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Glass Candy

  ----- Original Message ----- 
  From: Frances Anne
  To: phaedrus
  Sent: Friday, March 22, 2002 7:00 PM
  Subject: glass candy receipe

  I hope you can give me the receipe for Glass Candy.  My mom 
  used to make it years ago.  I only thing I remember is that 
  one of the ingredients is vinegar.  I hope you can help.  
  francisanne   Thank you very much.

Hi Francis,

I found several recipes for glass candy, but only one that had vinegar. It's the first one below. I'm also sending one without vinegar.


  Glass  Candy

   Ingredients : 
   2 c. sugar
   1/3 c. light water
   1/3 c. light Karo syrup
   2 tbsp. vinegar

   Preparation : 
     Combine in 2 quart pan.  Cook, stirring constantly until sugar is
   dissolved; then cook without stirring to hard crack stage, 300
   degrees.  Remove from heat.  Stir in a few drops of liquid flavoring
   and color.  Pour into greased cookie sheet or powdered sugar cookie
   sheet or hard candy molds.  
  Glass  Candy

   Ingredients : 
   2 c. sugar
   1/2 c. hot water
   1/2 c. light Karo syrup
   1/2 tsp. any flavoring
   3-4 drops food coloring (correspond color to flavor: green - mint, red - cherry, etc.)

   Preparation : 
      Put sugar, water and Karo in saucepan.  Boil until reaches hard,
   cracking stage.  While candy is boiling, butter 13 x 9 inch pan and
   put in freezer.  When candy is done, quickly add flavor and color
   and pour into pan.  Put back into freezer for 7 minutes.  Take out
   right away and put powdered sugar on after hard, crack with knife. 
   Store in airtight container.
> ----- Original Message ----- 
> From: Joanne
> To: phaedrus
> Sent: Friday, March 22, 2002 7:00 PM 
> Subject: glass candy receipe 
A big thank you for your quick reply.  I showed the receipe to my mom 
and she says that is the one.  Thank again for all you great help.  
Have a happy Easter. 

Mashed Potato Gingerbread Cookies

----- Original Message ----- 
From: Betty
To: phaedrus
Sent: Saturday, March 23, 2002 2:06 PM
Subject: Instant mashed potato cookies

> Hi Uncle !    I hope you can find a lost recipe for me. 
> It appeared on the back of an instant mashed potato box 
> 15 to 20 years ago. I think it was Betty Crocker instant 
> potatoes but I'm not sure. They were sugar cookies with 
> spices....  ginger and cinnamon  I think. The flavor was
> wonderful ! Please look for me.  Thanks, Betty W.

Hi Betty,

The below recipe sounds like it. Could it be the one?


Gingerbread  Cookies

 Ingredients : 
 1 c. molasses
 1/2 c. margarine or butter
 1/2 c. granulated sugar
 1/2 c. mashed potatoes
 1/2 c. sour milk
 4 c. flour
 1 tsp. baking soda
 1 1/2 tsp. salt
 2 tsp. ginger
 2 tsp. cinnamon

 Preparation : 
    Heat molasses.  Add margarine or butter.  Cool slowly and add
 sugar, potatoes and sour milk.  Mix and sift 2 cups flour with other
 dry ingredients.  Add enough more of flour as necessary.  Chill 1
 hour or more covered.  Roll 1/4 inch thickness.  Cut with cookie
 cutters.  Bake about 15 minutes at 350 degrees.

Crescia Easter Bread

  ----- Original Message ----- 
  From: D
  To: phaedrus
  Sent: Sunday, March 24, 2002 1:39 PM
  Subject: easter bread 

  Dear Sir,

  My grandfather used to make an easter bread which consisted of  
  black pepper instead of the traditional sweet bread. The dough 
  he made( I think) consisted of shortening. I know he used yeast, 
  which was dissolved in water.  The bread was garnished with 
  colored eggs.  Do you have or know of a recipe similar to this?   
  Unfortunately, grandpa never wrote anything down.  
  Your help will be greatly appreciated.

  Thank you,

Hi D.,

D., your e-mail address was incorrect in the e-mail you sent, so I could not reply by e-mail. As a result, you'll get this too late for Easter. Sorry.

Below is a recipe for crescia, which is a traditional Easter bread made with lots of black pepper in some parts of Italy. Could that be it? You didn't give me much to go on, not even your grandfather's national origin. Many countries have traditional Easter breads. I'm taking a wild guess with Italian.



  1 pound Pecorino Romano cheese (finely grated) 
  1 dozen jumbo eggs 
  3/4 stick melted butter (cool after melting) 
  1/2 cup of oil 
  Black Pepper 
  Salt, a scant 1/2 tsp 
  Yeast cake, 1/2 pound (I get my yeast from a local Italian bakery 
  that also makes bread...just go in and ask for one pound of yeast...
  it comes frozen and you'll have to cut it in half and thaw) 
  Flour (twice as much flour as you have may need to add 
  to this when you start mixing the dough...depending on the weather 
  and the size of the eggs, which can make a difference) 
  Soften the yeast with lukewarm water. 

  Beat the eggs in a bowl. Mix in the butter, oil, and the yeast. 

  Grease a pan with shortening (the pan we use is a metal pan that is 
  the size of what we call a Dutch oven type pan although my Uncle 
  sometimes uses loaf pans) 

  Pour cheese and flour onto your board and mix together with black 
  pepper until you see black specks (this is pretty much to taste as 
  we like it peppery) add the salt and make a well in the center 
  (if you're not used to using a board you can also use a HUGE bowl 
  to mix it) Pour the liquid mixture in your well and start mixing 
  the dry with the wet until you make a dough. This is where you may 
  need to add more flour. Knead this very well. Put the dough into 
  the greased pan and pat it down. Let it rise to the top of the 
  pan (it might even be over the top) surface will bubble. 

  Bake approximately 1 hour at 350 degrees Fahrenheit, test by 
  inserting a knife into the should come out clean. 

  Sorry about some of the ingredient measurements being approximate 
  but if you've ever used handed down recipes you'll understand. 

Easy Basa Fish Recipe

From: A Publix Shopper in Bradenton, Fl.
To: phaedrus
Subject: About Basa
Date: Sunday, March 24, 2002 12:26 PM

Hi ,
  I was interested in your readers question about preparing Basa 
  fish. Our Publix Super Market devised a method of preparing this 
  delicious fish using Kentucky Kernal Seasoned Flour.  The fish 
  had a milk wash and was dipped in the flour.  They sauted it in 
  a small amount of butter and it was excellent. We eat is at least 
  once a week.  It's the  only frozen fish I have found so far that 
  doesn't taste "fishy".  Maybe this will help your reader.

A Publix Shopper in Bradenton, Fl.



Almond Nut Butter

  ----- Original Message ----- 
  From: liz
  To: phaed
  Sent: Friday, March 22, 2002 9:20 PM


  In the Family Circle magazine for April, I saw an almond nut butter 
  in one of the articles.  Do you have a receipe to make it at home.  
  I love almonds.

Hi Liz,

Surely. You can make it with the recipe below.


  Almond Nut Butter

  2 cups raw almonds
  1-2 T. safflower oil, optional

  Begin by blanching the almonds. In a medium saucepan, place 
  4 inches of water, and bring to a boil. Add the almonds and 
  cook for 1 minute to blanch them. Remove the saucepan from 
  the heat and set aside for 3 minutes to cool. Remove the 
  almonds from the water, squeeze each almond between your thumb 
  and forefinger to remove their skins, and set them aside for 
  5 minutes to dry and cool. Place the almonds in a non-stick 
  skillet and cook them over medium heat for 3-4 minutes or until 
  lightly toasted and fragrant. Remove the skillet from the heat 
  and allow the almonds to cool. Transfer the cooled almonds to 
  a blender or food processor and process for 1-2 minutes to finely 
  grind them to a powder. Scrape down the sides of the container. 
  Continue to process the almonds an additional 1-2 minutes, adding 
  some safflower oil, as desired, to form a smooth and creamy paste. 
  Transfer the almond butter to an airtight container and store 
  in the refrigerator.

  *Note: you can substitute other nuts such as hazelnuts, cashews, 
  pistachios, or peanuts to make other nut butters using the same 

  Yield: 1 Cup


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