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----- Original Message -----
From: Darlene
To: phaedrus
Sent: Friday, March 22, 2002 2:44 AM
Subject: Skor bar cookies & Montecristo Strata
I recently tried a homemade cookie at a neighbours. She
called them skor bars. She said they had brown sugar,
butter, chocolate and nuts in them. She has moved and I
would love the recipe. Would you have any recipes with
these ingredients in them. Also would you have a recipe
for Montecristo Strata. I saw this recipe in a magazine.
I was sure it was Good Housekeeping, but when I researched
their recipe archives I turned up nothing.
I'm hoping you could help me out.
Hi Darlene,
There are "skor bar cookies" recipes on these sites. These have nuts:
Ziplist
Taste of Home
Miss Lemonie
These do not have any nuts:
Group Recipes
Cookie Madness
Slat and Serenity
There are lots of recipes for Monte Cristo Strata below.
Phaed
Monte Cristo Strata
List of Ingredients
2 T. (1/4 stick) butter
12 oz. fresh mushrooms, sliced
18-20 slices quality white sandwich bread, crusts trimmed
10 oz. ham, cut into 1/2 pieces
10 large eggs
3 cups (packed) grated Gruyere cheese (12 oz)
3-1/2 cups milk (do not use low-fat nor non-fat)
2 T. chopped fresh thyme (or 2 t. dried thyme)
2 t. dry mustard
3/4 t. salt
1/2 t. pepper
Recipe
Melt butter in heavy medium skillet over med-high heat.
Add mushrooms and saute until golden, about 10 min. Season
with salt and pepper. Generously butter a 13x9x2-inch glass
baking dish. Line bottom with half of bread slices, cutting
to fit. Top with ham, then 2 cups of cheese. Top with mushrooms.
Add enough remaining bread in single layer to cover. Whisk eggs,
milk, 1 T. thyme, dry mustard, salt and pepper in large bowl to
blend. Pour over bread. Cover and refrigerate overnight. Remove
from refrigerator and let sit 30 min. while preheating oven to
350 degrees. Uncover baking dish. Bake until puffed and golden,
about one hour. Mix remaining cup of cheese and 1 T. thyme;
sprinkle on top. Bake until cheese melts, about 3 min. Let sit
for 10 min. before serving. Serves 8-10
Leftovers are equally as good re-warmed the next day
in the microwave.
---------------------------------------
Monte Cristo Strata
8 slices deli ham
9 slices swiss cheese
8 slices sandwich bread
4 eggs
1 c. milk
2 t. dijon mustard
1/2 t. salt
1/4 t. pepper
Coat a 12x7x2 baking dish with cooking spray.
Place 4 slices ham over bottom of dish. Top with 3 slices
cheese, 4 slices bread. Layer with remaining ham, 3 slices
cheese, 4 slices bread, 3 slices cheese.
Whisk eggs, milk, mustard, salt & pepper in bowl. Pour over
strata in baking dish. Cover with plastic wrap.
Chill 2 hours or up to 24 hours.
Heat over to 350º. Remove wrap from baking dish;
replace with foil.
Bake for 20 minutes. Uncover. Bake 25 minutes.
Broil to crisp top, if desired.
Serve warm.
----------------------------------------
Monte Cristo Strata
Spray a 12x7" pan with PAM. Put a layer of deli ham, then a
layer of swiss cheese then a layer of bread (just plain sandwich
bread) then a layer of ham, layer of cheese and another layer of
bread and then another layer of swiss cheese on top of the bread.
Mix up 4 eggs, 1 cup milk, 2 tsp Dijon mustard, S&P to taste.
Pour this over the strata. Cover and refrigerate at least 2 hours
but not more than 24 hours. Bake 20 minutes covered and then 25
minutes uncovered. You can broil for just a minute or 2 to brown
the top. (350°F).
----- Original Message -----
From: Tania
To: phaedrus
Sent: Thursday, March 21, 2002 10:47 AM
Subject: Recipe search
> Phaed:
>
> Hello. I am seeking a few recipes and hope you can help.
>
> Lastly, I would like a recipe for chocolate chip cookies,
> other than the one off the back of the Nestle chip bag.
> I would like one that allows for the cookies to rise up
> higher and bake up to be soft, not crunchy.
>
> Any tips, websites or information that you can give me
> is greatly appreciated. Thank you.
>
> Tania
Hi Tania,
Finally, the chocolate chip cookies. Since I haven't actually made the below recipe, I dunno how high the cookies are,
but the recipe says that they'll stay soft for days.
Phaed
Soft Chocolate Chip Cookies
Ingredients :
2 1/2 c. flour
1/2 tsp. baking powder
1/2 c. soft butter
2 eggs
1 c. sour cream
16 oz. chocolate chips
1/2 tsp. salt
1 tsp. baking soda
1 1/2 c. dark brown sugar
1 tsp. vanilla
1 c. chopped nuts (optional)
Preparation :
Mix butter, vanilla and brown sugar until smooth.
Add sour cream and eggs and mix 2 minutes. Hold for
later. In a large bowl, sift flour, baking powder,
salt and baking soda, blend well. Pour liquid
mixture into dry ingredients and mix thoroughly.
Fold in chips and nuts. Drop from a cookie sheet
and bake at 375 degrees for 10 minutes.
DO NOT OVERBAKE! These cookies will be soft for days.
Makes about 7 dozen cookies.
----- Original Message -----
From: Tania
To: "phaedrus"
Sent: Friday, March 22, 2002 8:34 AM
Subject: Recipes
> Phaed:
>
> Thank you so much for getting back to me - and so quickly!.
> As far as the cream over the pie, that is just the way my
> father-in-law recollects his mother making it. I am going
> to try this recipe on him, though, and see what reaction
> I get.
>
> I have to ask you for help again. I just got my "orders"
> for Easter lunch. I am to bring a key lime pie or key lime
> cheesecake. Do you have a recipe for such a creature?
> As I live in central Illinois, limes are not a real big
> item around here. Your assistance is greatly appreciated.
>
> Thank you again, Phaed. You're the best!
Hi Tania,
Key Lime pie is one of my favorites. Below are two recipes, plus a recipe
for Key Lime Cheesecake. You can use plain ol' lime juice in these, but real
Key Lime pie uses only real Key Lime juice. You probably aren't going to
find real Key Limes in Illinois this time of year, but if you'll go to a
large supermarket and look in the juices section, you just may find a bottle
of Key Lime juice. If you do, use the recipe on the label, because it's
a good one. Key lime juice is odd looking, not bright green like you'd expect,
but it makes the best pies.
Phaed
Bimini Key Lime Pie
Ingredients :
1 can sweetened condensed milk
1 (8 oz.) pkg. cream cheese, softened
1/2 to 3/4 c. juice from Key Limes (other limes will do, but not as tasty)
1/2 tsp. vanilla
1 (9 inch) graham cracker pie crust
Whipped cream topping
Preparation :
1. Combine milk, cream chese, and lime juice in
blender. Blend on low speed until smooth.
2. Add vanilla and stir into mixture.
3. Pour into graham cracker crust.
4. Chill in refrigerator until set.
5. Top with whipped cream before serving.
Serves 8. Prep time: 5 minutes.
Chill: 3 to 4 hours.
----------------------------------
Favorite Key Lime Pie
Ingredients :
4 eggs, separated
1/2 c. lime juice(KEY lime juice is best)
14 oz. can sweetened condensed milk
1/2 tsp. cream of tartar
1/3 c. sugar
Preparation :
Beat egg yolks until light and thick. Blend in lime
juice, then milk, stirring until mixture thickens.
If desired, add a few drops green food coloring.
Pour mixture into baked pie shell. Beat egg whites
with cream of tartar until stiff. Gradually beat
in sugar, beating until glossy peaks form. Spread
egg whites over surface of pie to edge of crust.
Bake in 350 degree oven until golden brown, about
20 minutes. Chill before serving.
----------------------------------
Key Lime Cheese Cake Pie
Ingredients :
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) container Cool Whip
1 c. lime juice (KEY lime juice is best)
1 (8 oz.) pkg. Graham cracker crumbs
Preparation :
Combine cream cheese, sweetened condensed milk and Cool Whip.
Stir in lime juice until well blended and ingredients begin to
thicken. Immediately pour into prepared pie shell.
Set for 2 hours in refrigerator. Top with whip cream (optional).
----- Original Message -----
From: Dana
To: phaedrus
Sent: Friday, March 22, 2002 12:10 PM
Subject: perciatelli recipe
Please help. I'm trying to locate a recipe my Grandmother
calls "me - yatz" - I have no idea of the correct spelling.
But the recipe is very simple - it contains perciatelli
noodles, eggs, romano and parmesan cheese and milk. After
cooking the noodles, you mix in about a dozen eggs and the
cheeses, then bake in the oven.
I believe it's a recipe from Naples - any ideas of the
correct name, its spelling, and a recipe?
Thanks!
Hi Dana,
Well, my usual reference for this sort of thing is John Mariani's "Dictionary of Italian Food and Drink."
It has nothing beginning with an "M" that would sound like "me-yatz". I could not find anything like that
name on the Internet, either, and no perciatelli recipes that were exactly like the one you describe.
The closest recipe I found using perciatelli, which is like a hollow spaghetti, was the one below, called "Pastid."
Phaed
Pastid
1 lb. perciatelli
1 dozen eggs
1 c. grated Parmesan
2lb.ricotta cheese
Coarse ground pepper and salt , to taste
Cook macaroni al dente. Beat eggs well; add Parmesan,
salt and pepper. Mix ricotta with perciatelli and add
to egg mixture. Pour into well greased 9x13 pan.
Bake 1 hour at 350.
----- Original Message -----
From: Stephanie
To: phaedrus
Sent: Thursday, March 21, 2002 7:29 AM
Subject: velvet chocolate cake
Goodmorning,
Once again I turn to you for a recipe,you have been such a
wonderful help in the past and I sure appreciate it. Yesterday
on the Martha Stewart show there was a guest Doris Schecter,
she made a Velvet Chocolate Cake,it had no flour in it, I think
it was a Passover dessert. I checked Martha Stewart Recipes,
where they said the recipe would be, but to no avail. Hoping you
can help. It is called Doris's Velvet Chocolate Cake.
Thank You in Advance
Stephanie
Hi Stephanie,
The recipe is here: Martha Stewart.com. That recipe is from Doris Schecter's cookbook:
"My Most Favorite Dessert Company Cookbook: Delicious Pareve Baking Recipes"; by Doris Schechter; HarperCollins; 256 pages
You can buy it here: Seedship
Phaed
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