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Brutti Ma Buoni

----- Original Message -----
From: Verena
To: phaed
Sent: Wednesday, February 27, 2002 1:09 AM
Subject: Recipe "Bellibrutti"

> Hi Phaed,
> on a trip to Sicily last September we ate the best cookies ever: i
> Bellibrutti, found at a little pastry shop in Erice.  They do not look
> special -- just some plain heaps of dough -- but they were so delicious:
> big, juicy chunks of almond paste.
> Thanks so much for your time.
> Verena

Hi Verena,

These cookies go under different names: "belli e brutti" (beautiful and ugly), "brutti ma buoni" ("ugly but good"), and "brutti e buoni" ("ugly and good"). They may be made with almonds or hazlenuts and some are even chocolate. "Brutti ma buoni" is the most common name, at least on the mainland.

Below are all of the recipes that I could find. There were no recipes with the name "belli e brutti" , just a reference that this name was also used for "brutti ma buoni" .


Brutti Ma Buoni - Good But Ugly Cookies
Yield: 26 Servings


  1 1/4 lb Blanched almonds; lightly toasted
    1/2 lb Granulated sugar
      6 lg Egg whites - (extra large)
    1/4 ts Ground cinnamon
    1/2 ts Vanilla extract
      1 tb Unsalted butter; softened
      1 tb All-purpose flour


Finely chop 3/4 pound of the nuts with 4 tablespoons of sugar. Roughly
chop 1/4 pound of nuts, and chop the remaining 1/4 pound of nuts coarsely.
Mix all the nuts together.
Preheat the oven to 250 degrees.
In a bowl place the egg whites and using a clean wire whisk whip the egg
whites until they form soft peaks. Continue to beat and add the remaining
sugar a little at a time. Then start adding the nuts a little at a time.
Add the cinnamon and vanilla. Continue to mix, placing the bowl over
medium heat for about 1 minute to dry out the mixture.
Lightly butter and dust flour on a baking sheet, spoon 2 tablespoons
of thebatter to form little mounds on the sheet. Continue until you
finish the batter, bake in the oven for 45 minutes. Raise the temperature
to 300 degrees and bake for another 40 minutes. Remove the cookies from
the sheet and allow to cool before serving. Store cookies in an airtight
container for up to 2 weeks.
This recipe yields 26 cookies.
Ugly but good - Brutti ma buoni

  Whip firmly the whites with sugar. Add the hazelnuts. Cook in a pot on the
fire for 8 minutes and then chill down. When warm, make some little balls
with a teaspoon and put them on a greased baking-pan. Bake at 100 for 1
hour. Let chill down before handle them

3 white of egg
 225 g sugar
 180 g minced hazelnuts
Brutti Ma Buoni Al Cacao

(Ugly But Good Chocolate Cookies)

While these cookies are not as chic as Florentines, biscotti, or pizelle,
they are every bit as delicious.  The recipe is from the International
Cookie Cookbook by Nancy Baggett.


1/2 cup whole, unblanched hazelnuts
1/2 cup slivered blanched almonds
1 ounce unsweetened chocolate
3 large egg whites
pinch of salt
1/2 teaspoon instant coffee powder
2 and 3/4 cups powdered sugar
6 tablespoons unsweetened cocoa powder
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract


Toast nuts separately in oven at 325 degrees, stirring occasionally; set
aside to cool.  (Almonds should take about 6 minutes, hazelnuts about 17.)
Melt chocolate and set aside to cool until barely warm.  Line baking sheets
with baking parchment.  Remove hulls from hazelnuts and chop along with
almonds.  Combine egg whites, salt, and coffee powder and let stand 5
minutes.  Beat with electric mixer on medium speed until frothy.  Increase
mixer speed to high and beat until well mixed and fluffy.  Continue beating
gradually adding sugar, cocoa, and extracts.  Beat until stiff, smooth, and
glossy.  Stir in melted chocolate and nuts until incorporated.  Do not
overmix.  Drop dough by heaping teaspoonfuls onto baking sheets spacing 1
and 1/2 inches apart.  Bake at 350 degrees 11-13 minutes until almost firm
to touch.  (Underbake for chewy cookies; overbake for crispy ones.)  Let
stand for 1-2 minutes, then slide parchment from baking sheets and let
cookies cool completely before carefully peeling off.
Brutti Ma Buoni

4 egg whites
1 cup granulated sugar (250 mL)
3 tablespoons all-purpose flour (50 mL)
1 teaspoon vanilla (5 mL)
2 cups coarsely chopped Toblerone chocolate (500 mL)
2 tablespoons icing sugar (25 mL)

Preheat oven to 350 degrees F (180 degrees C).

Line 2 rimless baking sheets with parchment paper or foil; grease foil. Set aside.

In large heatproof bowl over pot of gently simmering water, cook egg whites
with sugar, whisking occasionally, for about 10 minutes or until opaque.
Remove from heat. With electric mixer, beat for about 7 minutes or until
cool, thick and glossy. Fold in flour and vanilla; fold in chocolate.

Drop by heaping tablespoons (15 mL) onto prepared pans. Bake in top and
bottom thirds of oven for 25 to 30 minutes or until light brown, rotating
and switching pans halfway through. Let cool on racks. Sprinkle with icing
sugar. (Make-ahead: Store in airtight container for up to 3 days.)

Yield: 24 cookies

Creamy Pesto Sauce

----- Original Message -----
From: Charlene
To: phaedrus
Sent: Wednesday, February 27, 2002 11:40 AM
Subject: Creamy Pesto Sauce

> I have been looking for a creamy pesto sauce recipe for 20 years that some
> old ladies from Brooklyn used to make at their restaurant.  Unfortunately,
> they are long gone now.  It was different from the usual dark pesto sauce
> that most people know.  This had either sour cream or cream cheese or both
> in it.  It was a light green cramy pesto sauce with a ot of garlic too.  
> They put it on spaghetti.
> Hope you can help me find it.
> Thank you.
> - Charlene

Hi Charlene,

I had the one below in the database. Does it sound right?


Creamy  Garlic  Parsley  Pesto  Sauce  With  Pasta

 Ingredients :
 1 c. non-fat skim milk ricotta cheese
 2 lg. cloves garlic, peeled
 1/2 c. loosely packed fresh parsley
 1/2 c. loosely packed fresh basil
 1/2 c. boiling water
 5 tbsp. grated Parmesan or Romano cheese
 Salt, coarse pepper to taste
 3 c. tender-cooked spaghetti

 Preparation :
   Have ricotta at room temperature.  Combine it with remaining
 ingredients except spaghetti in blender (or food processor, using a
 steel blade).  Cover, blend until smooth.  Toss with hot drained
 spaghetti until cooked.  3 servings.

Hershey Chocolate Cake

----- Original Message ----- 
From: Kaye 
To: phaedrus
Sent: Monday, August 09, 2004 12:37 PM
Subject: Hershey Chocolate Cake

> I used to make a chocolate cake that was on the cocoa can in the 50's
> that was really good.
> I can remember the ingredients but not the amounts....the one ingredient
> that made it different from other recipes was that it called for sour
> milk (which I always used sweet milk and vinegar).  Could you help me
> find this great old recipe?
> Thanks,
> Kaye 

Hi Kaye,

I have several recipes that are similar. See below.


Black  Magic  Chocolate  Cake

 Ingredients : 
 1 3/4 c. flour
 2 c. sugar
 3/4 c. Hershey's cocoa
 2 tsp. baking soda
 1 tsp. baking powder
 1 tsp. salt
 2 eggs
 1 c. strong black coffee or 2 tsp. instant coffee in 1 c. boiling water
 1 c. buttermilk or sour milk
 1/2 c. vegetable oil
 1 tsp. vanilla

 Preparation : 
    Beat all ingredients at medium speed for 2 minutes.  Pour into
 greased and floured tube or bundt pan.  Bake at 350 degrees for 55
 Greatest  Chocolate  Cake

 Ingredients : 
 2 c. sugar
 2 c. flour
 2 eggs
 2 tsp. vanilla
 2 tsp. baking soda
 1 tsp. salt
 1 c. oil
 1 c. Hershey's cocoa
 1 c. sour milk
 1 c. hot tap water (add this last)

 Preparation : 
    Mix in bowl all together:  Beat until mixed well 2 to 3 minutes,
 scrape sides and mix again.  Batter will be juicy.  Pour into cake
 pan and bake.  Makes three 8 inch round, or one 9 x 13 sheet plus 12
 cup cakes.  Can be halved or doubled without changing the
 consistency.  Past Member 
 Chocolate  Town  Special  Cake

 Ingredients : 
 1/2 c. Hershey's cocoa
 1/2 c. boiling water
 2/3 c. shortening
 1 3/4 c. sugar
 1 tsp. vanilla
 2 eggs
 2 1/4 c. unsifted all-purpose flour
 1 1/2 tsp. baking soda
 1/2 tsp. salt
 1 1/3 c. buttermilk or sour milk, *4 tsp. vinegar plus milk to equal 1 1/3 c. (sour milk)
Chocolate Fudge Frosting:
 1/3 c. butter or margarine
 1/3 c. Hershey's cocoa
 2 2/3 c. confectioners' sugar
 1/3 c. milk
 1 tsp. vanilla

 Preparation : 
    Stir together cocoa and boiling water in small bowl until smooth;
 set aside.  Cream shortening, sugar and vanilla in large mixer bowl
 until light and fluffy.  Add eggs, beat well.  Combine flour, baking
 soda and salt; add alternately with buttermilk to creamed mixture. 
 Add cocoa mixture; mix thoroughly.  Pour into 3 greased and floured
 8 inch or 2 (9 inch) pans.  Bake at 350 degrees for 25 to 30 minutes
 for 8 inch pans or 35 to 40 minutes for 9 inch pans or until cake
 tester comes out clean.  Cool 10 minutes; remove from pans.  Cool
 completely.  Frost.  Melt butter in small saucepan over medium heat.
  Add cocoa.  Cook over medium heat, stirring constantly, until
 mixture just begins to boil. Remove from heat.  Pour into small
 mixer bowl; cool completely.  Add confectioners' sugar alternately
 with milk, beating to spreading consistency.  Blend in vanilla. 
 Makes 2 cups. 

Kashmiri Chicken

----- Original Message -----
From: Steve
To: phaedrus
Sent: Wednesday, February 27, 2002 4:00 PM
Subject: Looking for Kashmiri Chicken Recipe

> Looking for Recipe for Kashmiri Chicken from Flying Frog Cafe in Ashville,
> NC.
> This is the description from their menu:
> A zesty coconut curried chicken with ginger, almonds, raisins, and a 
> hint of cream.
> They do have a web site and I have emailed them to see if they would share
> the recipe, but I have not heard a response.
> If you could find the recipe or one that might be similar it would be
> greatly appreciated.
> Thanks.
> Steve

Hello Steve,

Well, I know you were hoping for a copycat recipe, but there's none that I can find. I did find several kashmiri chicken recipes. The one below is the closest to the description of the Flying Frog's. It lacks the raisins and has no cream.


Kashmiri chicken

This recipe is from Foods Orient India

1 medium onion, chopped
2 in.piece of fresh green ginger,peeled and chopped
2 garlic cloves, crushed
1 tsp coriander seeds
1 1/2 tsp anchovy essence
1 1/2 cups ground almonds
3 Tbs veg oil
4 chicken pieces
1 1/4 cups chicken stock
1 2/4 cups thick coconut milk
2 tsp soft brown sugar
2 Tbs finely chopped coriander leaves
4 lemon wedges

Combine the onion,ginger,garlic ,coriander seeds and anchovy essence and
put them into a blender.Blend to a smooth pur'ee.Transfer that to a small
bowl and stir in the ground almonds until the mixture is well blended.
Heat oil in a sauce pan .When it is hot, add the spice paste and
fry,stirring constantly ,for 5 minutes. Add a spoonful or two of water if
the mixture becomes dry.
Add the chicken pieces to the pan and turn until they are well coated with
the spice mixture.Reduce the heat to moderately low and cook the chicken
for 15 min,turning occasionally.
Pour over the chicken stock and bring to the boil,stirring
constantly.Reduce the heat to low,cover the pan and simmer the mixture for
20 min.Stir in the coconut milk and brown sugar and continue to simmer the
mixture for a further 20 minutes , or until the chicken is cooked and
Transfer the mixture to a warmed serving dish and garnish before serving.
preparation and cooking time 1 1/4 hours

Whipped Honey Butter

----- Original Message -----
From: Cyndy K.
To: "phaedrus" 
Sent: Wednesday, February 27, 2002 12:41 AM
Subject: Whipped Honey Butter

> Dear Uncle Phaedrus,
> Do you know the whipped honey butter you get at Outback steak restaurants?
> I can't find anything specifically like theirs.  All I can come up with is
> about twice as much honey as butter and whip it with a mixer.  Would you
> happen to know if that's correct?
> Sincerely,
> Cyndy K.

Hi Cyndy,

I couldn't locate a copycat recipe for Outback's honey butter. Your guess seems ok, if it tastes right, although it seems a bit heavy on the honey. Honey butter can have anything from bacon to lemon to cinnamon to cream in it. Below are a few of the variations.


Honey Butter  Bread  Spread

 Ingredients :
 1 c. butter, unsalted
 1 tbsp. honey
 1 pinch nutmeg
 1 pinch cloves

 Preparation :
    Place in medium size bowl softened butter, honey (for sweeter
 taste buds add more honey), nutmeg and clove.  Cream ingredients
 together until blended well.  Cover and chill.
 Cinnamon-Honey  Butter

 Ingredients :
 1 c. butter, softened
 3 tbsp. honey
 1/2 tsp. ground cinnamon

 Preparation :
   Cream butter until light and fluffy.  Add honey and cinnamon,
 beating until well blended.  Serve with pancakes, waffles or toasted
 bagel slices.
 Honey  Butter  For  Toast

    Beat together until thick and well blended.  Mix 1 cup honey, 1
 stick margarine, 1/2 cup powdered sugar, 1 1/2 or 2 teaspoon
 cinnamon.  Store in refrigerator.
  Honey  Butter  Toast

    Beat 1/2 cup honey with 1/2 cup soft butter until well blended.
 Spread on bread slices and toast under broiler.
  Honey  Butter  For  Bread

 Ingredients :
 1 c. soft butter
 1 c. powdered sugar
 1 tsp. cinnamon
 1 c. honey

 Preparation :
    Cream butter, sugar and cinnamon thoroughly.  Add honey and cream
 again.  Pour into jars and cover.  Serve with homemade bread.
 Honey  Butter

 Ingredients :
 8 oz. sweet cream butter
 4 oz. honey
 3.2 oz. brown sugar
 Touch of caramel coloring for desired

 Preparation :
    All ingredients at room temperature.  Put in mixing bowl and whip
 until blended and smooth in texture.
 Honey  Butter

 Ingredients :
 1/2 c. softened butter or margarine
 1/4 c. honey

 Preparation :
    Blend in small bowl.
  Honey  Butter

 Ingredients :
 3 tbsp. honey
 1/4 lb. butter

 Preparation :
    Whip on high speed until light and fluffy.

 Ingredients :
 1 stick each butter and margarine
 1/4 c. each honey and heavy cream

 Preparation :
    Mix butter and margarine together in an electric mixer at medium
 speed until well blended.  Beat in honey, a tablespoon at a time,
 until blended thoroughly. Beat in cream, a tablespoon at a time,
 until smooth and fluffy.  Makes about 1 1/2 cups.  Serve with "Best
 Ever Corn Bread."
  Honey  Butter

   1/4 c. strong dark honey 2 tsp. lemon juice, or to taste   Soften
 butter by leaving it at room temperature or by cutting it into
 pieces and whipping it in a food processor.  Beat the honey and
 lemon juice into the butter.  Taste and adjust the lemon juice or
 honey to find the balance you like. Refrigerate in a covered
 container, where it will keep better than regular butter.  Makes 1
 Honey  Whipped  Butter

 Ingredients :
 4 lbs. margarine
 Honey to taste
 1 qt. buttermilk (room temperature)

 Preparation :
   Whip margarine with a mixer.  Pour in buttermilk slowly while
 mixing.  Add honey to taste.  Pour into five 16 oz. containers.  Use
 one; freeze the others or give as gifts.  Home Health Care
 Apple  Farm  Honey  Butter

 Ingredients :
 1/4 lb. butter
 1/4 lb. margarine
 1/4 c. honey
 1/4 c. half and half

 Preparation :
   Blend butter and margarine together.  Beat with mixer while adding
 alternately small amounts of honey and half and half.  This isn't
 low cal or low fat but is really delicious.


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