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Cookie Wreaths

----- Original Message -----
From: Jen
To: phaedrus
Sent: Wednesday, April 16, 2003 7:36 PM
Subject: (no subject)

> Phaedrus,
>  I am searching for a recipe called 'cookie wreaths with mint icing'.
> It was in a Pillsbury check-out stand type booklet. I have every page 
> but the cover and the one with this recipe on it(pg. 9). It was probably
> purchased about 10 years ago and only had cookies and candies in it.  
> I hope you can help me as this was one of my favorites.
>  Thank you!
> Jen 

Hello Jen,

Sorry, Jen. I could not locate the Pillsbury recipe. Maybe someone else has the book and will send the recipe. I did find the recipes below.


2021 update: Jennifer found this in the 1982 Pillsbury Cookie Cookbook.

Cookie Wreaths with Mint Icing

3/4 cup		sugar
2/3 cup		shortening
1 teaspoon	vanilla
2		eggs
2 cups		Pillsbury's Best All Purpose or
		Unbleached Flour*
1 teaspoon	baking powder
1/2 teaspoon	salt


16.5 oz can	Pillsbury Ready to Spread Vanilla
		Frosting Supreme
1 teaspoon	peppermint extract
5 to 6 drops	green food coloring
		Red cinnamon candies

In a large bowl, combine sugar, shortenin, vanilla & eggs;
blend well. Lightly spoon flour into measuring cup; level 
off. Blend in remaining ingredients; chill dough 1 hour.

Heat oven to 375F. Grease cookie sheets. Roll out dough on 
floured surface to 1/8-inch thickness. Cut with 2 1/2 inch 
doughnut cutter. Place on prepared cookie sheets. Bake at 
375F for 7 to 10 minutes. Remove from cookie sheets; cool.

In a small saucepan, melt ready to spread frosting over low 
heat. Stir in peppermint extract and food coloring. Spread 
over cooled cookies. Garnish with red cinnamon candies.
Makes 5 dozen cookies.

Tip: *Self-rising flour is not recommended.

Cookie Wreaths

3/4 cup vegetable shortening, butter flavored
1 1/4 cups light brown sugar, packed
2 tablespoons milk
1 tablespoon vanilla extract
1 egg
2 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup semi-sweet chocolate chips
1 cup pecans, coarsely chopped
1 1/4 cups powdered sugar
3 tablespoons vegetable shortening
2 teaspoons milk
1 teaspoon light corn syrup
red and green chewy candies or gum drops
Preheat oven to 375F; line 4 cookie sheets with foil and lightly grease the
foil. In a large bowl with an electric mixer on medium speed, beat brown
sugar, shortening, milk, and vanilla extract until well blended. Beat in the
egg. In a medium bowl, combine flour, salt and baking soda; stir flour
mixture into the shortening mixture just until blended. Stir in the
chocolate chips and pecans. Divide the dough into quarters; divide each
quarter into 12 pieces. Roll each piece into a 1-inch ball. Arrange the
balls on the cookie sheets almost touching, to form an 8-inch circle.
Flatten the balls slightly with your fingers. Repeat with the remaining
balls to make 3 more wreaths. Bake one cookie sheet at a time for 12 to 14
minutes, or until the wreaths are lightly browned. Do not overbake. Cool
completely before CAREFULLY removing from the cookie sheet.
Meanwhile, prepare the icing. In a small bowl with the mixer on medium
speed, beat the powdered sugar, shortening, milk, and corn syrup until
smooth. If too thick, thin with a little milk; if too thin, add more
powdered sugar. The icing may be covered and refrigerated for up to 1 week.
Makes 1 1/2 cups.
Spread or pipe the icing over the cooled wreaths. Cut the red and green
candies as needed for flowers and leaves. Place in clusters around the
wreath. Makes 4 wreaths.
Almond  Cookie  Wreaths  And ....

 Ingredients :
 1 c. sugar
 1 c. butter or margarine, softened
 1/2 c. milk
 1 egg
 1 tsp. vanilla
 1 tsp. almond extract
 3 1/2 c. all purpose flour
 1 tsp. baking powder
 1/4 tsp. salt
 1/2 tsp. green food color
 Red candied cherries--CHOCOLATE-NUT FINGERS:  
 ----Peppermint Candy Canes:--

 Preparation :
   Mix sugar, butter, milk, egg, vanilla and almond extract.  Stir in
 flour, baking powder and salt.  Divide dough into halves.  Tint 1
 half with food color.  Cover and refrigerate at least 4 hours.  For
 each wreath, shape 1 teaspoon dough from each half into 4 inch rope.
  For smooth, even ropes, roll back and forth on sugared surface.
 Place 1 green and 1 white rope side by side; press together lightly
 and twist.  Place on ungreased cookie sheet.  Shape each into circle
 with ends meeting; press bits of candied cherries on wreath for
 holly berries.  Heat oven to 375 degrees F. Bake until set and very
 light brown, 7 to 10 minutes.  Yield: about 4 1/2 dozen cookies.
 For each cookie, roll 1 teaspoon dough into 2 1/2 inch length.  Heat
 1/2 cup semisweet chocolate chips until melted.  After baking, dip
 ends of cookies in melted chocolate, then into chopped nuts.  Yield:
 about 8 dozen cookies.  Substitute 1 teaspoon peppermint extract for
 the almond extract.  Substitute 1/2 teaspoon red food color for the
 green.  Roll ropes on floured surface.  After placing on cookie
 sheet, curve down top of cookies to form handle of cane.  After
 baking, immediately sprinkle cookies with mixture of 2 tablespoon
 crushed peppermint candy and 2 tablespoon sugar.
 Bavarian  Cookie  Wreaths

 Ingredients :
 3 1/2 c. unsifted all purpose flour
 1 c. sugar, divided
 3 tsp. grated orange peel, divided
 1/4 tsp. salt
 1 1/3 c. butter or margarine
 1/4 c. orange juice
 1/3 c. finely chopped, blanched almonds
 1 c. confectioners sugar
 1 egg white, beaten with 1 tsp. water
 2 tbsp. butter or margarine, room temperature
 1-2 tsp. milk
 Few drops food color
 Red cinnamon candies

 Preparation :
    In a large bowl mix flour, 3/4 cup sugar, 2 teaspoons orange peel
 and salt. Using a pastry blender cut in butter and orange juice
 until mixture holds together . Knead a few times and press into a
 ball.  Shape dough into 3/4 inch balls; lightly roll each on a
 floured board into a 6 inch long strip.  Using two strips, twist
 together to make a rope.  Pinch ends of rope together to make a
 wreath; place on lightly greased baking sheet.  In a shallow dish,
 mix almonds with remaining 1/4 cup sugar and 1 teaspoon orange peel.
  Brush the top of each wreath with egg white mixture and sprinkle
 with sugar-almond mixture.  Bake at 400 degrees for 8-10 minutes or
 until lightly browned.  Cool.  To decorate:  In a small bowl mix
 confectioners sugar, butter, 1 teaspoon milk, and a few drops of
 green food color.  Add more milk if necessary to make frosting
 thick, but spreadable.  Fill a pastry bag fitted with a small leaf
 tip (#67).  Decorate each wreath with 3-4 leaves and red-cinnamon
 candy berries. Makes 5 dozen cookies.
 German  Cookie  Wreaths

 Ingredients :
 1 c. butter, soft
 1/2 c. sugar
 1 egg
 2 1/2 c. sifted flour
 1/2 tsp. salt
 1 1/4 c. quick oats, uncooked
 3/4 tsp. cinnamon
 2 tbsp. sugar
 1 egg, beaten
 1/4 c. chopped almonds

 Preparation :
    Beat butter until creamy.  Gradually add 1/2 cup sugar; beat
 until fluffy.  Add egg.  Beat until light and fluffy.  Sift together
 flour and salt.  Blend into creamed mixture.  Stir in oats.  Roll
 out to 1/2" thickness on board lightly covered with confectioners'
 sugar.  Cut with 2 1/2" floured doughnut cutter. Remove "holes" from
 cookies.  Place "holes" and cookies on ungreased cookie sheets.
 Combine cinnamon and 2 tablespoons sugar.  Brush cookies and "holes"
 with beaten egg.  Sprinkle with cinnamon-sugar and almonds.  Bake in
 preheated oven at 350 degrees for 10 to 12 minutes.  Makes 4 dozen.
 Christmas  Cookie  Wreaths

 Ingredients :
 2 eggs, beaten
 1/2 c. butter
 1 c. raisins (chopped)
 1 tsp. vanilla
 1/2 tsp. ground ginger
 1 c. sugar
 4 tsp. sweet cream
 1 tsp. baking soda
 1 tsp. ground cinnamon
 3 1/2 c. flour (sifted)

 Preparation :
    Mix butter and sugar in bowl until creamy.  Whip eggs and sweet
 cream. Add other ingredients and mix well until mixture becomes
 dough.  Place in refrigerator to chill.  Preheat oven to 375
 degrees.  Remove dough from refrigerator and cut small pieces.  Roll
 into wreath shapes.  Place on ungreased cookie sheet.  Bake for 12
 minutes.  Let cookies cool.  Add decorations if desired.
 Bavarian Cookie Wreaths

3 1/2 cups unsifted all-purpose flour
1 cup sugar, divided
3 teaspoons grated Hale orange peel, divided
1/4 teaspoon salt
1 1/3 cups butter or margarine
1/4 cup fresh Hale orange juice
1/3 cup finely chopped blanched almonds
1 egg white beaten with 1 teaspoon water
Preheat oven to 400' F.
In a large bowl, mix flour, 3/4 cup sugar, 2 teaspoons orange peel and salt.
Using a pastry blender, cut in butter and orange juice until mixture holds
together. Knead a fews time and press into a ball.

Shape dough into a 3/4-inch balls; lightly roll each on a floured board into
a 6-inch-long strip. Using two strips, twist together to amke a rope. Pinch
ends of rope together to make a wreath; place on lightly greased baking

In a shallow dish, mix almonds with remaining 1/4 cup sugar and 1 teaspoon
orange peel. Brush the top of each wreath with egg white mixture and
sprinkle with sugar-almond mixture.

Bake in 400'F oven 8 to 10 minutes or until lightly browned. Remove to wire
racks; cool completely.
Frost if desired*.

Yield 5 dozen cookies

cup confectioners' sugar
2 tablespoons butter or margarine, at room temperature
1 to 2 teaspoons milk
Few drops green food color
Red cinnamon candies

In a small bowl, mix confectioners' sugar, butter, 1 teaspoon milk and a few
drops green food color. Add more milk if necessary to make frosting thick,
but spreadable. Fill a pastry bag fitted with a small leaf tip (preferable
#67). Decorate each wreath with 3 or 4 leaves and red-cinnamon-candy

Ciabatta Bread

  ----- Original Message ----- 
  From: Amanda
  To: phaedrus
  Sent: Thursday, April 17, 2003 9:24 AM
  Subject: Panini Bread Recipe

  HI , i'm trying to find a Panini Bread Recipe ( not sure if i have t
  he spelling just right there ). I'm not wanting the filling's, I can 
  find plenty of those, I am wanting the actual recipe to make the bread 
  from fresh. Hope you can help.

 Thank you          Amanda

Hi Amanda,

Well, from what I understand and from looking at dozens of "panini" recipes, there's no single bread that can be called "panini" bread. A "panini" is just an Italian sandwich, and just like we use different kinds of bread to make sandwiches, so too, are different kinds of bread used to make paninis. I've seen panini recipes using all types of crusted breads. However, at Italian restaurants, panini are generally served on ciabatta bread. Below is one recipe for ciabatta bread, and here are links to two more recipes with pictures and instructions:

Ciabatta 1

Ciabatta 2


 ciabatta bread recipe

  . 12oz / 350g plain flour
  . 1/4 teaspoon easy blend yeast
  . 7fl oz/200ml warm water
  . olive oil 
  . 1/2 pint /300ml warm water
  . 1 tablespoon olive oil
  . 5 tablespoons warm milk
  . 1 1/4 lb / 500g plain flour
  . 1 teaspoon easy blend yeast
  . 1 tablespoon salt
  . cornmeal to dust 

  . Add yeast to sifted flour and slowly mix in the water. Beat for five minutes. 
  Place in a bowl and brush with olive oil. Cover and leave to rise in a warm 
  place until tripled in size (5-24 hours). Now chill. 

  . Stir the warm water, milk and olive oil into the chilled mixture. Slowly add 
  this mixture to the 1 1/4 lb of flour, adding the yeast and salt. 

  . Using either a food processor or those at the end of your wrists, form into a 
  dough and then knead on a floured surface until springy. Put dough in an oiled 
  bowl, cover and leave to rise until doubled in size. 

  . Divide into four and stretch dough into rectangles, pressing flat with your 
  knuckles. Cover with a damp cloth and leave in a warm place for 2 hours. 
  Pre-heat oven to 220C, gas mark 7. Heat baking sheets in oven. Dust baking 
  sheets with cornmeal and place dough on top. 

  . Bake 25 minutes, sprinkling with water three times during the first 
  10 minutes.  

Horn & Hardart Macaroni & Cheese

From: "David" 
To: "phaedrus" 
Subject: Re: horn & hardart fish cakes
Date: Wednesday, April 16, 2003 10:54 PM

Thank you for your prompt response.  By the way, if you go to 
I have placed a copy of a recipe for Horn & Hardart's Macaroni and Cheese, 
which I have attached here for your convenience, with one change. In my 
original submission, I erroneously indicated 1 pound of Ziti Rigati, instead 
of the correct amount, which is 3/4 pound.  You have the corrected version, 
below.  The basic difference between this recipe and some others that you 
may have seen on the internet, is that the attached uses more milk, and less 
Ziti Rigati, to make a much larger amount of sauce in relationship to the 
Ziti Rigati. After the Automats closed in New York around 1980 (with the 
exception of one franchise location on 42 Street which used the trade name, 
but did not use the original recipes), I determined that the Horn & Hardart 
Baking Company continued to exist in Philadelphia until 1991, when they 
declared bankrupcy. There was two seperate entities, the Horn & Hardart 
Company, New York, which converted all existing New York locations except 
42 Street to Burger Kings, and the Horn & Hardart Baking Company, which was 
the Philadelphia company, which continued to operate in Philadelphia. I went 
to the Horn & Hardart's in Philadelphia from 1980 to 1991 and obtained fish 
cakes, macaroni and cheese, rice pudding, and many other products, which were 
the original recipes.  The President of the Horn & Hardart in those days was 
an individual named Joe L., who I became friendly with. In fact, I
purchased Horn & Hardart products so frequently for relatives and friends, 
that Joe asked me whether I wanted to distribute the product in New York.  
I told him that I was just a customer who enjoyed the food. The last Horn 
& Hardart location was in the Bala Cynward Shopping Center, in Pennsylvania, 
outside of Philadelphia. In 1991, the Horn & Hardart Baking Company declared
bankrupcy, and the trade name and recipes were sold to an individual who
purchased them in bankrupcy court and who attemped to market certain products
through Pathmark and Shoprite stores.  I found this out when I saw the Horn &
Hardart Rice Pudding in a local Pathmark, and contacted the company indicated 
on the package, which was located in East Chester, Pennsylvania.  I contacted 
the company and spoke with the owner, who said that although he bought the 
trade name and what he believed were the original Horn & Hardart recipes in
bankrupcy court, when he attempted to manufacture the products, except for 
the rice pudding, the recipes did not taste the same.  He suspected that he 
did not obtain the original recipes.  Therefore, the only one who would have 
the last known recipes that worked, was the former president of the Horn & 
Hardart Baking Company, Joe L.  I know he lived in the Philadelphia 
area.  Do you know how to search for an individual?  If you find Joe L., 
you will have the original recipes.  If he removed them from the files 
prior to the bankrupcy filing, he probably would deny having them.  But, 
if he had the original recipes, and wanted Horn & Hardart recipes to go 
into the public domain, he might be willing to let them be posted.   

If you go to the Museum of the City of New York website, and click on 
Automat exhibit, you will find more information on the Automat.  There 
was an exhibit at the museum which ended on April 13.  I attended a 
presentation at the museum which was hosted by Marianne Hardart and 
Lorraine Diehl, the authors of the book The Automat, and the curators 
of the exhibit.  Marianne faced a rather hostile audience who were vocal 
as to the fact that the recipes in the book, especially the Macaroni and 
Cheese, were not the original recipies.  Marianne claims that they were 
family recipes, but admitted that she received numerous inquiries as to 
the authenticity  of the recipes.
 Attached is a review I placed on with respect to the book. 
 I wanted to use the location to disseminate a recipe for
 Horn & Hardart's Macaroni and Cheese. I believe that this is the authentic 

A much better recipe for Horn and Hardart's Macaroni and Cheese is as follows:  

Macaroni And Cheese  

3/4 lb. Ziti Rigati 
1/8 tsp. Red Pepper  
6 Tbs. Flour 
1/8 tsp. White Pepper  
6 Tbs. Butter 
4 Tbs. Light Cream  
6 C. Milk 
3 C. Grated Sharp Cheddar Cheese  
2 tsp. Salt 
1 C. Crushed Tomatoes  
2 tsp. Sugar  

Boil ziti until barely cooked. Drain and set aside.  

In a medium saucepan, melt the butter over low heat, blend in flour and 
cook 2 minutes.  

Beat in the milk, then the cream and cook over medium heat, stirring 
constantly, until the mixture comes to a boil and thickens. Remove from 
heat and cool slightly.  

Stir in the cheese until melted, then add the tomatoes, salt, sugar and 
two peppers.  

Add cheese mixture to the ziti.  

Pour into a baking pan and bake in a preheated 400* oven until top browns 
and bubbles.  

**To Freeze: Pour into aluminum pans, seal and place in freezer. Do Not
Bake Before Freezing.  

**To Bake Frozen Macaroni and Cheese: Allow to defrost before baking. 
Uncover and place in 400* oven and bake until top is brown and bubbling.  

I had hoped that this book, which had promised to include the "secret" 
Horn & Hardart recipes, which were under tight family control, would have 
been the actual "secret" recipes. However, despite these disappointments, 
this is an excellent book that gives a detailed history of an American 

Wonderful letter, David, packed with information. Thanks!


More Horn & Hardart recipes

Poppy Seed Cake

  ----- Original Message ----- 
  From: Paul 
  To: phaedrus
  Sent: Monday, April 14, 2003 5:11 PM
  Subject: Poppy Seed Cake

  I need a new copy of a recipe for poppy seed cake that ran in the 
  Chicago Tribune in the period of Sept-Dec, 1960. It was in "The 
  Weekly Illustrated"  "Food Guide". The copy I have says that at 
  the top. The rest of the date is missing. (What I have says "ber 4, 1960"). 
  The title of the article says "A $5 Favorite Cake". This cake has been 
  my favorite for my birthday since about that time. My birthday is the 
  23rd of April. Any help would be much appreciated. 


Hello Paul,

Gosh, I can't trace the recipe based on the newspaper that it was in so long ago. Sorry. One of the databases that I use has 858 "poppy seed cake" recipes. If you can give me some details about the recipe, I might be able to find it or a similar one. You're gonna have to give me some way to tell which one out of those 858 is the right one.


   ----- Original Message ----- 
  From: Paul 
  To: phaedrus 
  Sent: Tuesday, April 15, 2003 10:18 AM
  Subject: Re: Poppy Seed Cake

      Poppy Seed Cake

      [Three 8 inch layers]

      3/4 cup poppy seeds
      3/4 cup mile
      1/2 cup shortening
      1 1/4 cups sugar
      2 cups sifted cake flour
      2 1/2 teaspoons baking powder
      1/4 teaspoon salt
      1 teaspoon vanilla
      3 egg whites, beaten stiff


      1/4 cup cornstarch
      1/2 cup sugar
      1/4 teaspoon salt
      2 cups mild, scalded
      3 egg yolks, slightly beaten
      1 teaspoon butter
      1 teaspoon vanilla
      1/2 cup chopped walnuts

      Well, that's all the ingredients. If you could match that to a recipe, 
	  I would be most appreciative. Thanks again


Hi Paul,

I didn't find an exact match, but below are some similar recipes.


      Poppy  Seed  Cake

       Ingredients : 
       1/2 c. poppy seeds
       1/2 c. cold water
       2 c. cake flour
       1 1/2 tsp. baking powder
       1/4 tsp. salt
       3/4 c. shortening
       1 1/2 c. milk
       4 egg whites, beaten stiff

      Custard Filling:
       1/2 c. sugar
       1/4 tsp. salt
       2 1/2 tbsp. flour
       1 c. milk
       1 beaten egg
       1/2 tsp. vanilla
       1/3 c. chopped walnuts

       Preparation : 
          Ingredients should be at room temperature.  Soak poppy seeds in
       cold water overnight.  Sift flour.  Measure and sift three times,
       together with baking powder and salt.  Cream shortening.  Add sugar
       and cream until fluffy.  Add poppy seeds and water.   Add dry
       ingredients and milk, alternately using low speed.  Beat egg whites
       to a soft peak. Fold whites carefully into cake mixture.  Bake in
       two greased 9 inch layer pans at 375 degrees for 18 to 20 minutes. 
       Fill with custard filling and frost with 7 minute icing, or whipped
       chocolate frosting.  Combine first 2 ingredients.  Add flour and
       milk.  Cover over low heat until thick.  Pour mixture slowly over
       egg.  Return to range for 2 to 3 minutes.  Cool.  Add vanilla and
       Poppy  Seed  Cake

       Ingredients : 
       1 1/2 c. sugar
       3/4 c. shortening
       3/4 c. milk
       1/4 c. poppy seeds
       2 c. cake flour
       1/4 tsp. salt
       1 tsp. vanilla
       4 egg whites
       2 tsp. baking powder

       4 egg yolks
       3 tbsp. cornstarch
       2 c. milk
       1 c. sugar
       Pinch of salt
       1 c. chopped walnut meats

       Preparation : 
          Cream sugar and butter.  Add poppy seeds which has been soaked in
       milk for 5 minutes or less.  Sift dry ingredients together, add and
       beat well.  Add vanilla and fold in stiffly beaten egg whites.  Bake
       in 375 degree oven.  Can bake in layers and put in filling or loaf
       cake and ice with 7 minute icing.  Mix dry ingredients.  Add well
       beaten yolks.  Stir in hot milk.  Cook in double boiler until thick
       and smooth.  Cool and add nuts.  Spread between layers and ice with
       7 minute icing.
       Poppy  Seed  Cake

       Ingredients : 
       1/2 c. poppy seeds (1 pkg.) - soak 2
          hours in 1/2 c. milk


       1 c. milk
       1 1/2 c. sugar
       1/2 c. shortening
       3 tsp. baking powder
       2 1/2 c. flour
       3 egg whites
       1 tsp. vanilla
       1/2 tsp. salt


       1 c. sugar
       3 egg yolks
       1 tbsp. flour
       1 c. sour cream
       1 c. walnuts
       1 tsp. vanilla


       1 c. powdered sugar
       4 tbsp. butter or margarine
       1 heaping tbsp. cocoa

       Preparation : 
         Cream sugar and shortening, add milk and dry ingredients
       alternately.  Then add poppy seeds and beat well.  Beat egg whites
       until stiff, add last by hand.  Bake at 350 degrees in a large loaf
       pan.  Cook until thick.  Let cool. Add chopped nuts and vanilla.
       Spread on cake.  Moisten well with cold coffee until right
       consistency to spread.  Spread on top of filling.  

More Saturn Ad Songs

----- Original Message -----
From: "trish"
To: phaedrus
Sent: Monday, April 14, 2003 12:27 AM

> Dear Phaedrus,
> Sorry to bother you again, but there's another song from
> (coincidentally) another Saturn commercial.  I don't know who picks
> these songs, but they do a great job!  It's the commercial where
> everyone in the neighborhood is driving around in brown boxes and
> then they watch a family drive by in a Saturn, in slow motion.
> Again, sorry about the minimal details, and thank-you so much for
> your time!  I really appreciate it!
> Cat

Hi Cat,

No bother. The song in the commercial for the Saturn L200 is "For Your Love" by Ed Townsend.

This is what Saturn says about their current car commercials:

We appreciate the time you have taken to write to Saturn and for your interests in the new Saturn commercials!

..there is no music used in the Saturn VUE "Ropeswing" commercial.

The music used in the Saturn "Box" commercial is actually an untitled piece by Elias Music. I hope this information helps.


Mark Gosnell
Saturn Customer Assistance Center



Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus