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Butter Pecan Ice Cream

----- Original Message ----- 
  From: Pat 
  To: phaedrus 
  Sent: Thursday, August 30, 2001 2:58 PM
  Subject: butter pecan ice cream

  Uncle Phaedrus:
  I am looking for a  receipe for butter pecan ice cream.
  It is one of our favorites but I cannot find it in any
  receipe books.

Hi Pat,

Here are three different Butter Pecan Ice Cream recipes.


  Title: Butter pecan ice cream *
    Categories: Ice cream
         Yield: 1 Servings
         1 cn Sweetened condensed milk
     1 1/2 c  Pecans; chopped, toasted
         3 tb Butter or margarine; melted
         1 ts Maple flavoring
         2 c  Half & half
         2 c  Whipping cream, unwhipped
     In large bowl, combine sweetened condensed milk, pecans, 
 butter and maple; mix well. Stir in remaining ingredients. 
 Pour into ice cream freezer container. Freeze according to 
 manufacturer's directions.
 Makes 2 quarts.
     Refrigerator-Freezer Method: Omit half & half. Whip whipping 
 cream. In large bowl, combine sweetened condensed milk, pecans, 
 butter and maple; mix well. Fold in whipping cream. Pour into 
 9x5" loaf pan; cover. Freeze 6 hours or until firm.
  Butter Pecan Ice Cream

  List of Ingredients

  2 eggs 
  1 cup brown sugar 
  2 cans evaporated milk 
  1 box instant vanilla pudding 
  1 1/2 cups toasted pecans 
  1 1/2 cups sugar 

  Sauté chopped pecans in small amount of butter. 
  Stir constantly about 5 minutes or until toasted. 
  Set aside to cool. 
  Combine remaining ingredients. Mix well. Pour into 
  1 1/2 gallon freezer. Finish filling with whole milk. 
  Freeze. Best to let set 1 hour. 
  Butter Pecan Ice Cream
  4 cups half-and half, light cream or milk
  1 1/2 cups sugar
  1 tablespoon vanilla
  2 cups whipped cream
  In a large bowl combine half-and-half, sugar and vanilla.  
  Stir till sugar dissolves.  Stir in whipping cream.

  Freeze ice cream mixture in a 4 or 5  quart ice cream freezer
  according to directions.  Ripen 4 hours.  Makes 2 quarts (16

  Note: To ripen the ice cream, cover the canister with waxed paper,
  plastic wrap or foil, and replace the lid.  Plug the hole in the
  lid with a cork. Push the can back down into the ice.  Pack additional
  layers of ice and salt into the freezer to cover the top of the
  can.  Use 1 cup salt to 4 cups of ice (the higher proportion of
  salt will make the ice cream colder and harder.)  Cover the freezer
  with newspaper or a heavy cloth to keep it cold.  The ice cream
  needs to stand for 4 hours to develop flavor and texture.

  Butter-Pecan Ice Cream

  Prepare ice cream as above, except in a heavy skillet cook 1/2 cup
  chopped pecans, 1/4 cup sugar, and 1 tablespoon butter or margarine
  over medium-high heat till sugar begins to melt, shaking skillet
  occasionally.  DO NOT STIR.  Reduce heat to low and cook till sugar
  turns golden,stirring frequently.  Immediately spread on a baking
  sheet lined with greased foil.  Cool; break into chunks.  Stir nut
  mixture into ice cream mixture before serving.
  Butter Pecan Ice Cream

  1/2 tbsp butter
  1/3 cup chopped pecans
  dash salt
  1 1/2 cups light cream
  1 cup milk
  1/4 cup sugar
  2 eggs
  1/3 cup sugar
  1/2 tbsp vanilla
  Melt butter in small skillet. Add pecans and toast lightly.  
  Sprinkle with salt. Set aside until well cooled. Heat light 
  cream and milk.Set aside. Melt 1/4 cup sugar in small skillet 
  and stir until golden. Over low heat gradually stir into hot 
  milk and cream. Lightly beat eggs and 1/3 cup sugar. Stir in a 
  little hot milk, then add eggs to milk. Stir over low heat until 
  mixture thickens, about 3 minutes. Strain, cool and stir in vanilla. 
  Chill and stir freeze. Add cooled pecans.

  Makes about 1 quart.

  Note: This recipe is for a 1-quart machine. Double or triple
  ingredients if needed for your machine.


----- Original Message ----- 
  From: Heinz 
  To: phaedrus 
  Sent: Thursday, August 30, 2001 10:25 AM
  Subject: Starbucks Chai recipe, or Safeway Select Powdered Chai

  I am ultimately looking for a powdered solution for Chai. 
  The Starbuck's chai taste is the goal however I would be 
  just as happy with the Safeway select brand. I have created 
  a mix that is similar, using a couple of recipes I found on 
  the internet, but I am missing at least one key ingredient. 
  It's something with a slightly nutty smell. If you were to 
  open the Safeway brand tin it's very prominent.

  any help you can give would be appreciated.
  Chai Addict

Hi Heinz,

Well, I had no luck at all trying to locate recipes for Starbuck's or Safeway's Chai. All I can do is give you some Chai recipes that you can look at and maybe get some ideas. Could the ingredient be nutmeg? I have seen chai recipes that included nutmeg.

This site has lots of chai recipes:



There's a copycat recipe here:

According to message board posts by Starbucks employees, they use a chai concentrate syrup made by Tazo. It appears that Starbucks sells the powdered version, but not the syrup.See: Tazo Chai

  2 cups water
  2 cardamom pods or about 1/8 teaspoon seeds
  1 cinnamon stick
  2 whole cloves
  2 black peppercorns
  2 teaspoons loose, black tea
  2 teaspoons honey
  1/2 cup milk or soy milk
  1 tablespoon peeled and sliced fresh ginger

  Crush the spices with a mortar and pestle or other method. 
  Combine the first 5 ingredients in a stainless steel or 
  nonstick saucepan and simmer over low heat for 10 minutes. 
  Add the tea and simmer 5 minutes. Stir in the milk and honey. 
  When back to a simmer, add the ginger. After one minute strain 
  the tea into cups.
  Chai Blend
  A traditional Indian Blend

  Serves 6-8.

  8 Stash English or Irish Breakfast tea bags 
  8 whole cloves 
  1/4 teaspoon ground cardamom 
  1/2 teaspoon ground ginger 
  1/2 pint half & half or condensed milk 
  Honey or sugar as sweetener 
  Prepare a strong tea using 8 tea bags in 4 cups (32 oz.) 
  boiling water. Steep tea for 5 minutes. Remove tea bags. 
  Add cloves, cardamom and ginger and simmer for 10 minutes. 
  Add half & half or milk and sweeten to taste.
  Spicy Indian Tea
  (Masala=spice Chai=tea) 


  3 - 4 Tea Spoons/4 Teabags of good tea (Darjeeling/Orange Pekoke/Lipton)
  A chunk of dry ginger (or fresh ginger if dry isn't handy)
  3 - 4 cardmom pods, crushed (See Note below)
  3 Cloves
  Small piece of cinnamon
  A Tsp of SOANP
  (I don't know the name. Can be found at Indian grocers. Also indian 
  restaurants keep this for your pleasure after dinner. Looks like 
  cummin seeds)1 or 2 whole black peppers (optional)
  Sugar to taste
  Milk (at least Vitamin D, low fat won't do)

  Bring 2 cups of water to boil (microwave or otherwise). Add all 
  the ingredients and boil again for about 15 seconds. Let stand 
  for a minute. 
  Warm milk in a pot. 

  Filter tea into cups. 

  Add milk and sugar. That's IT.

  If you don't like to spend much time, mix all the spices and 
  coarsley grind them. Boil water and add tea and a tsp of this 
  ground spices. Rest is as above. 

  Note: Since cardmom is expensive, I peel them and add the skin 
  to my stock of tea leaves. This gives a distinct aroma. Of course 
  you boil the skin with water. 
  Chai Recipe
  1 cinnamon stick 
  1/2 tsp. whole peppercorns 
  1/2 tsp. whole cardamom 
  1/2 tsp. whole cloves 
  1/2 tsp. fresh ginger 
  10 oz. whole milk 
  1 tsp. sugar 
  1/2 tsp. loose black tea 
  Put first 5 ingredients in mortar and crush lightly. Put the 
  milk in a saucepan. Add the crushed spices, sugar, and loose 
  black tea. Heat to boiling and simmer for 20 minutes. Strain. 
  Adjust to taste.
  Yield: 1 cup.
  7 cups water
  6 green cardamom pods
  1/4 teaspoon whole black pepper
  1/4 teaspoon anise
  12 whole cloves
  2 bay leaves
  1 cinnamon stick

  get the water boiling and add all of the above 

  then add 2 T or 2 black tea bags
  let boil for 5 min. then simmer for 10 min.
  add 6 T honey (more or less depending on how sweet you like it) 
  stir that in and then
  add 1 cup milk

Clothespin Cookies/Pencil Cookies

---- Original Message ----- 
  From: Gary 
  To: phaedrus 
  Sent: Friday, August 31, 2001 6:06 PM
  Subject: Closepin Or Pencil Cookie

  My wife was asked about closepin cookies or pencil cookies.    
  It a (pastery???) cookie wrap around a pencil or closepin remove 
  from pin and bake --- then fill.    
  We need some details about the cookie but cannot find a recipie - 
  can you help?

  Thanks,   Gary

Hi Gary,

I have one of each in the files. See below


  Clothespin  Cookies

   Ingredients : 
   3 c. flour
   2 tbsp. sugar
   2 c. Crisco
   2 egg yolks
   1 c. water
   1 c. oleo
   2 c. powdered sugar
   3/4 c. marshmallow creme
   1 tsp. vanilla

   Preparation : 
     Mix all ingredients, except 1 cup of Crisco.  Chill for 1 hour. 
   Roll out on floured surface.  Spread 1/3 cup of Crisco over dough,
   fold and return to bowl; chill another hour.  Repeat twice; chill
   overnight.  Divide dough.  Roll out on floured surface.  Cut in
   strips 1/2 inch wide.  Wrap tightly around greased clothespin or
   dowels.  Bake at 400 degrees for 18 to 20 minutes or until golden
   brown.  Cool.  Remove from clothespin; fill with filling by using
   triangle icing bag.  Yields 100 cookies.  Cream together butter and
   sugar with mixer until fluffy.  Blend in marshmallow creme. 
   Chilling prior to filling cookies makes icing easier to handle.  
    Ashley's  Pencil  Cookies

   Ingredients : 
   1 egg, slightly beaten
   3 c. light brown sugar
   3 c. quick cooking oatmeal
   1 c. butter or margarine, melted
   1 tsp. vanilla
   Pinch of salt

   Preparation : 
      Mix in order given.  Beat egg slightly and beat in sugar.  Add
   oatmeal, then the melted butter, vanilla and salt.  Drop 1/2
   teaspoonfuls onto an ungreased baking sheet, spacing 3 or more
   inches apart so they do not touch.  Bake at 325 degrees until
   slightly browned.  Cool a few minutes until cookies can be loosened
   with a spatula.  Roll around a pencil while still hot.  If cookies
   harden too soon, rewarm in oven. 

Thai Coconut Ice Cream

----- Original Message ----- 
  From: Pat 
  To: phaedrus 
  Sent: Thursday, August 30, 2001 3:00 PM
  Subject: coconut ice cream

  Uncle Phaedrus:
  I am also looking for a receipe for coconut ice cream.
  I had some in a Thai restaurant that was delicious.
  Can you help?

Hi Pat,

I surely can help. Below is a recipe for Thai coconut ice cream.


  Thai Coconut Ice Cream


  2 cups coconut milk 
  1 cup water 
  4 eggs 
  1 teaspoon of vanilla 
  pinch of salt 
  3 tablespoons of shredded coconut


  1. Stir-fry the shredded coconut until it is golden.
  2. Heat the coconut milk and water over medium heat, stirring 
  continuously for about 3 minutes. 
  3. Beat 4 whole eggs in a large bowl.
  4. Add all the other ingredients and whisk them together gently. 
  5. Transfer the mixture to a double boiler over boiling water and 
  slowly blend in the hot coconut milk stirring until the mixture 
  thickens to form a sticky coat on the back of a spoon. 
  6. Remove the mixture from the heat, allow to cool, then transfer 
  to a metal ice cream tray and place in the freezer for 90 minutes. 
  7. Remove the mixture from the freezer, transfer to a food processor 
  and beat slowly until the mixture is smooth.
  8. Return the mixture to the freezer to complete the freezing process.

  Adapted from: Thai Recipes by

Yeast Rolls

  ----- Original Message ----- 
      From: Sue 
      To: phaedrus 
      Sent: Saturday, September 01, 2001 9:48 AM
      Subject: MCL Yeast Rolls

      Do you have the recipe for MCL's yeast rolls? This is a chain 
	  of Cafeteria's in the Indiana, Ohio, Michigan area.

Hi Sue,

No luck on MCL Cafeteria's yeast rolls. However, I am told that they are very similar to the yeast rolls served at Ryan's. I do have a copycat recipe for Ryan's yeast rolls, which I am sending. I also have one for Golden Corral's yeast rolls, which I am sending for good measure.


      Ryan's Yeast Rolls 
      4 tablespoons margarine 
      1/3 cup shortening 
      3/4 cup + 1 tablespoon granulated sugar 
      3 large eggs 
      4 packages (1/4 oz. size) active dry yeast 
      1/2 cup lukewarm water 
      7-1/2 cups all-purpose flour 
      1 tablespoon salt 
      1-1/4 cups milk 
  Cream margarine and shortening with sugar until light. Add 
  eggs slowly, blending well between each addition. Dissolve 
  yeast in lukewarm water (110 --be sure that water is not too hot). 
  Sift together flour and salt. Add half of flour and half of milk
  to the shortening-sugar mixture. Add dissolved yeast. Add remainder 
  of milk and flour to make a soft dough. Cover dough; let rest for 
  10 minutes. Turn dough out onto a lightly floured surface and knead 
  for 8 to 10 minutes or until dough is smooth and elastic. 
  Place dough in a lightly greased bowl large enough to hold dough 
  when doubled in size, turning once to grease the surface. Cover; 
  let rise in a warm place (90 F) until double in size (about 2 hours). 
  Fold dough over from 4 sides to knead lightly. Let rise again until 
  double in size. Turn dough out onto a lightly floured surface and 
  shape as desired. 
  To Make Cloverleaf Rolls: 
  1. Shape dough into small balls. Three balls should half-fill a 
  greased muffin pan. Brush with melted margarine or butter. 
  2. Let rise in warm place (90 F) until double in size (about 25 
  to 30 minutes). Do not let rolls "over-rise". 
  3. Bake in a preheated 350 F oven until both the top and bottom 
  of rolls are golden brown, about 10 to 12 minutes. 
  4. Remove from oven and brush top of rolls with melted margarine 

  Golden Corral Rolls:
  1 envelope Active dry yeast 
  1/4 cup Very warm water 
  1/3 cup Sugar 
  1/4 cup Butter or margarine 
  1 teaspoon Salt 
  1 cup Scalding hot milk 
  1 Egg, lightly beaten 
  4 1/2 cups Sifted all-purpose flour 
  2 tablespoons Melted butter or margarine, for brushing rolls 
 Sprinkle the yeast over very warm water in a large bowl 
 (Very warm water should feel comfortably warm when dropped on wrist.) 
 Stir until yeast dissolves. Add sugar, the 1/4 cup butter or margarine 
 and salt to hot milk and stir until the sugar dissolves and butter or
 margarine is melted. Cool mixture to 105 to 115 degrees. Add milk 
 mixture to yeast, then beat in egg. 
 Beat in 4 cups of the flour, 1 cup at a time, to form a soft dough. 
 Use some of the remaining 1/2 cup of the flour to dust a pastry cloth.
 Knead the dough lightly for 5 minutes, working in the remaining flour 
 (use it for flouring the pastry cloth and your hands). Place dough in 
 a warm buttered bowl; turn greased side up. Cover and let rise in a 
 warm place until doubled in bulk, about 1-1/4 to 1-1/2 hours. Punch 
 dough down and knead 4 to 5 minutes on a lightly floured pastry cloth.
 Dough will be sticky, but use as little flour as possible for flouring
 your hands and the pastry cloth, otherwise the rolls will not be as
 feathery light as they should be. Pinch off small chunks of dough and
 shape into round rolls about 1-1/2 to 1-3/4 inches in diameter. Place 
 in neat rows, not quite touching, in a well-buttered 13 x 9 x 2 inch 
 pan. Cover rolls and let rise in a warm place until doubled in bulk, 
 30 to 40 minutes. Brush tops of rolls with melted butter or margarine,
 then bake in a 375 degree oven for 18 to 20 minutes or until nicely
 browned. Serve warm with plenty of butter. This recipe yields about 
 2 dozen rolls. 


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