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2002

TODAY's CASES:

Chocolate Chip Cookies

 ----- Original Message ----- 
  From: d
  To: phaedrus
  Sent: Sunday, February 17, 2002 7:14 PM
  Subject: chocolate chip cookies

  I am looking for a real good chocolate chip cookie recipe..       
  thanks

Hi d.,

The three below are all good, but the first one is said to be highly addictive.

Phaed

  Sour Cream Chocolate Chip Cookies
   
  2 1/2 (1 ounce) squares unsweetened chocolate 
  1/2 cup butter 
  2 cups all-purpose flour 
  1/2 teaspoon baking soda 
  1 teaspoon baking powder 
  1/4 teaspoon salt 
  1 1/4 cups white sugar 
  2 eggs 
  1 teaspoon vanilla extract 
  2/3 cup sour cream 
  2 cups semisweet chocolate chips 
  
   Directions    
   
  1 Preheat oven to 375 degrees F (190 degrees C). In the microwave or 
  over a double boiler, melt unsweetened chocolate and butter together, 
  stirring occasionally until smooth. Sift together flour, baking soda, 
  baking powder, and salt; set aside. 
  2 In a medium bowl, beat sugar, eggs, and vanilla until light. Mix in 
  the chocolate mixture until well blended. Stir in the sifted ingredients 
  alternately with sour cream, then mix in chocolate chips. Drop by rounded
  tablespoonfuls onto ungreased cookie sheets. 
  3 Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool 
  on baking sheet for 5 minutes before transferring to a wire rack to cool 
  completely. Store in an airtight container. 
     
   Makes 2 dozen 
  -----------------------------
  Chocolate Chip Cookies

  Makes 2 dozen  

  1 cup butter flavored shortening 
  3/4 cup white sugar 
  3/4 cup brown sugar 
  2 eggs 
  1 teaspsoon real vanilla extract 
  2 1/4 cups all-purpose flour 
  1 teaspoon baking soda 
  1 teaspoon salt 
  2 cups milk chocolate chips 
   
   Directions    
   
  1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. 
  2 In a large bowl, cream together the butter flavored shortening, brown 
  sugar and white sugar until light and fluffy. Add the eggs one at a time, 
  beating well with each addition, then stir in the vanilla. Combine the 
  flour, baking soda and salt; gradually stir into the creamed mixture. 
  Finally, fold in the chocolate chips. Drop by rounded spoonfuls onto the 
  prepared cookie sheets. 
  3 Bake for 8 to 10 minutes in the preheated oven, until light brown. Allow 
  cookies to cool on baking sheet for 5 minutes before removing to a wire 
  rack to cool completely. 

   Makes 2 dozen 
  ------------------------------------------ 
  Best Chocolate Chip Cookies

  1 cup butter, softened 
  1 cup white sugar 
  1 cup packed brown sugar 
  2 eggs 
  2 teaspoons vanilla extract 
  3 cups all-purpose flour 
  1 teaspoon baking soda 
  2 teaspoons hot water 
  1/2 teaspoon salt 
  2 cups semisweet chocolate chips 
  1 cup chopped walnuts 

   Directions    
   
  1 Preheat oven to 350 degrees F (175 degrees C). 
  2 Cream together the butter, white sugar, and brown sugar until smooth. 
  Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking 
  soda in hot water. Add to batter along with salt. Stir in flour, chocolate 
  chips, and nuts. Drop by large spoonfuls onto ungreased pans. 
  3 Bake for about 10 minutes in the preheated oven, or until edges are 
  nicely browned. 
     
   Makes 4 dozen 
 

Custard Filling

 ----- Original Message ----- 
  From: Linda
  To: phaedrus
  Sent: Sunday, February 17, 2002 3:09 AM
  Subject: CUSTARD FILLING

  You've been really great about finding recipes for people I know - 
  I hope you can help me - i'm looking for a great custard filling - 
  like the one used in bakeries for eclairs or st. Joseph's pastries 
  or cream puffs - can you help?  I'v been searching all over.  
  Thanks.  Linda 

Hi Linda,

Well, I hope I can help. Below are several custard filling recipes. I hope one of them is suitable.

Phaed

  Rich  Custard  Filling

   Ingredients : 
   1/2 c. sugar
   1/3 c. flour
   1/2 tsp. salt
   2 c. milk
   4 egg yolks or 2 eggs beaten
   2 tsp. vanilla

   Preparation : 
      Mix sugar, flour and salt in saucepan.  Stir in milk, cook over
   medium heat, stirring until it boils.  Boil 1 minute.  Remove from
   heat.  Stir a little over half of mixture into egg yolks.  Blend
   into hot mixture in saucepan.  Bring just to boil.  Cool and blend
   in vanilla.
   ----------------------------------
   Rich  Custard  Filling

   Ingredients : 
   1/3 c. flour
   1/2 c. sugar
   2 c. milk
   4 egg yolks or 2 eggs, beaten
   2 tsp. vanilla or other flavoring

   Preparation : 
     Mix sugar, flour and salt in saucepan.  Stir in milk.  Cook over
   medium heat, stirring until it boils.  Boil 1 minute.  Remove from
   heat.  Stir a little over half of mixture into eggs or yolks.  Blend
   into hot mixture in sauce pan.  Bring just to boil.  For custard
   sauces for cakes, etc.  Thin to desired consistency with 1 1/2 to 2
   cups milk.  Makes 1 quart.  Use over white or pound cake for cottage
   pudding.  
   ----------------------------------
   French  Custard  Filling

   Ingredients : 
   1/3 c. sugar
   1 tbsp. all-purpose flour
   1 tbsp. cornstarch
   1/4 tsp. salt
   1 1/2 c. milk
   1 slightly beaten egg yolk
   1 tsp. vanilla
   1/2 c. whipping cream, whipped

   Preparation : 
      In saucepan, combine sugar, flour, cornstarch, and salt. 
   Gradually stir in milk.  Cook and stir until mixture thickens and
   boils; cook and stir 2 to 3 minutes longer.  Stir a little hot
   mixture into egg yolk; return to hot mixture. Cook and stir until
   mixture just boils.  Add vanilla; cool.  Beat smooth and fold in
   whipped cream.  May be used to fill eclairs or cream puffs.
   ----------------------------------
   Vanilla/Chocolate  Custard  Filling  For  Cream  Puffs

   Ingredients : 
   1 recipe basic cream puffs
   2 1/2 c. milk
   5 egg yolks
   3/4 c. sugar
   2/3 c. sifted all purpose flour
   2 tbsp. butter
   1 tbsp. vanilla

   Preparation : 
     Prepare basic cream puff recipe as above.  Let cool.  Heat milk in
   large heavy saucepan until bubbles appear around edge.  Beat egg
   yolks and sugar in a large bowl with wire whisk or mixer until pale
   yellow and thick.  Beat in flour until well mixed.  Gradually beat
   in hot milk; pour all back into saucepan.  Cook, stirring
   constantly, over moderately high heat until mixture thickens and
   comes to boiling, lower heat.  Mixture will be lumpy in the
   beginning, but lumps disappear during cooking and stirring. 
   Continue cooking 2 to 3 minutes, over low heat, stirring constantly.
    Mixture will be quite thick.  Remove from heat.  Stir in butter and
   vanilla.  Place a piece of wax paper directly on surface of filling
   to prevent skin from forming.  Chill at least 2 hours.  If filling
   becomes too stiff after it's chilled, gradually stir in 2 to 4
   tablespoons cream or milk, 1 tablespoon at a time.  To make
   chocolate filling following the directions for Vanilla Custard
   Filling, adding 3 squares unsweetened chocolate to milk in step 1,
   stirring until melted.  Continue with rest of recipe.  Fill puffs
   just before serving.  
   ----------------------------------
    Rich  Custard  Filling

   Ingredients : 
   1/2 c. sugar
   1/3 c. Gold Medal flour
   1/2 tsp. salt
   2 c. milk
   4 egg yolks (or 2 eggs) beaten
   2 tsp. vanilla or other flavoring

   Preparation : 
      Mix sugar, flour and salt in saucepan.  Stir in milk.  Cook over
   medium heat, stirring until it boils.  Boil 1 minute.  Remove from
   heat.  Stir a little over half of mixture into egg yolks.  Blend
   into hot mixture in saucepan.  Bring just to boil.  Cool and blend
   in vanilla.  Fill cream puffs.   
 

Milk Biscuit

  ----- Original Message ----- 
  From: Jenn 
  To: phaed
  Sent: Saturday, February 16, 2002 11:49 PM
  Subject: milk biscuit recipie

  I am looking for a milk biscuit recipie the kind mum used to put in 
  your lunch box? Would be MUCH appreciated..
  Cheers  & great site!
  Jenn 

Hi Jenn,

Well, in New Zealand, what you call a "biscuit" is usually what we call a "cookie" here. What we in America call a biscuit is more like a small bread roll made with baking powder and often buttermilk.

That said, I could not find any recipe listed on the Internet as a "milk biscuit", not even on the Yahoo Australia & New Zealand search engine.

Is there an American equivalent to "milk biscuit"? Maybe I can find it that way.

Phaed

There are some "milk biscuit recipes from New Zealand here:

Condensed Milk Biscuits

Salty Milk Biscuits


Orange Sweet Rolls

----- Original Message -----
From: Carolina girl
To: phaedrus@hungrybrowser.com
Sent: Sunday, February 17, 2002 11:01 AM
Subject: Recipe

> Dear Uncle Phaedrus,
> What a dynamite web site. Best I have found!!!!
> Could you obtain a recipe I lost years ago for Orange Sweet Rolls. I
> think it was in an old Fleishman's Yeast Paper Back Cookbook. There was
> a topping poured over the hot rolls after baking that was made of canned
> milk, butter ,sugar and orange rind. They were THE BEST and I have not
> been able to find the recipe again.
> Thanks,
> Carolina girl
>

Hi Carolina girl,

Well, C.G., I didn't find the exact recipe that you asked for, but I found three orange sweet roll recipes that make my own mouth water. I hope one of them will do, since these are all that I found. I'm throwing in one extra that uses canned biscuits for those who might be convenience-minded.

Phaed

Orange  Butter  Sweet  Rolls

 Ingredients :
 2 pkgs. dry yeast
 1/2 c. warm water
 1/2 c. sugar
 2 tsp. salt
 4 eggs
 1/2 c. sour cream
 1/2 c. warm milk
 1/2 c. melted margarine (or butter)
 5 1/2 to 6 1/2 c. flour
 Glaze:
 3/4 c. sugar
 1/2 c. sour cream
 2 tbsp. orange juice
 2 tsp. orange rind
 1/4 c. butter

 Preparation :
    Dissolve yeast in warm water.  Add sugar and salt; stir to
 dissolve. Add beaten eggs, sour cream, milk and margarine.  Add
 flour a cup at a time.  Beat well and then knead until smooth and
 silky.  Let rise until doubled.  Roll out to 1/2 inch thick and long
 rectangle.  Spread with 1/2 cup melted butter, 1 1/2 cups sugar, 2
 cups coconut, 1/4 cup grated orange rind.  Roll lengthwise as
 cinnamon rolls and cut 1 inch thick.  Place in greased pans and let
 rise until doubled.  Bake at 350 degrees for 25-30 minutes.  Cool
 slightly and then glaze.  Delicious!!  Boil all ingredients 3
 minutes and cool slightly.
---------------------------------
Glazed Orange Sweet Rolls

(Yield: 2 dozen)
1 envelope active dry yeast
1/4 cup lukewarm water (105F)
1 cup sugar
1 teaspoon salt
2 eggs
1/2 cup sour cream
1/2 cup butter or margarine, melted
3-1/2 cups bread flour
2 tablespoons grated orange rind
Orange Glaze (below)

Grease a large bowl; set aside.

In a large mixing bowl, dissolve yeast in water with 1 teaspoon sugar; let
stand until foamy, about 5 minutes.

Add 1/4 cup sugar, salt, eggs, sour cream, and 6 tablespoons melted butter
to dissolved yeast; beat until well blended.  Add 2 cups flour; beat until
smooth.  Stir in enough remaining flour to make a soft dough.  Turn out onto
a lightly floured board; knead 8 to 10 minutes until smooth and elastic.
Place in prepared bowl; grease top lightly.  Cover; let rise in a warm,
draft-free place until doubled, about 2 hours.

Spray 2 large baking sheets with non-stick vegetable spray.

In a small bowl, combine remaining sugar and orange rind.

Punch dough down; knead briefly.  Divide dough in half.  Roll one piece of
dough into a 12-inch circle.  Brush dough with 1 tablespoon melted butter;
sprinkle with half the sugar mixture.  Cut dough into 12 wedges.  Starting
with a wide edge, roll up.  Place, point down, on prepared baking sheet.
Cover; let rise until doubled, about 1 hour.  Repeat with remaining dough,
butter, and sugar mixture.

Preheat oven to 350F.

Bake for 20 minutes or until golden brown.  Remove from baking sheets; place
on a wire rack.  Pour Orange Glaze over the rolls.

Orange Glaze

3/4 cup sugar
1/2 cup sour cream
2 tablespoons orange juice
1/2 cup butter or margarine

In a small saucepan, combine all ingredients; bring to a boil.  Boil,
stirring constantly, for 3 minutes.
-------------------------------------------
Orange-Glazed Chocolate-Orange Sweet Rolls

12  Servings

3/4 cup milk, whole
7   tablespoons orange juice, divided 1/4 c. + 3 T
10  tablespoons butter, divided 1/4 c. + 6 T; room temperature
2   eggs, large
3/4 cup sugar, divided 1/4 + 1/2
1   tablespoon orange peel, grated
1   teaspoon salt
1   tablespoon active dry yeast
4   cups flour
2/3 cup semisweet chocolate, chips
1/2 cup whipping cream
2   tablespoons Cointreau, or orange juice
1 1/4   cups powdered sugar

Butter two 9" diameter cake pans.

Combine milk, 1/4 cup orange juice & 4 T. butter in heavy small saucepan.
Stir over medium heat until mixture registers 120F on thermometer.  Whisk
eggs, 1/4 cup sugar, orange peel & salt in large bowl.  Gradually whisk in
heated milk mixture.  Add yeast, then flour, mixing until dough is moist.
Knead dough on floured work surface until smooth and elastic, about 5
minutes.

Place dough in lightly oiled bowl and turn to coat.  Cover with plastic wrap
and let rise in warm draft-free area until doubled in volume, about 30
minutes.

Punch down dough and divide in half.  Roll 1 piece on floured work surface
into 12 x 18" rectangle.  Spread with 3 t. butter; sprinkle evenly with 1/3
cup chocolate chips and 1/4 cup sugar.  Roll up from 1 long side; pinch log
at seam to seal.  Slice log into 12 rolls; place rolls, cut side down & side
by side, in single layer in one prepared pan.  Repeat with remaining dough,
butter, chocolate chips & sugar.  Cover rolls loosely; let rise until
doubled, about 30 minutes.

Meanwhile, preheat oven to 375F.  Stir cream and Cointreau together; drizzle
evenly over rolls.  Bake until rolls are puffed and golden, about 25
minutes.
  Cool 15 minutes.  (Can also be made 1 day ahead; cool completely in pans.
Cover & store at room temperature...rewarm in 350F oven until heated
through, about 10 minutes.  I have also frozen these, wrapped securly in zipper
freezer bags, they came through fine.)

Whisk powdered sugar with enough orange juice to make a thick glaze, adding
1T. juice at a time.  Remove rolls from pan; spread with glaze.  Serve
slightly warm or at room temperature.
------------------------------------------
Orange  Breakfast  Rolls

 Ingredients :
 1/4 c. butter, melted
 1/2 c. sugar
 3 tbsp. grated orange peel
 1 can biscuits (10 count)

 Preparation :
    Cut biscuits into quarters.  Mix the sugar and orange peel
 together.  Dip each piece of biscuit into the melted butter and then
 into the sugar mixture.  Place in a round baking dish with pieces of
 biscuit overlapping.  If there is sugar mixture leftover, sprinkle
 it over the top.  Bake at 400 degrees for 12 to 15 minutes until
 golden brown.  Serve hot.  Serves 4 to 6.
 

Chocolate Pistachio Cake

  ----- Original Message ----- 
  From: Gloria
  To: phaed
  Sent: Monday, February 18, 2002 10:37 PM
  Subject: Help me find this cake please!!!!!

  Help!!! 
I am looking a recipe for Milk Chocolate Pistachio Cake. I had the 
recipe about 3 years ago now I can't find it anywhere. 
Gloria

Hi Gloria,

I'm not finding anything at all called "milk chocolate pistachio cake." However, I do find a recipe called just "chocolate pistachio cake." See below.

Phaed

  Chocolate Pistachio Cake
    Categories: Cakes, Chocolate
         Yield: 1 servings
    
         1    White or yellow cake mix
         1 pk Instant pistachio pudding
       1/2 c  Orange juice
       1/2 c  Water
         4    Eggs
       1/2 c  vegetable Oil
       3/4 c  Chocolate syrup
              Confectioners sugar
    
     Combine cake mix, pudding,orange juice, water, eggs and oil
     in large mixing bowl.  Blend to moisten then beat 2 minutes
     at med. speed.  Pour about 3/4 of the batter into a well
     greased and floured tube pan.  Add chocolate syrup to
     remaining batter, Mix well. Pour over batter in pan.  Bake
     at 350 for 1 hour.  Cool on wire rack 10 minutes, remove
     from pan and sprinkle with confectioners sugar.
 

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