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  ----- Original Message ----- 
  From: Edie 
  Sent: Saturday, November 15, 2008 3:29 PM
  Subject: recipe request


  I'm looking for a recipe for a Persian/Iranian candy called poolaki.  It involved simmering sugar 
and vinegar (and water?) and then dropping small drops onto a foil-lined cookie sheet to cool and 
harden.  I don't know what proportions of ingredients to use.  I think that this is perhaps something 
that is eaten during Ramadan or on Persian New Year.  The little amber-colored drops can also be 
dissolved in tea like sugar cubes.  After Extensive internet searching, I've come up with Nothing. 
I'd appreciate any help!


Hello Edie,

"Poolaki" or "pulaki" are basically a sort of crystallized/caramelized sugar that Iranians use mainly to sweeten their tea. Poolaki are also eaten out of hand like candy. I cannot find a recipe to make poolaki, but it is for sale on the Internet. See:




2103 Update: Found this...


Ingredients: sugar 1 cup, water, vinegar 2 spoons, coconut powder 1 spoon
Recipe: Boil water with sugar for 10 minutes to become a syrup and change the color. 
Test it in ice water and by teeth (should not stick to the teeth). Don't stir at all. 
When it gets consistency, remove from the fire and add coconut powder or other favorite 
decorations and lay on a foil or make pieces by a small spoon.
Poolaki: Persian Caramelized Hard Sugar Candy

1 cup sugar

Crushed pistachios, shredded coconuts, powdered saffron, finely crushed dried lemon, barberries (zereshk) (I used shredded coconut).

In a heavy small pan place a cup of sugar and heat it on medium to high, stirring frequently.
When the sugar is melted, swirl it around the pot a couple of times. 
As soon as the syrup turns an amber color, remove it from the heat. 
Do not over cook and boil the syrup. 

Quickly mix in any of the various toppings that you like and with a tip of a teaspoon, make drops of the syrup on a clean and dry surface 
covered with parchment paper. 
Another variation is to pour the syrup onto the flat baking pan and spread it out. 
When dried, break it into small pieces by using the back of a heavy spoon. 
Serve with tea.

Glazed Brownies

  ----- Original Message ----- 
  From: Robin 
  Sent: Thursday, November 13, 2008 2:37 PM
  Subject: recipe request

My mother used to make a brownie with a coffee glaze.  She had gotten the recipe off the back of 
a graham cracker crumb box back in the 60-70s. We've checked Keebler and Honeymaid but she's unsure 
of the brand of graham cracker it came from.  They are a chocolate brownie with a cake-like texture. 
You use unsweetened chocolate in them, not chocolate chips. It does not contain sweetened condensed 
milk, but regular milk and they are a baked brownie.  There is no coffee in the brownies themselves, 
only in the glaze. The glaze is put on after sitting for about 5 mins while the brownies are still warm.

  Thank you much!


Hi Robin,

Sorry, I did not find anything that fits that description.


Farberware Teriyaki Chicken Wings

  ----- Original Message ----- 
  From: Sandi 
  Sent: Friday, November 14, 2008 1:53 PM
  Subject: chicken wing recipe

Hi, I'm Sandi again. 
I have tried to find this recipe for ages, I even called Farberware and they didn't help me. 
but you have in the past. I have a Farberware broiler/rotiesserie that I've had forever. 
In the booklet, which I don'thave anymore, was a recipe for Teriyaki Chicken Wings. If you 
can find it for me, I would love it. I have googled it under many names, Chicken wings 
farberware, farberware chicken wing recipe..and can't find it.
thanks for trying if you do...Sandi 

Hi Sandi,

Sorry, I cannot locate a teriyaki chicken wings recipe that mentions farberware.


Stirred Date Nut Pudding

  ----- Original Message ----- 
  From: Karen 
  Sent: Friday, November 14, 2008 12:36 PM
  Subject: Sirred while baking Date Nut Pudding

  Thanking you in advance for your help. 

  When I was a child, my grandmother used to bake an awesome date nut pudding. I found the 
recipe once, but don't know where I've put it. We lived in Indiana, so it might be an old 
German recipe.

  It has basic ingredients:  dates, flour, sugar, butter, and nuts - maybe baking powder.

  The difference between it and the recipes I find is that is was stirred while it baked, 
thus creating not a cake-like pudding, but it looked more like scoops of chocolate ice cream. 
It wasn't served with sauce, just whipped cream, warm and wonderful.

  I have searched on line, but haven't found one yet that calls for the stirring during the 
baking. I searched for years before I found this in a cookbook, but alas, I just don't know 
where I put it.

  Would be very grateful if I could make this for Thanksgiving.

  Thank you,

Hello Karen,

Sorry, I cannot locate a recipe that says to stir while baking except for the one below. However, this one is steamed by placing it in pans of water in the oven, which you did not mention.


Date  Nut  Pudding  (Steamed)

2 c. sugar
1 c. butter or margarine
4 c. sweet milk
2 c. chopped pecans
2 pkgs. chopped dates
8 tbsp. plain flour
2 tsp. baking powder
4 eggs

 Cream butter and sugar.  Add flour, sifted with baking powder.  Beat in eggs, add milk, dates and nuts. 
Pour into 2 medium size pans, set pans into larger pans with 1 inch of water.  Bake at 350 degrees for 
1 hour.  Pans do not need greasing.  Be sure to stir twice during 1 hour.  15 medium size servings with
whipped cream.  

Spiced Tea Cakes

----- Original Message ----- 
From: "Rick" 
Sent: Friday, November 14, 2008 11:59 PM
Subject: Old Fashioned Tea Cake Recipe


First, let me tell you that your site is wonderful! I have found some great 
recipes there and want to tell you thanks for all the hard work that is 
clearly evident.

When I was growing up, one of our neighbors made incredible tea cakes. It 
seemed like she always had them. I wrote the recipe and had it in one of my 
mom's old cookbooks; but since she died, I have been unable to locate it. I 
would really like to find it again. I realize that there are probably 
hundreds...maybe thousands...of tea cake recipes out there, but I remember 
several things that made hers unique. They had cinnamon, nutmeg, and ground 
cloves in them. I think the amounts was 1/2 tsp, 1/4 tsp, and 1/8 tsp 
respectively, but I'm not sure. The recipe used both baking soda AND baking 
powder. I remember that because the first time I tried to make them, I used 
self-rising flour and never did get the dough "stiff enough to roll." It 
seems like the recipe made quite a few cookies, too...maybe 4 to 6 dozen.

If you can't find this recipe, I'll start with one of the recipes I DID find 
on your site and experiment with adding the cinnamon, nutmeg, and cloves.



Hello Rick,

I could not find a tea cakes recipe that fit your description exactly. Below are the most similar recipes that I found.


English Tea Cakes

3 1/3 c. sifted flour
3 tsp. baking powder
1/2 tsp. salt
2/3 c. shortening
2 c. sugar
4 eggs, well beaten
1 1/3 c. milk
2 tsp. vanilla

Sift flour, baking powder and salt together; set aside. Cream sugar and 
shortening until fluffy; add eggs. Add flour mixture and milk alternately, 
in small amounts at a time, add vanilla. Fill greased cupcake pans 2/3 full. 
Bake at 400 degrees for 15 to 18 minutes. Makes 2 dozen.

Spiced Tea Cakes: Sift 1 teaspoon cinnamon, 1/4 teaspoon cloves, and 1/4 
teaspoon nutmeg into the flour mixture.
Tea Cakes

1/2 c. butter
2 eggs
1 c. sugar
1/4 tsp. salt
3 level tsp. baking powder
1 tsp. vanilla
1 tsp. soda
1 c. flour
1 tsp. nutmeg
1 tsp. cinnamon

Cream butter, eggs, and sugar and also vanilla. Then add dry ingredients and 
add baking powder to flour and blend into mixture. Continue to add flour and 
knead until a stiff dough. Roll very thin. Cut in desired patterns. Bake at 
about 250 degrees.
Tea Cakes

3 tbsp. milk
1 stick butter
2 eggs
2 c. sugar
3 c. flour
1/2 tsp. salt
1 tsp. vanilla flavoring
1/4 tsp. nutmeg
1/2 tsp. cinnamon
1 tsp. soda

Cream butter, eggs, sugar and nutmeg. Add dry ingredients and milk. Form a 
ball and roll out on floured surface. Cut with glass, jar, etc. Bake at 
preheated 350 degree oven on greased cookie sheet until edges start to brown 
(about 10 to 15 minutes).
Tea Cakes

1 c. butter
2 c. sugar
3 eggs
1 tbsp. milk
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. salt
3-5 c. flour
1 tsp. soda
2 tsp. cream of tartar
Chopped pecans

Cream butter and sugar. Add beaten eggs and mix well. Add milk. Add cinnamon 
and nutmeg. Sift remaining dry ingredients together. Starting with two cups 
of flavor. Sift gradually into first mixture, adding flour as necessary. 
Roll out on floured board, adding pecans. Roll very thin. Cut into desired 
shapes. Bake on greased cookie sheet in 400 degree oven until brown. About 
8-9 dozen.


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