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Turtle Back Cookies

---------- Original Message ----- 
From: teresa 
Sent: Sunday, June 14, 2009 3:30 PM
Subject: Looking for Traeger's Bakery Turtle Back Cookie Recipe

Hi!  I'm looking for a recipe that my husband and I remember from our childhood 
that were purchased from Traeger's Bakery in Demopolis, Alabama called Turtle Back 
Cookies.  They had a flavor similar to a spice cookie with a hard, possibly brown 
sugar based glaze on the top.  They were soft on the inside and firm on the outside. 
There were chopped nuts inside.  I've searched the internet for something similar 
but haven't been able to find it (most of the hits I've gotten were cookies with 
lots of chocolate and caramel or with whole pecans pressed into the cookie and a 
chocolate frosting.) 



Hello Teresa,

Your request was forwarded to me by the hosting service. Be sure to spell my name correctly.

The original recipe is not available. It was known only by family members and has not been released to the public. Below is a copycat.


Turtle Back Cookies

5 1/2 cups all purpose flour
1 cup butter flavored shortening
1 cup butter
1 cup brown sugar
1 cup sugar
2 eggs
1 1/2 tsp vanilla
1 1/2 tsp cinnamon
1/2 tsp cardamom
1 cup chopped pecans
1 tsp baking soda
3/4 tsp salt

Cream butter, shortening and sugars until light and fluffy. Add eggs and vanilla.
In a separate bowl, mix cinnamon, nuts, baking soda and salt with the flour.
Add flour mixture to butter mixture. Chill dough for two hours or more. Roll into 
small balls and press into ovals. Bake for 10-12 minutes at 325 degrees.

Cool cookies and ice.


1 cup butter
1 cup brown sugar
2 tsp vanilla
2 tsps cinnamon
2 lbs 10x sugar
2/3 cup heavy cream

Combine butter and sugar in a medium saucepan. Bring to a medium boil for 2 minutes.
Remove from heat add remaining ingredients and beat with a mixer until all lumps are gone 

Abbondanza: the Ultimate Sandwich

----- Original Message ----- 
From: jim 
Sent: Monday, June 15, 2009 1:15 PM
Subject: Fwd: Abbondanza - the Ultimate Sandwich

Dear Uncle Phaedrus,

My name is Jim and I have been looking for this recipe for years. It was from The Magic Pan. 
What I do remember was that is was layers of crepes with thin sliced meats, cheese, spinach 
and mayonaise. And that it was about six inches high and cut into wedges. One wedge per serving. 
I've tried making it but it just isn't it. I am sure there are more ingredients than I listed, 
but that is all I can really remember about it, except that I really really liked it.
Thank you,

Hello Jim,

I can't find anything more detailed than this:

Abbondanza— The ultimate sandwich Thin slices of ham, chicken, Genoa salami, Swiss cheese, red onion, tomato and hard-boiled eggs layered between crepes dressed with baby spinach leaves, mayonnaise and parmesan cheese. Cut into wedges. (May also have had seasoned cream cheese spread.)


Thank you. 
I'm going to make one today. I think that by using the ingredients you mentioned, that 
I didn't use last time I attempted it, will definately improve the taste. Thanks again.
----- Original Message ----- 
From: Michael
Sent: Monday, January 04, 2010 3:30 PM
Subject: Abbondanza: the Ultimate Sandwich

Hi Phaedrus,

Like Jim I've been trying to figure out the ingredients to this sandwich since we left 
St. Louis in 1988. I don't remember it being six inches high, more like 4-5 from my memory 
but just amazing flavor. If you ever find any additional ingredients to this sandwich/crepe 
I would love to know about it. We are now in California and there was a Magic Pan in San 
Francisco, though not sure it's still there. They never had this sandwich crepe and never 
heard of it.

Thanks for this. Maybe Jim made this and finally found the right recipe.



Hi Michael,

I found this on the "Magic Pan Project" message board:


Abbondanza Sandwich

ham thinly sliced 
chicken thinly sliced 
Genoa salami thinly sliced 
Swiss cheese thinly sliced 
red onion thinly sliced 
tomato thinly sliced 
hard-boiled eggs sliced 
baby spinach leaves 
parmesan cheese grated 

Layer thin slices of ham, chicken, Genoa salami, Swiss cheese, red
onion, tomato and hard-boiled eggs layered between crepes
dressed with baby spinach leaves, mayonnaise and parmesan
cheese. Cut into wedges. (May also have had seasoned cream
cheese spread.) 

More Magic Pan recipes

White Bean & Swiss Chard Soup

----- Original Message ----- 
From: Tina 
Sent: Wednesday, June 17, 2009 2:45 PM
Subject: Lidia B(chef) on PBS

Lidia made a soup with white beans and swiss chard.  Please help me find this delicious 
looking soup. I have researched for the past week.

Thanks so much!

Hello Tina,

The recipe isn't on it, but Lidia has a website at: Lidia's Italy

There is a soup recipe by Lidia with cannellini beans and Swiss chard here:
Ribollita: Tuscan Twice-Boiled Soup

There is a side dish recipe (Not a soup) with cannellini beans and Swiss chard by Lidia here:
Braised swiss chard and cannellini beans

There's a good white beans and Swiss chard soup (Not by Lidia)recipe here:
white beans and Swiss chard soup

These are the best that I can do without more information.


Thanks so much for your help.  The first link had the recipe.


Scalloped Eggplant

----- Original Message ----- 
From: Linda 
Sent: Thursday, June 18, 2009 10:31 AM
Subject: Eggplant recipe

When I married in 1964 I received a Joy of Cooking cook book.  Several years ago my husband 
purchased a new one and discarded the old one.  There was a recipe for eggplant that was 
close to what you get at the cafeterias.  I think it was called Scalloped Eggplant.  It had 
bread crumbs, onion, celery eggs and cheese I think.  Any help would be appreciated.

Hello Linda,

The recipe is below.


Scalloped Eggplant

A 1-1/2- to 2-lb, eggplant
1/2 cup boiling water
2 tbsp chopped parsley, optional
1 small onion
1 tbsp butter
1/2 cup milk
2 well-beaten eggs, (optional)
3 tbsp butter
3/4 cup cracker crumbs or 1/2 cup bread crumbs
1/4 tsp salt
1/4 tsp paprika
Thin slices of cheese or grated cheese, optional
Crisp crumbled bacon or thin strips of pepperoni

Cooking Instructions:

Pare and cut into dice: A 1-1/2- to 2-lb, eggplant
Simmer it until tender in: 1/2 cup boiling water
Drain well. Sprinkle with: (2 tablespoons chopped parsley)
Chop until very fine: 1 small onion
Melt: 1 tbsp butter
Saute the onion in this until it is golden. Add it to the eggplant with: 1/2 cup milk
(2 well-beaten eggs)
Melt: 3 tablespoons butter
Stir into it, until the butter is absorbed: 3/4 cup cracker crumbs or 1/2 cup bread crumbs
Preheat oven to 375.
Place layers of eggplant and layers of crumbs in a baking dish. Season them, if the crackers 
are unsalted, with: 1/4 teaspoon salt
1/4 teaspoon paprika
Wind up with a top layer of crumbs. Place on it: (Thin slices of cheese or grated cheese)
Bake the eggplant for 1/2 hour. Garnish with: Crisp crumbled bacon or thin strips of pepperoni

Hershey's Cocoa Fudge

From: "Virginia" 
Subject: Got a present for you!
Date: Thursday, June 18, 2009 12:38 AM

This is the recipe that my mom made when I was growing up.
It was always on the cocoa tin so we never wrote it down.
It took me over a year to find it. During that search I visited
your site and saw that in 2001 someone else was looking for that
recipe and you were not able to find it.
I love looking though the recipes that you've accumulated.
It is a pleasure to give you a recipe for a change.
I wonder what the cream of tarter does for it?
Cast it out upon the waves.

Hershey's Cocoa Fudge

Ingredients :
4 tbsp. butter
1 c. milk
3 c. sugar
pinch salt
1/2 c. Hershey's cocoa
1/4 tsp. cream of tartar
1 tsp. vanilla

Preparation :
Heat milk sugar, salt, cocoa, and cream of
tartar heat to boiling. Stir with a wooden
spoon until mixture boils. Lower heat;
cook to a soft ball stage.
Remove from heat.
Add butter. Do not mix. Let stand until
lukewarm. Add vanilla. Stir until candy is
creamy. Pour into 8 inch square pan. Cut while
still warm. Makes about 1 1/2 pounds.



Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008, 2009 Phaedrus