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Soy Bean Soup
----- Original Message -----
From: Jeanette
To: phaedrus
Sent: Wednesday, September 11, 2002 9:05 AM
Subject: Okinawan soy bean soup receipe
I read with great interest your info on Okinawan food and the longevity
of the people in Okinawa. I bought the book "The Okinawa Program" and
love the food and have lost weight and feel great. However, I cannot
find a receipe using dried soy beans. My local Asian grocer stated it
is great, and dried soy beans are very inexpensive. Can you help?
Thank You! Jeannette
Hello Jeanette,
I could not find one that specifically said "Okinawan", but I did find one using dried soy beans. See below.
Phaed
Soy Bean Soup
Yield: 1 Servings
Ingredients
1/2 lb dried soy beans;
1 sm onion; sliced
1 qt water
1 cn (24-oz) tomato juice
1 tb sugar
1 1/2 ts salt; or to taste
1 carrot
Instructions
Wash soy beans thoroughly, cover with water, and let soak overnight.
Drain beans and run through food chopper; put into sauce pan with the
onion and 1 quart water, cover, and simmer gently 1 1/2 to 2 hours or
until soy beans are tender. Add remaining ingredients and reheat before
serving. Shavings of grated carrot make an attractive garnish. 5 servings.
----- Original Message -----
From: Sylvia
To: phaedrus
Sent: Thursday, September 12, 2002 5:40 PM
Subject: amish date nut pudding receipe
we went to an amish house last week for what they called an amish
wedding dinner, forty of us attended, it was wonderful. at the end
of dinner for dessert among various pies was amish date nut pudding
topped with butterscotch sauce and whipped cream and chopped walnuts.
it was supurb, im in hopes you can help me with the receipe.
much thanks for your efforts, yours, sylvia
Hello Sylvia,
Below are the various date nut pudding recipes that I could locate.
Phaed
Date Nut Pudding presented by Patchwork Quilt Country Inn
1 cup white sugar
2 cups flour
5 tsp. baking powder
1/2 lb. dates
1 cup pecans
Combine these ingredients as listed in a blender and add
milk - just enough to make it the consistency of cake batter.
Blend slightly - do not over blend
In a sauce pan combine:
2 cups brown sugar
2 cups hot water
3 Tbl. butter
Boil together for 5 minutes and then pour into a 9 x 13 cake pan.
Dip the above batter into the juice and bake at 350 for 25 minutes.
Cut date pudding into small squares and layer it with whipped cream
and serve.
Patchwork Quilt Country Inn
Middlebury, Indiana
Get away from it all in the heart of Northern Indiana Amish Country!
-------------------------------------
Date Nut Pudding
Ingredients :
2 c. brown sugar
3 c. boiling water
Sm. chunk butter
Preparation :
Boil 3 minutes and pour into 9x13 inch baking dish. 2 tbsp.
butter 1 c. milk 2 c. flour 4 tsp. baking powder 1 c. chopped dates
1 c. chopped walnuts Cream brown sugar and butter together. Add
milk alternately with flour sifted with baking powder. Add dates
and nuts. Mix into stiff batter and drop by spoonfuls into hot
syrup. Bake 45 minutes in 350 degree oven or until golden brown.
Serve with whipped cream.
----------------------------------
Date & Nut Pudding With Sauce
Ingredients :
Preparation :
Combine: 1 1/2 c. warm water Pour in ungreased baking dish.
Mix batter: 1 1/4 c. flour 2 tsp. baking powder Pinch of salt 1 c.
milk 1 tsp. vanilla 1/2 c. dates, cut up 1/2 c. chopped nuts Pour
batter over sugar-water mixture. Bake at 350 degrees for about 45
minutes. When done sauce will be on top of pudding.
----------------------------------
"Date-Nut Pudding With Caramel Sauce"
Ingredients :
1 c. dates, cut up
1 c. boiling water
1 c. sugar
1-1/2 c. flour
1/2 c. chopped nuts
1 tsp. butter
1 tsp. vanilla
1 tsp. soda
1 egg
Pinch of salt
Caramel Sauce:
1/2 c. cream
1/2 c. butter
2 c. brown sugar
Pinch of salt
Preparation :
Pour boiling water over dates and let cool. Add sugar, flour,
nuts, butter, vanilla, soda, egg and salt to date mixture and blend
well. Bake in a 9 x 13 inch greased and floured pan at 350 degrees
for 30 to 45 minutes or until toothpick comes out clean. When cool
break into pieces and fold in caramel sauce. Cook the caramel sauce
until it candies. Cool before folding into date pudding; add sliced
bananas and whipped cream when you are ready to serve. A Christmas
favorite!
----------------------------------
Date-Nut Pudding And Sauce
Ingredients :
1/2 c. sugar
1 c. chopped suet
1 c. milk
2 1/2 c. flour
1 1/2 c. chopped dates
1 1/2 c. chopped English walnutsSAUCE:
1 scant c. sugar
1 tbsp. butter
1 c. boiling water
2 tsp. flour
Glug of bourbon
Preparation :
Mix all and steam 3 hours. For sauce, scald all ingredients
until clear and slightly thickened. A holiday tradition in our
family for years.
----------------------------------
Date Nut Pudding
Ingredients :
1 c. pitted dates, cut up
1 c. boiling water
1/2 c. granulated sugar
1/2 c. brown sugar
1 egg
2 tbsp. butter or oleo
1 1/2 c. flour
1 tsp. soda
1/2 tsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts
One recipe brown sugar sauce
Brown Sugar Sauce:
1 1/2 c. brown sugar
1 1/2 c. boiling water
1 tbsp. butter or oleo
Preparation :
Prepare your dates and water first. Prepare brown sugar sauce
second. Combine dates and water. Blend sugars, egg and butter.
Sift together dry ingredients; add date mixture. Pour into 11" x 7"
x 1 1/2" baking dish. Pour brown sugar sauce over the pudding
(easy). Bake at 375 degrees for 40 minuets. Depends on ovens.
Serve warm with whipped cream.
----- Original Message -----
From: Nita
To: phaedrus
Sent: Wednesday, September 11, 2002 6:56 PM
Subject: Lemon Crunch Pie
> Hope you can help..... I have searched the internet over for this pie to
> no avail. My husband bought it at walmart and it is delicious. All i
> know about the ingredients is it's lemon and has a slightly crunchy
> topping. I can .Find every crunch pie except lemon. Thanking you in
> advance.......... Nita
>
Hello Nita,
Welll.... I only found one "lemon crunch pie" recipe. That's the Jamaican
one below. Below it are two recipes for lemon crunch desserts that don't
call themselves pies, but could be, anyway.
Phaed
Jamaican Lemon Crunch Pie
3 ounces butter melted
7 ounces ginger snaps, crushed finely
9 ounces cream cheese
2 whole lemons
10 ounces heavy cream
2 to 3 Tablespoons sugar
Combine ginger snap crumbs and melted butter
and press into pie dish. Put in refrigerator
to cool.
Soften cheese and add zest and juice of both
lemons. Mix until smooth. Whip cream and
sugar until thick. Add cream to cheese-lemon
mixture and mix well to combine. Smooth out
into ginger snap crust and keep in
refrigerator.
-------------------------------------
Lemon Crunch Desert
Lemon mixture:
3/4 C sugar
2 T flour
1/8 tsp salt
1 C water
2 eggs, well beaten
1 tsp grated lemon peel
1/3 C lemon juice
Crunch mixture:
1/2 C butter or margarine
1 c firmly packed brown sugar
1 C all-purpose flour
1/2 tsp salt
1 C whole wheat flakes,crushed
1/2 C finely chopped walnuts
1/2 C sherdded coconut
For lemon mixture, mix sugar,flour and salt
in a heavy saucepan.Gradually add water,
stirring until smooth. Bring mixture to
boiling and cook 2 minutes.
Stir about 3 T of the hot mixture into
beaten eggs. Immediately blend into mixture
in saucepan. Cook and stir about 3 minutes.
Remove from heat and stir in lemon peel and
lemon juice. Set aside to cool.
For crunch mixture, beat butter until
softened; add brown sugar and salt; mix well.
Add wheat flakes, walnuts, and coconut; mix
thoroughly
Line bottom of an 8 inch square baking dish
with one third of the crunch mixture. Cover
with the lemon mixture, spreading to form an
even layer. Top with remaining crunch
mixture.
Bake uncovered at 350 degrees for 40
minutes or lightly browned. Serve warm or
cold.
MAKES: 8 servings
---------------------------
Lemon Crunch
Ingredients :
1 1/2 c. graham cracker crumbs
1/3 c. melted butter
1 tbsp. cornstarch
2/3 c. sugar
3/4 c. boiling water
1/8 tsp. salt
2 tsp. grated lemon rind
2 egg yolks
4 tbsp. lemon juice
2 egg whites
1 1/4 c. heavy cream, whipped
Preparation :
May be prepared in advance and frozen. Combine the crumbs and
butter and press half into an 8 x 8 inch pan or 9 inch pie plate.
Cook the cornstarch, sugar and boiling water until clear. Add the
salt, lemon rind and yolks; cook over boiling water, stirring until
eggs thicken. Remove from heat. Add the lemon juice. Chill. Beat
the whites until stiff. Fold into cooled lemon mixture. Fold in
the whipped cream. Pour into crumb-lined pan. Top with remaining
crumbs. Freeze until serving time. You may substitute oranges or
limes using same quantity of rind and juice as lemons.
----- Original Message -----
From: Juanita
To: phaedrus
Sent: Thursday, September 12, 2002 3:17 PM
looking for receipt for plain pineapple pie. Juanita
Hello Juanita,
There are hundreds of recipes for pineapple pie. There are three recipes below.
Phaed
Pineapple Pie
Ingredients :
1/3 c. flour
2/3 to 1 c. sugar
1/8 tsp. salt
3 eggs, lightly beaten
1 tbsp. lemon juice
2 c. fresh pineapple, shredded
Pastry for 2-crust pie
1 tbsp. margarine or butter
Preparation :
Combine flour, sugar, salt. Stir in eggs. Add lemon juice and
pineapple. Mix well. Pour into pastry pie pan. Dot with
margarine. Top with remaining crust. Cut slits on top crust.
Bake 10 minutes at 450 degrees. Reduce to 350 degrees and bake for
35 minutes longer.
----------------------------------
Louisiana Pineapple Pie
Ingredients :
1 box Dream Whip (use directions on box)
1 can condensed milk
1 lg. can drained crushed pineapple
1 c. chopped pecans
2 tbsp. ReaLemon
1 (9") cooked pie crust
Preparation :
In large bowl blend in condensed milk, pineapple (drained) and
ReaLemon. Fold in Dream Whip. Add pecans and pour into pie shell.
Refrigerate for 4 hours before serving.
----------------------------------
Pineapple Pie
Ingredients :
1 cooked pie shell or graham cracker crust
1 can crushed pineapple
1 box Cool Whip
2 c. coconut
1 tsp. pineapple flavoring
Preparation :
Mix well and put in cooked shell and put in refrigerator for 2
hours before serving.
----- Original Message -----
From: A.P.
To: phaedrus
Sent: Thursday, September 12, 2002 7:07 AM
Subject: cookie
Please, if you can, locate a cookie by martha stewart that
has a cream cheese filling and is cut and shaped like a pinwheel.
thank you
a. p.
Hi A. P.,
The recipe below was on her website. There was a photo, and the cookies are shaped like pinwheels.
Phaed
Coconut Cream Cheese Pinwheels
Makes 30 cookies
This recipe was a first-place winner of Martha Stewart Living
Television's Cookie of the Week Contest, submitted by Imelda
Rodriguez of Palmdale, California. The recipe originated with
her Filipina grandmother.
for the dough
1/2 cup unsalted butter, room temperature
3 ounces cream cheese, room temperature
1 large egg
2 cups all-purpose flour, plus more for dusting
2/3 cup sugar
1/2 teaspoon baking powder
1 teaspoon pure vanilla extract
for the filling
3 ounces cream cheese, room temperature
3 tablespoons sugar
1 cup unsweetened coconut
1/3 cup white chocolate chips
for the glaze
1 large egg, lightly beaten
1 tablespoon vegetable oil
Granulated sugar
1. Using a hand-held electric mixer, cream butter and cream cheese
until fluffy, about 2 minutes. Add egg, 1 cup flour, sugar, baking
powder, and vanilla. Beat on low speed until combined. Gradually add
remaining cup flour. Using a wooden spoon, stir until fully combined.
Divide dough in half. Shape each half into a disc, wrap in plastic,
and refrigerate until firm, 1 to 2 hours.
2. Preheat oven to 350°. Line baking sheets with Silpat baking mats
or parchment paper.
3. Prepare the filling: Using a hand-held electric mixer, beat cream
cheese and sugar until fluffy. With a wooden spoon, stir in coconut
and chips. Set aside.
4. Remove one disc of dough from refrigerator. Roll on a lightly
floured surface into an 8-by-13-inch rectangle about 1/8-inch thick.
With a fluted cookie cutter, cut into fifteen 2 1/2-inch squares. Place
on prepared baking sheets, about 1 1/2 inches apart.
5. Place 1 teaspoon filling in center of each square. Using a fluted
pastry wheel, cut 1-inch slits diagonally from each corner toward the
filling. Fold every other tip over to cover filling, and form a pinwheel.
Press lightly to seal.
6. Whisk together egg and oil. Using a pastry brush, lightly brush
tops of pinwheels with egg mixture. Sprinkle with sugar.
7. Transfer to oven, and bake until edges are golden and cookies are
slightly puffed, 10 to 12 minutes. Transfer baking sheet to a wire rack
to cool. Let cool for 5 minutes on baking sheets before transferring
cookies to wire rack. Repeat with remaining disc of dough.
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