Praline Biscotti

----- Original Message ----- 
From: "Maritza" 
To: phaedrus
Sent: Monday, November 24, 2003 4:30 PM
Subject: Biscotti recipe

> Hi, Phaedrus,
> I recently requested a recipe which you found for me.  I am delighted with
> the results, and I thank you for that.
> If I may impose on you again, a few months ago, during a trip, I tried the
> most wonderful biscotti at a coffee shop.  It was a Praline Biscotti, and
> it was darker and softer than most other biscottis usually are.  I asked 
> at the coffee shop, and they said they are made by a bakery in Buellton,
> California  called "Pattibakes".  Any chance of finding the recipe?
> Thanks a million, and Happy Thanksgiving!
> Sincerely,
> Maritza

Hi Maritza,

Happy Thanksgiving to you, too!

I could not find anything from "Pattibakes", but I found a maple praline biscotti and a cinnamon praline biscotti. See below.


Title: Maple Praline Biscotti
  Categories: Bakery, Biscotti
       Yield: 36 Servings

       2 c  All-purpose flour
       1 ts Baking powder
     1/4 ts Salt
     1/4 c  Butter; softened
     1/2 c  Granulated sugar
     1/2 c  Brown sugar, packed
       2    Eggs
       1 ts Maple extract
     3/4 c  Pecans; toasted--finely chopped
       1 c  Powdered sugar
       1 tb Butter; softened
     1/2 ts Maple extract
       4 ts Milk; to 5 teaspoons

   Recipe by: CFA, Quick 'n Easy Home Cooking, Dec 1995 Preheat the oven 
   to 350 degrees; lightly grease a cookie sheet. In a small bowl, stir
   together the flour, baking powder and salt; set aside. In a mixer bowl, 
   combine the butter, sugar and brown sugar.  Beat on medium speed for 
   1 to 2 minutes until well mixed. Adding the eggs one at a time and the 
   maple extract, continue beating for about 1 minute until smooth. By hand, 
   stir in the pecans.  Gently stir in the flour mixture just until the dough 
   is blended. Divide the dough in half. On a lightly floured surface, roll 
   and stretch each portion into a 12 x 1 1/2-inch smooth log. Place each log 
   on the cookie sheet, about 3 inches apart. Bake for 25 to 30 minutes, or 
   until the logs begin to crack. Cool the logs for 15 to 20 minutes.

   Reduce the oven temperature to 300 degrees.  With a serrated knife, cut
   each log diagonally into 3/8 to 1 1/2-inch slices. Lay the slices, cut
   side down, on the cookie sheet.
    Bake, turning once, for 10 to 15 minutes, or until crisp and lightly
   golden brown on both sides.  Place on cooling racks; cool completely.

   Glaze:  In a small mixing bowl, combine the powdered sugar, butter, maple
   extract and enough milk to reach glazing consistency. Beat on medium
   speed for 1 to 2 minutes until smooth. Dip the top edge of the cooled biscotti
   in the glaze. Place the dipped biscotti on waxed paper-lined cookie sheets.
   Refrigerate for about 1 hour until the glaze is hardened. Store in an
   airtight container.

   Note:  To toast pecans, spread evenly in a shallow baking pan. Bake at
   350 degrees, stirring once, for 4 to 8 minutes, or until lightly browned.
   Cool  completely.
   Cinnamon Praline Biscotti

13.5 oz [383 g] pastry flour
I Tbs [15 g] baking powder
2-1/2 Tbs [15 g] ground cinnamon
6 oz [170 g] unsalted butter
6 oz [170 g] turbinado sugar
3.5 oz [99 g] large eggs
1-1/2 Tbs [22 ml] bitter almond essence
11 oz [312 g] praline grains
Confectioners' sugar, as needed

1. Preheat the oven to 400 degrees F [205 degrees C]. Line a sheet pan with
parchment paper. Sift together the pastry flour, baking powder, and
2. In a mixer, using the paddle attachment, cream the butter and turbinado
sugar. Add the eggs, one at a time, incorporating well after each addition.
3. Add the bitter almond essence, the sifted dry ingredients, and the
praline grains. Mix just until combined.
4. Roll out the dough into a rectangle 1/4" [.63 cm] thick and 7" [17.8 cm]
wide. Place on the prepared pan and bake for 10 to 12 minutes. Remove from
oven and allow to cool slightly. Cut into 1/4" [.63 cm] wide strips.
5. Place the cookies back on the sheet pan and return to the oven for
approximately 10 minutes. Allow to cool and dust with confectioners' sugar.

Log Cabin Pecan Pie

----- Original Message ----- 
From: "Shelley" 
To: phaedrus
Sent: Monday, November 24, 2003 12:12 PM
Subject: Log Cabin Syrup Pecan Pie Recipe

I have lost my pecan pie recipe using Log Cabin (brand) syrup. It is very
easy to make. The pecans are placed in the crust, then the filling is poured
over the pacans-the pecans float to the top. I recall the syrup is cooked in
a pan on the stove. About two years ago I contacted Aurora Foods that now
owns Log Cabin brand syrup, they could not help me with locating this
recipe. I obtained it originally from a magazine. I could not find this in
your archives. Would really appreciate your help in locating this for the
holidays. Thanks.
Shelley G.

Hello Shelly,

Below are the four Log Cabin pecan pie recipes that I found.


Rich  Pecan  Pie

 Ingredients :
 1 1/2 c. Log Cabin Syrup
 1/4 c. (1/2 stick) margarine
 1/4 c. sugar
 1 1/2 c. pecan halves
 1 unbaked 9 inch pie shell
 3 eggs, slightly beaten
 1 tsp. vanilla
 Dash of salt

 Preparation :
   Heat oven to 375 degrees.  Combine syrup, margarine and sugar in
 saucepan.  Bring to boil; boil gently 5 minutes uncovered, stirring
 occasionally, cool slightly.  Place pecans in pie shell.  Mix eggs,
 vanilla and salt in bowl.  Gradually stir in cooled syrup mixture.
 Pour over pecans in pie shell.  Bake 35-40 minutes or until knife
 inserted near center comes out clean.  Cool on wire rack.  Serves 8.
 Mapley  Pecan  Pie

 Ingredients :
 1 1/2 c. Log Cabin syrup
 3 eggs, lightly beaten
 1/4 c. sugar
 1/4 tsp. salt
 1 1/2 c. coarsely chopped pecans
 1 unbaked 9 inch pie shell

 Preparation :
    Add syrup to eggs; stir in sugar, salt and pecans.  Pour into pie
 shell.  Bake at 350 degrees for 1 hour or until knife inserted in
 center comes our clean.  Cool.
 Never  Fail  Pecan  Pie

 Ingredients :
 2 c. Log Cabin syrup
 1/3 c. coarse chopped pecans
 3/4 c. pecan halves
 3/4 tbsp. margarine
 1/4 c. sugar
 2 tbsp. flour
 1/4 tsp. salt
 4 eggs, well beaten
 1/2 tsp. vanilla

 Preparation :
    Bring syrup to boil in 1 1/2 quart pan.  Boil gently, uncovered,
 for 8 minutes.  Cool 15 minutes.  Sprinkle 1/3 cup chopped pecans in
 unbaked pie shell.  Arrange 3/4 cup pecan halves on top.  Cream
 butter, blend in sugar, flour and salt.  Stir in eggs, vanilla and
 syrup.  Pour into 9 inch pie shell.  Bake at 375 degrees for 35 to
 45 minutes.
 Pecan  Pie

 Ingredients :
 2 tbsp. flour
 3/4 c. sugar
 3 eggs, slightly beaten
 1 c. Log Cabin syrup
 2 tbsp. butter, melted
 1 tsp. vanilla
 1/2 tsp. salt
 1/2 c. Carnation milk
 2 c. pecans

 Preparation :
    Mix all of above ingredients except pecans.  Blend them in last.
 Bake at 350 degrees for 30 minutes.  (Pie will become more firm
 after removal from oven.)

Norwegian Goro Iron Recipe

----- Original Message ----- 
From: "Carolyn"
To: phaedrus
Sent: Monday, November 24, 2003 1:30 PM
Subject: Goro Iron

> Phaed;
> Several years ago my daughter found a Norwegian goro iron in a thrift
> store, and being the wonderful daughter that she is, she bought it for
> me. (Neither of us had a clue what it was at that time, but she knows I
> like "different" culinary items.)   Found a picture of it in a
> Scandinavian cookbook, but have not been able to find much in the way of
> recipes.  The one that I did try was a disaster.  Most of the answers I
> have received yield krumkake recipes, but I already have those.  My
> husband is of Norwegian descent, but no one is left that might be able
> to help.  Any assistance you could give would be greatly appreciated.
> Thanks in advance;
> Carol

Hello Carol,,

A goro is a flat, sweet, cardamom cookie or "cracker". They are rolled out, then baked in a goro iron. These cookies were made as early as in the 17th century. Since they require that were rather expensive at the time, the name may have originally referred to "god råd" meaning affluent - they were a cookie that only affluent people could afford. Goro, like krumkaker and avletter, date back to the times when pastries were baked over an open fire. The goro iron is rectangular in shape and imprints a pattern of flowers and leaves on the crisp, crackerlike pastries.

There is a photo of goro here:

Recipes below.


 Norwegian Sweet Crackers (Goro)

3 eggs
1 cup sugar
1 cup heavy cream (whipping cream), whipped
1 cup butter, melted
1/4 teaspoon salt
1 teaspoon freshly ground cardamom
1 teaspoon grated lemon peel
6 cups flour

bowl, combine all of the ingredients in the order given, mixing until
thoroughly blended. The dough will be stiff. Divide the dough into four
equal pieces. On a lightly floured surface, roll each piece into a 1/8 to
1/16 inch thick rectangle. CUT THE DOUGH INTO THE SHAPE OF THE PAPER
PATTERN. Place the goro iron on the stovetop and preheat it over medium
heat, until a drop of water sizzles and bounces when dropped on the iron.
Brush the inside of the iron with shortening. Place one piece of the dough
on the hot iron. Close the iron and bake over medium heat for 1 to 2 minutes
on each side, until golden brown. Remove the cracker from the iron. Cool on
a rack. Repeat with the remaining dough. Separate into individual crackers.
Approximately 36 crackers.
Goro / Makes 12 dozen

3 egg yolks
2/3 cup (1 1/2 dl) sugar
1 cup (2 1/2) whipping cream
1 tsp. cardamom
6 cups (15 dl) unbleached flour
3 cups (7 1/2) butter, lightly salted

Beat together egg yolks, sugar and cream. Add cardamom to flour and sift
half of the flour, a little at a time, into the egg mixture and mix well.
Put the remainder of the flour on counter and place dough on top. Roll dough
out to a tick flap, and spread butter in thin layers across the dough. Fold
over and roll once more. Roll up and chill for 24 hours. Roll out thin. Cut
a cardboard template the size of goro iron; trace and cut cookies from the
pattern. Bake in hot, ungreased goro iron until a light golden color. Wipe
fat off as it trickles out. Remove from iron with a spatula onto a cutting
board. Cut off the frayed edges and cut apart while still hot. Cool
completely. May be frozen

Prep Time: 25 Minutes
Cook Time: 25 Minutes
Ready In: 1 Hour

3 eggs
1 cup white sugar
1 cup heavy cream
1 cup butter, melted
2 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon freshly ground cardamom

1  In a large bowl, beat eggs and sugar until thoroughly blended. Mix in the
cream and melted butter. Sift together the flour, cinnamon and cardamom;
stir into the egg mixture. Refrigerate dough for at least an hour.
2  Heat goro iron and lightly coat with grease. On a floured surface, roll
the dough out to 1/8 inch thickness. Cut into circles to fit your goro iron
using a paper pattern. Place onto heated iron, close and cook, turning once,
until golden. Carefully remove from the iron, and cut into thirds while
still warm.

Makes 36 servings
 Goro (Norwegian Cardamon Wafers)

1/2 pint whipping cream
3 eggs
2 cups sugar
1-1/2 tsp. vanilla
1 tsp. cardamon
1 cup potato flour
1-1/2 pounds butter
flour, as needed

Whip cream. Beat eggs and sugar well. Add whipped cream, vanilla and
cardamon to eggs and sugar mixture and beat well. Gradually add sifted
potato flour and as much sifted flour as can be mixed in with a rotary
beater or mixer, scraping sides of bowl and beaters often. Keep in
refrigerator over night. In the morning turn out on a floured board. Cut
butter into thin slices and work in 1/2 pound of butter and a little flour
at a time with a rolling pin, until dough can be easily rolled out. Dough
should NOT be thin like a krumkake. Cut rectangles to fit the goro iron.
Cook over medium heat until golden. Cut the gora into section while hot.
[Most irons make about four.] Makes 11-12 dozen.

Microwave Muffins

----- Original Message ----- 
From: "Doreen" 
To: phaedrus
Sent: Wednesday, November 26, 2003 1:11 AM
Subject: micro wave muffins

I am looking for a receipe for microwave muffins. Can you help? Also what
are "red hot cinnamons?" I live in Australia and have never heard of them?
Thanks Doreen

Hi Doreen,

"Red Hots" are a small, hard candy that's very strongly cinnamon flavored. There are pictures of the candy at these sites, and you can also buy it there.

California Candy Company

Hometown Favorites

Below are some microwave muffins recipes.


Easy  Microwave  Muffins

 Ingredients :
 1/2 c. milk
 1/2 c. oil
 2 eggs
 1/2 c. sugar
 2 c. flour
 1 tbsp. baking powder
 1/2 tsp. salt

 Preparation :
    Combine milk, oil, eggs, and sugar; add remaining ingredients.
 Stir only until flour is moistened.  Line 6 cup muffin pan with
 paper cups. Fill 2/3 full.  Cook on medium 3 to 4 minutes.  Let
 stand 5 minutes. If desired, dip tops of muffins in melted butter,
 then in cinnamon sugar mixture.  Store, covered, until ready to
 Microwave  Cranberry  Muffins

 Ingredients :
 1 c. quick cook oatmeal
 1 c. All Bran cereal
 2 eggs
 1 c. buttermilk or sour milk
 2/3 c. brown sugar
 1/2 c. cooking oil
 1 c. flour
 1 tsp. baking powder
 1/2 tsp. soda
 1/2 tsp. salt
 1 c. coarsely chopped cranberries

 Preparation :
    Combine oats, cereal and milk in large bowl.  Blend in sugar,
 oil, and eggs.  Stir in remaining ingredients, mix until moist.
 Spoon batter into paper lined muffin cups 1/2 full.  Microwave 2-2
 1/2 minutes on high, covered with waxed paper.  Makes 6 regular size.
Microwave  Raisin-Bran  Muffins

1 c. water
3 c. Bran cereal with raisins
1/2 c. butter or margarine, softened
1 1/2 c. sugar
2 eggs
2 1/2 c. all-purpose flour
2 tsp. baking soda
2 c. buttermilk

Line a microwave cupcake pan with paper liners.  In a large bowl measure water and cook 
on High for 2-3 minutes until boiling.  Add Bran cereal.  Stir until cereal is moistened. 
Add butter and let stand 5 to 6 minutes until cereal is well softened.  With a wire whisk 
stir in eggs and sugar until well mixed.  Then blend in flour, baking soda and buttermilk. 
Spoon batter into desired number of paper-lined cups, filling each half full.  Remaining 
batter may be stored in refrigerator for up to 6 weeks!  To cook 6 muffins:  Place cupcake 
pan in microwave and cook at High for 2-3 minutes.  Muffins will be flat - they do not "peak". 
Let stand 5 minutes.  To do 2 muffins, cook at High for 1 minute; 4 muffins, cook 1 1/2 to 
2 minutes.  There's enough batter for 42 muffins.  Each containing only 65 calories. 
 Microwave  Oatmeal  Muffins

 Ingredients :
 2 eggs
 1/2 c. brown sugar
 1/2 c. cooking oil
 1/2 c. buttermilk or sour milk
 1 c. all-purpose flour
 2/3 c. quick cooking oatmeal
 1 tsp. baking powder
 1/2 tsp. soda
 1/2 tsp. salt

 Preparation :
    Beat eggs.  Then beat in sugar, oil and buttermilk.  Stir in
 remaining ingredients until just moistened.  Spoon batter into paper
 lined microwave muffin pan or custard cups, filling half full.
 Microwave until no longer doughy, rotating cups once.  One muffin -
 30 seconds; 2 muffins - 1 minute; 6 muffins - 1 1/2 to 2 1/2
 minutes.  Makes 16 muffins.  Batter can be stored up to a week in
 refrigerator.  Top may be sprinkled with brown sugar, nuts and
 Microwave  Blueberry  Muffins

 Ingredients :
 1 3/4 c. flour
 1/3 c. sugar
 2 1/2 tsp. baking powder
 1/2 tsp. salt
 1 c. fresh or frozen blueberries
 3/4 c. milk
 1 egg
 1/3 c. melted butter

 Preparation :
    Combine flour, sugar, baking powder and salt.  Add blueberries.
 Add milk, melted butter and egg.  Mix until dry ingredients are just
 moistened.  Spoon batter into paper-lined micro-safe baking or
 cupcake pan.  Fill 2/3 full. Microwave at medium high for 3 minutes.
  Let rest 3 minutes.  Microwave at high for 2 to 3 minutes or until
 done.  Let rest in pan a couple of minutes.

Whipping Cream

----- Original Message ----- 
From: "David" 
To: phaedrus
Sent: Wednesday, November 26, 2003 12:56 PM

How much vanilla and sugar is used for one pint of whipping cream?  And
other ingredients?


Hello David,

I'm not sure what you mean here....
Whipping cream is a dairy product that contains 30% to 36% butterfat. It's somewhere between heavy cream and whole milk. It's not something you make with vanilla and sugar. "Whipping cream" is not the same thing as "whipped topping," although whipping cream can be used to make a whipped topping. If a recipe calls for 1 pint of whipping cream, then it means one of those one pint cartons of whipping cream that are in the dairy case at the grocery.



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