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2001

TODAY's CASES:

The Case of the Chocolate Chip Oatmeal Cookies

----- Original Message -----
From: Nazz
To: 
Sent: Saturday, December 09, 2000 17:45
Subject: reciepe for chocolate chip oat meal cookies

Dear Nazz,

You are a person of few words, eh? I'm sending you three recipes, below.

Phaed

Chocolate Chip Oatmeal Cookie Recipe

3/4 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup sugar
1/3 cup brown sugar packed
1/4 cup vegetable shortening solid
1/4 cup butter or margarine
1 egg large
1 1/2 teaspoons vanilla extract
1 cup oats
1 6-ounce package semi-sweet chocolate chips (1 cup)
1/2 cup coconut
1 tablespoon hot water

Preheat oven to 350. Grease a 12-inch round foil baking pan.

In a small bowl, mix flour, baking soda and salt; set aside.

In a large mixer bowl at medium speed, beat sugar, brown sugar, shortening,
butter, egg and vanilla until creamy. At low speed, gradually beat in flour
mixture until well blended. Stir in oats, chips, coconut and hot water until
blended. Place dough in center of pan. Press evenly to within 1 1/2 inches
of edge of pan.

Bake in center of oven for 18 to 20 minutes or until golden brown and no
indentation remains in center of cookie when lightly touched. For a softer
cookie, bake the minimum time. Place foil baking pan on a wire rack and cool
cookie completely.

When cool, remove cookie from pan and wrap tightly in plastic wrap. Overwrap
with foil to retain freshness. Store in a cool place.
----------------------------------------
Chocolate Chip-Oatmeal Cookies With Nuts And Raisins

10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
6 tablespoons solid vegetable shortening
1 cup (packed) golden brown sugar
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
2 cups old-fashioned oats
1 1/2 cups semisweet chocolate chips (about 9 ounces)
1/2 cup chopped walnuts
1/2 cup raisins
Nonstick vegetable oil spray
Preheat oven to 350F. Using electric mixer, beat butter, shortening, both
sugars, eggs and vanilla in large bowl until well blended. Sift in flour,
baking soda and salt; beat to blend. Mix in oats, chocolate chips, nuts and
raisins.
Spray baking sheets with nonstick spray. For each cookie, drop 1 rounded
tablespoonful of dough onto sheet, spacing 1 inch apart (do not flatten
dough). Bake cookies until golden but still slightly soft to touch, about 15
minutes. Cool cookies on sheets. (Can be prepared 1 day ahead. Store
airtight at room temperature.)
Makes about 3 1/2 dozen.
-----------------------------
Yummy Chocolate Chip Oatmeal Cookies

Ingredients
     2 eggs
1 teaspoon vanilla extract
2 cups brown sugar
1 cup confectioners' sugar
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground cinnamon
3 cups rolled oats
1 cup semisweet chocolate chips


 Directions
  1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2 In a large bowl, beat eggs and vanilla until well blended. Beat in the
brown sugar and confectioners' sugar. Combine the flour, baking soda, salt
and cinnamon, stir into the sugar mixture. Finally, stir in the oats and
chocolate chips. Roll the dough into walnut sized balls. Place the cookies 2
inches apart onto the cookie sheets.
3 Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on
baking sheet for 5 minutes before removing to a wire rack to cool
completely.

  Makes 2 dozen
 

Graham Crackers and Yogurt

----- Original Message ----- 
  From: Siti
  To: phaedrus 
  Sent: Thursday, December 07, 2000 03:27
  Subject: graham crackers and sour cream


  Hello

  Can I substitute graham crackers in a cheesecake recipe with other 
  type of biscuits? What is the next best thing to graham crackers? 
  (I've yet to come across graham crackers in the supermarkets here)
  
  How do I use yogurt to replace sour cream i.e is it a cup for a cup? 
  How do I convert commercial cream into sour cream?

  Thanks in advance

  Siti
Hello Siti,

The first two are easy. I'll have to research a bit to see if you can make sour cream at home.

1) You can substitute any cookie you like for graham crackers. Taste the cookie and use your own judgement. A good choice is crumbled vanilla wafers. If you like chocolate, you can use crumbled oreo cookies or hydrox.

2) Substitute yogurt for sour cream one to one - 1 cup for 1 cup. You can also use Quark as a sour cream substitute, if you can find it. You can make a sour cream substitute by mixing 1 tablespoon of lemon juice with enough evaporated milk to bring the total up to 1 cup.

Phaed


The Secret of Homemade Sour Cream

  ----- Original Message ----- 
  From: Siti
  To: phaedrus 
  Sent: Thursday, December 07, 2000 03:27
  Subject: graham crackers and sour cream


  Hello

  How do I convert commercial cream into sour cream?

  Thanks in advance

  Siti

Hi Siti,

I found a recipe for making your own sour cream.It's a bit complicated... See below.

Phaed

  Sour Cream

  The equipment you will need includes a double-boiler, a dairy thermometer, 
  and a quart jar. If you do not have a double-boiler, you can use two 
  stainless pots, one which fits inside the other. 

  For ingredients you will need: 1 quart of heavy sweet cream that has an acid 
  level of at least 1 % 

  3 1/2 tablespoons cultured starter 


  The cultured starter is a streptococcus lactis bacteria that is available 
  in freeze-dried packets at health food stores, dairy suppliers, or cheese 
  making stores. 

  The first step is to pasteurize the cream to prevent the development of
  undesirable bacteria. To do this, use a double-boiler or pour cold water 
  in the bottom of the larger pan and then place the smaller pan on top 
  (make sure the water is high enough to touch the bottom of the smaller pan). 
  Pour the cream in the upper pot and place the dairy thermometer in the cream. 
  Over moderate heat, bring the temperature of the cream up to between 155 
  and 160 F. Adjust the heat so the temperature is maintained for 30 minutes. 
  Next, cool the cream quickly to 85 F by setting the upper pot in a sink full 
  of ice water. It is important to lower the temperature quickly to get the
  culturing process underway without long exposure of the cream to open air. 

  To begin the culturing pour half of the cream into the jar and add the 
  starter. Mix thoroughly and then add the remaining cream to within 3/4 inch 
  of the top. Put the cover on and shake until contents are thoroughly mixed. 
  Set the cream in a warm, draft-free place with a constant temperature between 
  70 and 80 F for 15-24 hours. Test after 15 hours. If more acidity is wanted 
  then let the jar stand for several hours longer. Chill in the jar for at least 
  24 more hours before using. 

  This recipe for sour cream was taken from the book "The Complete Dairy 
  Foods Cookbook" by E. Annie Proulx and Lew Nichols. 
 

Bonkers for Bonkers

----- Original Message -----
From: Katie
To: 
Sent: Monday, December 11, 2000 17:37
Subject: candy

> hi,
> i was wondering if you've ever heard of a candy called Bonkers. i ate them
> all the time when i was a kid. they were chewy and box-shaped and had two
> different flavors in each. thanks!
> -katie

Hi Katie,

Sure I remember Bonkers. Their TV commercial was: huge fruits would fall from the sky and knock out the eater.

Bonkers have been discontinued.

Phaed


Vegetarian Entrees

----- Original Message ----- 
  From: Sue 
  To: phaedrus
  Sent: Sunday, November 26, 2000 16:42
  Subject: Special Diet Entree Recipes


  Phaedrus:
  A family member who is vegetarian recently had their gall bladder 
  removed. Finding appropriate recipes has been quite a challenge and 
  I am running out of ideas.  There can be no dairy products.  Fruits 
  are a puzzle, as some seem very good while others  (like apples) seem 
  difficult to digest. Since the rest of us are meat eaters, I usually 
  make her entree a side dish for the rest of us. Any suggestions that 
  will offer a complete protein, ample vitamins and sufficient minerals 
  while still look and taste appealing to the meat eaters?
  Thanks.  Sue

Hi Sue,

Let's see. First, note that having her gall bladder removed should not affect her diet once she has recovered from the surgery.
The gall bladder is merely a storage vessel for bile produced by the liver. After the gall bladder is removed, the liver still makes bile and secretes it into the small intestine via the common duct. Bile emulsifies fats so that dietary fats can be digested by enzymes and transported into the blood or lymph system. One can usually eat anything after gall bladder removal that he/she could eat before.

As for tasty vegetarian entrees, try any of Linda McCartney's excellent vegetarian cookbooks and try the About.com vegetarian cooking site:
http://vegetarian.about.com/food/vegetarian/mbody.htm

I would also suggest that you try entrees that are made with tofu. Tofu really can make a dish taste like it has meat in it if it's prepared right.

Phaed

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