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Whoopie Pies

  ----- 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.

Hello Jeni,

I found the below recipe with cornstarch in the filling. Hope that's it.


  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. 

Persimmon Jam

  ----- 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


Hello Lanny,

See below.


  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! 


Yes, I do most of it alone. There are four stollen recipes below.


  Christmas Stollen

  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 
  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 
  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
       1/2 c  Finely chopped candied
         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.

Tomato Butter

----- 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.


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.

Vanilla Phosphates

  ----- Original Message ----- 
  From: RD
  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.


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



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