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2002

TODAY's CASES:

Anginettes

 ----- Original Message ----- 
  From: Lucy
  To: phaed
  Sent: Thursday, April 18, 2002 10:47 AM
  Subject: anginettes

  I have been searching everywhere for a recipe that my fiance's 
  ex wifes aunt makes.  They are of Italian descent, and Karen 
  (the ex) says that these cookies are called "anginettes".  My 
  fiance says that he remembers them helping to make them one year, 
  and the recipe made what seemed like hundreds of cookies.  The 
  recipe called for anise extract, not the seeds, and they weren't 
  frosted.  Other than that I can give you no clue.  The aunt will 
  go to her grave with the recipe..... 
  Thanks in advance for any help you can give me. 

Hi Lucy,

Well, from whatI know, and what research I did, there is a cookie called "anginettes", but when these cookies are made with anise, they're called "anisette cookies" instead.

Below are two anisette recipes, and a recipe each for vanilla anginettes and orange anginettes.

Phaed

  Italian Anisette Cookies

  1 lb. butter
  2 c. sugar
  6 tbsp. sour cream
  4 eggs
  6 c. flour
  2 tsp. baking powder
  2 tsp. baking soda
  5 or 6 tsp. anise flavor (according
  to your taste)

  Mix butter (must be room temperature), mix with sugar, sour cream,
  eggs, anise flavoring.  Mix these ingredients well.  Add dry
  ingredients and mix well again.  The dough will be sticky so put
  in refrigerator until it hardens so you an work with it.  Make
  small balls and place on cookie sheet, ungreased cookie sheet.
  Spread far apart because they spread.  Bake for 10 to 15 minutes,
  check the bottom after 10 minutes, if l ight brown they're done.
  Do not overcook.  Oven should be 375 degrees.  Cool before serving.
  ------------------------------------
  Anisette Cookies

  Makes 4 -6 dozen  

  7 eggs 
  2 cups white sugar 
  1/2 cup vegetable oil 
  3/4 cup orange juice 
  1 teaspoon almond extract 
  2 teaspoons vanilla extract 
  1 teaspoon lemon extract 
  1 teaspoon anise extract 
  5 teaspoons baking powder 
  7 cups sifted all-purpose flour 
   

   Directions     
  1 Preheat oven to 350 degrees F (175 degrees C). 
  2 In a large bowl, beat eggs. Blend in vegetable oil, orange juice, 
  vanilla, lemon and anise flavoring. 
  3 Sift the flour with the sugar and baking powder. Add the flour 
  mixture to the egg mixture. The dough will probably be sticky. Add 
  additional flour until dough no longer sticks to your hands and can rolled. 
  4 Pull off a piece of dough about the size of a walnut. Roll it into a 
  rope and shape it into a knot. Place finished knots 2 inches apart on an 
  ungreased cookie sheet. 
  5 Bake at 350 degrees F (175 degrees C) for 15 minutes. Bottoms should 
  slightly brown. Cool cookies on a wire rack.
   -----------------------------------------
  Anginettes (Grandma's Recipe)

   Soft vanilla cookies Serves 25 people

  Ingredients
  1 1/2 cups sugar 
  6 eggs 
  1 cup Crisco 
  1 teaspoon baking powder 
  2 teaspoons vanilla 
  Approx. 6 cups flour; use as much as needed to make a soft, 
  slightly sticky dough. 

  Frosting: 
  1 box Confectioner's sugar 
  1 teaspoon vanilla 
  1/2 cup water 

  Directions
  Mix first 5 ingredients, then add flour slowly mixing as you go. 
  When dough is done, roll out cookies in hand, tube shaped, about 
  2 inches long. Form into a knot like a pretzel. Bake at 325 degrees 
  about 12 minutes, or until lightly brown on bottom. When cool, 
  dip cookies in frosting. Let dry on wax paper at room temperature.   
  ---------------------------------------
  Anginettes

  Ingredients
  6 cups flour 
  1 1/2 cups sugar 
  4 eggs 
  5 teaspoons baking powder 
  1 teaspoon baking soda 
  1 cup oil 
  1 cup orange juice 

  Directions
  Mix dry ingredients; then add other ingredients. Mix with large 
  spoon; batter will be thick. Grease cookie sheet once and spoon 
  onto sheet and bake approximately 10 minutes at 375 degrees. 
  Make glaze of confectioners sugar and warm water and 3/4 teaspoon 
  lemon or orange flavoring. Dip baked cookie in glaze; sprinkle 
  with colored sugar bits for decoration. Makes 7 dozen anginettes. 
 

Pineapple Cobbler

  ----- Original Message ----- 
  From: P
  To: phaedrus@hungrybrowser.com 
  Sent: Monday, April 15, 2002 8:16 PM
  Subject: cobbler???

Hi, Uncle Phaedrus,,,

You have always helped me ,& sent me good recipes.
Do you have a Pineapple Cobbler recipe , made with a          
yeast dough. It was made by an Italian woman,
in upstate New York, many years ago.
Hope you can find this one!!
Thanks so much,,
P 

Hi P,

Sorry, none made with yeast dough. If it's truly an Italian dish, and you can get the Italian name, I might be able to find it that way. Meanwhile, below are two pineapple cobbler recipes that I did find.

Phaed

  Pineapple Cobbler

  1 lb. 4 oz. can crushed pineapple
  1/3 cup sugar
  2 eggs
  3 Tbsp. cornstarch
  1 Tbsp. butter
  1 tsp. vanilla
  1 tsp. lemon juice

  Crust:
  2 cups sifted flour
  1/2 cup sugar
  2 1/2 tsp. baking powder
  1/2 tsp. salt
  3/4 cup shortening
  1 egg
  1/4 cup milk
  1 tsp. vanilla
  2 Tbsp. flour

  * Combine pineapple, sugar, eggs, cornstarch and butter in a saucepan.
  * Cook, stirring constantly until mixture thickens.
  * Add vanilla and lemon juice.
  * Set aside to cool.
  * Sift together 2 cups flour, sugar, baking powder and salt.
  * Cut in shortening.
  * Blend in egg, milk and vanilla to make a soft dough.
  * Spread half of the dough on the bottom of 9 x 13 x 2 inch pan.
  * Pour filling over dough.
  * Add 2 Tbsp. flour to remainder of dough.
  * Roll out and divide into 20 squares.
  * Place on top of filling.
  * Bake at 350 F. for 30-35 minutes
  -------------------------------------------------
  Pineapple  Cobbler

   Ingredients : 
   1 lb. 4 oz. can crushed pineapple
   1/3 c. sugar
   2 eggs
   3 tbsp. cornstarch
   1 tbsp. butter
   1 tsp. vanilla
   1 tsp. lemon juice
   Crust
   2 c. sifted flour
   1/2 c. sugar
   2 1/2 tsp. baking powder
   1/2 tsp. salt
   3/4 c. shortening
   1 egg
   1/4 c. milk
   1 tsp. vanilla
   2 tbsp. flour

   Preparation : 
 Combine pineapple, sugar, eggs, cornstarch and butter in a
 saucepan. Cook, stirring constantly until mixture thickens.  Add
 vanilla and lemon juice.  Set aside to cool.  Sift together 2 cups
 flour, sugar, baking powder and salt.  Cut in shortening.  Blend in
 egg, milk and vanilla to make a soft dough. Spread half of the dough
 on the bottom of 9 x 13 x 2 inch pan.  Pour filling over dough.  Add
 2 tablespoons flour to remainder of dough. Roll out and divide into
 20 squares.  Place on top of filling.  Bake in moderate oven (350
 degrees) for 30-35 minutes. 

Cream Cheese Pound Cake

 ----- Original Message ----- 
From: Mary 
To: phaedrus@hungrybrowser.com 
Sent: Wednesday, April 17, 2002 11:03 AM
Subject: mary

could you get me a receipe:  cream cheese pound cake

Hi Mary, Sure, See below. Phaed Cream Cheese Pound Cake Ingredients : 3 sticks margarine or butter, softened 8 oz. cream cheese, softened 3 c. sugar Dash salt 1 1/2 tsp. vanilla 6 lg. eggs 3 c. sifted cake flour Preparation : Cream butter and cream cheese. Gradually add sugar. Add salt and vanilla. Beat. Add eggs, 1 at a time, beating well after each 1. Stir in sifted cake flour. Spoon in greased and floured tube pan. Bake at 325 degrees for 1 1/2 hours. Contains no milk. Freezes well. ---------------------------------- Great-Grandmother's Cream Cheese Pound Cake Ingredients : 3 c. all-purpose flour 3 c. white sugar 6 whole lg. eggs 1 cream cheese (8 oz.), softened 3 sticks butter, softened 1 tsp. vanilla extract 1/4 tsp. salt Preparation : Cream butter and cream cheese. Add one egg at a time and mix well. Add sugar slowly and mix well. Add vanilla and salt. Add flour slowly to mixture. Be careful not to beat the mixture too much. Pour in a greased and floured stem pan. Bake at 325 degrees for 1 1/2 hours. (You may also pour into two loaf pans and cook for 1 hour.)


Hucklebucks

----- Original Message -----
From: Diane
To: phaedrus@hungrybrowser.com
Sent: Thursday, April 18, 2002 2:49 AM
Subject: Cookie Recipe from Grandma's kitchen

> Grandma made these wonderful devils food cookies with 
> marshmellow filling much like a hostess 'suzie q'.  
> She called them Hucklebucks.  She made them in the 60's. 
> We are from Iowa and maybe they were only made in that area.
> Can you help me find the recipe?  I tried to open the archive 
> page but was not able to.
> Thanks so much
> Diane 

Hi Diane,

Might it be this recipe below?

Phaed

Hucklebucks

 Ingredients :
 3/4 c. shortening
 2 eggs
 3/4 c. cocoa
 1 1/2 tsp. vanilla
 1 1/2 c. sugar
 1 1/2 c. milk
 3 c. sifted flour
 3 tsp. baking powder
 3/4 tsp. salt
 Filling:
 3/4 c. butter or margarine
 1 tbsp. milk
 1/8 tsp. salt
 1 1/2 c. confection sugar
 1 c. marshmallow creme

 Preparation :
    Cream together shortening, eggs, cocoa, vanilla and sugar.  Add
 milk alternately with sifted dry ingredients, mixing after each
 addition until smooth.  Drop by tablespoonfuls on cookie (greased)
 sheet.  Bake in hot oven at 400 degrees for 7 to 8 minutes.  Makes
 42 soft cookies.  When cool, place filling in between flat sides of
 cookies.
  

Glazed & Chocolate Strawberries

 ----- Original Message ----- 
  From: Frank
  To: phaedrus
  Sent: Saturday, April 20, 2002 5:24 PM
  Subject: chocolate covered strawberries/glazed strawberries.

  where do i get recipes for these things? 

Hello Frank,

I can help. See below.

Phaed

  Brandy  Glazed  Strawberries

   Ingredients : 
   1 qt. fresh strawberries
   1/2 c. red raspberry jelly
   4 tbsp. brandy

   Preparation : 
      Rinse strawberries, remove tops; drain.  In small saucepan, stir
   together jelly and brandy over low heat, stirring constantly until
   jelly melts.  Gently coat berries with glaze.  Serve immediately,
   topped with whipped cream.  Great over ice cream and then whipped
   cream. 
   ----------------------------------
   Chocolate  Covered  Strawberries

   Ingredients : 
   2 pt. strawberries
   1 lg. bag semi-sweet chocolate morsels
   1/4 c. Crisco (lard not oil)

   Preparation : 
     Wash and dry strawberries.  Melt chocolate and Crisco in double
   boiler.  Dip strawberries in hot chocolate and put on tray covered
   with wax paper or Saran Wrap.  Refrigerate until chocolate is hard. 
    I sometimes add 1/4 to 1/2 cup rum or whatever I have on hand. 
   Enjoy!  
   ----------------------------------
   Chocolate  Strawberries

   Ingredients : 
   1 pkg. German's sweet chocolate
   6 plain chocolate bars
   3 jiggers rum
   4 boxes large strawberries

   Preparation : 
     Melt chocolates in a fondue pot.  Add rum.  On one side of pot
   have bowl of powdered sugar and on the other a plate with the washed
   but unhulled berries.  Dip in chocolate, then in sugar and eat.  
   ----------------------------------
   Chocolate - Dipped  Strawberries  Three  Ways

   Ingredients : 
   1 tsp. veg. shortening
   1 lb. lg. strawberries, stemmed
   2 oz. semi-sweet chocolate
   1/2 c. vanilla or white chocolate chips
   2 (1 1/2 oz.) bars milk chocolate

   Preparation : 
     Clean strawberries. If strawberries are too small to hold by the
   stem, stick toothpicks in the center for holding.  Line cookie sheet
   with foil or waxed paper and place near stove.  Using 3 small mixing
   bowls, place semi-sweet chocolate and shortening in one, vanilla
   chips in another, and milk chocolate in the third.  Fill a small
   saucepan with 1" water and bring to a boil over low heat.  Place
   first bowl over the saucepan to melt the chocolate.  Stir with
   wooden spoon until smooth and shiny.  Using 1/3 of the strawberries,
   dip in the chocolate and place on the cookie sheet.  Repeat with
   vanilla chips and with milk chocolate.  Refrigerate until chocolate
   hardens, about 1 hour.  
 

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