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Chocolate Crinkle Cookies

  ----- Original Message ----- 
  From: Alva 
  To: phaedrus
  Sent: Monday, September 30, 2002 8:04 PM
  Subject: Chocolate crinkle cookie recipe

  I used to LOVE to make and eat chocolate crinkle cookies.
  Dark chocolate cookie balls, rolled in powered sugar before baking.
  They would spread a little making the dark chocolate show through 
  the powdered sugar, and the sugar would turn sort of like candy.
  They were DELICIOUS!
  You have that recipe? I lost it!


Hello Alva,

Check out the recipes below.


  Chocolate  Crinkle  Cookies

   Ingredients : 
   4 oz. melted, unsweetened chocolate
   1/2 c. vegetable oil
   2 1/3 c. flour
   2 1/4 tsp. baking powder
   1 1/2 tsp. vanilla
   1 c. walnuts (can substitute, pecans or peanuts)
   1 c. chocolate chips

   Preparation : 
     Mix melted chocolate and vegetable oil.  Stir in sugar and 4 eggs.
    Blend flour and baking powder, then add vanilla.  Stir in, by hand,
   walnuts and chocolate chips.  Cover with plastic wrap and
   refrigerate at least 1 hour. Roll into golf ball size ball and roll
   in powdered sugar.  Place on parchment paper covered ungreased
   cookie sheets, press flat.  Bake at 350 degrees for 17 minutes.  
   Sensibly  Delicious  Chocolate  Crinkle-Top  Cookies

   Ingredients : 
   1 1/2 c. all purpose flour
   1 1/2 tsp. baking powder
   1/4 tsp. salt
   1 (12 oz.) pkg. Nestle semi-sweet chocolate morsels, divided
   1 c. granulated sugar
   2 tbsp. margarine, softened
   1 1/2 tsp. vanilla extract
   2 egg whites
   1/4 c. water
   1/2 c. powdered sugar (optional)

   Preparation : 
     In small bowl, combine flour, baking powder and salt.  In small,
   heavy saucepan over low heat, melt 1 cup morsels, stir until smooth.
    In large mixer bowl, beat granulated sugar, margarine and vanilla. 
   Beat in melted chocolate, beat in egg whites.  Gradually beat in any
   ingredients alternately with water.  Stir in remaining morsels. 
   Cover, chill until firm.  Heat oven to 350 degrees.  Shape dough
   into 1 1/2 inch balls; roll in powdered sugar to coat generously. 
   Powdered sugar is optional; very good without.  Bake 10-15 minutes. 
   Chocolate  Crinkle  Cookies

   Ingredients : 
   1/2 c. oil
   4 squares unsweetened chocolate
   4 eggs
   2 tsp. vanilla
   1/2 tsp. salt
   2 c. sifted flour
   2 tsp. baking powder
   1 c. powdered sugar

   Preparation : 
      Mix oil, chocolate, sugar.  Blend in 1 egg at a time.  Blend
   well.  Add vanilla, salt, flour and baking powder.  Chill overnight.
    Drop teaspoon of dough into powdered sugar.  Shape into balls. 
   Bake 2 inches apart on greased cookie sheet 10-12 minutes at 350
   Chocolate  Crinkle  Cookies

   Ingredients : 
   1/2 c. Wesson oil
   4 sq. unsweetened chocolate
   2 c. sugar
   4 eggs
   1 c. confectioners' sugar
   2 tsp. vanilla
   1/2 tsp. salt
   2 c. flour
   2 tsp. baking powder

   Preparation : 
      Mix oil, chocolate and sugar; blend in one egg at a time, mixing
   well.  Add vanilla.  Stir in salt, flour and baking powder.  Chill
   several hours.  Drop a tsp. of dough in confectioners' sugar.  Roll
   around and shape into ball. Place 2 inches apart on greased cookie
   sheet.  Bake 10-12 minutes at 350 degrees.  Nut pieces on top are

Persimmon Pulp for Sale

 ----- Original Message -----
 From: Robert
 To: phaedrus
 Sent: Wednesday, October 09, 2002 4:16 PM
 Subject: Persimmon pulp

 I have some friends who grow their own orchard and
 garden organicly, in Elwood, Indiana. They have been
 very successfull and this year they have about 200
 pints of persimmon pulp they have grown and made
 themselves. I was wondering if you know of
 anywhere we might be able to unload our excess for a
 reasonable price? Thank you for any help you might be able to
 offer us, and I appreciate your time.



Hello Robert,

Last year I got several inquiries from people wanting to purchase frozen persimmon pulp. There used to be a small online farm that sold it and would ship it anywhere in the U.S. I don't know of a buyer that might buy the entire 200 pints, but I'd be glad to post on my website if you'd like.


From: Robert
To: "phaedrus" 
Subject: Re: Persimmon pulp
Date: Friday, October 11, 2002 10:27 PM

Please feel free to post on your website. I would be
happy to to try and accomodate anyone who is
interested. Shipping may cost a nickel or two
depending on the quantities and to where, but I am
happy to deal the best we can. 
Thank You for your help!


If you're interested, send me an e-mail.

Note that this was ten years ago.....

Kit-Kat Club Meat Pies

----- Original Message -----
From: Jo
To: phaedrus
Sent: Wednesday, October 02, 2002 4:52 PM
Subject: Kit-Kat meat pies

>    Might you know about a kind of meat pie popular in 
> the 17th-18th centuries? It was called the Kit-Kat after 
> its supposed creator, Christopher Katt, proprietor of one 
> of the coffee houses of the day.
> Among his customers were Richard Steele and Joseph Addison, 
> and various others who formed the Kit-Kat Club, political-literary 
> types.
>    I am imagining that it was a small portable pie like a 
> turnover. I fancy it was the precursor of the sandwich, named 
> after the Earl of Sandwich who couldn't be bothered with meals 
> during his maraton bouts at card-playing. (Same Sandwich got Hawaii 
> named after him.)
>    But I don't know this. I am only surmising. The name "Kit Kat" 
> was also applied to a certain size portrait, originally of the 
> members of the Kit Kat Club. It has nothing to do with the current 
> breatholyzer candy Kitkats.
>    I would love to know if it were a kind of tart or a turnover, 
> and what meat was used, beef? or mutton? or possibly pork, but I 
> doubt it. An actual recipe would have me eating out of your hands!

Hello Jo,

The literary and political "Kit-Kat" club was so named because the group met at the pie-house of a pastry cook named Christopher Cat(Kat - Catt - Katt). The name "kit-cat" was also given to one of the pies he served in this establishment. It was a mutton pie.

The club's membership consisted of around four dozen included leading Whig politicians and London's best young writers. The club was formed in 1688 and lasted until after 1720.

I could not locate Mr. Cat's exact recipe, but the first recipe below is a recipe for English mutton pie from the same era. The second recipe below is a modernization of that recipe.

The two websites below give additional information about the famous Kit-Kat Club and the "Kit-Kat" portraits that were painted of the club's members as well:

Kit Kat Club

The Spectator


Mutton Pie

Steaks of mutton
Salt & pepper
Pie dough

Cut steaks from a loin or neck of mutton that has hung; 
beat them, and remove some of the fat. Season with salt, 
pepper, and a little onion; put a little water at the 
bottom of the dish, and a little paste on the edge; then
cover with a moderately thick paste. Or raise small pies, 
and breaking each bone in two to shorten it, season, and 
cover it over, pinching the edge. When they come out, pour 
into each a spoonful of gravy made of a bit of muton.
Mutton Pies

Hot Water Crust:
8oz. flour
2oz. lard or vegetable fat
2 fl oz. milk
2 fl oz. water
pinch of salt
1 egg yolk

12 oz. lean mutton or lamb
6 tablespoons meat stock, gravy or water
salt and pepper

1 Make the filling first. Chop the meat finely and season. Set 
aside. Set oven to 375 F. or Mark 5. Sieve the flour and salt 
into a bowl. Boil the lard, water and milk together in a saucepan. 
Make a well in the flour and pour in the hot mixture: mix well 
with a knife and knead until smooth. Roll out two thirds of the 
paste on a floured surface, keeping a third for lids. Cut into 
6 circles and press into deep patty tins. Spoon the meat into each
tin, moistening each filling with a spoonful of stock, gravy or 
water. Cut the remaining dough into 6 smaller circles for lids. 
Brush the edges with water and seal. Make a split in each pie lid 
to allow steam to escape. Brush with egg yolk. Cook for 30 to 40 
minutes. Serve hot or cold.
2 As a variation, add some chopped onion, mushroom and parsley to 
the filling.

Breakfast Casserole

  ----- Original Message ----- 
  From: Kathy 
  To: phaedrus
  Sent: Wednesday, October 02, 2002 2:11 PM
  Subject: Breakfast Casserole

  Just found your web site and I love it.  I wonder if you could 
  find a recipie or two for a Christmas morning breakfast. I'm 
  looking for something that can be prepared the day before and 
  cooked on Christmas morning while we are opening gifts from Santa.  
  Thanks again for helping.


Hi Kathy,

Rushing Christmas a bit aren't we?

Below are several breakfast casserole recipes. If they aren't what you want, be a little more specific and I'll see what else I can find.


  Breakfast  Casserole

   Ingredients : 
   3 c. cubed bread
   3 c. cubed ham or fried sausage
   3 c. grated cheese
   2 tbsp. melted butter
   1 tsp. dry mustard
   1 tbsp. flour
   6 eggs
   3 c. milk

   Preparation : 
     Temperature at 350 degrees for 1 hour.  Make at least 8 hours
   before baking.  Place first 3 ingredients in 9 x 13 inch pan. 
   Combine flour and mustard, sprinkle over bread crumbs.  Beat eggs,
   butter and milk, pour over bread mixture and refrigerate, bake
   Breakfast  Casserole

   Ingredients : 
   6 eggs
   2 c. milk
   6 slices dry toast, crumbled
   1 tsp. dry mustard
   8 oz. Cheddar cheese, grated
   1 lb. Owens sausage
   1 tsp. seasoned salt

   Preparation : 
     Brown sausage in skillet; drain grease.  Beat eggs; add milk; add
   remaining ingredients, including sausage.  Pour into greased 8 x 11
   inch pan.  Cover and refrigerate overnight.  Bake at 350 degrees for
   45 minutes.  Serves 6 - 8.  
   Breakfast  Casserole

   Ingredients : 
   1 1/2 lb. sausage
   12 slices bread
   1/2 lb. Cheddar cheese
   8 - 10 eggs, beaten
   1/2 tsp. salt
   1/2 tsp. dry mustard
   2 1/4 c. milk

   Preparation : 
     Crumble and brown sausage; drain.  Cube bread, removing crust if
   desired.  Grate cheese.  Put sausage, bread and cheese in two layers
   in greased 12 x 9 inch pan.  Combine remaining ingredients; pour
   over top.    Refrigerate overnight.  Bake 30 - 40 minutes at 350
   Breakfast  Casserole

   Ingredients : 
   1 lb. link sausage
   8 slices bread, cubed
   1/2 lb. Cheddar cheese, grated
   5-6 eggs
   1 1/4 c. milk
   3/4 tsp. dry mustard
   1 (8 oz.) can chopped mushrooms
   1 can cream of mushroom soup
   1/2 can milk
   2 tbsp. butter

   Preparation : 
     Fry sausage and cut into bite-size pieces.  Arrange bread cubes in
   8 x 12 inch pan (greased).  Cover with cheese and sausage.  Beat
   eggs with milk and mustard.  Add mushrooms.  Pour over top.  Cover
   and refrigerate overnight.  Let stand room temperature 1 hour. 
   Dilute soup with milk.  Pour over top.  Dot with butter.  Bake at
   325 degrees for 1 hour.  let stand 10 minutes before serving.  
   Breakfast  Casserole

   Ingredients : 
   6 slices bread, crusts removed
   1 lb. pork sausage
   1 (6 oz.) pkg. shredded Cheddar cheese
   5 eggs, beaten
   1 pt. half and half
   1 tsp. mustard

   Preparation : 
     Line 9 by 13 inch buttered casserole with bread.  Brown sausage;
   drain.  Sprinkle over bread.  Sprinkle cheese over sausage.  Combine
   eggs, half and half and mustard; pour over casserole.  Refrigerate
   over night.  Bake, covered, at 350 degrees for 25 minutes.  Bake
   uncovered, for 5 minutes.  Yield 6 to 8 servings.  
   Breakfast  Casserole

   Ingredients : 
   1 lb. ham, sausage or bacon or
   1 c. grated sharp cheddar cheese
   1 1/2 c. milk
   5 slices cubed bread
   1 tsp. dry mustard (opt.)
   9 eggs, beaten

   Preparation : 
     If using sausage or bacon, cook and crumble.  If ham, chop into
   pieces.  Cube bread and place in bottom of baking dish sprayed with
   Pam.  Add to beaten eggs; cheese, milk and mustard.  Sprinkle meat
   over bread; then add egg mixture.  Use a fork to press bread down
   until saturated; to keep from floating.  Cover tightly with plastic
   wrap and chill overnight.  Put in cold oven; set temperature at 350
   degrees.  Bake 45 minutes or until set.  NOTE:  Use 9"x13" baking

Kraft Caramel Pie

----- Original Message ----- 
From: meri
To: phaedrus
Sent: Wednesday, October 02, 2002 4:53 PM
Subject: Kraft caramel pie

> I am searching for an old recipe for a Kraft caramel pie 
> that is made by melting Kraft caramels.  I think it required 
> 32 of them or an entire bag full.  The crust could be either 
> baked or graham cracker type.  thank you very much, Meri

Hi Meri,

Below are the ones that I have.


Caramel  Pie

 Ingredients : 
 28 (1 pkg.) Kraft vanilla caramels
 3/4 c. milk
 1 pkg. Knox gelatin
 1/4 c. cold water
 Dash of salt
 1 c. heavy whipping cream
 1 tsp. vanilla
 1/2 c. or more pecans

 Preparation : 
    Melt caramels in milk over low heat.  Dissolve Knox gelatin in
 water. Add dash of salt; mix with caramel mixture.  Place in bowl in
 refrigerator until slightly set.  Mix whipping cream (like a small
 milk carton) with vanilla until fluffy.  Mix with caramel mixture,
 mixing well.  Add pecans; pour into graham cracker crust.  Top with
 pecans and chill until set. 
 Caramel  Candy  Pie

 Ingredients : 
 32 Kraft caramels
 1 1/4 c. milk
 1 pkg. plain gelatin
 1 (8 oz.) carton topping (Dream Whip)
 1 pie shell

 Preparation : 
    Soak the gelatin in 1/4 cup milk.  Melt the caramels in the 1 cup
 milk; stir.  While caramels are hot add the gelatin mixture.  Let
 cool and fold in 2/3 carton topping.  Pour into shell.  Will set in
 a couple of hours.
 Caramel  Pie

 Ingredients : 
 25-30 light kraft caramels
 2 c. milk
 3 eggs, separated
 2 tsp. cornstarch
 Pinch of salt
 1 tsp. vanilla
 1 9" baked pastry shell

 Preparation : 
    In medium saucepan, melt caramels and 1 cup milk on medium
 setting. In separate bowl, beat 3 egg yolks, remaining 1 cup milk,
 cornstarch and salt.  Add a small amount hot mixture to egg milk
 mixture.  Stir in remaining hot mixture very slowly to prevent
 curdling.  Return to surface unit and continue to cook until thick,
 stirring constantly. When thick, add vanilla.  Pour into pastry
 shell.  Top with meringue or whipped cream.


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