----- Original Message -----
Sent: Thursday, September 19, 2002 9:54 PM
have you got a recipie for making toffee apples?
hungry in NZ.
No Problem. Three recipes below.
6 medium-sized eating apples
8oz (250gm) granulated sugar
1/8 pint/ 65ml water
pinch of cream of tartar
Heat the toffee ingredients (i.e. everything except the apples)
together in a pan, stirring until the sugar is dissolved and the
mixture boils. Boil, without stirring, until the toffee reaches
the crack stage (290 d F, 145 d C). (This is indicated by the
mixture turning pale brown, and the toffee turning solid when a
small piece is dropped into cold water.)Wash the apples and wipe
with kitchen towel until dry. Fasten each one on a stick or wooden
skewer and dip into the toffee mixture before it has a chance to set.
Twist each apple round to coat it well with toffee. Stand on a greased
tray to set with the sticks upright. If there is any toffee mixture
left pour into a greased flat tin and mark in squares.
Break when cold.
Bombs on Sticks Toffee Apples
Scrumptious, crunchy toffee apples for the young and young at heart
8 small apples, washed and stalks removed
8 fl. oz. (225ml.) water
1 lb. (450g) sugar
Put the sugar and water into a microwave bowl and cook on Full power
for 5 minutes
Stir until sugar has dissolved then continue cooking on Full power
until golden, about 17-20 minutes
Meanwhile insert a 5-6 inch length of dowelling into each apple
Remove toffee from microwave and stand for 2 minutes
Dip the apples in the toffee mixture, using a spoon to cover the whole
of the apples
Hold the apples over the bowl to drain then stand on greaseproof paper
10 apples, small
8 oz. (225g) black treacle (molasses)
4 oz. (125g) butter
16oz. (450g) brown sugar
1 tbsp vinegar
Thoroughly wash the apples then dry with kitchen paper
Insert a wooden stick in each, downwards through the core,
to act as handles
Put the butter, treacle, sugar and vinegar in a pan, mix
together and bring to the boil for about 20 minutes
Quickly dip the apples in the hot mixture and then place on
a rack to set
----- Original Message -----
Sent: Saturday, September 21, 2002 2:55 PM
Subject: ham recipe
I'm looking for a lost Stuffed Ham recipe that I got from a
friend from Tennessee... The only ingredients I can remember
is ground ham, pecans, dried apricots, orange or apple juice....
I buy a fresh smoked ham, have it cut almost in half so I can
stuff it & reclose it. I lost the recipe & just can't remember
all the incredients or at what temp or how long. That was the
best Ham I ever made but lost the recipe in all the moving I've
done over the years. I got the recipe in 1982ish....
Hope you can help me,
I can't locate a stuffed ham recipe exactly like you describe.
Below are the ones that I found.
1 Pkg (11 oz) mixed dried fruit
1 can ( 1 LB 12 oz) pineapple chunks, drained & juice reserved
1 cup white raisins
1/2 cup pecans, chopped
8-10 LB ham, de-boned with cavity open
1 cup brown sugar
1 cup orange juice
1 cup pineapple juice
1 cup water
8 slices of canned pineapple rings
8 haves of canned
8 candied red cherries
1/2 cup honey
1/2 cup red current jelly
1/2 cup concord wine or grape juice
Directions: Put dried fruit in a sauce pan covered with water &
bring to a boil, boiling for 10 minutes. Drain & cool then chop
into small pieces. Preheat oven to 400 F (204.44 C). Mix dried
fruit with p9neapple chunks, raisins & pecans. Stuff mixture into
cavity of the ham. Close with string or skewers. Stud top of ham
with the cloves then spread with brown sugar. Place ham in a
roasting pan & add pineapple juice, orange juice & water. Put lid
on the roasting pan & bake for 45 minutes. Remove from the oven &
reduce heat to 325 F (162.78 C). Decorate ham with sliced pineapple,
apricots & cherries, use toothpicks if necessary. Spread with honey.
Return to the oven for 1 1/4 hour basting often. Remove to a platter.
Skim the fat from the liquid & stir in the grape juice & jelly, bring
to a boil. Serve sauce in a side dish.
Pecan Stuffed Ham
6-8 lb. boneless cooked hamSTUFFING:
2 1/2 c. onions, chopped
1 stick butter
1 1/2 c. cornbread stuffing mix
3/4 c. parsley, chopped
2 1/2 c. pecans, chopped
3 tsp. Dijon mustard
3/4 c. honey
3 tbsp. orange juice concentrate
1 tsp. ground cloves
1/2 c. stuffing mix
Remove any rind or skin. Cut 2 inch hole lengthwise through ham
with thin sharp knife. Saute onion in butter. Add rest of stuffing
ingredients. Stuff hole in ham. Refrigerate if you want up to 24
hours. Make sure meat is room temperature. Preheat oven to 325
degrees. Bake 1 1/2 hours. Mix honey and orange juice and cloves.
Spread over ham. Sprinkle stuffing mix over topping. Bake 30
minutes more. Serves 20.
12-14 lb. ham
2 c. finely chopped pecans
1 c. fine toasted bread crumbs
1 c. finely chopped raisins
1/4 c. chopped candied pineapple
1/4 c. chopped orange peel
1/2 c. honey
1 tsp. mixed ground spices: clove,
ginger, cinnamon & nutmeg
1 c. cognac
Cider or ginger ale
Boil the ham and then bone it down to the shank, leaving the
shank bone in. If you use a ready to eat ham, ask your butcher to
bone it for your. If you are using an aged ham, soak, scrub and
boil. Then bone the ham down to the shank. Combine the nuts,
crumbs, fruits, honey, spices and enough cognac to moisten, about
2/3 cup. Stuff the ham with this mixture and tie it securely. Wrap
the ham in foil and place it in a roasting pan with enough cider or
ginger ale to cover the bottom of the pan. Bake in a 350 degree
oven for 2 1/2 hours. Take the ham from the oven and remove the
foil. Sprinkle lightly with granulated sugar. Raise the oven
temperature to 500 degrees and return the ham to glaze. Remove the
ham from the oven and arrange it on a flame proof platter. Blaze
with 1/3 cup of warm cognac. Let the ham cool, but do not chill it.
Serve with hot corn bread and a selection of salads. With this
stuffed ham you may offer pickled peaches, spiced crab apples and
old fashioned relishes.
----- Original Message -----
Sent: Friday, September 20, 2002 8:01 PM
Subject: stovetop cake
For the past 2 years I have been searching for a recipe my
grandmother use to make , it was a white cake and she baked it
on top of the stove in her wearever skillet covered, they were
the most delicious cakes. I have tried contacting wearever but
now they make the light cookwear teflon coated and have no idea
what it might be.
I've been asked for recipes for cakes that are cooked entirely on top of
the stove before, with no success. I searched again in response to your
request, with still no luck.
I've found a pineapple upside down cake that's cooked in an electric frying pan,
and the below coffee cake recipe that's cooked in an iron skillet on top of the stove,
but never have I seen a white cake recipe that's cooked on top of the stove. There are
many cakes that are started in a skillet on top of the stove and then baked in the same
skillet in the oven, but except for a few coffee cake recipes like the one below, I have
never found any white cakes that are completely cooked on top of the stove.
Stove Top Coffee Cake
1 1/2 c. sifted flour
2 tsp. baking powder
1/2 tsp. salt
1/3 c. sugar
1 egg, beaten
1/4 c. melted shortening
1/2 c. pineapple juice
1/4 c. nuts
4 tbsp. sugar
1 tbsp. butter
1 tbsp. cinnamon
Sift flour, baking powder, salt, and sugar into a large bowl.
Combine egg, shortening, and juice. Add to flour mixture and mix
well. Grease an 8 inch heavy skillet and line bottom with 3 layers
of waxed paper. Spread batter evenly in skillet. Sprinkle with
topping. Cover with tight fitting lid. Place on stove top on very
low heat. Bake 40 minutes.
----- Original Message -----
Sent: Friday, September 20, 2002 11:33 PM
Subject: Layered chocolate/almond nougat turron recipe?
Hope you don't mind if I seek your help again with a stumper from
the Ebay Cook's Nook board! Any help you can offer would be
I lived in Spain for awhile and there were three foods I loved but have not
been able to reproduce here in America. I am hoping someone here can help!
[... two things I was able to help with ...]
The third thing I would like to make is a dessert called turṛn, they come
in many different varieties. The "classic" one is made with almonds, it is
just one layer of nougat with almonds in it. However, there were other ones
that you could buy, that had several layers of nougat and chocolate. For
example, a layer of chocolate, a layer of pistachio nougat, another layer of
chocolate, etc. I have looked online for these recipes and have not been
able to find any for layered turṛn. It was typically something made at
Christmas time. The classic almond turṛn was good, but the layered ones
were truly decadent!
[I found lots of recipes for the almond nougat, and a few variations
thereon, but no layered desserts like the correspondent describes.]
Please keep sending these. The stumpers are the ones that are the most fun
for me, and you send some good ones!
Regarding turron, recipes for it are very regionally specific. There are
many, many kinds of turron. here are a few:
1) Turron de Jijona - soft almond and hazelnut paste, sprinkled with
cinnamon and sandwiched between two layers of rice paper
(2) Turron de Alicante - a crunchy almond and rice paper biscuit, made with
hardened caramel, almond chunks and lemon rind
(3) Turron d' Agramunt - ground almond and whole hazelnut paste, layered
with rice paper wafers
(4) Turron de Yema Tostada
Below are a couple of turron recipes, but they aren't for the layered turron
that the questioner is seeking. I was not able to find a recipe for layered
turron. However, steer her to this website:
There's a recipe there for "Pistachio Layer Cake with Nougat Cream". This
cake is based on layered turṛn, and there is a picture of the cake there.
It looks very much like what she describes.
1 cup Almonds
1 cup Hazelnuts
1 cup Honey
1 cup Sugar
5 Egg whites
Blanch the almonds and remove the skins. Toast the almonds with hazelnuts in
a open oven. Stir constantly. Chop them fine.
Beat the egg whites until they are very stiff and add to nuts.
In the pan, mix the honey and sugar and melt over heat. Add the nut paste,
mix and stir constantly for ten minutes and remove from the heat. Put in
shallow china dishes lined with rice paper.
When cold, sprinkle cinnamon on top. Cut into small pieces when set.
Title: Catalan Nougat (Turron De Agramunt)
1 1/3 c Honey
2 Egg whites; stiffly beaten
1/2 lb Almonds; blanched; peeled - kept warm
3 1/2 oz Hazelnuts; roasted; peeled
Kept warm (about 3/4 cup)
Edible rice paper
Put the honey in a heavy saucepan and place over
medium heat. Stir it with a wooden spoon and when the
honey begins to boil, remove the pan from the heat.
Continue stirring until the honey thins to the
consistency of pancake syrup. Stir in the egg whites
and return the mixture to the heat; continue cooking
until it reaches a toffee-like consistency (hard-ball
stage). Stir in the nuts and mix well.
Spread the mixture in a jelly-roll pan lined with
edible rice paper. Cover with a second sheet of rice
paper and weight the top. Let it cool, then cut the
nougat into 1-inch squares.
When making nougat, the nuts should be warm. Cover
freshly peeled nuts with foil to retain the warmth
they gained in blanching or roasting; wrap previously
peeled nuts in foil and warm them in a 200-degree F.
oven for 15 minutes.
----- Original Message -----
Sent: Saturday, September 21, 2002 4:24 PM
Subject: jello history
> what is the history of jello? Where did it originally come from?
Jell-O was invented in 1897 by Pearle Waite of LeRoy, New York. Waite, a
carpenter by trade, was experimenting with homemade cough remedies when he
created a fruit-flavored gelatin product. His wife May saw the dessert
potential and named the stuff "Jell-O". The product didn't make a lot of
money for Waite, who was not very good at marketing, and he sold the rights to
Orator Frank Woodward in 1899 for $450.00. Jell-O was still slow catching
on, but a very successful advertising campaign was launched and by 1902 sales
had increased to $250,000.00. This was followed by an advertising blitz that
included ads in magazines, recipes, and the little "Jell-O Girl." The rest is