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Ranger Cookies

----- Original Message ----- 
  From: S. N. 
  To: phaedrus
  Sent: Thursday, April 19, 2001 10:54 AM
  Subject: Ranger Cookie Recipe

  I am looking for a recipe for Ranger Cookies.

  I know there are many of them, but this one has oatmeal, rice crispies, 
  coconut and nuts.

  Thank you for your help.

Hi S.N.,

Well, there are hundreds of Ranger cookies recipes with oatmeal, rice crispies, and coconut, but I only found two with nuts. One with walnuts and one with pecans. See below.


  Ranger Cookies

  1 1/2 cups butter 
  1 1/2 cups white sugar 
  1 1/2 cups packed brown sugar 
  3 eggs 
  2 teaspoons vanilla extract 
  1 1/2 teaspoons baking soda 
  3/4 teaspoon baking powder 
  1/2 teaspoon salt 
  3 cups all-purpose flour 
  3 cups rolled oats 
  2 cups raisins 
  1 cup flaked coconut 
  1 cup chopped walnuts 

  1 Cream butter with sugars; beat in eggs and vanilla. 
    Stir in remaining ingredients. 
  2 Bake on ungreased cookie sheet for 8-10 minutes at 
    375 degrees F (190 degrees C). 
   Makes 6 dozen 
  Ranger cookies 

  1 cup margarine
  1 cup brown sugar
  1 cup white sugar
  3 eggs
  2 cups corn flakes, crushed
  2 cups oatmeal
  2 cups flour
  1 1/2 tsps. soda
  1 tsp. baking powder
  1 tsp. vanilla
  1 1/2 cups pecans
  1 1/2 cups raisins

  Mix in order and drop by small spoonfuls on cookie sheet. 
  Bake at 350 degrees for 8-10 minutes. 
  Makes 6 to 8 dozen.

Cajun Boiled Peanuts

----- Original Message -----
From: Michelle
To: phaedrus
Sent: Saturday, April 21, 2001 5:57 PM
Subject: recipe

> I am looking for a recipe for Cajun Boiled Peanuts
> Thank you     Michelle

Hi Michelle,

The best Cajun boiled peanuts recipes that I know of use Zatarain's Crab & Shrimp Boil. I'm not sure whether this product is available outside the southeastern U.S., although I'm sure it can be ordered online. I'm sure there are substitutes. I have heard that some people use a bottle of tabasco sauce or a bottle of Louisiana hot sauce or just cayenne pepper for the spice in their Cajun boiled peanuts, but I don't know the amounts of those products to use. Below are two recipes using Zatarain's, one for the crockpot and one for a plain 'ol pot..
In your supermarket, Zatarain's would be either with the seafood or in the spice section.


Cajun Boiled Peanuts
Makes 8 cups

 5 pounds fresh, raw peanuts, still in shell
1 (6 ounce) package Zatarain's crab & shrimp boil
1 (4 ounce) can or jar of sliced jalapeno peppers, with liquid

Place peanuts in a slow cooker. Sprinkle with dry crab boil 
(or leave it in the bag it comes in.). Cover with water. Stir 
in sliced jalapeno peppers and their liquid. Cover the slow 
cooker, and cook the peanuts on low 8 hours, or overnight, 
until peanuts float to the top of the water.
Makes 8 cups
Cajun  Boiled  Peanuts

 Ingredients :
 2 lbs. fresh raw peanuts in shells
 3 tbsp. salt or to taste
 Zatrain's Crab & Shrimp Boil
1 TBSP ground red pepper (optional)
1 cup sliced jalapeno peppers (optional)

 Preparation :
   Wash peanuts well.  Place them in a huge cast iron pot or
   the biggest pot you have.  Pour in enough water to almost
   fill the pot. Add salt and stir.  Cover and cook over high
   heat.  Bring to a rolling boil.  Put in the bag of Zatrain's
   Crab & Shrimp Boil (I prefer to leave it in the bag, but suit 
   yourself.)  Use 1 bag per 2 pounds of peanuts. If you want 
   them a little more spicy, add the tablespoon of ground red 
   pepper. If you want the peanuts hot and spicy, add the 1 cup 
   of sliced jalapeno peppers. Reduce heat only enough to prevent 
   water from boiling over. Add water as needed to keep peanuts 
   under water. When adding water, increase heat to high until 
   peanuts are boiling again.  Boil for 3 1/2 to 4 hours.  
   Test to see if they're done by spooning out a peanut, cooling 
   briefly, opening the shell and biting into one. Boiled peanuts 
   should be soft, not crunchy or hard.  Drain, rinse  well and 
   cool slightly before serving. Store in plastic bags in 
   refrigerator or freezer.

Woolworth's Icebox Cheese Torte

----- Original Message ----- 
  From: Chris
  To: phaedrus
  Sent: Saturday, April 21, 2001 7:41 PM
  Subject: Forever Grateful if you could help!

  Dear Phaedrus, 
  I have been searching for a recipe that was my favorite.  I don't 
  seem to be able to find it anywhere.  I am looking for a recipe 
  form Woolworth's Coffee Shop.  It was called Ice Box Cheese Torte.   
  It was very light and fluffy (like eating air!). It had a hint of 
  lemon flavoring.  A graham cracker crust.....with graham dusting 
  on top.  I would be forever in your debt....if you could find this 
  one for me! 
  P.S.  Thank you!  Love your site! 

Hi Chris,

See here

Woolworth's Icebox Cheese Torte

More cheese torte recipes below.


  Lemon Bisk

  1 pkg. lemon gelatin instant Jello
  1 lg. pkg. cream cheese
  1 cup hot water
  Juice of 2 lemons
  1 1/3 cup sugar
  1 lg. can evaporated milk
  1 tsp. vanilla
  yellow food coloring

  2 cup graham cracker crumbs
  1 stick margarine
  2 Tbsp. sugar

  Mix Jello, sugar, lemon juice and hot water together. Cream the
  cheese and add the Jello mix together with cream cheese. Get the
  canned milk ice cold and flaky (put in freezer several hours to
  get cold). Beat until it stands in a peak, add vanilla and fold
  Jello mixture to whipped milk. Add a drop or 2 of yellow food
  coloring. Put a layer of the crumb crust in a buttered 9x13x2 inch
  pan. Pour in Jello mixture, sprinkle a few crumbs on top. Cover,
  refrigerate overnight before serving.
  Ice  Box  Cheese  Torte

   Ingredients : 
   1 pkg. lemon jello
   1 c. hot water
   20 graham crackers
   1/3 cup sugar
   1/2 cup melted butter
   1 c. sugar
   3/4 c. milk
   1 tsp vanilla
   1 lb cottage cheese
   1 tsp salt
   1/2 pint whipping cream
   2 egg yolks
   2 beaten egg whites

   Preparation : 
      Add hot water and Jello and let cool.  Make crust from 20 ground
   graham crackers, 1/3 cup sugar and 1/2 cup melted butter.  Line
   spring form torte pan.  1 c. sugar 3/4 c. milk 1 tsp. vanilla 1 lb.
   cottage cheese 1 tsp. salt 1/2 pint whipped cream 2 beaten egg
   whites   Take egg yolks and combine with sugar and milk.  Boil until
   thick or until it coats the spoon, cool, add vanilla then mix cool
   Jello and cool egg mixture with cottage cheese which has been put
   through a sieve.  Add salt then fold in whipped cream.  Last fold in
   the beaten egg whites.  Put some graham cracker crumbs on top. 
   Leave in refrigerator overnight.
   Lemon  Torte

   Ingredients : 
   8 oz. cream cheese (soft)
   1/3 c. sugar
   1 c. whipping cream
   1 pkg. lemon cake mix
   2/3 c. graham cracker crumbs
   1 c. chopped nuts
   1/2 c. melted butter
   1/2 c. sesame seeds (optional)
   1 egg
   Assorted fruit:  strawberries, kiwi,
      mandarin oranges, other fruit in

   Preparation : 
      Combine cake mix, crumbs, nuts, seeds, melted butter and egg. 
   Press into ungreased 12x14 pizza pan.  Bake at 350 degrees for 15
   minutes or until golden. Cool.  Beat cream cheese until fluffy. 
   Gradually add sugar.  Beat in whipped cream until soft peaks form. 
   Spread on the base.  Decorate with fruit. Refrigerate.
  The Cheesecake 

  (Hint: everything MUST be at room temperature when you begin, 
  otherwise it will not be creamy!)

  1 stick butter
  2pkg. Graham crackers
  1/4 c. sugar
  1 tsp cinnamon

  Melt butter, crush cookies & mix with sugar and cinnamon. Place in 
  springform pan. Add butter. Press to sides & bottom. 
  Bake for 5 min. @ 350F. Let cool.

  3 8oz. pkgs. cream cheese
  1 c. sugar
  1 Tbl. vanilla extract
  1/2 lemon (juice only. about 1/8c. which = 2Tbl.)
  4 eggs (add one at a time)

  Beat cream cheese until soft & creamy. Add sugar, vanilla & lemon juice. 
  Continue to beat until creamy. Add eggs, one at a time, beating thoroughly 
  after each. Pour into prepared crust and bake @ 350F for 35 min. 
  Remove from oven & add topping. Increase oven to 475F.

  1 pt. sour cream
  4 Tbl. sugar
  1 Tbl. vanilla extract

  Mix thoroughly & our on top of cheesecake. Sprinkle cinnamon on top. 
  Bake @ 475 for 5 min. Cool. Refridgerate. Serve room temp.
  Citrus Angel Torte

  1 angel food cake, preferably homemade
  1 cup sugar
  1/4 cup cornstarch
  1 cup cold water
  3 egg yolks
  juice of 1 lemon ( 1/4 cup total)
  juice of one orange (1/2 cup total)
  grated rind of one lemon and one orange
  1 Tbsp butter
  4 oz marscapone cheese
  1 cup whipping cream
  3 Tbsp sugar

  Slice the angel food cake into four layers with a sharp serrated

  In a saucepan, combine the cup of sugar and the cornstarch.
  Gradually stir in the orange juice and the water until smooth.
  Stirring constantly bring to a boil over med heat; boil one minute.
  Stirring constantly, add 1/3 of the hot mixture to the egg yolks;
  add this to remaining hot mixture. Stir in the lemon juice, rinds,
  and butter. Cover with plastic wrap and cool.

  Meanwhile. in a deep, chilled mixing bowl, combine marscapone,
  cream and 3 Tbsp sugar. Whip several minutes, until smooth and
  quite thick.

  On bottom layer of Angel food, spread the marscapone cream, then
  the citrus filling. Repeat with all layers, except top. For top
  layer of cake, pipe the marscapone cheese around the edge and
  fill in with remaining citrus filling. (By edge I mean the inner
  and outer rims)

  Chill before serving. Serve with fresh berries.


----- Original Message -----
From:  Alice
Sent: Thursday, April 19, 2001 9:50 AM

> Hi Phaedrus!
> I need help on this one.
> Thanks,
> Alice 
> i am in desperate need of some help! i need a recipe for an italian
wedding cake called a casada? i am not sure of the spelling of casada and
not even sure if it is an accurate name but it is some type of rum soaked
cake possibly with strawberries? can you please help me? thank you very

Hi Alice,

I am finding that there are two different dishes with the name "cassata". One is made of sponge cake soaked in rum or other liquor or liqueur and with a ricotta cheese filling and then topped with fruit or a variety of other toppings.

The other is a frozen ice-cream like dessert that is often made with strawberries.

I did not find that either of these is particularly associated with weddings. Indeed, the cake kind is associated with Easter and Passover.

Anyhow, below are the variety of recipes that I could find. Note that the one made with strawberries is not the cake dessert, but is the frozen dessert.


Sicilian cassata
Cassata Alla Siciliana

This cake, a specialty of Sicily, should not be confused with the ice cream
dish of the same name. In Erice cassata is made with a citron jam filling
and is covered with almond paste
Ingredients: sponge cake , 1 cup sugar , 2 cups ricotta , 4 oz. chocolate ,
2 cups mixed candied fruit , 1 Tsp. vanilla , 1 Tbs. chestnut flour , 4 Tbs.
sugar , , 1 tsp. powdered cinnamon , 1 oz. Maraschino liqueur , 1 Tbs.
pistachio nuts , 1/2 cup apricot jelly , 1/2 cup fondant , 1 oz. orange
flower , water , 1 Tbs. grated orange zest , 4 Tbs. soaked squeezed raisins
, pinch of salt , 3 Tbs. olive oil , 2 Tbs. pine nuts , 2 Tbs. coarsely
chopped walnuts , milk, as needed

Line the bottom and sides of a cake mold 10" diameter with thin slices of
sponge cake. Dissolve the sugar over low heat in a small amount of water.
Sieve the ricotta and mix it with the sugar. Cut the chocolate in small
bits, dice half the candied fruit and add them to the ricotta, together with
the vanilla, cinnamon, liqueur and pistachio nuts. Put the ricotta in the
mold, level off the top, cover with slices of sponge cake, and cool for
several hours. Before serving, unmold on a dish. Spread the top with apricot
jelly, cover with fondant dissolved in a little orange flower water, and
garnish with various types of candied fruit.
VARIATION 1: Often the fondant used to glaze the top is colored light green
Cassata With Fresh Strawberry Puree


Strawberry Puree
2 pints fresh strawberries
2 tablespoons light corn syrup
Juice of l/2 lemon
Sugar to taste
1-2 drops red food coloring

Hull strawberries and wash well. Puree berries in a food processor or
blender along with corn syrup and lemon juice. Taste the puree; depending on
the sweetness of the fruit, add sugar to taste. Stir in food coloring if
desired. Store in refrigerator or freeze for future use.

Yield: about 2 cups.


1 pound sugar (2 cups)
1 tablespoon water
1/2 pound (1 cup) pine nuts
1/4 pound (I/2 cup) shelled pistachios
1/4 pound raisins
1/2 cup light rum 9 ounces (1 cup) candied fruit (not citron)
5 ounces (1-1/4 cups) shelled hazelnuts, lightly toasted
1 quart whipping cream
1 cup egg whites (about 8-10 eggs)
Strawberry Puree (recipe above)

Combine 1/4 cup of the sugar and the water in a small saucepan. Bring to a
boil and add pine nuts. Stir constantly with a wooden spoon over medium-high
heat until water evaporates and sugar becomes granular. Continue to stir
until nuts begin to turn light golden. Do not allow sugar to caramelize.
Immediately dump onto a metal baking sheet; break candied nuts apart as they

Blanch pistachio nuts in boiling water for 1 minute. Drain and peel off
skins. Plump raisins in 1/4 cup rum and soak candied fruit in remaining 1/4
cup. Remove any skins from hazelnuts. Whip cream until thick. Refrigerate.

Prepare meringue by combining egg whites and 14 ounces (1-3/4 cups) of the
sugar in a medium saucepan. Heat slowly, stirring to dissolve the sugar,
until mixture reaches 110 degrees F, warm to your fingertips. Pour into a
large mixing bowl and whip on high speed until thick and velvety. Fold into
the meringue the pistachios, plumped raisins with their rum, candied pine
nuts, hazelnuts, and candied fruit with its rum. Mix well. Fold in the
whipped cream until thoroughly combined. Pour into one large mold or bundt
pan or smaller individual pans and smooth over the top. Cover with plastic
wrap and freeze.

To serve the dessert, dip sides of pan in hot water until the cassata is
free and invert on a platter. Smooth sides and refreeze. When the cassata is
solid, slice loaf with a sharp knife. Spoon Strawberry Puree onto plates and
top each with a slice of cassata.

Yield: 12 servings
Cassata alla Siciliana (Sicilian Cream Tart)
Makes 1 - 9 inch layer cake

6 eggs
1/2 cup white sugar
1 1/2 tablespoons lemon juice
1 1/2 tablespoons orange zest
2 tablespoons sherry
1 cup cake flour
1/2 teaspoon salt
1 1/2 pounds ricotta cheese
6 tablespoons rum
1/2 cup confectioners' sugar
2 (1 ounce) squares sweet chocolate, grated
1/4 cup candied cherries, chopped
1/2 teaspoon ground cinnamon
1/2 cup chopped toasted almonds
1/4 cup butter
2 1/2 cups confectioners' sugar
2 egg whites
1 teaspoon almond extract
1/4 cup rum
1/4 cup confectioners' sugar for dusting

1 Preheat oven to 350 degrees F (175 degrees C).
2 To Make Pan di Spagna (Sponge Cake): Have the following ingredients at
room temperature for at least one hour before baking; 6 eggs, lemon juice,
orange zest, and sherry.
3 Separate 6 eggs and set the egg whites aside. Beat egg yolks until thick
and lemon colored. Beat in sugar, lemon juice, orange zest, and sherry or 1
teaspoon almond extract. Beat until foamy.
4 Sift flour 3 times and fold into eggs yolks gently but thoroughly. Beat
egg whites until foamy, add salt, and beat until stiff but not dry. Fold
into yolks. Pour batter into one ungreased 9 inch spring form pan.
5 Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes. Test by
pressing lightly with finger tip, if cake springs back at once it is done.
Leave cake in pan to cool, and invert on a wire rack.
6 Once cake is completely cool slice into 3 layers and sprinkle layers with
7 To Make Filling: Crush ricotta very finely with hands or a potato masher,
add 1/2 cup confectioner's sugar and beat for about 3 minutes until creamy.
Stir in 6 tablespoons rum, grated sweet chocolate, chopped candied cherries,
cinnamon and toasted almonds.
8 Spread ricotta filling over sponge cake layers, using half-inch of filling
on each layer. Leave the top and sides of cake plain.
9 To Make Frosting: Cream butter with 1 cup sifted confectioners' sugar.
Beat the 2 egg whites until stiff and gradually beat into the egg whites the
remaining 1 1/2 cups confectioners' sugar. Fold egg whites into the butter
mixture and add fold in 1 teaspoon almond extract.
10 Cover sides and top cake evenly with frosting. Store in refrigerator
until ready to serve. Serves 10.
 Amaretti Cassata (Cream Cheese Ice Cream)

3 Tbsp. Amaretto liqueur (almond flavoured)
100g (4oz) whole glace cherries
25g (1oz) chopped mixed peel
2 x 250g tubs mascarpone cheese
3 medium eggs, separated
25g (1oz) plain chocolate, chopped
25g (1oz) shelled pistachio nuts, chopped
75g (3oz) caster sugar
75g (3oz) Amaretti biscuits, lightly crushed (Italian almond biscuits)

Line a 900g (2 lb.) loaf tin with cling film [plastic wrap]. Pour
Amaretto over cherries and peel and leave for 15 minutes.  Beat
mascarpone and egg yolks until thick.  Stir in the cherries, peel
and liqueur.  Whisk egg whites and sugar until stiff and glossy.
Fold into mascarpone mixture. Spoon half the mixture into tin and
scatter over half the biscuits.  Spoon remaining mixture on the
top and cover with remaining biscuits.  Freeze for up to 8 hours
until firm.
Cassata Al Centerbe
7 ounces torrone (Italian hazelnut chocolate)
1/4 pound semisweet chocolate
1 cup butter
2 cups powdered sugar
5 egg yolks
1/4 cup cocoa powder
2 ounces blanched almonds, chopped and toasted
2 fresh sponge cakes
3 tbsp brandy
8 candied cherries

Put both the hazelnut and the semisweet chocolate in a blender and reduce to
crumbs. Soften the butter and put in a bowl with the powdered sugar. Beat
until thick, creamy and soft. Add the egg yolks, beating until each one is
absorbed before adding the next. Divide this mixture into 3 equal portions
and put in separate bowls. Add the cocoa powder to the first, the chopped
almonds to the second and the blended chocolate to the third. Mix well.

Remove one-third from each of these mixtures, put in a fourth bowl and mix
well together. Divide the sponge cakes horizontally in half. Put one on a
round serving plate. Sprinkle with some of the brandy, cover with the cocoa
mixture and level the top. Cover with a second layer of sponge cake,
sprinkle with more brandy and cover with the almond mixture. Repeat the
operation using the chocolate mixture.

Cover with the final layer of sponge cake and sprinkle with the remaining
brandy. Spread the combined mixture from the fourth bowl all over the top
and sides of the cake, smoothing with a spatula. Carefully cover with a foil
dome and chill in the refrigerator for at least 2 hours, preferably

Serve decorated with cherries.
Chocolate-Nut Cassata

 Matthew Hranek
Cassata is a traditional Sicilian dessert of liqueur-soaked cake layered
with a chocolate-and-nut-studded ricotta filling; it is often coated with
marzipan. You can buy small marzipan decorations in Italian markets and in
some supermarkets. Many Sicilians frost the cake with chocolate icing or
serve it with chocolate sauce.


One 10-by-6-inch pound cake (about 15 ounces)
1 1/2 pounds whole milk ricotta, preferably fresh
3/4 cup confectioners' sugar
1/4 cup plus 2 tablespoons orange liqueur
1 teaspoon pure vanilla extract
3/4 pound finely chopped bittersweet chocolate or 1 1/2 cups high-quality
chocolate chips, chopped
1/2 cup candied orange peel, chopped
1/2 cup coarsely chopped walnuts
1/2 cup water
1/2 cup granulated sugar
1/2 cup sweetened cocoa powder
The cassata can be refrigerated for up to 3 days.

1. Shave the browned top, bottom and sides from the pound cake and discard
the shavings. Cut the cake horizontally into 4 even slices.

2. Push the ricotta through a sieve into a large bowl. Sift the
confectioners' sugar over the cheese and beat it in along with 2 tablespoons
of the orange liqueur and the vanilla. Fold in the chopped chocolate,
candied orange peel and walnuts.

3. In a small saucepan, heat the water with the granulated sugar until the
sugar dissolves. Remove from the heat and stir in the remaining 1/4 cup of
orange liqueur. Line a 10-by-6-inch loaf pan with plastic wrap, allowing 6
inches of overhang all around. Brush 1 side of 1 cake slice with the orange
syrup and set it, dry side down, in the pan. Spread one-third of the ricotta
filling over the cake in the pan. Brush both sides of a second cake slice
with orange syrup and set it in the pan. Cover with another third of the
ricotta filling, another brushed cake slice and the remaining ricotta. Brush
the last cake slice only on 1 side and set it on the ricotta, dry side up.
Cover with the plastic wrap and refrigerate for at least 1 hour.

4. Invert the cake onto a platter and discard the plastic. Sift the cocoa on
top. Cut the cake into 1-inch slices and serve.

Green Peppercorns

----- Original Message ----- 
  From: Guy 
  To: phaedrus 
  Sent: Saturday, April 21, 2001 5:31 PM
  Subject: Green Peppercorns

  Hope all is well.How long will peppercorns in liquid (unopened) keep 
  in the refrigerator?

Hi Guy,

Green peppercorns packed in brine will keep indefinitely if unopened, even unrefrigerated. I'd say indefinitely is about a year in this case. After opening, they're good for about a month if refrigerated. If they're packed in water instead of brine, they're only good for a week after opening.



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