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Stella Doro Cream Puff Cookies

  ----- Original Message ----- 
  From: Holly 
  To: phaedrus
  Sent: Saturday, June 15, 2002 11:39 AM
  Subject: stella doro recipe

  I am looking for the recipe for the stella doro creram puffs 
  made with the anginettia cookies.  It used to be on the back 
  of the bag and it isnt anymore.  Can you help?  I know it has 
  crushed pineapple and cool whip and cream cheese but I don know 
  how much.  Thanks. Holly

Hello Holly,

I believe that the below recipe may be what you want.


 Cream Puff Cookies  
    a.. 2 pkgs. Stella Doro Anginette Cookies, sliced in half 
    b.. 8 oz. cream cheese 
    c.. 8 oz. cool whip 
    d.. 3 T. powdered sugar 
    e.. 15 oz. can crushed pineapple, drained                   
  Mix cream cheese, cool whip, powdered sugar and pineapple. 
  Spread filling between halves of cookies. 

French Creams

----- Original Message ----- 
  From: Janet
  To: phaedrus
  Sent: Saturday, June 15, 2002 9:02 AM
  Subject: Old fashioned sugar cream candies

  When I was a child, my grandmother would always have a box of 
  candies either purchased from Woolworths, Sears or of one such 
  store.  The candies were small and made entirely of sugar. They 
  had a slightly crunchy exterior and creamy interior.  They were 
  tinted in pastel shades.  They candies were petite and sometimes 
  had swirl designs on them.  If you recall these candies let me 
  know the name.  If you know who still makes them, that would be 


Hi Janet,

I'm not sure, but I think the candy you are referring to is called "French Creams" or sometimes "royal creams" or "sugar creams." French creams are a candy with a creamy flavored center and an outside shell of sugar.

You can buy French Creams at The Vermont country Store

You can also buy them here:
Stevers Candy


Soda Water

  ----- Original Message ----- 
  From: David
  To: phaedrus 
  Sent: Saturday, June 15, 2002 11:13 PM
  Subject: carbonated (soda) water

  Does carbonated water exist in nature? If so, where? And if not, 
  who invented it and when (maybe even why?)?


Hi David,

Dissolved carbon dioxide gives water a very distinctive flavor. Some natural springs around the world bubble up from deep in the Earth where the tremendous pressures cause their waters to be naturally carbonated. The waters of these springs have long been thought to have medicinal properties. Many famous European "spas" have a naturally carbonated spring as their origin. The Perrier water source in Vergeze, France was known in Roman times and eventually was developed into a spa.

Knowing a good thing when they saw it, chemists in Europe and the U.S. were putting a lot of effort into making "artificial effervescent mineral water" by around 1800. Some of the big names in chemistry were involved in this effort. Joseph Priestly, the discoverer of oxygen, experimented with it and wrote a paper entitled "Directions for Impregnating Water With Fixed Air" in the late 1700s. French Chemist Antoine Lavoisier correctly determined that Priestly's "fixed air" was actually mostly carbon dioxide. English chemist Thomas Henry invented a commercial process for making carbonated water before the turn of the century, and soon after 1800 artificially carbonated water was being sold.

The source of the carbon dioxide used for carbonating water in the early days was was sodium salts, so carbonated water came to be called "sodas" or "soda water." Nowadays, the carbonation process mimics the natural process of the deep underground springs by using pure compressed carbon dioxide gas in high-pressure cylinders. Carbon dioxide gas is forced under pressure to dissolve in the water or soda pop just before the bottle or can is sealed.

Today, even mineral waters with natural carbonation such as Perrier have more carbonation added before they're bottled to ensure that the consumer gets plenty of fizz when he opens the bottle.


Crustless Applesauce Pie

----- Original Message -----
From: Jeff 
To: phaedrus
Sent: Sunday, June 16, 2002 8:12 PM
Subject: Recipe request for a friend

> Dear Uncle Phaedrus,
> I pride myself on being a dab hand with a search engine, but the 
> following request from a friend has stumped me.  I can find crustless 
> apple pies, and applesauce pies, but no crustless applesauce pies.  
> If you can locate this recipe, I know she would be very grateful!
> >I had one recipe from a Motts or Musselman's leaflet for a crustless
> >apple pie type thing using applesauce that was great, but I have
> >never been able to refind the recipe :-(
> Thank you,
> Penny 

Hi Penny,

I found one and only one "crustless applesauce pie" recipe. Don't feel bad about not being able to find it, though. I didn't find it on the Internet. It was on a CD recipe collection. Hopefully, it's the right one.


Crustless  Applesauce  Pie

 Ingredients :
 1 1/2 c. sifted flour
 2 tsp. baking powder
 1/2 tsp. salt
 1/2 c. shortening
 2/3 c. milk
 1 1/2 tsp. nutmeg
 Melted butter
 4 c. canned applesauce
 2 tbsp. grated orange rind
 1/4 c. orange juice
 2 tbsp. quick-cooking tapioca

 Preparation :
    Combine flour, baking powder, and salt; cut in shortening with
 pastry blender. Add enough milk to make a soft dough; form dough
 into 16 balls.  Combine 1/3 cup sugar and nutmeg.  Roll balls in
 melted butter, then in sugar mixture; set aside.  Combine
 applesauce, sugar to taste, orange rind and juice; stir in tapioca.
 Pour into 10-inch pie plate.  Place dough balls around edge and in
 center of pie.  Bake at 400 degrees for 25-30 minutes or until puffs
 are brown.  Serve with ice cream, if desired.

Dorianne sent this recipe:

I had been looking for the Musselman's Crustless Applesauce Pie recipe found 
in an old leaflet I had from many years ago and saw you had other folks looking 
as well-I contacted Musselman's directly and they sent me the recipe so I will 
share it with you :)


Musselman's Apple Sauce Crustless Pie

Servings 9-inch pie

*    3 eggs
*    1 tall can (1-2/3 cups) evaporated milk
*    3/4 cup sugar
*    5 tablespoons melted butter or margarine
*    1/2 cup all purpose flour
*    1-3/4 cups Mussselman's Apple Sauce (any variety depending on taste)

Beat eggs until foamy.  Stir in evaporated milk.
Add sugar, melted butter, flour and vanilla. Beat until smooth
Mis in apple sauce.  Pour into well greased and floured 9-inch pie plate.
Bake in 350 deg. F. oven 40 minutes or until top is browned and pie is set. 
Serve warm or chilled.  Cut in wedges to serve.  Pieces lift easily from pan 
even though there is no crust.

Frozen Fruit Ring Punch

  ----- Original Message ----- 
  From: Irene 
  To: phaedrus
  Sent: Monday, June 17, 2002 2:48 PM
  Subject: punch with a frozen fruit ring

  This recipe was in a good housekeeping magazine in the mid 90's I 
  lost the book, but would like the recipe.

  Can you help?

Hi Irene,

Below are the two recipes that I found.


  Frozen  Fruit  Ring

   Ingredients : 
   5 c. punch
   Strawberry halves
   Pineapple chunks
   Lemon and orange slices
   Red and green cherries

   Preparation : 
      Pour punch into 1 1/2 quart ring mold.  Add next four
   ingredients.  Freeze until firm, at least 8 hours.  To unmold, dip
   ring in hot water and invert into punch bowl.  Ring will float.
 Sparkling  Punch  With  Frozen  Fruit  Ring

   Ingredients : 
   1 red apple, sliced & cored
   1 green apple, sliced & cored
   1 med. orange, sliced then cut in half
   1 cluster grapes, separated into sm.
      bunches of 6 to 8 grapes
   1 qt. orange juice, chilled
   1 qt. apple juice, chilled
   2 qts. diet ginger ale, chilled

   Preparation : 
     Dip apple slices into orange juice.  Arrange fruit into a ring
   mold.  Pour apple juice into the mold to cover 2/3 of the fruit. 
   Freeze the mold and reserve the remaining apple juice for the punch.
    Before serving, mix remaining apple juice, orange juice and ginger
   ale together in a punch bowl.  Remove fruit ring from the mold and
   float on top of the punch.  Approximately 60 calories per 1 cup


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