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Biscuit Tortoni

  ----- Original Message ----- 
  From: Judy
  To: phaedrus
  Sent: Friday, December 06, 2002 7:28 AM
  Subject: tortoni

Hi, I have an old receipe for tortoni that is torn. I am missing 
some of the measurements. What I have is:  3 egg whites, 3/4 cup 
of sugar, pinch salt, chopped almonds, no amount, almond extract, 
no amount, heavy cream, no amount, 3/4 tsp. vanilla and cherries 
for the tops of the cups.
This was best tortoni I had ever tasted and would love to make 
it for Christmas Eve. this year.
Hope you can help me.
Thank you so much.

Hello Judy,

Nothing worse than a torn tortoni (recipe...). I was just about to give up, when I came across the recipe below. which seems to fit the bill. I hope it's the right one, for it's the only one I found with those ingredients.


  Biscuit Tortoni 

  Recipe By : Serving Size : 15 Preparation Time :8:00
  Categories : Desserts Favorites

  Amount Measure Ingredient -- Preparation Method
  -------- ------------ --------------------------------
  3 egg whites
  3/4 cup sugar
  dash salt
  1/4 cup blanched almonds
  1 1/2 teaspoons + 1/4 teaspoon almond extract
  3/4 teaspoon vanilla
  1 1/2 cups heavy cream
  1/4 cup water
  maraschino cherries -- halved

  Warm egg whites for one hour in a small bowl. Combine 1/4 cup 
  water with sugar. Cook over low heat, stirring until sugar 
  dissolves. Bring to a boil over medium heat to a temperature 
  of 236 degrees, or until the syrup spins a thread about 2 inches. 

  Beat egg whites with salt on high speed just until thick peaks 
  form. Refrigerate for 30 minutes. Toast almonds and grate in a 
  blender. Add 1 1/2 teaspoons almond extract to the almonds and 
  set aside.

  Beat cream and vanilla with 1/4 teaspoon almond extract until stiff. 
  Fold into egg mixture. Spoon into small paper baking cups, sprinkle 
  with almond crumbs and decorate with a cherry. Store in freezer in 
  a small box and cover with aluminum foil until ready to serve.

Devil's Food Cookies

----- Original Message -----
From:  Jen
To:  phaedrus
Sent: Friday, December 06, 2002 6:29 PM
Subject: Fattening Devils food cookies

> Snackwells makes a knockoff of this old fattening Devils 
> Food cookie...they are my husbands favorite but I can't 
> find them anywhere...he says they were rectangular when 
> he had them but were close to the snackwells just the
> fattening version...I tried your search with no luck!
> HELP!!
> Jen 

Hello Jen,

Any of the below recipes sound good?


Devil's  Food  Fudge  Cookies

 Ingredients :
 1 pkg. Duncan Hines Moist Deluxe Devil's Food cake mix
 2 eggs
 1/2 c. oil
 1 c. semi-sweet chocolate chips
 1/2 c. chopped walnuts

 Preparation :
   1. Preheat oven to 350 degrees.  2. Grease baking sheets.  3.
 Combine cake mix, eggs and oil in large bowl.  4. Stir with spoon
 until thoroughly blended.    5. Stir in chips and nuts.  MIXTURE
 WILL BE STIFF.  6. Shape dough into 36 (1/2-inch) balls).  7. Place
 2 inches apart on baking sheets.  8. Bake at 350 degrees for ;10-12
 minutes or until set.  9. Cool 1 minute on baking sheets.  10.
 Remove to cooling racks.  11. ENJOY!  Makes 3 dozen cookies.
 Devil's  Food  Cookies

 Ingredients :
 1/2 c. butter or margarine
 1 c. brown sugar
 1 egg
 1 tsp. vanilla
 2 (1 oz.) squares unsweetened chocolate, melted & cooled
 2 c. sifted flour
 1/2 tsp. soda
 1/4 tsp. salt
 3/4 c. sour cream
 1/2 c. chopped walnuts

 Preparation :
   Cream butter and sugar until fluffy.  Beat in egg and vanilla.
 Stir in chocolate.  Sift dry ingredients together.  Add to chocolate
 mixture alternately with the sour cream.  Mix well, stir in nuts.
 Drop from teaspoon on greased cookie sheet.  Bake at 350 degrees for
 10 minutes.  Makes 4 1/2 dozen.  Frost with Mocha Frosting.  MOCHA
 FROSTING:  Cream 1/4 cup soft butter or margarine, 2 tablespoons
 cocoa, 2 teaspoons instant coffee, dash of salt and 1 cup powdered
 sugar.  Then add 2 cups powdered sugar, 3 tablespoons milk and 1 1/2
 teaspoons vanilla and beat.
 Chocolate  Devil's  Food  Cookies

 Ingredients :
 1/2 c. butter
 1 c. brown sugar
 1 egg
 1 tsp. vanilla
 3 (1 oz.) squares unsweetened chocolate, melted & cooled
 1/2 tsp. soda
 1/4 tsp. salt
 1 c. dairy sour cream
 3/4 c. hickory or English walnuts
 2 c. sifted all purpose flour

 Preparation :
    Cream butter and sugar until fluffy; beat in egg and vanilla;
 stir in chocolate. Sift together dry ingredients; add to chocolate
 mixture alternately with the sour cream; mix well.  Stir in nuts.
 Drop from teaspoon 2" apart on greased cookie sheet.  Bake in
 moderate oven 350 degrees for 10 minutes, or until done. Remove from
 pan.  Cool.  Frost with Coffee Frosting.  FROSTING: Cream 1/4 cup
 soft butter, 2 tablespoons cocoa (regular type, dry), 2 teaspoons
 instant coffee, dash salt.  Slowly cream in 1 cup confectioners'
 sugar.  Add 2 cups confectioners' sugar, 3 tablespoons milk, and 1
 1/2 teaspoons vanilla; beat until smooth.
 Devil's  Food  Filled  Cookies

 Ingredients :
 1/2 c. shortening
 1 c. sugar
 1 egg
 1 tsp. vanilla
 1 3/4 c. unsifted all purpose flour
 1/2 c. Hershey's cocoa
 1 1/4 tsp. baking soda
 1/8 tsp. salt
 1 c. buttermilk or sour milk*
Marshmallow Creme Filling:
1/4 c. butter or margarine, softened
 1/4 c. shortening
 1 c. marshmallow creme
 1 1/2 tsp. vanilla
 1 1/4 c. confectioners' sugar

 Preparation :
   Cream shortening and sugar in large mixer bowl until light and
 fluffy.  Add egg and vanilla; beat well.  In a separate bowl,
 combine flour, cocoa, baking soda and salt; add alternately with
 buttermilk or sour milk to creamed mixture.  Beat well.  Drop by
 tablespoonfuls onto a lightly greased cookie sheet.  Bake at 375
 degrees for 8 to 10 minutes or until cookie springs back when
 touched lightly in center.  Remove from cookie sheet; cool on wire
 rack.  Press cookies together in pairs using 1 to 1 1/2 tablespoons
 Marshmallow Creme filling.  *To sour milk: use 1 tablespoon vinegar
 plus milk to equal 1 cup.  Combine butter or margarine and
 shortening in small mixer bowl; blend well.  Gradually add
 marshmallow creme, blending well.  Blend in vanilla and
 confectioners' sugar until smooth.

Forever Amber Candy

----- Original Message -----
From: Rhonda
To: phaedrus
Sent: Friday, December 06, 2002 3:57 PM
Subject: orange slice candy

> I am looking for a recipe for candy. It was made with orange 
> slice candy and flaked coconut. It is shaped into balls and 
> rolled in powdered sugar. I hope you can help me. Thank you! 
> Rhonda

Hello Rhonda,

Is the below recipe what you seek?


Forever  Amber  Candy

 Ingredients :
 1 lb. orange slice candy, diced
 2 cans coconut
 1 c. chopped pecans
 2 cans sweetened condensed milk
 1 tsp. orange flavoring
 1 tsp. vanilla flavoring

 Preparation :
    Combine all ingredients and spread in oblong pan.  Bake 30
 minutes at 275 degrees.  Remove from oven and let cool for 30
 minutes.  Dip from pan with teaspoon onto powdered sugar and form
 into balls.

Big Soft Chewy Cookies

  ----- Original Message ----- 
  From: Christina 
  To: phaedrus 
  Sent: Saturday, December 07, 2002 3:03 PM
  Subject: big soft chewy cookies

  Hello, I am looking for recipes that result with a big, thick, and 
  chewy cookie like the ones at bakeries. I'll try any variety, but 
  I really would like sugar cookies, oatmeal, or chocolate chip. 
  They have been near impossible to find. ( I don't really have your 
  super capabilities)!         



Hello Christina,

Below are several recipes for soft & chewy cookies.


  Soft Sugar Cookies

  Makes 4 dozen  

  1 cup white sugar 
  1 cup packed brown sugar 
  1 cup shortening 
  2 eggs 
  1 cup milk 
  1 tablespoon distilled white vinegar 
  1 teaspoon baking soda 
  3 teaspoons baking powder 
  1 teaspoon salt 
  1 teaspoon vanilla extract 
  4 cups all-purpose flour 
  1 teaspoon ground nutmeg 
  1 Combine milk with vinegar to make sour milk. Let stand for 5 minutes. 
  2 In a large mixing bowl, combine sugars, shortening, eggs, 
    and vanilla. Add flour, soda, baking powder, salt, and nutmeg. 
  3 Stir in sour milk and mix well. NOTE: Dough will be very 
    sticky and hard to handle. You could refrigerate it for a few 
    hours, or just use plenty of flour when rolling out. 
  4 Roll on well floured board to 1/2 inch thickness. Cut with 
    cookie cutters to desired shapes (large cutters work best). 
  5 Bake at 350 degrees F (180 degrees C) for 8 to 10 minutes or 
    until lightly brown on bottom. 
  Soft & Chewy Sugar Cookies
  Serves : 30
  Prep. Time : 1:10

  2 3/4 cups all-purpose flour
  1 tsp. baking powder
  1/2 tsp. salt
  1 1/4 cups margarine
  2 cups granulated sugar
  2 eggs
  2 tsp. vanilla extract
  colored sugar - for garnish
  -Stir together flour, baking powder, and salt; set aside.
  -In a large bowl, cream together margarine and sugar until fluffy.
  -Beat in eggs one at a time, then beat in vanilla.
  -Gradually stir in dry mixture just until blended.
  -Roll the dough into walnut-sized balls then roll in colored sugar.
  -Refrigerate balls for at least 20 minutes OR freeze until ready to bake.
  -Place cookies 2" apart on an ungreased cookie sheet and flatten slightly with the palm of your hand.
  -Bake in a 350 degree oven for 8-10 minutes, until lightly browned at the edges.
  -Cool on cookie sheet for 5 minutes, then remove to cool on a wire rack.
 Big Chewy Chocolate Chip Cookies  
  3/4 cup unsalted butter (1 1/2 sticks)
  2 1/4 C all purpose flour
  1/4 tsp baking soda
  1/2 tsp salt
  1/4 tsp baking powder
  1 cup light brown sugar, packed
  1/2 cup sugar
  1 lg egg + 1 egg yolk
  1 Tb vanilla
  12 oz chocolate chips

  Preheat oven to 350F. Melt butter in large bowl in microwave (or
  over the stove) about 1 minute on high. Cool to lukewarm. Add brown
  sugar, sugar, vanilla, eggs and egg yolk whisking to blend. Add
  flour, salt and baking soda and powder in that order stirring with
  a wooden spoon. Dough will be stiff. Stir in chocolate chips and
  nuts if using, until evenly distributed.

  Line cookie sheets with parchment paper. Using a 1/4c measuring
  cup, scoop out dough not quite filling the cup. Do not flatten.
  Bake at least 2 inches apart. This usually makes 6 cookies on a 
  11 x 17 cookie sheet. Bake for 14 minutes and then check to see 
  if they are done. You want the edges to be light brown and the 
  centers still soft. Cool the cookies on the parchment paper on 
  a flat surface or leave on cookie sheet to cool. I use 2 cookie 
  sheets rotating.

  Notes: Cook an extra minute or two for crisper cookies. Store 
  in airtight container. Yield: 18-20 cookies 
  Big Oatmeal Raisin Chews

  Makes 18 cookies
  2 1/4 cups old-fashioned oats (do not use instant or quick oats)
  1 1/2 cups all-purpose flour
  1 1/2 teaspoons ground cinnamon
  3/4 teaspoon ground allspice
  3/4 teaspoon baking soda
  1/2 teaspoon salt
  1 cup (2 sticks) unsalted butter, room temperature 
  1 cup granulated sugar 
  1 cup (packed) dark brown sugar 
  2 large eggs 
  1 teaspoon vanilla extract 
  1 1/4 cups raisins 
  Preheat oven to 350 degrees F. Butter 3 large (16x14-inch) nonstick 
  baking sheets.
  Mix first 6 ingredients in medium bowl. Using electric mixer, beat 
  butter and both sugars in large bowl until well blended, about 
  1 minute. Add eggs and vanilla; beat until well blended, about 
  1 minute. On low speed, beat in dry ingredients just until blended 
  (do not over beat). Stir in raisins.
  Drop batter by 1/4 cupfuls onto prepared sheets, spacing evenly apart 
  and forming 6 mounds per sheet. Bake until cookies are pale golden 
  brown, about 15 minutes. Cool cookies on sheets for 5 minutes. Using 
  metal spatula, transfer cookies to racks and cool completely.(Can be 
  made 2 days ahead. Store in airtight container at room temperature.)
  Soft & Chewy Oatmeal Cookies 

  List of Ingredients

  1 cup butter or margarine (do not use spread)
  1 cup brown sugar
  1/2 cup granulated sugar
  2 eggs
  1 tsp. vanilla flavoring
  1 7/8 cups all-purpose flour
  1 tsp. baking soda
  1/2 tsp. salt
  3 cups old-fashioned oats
  1 cup chopped pecans (if desired)


  Preheat the oven to 350 F. Cream together the butter and sugars.
  Beat in the eggs and vanilla. Add the flour, soda and salt, mix in.
  Stir in the oats and pecans. Drop by rounded tablespoons onto
  ungreased cooky sheets. Bake @ 350 F. for approximately 11
  minutes until the edges are beginning to turn golden.
  Remove from oven and let stand 1 minute. Remove to cool on a
  wire rack. Yield: about 5 dozen


From: Beatrice
To: phaedrus
Subject: RE: Thomasina and Bow Ties
Date: Sunday, December 08, 2002 12:06 AM

 After reading your listing for Bow Ties and the recipe for it,   
 I felt that I have to submit the following recipe that I have.  
 It is an old Hungarian recipe that I obtained from my sweet 
 mother-in-law who is now deceased.  This recipe is for the 
 cookies to be baked but they are formed from a mold. I have 
 found another recipe on the web that modifies this procedure 
 and presses the cookie dough into a loaf pan. I hope this 
 recipe will be of help to your recipe seeker.

 My inherited recipe is as follows:

Neckties  (Hungarian Bowtie cookies)-(Mushkazone)

1 lb ground walnuts
3 whole eggs
1 1/2 cup sugar
2 cups ground bread crumbs which is about 7 1/2 oz. (can use hard rolls)
4 tsp nutmeg
3 tsp cinnamon
2 tsp vanilla
2 T. butter
Rind of a lemon

Mix all ingredients together.
You have to have a special form to make these cookies.
Grease and dip mold in sugar for every cookie.
Bake at 300 degrees for 20 minutes
Makes about 6 dozen cookies.

Thanks, Beatrice!


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