Baltimore Coddies

----- Original Message ----- 
From: "russ" 
To: phaedrus
Sent: Tuesday, November 25, 2003 3:28 PM
Subject: Forest Park Sticky Buns and Baltimore Coddies

> Hello:
> I am looking for the information to make Forest Park High School
> (Baltimore, MD) sticky buns. They were wonderful and I remember 
> them from 1959 and 1960.
> I am also looking for an authentic way to make Baltimore "Coddies". These
> were made by Russian Jews at the turn of the century. They included flaked
> cod fish and mashed potatoes and spiced with Old Bay. They were excellent
> and you could buy them for 6 cents and a nickel coke.
> I hope I can find these as they bring fond memories of my fleeting youth.
> Thank you,
> Russ

Hello Russ,

I can't help you with the Forest Park sticky buns. There is a Monroe H.S. Recipe here: Jewish Times and a Sykesville, Maryland Middle School recipe below.

The below coddies recipe is from the Baltimore Sun. It doesn't have Old Bay seasoning, but it's an authentic Baltimore Coddies recipe.


Sykesville Middle School Sticky Buns

In a large mixing bowl place: 
 - 1 Cup of warm water 
 - Sprinkle 1 Tablespoon of yeast 
 - 1/4 Cup of sugar 
 - 1 Teaspoon of salt 
 - 1 Egg 
 - 1/4 Cup of margarine ( half a stick) 
 - 2 Cups (of the 4 Cups) of flour 
 - 3 Tablespoons of dry milk 
Mix with an electric mixer until smooth (about 5 minutes).  Add the remaining 2 Cups of flour, working it in by hand to 
make a stiff dough.  Knead until smooth and elastic. 
Place the dough into a greased bowl, turning to grease the top of the dough.  Cover and let rise in a warm place, free 
from drafts, until the dough doubles in size.  (About an hour.) 
While the dough is rising, prepare the syrup for topping as follows: 
Place over low heat and stir until melted: 
 - 1/2 Cup of margarine (one full stick) 
 - 1 Cup of brown sugar 
 - 1/2 Cup of water 
Pour into a 9x13 pan 
Turn out the dough onto a lightly floured surface.  Roll into a rectangular piece until about 1/8 thick.  Spread with a thick 
coat of margarine, then sprinkle with a sugar mixture of: 
 - 1 Cup of sugar 
 - 1 Tablespoon of brown sugar 
 - 2 Teaspoons of cinnamon 
Roll up (as for a jelly roll) and cut into 1 1/2 slices.  Place in the prepared 9x13 pan of topping mixture, cut side down, 
and leave space between each bun because they will expand as they continue to rise. 
After placing cut pieces of dough in the baking pan, let rise again until they double in size.  (About another hour.) 
Bake in a 350 oven for about 20-25 minutes. 
When they are done, flip onto a metal pan immediately so the topping can seep into the buns while they are still ho
Baltimore Coddies

Makes 16 to 20 coddies

1/4 pound salt cod or 1 tablespoon cod paste or 1 tablespoon fish flakes
1 to 1 1/4 pounds potatoes
2 tablespoons milk
1/4 cup crushed crackers
2 eggs
1/2 teaspoon black pepper
vegetable oil for frying
saltine crackers
yellow mustard

If you are using salt cod, soak the fish for 24 hours in a bowl of water.
Change the water every 6 to 8 hours. Cover the fish with water in a pan and
simmer for 10 to 15 minutes. Drain and break with a fork; cool. Peel, dice
and boil potatoes until cooked. Drain, mash with 2 tablespoons milk and
cool. In a large bowl, combine salt cod (or cod paste or fish flakes),
potatoes, crackers, eggs and black pepper and make into thin, palm-sized

Flatten slightly and cook in a pan filled with 1/4 inch of vegetable oil.
Brown cakes on each side and drain. Replace diminished oil between batches.
To serve, place each coddie on a saltine cracker, top with yellow mustard,
and place another saltine on the top. Serve either warm or at room
--Recipe based on interviews with coddie makers

Hot Stuffed Cherry Peppers

From: "mash"
To: phaedrus
Subject: Hot stuffed cherry peppers
Date: Tuesday, November 25, 2003 2:30 PM

First let me say your site is outragous!!!!
I was searching for Cherry pepper recipies and came upon it. " I will be back"
My recipe is as follows.
1 jar hot cherry peppers
1 cup flavored bread crumbs
1 cup parmasen cheese
cut off tops of peppers and clean out
mix bread crumbs, cheese and moisten with juice from the pepper jar.
stuff, heat in oven and try to eat just one.
they also freeze well
I put some juice in the baking dish to keep them moist.

Hungarian Butter Horns

----- Original Message ----- 
From: "Sandra" 
To: phaedrus
Sent: Tuesday, November 25, 2003 2:15 PM
Subject: Finding a Ball Blue Book cookie recipie

When I was a teenager I used to bake these delicious cookies from the Ball
Blue Book.  I seem to misplaced the recipie and have been longing to bake
these cookies again.  I think they were called Hungerians Horns, they were
filled with raspberry jam, rolled into a cresent and baked, then rolled in
powdered sugar.  I hope you can find this delicious cookie.

Hi Sandra,

I could not find a recipe with raspberry jam, but you could substitute raspberry jam for the filling used in one of the below recipes.


Hungarian  Butter  Horns

 Ingredients :
 1 pkg. Philadelphia cream cheese
 1 stick butter
 1 c. flour

 Preparation :
    Cut butter into flour with pastry blender, then cut cheese into
 mixture.  Mix well.  Form into small balls the size of walnuts.
 Place in ice box overnight. Take one and flatten thin, then fill
 with Solo apricot filling.  Roll together and form a crescent.  Put
 on ungreased cookie sheet.  Bake horns at 350 degrees until browned.
  May be rolled in powdered sugar while still warm.
 Hungarian  Butter  Horns

 Ingredients :
 4 c. flour
 1/2 tsp. salt
 1 tsp. vanilla
 1 pkg. dry yeast
 1 1/4 c. butter (or part margarine)
 3 egg yolks, beaten
 1/2 c. sour cream
 3 egg yolks, beaten until stiff
 1 c. sugar, add gradually
 1 c. nuts, chopped - fold in
 1 tsp. vanilla - fold in

 Preparation :
    Sift flour and salt, add yeast, cut in butter (like pie dough).
 Add beaten egg yolks, vanilla and sour cream. Mix well.  Place in
 covered bowl.  Chill 1 or 2 hours.  Prepare filling.  Dredge board
 with powdered sugar (instead of flour).  Divide in 8 equal parts.
 Roll out each part in 8 inch pie shapes.  Cut each pie shape in 8
 wedges, spread 1 tablespoon over wedge; roll up, grease cookie
 sheet.  Bake at 400 degrees for 12-15 minutes.  Watch carefully as
 they tend to burn.  Done when lightly brown.  64 horns.
 Hungarian  Nut  Horns

 Ingredients :
 1/2 pt. sour cream
 1 c. butter
 2 c. flour
 1/4 tsp. salt
 Confectioners sugar
 Nut Filling:
 2 c. finely ground walnuts
 3/4 c. sugar
 1/4 c. light cream or milk

 Preparation :
    With pastry blender, combine flour, butter, sour cream and salt.
 Dough will be sticky.  Wrap in wax paper and chill overnight.  Using
 1/3 dough at a time, roll out on lightly floured board to pie crust
 thickness.  Cut into squares and place spoonful of filling in center
 and roll into horns.  Moisten ends with water and "seal".  Bake on
 waxed paper lined cookie sheet in preheated 350 degree oven until
 lightly browned at 15 minutes - WATCH!!  Cool.  Sprinkle with
 powdered sugar when cooled.
 Hungarian  Butter  Horns

 Ingredients :
 1 lb. butter or margarine
 4 c. flour
 1 1/2 c. sour cream
 1 1/2 c. chopped walnuts
 1 1/2 c. granulated sugar
 2 tsp. cinnamon

 Preparation :
    Blend together, then divide into 6 balls of dough.  Roll out ball
 into a circle about 8 inches and sprinkle 1/2 cup filling on it. Cut
 into 12 wedges and roll up crescent shape.  Brush top with egg
 white. Repeat same for other balls of dough.  Bake at 375 degrees
 for 20 to 25 minutes. Dust with powdered sugar.  Makes about 72
 Hungarian  Butter  Horns

 Ingredients :
 4 c. flour
 1 tsp. salt
 1 1/4 c. butter
 1 cake yeast
 4 egg yolks
 1/2 c. sour cream
 4 egg whites, beaten stiff
 1 c. sugar, beaten stiff
 1 c. finely ground nuts
 1/2 tsp. vanilla

 Preparation :
    Cut flour, salt and butter with a pastry blender or fork.
 Crumble yeast in flour mixture.  Beat egg yolks and sour cream.  Add
 to first mixture.  Divide into 8 Equal parts.  Roll each portion as
 you would for a pie.  Cut into 8 wedges.  Spread filling and roll
 from wide end.  (Roll dough on powdered sugar.)  Bake on cookie
 sheet at 350 degrees for 18 minutes.  Makes 64.
 Hungarian  Butter  Horns

 Ingredients :
 2 c. flour
 1 pkg. dry yeast
 3/4 c. butter
 1/4 c. sour cream
 2 egg yolks
 1/2 tsp. vanilla

 Preparation :
   Mix together until fine.  Add:  Mix well and shape into 3 balls.
 Beat egg whites to soft peak.  Add 1/2 cup sugar.  Add gradually and
 continue to beat until stiff.  Roll 1 ball of dough at a time on a
 pastry cloth that has powdered sugar on it.  Be generous with
 powdered sugar.  Spread 1/3 of egg white mixture on dough and
 sprinkle with chopped nuts.  Cut into pie shaped wedges (10) and
 roll up starting at the wide end.  Bake at 350 degrees for 20-25
 minutes.  Repeat with other balls of dough.

Roast Duck

----- Original Message ----- 
From: "BETTY" 
To: "Phaedrus" 
Sent: Tuesday, November 25, 2003 9:26 PM
Subject: Roast Duck

> Recipie please...rhanks

Hello Betty,

See below.


A  Simple  Roast  Duck

 Ingredients : 
 1 duck, 4 to 5 lbs.
 Freshly ground pepper
 1/2 tsp. thyme
 1 lemon
 1 sm. onion, peeled

 Preparation : 
   Wash the duck, rub it with lemon, and rub salt and pepper into the
 skin along with the thyme.  Put additional thyme, lemon and onion
 into cavity.  Tie the legs together and twist the wings under the
 back.  Place the duck on a rack in a shallow roasting pan and roast
 2 1/2 hours in a preheated oven at 350 degrees.  Remove from the
 oven, prick the skin thoroughly with a fork, increase the heat to
 500 degrees, and return the duck to the oven for another 15 minutes
 to brown until the fat oozes out.  Turn the duck once or twice
 during this period.  Serve with wild rice and glazed carrots. 
 Serves 2.  
 Roast  Duck

 Ingredients : 
 1 (4 lb.) duck
 Melted margarine
 3/4 tsp. salt
 1/4 tsp. pepper
 1 c. apricot preserves
 1/2 c. tomato sauce
 1/3 c. cider vinegar
 1/4 c. cooking sherry
 2 tbsp. soy sauce
 2 tbsp. honey
 1 tbsp. salad oil
 1 tsp. salt

 Preparation : 
    Oven temperature 325 degrees.  Brush duck with melted margarine
 inside and out; sprinkle with salt and pepper inside and out. 
 Puncture duck with fork making many holes to release fat.  Skewer
 and roast on rotisserie or place breast side up on rack in shallow
 roasting pan. Roast for 2 hours.  Combine apricot preserves with
 remaining ingredients and baste duck frequently with this sauce
 during the last half hour of roasting. 
 Plain  Roast  Duck

 Ingredients : 
 2 ducks
 Salt and pepper

 Preparation : 
   Rub the duck with butter and place 3 tablespoons of butter in
 each.  Sprinkle inside and out with salt and pepper.  Pour over them
 a scant 1/4 cup water and place in oven preheated to 400 degrees. 
 Roast 30 minutes or so, basting with a little butter and chicken
 stock 2 or 3 times.  When done, open the ducks to pour the butter
 and juices into the pan.  Slice breast meat thin and place on hot
 plates, add a little stock to pan, heat it and spoon a little of the
 pan juice over the meat and serve 4 with buttered wild rice, green
 lima beans, currant jelly or marmalade and hearts of lettuce with
 French dressing.  
 Roast  Duck

 Ingredients : 
 5-5 1/2 lb. duck
 Orange juice
 Lawry's seasoning salt
 Apples, if desired

 Preparation : 
    Rinse inside and outside of duck and rub with Lawry's seasoning
 salt throughout.  Place uncovered in 350 degree oven for an hour and
 45 minutes to 2 hours.  Drain fat.  Return covered duck to oven for
 about 1 1/2 hours or until done, basting periodically with orange
 juice.  If desired, put apples in cavity.
  Roast  Duck

 Ingredients : 
 Juice of 1/2 lemon
 Orange quarters
 Orange juice
 Red wine

 Preparation : 
    Preheat oven to 350 degrees.  Rub duck inside and out with lemon
 juice.  Stuff with orange quarters.  Insert meat thermometer in
 thickest part of meat, between breast and thigh.  Roast 2 hours or
 more until meat thermometer reads 185-190 degrees and leg feels soft
 when pinched.  Baste with orange juice and wine towards end of
 cooking time. 

My-T-Fine Pudding Fudge

----- Original Message ----- 
From: Terry
To: phaedrus
Sent: Tuesday, November 25, 2003 4:38 PM
Subject: My-T-Fine Pudding Fudge

> Hi!
> I hope you can help me.
> Many years ago, my mother used to make fudge on a pan on the stove using
> My-T-Fine chocolate nut pudding.  The recipe was on the box.  I don't know
> what was added to the pudding, but it was cooked on the stove for a long time,
> constantly being stirred.  My mother used to "test doneness" by putting a
> small amount into water (I don't know if the water was hot, cold, or room
> temperature).
> When it formed a ball, it was done.  Then she would beat butter into the
> mix and pour it into a greased dish.  When it hardened, it was cut.  The fudge
> had a firm to the bite texture and would literally melt in your mouth.  It was
> so delicious!  I hope you can find the recipe for me as I would love to make
> it and bring back some memories!
> Thanks so much!
> Terry

Hello Terry,

The recipe below is one that was on the box.


Chocolate Fudge ~

1 (4-serving size) package MY-T-FINE Chocolate Pudding and Pie Filling
1 1/2 cups sugar
1 cup milk
3 tablespoons margarine
1/2 teaspoon vanilla extract

In a heavy saucepan, combine pudding mix, sugar and milk. Cook stirring
constantly, over medium heat to softball stage (232 to 238F). Remove from
heat; cool 10 minutes. Add margarine and vanilla; beat until creamy and
thick. Pour into greased 8 x 8 x 2-inch pan. Cool completely; cut into 1 x
2-inch pieces. Yield: 32 pieces


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