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2011

A Particular Apple Cake

From: Lori
Sent: Wednesday, November 30, 2011 8:07 AM
To: phaedrus@hungrybrowser.com 
Subject: Apple cake recipe

My Jewish mother-in-law made an apple cake that was completely different from the traditional Jewish Apple Cake. 
It was baked in a square glass pan, I'm guessing 8x8, and had crossed strips of dough on top of the apples.

I have searched the web and not found anything similar. She probably got the recipe from her mother, 
who came here from Russia in the 1930's. Unfortunately this is all the information I have. 
I hope you are more successful than I have been. Thanks for your awesome help!

Sincerely,

Lori 

Hi Lori,

Perhaps the below recipe is similar.

Phaed

German Apple Cake

4 tbsp. shortening
1 egg
1/2 c. sugar
Pinch of salt
1 tsp. vanilla
1 c. flour
1 tsp. baking powder
2 to 3 apples, peeled and sliced
1/2 c. chopped nuts
1/2 c. raisins
1/4 c. sugar
1 tsp. cinnamon

Cream together shortening, egg, sugar, salt and vanilla until fluffy. Add flour and baking powder.
Stir until dough is stiff (a little more flour may be needed).Pat 2/3rds of dough into greased 9 inch layer cake pan.
Place apple slices, over-lapping on batter. Sprinkle with raisins, nuts and sugar-cinnamon mixture.
Roll out remaining dough. Cut into strips and place over apples in lattice fashion. Bake at 350 degrees for 30 minutes. 

Coconut Macaroons

From: olga 
Sent: Tuesday, November 29, 2011 5:10 PM
To: phaedrus@hungrybrowser.com 
Subject: macaroons

phaedrus,

could you please send me a good recipe for coconut macaroons, not potato kind. I like the nice high coconut macaroons, please. 

Olga

Hello Olga,

See below.

Phaed

Coconut Macaroons

1/3 c. flour
Dash of salt
2 1/2 c. coconut
2/3 c. condensed milk
1 tsp. vanilla
1 tsp. almond extract

Stir all together. Drop by tablespoon and form into compact shape with wet fingers. Bake at 350 degrees on greased cookie sheet for 20 minutes. 
-----------------------------------------------------
Old Fashioned Coconut Macaroons

2 (7 oz.) pkgs. flaked coconut
1 can sweetened condensed milk
2 tsp. almond extract
1 1/2 tsp. vanilla

Preheat oven to 350 degrees. Mix all ingredients and drop by rounded teaspoonfuls on well greased cookie sheets 8 to 10 minutes.
Remove from pans at once or they will stick.
---------------------------------------------------
Coconut Macaroons

1 c. brown sugar
1/2 c. white sugar
1 c. melted shortening or cooking oil
2 eggs
1 1/2 c. coconut
4 c. oatmeal
1 c. flour
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
1 tsp. vanilla

Cream sugars and shortening; add eggs and beat well. Add coconut and vanilla and beat well. Add dry ingredients in 3 portions and mix well by hand after each addition.
Form balls about 3/4" in diameter and place on greased cookie sheet about 2" apart. Flatten balls and bake 10 to 12 minutes in 350 degree oven. Yield: 80 to 90 cookies.
======================================================
While looking at the site today I saw the list of recipes for coconut macaroons, the easiest recipe I have ever found was in a Magic Baking Powder book from the 50's I think, 
it has only 3 ingredients, and so simple. 
2 eggs, a cup of sugar and 3 or 4 cups of long thread coconut (I have used medium length but they don't hold together as well. 
Separate the eggs, and whip the whites to stiff peaks, adding the sugar if desired (I first made these with splenda, but subsequently just used the sweetened coconut 
which is all I can find here, its too sweet if you add the sugar or splenda) adding a pinch of cream of tartar to the egg whites helps them to hold the shape. 
Then simply stir in the coconut until its well coated, drop on a greased cookie sheet or on parchment paper on the sheet, and bake at 350F for 15 or so minutes, 
they shouldn't be browned at all, but should be set, let cool a tiny bit before removing to the racks, and let cool well. These can be dipped, or iced with 
thin fondant icing like tea cakes or simply enjoyed as is, they can have flavouring added if desired, they are surprising if you add peppermint or any other flavouring. 
Almond goes nicely and of course the perennial favourite vanilla. 

Eva

Luganega

From: Allen 
Sent: Wednesday, November 30, 2011 1:56 PM
To: mailto:phaedrus@hungrybrowser.com 
Subject: Luganega - please!

Hello,

I checked your site but couldn't find it:a recipe for Luganega.
I read about it years ago, a recipe for sausage which allegedly had links to an original Roman recipe 2000 years ago!
It contained pork, dry sherry, garlic, and parmesan cheese. 

I made it once but didn't keep the recipe! I'd love to make some this season. Hope you can help!

Allen 

Hello Allen,

I did not find any luganega recipes with sherry (vermouth is common) , but I found several luganega recipes. See the links below.

Recipe Link

Best Recipes

Cook Stir

Ifood

Babbonyc

Global Gourmet

Nirvani

Phaed


Orange Ball Cookies

From: Bobi 
Sent: Wednesday, November 30, 2011 9:34 AM
To: phaedrus@hungrybrowser.com 
Subject: Ingredients Question from dianaskitchen.com website

HI -

Not supposed to download the website needed to ask this question - from dianaskitchen.

Orange Ball Cookies - LOVE them for years but box ounces have been reduced.Vanilla Wafers are now 11 oz.
How do I adjust the recipe - orange juice - how much?Butter, how much?
If I don't, the ball cookies will be sticky/mushy.IF take out too much, they will be dry and fall apart!

Thanks for your prompt response!

Signed,

Bobi

Hi Bobi,

I don’t know what you mean by “Not supposed to download the website needed to ask this question - from dianaskitchen.”

I checked Diana’s site and found the orange balls cookies recipe below.

Also, I checked online for package sizes of vanilla wafers, and all that I found, including Nabisco, Keebler, and Wal-Mart store brand, were 12 ounces. See these links:

Nabisco

Keebler

Nutricity

Walmart

Wegman's

The only 11-ounce box of vanilla wafers that I found was Nabisco’s Fat-Free Nilla Vanilla Wafers. The orange ball cookies recipe doesn’t call for fat-free wafers, and the regular ones appear to still be 12 ounces. If you must make these from some kind of vanilla wafers that comes in 11-oz boxes, then I suggest you buy 2 boxes and use 1 ounce of wafers from the second box to make 12-ounces altogether. That's 12 ounces by weight, so weigh out the extra ounce on your kitchen scale. That way, you can avoid having to adjust all the other ingredients.That would be the best way.

Adjusting the recipe can be achieved by using a little mathematical procedure called “ratio & proportion”, that we all learned in school and then many of us promptly forgot:
For the juice:
12 oz wafers is to 6 oz of juice as 11 oz of wafers is to X oz of juice or (12/6=11/X)
Or, 12X = 11 times 6 = 66
So, X = 5.5 ounces of orange juice, which would be the adjusted amount of OJ.

Similarly, for the coconut:
12 0z wafers is to 3.5 oz of coconut as 11 oz of wafers is to X
12/3.5 = 11/X
12X=38.5
X=3.2 ozs coconut

You can calculate the adjustments for the other ingredients the same way, but it would be much easier and more accurate to do as I suggested above and get another ounce of wafers out of a second box, or else to buy another brand of vanilla wafers that comes in a 12 ounce package.

Phaed

Orange Ball Cookies
From: http://www.dianaskitchen.com/page/recipes03/0901_cookies.htm 

These are delicious no bake cookies to make for the holidays! Put the vanilla wafers in a large food storage bag and crush them with a rolling pin, 
or pulse them in the food processor until you have fine crumbs. 

Prep Time: 15 Minutes
Total Time: 15 minutes

1 box (12 ounces) vanilla wafers
1 small can (6-oz) frozen orange juice concentrate, thawed
1 box (16 ounces) powdered sugar
1/2 cup butter
1 cup chopped pecans
1 can (3 1/2 ounces) coconut, or about 1 to 1 1/2 cups

Instructions:
Crush vanilla wafers until fine. Mix together the crushed vanilla wafers, orange juice concentrate, powdered sugar, butter, and chopped pecans. 
Shape mixture into walnut-size balls; roll in coconut. Store balls in a tightly covered container in the refrigerator. Makes about 5 dozen cookies. 

-------------------------------------------------------------------------------------------------------------------------------------------------------

From: Bobi 
Sent: Wednesday, November 30, 2011 8:19 PM
To: Phaedrus 
Subject: Re: Orange Ball Cookies

Thanks so much for the detailed answer. At the website, when I wanted to email you, it wanted to download Microsoft Outlook to contact you.
I can't do that because my husband uses this computer for connecting to work from home when he needs to.I'm not to even download that program.We have Yahoo email.

Evidently the Nabisco website is out of date!I have in front of me Nilla Wafers, 11 oz (regular kind). As for the algebra equation, no wonder it didn't occur to me - 
I was lousy in algebra!I thought it might need butter altering also but I guess not. It does seem that the easiest way is to snack down on one box and buy another to make 12 oz!!

Oh, and by the way, another aggravation!Two stores I checked don't carry the 6 oz orange frozen juices now!I guess I'll just have to guess at it.

Thanks again,

Bobi

Hi Bobi,

That business about Microsoft Outlook must be because there is no default e-mail client chosen in your browser set-up. It really has nothing to do with Diana’s website or mine. When you click on an e-mail address link on any website, your browser attempts to open your default e-mail client. If you don’t have one set up in "settings" or "options", then apparently your browser tells you to download one. If your browser is Microsoft Internet Explorer, then it would suggest that you download Microsoft Outlook.

If you can’t find frozen orange juice in a 6-oz can, get a 12-oz can and use exactly 1/2 of the can.

Yes, if you used only 11 ounces of wafers, you would need to adjust the butter, and also the powdered sugar, as well as the juice and the coconut. It probably wouldn’t matter much with the pecans. Your cookies would just be a bit nuttier...

Trying to adjust the recipe to fit an 11 ounce box of wafers will just make your measurements of the other ingredients more complicated. The butter comes out to 3.7 ounces (measured in a measuring cup), and the powdered sugar comes out to 14.7 ounces by weight on a scale. Those decimal measures are difficult to make.

By far, the easiest solution is to start with 12 ounces of wafers - even if you have to buy another box to get another ounce or another brand to get a 12 ounce box - then, use 1/2 of a 12-ounce can of frozen orange juice - and then just follow the recipe as-is. Ignore the “box” and “can” measurements and go by ounces and cups. Next time, I’d buy one of the other brands of wafers that still come in 12-oz boxes.

Phaed

Clearer version of the recipe:

Orange Ball Cookies

Put the vanilla wafers in a large food storage bag and crush them with a rolling pin, 
or pulse them in the food processor until you have fine crumbs. 

Prep Time: 15 Minutes
Total Time: 15 minutes

12 ounces vanilla wafers
6 ounces frozen orange juice concentrate, thawed
16 ounces powdered sugar
1/2 cup butter
1 cup chopped pecans
3 1/2 ounces (by weight)coconut, or about 1 to 1 1/2 cups by volume

Instructions:
Crush vanilla wafers until fine. Mix together the crushed vanilla wafers, orange juice concentrate, powdered sugar, butter, and chopped pecans. 
Shape mixture into walnut-size balls; roll in coconut. Store balls in a tightly covered container in the refrigerator. Makes about 5 dozen cookies. 

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