Turtle Cookies

----- Original Message ----- 
From: "Ingrid" 
To: phaedrus
Sent: Sunday, November 02, 2003 12:37 PM

Dear Phaedrus,
When I was young a neighbor of mine made cookies in her waffle iron.  They
were a chocolate dough and she frosted them with a white frosting.  We
called them turtle cookies.  I would love to have this recipe.
Thank You for your time,

Hello Ingrid,

See below.


Turtle  Cookies

 Ingredients :
 4 oz. baking chocolate
 1 c. shortening
 4 eggs
 1 1/2 c. sugar
 2 1/4 c. flour
 2 tsp. vanilla

 Preparation :
   Melt shortening and chocolate in double boiler. Set aside to cool.
  Beat eggs, add sguar and cooled chocolate mixture.  Add flour.
 Drop by teaspoonfuls on medium hot waffle iron.  (Takes just a few
 minutes to bake)  Frost with canned or homemade chocolate frosting.
 Turtle  Cookies

 Ingredients :
 1/2 c butter or margarine
 1/3 c. cocoa
 3/4 c. sugar
 2 eggs
 1 c. flour
 1 tsp. vanilla
 1/4 tsp. salt
Chocolate frosting or 1 c. melted chocolate chips plus 1/4 c. or 4 tbsp. margarine

 Preparation :
   Melt margarine, blend in cocoa, add sugar and remaining
 ingredients.  Heat waffle iron to medium heat.  Drop batter by the
 teaspoon on hot waffle iron.  Bake 1 minute.    Frost with chocolate
 frosting while cookies are hot.  Easy, fun and delicious!
 Turtle  Cookies

 Ingredients :
 4 tbsp. cocoa, melt with
 1/2 c. margarine
 2 eggs, beaten
 3/4 c. sugar
 1 c. flour
 1 tsp. vanilla

 Preparation :
    Mix.  Drop on waffle iron, a small amount in each square.  Cook
 one minute.  If they stick, add more flour.  This is a good recipe
 for ice cream sandwiches.  Make the day before you want to use them.

Toad in the Hole

----- Original Message ----- 
From: "sue" 
To: phaedrus
Sent: Monday, November 03, 2003 5:52 PM

 have you a recipe for something called toad in the hole??
 i think it has sausages in it 

Hi Sue,

Sure enough. The name doesn't sound very appetizing though, does it?


Toad  In  The  Hole

 Ingredients : 
 2 slices bacon
 1/2 lb. fresh pork sausage (8 or 9 links), cut in 1/2 inch pieces
 1 c. all-purpose flour
 1 tsp. baking powder
 1 1/2 c. milk
 3 eggs

 Preparation : 
   Cook bacon until crisp; drain and set aside 2 tablespoons
 drippings.  Crumble bacon; set aside.  Brown sausage in same
 skillet; drain.  Meanwhile, mix flour, baking powder, and 1 teaspoon
 salt.  Add milk and eggs; beat until smooth.  Spread bacon drippings
 in 10 x 6 x 2-inch baking dish.  Place sausage in dish; top with
 bacon.  Pour batter over.  Bake at 400 degrees for 30 to 35 minutes.
  Serves 4.  
 Toad  In  The  Hole

 Ingredients : 
 8 sausages, any kind
 2 eggs
 Pinch salt
 1 c. milk
 1 c. plain flour
 1/2 tsp. dry mustard

 Preparation : 
   Grease inside of casserole dish.  Lay sausages in.  Whip rest of
 ingredients best in blender.  Pour over sausages.  Bake 425 degrees
 for 5 minutes.  Then turn heat down to 350 degrees.  Bake 25
 Toad  In  The  Hole

 Ingredients : 
 1 lb. sm. link pork sausages
 2 eggs
 1/2 tsp. salt
 1 tbsp. butter
 1 c. milk
 1 c. flour

 Preparation : 
    Fry the sausage until lightly browned and all the fat has
 rendered.  Place sausages in a 9" baking dish.  To prepare the
 batter, place milk, eggs, flour, salt, pepper and butter in a
 blender.  Blend 1 minute until smooth.  Pour batter over sausages
 and bake, uncovered in a 400 degree oven for 30 minutes.  The batter
 will become puffed, crisp and golden brown.  Serves 4.  

Tree Respiration

----- Original Message ----- 
From: "Sandra"
To: phaedrus
Sent: Saturday, November 01, 2003 8:10 PM
Subject: Question

> Hello,
> You answered a question once for me about chickens. Thanks a lot.
> Now I have one about trees.  I know that trees take in carbon dioxide
> and give off oxygen. But now I would like to know which kinds of trees
> give off the most oxygen - hardwoods or conifers?  Is there a
> significant difference?
> Thanks.
> Sandra

Hello Sandra,

Although I could not find a direct answer for your question, I did find this statement repeated several times:

"Since oxygen production is directly related to the rate of photosynthesis, more oxygen is produced by tropical rain forests."

Also, I found that deciduous trees (hardwoods are deciduous, of course), which shed their leaves during the fall and winter, have a higher rate of photosynthesis during the spring and summer than do conifers, and conifers don't make up the difference during the winter, because the photosynthesis rate of conifers is inhibited during the fall and winter even though they don't shed their leaves.

Based on these facts, tropical hardwoods would indeed be the greatest oxygen producers among trees. Their rate of photosynthesis remains high year-round, with no winter "hibernation".

And, the answer to your question would be that hardwoods give off the most oxygen of the two because their overall rate of photosynthesis is higher. I could not find actual numeric data, so I cannot say how significant the difference is.


Pasta with Spinach & Ricotta

----- Original Message ----- 
From: DV
To: phaedrus
Sent: Monday, November 03, 2003 1:26 PM
Subject: Pasta

> Can you find me a recipe for baked pasta with spinach and ricotta cheese.
> Thank You

Hello __?

Please give your first name when making requests.

See below for some recipes.


Spinach  And  Ricotta  With  Pasta

 Ingredients :
 1 pkg. frozen chopped spinach
 2 cloves of garlic minced
 4 tbsp. flour
 1/2 lb. ricotta cheese
 Salt and pepper
 Sliced toasted almonds
 1 med. onion chopped
 4 tbsp. butter
 2 c. milk
 1/2 c. parmesan cheese
 1 lb. cooked fettucine

 Preparation :
   Thaw the spinach and drain well, squeezing until almost dry.  Melt
 the butter in a large skillet, add the onion and garlic and cook
 until the onion slightly golden.  Add the flour and stir in the milk
 slowly, cook until thickened.  Add the salt and pepper, ricotta
 cheese and parmesan cheese stir until cheese is melted and mixed
 well, then simmer for 10 minutes.  Add the well drained spinach and
 heat but do not boil.  Serve over the cooked fettucine and top with
 the almonds and extra parmesan.  Serve 6.
 Pasta  With  Creamy  Spinach

 Ingredients :
 3/4 lb. spaghetti or linguine
 3/4 lb. spinach
 2 tbsp. butter
 1 1/2 c. ricotta cheese
 1/3 c. grated Parmesan cheese
 3 tbsp. yogurt
 1/4 tsp. nutmeg
 Salt & pepper

 Preparation :
    Cook pasta.  Wash spinach, drain well, chop fine (about 4 cups).
 Melt butter in saucepan.  Add spinach, cook about 5 minutes until
 spinach is soft and moisture is evaporated.  Turn heat very low and
 stir in cheeses, yogurt and seasonings.  Warm through, stirring,
 without boiling about 3-5 minutes.  Serve over pasta.
 Creamy  Spinach  &  Herb  Sauce  (For  Pasta)

 Ingredients :
 1 pkg. frozen chopped spinach
 1 tsp. dried oregano, powdered
 1 tsp. dried basil, powdered
 1 1/2 c. half and half
 1 1/2 c. (15 oz.) whole milk ricotta cheese
 Fresh pepper

 Preparation :
   Cook spinach in water, breaking it up as it thaws.  When it's
 heated all the way through, drain well and press out excess water.
 Puree all ingredients in a food processor or blender.  Stir the
 mixture in a saucepan over low heat until hot.  Correct seasoning if
 necessary; the sauce must be adequately salted.  Refrigerate until
 needed, then reheat and stir into hot pasta.  4 servings.
 Spinach  And  Pasta  Casserole

 Ingredients :
 2 tbsp. olive oil
 1 c. chopped onion
 2 cloves garlic, minced
 1 (10 oz.) box frozen chopped
    spinach, thawed and drained
 Salt and pepper
 2 c. part skim ricotta cheese
 2 eggs
 3/4 c. grated Parmesan cheese
 1/4 c. minced parsley
 1 1/2 lbs. spaghetti

 Preparation :
    Heat olive oil in a skillet and saute the onion and garlic for 3
 minutes.  Add spinach and season to taste.  Cook 3 minutes more or
 until the spinach is wilted.  Set aside.  Beat the eggs with the
 ricotta, 1/2 cup Parmesan and parsley.  Add spinach mixture and
 blend well.  Cook the spaghetti for 5 minutes and drain well.  Toss
 with spinach mixture until well blended.  Pour into a greased 9x13
 inch baking dish.  Sprinkle with remaining Parmesan and cover with
 foil.  Bake in a preheated 350 degree oven for 15 minutes, then
 remove the foil and bake another 20 minutes, or until the top is
 browned.  Serves 6-8.

Pizza Parlor Pizza Crust

----- Original Message ----- 
From: "John" 
To: phaedrus
Sent: Monday, November 03, 2003 12:21 AM
Subject: pizza

Hi Phaedrus, I'm looking for a recipe for homemade pizza
dough. I've tried different ones.I want it to taste like pizza
from a pizza parlor. What I make never does.What do they
do different? Thank You...
--  John  --  

Hello John,

Well, I'm no expert on pizza crust, but I can send you some recipes. See below.


Pizza Parlor Dough

1 cup warm water
1 teaspoon honey
1 pkg active dry yeast
1 tbsp olive oil
2 1/2 cups bread flour
1 tbsp salt
2 tbsn salted butter, melted

Make sure the water is warm, but not hot to the touch or will kill the yeast
(between 120 and 130 deg) Combine first 3 ingredients in glass measure and
set aside in a draft free place for 20 min. Mixture should look cloudy and
slightly bubbly. In large mix bowl combine 1 1/2 cups bread flour with 1 tsp
salt. Place mixing bowl onto an electric mixer with dough hooks attached.
Pour yeast mixture into mixing bowl, add the 1 tsp olive oil and mix on
knead setting until all ingredients are combined. (2 min) Add flour in 1/4
cup increments until dough is smooth and elastic and no longer incorporates
flour.(5 min) You can knead the dough if you don't have a mixer with dough
hooks. Simply mix flour in 1/4 cup increments and stir by hand until you can
no longer stir. Then turn the dough out on a clean, floured surface and
knead the remaining flour by hand. Fold dough over, give it a 1/4 turn and
fold over again. Repeat 5-7 minutes. Dough may be slightly sticky to the
touch, but should feel smooth and elastic. Place in lightly greased bowl,
cover with lid or plastic wrap. Let rise in draft free setting for about 1
hour or until dough doubles in size. Or you can store if refrig. overnight.
When ready to make dough. Punch it down and let it sit for 10 min. Roll it
out on a slightly floured surface. Brush 14" round pan with melted butter.
Also brush dough with remaining butter. Add favorite toppings and bake in
425 deg for 15 to 20 min.

Servings: two 14" Rounds
Thin Crust Pizza Dough

1 pound (or about 3 cups) bread flour
7 fluid ounces (7/8 cup) warm water
1 tablespoon vegetable shortening (Crisco)
1 teaspoon active dry yeast
1 teaspoon salt
1/2 teaspoon sugar

In a heavy-duty stand mixer fitted with dough hook, add the water,
shortening, yeast, and sugar. Mix thoroughly until yeast has fully
dissolved. Add flour and salt. Mix on low until most of the flour and water
has mixed, then continue kneading for 10 minutes. The dough will be loose
and scrappy at first and will eventually form a cohesive ball. There should
be no raw flour or crumbs remaining in the bowl.

The dough will be somewhat dry and dense. Place the dough ball into a large
bowl and cover tightly with plastic wrap. Let the dough rise for 24 hours in
the refrigerator before using. Please note that I cannot over-emphasize the
importance of a 24-hour rising time since it is absolutely essential so that
the dough will develop its signature texture and, more importantly, its
unique flavor! Do not skip this step!

Preheat your oven to 500 F about one hour before you plan to bake the
pizza. Turn the dough out onto a large surface and dust with flour. Using a
heavy rolling pin, roll the dough out very thin to form a 24-inch or larger
circle. If you're using a cutter pizza pan (recommended), dust the pan
lightly with flour, place the dough in the pan and dock. Use the rolling pin
to trim off the excess dough drooping over the sides of the pan. If you wish
to cook the pizza directly on a pizza stone (not using a pan), then place
the dough on a dusted pizza-peel, dock, and fold the edge over 1-inch all
the way around and pinch it up to form a raised lip or rim.

Next, precook the crust for 4 minutes before adding any sauce or toppings.
Remove the crust from the oven and pop any large air pockets that may have

Add your sauce, shredded mozzarella cheese, and your favorite toppings.
Continue baking, rotating the pan half way through so that it cooks evenly,
until crust is sufficiently browned and crisp, about 10 to 15 minutes.
Remove the pizza from the oven and slide pizza out of cooking pan onto a
large wire cooling rack or cutting board. Allow to cool for 5 minutes before
transferring to a serving pan. This step allows the crust to stay crisp
while it cools, otherwise the trapped steam will soften the crust. Once
cool, use a pizza cutter to slice the pie into pieces and enjoy!
Pizza Hut's Thick Crust

I have posted this recipe before. This recipe works. I used to work in a
pizza hut as a manager. The dough is really easy and must be done the way it
is stated in the recipe.
Pizza Hut dough is made with out cornmeal and there is no baking powder in
the dough. The bags come from corporate. The dough is made cut, panned,
risen, cooled then used. The top is sprayed with food release. The pans are
steel and they are not the secrete neither is the fact that it is cooked in
oil. The process and the dough is the secrete. For the dough try this.
4 cups bread flour
1 cup all purpose flour
1/8 cup oil
1 1/4 cup warm water
3 1/2 tsp Instant Active Yeast
1 3/4 tsp salt
2 teaspoons sugar
You need a heavy duty electric mixer and this dough needs to mix for 13
minutes on 1. Then the sizes. Oil the pans with a enough oil just to coat
it. You will want a deep dish pan any size 2 inches deep. The amount of
dough is in oz weights i don't know but the personal pans are 6 inches and
get 6 oz of dough. 12 inches i think is 16 oz 13x9x2 pan for bread sticks is
17 oz 15 or 16 inches for a large is 25 oz. Roll out the dough out 3 inches
shorter than the pan. Spray the top with food release which is vegetable oil
spray . Allow to rise in the oiled pan. Let the dough rise 3/4 of the way in
the pan. You will need a 2" round pan in 6 inches for personal 12" for
medium or 15 inches for large. Bake at 450F between 8 and 10 minutes.
Pizza Huts' Crust

1 1/3 cups warm water
1/4 tsp. Salt
4 cups flour
1/3 tsp. Oregano
1 tbsp. Sugar
1 pkt. Dry yeast
1/3 tsp. Garlic salt
2 tbsp. Olive oil
Mix one cup flour and remaining ingredients in a food processor; beat one
min. Add rest of flour gradually, and process until dough leaves sides of
the container. Place in a greased bowl, turn to grease top. Cover with
plastic wrap, and refrigerate overnight. Divide dough into thirds. Press
with the heel of your hand until dough fills a pizza pan. Bake at 350, for 5
min. Freeze. When ready to use remove from the freezer immediately cover
with sauce and toppings, and bake, without a pan directly on the rack


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