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Spiced Apple Rings

----- Original Message ----- 
  From: Liz
  To: phaedrus 
  Sent: Friday, October 26, 2001 6:22 AM
  Subject: looking

  For a recipe for either -- candied apple rings, or they are called 
  spiced apple rings. 
  Old family recipe.. 
Hi Liz,

I found recipes under both names. See whether the ones below are what you seek.


  Candied  Apple  Rings

   Ingredients : 
   2 c. sugar
   1 c. water
   2/3 c. red cinnamon candies
   1 dozen whole cloves (or as desired)
   5 to 6 firm apples (depending on size)

   Preparation : 
     Mix syrup of first four ingredients in large fry pan.  Peel and
   core apples.  (I like them unpeeled if the skin is not tough.) 
   Slice apples crosswise.  Cook apples in syrup, turning often until
   tender.  Watch carefully! Remove to deep platter and pour syrup over
   apple slices.  Chill!  (Cooper) 
  Spiced  Red  Apple  Rings

   Ingredients : 
   4-6 apples
   2 c. sugar
   1/2 c. vinegar
   1 (2") cinnamon stick
   1 1/2 c. water
   6 cloves
   Red food coloring

   Preparation : 
      Make syrup with ingredients above.  Core and slice apples into
   1/2" slice, simmer in syrup until tender.
  Spiced  Apple  Rings

   Ingredients : 
   12 delicious apples
   1 c. sugar
   8 c. water
   4 tsp. red food coloring
   1 tsp. allspice
   1 tsp. mace
   1 tsp. whole cloves

   Preparation : 
   Wash apples, remove core and peel.  Cut in slices 3/8 inch thick.
   Tie spices in spice bag.  Bring all ingredients to a boil.  Add
   apple slices and boil until tender but firm.  Remove from heat,
   weight apples under solution and let stand overnight.  Pack into
   Kerr jars to within 1/2 inch of top.  Put on cap, screw band firmly
   tight.  Yields 5 pints.  Process:  pints (25 minutes) or quarts (25
   minutes).  Boiling water bath.
   Spiced  Apple  Rings

   Preparation : 
   Slice and core hard apples and pack in sterilized jars.  Make a
   syrup of 8 cups water, 4 teaspoons red or green food coloring, 4
   cups sugar, 1 package red hot candy.  Put 1 stick of cinnamon, 1
   teaspoon whole cloves, 1 teaspoon allspice, 1 teaspoon mace in cloth
   bag.  Place in syrup and bring to a boil.  Pour syrup over hot jars
   of apple rings.  Process in hot water bath:  pints - 25 minutes;
   quarts - 30 minutes.  

Panna Cotta

----- Original Message -----
From: Elaine 
To: phaedrus
Sent: Wednesday, October 24, 2001 3:17 PM
Subject: Panna Cotta

> Found your low fat recipe for Panne Cotta (in Italy, I saw it spelled
> Panne Cotta -?). How about the classic, low-fat-be-damned, real, tastes 
> like I'm back in Siena, recipe please!
> Elaine

Hi Elaine,

Happy to oblige. The three panna cotta recipes I have are below, plus there's another very good one at:


Panna Cotta

 7 cups milk, divided
 2 cups heavy whipping cream
 3 vanilla beans, split lengthwise, or 1 tbsp vanilla extract
 Zest of 1 lemon
 4 envelopes unflavored gelatin
 1 cup sugar

 Raspberry or Apricot Sauce, see below
 Mint leaves, for garnish

 In saucepan, combine 6 cups milk, whipping cream, vanilla beans
 (if using) and lemon zest. (If using vanilla extract, do not add now.)
 Set pan over medium-high heat, cover and bring just to boil. Remove from
 heat. Let steep, covered, about 1 hour.

 Sprinkle gelatin over remaining cup milk; let sit until dissolved.
 Return milk and cream mixture to simmer. Remove from heat and
 whisk in dissolved gelatin and sugar until smooth. Strain mixture
 into pitcher or bowl with lip. If using vanilla extract, add now, or
 scrape vanilla seeds out of bean and stir into cream. Pour into 12
 ramekins or other small molds. Chill until set, at least 2 hours.

 To serve, spread a couple of tablespoons of sauce on a plate. Dip
 the molds into hot water to loosen custard. Unmold each in the
 puddle of sauce. Drizzle with additional sauce. Garnish with mint

 Raspberry Sauce

 1 pint fresh raspberries
 3 tablespoons confectioners' sugar, or to taste

 Reserve a few of the prettiest berries for garnish. Puree remaining
 raspberries and sugar in blender or food processor until smooth.
 Press through a sieve to extract the seeds. Refrigerate until

 Apricot Sauce

 1 cup dried apricots
 3 cups water
 1 tablespoon sugar

 Place apricots and water in saucepan and bring to boil. Reduce
 heat  and simmer 20 to 30 minutes until water is reduced by about
 1/3.  Puree in blender or food processor. Strain. Stir in sugar.
Panna Cotta

2 cups heavy cream, minus 2 tablespoons to dissolve gelatin
1/4 cup sugar
1 1/2 teaspoons gelatin (1/2 packet)
4-8 tablespoons fruit pureé, sweetened fruit or chocolate sauce

Heat cream with sugar, simmering for 15 minutes. Sprinkle gelatin over 2
tablespoons of cream. Remove simmered cream from heat and add gelatin
mixture, stirring to dissolve. Pour 1/2 cup of this new mixture into four
lightly-oiled metal molds and refrigerate for 4-6 hours. Dip mold in hot
water and run a knife around the edge; unmold panna cotta onto individual
serving dishes. Serve each with 1-2 tablespoons sauce, either fruit puree,
sweetened fruit or chocolate sauce.
Panna Cotta

Panna cotta, a molded chilled dessert popular throughout Italy, is easy 
to make and can be prepared in advance. It looks and tastes wonderful 
with ripe red fruits such as raspberries, strawberries, or sweet cherries.
1 envelope unflavored gelatin (about 1 tablespoon)
2 tablespoons cold water
2 cups heavy cream
1 cup half and half
1/3 cup sugar
1 1/2 teaspoons vanilla

In a very small saucepan sprinkle gelatin over water and let stand about 1
minute to soften. Heat gelatin mixture over low heat until gelatin is
dissolved and remove pan from heat.

In a large saucepan bring cream, half and half, and sugar just to a boil
over moderately high heat, stirring. Remove pan from heat and stir in
gelatin mixture and vanilla. Divide cream mixture among eight 1/2-cup
ramekins and cool to room temperature. Chill ramekins, covered, at least 4
hours or overnight.

Dip ramekins, 1 at a time, into a bowl of hot water 3 seconds. Run a thin
knife around edge of each ramekin and invert ramekin onto center of a small

Potato Lasagna

----- Original Message -----
From: Vicky
To: phaedrus
Sent: Saturday, October 27, 2001 5:05 PM
Subject: Recipes Sought

> Hi there!
> I am searching for 2 recipes.  One was in a woman's magazine years ago
> that I lost.  It was for shish kebabs made with chicken breasts, that 
> had mandarin oranges and water chestnuts strung on the skewer too -- 
> and then you cooked 'em by boiling them in chicken broth?  And when 
> finished, you served the broth as soup alongside.  It had rice to 
> accompany it too, I believe --and it was one of those "make it in 20 
> minutes or less" things I think.
> The other recipe I would LOVE to have is a Charlie Palmer Aureole
> restaurant recipe titled:
> Lasagna Of Chanterelles, Potatoes And Roasted Garlic
> My fiance is a vegetarian, and this recipe sounds PERFECT for him!
> Thanks for any help.
> Vicky 

Hi Vicky,

No luck finding the chicken kebabs. Sorry.

I could not find the exact potato lasagna recipe from the Aureole. However,I did find one that seems similar. It's below. Perhaps you can substitute chanterelles for either the shiitake or portobellos or both...


See here: VegSource and here:Wild-Harvest

Mushroom and Potato Lasagna

Executive Chef Kirk A. Mustain, University of Portland

Yield: 12 servings

Potatoes, preferably high starch variety, 8
Butter, melted, 1/2 cup
Salt and black pepper, to taste
Shallots, finely diced, 4
Olive oil, 3 Tbsp.
Shiitake mushrooms, thinly sliced, 12 oz.
Portobello mushrooms, thinly sliced, 12 oz.
White wine, 1 cup
Vegetable stock, 1 cup
Tomatoes, seeded, coarsely chopped, 4
Garlic cloves, roasted, 36
Chives, chopped, garnish

1. Cut potatoes to create 5 equal sides and blunt ends. Slice 1/8-in.
-thick lengthwise. Fit baking sheet with parchment paper; butter paper. 
Add layers of potatoes; season with salt and pepper. Repeat with layer 
of parchment and potatoes. Bake at 350F oven 10 to 15 minutes; cool.
2. Sauté shallots in olive oil until translucent. Add mushrooms and 
cook until tender. Add wine and stock; cook 2 minutes. Remove mushrooms 
with slotted spoon. Add remaining butter to mushroom liquid and reduce 
by a quarter.
3. On buttered parchment, layer potato slices with mushrooms, finishing 
with potato slices to create 12 individual lasagnas, each about 5-in. 
by 3-in. Bake in heated 425F oven 5 to 6 minutes or until edges brown.
4. Place each lasagna in center of heated 8-in. plate. Ladle hot mushroom
jus around and garnish with tomatoes, garlic and chives. Season with 

Pumpkin Cheesecake

----- Original Message ----- 
  From: Helen 
  To: phaed 
  Sent: Thursday, October 25, 2001 11:01 PM
  Subject: pumpkin cheese cake

  Hi Phaedrus:

  Trying to locate the pumpkin cheese cake recipe from the Junior 
  League of Pasadena cook book.  Can you help?  Thank you.


Hi Helen,

I think I have it. See below.


  This recipe is from The Junior League Centennial Cookbook (a cookbook 
  worth buying!). It is a wonderful pumpkin cheesecake and is best when 
  prepared two days in advance of serving. Garnish with glacéed pecans.

  Prize-Winning Pumpkin Cheesecake 

    a.. 3 cups finely ground gingersnaps (about 50 cookies) 
    b.. 1/2 cup confectioners' sugar 
    c.. 12 tablespoons (1-1/2 sticks) butter, melted 
    d.. 2 (8-oz.) packages cream cheese, softened 
    e.. 5 eggs 
    f.. 3/4 cup light brown sugar 
    g.. 1 (16-oz.) can solid-pack pumpkin 
    h.. 1-1/2 teaspoon ground cinnamon 
    i.. 1/4 teaspoon ground cloves 
    j.. 1/4 teaspoon ground ginger 
    k.. 1/4 teaspoon ground mace 
    l.. 1/4 teaspoon vanilla extract 
    m.. 1/2 cup brandy 
    n.. 2 cups sour cream 
    o.. 1/4 cup granulated sugar 
  1. Preheat oven to 350°. Combine the gingersnap crumbs, confectioners' 
  sugar, and melted butter in a bowl and mix thoroughly. Press the crumb 
  mixture onto the bottom and up the sides of an ungreased 9-inch 
  springform pan.
  2. Beat the cream cheese with an electric mixer on medium speed. Add the 
  eggs, one at a time, the brown sugar, pumpkin, spices, vanilla, and 1/4 
  cup of the brandy to the cream cheese and mix until smooth. Pour the 
  pumpkin mixture into the prepared pan and bake for 40 minutes or until 
  the edge of the cheesecake begins to pull away from side of pan.
  3. Remove the cheesecake from the oven and reset the temperature to 
  400 degrees. Whisk together the sour cream, sugar, remaining 1/4 cup of 
  brandy in a small bowl. Spread the sour cream mixture over the hot 
  cheesecake, return to the oven, and bake for 10 minutes more. Cool to 
  room temperature, cover, and refrigerate in the pan overnight or up to 
  4 days. Remove the sides of the pan before serving. Serves 12.

Pudding Cake

----- Original Message ----- 
  From: Reba & Joe 
  To: phaedrus 
  Sent: Saturday, October 27, 2001 2:22 PM

old fashion pudding cake made on Martha Stewart show on 10 26  01  

Hi Reba,

Well, I don't watch Martha's show regularly, so I have no idea what kind of pudding cake she might have made. The only pudding cake recipe on her website is a pumpkin pudding cake recipe. It's at:

I did have a couple of pudding cake recipes in my files. They're below.


  Old  Fashioned  Pudding  Cake  And  Sauce

   Ingredients : 
   Pudding Cake:
   2 eggs
   1 c. sugar
   1 c. flour
   1 tsp. baking powder
   1/2 c. boiling water
   Chocolate Sauce:
   1 c. sugar
   1 tbsp. flour, heaping
   1 tbsp. cocoa, heaping
   1 c. hot water
   1/2 stick butter
   1 tsp. vanilla

   Preparation : 
     For cake, stir all ingredients together well.  Pour into greased
   and floured 9"x16" pan.  Bake at 350 degrees until edges leave side
   of pan.  This makes a very poor cake.  (If you want a thicker cake,
   double ingredients.)  For sauce, cook all ingredients together until
   thick.  Serve sauce warm, drizzle over individual cake pudding
   squares.  Excellent served with ice cream.  
  Old  Fashioned  Hot  Fudge  Pudding  Cake

   Ingredients : 
   1 1/4 c. flour
   3/4 c. sugar
   2 tbsp. unsweetened cocoa
   1 1/2 tsp. baking powder
   1/2 tsp. salt
   1/2 c. milk
   2 tbsp. margarine, melted
   1 tsp. vanilla
   1 c. sugar
   2 tbsp. unsweetened cocoa
   Dash of salt
   1 1/3 c. water, heated to 115 to 120 degrees
   Whipped cream or ice cream

   Preparation : 
      Heat oven to 350 degrees.  In small bowl, combine flour, 3/4 cup
   sugar, 2 tablespoons cocoa, baking powder and 1/2 teaspoon salt. 
   Stir in milk, margarine and vanilla until well blended.  Spread in
   ungreased 9 inch pan or baking dish.  In small bowl combine 1 cup
   sugar, 2 tablespoons cocoa and dash of salt.  Sprinkle evenly over
   cake batter.  Pour hot water over sugar mixture.  Bake at 350
   degrees for 35 to 45 minutes or until center is set.  Serve warm
   with ice cream or whipped cream.  6 servings. 


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