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----- Original Message -----
From: Trish
To: phaedrus@hungrybrowser.com
Sent: Friday, March 18, 2011 8:51 AM
Subject: Banana Cheesecake recipe
Dear Phaedrus,
I have a friend that loves bananas, and for her birthday I would love
to make her a banana cheesecake. The Cheesecake Factory has a great one
on the menu at they sell at their restaurant. Is there a way you could
find one like that?? It would be greatly appreciated.
Thank You,
Hello Trish,
There are copycat recipes for Cheesecake Factory Banana Cream Cheesecake on these pages:
Razzle Dazzle recipes
and
Food.com
Phaed
----- Original Message -----
From: Jo-Ann
To: phaedrus@hungrybrowser.com
Sent: Wednesday, March 23, 2011 1:07 PM
Subject: Recipe search
Hello,
I know this is a long shot, but my mother has asked me to help her find
a cookbook that she "believes" was published in the 1960s by Cushman's
Bakery in Portland, Maine. They were also located in Lynn, Massachusetts.
Unfortunately, I don't have the names of the specific recipes, but she was
told they published an actual cookbook with all of their recipes in it.
If you can help, that would be great. If not - thank you for your time.
Jo-Ann
Hi Jo-Ann,
I cannot find any evidence that Cushman's ever published a cookbook with ALL
of their recipes in it. They published a newsletter called "Cushman's Weekly
Bulletin" that included recipes and they published a book of sandwich recipes
called "Cushman's Sandwich Book".
See:
Maine Memory
I found two used copies of "Cushman's Sandwich Book" for sale:
Ebay.com
Etsy.com
Phaed
While searching for information on Cushman's, I found the below recipe:
Cushman's Bakery Scotch Cookies
Secret’ Scotch Cookie Recipe
1 ½ cups sugar
1 cup shortening
½ cup molasses
1 egg
3 ½ cups flour
1 teaspoon salt
2 ½ teaspoons soda
1 teaspoon cinnamon
1 teaspoon mace
¼ cup milk
“Cream sugar, shortening, molasses and egg. Sift dry ingredients and
beat in, along with the milk. Drop by tablespoonful onto greased sheets.
Press down lightly with floured glass. Bake, but do not overbake.”
From: http://www.portlandmonthly.com/portmag/2009/06/your-summer-is-very-important-to-us/
This recipe comes courtesy of the Chebeague Island Parents Association
and appears in "Chebeague Island Cooking", an outstanding guide to ancient
Maine cuisine and available when you send $8 to:
Sheila Putnam, Box 135, Chebeague Island, Maine, 04017.
From: "Reuben "
To: phaedrus@hungrybrowser.com
Subject: Woolworth's Apple Dumpling with Puff Pastry and Vanilla Custard recipe
Date: Thursday, March 17, 2011 1:11 AM
Hi,
I found the recipe for
"Woolworth's Apple Dumpling with Puff Pastry and Vanilla Custard
Sauce", as given by a Woolworth's manager and published in
a Lewiston, Maine newspaper in 1995.
The original recipe and newspaper article are in the
Google newspaper archive and the link to the article
is at the bottom of this page, below the recipe.
Regards,
Reuben
=================================================
Woolworth's Apple Dumpling with Puff Pastry and Vanilla Custard Sauce
Apple Dumpling with Puff Pastry
Ingredients:
16 puff pastry squares
16 apples, peeled and cored
8 oz sugar
1/8 oz cinnamon
Procedure:
Cut three 10-inch by 15-inch puff pastry's into sixteen 5" by 5" squares.
You will have two left over. Drain apples. Place one apple in the center
of each pastry square. Combine sugar and cinnamon. Place 1/2 ounce mixture
into the cored cut-out center of each apple.
Brush edges of pastry with water. Cover apples with puff squares by
lifting up each corner and place one corner on top of the other.
Pinch dough with fingers to seal. Place apple dumplings on
lightly greased sheet pans with folded corners up.
Wash top and sides with egg wash.
Bake 380 - 400 degree F oven for 15 to 20 minutes.
Makes 16
Vanilla Custard Sauce (yields 1 quart four ounches sauce):
Ingredients:
1 (4 oz) box instant vanilla pudding mix
8 oz cold milk
3/4 quart milk (3 cups)
2 oz raisins
1/2 tsp vanilla.
Procedure:
Dissolve pudding mixin cold milk. Heat remaining 3/4 quart of
milk to 185 degrees F. Add puding mix. Cook and stir until
thick, about 8 minutes. Add raisins and vanilla.
Remove from heat. Place in stainless steel pot. Serve warm.
Yield: 1 oz ladles, 24; 1 1/2 oz ladles, 18. You can serve
vanilla custard sauce over bread pudding. Enjoy!
Source: Woolworth's manager Rafael, Maine Mall, 318 Main Mall
Road, South Portland, Maine - 1995
Published in the Lewiston, Maine - Sun Journal newspaper, Jun 5, 1995
Link to original newspaper article in Google newspaper archive:
http://news.google.com/newspapers?id=VtcgAAAAIBAJ&sjid=DGsFAAAAIBAJ&pg=1230%2C463911
reuben
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----- Original Message -----
From: Barbara
To: Phaedrus
Sent: Thursday, April 21, 2011 3:57 PM
Subject: Re Woolworth Apple Dumpling - 04/04/11
Phaed, I think the recipe numbers are incorrect. Doing the math with the 10-inch
by 15-inch puff pastry, I come up with six rather than sixteen dumplings. So, I
think all of the 16's in the recipe should be 6's. Six apples, six puff pastry squares,
"Makes 6" servings.
Please let me know if I'm wrong; I can't figure it out any other way as it is.
Thanks again for the site!
Barbara
Hi Barbara,
Look at the sugar and cinnamon. It says put 1/2 oz of the sugar and cinnamon mixture
in each apple. If you have 16 apples, then 8 ounces of sugar would give you sixteen
1/2 ounce portions. So 16 apples appears to be right.
What's confusing is the 10" by 15" puff pastry. You'd need three of those to make
16 of the 5" by 5" squares. The wording is confusing, saying "pastry's" instead of
"pastries", and not saying how may sheets it would take.
5" x 5" x 16 = 400 square inches
10" x 15" = 150 square inches x 3 sheets = 450 square inches.
You were on the right track, but went in the wrong direction. If you went for fewer apples,
you'd need to cut the sugar,
Phaed
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