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2002

TODAY's CASES:

Chocolate Covered Pecans

  ----- Original Message ----- 
  From: mtm 
  To: phaedrus
  Sent: Saturday, November 30, 2002 12:20 PM
  Subject: recipe for chocolate covered pecans

  I would like a recipe for chocolate covered pecans.

Hello MTM,

See below.

Phaed

  Chocolate  Pecans

   Ingredients : 
   1 qt. pecan halves
   2 (12 oz.) pkg. butterscotch chips
   2 sq. semi-sweet German chocolate
   3/4 sq. paraffin wax

   Preparation : 
     Melt wax, butterscotch chips and German chocolate.  Add pecans and
   stir until well coated.  Spoon onto wax paper to cool.  
   ----------------------------------
   Chocolate  Pecans

   Ingredients : 
   12 oz. chocolate morsels, semi-sweet
   2 c. pecan halves

   Preparation : 
      Melt chocolate morsels.  Put in pecan halves.  Drop clusters or
   individually into cookie sheet.  Let harden in refrigerator.  For a
   different taste you may roast pecans first, by baking them for
   approximately 15 minutes at 350 degrees -but watch carefully!
   ----------------------------------
   Chocolate  Pecans

   Ingredients : 
   1 c. pecans
   1 bag chocolate chips

   Preparation : 
     Put chocolate chips in microwave for 3 minutes on high.  Stop and
   stir after each minute.  When melted, add pecans, stir and spread
   over cookie sheet that has been covered with waxed paper and sprayed
   with shortening.  Cool and crack into pieces.   

Candied Walnuts

   ----- Original Message ----- 
  From: Beth
  To: phaedrus
  Sent: Sunday, December 01, 2002 12:26 PM
  Subject: candied walnuts

  My mom used to make these candied walnuts... and I have lost 
  the recipe!! If memory serves me well, it asked for white Karo 
  syrup, as well as granulated sugar, etc.... you had to cook the 
  syrup until a soft ball was reached. Would you happen to know 
  of this recipe??
  Thank You!   
  Beth from Northern California 

Hi Beth,

Sure do. See below.

Phaed

  Candied  Walnuts

   Ingredients : 
   1 1/2 c. sugar
   1/2 c. milk
   4 drops red food coloring
   1 tsp. white corn syrup
   1/4 tsp. salt
   1 tsp. flour
   2 1/2 c. Diamond walnuts

   Preparation : 
     In a 2 quart saucepan, mix first 5 ingredients.  Cook to soft ball
   stage.  Add walnuts and flavoring and stir until creamy.  Quickly
   turn out on waxed paper and separate with fork.  
   ----------------------------------
   Candied  Walnuts

   Ingredients : 
   1/2 box brown sugar
   1/2 c. canned milk
   2 tbsp. white Karo syrup
   Vanilla
   1/2 c. white sugar
   1/2 cube margarine
   1 to 2 qts. nuts, warmed

   Preparation : 
      Put all ingredients in large skillet and cook to a firm soft
   ball.  Lower heat and add walnuts.  Spread on wax paper to set until
   dry.
   ----------------------------------
   Candied  Walnuts

   Ingredients : 
   1/2 box brown sugar
   1/2 c. canned milk
   2 tbsp. white Karo syrup
   Vanilla
   1/2 c. white sugar
   1/2 cube margarine
   1 to 2 qts. nuts, warmed

   Preparation : 
   Put all ingredients in large skillet and cook to a firm soft ball.  
   Lower heat and add walnuts.  Spread on wax paper to set until dry.
   ----------------------------------
   Candied  Walnuts

   Ingredients : 
   1 1/2 c. sugar
   2 tsp. white corn syrup
   1/4 c. milk
   1/4 tsp. salt
   2 1/2 c. walnuts
   1 tsp. vanilla

   Preparation : 
      In a 2 quart pan, mix first four ingredients.  Cook to soft ball
   stage (238 degrees).  Add walnuts and vanilla and stir until creamy.
   Quickly turn out onto waxed paper and separate with forks. 
   ----------------------------------
   Candied  Walnuts

   Ingredients : 
   1 1/2 c. sugar
   1/2 c. milk
   4 drops red food coloring
   1 tsp. white corn syrup
   1/4 tsp. salt
   1 tsp. flour
   2 1/2 c. Diamond walnuts

   Preparation : 
     In a 2 quart saucepan, mix first 5 ingredients.  Cook to soft ball
   stage.  Add walnuts and flavoring and stir until creamy.  Quickly
   turn out on waxed paper and separate with fork.  

Chrusciki

From: Judi
To:  phaedrus
Subject: [Fwd: "Chiegi's"]  Chrusciki - Fried bow tie cookies (Polish)
Date: Saturday, November 30, 2002 9:49 PM

Chrusciki (Polish Bow Tie Cookies)
 
Makes 7 dozen
 
1 tablespoon unsalted butter
2  large eggs
5  large egg yolks
3 tablespoons  granulated sugar
1 1/2 teaspoons salt
1 teaspoon pure  orange extract
1 teaspoon pure  lemon extract
1 teaspoon pure  vanilla extract
1 teaspoon distilled white vinegar
1 tablespoon rum
3 tablespoons  sour cream
1 teaspoon grated  lemon zest
1 teaspoon grated  orange zest
2 to 3 cups all-purpose flour

 Pure  vegetable shortening, for deep-frying

 Sifted  confectioners' sugar, for sprinkling
 
  1.   Melt butter, and combine with eggs, egg yolks, 
  granulated sugar, salt, extracts, vinegar, rum, and 
  sour cream in a large, heavy mixer. Using the paddle 
  attachment, beat on medium-high until lemon colored. 
  Add citrus zests. Gradually add enough flour to produce 
  a fairly stiff dough. Turn out onto a floured board, 
  and knead for 8 to 10 minutes, adding flour if necessary, 
  until dough blisters, becomes elastic, and can be handled 
  easily. Cut dough in half, and wrap one half with plastic 
  wrap; reserve at room temperature.
  2.   Roll half of dough very, very thin, and cut into 
  strips about 4 inches long and 1 1/4 inches wide. Cut the 
  ends on a diagonal. Slit each piece in the center, and pull 
  one end through the slit. Place on a parchment-lined baking 
  sheet, and cover with a towel to keep moist. Repeat with 
  other half of dough.
  3.   Heat shortening in a cast-iron frying pan to 375, and 
  fry the dough strips, a few at a time until lightly browned, 
  about 1 minute, turning once with a long fork or tongs.
  4.   Drain chrusciki on brown paper bags; transfer to a 
  cooling rack, and sprinkle with confectioners' sugar. Store, 
  tightly covered, in wax-paper-lined tins. Note: This recipe 
  makes an enormous quantity, so it can be halved if you wish, 
  but do not divide the orange, lemon, and vanilla extracts.
 \

Cinnamon Star Cookies

  ----- Original Message ----- 
  From: GARY 
  To: phaedrus
  Sent: Sunday, December 01, 2002 3:00 PM
  Subject: cinnamon star cookies


  I am looking for a recipe for cinnamon star cookies which were 
  made at the Holidays only by the now defunct Hough Bakeries in 
  Cleveland, Ohio.  Can you help?
  Thanks
  Gary

Hello Gary,

Sorry, there are still no Hough bakery recipes online. However, below are two cinnamon star cookie recipes that I did find.

Phaed

  Christmas Cinnamon Stars 

  What you need: 

  2 cups (about 2/3 lb.) unblanched almonds, finely chopped 
  3 egg whites 
  1 cup sifted confectioners' sugar 
  1 tsp grated lemon peel 
  3/4 tsp cinnamon 
  Lightly grease and flour two cookie sheets.  Shake off excess flour 
  and set aside.  Beat egg whites until stiff peaks are formed. and 
  gradually add 1 confectioners' sugar.  Beat egg white/sugar mixture 
  for 5 min. with an electric mixer on medium speed.  Blend in lemon 
  peel and cinnamon.  Set aside 1/2 cup of the meringue mixture. 
  Fold almonds into remaining meringue mixture.  Gently pat or roll out 
  3/8 in. thick on board sprinkled with confectioners' sugar.  Lightly 
  sprinkle the top of the dough with more confectioners' sugar.  Cut out 
  stars with a star-shape cookie cutter dipped in confectioners' sugar.  
  Carefully place stars on cookie sheets.  Drop 1/2 tsp of the reserved 
  meringue onto each cookie, drawing meringue out onto each point of the 
  star.  Bake at 325F about 20 min.  Immediately remove cookies from 
  cookie sheets to cooling racks.  

  Makes about three dozen cookies. 
  -------------------------------------
  Cinnamon Stars

  1 1/4 cup Flour
      1 cup Sugar
      1 cup Ground walnuts or pecans, etc
      2 Egg yolks
        Grated rind of 1/2 lemon
      1 teaspoon ground Cinnamon
    1/2 teaspoon Ground cloves
     10 tablespoons Sweet butter

  -------------------Icing---------------------

     1/2 cup Confectioners sugar
       1 Egg white
       2 tablespoon Lemon juice
       2 drops Yellow food coloring (opt.)

  A must on your Christmas cookie tray. Despite 
  the lemony frosting, the cinnamon flavor 
  comes through. 

  On a pastry board, mix flour, sugar and 
  walnuts. Form a mound, make a well and add 
  the egg yolks, lemon rind and spices. Cut the 
  butter in small pieces and add to the flour 
  mixture. Knead thoroughly to make a smooth
  dough.

  Let dough rest for 30 minutes in the 
  refrigerator.

  Preheat oven to 350F. Roll dough out with a 
  rolling pin to 1/8- inch thick and cut into 
  star shapes with a cookie cutter. Bake at 
  350 until cookies are lightly browned, about 
  10 minutes. Let cool and decorate with the
  icing.

  To make icing, mix sugar, egg white, lemon 
  juice and yellow food coloring (if using) in 
  a bowl until very smooth. (Icing has to be 
  thick enough so it will not run off stars.) 
  Spread evenly with a pointed knife on the 
  stars.
  Let icing dry overnight. Store in a cookie 
  tin.

  Note: If you like a less sweet cookie, omit 
  the icing.

  Yield: 6 dozen 

Invert Sugar

----- Original Message -----
From: mary
To: phaedrus
Sent: Saturday, November 30, 2002 9:19 PM
Subject: invert sugar-

> What is invert sugar and where can I find it- As I need it for a
> homemade marshmallow recipe?
>

Hello Mary,

Invert sugar is created by combining a sugar syrup with a small amount of acid (such as cream of tartar or lemon juice) and heating. This inverts, or breaks down, the sucrose into its two simpler components, glucose and fructose, thus reducing the size of the sugar crystals. Because of its smaller crystal structure, invert sugar produces a smoother product and is used in making candies such as fondant, and some syrups.

Invert sugar can usually be found in jars in cake-decorating supply shops.

You can buy it online at:
Sugarcraft

Phaed

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