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Grilled Potato Chips

   ----- Original Message ----- 
  From: cathy 
  To: phaedrus 
  Sent: Saturday, November 13, 2004 2:13 PM
  Subject: how to make to make homemade broiled potato chips

Hello Cathy,

Again with just the subject line???

The below recipe is for a gas grill, but it might work in an oven set on broil.


  Grilled Potato Chips 

  1    lb potatoes, cut into 1/16 th inch slices on the diagonal 
       (I use russets or long whites for less water content)  
  3    tablespoons cooking oil  
  1/2    teaspoon dried thyme  
  1/2    teaspoon coarse salt  

  4 servings 

  1.  Just cover potatoes with water in a dutch oven. 
  2.  Boil then cook for 2-3 minutes til tender crisp. 
  3.  Drain. 
  4.  Put in single layer on paper towels. 
  5.  Brush both sides with oil then sprinkle with thyme and salt. 
  6.  Sometimes if I'm in a hurry I will just dump it all in a ziploc 
      bag and shake, but you will need a little more oil to coat the
      potatoes this way. 
  7.  Preheat gas grill and reduce to medium high. 
  8.  Place slices on the grill rack directly over heat, for easier 
      handling I use a perforated grill pan like those for shrimp, etc. 
  9.  Cover grill and cook for 15-20 minutes til browned, turning
  10. Remove from grill and let stand on paper towel lined baking 
      sheets for 8-10 minutes. 
  11. The will crisp as they stand. 

Bobby Brown Donuts

  ----- Original Message ----- 
  From: Becki 
  To: phaedrus
  Sent: Saturday, November 13, 2004 5:10 PM

  Looking for something called a Brown Bobby.  It is a doughnut 
  type pastry but is shaped differently.  Can anyone help?  
  Thanks.     Becki     

Hello Becki,

A "Brown Bobby" wasn't just a donut, it was an old-time doughnut maker. It looked sort of like a waffle iron and it made 6 triangle shaped donuts. There's a picture of one here: Bobby Brown Donut Machine. There are a few of these around - antiques. About a month ago a man who had found one and bought it wrote to me asking for help in locating a recipe. There used to be a few bags of the doughnut mix that was sold with the machine for sale on E-Bay, but they are gone now.

There's more info and recipes here:
Brown Bobby Donuts


Sweet Pretzels

  ----- Original Message ----- 
  From: Loretta 
  To: phaedrus
  Sent: Saturday, November 13, 2004 10:26 PM
  Subject: sweet pretzels

  I was at Disney World quite a few years ago and had a large sweet 
  pretzel at a Scandinavian snack bar.  It was fairly large and 
  had coarse sugar on it.  The only Scandinavian pretzels I can 
  find are large fruit filled "Kringles"  Could you help me find 
  this recipe ?  Thank You, Loretta 

Hello Loretta,

There seems to be a lot of confusion here, so let's try to clear the fog.

At the Norway Pavilion of Epcot Center at Walt Disney World, there is a bakery/cafe called "Kringla Bakeri Og Kafe" that sells something that they list on their menu as "Kringle - Sweet pretzels with raisins and almonds ". These are also called "Kringla", which is where the bakery gets its name. "Kringla Bakeri Og Kafe" = "Kringle Bakery and Cafe". See:

But to say that kringles are Norwegian (or Scandinavian) "sweet pretzels" is misleading and will not get you much of anywhere outside the gates of Disney World.

To that confusion, add the fact that "kringles" can be different things even in the Scandinavian countries. Some authentic "Norwegian kringle" recipes make something like a coffee cake, and some (just as authentic) kringle recipes make cookies. The only thing about any of these that's pretzel-like is their shape, and it's traditionally more like an infinity symbol rather than a pretzel shape. They're cookies, not pretzels.

See below for some of the cookie-type recipes and one of the coffee cake recipes.


  Kringle (This comes from Danish heritage)

  3 cups flour
  lots of shortening (butter)

  1. Make the dough by cutting 4 tbsp butter into the flour as you do for
  pie crust. Add water until the consistency is like pie crust.

  2. Roll out dough to a about 12-15" diameter (it will be sort of
  thick).  Spread on top of the dough about 1/3 to 1/2 lb of softened
  butter. (Is this weird or what?)  Fold the dough in thirds lengthwise
  (like folding a letter). Wrap in waxed paper and chill for a hour or so
  until cold and stiff.

  3. Take out of fridge, and fold in thirds again in the other
  direction.  It should be roughly square. Roll back and forth along one
  axis only, until it's a rectangle about 1/4 inches thick. (Maybe 15-20
  inches by 8-10 inches) Fold in thirds again and roll in the
  perpendicular direction until a long rectangle again. Repeat this
  process about 10 times (yes, ten). You will have to put it back into
  the fridge every few times for a half hour or so.The butter will start
  to peek out through the bottom and the dough will get too warm from
  the handling. I believe you are meant to repeat the process until you
  can't see the butter anymore: "fold and roll, fold and roll, fold and roll".
  Anyway, the last time, leave it in the shape of a long rectangle (after
  rolling but before folding) and put into the fridge overnight or
  several hours to get stiff and cold again.

  4. Take it out of the fridge, and roll it in one direction (the long
  axis) until about 1/4 thick. It isn't good to have it any
  thicker than 3/8". Brush with melted butter, and then sprinkle with
  sugar. Yes, this is the first time you put any sugar in them. Slice the
  rectangle along the sort axis into strips about about 3/8" wide, and
  shape into pretzels. We say "pretzels" but we actually make little
  "infinity" signs (OK, figure eights).

  5. Bake at 350 F for about 1/2 hour. They won't get very brown, but
  they should be tan on the bottoms. Also, one is meant to sprinkle them
  with sugar again halfway through cooking but we sometimes don't bother.
  They freeze well.
  Kringla (Scandinavian Cookies): 

  Ingredients: 1/2 cup butter or margarine, softened; 1 1/4 cups sugar; 
  2 egg yolks; 1 cup buttermilk; 3 cups all purpose flour; 1 tsp. baking
  powder; 1/2 tsp. baking soda; 1/2 tsp. salt; 1/2 to 1 tsp. ground 


  In mixer bowl, cream butter and sugar till light. Beat in egg yolks. 
  Blend in buttermilk. Stir together remaining ingredients. Blend into 
  creamed mixture; beat well. Divide dough in half. Wrap each half in 
  waxed paper; freeze for 2 hours. Work with one half at a time. Divide 
  each half into 18 pieces. With floured hands, roll dough on floured 
  pastry cloth into a rope about 9 to 10 inches long. (Dough will be 
  soft to work with , so flour hands and surface often.) To shape, 
  bring ends together overlapping slightly to form a loop; twist ends 
  twice, then seal to center of opposite side forming pretzel shape. 
  Place on lightly greased baking sheet. Bake in 375 oven for 12 to 
  14 minutes or till lightly browned on bottom (tops will be pale). 
  Repeat with remaining dough. Makes 3 dozen.
  Kringla Swedish Wreaths 

  1 cup butter, softened 
  1/2 cup sugar 
  2 egg yolks 
  2 1/2 cups flour 
  Egg wash

  Cream the butter and sugar and egg yolks. Blend in the flour. 
  Gather the dough into a ball and chill. Preheat the oven to 350 
  degrees. Break off small pieces and roll out a piece about 5 inches 
  long and 1/3-inch thick. Form into a circle and twist or knot the 
  ends. Continue until all the dough has been used. Brush each cookie 
  with egg wash, sprinkle with parl sukkar (pearl sugar) and bake for 
  10 to 12 minutes, until just set, not browned. 
  A Norwegian Coffee Cake "Kringlas"~ Recipe

  1/2 cup margarine.
  1 cup sugar.
  1 tsp vanilla.
  1 egg.
  1 cup buttermilk.
  1 tsp soda.
  3 cup flour.
  2 1/2 tsp baking powder.
  1 tsp salt.


  Try mixing Vanilla and egg beat until mixed. Add the Buttermilk and
  the Soda; (I have used 7up) and sift the dry ingredients into this.
  add the rest of the ingredients, mix well. Put the container into the
  refrigerator chill over night. Take out and roll small pieces of the
  dough into long strips, then form them into a figure eight,(like a
  pretzel) put them back into the Refrigerator for about an hour, when
  they have raised to approximately what looks to be the right hight.
  Bake in a 450 deg pre-heated oven for approximately 6 to 8 minutes, 
  (May vary with the weather so keep an eye on them).But they should be
  a light brown before you remove them. Refrigeration is one of the
  keys of "Kringla" making. They must be refrigerated in order for them
  to get the flavor, you could bake them without refrigeration but you
  lose a lot of the flavor. You can also use. A: oatmeal. B: raisins.
  C: whole wheat. 
  Servings: 1 servings

Flavor Glow

  ----- Original Message ----- 
  From: Heather
  To: phaedrus
  Sent: Saturday, November 13, 2004 9:23 PM
  Subject: FlavorGlow- Tasty Blend

    I am trying to locate a product that I used about about 15 yrs 
ago. It came in a cannister like Progresso bread crumbs and it 
was a seasoning to be sprinkled on things like chicken prior 
to barbecuing. It was excellent. I looked for an email address 
so I could order it but can't find one.  I have written down 
Jacob Assoc. Inc. and West Chester, PA  that I saved from an 
order form long ago. Maybe they aren't in business and maybe 
they are.  I would appreciate your help.  Thankyou-  Heather  

Hello Heather,

Flavor Glow products are manufactured and distributed by Dean Distributors:

Dean Distributors


Flavor Glow

They sell in large quantity to restaurants, so you won't find the product in stores. Try calling Dean Distributors, at 800-227-3112 xt.113- Nancy- she can get you information on how to purchase Flavor Glow Tasty Blend in smaller quantities in your area.


Milk Chocolate Truffles

  ----- Original Message ----- 
  From: paul 
  To: phaedrus
  Sent: Saturday, November 13, 2004 1:02 PM
  Subject: truffles

  Do you have a recipe for milk chocolate truffles I recently had one  
  and would like to try to make them.


Hello Donna,

See below for three recipes.


  Milk Chocolate Truffles      

  9 oz. chocolate chips
  2 tbsp. unsalted butter
  1/3 c. heavy cream
  1 c. unsweetened cocoa
  In a double boiler, melt chips and butter. Add cream and stir until 
  smooth and satin-like. Cover and refrigerate until set, about 6 hours.

  Place cocoa in a bowl and set aside.

  To make truffles, scoop a teaspoon of chocolate mixture. Form ball 
  with your hands and then roll in cocoa. Store in airtight container 
  and refrigerate until ready to serve.

  Makes 20.
  Bailey's Milk Chocolate Truffles      

  3/4 c. heavy cream
  3 tbsp. butter
  1 1/2 lbs. milk chocolate chopped in pieces (not chocolate bits)
  3/4 c. Bailey's Irish cream
  1/2 c. confectioners' sugar
  1/4 c. cocoa powder
  1/8 tsp. cinnamon
  Combine cream and butter in saucepan and bring to light boil, 
  remove from heat. Add chocolate pieces, stir to melt. Stir in 
  Bailey's. Pour into bowl and refrigerate at least 6 hours. Spoon 
  out walnut size pieces of the mixture onto cookie sheet and 
  refrigerate until firm. Before serving, sift together confectioners' 
  sugar, cocoa and cinnamon. Roll each truffle into a ball and roll 
  in cocoa/sugar mixture. Makes 40 or more. Store in refrigerator in 
  airtight container. I suggest using candy papers to keep them from 
  sticking together when set out at room temperature to serve.
  Milk Chocolate Truffles  
  Ingredients :

  1 lb milk chocolate, Belgian preferred finely chopped 
  1 cup whipping cream 
  1/2 cup butter in small chunks 
  2 tbl grated lemon zest or grated orange zest 
  1/2 cup cocoa powder for garnish 

   Method : 
  Microwave chocolate at half power to melt completely, stirring 
  a few times to ensure even melting, 2 to 3 minutes.
  Heat cream in saucepan over medium-low heat just to a simmer, 
  but not boiling, 3 to 4 minutes. Pour over melted chocolate and 
  stir from center to mix evenly. Add butter and zest and stir until
   thoroughly combined.
  Cover and refrigerate 3 hours. This will allow any remaining air 
  bubbles to work their way out.
  Using small ice cream scoop or tablespoon, scoop truffle mix and 
  form into round balls using your hands; work quickly, because the 
  chocolate will begin to melt as it warms. (Latex gloves are recommended.)
  Roll each truffle in cocoa powder and store in refrigerator until serving.
   This recipe yields 54 truffles.


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