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De-Boning a Turkey

  ----- Original Message ----- 
  From: Tom
  To: phaedrus
  Sent: Tuesday, November 05, 2002 11:36 AM
  Subject: About turkey.

  To whom it may concern:
  Would you please recommend a book  that contains information 
  on how to bone a turkey so that I can make a turkey roast. 
  I plan to wrap the turkey around precooked stuffing and tie 
  like a roast.

  Thanking you in advance for your reply.

Hello Tom,

I do not know of a book, but the below website has instructions for boning a turkey near the bottom of the page.
Boning a Turkey


Coconut Cream Filling

  ----- Original Message ----- 
  From: Jamie 
  To: 'phaedrus
  Sent: Tuesday, November 05, 2002 3:12 PM
  Subject: Coconut cream filling

  Hi Phaedrus, 

  I am hoping that you can help me find a recipe. I searched 
  the archives on your site and was unable to locate the recipe 
  I'm looking for.  Can you give me the recipe for the See's 
  candies "coconut cream" filling. The candies that I buy from 
  See's have a coconut cream center and are covered in milk 
  chocolate. I have not had much success trying to duplicate the 
  filling in my own kitchen. Even if you were able to locate a 
  similar recipe, I would greatly appreciate it. 
  Thank you so much for your help.

  Sacramento, CA 

Hi Jamie,

I could not find a copy of See's filling. I did find the one below.


  Coconut Cream Filling 

  1/3 c Sugar
  3 tb Cornstarch
  1/8 ts Salt
  1 1/2 c Skim milk
  2 Egg yolks
  1/2 c Shredded coconut
  1/4 c Light cream cheese
  3/4 ts Vanilla extract
  1/4 ts Coconut flavoring

  Combine sugar, cornstarch and salt in a medium saucepan. Stir 
  in milk and egg yolks. Place over medium heat and cook for 
  5 minutes, or until thickened and bubbly, stirring constantly. 
  Remove from heat and stir in coconut, cream cheese, vanilla 
  extract and coconut flavoring. Cool completely. 

Vanilla Cream Filling

  ----- Original Message ----- 
  From: Pat 
  To: phaedrus 
  Sent: Tuesday, November 05, 2002 11:48 AM
  Subject: creme receipe

  I am looking for a receipe for a creme filling that can be 
  stuffed into cupcakes, french cones etc.  Kind of like what 
  you find in the "Little Debbie" cupcakes.  I know most bakeries 
  have the kind from a box but I'm looking for the real thing.  
  Perhaps it's a non dairy creme?  I'm sure that's what it would 
  be out of a box.  Any help, please

Hello Pat,

These fillings come in various degrees of richness. A basic recipe for the kind of filling used in commercial cupcakes, etc., is below.


  Cream Filling

  2 Tbsp butter
  1/3 cup vegetable shortening
  1 cup powdered sugar
  1/4 cup granulated sugar
  1/3 cup evaporated milk
  1 tsp vanilla extract
  2 drops lemon extract

  For the filling, cream the butter and shortening. Slowly add the
  sugars while beating. Add the evaporated milk, vanilla and lemon
  extracts. Mix on medium speed until completely smooth and fluffy.

Gullets or Golets

  ----- Original Message ----- 
  From: Linda 
  To: phaedrus
  Sent: Monday, November 04, 2002 9:48 AM
  Subject: gullets or golets

 Have you heard of gullets (Belgian) or golets (Italian) cookies?  
 Is there a special "iron" to make them?  The recipe I found says 
 you can use a waffle iron or a pizelle maker.  My friend says the 
 cookie is not like either and he thinks there's a special iron.

Hello Linda,

The below recipes were in my online archives. Well, your friend is "sort of" right. The name "gullet", however, comes from the Belgian name for an old-fashioned stove-top waffle iron. So, that "special iron" is still a waffle iron. Most people don't have one of those, so they just use a regular waffle iron or a pizelle maker.


  Gullets  (Belgian  Waffle  Cookies)

     You can make these in an electric waffle cooker, but they cook
   better in the old fashioned, cast iron, top-of-the-stove gullet or
   waffle iron. 2 1/2 c. sugar 7 c. flour 2 tsp. vanilla (more, if you
   like) 2 tsp. rum flavorings (more, if you like) 1/2 tsp. salt 1 lb.
   butter or margarine 1 tbsp. anise seed flavoring, if you like
   Cream together sugar, eggs and butter until smooth.  Add flavorings.
    Add flour, one cup at a time, until all flour is added and dough is
   not sticky.  Place in refrigerator until cool, several hours.  Cook
   in very hot gullet iron, until lightly golden and crisp.  Store in
   tight container and enjoy for weeks.  Dough will keep in
   refrigerator for weeks too!
   Golets  (Italian  Waffle  Cookies)

   Ingredients :
   12 eggs
   3 c. sugar
   1 1/2 c. oil
   2 bottles lemon extract
   2 bottles orange extract
   5 to 7 c. flour

   Preparation :
     Mix good.  Use waffle iron or (pizzle iron can be used if need
   be).  Drop by teaspoonful in little cookies.  Let brown and let them
   all cool.  Then when ready to serve shake powdered sugar on them.

Peppermint Syrup

  ----- Original Message ----- 
  From: Gina
  To: phaedrus
  Sent: Monday, November 04, 2002 9:29 AM
  Subject: peppermint syrup

  I am looking for a recipe for peppermint syrup, like one you 
  pour over ice cream.  Years ago McDonalds had a peppermint 
  sundae that I would love to duplicate.


Hi Gina,

The only recipe that I can find for peppermint syrup or peppermint topping for ice cream is the one below.


  Homemade Peppermint Flavored Syrup

  4 cups loosely packed fresh peppermint leaves
  granulated sugar
  green food color (optional)

  Place leaves in a saucepan and cover with water. Simmer about 
  about 15-30 minutes depending on how strong a flavor you wish. 
  Strain mixture through a jelly bag for about 1 hour. For each 
  cup of liquid add 1 cup of sugar and simmer for 15 minutes. 
  Add food color if desired when syrup is done. Place in covered 
  container and keep refrigerated. Use in tea, hot or cold, drink 
  mixes for a unique flavor change, drizzle on cake or ice cream.


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