----- Original Message -----
Sent: Sunday, August 10, 2003 3:13 PM
Subject: Jordan Marsh Oatmeal Cookie recipe
> I'm looking for the recipe for the oatmeal cookies
> sold at the Jordan Marsh store bakeries in the 1960's.
> This one will probably be harder to obtain than their
> blueberry muffin recipe! Thanks for any help you
> might be able to provide.
> I'd also love to find a recipe for rugelach with
> chocolate chips, similar to one sold at a bakery on
> Route 1 in Saugus, Mass. in the '60's. It had nuts
> and was dusted in powdered sugar.
> My last request will be a little harder: There used
> to be an Italian bakery on Water Street in Wakefield,
> Mass. in the '60's (Toodi's, or Tuddi's or something
> similar) that sold a delicious Italian dessert pastry
> that was baked in a large sheet pan and cut into 4"
> squares. It was about 1/2" thick, with powdered sugar
> on the top. I'm guessing that it had ricotta cheese
> in it, and it also had some kind of chopped
> fruit--maybe marachino cherries and some other fruit.
> It was very rich and very sweet--the perfect dessert!
> I have no idea what the name of it was.
> Thank you for any of these that you might be able to
> track down!
Forget the Jordan Marsh oatmeal cookies. I've seached a dozen times with no
The Italian dessert doesn't match anything that I know, and I have no way to
seach by just description.
I did find a chocolate rugelach recipe that sounds like the one you asked
for. See below.
For the Dough:
1 c. + 1 tbsp Flour
1/2 c Frozen Margarine
1/4 c. Ginger ale or Soda Water
1/2 tbsp. vinegar
Mix Flour and Margarine together, until mixture looks like
coarse oatmeal. Combine gingerale with vinegar and add, mixing
thouroughly. Mix just until the dough begins to form into a
Split into 2 parts, and refrigerate for at least 1 hour.
To make the Chocolate Rugelach
1/4 c sugar (white or brown or a mixture of the two)
1 tsp. cinnamon
1/3 c. chocolate chips.
1/3 walnuts or almonds
Roll 1 portion of the dough out onto a floured surface into
a circle about 1/16" thick.
Process all the ingrediants together, till finely chopped.
Sprinkle dough with 1/2 of the mixture.
Cut with a sharpe knife into 12 triangles. Roll up from the
outside edge towards the middle. Repeat with other dough and
filling. Place on an ungreased baking sheet and bake for 18
to 20 minutes at 375F until lightly browned. Sprinkle with
icing sugar or cocoa when cool.
For Variation: Sprinkle 3 -5 chocolate chips on filling before
----- Original Message -----
Sent: Sunday, August 10, 2003 1:10 PM
Subject: grapefruit cake
my aunt used to make a grapefruit cake that the frosting uses the yellow grapefuit.
the frosting was made of two differrent kinds. the first was with real whipped cream
with parts of the grapefruit. then the center between the cakes was cream cheese and
parts of the grapefruit. the cake has parts of grapefruit. then you decorate the top
with grapefruit segments. could you please help me find this recipe.
Below is the closest that I could find to what you describe.
1 1/2 c. sifted cake flour
3/4 c. sugar
1 1/2 tsp. baking powder
1 tsp. salt
1/4 c. water
1/4 c. oil
3 eggs, separated
3 tbsp. grapefruit juice
1/2 tsp. grated lemon peel
1/4 tsp. cream of tartar
Cream Cheese Frosting (below)
1 grapefruit, peeled and sectioned
Cream Cheese Frosting--
2 pkg. (3 oz. each) cream cheese
2 tsp. lemon juice
1 tsp. grated lemon peel
3/4 c. sifted powdered sugar
6 to 8 drops yellow food color (optional)
Reserved grapefruit sections
Sift together flour, sugar, baking powder and salt into bowl.
Make well in center and add water, oil, egg yolks, grapefruit juice
and lemon peel. Beat until very smooth. Beat egg whites with cream
of tartar until stiff but not dry. Gradually add egg yolk mixture
over egg whites and fold in gently until just blended. DO NOT STIR.
Turn batter into ungreased 9 inch springform pan (cheesecake) and
bake in preheated 350 degree oven 30 minutes or until top springs
back when touched lightly with finger. Invert onto rack and cool
thoroughly. Loosen edges of cake carefully and remove cake from
pan. With serrated knife, cut cake crosswise to make 2 layers.
Reserve a few fruit sections for frosting. Fill with part of the
Cream Cheese Frosting and grapefruit sections. Spread top and
sides of cake with frosting and decorate with additional fruit
sections. Soften cream cheese at room temperature. Beat until
fluffy. Add lemon juice and peel. Gradually blend in sugar and
beat until well blended. Stir in food color (if using). Crush
enough grapefruit sections to measure 2 teaspoons and blend into
----- Original Message -----
Sent: Sunday, August 10, 2003 6:10 PM
Subject: schonshos (sp)
My mom made this puff deep fried pastry, when cooked you rolled it in powdered sugar.
They were light and airy. The name was suppose to be Mexican and translated into dream.
I remember flour, and the deep frying. Perhaps a touch of vanlilla.
I have been looking for this for about 25 years. She had the recipe memorized.
I hope you can help. Thanks.
I could not find anything with a name like "schonshos." The Spanish word for dream is "sueño",
but there is no food with that name. What you describe sounds like "sopaipillas". See below for recipes.
Sopaipillas pastry recipe
Sopaipillas (soh-pa-PEE-yas) are Mexican pastries shaped like tiny pillows covered with powdered
sugar, cinnamon, or honey. Here are two methods of creating this delicious treat.
How To Make Sopaipillas (the hard way)
1 cup flour
1 1/2 teaspoon baking powder
1 tablespoon shortening
1/3 cup warm water
Combine flour and baking powder. Cut in shortening until mixture crumbles. Add warm water gradually.
Mixture will still crumble. On a floured surface, knead the mixture for five minutes or until smooth.
Cover and let rest for ten minutes. Roll dough into a 12 by 12 square. Cut it into 2 1/2-inch squares.
Don't patch the dough. Fry the squares in hot oil for thirty seconds on each side or until golden brown.
If you get to 20 minutes and they are not golden brown, cook a little longer. Drain on paper towels.
Keep warm in 200-degree oven. Sprinkle with sugar. Makes 20.
How To Make Sopaipillas (the easy way)
Pillsbury (or other brand) refrigerator dough; crescent shape works well
Pour some oil in a pot and let it get very hot. Take the refrigerator dough and roll it out thin.
The actual shape of the dough is irrelevant. Try to get the pieces about an inch by an inch, but
experiment if you'd like.
Place a few of the dough pieces into very hot oil. When light brown, flip them over. In a few seconds,
they will be done. Take the pastry puffs out and let them cool slightly on paper towels. Place them on
another dish while they're still warm and sprinkle with powdered sugar. (Cinnamon-sugar or honey also
This is a delicious puff pastry dessert that is sometimes served drizzled with honey or served as
an accompaniment with soups.
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons solid vegetable shortening
3/4 cup warm water
oil for deep frying
Honey, cinnamon, crema or creme fraiche.
1 cup warm water
Makes: 12- 6 inch tortillas
Sift the dry ingredients into a bowl. Use your fingers and rub in the shortening until the mixture
is the size of fine bread crumbs. Gradually add just enough water until the dough begins to form.
Wrap the dough in plastic wrap and allow it to rest for one hour.
Work with half of the dough at a time and roll out into a square keeping it as even and thin as possible.
If you have not made pastry before this may take some practice. Just have fun with it! Cut the dough
into 3" squares. Complete with the 2nd piece of dough.
Heat oil for deep frying to 375 degrees. Add a few pastry squares at a time and use tongs to push
the pastry into the oil. Cook until golden brown on both sides, turning once. Remove them from the
oil and place on a plate with paper toweling and allow to drain.
To serve, place on a plate and drizzle with honey and sprinkle with cinnamon. Serve creme fraiche
or heavy cream on the side.
Make Crema or Creme Fraiche
Creme Fraiche has the flavor of a buttery rich sour cream. "In France, where crème fraîche is a
specialty, the cream is unpasturized and therefore contains the bacteria necessary to thicken it
naturally" The varieties available domestically are no different than you can make at home.
Combine 1 cup whipping cream and 2 tablespoons buttermilk in a glass container. Cover and let
stand at room temperature (about 70°F) from 8 to 24 hours, or until very thick. Stir well before
covering and refrigerate up to 10 days. .
----- Original Message -----
Sent: Saturday, August 09, 2003 8:15 PM
Subject: southern pickled corn canned in jars
HI IM looking for a recipe my Mom made she used crocks but it can be done in canning jars
she put corn on the cob in a crock added salt layering to the top she then would weight
the mixture with a rock skimming the top every few days it would gather something she called
a mother in 30 days? it was ready to eat she would do green beans this way also when i go to Va.
i can find it canned in mason jars. I wish i had paid more attention when i was young
Thanks for trying
See below for some recipes that I found on message boards.
1)"My pickled corn is simply made by taking a crock or a glass gallon jug, cutting the corn
cobs in half, adding a cup of salt *any kind* to each gallon of corn and water. If you are
making the pickled corn or beans in a stone crock you will want to place a sterile cotton c
loth over the corn; add a plate on top of the cloth with a clean limestone rock to keep
everything under the salt-water mixture. In a week or so you will need to open the crock to
clean the mold from the top water level. My pickling is perfected from two to four weeks.
If you've had a good plate of these corn and beans you will be able to smell when they are
perfect for dipping in and grabbing a piece to gnaw on !!!"
2)"This will make the best pickled corn. Cook corn 10 minutes before pickling. pickle your
corn in a crock. I use ten tablespoons of pickling salt per gallon of water. ten level
tablespoons, not heaping. put your corn in a white cotton sack. Make sure it is all under
the water. Use a glass bowl for weight to hold it under the brine. After two months drain
the water off and boil it to stop the fermentation and put it back. You must keep your
Cook corn on cob; when done, cool. Then place in stone jar. Pour cold
water over corn; add enough salt to taste. Put weight on it and place
in a very warm place. It will pickle in about 2 weeks. If a scum
comes on it, take it off. Leave corn in the same water and use right
out of the jar-heat and serve.
Before starting to make pickled beans, check the ALMANAC and only
make them if the signs are in the heart or the head. The salt used in
this recipe must be pickling salt-do not use slat with iodine. Select
tender fresh green beans, string and break them, wash thoroughly and
then cook in water until tender. Use any amount of beans you desire.
When the beans are tender, rinse in cold water and drain. In the
bottom of a 5 gsllon crock, sprinkle 1/2 cup salt, then put
about 1 gallon of beans and sprinkle another 1/4 cup salt. Continue
these layers, depending on the amount of beans you want to pickle.
Then pour cold water into the crock to cover all the beans. Weight
the beans down to keep then covered with the liquid-you can use a
plate weighted with a river rock. Leave at room temperature. In about
a week, brine, will begin to form. At this time take the skim off the
top of the water-this skim looks like "mother" that forms on vinegar.
When the beans taste sour, take them out of the crock, pour off the
brine, and using fresh water, bring the beans to a boil and let them
boil for about 5 minutes. Fill hot sterile quart jars with the beans
and water to cover. Seal jars. At serving time, remove beans from
jar, rinse in cold water and place drained beans in a little bacon
grease and serve them heated thoroughly.
If your beans do not sour and form brine after about a week in the
crock, take 3 or 4 ears of corn, cook it on the cob, then cut the
corn off the cob and mix with the beans in the crock. The corn will
make the beans ferment and can be left with the beans, canned, and
eaten along with the pickled beans.
----- Original Message -----
Sent: Sunday, August 10, 2003 4:15 PM
Subject: Wheatena recipes
Dear Uncle Phaedrus,
I found one Wheatena recipe in your archives, but I am looking for Wheatena bread.
Can you help? I had a Wheatena recipe book a long time ago, but Wheatena has been sold.
The new company has no recipes. Thankyou , Mary
I found one for a bread machine. See below.
Recipe By :More Recipes For Your Bread Machine
Serving Size : 0 Preparation Time :0:00
Categories : A New Recipe To Share Bread Machine
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 Cups Milk -- whole or skim
3 Cups Unbleached All Purpose Flour
1 Cup Uncooked Wheatena -- a cereal, found in cereal aisle
1/3 Cup Firmly Packed Dark Brown Sugar
1/4 Teaspoon Mace
2 Teaspoons Salt
2 Teaspoons Active Dry Yeast
Pour the milk into the baking pan of your bread machine and add the flour, =
Wheatena, brown sugar, mace, and salt. Then, unless the instructions that c=
ame with the model you have call for reversing the order in which the yeast=
and milk are incorporated into the dough, either scatter the yeast over th=
ese ingredients or spoon it into its own separate dispenser if that feature=
is provided on your machine. Bake the loaf on your machine's quick cycle.
Yield: "1 Large Loaf"