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Whipped Cheesecake

  ----- Original Message ----- 
  From: Areatha
  Sent: Friday, November 22, 2002 10:55 AM
  Subject: cheese cake receipe

  I am looking for a cheese cake recipe that uses 3 to 4 tubs of 
  Philadelphia Whipped cream cheese- 

Hello Areatha,

Is this it?


  Makes about 12 servings 
  This has to be the easiest and most foolproof cheesecake recipe 
  in existence. It is all mixed in one bowl. It makes a very light 
  but rich New York-style cake. 
  4   8-ounce tubs whipped cream cheese 
  1   pint sour cream 
  1/4  pound butter 
  1 1/2   cups sugar 
  2   tablespoons cornstarch     
  1   teaspoon vanilla     
  1  teaspoon lemon juice     
  5   eggs 
 Into a large mixing bowl, empty the tubs of cream cheese and 
 the container of sour cream. Do not mix.

 Place the butter and sugar in the bowl, then sift the cornstarch 
 into the bowl and sprinkle on the vanilla and lemon juice. Allow 
 all the ingredients to stand, unmixed, until they reach room 

 With an electric mixer, beat all the ingredients together until 
 mixed well. There will still be some lumps.

 Beat eggs into mixture one at a time, mixing well after each 
 addition. After all the eggs have been added, the mixture should 
 be perfectly smooth.

 Pour batter into a buttered, 10-inch springform pan. Place the 
 springform into a larger roasting pan and half fill the large 
 pan with hot water.

 Bake in a 375-degree oven for one hour. Remove from the oven. Let 
 cool in the water bath for 20 minutes, then remove and cool to room 
 temperature in the springform. After cooling, refrigerate at least 
 three hours before serving, but remove the cake from the refrigerator 
 at least 30 minutes before serving to take off the chill. The cake 
 may be garnished with fruit as desired. 


 You may alter the flavoring by using 1/4 teaspoon almond extract 
 instead of vanilla, or 3 tablespoons dark rum, or flavored liqueur 
 instead of the extract. The cake has no crust, but you may sprinkle 
 the buttered springform pan with ground or finely chopped nuts, or 
 fine dry breadcrumbs or cake crumbs

Snickers Pie

  ----- Original Message ----- 
  From: sandy
  To: phaedrus
  Sent: Friday, November 22, 2002 4:15 PM
  Subject: looking for a recipe

  hi i was wondering about a recipe that came in a 6 pack of snickers 
  bars in 1976...i believe it was a butter flour crust with melted 
  snickers bars on top then baked but not sure if there were  other 
  ingredienta or of bake time.any help would be great..thank you...

Hi Sandy,

I have no idea about a recipe that came with Snickers bars, but I did find some Snickers Bar Pie recipes. See below.


  Snickers  Candy  Bar  Pie

   Ingredients : 
   7 Snickers candy bars
   1 lg. container whipped topping (Cool Whip)
   1 chocolate cookie pie crust

   Preparation : 
      Melt candy bars over low heat or in the microwave on very low
   heat. Add the whipped topping (it will melt).  Pour into the pie
   crust and chill until firm (several hours).  Slice and top with
   whipped topping.
   Snickers  Pie

   Ingredients : 
   2 c. Oreo cookies (crushed fine)
   1/2 c. coarse chopped peanuts
   1/2 c. butter or margarine
   1 qt. vanilla ice cream
   12 (2 oz.) Snickers bars
   1/4 c. chocolate fudge ice cream sauce
   1/4 c. caramel ice cream sauce

   Preparation : 
      Mix cookies, peanuts and butter together.  Press in pie plate. 
   Bake at 400 degrees for 10 minutes.  Cool completely!  Mix ice cream
   with 6-8 chopped Snicker bars and spoon mixture into cooled pie
   crust. Drizzle chocolate and caramel with spoon in random lines over
   pie. Freeze for 4 hours.  Decorate with the remaining Snickers
   sliced around edge of pie.  Serves 12.  Very rich!
   Snickers  Bar  Pie

   Ingredients : 
   1 (10 inch) pie shell, baked
   4 c. milk
   1 c. Cool Whip
   2 (3 3/4 oz.) boxes instant vanilla pudding
   3 (3 3/4 oz.) boxes instant chocolate pudding
   3 Snickers bars, cut into 1/2 inch pieces
   Cool Whip and peanuts for garnish

   Preparation : 
      Combine 1 1/2 cups milk, vanilla pudding and 1/2 cup Cool Whip. 
   Beat until very smooth.  Fold in candy bar chunks.  Spread in baked
   pie shell.  Combine remaining milk, Cool Whip, and chocolate
   pudding.  Beat until smooth. Spread on top of vanilla layer. 
   Garnish.  Refrigerate.  Mars, Babe Ruth, 3 Musketeers, or your
   favorite candy bar may be used! 

Biscotti con Pignoli

----- Original Message -----
From: Marie
To: phaedrus
Sent: Saturday, November 23, 2002 8:52 AM
Subject: Cookie

> I'm looking for an Italian cookie recipe.  It's got an almond 
> (Amaretto) flavor, macaroon texture with pine nuts
> covered on the outside.
> If you have or can find this cookie recipe, will appreciate it 
> very much.
> Marie

Hello Marie,

Could this be it?


Biscotti con Pignoli

2 lbs. almond paste
1 1/2 cups confectioners sugar
8 egg whites (room temperature)
1 lb. pignoli (pine) nuts
1 1/2 cups sugar
2 Tbsp. honey
1/4 tsp. vanilla

Cream together the almond paste, sugars and honey into a smooth batter. 
Beat the egg whites until stiff, then gradually mix into the batter, 
along with the vanilla. Spread the pignoli in a dish. Drop batter by 
teaspoonful into the nuts, then place onto a lightly greased cookie 
sheet at 1" intervals. Bake in preheated 350 degree oven for 12-15 
minutes or until golden. Remove carefully from baking sheet with a 
spatula while still warm. Makes about 4 dozen.

Peanut Patties

  ----- Original Message ----- 
  From: Mloz47
  Sent: Saturday, November 23, 2002 7:12 AM
  Subject: peanut patties

  I have been looking for a recipe for a candy my mother many years 
  ago. It is a peanut patties recipes that contains a pint of whipping 
  cream. Since she has passed way the recipe has gone, I guess forever, 
  hope you can help me. Thanks. 

Hello ___?

Perhaps one of the below recipes?


  Peanut  Patties

   Ingredients : 
   2 1/2 c. sugar
   2/3 c. white Karo
   1/2 pt. whipping cream
   1/2 to 1 tsp. red coloring

   Preparation : 
      Combine and bring to a boil.  Add 3 1/2 cups raw peanuts.  Cook
   to soft ball stage.  Remove from heat and add: 1 tsp. vanilla Dash
   of salt   Beat until thick enough to spoon out on wax paper 
    Peanut  Patties

   Ingredients : 
   3 c. raw peanuts
   2 1/2 c. sugar
   1 carton whipping cream, sm.
   2/3 c. Karo syrup
   Red food coloring

   Preparation : 
      Mix all together in a 3 quart saucepan.  Bring to a boil and boil
   on low heat for 1 hour.  Remove from heat.  Add 1 tablespoon butter,
   1 teaspoon vanilla and a few drop red food coloring.  Beat until
   stiff about 5 minutes.  Spoon quickly into buttered muffin tins. 
   You may need help to do this fast enough. 

Candied Fruit Peel

  ----- Original Message ----- 
  From: Angeleyes 
  To: phaedrus
  Sent: Friday, November 22, 2002 9:27 PM
  Subject: candid fruit peel;

  Hello, i love your column. i have learned lots on it and now hope u 
  can help me. what is the difference between candid fruit and candid 
  fruit peel. i have a  recipe for mincemeat pie that needs candid fruit 
  peel and everyone says the fruit cake stuff isn't it. how do i make it? 
  thank u. angeleyes..

Hi Angeleyes,

Yes, it's different from candied fruit. See below.


  Candied  Fruit  Peel

      Wash and dice the peels of the lemons, oranges and grapefruit as
   you collect them and put them in the freezer or freezer-safe
   containers.  When you have the peelings from 4 of each of the
   fruits, you are ready to start.  Slowly bring to a boil:  1 cup
   water, 1/4 cup white corn syrup and 2 cups sugar for 30 minutes over
   low heat.  Then add the peels and cook for 55 minutes to an hour
   until all the syrup has been absorbed.  Lay out on a large piece of
   wax paper and sprinkle it liberally with sugar.  Put the candied
   peel on the waxed paper and toss so the peels will be covered with
   the sugar.  Let it sit for a day or two to dry.  The peel will then
   keep indefinitely in the freezer or icebox and is so good!
   Candied  Orange  Or  Grapefruit  Peel

         Cut peel from thick skinned fruit in lengthwise sections.  Cover
   with cold water; bring to boil.  Boil for 15 minutes; drain.  Put 2
   cups sugar and 1 cup water in electric fry pan.  Set control at 325
   degrees.  Place 2 cups peel at a time in syrup.  Cook until
   transparent.  Take peel out of skillet; let cool. Roll in granulated
   sugar.  Spread on wax paper to dry.
   Candied  Orange  Peel

         Wash!  Take center out of rinds; leave white in.  Cut in strips
   or pieces. Cover with water (cold), bring to a boil and let boil a
   few minutes.  Drain.  Do this 3 times in all.  Then weigh rinds, use
   as much sugar as rinds and just barely cover with water.  Boil again
   and continue boiling until water or syrup is about all gone.  Place
   on wax paper to cool.  Then roll in granulated sugar and let dry.
   Candied  Citrus  Peel

   Ingredients : 
   2 c. citrus peel (lemon, orange or grapefruit)
   1 1/2 c. water
   1/4 c. water
   1/2 tsp. soda
   1 c. sugar

   Preparation : 
      Cut peel into thin strips.  Place in 2 quart bowl, cover with 1
   1/2 cups water and soda.  Bring to boil in microwave and cook 5 to 6
   minutes.  Remove, drain and rinse in cold water.  Return to bowl and
   add 1/4 cup water and 1/2 cup sugar.  Boil 6 minutes, stirring twice. 


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