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Searchlight Sugar Cookies

----- Original Message ----- 
From: jerry 
Sent: Sunday, February 14, 2010 3:46 PM
Subject: Searchlight Recipe

Looking for the Searchlite recipe for sugar cookies on page 122 of the recipe book printed 1944. 
The book my mother gave has the bottom part of the page missing and her and my sister say it's 
the best sugar cookie recipe ever.


Hello Jerry,

See below.


Sugar Cookies from "The Household Searchlight" Ingredients for 6 servings: 2 cup sugar 1/2 cup Sour milk 4 cup flour 1/4 teaspoon Baking soda 3/4 cup shortening 2 Eggs well beaten 1 teaspoon nutmeg 1/4 teaspoon salt recipe preparation Cream shortening and sugar. Add eggs. Sift flour, measure, and sift with baking soda, nutmeg, and salt. Add milk alternately with dry ingredients. Mix thoroughly. Drop by teaspoonfuls onto well-oiled baking sheet. Bake in hot oven (430 F) 10-12 minutes. 70 servings. The Household Searchlight

Apple Pandowdy

Apple pan dowdy
----- Original Message ----- 
From: bobby 
Sent: Sunday, February 14, 2010 3:04 PM
Subject: Apple pan dowdy


My name is Bobby and I am from Valdosta, Ga.  My wife used to have a recipe 
for Apple Pan Dowdy that was passed down through her family.  They were from 
Middletown, NY and still have some family living in the area.  I have checked 
with the ones I know about this recipe because I think that it was handed down 
through the family, but no one that I have checked with seems to know about it. 
I have looked at several recipes for Apple pan dowdy, but none seem to be the same.

As best I can remember, the recipe had apples, butter, heavy cream, cinnamon, and 
used pre made pie crust.  It was put in a pan about 4 or 5 inches deep and baked 
in the oven.  It was an easy recipe and very rich.  We used to have it every Christmas. 
We don't have the recipe anymore and I would love to be able to make it like my wife 
used to.

Any help would be appreciated.


Hello Bobby,

Although you will see it both ways, traditionally it's "pandowdy" rather than "pan dowdy". Also traditionally, it's made with a top crust that's more like biscuit dough than pie crust. After partial cooking, the crust is broken up and mixed with the filling. However, there are lots of variations. See below for the three that I found that were closest to your description.


Apple  Pandowdy

1 (8 inch) 2 crust pie shell
1 (20 oz.) can apple slices, drained
1/2 c. brown sugar, packed
3 tbsp. butter or margarine, melted
6 tbsp. maple flavored syrup

Heat oven to 425 degrees.  Prepare pastry for 8 inch 2 crust pie as directed on 
package.  Stir together apple slices and brown sugar; turn into pastry-lined pie 
pan.  Top with butter and 3 tablespoons of the syrup.  Cover with top crust which 
has slits cut in it; seal and flute.  Bake 15 minutes.  Remove from oven.  Make 
criss-cross cuts about 1 inch apart through top crust and filling.  Drizzle remaining 
syrup on top.  Cover edge with 2 to 3 inch strip of aluminum foil to prevent excessive 
browning. Bake 25 minutes longer. Serve warm and, if you wish, pour on additional syrup. 
Apple  Pandowdy

1/2 c. granulated sugar
1/2 c. packed brown sugar
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. salt
8 c. sliced tart cooking apples
2 tbsp. margarine or butter
Pastry for a pie

Heat oven to 375 degrees.  Mix sugars, cinnamon, nutmeg and salt in large bowl. 
Stir in apples.  Spoon into ungreased 2 quart casserole.  Dot with margarine. 
Prepare pastry for pie, roll into shape to fit top of casserole.  Cut slits near 
center; fit over filling.  Bake 30 minutes; remove from oven.  Cut crust in small 
pieces with sharp knife, mixing pieces into apple filling.  Bake 30 minutes longer 
until apples are tender and pieces of crust are golden.  Serve warm and, if desired, 
with cream.  Serves 8.  
Apple  Pandowdy

1/2 c. granulated sugar
1/2 c. packed brown sugar
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. salt
8 med. apples, pared & sliced
2 tbsp. butter
Pastry for 1 (9") crust

Mix sugars, cinnamon, nutmeg and salt.  Stir in apples.  Pour in ungreased 2 quart 
casserole.  Dot with butter.  Prepare pastry, roll into shape to fit top of casserole 
(it will be thick).  Fit pastry inside rim of casserole.  Cut small slits in middle of 
pastry.  Bake 30 minutes at 375 degrees.  Remove from oven, cut crust in small pieces 
with sharp knife mixing pieces into apple filling. Bake 30 minutes more. 

Chocolate Macaroon Bundt Cake

----- Original Message ----- 
From: kuddy 
Sent: Friday, January 11, 2008 2:23 PM
Subject: choc. macaroon bundt cake

dear phaedrus- sure hope you can help me find the answer I seek.  Years ago I used 
to buy a boxed cake mix by ?  it was a simple choc cake mix along with a filling 
of coconut that would sink to the middle of the bundt cake when baked  I need the 
recipe for the coconut filling please help if you can


Hello Becky,

See these sites:

Chocolate Macaroon Bundt Cake

Pillsbury Chocolate Macaroon Bundt Cake

Another Chocolate Macaroon Bundt Cake


Coconut Bon Bons

----- Original Message ----- 
From: TAP 
Sent: Friday, February 19, 2010 7:58 PM
Subject: Bon-bons

Dear Uncle Phaedrus:

I'm looking for a 'partial' recipe and I hope I can give you enough data to work with.

Basically, what I am looking for is the coating for what we call 'Coconut Bon-Bons.' 

For years, the big seller of these was Ganong's (in St. Stephen, NB, Canada). 
They are a coconut center (big on coconut and little on other ingredients as 
they tend to be a bit dry). The coating, however was solid as a rock! We have 
many recipes for Bon-Bons that look like they would make a good center, but 
the coating is usually 'dipped in chocolate' or something similar. The coating 
Ganong's, and others, used was thick and hard (not like rock candy yet harder 
than milk chocolate - more like a hard fudge in texture without being crumbly). 
They were about an inch or so in diameter, looked hand dipped and typically 
were sold in flats tinted pink, white and brown (not really chocolate and the 
worst tasting of the three, the others having little flavour at all). Would a 
'Fondant' coating be hard like this (I have recipes but no experience with fondants).

Thanks for all your help, past, present, and future.


Hello Timothy,

I know what you mean. My Aunt Jo used to keep a box of those around for us kids when we visited. The coating really didn't have very different flavors associated with the pink, white, and brown colors - they didn't taste strongly of strawberry, vanilla, or chocolate. The coloring was more for decoration. As you say, the coating was rather thick and kind of hard, but not as hard and brittle as what we call "hard candy". You can probably still buy these if you look for them.

That coating is the snag in making these at home. As you say, most of the recipes one finds for "coconut bon bons" use a chocolate coating, sometimes with paraffin added to make it firmer. Others use various softer coatings, which isn't what we want here. The coating that the retail places and candy makers use for these is probably a commercial product for which I have never been able to locate a home recipe. Fondant is used to decorate cakes and is harder than ordinary cake icing, but it's going to be too soft and chewy to duplicate the bon bon coating.

My suggestion to you is to try using almond bark, as in the below recipe. Melt it in a double boiler. Start with no parrafin, and if that's too hard, add paraffin wax to make the coating softer. Use a few drops of food coloring in the melted almond bark to get the colors. One dipping won't be as thick as what you remember. You may want to re-dip your bon bons multiple times.


Coconut  Bon  Bons

2 lbs. powdered sugar
1 can Eagle Brand milk
1 stick soft butter
1 tsp. coconut flavoring
1 (14 oz.) coconut

Mix by hand. Chill 1 hour. Roll into balls. Dip in almond bark and 1/3 block of paraffin. 
Coconut  Bon  Bons

3/4 c. mashed potatoes, not too moist
1 lb. coconut (4 c.)
1 lb. confectioners sugar
1 tsp. almond flavoring
white almond bark for coating

Combine ingredients except coating and roll into small balls and chill for 2 hours. 
Dip in melted almond bark coating and let dry on waxed paper. Dip in white almond 
bark and tint it pink or green. This makes a lot of bon bons. Place in small paper 
candy cups and let ripen for 1 week.  Makes about 5 dozen. 

From the Hungrybrowser Irregulars:

My grandmother was a huge fan of these, we found them available online at the: 
Vermont Country Store. 

Vermont Country Store.

P.S. absolutely love your website !!! 


Morrison's Coconut Cream Pie

Previously requested.

Morrison's Coconut Cream Pie


3 quarts	milk
1 oz		salt
2 1/2 lbs 	sugar

1 quart		milk
8 ozs		pastry flour
8 ozs		corn starch
1 1/4 oz 	eggs

1 lb		coconut
1 oz		vanilla extract
4 ozs		margarine

1 lb 		egg whites
1 lb 		sugar

8 oz coconut
pre-baked pie shells

Mix 3 qts milk, 1 oz salt, and 2 1/2 lbs sugar in saucepan and bring to a boil. 
In a separate bowl, dissolve 8 oz pastry flour and 8 oz corn starch in 1 quart 
of milk. When thoroughly dissoled, add 1 1/4 oz eggs and mix well.

Gradually add the dissolved mixture to the mixture boiling in the saucepan. 
Add it slowly, stirring cotinuously, to prevent lumps. Cook thoroughly to 
eliminate any taste of the corn starch and flour. When done remove from 
stove and add 1 lb coconut, 1 oz vanilla extract, and 4 oz margarine.

While the first mixture is being prepared, place in mixing bowl 1 lb egg 
whites. Add 1/2 lb sugar and beat until stiff. Add the second 1/2 lb of 
sugar and conitnue beating until all of the sugar is dissolved. Remove 
from the machine and pour the coconut mixture over the egg white mixture 
while it is still hot. Stir with a wire whip until the mixture is thoroughly 

Put filling in pre-baked pie sheels and sprinkle the 8 oz of coconut over the pies.
From: Pam
Sent: Sunday, November 18, 2012 9:16 AM
Subject: Morrison's coconut cream pie
Hi I found your recipe for "morrison's coconut cream pie".

Do you have a conversion for 1 pie/ with amounts in cups/tablespoons - instead of pounds?

I really want to make this for Thanksgiving but can't figure out how to convert it for just one pie.


Hi Pam,

The recipe here? -
I’m sorry, I don’t have a converted recipe and I can’t convert it for you.

For one thing, the recipe doesn’t say how many pies it makes. I checked back in my copy of the Morrison’s Kitchen Manual, and the original doesn’t say how many pies it makes, either. My guess is 10 pies, but I have no way to be sure. I’m sure the Morrison’s kitchen staff knew. The Chocolate Cream Pie recipe in the manual has about the same amount of liquid ingredients, and it makes 10 pies. So, you’d have to convert the measurements and then divide each one by 10 or divide each measurement by 10 and then convert. This results in some really odd decimal measurements that would be difficult to measure with a measuring cup and measuring spoons. It would be much easier to weigh the ingredients, but you’d need a good electronic scale. You’d still have to divide by 10 to get the amounts for one pie.

A conversion would be trial and error until you got the amounts just right for one pie. A good cook might know how to round the measurements off, but I do not. Sorry.

If you want to try converting it yourself, see the measurement conversions and links to converters on other sites here:
Measurement conversions

Some of my readers might be better at converting these recipes than I, but it will be long after Thanksgiving before this could appear on my site and longer still before a response could be received.


"By now the pasta course had been removed and the main dish brought: cuscinetta di vitello, veal scallops stuffed with proscuitto and cheese."
"A Glancing Light" by Aaron Elkins

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