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County Fair Candy Apples

  ----- Original Message ----- 
  From: A1LEANIE
  To: phaedrus 
  Sent: Saturday, May 04, 2002 4:38 PM
  Subject: Recipie Needed

  Do you have a recipie for candied apples?  I love them and the only 
  time I can get one is at the fair and I would love to be able to make 
  them myself. Thanks for you time  A1leanie

Hi A1leanie,


  Candy Apples

  Makes about 12 

  12 medium apples
  12 long, wooden sticks or chopsticks
  3 cups sugar
  1 1/2 cups light corn syrup
  3/4 cup water
  1/8 teaspoon cream of tartar 
  1/2 cup cinnamon red hots (optional)
  15 drops red food coloring

  1. Butter a cookie sheet and line it with parchment paper. 
  Butter the paper and set the sheet aside.
  2. Wash and thoroughly dry the apples. Remove the stems and 
  turn the apples upside down. Since the tops are usually larger 
  and flatter, the apples should stay upright. Insert a wooden 
  stick into each apple, pushing about two thirds of the way 
  through. Set the prepared apples aside.
  3. Combine the sugar, corn syrup, water, and red hots (if using)
  in a heavy medium saucepan. Stir over low heat until the sugar 
  and red hots are completely dissolved and the syrup comes to 
  a boil. 
  4. Clip a candy thermometer to the inside of the pan and cook 
  the syrup, without stirring, until it reaches 310°F ( a little 
  beyond hard crack).
  5. Remove the pan from the hear and stir in the food coloring. 
  6. Tilt the pan to create a deeper pool of sugar syrup. Dip 
  one apple into the syrup, turning it as necessary to cover it 
  completely. Allow any excess syrup to drip back into the pan, 
  then place the apple on the prepared cookie sheet. Repeat with 
  the remaining apples. Allow the candy coating to cool and set 
  before serving, about 1 hour. Peel the apples off the parchment 
  and serve as soon as possible. 
  Candied Apples 

  desserts, fruits 

  8 red apples 
  3 cup sugar 
  1/8 teaspoon cream of tartar 
  1 1/4 cup water 
  1 red food coloring 

  Wash and dry apples. Insert wooden sticks. Combine sugar, cream of 
  tartar, and water in heavy, deep saucepan. Cook, stirring constantly, 
  until mixture begins to boil. Add food coloring to desired shade. 
  Boil until syrup reaches 300 degress (brittle stage). Dip apples in 
  syrup and twirl unti they are covered evenly. 
  Place on buttered sheet to cool. 

  Yield: 8 servings 
  Candied Apples (Church Recipe) 

  candies, desserts, fruits, snacks 

  6 medium red apples 
  1 cup brown sugar 
  1/2 cup white sugar (granulated) 
  1/2 cup light syurp 
  1/2 cup water 
  1 tablespoon butter 
  1 teaspoon vanilla 
  6 each wooden skewers (ice cream sticks wo; rk well) 

  Put wooden skewers in apples. Put sugars, syrup, water, butter in 
  saucepan and stir over low heat until sugar dissolves. Cook without 
  stirring to medium-crack stage (272 degrees). Remove form heat, add 
  vanilla. Dip apples into syrup, place on buttered platter to cool. 
  From the Alvadore Christian Church Cookbook (no author listed) 
  Yield: 6 servings 

Coney Island Hot Dog Sauce

----- Original Message ----- 
  From: Linda 
  To: phaedrus
  Sent: Monday, May 06, 2002 11:32 AM
  Subject: coney sauce

  I'm looking for a good coney sauce recipe, the kind hot dog 
  stands used to make. 

Hi Linda,

No problem. See below.


  Original  Coney  Island  Sauce

   Ingredients : 
   1 tbsp. butter
   1 tbsp. margarine
   1/2 lb. lean ground beef
   2 tbsp. chili powder
   1 (6 oz.) can tomato paste
   2 med. onions, chopped
   1 clove garlic, crushed
   Dash of salt & pepper
   1 tbsp. mustard
   1 (6 oz.) can water
   4-5 weiners (without skins) ground up

   Preparation : 
     Do not brown the beef before using.  Combine everything but
   weiners and simmer over low heat until thick.  Grind the weiners and
   add to the sauce.  Cook 15 minutes longer.  Can add a few crumbled
   soda crackers to thicken the sauce but it's not part of the original
   Coney  Island  Hot  Dog  Sauce

   Ingredients : 
   1 lb. ground beef
   1 1/2 c. tomato juice
   1 1/2 c. water
   2 1/2 tsp. chili powder
   1 1/2 tsp. ground cumin
   1 1/2 tsp. paprika
   1/2 tsp. salt
   1/2 tsp. pepper

   Preparation : 
      Brown ground beef and mash into very fine pieces.  Add the rest
   of the ingredients and simmer 15 minutes.  Additional tomato juice
   or water for thinner consistency.  Spoon on hot dogs over minced

See also: More Hot Dog, Chili Dog & Coney recipes

Grand Marnier Souffle

----- Original Message ----- 
  From: Ginger
  To: phaedrus
  Sent: Sunday, May 05, 2002 9:55 PM
  Subject: Grand Marnier Souffle

  Morton's Steak House (originally from Chicago - I think) has a Grand 
  Marnier soufflé that you have to order at the beginning of the meal 
  because they make it as a special order.  Do you have they recipe or 
  can you duplicate it.  It is well worth the "research" if you have a 
  Morton's near you.


Hi Ginger,

Alas, there are no Morton's Steakhouses near here. I do travel a bit, though, so maybe I'll get the opportunity to try it sometime.

I found a copycat recipe for Morton's version of the dish, it's the first one below. I'm also sending you some other Grand Marnier Souffle recipes.


  Grand Marnier Soufflé
  Morton's of Chicago 

  6 oz. egg whites 
  2 Tbs. granulated sugar 
  1 oz. prepared custard (or substitute Jell-O vanilla pudding) 
  1 oz. Grand Marnier (or substitute any orange liqueur) 
  1 tsp. orange zest 
  Preheat oven to 450 degrees.  To make meringue, place egg 
  whites in a small mixer bowl with wire attachment. Turn mixer 
  on high and begin whipping. When egg whites begin to foam, 
  gradually add sugar.

  In a separate bowl, place prepared custard, Grand Marnier and 
  orange zest. Mix lightly.  Gently fold into the prepared meringue.  
  Take 4 oz. ceramic ramekin and fill with mixture.  Carefully, with 
  a spatula, create a dome on top.  Wipe sides clean.

  Place immediately into a waterbath, covering the sides to about 1/3.  
  Place in oven for approximately 25 minutes. Remove promptly and 
  place on a lined plate.  Dust with powdered sugar and a little zest.  
  Serve immediately. 
  Souffle Grand Marnier 


  8 large egg yolks 
  2/3 cup plus 2 tablespoons granulated sugar 
  1/3 cup Grand Marnier 
  2 tablespoons butter 
  8 large egg whites 
  Confectioner's sugar for sprinkling on top 


  Preheat the oven to 450 degrees. Place 6 1-1/4 cup souffle 
  dishes in the refrigerator to chill. 
  Beat the egg yolks and 1/3 cup of granulated sugar in a double 
  boiler over hot water, whisking the mixture until it thickens 
  to the consistency of heavy cream. Add the Grand Marnier. 
  Transfer the mixture to a mixing bowl placed in a large bowl 
  of crushed ice. Continue beating over the ice until the mixture 
  has cooled. Butter the bottoms and sides of the souffle dishes, 
  paying special attention to the sides. Use the 2 tablespoons of 
  sugar to coat the insides of the dishes and return the dishes to 
  the refrigerator. Place the egg whites in a mixing bowl, preferably 
  a copper one, and with a wire whisk, beat them until stiff. Beat 
  in the remaining 1/3 cup sugar. With a large rubber spatula, fold 
  the whites into the Grand Marnier mixture. 
  Spoon equal amounts of the mixture into the prepared dishes. The 
  mixture should fill the dishes to a height about 1/4 inch over 
  the rim. With your thumb, create a channel around the periphery of 
  the dish to allow for expansion. Place the dishes on a baking dish 
  and bake for 7 minutes. Lower the oven temperature to 425 degrees 
  and bake for 5 minutes longer. 
  Serve sprinkled with confectioner's sugar. 

   Serves six.
  Grand Marnier Souffle
         3 tb Butter
         3 tb Flour
        1/4 ts Salt
        1/2 c  Milk
         4    Eggs,separated at room temp.
        1/2 ts Cream of tartar
        1/2 c  Sugar,granulated
        1/4 c  Grand Marnier liqueur
         1    Orange rind,grated         
              Whipped cream
     1. Butter 1 1 1/2- to 2-quart souffle dish or casserole; 
	 dust with sugar and set aside.
     2. Melt 3 tablespoons butter in medium saucepan over 
	 medium-high heat; blend in flour and salt.
     3. Cook, stirring constantly, until mixture is smooth and 
	 bubbly; stir in milk all at once.
     4. Cook, stirring, until mixture boils and is smooth and 
	 thickened; set aside.
     5. In large mixer bowl, beat egg whites with cream of tartar 
	 at high speed until foamy.
     6. Add granulated sugar, 2 tablespoons at a time, beating 
	 constantly until sugar is dissolved and whites are glossy and 
	 stand in soft peaks.
     7. Thoroughly blend in egg yolks, liqueur and orange rind 
	 into reserved sauce.
     8. Gently, but thoroughly, fold yolk mixture into whites.
     9. Carefully pour into prepared dish; bake in preheated 350'F. 
	 oven until souffle is puffy, delicately browned and shake 
	 slightly when oven rack is gently moved back and forth, about 
	 45 to 55 minutes.
     10. Dust with confectioners' sugar and serve at once with 
	 whipped cream.
     Grand Marnier Souffle Avec Creme Anglaise
    Categories: Desserts
         Yield: 6 servings
         3 tb Butter
         3 tb Flour
         1 c  Warm whole milk
         4 x  Egg yolks, large
       1/4 c  Sugar
         1 pn Salt
       1/4 c  Grand Marnier or Cointreau
         6 x  Egg whites, large, room tem
         1 tb Sugar
  -------Creme Anglaise----
     1 1/4 c  Heavy cream
         4 x  Egg yolks, large
       1/2 c  Sugar
         1 pn Salt
         3 tb Grand Marnier
     Butter 2-quart souffle dish and dust with powdered
     sugar; set aside.  In a medium saucepan, melt butter;
     stir in flour and cook 1 minute.  Add milk and stir
     constantly over medium heat until thickened.  Cool
     slightly. Beat egg yolks with 1/4 cup sugar and salt
     until thick.  Beat in liquer. Stir egg yolk mixture
     into milk mixture.  Souffle Can Be Prepared Up To This
     Point 2 Hours Before Serving.
      Beat egg whites with 1 tb sugar until stiff and fold
     lightly into egg yolk mixture.  Pile gently into
     prepared souffle dish.  Bake at 375 degrees for 30 -
     35 minutes or until puffed and golden brown.  Serve
     immdediately, accompanied by Creme Anglaise. 

   Creme  Anglaise: Heat cream in saucepan, but do not boil.  
     In another saucepan, combine egg yolks, sugar, and salt,
     beating until light yellow in color.  Add hot cream to
     egg yolk mixture and stir until blended.  Cook over
     medium heat until sauce thickens, stirring with a
     wooden spoon.  Cool. Add Grand Marnier just before

Jefferson Davis Pie

----- Original Message -----
From: Jay
To: phaedrus
Sent: Monday, May 06, 2002 12:40 AM
Subject: Re: (Fwd) Thomas Jefferson Pie

> Thank you for searching.  The recipes sound good and I will give the 
> salad a try and pass the jelly recipe to my Mother.  After visiting 
> Boston and Greensboro a couple of weeks ago I was stimulated to read 
> about our founding fathers.  Jefferson has always been someone I've 
> admired and it is fun to read more about him.
> Now you have me wondering if perhaps I misremembered and it was 
> actually Jefferson Davis Pie I saw on the menus.  I lived in Georgia 
> in the mid 70s, so some of the details have evaporated!  I would 
> appreciate it if you would pass on the Jefferson Davis Pie information.
> Thank you.
> Jay

Hi Jay,

The Jefferson Davis pie recipe is below.


Jefferson Davis Pie

 Recipe By     :
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Pies

   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Pie shell, 9 inch baked
      1/2   c            Butter
    2       c            Sugar, light brown
    4                    Egg yolks
    2       tb           Flour, all purpose
    1       t            Cinnamon
      1/2   ts           Allspice
    1       t            Nutmeg
    1       c            Cream or evaporated milk
      1/2   c            Dates -- chopped
      1/2   c            Raisins
      1/2   c            Pecan meats, broken

   Preheat oven to 325 degrees.  Cream together butter
   and brown sugar. Beat in 4 egg yolks. Mix together
   flour and spices and then add. Stir in cream, dates,
   raisins and nuts.  Fill the shell;bake the pie until
   set, about 30 minutes.  When cool take 2 or 3 egg
   whites and make a meringue as a topping. The dates are
   not necessary but a nice extra; without them and the
   nuts it is called a Kentucky or Arkansas pie. This is
   a great favorite in southern cafeteria and small town

Homemade Pizza Crust

  ----- Original Message ----- 
  From: Linda  
  To: phaedrus 
  Sent: Monday, May 06, 2002 11:31 AM
  Subject: pizza crust

  I've lost my recipe for pizza crust, can you help

Hi Linda,

Lots of variety in pizza crust. Below are several recipes.


  Thick  Pizza  Crust

   Ingredients : 
   1 pkg. dry yeast
   1 c. warm water
   1/4 c. oil
   1 egg
   Pinch of salt
   3 c. flour

   Preparation : 
     Dissolve yeast in water; add oil, egg and salt.  Gradually add
   flour.  Knead.  Cover and let raise until double in size.  Punch
   down and put in 10x15 cookie sheet.  Stretch out on pan and let
   rise.  Put toppings on you like...sauce, cheese, pepperoni, etc.  
   Momma's Pizza Crust        

   Ingredients : 
   1 1/2 c. warm water
   1 1/2 tbsp. yeast
   1 tbsp. sugar
   2 tsp. salt
   3 tbsp. vegetable oil
   2 c. white flour, OR Partially whole wheat flour

   Preparation : 
     Sprinkle dry yeast over warm water.  When dissolved add next four
   ingredients. Beat until smooth.  Knead in additional flour to make
   stiff dough.  Place in greased bowl, cover and let rise until it
   doubles (about 45 minutes). With buttered hands, spread dough evenly
   in 12 inch by 18 inch by 1 inch cookie or jelly roll pan.  Preheat
   oven to 450 degrees.  Top crust with desired cheese and toppings. 
   Bake 20 to 25 minutes or until crust is brown and cheese is gold and
  Pizza  Crust

   Ingredients : 
   6 c. flour
   2 (1/4 oz.) pkgs. dry yeast (instant)
   1 tbsp. sugar
   1 tsp. baking powder
   1 tsp. salt
   2 c. water (120 degrees)

   Preparation : 
     Mix flour, yeast, sugar, baking powder and salt together in large
   bowl.  Microwave water to 120 degrees and blend with flour mixture. 
   Set aside and let raise to double.  Cut into 2 portions.  (Will make
   2 pizza crusts, deep dish.)  Push each portion out to fit pizza pan;
   let raise again.  Top with favorite toppings.  Bake at 375 degrees
   until cheese or toppings are golden brown.  Crust will be golden
   brown too.  (Portions freeze well.)  
   Best  Pizza  Crust

   Ingredients : 
   1 pkg. dry yeast (1 tbsp.)
   1 c. warm water
   1 tsp. sugar
   1 tsp. salt
   2 tbsp. oil
   2 1/2 c. flour

   Preparation : 
     Dissolve yeast in water.  Add remaining ingredients.  Let rest 5
   minutes.  Spread on pizza pan.  
   Sicilian  Pizza  Crust

   Ingredients : 
   1 1/2 pkg. dry yeast
   2 tsp. salt
   5 c. flour
   1 1/2 c. warm water
   3 tbsp. oil

   Preparation : 
      Soften yeast in water.  Add oil, salt, and 4 1/2 cups flour. 
   Stir until moistened, and knead until smooth (about 10 minutes). 
   Put in greased bowl. Cover and let rise until doubled (about 2
   hours).  Punch down dough.  Grease two 10 x 15 pans.  Divide dough
   and stretch and press into pans.  Let rise again for 30 minutes. 
   Top with pizza sauce and your favorite pizza toppings.  Bake at 400
   degrees 25 to 30 minutes.  Tip:  If you want to make the dough up
   before time, let the dough rise the first time, press into pans and
   freeze.  Take it out the day you want to use them and let rise all


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