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----- Original Message -----
From: Lucy
To: phaed
Sent: Thursday, April 18, 2002 10:47 AM
Subject: anginettes
I have been searching everywhere for a recipe that my fiance's
ex wifes aunt makes. They are of Italian descent, and Karen
(the ex) says that these cookies are called "anginettes". My
fiance says that he remembers them helping to make them one year,
and the recipe made what seemed like hundreds of cookies. The
recipe called for anise extract, not the seeds, and they weren't
frosted. Other than that I can give you no clue. The aunt will
go to her grave with the recipe.....
Thanks in advance for any help you can give me.
Hi Lucy,
Well, from whatI know, and what research I did, there is a cookie called "anginettes",
but when these cookies are made with anise, they're called "anisette cookies" instead.
Below are two anisette recipes, and a recipe each for vanilla anginettes and orange anginettes.
Phaed
Italian Anisette Cookies
1 lb. butter
2 c. sugar
6 tbsp. sour cream
4 eggs
6 c. flour
2 tsp. baking powder
2 tsp. baking soda
5 or 6 tsp. anise flavor (according
to your taste)
Mix butter (must be room temperature), mix with sugar, sour cream,
eggs, anise flavoring. Mix these ingredients well. Add dry
ingredients and mix well again. The dough will be sticky so put
in refrigerator until it hardens so you an work with it. Make
small balls and place on cookie sheet, ungreased cookie sheet.
Spread far apart because they spread. Bake for 10 to 15 minutes,
check the bottom after 10 minutes, if l ight brown they're done.
Do not overcook. Oven should be 375 degrees. Cool before serving.
------------------------------------
Anisette Cookies
Makes 4 -6 dozen
7 eggs
2 cups white sugar
1/2 cup vegetable oil
3/4 cup orange juice
1 teaspoon almond extract
2 teaspoons vanilla extract
1 teaspoon lemon extract
1 teaspoon anise extract
5 teaspoons baking powder
7 cups sifted all-purpose flour
Directions
1 Preheat oven to 350 degrees F (175 degrees C).
2 In a large bowl, beat eggs. Blend in vegetable oil, orange juice,
vanilla, lemon and anise flavoring.
3 Sift the flour with the sugar and baking powder. Add the flour
mixture to the egg mixture. The dough will probably be sticky. Add
additional flour until dough no longer sticks to your hands and can rolled.
4 Pull off a piece of dough about the size of a walnut. Roll it into a
rope and shape it into a knot. Place finished knots 2 inches apart on an
ungreased cookie sheet.
5 Bake at 350 degrees F (175 degrees C) for 15 minutes. Bottoms should
slightly brown. Cool cookies on a wire rack.
-----------------------------------------
Anginettes (Grandma's Recipe)
Soft vanilla cookies Serves 25 people
Ingredients
1 1/2 cups sugar
6 eggs
1 cup Crisco
1 teaspoon baking powder
2 teaspoons vanilla
Approx. 6 cups flour; use as much as needed to make a soft,
slightly sticky dough.
Frosting:
1 box Confectioner's sugar
1 teaspoon vanilla
1/2 cup water
Directions
Mix first 5 ingredients, then add flour slowly mixing as you go.
When dough is done, roll out cookies in hand, tube shaped, about
2 inches long. Form into a knot like a pretzel. Bake at 325 degrees
about 12 minutes, or until lightly brown on bottom. When cool,
dip cookies in frosting. Let dry on wax paper at room temperature.
---------------------------------------
Anginettes
Ingredients
6 cups flour
1 1/2 cups sugar
4 eggs
5 teaspoons baking powder
1 teaspoon baking soda
1 cup oil
1 cup orange juice
Directions
Mix dry ingredients; then add other ingredients. Mix with large
spoon; batter will be thick. Grease cookie sheet once and spoon
onto sheet and bake approximately 10 minutes at 375 degrees.
Make glaze of confectioners sugar and warm water and 3/4 teaspoon
lemon or orange flavoring. Dip baked cookie in glaze; sprinkle
with colored sugar bits for decoration. Makes 7 dozen anginettes.
----- Original Message -----
From: P
To: phaedrus@hungrybrowser.com
Sent: Monday, April 15, 2002 8:16 PM
Subject: cobbler???
Hi, Uncle Phaedrus,,,
You have always helped me ,& sent me good recipes.
Do you have a Pineapple Cobbler recipe , made with a
yeast dough. It was made by an Italian woman,
in upstate New York, many years ago.
Hope you can find this one!!
Thanks so much,,
P
Hi P,
Sorry, none made with yeast dough. If it's truly an Italian dish, and you can get the Italian name,
I might be able to find it that way. Meanwhile, below are two pineapple cobbler recipes that I did find.
Phaed
Pineapple Cobbler
1 lb. 4 oz. can crushed pineapple
1/3 cup sugar
2 eggs
3 Tbsp. cornstarch
1 Tbsp. butter
1 tsp. vanilla
1 tsp. lemon juice
Crust:
2 cups sifted flour
1/2 cup sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup shortening
1 egg
1/4 cup milk
1 tsp. vanilla
2 Tbsp. flour
* Combine pineapple, sugar, eggs, cornstarch and butter in a saucepan.
* Cook, stirring constantly until mixture thickens.
* Add vanilla and lemon juice.
* Set aside to cool.
* Sift together 2 cups flour, sugar, baking powder and salt.
* Cut in shortening.
* Blend in egg, milk and vanilla to make a soft dough.
* Spread half of the dough on the bottom of 9 x 13 x 2 inch pan.
* Pour filling over dough.
* Add 2 Tbsp. flour to remainder of dough.
* Roll out and divide into 20 squares.
* Place on top of filling.
* Bake at 350º F. for 30-35 minutes
-------------------------------------------------
Pineapple Cobbler
Ingredients :
1 lb. 4 oz. can crushed pineapple
1/3 c. sugar
2 eggs
3 tbsp. cornstarch
1 tbsp. butter
1 tsp. vanilla
1 tsp. lemon juice
Crust
2 c. sifted flour
1/2 c. sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
3/4 c. shortening
1 egg
1/4 c. milk
1 tsp. vanilla
2 tbsp. flour
Preparation :
Combine pineapple, sugar, eggs, cornstarch and butter in a
saucepan. Cook, stirring constantly until mixture thickens. Add
vanilla and lemon juice. Set aside to cool. Sift together 2 cups
flour, sugar, baking powder and salt. Cut in shortening. Blend in
egg, milk and vanilla to make a soft dough. Spread half of the dough
on the bottom of 9 x 13 x 2 inch pan. Pour filling over dough. Add
2 tablespoons flour to remainder of dough. Roll out and divide into
20 squares. Place on top of filling. Bake in moderate oven (350
degrees) for 30-35 minutes.
----- Original Message -----
From: Mary
To: phaedrus@hungrybrowser.com
Sent: Wednesday, April 17, 2002 11:03 AM
Subject: mary
could you get me a receipe: cream cheese pound cake
Hi Mary,
Sure, See below.
Phaed
Cream Cheese Pound Cake
Ingredients :
3 sticks margarine or butter, softened
8 oz. cream cheese, softened
3 c. sugar
Dash salt
1 1/2 tsp. vanilla
6 lg. eggs
3 c. sifted cake flour
Preparation :
Cream butter and cream cheese. Gradually add sugar. Add salt
and vanilla. Beat. Add eggs, 1 at a time, beating well after each
1. Stir in sifted cake flour. Spoon in greased and floured tube
pan. Bake at 325 degrees for 1 1/2 hours. Contains no milk.
Freezes well.
----------------------------------
Great-Grandmother's Cream Cheese Pound Cake
Ingredients :
3 c. all-purpose flour
3 c. white sugar
6 whole lg. eggs
1 cream cheese (8 oz.), softened
3 sticks butter, softened
1 tsp. vanilla extract
1/4 tsp. salt
Preparation :
Cream butter and cream cheese. Add one egg at a time and mix
well. Add sugar slowly and mix well. Add vanilla and salt. Add
flour slowly to mixture. Be careful not to beat the mixture too
much. Pour in a greased and floured stem pan. Bake at 325 degrees
for 1 1/2 hours. (You may also pour into two loaf pans and cook for
1 hour.)
----- Original Message -----
From: Diane
To: phaedrus@hungrybrowser.com
Sent: Thursday, April 18, 2002 2:49 AM
Subject: Cookie Recipe from Grandma's kitchen
> Grandma made these wonderful devils food cookies with
> marshmellow filling much like a hostess 'suzie q'.
> She called them Hucklebucks. She made them in the 60's.
> We are from Iowa and maybe they were only made in that area.
> Can you help me find the recipe? I tried to open the archive
> page but was not able to.
> Thanks so much
> Diane
Hi Diane,
Might it be this recipe below?
Phaed
Hucklebucks
Ingredients :
3/4 c. shortening
2 eggs
3/4 c. cocoa
1 1/2 tsp. vanilla
1 1/2 c. sugar
1 1/2 c. milk
3 c. sifted flour
3 tsp. baking powder
3/4 tsp. salt
Filling:
3/4 c. butter or margarine
1 tbsp. milk
1/8 tsp. salt
1 1/2 c. confection sugar
1 c. marshmallow creme
Preparation :
Cream together shortening, eggs, cocoa, vanilla and sugar. Add
milk alternately with sifted dry ingredients, mixing after each
addition until smooth. Drop by tablespoonfuls on cookie (greased)
sheet. Bake in hot oven at 400 degrees for 7 to 8 minutes. Makes
42 soft cookies. When cool, place filling in between flat sides of
cookies.
----- Original Message -----
From: Frank
To: phaedrus
Sent: Saturday, April 20, 2002 5:24 PM
Subject: chocolate covered strawberries/glazed strawberries.
where do i get recipes for these things?
Hello Frank,
I can help. See below.
Phaed
Brandy Glazed Strawberries
Ingredients :
1 qt. fresh strawberries
1/2 c. red raspberry jelly
4 tbsp. brandy
Preparation :
Rinse strawberries, remove tops; drain. In small saucepan, stir
together jelly and brandy over low heat, stirring constantly until
jelly melts. Gently coat berries with glaze. Serve immediately,
topped with whipped cream. Great over ice cream and then whipped
cream.
----------------------------------
Chocolate Covered Strawberries
Ingredients :
2 pt. strawberries
1 lg. bag semi-sweet chocolate morsels
1/4 c. Crisco (lard not oil)
Preparation :
Wash and dry strawberries. Melt chocolate and Crisco in double
boiler. Dip strawberries in hot chocolate and put on tray covered
with wax paper or Saran Wrap. Refrigerate until chocolate is hard.
I sometimes add 1/4 to 1/2 cup rum or whatever I have on hand.
Enjoy!
----------------------------------
Chocolate Strawberries
Ingredients :
1 pkg. German's sweet chocolate
6 plain chocolate bars
3 jiggers rum
4 boxes large strawberries
Preparation :
Melt chocolates in a fondue pot. Add rum. On one side of pot
have bowl of powdered sugar and on the other a plate with the washed
but unhulled berries. Dip in chocolate, then in sugar and eat.
----------------------------------
Chocolate - Dipped Strawberries Three Ways
Ingredients :
1 tsp. veg. shortening
1 lb. lg. strawberries, stemmed
2 oz. semi-sweet chocolate
1/2 c. vanilla or white chocolate chips
2 (1 1/2 oz.) bars milk chocolate
Preparation :
Clean strawberries. If strawberries are too small to hold by the
stem, stick toothpicks in the center for holding. Line cookie sheet
with foil or waxed paper and place near stove. Using 3 small mixing
bowls, place semi-sweet chocolate and shortening in one, vanilla
chips in another, and milk chocolate in the third. Fill a small
saucepan with 1" water and bring to a boil over low heat. Place
first bowl over the saucepan to melt the chocolate. Stir with
wooden spoon until smooth and shiny. Using 1/3 of the strawberries,
dip in the chocolate and place on the cookie sheet. Repeat with
vanilla chips and with milk chocolate. Refrigerate until chocolate
hardens, about 1 hour.
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