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Peanut Butter Eggs

 ----- Original Message ----- 
  From: Peggy
  To: phaed
  Sent: Sunday, March 10, 2002 6:17 PM
  Subject: peanutbutter eggs

  Years ago I had a recipe for peanut butter eggs. When I moved my 
  recipe got lost somewhere. Can you find a recipe for peanut butter eggs.
  Thank you 

Hi Peggy,

Sure, no problem. See below.


  Peanut  Butter  Eggs

   Ingredients : 
   2 c. of creamy peanut butter
   1 1/2 lb. confectioners sguar
   1 1/2 lb. butter
  Chocolate Coating:
  12 oz. bag of chocolate chips
   1 1/3 bar of paraffin

   Preparation : 
     Mix together the peanut butter, butter (at room temperature) and
   confectioners sguar and knead until smooth.  Cut into 36 pieces and
   form egg shapes.  Refrigerate for several hours and dip into the
   chocolate.  Coating:  Melt a 12 oz. bag of chocolate chips and 1/3
   bar of paraffin in the top of a double boiler.  The chocolate has to
   cool to about 100 degrees.  It is best to let the eggs chill in the
   refrigerator over night then dip them into the chocolate the next

Nut Filling

  ----- Original Message ----- 
  From: Sandy
  To: phaedrus
  Sent: Sunday, March 10, 2002 6:32 AM
  Subject: nut filling

  I am looking for a very tasty recipe for nut filling. I would like 
  to make my own coffee cakes and bear claws for a benefit breakfast. 
  Thank You. Sandy

Hi Sandy,

Try the ones below.


  Nut  Filling

   Ingredients : 
   1 lb. ground walnuts
   1 c. sugar
   3 heaping tbsp. butter
   1/4 c. canned milk

   Preparation : 
      Cook slowly for about 5 minutes 
  Sour  Cream  Nut  Filling

   Ingredients : 
   3 egg yolks
   1/2 c. sour cream
   1/2 c. sugar
   1/2 c. nutmeats
   Pinch of salt

   Preparation : 
      Cook together until thick.  Add nutmeats last and spread between
   layers of cake when cool, or loaf cake. 
   Creamy  Nut  Filling  &  Frosting

   Ingredients : 
   2 1/2 tbsp. flour
   1/2 c. milk
   1/2 c. shortening (half butter)
   1/2 c. granulated sugar
   1/4 tsp. salt
   1/2 tsp. vanilla
   1/2 c. nuts
   1/2 c. confectioners' sugar

   Preparation : 
      Blend flour and milk.  Cook to very thick paste (about 10
   minutes). Cook to lukewarm.  Cream shortening, sugar and salt on #7
   speed.  Add lukewarm paste.  Beat until fluffy.  Add vanilla and
   nuts.  Use about 1/2 amount for filling.  Add confectioners' sugar
   to remainder and ice rest of cake.
   Nut  Filling  For  Cake

   Ingredients : 
   1 c. sugar
   1 tbsp. flour
   1 c. cream
   1 tsp. butter
   4 egg yolks
   1/2 tsp. vanilla

   Preparation : 
     Cook in double boiler until thick.  Add a few chopped nuts and
   vanilla.  Very good over loaf cake served with whipped cream, or as
   a frosting for an angel food cake.  
  Creamy  Nut  Filling

   Ingredients : 
   1/2 c. sugar
   2 tbsp. flour
   1/2 c. cream
   2 tbsp. butter
   1/2 c. chopped pecans
   1/4 tsp. salt
   1 tsp. vanilla

   Preparation : 
      Combine sugar, flour, cream and butter in saucepan.  Cook until
   thickened.  Add pecans, salt and vanilla.  Blend well.  Cool. 
   Nut  Filling  (Dios  Sutemeny)

   Ingredients : 
   1 lb. ground nuts
   3 stiffly beaten egg whites
   3/4 c. sugar
   1 tsp. cinnamon

   Preparation : 
      Mix well until moist, keeps well in refrigerator until you need
  Nut  Filling

   Ingredients : 
   2 c. ground walnuts
   1/2 c. hot milk
   1/2 c. sugar
   3 tbsp. butter or margarine
   1/3 c. honey
   2 eggs, beaten
   1/2 tsp. salt

   Preparation : 
      Combine ground nuts, milk, sugar, butter and honey in small
   saucepan.  Bring to a boil, stirring constantly.  Add eggs and salt.
    Reduce flame and cook until thick, stirring constantly.  Cool
   before using.

Lemon Curd

  ----- Original Message ----- 
  From: Gordon 
  To: phaedrus
  Sent: Saturday, March 09, 2002 10:59 AM
  Subject: Do you have a cookie recipe using Robertsons lemon Curd?

Hello Gordon,

Nothing that specifically calls for Robertson's by brand name, but the below recipe uses lemon curd.


  Lemon Curd Bars
  1 cup unsalted butter 
  2 cups all-purpose flour 
  1 cup white sugar 
  1/2 teaspoon baking soda 
  1 (10 ounce) jar lemon curd 
  2/3 cup flaked coconut 
  1/2 cup toasted and chopped almonds 
  1 Preheat oven to 375 degrees F (190 degrees C). 
  2 In a large mixing bowl cream the butter. Add the flour, sugar and 
  baking soda. Mix until the mixture forms coarse crumbs 
  3 Pat 2/3 of the mixture into the bottom of one 9x13 inch baking pan. 
  Bake at 375 degrees F (190 degrees C) for 10 minutes. 
  Remove and let cool slightly. 
  4 Spread the lemon curd over the baked layer. To the remaining 1/3 of 
  crumb mixture add the coconut and the almonds. Sprinkle over the top 
  of the lemon curd. 
  5 Lower oven temperature to 350 degrees F (175 degrees C). Bake bars 
  for 25 minutes or until lightly browned. 
   Makes 40 squares 

Key Lime Ribs

  ----- Original Message ----- 
  From: DOVE
  Sent: Sunday, March 10, 2002 12:10 PM
  Subject: Key Lime ribs

  Can you find this reciepe please? 

Hi Dove,

I could not find anything called "Key Lime Ribs". Is this a restaurant recipe? Below are the closest recipes that I could find. They call for regular lime juice, but Key lime juice could be used.


  Grilled Lime Pork Tenderloin
  with Warm Onion-Jalapeņo Salsa
  The Marinade and Pork: 
  8 large garlic cloves, finely minced 
  3 tablespoons soy sauce 
  2 tablespoons fresh ginger root, finely minced 
  1 tablespoon Dijon mustard 
  1/2 cup fresh lime juice 
  1/2 cup olive oil 
  Salt and freshly ground pepper to taste 
  4 pork tenderloins (about 3/4 pound each), trimmed 
  Combine all ingredients, except pork in a large zip lock-style 
  plastic bag, mixing well. Add pork with marinade.Seal bag, pressing 
  out excess air, place in a shallow dish and marinate pork for several 
  hours at room temperature,or refrigerate at least 1 day and up to 2 
  days, turning occasionally. 
  Prepare the grill. 
  Remove pork from marinade, letting excess drip off. 
  Grill on an oiled rack set 5 to 6 inches over glowing coals, turning 
  every 5 minutes, for about 15 to 20 minutes or until done. 
  Transfer meat to a cutting board and let stand 5 minutes before slicing. 
  Serve with Warm Onion-Jalapeņo Salsa. 
  Warm Onion-Jalapeņo Salsa: 
  1 1/4 pounds red or white onions, chopped fine (about 4 cups) 
  2 tablespoons olive oil 
  2 fresh jalapeņo chilies, seeded and minced (wear rubber gloves) 
  2 tablespoons brown sugar 
  4 tablespoons red-wine vinegar 
  1/4 cup water 
  Salt and freshly ground pepper to taste 
  In a large heavy skillet cook onions in oil, stirring, until softened. 
  Add jalapeņos and cook, stirring, 1 minute. 
  Add sugar and cook, stirring, 1 minute. Add vinegar and water and simmer, 
  stirring occasionally, until mixture is slightly thickened. 
  Season with salt and pepper and serve. 
  Serves 6.
  Tequila & Lime Pork Spareribs  

  1 rack of pork spareribs (about 3 pounds) 
  Freshly ground black pepper 
  1 cup olive oil 
  Juice from 4 limes 
  1/2 cup tequila
  1/4 cup finely chopped onions 
  2 tablespoons minced garlic 
  2 medium jalapenos, stemmed, seeded and finely chopped 
  2 tablespoons finely chopped fresh cilantro leaves 
  Season the ribs with salt and pepper. In a small mixing bowl, whisk 
  the oil, lime juice, tequila, onions, garlic, jalapenos and cilantro. 
  Whisk well. Season with salt and pepper. Place the ribs, meat side down, 
  in a glass baking dish. Pour the marinade over the ribs, coating each 
  side completely. Cover with plastic wrap and refrigerate overnight 
  (at least 12 hours), turning every couple of hours. Remove from the 
  refrigerator and bring the ribs to room temperature. 

  Preheat the grill on low. Place the ribs, meat side down, and slow grill 
  the ribs, turning and basting every 15 minutes. Cook for about 1 1/2 to 
  2 hours, or until the ribs are tender. Remove from the grill and slice 
  into individual ribs. 
  Yield: 2 to 3 servings 
  Lime Spareribs
  4 pounds pork spareribs 
  1 cup chopped onion 
  1 clove garlic, minced 
  1 cup fresh sliced mushrooms 
  1/4 cup olive oil 
  2 tablespoons red wine vinegar 
  2 tablespoons honey 
  1/4 cup fresh lime juice 
  1 tablespoon prepared mustard 
  2 teaspoons salt 
   ground black pepper to taste 
  1/4 cup soy sauce 
  2/3 cup water 
  1/3 cup chili sauce 
  1 Cut ribs into serving size pieces and place in a 9x13 inch baking dish. 
  Preheat oven to 325 degrees F (165 degrees C). 
  2 In a medium saucepan saute onion, garlic and mushrooms in oil until 
  tender. Add vinegar, honey, lime juice, mustard, salt, pepper, soy sauce, 
  water and chili sauce and mix together well. Warm mixture throughout. 
  3 Pour this sauce over the ribs and bake in the preheated oven for 1 hour 
  or until ribs are tender and internal temperature has reached 160 degrees F 
  (70 degrees C). Baste often with sauce. 
  Makes 8 servings 

Gooey Brownies

  ----- Original Message ----- 
  From: Carol 
  To: phaedrus
  Sent: Saturday, March 09, 2002 9:56 AM
  Subject: Ghirardelli brownies

  Whenever I use the Ghirardelli brownie mix the brownies never quite 
  set and it's more like a brownie pudding. The instructions warn that 
  the brownies won't be solid when the cooking time is up, but even hours 
  later I have pudding.  When I contacted the company they sent me a bunch 
  of coupons for free stuff, but no information about how to correct the 
  problem. Any suggestions? 



Hi Carol,

Just a couple of suggestions:

1) Try increasing your oven temperature 25°. I read recently that 75% of ovens tested were not accurate as to temperature. Most were lower than the settings on the dial.

2) Try adding an egg.

If neither of these works, and it's only the Ghirardelli mix that you have problems with, not other cake mixes or cookies, then I am mystified.



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