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----- Original Message -----
From: JENI
To: phaedrus
Sent: Monday, November 25, 2002 11:55 PM
Subject: whoopie pies
Hello Phaedrus,
I just found your web-site, and I think that it is great!
I was wondering if you could help me find a certain recipe
that has belonged in my family for many years for Whoopie
Pies. My grandmother new the recipe by heart and has passed
away, and nobody ever gave it any thought to ever write it
down. This recipe is special, it has corn starch in the filling.
I have searched endlessly for a recipe for Whoopie Pies with
corn starch in the filling. My mom and myself would love to have
this recipe again. My grandmother was from Pennsylvania. I believe
that it was either Dutch or a Mennonite recipe. Thank you so much
for your time.
Jeni
Hello Jeni,
I found the below recipe with cornstarch in the filling. Hope that's it.
Phaed
Whoopie Pies
Ingredients :
6 tbsp. Crisco
1 egg, lightly beaten
2 tsp. vanilla
2 c. flour
1 c. sugar
1 c. milk
1 1/2 tsp. baking soda
1 tsp. salt
5 tbsp. cocoa
Cream Filling:
1 tbsp. flour
1 tbsp. cornstarch
1/2 c. milk
1/4 c. margarine
1/4 c. Crisco
1/2 c. sugar
1 tsp. vanilla
Preparation :
Mix all together and drop by teaspoonful on ungreased cookie
sheet. Bake about 12 minutes at 350 degrees. Cool on rack and fill
with following filling. Cook flour, cornstarch, and milk to paste;
cool. Cream margarine, Crisco, and sugar. Add paste and vanilla.
Beat with mixer until fluffy. Spread heaping tablespoon creamed
filling on cookie and top with another.
----- Original Message -----
From: Lanny
To: phaedrus
Sent: Sunday, November 24, 2002 8:10 PM
Subject: persimon Jam
In your searches could you please find me a recipie for persimmon
Jam or preserves. I would deeply in debt
Lanny
Hello Lanny,
See below.
Phaed
Persimmon Jam
Ingredients :
3 c. persimmon pulp
3 c. sugar
1 tbsp. fresh lemon juice
1/2 tsp. grated lemon zest (lemon peel)
Preparation :
Make pulp - 3 or 4 persimmons. Combine pulp and sugar in heavy
non-corrosive saucepan. Cook over low heat; stir constantly until
thick and opaque, about 15 minutes. DO NOT BOIL. Remove form heat.
Stir in lemon juice and zest. Pour into sterilized jars and seal.
----------------------------------
Persimmon Jam
Ingredients :
4 lb. very ripe persimmons
4 c. sugar
Preparation :
1. Cut persimmon in half and scoop out pulp. Press fruit
through a strainer.
2. Measure 4 cups pulp into 4 1/2 quarts pot. Add sugar
and stir well.
3. Cook over low heat, stirring constantly, about 30 minutes.
Remember not to boil or jam will be bitter.
4. Ladle into clean hot jars, leaving 1/2 inch headspace.
5. Process in boiling water bath for 10 minutes.
Yield: 3-5 pints.
----- Original Message -----
From: MC
To: phaedrus
Sent: Sunday, November 24, 2002 8:22 PM
Subject: (no subject)
Since you are so good at this...Do you have a good christmas
stollen recipe too. I lost all of my recipes and I am just
sick about it.
Do you do this all alone? You are really amazing!
Hi,
Yes, I do most of it alone. There are four stollen recipes below.
Phaed
Christmas Stollen
Ingredients
1 tablespoon active dry yeast
2/3 cup warm milk (110 degrees F/45 degrees C)
1 large egg
1/3 cup white sugar
1/2 tablespoon salt
1/3 cup butter, softened
2 1/2 cups bread flour
1/3 cup currants
1/3 cup sultana raisins
1/3 cup red candied cherries, quartered
2/3 cup diced candied citron
6 ounces marzipan
1 tablespoon confectioners' sugar
1 teaspoon ground cinnamon
Directions
1 In a small bowl, dissolve yeast in warm milk. Let stand
until creamy, about 10 minutes.
2 In a large bowl, combine the yeast mixture with the egg,
white sugar, salt, butter, and 2 cups bread flour; beat well.
Add the remaining flour, 1/4 cup at a time, stirring well after
each addition. When the dough has begun to pull together, turn
it out onto a lightly floured surface, and knead in the currants,
raisins, dried cherries, and citrus peel. Continue kneading until
smooth, about 8 minutes.
3 Lightly oil a large bowl, place the dough in the bowl, and turn
to coat with oil. Cover with a damp cloth and let rise in a warm
place until doubled in volume, about 1 hour.
4 Lightly grease a cookie sheet. Deflate the dough and turn it out
onto a lightly floured surface. Roll the marzipan into a rope and
place it in the center of the dough. Fold the dough over to cover
it; pinch the seams together to seal. Place the loaf, seam side down,
on the prepared baking sheet. Cover with a damp cloth and let rise
until doubled in volume, about 40 minutes. Meanwhile, preheat oven
to 350 degrees F (175 degrees C).
5 Bake in the preheated oven for 10 minutes, then reduce heat to 300
degrees F (150 degrees C), and bake for a further 30 to 40 minutes,
or until golden brown. Allow loaf to cool on a wire rack. Dust the
cooled loaf with confectioners' sugar, and sprinkle with the cinnamon.
--------------------------
Vienna Christmas Stollen
1 1/2 c Milk;scald/cool to lukewarm
3 1/2 Yeast;dry/envelopes
3/4 c Water; lukewarm
3 c Flour; sifted
1/2 c Eggs; yolks/lightly beaten
3/4 c Sugar
2 ts Salt
1 c Flour
1/2 c Butter; softened
Flour; 10-11 c. as needed
5 c Sultanas; (currants)
1 1/2 c Almonds;chopped or slivered
1 c Citron; chopped
1/2 Lemon; rind only/grated
2 ts Rum
Milk should be cooled to about 100 degrees.
Dissolve the yeast in the lukewarm water and add 1/4 c. of
the cooled milk and 3 c. sifted flour. Cover the sponge with
a cloth and let it ripen until bubbles appear on the surface
and it is about to drop in the center.
Pour the remaining milk over the sponge. Add the egg yolks,
sugar and salt and beat until the ingredients are well blended.
Add 1 cup flour and beat well. Blend in the butter.
Add more flour gradually to make a smooth dough, or until 10 to
11 cups have been added. Some flours absorb more liquid than
others. Knead in the sultanas, almonds, and citron, along with
the lemon rind which should be mixed with the rum.
Knead the dough until the fruits and nuts are dispersed well
through it and it is smooth. Dust the top lightly with flour
and let it rise in a warm place about 45 minutes. Punch it down
and let stand for 20 minutes. Divide the dough in half and knead
the pieces until smooth. Let them stand for 10 minutes longer.
Place one ball of dough on a lightly floured board, and with
a rolling pin, press down the center of the ball, and roll the
pin to and fro 4 to 5 times, pressing all the time to make an
elliptical shape 6 inches long and 3 1/2" wide. The center rolled
part should be 1/8" thick and 4 inches long. Both ends should
remain untouched, resembling rather thick lips.
Place this rolled out piece of dough on a buttered baking sheet
and brush the center part with melted butter. Fold one lip toward
the other and on the top of it. Press the fingertips down near and
below the lips, pulling somewhat apart. Give a pull away from each
end, pointing them toward the lips. The shape should resemble a
waning moon. Repeat the process with the second piece of dough.
Let the Stollen rise, covered in a warm place until they double in
bulk, about 1 1/2 hours.
Bake at 375 degrees for 35 to 40 minutes. Do not overbake
Cool them on racks then brush with butter and cover with vanilla
sugar.
------------------------------------
Christmas Stollen
1 1/8 lb Flour
7 oz Sugar
1 pn Salt
1 ts Vanilla
1 ts Lemon juice
4 tb Rum
1 pn Cardomom (generous)
1 pn Mace (generous)
2 Eggs
4 1/2 oz Butter
4 1/2 oz Currants well drained
9 oz Sultanas
9 oz Almonds, finely chopped
3 1/2 oz Candied lemon peel
1 3/4 oz Butter for brushing
2 tb Powdered sugar for dusting
1 3/4 oz Beef drippings
9 oz Cottage cheese, well drained
Mix and sieve together the flour and baking powder onto
a pastry board or cool slab. Make a well in the center
and pour in the sugar, vanilla, rum, lemon juice, and the
eggs. Draw in some flour from the sides of the well to mix
with these and form a thick paste.
Add the cold butter, cut into small pieces, the finely
chopped beef drippings, cottage cheese, currants, sultanas,
nuts and candied peel. Cover the fruits with more of the flour,
and then starting from the middle, work all of it together
quickly with your hands into a firm, smooth paste. If it should
stick, add a little more flour. Form the mix into a long, oval
shape, and then fold it over lengthwise to give it the
traditional "stollen" shape.
Line a baking dish with greased waxed paper and place the
stollen on this.
Preheat oven for 5 minutes at 500F then turn oven down to
375 degrees F.
Then bake at 375 for 50-60 minutes.
As soon as the stollen comes out of the oven, brush with
melted butter and dust thickly with powdered sugar.
--------------------------------------------
Christmas Stollen
Categories: Breads, Swedish
Yield: 1 servings
1 c Milk
1/2 c Plus 2 Tbsp granulated sugar
1/2 ts Salt
1 pk Active dry yeast
1/4 c Warm water
5 c Sifted all-purpose flour
1/2 c Finely chopped candied
-citron
1/2 c Finely chopped candied
-cherries
1 c Slivered almonds
Grated rind of 1 lemon
1 c Seedless raisins
2 Eggs, beaten
1 c (2 sticks) butter, softened
1/4 ts Nutmeg
1/2 ts Cinnamon
2/3 c Sifted confectioners' sugar
2 tb Hot water
Pour milk into a saucepan. Heat to scalding. Turn off
heat; stir in 1/2 cup of the granulated sugar and the
salt. Let mixture cool to lukewarm. In a large bowl,
dissolve yeast in the 1/2 cup warm water; let mixture
rest for 5 minutes. Pour lukewarm milk mixture into
yeast solution. Stir in 1 cup of the flour. Beat dough
with electric mixer or egg beater until smooth. Cover
bowl with cloth towel; let dough rise in a warm place
1 hour and 30 minutes or until double in bulk.
Punch down dough in bowl; fold in citron, cherries,
almonds, lemon rind and raisins. Add eggs, 3/4 cup
(1 1/2 sticks) of the softened butter and the nutmeg.
Stir in 3 more cups flour; mix dough until smooth. Turn
dough out onto a lightly floured surface. Knead, working
in enough of remaining flour to make dough smooth and
elastic. Divide dough into halves; roll each portion into
an oval, about 1/2" thick.
In a small saucepan, melt remaining butter; brush it over
ovals. In a small bowl, combine cinnamon with remaining
2 Tbsp granulated sugar; sprinkle mixture over ovals.
Fold ovals in half, lengthwise. Place them on buttered
baking sheet. Twist ends of each oval toward each other
to form a crescent. Loosely cover ovals with wax paper
and a cloth towel. Let Stollen rise in a warm place about
1 hour or until double in bulk.
Preheat oven to 350 degrees. Bake Stollen 45 minutes or
until golden. In a small bowl, combine confectioners'
sugar with enough of the hot water to make a thick icing.
Dribble icing over hot Stollen; let Stollen cool before
slicing. Makes 1 Stollen.
----- Original Message -----
From: Phyllis
To: phaedrus
Sent: Monday, November 25, 2002 12:42 PM
Subject: Tomato Butter Recipe
> In the sure jell recipe I've seen posted two places now for
> Tomato Butter it lists 3 cans tomato sauce... However it
> doesn't say what size can. Do you know the answer?
>
> I tried the second recipe and it was nothing like I remember
> tomato butter to be.
>
> *****
> Phyllis
Hello Phyllis,
I have that recipe, but I have no idea what size cans it refers to. Must be
big 'uns.
All of the other tomato butter recipes that I have call for whole tomatoes.
See below.
Phaed
Tomato Butter
Ingredients :
8 lbs. tomatoes, peeled & chopped
4 lbs. sugar
4 lemons
Preparation :
Place juice and rind of 1 lemon and a small handful of whole
cloves in spice bag. (Remove before putting jell in jars). Cook
tomato mixture until clear and thick. Place into jars and cover
with paraffin. Makes 7 medium jars. Great way to use up the extra
tomatoes from the garden.
----------------------------------
Tomato Butter
Ingredients :
5 lb. ripe tomatoes, peeled and cut into small pieces
1 tsp. salt
3 1/2 c. light brown sugar
1/2 tsp. ground allspice
1/2 tsp. ground clove
1 1/2 tsp. cinnamon
Preparation :
Mix the tomatoes and salt and cook for 15 minutes or until mushy.
Measure the tomatoes you should have 2 quarts. Return to kettle and
add rest of ingredients. Bring to boil and simmer slowly for 1 hour
or until thick. Pour into hot sterilized jars and seals. Store in
a cool, dark, dry place. Yield about 6 1/2 pint jars.
----------------------------------
Tomato Butter
Ingredients :
*5 lbs. red or yellow tomatoes
1 c. vinegar, white, distilled
3 c. sugar
1 stick cinnamon
1/4 oz. ginger root grated
1/2 tbsp. whole cloves
Preparation :
Peel and slice tomatoes. Add vinegar and sugar. Mix cinnamon,
ginger root and cloves and place in a cheesecloth bag. Add to
tomato mixture. Cook until thick, stirring constantly to prevent
scorching. Makes 4 pints. *Deseed tomatoes if desired.
----------------------------------
Tomato Butter
Ingredients :
6 c. tomatoes, peeled, cut up and cook
6 c. sugar
1 1/2 lemons, cut in very thin strips, skin and all
2 cinnamon sticks
Preparation :
Peel, cut up and cook tomatoes. Measure, add other ingredients.
Cook mixture until tomato mixture is thick. (Can put on plate to
see if it runs or see if it will form a drop on a spoon). Stir
often. Mixture should be cooking at a slow boil. When thick, put
mixture into hot sterilized jars. Seal. Makes 4 pints.
----------------------------------
Tomato Butter
Ingredients :
7 lbs. tomatoes
3 1/2 lbs. sugar
1 tbsp. salt
1 pt. vinegar
1 tbsp. cinnamon
1 tbsp. mace
1/2 tbsp. cloves
Preparation :
Peel all tomatoes and cook ingredients together until thick like
jelly. Place in jars and seal. Process in hot water bath for 10
minutes. Makes about 4 pints.
----- Original Message -----
From: RD
To: phaedrus@hungrybrowser.com
Sent: Monday, November 25, 2002 3:49 PM
Subject: phosphates
I'm looking for the ingredients for an old fashioned phosphate.
All different flavors.
I appreciate your site and look forward to your response.
Hi RD,
Well, phosphates are just carbonated water and flavored syrup and sometimes a little citric acid. Carbonated water is easy to find. Club Soda is plain carbonated water.
The syrups are a different matter. In the coffee section at the grocer recently, I saw flavored syrups that said "use for sodas or to flavor coffee. Well, I tried to make
a vanilla phosphate using this stuff and club soda. Yecch! Not the right kind of syrup - not strong enough.
However.....
You can get a home soda fountain here, complete with syrups:
Soda Fountain
You can get the syrups wholesale here:
Soda Syrups
Also, see here: ,b>Phosphates & Sodas
Phaed
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