estimates are extrapolated from the charts on this site:

Feeding a crowd

Phaed


Old Playing Cards

  ----- Original Message ----- 
  From: scopeg 
  To: Uncle Phaedrus 
  Sent: Tuesday, January 08, 2002 9:56 PM

  I have searched and searched the internet trying to find out some 
  information about some playing cards I have that belonged to my mother.  
  They are made by Forcolar Inc and were produced in 1947.  The cards 
  indicate that Forcolar was located in NYC. Can you direct me somewhere 
  that I can read up about the company and the cards?
  Thank you!

Hi scopeg,

Well, I was unable to find anything about Forcolar on the Internet myself. The single "hit" that came up on a search engine was that of an auction house. Apparently they had some Forcolar product for sale at one time, but the page had already changed.
Playing cards are apparently valued more according to the artist who designed them than by the company that produced the deck.
I did find lots of sites devoted to playing card collecting. I would suggest you contact some of those sites. Those people should be able to help you out.

There is a set of 1947 Forcolar playing cards for sale on E-bay. See:

EBay

Phaed


Arrowroot Cookies

  ----- Original Message ----- 
  From: Angela 
  To: phaedrus@ebicom.net 
  Sent: Tuesday, January 08, 2002 9:18 AM
  Subject: Arrowroot cookie recipe

  Hello,

  I have been trying to find a good recipe for Arrowroot Cookies. 
  I have been buying those for my babies and they love them, however 
  getting them at the Health food stores can be quite expensive. Could 
  you help me find a recipe that would have a molasses instead of sugars 
  and not as much butter as some require.

  Thanks,
  Angela

Hello Angela,

The recipes below are the only arrowroot cookie recipes that I could find.

Phaed

  Completely Healthy Cookies!!

  4 egg whites *
  1/2 tsp. unrefined sea salt **
  2 Tbp. real vanilla ***
  2 Tbp. arrowroot powder ****
  1/2 cup maple syrup (pref. Grade B) *****
  2 cups unsweetened coconut, small flake ******

  Preheat oven to 300 degrees. Butter ******* parchment paper or cut 
  up brown paper grocery bags and butter the side withoutprinting. 
  Save the yolks from the eggs to add to french toast or your pet's 
  food. Beat whites until stiff peaks form- beat in salt, vanilla 
  and arrowroot powder- fold in maple syrup- fold in coconut. 
  Drop in spoonfuls onto parchment paper covered cookie sheets.
  Bake for 45 min to an hour, depending on what sweetener you used 
  (honey will brown faster) cookies should be dry and barely
  touched with golden brown. Let cool completely before removing 
  from paper. Makes ~ 2 dozen, depending on how many you eat before 
  you count them and how big you make the cookies! 

  * Available in some grocery stores, health food stores.

  ** Unrefined sea salt is good for you, containing many minerals 
  for health, found in health food stores. 

  *** Real vanilla extract is made using alcohol- this cooks out- or 
  you can make your own using this recipe:
  (Makes 1/4 cup)
  1 vanilla bean
  1/4 cup boiling water
  1 Tbp. honey
  1 Tbp. sunflower oil
  1 tsp. liquid lecithin

  Cut vanilla bean into small pieces and place in a small mug or bowl. 
  cover with boiling water. Cover and let steep overnight.
  Place mixture in a blender and process on medium speed until bean 
  pieces are pulverized. Strain the mixture through cheesecloth, then 
  return liquid to blender.
  Add honey, oil and lecithin and blend on medium speed until thoroughly
  combined. Pour the extract into a small bottle, cap tightly and store 
  in the refrigerator. Shake well before using. Measure the same amount 
  as for any commercial vanilla extract.

  **** available as a spice in most grocery stores- cheaper at health 
  food stores.

  ***** Raw Honey may also be used in this recipe.

  ****** dried unsweetened coconut can be found in health food stores. 
  Coconut is anti-microbial and a candida-fighter- high in quality fats.
  -----------------------
  Arrowroot Cookies     

  Makes 3 1/2 dozen  
    
  1/4 cup butter, softened 
  1/2 cup white sugar 
  1 egg 
  1/2 teaspoon vanilla extract 
  1 cup all-purpose flour 
  1/2 cup arrowroot flour 
  1/2 teaspoon baking powder 
  1/4 teaspoon salt 

   Directions    
   
  1 Cream butter or margarine and sugar. Beat in egg and vanilla. 
  2 Stir remaining ingredients together and add. Mix well. 
  3 Roll 1/8 inch thick on floured surface. Cut into 2 1/2 inch rounds. 
  Prick with fork. Grease baking sheet. Bake in 350 degree F (175 degrees C) 
  oven until golden, about 8 to 10 minutes. Allow a bit more baking time if 
  rolled thicker. 
 

""


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus