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Ginger Snaps

----- Original Message ----- 
From: Em 
To: Phaedrus 
Sent: Monday, December 20, 2010 3:46 PM
Subject: ginger snaps

Hi Phaedrus.

haven't bothered you in a long time, but here I am back again.

When I was a little girl, my friend's mother used to make gingersnaps. 
They were rolled thin and cut with a round biscuit cutter.  Would you 
have such a recipe?  I've looked everywhere.


Hi Em,

There are hundreds of recipes on the web for both "gingersnaps" and the alternate two word spelling "ginger snaps". However, I only found a few that called for rolling and cutting with cookie cutters. See below for three.


Swedish  Gingersnaps

1 c. butter
1 1/2 c. sugar
1 egg
2 tbsp. dark molasses
2 tsp. soda
1 tbsp. warm water
3 c. flour
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves

Cream butter, sugar and egg.  Mix molasses, soda and water, then add 
to butter mixture.  Add dry ingredients.  Put in refrigerator to cool. 
Roll out thin. Use cookie cutter.  Bake at 350 degrees for 8 minutes.
Old - Fashioned  Gingersnaps

1/2 c. molasses
4 tbsp. shortening
1 1/2 c. flour
1/4 tsp. baking soda
1 1/2 tsp. powdered ginger
3/4 tsp. salt

Preheat the oven to 350 degrees.  Heat the molasses to the boiling point, 
pour it over the shortening, and stir to combine well.  Mix together the 
flour, baking soda, ginger, and salt and add to the molasses mixture, 
blending well. Using a rolling pin, roll the dough out on an unfloured 
board as thin as possible.  Cut into 1 1/2-inch rounds with a small cutter 
or the edge of a small drinking glass.  Bake on ungreased cookie sheets for 
about 5 minutes or until crisp and dry.  Makes about 50 cookies.
Ginger Snaps

1 c. molasses
1 c. shortening
1 c. sugar
1 tsp. soda
1 tsp. cinnamon
2 tsp. ginger
1 tsp. salt
4 c. flour

Heat molasses, shortening, and sugar together until shortening is melted. 
Cool. Add soda, dissolved in 2 tablespoons water.  Sift spices and salt 
with part of the flour.  Stir into the first mixture and then add the 
rest of the flour gradually until dough is still enough to roll.  Chill. 
Roll on slightly floured board until very thin.  Cut with a cookie cutter 
and bake at 325 degrees for 10- 12 minutes.  Yields 120 cookies.

Korean Garlic

----- Original Message ----- 
From: Melvin 
Sent: Saturday, December 18, 2010 2:52 PM
Subject: H E L P

Hi Phaed:  Perhaps U can assist me in finding why I cannot find any 
Korean Black or Red garlic in the US of A.  I plant garlic  every year 
and just found out about that garlic.  I found a nursery in the UK that 
sells it for 2.49 lbs.  That is the cost for 2 bulbs.  How about S & H? 
It is costly I am sure.  Is there a ban on the product?  
Have a happy holiday season.  My Hannukah holiday was within the boundary 
of acceptable.


Hi Mel,

If they aren't sold out, I found Korean Black Garlic for sale at two places:

Amazon com

The Spice House

The thing about Korean Black Garlic is that i's not a variety of garlic, it's Korean red garlic ( Allium sativum) that has been fermented.

As for the red, there's no ban, but demand has outstripped supply. There's just none available. Evereyone is sold out. It's one of the latest fad foods and is even sold as a health food. There won't be any until the 2011 crops come in in the spring. If you want to plant it, you can order seeds here:

High Mowing Seeds

Southern Exposure

Garlic Seed Foundation

A Garden Place

These places sells it, but may be sold out:

The Garlic Store

Enon Valley Garlic


Dog Team Tavern Dressing

----- Original Message ----- 
From: Jeri 
Sent: Monday, December 20, 2010 6:18 PM
Subject: Dog Team Tavern's French Dressing Recipe

Hi, Phaedrus:

I was a devoted fan of the Dog Team Tavern all my life, and my family 
and I truly mourn its passing even now.  I already have their famous 
sticky bun recipe, but they did a wonderful, surprisingly light oil 
and vinegar based French dressing (on the top of which floated tons 
of herbs) that I adored.  I didn't see the recipe for this in your 
archives anywhere.

I know they gave the recipe to this dressing out freely, as I used to 
have it, but subsequent moves later I can no longer lay my hands to it.

If you could find it, I would be eternally grateful.

The Dog Team Tavern was located 4 miles north of Middlebury, VT, on 
Route 7.  It burned to the ground in 2006.  The French dressing was 
one of the three they offered at the table with their tossed salad.

Thank you in advance for anything you can come up with.


Hi Jeri,

Well, I found two recipes for "Dog Team Tavern Dressing". I didn't find any mention of a DTT dressing anywhere that called it "French" dressing, but if it was reddish colored, like French Dressing in the USA usually is, then I'd say #1 below is the one you want. If it wasn't the red one, then I'd try #2. Maybe these were two of the three that you mention.


Dog Team Tavern Dressing

Yield: 4 cups

3/4 cup sugar
1 (10 1/2 ounce) can tomato soup (undiluted)
3/4 cup red wine vinegar
1 1/2 cups canola oil
1 teaspoon dry mustard
1 teaspoon horseradish
1 teaspoon salt
1 teaspoon Worcestershire sauce
1 teaspoon onion salt
1 teaspoon pepper
1 teaspoon celery salt
1 teaspoon paprika

Add all ingredients to a large jar and shake well.
Salad with Dog Team Tavern Dressing

Fresh spinach
Sliced beets
Feta and goat cheese mixed (very mild)
Thinly sliced red onion, optional

Dog Team Tavern Dressing

1/3 C sugar
1 heaping tablespoon dry mustard
1 T salt
1 T basil
1 t marjoram
1 clove garlic, mashed
3/8 C olive oil
3/8 C wine vinegar, for a light dressing (or can use balsamic)

Salt 'n Spice

The Search Engine Registry shows that someone has been searching the site for this recipe. It appears to have been discontinued by McCormick, but they have a recipe on their site to make it yourself:

Salt' n Spice Blend

This spice blend is similar to the discontinued Salt 'n Spice product. 
It contains salt, pepper, onion, garlic and celery seed.

Makes 1/3 cup.
Prep Time: 5 minutes

1/4 cup kosher salt
2 tablespoons McCormick® Perfect Pinch® Salt Free Garlic Pepper Seasoning, 
 McCormick® Seasoned Pepper Blend or Lawry's® Seasoned Pepper
1 tablespoon McCormick® Garlic Salt
1 tablespoon McCormick® Onion Powder
1 1/2 teaspoons McCormick® Celery Seed, crushed
1. Mix all ingredients until well blended. 

2. Store in tightly covered jar in cool, dry place.

Usage Tips:
Use this all-purpose seasoning as you would salt and pepper.
It tastes great on scrambled eggs, potatoes, hamburgers, potato salad 
and vegetables.

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