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Chocolate Meringues

----- Original Message -----
From: "Leyla" 
To: phaedrus
Sent: Monday, February 17, 2003 11:10 PM

> Hi,
> I just had a great chocolate merengue cookie with pecans; 
> do you have a recipe for it?
> Thanks,
> Leyla 

Hello Leyla,

Well, I don't know about the exact cookie that you just had, but I did find some chocolate meringue cookie recipes. See below. Only the first one has nuts, though.


Low-Fat Chocolate Nut Meringues

2 large egg whites, at room temperature
Pinch cream of tartar
1/2 cup sugar, preferably superfine
4 tablespoons unsweetened cocoa
1 teaspoon pure vanilla extract
1/2 cup chopped nuts (we prefer pecans)
Preheat oven to 250 degrees. Grease a baking sheet well.

In a large bowl, beat egg whites on medium speed of an electric mixer until
foamy. Beat in cream of tartar. With mixer on high speed, continue beating
until soft peaks form. Slowly add sugar, about 1 tablespoon at a time,
beating well after each addition. As soon as all sugar has been added, beat
in unsweetened cocoa. Continue beating until stiff peaks form. Beat in
vanilla; fold in chopped nuts.

Drop meringue mixture about 1 inch apart on baking sheets. (How many cookies
you will get depends upon how large you make them. We used about a heaping
teaspoonful for each meringue.) Bake in center of oven about 1 hour, or
until outside is very dry and set.

If you have an electric oven, you might want to prop door open with a wine
cork or wooden spoon handle during last 10 minutes of baking. Electric ovens
generally don't vent as well as gas ovens and moisture can be trapped
inside. If you prop open the door, the temperature will drop, but it will
help the drying process.

Let cookies cool on baking sheets about 5 minutes, then transfer to wire
racks to cool completely. As soon as they are completely cool, store
airtight. Makes about 3 dozen.

Per meringue: 21 calories, 56 percent calories from fat, .46 gram protein, 
2 grams carbohydrates, .36 gram total fiber, 1 gram total fat, .15 gram
saturated fat, no cholesterol, 3 milligrams sodium.
 Chocolate Meringue Puffs

Recipe By     : Mrs. Fields Cookie Book
Serving Size  : 30   Preparation Time :0:00
Categories    : Drop                             Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      ounces        unsweetened baking chocolate
     3/4  cup           confectioners' sugar -- sifted
   3      tablespoons   unsweetened cocoa powder -- sifted
   3      large         egg whites
     1/2  teaspoon      cream of tartar
     1/2  cup           sugar

Line cookie sheet with foil. Finely chop baking chocolate squares in 
a blender and set aside. In a small bowl combine confectioners' sugar 
and cocoa with a wire whisk. In a med. bowl beat egg whites and cream 
of tartar with an electric mixer at med. speed until mixture thickens. 
Increase speed to high, while adding sugar slowly. Beat until mixture 
forms stiff peaks and turns glossy. Gently fold in cocoa mixture and 
chopped chocolate with a rubber spatula. Fold ingredients into egg 
whites until mixture is uniformly brown with no streaks. Fill a pastry
bag fitted with a large star tip with the meringue. Pipe meringue in
decorative shapes onto foil-lined baking sheets. Preheat oven to 200 
degrees.  Allow meringues to dry at room temperature for about 45 min 
or until not sticky. (Don't try making these on humid or rainy days.) 
Bake for 1 hour. when cool, remove from foil with a metal spatula.
                   - - - - - - - - - - - - - - - - - -
                           Chocolate Meringues

Recipe By     : 1001 Chocolate Treats
Serving Size  : 36   Preparation Time :0:00
Categories    : Drop                             Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      ounces        semisweet chocolate -- grated
   3      large         egg whites
     1/2  teaspoon      salt
   1      cup           granulated sugar
     1/2  cup           ground almonds
     1/2  teaspoon      chocolate extract
                        powdered sugar

Position a rack in center of oven and preheat oven to 350 degrees. 
Lightly grease cookie sheets. Melt the chocolate. remove from heat. 
In a large bowl, using electric mixer on high speed, beat the egg 
whites and salt until stiff but not dry. Beat in the sugar. Fold 
in the almonds, chocolate extract and melted chocolate. Drop by 
teaspoonfuls onto prepared pans. Bake for 12-15 min., or until 
dry-looking. Cool on the pans for 5 min. Roll in powdered sugar.
Transfer to wire racks to cool completely.

Baked Halibut

  ----- Original Message ----- 
  From: Lonijean
  To: phaedrus
  Sent: Tuesday, February 18, 2003 6:49 PM
  Subject: Looking For Recipie

  For baked halibut,,just mainly cracker crumbs and butter  
  but forgot what else and how log to cook

  Thank You 

Hi Loni Jean,

Try the below recipes for your halibut.


  Baked  Halibut

   Ingredients : 
   Halibut or white fish like cod with no bones for 4-6, cut into serving size pieces
   White wine
   Melted butter
   Bread crumbs
   1 c. sour cream
   1/2 c. mayonnaise
   Chopped onion
   Parsley flakes

   Preparation : 
      Soak fish in mixture of 1/2 water and 1/2 white wine for 15-30
   minutes.  Drain on paper towel.  Roll the fish in melted butter and
   then in bread crumbs and put in a baking pan.
   Baked  Halibut

   Ingredients : 
   1 lb. halibut fillet
   1 tsp. salt
   1/2 c. sour cream
   1 c. white wine
   1 c. mayonnaise
   1/4 c. to 1 cup chopped onions
   Fine bread crumbs, enough to cover

   Preparation : 
      Soak fish in wine and salt solution, marinate 1 hour or
   overnight.  Place in baking dish after draining.  Add onions to
   mayonnaise, sour cream mixture and spread over fish.  Sprinkle
   crumbs over fish then sprinkle with paprika.  Bake for 20 minutes at
   450 degrees or until fish tests done by flaking.
   Crispy  Baked  Halibut

   Ingredients : 
   1 1/4 lbs. fresh or frozen halibut steaks, cut 1" thick
   2 tsp. cooking oil
   3/4 c. soft sour dough or other bread crumbs
   2 tbsp. Parmesan cheese
   1 tbsp. snipped fresh tarragon**
   1/2 tsp. paprika
   Dash pepper
   Fresh tarragon sprigs (opt.)
   Lemon wedges (opt.)

   Preparation : 
       **Or 1/2 teaspoon dried tarragon, crushed.  Thaw fish if frozen. 
   Cut fish into 4 portions; pat dry and brush with cooking oil.  In a
   shallow baking dish stir together bread crumbs, Parmesan cheese,
   tarragon, paprika and pepper.  Dip fish or chicken into crumb
   mixture to coat both sides.  Arrange pieces in a 12" x 7 1/2" x 2"
   baking dish.  Sprinkle any leftover bread crumb mixture on top.  For
   fish, bake, uncovered in a 450 degree oven for 8 to 12 minutes or
   until the fish flakes easily when tested with a fork.  For chicken,
   bake, uncovered about 15 minutes or until the chicken is no longer
   pink in the center.  Do not turn during baking.  If desired, garnish
   with fresh tarragon and serve with lemon wedges.  Makes 4 servings. 

Seven Bean and Pasta Soup Mix

From: "Tricia" 
To: "phaedrus" 
Subject: Re: Seven Bean and Pasta Soup Mix
Date: Monday, February 17, 2003 10:51 AM

I found it!!!  It was in a publication put out by Southern Living called 
"Southern Living Christmas at Home"...the recipe follows!  Thanks so much 
for checking for me.  I highly recommend this soup - as does everyone I 
gave it to this Christmas!

Bean And Pasta Soup Mix

1 (16. oz. pkg. each):  dried kidney beans, dried black-eyed peas, 
dried navy beans, dried black beans, dried yellow split peas, 
dried green split peas, dried pinto beans.

1 (16 oz. pkg.) small shell pasta*

Layer six (1 quart) jars evenly with the seven beans, in the order listed.  
Divide pasta into six even portions and place in six small ziplock bags.  
Place 1 bag of pasta over the beans in each jars.  Top with a package of 
seasoning mix, secure jars with lids, and attach the instructions.

Soup Seasoning Packets

3/4 cup dried onion flakes               
3 tablespoons dried oregano
f1/2 cup dried parsley flakes                                             
2 teaspoons garlic powder
1/2 cup dried celery flakes                                                
4 teaspoons seasoned pepper
2 (2 1/4 ounce) jars beef bouillon granules                          
1 (2.1 ounce) pkg. ham bouillon cubes
3 tablespoons dried basil 

Combine first eight ingredients and spoon evenly into six small ziplock bags.  
Add one foil-wrapped ham bouillon cube to each packet; seal bags.  Place on 
top of pasta bag in each jar; close jar lids.

These directions need to be written down and handed out with the gift jars:

Directions For Bean And Pasta Soup Mix

Remove pasta bag and seasoning packet from jar; set aside.  Place beans 
in a jar or bowl and cover with two inches of water; let soak 8 hours or 

Drain beans and put in stockpot with 2 1/2 quarts of water, contents of 
seasoning packet, and ham bouillon cube.  Add 2 sliced carrots and 3 cups 
of chopped cooked ham.  Bring to a boil, reduce heat, and simmer 1 1/2 to 
2 hours until beans are tender.  Stir in past and cook an additional twenty 
minutes.  Enjoy!

*Many people prefer this soup without the pasta! 

Armadillo Cake

  ----- Original Message ----- 
  From: Virginia 
  To: phaedrus
  Sent: Tuesday, February 18, 2003 10:01 AM
  Subject: armadillo cake

  my daughter wants me to make a armadillo cake for her wedding. I have 
  never done this before. Help Need pans and directions step by step. 
  or a bakery close to Pine Island.Fl.
  Please call xxx-xxx-xxxx or e-mail
  Need help!!!

Hello Virginia,

Take a deep breath... Exhale... That's better...

This cake has become so popular since the movie "Steel Magnolias" came out that practically every bakery and caterer in the country can make one. Pine Island is near Sarasota and Fort Myers, right? I'm willing to bet that within 30 minutes on the phone you can find a local bakery that will make one. Open your phone book to the yellow pages and look up wedding cakes, then try bakeries, then try caterers. Who's catering your daughter's wedding? They can probably make one.

If you have no luck there, go to this website:

Olympia Bakery

The Olympia Bakery is in Tampa, and they make armadillo cakes for absolute certain. They even have a photo of one on their website. Tampa's not that far from you.

If you absolutely have to make it yourself, it's a red velvet cake cut fancy and with some fancy icing work. There are no pans for it, and I could not locate step-by-step instructions. You have to get a picture of an armadillo and wing it.

Below is a recipe for the cake and the icing.


  You can make armadillo colored icing by using a couple of teaspoons 
  of cocoa and a drop or two of blue food coloring.

  Red Velvet Cake
  1/2 cup shortening                     1/2 teaspoon salt
  1 and 1/2 cups sugar                   1 cup buttermilk
  2 eggs                                 2 ounces red food coloring
  2 cups flour                           1 teaspoon baking soda
  1 tablespoon cocoa powder              1 tablespoon vinegar

    Preheat the oven 350 degrees.
    Cream the shortening and sugar together with an electric mixer
  till light and fluffy.  
    Beat in the eggs.
    Mix together the four, cocoa powder, and salt.  Add to creamed 
  mixture alternately with buttermilk and food coloring, beating 
  well after each addition.
    Dissolve the baking soda in the vinegar and fold in.  Turn into
  three greased and floured 8" or two 9" layer pans.  Bake 25 
  minutes or until done.  Cake is done when toothpick inserted in
  center comes out clean. 
  Cool on racks and frost with white butter icing.

  White Butter Icing

  1, 1pound box 10X confectioner's sugar
  1 stick of butter or margarine
  2 teaspoons vanilla extract
    In a deep mixing bowl, let butter or margarine stand till soft. 
   Add confectioner's sugar and vanilla and mix.  Add milk little 
  by little till icing is of sprading consistency.  Mix on high speed
   till there are no lumps of sugar left. Spread on cake.  

Low Fat Cookies

----- Original Message -----
From: "Leyla" 
To: phaedrus
Sent: Monday, February 17, 2003 11:15 PM

> Hi,
> How can I make typical cake/cookie recipes low in fat? Specifically, what
> could I use instead of oil that would still taste good, especially in
> cookies?
> Thanks,
> Leyla 

Hello Leyla,

Gosh, I'm no expert on low-fat cooking. Better you should go to a site like this for such a question:

Low Fat Cooking

However, I can tell you some general things:

1) There is no single overall substitute for fats used in baking. In looking at different recipes, one thing might be used in one, something else might be used in another. It just depends on the recipe.

2) Start by getting rid of butter, lard, coconut or palm oil, suet, margarine, and vegetable shortening. Stick to liquid vegetable oil whenever possible.

3) Whenever possible, use reduced-fat ingredients.



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