On 4 Apr 2005 at 16:17, Barbara wrote:
> Good day to you, I've been searching for a recipe for this torta for
> some time. It's an Italian lemon tart, with, what I call a
> shortbread crust, usually topped with cre`am fresh & pine nuts.
> Although, there are many versions of this torta -- lemon is the one I
> hope you can find for me. Thank you for your help, I really am
> appreciative of any information you would be willing to provide.
"Torta della Nona" literally means "Grandma's Cake". I could only find one recipe. See below.
Torta Della Nonna
Yield: 6 Servings
=== PASTRY ===
2 c All-purpose flour
1 whole Egg; pus
2 Egg yolks
1/2 c Sugar
3 tb Sweet butter; melted
3 tb Extra-virgin olive oil
1/2 ts Vanilla extract
=== FILLING ===
2 c Fresh ricotta
(sheep's milk ricotta is best)
1/2 c Pine nuts
1/2 c Sugar
Juice and zest of 1 lemon
Preheat oven to 375 degrees.
To make the pastry, make a well of the flour, place egg, yolks, sugar,
butter and olive oil mixture in center and proceed as you would with fresh
pasta, i.e. bring flour in bit by bit until liquid in well is thick enough
to bring together with hands. Knead until dough is smooth and then allow
to rest 10 minutes.
Meanwhile, make the filling by mixing together the ricotta, pine nuts,
sugar, lemon zest, juice and eggs in a bowl until creamy.
To assemble, roll out the pastry to form two 12-inch circles. Place
one circle down to line the bottom and sides of the pan. Spread the
ricotta mixture evenly over this layer. Place the remaining circle of
dough over the top and pinch together the edges. Place in oven and bake
for 35 to 40 minutes. Remove and serve warm or at room temperature with
vin santo from Cappezzana.
This recipe yields 6 servings.
On 5 Apr 2005 at 22:01, Chris wrote:
> Dear Uncle Phaedrus,
> I'm looking for a recipe for kremowski (a Polish cream pastry or
> cake). Please e-mail me ASAP.
Technically, it's "kremówki".
The good news is that I was able to find a recipe for these from Pope John
Paul II's hometown. These were one of his favorites.
The bad news is that the recipe is a translation from Polish, and has not
been adapted. So, I'm not sure about some of these measurements. "Dag" is
easy - that's a dekagram - 10 grams or 2.84 ounces (weight, not fluid ounces).
But how much is a "slab" of margarine? Is that a stick of margarine? How much
is a "packet" of vanilla sugar? Are they a standard size? Egg yolks are egg
yolks and tablespoons are tablespoons. Is a "glassful" of milk the same as a
cup of milk? Hope you can figure this out, Chrissie. Let me know how they turn
There is another recipe here: Eastern European Food.About.com
The Pope’s Cream Cakes (kremówki)
25 dag.of wheat-flour
1 slab of margarine
3 tablespoonfuls of water
3 glassfuls of milk
15 dag. of sugar
1 packet of vanilla-flavoured sugar
The cake: sift flour. Add margarine and we can mix it together with flour.
When there are no lumps, we add yolks, water and knead pastry. We cool the
pastry in the fridge for approximately 3 hours. Cooled, the pastry is taken
out of the fridge and two cakes are baked in big baking tins greased and
sprinkled with breadcrumbs. We bake the cakes until they become light-golden.
Cream:we boil two glassfuls of milk with sugar and vanilla-flavoured sugar.
Yolks are mixed with a blender, we add milk and flour. The mixed pastry is
poured onto boiling milk. We boil the whole. Hot cream is put onto the baked,
cool cake and covered with the other one. Then sprinkle the top with icing
sugar. We put aside the cake to cool and moisten.
On 4 Apr 2005 at 23:28, Alberta wrote:
> My questionis this-I am looking for a recipe for roasting peanuts
> in the shell. I have a friend that likes very well roasted peanuts
> and the ones he buys in the store are not roasted enough for him
> and since he does not have a computer I have been searching on the
> internet with no luck. Thank you for your interest in this matter.
A common term for oven-roasting peanuts, at least in the Southern US,
is "parching". See below and also here:
1 to 2 lbs. peanuts in shells
Place 1 to 2 pounds of unshelled peanuts in Dutch oven. Cover
with lid and bake about 40 to 50 minutes. During baking,
occasionally stir peanuts to heat the whole batch evenly; test for
doneness during the baking. Serve while warm.
On 5 Apr 2005 at 9:49, Ricardo (IIS) wrote:
> My entire school career growing up I attend Los Angeles Unified School
> District classes. The cafeteria made the most wonderful sugar-glazed
> cinnamon rolls. When I was moving cross-country 15 years ago my moving
> van was vandalized, and I lost everything when the vehicle was set
> In the archives I found a school cafeteria yeast roll, I don't recall
> the recipe being the same. Can you please help?
Below are all of the school cafeteria cinnamon/sweet roll recipes that I
could find. The first one is from the Los Angeles Times, so maybe that is
the one you want.
City School Sweet Rolls
Recipe By : Los Angeles Times 9/23/82
Serving Size : 17 Preparation Time :3:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cakes yeast
2 cups lukewarm milk (or 1 cup milk plus 1 cup water)
1/2 cup sugar
2 teaspoons salt
1/2 cup shortening
1 large egg
1 cup cake flour
5 cups bread flour
3/4 to 1 1/2 tsp ground nutmeg
1/4 cup butter or margarine -- melted
Cake Crumb Filling
Powdered Sugar Glaze
Dissolve yeast in milk. Combine sugar, salt, shortening and egg
at low speed for 1 minute. Add milk mixture and mix 1 minute.
Add flours and nutmeg and mix only enough for flour to be well
incorporated, not more than 5 minutes.
Roll out to a rectangle shape. Brush with melted butter and sprinkle
with Cake Crumb Filling. Roll up jellyroll fashion. Slice into 11/2"
slices. Place on greased baking sheets, cut side down and pat out
fairly flat. Let rise until doubled. Bake at 400° for 15 minutes.
When partially cooled, brush with Powdered Sugar Glaze.
Cake Crumb Filling:
1 cup plain bread crumbs
1/2 cup packed brown sugar
1 teaspoon cinnamon
Combine and mix well.
Powdered Sugar Glaze:
2 cups powdered sugar
1/4 cup hot water
1 teaspoon vanilla
Mix powdered sugar into hot water until smooth. Stir in vanilla.
Cinnamon Rolls (School Recipe)
School House Rolls (See below)
1 cup granulated sugar
3 tbsp cinnamon
2 tbsp canola oil
1 cup chopped pecans
1/2 cup raisins optional
Cinnamon Roll Glaze:
2 cups powdered sugar
2 tbsp melted butter
1 tsp vanilla
milk per the instructions
Start by making a batch of Schoolhouse Rolls. Set to rise. Combine the
sugar, cinnamon, and oil. It will look like brown sugar when done. Set
aside. Note this mixture freezes well.
After the first proof (rise), punch down. Divide and cut the dough in
half. Roll out the dough in a rectangle shape either 1/4 inch or 1/8
inch thick. Using a pastry brush, brush dough lightly with water.
Water helps the mixture stick to the dough. Spread the above cinnamon
mixture on the bread dough. Add the pecans and raisins. Roll the dough
jelly roll style; cut 3/4 inch to 1 inch thick and put in a greased or
buttered pan, barely touching. Let rise to double in size. Bake in a
preheated 375 degrees oven for 12 to 15 minutes or until brown.
Glaze: While the rolls are baking combine the powdered sugar, the melted
butter and the vanilla. Add the milk last using only as much as to turn
the mixture into a thick syrup. Glaze the rolls while still warm.
School House Rolls
4 3/4 cup white flour 1/3 cup shortening (Crisco)
1/3 cup powdered milk 1/3 cup sugar
2 tsp salt 1 3/4 cup water (room temperature)
2 tbsp yeast (instant)
Mix the first 5 ingredients. In a heavy duty mixer with dough hook,
add the water and the dry ingredients all at once. Begin mixing;
when the mixture incorporates most of the water, add the dry yeast.
Beat at a medium speed for 10 minutes. Dough should be in a ball and
mixer will be clean.
Set in a lightly greased bowl in a warm place to rise (about 40 minutes).
When the dough size has doubled, punch down and pinch into 1 1/2-ounce
rolls. When bread has risen a second time, bake 23 to 28 minutes at 350
degrees). Pat butter on rolls when still warm.
School Cinnamon Rolls
2 gal. flour
4 Tbsp. baking powder
4 c. dry milk
2 c. sugar
2 lb. butter
2 Tbsp. salt
1 1/4 c. yeast
1 gal. lukewarm water
1/4 c. cinnamon
2 c. sugar
Mix sugar and yeast in lukewarm water; let stand for 10
minutes. Mix dry ingredients. Cut butter in. When yeast is
ready, pour into dry ingredients; mix until dough leaves sides
of bowl. Roll out and butter; sprinkle on cinnamon/sugar and
roll and cut. Let rise until double in size. Bake at 350 degrees
until done. Spread with glaze while hot.
Glaze for Cinnamon Rolls:
5 qt. powdered sugar
2/3 c. vanilla
2 1/2 c. milk-liquid
Mix together and spread over hot rolls.
School District Cinnamon Rolls
1. Dissolve 3T of Yeast & 2 T of Sugar in 1C of lukewarm water
2. Add 1 1/2 cups of lukewarm water
3. Scald 2 cups of milk,
Add 2/3 cups of shortening
& 10T of Sugar (just less than 3/4C),
2T of salt, stir until dissolved
Beat 2 eggs and add to milk mix.
Pour that into the yeast water from step 2.
Gradually mix in 10-12 cups of flour Till the dough is thick
4. Kneed till smooth
5. Put in a greased bowl and raise 1 hour
punch down and let raise another 45 minutes
6. Roll in a rectangle about 1/2 inch thick.
Butter dough completely with softened butter
(try 1/4 to 1/2 cup of butter).
Sprinkle with brown sugar until it's covered
(1-2 cups at least).
Sprinkle with cinnamon until covered.
Add raisins or (wal)nuts as desired.
Roll up the entire rectangle and slice into 1" sections.
(for large rolls flatten with the palm of your hand).
Place pieces in buttered pan or cookie sheet.
(if you pack them in, just touching, they look just like
the ones from the cafeteria when they are done)
Let stand 45 minutes.
Bake 15-20 minutes at 350F.
Remove from oven and glaze.
If you want to add raisins, put the raisins in a
small amount of water then in the Microwave for
a minute or two. Drain them WELL, maybe squeeze
excess out with your hands. Add to the dough after
a few cups of flour, then mix and add the rest of
To cut into nice even pieces, use a string. Slide the
string under the long roll, bring the ends up to the
top, cross and pull. This will cut the rolls without
Glaze: Mix powered sugar, Margarine (or Butter),
vanilla, and milk until it looks and tastes right (try
a cube of margarine, lots of sugar, a tsp. of vanilla,
and milk until the glaze is smooth.) Don't glaze the
rolls until they are ready to be eaten, If you want
to save them till later, put the glaze in an air-tight
After the rolls cool, you can cover them in plastic.
They're still good re-heated in the microwave.
More School Cafeteria Recipes
On 6 Apr 2005 at 12:01, Peggy wrote:
> Dear Sir: I am looking for a receipt for Maple Fudge. I bought
> Mapleine Maple Flavor, but do not have a receipt. If you can help, I
> would really appreciate it. Thanks. Peggy
I cannot locate a recipe that calls for mapleine by name, but try one of the below
recipes, using mapleine where they call for maple flavoring or extract.
Vermont Maple Walnut Fudge
2 (10 oz.) pkg. vanilla milk chips
1 can sweetened condensed milk
1/4 c. margarine
1 tsp. maple extract
1 1/2 c. chopped walnuts
Combine chips and condensed milk in glass bowl. Microwave on
high for 2 minutes. Stir and microwave 1 minute more if needed to
melt chips. Stir in the rest of ingredients. Spread into 8-inch
square pan. Refrigerate and cut into squares when cool.
3 c. sugar
1 c. sour cream
1 tbsp. syrup
1/4 lb. (1 stick) oleo
1/4 tsp. butter flavoring
1/4 tsp. cream of tartar
1/4 tsp. salt
1 c. nut meats
1 tsp. maple flavoring
Combine sugar, sour cream, syrup, oleo and butter flavoring,
cream of tartar and salt; cook slowly. When soft - ball stage is
reached, remove from fire and allow to cool. Then beat briskly
until it loses its gloss. Add nuts and maple flavoring, and pour
into buttered pans.
Maple Nut Fudge
2 lb. light brown sugar
2 sticks margarine
1 lg. can Carnation cream
1 tbsp. maple flavor
24 oz. almond bark or 24 oz. candi-quick
1 lg. jar marshmallow cream
Mix brown sugar, margarine, and cream and bring to boil over
medium heat. Boil to soft ball stage. Remove from heat. Add maple
flavor, almond bark and marshmallow cream. Stir until thick. Pour
into a buttered pan. Cool overnight.
2 c. light brown sugar
4 tbsp. butter or oleo
1/4 tsp. maple flavoring
2/3 c. milk, evaporated
1 tsp. vanilla
1/2 c. chopped nuts
Combine sugar and milk in saucepan. Cook over medium heat,
stirring until sugar dissolves. Continue cooking to soft boil stage
(238 degrees on candy thermometer). Remove from heat. Cool to
lukewarm. Add butter or oleo, flavoring and vanilla. Beat until
thick and loses gloss quickly; add nuts. Spread into buttered 8 x 8
x 2 inch pan. Cool and cut into squares.