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Kentucky Cream Candy

---- Original Message ----- 
  From: Debbie 
  To: phaedrus
  Sent: Tuesday, November 06, 2001 1:09 PM

  I am looking for the recipe for cream candy.  When you make it 
  you put it on a cold marble slab and then pull it until it turns 
  creamy.  We had it when we were small but have not been able to 
  find a recipe that works.  Also could you tell me any hints as to 
  how to make it so as not to turn hard and crumbly?

Hi Debbie,

Below are three recipes for Kentucky Cream Candy. See the bottom two recipes for pulling tips. If you pull it too long, it turns to sugar and gets crumbly. When it stops being shiny, stop pulling and cut it immediately.


  Kentucky  Cream  Candy

   Ingredients : 
   3 c. sugar
   1 c. cream
   1/2 c. water
   Pinch of soda

   Preparation : 
      Combine ingredients in a heavy greased saucepan.  Stir until
   boiling cook covered 3 minutes until sides of pan are washed free of
   crystals. Uncover and cook, without stirring, to hard ball stage 262
   degrees. Remove from heat and pour onto a buttered marble slab or
   platter.  Let cool enough to handle easily.  Pull for about 15
   minutes.  Cut into pieces with well buttered scissors.  Wrap candies
   in foil, store in a closed tin.
   Mother's  Cream  Candy

   Ingredients : 
   3 c. sugar
   1 c. hot water
   1 c. milk
   1 tsp. vanilla or almond extract
   Pinch of salt
   1/4 tsp. soda
   1/2 stick butter

   Preparation : 
      Boil sugar, salt and water to soft ball stage.  Add soda, milk
   and butter, a small bit at a time.  (Add milk slowly by the
   teaspoonful.)  Keep mixture boiling.  DO NOT STIR!  Cook to hard
   ball stage (it turns brown).  Pour onto buttered marble slab or
   porcelain table or very large platter.  Add vanilla.  As soon as it
   is cool enough to handle, butter hands and pull candy as long as
   possible (don't let the vanilla drip out).  It turns white. When it
   loses its gloss, pull out quickly into a rope and cut with buttered
   scissors.  (If it goes to sugar because you pulled it too long -
   make fudge!)  Wrap separately.  If successful, it will turn creamy
   in a few hours.
   Pulled  Cream  Candy

   Ingredients : 
   3 c. sugar
   3/4 c. water
   1 tbsp. butter
   1/2 c. heavy cream
   1/2 tsp. vanilla

   Preparation : 
      Combine sugar, water and butter in a heavy 4 quart saucepan and
   stir over medium heat, bringing slowly to a boil, until all sugar is
   dissolved.  Cover pan for 2 or 3 minutes to steam down last
   remaining sugar crystals.  Drizzle the cream into the sugar mixture
   slowly, so that the boiling never stops.  Reduce heat to very slow
   boil to eliminate danger of scorching.  Continue to boil slowly
   without stirring until candy forms a very firm ball when tested in
   cold water, also watch for it to "spin a hair" about an inch long.
   This would be 250 degrees on a candy thermometer.  Pour candy onto a
   buttered marble slab and allow to cool until you can pick it up
   comfortably.  Pull for a minute or so, until it firms up somewhat,
   then form candy into a ring.  Now repeatedly stretch the circle of
   candy and fold it on itself into a small circle again.  Keep pulling
   the circle and folding it, always keeping it round.  This technique
   is much easier than pulling it out long, once you get the hang of
   it.  It saves motion, and it pulls the candy more uniformly.  When
   the candy holds its shape well, drip the vanilla over it.  Pull
   until it looks "dusty", and the ridges hold up well.  Pull candy out
   into a rope about 2" wide on buttered marble and cut with scissors
   into "pillows" about 1/2" wide.  Leave on cool marble until it
   "creams" and wrap each in wax paper.

Gentleman's Relish or Patum Peperium

----- Original Message -----
From: Dorothy 
To: phaed
Sent: Wednesday, November 07, 2001 7:15 AM
Subject: Recipe gentleman's relish

> Hello there,
> Can you find a recipe for gentleman's relish - a secret recipe -
> anchovies - a pate - also called pate perium or something similar?  
> I'd be very grateful.
> Thank you
> Dot 

Hi Dot,

"Gentleman's relish" is a type of anchovy paste. It's also called Patum Peperium, and it was created in 1828 by an Englishman called John Osborn. This recipe is absolutely top secret. There is no way for anyone to get this recipe. You don't make it, you buy it. Only Elsenham Quality Foods is licensed to make it, and only one person there knows the recipe. Besides, it can only be made from Mediterranean anchovies. Sorry. If you do want to buy some, you can get it at these sites:

Relish 1

Relish 2

Relish 3


Copycat Recipe:

Gentleman's Relish Patum Peperium
(A copycat by Ray & Pam Williams. See their other recipes at )

"Patum Peperium was invented in 1828 by an Englishman called John Osborn. 
The original "Gentleman's Relish "made from a blend of anchovies, butter, 
exotic herbs and spices. This classic recipe has remained a secret over 
the years, passed down through generations by word of mouth. Today, this 
delicacy is only made at Elsenham where the original recipe is still in use. 
This is my version of this recipe."


4 oz Anchovies in Olive Oil (2 cans)
1/4 tsp Dill Weed
1/2 tsp Garlic Powder
1/4 tsp Ginger Powder
1/4 tsp Lemon Peel
1/4 tsp Ground Mace
1/2 tsp Onion Powder
1 tsp Worcestershire Sauce
4 Tbs Butter
Pinch Cayenne Pepper

Process in blender until smooth


----- Original Message -----
From: Alice
To: Phaedrus
Sent: Wednesday, November 07, 2001 10:45 AM
Subject: Ricotta amaretti biscotti and Mostaccioli cut like little logs

> Hi Phaedrus,
> This is the season in which I received the most recipe requests and I 
> have two for you below.
> This reader wants a recipe for Amaretti cookies made with ricotta and
> Mostaccioli which he describes below.  Would you kindly help me?
> Alice
> Thank you, Alice, I shall try them and let you know what happens. By
> >the way, years ago, great-grandma and her daughter, my grandmother
> >from Sicily,(Agira in Catania) , made an Italian cookie called  
> >Mostaccioli which I recently came across on About/ translated 
> >into English, the recipe called them chocolate cookies which were round 
> >in shape, however, I remember my grandmothers rolling the dough and 
> >mixture into long logs and cutting them diagonally about 4-5 inches.  
> >Also, as I recall they contained either honey or molasses and were 
> >sticky.  Any help in duplicating this recipe.?  Again, thank you.
> Alice 

Hi Alice,

Sorry, I can find amaretti biscotti and I can find ricotta biscotti, but no biscotti with both.

As for the mostaccioli, below is the closest thing that I can find to what your reader describes. No logs, but it does contain honey.


Mostaccioli (Mustaches)
Makes 2 -1/2 dozen cookies

1 cup hazelnuts
1 cup walnuts
1/3 cup honey
1 egg white
1 tablespoon unsweetened cocoa powder
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 pinch salt
1/3 cup all-purpose flour
1/3 cup confectioners' sugar for decoration
1/2 cup confectioners' sugar
1 egg white, beaten
1/2 tablespoon orange liqueur

1 Preheat oven to 275F. Grease baking sheet.
2 Finely grind nuts in food processor. Add honey, egg white, cocoa, spices
and salt. Blend to paste. Add flour and mix using on/off turns until just
incorporated. (NOTE: Dough will be sticky.)
3 Place dough on work surface heavily dusted with sifted confectioners'
sugar. Sift more powdered sugar over dough. Gently roll dough out to
thickness of 3/8". Cut into 1x1 1/2 inch bars using knife that has been
dusted with powdered sugar. Arrange on greased sheet, spacing 1inch apart.
4 Bake cookies at 275 F (135 degrees C) until firm and tops appear dry,
about 25-30 minutes. Cool cookies completely on racks.
5 To Make Icing: Blend 1/2 cup confectioners' sugar and 2 teaspoons egg
white. Mix in enough liqueur to make thick but pourable icing. Set racks on
waxes paper; arrange cooled cookies on racks with edges touching. Drizzle
icing over cookies in irregular lines. Separate cookies. Let stand until
icing is dry. Store in airtight container.

 Makes 2 -1/2 dozen cookies

Powdered Chai

  ----- Original Message ----- 
  From: Aaron 
  To: phaedrus
  Sent: Thursday, November 08, 2001 6:06 PM
  Subject: Powdered Chai Solution

  Early last month you had posted a question about chai ingredients. 
  This individual had made a powdered chai solution. You couldn't find 
  the Starbuck or Safeway recipes for the powdered solution but do you 
  know where to find any other powdered chai solutions or what the 
  individual who e-mailed you used?
  Chai Hunter

Hi Chai Hunter,

Try the two recipes below. There are a lot of chai recipes at:



  Instant Chai

  2 c. nonfat dry milk 
  3/4 c. sugar 
  1/2 c. powdered honey (Honey Sweet is the brand I found) 
  1/2 c. unsweetened iced tea mix (Lipton works well) 
  1/2 c. non-dairy creamer 
  1 t powdered ginger
  1 t powdered cinnamon 
  1/2 t powdered clove 
  1/2 t powdered cardamom 
  1/2 t powdered vanilla (or 1 t vanilla extract)

  Mix all ingredients together in a blender or food processor and blend 
  until you get a powdery texture, about one minute. This will make 
  about 1 gallon of prepared chai. For one cup at a time, use 2 to 3 
  rounded tablespoons to about 8 oz of water. Always mix with hot water, 
  or you will get clumps. Once mixed, you can pour over ice or just keep 
  in the fridge for iced chai -- very refreshing!! 

  Substitutions: If you cannot find powdered honey, just use 1/4 cup more 
  of plain sugar. (Chai is meant to be quite sweet, but you may wish to 
  start with less sugar and add more to taste. The amounts above did seem 
  to appeal to everyone who tried it though.) You can use only powdered 
  honey if you want, but I found it too expensive for my budget.

  If you cannot find powdered vanilla, use vanilla extract. *Hint:* pour 
  the extract in with your sugar and stir it around to break up the lumps, 
  then let it dry before mixing it in with the other ingredients. Otherwise
  you'll end up with a mess on your hands (don't ask how I know!). Lastly, 
  if you don't want to use iced tea mix, you can mix all the other 
  ingredients, and brew regular tea and mix about 2 rounded tablespoons 
  of mix to your brewed tea.
  Chai Masala (masala means sorta "mix")

  Combine the following in a clean coffee grinder:
  1 black cardamom pod*
  25 green cardamom pods
  8 cloves
  1/2 t. fennel seeds
  8 black peppercorns
  1 t. ground ginger
  1 t. ground cinnamon

  Grind until pretty much powdered. You'll still see larger bits of 
  cardamom shell, this is OK. Store in a tightly sealed jar. 

  To make the tea, per cup:

  8 oz. hot water
  1 t. loose black tea leaves
  1/8 c. milk
  Brown or white sugar to taste

  Place the water and the masala in a saucepan, and bring to a boil 
  over high heat. Reduce the heat, and simmer for 5 minutes or so. Turn 
  off the heat, add the tea, and let steep for a few minutes. Add the 
  milk, and strain into cups. Add sugar as desired. Normally, I loathe 
  sugar in tea or coffee, but this is actually much better with sugar. 

California Carrots

----- Original Message -----
From: Jcb
To: phaedrus
Sent: Saturday, November 03, 2001 7:12 PM
Subject: glazed baby carrots

> hello i am need of a recipe.....i have lost it....all i remember is it 
> was a sauce that had beef consomme white wine and something else and 
> then you baked it.....not much information to go on but i would 
> appreciate your input....Thank You

Hi ?,

Ok, I'm confused..... This is a recipe for glazed baby carrots that has beef consomme and white wine in the glazing sauce? All of the glazing sauces that I could find are based on either honey or sugar. I could not locate any with the wine and consomme. The recipe below was the only one I could find that was even remotely similar, but it uses regular carrots and is not baked. If you can provide another name for the sauce or dish, I might have better luck.


California  Carrots

 Ingredients :
 8 carrots, steamed
 1/2 onion, chopped
 1/2 clove garlic
 1 tbsp. butter
 1 tbsp. flour
 1/2 can jellied consomme
 1/4 c. white wine
 Salt & pepper

 Preparation :
Steam carrots in small amount of water.  Saute onion and 
garlic in butter, cook until onion is tender, then discard 
garlic.  Stir in flour and slowly add consomme and white wine.  
Stir and cook until thickened.  Add carrots, cover and heat 
until bubbly.  Season with salt and pepper.  Serves 4.  You can 
double the recipe and add browned Swiss or round steak to the sauce 
and  cook until the meat is tender then add the carrots. It is an  
excellent gravy.  Good over rice.


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus