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Peach Dumplings

  ----- Original Message ----- 
  From: Sandie 
  To: phaedrus
  Sent: Sunday, June 01, 2003 8:50 PM
  Subject: Bohemian Peach Dumplings

  I hope you can help. These dumplings are terrific and from what my 
  grandma alledged, were served as a meatless meal, very common to 
  Bohemia during the early 1900's. 

  I know you make a dumpling dough made with flour and mashed potato 
  and I don't know what else. You roll it out and cut large squares 
  to wrap around whole, fresh, peeled peaches. Then you boil these and 
  remove from water, cut in half, and remove pits. 

  Over the dumplings Grandma would pour melted butter and then sprinkle 
  crushed vanilla wafers and a bit of white sugar and serve immediately. 

  They are wonderful! I hope you are able to find a recipe with exact 
  dumpling ingredients. Thanks and good luck, Sandie

Hello Sandie,

See below for two recipes.


  Peach Dumplings

  8 potatoes - peeled and cubed 
  1 egg 
  5 cups all-purpose flour 
  10 firm ripe peaches 
  1 cup white sugar 
  1/2 cup butter, melted 
  1 (16 ounce) package vanilla wafers, crushed 

  1 Place the potatoes in a pot with enough water to cover. Bring to a 
  boil over medium-high heat, and cook until tender. Remove from heat, 
  drain, and put through a ricer or mash. 
  2 Place the riced potatoes onto a large clean work surface. Crack the 
  egg over the top, then gradually work in the flour with your hands until 
  you get a nice stiff dough. You may not need to use all of the flour, or 
  you may need to use more. This could take as long as 30 minutes, or just 
  seem like it. Let the dough rest for a minute before rolling. 
  3 On a lightly floured surface, roll the dough out to 1/4 inch thickness. 
  You may need to roll out 1/2 at a time. cut the dough into 8x8 inch squares 
  - larger or smaller depending on the size of your peaches. Wrap each peach 
  in a square of dough, and pinch all of the seams to seal it in. 
  4 Bring a large pot of water to a boil. Place the peach dumplings into the 
  water. The peach should be as close to covered with the water as it can get. 
  We usually had 2 or 3 pots with boiling water because you can only fit about 
  3 to 4 peaches per pot. Boil for 20 minutes, rotating after 10 for even 
  cooking. Remove from water using tongs or a large slotted spoon. 
  5 To serve, place a peach dumpling onto a plate, and cut it up. Remove the 
  pit, and sprinkle with melted butter, sugar and vanilla wafer crumbs. 

  Note: Peach dumplings are a lot of work, but can be frozen whole after 
  cooking, and are even better reheated, so make extras. To reheat, my dad 
  would melt lots of butter in a fry pan. Cut the peach dumpling in half, 
  remove the pit and fry until hot. Flipping once if you choose. The edges t
  hat touch the fry pan get a nice crispy brown. Yum! 
  peach dumplings

  4 T. butter or margarine
  2 eggs, beaten
  1 tsp. salt
  2 C. potatoes, mashed
  2 C. flour, sifted
  Fresh peaches, halved with pits removed or canned peach halves

  Sugar or cinnamon/sugar mixture
  Melted butter
  Cottage cheese

  Cream butter, add eggs. Stir in the salt and enough flour to make a 
  stiff dough. This might be slightly more flour than the recipe calls for. 
  Make sure the dough is not sticky. Roll out the dough 1/4 inch thick. Cut 
  in 3 inch squares. Put a teaspoon of sugar in each peach pit hole. Wrap the 
  peaches in the dough squares making sure the dough is sealed. Drop the peaches 
  into a kettle of simmering H20 for twelve minutes. Serve peaches slobbered with
  melted butter, sugar or sugar/cinnamon mixture alongside the cottage cheese. 
  Peach dumplings can be a main course or as a dessert.

Fried Candy Bars

   ----- Original Message ----- 
  From: Nick 
  To: phaedrus
  Sent: Tuesday, June 03, 2003 1:29 AM
  Subject: Fried Mars Bar???


  Stumbled upon your site and i am HOOKED!!!! I was wondering if you know 
  how to make a batter that coats a Mars Bar or other similar candy bar to 
  then be Deep Fried?? I know it is popular in London and is available at 
  a few restaurants in New York City. Thank You In Advance


Hello Nick,

Glad you enjoy the site.

This trend is said to have begun in Scotland in the 1990's. See below for two recipes. You can use other bars as well, it doesn't have to be Mars Bars. Snickers, Milky Way, or Three Musketeers should work as well.


  Fried Mars Bars
  (Recipe from Scotland)

  Time: 10 minutes
  Servings: 1


  1 Mars Bar (UK) or Milky Way (US)

  1 cup plain flour
  1/2 cup corn flour (that's cornstarch in the U.S. - not cornmeal)
  A pinch of bicarbonate of soda (baking soda to Yanks)
  Milk or beer
  Oil for deep frying 


  Chill the chocolate bar by keeping it in the fridge, but don't freeze it.
  Mix the flours and bicarbonate of soda (baking soda) together.
  Add milk (traditional) or beer (which gives a lighter result) until you 
  get a batter with the consistency of thin cream.
  Heat the oil until a small piece of bread will brown in a few seconds, 
  but don't allow to smoke.
  Remove wrapper from chilled chocolate bar. Coat completely in batter. 
  Carefully lower into hot oil and fry until golden brown. Serve, with 
  ice cream or french fries, if you're so inclined.
  (Of course, if you want to be sophisticated, you can cut the bar into 
  bite-sized pieces before coating in batter.) 
  Deep Fried Mars Bars
  Recipe from Scottish Fish and Chip Stands

  1 cup sifted flour
  1 teaspoon salt
  3/4 cup cold water
  1/4 teaspoon baking powder
  4 Mars or other caramel covered candy bars
  Shortening or oil for frying

  Mix flour, salt, and water until smooth, 
  cover, and let stand at room temperature 20 
  to 30 minutes. Stir baking powder into
  batter. Place shortening or oil in a deep fat 
  fryer, insert thermometer, and begin heating 
  over high heat. Dip candy bars into
  batter, allowing excess to drain off. Fry in 
  375 degree fat until golden and crisp. Drain 
  on paper toweling.

Galette or Gullet Irons

----- Original Message ----- 
From: "Denise" 
To: phaedrus
Sent: Wednesday, June 04, 2003 10:06 AM
Subject: Galette Iron

> Hello!
> My husband's grandmother, who passed away at the age of 99 several years
> ago, used to make galettes on a galette iron at Christmas every year.  
> We have her original recipe, but have to use a waffle iron (antique, 
> of course), as we cannot find a galette iron anywhere.  My husband's
> aunt/uncle have his grandmother's iron, and they don't seem to be ready
> to pass on any time soon (besides the fact that they will leave it to
> their daughter).  I saw a picture, finally, of one on another webpage,
> but they were searching for a certain manufacturing company that used to
> make them, and the link stopped there.
> Do you know of any company that makes galette irons?  This is different
> from a gaufrette iron and other things.  Galettes, as you know, are a
> thicker cookie than gaufrettes, which seem by defintion to be very thin
> and delicate.  Any ideas?  I go to the Internet about once a year and
> have found NOTHING yet.   HELP!
> Thanks!
> Denise 

Hi Denise,

These sites have them for sale:

Both kinds, galette and gaufrette, electric

Cast Iron non-electric


Seeburg Jukebox

----- Original Message ----- 
From: Linda
To: "phaedrus" 
Sent: Tuesday, June 03, 2003 10:57 PM
Subject: Re: A question if you're still doing this

> Hi
> Another question for my favorite - impossible to stump - hero.
> We have acquired a Seeburg Jukebox,  it is model H148m.  It is a very
> non-descript metal box resembling a giant toolbox.  The top folds down
> to make it a secure box.  It looks as if it were made to be transported
> around.
> Can you find any information on it, or point me in the direction.  I've
> looked and looked and searched and have come up with zero.
> I sure appriciate your help.
> Linda

Hi Linda,

According to:
Jukebox Guide
What you have is this:

Seeburg Jukebox
Hideaway Model H148M 1948
78 rpm
20 selection

That's all I could find, but these places do repair and restoration of Seeburg Jukeboxes, so they can tell you more if you give them a call:
Ohio Seeburg Repair
Mr. Seeburg

If all else fails, you can get this book, which is a history of Seeburg Jukeboxes:
Seeburg History


Milky Way Cake

  ----- Original Message ----- 
  From: Terry
  To: phaedrus
  Sent: Tuesday, June 03, 2003 8:58 AM
  Subject: milkyway pie or cake

  Hi Phaedrus

  Would you have a recipe for milkyway pie (or cake?).  I believe it has 
  a soft chocolate cookie crust, a layer of chocolate mousse(?) but thick, 
  not airy, and a layer of soft milkyway candy.  Very rich but very tasty.

  Thank you very much for any help you can give me.


Hi Terry,

Gosh, I found a lot of Milky Way Cake recipes and one Milky Way Pie recipe, but I'm not sure that any of them is exactly like you describe. See below. The pie is at the bottom.


  Milky Way Cake

  Makes 1 Bundt cake     

  10 (2.1 ounce) bars Milky Way   candy bars
  1 3/8 cups butter
  2 cups white sugar
  3 eggs
  2 1/2 cups all-purpose flour
  1 cup buttermilk
  1 teaspoon baking soda
  2 teaspoons vanilla extract
  1/2 cup chopped walnuts (optional)

  In microwave or double boiler, melt 7 Milky Way  candy bars with 1/2 cup
  butter. Stir until smooth, and set aside to cool.
  In a large bowl, cream sugar and 1/2 cup softened butter or margarine
  until light and fluffy. Add eggs one at a time, mixing after each addition.
  In another bowl, whisk together flour and soda. Add flour mixture and
  buttermilk alternately to creamed mixture, ending with the flour mixture.
  Stir in candy mixture and vanilla until well blended.
  Grease and flour a Bundt pan to within an inch of the top of the pan. It
  is very important not to grease and flour clear to the top; it will run
  over, make an awful mess in your oven, and the cake will fall.
  Bake at 325 degrees F (165 degrees C) for about 60 minutes, or until
  toothpick inserted in cake comes out dry.
  Melt 3 Milky Way  candy bars with 3/8 cup butter or margarine. Pour glaze
  over top of the cake, and let it run down the sides. Sprinkle with chopped
  nuts if desired.
  Milky Way Cake

  5 Full-size Milky Way candy bars
  1 c Butter
  2 c Sugar
  4 Eggs, separated
  2 1/2 c Flour
  1/2 ts Baking soda
  1 1/4 c Buttermilk
  1 c Pecans, chopped

  Grease and flour an angel food cake pan. Preheat oven to 325F degrees. 
  In a small pot over low heat, melt candy bars with 1/2 c of butter. 
  Cream sugar with remaining 1/2 c of butter until light. Add candy and 
  blend well. Add egg yolks, one at a time, mixing well after each. Dissolve 
  baking soda in buttermilk and add alternately with flour to candy mixture, 
  ending with flour. Beat egg whites to stiff peaks and fold into candy mixture 
  with chopped pecans. Bake for 1 hour, 10 minutes. Cool on rack. 
  Milkyway  Cake

   Ingredients : 
   2 sticks of butter or oleo
   4 eggs
   1/4 tsp. soda
   1 c. nuts
   1 tsp. vanilla
   2 c. sugar
   2 1/2 c. flour
   1 c. buttermilk
   8 Milkyways

   Preparation : 
      Melt candy in small amount of warm water.  Cream butter and
   sugar; add eggs, one at a time.  Then add melted candy.  Mix soda
   into buttermilk, then alternate flour or milk; add nuts and vanilla.
    Bake in greased floured tube pan at 325 degrees for 1 hour.  May
   take a little longer.  A very good keeper.
   Milkyway  Cake

   Ingredients : 
   6 Milkyway Bars melted on top of stove
      with 1 stick of
   3 Milkyway Bars, melted together
   1 stick butter
   1 tbsp. buttermilk
   1 c. powder sugar
   1 tsp. vanilla flavor

   Preparation : 
     Mix in a bowl 2 cups of sugar, 1 stick of butter, beat until
   fluffy, 4 eggs, add one at a time slowly mix together 2 1/2 cups
   flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt then add 1 1/4
   cups buttermilk slowly.  Put in 1/2 teaspoon vanilla and add 1 cup
   of nuts (pecans) and mix together.  
   Milky Way Pie


  1 can (21 ounce) cherry pie filling  
  4 (1 1/2 ounce) milky way bars  
  4 teaspoons lemon juice  
  1/3 cup chopped nuts  
  1 (9 inch) pie crust, chilled  

  Add the lemon juice to the pie filling. Place pie in shell. 
  Thinly slice candy bars over top. 
  Sprinkle with nuts. Bake in a preheated 450F oven for 10 minutes. 
  Reduce temperature to 350F. Continue baking 10 to 15 minutes. 
  Cool and serve.  

  Yield: 6 servings  


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