Use this to search the site!
Just type your request in the
blank and click on "Search"!
Custom Search

2001

TODAY's CASES:

Crispeddi

----- Original Message ----- 
  From: ED & Marie 
  To: phaedrus 
  Sent: Friday, August 24, 2001 2:00 PM
  Subject: crispelle

  any one have the recipe for crispelle its a dough deep fried with a 
  anchovy inside.

Hi,

There's a bit of a mystery here. All of the "crispelle" recipes(except one) that I can find are like #1 below, which is for fried dough rosettes covered with powdered sugar. That includes recipes in the "Preserving Our Italian Heritage" Cookbook. No anchovies. The only exception is #2 below, which I found online. Still no anchovies, but at least they aren't like cookies.

However, in searching, we found something called "crispeddi". Now that is a fried fritter with fennel or dill and anchovy. Maybe that's what you want? Perhaps the names have become confused in some places. There are recipes for crispeddi below.

Phaed

  #1
  Crispelle (Fried Rosettes) 
  Category: Dessert 
  Cuisine: Italian 
 
  6 cups flour
  oil for frying
  6 eggs
  1/4 cup sugar
  1 tsp. salt
  1 cup confectioners sugar
  VARIATION
  2 dozen eggs
  4 Tbsp. shortening (melted and cooled)
  2 tsp. baking powder
  1 tsp. baking soda
  2 tsp. salt
  4 Tbsp. sugar
  15 cups flour
  1 cup walnuts, chopped
  oil for frying

  Make a well in the flour and add eggs one at a time working dough 
  into a smooth ball. Cut dough into 4 pieces. Roll each piece to 1/4"
  thickness. If you have a macaroni machine, roll out to next to last 
  notch. Cut dough into strips 3-4" long with a flutted pastry wheel 
  pinching the "Rosette" in 3-4 spots so it will hold together. Fry in 
  hot oil, Do Not Crowd, until golden brown. Drain on brown paper bag 
  and let cool. Pour honey over top to serve.

  Variation: A very large recipe for a festive occassions.
  Follow above directions, adding all ingredients into flour well.
 When Crispelle are cooled, drizzle with honey and walnuts over top. 

  From:
  Preserving Our Italian Heritage
  Sons of Italy, 1991 
  --------------------------
  #2
  CRISPELLE

  medium bowl, large bowl, dish towels, baking sheets, spoon, skillet

  Dough
  * In medium bowl, combine 1 envelope active dry yeast, 
  1/4 cup warm water; let stand in a warm place for 10 minutes 
  (until foamy); then add 1/4 cup warm water, 1 cup cold water, 
  and 2 tbsp. olive oil. 

  * In large bowl, sift together 1 cup flour and 1-1/2 tsp. salt; 
  make a well in the center, and pour the yeast mixture ito it; 
  stir until mixed; begin to add up to another 2 cups flour, until 
  dough becomes too stiff to stir; shape into a ball, and transfer 
  to a lightly floured board. 

  * Knead the dough with your knuckles for 8-10 minutes, sifting onto 
  it as much flour as needed to make a silky and elastic dough; place 
  into a lightly oiled bowl and brush top with oil; cover with a clean 
  dish towel and let rise at room temperature until doubled in size 
  (1-2 hours). 

  * Take dough out of bowl, punch down with knuckles to expel air; 
  knead for several minutes until elastic; divide into pieces the size 
  of a small peach; using palms, flatten into thin, 6-inch discs 
  (working from center outward, press and stretch with fingers). 

  Assemble the Crispelle
  * Pour olive oil into a skillet the depth of 1 inch; heat the oil until 
  it can sizzle the dough; slip the discs into the pan and fry until 
  golden brown on both sides (about 5 minutes); remove and drain on paper
  towels. 

  * Sprinkle the outside of the crispelle with a little coarse sea salt, 
  then fold them around a filling (salami, prosciutto, or any semisoft 
  Italian cheese like mozzerella) to make a sandwich; serve at once.
  -------------------------------------
  #3
  Anchovy and Dill Fritters
  Crispeddi

  Ingredients: 1 oz. yeast, dill, 2 lb. flour, salt, 2 Tbs. olive oil,
  peperoncino, anchovy fillets, oil for frying

  In a bowl dissolve yeast in lukewarm water and mix in about cup of 
  flour, until a soft mixture is formed. Cover the dough and put in 
  a warm piace for about an hour. When the dough has risen, punch it 
  down and knead in 2 Tbs. oil, the remaining flour, and enough warm 
  water to make a soft dough, similar to bread dough.
  Shape the dough into a ball and put it into an oiled bowl. Cut a cross 
  on the top with a sharp knife and leave covered in a warm piace for 
  about 3 hours. When the dough has doubled in bulk, knead again briefly, 
  then divide into pieces the size of walnuts.
  Stuff each of the bits of dough with an anchovy fillet and a sprig of 
  dill, then seal well.
  Place the balls on a clean, floured towel in a warm piace for about half 
  an hour. Heat oil, but not to boiling point. Fry the balle, turning them 
  often so that they expand and brown evenly on all sides. Let dry on paper
  towels, salt, pepper and serve hot  
  ----------------------------------
  #4
  Crispeddi

  14 oz all purpose flour
  1 oz fresh yeast 
  2 tablespoons olive oil
  5 oz salted anchovies (to be cleaned and 
  filetted, so you can use ready fillets)
  red pepper flakes, fennel seeds (wild fennel 
  is what is originally called for)
  Oil for frying
  Dissolve yeast in 1/2 cup lukewarm water. With 
  1/4 of the flour and the yeast mixture, 
  prepare a dough, roll it in a ball, place it 
  in a lightly greased bowl, cover with a cloth 
  and let it rise for asbout one hour. After 
  this time place remaining  flour on a board, 
  add the risen dough, the oil and start 
  kneading adding enough tepid water to make a 
  normal bread dough. Knead well, roll in a ball 
  and place it in a bowl, cover and let it rise 
  in a draft free place for two to three hours. 
  After this time trasfer again the dough on a 
  board, knead briefly and divide the dough into 
  small 'panini' like pieces in a somewhat oval 
  form. Place a piece of anchovy and some fennel 
  in the center of each panino, seal. Lert the 
  filled dough rest for another 30 minutes. Deep 
  fry without crowding, drain well, place on 
  absorbent paper. Dust the now crisp panini 
  (now crispeddi) with red pepper and serve 
  warm.

Hershey Bar Fudge

----- Original Message ----- 
  From: elizabeth 
  To: phaedrus 
  Sent: Saturday, August 25, 2001 3:59 PM

  I have an old receipe for fudge made with Hershey's bars.  I do not 
  know what type of milk to use (it doesn't say).  Do I use evaporated 
  milk or condensed milk with it.  thanks.

Hi Elizabeth,

Of the 80 or so fudge recipes in my datafiles that use Hershey bars, there are a few that call for condensed milk and a few that call for regular milk, but the vast majority call for Pet or Carnation evaporated milk, usually a 12 oz can.

Phaed

  Mom's  Fudge  Recipe

Ingredients : 
1 can Carnation evaporated milk
4 1/2 c. sugar
Pinch of salt
1 stick of margarine
3 (6 oz.) pkg. chocolate chips
5 oz. chocolate Hershey bar
1 jar marshmallow creme
1 c. nuts
2 tsp. vanilla

Preparation : 
  Boil milk, sugar, salt and margarine mixture 5 minutes.  Remove
from heat.  Add chocolate chips, and Hershey bar.  Stir then add
marshmallow creme, vanilla and nuts.  After stirring pour into
buttered pan and refrigerate.  May use 9x13 pan for thinner candy or
9x9 for thicker candy. Yield 5 pounds.  
----------------------------------
Fannie  Mae  Fudge

Ingredients : 
1 lb. Hershey bar
12 oz. chocolate chips
4 c. sugar
3 tsp. vanilla
1 pt. marshmallow creme
1 lg. can Pet milk

Preparation : 
Break candy into small pieces.  Add chocolate chips, vanilla,
marshmallow creme.  Boil sugar and milk 5 minutes after it reaches
rolling boil.  Pour over other ingredients until chocolate is
melted. Add nuts here if you want.  Pour into buttered pan. 

Pearl Tapioca Pudding

----- Original Message ----- 
  From: Bonnie 
  To: phaedrus 
  Sent: Thursday, August 23, 2001 3:20 PM
  Subject: recipe for pearl tapioca


 Do you have the recipe for pearl tapioca pudding ?

Hi Bonnie,

I sure do. Below are some good ones.

Phaed

  Tapioca  Pudding

Ingredients : 
1 c. tapioca (Pearl), soaked overnight
1 c. brown sugar
1 c. dates (cut up)
1/2 tsp. salt
Milk

Preparation : 
  Drain tapioca and mix with remaining ingredients.  Add milk as
pudding thickens.  This will take 1 quart of milk.  Bake at 350
degrees for 1 hour or more.  
----------------------------------
Pearl  Tapioca  Pudding

Ingredients : 
6 c. boiling water
Pinch of salt
1 c. pearl small tapioca
1 pkg. strawberry Jello
1 c. sugar
1 #2 can crushed pineapple
1 (8 oz.) Cool Whip

Preparation : 
Simmer water and tapioca 25 minutes stirring occasionally until
clear.  Take off stove.  Add strawberry Jello and sugar and stir
well.  Cool and set in refrigerator 10 or 12 hours.  Add crushed
pineapple juice and all 1 (8 ounce) Cool Whip.  Mix well.  Let set
overnight.
----------------------------------
Indiana  Tapioca  Pudding

Ingredients : 
2 c. milk
3 tbsp. pearl tapioca
1 1/2 tbsp. cornmeal
1/2 c. brown sugar
1 tbsp. molasses
Chunk butter

Preparation : 
Heat milk.  Cook tapioca in water and cook until clear.  Add
cornmeal to tapioca and stir.  Add milk, salt, brown sugar, molasses
and butter.  Bake in 375 degree oven for 1 hour.  This recipe is
very, very old.
---------------------------------
Thai Tapioca Pudding

 1 cup small Thai tapioca pearls 
 8 cups cool water, divided use
 3 cups coconut milk (Mae Ploy brand recommended)
 1 cup sugar
 1/2 teaspoon salt 
 Rinse tapioca in cool tap water. Drain. 

 Place in saucepan with 6 cups water. Bring to a boil over 
 medium heat and cook 5 minutes, stirring constantly. Drain and rinse. 

 Combine coconut milk and 2 cups water in a clean saucepan. 
 Add tapioca to milk mixture and bring to a boil over medium heat, 
 stirring constantly. Add sugar and salt, stirring until sugar is 
 dissolved. Remove from heat. 

 Taste and add more sugar or salt as needed. Let mixture sit in 
 saucepan for 30 minutes. Pour into dessert glasses and serve warm. 
 Serves 8. 

 Variation: Serve chilled with 1/4 cup diced honeydew melon added 
 to each serving. 
-----------------------------------------------------------------
Dutch Pearl Tapioca Pudding

Ingredients:

1/3 cup Pearl Tapioca (soak in water overnight)
1 quart milk (4 cups)
3 egg yolks (or two eggs)
1/2 cup sugar
1 teaspoon vanilla

Combine sugar, egg, and tapioca in a saucepan and add milk. 
Cook until it starts to boil, stirring.
Remove from heat and add vanilla. Eat warm or cold.
---------------------------
Old Fashion Pearl Tapioca Pudding

6 Portions

1/2 Cup Tapioca Pearls
1 1/2 Cups Milk
1 1/2 Cups Heavy Cream
1 Fresh Vanilla Bean
1/2 Cup Sugar
1 pinch Salt
2 Egg Yolks
Soak the pearls in water overnight, covered well with water.
Drain the water off. Heat the milk, cream, vanilla bean
(split and scraped), and tapioca to a slow simmer in a heavy
pot and cook for 1 hour, stirring often. Add the sugar and salt.
Bring to a simmer being careful not to let the tapioca
stick to the bottom of the pan.

Put the yolks into a bowl and stir
in some of the tapioca mixture to equalize
the temperature. Add to the pan while stirring.
Pour into a bowl and cool.
----------------------------------
Large Pearl Tapioca Pudding
Yield: 6 Servings

Ingredients

      1 c  large pearl tapioca
  1 1/2 ts vanilla extract
      4 c  water
      1 c  chopped english walnuts
      3 c  brown sugar
      1    whipped cream topping
      1 ds salt

Instructions

This is another unique pudding and a very old recipe. Cooking the
large pearl tapioca slowly for hours in a brown-sugar sauce gives
this dessert an intense flavor. The additon of English walnuts
provides a satisfying crunch. Frequently this pudding was cooked in
the oven or in a double boiler, but get ideal results, requiring no
watching, with a crockpot.

Place the tapioca and water in a crockpot. Soak overnight.

Do not drain tapioca. Add brown sugar and salt and cook for 12 hours
on low.

Stir once in a while. The tapioca becomes clear and the texture is
gelatinous at the end of the cooking period. Let cool. Add vanilla, a
bit more salt if needed, and the walnuts. Transfer to a shallow
serving bowl and spread top liberally with Whipped Cream Topping.

NOTE: Large pearl tapioca requires long, slow cooking to become
transparent. And each pearl has a tiny bit of starch in the middle
of it that sometimes never completely cooks up which, though edible,
looks unpleasant. The crockpot is absolutely perfect for cooking
these big pearls--and that little starchy bead completely disappears. 
 

Mashing Potatoes

----- Original Message ----- 
  From: Guy 
  To: phaedrus 
  Sent: Thursday, August 23, 2001 7:16 AM
  Subject: Mashed potatoes

  Hello friend,how are you?
  I trust your opinion more than books and advertisements,so what do 
  you think the best way or equipment to make mashed potatoes is?
  ie:ricer,fork,processor,ect.
  Your friend,
  Guy
  

Hi Guy,

An old fashioned potato masher or a ricer is good. The ricer is probably best for a smoother constency. If you add milk, do it slowly while beating the potatoes. That way they won't get gluey. Using a mixer or blender or food processor for mashing potatoes has a bad tendency to make them gluey.

Phaed


Drop Donut Maker

----- Original Message -----
From: Gertrude
To: phaedrus
Sent: Thursday, August 23, 2001 9:30 PM
Subject: Donut maker

> Hi,
>
> Would you know where I could purchase a "drop" donut maker, the plunger
> variety that you give recipes for on your web site?
>
> Thank you.
>
> Gertrude 
>

Hi Gertrude,

Both of these sites advertise drop donut makers for sale:

http://www.cablecommerce.net/site/246126/product/313-232515

http://www.sugarcraft.com/catalog/misc/products.htm

E-Bay, the auction site, has several for sale at any given moment. I have also seen them at flea markets and yard sales, and at least once at one of those kitchen gadget stores in places like factory outlet malls.

Phaed

""


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