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Puffy Tacos

  ----- Original Message ----- 
  From: Tiffaney 
  To: phaedrus
  Sent: Sunday, June 22, 2003 5:37 PM
  Subject: please find

   i saw a food show on tv and they had made a puffy taco. it was from arturos puffy taco. 
   i have been looking for some time for a recipes just like it . please help. if you could 
   find that recipe or one close to it i would really be thankfully .thank you for trying to help.

Hello Tiffaney,

I could not find a puffy tacos recipe from Arturo's, but I did find the one below, which was from a cooking show.


  Puffy Tacos
 Prep Time: 15 minutes  Cook Time: 15 minutes 
 Yield: 14 tacos    

  3 cups corn tortilla mix 
  1/2 tablespoon salt 
  2 1/4 cups warm water

  Combine all ingredients in a large bowl and mix thoroughly. When the dough is consistent begin 
  rolling dough balls about the size of a ping pong ball. Using a tortilla press that is lined in 
  a thick plastic, press out the dough. You use the plastic (it can be a ziploc bag that has been 
  cut) so that the dough does not stick to the tortilla press. Meanwhile have a deep pot filled 
  with cooking oil approximately 2 inches high and heated to 250 degrees. Drop the flat tortilla 
  in the hot oil and using a metal spatula repeatedly douse with the oil. You will see that it 
  will begin to puff up. Flip it over and using the spatula make an indention in the middle of the 
  tortilla to forma taco shape. Remove from oil and allow to drain. Fill with ground meat, shredded 
  chicken, guacamole, bean and cheese or your favorite filling. Top with shredded lettuce and diced 
  Caution: Be very careful when making these. Make sure there is proper ventilation and do not allow 
  the oil to get too hot. Also, if you can't get your hands on a tortilla press then use a clean counter. 
  You will still need the plastic so that the dough does not stick to the counter. Place your dough ball 
  on the plastic and cover with more plastic and then using something heavy to press it out.

Boston Cream Pie

  ----- Original Message ----- 
  From: Paul 
  To: phaedrus
  Sent: Sunday, June 22, 2003 6:11 PM
  Subject: ~~~ A&P~~~

  Here is a "toughie" for you.....
  My Grandmother made her "Boston Cream Pie" and "Eclares" using a Vanilla Pudding mix from the A&P store.  
  I think it was Queen Ann brand... most likely their "house" brand.... Now I have been trying to replicate 
  the Confections ... I have her old recipes even... but I can't match the filling....  Can you find out 
  the contents of that of a suitable replacement ???? 

Hello Paul,

There's no mention on the web of a "Queen Ann" pudding mix, nor of an A & P pudding mix under any name (My wife says "Ann Page" was their store brand.). While I have patronized A & P supermarkets, I have no recollection of their store brand pudding mixes.

There are a number of Boston Cream Pie recipes that use vanilla pudding mix, and most don't specify a brand. I usually assume that unless a recipe specifies another brand, they mean Jell-O pudding mix, because it's the biggest seller. In some cases a recipe might call for Royal pudding mix, which seems to be #2. Have you tried making your grandmother's recipes using those brands? Below are two Boston Cream Pie recipes, one that uses pudding mix to make the custard and one that makes it from scratch. Best I can do for you.


  Boston  Cream  Pie

   Ingredients : 
   4 eggs
   1 c. sugar
   1 c. sifted* cake flour
   3/4 tsp. baking powder
   1/4 tsp. salt
   Vanilla extract
   1 tsp. lemon juice
  --Custard Filling:--
   1 1/2 c. milk
   1 pkg. (3 1/4 oz.) vanilla pudding
      and pie filling mix
   Vanilla extract
   2 sq. unsweetened chocolate
   3 tbsp. butter
   1 c. confectioners' sugar
   Vanilla extract

   Preparation : 
     1.  In large bowl, let eggs warm to room temperature.  2.  Preheat
   oven to 350 F.  At medium speed, beat eggs until thick and lemon
   colored.  Gradually beat in sugar, 1 tablespoon at a time, until
   very thick and light - about 5 minutes.  3.  Meanwhile, sift flour
   with baking powder and salt.  In measuring cup, combine 1/4 cup
   water, 1 teaspoon vanilla, and lemon juice.  Blend flour mixture,
   one-third at a time, into egg mixture, alternately with water
   mixture.  Beat 1 minute.  4.  Turn into 2 ungreased 9 inch layer
   pans, dividing evenly.  Bake 25 minutes, until surface springs back
   when pressed with fingertip.  Invert pans, setting rims on 2 other
   pans.  Cool 1 hour.  Make Filling:  Make pudding as label directs,
   reducing milk to 1 1/2 cups; add 1 teaspoon vanilla.  Cool;
   refrigerate, with sheet of waxed paper placed directly on surface,
   several hours.  5.  Make Glaze:  In small saucepan, melt chocolate
   and butter over low heat.  Remove from heat; add sugar and 3/4
   teaspoon vanilla, mixing until smooth.  Stir in 2 1/2 to 3
   tablespoons hot water, one teaspoon at a time, until glaze is of
   pouring consistency.  6.  To assemble:  On cake plate, put cake
   layers together with filling; pour glaze over top, letting it run
   down sides.  Refrigerate - about 1/2 hour.  Makes 8 servings.  *Sift
   before measuring.  
   Boston  Cream  Pie

   Ingredients : 
   1/3 c. butter
   1 c. butter
   1 c. sugar
   1 3/4 c. flour
   2 eggs and 1 yolk
   1/2 c. milk
   2 tsp. baking powder
   1/2 tsp. salt
   1/2 tsp. vanilla
  --Cream Filling:--
   2/3 c. sugar
   1/3 c. flour
   2 eggs
   2 c. scalded milk
   1 tsp. vanilla

   Preparation : 
     Sift flour before measure.  Mix and sift dry ingredients.  Reserve
   2 tablespoon sugar from the 1 cup and beat with the eggs.  Cream
   remaining sugar and butter until light.  Then add dry ingredients
   alternately with milk.  Add vanilla and pour batter into heavy iron
   skillet; which has been greased and floured and bake in moderate
   oven 350 degrees for about 30 minutes.  Cool slightly, split into 2
   layer and spread cream filling between layers.  Dust powdered sugar
   over top and serve in pie shaped wedges with whipped cream.  Mix dry
   ingredients, add scalded milk slowly, cook 15 minutes in top of
   double boiler until mixture thickens and stir constantly first 5
   minutes afterwards occasionally.  Add lightly beaten eggs and cook 3
   more minutes.  Cool and flavor.   

Raspberry Bounce

----- Original Message ----- 
From: "steve" 
To: phaedrus
Sent: Sunday, June 22, 2003 8:49 PM
Subject: rasberry bounce?

> Hey my girlfriend told my about cherry bounce her
> folks made when she was a kid....... got a recipe for
> red rasberry bounce????  I'm sure that it may be close
> to cherry bounce but after making rasberry freezer
> jelly I don't want to ruin any fruit that's left!! ANy
> guidelines for 'bounce' making??? THANKS for any
> help!!  steve

Hello Steve,

I didn't find any recipes for raspberry bounce, but I did find a couple of recipes for blackberry bounce. I'm sure that the procedure would be the same.


Blackberry Bounce Recipe

Stew a peck of blackberries, then strain through a flannel bag. To one quart
of juice put one pound of sugar. Boil five minutes and skim. When cold put
one quart of brandy to four quarts of juice. Spice to taste.
Uncle Herman's Blackberry Bounce
Prep Time: 6 months
Makes: 4 gallons


15 pounds blackberries
12 1/2 pounds sugar
3 lemons
1 package yeast
In a large stockpot, place blackberries with 3 gallons of water. Bring to a
rolling boil, remove from heat and allow to cool. Drain the fruit from the
water and return water to the stockpot. Squeeze the blackberry juice through
a cheesecloth and into the 3 gallons of water. Bring the stockpot to a low
simmer and dissolve the sugar into the hot liquid, stirring constantly. Do
not boil. Using a wire whisk, stir constantly to ensure that sugar is
totally dissolved. Squeeze the juice from 3 lemons and strain into the
sugar/juice mixture. Remove from heat and allow to cool to 90 degrees F. Add
1 package of yeast. (NOTE: The yeast will be killed if water temperature is
over 90.) In a 5-gallon water bottle place one gallon of cold tap water. Add
the 3-gallon juice mixture to the bottle. Shake vigorously to blend well.
Place a rubber or cork stopper with manometer attached in the neck of the
bottle. Fill manometer with water according to package directions. A
manometer is available at your local wine or beer enthusiast store. Let
stand in a cool, dark place for 6 weeks. Siphon the contents into
approximately 17 fifth-sized bottles, cap and store in a cool place for
approximately 6 months. If bounce is desired in place of wine, add 1/2 cup
brandy into each fifth-sized bottle prior to filling with the wine.

Pumpkin Cheesecake

 ----- Original Message ----- 
  From: Amy
  To: phaedrus
  Sent: Sunday, June 22, 2003 8:58 PM
  Subject: Pumpkin cheesecake recipe search... again.

  I've been searching for a pumpkin cheese cake recipe that I had gotten back in the late 
  '70's/early '80's from a television program called, "Seattle Today."  This one haunts me 
  and I cannot find it.  My search lead me to you.  I did read the recipe you found from the 
  Junior League Centennial cookbook.  It's similar but I don't think it's quite the same.   
  I'll give it a try in the meantime, but I hope to find that recipe from more than 20(!) years ago

  Can you help me?
  Thank you so much, Uncle Phaedrus!


Hi Amy,

I cannot locate a pumpkin cheesecake recipe from "Seattle Today". The two recipes below were on a Seattle TV/Radio site, though.


  Pumpkin Cheesecake 


  Cookie crust: 

  3/4 cup all-purpose flour 
  2 tablespoons sugar 
  1 egg, lightly beaten 
  1/4 cup butter or margarine, softened 
  1/2 teaspoon vanilla extract 

  Pumpkin filling: 

  24 ounces cream cheese 
  1/3 cup dark brown sugar 
  5 teaspsoons all-purpose flour 
  4 eggs 
  1 egg yolk 
  1/2 16-ounce can pumpkin puree 
  1/2 cup whipping cream 
  2 teaspoons vanilla extract 
  1 teaspoon ground cinnamon 
  1/2 teaspoon ground nutmeg 
  1/2 teaspoon ground ginger 
  1/2 teaspoon ground cloves 
  Cranberries, walnuts or orange slices, for garnish 


  To make the cookie crust: In a medium bowl stir together flour and sugar. Add egg, butter or 
  margarine, and vanilla extract. Beat with an electric mixer until well combined. With generously 
  greased fingers, press the dough evenly onto the bottom of a greased 9-inch springform pan. 
  Bake at 350 degrees 12 to 15 minutes or until lightly browned. Remove from oven; set aside. 

  To make pumpkin filling: In a large bowl, combine cream cheese, brown sugar and flour. Beat with 
  an electric mixer until smooth. Add eggs and egg yolk, one at a time, beating well after each addition. 
  Stir in pumpkin, whipping cream, vanilla extract, cinnamon, nutmeg, ginger and cloves. Pour the cream 
  cheese mixture over the crust. 

  Bake at 350 degrees for 15 minutes. Lower the temperature to 225 degrees and bake for 1 hour and 
  15 minutes or until the center no longer looks wet or shiny. Remove the cake from the oven and run a 
  knife around the inside edge of the pan. Turn the oven off; return the cake to the oven an additional 
  1 hour. Chill, uncovered, overnight. Garnish with cranberries, walnuts or orange slices. 
  Chill until serving time. 

  Makes 12 servings, each 297 calories. 
  Pumpkin Chocolate Cheesecake 

  For the Graham Cracker Crust: 

  11/2 cups graham cracker crumbs
  1/4 cup granulated sugar
  6 tablespoons butter, melted
  Mix graham cracker crumbs and sugar together. Blend in melted butter. Press into a 9-inch springform pan. 
   Set aside. 

  For the Pumpkin Cheesecake: 

  24 ounces cream cheese, softened
  3/4 cup light brown sugar
  3/4 cup granulated sugar
  5 large eggs
  16 ounces solid pack pumpkin, canned
  1/2 teaspoon cinnamon
  1/2 teaspoon nutmeg
  1/4 teaspoon cloves
  1/4 teaspoon allspice
  1/2 cup heavy cream 


  Beat cream cheese until smooth. Add sugars and blend. Scrape bowl with a plastic spatula to avoid lumps. 
  Add eggs, one at a time, blend in and scrape the bowl after each addition. Blend in pumpkin and spices. 
  Blend in heavy cream. Pour mixture into prepared crust and bake at 325 F for 11/2 hours, or until center 
  just sets. Cool. Chill. 

  For the Chocolate Mousse: 

  2 cups heavy cream
  8 ounces semisweet chocolate
  5 egg yolks
  1/2 cup granulated sugar
  2 tablespoons water 


  Whip heavy cream to medium peak. Set aside. Melt chocolate over double boiler. Set aside. Whip yolks until 
  pale. Boil sugar and water to 245 F. (If you do not have a candy thermometer, use a teaspoon to spoon out 
  some of the syrup and drop it into ice water. A soft ball of sugar should form in the ice water.) 

  Pour the hot sugar into the yolks while whipping, and continue whipping to cool. Add 1/4 of the whipped 
  cream to the cooled yolk mixture. Add the chocolate. Fold in the rest of the whipped cream. Pour on top 
  of the pumpkin cheesecake and freeze for 24 hours. 

  For the Ganache: 

  1/2 cup heavy cream
  4 tablespoons unsalted butter
  9 ounces semisweet chocolate, chopped 


  In a small saucepot, bring the cream and butter to a boil. Pour over chopped chocolate, and stir until 

  To serve: 

  Unmold the cheesecake and, while it is frozen, pour ganache over the top and let drizzle down the side. 
  Refrigerate until serving time. 

  Makes 12 to 16 servings. 

Marshmallow Fluff

  ----- Original Message ----- 
  From: Heidi 
  To: phaedrus
  Sent: Monday, June 23, 2003 5:52 AM
  Subject: Fluff receipe

  Good day,

  I recently visited your site and I was trying to find a receipe for (Marshmallow) Fluff.  
  Do you have one?

Hello Heidi,

Certainly. See below.


  Marshmallow  Fluff

   Ingredients : 
   1 (12 oz.) can Milnot evaporated milk
   4 1/2 c. sugar
   8 oz. marshmallows or 1 (13 oz.) jar marshmallow creme
   1/2 c. butter or margarine
   3 c. chocolate chips
   1 tsp. vanilla
   2 c. chopped nuts (optional)

   Preparation : 
      Combine Milnot and sugar in heavy 4-quart saucepan.  Add
   marshmallows and butter and cook over low heat until melted.  Heat
   may be turned to medium.  Bring mixture to full boil and stir 4
   minutes.  Remove from heat; stir in chocolate chips until melted. 
   Blend vanilla and nuts.  Pour into lightly buttered 9x13x2 inch pan.
    Allow to cool.  Candy may be refrigerated or frozen once it is
   firm.  Makes 5 pounds. 
   Banana  Marshmallow  Fluff

   Ingredients : 
   32 lg. marshmallows (1/2 lb.)
   1/2 c. evaporated milk
   1/4 c. water
   1/2 c. finely chopped pecans
   1 banana (diced)
   2/3 c. whipping cream (whipped)
   2 tbsp. lemon juice

   Preparation : 
      Combine marshmallows, 1/2 cup milk and 1/4 cup water in saucepan.
    Stir over very low heat until the marshmallows are dissolved.  Cool
   and add nuts and banana.  Add lemon juice to whipped cream.  Fold
   into banana mixture.  Pour into an oiled 4 cup melon mold (or any 4
   cup mold) and chill in the refrigerator until set.  Unmold and
   garnish with bananas or fresh strawberries if desired. 
   Light...Chilled...Melts in your mouth.
   Pineapple  Marshmallow  Fluff

   Ingredients : 
   1 lg. can crushed pineapple, drained
   1 (8 oz.) pkg. cream cheese
   1 pkg. Dream Whip or Cool Whip
   2/3 c. sugar
   1 pkg. sm. colored marshmallows
   1/2 c. nuts, chopped

   Preparation : 
      Drain pineapple.  Mix cream cheese and sugar.  Beat well.  Add
   Dream Whip (whipped).  Beat until fluffy.  Combine with pineapple
   and marshmallows.  Top with nuts and freeze.


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus