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2002

TODAY's CASES:

Chocolate Rollo cookies

  ----- Original Message ----- 
  From: LENA 
  To: phaedrus
  Sent: Sunday, September 15, 2002 10:18 PM
  Subject: Chocolate Cookies

  I lost a recipe I had for chocolate cookies made with buttermilk 
  in which chocolate caramel candy pieces are placed in the middle 
  of the cookie. When baked the cookie is  drizzled with white 
  chocolate. Hope you can help. Thanks

Lena,

I found two recipes for cookies that have rollo chocolate caramels in the center, but neither calls for buttermilk.
See below.

Phaed

  Caramel Filled Chocolate Cookies

  1 cup butter
  1 cup brown sugar, packed
  1 teaspoon vanilla
  3/4 cup cocoa
  1 1/4 cup chopped pecans
  4 ounces white baking chocolate
  1 cup granulated sugar
  2 eggs
  2 1/2 cups flour
  1 teaspoon baking soda
  1 package (13 oz) Rollo caramels

  Cream butter, sugar and brown sugar. Add eggs one at a time, 
  beating well after each addition. Beat in vanilla. Now add flour, 
  cocoa and baking powder. When combined stir in 1/2 cup pecans. 
  Shape cookies around a piece of caramel candy and dip each of the 
  cookie balls in the remainder of the chopped pecans mixed with 1 
  tablespoon of sugar. place the cookies nut side up on a greased 
  cookie sheet. Bake at 375 for 7 - 10 minutes or until the tops are 
  slightly cracked. Cool for 3 minutes before removing to wire racks. 
  When cookies are completely cooled, drizzle with melted white chocolate. 
  ------------------------
  Rollo Cookies

  1/2 cup margarine
  1/2 cup peanut butter
  1/2 cup sugar
  1/2 cup brown sugar
  1 egg
  1 1/2 cups flour
  1/2 teaspoon baking powder
  3/4 teaspoon baking soda
  1/4 teaspoon salt
  24 Rollo candies
  granulated sugar

  Preheat oven to 375F. Cream together margarine, peanut butter, 
  egg and sugars. Sift together flour, baking powder, soda and salt. 
  Gradually add dry ingredients to margarine mixture and mix well. 
  Roll dough into balls. Place one chocolate-covered caramel drop in 
  center of each ball. Roll each ball in granulated sugar and place 
  on a lightly greased baking sheet. Bake 10 minutes.

Donut Pan Donuts

  ----- Original Message ----- 
  From: cheryl 
  To: phaedrus
  Sent: Sunday, September 15, 2002 7:14 PM
  Subject: instructions

  Thank you for answering so quickly.  I still need to know what 
  temepature due I set the oven at.  My mini donut pan is non stick 
  and goes in the oven to be cooked.  
  Thank you. 
  Cheryl

Hello Cheryl,

That's why you should look at the baked donut recipes on my site. Those would tell you the temperature and time. There wouldn't be any specific instructions for your donut pan on the Internet.(I know, because I looked...)

Just browsing donut pan recipes, it looks as though you should cook them in a preheated 325 oven. For a mini donut pan, start with 8 minutes. If they aren't done at 8 minutes, try 10 minutes, then 12 minutes. You'll have to find out the cooking time by trial and error if 8 minutes doesn't work. The reason I say 8 minutes is because I found one mini-donut pan donut recipe that said 8 minutes at 325.

Below is a baked donut recipe that uses a donut pan, but it's not a mini donut pan. It says 325 for 15 minutes. That stands to reason because the bigger donuts would take longer to get done in the middle.

Phaed

  
  Baked Donuts 

  2 cup flour 
  1 teaspoon vanilla extract 
  3/4 cup sugar 
  1 tablespoon shortening, melted 
  2 teaspoons baking powder 
  3/4 cup milk 
  1/2 teaspoon salt 
  2 eggs, slightly beaten 

  For best results, lightly spray pan with vegetable shortening or 
  non-stick spray. Mix all of the above ingredients together until 
  well combined. Pour mixture into pan so that sections are about 
  3/4 filled. Place into a preheated oven for 15 minutes at 325 
  degrees; donuts are ready when toothpick pressed into mixture comes 
  out clean. As oven temperatures vary, experiment with your oven for 
  best results. Remove from oven and allow to cool. Donuts can then be 
  dipped into a mixture of equal parts cinnamon and nutmeg and a generous 
  portion of powdered sugar. For glazed donuts, melt 1cup of powdered 
  sugar in 2 cups of hot water; spinkles, nuts, coconut and shaved 
  chocolate can be dropped onto glaze.

Frozen Pickles

----- Original Message -----
From: Bethan
To: phaedrus
Sent: Monday, September 16, 2002 10:59 AM
Subject: pickles

> I am searching for a recipe using fresh unwaxed cucumbers and 
> onions. Sugar is added to the mixture and then this mixture is 
> frozen.I suspect that vinegar was added---The recipe that I had 
> was called Frozen Pickles...Can you please help me???
>

Hello Bethan,

Sure. I found dozens of those, although they are basically all the same dozen or so recipes. See below for four.

Phaed

Frozen  Pickles

 Ingredients :
 7 cucumbers, thinly sliced
 1 pepper, thinly sliced
 1 c. onion, thinly sliced2 c. sugar
 1 c. vinegar
 1 tbsp. celery seed

 Preparation :
   Mix with 2 tablespoons salt and let stand 2  hours.  Drain and
 rinse with clear water.  Mix:  Pour this over cucumbers and toss.
 Let stand overnight.  Put into small containers (use small oleo
 containers) and freeze.  Do not heat syrup or pickles.
 ----------------------------------
  Frozen  Pickles

 Ingredients :
 2 gal. clean cucumbers cut in halves or smaller
 1 gal. boiling water
 1 pt. salt2 1/2 qts. vinegar
 8 pts. sugar
 Spices to taste

 Preparation :
   Mix water, salt, pour over cucumbers.  Let stand 1 week and drain.
  Cover with boiling water.  Let stand 24 hours.  Drain.  Cover with
 boiling water which a lump of aluminum the size of a small walnut
 has been added.  Let stand 24 hours.  Drain.  Heat to boiling point,
 pour over pickles let stand 24 hours.  Drain and heat, pour over
 pickles.  Repeat for 5 mornings.  Put in jars.
 ----------------------------------
 Frozen  Cucumber  Pickles

 Ingredients :
 8 c. cucumbers, diced with peel
 1 c. diced celery
 1 c. diced onion
 2 c. sugar
 1 c. vinegar
 1 tsp. celery seed
 1/2 tsp. mustard seed
 2 tbsp. salt

 Preparation :
    Sprinkle 2 tablespoons salt over vegetables and let stand 3
 hours. Then drain dry.  In another bowl mix sugar, vinegar, celery
 seed and mustard seed.  When sugar is dissolved in vinegar add
 drained dry vegetables and spoon into tight fit containers.  These
 will keep in refrigerator for about 6 months and in the freezer
 indefinitely.  When taken out of freezer, put in refrigerator to
 thaw.  Makes about 3 quarts.
 ----------------------------------
 Frozen  Cucumber  Pickles

 Ingredients :
 4 c. cucumbers, sliced
 2 c. onion, sliced
 4 tsp. salt
 3 tbsp. water
 1 c. sugar
 1/2 c. vinegar

 Preparation :
    Mix together first 4 ingredients.  Let stand 2 hours.  Add sugar
 and vinegar. After sugar dissolves, pack in freezer containers.
 Allow 4 hours to thaw.

Help With Recipe Cards

If anyone has these recipe cards, please e-mail Phaed.

From: scot
To: phaedrus
Subject: Great Recipe Find
Date: Sunday, September 15, 2002 8:17 PM

To Whom Can Find the Recipes:

I have collected all the packets from Great Recipes but on one 
batch of cards that I set aside for a dinner - my cat dumped a 
soda on them and ruined the cards. I'm interested in either:
1. Buying the cards from another collector or,
2. Getting the recipes for these cards from your avid readers.
The recipes I need are:
1. Tuna Puff Sandwiches from pack 23. 
   It is card #9 in category 4 (Sandwiches)
2. Curried Seafood Delight from pack 49. 
   It is card #5 in category 5 (shellfish and seafood)
3. Mustardy Salmon Spread from pack ?. 
   It is card #32 in category 1 (Hot and Cold Appetizers)
4. Quick Milk Chocolate Fudge from pack 75. 
   It is card #19 in category 27 (Candies and Confections)
5. High Protein Blueberry Muffins from pack 37. 
   It is card #64 in category 23 (Baked Goods)
6. Cheese Pumpkin Soup from pack ?. 
   It is card 64 in category 3 (Super Soups)
I'm willing to share any of the great recipe cards with anyone 
of your readers that can help me out on this issue or buy the 
cards directly. Thank you. 

Stoves and Cakes

  ----- Original Message ----- 
  From: gail
  To: phaedrus
  Sent: Monday, September 16, 2002 4:56 PM
  Subject: hi....

  I have an electric stove. My aunt finally gave me here recipe 
  for her pound cake with Swan Down Cake flour. It took her the 
  longest time to part with it. Anyway. I was so excited to try 
  this recipe! It  was raining out yesterday (Sunday), so I thought 
  :this was a good day to bake that cake!" I did , and thought, if 
  she didn't give me all the ingredients to this cake and something 
  happen, I will drive to Hampton, V a. from where I live (Windsor 
  Mill, Maryland) and lay her out with the messed up cake. Well, the 
  cake smelled and baked in the pan like hers except...... it fell!   
  I called her so upset. I had got so excited that everything was 
  going so good at first. Then when I turned the cake out of the pan, 
  I knew the look of a fallen cake. I called her the next day and she 
  said I did everything right but maybe the ovens are different. We 
  both have electric stoves. Maybe the altitudes are different? She 
  sets her oven at 300. I set mine the same. Maybe I need to set it 
  different? Please help solve this problem or what I did wrong. 
  Help!!!!!

Gail 

Hi Gail,

I doubt that there's enough altitude difference between Virginia and Maryland to cause the problem. I think a more likely culprit is that one or both of the ovens are out of calibration. When both ovens are set on 300, one of them may really be only 275 or something like that. The thermostats on electric ovens are notorious for giving incorrect readings. An appliance repairman can check it for you with a special thermometer or with heat tape. It may be your aunt's stove that is out of calibration. She may be so used to it that she adjusts for it without thinking about it.

Phaed

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