Snickers Cookies

----- Original Message ----- 
From: caryn
To: phaedrus
Sent: Monday, December 01, 2003 3:50 PM
Subject: Snicker cookie recipe

> HI!
> I have searched your archives and have not found the recipe I am looking
> for......
> My sister recalls making a sugar cookie like dough and wrapping it around
> snicker bars, then slicing them and baking them,
> It would be great if you could find this one! I have a snickers pie on the
> line if I can find it! Of course, I will give you all the credit!
> Thanks,
> Caryn 

Hi Caryn,

See below.


Snickers Bar Cookies

1 cup butter, softened (2 sticks)
1 cup creamy peanut butter
1 cup light brown sugar
1 cup sugar
2 eggs
2 teaspoons vanilla
3 1/2 cups all-purpose flour, sifted
1 teaspoon baking soda
1/2 teaspoon salt
2 13-ounce package Snickers Miniatures (about 60 candies)

Preheat oven to 350 degrees.

Combine the butter, peanut butter and sugars using a mixer on a medium to
low speed until light and fluffy. Slowly add eggs and vanilla until
thoroughly combined. Then mix in flour, salt and baking soda. Cover and
chill dough for 2 to 3 hours.

Unwrap all Snickers. Remove dough from refrigerator. Shape about 1
tablespoon of dough around each candy. Place on a greased cookie sheet and
bake for 10 to 12 minutes. Let cookies cool on baking rack. Makes about 4
dozen cookies.

Note: You will use 1 bag and approximately half the other bag.

Polish Butter Cookies

---- Original Message ----- 
From: "Deb" 
To: phaedrus
Sent: Sunday, November 30, 2003 7:23 AM
Subject: Polish Bakery Butter Cookies

> I have been searching for years for a recipe for a butter cookie which I
> buy in Hamtramck, Michigan New Palace Bakery.  The dough appears to be
> somewhat white and looks like it was pushed from a pastry bag to form the
> cookie.  Usually rolled in chocolate jimmies, or chocolate chips added.
> Please help!

Hello Deb,

Sorry, there are no recipes from the New Palace Bakery online that I can find. Below are three recipes for Polish Butter Cookies, though.


Title: Polish Butter Cookies
  Categories: Cookies, Peagram, Christmas, Holiday
       Yield: 72 servings

       1 c  Unsalted butter; at room
     1/2 c  (scant) Sugar
       2 lg Hard-cooked egg yolks;
            Pressed thru' sieve
       1 lg Egg yolk; lightly beaten
       1 ts Almond extract
       1 ts Vanilla extract
       2 c  All-purpose flour;Unbleached

   1. Using an electric mixer, cream together the butter and sugar in a
   mixing bowl until light and fluffy. Beat in the cooked and raw egg
   yolksand both extracts. Using a wooden spoon, gradually incorporate   
   the flour to make a smooth, somewhat stiff dough. Wrap dough in
   plastic wrap and refrigerate 2 hours. 
   2. Preheat the oven to 350 F.   
   3. Roll out the dough 2/3 inch thick on a lightly floured surface.(The 
   cookies are supposed to be plump.) Cut into shapes with small 1 to 
   1 1/2-inch cookie cutters ~ hearts and stars work nicely. Gather   
   up the scraps, reroll, and cut out more cookies. Place 1/2 inch apart   
   on ungreased baking sheets. 
   4. Bake cookies until they just begin to take on the slightest tinge 
   of color, about 10 mins. Cool on wire racks and store in an airtight
   container up to 1 week. Makes about 6 dozen small cookies.
   Ciasteczka (Polish Butter Cookies)
(Gourmet Magazine - December 2000)

For cookies
   2 c. sifted all-purpose flour (sift before measuring)
   1/2 tsp. salt
   2 sticks (1 c.) unsalted butter, softened
   5 hard-boiled large egg yolks, forced through a fine seive
   1 tsp. vanilla

For glaze and decoration
   1/4 c. sugar
   1/2 tsp. cinnamon
   1 large egg
   1 tsp. milk

Make cookies:

Sift together flour and salt.
Beat together butter and sugar with an electric mixer until pale and fluffy.
Beat in yolks and vanilla until combined well.  Mix in flour mixture at low
speed just until blended.  Form dough into a disk and chill, wrapped in
plastic wrap, until firm, about 1 hour.
Preheat oven to 350 degrees F.
Keeping remaining dough chilled, roll out one fourth of dough slightly less
than 1/4- inch thick on floured pastry cloth with sleeve-covered rolling pin
(dough is soft).  Cut out desired shapes (hearts is nice) with a 2 1/2 to 3-
inch floured cookie cutter.  Chill scraps.
Arrange cookies 1-inch apart on a greased baking sheet.
Glaze and decorate cookies:

Stir together sugar and cinnamon in a small bowl.  Lightly beat together egg
and milk in another bowl.  Lightly brush tops of cookies with egg mixture
and sprinkle with cinnamon sugar.
Bake cookies in middle of oven until pale golden, about 12 minutes, then
transfer to a rack to cool.  Make more cookies in the same manner, rerolling
scraps no more than twice.

Makes about 5 dozen cookies
Polish Butter Cookies

1 cup butter
3/4 cups sugar
5 hard-cooked egg yolks, sieved
1 teaspoon vanilla
2 cups sifted flour
1/2 teaspoon salt
1 whole egg, mixed with 1 teaspoon milk
Cream butter and sugar. Stir in sieved hard cooked egg yolks, vanilla and
then flour mixed with salt. Chill dough. Set oven at 350 degrees. Lightly
grease cookie sheets. Roll out cookie dough 1/4-inch thick on a floured
cloth. Cut cookies with cutters into small crescents, stars and other
shapes. Transfer to cookie sheet, leaving a little space between cookies.
Brush with beaten whole egg. Leave cookies plain or sprinkle with one of the
following: finely chopped nuts, cinnamon sugar or poppy seed. Bake about 12
minutes or until cookies are lightly browned. Yield: approximately 48

Lubecker Marzipan

----- Original Message ----- 
From: "James" 
To: phaedrus
Sent: Sunday, November 30, 2003 4:46 PM
Subject: Lubecker Marzipan

I have  checked the archives and have been unable to find this recipe. Its
for the Marzipan made in Lubeck Germany commonly called Lubecker Marzipan,
which is supposed to be the finest in the world. Thank you very much .

Helli Jim,

See below for a recipe.


 Lubecker  Marzipan

   Ingredients :
   1/2 lb. blanched almonds, finely ground
   1/2 lb. powdered sugar
   2 tbsp. water
   1/2 tsp. almond extract

   Preparation :
      Mix all ingredients together on a baking board.  Knead dough
   until smooth.  Sprinkle powdered sugar on baking board; roll out
   dough.  Use cookie cutters to form different shapes.  Dry in very
   low oven with door open or dry by air only. 

Velveeta Fudge

----- Original Message ----- 
From: "leona" 
To: phaedrus
Sent: Saturday, November 29, 2003 5:17 PM
Subject: Velveeta fudge reciept

Phaedrus I have been trying to find this reciept for some time. I tryed the
rreciept when my niece made it several years ago. Please help me it isnt in
your achives. Thank you Leona

Hello Leona,

See below.


Velveeta  Cheese  Fudge

 Ingredients :
 1 lb. margarine
 1 lb. Velveeta cheese
 4 lbs. powdered sugar
 1 c. cocoa
 1 tsp. vanilla
 1 c. nuts

 Preparation :
   Melt cheese and margarine.  Add vanilla and combine well.  Sift
 powdered sugar and cocoa.  Add melted mixture and nuts.  Blend well
 and spread evenly in 2 (9"x13") pans.  Cool and cut as desired.
 Yield: 6 to 6 1/2 pounds candy.
 Velveeta  Fudge

 Ingredients :
 1 lb. Velveeta cheese
 1 lb. margarine
 1 tsp. vanilla4 lbs. powdered sugar
 1 c. cocoa

 Preparation :
   Melt in 2 quart casserole in microwave for 5 minutes (or until
 melted).  Set aside.  Mix in bowl:  Add cheese mixture and nuts (if
 desired) to sugar mixture.  Mix until smooth.  Pour into 9x13 cold
 cut keeper.  Set in refrigerator to set fast.  (Delicious)
 Velveeta  Cheese  Fudge

 Ingredients :
 1/2 lb. Velveeta
 1/2 lb. unsalted margarine
 1 tsp. vanilla
 1/2 c. cocoa
 2 lbs. sifted powdered sugar
 1/2 to 3/4 c. pecans

 Preparation :
   Melt first 3 ingredients together then add remaining ingredients.
 Pour into 8 or 9x12 greased (with butter) pan.  Let stand until firm.

Uncle Phaedrus Timeline

----- Original Message ----- 
From: Patti
To: phaedrus
Sent: Tuesday, November 25, 2003 7:25 PM
Subject: (no subject)

> Hi Phaed,
>  I love reading your recipes and the comments from your readers. But I'd love 
> it even more if you indulged us and shared your story and how you came about 
> this marvelous site. Some of these requests can't be as easy as a quick 
> "search", you amaze me and I thank you from all of us !! 
> Happy Thanksgiving Phaed- to you and yours ! :)
> Patti 

Hi Patti,

An Uncle Phaedrus timeline:

1994 - "Ask Uncle Phaedrus" debuts on a local computer bulletin board called "Bushwacker BBS". In the beginning, Unc answered trivia questions, such as "Why is the sky blue?", etc. This was a mixed blessing for Unc, because people mostly asked questions out of trivia books. They already knew the answers, they were just testing Unc. Unc was just cutting his teeth here; greater things were yet to come.

1995 to 1996 - Internet access came to the area, and Unc decided to move "Ask Uncle Phaedrus" to the Internet. Since it had been on message boards locally, he first tried it on Usenet. It did poorly on Usenet, and Unc neglected it for a year or so.

1997 to 1998 - Unc finally gave up on Usenet and created the "Ask Uncle Phaedrus" website. However, he was still answering trivia questions. The site didn't do well in the search engines, and was very slow catching on.

1999 - A cooking site named "Diana's Kitchen" placed a prominent link to "Ask Uncle Phaedrus" on their front page. People associated the two sites and began sending Uncle Phaedrus cooking questions and recipe requests. As the months went by, Unc gradually began to receive more and more recipe requests and cooking questions.

2000 - Unc decided that searching for lost recipes, while not his original intent, was almost as much fun as answering trivia questions, not to mention giving him a warm fuzzy feeling when he found a long-lost recipe for someone, so he began to emphasize the "Lost Recipe" aspect of "Ask Uncle Phaedrus". Besides, he wasn't getting many trivia questions. If it's recipes people want, then so be it. The e-mails began to come in faster.

2001 to 2002 - The word about "Uncle Phaedrus - Consulting Detective and Finder of Lost Recipes" began to spread, mostly by word-of-mouth (rather, by word of e-mail). More and more cooking websites begin to link to Unc. The requests began to increase. Unc re-organized the website to make it easier for people to find previous requests in the archives.

2003 - Uncle Phaedrus is finally picked up by the search engines and is linked to by many sites. His popularity increases steadily. Nearing the end of the year, Unc is getting more requests than ever before. Unc begins to wonder what he's going to do when he's getting more questions than he has time to research - It hasn't happened yet.



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