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----- Original Message -----
From: B
To: phaedrus
Sent: Sunday, June 23, 2002 10:46 PM
Subject: Fourth of July Cheesecake
I'm looking for a recipe that was in Good Housekeeping in
the late 1970's or early 1980's. It was a Fourth of July
cheesecake. Ingredients included a shortbread cookie crust,
blueberries, strawberries, gelatin. Thanks.
Hi,
I could not locate the good Housekeeping recipe. Below are several similar recipes.
Phaed
Red, White, and Blueberry Cheesecake Pie
Makes 1 - 9 inch pie
8 sheets phyllo dough
1/4 cup butter, melted
2 (8 ounce) packages cream cheese
1/2 cup white sugar
1 teaspoon vanilla extract
2 eggs
2 cups fresh blueberries
1/2 cup strawberry jelly
Directions
1 On a flat surface, place one sheet phyllo dough. Brush it with melted
butter or margarine, and cover with another piece of phyllo. Repeat
until all 8 sheets are used. Using kitchen scissors, cut layered phyllo
into a 12 to 13 inch circle. Carefully press circle into a greased 9
inch pie plate; gently fan edges. Bake at 425 degrees F (220 degrees C)
until edges are just golden, 6 to 8 minutes; cool slightly on a wire rack.
2 In a medium bowl, beat cream cheese, sugar, and vanilla with an electric
mixer until light and fluffy. Beat in eggs until well combined. Fold in
1 cup of blueberries. Pour filling into prepared crust.
3 Bake at 350 degrees F (175 degrees C) until set, 40 to 50 minutes.
To prevent over browning of crust, gently cover pie with foil for the
last 25 minutes of baking. Cool completely on a wire rack.
4 In a small bowl, beat jelly until smooth; spread over cheese filling.
Arrange 1 cup blueberries on top in a star pattern.
----------------------------------
Red, White and Blue Strawberry Shortcake
Makes 1 - 9x13 inch cake
Ingredients
1 (18.5 ounce) package yellow cake mix
1 (8 ounce) container frozen whipped topping, thawed
1 pint blueberries, rinsed and drained
2 pints fresh strawberries, rinsed and sliced
Directions
1 Prepare cake according to package directions and bake in a
9x13 inch pan. Cool completely.
2 Frost cake with whipped topping. Place blueberries in a square
in the corner, and arrange sliced strawberries as stripes to
make an American flag. Chill until serving.
-----------------------------------------
Fourth of July Cheesecake
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cheesecakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups Vanilla wafer crumbs
4 tablespoons Margarine -- melted
3 tablespoons NutraSweet Spoonful
1 Envelope (1/4ounce)
Unflavored gelatin
1 cup Skim milk
2 packages (8 ounces each) reduced fat
Cream cheese -- softened
1 package (3 ounces) reduced fat cream
Cheese -- softened
2 tablespoons Lemon juice
1 tablespoon Grated lemon rind
2 teaspoons Vanilla
1/3 To 1/2 cup NutraSweet
Spoonful
1 pint Blueberries
2 pints Raspberries
Mix Crumbs, margarine and 3 tablespoons NutraSweet Spoonful in
medium bowl; pat evenly on bottom of jelly roll pan, 15 x 10
inches.
Sprinkle Gelatin over milk in small saucepan; let stand 2 to
3 minutes.
Heat over medium low heat, stirring constantly, until gelatin
is dissolved.
Cool to room temperature.
Beat Cream Cheese until fluffy in large bowl; gradually beat
in milk mixture. Beat in lemon juice and rind, vanilla and 1/3
to 1/2, cup NutraSweet Spoonful. Pour mixture over crust; refriger-
ate until set, 3 to 4 hours. BEFORE SERVING, decorate to look
like a flag, using the blueberries for the stars, the raspberries
for the stripes.
Makes 16 servings.
A patriotic salute to classic cheesecake, this party-sized dessert
is decked out with blueberry and raspberry stars and stripes.
-----------------------------------------------------------
Fourth of July Cheesecake
Crust
1 1/2 c low-fat graham cracker crumbs
1 tbsp oil
3 tbsps granulated sugar
Filling
1 env unflavored gelatin
1 c skim milk
1 lb cream cheese -- softened
4 oz cream cheese -- softened
2 tbsp lemon juice
1 tbsp lemon peel -- grated
2 tsps pure vanilla extract
1/2 c granulated sugar
2 c frozen blueberries
4 c frozen raspberries
Preheat oven to 350. Prepare a jelly roll pan with cooking spray;
set aside. To prepare crust, combine graham cracker crumbs, oil,
and 3 tablespoons sugar. Pat crumb mixture evenly on bottom of
prepared pan. Bake for 10 minutes; cool. In a saucepan, combine
gelatin and milk. Let stand 2 minutes. Then, heat over medium heat,
stirring constantly, until gelatin is dissolved. Cool to room
temperature; set aside. In a mixing bowl, combine cream cheese,
lemon juice, lemon peel, vanilla extract, and remaining sugar.
Add milk mixture. Pour entire mixture over baked crust. Refrigerate
until set, 4 hours.
To serve, decorate to look like a flag, using the blueberries for
the stars, and the raspberries for the stripes.
----- Original Message -----
From: Paula
To: phaedrus
Sent: Monday, June 24, 2002 8:20 PM
Subject: Pizza Dough
Hi Uncle Phaedrus;
I like the site; I read all of the archives but didn't see anything
about pizza dough.
I love pizza. I have a "stone", I have several different pizza pans.
But I can't seem to make a good thin, crispy crust. I pre-cooked the
crust one day for a few minutes and that seemed to help but the edges
got a bit too brown. I've also tried different amount of time for the
dough to rise, refrigerated it overnight, etc.
Any ideas other than going out for pizza???
Paula
Hi Paula,
Do you have a bread machine? The best way to make homemade pizza crust
is in a bread machine. The first three recipes below are for bread
machine pizza crust dough. If you don't have a bread machine, try the
bottom recipe.
Phaed
Pizza Crust for Bread Machine
Makes 1 large pizza crust
1 1/4 cups warm water (110 degrees F/45 degrees C)
2 cups all-purpose flour
1 cup semolina flour
1/2 teaspoon white sugar
1 teaspoon salt
2 teaspoons olive oil
2 teaspoons active dry yeast
Directions
1 Place all ingredients in the bread machine pan in the order
suggested by the manufacturer. Select dough cycle.
2 Remove after rise cycle and use with your favorite pizza recipe.
------------------------------------
Pizza Crust for the Bread Machine 2
Makes 1 pizza crust
3/4 cup water
1 tablespoon vegetable oil
1 teaspoon lemon juice
1/2 teaspoon salt
1 tablespoon white sugar
1 tablespoon dry milk powder
2 1/4 cups bread flour
1 teaspoon active dry yeast
Directions
1 Place ingredients in the pan of the bread machine in the order
recommended by the manufacturer. Select Dough cycle; press Start.
2 Remove dough from pan after rise cycle and use for your favorite
pizza recipe.
----------------------------------------
Ricardo's Italian Flavored Pizza Crust for the bread machine
Makes 1 - 16 inch crust
1 cup warm water (110 degrees F/45 degrees C)
3 tablespoons olive oil
3 tablespoons white sugar
1 teaspoon salt
2 1/2 cups bread flour
2 teaspoons minced garlic
2 1/4 teaspoons active dry yeast
1/2 teaspoon dried oregano
1/2 teaspoon dried basil leaves
Directions
1 Combine water, olive oil, sugar, salt in pan of bread machine
Add flour, then sprinkle garlic on flour. Lastly add yeast.
2 Turn machine on dough cycle. As the dough mixes, sprinkle on
oregano and basil until it suits you for color and taste. Let
mix for about 15 to 30 minutes. Let the dough rest from 5 to
30 minutes. The longer it rests, the thicker and more tasty the
crust. Meanwhile, preheat oven to 475 degrees F (245 degrees C).
3 Roll out dough on a lightly floured surface. Spray a large pizza
pan with nonstick cooking spray. Place dough on pan and add your
choice of pizza toppings.
4 Bake in preheated oven until golden brown, about 12 to 15 minutes.
-----------------------------------
Homemade Pizza Crust
Ingredients:
2 scant tablespoons or 2 packages active dry yeast
2 1/2 cups warm water (105-115 degrees)
2 teaspoons salt
1 tablespoon sugar
2 tablespoons olive oil
5 1/2-6 1/2 cups unbleached all-purpose flour *Cornmeal (optional)
Directions:
In a large bowl, soften the yeast in the water.
Add the salt, sugar, oil, and 3 cups of the flour. Beat vigorously
with a whisk or a heavy-handled spoon for 2 minutes.
Gradually add more of the remaining flour, 1/4 cup at a time, until
the dough forms a mass and begins to pull away from the sides of the bowl.
Turn the dough onto a floured work surface. Knead, adding more flour, a
little at a time as necessary, for 8-10 minutes, or until you have a
smooth, elastic dough and blisters begin to develop on the surface.
Put the dough into an oiled an oiled bowl. Turn to coat the entire ball
of dough with oil. Cover with a tightly woven kitchen towel and let rise
for about 1 hour, or until doubled in size.
When the dough has risen, turn it out onto a lightly oiled work surface.
Divide it according to the number of pizzas you wish to make and shape
into balls.
Shape the dough. Use a rolling pin to create a uniform thickness and
texture, or if you have a sense of humor you might try making a circle
shape 2-3" smaller than you need and toss the dough into the air with
a spinning motion until it reaches the appropriate size. This takes
coordination and lots of practice but the finished dough will not taste
any different - provided you don't drop it on the floor! Haha! : )
Sprinkle the pan with cornmeal to add crispness and reduce sticking.
You can also spray the pans with oil to keep the crust from sticking.
Cover the dough with a kitchen towel and let it rest for 25 minutes.
Then prick dough with a fork or toothpick, bake for 10 minutes.
Remove from oven, let cool on a rack. Add desired pizza sauce and toppings.
Bake for 10-15 minutes more checking regularly. Enjoy!
----- Original Message -----
From: Greta
To: phaedrus
Sent: Monday, June 24, 2002 3:54 PM
Subject: ribbon milnot jello
Greetings,
I had in my possession at one time a recipe for a ribbon jello
using 3-4 flavors of jello. One layer was clear and the second
layer of the same flavor was cloudy. I know there was Milnot
(now that's an old word!!) in the cloudy layer. Have looked on
internet and only found a traditional red, green white holiday
salad.
Do you have any idea of the proportions for the cloudy layer.
In my memory/mind I think it was 1 c hot water and 1/2 or /1/3 cup
milnot but any not sure.
Any clues would be appreciated.
Thanks
Greta
Hi Greta,
I found the below recipe. Is it the same?
Phaed
Ribbon Jello
Ingredients :
1 (3 oz.) blackberry Jello (1)
1 (3 oz.) cherry Jello (2)
1 (3 oz.) lime Jello (3)
1 (3 oz.) lemon Jello (4)
1 (3 oz.) orange Jello (5)
1 (3 oz.) peach Jello (6)
1 (3 oz.) strawberry Jello (7)
1 can Milnot
Preparation :
For layers 1,3,5,7: Mix 3 oz. Jello with 3/4 cup boiling water.
Add 3/4 cup cold water. Pour into large oblong dish. Set. For
layers 2,4,6: Mix Jello with 1/2 cup boiling water. Add 1/2 cup
Milnot and whip. Pour onto previous layer. Set.
----- Original Message -----
From: Betsy
To: phaedrus
Sent: Monday, June 24, 2002 3:56 PM
Subject: stuffed peppers with sauerkraut
I'm looking for a recipe for canned hungarian hot peppers stuffed
with sauerkraut.
Hello Betsy,
I could not find any recipes that actually called for canned peppers. You'll just have to substitute your canned ones in the recipe.
Below are all the recipe that I could find for this dish. The first one is the best.
Phaed
Stuffed Hot Peppers
Ingredients :
1 qt. vinegar
1 qt. water
4 c. sugar
1 tsp. mustard seed
1 tsp. celery seed
Yellow Hungarian hot peppers, about 6 inches long
sauerkraut
Preparation :
Cut ends off peppers. Remove seeds. Stuff with sauerkraut.
Pack whole in jars. Bring vinegar, water, sugar, mustard seed to a
boil. Pour over peppers in jars. Process in hot water canner for
10 minutes.
----------------------------------
Hot Peppers Stuffed With Sauerkraut
Ingredients :
4 c. vinegar
4 c. water
1 c. sugar
1/4 c. salt
Hungarian hot peppers
Sauerkraut
Preparation :
Wash peppers and cut off tops and remove seeds. Wear gloves.
Drain sauerkraut, stuff peppers with sauerkraut and pack into jars.
Combine vinegar, water, sugar and salt in sauce pot. Heat to
boiling and pour over peppers in jars, seal and process by water
bath canning.
----- Original Message -----
From: tammy
To: phaedrus
Sent: Sunday, June 23, 2002 3:07 PM
Subject: turkish macaroon cookie recipe
> Dear Phaedrus,
> A number of years ago in Duncan, OK there was a bakery called
> Tenth Street Bakery that had a cookie called turkish macaroons.
> They tasted as though they had brown sugar in them or molasses.
> They were delicious and my husbands favorite and I would often
> stop and buy them on my way home. The bakery has been closed now
> for several years and this recipe or even a similar one is one
> of my greatest mysteries. Please help if you can.
> Thanks so much.
>
>Tammy
Hi Tammy,
I was only able to find one recipe for Turkish macaroons. This recipe has no
brown sugar or molasses, though. It's below. I've converted the metric
measurements for you.
Phaed
Turkish Macaroons
Aci Badem Kurabiyesi
(Almond Macaroons
Ingredients:
300 grams almonds, skins removed (10 1/2 ounces)
5 bitter almonds, skins removed
3 egg whites
1 tablespoon flour (all purpose)
360 grams icing sugar (12 1/3 ounces powdered sugar)
1- Grind 300 grams almonds to a paste in a food processor.
2- Place paste in mixing bowl, add flour and icing sugar. Mix thoroughly.
3- Beat egg whites separately until peaks form. Add to paste mixture
and stir through.
4- Knead mixture for approximately 2 minutes.
5- Place walnut size amounts of mixture on a lined baking tray. With
wet fingertips, lightly press the tops of macaroons. If desired,
whole almonds can be placed in the centre of each macaroon.
6- Bake in a moderate oven for 15-20 minutes or until macaroons
are lightly browned.
7- Allow to cool and store in an airtight container.
These cookies have a chewy texture. They are perfect served with
coffee or a special ice cream dessert.
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