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Chocolate Cherry Bread

----- Original Message ----- 
From: "frannie"
To: phaedrus
Sent: Sunday, October 19, 2003 10:06 PM
Subject: panera chocolate cherry bread recipe

Hello Frannie,

See below and on these sites:

Cook's Hideout


Panera Bread Chocolate-Cherry Ricotta Toast

3/4 cup fresh cherries, pitted and chopped, juice reserved
extra chopped cherries for garnish
1 1/2 cups ricotta cheese
2-4 tablespoons sugar
1/8 teaspoon almond extract
4 slices Cinnamon Raisin bread (about 3/4" thick)
1/4 cup mini chocolate chips or chocolate curls
1/4 cup sliced almonds

Mix together chopped cherries and reserved juice, ricotta, sugar to
taste and almond extract in a medium bowl. Cover and refrigerate
until ready to use.

Toast the bread. Spread each slice with the cherry-ricotta mixture
and sprinkle with the chocolate pieces, sliced almonds and extra
chopped cherries.

Makes 4 servings

Source: Panera Bread
Chocolate Cherry Bread

 2 3/4 cup flour
2 teaspoons baking powder
1/4 teaspoon soda
1/2 teaspoon salt
1 3/4 cup sugar
1/2 cup melted butter
2 Xlarge eggs
1 teaspoon vanilla
3/4 cup cream or milk
3/4 cup sour cream
2 cups cherries
1 cup chocolate pieces

Combine all the dry ingredients in a large bowl. Mix well. Add melted butter
to the dry mix until the mixture is crumby or powder dust. Add 2 cups of
maraschino cherries & 1 cup of your favorite chocolate pieces. Mix well into
the dry mixture. In a separate bowl, mix eggs, vanilla, cream & sour cream.
Mix until smooth & well blended. Add liquid egg mixture to the dry mixture
by folding together until just incorporated throughout. Place in a
well-greased large bread pan or 2 small bread pans. Top the mix with a few
of the cherries & sprinkle with sugar. Place in a hot oven: 400 degrees for
5 minutes. Turn oven down to 350 degrees and continue baking 35-45 minutes
or until the center springs back on touch.

Cool and top with your favorite drizzle

Serve sliced or in squares.
Chocolate Cherry Bread

This is a relatively slow rising bread with a slightly dense crumb.

2 C bread flour
1 1/2 C water
1/4 t active dry yeast

Mix the above sponge. Let it rise for 6 - 8 hours. If you're
in a hurry you can speed it up by using 1/2 t yeast, which will
shorten the rise time. You want to use the sponge when it's
bubbled up but not before it starts to fall back down on

2 C flour
2 1/2 t active dry yeast
5 T sugar
6 T dark unsweetened cocoa (darkest makes for best loaf color)
8 T butter, softened
2 t salt
4 oz sour dried cherries (approx 1 C)
6 - 8 oz chopped chocolate

Mix in the sponge and all the above ingredients except the cherriess
and chopped chocolate. Mix thoughly, about 5 minutes at medium speed.
Add the chopped chocolate and cherries and mix on low for 1 minute.
If you want you can do this by hand.

Let rise at room temperature until doubled in size, about 2 hours.
Form the loaves and allow to rise until doubled in size, about 45
minutes. Bake at 375 F to 190 F internal temperature, about 40-45
minutes depending on loaf size.

I like to spread it with some mascarpone cheese.

Peach Cookies

----- Original Message ----- 
From: "maura" 
To: phaedrus
Sent: Tuesday, October 21, 2003 8:24 PM
Subject: peach cookie recipes

I'm looking for a recipe for cookies that are shaped like peaches. They are
butter cookies sandwiched together with icing, dipped in vermouth to blush
then rolled in sugar. If you can help me ASAP I would really appreciate it.
Thank you.


Hello Maura,

See below.


Peach Cookies

4 eggs
1/2 cp vegetable oil
yellow food color
1 1/2 tsp peach flavoring
1 cp sugar
1 1/2 tsp baking powder
3 1/2 cp flour
1/2 pound powdered sugar
1/2 stick oleo or butter
1/4 cp shortening
1/4 tsp salt
1/4 cp pineapple juice
1 egg white
1 pkg peach jello
red sugar
small silk cake decorator leaves

Preheat oven to 350 degrees.

Batter: Mix all ingredients except for the flour together. Beat well.
Add flour. Shape into balls about 1" to 1-1/4". Place on ungreased cookie
sheet and bake until golden brown, about 3-10 minutes at 350 degrees. Cool
completely. Makes between 40-50 balls or 20-25 cookies

When completely cool with a very sharp paring knife carefully scoop out the
center of the cookies. I find it is a LOT easier to scoop out the cookies
when they are hard than when they are soft. I can get a lot thinner of a
shell (and therefore more filling inside) and also less breakage when the
cookies are hard rather than soft.

Filling: Beat sugar in with shortening and oleo or butter. Beat in
everything else. Make sure that there is a little filling clinging to the
edges of the cookies, as it dries it will "glue" the two halves together.
Slightly underfill each half of the cookie and press together. Try to match
similarly sized halves with each other. This will do a double batch of

Finishing: Dip cookies in vermouth, drain on paper towels to the count of
10. Mix together the red sugar and the peach jello. Dip the damp cookie
in the jello/sugar mixture. Let dry for 3 hours. Snip the leaves apart
and place a leaf in each cookie.
Peach Cookies

3 eggs
1/2 c. oil
3/4 c. sugar
1/4 c. milk
3 to 4 c. flour (enough to make soft dough)
2 tsp. baking powder

1/2 c. water
1/4 c. vermouth
1 tsp. red food coloring

Filling: 1 pkg. instant vanilla pudding mix

To make dough: Break eggs into mixing bowl; add oil, sugar and milk. Beat
well. Add about 3 cups of flour sifted with baking powder; beat to blend
well. Turn out onto floured board and knead in just enough remaining flour
to make a manageable dough.

A little at a time, roll out dough to long strips about 1-inch thick. Cut
into pieces about 1-inch long. It should make about 48. Roll these gently
between palms of hand to make ball shapes and place on greased and floured
cookie sheet.

Bake in a 325 degrees oven for 15 to 20 minutes until just delicately
browned. While still warm, scoop out each center on the flat side with a
spoon, taking care to leave a solid shell. (It takes a bit of practice.)
Then, one at a time dip each "ball" in the coloring mixture to tint them.
Place on rack to dry.

When dry, spoon the prepared filling (mixed as package directs) into hollow
center. When two halves are filled, press filled sides together. Filling
should help sides stick together. Last, roll each to coat well in granulated
sugar and to make them look realistic, put a small leaf on the filled spot.
Peach Cookies

4 eggs
1 c. sugar
1 c. Crisco oil
4 c. flour
3 tsp. baking powder
1 c. sweet vermouth
1/4 tsp. red cake coloring (sugar)

Beat eggs slightly, add ingredients in order: eggs, sugar, oil, flour,
baking powder. Take about 1/2 teaspoon dough make a ball and bake 8 to 12
minutes until set. Bake at 350 degrees.

When cool make hole with paring knife in flat side of cookie. Fill hole with
nut filling. Put two cookies together and dip vermouth and sprinkle with
sugar. Put in small cake cups and make a green leaf with frosting (or buy
them at cake shop). Chill overnight.

Nut Filling: Take about 1 cup ground nuts, sugar, little melted butter and
milk to make paste.
Peach Cookies

4 c. flour
1 c. sugar
1 c. vegetable oil
3 tsp. baking powder
4 eggs
4 c. peach filling
1 c. peach brandy
5 drops red food coloring sugar for coating peach decorator stems

Mix 1 cup sugar, eggs and oil. Combine flour and baking powder and add in to
make dough. Roll dough into balls the size of walnuts and place on greased
cookie sheets. Bake 20 minutes at 350 degrees.

Meanwhile, combine brandy and food coloring in a shallow dish and set aside.
Remove cookies from oven and while hot, scoop out dough from center of each
ball. Cover cookies with a dish towel to keep them warm while you do this.
Once they cool, you are lost.

Fill the hollowed-out balls with filling, two at a time and fit together,
making sure the edges are covered so the sides stick together. Dip each side
of the cookie into the brandy mixture and let sit several minutes. Roll in
granulated sugar and let sit to dry. Insert stem in top. Place in cupcake

Makes 4 dozen.

Cucumber Punch

----- Original Message ----- 
From: "Nancy" 
To: phaedrus
Sent: Tuesday, October 21, 2003 6:03 PM
Subject: Recipe Request

> I'm looking for "Cucumber Punch," an extremely refreshing,
> non-alcoholic, not particularly sweet punch.  The person who made it
> refused to give out the recipe, but surely somewhere, someone else has
> it!  I have approximated it with limeade, using club soda as the liquid
> (it is strongly carbonated, but not so sweet that I would suspect 7-Up).
>  The punch was "presented" with cucumber slices floating on top, and it
> did have the unmistakeable but faint taste of cucumbers in it.
> The person who claimed the "family recipe" was from Bountiful, Utah.
> Good luck, and thanks in advance!
> Nancy

Hello Nancy,

See below.


Cucumber Punch

1 - 12oz. Can frozen White Grape Juice Concentrate
1-small package Crystal Light Lemonaide
3-Quarts Water
1/2 of a cucumber, sliced VERY thin (do not remove peel)
1 lemon sliced VERY thin
3-4 Quarts of Ice

Combine all ingredients in a punch bowl. This punch is not too sweet, but
very refreshing.

Cookie Bouquet Sugar Cookies

----- Original Message ----- 
From: Michelle
To: phaedrus
Sent: Wednesday, October 22, 2003 4:23 PM
Subject: cookie bouquet recipe

Do you have the recipe for the sugar cookie and icing of the " Cookie
Bouquet" store? It is a national chain that makes cookie bouquets and
delivers them.
Thank you so much,

Hello Michelle,

See below.


Cookie Bouquet Cookies

1 1/2 sticks (3/4 cup) softened butter (room temp)
3/4 C. sugar
1 egg
2 tsp vanilla (or any favorite flavor. I like almond or orange)
2 C. flour
1/4 tsp salt
1/4 tsp baking soda

Cream butter and sugar until well mixed. Beat in the egg and vanilla. Slowly
add the dry ingredients until well blended. Chill for 1 hour. Roll out dough
between parchment paper or plastic wrap. Cut dough with cookie cutters. Turn
cookie over and lay an 8" cookie stick on the cookie so that the stick goes
at least 1/2 way up the cookie. This will help prevent the cookie from
breaking off. Take a small piece of dough and gently rub it into the cookie
to cover the cookie stick. If the cookies are cut thick, you can just press
the stick up through the cookie. Place cookies on a baking sheet without
overlapping sticks. Bake in a preheated 350-degree oven for 8-10 minutes.
Cool for 2-3 minutes on cookie sheet, then remove from the baking sheet and
cool completely on a cooling rack before decorating them.

Cookie Glaze

3 C. powdered sugar
1/4 C warm water
1 T light corn syrup
1/4 tsp. flavoring
Add a couple of drops of white coloring so glaze with be opaque
Color with paste coloring

Dissolve syrup in the warm water. Mix in extract, sugar and white coloring
on low speed until you have a smooth glaze. Store glaze in a covered,
plastic container. DO NOT refrigerate--it will keep for 1 week. Before
glazing cookies, warm the glaze briefly in the microwave and stir
thoroughly. Either dip the cookies in glaze or use small squirt bottles to
decorate with.

Pillsbury Quick Fruit Cake

----- Original Message ----- 
From: "Dana" 
To: phaedrus
Sent: Thursday, October 23, 2003 1:23 AM
Subject: looking for a recipe

> I am looking for a recipe that was on a pillsbury quick bread box a few
years ago.  The recipe is for a fruit cake.  Sorry, I don't have any other
info to give you on it.
> Thank you.

Hello Dana,

See below.


Festive  Fruit  Cake

 Ingredients :
 2 eggs
 2 c. water
 2 tbsp. oil
 2 pkgs. Pillsbury nut quick bread mix
 2 c. pecans, halves or chopped
 2 c. raisins
 2 c. (12-13 oz.) candied cherries
 1 c. cut up candied pineapple

 Preparation :
    Heat oven to 350 degrees.  Grease and flour bottom and sides of
 12 cup fluted tube or 10" tube pan.  Combine eggs, water and oil in
 large bowl.  Add remaining ingredients.  Stir by hand until
 combined.  Pour into greased pan.  Bake at 350 degrees for 75 to 85
 minutes or until toothpick inserted in center comes out clean.
 Sweet  Fruit  Cake

 Ingredients :
 2 eggs
 2 c. water
 2 pkgs. Pillsbury Date Quick Bread Mix*
 2 c. pecans (halves or chopped)
 2 c. raisins
 2 c. (12-13 oz.) candied cherries**
 1 c. candied pineapple, cut into wedges**
 Corn syrup

 Preparation :
    Heat oven to 350 degrees.  Grease and flour bottom and sides of
 12-cup fluted tube pan or 10" tube pan.  In large bowl, combine eggs
 and water.  Add remaining ingredients; by hand, stir until combined.
  Pour into prepared pan.  Bake at 350 degrees for 75 to 85 minutes
 or until toothpick inserted in center comes out clean.  Cool 30
 minutes; loosen edges and remove from pan.  Cool completely. Wrap in
 plastic or foil and store in refrigerator.  If desired, glaze with
 warm corn syrup before serving; decorate with candied fruits and
 nuts.  24 to 36 servings.  *Pillsbury Nut Quick Bread Mix can be
 substituted.  **If desired, substitute 2 pounds (4 cups) candied
 fruit mixture for candied cherries and pineapple.
 Fruit  Cake

 Ingredients :
 2 eggs
 1/2 c. water
 2 pkg. Pillsbury quick bread mix any flavor
 2 2/3 c. (one 28 oz. jar) None Such Ready-To-Use Mince Meat
 1 c. nuts
 2 c. candied fruit

 Preparation :
    Generously greased and flour 10 inch (12 cup) bundt fluted tube
 pan.  In large bowl, combine eggs and water.   Add remaining
 ingredients; stir until combined. Pour into prepared pan.  Bake at
 350 degrees for 80 to 90 minutes until toothpick inserted in center
 comes out clean.  Cool 15 minutes; invert on cooking rack.  Cool
 completely.  To store; wrap tightly in foil or plastic wrap; store
 in refrigerator.  If desired, glaze with warm corn syrup; decorate
 with candied fruits and nuts.
 Holiday  Fruit  Cake

 Ingredients :
 2 pkg. Pillsbury Quick bread mix
 Nut & Date
 4 c. milk
 1 c. oil
 6 eggs
 2 c. raisins
 2 c. pecans (halves or chopped)
 3 c. candied fruit
 2 tbsp. allspice (if desired

 Preparation :
    Heat oven to 350 degrees.  Make 10 inch baby loaf pans or 5 big
 pans.  Combine eggs, milk and oil in large bowl.  Add remaining
 ingredients, stir by hand until combined.  Bake at 350 degrees for
 75-85 minutes or until toothpick comes out clean.  For top:  Cut up
 candied pineapple, cherry, corn syrup.
 Quick  Fruit  Cake

 Ingredients :
 1 pkg. Pillsbury Quick Bread (cherry nut, date nut or cranberry)
 1 1/2 c. citrus
 1/2 c. golden raisins
 1 c. water
 1 egg
 1 tsp. rum flavoring
 1 c. pecans, chopped

 Preparation :
    Combine egg and water.  Add bread mix, then fruit, nuts and
 raisins. Pour into 1 1/2 quart loaf pan or Angel Food pan.
 Generously grease and flour bottom of pan only.  Bake 75 minutes at
 350 degrees.  Cool 10 minutes and remove from pan.  Cool thoroughly.
  Can be made ahead and frozen.


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