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Chocolate Chunk Cookies

From: Diane
Subject: Baker's Chocolate Chunk Cookies
Date: Saturday, October 22, 2011 6:08 PM

Uncle P:

I have exhausted my search capabilities looking for a recipe 
(it was printed in magazines probably in the 1990's) for 
Baker's Chocolate Chunk Cookies. 
The photo showed the cookies (after baking) dipped half-way 
up in melted white or dark chocolate. It was an excellent 
cookie recipe, but I cannot find it anywhere. I would be so 
grateful if you or your great readers could find it. 

Thank you so very much, 

Uncle Phaedrus, perhaps I shall be Aunt Phaedrus!

I found the advertisement in a readable (but not copyable 
[yeah, I know, not a real word] format. I typed it up and 
will include it here. 
I expect it is on the Baker's website and I will check that 
in a minute, but I didn't want you to waste any time looking 
for it, so your notification came first. 

Baker's Super Chocolate Chunk Cookies

 1   cup          all purpose flour
 1/2 teaspoon     baking powder
 1/2 teaspoon     salt
 1/2 cup          butter, softened
 1/2 cup          granulated sugar
 1/4 cup          firmly packed brown sugar
 1   teaspoon     vanilla
 1                egg
 1   package (8 oz) Baker's semi-sweet chocolate cut into large (1/2 inch) chunks
 3/4 cup          chopped nuts
Mix flour with baking powder and salt, set aside
Beat butter, sugars, vanilla and egg until fluffy
Blend in flour mixture, stir in chocolate chunks 
and nuts.  
Chill dough at least one hour to prevent cookies 
from overspreading during baking.
Drop dough, 2 inches apart, using heaping tablespoons 
only ungreased baking sheets.  
Bake at 350 degrees for 12 to 15 minutes or until 
lightly browned. 
Cool 2 minutes; remove from sheets and cool on racks. 
Makes 2 dozen 3 inch cookies.
Super Double Chocolate Chunk Cookies
Melt 1 square Baker's semi sweet chocolate (1 ounce), 
cool and add to the butter-sugar mixture. 
Chocolate Dipped Cookies
Melt and cool 1 package (4 ounce) Baker's German Chocolate. 
Partially dip cooled baked cookies in chocolate. 
Let stand until firm. 

Marvel's Bakery Donuts

From: Dara 
Sent: Saturday, October 22, 2011 7:06 PM

Do you have a doughnut recipe for the Marvel's Bakery in Long Beach?


Hello Dara,

The recipe below was given by Marvel's Bakery several years ago and posted on the web.



1 cup sugar, 2 beaten eggs, 1 cup buttermilk, 6 tablespoons light cream, 
1/8 teaspoon salt, 1 teaspoon vanilla, 3/4 teaspoon baking soda, 
1 tablespoon baking powder, 3 cups flour, 1 teaspoon nutmeg, and canola, 
soybean or other vegetable oil for frying.

Use a hand-held doughnut maker utensil that forms the batter into a 
doughnut and dispenses it into the hot oil. Using the doughnut maker, 
drop the batter into a deep fryer, where the temperature should be 
between 350 and 375 degrees. Best to use a deep fry thermometer when 
heating the oil. It should take approximately 15 minutes for the oil 
to rise to the desired temperature. Cook until brown on both sides, 
then transfer to a cooling rack.

Pork Ragu with Handkerchief Pasta

From: adele
Sent: Wednesday, October 26, 2011 7:23 PM
Subject: Handkerchief Pasta w/ Pork Ragu

On the front page of Section D in the Wall Street Journal, 
Wednesday Oct. 26, 2011, is a photograph of a dish described 
as "Handkerchief pasta with pork ragu"
It is prepared by Chris Cosentino, chef at Incanto in San Francisco.

Any chance I could get that recipe?  I have no idea what  
"handkerchief pasta" is or what cut of pork he is using.


Hello Adele,

Chef Cosentino’s pork ragu recipe is here:
Pork Ragu

That recipe calls for the pork ragu to be served over ravioli or rigatoni. The “handkerchief pasta” is a separate recipe. “Handkerchief pasta” is called “fazzoletti” and is simply made from pieces of “sheet pasta”.

There are instructions for making sheet pasta here:
Sheet Pasta
And instructions for making handkerchief pasta from it here:

There is another chef’s recipe for making pork ragu with handkerchief pasta here:
Former Chef


Newark Style Pizza Bread

From: David 
Sent: Sunday, October 23, 2011 6:25 PM
Subject: Pizza Bread


I am trying to get the recipe for Pizza bread. 
This is a round semi flat 10in bread used in 
northern New Jersey for Italian Hot Dogs. 
By any chance do you know one?


Hello David,

This will probably go on my site, so let me clarify a bit for future readers:

There is a special kind of hot dog that’s served in the Newark, New Jersey area. They’re served on (or in) something called “pizza bread”. The hot dogs are deep-fried and the dressings include potatoes, peppers, onions, and Italian seasoning. “Pizza bread” is made from leftover pizza dough that is baked into rolls rather than into a pizza crust. These rolls are cut in half and the halves are hollowed out to make a sort of pita-like roll. I did not find any evidence that the pizza dough used is anything but basic pizza dough. You can probably use the kind of dough that you can buy already prepared in the supermarket.

There are photos here:
Serious Eats


There’s a video of an Italian hot dog being made here:
Free Cooking Lessons

There is a recipe for making “pizza bread” from pizza dough below.


From “The Great American Hot Dog Book: Recipes and Side Dishes from Across America” By Becky Mercuri 

Pizza Bread

Olive oil (not extra-virgin)
1 pound prepared, refrigerated pizza dough

Lightly oil a large mixing bowl. Place dough in the bowl and turn to lightly coat.
Cover with a towel and set in a warm place for one hour. Preheat oven to 350°.
On a lightly floured board, punch dough down, shape into a circle about 1-inch in
thickness, and let it rest for 15 minutes. Place the round on a baking sheet 
lightly brushed with olive oil. Lightly brush the dough with olive oil and bake 
for about 30 minutes or until the crust is golden brown and the bread sounds hollow
when tapped with the fingers. Remove from oven and let cool for at least 15 minutes.
Vertically cut bread in half and remove some of the interior bread in each half,
forming a pita-like shell. Serves 2.

"Indeed, the dinner was excellent. Two wood-pigeons completed this extraordinary menu. The sago (starch derived from a palm tree) pasty, the artocarpus (breadfruit) bread, some mangoes, half a dozen pineapples, and the liquor fermented from some coco-nuts, overjoyed us."
20,000 Leagues Under the Sea by Jules Verne

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