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Tofu Cream Cheese/Whipped Cream

 ----- Original Message ----- 
  From: gretchen 
  To: phaedrus
  Sent: Friday, January 25, 2002 5:02 PM
  Subject: Is there?

  Is there a reciepe out there for tofu cream cheese, and tofu whip cream?

Hi Gretchen,

There sure is. See below.


  *Tofu Cream Cheese*

  1 cup extra firm (MoriNu 1% fat) silken tofu
  1.5 T fresh squeezed lemon juice
  1/2 T brown rice syrup, or 1 t pure maple syrup
  1.5 t low-sodium tamari
  1/4 t ground nutmeg
  1/2 t nutritional yeast flakes

  Wrap the tofu in a clean kitchen towel and allow to rest for 30
  minutes (to draw out extra moisture).  Place all ingredients in 
  the bowl of a food processor and blend until completely smooth.  
  Refrigerate overnight to allow flavours to blend, and thereafter 
  store in the fridge.


  *Herbed Cream Cheese*
  Add:    1 clove minced garlic
          1/4 t dried dill
          1/4 t dried rosemary
          1/4 t dried thyme
          1/4 t parsley flakes

  *Caraway Cream Cheese*
  Add:    1 finely minced clove garlic
          1 T chopped capers
          2 t ground caraway seed

  *Date & Nut Cream Cheese*
  Add:    1/4 cup toasted, chopped walnuts
          1/4 cup chopped pitted dates

  *Pineapple Cream Cheese*
  Add:    1/4 cup well drained unsweetened pineapple

  *Veggie Cream Cheese*
  Add:    1 scallion, minced
          1 clove garlic, crushed
          1 small carrot, finely grated
          1/4 cup bell pepper, minced
          1/4 fresh parsley, chopped

  *Herb & Tomato Cream Cheese*
  Add:    3 T tomato paste
          1 t onion powder
          1/2 t garlic powder
          1/4 t dried thyme
          1/4 t paprika
          1/8 t ground dill seed
          pinch of cayenne

  *Vegan Lox & Cream Cheese*
  Roast a red pepper and marinate it in your favourite smoky marinade
  (alternately, add a few drops of liquid smoke to your fave marinade).  
  Use half of the roasted pepper atop a bagel that's been spread with 
  the vegan cream cheese.
  Tofu Cream Cheese
   Recipe By     : 
   Serving Size  : 1    Preparation Time :0:00
   Categories    : Vegetarian                       Vegetables
     Amount  Measure       Ingredient -- Preparation Method
   --------  ------------  --------------------------------
     12       oz           Tofu
        1/2   ts           Salt
        1/8   ts           Caraway seeds
        1/4   ts           Dill
                           Juice of 3 small limes
      2       tb           Water
     Place all ingredients in blender and blend until
     creamy. Serve on bread or baked potatoes.
  Tofu Whipped Cream Topping
   Recipe By     : 
   Serving Size  : 1    Preparation Time :0:00
   Categories    : Vegetarian                       Vegetables
     Amount  Measure       Ingredient -- Preparation Method
   --------  ------------  --------------------------------
     10 1/2   oz           Firm tofu
        1/4   c            Vegetable oil
        1/4   c            Confectioners sugar
        1/2   ts           Lemon juice
        1/4   ts           Salt
      1       tb           Vanilla
      Combine all ingredients and blend in blender until
     smooth. Serve immediately or chill.
     Tofu Whipped Cream
   Recipe By     : 
   Serving Size  : 1    Preparation Time :0:00
   Categories    : Desserts                         Vegetarian
     Amount  Measure       Ingredient -- Preparation Method
   --------  ------------  --------------------------------
      8       oz           Tofu, fresh, soft -- do NOT use
                           -pressed,flavoured or
                           -Japanese varieties or
                           -previously frozen
                           -225 g
      4       tb           Maple syrup -- up to 6 tbsp
                           -or fruit concentrate
      1       t            Vanilla -- up to 2 tsp
      2       ts           Arrowroot powder -- up to 3 tsp
                           -OR- tapioca flour
                           -OR- 1/2 tsp guar gum
                           -OR- 1/2 tsp xanthan gum
                           -to thicken
      1       d            Cinnamon -- up to 2 dashes
     Rinse the tofu in cold water and press between several
     layers of paper or clean cloth towels to squeeze out
     all water possible. Break the tofu into small pieces
     or mash it, and out it in a blender or food processor.
     Add the remaining ingredients and blend. Taste and
     adjust flavouring if desired, then blend again, if
     necessary. Add optional thickener if desired. Chill
     and serve.
     Use in place of whipping cream, on top of pies etc.
     Tofu Whipped Cream

  Great as a topping on desserts and for dipping fresh fruit in.

  8oz (225 gr) fresh, soft tofu
  4-6 tbsp maple syrup
  1-2 tsp vanilla extract
  2-3 tsp arrowroot powder or tapioca flour (optional -- for thickening)
  dash of cinnamon (optional)

  Rinse tofu well under cold running water and dry thoroughly between 
  layers of paper towels to squeeze out all water possible. Break into 
  small pieces or mash it, and put in the blender or food processor. 
  Add remaining ingredients and blend. Taste and adjust flavouring if 
  desired, then blend again. Add optional thickener if desired. 
  Chill and serve.
  Tofu Whipped Cream

  Recipe Ingredients  
  1-1/2 cup tofu 
  3 Tbs. maple syrup 
  1/8 tsp. sea salt 
  1/2 tsp. vanilla 
  1 Tbs. corn oil 
  Puree in a blender until smooth. 

Sweet Cherries

  ----- Original Message ----- 
  From: Sandra 
  To: phaedrus
  Sent: Friday, January 25, 2002 11:59 AM
  Subject: sweet cherries

  I am looking for dessert dishes or sauces made from sweet cherries. 
  We went to N.Y last 4th of July to pick cherries and I have some 
  sweet ones in My freezer and am looking for some recipes to use these up. 
  Tank You Sandra from Pa.

Hi Sandra,

Here are a few ideas.


  Cherry  Sauce

   Ingredients : 
   1 (1 lb.) can pitted dark sweet cherries
   1/4 c. orange juice
   3 tbsp. brown sugar
   3 tbsp. vinegar
   3 tbsp. lemon juice
   1/4 tsp. Worcestershire sauce
   2 tbsp. soy sauce
   1/4 tsp. grated orange rind
   1 tbsp. cornstarch

   Preparation : 
      Mix all ingredients and simmer for 10 minutes.  
   Brandied  Cherry  Sauce

   Ingredients : 
   1 lb. sweet cherries, pitted
   1/2 c. brandy
   1/2 c. granulated sugar
   2 tsp. cornstarch
   1/4 tsp. almond extract

   Preparation : 
      In 2 quart saucepan, combine first 4 ingredients.  Over medium
   heat, cook, stirring constantly, until mixture is thickened and
   boils; remove from heat. Stir in almond extract.  Serve warm or
   cover and refrigerate.  Serve over vanilla ice cream, crepes, bread
   pudding, or pound cake.

   Ingredients : 
   1 lb. fresh sweet cherries OR 1 can dark sweet cherries
   1/2 c. sifted unbleached flour
   2/3 c. sugar
   Pinch salt
   3 eggs, slightly beaten
   1 1/2 c. milk
   3 tbsp. butter or margarine, melted and cooled

   Preparation : 
      Wash and dry fresh cherries, or thoroughly drain canned cherries.
    In large bowl combine flour, 1/2 cup of the sugar and the salt. 
   Add eggs, blending thoroughly with wire whip or wooden spoon.  Add
   milk and melted butter, stirring until mixture is quite smooth.  (Do
   not beat.)  Butter a 9x9x2 inch baking pan. Sprinkle in 1 tbsp. of
   the remaining sugar.  Spread cherries on bottom; pour in batter. 
   Fresh  Cherry  Cobbler

   Ingredients : 
   2 tbsp. cornstarch
   2 tbsp. sugar
   1/8 tsp. ground allspice
   1 c. white grape juice
   4 c. pitted fresh sweet cherries
   1/2 tsp. almond extract
   Vegetable cooking spray
   1/4 c. whole wheat flour
   1/4 c. all-purpose flour
   1/8 tsp. salt
   1/8 tsp. ground cinnamon
   2 1/2 tbsp. shortening
   1-1 1/2 tbsp. cold water

   Preparation : 
      Combine cornstarch, sugar and allspice in a saucepan; stir in
   grape juice until blended.  Cook over medium heat, stirring
   constantly, until clear and thickened. Remove from heat; stir in
   cherries and almond extract.  Spoon mixture into a 1 1/2 quart
   casserole coated with cooking spray; set aside.  Combine flour, salt
   and cinnamon; cut in shortening with a pastry blender until mixture
   resembles coarse meal.  Sprinkle cold water evenly over surface;
   stir with a fork until all dry ingredients are moistened.  Roll out
   pastry to 1/8 inch thickness on a lightly floured surface; cut into
   decorative shapes.  Place pastry cutouts on top of cherry mixture;
   bake at 425 degrees for 20 minutes or until lightly browned.  Yield
   6 servings.  About 202 calories per serving.

Homemade Rice Krispies

 ----- Original Message ----- 
  From: L & D  
  To: phaedrus
  Sent: Thursday, January 24, 2002 2:03 PM
  Subject: Rice Krispies

  Another food question -- how can I make something like Rice Krispies 
  at home?

Hi L & D,

Got an old cannon handy?

An American biochemist discovered how to puff rice in 1902, when he stuffed rice into an old cannon, a relic from the Spanish-American war. Puffing rice is not exactly like popping popcorn. Today puffed rice is made in a machine that uses tremendous steam pressure to produce a similar result to the cannon. It's doubtful that it could be done at home, even in a pressure cooker.


Creme Brulée & Marshmallows

----- Original Message -----
From: Grandpa Clyde
To: phaedrus
Sent: Thursday, January 24, 2002 7:05 PM
Subject: Marshmellows and ,for Paul,Cream brule (?)

> Hi Unc, I want to make marshmallows. My son Paul on the other hand 
> fell in LOVE with cream brule. Can you help us with a recipe or two. 
> Thanks, Grandpa Clyde

Hey Grandpa Clyde,

No trouble at all. Below are two good creme brulée recipes and below those are a bunch of homemade marshmallow recipes. Enjoy!


Creme Brulée

3 eggs, lightly beaten
1/4 cup white sugar
2 cups light cream
1/2 teaspoon vanilla extract
1/2 cup brown sugar

1 In a medium bowl, stir together eggs and sugar until smooth; set aside. 
In the top of a double boiler over simmering water, heat cream until 
bubbles start to form at edges. Remove from heat and whisk into egg mixture, 
a little at a time, until fully incorporated. Return mixture to double 
boiler and cook, stirring constantly, until mixture thickens enough to coat 
the back of a metal spoon. Cook 2 minutes more, then remove from heat. 
Cool completely. Stir in vanilla.
2 Preheat oven broiler.
3 Pour cooled mixture into a 1 quart, shallow baking dish and place dish 
in an ice bath, in a larger, ovenproof dish. Sprinkle brown sugar over 
surface of mixture and place under preheated broiler 1 to 2 minutes, until 
top is lightly browned and bubbly.
Vanilla Creme Brulée

6 large egg yolks
6 tablespoons sugar
1 vanilla bean, split lengthwise
1 1/2 cups whipping cream
6  teaspoons granulated sugar (or 8 -12 teaspoons packed brown sugar).

Preheat oven to 325°F.

Whisk yolks and 6 tablespoons sugar in medium bowl to blend. Scrape in 
seeds from vanilla bean. Gradually whisk the cream into the sugar.   
Divide mixture among 6 - 3/4 cup custard cups or ramekins. Arrange dishes 
in 13x9x2-inch baking pan. Pour enough hot water into pan to come halfway 
up sides of dishes.

Bake custards approximately 35-40 minutes until the custard is set. Do 
not overbake or your custard will be rubbery.   Remove the pan from the 
oven and remove custard cups from the water.  Allow custards to cool before 
placing in the refrigerator. Chill overnight.

Two hours before serving:
Preheat broiler. Sprinkle 1 teaspoon sugar atop each custard. Place 
dishes on small baking sheet. Broil until sugar just starts to caramelize, 
rotating sheet for even browning, about 2 minutes. Chill until caramelized 
sugar hardens, about 2 hours.

   Ingredients :
   2 pkg. Knox gelatin
   1/4 c. cold water
   1/4 c. boiling water
   1 c. sugar
   1/2 c. boiling water
   1 c. white corn syrup

   Preparation :
      Pour gelatin into a large bowl and add cold water.  Stir until
   dissolved and add 1/4 cup boiling water; set aside.  In a saucepan
   add 1 cup sugar and 1/2 cup boiling water.  Boil until dissolved,
   then add 1 cup white syrup.  Pour this mixture into gelatin and cool
   by stirring often.  When cold, beat with mixer until it stands in
   peaks.  Pour into 9 x 13 inch pan lined with toasted fine coconut
   and spread coconut on top.  Cool until set, cut into squares and
   roll in coconut to coat cut sides.  Store in large glass jar.
   Homemade  Marshmallows

   Ingredients :
   1 lg. pkg. Jello, any flavor
   1 1/2 c. boiling water
   1/2 c. corn syrup
   Dish of white sugar

   Preparation :
      Empty Jello into a mixing bowl, pour boiling water in bowl and
   stir until Jello is completely dissolved.  Add corn syrup and stir
   well.  Let mixture sit (or refrigerator), when thickened, whip with
   mixer until fluffy.  Pour into baking pan and let set until firm.
   Cut into cubes and roll in sugar.  Use assorted flavors for a
   variety of colors.
   How  To  Make  Marshmallows

   Ingredients :
   1 1/2 c. water
   2 env. of gelatin
   2 c. sugar
   1/8 tsp. salt
   1/2 tsp. vanilla

   Preparation :
     Line a 9 inch pan with foil, then grease.  Pour 3/4 cup water into
   a large bowl.  Sprinkle gelatin on water and mix.  In a medium sauce
   pan, combine 3/4 cup water, the sugar and salt.  Heat to boiling
   (250 degrees).  With mixer at low speed, pour hot syrup in,
   streaming in the gelatin.  Add vanilla, increase speed.  Beat 20
   minutes, until it forms stiff peaks.  Spread in pan.  Cover and

   Ingredients :
   2 rounded tbsp. gelatin
   2 c. sugar
   Pinch of salt

   Preparation :
      Soak gelatin in 8 tablespoons cold water.  Heat sugar with 8
   tablespoons until dissolved.  Add gelatin to syrup.  Let stand in
   crock until partially cool.  Add salt and flavoring.  Beat with an
   egg whip until too stiff, then with a spoon until only soft enough
   to settle in a sheet.  Dredge pans thickly with confectioners sugar
   and pour in the mixture.  Place to cool until it will not come off
   on the finger.  Turn out on a powdered paper, cut into cubes and
   roll in confectioners sugar.
   No  Cook  Marshmallows

   Ingredients :
   1/2 c. cold water
   4 tbsp. unflavored gelatin
   1 1/2 c. invert sugar
   3/4 c. light corn syrup
   1/2 c. warm water
   2 1/2 c. sugar
   1 tsp. vanilla

   Preparation :
     Soak gelatin in cold water and set aside.  In a saucepan, combine
   warm water, sugar and invert sugar.  Heat, but do not boil.  Pour
   into a mixing bowl and add gelatin, corn syrup and vanilla.  Whip
   until white and doubled in bulk.  Pour into a buttered 12 x 18-inch
   pan and let set 24 hours before cutting.  Squares may be rolled in
   toasted coconut, dipped in chocolate, or rolled in confectioners'
   sugar.  Makes 100 pieces.

   Ingredients :
   2 env. Knox gelatine
   1/2 c. cold water
   Food coloring
   2 c. sugar
   1 c. water
   1 tsp. flavoring
   Pinch salt
   Grated coconut, powdered sugar or
      finely ground nuts

   Preparation :
      Butter pyrex dish 6x10 inch.  FIRST STEP:  Dissolve 2 envelopes
   of Knox gelatine in 1/2 cup cold water, add coloring to gelatine.
   Set aside.  SECOND STEP:  In a deep pan boil 2 cups sugar and 1 cup
   water (stir just enough to mix).  Bring to a boil and boil hard for
   4 1/2 minutes (not necessary to stir while boiling).  Remove from
   heat, add gelatin (from step 1) and add 1 teaspoon flavoring and
   pinch salt.  Stir just enough to mix.  Let set until barely warm.
   Beat with electric mixer until thick and fluffy (at least 20
   minutes).  Pour into buttered dish-should almost fill dish to the
   top.  Let cool for several hours or overnight.  Cut with buttered
   knife.  Roll in grated coconut (fine coconut at health store),
   powdered sugar, or finely ground nuts.  HINTS:  Time the boiling
   from the time it just starts to boil.  When you are ready to cut
   them the top should be sticky, if it has a crust you know you have
   boiled the syrup too long.  VARIATIONS:  Red and green for Christmas
   candy  Blue and pink for baby showers  White or no coloring for
   vanilla  Green for mint  Pink for peppermint
   Melt - In - Your  Mouth  Marshmallows

   Ingredients :
   1 3/4 c. walnuts
   2 env. unflavored gelatin
   1 1/4 c. water, divided
   2 c. granulated sugar
   2 tsp. vanilla
   1 box powdered sugar

   Preparation :
      Chop walnuts fine, sprinkle about 1 cup evenly in 9 inch square
   pan.  Set remaining walnuts aside.  Combine gelatin and 1/2 cup of
   the water; set aside to soften.  Combine remaining 3/4 cup water and
   sugar.  Microwave on high 5 minutes.  Stir well until sugar
   dissolves.  Microwave on high 7 to 8 minutes or until mixture
   reaches 234 degrees.  Stir in softened gelatin; let stand until
   slightly cooled (about 130 degrees).  Stir in vanilla. Beat at high
   speed until mixture is very fluffy and increased 4 to 5 times in
   volume, about 12 to 15 minutes.  Turn into walnut-coated pan and
   sprinkle remaining walnuts on top.  Let stand at room temperature
   several hours or overnight until mixture is firm and set.  Use a
   sharp knife dipped in powdered sugar to cut mixture into 1 inch
   squares.  Roll sides in walnuts remaining in pan and additional
   powdered sugar, if desired. Makes about 1 1/2 pounds.
   Plain  Marshmallows

   Ingredients :
   1 tbsp. gelatin
   1/4 c. cold water
   1 c. sugar
   1/2 c. hot water
   Dash salt
   1 tsp. vanilla
   Powdered sugar

   Preparation :
      Dissolve gelatin in cold water; set aside.  Combine sugar and hot
   water; boil to soft ball stage.  Add softened gelatin, salt and
   vanilla to syrup.  Beat until stiff (about 10 minutes) electric
   mixer helps.  Pour into buttered pan. Refrigerate overnight before
   cutting up.  When cold cut in squares and roll in powdered sugar.
   These will dry hard by next day unless wrapped in plastic or paper.
   Store them in gallon jars.

Cake with Lemon Filling

----- Original Message ----- 
From: Cj
To: phaed
Sent: Friday, January 25, 2002 12:49 PM
Subject: Cake w/ Lemon filling

> Hi,  I am looking for a cake recipe with a lemon filling. Can you help?
> Cj

Hi Cj,

How about the one below.


Lemon  Filled  Cake  With  Coconut  Frosting

 Ingredients : 
 --White  Cake:
 3 c. flour
 1 c. Crisco shortening
 1 tsp. vanilla
 1 tsp. salt
 2 c. sugar
 1 1/2 c. milk
 3 tsp. baking powder
 5 egg whites, beaten
Lemon  Filling:
 1/2 c. sugar
 1/8 tsp. salt
 1/2 c. water
 1 tbsp. butter or margarine
 2 tbsp. cornstarch
 1/3 c. lemon juice
 1 egg, slightly beaten
Coconut  Frosting:
 1 1/2 c. sugar
 2 egg whites
 1/4 tsp. salt
 1 sm. can Angel Flake coconut
 1/3 c. water
 1/4 tsp. cream of tartar
 1 tsp. vanilla

 Preparation : 
   Put all ingredients except egg whites in large bowl and mix. 
 After mixing well, fold in egg whites.  Pour batter into 3 (9 inch)
 cake pans, greased and dusted with flour.  Bake at 350 degrees
 approximately 25 minutes.  Combine sugar, cornstarch and salt in top
 of double boiler.  Add lemon juice and water, egg and butter; mix
 well.  Place over rapidly boiling water, cook, stirring constantly
 until mixture thickens.  Cool.  Refrigerate until cold, spread
 between layers.  Combine sugar, water, egg whites, cream of tartar
 and salt in top of double boiler.  Beat with electric mixer until
 blended.  Place over rapidly boiling water.  Beat constantly, 7 to
 10 minutes, or until frosting holds a peak.  Remove from heat; add
 vanilla, continue beating until frosting is cool and of spreading
 consistency.  Spread over top and sides of cake, sprinkle with
 coconut.    NOTE:  I put layer of lemon filling, then a layer of
 white frosting and sprinkle with coconut between the layers of the
 cake.  You may have to put some toothpicks in cake because it is
 pretty tall.  


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