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On 16 Jun 2007 at 18:20, sheila wrote:

> Please help me find a recipe for Pasticciotti. This is an Italian
> pastry that is sort of a cream puff, shaped like a large cupcake with
> a lemon custard type filling. A local bakery Moio's sells them with of
> course no recipe. Your help would be appreciated.
> Sheila

Hello Sheila,

These are also known as "pusties". I could not find a lemon filling recipe, but see below for others.



4 cups flour, 2 tsp. baking powder, pinch salt, l cup sugar, 2 medium eggs,
l/2 cup milk, 2 tsp. vanilla or lemon extract, 1 cup margarine or shortening.
Sift all dry ingredients and cut in margarine. Make a well and add 2 eggs,
flavoring and milk. Knead for 5 mins. Roll pastry dough as for pie crust and
fit into tart pans. Fill each tart pan half full of pudding and cover with top
crust. Seal edges and trim. Brush crusts with beaten egg yolks. Bake 400
degrees 20 to 30 mins. Sprinkle 10x sugar over tops.

l quart milk, slightly warmed
6 heaping tablespoons cornstarch
3/4  cup sugar
3 or 4 egg yolks
l tsp. vanilla
l rounded tablespoon  butter
In top of double boiler mix sugar and cornstarch well. Beat egg  yolks
slightly with l/2 cup milk. Add rest of milk to sugar and cornstarch  mixture,
stirring well. Cooks on medium heat stirring constantly until mixture  starts to
boil and is thick. Remove from heat, cool slightly. Add l tsp.  vanilla and l
tablespoons butter. Stir until butter is melted
almond pasticiotti  
yields: 24 pastries  
   for the dough: 
2 cup   flour 
1/2 cup   sugar 
1/2 cup   (1 stick) sweet butter 
   grated rind of 1 lemon 
3    egg yolks 
   for the filling: 
1/2 cup   (1 stick) unsalted butter, at room temperature 
1/2 cup   sugar 
1/2 lb.   almond paste 
4    eggs  
1 tsp   almond extract 
   flour as need for rolling dough 
   confectioners sugar for dusting, if desired 
to make the pastry:  
place the flour and sugar in a food processor, add salt, and mix for a  
few seconds. using a knife, shave strips of butter and place in  
processor along with the lemon rind. using the pulse button, cut the  
butter into the flour for about 15 seconds.  
in a small bowl, lightly beat the egg yolks and add to the processor,  
using the pulse button. as soon as the pastry develops into a ball,  
turn off the processor and remove dough. if pastry seems dry and does  
not come together into a ball, add cold water, 1 tablespoon at a time.  
dust hands with flour and knead dough for a few seconds into a round  
disk. seal in plastic wrap and refrigerate for at least6 2 hours before  
when ready to continue, preheat the oven to 350 degrees f. lightly  
grease 24 muffin cups.  
combine the butter and sugar in a bowl. using an electric mixer, cream  
together. crumble the almond paste and add to the butter and sugar  
mixture and continue to cream. add 1 egg at a time, mixing well after  
each addition. add the almond extract. cream all ingredients to a  
smooth paste.  
roll out the chilled dough between two sheets of floured wax paper,  
using about half of the dough at a time. or roll the pastry onto a  
floured board, flouring the rolling pin well. the dough should be about  
1/4 inch thick, or a little less.  
with a cookie cutter, cut out 4-inch circles and line the muffin cups  
on the bottom and sides. prick the bottoms of the cups with a fork,  
then fill 2/3 full with the filling mixture.  
bake for 30 minutes or until the pastry is lightly browned or a cake  
tester comes out clean when inserted into the center of the custard.  
cool on wire racks for 10 minutes, then gently remove and allow to cool  

4 cups all-purpose flour 
2 teaspoons baking powder 
1 pinch salt 
1 cup white sugar 
1 cup margarine 
2 eggs 
1/2 cup milk 
2 teaspoons vanilla extract 
6 tablespoons cornstarch 
3/4 cup white sugar 
4 egg yolks, divided 
1 quart milk, room temperature 
1 tablespoon butter or margarine 
1 teaspoon vanilla extract 
2 tablespoons confectioners' sugar for dusting 

In a large bowl, stir together the flour, baking powder, salt and 
1 cup of sugar. Cut in margarine by pinching between your fingers, 
or using a pastry blender, until the mixture has lumps no larger 
than small peas. Make a well in the center, and pour in the eggs, 
1/2 cup milk and 2 teaspoons vanilla. Stir until the mixture comes 
together, then knead for about 5 turns on a lightly floured surface. 
Roll out the dough to about 1/4 inch thickness. Grease two 12 cup 
muffin tins or tart pans. 
Cut out 20 circles using a 3 inch cookie cutter or drinking glass. 
Line the muffin cups with the dough. Set aside the remaining dough 
to cut out tops for the cups. 
In the top of a double boiler, or in a metal bowl set atop a saucepan 
of simmering water, whisk together the cornstarch and 3/4 cup sugar. 
Gradually whisk in 3 of the egg yolks, and 1quart milk. Heat, stirring 
constantly, until thick and bubbling. Remove from the heat, and 
stir in the butter and 1 teaspoon of vanilla until the butter is melted. 
Preheat the oven to 350 degrees F (175 degrees C). Fill the pastry 
shells half way with the vanilla cream. Roll out remaining dough, 
and cut into circles for lids. Place over the top of the pastry shells, 
and seal the edges by pressing with the tines of a fork. Whisk the 
remaining egg yolk with a fork, and brush the tops of the pastry cups. 
Bake for 25 minutes in the preheated oven, or until golden brown. 
Let cool in the tins before carefully loosening the edges to remove. 
Dust with confectioners' sugar before serving. 
(Italian pastries)


2 1/2 cups flour 
3/4 cup shortening 
3/4 cup light brown sugar 
1/4 cup plus 2 tbsp. granulated sugar 
1 tsp. baking powder 
1/2 tsp. salt 
2 beaten eggs 

Blend dry ingredients. Add eggs. (dough will be sticky) Pat into 
tins on bottoms and up sides. Fill 3/4 full with filling. Cover 
with dough round by rolling between wax paper and placing on top. 
Brush with beaten egg. Bake at 400 until golden, about 20 minutes. 

Chocolate filling: 

1/2 cup flour 
1/2 cup sifted sweet cocoa (Hershey's) 
1/2 cup sugar 
1 cup milk 
1 cup water 

Blend together the 1 cup milk and 1 cup water. Mix dry ingredients 
in top of double boiler. Add liquid gradually so there is no lumping. 
Cook until thickened. Cool. 

Vanilla filling: 

3 egg yolks 
3/4 cup sugar 
2 cups milk 
1/2 cup flour 

Mix flour and sugar in top of double boiler. Slowly add milk and mix 
thoroughly. Cook until thickened. Add a small bit of the pudding to 
beaten egg yolks, then add egg yolk mixture to the pudding. 
Cook 1 minute longer. 

Kumquat Jam

On 16 Jun 2007 at 9:59, Christine wrote:

> hi my name is christine  and im looking for a recipe for making
> kumquat jam thanks christine

Hello Christine,

See Below.


Kumquat Jam-Microwave

1  lb kumquats (3 1/2 cups)  
1 1/2  cups sugar  

Wash fruits and slice to 1/8 inch thick-discard the seeds and ends. 
Chop coarse. 
In a 2-3 quart microwaveable bowl mix fruit with sugar. 
Cook, uncovered on high for 6 minutes-you want it to boil. 
Stir down and cook for 10 minutes more-stopping every 2 minutes to stir down. 
Jam will thicken as it cools. 
This will keep in your fridge for 2 months or freezer for 6. 
Baked Kumquat Jam

3 pounds kumquats
6 cups sugar

Wash kumquats and slice them thinly. Place the slices and the juice 
in a large shallow pan.
Bake at 400 degrees 1 1/2 hours. Add sugar, mix thoroughly, and return 
the mixture to theoven to bake for another 30 minutes, or until thick 
and clear. Turn into hot, sterilized jars and seal at once. Makes 6 pints.
Kumquat Jam


Use only freshly-picked kumquats. Pick over carefully and wash, removing skin, 
hulls and debris. Measure kumquats by cupful, then place in enamelled or 
stainless steel pot, mash well, and bring to a boil over moderate heat. Cook just 
until kumquats soften. Mash thoroughly by hand with a potato masher as the 
kumquats cook. For every cup of pulp, add 1 cup of sugar. Bring to a boil over 
moderately high heat and continue to boil until the temperature of the jam 
reaches 221 degrees F on a candy thermometer. (The stage at which the mixture 
will form a jelly of the desired consistency if a spoonful on a small dish is 
placed in the freezer for one minute.) Keep an eye on the boiling jam and stir 
frequently! When jam is ready, ladle into sterilised jars, seal (either with jam 
jar tops or a thin layer of paraffin wax) and close, then submerge jars in 
boiling water for 1 hour.
Kumquat  Preserves

2 qt. (2 lbs.) kumquats
2 tbsp. soda
2 c. light Karo
2 c. sugar
3 1/3 c. water

Remove stems from kumquats.  Wash well.  Drain.  Place in large enamel, 
plastic, or Pyrex bowl.  Sprinkle with soda.  Cover with boiling water.
Let stand 3-4 hours or until cool.  
Rinse 3 times in fresh cold water.  Drain.  They are slippery.  Cut 2 
crosswise slits, 1/4 inch deep, at each end of each kumquat (not too deep).
Drop kumquats one at a time into rapidly boiling water to cover.  Cook at 
least 10 minutes or until tender.  Meanwhile, combine corn syrup, sugar and 
3 1/3 cup water in deep kettle.  Bring to boil and stirring frequently 10 
minutes.  Add drained kumquats.  Boil slowly, stirring occasionally for 
15 minutes.  Remove from heat, let stand overnight.  Next day, bring to 
a boil and boil slowly, stirring occasionally, for 15 minutes or until 
syrup thickens slightly.  Remove from heat.  Let stand overnight to plump.
To preserve in hot sterilized jars, bring preserves to boil; fill jars to 
within 1/4 inch of jar top.  Seal at once.  Invert to cool.

Spicy Shrimp & Chicken

Spicy Shrimp and Chicken


1 1/2 OZ. melted butter
3 OZ. cooked chicken, sliced
2 OZ. medium shrimp
1/2 cup sun dried tomatoes
1/2 cup green onions
1/2 cup sliced mushrooms
10 oz. cooked penne pasta
1  pinch each of salt, pepper, & garlic salt
1 oz. heavy cream
6 oz. spicy Romano sauce

Combine melted butter, chicken, shrimp, onions, sun dried, mushrooms,
salt, pepper, and garlic salt in a hot saute pan. Saute for 2 to 3 
minutes to make sure shrimp are fully cooked. Add heavy cream and 
romano sauce to pan and allow to thicken. Once sauce begins to boil, 
add penne pasta. Toss and serve.

Spicy Romano Sauce

1 pint heavy cream
4 tbsp butter
1 tbsp salt
1 tbsp pepper
1/4 cup Romano cheese
1/4 cup Parmesan cheese
2 tsp cayenne pepper

Melt butter in hot saute pan. Add cream, salt, and pepper, 
and heat to a boil. Take off flame and fold cheeses and 
cayenne pepper into sauce. Allow to sit for 2 to 3 minutes 
after cheese has melted.

Mexican Fruit Cake

On 19 Jun 2007 at 9:39, Christie wrote:

> I am looking for a recipe possibly called Mexican Fruitcake.
> It is a cake that has pineapple and walnuts with a cream 
> cheese frosting that is spread over the top of the cake 
> while it is still warm.  I have already searched some
> of the more popular recipe websites as well as your archives 
> and have found nothing that matches.
> The only similar recipe I have found is a Hawaiian Wedding Cake. 
> However, the Hawaiian Wedding cake has coconut and the recipe 
> I want does not have coconut.  Thanks in advance for your time.
> Christie 

Hi Christie,

See below.


Mexican  Fruitcake


2 c. flour
2 c. sugar
2 tsp. baking soda
20 oz. can crushed pineapple with juice
2 slightly beaten eggs
1 c. walnuts (optional)


8 oz. cream cheese
1 stick butter or margarine
2 c. confectioners' sugar
1 tsp. vanilla

 Combine all cake ingredients.  Bake at 350 degrees for 45 minutes in 
 a 9x13 inch greased pan.  Combine ingredients for icing.  Put on cake 
 after it cools.  
Mexican  Fruitcake

1 (20 oz.) can crushed pineapple (undrained)
2 c. plain flour
2 tsp. soda
2 c. sugar
2 eggs
1 c. chopped walnuts or pecans

2 c. powdered sugar
1 (8 oz.) pkg. cream cheese
1 cube melted margarine

 Preheat oven to 350 degrees.  Pour into 13 x 9 inch pan, greased 
 with margarine and bake for 45 minutes (35 minutes Pyrex).  Blend 
 frosting until smooth and frost cake for 10 to 20 minutes after 
 removing from oven.  Also good served plain with Cool Whip or 
 ice cream.
Mexican  Fruitcake

1 (16 oz.) can crushed pineapple with juice
2 c. flour
2 c. sugar
2 eggs
2 tsp. baking soda
1 c. chopped walnuts

 Mix all ingredients in a bowl.  Pour into greased 9x13 inch glass 
 pan. Bake at 350 degrees for 45 minutes or until golden brown. 


2 c. powdered sugar
1 stick margarine
1 (8 oz.) pkg. cream cheese

 Soften margarine and cream cheese.  Mix all ingredients until smooth.
 Spread on warm cake.

Cherry Dogs

i am looking for a recipe called cherry dog, my grandmother use to make it 
years and years ago.
all i know is you use sour cherries,you roll them in a dough of some 
sort,wrap it in cheese cloth,and boil..



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