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Sweet Empanaditas

----- Original Message ----- 
From: "Natalie" 
To: phaedrus
Sent: Monday, December 01, 2003 2:52 PM
Subject: sweet empanaditas

> I used to have a recipe for these which I found on the back of a sunmaid
> raisin container about 10 years ago.
> Could you find it?
> Thanks
> Natalie

Hi Natalie,

I could not find the Sunmaid recipe, but see below.


Empanaditas de Frutas y Pasas
(Mini California Raisin Turnovers)

Yield: 50 servings (100 pieces)

Sugar 1 lb. 5 oz.  or 3 cups
Eggs 1 lb. or 10 large eggs
Orange juice 4 oz.  or 1/2 oz. liquid
Cinnamon, ground 1/3 oz. or 4 tsp. 
Cloves, ground 1/6 oz. or 2 tsp.
Nutmeg, ground 1/6 oz. or 2 tsp.
California Golden Raisins 3 lbs. 4 oz. or 10 cups
Walnuts, chopped 10 oz. or 2 1/2 cups

Pastry Dough:
Butter 7 1/2 oz. or 1 cup
Flour 3 lbs. or 10 1/2 cups
Baking powder 2/3 oz. or 4 tsp.
Salt to taste 1/3 oz. or 2 tsp.
Shortening 10 1/2 oz. or 1 1/2 cups
Egg yolks 1 1/3 oz. or 4 yolks
Cold water 4 oz. pr 1/2 cup

1 To make filling, in double boiler whisk together sugar, eggs and juice.
Cook mixture over simmering water, stirring frequently until very thick,
about 10 minutes. Stir in spices, raisins and nuts. Transfer to a bowl and
let cool. This can be made in advance and refrigerated.
2 To make the dough, cut cold butter into sifted dry ingredients. Make a
well in the middle of the dough and pour in the egg yolks and half the cold
water. Work into a soft ball, adding more water as needed. The dough should
be soft but not sticky. Let chill about 30 minutes.
3 Make small balls of dough. Roll each ball out to 3 inches in diameter and
1/8 inch thick.
4 Place a heaping teaspoon of fruit filling in the middle, fold dough in
half and press edges together. Brush with yolk-water egg wash. Bake at 3500F
for 15-18 minutes until golden.

Boules de Rouge

----- Original Message ----- 
From: "Susan" 
To: "Phaedrus"
Sent: Wednesday, December 03, 2003 10:07 AM
Subject: RE: Recipe for Boules de Rouge

Translated into English, it means "red balls".  I see that there are
several companies in Hawaii who sell "red coconut balls" and I'm pretty
sure this is what I am looking for.

Thanks for your quick reply.  Have a nice day!


Hi Susan,

I was looking for something French rather than Hawaiian. Looking for "red coconut balls", I found the below recipe.


Old Fashion Red Coconut Balls

1-7oz. pkg. flaked coconut
2-3oz. pkg strawberry Jell-O
1 Can condensed milk
1 1/2 tsp sugar

Mix all ingredients. Chill until firm enough to form a 1 inch ball. Chill
until dry.

P.S. Tastes just like the candy sold in the big glass jar at the country

Torrone di Cremona

----- Original Message ----- 
From: Kim
To: phaedrus
Sent: Friday, December 05, 2003 12:43 PM
Subject: (no subject)

> Hi there and kudos to a great site!!!!
> I have a lifelong issue with making the italian candy "torrone"  at home.
> I am an expert candy maker and I am very well versed in the kitchen, yet
> every single recipe for the torrone that I make at home, does not harden.  
> I use a thermometer and I have tried quite a few variations and they all 
> come out like salt water taffy-not the hard crunchy authentic type that 
> I am aiming for.
> My next batch will be costly and self destruct should you decide not to
> accept this mission!!!!
> I appreciate your time immensely.
> P.S.
> I cannot make enough of the famous name doughnut recipe, they are just too
> cha cha for words!
> TA
> KIM 

Hi Kim,

Well, there are several types of torrone recipes. The original recipe from Cremona & Piedmont is the hard crunchy kind. Recipes from many other parts of Italy are actually supposed to be soft and taffy-like.

I'm a searcher & researcher more than a cook & candy maker. It's difficult for me to tell from a recipe whether it will be the hard kind or the soft kind. So, I did a search for torrone recipes from Cremona. Below is a guaranteed authentic Cremona hard torrone recipe. See also these Spanish recipes: "Turron de Alicante" (hard nougat) and Turron 1

I also looked for "tips" on making sure that torrone sets up to a proper hardness, but I had little luck. Is it possible that the humidity is a factor, as it is in making divinity? Do you live in an area with a humid climate?


Torrone di Cremona

1-1/2 cups honey
3 cups blanched almonds
1-1/2 cups hazelnuts
1-1/4 cups sugar
3 egg whites
Grated rind of 1 lemon

Pour honey into a large double boiler and cook for 1-1/2 hours, stirring
constantly with a very clean wooden spoon. (It would be advisable to make
this dessert with one or more friends, so that you can take turns mixing.)
Toast almonds and hazelnuts in oven until golden brown. Just before honey is
ready (when it becomes hard and brittle if dropped from a teaspoon into cold
water), put sugar into a small pan with 1/2 cup water and cook until
slightly bluish.
Beat egg whites to stiff peaks and add to honey. Mix well for 5-6 minutes.
Add diluted sugar.
Mix again for another 5 minutes. Add almonds, hazelnuts and grated lemon
rind. Mix well and pour into a rectangular Pyrex pan lined with rice paper
or well-buttered waxed paper.
Level mixture with a knife and cover with another sheet of buttered paper.
Place a weight on top, like another smaller Pyrex pan, and set aside for 30
Turn upside down on a board and slice into small rectangular pieces.
Keep wrapped in aluminum foil.

Cold Dough Nut Rolls

----- Original Message ----- 
From: "Bonnie" 
To: phaedrus
Sent: Sunday, December 07, 2003 11:01 AM
Subject: cold dough nut rolls

> i lost my cold dough receipe for nut or poppy seed rolls,with yeast.and
> i can not find any in the books i have.i know it is made about the same
> as bread dough exceptyou chill and then you roll it and fill it with a
> nut or poppy seed mixture.THANK YOU,BONNIE 

Hello Bonnie,

Is this what you mean?


Kolacky (Rich Cold Dough Cakes)

8 cups flour
8 egg yolks
1 pint sour cream
1/4 cup lukewarm milk
1 lb. butter
1 lb. crisco
1 large cake fresh yeast
3 teaspoons baking powder
Dissolve yeast in lukewarm milk. In large bowl, sift baking powder and flour
then add butter and crisco and "work like dough." Add sour cream, beaten egg
yolks and then milk with yeast. Work dough thoroughly and place in
refrigerator overnight. Take small portion and roll on sugar. Cut in 3-inch
squares and place filling (nut, apricot or poppy-seed) in center. Can make
into small rolls or fold corners into middle. Brush tops with beaten egg
whites and bake for 15 minutes at 325 F (do not grease cookie sheet).

Fillings (Nut and Poppy-Seed):

2 1/2 lb. chopped nuts (walnuts or other, or poppy seeds)
1 1/2 box powdered sugar
8 egg whites
1 teaspoon vanilla
1 tablespoon cinnamon
enough milk to make nuts spread easy
Mix all ingredients well in bowl

*Can also make into large rolls. Instead of cutting squares, roll dough out
flat (about 1/4" thick) and spread desired filling on top (be generous).
Then roll from one end and bake at 350 F approximately 50 minutes. 

Black Walnut Cake

----- Original Message ----- 
From: John
To: phaedrus
Sent: Saturday, December 06, 2003 9:51 PM
Subject: (no subject)

> do you have a reciepe for black walnut cake

Hello John,

See below.


Black  Walnut  Cake

 Ingredients : 
 6 eggs (beat whites separately)
 3 c. sugar
 3 c. plain flour
 1 tsp. salt
 1 tsp. baking powder
 1 stick butter
 1 stick margarine
 1 or 2 tsp. lemon extract
 1 c. milk
 1 1/2 c. chopped nuts

 Preparation : 
    Beat eggs and sugar together.  Blend in butter until creamy.  Add
 milk and remaining ingredients.  Beat until well mixed.  Put chopped
 nuts in bowl or bag with small amount of flour.  Shake until covered
 with flour.  Pour nuts into batter.  Stir until all blended into
Old - Fashioned  Black  Walnut  Cake

 Ingredients : 
 1 c. oil
 3 eggs
 2 c. sugar
 2 c. self-rising flour
 1 tbsp. apple pie spice (cinnamon, clove, and allspice)
 1 c. black walnuts (chopped)
 1 c. pureed prunes

 Preparation : 
    Mix ingredients; pour into tube pan and bake at 350 degrees for
 45-60 minutes or until straw comes out clean. 
Black  Walnut  Cake

 Ingredients : 
 1 c. butter
 1 box brown sugar
 3 egg yolks, beaten
 2 1/2 c. flour
 3 tsp. baking powder
 1/2 tsp. salt
 1 c. milk
 1 tsp. vanilla
 1 c. black walnuts, chopped or ground
 3 egg whites, beaten

 Preparation : 
    Cream together.  Add sugar and beat until smooth.  Add beaten egg
 yolks and mix well.  Combine dry ingredients; add to creamed mixture
 alternately with milk. Add vanilla and walnuts and mix well.  Fold
 in stiffly beaten egg whites.  Bake in a greased tube pan at 350
 degrees for 45 minutes.
Black  Walnut  Cake

 Ingredients : 
 1/2 c. butter, softened
 1/2 c. shortening
 2 c. sugar
 5 eggs, separated
 1 c. buttermilk
 1 tsp. soda
 2 c. all purpose flour
 1 tsp. vanilla
 1 1/2 c. chopped black walnuts
 1 (3 oz.) can flaked coconut
 1/2 tsp. cream of tartar
 Cream cheese frosting
 Chopped black walnuts
--Cream Cheese Frosting:--
 3/4 c. butter, softened
 1 (8 oz.) pkg. cream cheese, softened
 1 (3 oz.) pkg. cream cheese, softened
 6 3/4 c. sifted powdered sugar
 1 1/2 tsp. vanilla

 Preparation : 
   Cream butter and shortening; gradually add sugar, beating until
 light and fluffy and sugar is dissolved.  Add egg yolks, beating
 well.  Combine buttermilk and soda; stir until soda dissolves.  Add
 flour to creamed mixture alternately with buttermilk mixture,
 beginning and ending with flour.  Stir in vanilla.  Add 1 1/2 cups
 walnuts and coconut, stirring well.  Beat egg whites (at room
 temperature) with cream of tartar until stiff peaks form.  Fold egg
 whites into batter.     Pour batter into 3 greased and floured 9"
 round cake pans.  Bake at 350 degrees for 30 minutes or until cake
 tests done.  Cool layers in pans 10 minutes; remove from pans and
 cool completely.  Frost cake with Cream Cheese Frosting; sprinkle
 remaining walnuts on top of cake.  One 9" layer cake.  Cream butter
 and cream cheese; gradually add sugar, beating until light and
 fluffy.  Stir in vanilla. 


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