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2002

TODAY's CASES:

Roccoco

----- Original Message -----
From: Marino
To: phaedrus
Sent: Monday, February 18, 2002 9:21 PM
Subject: Roccoco (old Italian biscotti)
>
> looking for a good classic Roccoco recipe - this is an old Italian 
> baked one biscotti.
> I have one but not a duplicate for the one I remember.
> The ones we would buy would stay nice and round when baked - (not flatten)
>
> this cookie has citron, orange and/or candied cherries with some spices.
> they are round like a donut.
>
> Marino 
Hi Marino,

There is a recipe below. It reads oddly because it had been translated from Italian.

Phaed

There are roccocos recipes on these sites:

Italy Revisited

otchipotchi

annamariavolpi

UKTV

Neapoletan roccoc

flour kg. 1; sugar gr. 800; not very toasted almonds gr. 600; warm water gr.
400; candied peel of orange and citron gr. 200; "pisto" gr. 25 (cinnamon,
nutmeg, cloves, white pepper); ammonia for pastry gr. 5; grated peel of
mandarin and orange

mince an half of almonds and, with the remaining almonds, add to all the
other ingredients kneading with the warm water
let rest the dough thirty minutes
form with the paste some small sticks having two centimeters of diameter,
long twenty centimeters and close them in manner of ring-shaped cake
put the cakes on a baking pan sprinkled with flour, brush on with yolk and
cook in oven at 200 C 15-20 minutes
 

Palachinkas

   ----- Original Message ----- 
  From: David 
  To: phaedrus@hungrybrowser.com 
  Sent: Monday, February 18, 2002 4:41 PM
  Subject: palachinkas

  An elderly aunt used to make this Croation dessert for us. I haven't 
  been able to find a recipe for them. They were cheese filled pasta 
  roll ups. (cottage cheese I think). Thats the best I can describe them. 
  The pronounciation is pol-a chink-as, all short vowel sounds. Anything 
  you can do would be appreciated.
  David

Hi David,

These are crepes. In Croatia they're called, as you say, palachinkas; In Hungary they're called "palacsinta"; and in Austria they're called "palatschinke." Below is a recipe for the dessert version of palachinkas.

Phaed

  Palachinkas

  Crepes;(you can use this recipe or your own)
  3 cups all purpose flour
  1/4 tsp salt
  1/4 cup butter or margarine softened
  2 eggs
  3 cups milk
  3 tbls sugar
  Combine all ingredients until well mixed.
  Using a small nonstick fry pan (2 if you have them, this is the part that takes the time!)

  using about 3 tbls batter for each crepe. Set on plate and cover until all crepes are cooked.
  You should get 40 to 50 crepes.

  Filling;
  2 large cartons of large curd cottage cheese
  1/2 cup sour cream
  1/2 cup sugar
  2 eggs, beaten
  3 tbls red raspberry preserves,

  Combine all ingredients 
  except 1 tbls preserves) mix well.
  Using about 2 tbls mixture for each crepe,
  fill in center, roll up,
  and place on ungreased cookie sheet.
  You should have a cup or so of filling left.
  To this add the remaining raspberry preserves, use as a topping. 
  Bake in 325 oven for 35 to 40 minutes.
  If you prefer, you can add some fresh berries to filling, 
  just sweeten them first.
  Or try a different flaver preserves, like blackberry, strawberry...  
 

Mapleine

  ----- Original Message ----- 
  From: Basil
  To: phaed
  Sent: Tuesday, February 19, 2002 9:36 AM
  Subject: Mapleine Imitation Maple Flavoring

  Dear Uncle Phaedrus, 

  Is MAPLEINE still being manufactured? If so, where can it be purchased? 

  My Dad used to make pecan pralines that were out of this world and my Mom 
  wants to start making them again. Oh yeah! 

  Thank you! 

  Best regards, 

  Basil

Hi Basil,

The McCormick Company still makes Crescent Mapleine, but it's really hard to find in the stores.

Crescent Mapleine can be purchased from McCormick Company by calling their mail order number at (800) 474-7742. As of December 1, 2001 they sold the standard 2 oz. bottles for $1.94 ea. The shipping is $4.00. for six bottles. They take VISA. Better buy several bottles while it's still available.

Phaed


Ice Cream Muffins

 ----- Original Message ----- 
  From: Bev
  To: phaed
  Sent: Monday, February 18, 2002 7:21 PM
  Subject: Receipe For Muffins Using Self-Rising Flour

  I am searching for a recipe my mother had using self-rising flour and 
  ice cream.  Could you find it for me?  Thank You.      

Hi Bev,

Surely. See below.

Phaed

  Ice  Cream  Muffins

   Ingredients : 
   2 c. ice cream, any flavor, softened
   2 c. self-rising flour

   Preparation : 
     Mix ingredients together.  Spoon into greased muffin tins, filling
   about 1/2 full.  Bake at 400 degrees for 20 minutes.  For added
   interest top muffins with fresh berries before baking.  Makes 12.  
   ----------------------------------
   Ice  Cream  Muffins

   Ingredients : 
   1 c. vanilla ice cream, softened
   1 c. sifted self-rising flour

   Preparation : 
     Preheat oven to 350 degrees.  Put paper liners in muffin tin. 
   Combine ice cream with flour in medium sized bowl; stir until
   moistened, do not over mix.  Fill lines 3/4 full.  Bake for 20
   minutes or until toothpick inserted comes out clean.  Yield 6
   regular or 12 miniature.  
   ----------------------------------
    2  Ingredient  Muffins

   Ingredients : 
   2 c. self-rising flour
   2 c. (1 pt.) vanilla ice cream, softened

   Preparation : 
      Beat until smooth, spoon into greased muffin tins 3/4 full.  
	  Bake at 425 degrees for 20 to 25 minutes.
    

Fruit Cake

----- Original Message -----
From: Marino
To: phaedrus
Sent: Monday, February 18, 2002 9:15 PM
Subject: FruitCake

> My aunt lost the recipe to the fruitcake she would make.
> the recipe came from the back of a box some time in the 1950's
> the basics are:
>
> flour (thinks 3 cups)
> molasses
> dates
> raisins
> 2 eggs (maybe)
> baking soda
>
> the dates and raisins were cooked with the molasses - into a paste like
> mixture.
> this was combined with other ingredients to make the cake
> don't know if there were any other spices in this cake.
>
>
> Marino 

Hello Marino,

Well, I cannot locate that exact recipe. However, I have several with similar ingedients. See below.

Phaed

Fruitcake

 Ingredients :
 1 1/4 lbs. seeded currants
 1 1/4 lbs. seedless raisins
 1/2 lb. chopped figs
 1/2 lb. diced dates
 5 c. flour
 1/2 tsp. baking soda
 1 tbsp. cinnamon
 1 tsp. nutmeg
 1 tbsp. cloves
 2 c. butter
 2 c. brown sugar, packed
 5 eggs
 1/2 tsp. salt
 1/2 c. molasses
 1/4 c. brandy

 Preparation :
    Wash currants and raisins in hot water to plump them.  Drain and
 dry thoroughly. Add figs and dates.  Mix and sift together flour,
 soda, cinnamon, nutmeg and cloves.  Combine with mixed fruit.  Cream
 butter and sugar.  Beat eggs with salt.  Add eggs to butter mixture.
  Add molasses and brandy alternately with floured fruit mixture.
 Turn into well greased tube pan.  Place pan in another pan
 containing 1 inch of hot water. Bake in preheated 275 degree oven
 about 2 1/2 hours.  Remove pan with the water. Bake cake 30 minutes
 longer.  Cool.  Cover with cheesecloth that has been soaked in
 brandy.  Wrap cake with cheesecloth in waxed paper.  Store in
 tightly closed container.  Prepare at least 1 month before use.
 ----------------------------------
 Healthful  Holiday  Fruitcake

 Ingredients :
 2 (11 oz.) pkgs. mixed dried fruit,
    including prunes, pears and apricots
 1 c. sherry or apple juice
 1 c. pitted dates
 1 c. unsalted nuts (mixture of Brazil nuts, pecans, walnuts, Macadamia, as desired)
 1/2 c. dark brown sugar
 1 c. butter, softened
 1/4 c. molasses
 3 eggs
 1 tsp. vanilla
 3/4 c. flour
 1/2 tsp. cinnamon
 1/2 tsp. baking powder
 1/2 tsp. baking soda
 1/2 tsp. salt
 1/2 tsp. ginger
 1/2 tsp. cardamom
 1/4 tsp. nutmeg
 1/2 c. raisins

 Preparation :
    Grease 2 (9 x 5 x 3 inch) loaf pans.  Line bottom and sides with
 waxed paper and grease thoroughly.  Coarsely chop mixed dry fruits,
 removing prune pits first, if necessary.  Place in medium bowl and
 toss with sherry of apple juice.  Let stand 1 hour, tossing
 occasionally. Coarsely chop dates and nuts; set aside.  In a large
 bowl, cream sugar, butter and molasses until light and fluffy.  Beat
 in eggs and vanilla.  Blend in marinated fruits with any remaining
 liquid.  Stir together flour, cinnamon, baking powder, baking soda,
 salt, ginger, cardamom and nutmeg.  Add dry ingredients and mix
 until combined. Stir in raisins, chopped dates and nuts.  Spread
 batter into prepared pans.  Bake in 250 degree oven for 2 hours or
 until wood toothpick inserted in center comes out clean.  Remove
 from pans, peel off waxed paper and cool on rack.  Wrap with
 aluminum foil and store in refrigerator.  Makes 2 loaves.
 ----------------------------------
  Fruitcake

 Ingredients :
 3 c. dates
 3 c. raisins
 2 c. walnuts or pecans
 1 lb. mixed candied fruit
 1/4 c. molasses
 1/4 c. grape juice
 1 c. oleo
 1 1/4 c. packed brown sugar
 4 eggs
 2 c. flour
 1/2 tsp. salt
 1/4 tsp. soda
 1 tsp. cinnamon
 1/2 tsp. cloves
 1/2 tsp. mace

 Preparation :
    Mix all ingredients together.  Use 2 loaf pans.  Grease pans,
 line with brown paper, grease the brown paper, line with wax paper
 and grease it also.  Pour in the batter.  Place a pan of water on
 the lower shelf in oven beneath the loaf pans.  Bake 325 degrees for
 1 hour plus.  Check with a toothpick to see when batter is done.
 ----------------------------------
 Fruitcake

 Ingredients :
 1/2 lb. candied pineapple
 1/2 lb. candied cherries
 1/2 lb. raisins
 4-5 oz. candied orange peel
 2 lb. shelled pecans
 1/2 lb. shelled walnuts
 5 c. flour
 1 1/4 lb. oleo
 2 c. white sugar
 1/2 lb. chopped dates
 1 c. brown sugar
 6 eggs
 3/4 tsp. soda
 1/2 c. molasses
 3/4 c. preserves
 3/4 tsp. cloves
 3/4 tsp. allspice
 3/4 tsp. nutmeg
 3/4 tsp. cinnamon

 Preparation :
    Cut fruits; dredge fruit and nuts in 1/2 cup flour.  Cream oleo
 and sugars; add eggs and beat.  Mix soda and molasses; stir into
 sugar mixture with preserves.  Add flour and spices, sifted
 together; add fruit and nuts.  Grease 2 tube pans; line with waxed
 paper.  Grease paper.  Turn batter into pans; put pan of water in
 bottom of oven. Bake 4 hours at 250 degrees.
 

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