Custom Search



Chocolate Rugelach

----- Original Message ----- 
From: "Maria" 
To: phaedrus
Sent: Sunday, August 10, 2003 3:13 PM
Subject: Jordan Marsh Oatmeal Cookie recipe

> Hello,
> 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!
> Maria 

Hello Maria,

Forget the Jordan Marsh oatmeal cookies. I've seached a dozen times with no success.

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.


Rugelach, Chocolate

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
rolling up. 

Grapefruit Cake

  ----- Original Message ----- 
  From: denyse
  To: phaedrus
  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.


Hello Denyse,

Below is the closest that I could find to what you describe.


  Grapefruit  Cake

   Ingredients : 
   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

   Preparation : 
     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 ----- 
  From: Jean
  To: phaedrus
  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.


Hello Jean,

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 
  cooking oil 
  powdered sugar 


  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 
  powdered sugar 
  cinnamon (optional) 
  sugar (optional) 
  honey (optional) 


  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 
  works fine.) 
  Mexican Sopaipillas 
  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. . 

Pickled Corn

  ----- Original Message ----- 
  From: Pat
  To: phaedrus
  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 

Hi Pat,

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 
  crock covered. 

  3)Pickled Corn

  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.

  Pickled Beans  

  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.

Wheatena Bread

  ----- Original Message ----- 
  From: Mary 
  To: phaedrus
  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  

Hi Mary,

I found one for a bread machine. See below.


  Wheatena Bread

  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"


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