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Pecan Pie Jelly

  ----- Original Message ----- 
  From: KS
  To: phaedrus 
  Sent: Sunday, August 11, 2002 4:37 PM
  Subject: Pecan Pie Jelly

  We were on vacation in Alabama recently and toured a pecan candy factory.  
  They made pecan pie jelly.  I am looking for the recipe for my daughter 
  to enter into the upcoming Fair.  I have had no luck in finding the 



Hello KS,

I could only find one recipe for this. I can't say how it might turn out. See below.


  Pecan Pie Jelly  

    · 4 cups finely chopped pecans 
    · 4 cups sugar 
    · Pinch of salt 
    · 4 Tbsp. ginger 
    · 4 Tbsp. brown sugar 
    · 1 cup (2 sticks) butter 
    · 4 Tbsp. apple cider vinegar 
    · 1 Tbsp. cinnamon, if desired 

    Put in a pan large enough to hold all ingredients and allow for 
  stirring. Heat in open pan until all ingredients blend and turn a 
  rich gold color. Can be canned in a water bath for 15 minutes 
  (this will make it creamier). 

Vietnamese Spring Rolls

  ----- Original Message ----- 
  From: Anita 
  To: phaedrus 
  Sent: Sunday, August 11, 2002 4:04 PM
  Subject: question

  I am trying to find a recipe for oriental dipping sauces the kind 
  they use for Vietnamese soups or spring rolls 

Hello Anita,

Well, those dipping sauces come in a wide variety of ingredients. See if the one below is to your taste.


  Vietnamese Spring Rolls 

  Makes 35


  For dipping sauce:

    a.. 2 cups soy sauce
    b.. 2 cups seasoned rice vinegar 
    c.. 1/2 cup minced ginger
    d.. 1 1/4 cup sesame oil
    e.. 2 tablespoons chili oil
    f.. 2 tablespoons granulated white sugar 

  For rolls:

    a.. 4 ounce uncooked rice vermicelli
    b.. 3 cups snow peas, sliced thin
    c.. 4 cups peeled and julienned carrots
    d.. 1 julienned jalapeņo chile 
    e.. 8 cups shredded Napa cabbage
    f.. 4 cups seeded, deveined, and julienned red bell pepper
    g.. 4 cups green onions, cleaned and minced
    h.. 1 bunch basil
    i.. 1 bunch cilantro
    j.. 1 bunch mint
    k.. 35 dry rice spring roll wrappers 


  In a non-metallic bowl, combine all the ingredients for the 
  dipping sauce. Set aside. 

  Soften the noodles by immersing in boiling water for 2 to 3 minutes. 
  Drain well. Bring a pot of water to boil. Blanch the snow peas and 
  then shock them in an ice bath. Drain and set aside. 

  Combine all the vegetables with 1/2 cup of the sauce. 
  Check for seasoning. 

  Wash and pick off the leaves of the basil, cilantro, and the mint. 

  Dampen a stack of tea towels. Carefully mist the spring roll wrappers 
  one at a time and separate each of them with a damp tea towel. Allow 
  to rest about 5 minutes. 

  Carefully peel off the wrappers, one at a time, and lay on a clean 
  work surface in front of you. Place 3 cilantro leaves, 2 mint leaves, 
  and 1 basil leaf on the wrapper. 

  Drain the vegetables. Place a small pile of vegetables and a small 
  amount of the softened noodles on top of the leaves. 

  Tuck in the sides of the roll and roll up tight, like a burrito. 
  Cover the finished rolls with another damp tea towel and wrap tightly 
  with plastic. Serve immediately with dipping sauce. 

Carrot Cake

--- Original Message ----- 
  From: Lynne 
  To: phaedrus 
  Sent: Monday, August 12, 2002 11:00 AM
  Subject: Lost recipe - Carrot Cake with Maple flavored cream 
           cheese frosting

  I am looking for a carrot cake recipe that is at least 20 years old and 
  I believe came from either Good Housekeeping or Better Homes & Gardens 
  Magazine.  The cake is made in three layers, has nuts in it and also has 
  cream cheese frosting with maple flavoring.  Thanks so much for your help!


Hi Lynn,

Try the one below.


  Carrot  Cake

   Ingredients : 
   2 c. all purpose flour
   2 c. sugar
   2 tsp. baking soda
   1 tsp. salt
   2 tsp. cinnamon
   4 eggs
   1 c. cooking oil
   4 c. grated carrots (8 med.)
   1/2 c. chopped pecans
  Cream Cheese Frosting:
   6 oz. cream cheese
   4 tbsp. butter
   4 1/2 c. powdered sugar
   1 tsp. vanilla
   1/2 tsp. maple

   Preparation : 
      Mix first 5 ingredients.  Beat eggs until creamy.  Slowly beat in
   oil. Gradually add flour mixture and beat until creamy smooth.  Mix
   carrots and nuts. Bake in three 8 inch pans at 350 degrees about
   30-45 minutes.  Top with Cream Cheese Frosting.  Mix room
   temperature cream cheese with butter and powdered sugar.  Add
   vanilla and maple extracts.  Spread on cooled cake.

Dunkin' Cookies

  ----- Original Message ----- 
  From: Eydie 
  To: phaedrus
  Sent: Saturday, August 17, 2002 9:45 PM
  Subject: "Dunkin' Cookies"

  Dear Uncle P, 

  My husband's grandma made these cookies, called "Dunkin' Cookies" 
  they were dark chocolate, hard, dense and a little on the dry side. 
  The were perfect for dunkin' because they soaked up liquid but never 
  became soggy or fell into your cup/glass. I have searched high and 
  low - to no avail...any ideas? 

  Thanks so much, 


Hello Eydie,

Well, the only recipe for chocolate dunking cookies that I can find is the one below. However, there are German dunking cookies and Italian dunking cookies as well.

Note that this recipe calls for " Dry sugar substitute equal to 1/4 cup sugar." I don't know how it would work if you used 1/4 cup sugar instead. i don't really understand why the sugar substitute was used here since it also has 1/2 cup white sugar and 1/4 cup brown sugar as well.


  Chocolate Dunking Cookies

  Servings (36)
  1/2 Cup Margarine; (1 stick)
  1/2 Cup Egg whites
  1/2 Cup Sugar
  2 Cup All-purpose flour
  1/4 Cup Brown sugar
  1/4 Cup Cocoa
  Dry sugar substitute equal to 1/4 cup sugar
  1/2 Cup Baking soda
  1/4 Tsp Salt
  1 Tsp Vanilla
  Cream margarine, sugars and sugar substitute together until light and 
  fluffy. Add vanilla and egg whites, and mix at medium speed until creamy, 
  scraping down the bowl before and after adding vanilla and egg whites. 
  Stir flour, cocoa, baking soda and salt together to blend and add to 
  creamy mixture. Mix at medium speed to blend. Cover and refrigerate for 
  1 to 24 hours. Return dough to room temperature. Roll out on a lightly 
  floured board to form a 12' square. Cut across dough a 4" intervals to 
  give 3 slices which 4" wide and 12" long. Cut each slice in 12 equal 
  portion, 1" by 4". Place dough on cookie sheets that have sprayed with 
  pam spray or lined with aluminum foil. Bake at 350 for about 10 minutes, 
  or until cookies are firm. Remove them to a wire rack and cool to room 
  Cinnamon Dunkin' Cookies. Omit Cocoa. Add 1/4 c all-purpose 
  flour and 1 1/2 t cimmamon to the flour and other dry ingredients. 
  Lemon Dunkin' Cookies. Omit cocoa. Add 1 t lemon flavoring and grated rind 
  from 1 lemon along with the vanilla, and add 1/4 cup of all-purpose flour 
  to the flour and other dry ingredients.
     Food exchanges per serving: 1 Starch/Bread Exchange +
     1 Fat Exchange Cal: 93, Fat: 4g, Cho: 13g, Na: 33mg,
     Pro: 2g, Cho: 0

Broasted Chicken Redux

  ----- Original Message ----- 
  From: debbie 
  To: phaedrus
  Sent: Monday, August 19, 2002 12:24 PM
  Subject: broasted chicken

  we just got back from vacation and stopped and ate at a place 
  called the Milwaukee Grill in Janesville, Wisconsin it had the 
  best broasted chicken ever any chance of finding out the secret 
  to it!!!
Thanks, Debbie

Hi Debbie,

I have been searching for a broasted chicken recipe for years, but the companies who make the broasters have so far been able to keep them secret. It's pretty easy for them to keep it secret since most people don't have broasters at home. As you must know, a broaster is a pressure fryer. Not a pressure cooker, but a special pressure fryer. You absolutely have to have one to make broasted chicken.



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