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2002

TODAY's CASES:

Peach Cobbler

----- Original Message -----
From: Jay
To: phaedrus
Sent: Sunday, May 12, 2002 12:49 PM
Subject: peach cobbler

> Can you find an old recipe for "Peach Cobbler that makes its own crust"?
> It used Bisquick  and sliced canned peaches, and the batter rose to the 
> top as it baked, making "its own crust".   I have numerous cookbooks and 
> still can't find the recipe.
> I love your web site...just got through browsing through.  Great!!
> Thanks in advance if you can find that recipe.

Hi Jay,

Sure, no problem. The recipe below does that.

Glad you like the website.

Phaed

Jiffy  Peach  Cobbler

 Ingredients :
 1 stick margarine
 1 c. milk
 1 (No. 2) can peaches or fresh peaches
 1 c. white sugar
 1 c. Bisquick

 Preparation :
    Melt margarine in large baking dish or pan.  Mix 1/2 cup sugar,
 milk and Bisquick.  Pour in dish on margarine.  Sweeten peaches with
 1/2 cup sugar and pour over the other ingredients.  Bake at 400
 degrees until dough rises to top and browns.
 

Sweet Potato "Chips"

  ----- Original Message ----- 
  From: Knud 
  To: phaedrus recipe 
  Sent: Sunday, May 12, 2002 6:25 PM
  Subject: Sweet Potato

  Hej
  Would have a recipe for sweet potato chip 
  Knud

Hey Knud,

Sure would. Below are three.

Phaed

  Sweet Potato Chips 

  1/2 pound sweet potatoes
  1/2 tbsp. corn oil 

  Preheat oven to 400 deg. Lightly coat a baking sheet with non-stick 
  cooking spray. Slice the sweet potatoes into very thin slices. In a 
  large bowl carefully toss the sweet potato slices by hand in the oil 
  to coat the chips lightly. 

  Lay the slices in a single layer on the prepared baking sheet. Bake the 
  chips for 15 minutes. Turn each piece over with a metal spatula and bake 
  for 5 more minutes. Chips should be dry and slightly crisp. If not, bake 
  up to 3 more minutes, checking every minute so the chips won't burn. Let 
  cool for 5 minutes before serving. Makes 8 servings, about 7 chips each 
  ----------------------------
   Sweet Potato Chips
   
   Recipe By     : Taste Of Home Dec/Jan 1996
   Serving Size  : 4    Preparation Time :0:00
   Categories    : Snacks                           Vegetables
   
     Amount  Measure       Ingredient -- Preparation Method
   --------  ------------  --------------------------------
      1      pound         sweet potatoes, peeled -- thinly sliced
                           cooking oil for deep-fat frying
                           salt -- to taste
   
   Soak potatoes in 2 quarts of ice water for 1 hour; drain and
   pat dry. Heat oil to 375 degrees in an electric skillet or 
   deep-fat fryer.
   Fry potatoes, seven or eight slices at a time, until golden 
   brown, 1-2 minutes, turning once. Drain on paper towels; 
   sprinkle with salt. Cool.
   ------------------------------------
   Southern Sweet Potato Chips 

  Two of the best flavors of the south are combined in this unique 
  appetizer or snack. 

  Serving: 6
  Prep Time: 20 minutes minutes
  Cook Time: 40 minutes
  Total Time: 70 minutes

  1 cup honey roasted peanuts 
  2 large sweet potatoes 
  10 tablespoons melted butter 
  salt 

  1. Preheat the oven to 475 degrees. Line 2 baking sheets with 
  aluminum foil and grease well. 
  2. Peel the sweet potatoes and slice thinly. Set aside. 
  3. Process the peanuts in a food processor fitted with a metal 
  blade until they are a fine powder. Place the powder on a plate. 
  4. Place the butter in a bowl and dip the potatoes into the butter 
  until well coated. Dip the potatoes in the peanut powder and coat 
  both sides. Arrange the slices in one layer on the prepared pans. 
  Bake for 12-18 minutes or until the potatoes are tender and lightly 
  browned. Make sure not to overcook as they will burn easily. Drain 
  on paper towels, sprinkle with salt if desired and serve warm. 
============================
  ----- Original Message ----- 
  From: Knud 
  To: phaedrus 
  Sent: Monday, May 13, 2002 4:48 PM


  Hej Uncle
  Yesterday I ask recipes for Sweet Potato Chips and you as always 
  obliged me, It should have been sweet potato French fried, chip 
  is English for fries

  seeya

  Knud
 

Hi Knud,

No Problem. Below are some french-fried sweet potato recipes.

Phaed

  French  Fried  Sweet  Potatoes

   Ingredients : 
   1 lg. sweet potato
   Cinnamon and sugar (combine)

   Preparation : 
      Peel potato; cut like you would for French fries.  Deep 
     fry until tender, then spread with cinnamon and sugar.
   ----------------------------------
   French  Fried  Sweet  Potatoes

   Ingredients : 
   1 med. potato per serving
   Cooking oil
   Powdered sugar

   Preparation : 
      Peel and halve or quarter sweet potatoes.  Cut lengthwise into
   thin strips. Drop into oil, 375 degrees.  Strips will cook in about
   30 seconds.  Have spoon ready because they burn easily.  Remove with
   a slotted spoon and drain on paper towels.  Sprinkle with powdered
   sugar. 
   ----------------------------------
   French - Fried  Sweet  Potatoes

   Ingredients : 
   Sweet potatoes
   Oil for frying
   Salt or sugar to taste

   Preparation : 
      Peel potatoes; cut into thin strips.  Fry in hot oil until crisp
   and brown outside and tender on inside.  Drain on paper towels. 
   Serve hot.  Serve plain or sprinkled with salt or sugar.  
   ----------------------------------
   French  Fried  Sweet  Potatoes

   Ingredients : 
   4 sweet potatoes
   Salt
   Oil

   Preparation : 
   Peel and slice ran sweet potatoes in 1/2 in slices.  Soak the 
   slices in ice water for 30 minutes, drain, and dry on paper towels.  
   Fry in hot oil a few at a time, for about 5 minutes sprinkle with salt.
 

Tomato Blossom Rot

----- Original Message -----
From: mary
To: "phaedrus"
Sent: Sunday, May 12, 2002 1:43 PM
Subject: tomatoe blossom rot

> could you please, help me find somewhere to find out
> how to stop and what causes tomatoe blossom rot...the
> tomatoes are turning black on the bottom...thanking
> you, i am mary

Hi Mary,

Tomato blossom rot is caused by calcium deficiency. You can help prevent it by adding gypsum to your garden soil at planting time. It can be aggravated by the application of too much nitrogen fertilizer to tomato plants. It sometimes appears after periods of heavy rains because extended heavy rains wash the calcium from the soil.

Blossom-end rot appears as a round, brown sunken area on the end of the tomato fruit opposite the stem. As a fruit ripens the area turns dry and leathery. The disorder often appears after a period of rapid growth followed by dry conditions, or in periods of heavy rain that caused calcium to leach from the soil.

Go to your nursery or county co-op and get a product called:

Bonide Tomato-Blossom ROT-STOP 
Helps correct calcium deficiencies.
Also use on cucumbers, melons and peppers.
DIRECTIONS FOR USE: Apply Bonide Rot-Stop, undiluted, to the point of run
off onto the foliage and fruit during periods of rapid growth or following
excessive rain fall. Apply in early morning or evening when temperatures are
lower to avoid foliage burn. Make applications 5 to 7 days apart when
conditions are favorable for appearance to the disorder. Regular spray
pro-grams are not recommended as prolonged spraying and rates in excess of
these specified can cause foliage burn.

Phaed


Chocolate Cake Donuts

  ----- Original Message ----- 
  From: Laurel
  To: phaedrus
  Sent: Monday, May 13, 2002 2:48 PM
  Subject: chocolate donuts


  Help!  Seven years ago my husband lived in Utah and he remembers 
  eating chocolate donuts at the 7-eleven there.  All he talks about 
  are those donuts.  We can't find them in Idaho or Washington and I 
  would love to surprise him with a close duplicate.  He remembers them 
  being like chocolate cake with a chocolate glaze.  Everything I've 
  tried hasn't even come close.  Your help is greatly appreciated!

Laurel 

Hi Laurel,

Well, I can't find the 7-eleven recipe, nor can I find a reliably close duplicate, because I have no idea what the 7-eleven recipe was.

However, I do have a recipe for chocolate cake donuts with chocolate icing. It's below.

Phaed

  Double Chocolate Cake Doughnuts 
  Yield: 1

  Ingredients 

    1 1/2 c  sugar
        1 ts baking soda
        2    eggs
      1/2 ts salt
        4 tb butter
        3 oz unsweetened baking chocolate
    1 1/2 ts vanilla extract
        1 c  buttermilk
    3 1/2 c  all-purpose flour
        3 ts baking powder
        
   ICING:
        1 c  confectioner's sugar; sifted
        2 tb cocoa
        1 ts vanilla extract
        2 tb melted butter
        2 ts water; or more, as needed

  Instructions

  Bring all ingredients to room temperature. Beat the sugar and eggs
  together until creamy and lemon colored. Melt the butter and chocolate
  together in a small saucepan over low heat or nuke it, stirring every few
  seconds. Beat into the sugar and egg mixture. Add the vanilla and
  buttermilk. Mix well. Sift the flour, baking powder, baking soda and
  salt together. Add slowly to the liquid mixture. Divide the dough in
  half. Chill to make it easier to handle. I usually go this far the night
  before and finish in the morning. Roll out one half of the dough on a
  lightly floured board to about a 1/2" thickness. Cut into doughnuts.
  Allow the cut doughnuts to stand for 10 minutes. Heat 2" of oil to 370
  degrees in a large skillet. An electric skillet is perfect if it has a
  temp control. The doughnuts should be at room temperature before frying.
  Dip a metal pancake turner or slotted spoon into the hot oil before using
  it to add or turn a doughnut. Transfer the doughnuts to the skillet, one
  every 15 seconds. Fry each doughnut about 90 seconds per side. Remove
  the doughnuts and drain on paper toweling or on a rack placed on a cookie
  sheet. Repeat with the remaining batter. Yields 30 Doughnuts. 
Icing:
  Prepare the icing by beating all the ingredients together. If the icing
  is too stiff add additional water, one or two drops at a time. Beat until
  smooth. Spread onto the doughnuts after they have cooled

Wintergreen Leaves Candy

> To:             phaedrus
> Date sent:      Sat, 11 May 2002 16:27:23 -0400
> From:           Dennis
> Subject:        wintergreen (jelly candy) leaves
>
> Dear phaedrus:
> I'm looking for a recipe for wintergreen leaves; they are like the
> common spearmint leaves candy, but pink and, of course,
> wintergreen flavored. I used to be able to buy them in Canada
>
> Thanks,
> Dennis

Hello Dennis,

Well, I didn't expect to find this at all, but I had a bit of luck. Of course, I didn't find a recipe for wintergreen leaves. What I found was a recipe for spearmint leaves. But all you have to do is substitute wintergreen oil for spearmint oil. Other than the flavoring, the recipes are the same. If you're going to really make "leaves", you need a candy mold. There's one for sale at this auction site:

Epier

I actually found two recipes.The first one, though doesn't say what kind or how much flavoring to use. The second one says "1 tsp mint extract). You'll want to use 1 tsp wintergreen extract. You'll also want to use red food coloring instead of green.

Phaed

-----------------------
Spearmint leaves are a liquid pectin product. Gelatin can also be used to
make this candy. The recipe is simple. Take 6 ounces of green colored liquid
fruit pectin, place it in a 2 quart suace pan, and add 1/2 teaspoon of
baking soda. Stir. (pectin will foam). Bring to a boil and pour liquid into
molds. This is a very old fashioned candy that was often part of the candy
case in the movie theatres of the 1950's.
--------------------------------
Jamie's Spearmint Leaves

6 envelopes Knox gelatine
Sweetener equivalent to one cup sugar (24 packets)
1/2 cup water
1 tsp. mint extract (actually, that comes out rather strong, you can use a
bit less)
Few drops of green food colouring

Cook and stir on low heat until well melted and blended. (if using
aspartame, blend the sweetener in after cooling the cooked gelatine mixture
somewhat by stirring it for a few minutes off the heat)

Pour in a mold or on a plate to solidify, and cut or tear in pieces when
cool.
 

""


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