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2003

TODAY's CASES:

Hungarian Nut Kalacs

----- Original Message ----- 
From: "Julie" 
To: "Phaedrus" 
Sent: Thursday, December 11, 2003 5:28 PM
Subject: Re: Pogacsli

> Hi,
> 
>  I really am hesitant to ask you about this, but do you have any info on
> Hungarian Nut Kolacs?
> 
> 

Hi Julie,

Recipe below.

Phaed

Hungarian Nut Rolls (Kalacs)

1/2 cup warmed milk (not hot)
1/2 teaspoon plus 5 tablespoons sugar
2 envelopes active dry yeast
4 cups sifted flour
8 ounces butter, room temperature
Zest of 1 lemon, optional
5 egg yolks (reserve whites)
1/4 cup sour cream

For the Filling:
3 cups ground walnuts
1 1/4 cups sugar

Combine milk, 1/2 teaspoon sugar, and yeast; let rise about 10 minutes.

Meanwhile, mix flour and butter, working smooth. Add 5 tablespoons
sugar and lemon zest. Make a fist-sized well in the flour mix and add
egg yolks, the proofed yeast and sour cream. Mix smooth with a wooden
spoon or by hand. Cover and let rise 45 minutes or until doubled.
(Don't let it get too warm or the butter will melt and make the dough
too sticky to roll out.)

Divide risen dough in three parts; roll each to 9-by-13-inches. Fold
a little dough over (like a hem) on 3 sides, leaving one long side
open.

Mix ground nuts and sugar. Sprinkle filling on dough inside rim; roll
gently from long, hemmed edge, keeping nuts even. Dab egg white on
open edge of dough; seal. Gently lift rolls onto well-buttered pan;
let rise 45 minutes or to near doubled. Brush tops lightly with
beaten egg. Bake at 325 for 45 minutes. Let cool on rack before
slicing. Makes three rolls, 12 servings each.
 

Gingerbread Cookies

----- Original Message ----- 
From: "Tammy" 
To: "Phaedrus" 
Sent: Friday, December 12, 2003 7:33 PM
Subject: Re: gingerbread cookies

> I am looking for one to make gingerbread cookies.
>
> Will the first one u sent me be a good one?

Hi Tammy,

Tammy, my dear, you didn't say cookies. Try the below recipes if it's cookies you want.

Phaed

Gingerbread  Cookies

 Ingredients :
 2 1/2 c. flour
 2 cubes butter
 1 egg
 1 c. sugar
 1 tsp. baking powder
 1 1/2 tbsp. nutmeg
 1 tbsp. cloves
 3 tbsp. cinnamon
 1 c. almond paste
 1 egg, plus 3 tbsp. sugar

 Preparation :
    Mix together and make 2 balls.  Put one ball on cookie sheet;
 flatten it by hand.  Put the almond paste on it; flatten it out also
 and then place the rest of the dough on top.  Roll it out, or
 flatten by hand again.  Take a little egg and spread on top.  If you
 like put some half-almonds on top and bake at 350 degrees until
 golden brown for about 40 minutes.  Cut in pieces.
----------------------------------
German  Gingerbread  Cookies

 Ingredients :
 1 c. butter
 2/3 c. brown sugar
 1/3 c. light corn syrup
 2/3 c. honey
 1 tsp. grated lemon rind
 1 tsp. vanilla extract
 1 tsp. ground ginger
 1/2 tsp. ground cloves
 1 tsp. ground cinnamon
 1 tsp. salt
 1 tsp. baking soda
 4 to 4 1/2 c. flour, sifted
--DECORATING  ICING:--
 1 1/2 c. sifted
 confectioners sugar
 1 egg white
 1 tsp. lemon juice
 Few drops vanilla extract
 Food colorings

 Preparation :
   Cream butter and sugar.  Add syrup, honey, lemon rind and vanilla,
 spices, salt and soda.  Add enough flour to make a soft dough.
 Chill until firm enough to roll.  Set oven at 350 degrees.  Grease
 and flour baking sheets.  Roll dough 1/8 inch thick.  Cut into
 desired shapes with cookie cutters.  Bake for 8 minutes or until
 puffed and dry.  Decorate with Icing (below).  Makes about 100.
 Easy dough for kids to handle.  Don't try to do more than one batch
 at a time in a mixer.  Beat sugar, egg white, lemon juice and
 vanilla together until mixture stands in peaks.  If necessary, add a
 little more sugar or egg white.  Cover with a damp cloth when not
 being used.  Divide icing into separate bowls and color.  Fill into
 a baggie.  Cut a small hole in one corner through which the icing
 can be forced.  Make nice designs.  Easy dough for kids to handle.
 Somers, NY
 ----------------------------------
 Gingerbread  Cookies

    Combine on low speed: 1 1/2 c. molasses 3 eggs 1 c. butter or
 margarine, softened 1 tbsp. baking soda 1 tsp. salt 1 heaping tsp.
 ground allspice 1 heaping tsp. cinnamon 1 heaping tsp. ground cloves
 1 heaping tsp. ginger 3 c. flour   Beat 2 minutes.  Then add 4
 additional cups of flour.  Roll out fairly thick and use favorite
 cookie cutter.  Grease cookie sheets and bake at 350 degrees for 12
 minutes.  May be decorated with raisins before baking, powdered
 sugar icing after baking.
 ----------------------------------
 Gingerbread  Cookies

 Ingredients :
 1 c. margarine
 1/2 c. brown sugar
 1/2 c. sugar
 2 eggs
 2 (4 oz.) pkg. instant butterscotch pudding
 3 c. flour
 1 tsp. baking soda
 2 tsp. ginger
 1 tsp. cinnamon

 Preparation :
    Mix first 5 ingredients, then add flour, baking soda, ginger, and
 cinnamon. chill overnight.  Bake at 350 degrees for 8 to 10 minutes.

Stollen

----- Original Message ----- 
From: deborah
To: phaedrus
Sent: Friday, December 12, 2003 11:20 AM
Subject: recipe for stollen

> I had a recipe for stollen from an old Fleishman's yeast recipe book
> however over the years pages became loose and some were lost.  This recipe
> made three stollens and I haven't found another recipe yet that is as
> good.
> Thanks for your help.
>
>
> Deb 

Hello Deb,

All three of the below stollen recipes are from Fleischmann's. However, none of them makes three stollen. I could not find a Fleischmann's recipe that made three stollen, not even on the Fleischmann's website.

Phaed

Dresden Stollen
Makes 1 loaf

Ingredients
1/4  cup golden raisins
1/4  cup chopped candied cherries
1/4  cup slivered almonds
1/4  cup candied orange peel
2  tablespoons brandy or rum
1/4  cup warm water (105 to 115F)
4  tablespoons sugar, divided
2  packages (1/4 ounce each) active dry yeast
4  pieces pared lemon peel (each about 21/2-inch)
2-3/4  cups all-purpose flour
1/3  cup cold butter or margarine, cut into 5 pieces
1/2  teaspoon salt
1  large egg
1/2  teaspoon almond extract
2  to 5 tablespoons milk
   All-purpose flour
2  tablespoons butter or margarine, melted and divided
1  large egg white, lightly beaten
3  tablespoons powdered sugar


1. Mix raisins, cherries, almonds, orange peel and brandy. Reserve.
2. Combine water, 1 tablespoon of the sugar and yeast. Stir to dissolve
yeast and let stand until bubbly, about 5 minutes.
3. Fit processor with steel blade. Add remaining 3 tablespoons sugar and
lemon peel to work bowl. Process until peel is minced. Add 2-3/4 cups flour,
butter and salt to sugar mixture in work bowl. Process until mixed, about 15
seconds. Add yeast mixture, egg and almond extract; process until blended,
about 10 seconds.
4. Turn on processor and very slowly drizzle just enough milk through feed
tube so dough forms a ball that cleans the sides of the bowl. Process until
ball turns around bowl about 25 times. Turn off processor and let dough
stand 1 to 2 minutes.
5. Turn on processor and gradually drizzle in enough remaining milk to make
dough soft, smooth and satiny but not sticky. Process until dough turns
around bowl about 15 times.
6. Turn dough onto lightly floured surface. Shape into ball, cover with
inverted bowl or plastic wrap and let stand 20 minutes.
7. Uncover dough and knead fruit mixture into dough on well-floured surface.
Sprinkle with additional flour, if necessary, to keep dough from becoming
sticky. Shape dough into ball and place in lightly greased bowl, turning to
grease all sides. Cover loosely with plastic wrap and let stand in warm
place (85F) until doubled, about 1 hour.
8. Punch down dough. Roll or pat dough on a large greased cookie sheet into
a 97-inch oval. Brush with 1 tablespoon melted butter. Make a crease
lengthwise with handle of wooden spoon just off the center. Fold lengthwise,
bringing smaller section over the larger one. Brush top with egg white.
Cover loosely with plastic wrap and let stand in warm place until almost
doubled, about 45 minutes.
9. Heat oven to 350F. Uncover bread and bake until evenly browned, 25 to 30
minutes. Remove immediately from cookie sheet and place on wire rack. Brush
remaining 1 tablespoon melted butter over bread. Sift powdered sugar over
bread. Cool.
-----------------------------------
Classic Stollen

5 to 5 1/2 cups all-purpose flour
1/3 cup sugar
2 packages Fleischmann's RapidRise Yeast
2 teaspoons grated lemon peel
1 1/2 teaspoons Spice Islands Ground Cardamom or
3/4 teaspoon Ground Mace or Ground Nutmeg
1/2 teaspoon salt
1/2 cup water
1/2 cup milk
1/2 cup butter or margarine, cut into pieces
2 eggs
3/4 cup golden or dark raisins
1/2 cup finely chopped candied orange peel
1/2 cup blanched slivered almonds, toasted
1 egg white
16 candied cherry halves, optional
Powdered sugar


In large bowl, combine 2 cups flour, sugar, undissolved yeast,
lemon peel, cardamom, and salt. Heat water, milk, and butter
until very warm (120 to 130 F). Stir into dry ingredients.

Stir in 2 eggs, raisins, candied orange peel, almonds, and enough
remaining flour to make soft dough. Knead on lightly floured surface
until smooth and elastic, about 6 to 8 minutes. Cover; let rest on
floured surface 10 minutes.

Divide dough in half. Roll each half to 12- x 8-inch oval. Fold
dough in half lengthwise, slightly off-center, so top layer is
set back 1/2 inch from bottom edge; pinch to seal.

Place on large greased baking sheet. Cover; let rise in warm place
until doubled in size, 30 to 45 minutes.

Lightly beat egg white; brush on loaves. Arrange 8 cherry halves
in a row along bottom edge of each stollen. Bake at 350 F for
35 to 40 minutes or until done, covering with foil after 25 minutes
to prevent excess browning.

Bread is done if it sounds hollow when tapped. Remove from baking
sheet; let cool on wire rack. Sift powdered sugar over stollens.
-------------------------------
Holiday Stollen - Christmas Stollen
Yield: 1 Stollen, 10 servings

2 1/4 to 2 3/4 cups bread or all-purpose flour
1/4 cup sugar
1 package FLEISCHMANN'S RapidRise Yeast
1/2 teaspoon ground cardamom
1/2 teaspoon freshly grated lemon peel
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 cup (1/2 stick) butter or margarine, cut up
1/4 cup water
2 tablespoons milk
2 eggs, divided use
1 teaspoon pure almond extract
1/2 cup slivered almonds, toasted
1/4 cup dried blueberries
1/4 cup dried cranberries or cherries
1/4 cup golden raisins or chopped dried candied pineapple
Powdered sugar

In large bowl, combine 1 cup flour, sugar, undissolved yeast, cardamom,
lemon peel, salt and nutmeg. Heat butter, water and milk until very warm
(120 to 130oF); stir into dry ingredients. Stir in 1 egg, 1 egg yolk
(reserve 1 egg white), almond extract and enough remaining flour to make
soft dough. Knead on lightly floured surface until smooth and elastic, about
6 to 8 minutes. Cover; let rest 10 minutes. Knead in almonds and fruits
(dough may be slightly sticky).
Roll to 12 x 8-inch oval.
Fold dough in half lengthwise, slightly off center, so top layer is set back
1/2 inch from bottom edge; pinch to seal. Place on greased baking sheet.
Cover; let rise in warm, draft-free place until doubled in size, about 30 to
60 minutes.

Lightly beat reserved egg white; brush on dough. Bake at 350 F for 30 to 35
minutes or until done, covering with foil after 20 minutes to prevent excess
browning. Remove from pan; cool on wire rack. Sift powdered sugar over top.

Nutrition Information Nutrition information per serving (1/10 of recipe):
calories 283; total fat 9g; saturated fat 4g; cholesterol 55mg; sodium
181mg; total carbohydrate 43g; dietary fiber 3g; protein 7g

Source: Fleischmann's Yeast, a division of Burns Philp Food, Inc.

Bacon Fat Cookies

----- Original Message ----- 
From: "Margaret"
To: phaedrus
Sent: Thursday, December 11, 2003 2:33 PM
Subject: Bacon Fat Cookies

> My mother made these cookies all the time when I was a child in the late
40's and early 50's.  It was a handwritten recipe that she had gotten from a
cooking course she took before she was married in 1941.  My mother was in
her late 30's when she married, and I don't think that my grandmother let
her muck around in the kitchen very much.
>
> Anyway, the cookies contained the following ingredients:  bacon fat, white
sugar, eggs, molasses, ginger, nutmeg (possibly), flour, salt, and chocolate
chips.  One unique thing that I remember was that the baking soda was added
to vinegar (I loved when it fizzed),  and I think this mixture was added
alternately with the dry ingredients to the batter. These were drop cookies.
>
> I would love to find this recipe and surprise my brother and sister and
share it with my husband and son.   My mother died when we were children,
and these cookies are one of the nostalgic wonderful memories of my
childhood.
>
> Thanks so much for any help you can give me.
>
> Margaret
>

Hello Margaret,

I can only find two recipes with the name "bacon fat cookies". One is an oatmeal cookie, and the other is the one below. Neither has the vinegar. The recipe might have another name these days.

Phaed

Bacon Fat Cookies

3/4 cup bacon fat
1 cup sugar
3 Tbl. milk
1 tsp. ground nutmeg
2 eggs, well beaten
3 cups flour
1 tsp. salt
1 Tbl. soda

Beat bacon fat and sugar together; add eggs and milk. Stir in salt,
soda and nutmeg. Stir in flour. Bake as usual for cookies.

"This is how my grandma's recipe card -- typed on her old Royal
typewriter -- reads. I drop them on a parchment-paper lined cookie
sheet and bake at 375F for 10-12 minutes or until golden."

A Piece Cookies

From: Parker
To: phaedrus
Subject: Re: Xmas cookie recipe
Date: Saturday, December 13, 2003 11:16 AM

Thank you very much but I finally found the recipe.  I am giving it to you 
for everyone else to enjoy.  Like I said it is over 140 years old.  

A-Piece cut out cookies   

7 cups of flour
1 lb. butter
1 lb. of powdered sugar
4 eggs
1 Teaspoon of vanilla
1 teaspoon of baking soda
1 tablespoon of boiling water.  

Blend butter, flour, and powdered sugar, little at a time, add other 
ingredients.  Bake at 375.  Thank you very much.

""


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