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Apple Dumplings

  ----- Original Message ----- 
  From: Allison
  To: phaedrus
  Sent: Sunday, November 24, 2002 8:33 PM
  Subject: Lost Recipe

  Hi, my name is Allison, and I am looking for a special recipe.  
  My husband often reminisces about apple dumplings he ate as a 
  child.  He says he used to get them at the lunch counters at 
  Woolworth's, Kresge's, and Kmart.  He remembers that the apple 
  peel was left on, the dumplings were placed on a bed of cherries, 
  and the dumpling was covered with a white vanilla sauce.  Please 
  help me find this lost recipe.

  Thank you,


Hello Allison,

There's a good recipe below.

There are links to Woolworth's recipes or "tastes like recipes", including apple dumplings here.


  Old  Fashioned  Apple  Dumplings

   Ingredients : 
   Pastry for 2 (10 inch) pie shells
   6 med. firm cooking apples
   1 tbsp. lemon juice
   1/2 c. granulated sugar
   1 tsp. ground cinnamon
   1 c. brown sugar
   1 tbsp. (1/4 stick) butter
   2 c. water
   3/4 c. granulated sugar
   2 tbsp. (1/4 stick) butter
   1 tsp. vanilla extract
   1/8 tsp. ground mace
   1/8 tsp. grated nutmeg

   Preparation : 
     Preheat oven to 375 degrees.  Roll out pie dough to form a
   rectangle, 14x22 inches.  Cut into 6 uniform squares.  Peel and core
   the apples, but leave them whole.  Pour the lemon juice into a small
   bowl.  In another small bowl, combine the granulated sugar and
   cinnamon.  Roll each apple first in lemon juice, then in sugar and
   place each on top of dough square.  Fill each apple cavity with
   approximately 2 tablespoons brown sugar and 1 teaspoon butter.  Pull
   the pastry squares up over the apples and crimp the edges tightly;
   you will have pretty round pastry balls.  Place in an oiled 9x13x2
   inch pan.  Bake for 1 hour or until apples are tender.  While apples
   bake, combine all the sauce ingredients in a medium saucepan set
   over high heat.  Bring to boil and cook rapidly for 1 minute.  After
   the dumplings have baked for 30 minutes, pour the sauce over top of
   the dumplings and bake 30 minutes longer, basting occasionally. 
   Serve hot with the cream.   

Lobster Bisque

  ----- Original Message ----- 
  From: nell 
  To: phaedrus 
  Sent: Monday, November 25, 2002 8:35 AM
  Subject: lobster bisque

  while visitng in maine this past summer we had the most delicious 
  lobster bisque - would love receipt.  thanks

Hello Nell, That's odd.... We went to Maine this past summer and I had some great lobster bisque there, too. Rich and creamy.

Below are two recipes. One for a little and one for a lot.


  Lobster Bisque 


  4 Ounces Maine Lobster meat 
  2 Tablespoons butter 
  1 Tablespoon flour 
  A Dash of sherry (optional) 
  1/2 Cup cream 
  1/2 Cup light cream 
  1/4 Teaspoon salt 
  A Dash cayenne pepper 

  In a saucepan, melt butter. Add Maine Lobster meat and cook over 
  moderate heat for 3 minutes, stirring constantly so Lobster won't 
  burn. Stir in flour. Add cream, light cream, salt, and cayenne 
  pepper. Cook, stirring constantly, until soup is slightly thickened 
  and very hot. Divide into bouillon cups and sprinkle with paprika. 
  A dash of sherry may be added.
  Maine Lobster Bisque

  Serving: Serves: 8

  Lobster Bisque
   4 quarts Lobster Stock (see below)
   4 quarts heavy cream, scalded
   Salt and pepper to taste
   1/2 cup dry sherry
   4 cooked lobster tails, diced
   4 tablespoons snipped chives
   1/2 cup Chive Oil (see below)
   Fried leeks for garnish, if desired

  Lobster Stock
   Shells from 4 lobsters, crushed
   1/4 cup olive oil
   1 tablespoon chopped garlic
   3 ounces brandy
   1/4 cup tomato paste
   1 1/2 cups chopped onion
   1 1/4 cups each, chopped celery and carrots
   3 quarts water, or enough to cover shells
   3/4 cup dry white wine
   2 bay leaves
   12 peppercorns
   Salt to taste

  Chive Oil
   1 1/2 ounces fresh chives
   1/2 cup olive oil

  For the Maine Lobster Bisque:
  1. In a large saucepan, reduce lobster stock by half. Add the 
  cream and reduce mixture by half again. Season with salt and 
  2. Before serving, add the dry sherry and lobster meat, and 
  simmer over moderate heat, stirring occasionally, until lobster 
  is heated through. Stir in the chives. 
  3. Transfer the soup to serving bowls and garnish with the Chive 
  Oil and leeks. 

  For the Lobster Stock:
  In a large casserole set over moderately high heat, sear the 
  shells in the oil until bright red. Add the garlic and toss to 
  coat for 1 minute. Deglaze with the brandy, stirring. Add the 
  tomato paste, vegetables, water, wine, bay leaves, peppercorns, 
  and salt to taste. Bring liquid to a boil and simmer until reduced 
  by 1/3. Strain and cool.

  For the Chive Oil:
  1. In a saucepan of boiling water, blanch the chives for 20 seconds, 
  drain, can refresh in ice water. Drain again. Pat dry. 

  2. In a blender or food processor, combine the chives and oil and 
  blend until combined well. Transfer mixture to a saucepan set over 
  moderate heat and bring to a boil, stirring with a wooden spoon. 
  Simmer 2 minutes. 

  3. Strain the mixture into a bowl through a sieve lined with 
  cheesecloth. Cool and store in a cool dry place until ready to use. 

Diabetic Bread

  ----- Original Message ----- 
  From: Jenn 
  To: phaedrus
  Sent: Monday, November 25, 2002 3:55 PM
  Subject: diabetic recipes

  Am looking for home made breads for type 2 diabetics.  Especially a 
  cinnamon or pumpkin.... spice breads.

Hello Jenn,

Try these sites:

Diabetic Bread Recipes

Diabetes Cookbook

No cinnamon breads, but there's a pumpkin bread and some cinnamon coffee cakes and some other spicy breads.


Guatemalan Recipes

  ----- Original Message ----- 
  From: Randi
  To: phaedrus
  Sent: Monday, November 25, 2002 3:52 PM
  Subject: Guatemala

  For school I need a Guatemalan dish but i can't find the recipes 
  any were. Can you send one to me or a site that has one? I would 
  like recipe to hailachas fi you can find it. Send it to Randi... 
  if you find anything. Thank you so much. 

Hello Randi,

I cannot find hailachas, but below are some Guatemalan recipes.


  Guatemalan Soup

  5 whole black peppercorns
  5 cummins
  1 piece clove
  6 tomatoes
  6 raw mil tomatoes (husk tomatoes)
  Coriander, well ground
  1 cup rice, uncooked
  3 cups meat broth

  Soak rice in enough water to cover. After rice has absorbed the water 
  and softened, drain.
  Combine all ingredients and grind well. Add meat soup stock as desired 
  and mix well.
  Simmer until all ingredients are cooked. Serve hot.
  Serves 4.
  Chicken in Pineapple (Pollo en Pina) 

  3-1/2 to 4-pound chicken, cut into serving pieces 1 ripe pineapple, 
  weighing about 1-1/2 pounds, peeled, cored, and coarsely chopped, 
  or a 1-pound can unsweetened pineapple, in its own juice 2 medium 
  onions, finely chopped 
  2 cloves garlic, chopped 2 whole cloves 1-inch piece of stick cinnamon 
  2 bay leaves 1/2 cup olive oil 1/2 cup white vinegar 
  1/2 cup dry sherry 2 medium tomatoes, peeled and coarsely chopped salt, 
  freshly ground pepper 
  chicken stock, if necessary   
  Arroz Guatemalteco (Guatemala Style Rice)

  2 cups long grain rice
  2 Tbs oil
  1 cup mixed vegetables (carrots, celery, sweet red peppers, finely chopped, and green peas)
  Salt and pepper to taste
  4 cups chicken stock

  Heat oil in heavy saucepan and add rice.  
  Saute lightly until rice has absorbed the 
  oil, being careful not to let it color.  Add 
  mixed vegetables, salt, pepper, and chicken
  stock.  Bring to a boil, cover, and reduce 
  heat to low.
  Cook for about 20 minutes until rice is 
  tender and the liquid has been absorbed.

  Serves 6-8
  1 Put the chicken pieces into a heavy saucepan or casserole. If 
  using fresh pineapple, be careful to save and use all the juice. 
  If using canned pineapple, us the juice. Add all the rest of the 
  ingredients, including salt and pepepr to taste. If using fresh 
  pineapple, it may be necessary to add a little chicken stock to 
  cover the chicken pieces, as the fresh fruit will not have as much 
  juice as the canned. Cover and simmer over low heat until the chicken 
  is tender, about 45 minutes. If the sauce is very abundant, cook 
  partially covered for the last 15 minutes. Serve with rice. 
  Platanos Al Horno (Baked Plantains)

  2 Tbs sugar
  1 tsp ground cinnamon
  2 ripe plantains, with black skins
  2 Tbs butter

  Mix sugar and cinnamon together. Peel the 
  plantains and split them open lengthwise but 
  do not cut completely through.  Sprinkle them 
  inside and out with the sugar mixture.  Cut 
  dabs of butter into the slits.
  Coat a baking dish with butter and add the 
  plantains.  Bake in a 350F 20 to 30 minutes 
  until soft and brown.  
  Serve warm with fresh cream and honey.

The Cake That Wouldn't Rise

----- Original Message -----
From: Sandi
To: phaedrus
Sent: Monday, November 25, 2002 7:38 AM
Subject: Sunday Special

> My mother used to make the cake for my birthdays when I was 
> young - about 30 years ago.  It was a 4-layer cake with very 
> light vanilla and chocolate frosting.  I have the recipe, but 
> it seems that something may be missing - mostly in the cake 
> part, because it doesn't rise.  Should I send you the recipe 
> and maybe you could pick out the problem, or perhaps does 
> anyone know about this recipe?  We are from New Hampshire, in 
> case that helps you flag down the recipe.  I'm not familiar 
> with your website, so I don't know how you operate.  
> Thanks, Sandi 

Hi Sandi,

Well, I can't find a layer cake called a "Sunday Special." My wife's from New Hampshire, and she's never heard of it, either.
In order to rise, a cake needs leavening. It can get it three ways:
1) baking soda
2) baking powder
3) self-rising flour

If you are using plain or all-purpose flour in this recipe, and you aren't adding any baking powder or baking soda, then that's why it's not rising. If you are using these and it still doesn't rise, then you are leaving out an acid ingredient. Baking soda needs an acid ingredient to work. See the below recipe for an idea of how a layer cake recipe should look. It has soda to make it rise, and the buttermilk is the acid ingredient.


Basic  Layer  Cake

 Ingredients :
 3 c. sugar
 1 c. shortening
 5 eggs
 1 tsp. vanilla
 Dash of salt
 1/2 tsp. soda
 3 c. flour
 1 c. buttermilk

 Preparation :
   Mix sugar, shortening and eggs, one at a time.  Add salt, soda,
 flour and buttermilk.  Add vanilla.  Put in three 9 inch cake pans.
 Bake at 350 degrees for 30 minutes.


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