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----- Original Message -----
From: Wendy
To: phaedrus
Sent: Monday, November 26, 2001 12:25 PM
Subject: Bizcochito cookie

> looking for Bizcochito cookie recipe, it's the New Mexico state cookie.
> thanks
> wendy

Hi Wendy,

This was really difficult to find. There were lots of links, but no recipes. it almost looks as though someone has removed all of the bizcochito recipes from the web. I did find one, though. A prize winner. See below.


Bizcochito recipe

1 pound pure lard
1 cup sugar
2 eggs
6 cups flour
1/4 cup red wine
2 tsp. anise seed (slightly crushed)
1 cup sugar mixed with 2-3 tsp. cinnamon

Cream lard until fluffy. Add sugar slowly gradually,
beating well. Add eggs one at a time beating well. Add anise
seed. Mix in flour by hand, using enough wine to make
dough soft. Let stand about 10 minutes.
Use cookie press or roll out dough on lightly floured board
and cut into squares. Bake at 350 degrees for 15 minutes on
ungreased cookie sheets. Remove from sheets while hot and
dip top side in sugar/cinnamon mixture.
MS Burciaga said cooking sherry or brandy can be used and
lard is a must even if the health conscious cringe. "The lard is
what makes them light," she said. "You can't make bizcochitos
without lard."

Cinnamon Bars

----- Original Message -----
From: Abby 
To: "phaedrus"
Sent: Monday, November 26, 2001 10:28 AM
Subject: Another challenge

> Dear Phaed:
> You're a doll!  I'll try making the Angel Cookies today.  Can you try
> to solve one more mystery for me?  One of the packaged mix companies
> made a Cinnamon Bar mix in the early 1990's that was perfect for
> those elementary school bake sales.  They discontinued it, but
> perhaps you can come up with something similar.  The base was a cross
> between a piecrust, cake, and cookie.  The topping was cinnamon,
> sugar, crumbs, and nuts.  A version without nuts would be even
> better, since my kids have decided that they are nutaphobic.
> Thanks,
> Ab

Hi Abby,

Well, I don't know about something exactly like that, but below is a sampling of cinnamon bar recipes. Maybe one of them will be close.


Sugar  And  Cinnamon  Bars

 Ingredients :
 1/2 c. butter
 1/2 c. margarine
 5 tbsp. sugar
 2 c. flour
 1 tsp. vanilla

 Preparation :
   Press into a 9x13 inch pan.  Bake at 325 degrees for approximately
 45 minutes.  Cut while warm and roll in sugar and cinnamon mixture.
 Cinnamon  Coffee  Bars

 Ingredients :
 1/4 c. soft shortening
 1 c. brown sugar
 1 egg
 1/2 c hot coffee
 1 1/2 c. sifted flour
 1 tsp. baking powder
 1/4 tsp. soda
 1/4 tsp. salt
 1/2 tsp. cinnamon
 1/2 c. raisins

 Preparation :
    Cream shortening, sugar and eggs.  Stir in coffee.  Sift together
 dry ingredients and stir in.  Blend in raisins.  Spread in 9"x13"
 pan.  Bake 15 to 20 minutes in 350 degree oven.  Frost while still
 warm with thin powdered sugar frosting.
   Cinnamon  Bars

 Ingredients :
 2 c. flour
 2 sticks margarine
 1/2 c. powdered sugar
 2 c. sugar
 4 tbsp. flour
 6 tbsp. cinnamon
 1/2 tsp. salt

 Preparation :
    Mix well and pat into 11 1/2 x 17 1/2 cookie sheet.  Bake at 325
 degrees for 20 minutes.  Mix well, then add: 1 stick margarine,
 melted   Pour onto baked crust and bake 23-25 minutes more at 325
 degrees.   We can't help the past, but we don't have to repeat it.
 Montana  Buttermilk  Cinnamon  Bars

 Ingredients :
 2 c. flour
 1 1/4 c. sugar
 1/4 c. brown sugar
 1/2 c. margarine
  1 tsp. soda
 1 tsp. cinnamon
 1 tsp. vanilla
 3/4 tsp. salt
 1 c. buttermilk
 1 egg

 Preparation :
    Combine flour, sugar, brown sugar, and margarine; blend and press
 2 cups into ungreased 13 x 9 pan.  Add remaining ingredients to left
 over crumb mixture. Pour gently over crumbs in pan.  Bake at 350
 degrees for 20-25 minutes.  DO NOT over bake.  Delicious.  Frost
 with vanilla icing (good with almond extract in frosting instead of

Homemade Hot Cocoa Mix

----- Original Message ----- 
  From: Tracie
  To: phaedrus
  Sent: Tuesday, November 27, 2001 7:38 PM
  Subject: hot cocoa mix

  I am looking for a hot cocoa mix that uses cocoa, powdered sugar, 
  and coffee creamer. I don't remember if it uses anything else or 
  the amounts.

  Thank you,


Hi Tracie,

There are a lot of these, but most are basically the same, for mixing with hot water. Several recipes below.


   Hot  Cocoa  Mix

   Ingredients : 
   2 2/3 c. nonfat dry milk
   1 1/2 c. powdered sugar
   2/3 c. cocoa
   1 (16 oz.) jar non-dairy creamer
   Dash of salt
   Optional:  1 (10 oz.) bag sm. marshmallows

   Preparation : 
     Combine ingredients.  For each serving:  add 1 cup hot water to
   1/3 cup cocoa mix.  Stir well until blended.  Store remaining mix in
   airtight container.  (28 servings).  
   Hot  Cocoa  Mix

   Ingredients : 
   2 c. powdered sugar
   3 c. powdered milk
   1/2 c. cocoa
   1/2 c. instant non-dairy creamer

   Preparation : 
     Mix all ingredients well.  Add 1/4 cup mixture to 6 ounce boiling
   Instant  Cocoa  Mix

   Ingredients : 
   1 c. unsweetened cocoa
   1 c. granulated sugar
   1 c. confectioners sugar
   1 tsp. salt
   6 c. dry milk powder
   11 oz. non-dairy powdered creamer(Creamora)

   Preparation : 
     In large bowl, mix all ingredients thoroughly.  To serve, use 3
   heaping tablespoons for each mug of hot water.  
   Hot  Cocoa  Mix

   Ingredients : 
   10 2/3 c. powdered milk
   6 oz. creamer
   2 c. powdered sugar 
   1 (16 oz.) can Hershey's cocoa

   Preparation : 
     Mix together.  Use 3 tablespoons per cup of hot water.  
   Blizzard  Cocoa  (Hot  Chocolate  Mix)

   Ingredients : 
   2 c. non-fat dry milk powder
   1/2 c. sugar
   1/2 c. powdered sugar
   1/2 c. Hershey's cocoa
   2/3 c. powdered non-dairy creamer

   Preparation : 
     In a large bowl, combine all ingredients; blend well.  Store in
   tightly covered container.  Combine 1/4 cup mix with 3/4 cup boiling
   water; stir for single serving.  


 ----- Original Message ----- 
  From: Stephanie
  To: phaedrus
  Sent: Tuesday, November 27, 2001 4:37 PM
  Subject: Recipe

  Hi, Hope you can help me. I am looking for a Ukrainian  recipe, 
  It is called "Kvass". My father used to make it, it is a drink,
  made with boiling water and lemons,sugar and yeast, I don't know 
  the order of the ingredients. Hope you can help. 
  Thank you in advance.


Hi Stephanie,

Kvass is a beerlike drink that's made mainly from rye bread, although it can be made from grain and fruit, too. The most common way to make kvass is : soak dry, toasted rye bread in water with sugar and lemon, let ferment slightly and drink while still fermenting. You can also make it from rye flour.

Below are a few recipes. There are more kvass recipes at:
And a thread of messages about kvass at:


  Black Bread Kvass
  1 1/2 pounds stale black bread, cubed
  1 1/2 tbs. dried mint
  1 small lemon, cut into chunks
  10 cups boiling water
  1/2 cup sugar
  1 tsp. cream of tartar
  1 package active dry yeast
  8 grains of white rice

  Place the bread cubes on a baking sheet and toast in a 325 
  degrees oven for about 20  minutes, or until dry. Transfer 
  to a large crock. Sprinkle the mint over the toasted cubes. 
  Add the lemon. Pour the boiling water over all, and cover 
  the crock tightly. Let stand 5 to 6 hours. Strain the liquid 
  through cheesecloth, pressing down on the bread with the back 
  of a spoon in order to extract as much liquid as possible, but 
  with out pushing sediment through. To the liquid add the sugar, 
  the cream of tartar and the yeast, which has been dissolved in 
  a little of the liquid. Stir well to mix. Cover the container, 
  let stand undisturbed for 8 hours. The next day, strain once 
  more through cheesecloth and pour into a 1-quart bottle. Add 
  the 8 grains of rice. Seal. Let stand for 8 hours more at room
  temperature. Then strain once more through cheesecloth into a 
  clean bottle and refrigerate until ready to use.   
  Yield : 1 quart
  Bread Kvass 
  Duonos gira 

  1/2 k (1 lb) dried, black rye bread 
  5 l (5 quarts) water 
  20 g (4 teaspoons) yeast 
  1 cup raisins 

  Cover bread with boiling water and let sit for 24 hours. 
  Strain, add yeast blended with sugar, and remaining sugar, 
  mix well and let ferment for 1-2 days in a warm spot.  
  Pour fermented liquid into glass bottles, add several raisins 
  to each bottle and close tightly. Store in a cool place. 
  Kvass is ready to drink the next day. It will be drinkable 
  for up to 2 months, if kept in a cold spot. 
  Caraway Seed Kvass 
  Kmynų gira 

  2 cups caraway seed 
  5 l (5 quarts) water 
  1/2 k (1 lb) sugar 
  1 cup raisins 
  20 g (4 teaspoons) yeast 

  Cover caraway seed with cold water and boil for 15-20 minutes. 
  Strain, add sugar and cool to 105F/40C. Add proofed yeast, raisins. 
  Set in a warm spot to ferment for 2 days. Pour into bottles, close 
  tightly and keep in cold place. This will be ready in 2-3 days. 
  Barley Kvass 
  Miežių gira 

  1 k (2 lbs) barley; 1/2 k (1 lb) sugar 
  20 g (1 cup) dried hops 
  5 l (5 quarts) water 
  20 g (4 teaspoons) yeast 

  Saute barley in skillet until golden brown. Pour barley into a pot, 
  cover with cold water, add hops and cook for 30 minutes. Strain, 
  mix in sugar, cool and add proofed yeast. Let ferment in a warm spot 
  for 48 hours. Pour fermented liquid into bottles, close bottles and 
  store in a cool place. Barley kvass tastes best when 3 days old. 
  Cranberry Kvass 
  Spanguolių gira 

  1 k (2 lbs) cranberries 
  1 k (2 lbs) sugar 
  20 g (4 teaspoons) yeast 
  5 l (5 quarts) water 

  Pour sugar and cranberries into a pot, cover with water and cook 
  for 10 minutes. Put everything through a food mill and wash down 
  pulp with berry juice. Cool and add proofed yeast, mix well. 
  Set in a warm spot to ferment, for 3 days.  
  Cranberry kvass is drunk right away or poured into bottles and 
  stored in a cool place. 
  Honey Kvass 
  Medaus gira 

  1/2 l (2 cups) honey 
  5 l (5 quarts) water 
  20 g (4 teaspoons) yeast 
  1 cup raisins 
  juice of 2 lemons 

  Place honey in hot, boiled water, stir until honey melts. Cool. 
  Add proofed yeast and let ferment for 24 hours in a warm place, 
  until liquid begins to foam. Remove scum, add raisins and lemon 
  juice. Pour into bottles and store in cool place.  
  Honey kvass is brewed for weddings and other festivities. 

  from: "Wines, Beers and Spirits by Maurice Hanssen and Jacqueline Dineen, 
  Baronet Publishing Co. New York, 1978. 

  Ingredients: (for 10 bottles)
  1 pound (1/2 k), Dry Black Bread 
  24 cups, Boiling Water 
  1 1/2 lbs (3/4 k) Sugar 
  2 ounces (56g), Fresh Compressed Yeast 
  1/2 cup, Sultanas (yellow seedless raisins) 
  Put the bread into a large container and then add the boiling 
  water. When the mixture is lukewarm squeeze the liquid from the 
  bread very thoroughly, making sure that the bread itself does 
  not come through because this clouds the drink. 
  Add the sugar and yeast, mix, cover and leave for ten hours. 
  Pour the drink into clean bottles, and three sultanas to each, 
  put the corks (you must use corks - screw-on tops will not work)
  and tie them down---then refrigerate immediately. 

Shrimp Wiggle

----- Original Message -----
From: Wendy
To: phaedrus
Sent: Monday, November 26, 2001 12:30 PM
Subject: Spanish Woodcock

> It's shrimp in a cheese sauce with peas served on toast called Spanish
> Woodcock.
> Need  recipe if you can find it was served in connecticut by a
> grandmother.
> thanks
> wendy

Hi Wendy,

I can find nothing at all named "Spanish Woodcock" (except for a real bird....). There is a "Scotch Woodcock", but that's scrambled eggs and anchovy paste on toast. The closest thing that I can find to what you describe is called "Shrimp Wiggle". It's served on toast, and it has everything you describe except the cheese. The shrimp and peas are served in a thick white sauce over toast. Recipes below.


Shrimp Wiggle

1 can shrimp
1 cup medium white sauce
8 1/2 oz. can peas
salt and pepper to taste

Drain peas, use part of liquid to make white sauce. Add drained shrimp 
and peas to white sauce, season to taste. Heat. To serve pour over 
split toasted English muffins or other toasted bread.

White sauce:

2 tbsp. butter
2 tbsp. flour
salt and pepper to taste
1 cup milk

Melt butter in saucepan. Add flour and salt. Gradually add 
milk, stirring constantly. Cook until sauce boils and becomes 
thick and smooth.
Shrimp Wiggle (1931)

4 tablespoons butter
2 tablespoons flour
1 1/4 cups milk
1 cup shrimp
1 cup peas, drained
salt, paprika, celery salt
1 egg yolk (optional)
1 teaspoon lemon juice or 1 teaspoon cooking sherry (optional)

Make a cream sauce of the first three ingredients. When it is 
boiling, add the shrimp and peas. Add the egg yolk, cook for one 
minute over a low flame and then add the lemon juice or sherry. 
Serve the Wiggle on rounds of buttered toast, buttered, heated 
rusks or in hot patty shells. To reheat,place over hot water.
Shrimp Wiggle
Course : Shrimp
Serves: 4

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      c.            cooked shrimp -- cut in pieces
   1      small can     tiny peas
   1      c.            rich cream
   1      tsp.          Worcestershire sauce

Simmer mixture until bubbling. Serve on toast.


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