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----- Original Message ----- 
From: Carmela
To: phaedrus
Sent: Tuesday, August 26, 2003 8:29 AM
Subject: Italian Filled Cookies


I've searched high and low for a recipe for Chocolate Almond Filled cookies
which I believe are Italian in origin. Someone once referred to them as
"Bocco Notte". These cookies are mainly seen at Bridal Showers/weddings,
They are made in a shell (flan-shaped shell) only smaller and they are
with the chocolate almond filling and then baked. Once they've cooled a
little, icing sugar is usually placed on top.

Anything you can find would be greatly appreciated!


Hello Carmela,

See below.


Bocconotti Dolci
Sweet Mouthfuls

Makes about 5 dozen

Bocconotti translates to "mouthfuls" or "bites". This traditional half-moon-
shaped cookie with a cake-like texture is filled with grape jam and chocolate.

Dough Ingredients:

10 1/2 Tablespoons unsalted butter, softened
   2/3 cup plus 1 tablespoon sugar
     1 large egg
     3 large egg yolks
       grated zest of 1 lemon
3 2/3 cups unbleached all-purpose flour
1 1/2 teaspoons baking soda

Filling Ingredients:

  2/3 cup grape jam
  1/2 cup finely chopped toasted almonds (3 oz.)
    2 ounces semisweet chocolate, finely chopped
    1 teaspoon unsweetened cocoa
      sifted powdered sugar, for dusting

In a bowl, using an electric mixer, cream the butter and sugar until
light-colored. Beat in the egg and then the egg yolks one  at a time. 
Beat in the lemon zest.

Sift the flour with the baking soda over the egg mixture, stirring it 
in with a wooden spoon. The dough will be very soft. Wrap in plastic 
wrap and refrigerate for several hours.

Preheat the oven to 375F. Lightly grease two cookie sheets. In a bowl,
combine the filling ingredients and mix well. Set aside.

Divide the dough in half. On a floured surface, roll out each half to 
a thickness of 1/4" inch. Using a 2 1/4-inch round cookie cutter, cut 
out circles from the dough. Place a generous teaspoon of the filling 
on one half of each circle and fold the other half over to enclose the 
filling. Press the edges closed with a fork dipped in flour, and place 
the cookies 1 inch apart on the cookie sheets. Reroll the scraps to 
make more cookies.

Bake for 12 to 15 minutes, or until the edges of the cookies are 
lightly browned. Remove to cooling racks to cool completely.

Dust the cooled cookies with sifted powdered sugar.

Chocolate Sponge

  ----- Original Message ----- 
  From: Roberta 
  To: phaedrus
  Sent: Wednesday, August 27, 2003 8:48 AM
  Subject: knox gelatine recipe for chocolate sponge

  Dear "Uncle Phaedrus:

  Around the 1950's Knox Gelatine used to put out a little recipe pamphlet, 
  which they included in their boxes of Knox Gelatine.  In these recipes was 
  one for Chocolate Sponge, a very light and spongy dessert.  Do you think you 
  could locate this one for me.  I would greatly appreciate it and thank you so
  much for your effort.

  Sincerely, Roberta     

Hello Roberta,

Yes, see below.


  Chocolate  Sponge

   Ingredients : 
   4 eggs
   1/3 c. sugar
   1/4 tsp. salt
   1 tsp. gelatin
   1 tsp. cold water
   5 tbsp. boiling water
   1 1/2 sq. unsweetened chocolate
   3/4 tsp. vanilla

   Preparation : 
     Melt chocolate in double boiler type arrangement.  Melt gelatin in
   cold water; then add boiling water.  Beat egg whites, adding 3
   tablespoons of the sugar; set aside.  Beat yolks very light, adding
   remaining sugar and salt.  Beat in warm melted chocolate and
   vanilla; fold mixture gently into whites.  Spoon into frappe dishes
   and chill.  Top with whipped cream.  

Lebanese Tabbouleh

  ----- Original Message ----- 
  From: Michelle
  To: phaedrus
  Sent: Wednesday, August 27, 2003 1:27 PM
  Subject: Help

  Hi my name is Michelle. 

  I am looking for a recipie for Lebanese Tabbouleh.  Unfortunately, I have 
  not been able to find it anywhere.  I hope you can help.  I went through 
  the archives that you have, still to no avail.  Of course, with me, that 
  doesn't mean it wasn't there.  Sorry if it was.  Hope to hear from you soon.  
  Thank you and I appreciate any help you may be able to give me. 


Hello Michelle,

See below.


  Lebanese Tabbouleh (Tomato, Spearmint, Parsley and Burghul Salad)

  3/4 c. (177 mL) medium burghul (bulgur wheat)
  1 c. (230 mL) minced onions
  1 t. (5 mL) ground allspice (crucial; do not omit)
  1 T. (15 mL) salt
  2 c. (460 mL) finely chopped parsley [think Cuisinart]
  2 c. (460 mL) finely chopped scallions
  4 c. (920 mL) finely chopped super-ripe tomatoes
  1/2 c. (115 mL) fresh spearmint leaves, chopped fine
  2 T. (30 mL) crushed dried spearmint [why?]
  1/2 c. (115 mL) fresh lemon juice
  1/2 c. (115 mL) olive oil

  "Old Country Style"

  1/2 c. (115 mL) medium or fine burghul
  1/2 c. (115 mL) chopped onion
  1/2 t. (2.5 mL) ground allspice
  1/2 t. (2.5 mL) freshly ground pepper [more, I think]
  1-2 t. (5-10 mL) salt
  3 c. (690 mL) finely chopped parsley
  1/2 c. (115 mL) finely chopped scallions
  2 c. (460 mL) finely chopped tomatoes
  1 1/2 c. (345 mL) fresh spearmint leaves, chopped fine
  1/2 c. (115 mL) fresh lemon juice
  3/4 c. (177 mL) olive oil


  1 c. (230 mL) chopped cucumber
  1 c. (230 mL) whole fresh peas or
  1 c. (230 mL) chickpeas

  1)Soak bulgur wheat in lukewarm water to cover by 1/2 inch for 20 minutes
  and then place in sieve to drain. [I typically soak for much longer, perhaps
  an hour. Otherwise the bulgur is quite chewy.]
  2)Combine minced onion with allspice, pepper and salt. Set aside.
  3)In a large bowl, combine parsley, scallions, tomatoes, and fresh and dried
  4)Gently fold in the soaked or rinsed wheat. [I always add the seasoned
  onions at this point, just because it's been a while since I actually read
  this recipe.] Refrigerate until an hour before serving.
  5)Stir in seasoned onion and dress with lemon and oil.
  6)Surround salad with small romaine leaves or young grapeleaves. Use them to
  scoop up the salad in bites. [Usually we just eat it with a fork.]

  Variations: One variation suggestion is to add 1 chopped cucumber and and
  one cup whole fresh peas or chickpeas. I always add the cucumber and the

Creme Filled Donuts

  ----- Original Message ----- 
  From: Goodwin 
  To: phaedrus
  Sent: Wednesday, August 27, 2003 2:11 PM
  Subject: Recipe for Bavarian Creme Donuts

  I would like a recipe for Bavarian creme filled cake donuts like Dunkin Donuts 
  makes- I do not have a donut making machine.  Thanks.  

Hello Goodwin,

See below.


        vanilla filled doughnuts

        1 package regular or quick-acting yeast
        1/8 cup warm water (105 to 115 degrees F)
        3/4 cup lukewarm milk (scalded then cooled)
        1/4 cup granulated sugar
        1/2 teaspoon salt
        1 egg
        1/6 cup shortening
        2 1/2 cups all-purpose flour

        Vanilla Filling
        1/4 cup solid vegetable shortening
        1/4 cup butter or margarine
        1/2 teaspoon clear vanilla extract
        2 cups sifted confectioners' sugar
        1 tablespoon milk

        Dissolve yeast in warm water in mixing bowl. Add milk, sugar, salt, egg, shortening 
	and 1 cup of flour. Beat on low speed scraping bowl constantly, 30 seconds. Beat on 
	medium speed, scraping bowl occasionally, 2 minutes.

        Stir in remaining flour until smooth. Cover and let rise in warm place until double, 
	approximately 50-60 minutes.

        Turn dough onto floured surface. Roll dough 1/2-inch thick. Cut with round cookie cutter. 
	Cover and let rise on floured baking sheets until double, 30-40 minutes.

        Heat vegetable oil in deep fryer or Dutch oven to 350 degrees F. Slide doughnuts into 
	hot oil. Turn doughnuts as they turn golden brown, about one minute on each side. Remove   
	carefully from oil (do not prick surfaces) and drain.

        When cool, make small hole to insert vanilla filling (recipe follows) . Take a sharp 
	narrow knife and carefully make a large cavity inside of the doughnut to hold the filling. 
	Fill the doughnuts generously and dust heavily with confectioners' sugar.

        Vanilla Filling: Cream butter and shortening, gradually add sugar 1/2 cup at a time. 
	Add milk and vanilla, beat until light and fluffy. Will keep for 2 weeks in airtight, 
	refrigerated container. Fills: 12 doughnuts

        Servings: 12

Caramel Icing

  ----- Original Message ----- 
  From: lparks
  To: phaedrus
  Sent: Wednesday, August 27, 2003 2:48 PM
  Subject: icing recipe

  Searching for an icing recipr that was on the back of a pet evaporated milk can for a caramel 
  icing that contained marshmallows, as well as both brown and white sugars,thank-you for any help. 

Hello Parks,

See below.


  Never - Fail  Caramel  Icing

   Ingredients : 
   3 tbsp. oleo
   6 tbsp. brown sugar
   6 tbsp. white sugar
   1/2 c. evaporated milk, undiluted
   9 lg. marshmallows
   1 1/2 tsp. vanilla
   1 1/2 c. confectioner's sugar

   Preparation : 
      Mix together the sugars and milk.  Boil 2 minutes.  Add
   marshmallows.  When they have melted, add vanilla and sifted
   confectioner's sugar.  Beat until the right consistency to spread on


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