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Whip 'N Chill Is Back!

From: "JPC"
To: phaedrus
Subject: Whip'n'Chill
Date: Monday, August 23, 2004 4:04 PM

Hi, while doing some web research on Whip'n'Chill I came across your site
and your answer to a woman named Stacy regarding the current availability of
the product.  Apparently, it's available for retail only in Canada (as you
pointed out), but I've found it's also available in the US in 'industrial'
sized packages for food-service companies.  Ever go by a cafeteria dessert
section and wonder how they keep dozens of servings of yummy-gummy chocolate
mousse fresh for hour after hour?  I think this might be the answer...
Each package makes from 28 to 32 servings, but I think any home cook with a
halfway decent kitchen scale could easily scale down those figures to more
domestic numbers.  And lord knows, none of the remaining mix is going to go
bad before the next millenium, given its chemical make-up.

Anyway, here's an on-line source for those unable to trot back and forth
across the US/Canadian border:

Whip 'N Chill


75 Year Old Sugar Cookies

----- Original Message ----- 
From: "regina" 
To: phaedrus
Sent: Monday, August 23, 2004 3:20 PM
Subject: 75 yr old sugar cookie recipe

> You found my last request which was only 35 years old to my amazement.
>Hope you can help this time too which I'm guessing is at least 75 years old.
> I'm looking  for a sugar cookie recipe that is mixed like biscuits and not
> rolled out, but pinched out and patted in the hand like a biscuit then
> placed in the baking pan.  My friend who is nearly 60,  fondly remembers her
> grandmother making these cookies for their school lunch as a child.  My
> friend's mother and grandmother are both deceased and no one else in the
> family recalls the recipe or has a copy of it.
> Thank you so very much so any assistance in helping surprise my friend
> with this recipe.
> Regina 

Hello Regina,

See below.


100  Year  Old  Sugar  Cookies

 Ingredients :
 1 1/2 c. shortening
 2 eggs
 3 c. flour
 2 tsp. baking powder
 2 tsp. salt
 1/2 tsp. nutmeg
 1 3/4 c. sugar
 1 c. sour cream or buttermilk
 1 tsp. baking soda
 1 tsp. lemon juice

 Preparation :
    Cream shortening, sugar, eggs;  stir in milk, then add remaining
 ingredients.  The dough will be soft and sticky.  Put on floured
 board and sift more flour on cookie dough.  Pat out about 1/2 inch
 thick; cut; pat to shake off excess flour.  Place on cookie sheet.
 Bake at 450 degrees for 5-10 minutes.

Kumquat Liqueur

----- Original Message ----- 
From: " Panik" 
To: phaedrus
Sent: Sunday, August 22, 2004 8:03 PM
Subject: cumquot liqueur

Hi there,
Would you have any recipes for cumquot liqueur?Any help greatly appreciated.
Thank you, regards.

Hello Mike,

See below.


Homemade Kumquat Liqueur Recipe

1 pound of fruit, pricked all over with a darning needle
1 pound of sugar
1 pint of brandy

Seal. Place somewhere dark, and with stable temperature (like the back of a
cupboard). Exercise great patience, and do not disturb until the sugar has
dissolved. Consume the fruit with icecream. Bottle the liqueur.
Homemade Kumquat Liqueur (Chapman) Recipe

Four litre bottle filled.Total masses approx,but the proportions quite

Cumquats: 1450 gms
Castor sugar: 1450 gms
Prince Albert gin: 1450 gms
Unpeeled cumquats sliced into halves and all constituants placed in the
bottle together.The bottle placed in a warm/hot bath (washing up
temperature) until the sugar had dissolved.This process has the advantage
that on cooling the bottle seals itself nicely.

Filtered through four layers of cheesecloth.Squeezed (Wrung) pulp through
four layers of cheesecloth and then through the cheesecloth filter.
Difficult to remove all the liquid from the pulp but got most of it
.Followed up with two coffee filters.Three litres output from the full four
litre bottle.A fairly simple process particularly compared with the trouble
that I had getting last years single litre through coffee filters!
Cheesecloth is a marvel!

Liqueur still a little cloudy but all recognisable fruit particles have been
removed.It has three months to stand; last years experience indicates that
this is ample for good clarity

The taste from the licking of fingers through the filter process is
brilliant; the bitterness of the cumquats and the sweetness of the sugar
nicely buffered. The colour is excellent.

Peas & Dumplings

----- Original Message ----- 
From: "Ed" 
To: phaedrus
Sent: Monday, August 23, 2004 10:50 PM
Subject: Recipe search

> My grandmother made peas and dumplings, and I have never been able to find
> a recipe.
> She took fresh shelled peas and while they were cooking she would roll
> small balls of dough between her hands and toss them into the boiling peas.
> She always made these when she was making bread the same day, so I don't
> know if they were bits of bread dough or not.
> Ever heard of these?
> God Bless
> Ed
> "I have no special talents. I am only passionately curious." - Albert Einstein

Hello Ed,

See below. I like that Einstein quote.


English  Peas  And  Dumplings

 Ingredients :
 2 cups frozen or canned peas
 1 quart milk
 1/2 stick margarine
 1 c. dumpling dough
 2 tbsp. sugar
 1 tsp. salt

 Preparation :
   Put in large sauce pan.  Cover peas with water, add milk,
 margarine, sugar and salt.  Bring to a boil, add sliced dumpling.
 Cook about 20 minutes over slow fire or until dumplings are done.
 Green  Peas  And  Dumplings

 Ingredients :
 1 can green peas
 1/2 can water
 3 tbsp. butter or margarine
 Salt and pepper to taste
 1 can biscuits

 Preparation :
    Place first four ingredients in a saucepan and simmer 10 minutes.
  Add biscuits, whole or cut in pieces.  Simmer an additional 15
 minutes or until biscuits are done.
 Peas  And  Dumplings

 Ingredients :
 2 qts. water
 3 strips bacon
 1 (20 oz.) pkg. frozen peas
 4 med. potatoes, diced
 Salt and pepper to taste
 1 c. flour
 1 tsp. salt
 Water enough to form dough ball

 Preparation :
    Cook bacon, peas, and potatoes together for 1/2 hour.  Roll out
 dough; cut into little squares and drop into peas.  Cook for 15
 minutes or until peas, potatoes, and dumplings are done.
 Peas  &  Dumplings

 Ingredients :
 1 can LeSeuer English peas
 1 can water
 1/2 stick butter or oleo
 1 can milnot milk
 Salt & pepper to taste
 1 1/2 c. Bisquick
 1/2 c. milk

 Preparation :
   Put peas in a deep pot with lid.  Add water, bring to a boil.
 Turn down fire to a rolling boil.  Add butter, salt and pepper.
 Have ready dumplings made with Bisquick and milk.  Roll out 1/4"
 thick.  Cut long strips, tear about 1" pieces and drop into boiling
 liquid.  Cook 10 minutes, uncovered, reduce heat, cover and cook 15
 to 20 minutes longer.  Before serving, add can of milk and heat.  Do
 not boil.  Serve like stew.

Garlic and Onion Jam

----- Original Message ----- 
From: "Carolyn" 
To: phaedrus
Sent: Tuesday, August 24, 2004 6:27 PM
Subject: Roasted Garlic and Onion Jam

Greetings.  First of all, let me say that I think you're amazing.  I
happened on your website and asked for an obscure recipe and you had an
answer in less than 24 hours.  Awesome.  So, I'm hooked and I'm back with
another request.

There is a brand of specially jams (Stonewall Kitchen, out of York, Maine,
USA) that produces a jam called "Roasted Garlic and Onion Jam".  Ingredients 
are "braised onions, roasted garlic cloves, pure sugar cane, aged balsamic 
vinegar, black pepper,fruit  pectin, citric acid, spices."  Label says that 
it's a "delicious compliment to your favorite sandwiches (try with thinly 
sliced roast pork and havarti cheese), this savory-sweet jam is great paired 
with warm Brie served on toasted baguette slices."

Do you have a recipe that might be similar?

P.S.  This would be my first venture into jam making!

Thank you!

Hi Carolyn,

All that I was able to find were the below recipes for refrigerator jams.


Roasted Garlic and Onion Jam

3 large Spanish onions
2 heads garlic - roasted
2 tablespoons sugar
2 tablespoons brown sugar
4 tablespoons balsamic vinegar

Squeeze roasted garlic cloves unto a small plate. Set aside. Cut onions in
half lengthwise; peel. Cut off ends; cut lengthwise into 1/4-inch thick
pieces. Coat a 13 inch skillet with cooking spray, and set over medium heat.
Add onions, and cover. Cook, stirring occasionally, until softened and
translucent, about 15 minutes.Add sugars; recover. Cook, stirring
occasionally, until onions are golden, 20 - 30 minutes. Add 1/4 cup water
and stir. Cover and cook until dark brown, 20 -30 minutes. Add balsamic
vinegar, roasted garlic cloves, and another 1/4 cup water. Continue cooking
until liquid has been absorbed, about 10 minutes. Transfer to a bowl to
cool. Store in an airtight container in the refrigerator for up to 1 week.
Garlic and Onion Jam

2 large Spanish onions (about 1 lb), coarsely chopped
6 large garlic cloves, coarsely chopped
1/4 cup extra virgin olive oil
1 teaspoon fresh lemon juice
1 teaspoon salt or to taste
1/2 teaspoon freshly ground pepper

In a heavy medium saucepan, combine the onions, garlic and olive oil. Cover
and cook over very low heat, stirring occasionally, until the onions are
very soft, golden brown and slightly caramelized, about 1 hour.

Transfer the onion mixture to a food processor or blender and puree. Stir in
the lemon juice, salt and pepper. Scrape the jam into a small noncorrodible
container and let cool completely. (The jam can be covered and stored in the
refrigerator for up to 1 week.)


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