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Amish Peanut Butter Cookies

  ----- Original Message ----- 
  From: shelly 
  To: phaedrus 
  Sent: Monday, December 17, 2001 5:59 PM
  Subject: cookies


  I had a recipe for Amish Peanut Butter Cookies, but I can't find it.  
  The recipe calls for peanut butter, butter and shortening, do you 
  have it??  It is the best peanut butter cookie recipe I have ever tried!



Hi Shelly,

I found two recipes called that. They look the same to me. They're below.


 Amish Peanut Butter Cookies

  1 cup of shortening
  2 eggs
  1/2 teaspoons of baking soda
  1 1/2 cups of white sugar
  1 teaspoon of vanilla
  2 1/2 cups of flour
  1 cup of peanut butter
  1/2 teaspoon of salt 

  Mix the above ingredients until smooth. Drop by teaspoon 
  onto a cookie sheet. Bake at 370 for 12 minutes. Makes 50 cookies.
  Amish Peanut Butter Cookies 

  1/2 tsp. Salt
  1 C. shortening
  2 eggs
  1/2 tsp baking soda
  1 1/2c. white sugar
  1 tsp. Vanilla
  2 1/2 C. flour
  1 C. peanut butter

  Cream first 4 ingredients together. Add rest of ingredients. Mix well.
  Drop by rounded teaspoonfuls onto cookie sheet.
  Bake at 370 degrees for 12 minutes. Makes approximately 50 cookies 

Buche de Noel

----- Original Message ----- 
  From: Pat 
  To: phaedrus 
  Sent: Tuesday, December 18, 2001 2:24 PM
  Subject: Yule log or Buche de Noel

  Hi Phaed:
  I also would like to make a Yule log for Christmas with
  a chocolate filling and chocolate frosting.

Hi Pat,

Below are the Bche de Nol recipes that I have.


  Bche de Nol

   4 eggs 
   1 1/2 teaspoons baking powder 
   1 cup sugar 
   1/4 teaspoon salt 
   3 tablespoons cold water 
   1/2 teaspoon almond extract 
   1 cup cake flour 
   1/2 teaspoon vanilla 
   Your favorite Chocolate Icing 
   1. Grease and cover bottom of a 10 x 15 inch (23 x 38 cm) jelly
   roll pan with wax paper. Beat eggs until frothy and pale lemon in
   2. Add sugar and water and beat until batter becomes white.
   3. Sift dry ingredients and gently add them to the batter with a
   4. Add vanilla and almond extract and pour batter into pan.
   5. Bake in middle of oven at 400F (220C) for 15 minutes.
   6. Remove cake from mold while still warm, and place on a
   piece of wax paper sprinkled with white or icing sugar. Roll cake
   and let cool on a wire rack.
   7. Unroll and fill with jam or buttercream. Roll cake again and
   cut a 2-inch slice from one end. Diagonally cut this slice in two
   and attach these two parts, with a dab of icing, to the side of the
   cake. By doing so, the cake should have the shape of a log with
   two knots on top.
   8. Frost both ends and top of knots with white icing. Cover the
   rest of the log with chocolate icing. Run a fork lengthwise
   through the icing. This will give the log the appearance of true
   wood. For knots and ends of the log, use fork again, but this
   time in a circular motion.
   9. If desired, decorate with green leaves made of almond paste
   and red cherry or small red cinnamon candies. 
   Buche de Noel

    The French Christmas Classic Buche de Noel or
    "Yule Log" has many variations. It is always a roll
    cake decorated as a log. This one is an easy all
    chocolate version.

    Preheat oven to 350.

   1 tsp. vanilla extract
   1/4 cup plus 2 tablespoons sugar
   6 large eggs at room temperature and
   4 oz of bitter sweet chocolate, melted
   4 tablespoons unsweetened cocoa
   3/4 tsp. cream of tartar

   1 can non-stick-cooking spray
   1 17"x12" jelly roll pan
   Electric mixer
   Rubber spatula
   Baking and parchment paper

    Spray pan with non-stick cooking spray and line with
    parchment paper. Spray again to coat the top of the
    paper then dust the pan with the 2 tablespoons of
    cocoa powder. Set aside.

    Melt the chocolate either quickly in the microwave or
    in a bowl over a pan of hot water. Make sure that
    whatever you melt the chocolate in is clean and dry!
    Any moisture will cause the chocolate to seize.

    Whip the room temperature or warmer egg yolks in
    the bowl of an electric mixer at medium high speed,
    adding first the vanilla then 3 tablespoons of sugar.
    Whip until yolks are pale yellow and fluffy. Than at
    low speed whip in the melted chocolate. Scrape
    down the sides of the bowl with a rubber spatula to
    make sure all of the chocolate is incorporated.

    Scrape this mixture into another bowl then clean the
    electric mixer bowl making sure that it is clean and
    especially grease free. Any fat will keep the egg
    whites from whipping up to "peak".

    Whip the egg whites in this bowl at medium speed
    until foamy then add the cream of tartar and continue
    whipping gradually sprinkling 3 more tablespoons of
    sugar. Whip until you reach "stiff peaks" meaning
    little points form when beaters are raised. 

    Fold egg whites into chocolate and yolk mixture with
    a rubber spatula making sure everything is fully
    incorporated but deflating the egg whites as little as

    Pour into prepared pan and spread evenly with
    spatula. Bake for 16 minutes. Cake will be puffy and
    have lost its shine and should spring back when
    lightly pressed.

    Dampen a clean dishtowel and wring out well
    making sure it is evenly damp. 

    Remove cake from pan and dust with another
    tablespoon of cocoa and cover with damp towel.
    Allow cake to cool to room temperature.

    To remove cake from pan do a gently flop by
    covering the pan with a cutting board and flipping
    completely over. Remove pan then turn the pan over
    so bottom of pan is on the bottom of the cake then
    do a reverse flip flop. Remove cutting board. Now
    the cake is right side up resting on the back of the
    pan. Remove the towel. Spread cake immediately
    with 2 cups of the filling and using the parchment
    paper for support but pealing it gently back off the
    cake as you roll. Refrigerate cake for at least an
    hour after rolling to set filling. 

Chocolate Pudding Cake

----- Original Message ----- 
  From: heather
  To: phaed
  Sent: Tuesday, January 18, 2000 2:35 PM
  Subject: chocolate pudding cake

  Am looking for a chocolate pudding cake made with chocolate milk 
  can you help me?

Hi Heather,

I looked all through my files and on the Internet, but all of the chocolate pudding cake recipes that I found used chocolate pudding and regular milk. The only possible exception is the one below, which uses Nestle's Quick.


  Double  Dutch  Chocolate  Pudding/Cake

   Ingredients : 
   1/4 c. sweet chocolate mix (like Nestle's Quick)
   1 c. flour
   1 1/2 tsp. baking powder
   1/4 tsp. salt
   1/3 c. sugar
   1/2 c. milk
   2 tbsp. melted butter
   1 tsp. vanilla
   1/2 c. chopped nuts

   Preparation : 
      Grease 1 1/2 quart dish; sift in first 5 ingredients.  Stir in
   last 4 ingredients.  Sprinkle on a mix of: 1/3 c. sugar 1/3 c. brown
   sugar   Pour 1 1/2 cups boiling water over cake.  DO NOT STIR.  Bake
   45 minutes at 350 degrees.  Serves 8.

Flourless Chocolate Cake

----- Original Message ----- 
  From: Pat 
  To: phaedrus 
  Sent: Tuesday, December 18, 2001 2:21 PM
  Subject: flourless chocolate cake

  Hi Phaed:
  I cannot find my recipe for flourless chocolate cake. I 
  thought it had ground almonds or walnuts in it. The only
  recipe I can find uses a pound of chocolate and eggs.

Hi Pat,

I found one with ground almonds. See below.


  Flourless Chocolate Cake

  6 ounces semisweet chocolate, coarsely cut
  1 1/2 sticks sweet butter
  3/4 cup granulated sugar
  6 eggs, separated
  6 ounces unblanched almonds, finely ground (1 1/4 cups)
  1/8 teaspoon salt
  9-inch springform pan, fitted with parchment or wax paper, buttered 
  and sprinkled with bread crumbs, see note

  Preheat oven to 375 degrees. Place chocolate in top of double broiler 
  over simmering water. Stir until melted and smooth. Cool slightly. 

  Cream butter in electric mixer, then add sugar and beat at medium speed 
  for 2 minutes. Add egg yolks one at a time, beating after each addition.

  On low speed, add the melted chocolate and beat only to mix. Add almonds; 
  beat to mix only. Set batter aside.

  In another bowl, add egg whites and salt and with an electric mixer; beat 
  egg whites until stiff but not dry. Take about 1/2 cup of the egg whites 
  and fold into chocolate batter; fold in the remaining egg whites in 3

  Bake 20 minutes in the bottom third of the oven, reduce oven temperature 
  to 350 degrees and bake another 50 minutes (because we have a 9 3/4-inch
  springform pan, our cake baked in 35-40 minutes).

  Remove from oven and cool 20 to 25 minutes on a damp towel; release side 
  of pan; place on cooling rack until completely cooled, about 1 1/2 hours.
  Invert cake on cake dish or platter and spread with the icing below.

  1/2 cup whipping cream
  2 teaspoons dry instant coffee
  8 ounces semisweet chocolate, coarsely cut

  In a saucepan over medium heat, scald cream; add coffee and stir to 
  dissolve; add chocolate, and simmer 1 minute, stirring constantly. 
  Remove from heat and stir until chocolate is melted and smooth. 
  Cool to room temperature, stirring occasionally. Pour over cake. 
  Use a long, narrow knife or spatula to smooth top and spread icing 
  down sides of cake. Allow icing to set. 

  Refrigerate until ready to serve; set cake out for about 10 to 15 
  minutes for icing to soften. 

  Note: In place of the bread crumbs we used 2 tablespoons of ground 
  almonds that we had left over.

Strawberry Jello and Cream Cheese

----- Original Message ----- 
From: Cj
To: phaedrus
Sent: Tuesday, December 18, 2001 3:00 PM
Subject: Jello recipe

> I am looking for: Strawberry jello with strawberries, cream cheese and
> pecans, recipe.  Can you help?  Thank you.  Cj

Hi Cj,

Could one of the recipes below be it?


Strawberry  Jello  Delight

 Ingredients : 
 1 sm. box strawberry Jello
 2 c. fresh strawberries (sliced)
 1 c. miniature marshmallows
 1 (No. 2) can drained pineapple
 2 c. whipped cream (Cool Whip)
 1 carton (12 oz.) cottage cheese
 1 c. chopped pecans

 Preparation : 
    Make Jello as directed.  Chill until slightly firm.  Fold in
 remaining ingredients.  Chill and serve. 
Strawberry  Jello  Mold  Ring

 Ingredients : 
 2 pkgs. strawberry jello
 1 1/2 c. boiling water
 1 (4 oz.) pkg. Philadelphia cream
 1 (10 oz.) pkg. frozen strawberries
 Chopped pecans

 Preparation : 
    Cut cheese in squares and roll in chopped pecans.  Put in a small
 amount of jello in the mold and set in refrigerator.  Put thawed
 strawberries in the rest of jello.  Pour over the set jello and
 cheese; put back in refrigerator.  Garnish on plate with lettuce and
 salad dressing and paprika. 


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