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----- Original Message -----
From: tana
To: phaedrus
Sent: Saturday, April 12, 2003 1:06 PM
Subject: Helm's bakery recipe
As a child, a friend and I used to drool when we heard the Helm's
bakery truck whistle because we loved their blueberry coffeecake.
It had a high, strusel - like topping that was bumpy with flour,
butter and powdered sugar. YUM!
Hope you can locate it for me. Thanks,
Tana
WA
Hello Tana,
There are still only two Helms Bakery recipes that I can locate, their brownies & their blondies. See:
Helm's Bakery
However, I did find a blueberry coffee cake that sounds similar. You should give it a try. See the recipe below.
Phaed
Blueberry Coffee Cake
Makes 1 Bundt cake
Ingredients
1 cup packed brown sugar
2/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 cup butter
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
1 cup white sugar
1 egg
1 teaspoon vanilla extract
1/2 cup milk
1 cup fresh blueberries
1/4 cup confectioners' sugar for dusting
Directions
1 Heat oven to 350 degrees F (175 degrees C). Coat a Bundt pan well
with cooking spray.
2 Make the streusel topping: Mix 1 brown cup sugar, 2/3 cup flour,
and cinnamon in a medium bowl. Cut in 1/2 cup butter or margarine;
topping mixture will be crumbly. Set aside.
3 For the cake: Beat 1/2 cup butter or margarine in large bowl until
creamy; add 1 cup white sugar, and beat until fluffy. Beat in egg
and vanilla. Whisk together 2 cups flour, baking powder, and salt;
add alternately with the milk to the creamed mixture, beating well
after each addition.
4 Spread half the batter in the prepared pan. Cover with berries, and
add remaining batter by tablespoons. Cover with streusel topping.
5 Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, until
deep golden brown. Remove pan to wire rack to cool. Invert onto a
plate after cake has cooled, and dust with confectioners' sugar.
----- Original Message -----
From: "sandra"
To: phaedrus
Sent: Saturday, April 12, 2003 11:14 AM
Subject: pies made with jello
> hi my name is sandy and i am looking for a recipe that my mother
> used to make a very long time ago. It was simply called grape
> chiffon pie. It was made with grape jello and i think it also had
> some lemon zest in it .
> I would really enjoy making this pie if someone could help me find
> the recipe. I remember the taste was very light and so good.
> Please help! thank you sandy
>
Hello Sandy,
There were only two grape chiffon pie recipes that I could find anywhere.
Neither had grape jello in it. The recipes are below.
Phaed
Grape Chiffon Pie
1 c. grape juice
2 c. miniature marshmallows
1 pkg. Knox gelatin
1/4 c. cold water
1 sm. can crushed pineapple
1 c. vanilla ice cream
3/4 c. whipping cream, whiped
9" baked pie shell
Soften gelatin in cold water. Set aside. Mix grape juice and marshmallows
are melted. Add pineapple and softened ice cream. Refrigerate until almost
firm. Beat in whipped cream or Cool Whip. Garnish with additional whipped
cream.
--------------------------
Grape Chiffon Pie
1 cup prepared grape puree/pulp
1 tablespoon gelatin
1/4 cup water
4 eggs separated
3/4 cup sugar
1 tablespoon lemon juice
1/2 teaspoon salt
Prepare prebaked pie shell. Soak gelatin in 1/4-cup cold water for 5
minutes. Beat egg yolks slightly, adding 1/2-cup sugar, lemon juice and
salt. Cook over very low heat, stirring constantly until of custard
consistency. Add softened gelatin, stirring to mix and dissolve thoroughly.
Add grape puree/pulp and cool. When mixture starts to congeal, carefully
fold in egg whites, which have been stiffly beaten with the remaining
1/4-cup sugar. Fill pie shell, mounding carefully in center. May be served
with whipped cream piped on top and finely dusted with 1 tablespoon grape
Jell-O or Kool-Aid/sugar mixture.
----- Original Message -----
From: Lorena
To: phaedrus
Sent: Saturday, April 12, 2003 3:43 PM
Subject: Lemon lush
While I was living in N.C. I worked at a restaurant that served this
dessert.Lemon Lush. It was an ol' fashioned family recipie and the
cook was not willing to part with it. Thank you for your help, Lorena
Hi Lorena,
Below are several "lemon lush" recipes. Most seem to be basically the same, the biggest difference being whether the nuts are walnuts or pecans.
Phaed
Lemon Lush Pie
Ingredients :
1 stick butter, room temperature
1/2 c. chopped nuts, walnuts
1 c. flour1 pkg. (8 oz.) cream cheese, room temperature
1 c. 10X sugar
1 c. Cool Whip
2 sm. lemon instant pudding
3 c. milk
Preparation :
Mix ingredients together. Press into pie pan. Bake 15 minutes at
350 degrees. Cream together and spread onto cool crust. Beat
together until thickened. Spread on cream cheese mixture. Top with
remaining Cool Whip mixture and refrigerate.
----------------------------------
Lemon Lush Deep Dish Dessert
Ingredients :
1 c. flour
1 stick butter
1 c. sugar
8 oz. cream cheese
1 c. Cool Whip
3 c. cold milk
2 sm. bxs. of lemon instant pudding
Preparation :
Mix flour and butter, press into the bottom of a 13 x 9 inch pan.
Bake at 375 degrees for 15 minutes. Beat powdered sugar, cream
cheese and Cool Whip together, spread on cooled crust. Mix cold
milk and pudding; beat together for 2 minutes. Pour over second
mixture. Spread with remaining Cool Whip. Refrigerate until ready
to use.
----------------------------------
Lemon Lush
Ingredients :
1 c. chopped nuts
1 stick margarine
1 c. plain flour
1 med. Cool Whip
1 (8 oz.) cream cheese
1 c. powdered sugar
2 pkgs. instant lemon pudding
3 c. milk
Preparation :
Mix nuts, margarine and flour. Bake 15 minutes at 350 degrees in
9x13 inch pan. Cool completely. Mix together Cool Whip, cream
cheese, and powdered sugar. Spoon on top of crust. Mix pudding and
milk; put on top of second layer. Top with another carton of Cool
Whip and sprinkle with coconut. For variety, 1 package chocolate
and 1 package vanilla instant pudding may be substituted for the
lemon.
----------------------------------
Lemon Lush
Ingredients :
1 c. flour
1/4 c. chopped walnuts
1/2 c. butter
1 (8 oz.) pkg. cream cheese
1 c. powdered (10X) sugar
1 c. Cool Whip
2 pkgs. instant lemon pudding mix
3 c. milk
Preparation :
Combine the flour and the nuts. Cut in the butter, then press
into a 9x13 inch pan. Bake at 350 degrees for 10 minutes. Beat
cream cheese until smooth and add the powdered (10X) sugar and Cool
Whip. Blend well and pour over the cooled crust. Combine the
pudding mix and milk and beat until it thickens; spread over the
cream cheese layer. Top with additional Cool Whip and sprinkle with
nuts or crushed cookies.
----------------------------------
Lemon Lush
Ingredients :
Crust For 9x13 Inch Cake Pan:
1 stick softened margarine
1/2 c. crushed pecans
1 c. flour
Preparation :
Mix and press into pan. Bake at 325 to 350 degrees until light
brown. Cool. Mix 1 cup sugar, 8 oz. cream cheese, fold in 1 (9
oz.) container Cool Whip. Spread over crust. Next, mix 3 cups cold
milk with 3 packages lemon instant pudding mix, pour over cream
cheese mixture and top with more Cool Whip and nuts. Keep
refrigerated. Serves 12-14. For Chocolate Lovers: You may
substitute chocolate instant pudding mix for the lemon.
----------------------------------
Lemon Lush
Ingredients :
1st Layer:
1 c. flour
1 stick margarine
2nd Layer:
8 oz. pkg. cream cheese
1 c. powdered sugar
1 c. Cool Whip
3rd Layer:
2 (3 oz.) pkgs. instant lemon pudding (or your choice) with 3 c. milk
Preparation :
Blend together. Add 1/2 cup chopped nuts and pat into 9 x 13
inch pan. Bake at 350 degrees for 15 minutes and cool. Mix and
spread over crust. Pour over cream cheese layer while still liquid.
Top with Cool Whip and nuts.
----- Original Message -----
From: Cain
To: phaedrus
Sent: Saturday, April 12, 2003 6:05 PM
Subject: (no subject)
Looking for a recipe for fish roll ups.
Had it several years ago and lost it.
All I can recall, is that it was on the Wyler's chicken broth granules.
And you used some of that, turbot or other white fish,
some olives, & stewed tomatoes.
Appreciate anything like this you can find.
Thanks.
cain
Hello Cain,
Well, I dunno about olives and stewed tomatoes. I could not find any fish roll-ups recipes with those two ingredients.
Since it was on the Wyler's chicken broth package, then it must have contained chicken broth. Below are the fish roll-up
recipes that I found that contained chicken broth.
Phaed
Elegant Fish Roll-Ups
Ingredients :
2 lbs. fresh or frozen flounder fillets
Salt
1/4 c. chopped onion
1 tbsp. butter or margarine
1 (7 3/4 oz.) can salmon, drained, bones and skin removed, and flaked
2 tbsp. snipped parsley
Dash pepper
3 tbsp. butter or margarine
3 tbsp. all-purpose flour
3/4 c. chicken broth
3/4 c. milk
1 c. shredded Swiss cheese
1/2 tsp. paprika
Preparation :
Thaw fish if frozen. Cut and piece fillets together to make eight
portions. Sprinkle with salt. Set aside. IN a 4-cup
microwave-safe glass measure or bowl micro-cook onion in 1
tablespoon butter on 100 percent (high) until onion is tender, about
1 1/2 minutes. Stir in the salmon, parsley and pepper. Spread
about 3 tablespoons of the filling over each fillet. Roll up
fillets. Place seam side down, in a 10 x 6 x 2 inch microwave-safe
baking dish. Set aside. In a 4-cup microwave-safe glass measure
micro-melt the 3 tablespoons of butter on 100 percent (high) about
45 seconds. Blend in flour; stir in broth and milk. Micro-cook,
uncovered, on 100 percent (high), 1 minute; stir. Micro-cook until
mixture thickens and bubbles on 100 percent (high), 3 to 4 minutes
longer, stirring every 30 seconds; pour sauce over fish rolls.
Micro-cook, uncovered, on 100 percent (high), until fish flakes
easily when tested with a fork, 8 to 9 minutes, giving dish a
quarter turn every 2 minutes and spooning sauce over fish each time.
Sprinkle fish with cheese and paprika. Micro-cook, uncovered, on
100 percent (high) to melt cheese, about 1 minute longer. Makes 8
servings.
----------------------------------
Lively Lemon Fish Fillet Roll-Ups
Ingredients :
1/3 c. margarine
1/3 c. lemon juice
2 tsp. chicken bouillon
1 c. cooked rice
1 (10 oz.) pkg. frozen chopped broccoli, thawed
1 c. shredded sharp cheddar cheese
2 lbs. fish fillets
Preparation :
Preheat oven to 370 degrees. Melt margarine, add lemon juice,
bouillon, until dissolved. In medium bowl combine rice, broccoli,
cheese and 1/4 cup of the lemon-butter sauce. Mix well. Divide
this mixture equally among fillets and roll up. Place seam side
down in shallow baking pan. Pour remaining sauce over roll-ups and
bake 25 minutes or until fish flakes. Spoon sauce over each serving
and sprinkle with paprika.
----------------------------------
Fish Fillet Lemon Roll-Ups
Ingredients :
1/3 c. margarine
1/3 c. lemon juice
2 tsp. (or 2 cubes) chicken bouillon
1 tsp. pepper sauce
1 c. cooked rice
1 (10 oz.) pkg. frozen broccoli,thawed
1 c. shredded Cheddar cheese
8 fish fillets (about 2 lbs.), fresh or frozen (thawed)
Paprika
Preparation :
Oven at 375 degrees. Melt butter, add lemon juice, pepper sauce,
bouillon. Heat slowly until bouillon dissolves. (Set aside).
Combine rice, broccoli, cheese and 1/4 cup lemon butter sauce; mix
well. Divide broccoli mixture evenly among fillets. Roll up and
place seam side down in shallow baking dish. pour remaining sauce
over roll-ups. Bake 25 minutes or until fish flakes. Sprinkle with
paprika. (Refrigerate left overs). Makes 8 servings.
----------------------------------
Lemony Fish Roll-Ups
Ingredients :
1/3 c. butter or margarine
1/3 c. lemon juice
2 tsp. chicken bouillon
Dash Tabasco sauce
1 c. cooked rice
1 (10 oz.) pkg. frozen broccoli (thaw)
1 c. shredded Cheddar cheese
8 fish fillets (2 lbs.)
Paprika
Preparation :
Preheat oven to 375 degrees. In small saucepan; melt butter; add
lemon juice, bouillon and Tabasco sauce. Heat until bouillon
dissolves; set aside. In medium bowl, combine rice, broccoli,
cheese and 1/4 cup lemon butter sauce; mix well. Divide broccoli
mixture equally among fillets. Roll up and place seam side down in
shallow baking dish. Pour remaining sauce over roll-ups. Bake 25
minutes or until fish flakes with fork. Spoon remaining sauce over
individual servings. Garnish with paprika and lemon juice.
----- Original Message -----
From: "Daniel"
To: phaedrus
Sent: Saturday, April 12, 2003 10:08 AM
Subject: chia seed
> Dear,
> We are interested in using in Chia seeds in Argentina and/or products
> that contain it, in relevant proportions.
> We are wondering if the seed is approved in the US for use in human
> dietetics with a health claim, because we haveīnt been able, through
> internet and going into the FDA web page, to find its registration ID.
> Would you be so kind to mention some legal aspects of itīs use in human
> feeding and its registration references as to be able to trace it in the
> FDA register.
> Thanks for your attention.
> Daniel
Hello Daniel,
Chia seed (Salvia hispanica) are considered to be a "food supplement" by the
FDA. Health claims may be made for its nutritional properties. However it is
not approved as a drug, so it cannot be advertised for treating specific
illnesses other than based on its nutritional components. Chia seed are
available in the U.S. at health food stores. You could request more
information from the FDA at this site:
FDA
These are links to sites about chia seed:
Chia 1
Chia 2
Chia 3
Chia 4
Chia 5
Phaed
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