----- Original Message -----
Sent: Tuesday, December 23, 2008 8:14 PM
Subject: Raisin filled Cookies
Can you please do your best to locate the resipie for :
ZCMI Bakery's - Raisin filled Cookies
ZCMI was a department store in Salt Lake City, UT that sold out its stores
in the mid 1990's ZCMI stood for Zions Cooperative Mercantile Inc. It had
many mall locations and a huge shopping center in downtown SLC. It was in
business for around 150 years.
Raisin Filled Cookies - ZCMI Recipe
(From the August 13th 2008 Salt Lake Tribune)
2 cups shortening, I use transfat free
2 cups granulated sugar
1 cup brown sugar
2 tablespoons water
6 cups flour
1 teaspoon salt
2 teaspoons baking soda
2 cups raisins
3/4 cup sugar
1 tablespoon flour
1 cup water
1 teaspoon vanilla
1 teaspoon lemon juice
1/2 cup nuts, chopped (optional)
1 For dough:.
2 Cream together shortening and sugars.
3 Add eggs, one at a time. Beating well after each addition.
4 Stir in water.
5 In a small bowl, mix flour, salt and soda.
6 Add wet ingredients, mixing well.
7 Divide dough into four parts.
8 Roll each section into a 2 inch thick log.
9 Wrap in plastic wrap or wax paper.
10 Chill for several hours or overnight.
11 For Filling:.
12 Combine ingredients for filling in a saucepan.
13 Stir and heat to boiling.
14 Cook until thickened - then cool.
15 Heat oven to 375 degrees.
16 Using one roll of dough at a time, cut dough into 1/4 inch thick slices.
17 Lay slices on a greased baking sheet, leaving ample space between
18 Place a teaspoon of filling on dough.
19 Place another slice of dough on top, dough slices can be left unsealed,
or for a slight decoration, press together with tines of a fork.
20 Bake 15 minutes or until lightly browned.
21 Cool on rack, cookies freeze well.
We miss our Great Grandmothers cookie, I have tried to make
this but not with any success.
This cookie is a walnut base that is spread onto a pan, and topped
with egg white and baked. you cut it into rectangles
can you find this recipe??
Sorry, I had no success with this search.
A reader sent this recipe:
I have a German Walnut Bars recipe that may be similar.
Timm in Oregon
German Walnut Bars
1 cup white sugar
1 pound ground walnuts
1 tablespoon fresh orange zest
1 tablespoon fresh orange juice
3 large egg whites
2 cups confectioners' sugar
Preheat the oven to 200F degrees. Combine the white sugar, ground walnuts, orange zest,
orange juice and 2 egg whites. This mixture will become paste-like and will be very sticky.
Form the paste into a long rectangle on a smooth surface sprinkled with sugar to prevent
sticking. The rectangle should be about 4 x 16 inches.
Mix the remaining egg white with the confectioners' sugar. You may need to add water or
additional powdered sugar to form a paste that can be easily spread but is not runny.
Spread the frosting over the rectangle. Use a knife covered with sugar to cut the sheet into
small 1 x 2 inch bars and place them on an ungreased cookie sheet. Bake at the bars 200F degrees
for about 35 minutes or until the frosting is hard but still white.
----- Original Message -----
Sent: Saturday, December 20, 2008 9:23 PM
Subject: Ranch Recipe
Hi Uncle Phaedrus,
I absolutely love great ranch dressing, and my favorite ranch is from Snuffer's Restaurant
(in Dallas) and also Wing Stop (all over). Do you think you could find a copycat recipe from
either of these places? I would love to be able to make it at home since I have never found
a store bought ranch that compares. These are great! Thank you for any help you are able to provide.
This is the only recipe that I can find.
"For ranch dressing like Wing Stop use NY style ranch buttermilk dressing or use the following recipe."
1 cup mayonnaise
1/2 cup sour cream
1/4 cup milk or buttermilk
1 tbsp. parsley
1 tsp. dill weed
1 tsp. garlic powder
1 tsp. onion powder
Mix the ingredients together until smooth.
Miss Hulling's Potato Pancakes
Source: Miss Hulling's Restaurant - St. Louis, Missouri
Yields 4 servings
6 medium potatoes
2 eggs, beaten
1 tablespoon grated onion
1/4 cup flour
1 teaspoon salt
Pinch of white pepper
Peel potatoes; grate or run through fine food chopper. Add remaining
ingredients and mix to combine.
Heat shortening in a skillet (about 1/4-inch deep). Spoon pancake
batter into hot shortening. Saute until brown on one side, turn and
brown the other side.
Drain on paper towel or cloth and serve piping hot with applesauce.
Chinese Pepper Steak Recipe
Printer Friendly Recipe: by Morrison's Cafeteria
Posted on June 21 2007 in category:
3 lbs. cooked roast beef
1 lb. green peppers, sliced
1 1/2 lbs. onions, sliced thin
12 oz. red pepper, sliced thin
3 oz. beef base
3 oz soy sauce
1/2 teaspoon salt
Dash white pepper
1/2 teaspoon granulated garlic
5 oz. corn starch
6 oz. cold water
3/4 gallon water
6 lbs. white rice, cooked
Prepare beef stock by placing pot of water on stove. Bring water to a boil and add
beef base, salt, white pepper, soy sauce and granulated garlic.
Dissolve corn starch in 6 oz cold water and add beef stock. Stir and simmer until
Sauté onion and bell pepper in olive oil until tender.
In a large roasting pan, place bell pepper, sliced onions, roast beef and stock.
Put in oven for 45 minutes, stirring often.
Serve over white rice and garnish with onion and bell peppers
A reader sent this:
Subject: morrison's pepper steak
Date: Saturday, April 11, 2009 7:20 AM
the recipe for morrison's pepper steak in the 2008 archives is missing some measurements.
Here is the recipe for 80 servings using an 8 oz ladle
15 lbs cooked roast beef -- no gristle or fat. cut into 3" x 1/2 inch thick strips put in
roasting pan and add 5 oz soy sauce and 2 tablespons garlic salt. (note: if using beef base
for au jus later in recipe, use garlic powder or granulated garlic). Toss until mixed and
marinate overnight in refrigerator.
10 lbs bell pepper, cut into strips
5 lbs onions, cut into strips
2 cups oil
Stir fry for 3 - 5 minutes. should be crisp. do not overcook.Set aside
3 gallons of au jus. See note about beef base. Bring to boil.
1 lb cornstarch
1 qt cold water
Mix until smooth
Take roasting pan with 7 lbs beef and add peppers and onions then gravy. Reserve remainder
of onions and peppers for garnish. Add corn starch (note: this sounds like a lot of corn starch,
this may need to be toned down)
Place in 350 oven and reheat.
If using beef base for au jus, add 10 1/2 oz to 3 gallons of water.
Serve with 8 oz ladle over white rice. add a portion of bell pepper and onion on top of serving.