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Mallow Squares

  ----- Original Message ----- 
  From: Elliemay
  To: phaedrus
  Sent: Monday, September 23, 2002 8:50 PM
  Subject: Mallow Squares

I am looking for the recipe from my Girl Scout "Brownie" Book 
when I was 8 years old for "Mallow Squares".  I used to make 
them all the time.  I just can't find it anywhere!  It has 
small marshmallows, condensed milk, graham crackers and thats 
about all I can remember.  Can you help me PLEASE!!!!!!


Hi Ellie May,

Below are three versions of mallow squares.


  Mallow  Squares

   Ingredients : 
   2 3/4 c. (1/2 lb.) graham cracker crumbs
   1 c. (1/2 lb.) sliced dates
   1 qt. (1/2 lb.) marshmallows, cut in eighths (or miniature marshmallows)
   1 c. chopped nuts
   1 c. evaporated milk

   Preparation : 
      Spread 1/2 cup of graham cracker crumbs on bottom of two (9 x 9 x
   1 1/2 inch) pans.  Mix remaining crumbs, dates, marshmallows and
   nuts together.  Blend milk into mixture.  Divide into equal parts
   for each pan.  Roll in crumbs, then press mixture down to fit pan. 
   Chill before cutting into pieces.  Makes 36 (1 1/2 inch) squares. 
   Mallow  Squares

   Ingredients : 
   1 1/3 c. graham cracker crumbs
   2 c. tiny marshmallows
   1/2 c. chopped nuts
   1/2 c. raisins
   1/2 c. evaporated milk

   Preparation : 
      Mix everything together in a bowl, except a half-cup of the
   crumbs. Put the half-cup of crumbs in the bottom of a 9 x 13 inch
   baking pan.  Now put the mixture from the bowl into the pan. Roll
   the mixture around so that it is coated with crumbs.  Press it down
   to fit the whole pan.  

Peaches and Cream Cookies

 ----- Original Message -----
From: anna
To: phaedrus
Sent: Tuesday, September 24, 2002 5:49 PM
Subject: cookie recipes

> hello, uncle phaedrus, i have been searching for a peaches and 
> cream and a strawberry and cream cookie recipe but cannot find 
> these. i heard about theses two cookies on pbs's saturdat cooking 
> show when they had women from different churches. i am working on 
> my christmas cookie list and would like
> to make them. thank you , anna

Hi Anna,

I don't know if these are the same recipes that were on the show, but these are the only ones that I could find.


Peaches and Cream Cookies

Makes 4 dozen

1 cup shortening
1 1/2 cups white sugar
2 eggs
1 cup fresh peaches, pitted and chopped
3 cups all-purpose flour
1 teaspoon salt
1/2 tablespoon baking soda
3/4 cup chopped walnuts


1 Preheat oven to 325 degrees F (165 degrees C). Grease a cookie sheet.
2 Beat shortening and sugar together. Blend eggs and fruit into the
shortening and sugar mixture. Stir flour, salt, baking soda and nuts into
the egg mixture; mix well.
3 Drop dough by teaspoonfuls onto the greased cookie sheet. The cookies will
double in size while baking, so set the cookies far apart on the cookie
sheet. Bake for 12 to 15 minutes.
 Peaches and Cream Cookies

4 eggs
1 cup sugar
1 cup CRISCO oil (must be Crisco)
4 cups flour
3 heaping tsp. baking powder
Royal icing (recipe below)

Beat eggs slightly and add other ingredients in order. Refrigerate dough
covered for 3 hours. Make balls much smaller than a walnut (I use a
melonball making scoop) and put on ungreased cookie sheets. Bake at 325 F
for 15 -18 minutes. Let cool! Using a sharp knife or a grapefruit spoon,
hallow outeach cookie as much as you can without breaking and fill with
icing and 1/2maraschino cherry that has been drained on paper towels. Put
two cookies together. If excess comes out, wipe off with a paper towel.
After all cookies are made and put together, dip each cookie in a mixture
of: 1 cup Martini and Rossi red vermouth 1 tsp red food coloringDO NOT DIP
TOO LONG - JUST IN AND OUT! Drain on paper towels and when almostdry, roll
in granulated sugar and then insert the decorative stem and leaf.

Royal Icing:

1 cup shortening
3 cups powdered sugar
pinch of salt
1/4 - 1/2 cup pineapple juice
1/4  cup egg substitute (that is pasteurized such as Egg Beaters)*

Beat above ingredients until fluffy.
Strawberries & Cream Cookies

1 3/4 Cups flour
1/2 tsp baking soda
1/2 tsp baking powder
1/3 Cup Strawberry Milk Mix powder
3/4 Cup sugar
1 Cup vanilla chips

Put all ingredients above in a large mixing bowl; stir to combine. Add 1/2
cup softened butter, 1 egg slightly beaten and 1 teaspoon vanilla; mix until
completely blended - Easiest to mix when using your hands. Roll heaping
tablespoonfuls into balls. Place 2 inches apart on a lightly greased baking
sheet. Bake at 375 degrees for 12-14 minutes or until tops are very lightly
browned. Cool 5 minutes on cookie sheet. Remove to wire racks to cool
completely. Yield: 2 1/2 dozen.

Lemon Curd Ice Cream

  ----- Original Message ----- 
  From: Ken 
  To: phaedrus
  Sent: Tuesday, September 24, 2002 10:07 PM
  Subject: lemon curd ice cream

  Do you have a recipe for lemon curd ice cream please? Ken, London

Hello Ken,

Below are three diiferent recipes.


  Brandysnaps With Lemon Curd Ice Cream And Blackberries  

  Brandysnaps are popular in Scotland, and lemon curd is a British 
  fixture. Here is a double treat of lemon curd: Some goes into the 
  ice cream; the rest is offered as a sauce. 
  Lemon curd:
  1 cup plus 2 tablespoons sugar
  2/3 cup fresh lemon juice
  1/2 cup (1 stick) unsalted butter, cut into pieces
  3 tablespoons grated lemon peel
  3 large eggs

  1 cup whipping cream
  1/2 cup milk

  3 tablespoons dark corn syrup
  2 tablespoons firmly packed dark brown sugar

  2 tablespoons (1/4 stick) unsalted butter
  1 tablespoon brandy
  1/3 cup all purpose flour

  2 1/2-pint baskets fresh blackberries 

  For lemon curd:
  Bring 1 cup sugar, lemon juice, butter and peel to boil in heavy 
  large saucepan, stirring to dissolve sugar. Whisk eggs in bowl 
  to blend.

  Gradually whisk in hot butter mixture. Return to saucepan and stir 
  over low heat until curd thickens and leaves path on back of spoon 
  when finger is drawn across, about 2 minutes; do not boil.

  Divide curd evenly between 2 bowls. Add remaining 2 tablespoons sugar, 
  then cream and milk to 1 bowl and whisk to combine. Cover and chill 
  lemon curd and lemon cream until cold.

  Transfer lemon cream to ice cream maker and process according to 
  manufacturer's instructions. Freeze ice cream in covered container. 
  (Can be prepared 3 days ahead. Keep curd refrigerated. 
  Keep ice cream frozen.)

  For Cookies:
  Preheat oven to 350°F. Butter nonstick cookie sheet. Combine first 
  4 ingredients in heavy small saucepan. Stir over medium heat until 
  sugar dissolves. Bring to boil. Remove from heat; whisk in flour. 
  Form 2 cookies by spooning 1 tablespoon batter for each onto prepared 
  cookie sheet, spacing evenly. Bake until cookies are lacy and golden, 
  about 10 minutes. Cool cookies on sheet just until firm enough to lift 
  without breaking, about 30 seconds. Working quickly, lift 1 cookie from 
  sheet, using spatula. Drape over inverted 3/4-cup custard dish. Gently 
  flatten cookie on dish bottom; mold and crimp sides to form cup. Repeat 
  with remaining cookie, returning cookie sheet to oven briefly if cookie 
  hardens. Repeat baking and molding of remaining batter. Cool. Gently 
  remove cookie cups from dishes. (Can be made 1 day ahead. Store airtight.)

  Stir lemon curd over low heat just until slightly warm. Place 1 cookie cup 
  on each plate. Fill with scoops of ice cream. Spoon some lemon curd over. 
  Sprinkle with berries. 

  Serves 6.
  Bon Appétit 
  May 1993 
  Lemon Curd Ice Cream

  Serves 4

  Lemon curd - 400g (14 oz)
  Extra thick double cream - 600 ml (1 pint)
  Milk - 2 tbsp


  Combine the ingredients, slowly using a hand whisk.

  Spoon into a container and freeze.

  Take out of the freezer 15-20 minutes before serving. 
   Lemon Curd Ice Cream 
  Yield: 1


        4 tb lemon curd
       45 g  caster sugar
      300 ml double cream
        4    free range eggs
      100 g  icing sugar


  Whisk cream in a large bowl to a soft floppy consistency. 
  Separate eggs and stir in yolks.

  Whisk egg whites until stiff in another bowl, then whisk 
  in icing sugar to make a meringue.

  Fold lemon curd into cream mixture. Using a balloon whisk 
  fold meringue into cream mixture. Always add lighter mixture 
  to heavier - that way you do not break down volume.

  Pour into shallow freezer container and freeze until set. 
  The mixture will not require whisking or stirring during freezing.

Butter Rolls

From: Laura 
To: "phaedrus" 
Subject: cinnamon buns/milk
Date: Wednesday, September 25, 2002 9:49 AM

Ran across this in a "vintagey" Southern farm wives cook-
book, one with cinnamon, one with "flavoring":

Old Fashioned Butter Roll

Canned biscuits
Fresh country butter
Mixture with 2 parts cinnamon to 1 part allspice

Roll each biscuit separately to about 6 inches in diameter.
Spread lightly with soft butter.  Sprinkle generously with
sugar.  Sprinkle with spices.  Roll up; place in large deep
loaf pan.  Repeat until pan is full.  Sprinkle top generously
with sugar and spices.  Pour milk over rolls until 1/2 inch
deep above rolls.  Bake at about 450F or until brown.
Remove from oven; add 1/2 cup milk while still hot.  Let
stand for about 30 minutes.
from Mrs. Oran G. Rice
Nacogdoches, TX

Old Fashioned Butter Rolls

6 biscuits, rolled in a circle, 1/4 inch thick
6 TBS butter or margarine
6 TBS sugar
1 qt milk
1 TBS any flavoring

Spread each biscuit with 1 TBS or butter.  Sprinkle 1 TBS of 
sugar over each biscuit.  Fold over in center; seal edges with 
a fork.  Put milk in a saucepan.  Add flavoring.
Put rolls in milk; let come to a boil.  Reduce heat; cook for 
about 30 minutes, or until milk is slightly thickened, and a 
fork inserted into rolls comes out clean.

They sound as if they're sort of a dumpling kind of a thing!

Thanks, Laura!

Gooseberry Pudding

----- Original Message -----
From: Charity 
To: phaedrus
Sent: Wednesday, September 25, 2002 1:42 PM
Subject: gooseberry pudding

> I'm looking for a recipe for gooseberry pudding like my 
> great-grandmother made.  I know that she used both green 
> and ripe berries.  It was layered much like a banana pudding 
> (vanilla wafers or graham crackers, whipped cream, ect.) but 
> there was no commercial "dairy" pudding in it that I know
> of.  Please help!

Hello Charity,

Surprisingly, there were no recipes for gooseberry pudding on the web. I found the one below on a recipe CD, but it's the only one that I could find.


Gooseberry  Pudding

 Ingredients :
 4 tbsp. butter
 1/2 c. sugar
 3/4 c. flour
 1 tsp. baking powder
 1/2 c. milk

 Preparation :
    Mix above ingredients.  Put in bottom of 8 x 8 inch baking dish.
 Sprinkle 2 cups gooseberries and 1 cup sugar.  Dot with butter.
 Pour 1 cup boiling water over and bake at 350 degrees for 30 minutes.


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