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Medallion Sugar Cookies

  ----- Original Message ----- 
  From: Wynona
  To: Phaed
  Sent: Monday, December 02, 2002 10:15 AM
  Subject: medallion sugar cookies

  Hi Uncle Phaedrus:

  When I was a child  (early 60's) my mother had a cookbook with 
  a recipe for sugar cookies that we made every year.  They were 
  called Medallion sugar cookies.  

  The cookbook has been lost, and I would dearly love to find the 
  recipe for these cookies.  

  I Think i remember the cookbook saying "use gold medal flour"  
  hense the name Medallion, maybe??  Which would lead me to believe 
  that maybe it was a Betty Crocker cookbook, but I have searched 
  and searched and have never found this recipe.  From my best 
  recollection the cookbook was small and had a hard brownish cover.  

  Any help would be greatly appreciated.


Hi Wynona,

I dunno about the "Gold Medal" flour part. One of the recipes I found calls for Swans Down flour...? Anyhow, below are the two recipes that I found.


  Medallion  Sugar  Cookies

   Ingredients : 
   2/3 c. shortening
   1 1/2 c. sugar
   2 eggs, unbeaten
   1 tsp. vanilla
   3 2/3 c. flour
   2 1/2 tsp. baking powder
   1/2 tsp. salt
   4 tsp. milk

   Preparation : 
      Cream shortening thoroughly.  Add sugar gradually.  Add eggs, one
   at a time, beating well after each.  Add vanilla.  Add flour
   alternately with milk.  Roll 1/2 inch thick on floured board.  Cut
   into desired shapes.  Bake on greased cookie sheet in hot oven,
   375-400 degrees, for 8-10 minutes or until done.
   Medallion  Sugar  Cookies

   Ingredients : 
   3 2/3 c. sifted Swans Down cake flour
   2 1/2 tsp. Calumet baking powder
   1/2 tsp. salt
   2/3 c. butter or other shortening 
   1 1/2 c. sugar
   2 eggs, unbeaten
   1 tsp. vanilla
   4 tsp. milk

   Preparation : 
     Sift flour once, measure, add baking powder and salt and sift
   again.  Cream shortening thoroughly.  Add sugar gradually, creaming
   well.  Add eggs, one at a time, beating thoroughly after each.  Add
   vanilla.  Then add flour, alternately with milk.  Chill.  Roll 1/8
   inch thick, cut with floured cutter; sprinkle with white or colored
   sugar.  Bake on greased baking sheet in hot oven (400 degrees) 9
   minutes or until done.  Makes 10 dozen cookies.  

Cookie Dough Cheesecake

----- Original Message -----
From: Lisa
To: phaedrus
Sent: Monday, December 02, 2002 7:19 AM
Subject: New York cheese cake w/sugar cookie dough crust

> I have tried several other lost recipe web sites but no one can find
> this recipe. My aunt lost her recipe for her cheese cake a couple of
> years ago. She thinks it is from McCalls or Ladies Home Journal from
> around 1983. The crust is made with sugar cookie dough and has a layer
> of pineapple on top of crust. Thank you for your help.
> Lisa

> Hello Lisa,

The only cheesecake recipe that I can find with a cookie dough crust and with pineapple is the one below.


Cheesecake, Italian Style

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes Italian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----Cookie-Dough Crust-----
1 cup All-purpose flour
1/4 cup Sugar
1/2 cup Butter
1 Egg yolk
1 teaspoon Vanilla
20 ounces Can crushed pineapple -- well drained (option
4 Egg whites -- room temperature
1/2 cup Sugar
16 ounces Ricotta cheese -- drained
8 ounces Cream cheese -- softened
1/4 cup All-purpose flour
1 teaspoon Vanilla
1/2 teaspoon Salt
2 Eggs -- room temperature

Prepare crust, bake and cool; spread pineapple on crust; 
beat egg whites until soft peaks form, gradually beat in 
sugar until whites are stiff and shiny, set aside. Beat 
together cheeses, flour, vanilla and salt until smooth. 
Add eggs, one at a time, beating well after each. Fold in 
egg whites carefully but thoroughly. Pour into crust and 
bake in preheated 300 oven 70 min. or until cake tester 
comes out clean. Cool on cake rack, then refrigerate. Run 
spatula around edge of cake to loosen, then remove from pan.

COOKIE DOUGH CRUST Combine flour and sugar. Cut in butter 
til fine. Beat yolk with vanilla, then work into flour with 
fork til well blended. Shape in ball, put on sm. piece of 
wax paper and flatten to pancake shape. Chill 10 min. Put 
in bottom of 9" cheesecake pan and press with fingers to 
cover bottom and 1" up sides. Bake in preheated 400 oven 
12-14 min. or until lightly browned.

Pet Milk Penuche

----- Original Message -----
From: Sue
To:  phaedrus
Sent: Sunday, December 01, 2002 8:50 PM
Subject: Pet Milk Penuche

> I've looked at your Penuche recipes and they don't "hit" me 
> as the one from a Pet Milk Cookbook we had for years. Probably 
> from the 40's.  I remember a yellow soft leather-type of cover.  
> We are now looking in antique book stores for the cookbook and 
> then I found your site.  Sure hope you can find it!!
> What a great site you've created!!
> Thank you!! Sue 

Hello Sue,

The only penuche recipe that I can find anywhere that specifically calls for Pet Milk is the one below..



 Ingredients :
 2 c. light brown sugar
 1 c. Pet milk
 1 c. maple sugar (can use white sugar)

 Preparation :
    In 3-quart casserole, stir together, cover with Saran Wrap and
 microwave on High, 17 to 18 minutes.  Stir after 7 minutes.  Test
 for soft ball after 15 minutes.  (Depends on your microwave.)  Let
 stand until lukewarm.  Beat with mixer 10 to 12 minutes, or until
 creamy.  Add nuts.  Stir well.  Pour into a buttered dish.
 Refrigerate until set.  Makes 36 squares.

Piccadilly Pecan Delight

  ----- Original Message ----- 
  From: Kim
  To: phaedrus
  Sent: Monday, December 02, 2002 2:56 PM
  Subject: Piccadilly pie

  I just came upon your site and found it very informative and 
  interesting. My mom is crazy about a pie that Piccadilly has 
  had for many years. It is made with meringue and saltine crackers 
  and nuts. Can you help me find the recipe for this. 
  Thanks Kim 

Hello Kim,

The only Piccadilly recipe that I can find with similar ingredients is the one below. The crackers, however, are Ritz, and the nuts are pecans.


  Piccadilly's Pecan Delight

  Serving Size: 6

  3 Egg Whites (room temperature, about 1/3C)
  1/4 tsp. Cream Tarter
  1 tsp. Vanilla
  3/4 C. Sugar
  1/3 C. Pecans (chopped small, lightly roasted for crust)
  1/4 C. Pecans (chopped medium, topping)
  1/2 C. Ritz Crackers (chopped in fine pieces, lightly roasted for crust)
  12 oz Whipped Topping (Cool-Whip)

  In a preheated oven at 350 place 1/3 C pecans and Ritz crackers 
  for 5 minutes. You want to lightly roast the nuts and crackers. 
  Watch them carefully so they do not burn. The crackers and nuts 
  should be a light golden in color. Remove from oven when golden 
  and place on paper towel until cool.

  Add vanilla and cream of tarter to egg whites and beat until stiff. 
  Slowly add sugar and continue to beat egg whites until very stiff, 
  peaks form and sugar is dissolved. Fold in 1/3 C pecans and Ritz 

  Place in a 10" pie pan that has been lightly sprayed with a non 
  stick baking spray. Spread the meringue to the sides and cover the 
  bottom of pan. The meringue will be about 1" - 1 1/8" thick layer 
  in the pie pan. Hollow out a little hole in the middle of the bottom 
  of the meringue the size of half a dime, this will help with a even 
  baking of the shell. If you have any meringue left make little nest 
  bake the same manor and fill with leftover pudding or fruits.

  Place in a preheated oven at 275 for 1 hour. Check shell, the meringue 
  should not scorch, it will turn light tan in color. Turn oven off and 
  let shell dry in the oven for another hour. Remove shell and cool. 
  When shell is cool place the whipped topping in the shell and sprinkle 
  with 1/4 C. broken pecans. Place in refrigerator to completely chill 
  before serving.

Cookie Press Cookies

  ----- Original Message ----- 
  From: Debby 
  To: phaedrus
  Sent: Monday, December 02, 2002 1:11 PM
  Subject: recipe for a cookie for a cookie press

  what kind of cookie recipe do i use for a cookie press, I got it 
  as a gift and dont now how to use it. It came with no recipes. 
  Please help. (Is it a shortbread recipe)thankyou

Hi Debby,

Try these websites. lots of cookie press cookie recipes there.

Cookie Press Cookies

Cookie Press Cookies

Cookie Press Cookies

Cookie Press Cookies



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