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Peanut Butter Sandwich Cookies

----- Original Message ----- 
From: emma
Sent: Sunday, December 13, 2009 1:58 PM
Subject: request


some one  in our recipe group ask for this recipe,, have you heard of it? I searched and  no luck

Im searching for  a recipe for peanut butter sandwich cookies
using liquid margarine, (crisco could work)no eggs or brown sugar .you mix
ingredients together ,form into logs refrigerate and cut into
slices put peanut butter on one and top with another seal and
bake...I got this recipe off of  an old Texas  electric bill
back in the early 70's when I was a teen. they were the best
peanut butter cookies you ever ate. thanks,  doesn't have much to go on I know

Hello Emma,

The closest recipe that I can find to that description is below.


Peanut Butter Sandwich Cookies

1/2 cups butter
1 cup white sugar
1 tsp. vanilla
1 egg
1/2 tsp. salt
1/2 tsp. baking soda
1 3/4 cups flour
Your favorite brand of peanut butter (about a cup)

In a mixer, add butter, white sugar--beat. Add egg and vanilla--beat. Add salt and
baking soda--beat. Slowly add the flour--beat (if it gets too stiff for your mixer,
continue by hand using a wooden spoon). Divide the dough into two portions. Flour
your counter; add one portion of the dough to the flour, flour the top of the dough and
using your hands roll it back and forth until you have a log. Wrap the log in Saran
Wrap, place it in a container. Repeat with the second portion of dough and place it in
the same container. Refrigerate the dough overnight. Unwrap the rolls from the Saran
Wrap and using a knife, slice the rolls into 1/4" thick cookies. Place cookies on
greased cookie sheets 2" apart. Bake at 350 degrees for 10 minutes. Remove
cookies from cookie sheets and let them cool completely. Spread one cookie with
peanut butter and top with a second cookie, and then lightly press together. Keep
leftover cookies refrigerated.

Fish Stew

----- Original Message ----- 
From: Ross 
Sent: Monday, December 14, 2009 9:53 AM
Subject: Need just one recipe 

I need a really good fish stew recipe . I had one and lost it, always used flounder 
for my fish. Thanks in advance. I really appreciate your site and use it frequently.

Merry Christmas,


Hi Ross,

Well, the problem with a request like yours is that I've never made a fish stew, and have only eaten fish stew a couple of times. I wouldn't know a good one from a bad one. Below are three recipes, but I can't say if they're good or bad. I'll post your request on the site so that readers can make suggestions.


Fish Stew 3 lb. flounder filet 1 c. chopped onions 1/2 lb. bacon 1 (8 oz.) can tomato paste 1 bottle catsup 1/2 oz. Tabasco sauce 2 tsp. Worcestershire sauce Salt and pepper Fry the bacon, remove bacon from pan and brown onions in drippings. Place 3 cups of water in separate large pot. Bring to boil. Pour onions and drippings into water; add fish, hot sausage, Worcestershire sauce, salt, and pepper. Cook fish until completely done. Add catsup and tomato paste. Cook on simmer for 2 hours. Serve over rice. ----------------------------------- Boston Fish Soup - Stew 2 lbs. fish fillets, fresh or frozen (perch, cod, flounder) 4 slices bacon 4 med. onions 2 pkgs. frozen mixed vegetables 1 tsp. salt 1/2 tsp. rosemary 1/2 tsp. thyme 1 tbsp. diced parsley 1 (1 lb.) can tomato wedges 2 (10 oz.) cans cream of potato soup 1 c. milk 1 c. half and half (or evaporated canned milk) Thaw fish. Fry bacon until crisp. Remove from pan; reserve. Add onion and frozen vegetables, salt and seasonings to bacon drippings. Cover and simmer for 10 minutes. Add fish. Simmer gently another 10 minutes. Break up fish with a spoon. Add tomatoes, undrained. Combine soup, milk and cream in a bowl. Stir this into fish mixture. Heat to serving temperature. Add crumbled bacon before serving. Serves 8. ------------------------------------ Fish Stew 3 lb. flounder fillet 1 c. chopped onions 1/2 lb. bacon 1 (8 oz.) can tomato paste 1 bottle ketchup 1 tsp. Tabasco sauce Pepper 1 tbsp. celery and salt 2 tbsp. Worcestershire sauce Fry the bacon; remove bacon from pan and brown onions in drippings. Place 5 c. of water in separate large pot. Bring to a boil Pour onions and drippings into water, add fish, hot sauce, Worcestershire sauce, salt and pepper. Cook fish until completely done. Add ketchup and tomato paste. Simmer 2 hours; serve over rice. Yield: approximately 1 gallon of stew. For milder or hotter, use less or more Tabasco sauce.

Torte De San Ginese

----- Original Message ----- 
From: Blazic 
Sent: Monday, December 14, 2009 2:30 PM
Subject: Torte de san ginese

HI Phaedrus, 
I am looking for the recipe of Torte De San Ginese.  It was printed many years 
ago in the Chicago Tribune, it said that it was an original recipe from the 
founder of the Como Inn. Some of the most important ingredients are: Amaretti 
cookies, day-old bread, bourbon, raisins, pine nuts, chocolate .  I have the 
ingredients but not the amounts.  It is a cake in a crust.This recipe makes 
two cakes.   My mother used to make it, but she died last Christmas, I would l
love to be able to make this cake for my family, and keep up with our tradition. 
My name is Bruna 

I hope you will be able to help me in this search, I searched the webb with no luck.

Hi Bruna,

I have searched every way that I can think of, but I had no success. Sorry.


Lithuanian Onion Candy

----- Original Message ----- 
From: Susan 
Sent: Monday, December 14, 2009 6:58 PM
Subject: Onion Candy

My 69 year old husband swears his late Lithuanian-German grandmother used to make 
onion candy when he was a small boy. He said it was hard like peanut brittle. His 
younger sister has no recollection of it. I'd like to make it for him if I could get 
the recipe. 


Hi Susan,

Sorry, I had no success locating an onion candy recipe. You might try posting your request on this Lithuanian food bulletin board:

Network 54


Hartford Courant Almond Bars

----- Original Message ----- 
From: william
Sent: Tuesday, December 15, 2009 5:32 PM
Subject: Recipe Request Almond Bars


I am trying to locate a recipe for bar cookies that was in the "Recipe Exchange" 
section of the Hartford Courant (Connecticut newspaper) in the early 1990s.
It had a cookie crust, almonds, and used both light and dark Karo syrup, to make 
a kind of a toffee to hold the almonds.
Chocolate is not one of the ingredients.
I have contacted Karo, and they do not have a similar recipe on their site or in archives.
I have tried the Hartford Courant archives, to no avail.
Any assistance would be appreciated.

Thank you!


Hello William,

Sorry, I had no success locating a recipe that fits your description. I'll post your request. Perhaps a reader can help.


"...the [blackberry] pie was a portrait of the mountain: clear and fresh and sweet and tart. The crust was golden and lighter than spring sun."
The Devil's Hearth by Philip DePoy

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