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Mallow Squares
----- Original Message -----
From: Elliemay
To: phaedrus
Sent: Monday, September 23, 2002 8:50 PM
Subject: Mallow Squares
I am looking for the recipe from my Girl Scout "Brownie" Book
when I was 8 years old for "Mallow Squares". I used to make
them all the time. I just can't find it anywhere! It has
small marshmallows, condensed milk, graham crackers and thats
about all I can remember. Can you help me PLEASE!!!!!!
Elliemay
Hi Ellie May,
Below are three versions of mallow squares.
Phaed
Mallow Squares
Ingredients :
2 3/4 c. (1/2 lb.) graham cracker crumbs
1 c. (1/2 lb.) sliced dates
1 qt. (1/2 lb.) marshmallows, cut in eighths (or miniature marshmallows)
1 c. chopped nuts
1 c. evaporated milk
Preparation :
Spread 1/2 cup of graham cracker crumbs on bottom of two (9 x 9 x
1 1/2 inch) pans. Mix remaining crumbs, dates, marshmallows and
nuts together. Blend milk into mixture. Divide into equal parts
for each pan. Roll in crumbs, then press mixture down to fit pan.
Chill before cutting into pieces. Makes 36 (1 1/2 inch) squares.
----------------------------------
Mallow Squares
Ingredients :
1 1/3 c. graham cracker crumbs
2 c. tiny marshmallows
1/2 c. chopped nuts
1/2 c. raisins
1/2 c. evaporated milk
Preparation :
Mix everything together in a bowl, except a half-cup of the
crumbs. Put the half-cup of crumbs in the bottom of a 9 x 13 inch
baking pan. Now put the mixture from the bowl into the pan. Roll
the mixture around so that it is coated with crumbs. Press it down
to fit the whole pan.
----- Original Message -----
From: anna
To: phaedrus
Sent: Tuesday, September 24, 2002 5:49 PM
Subject: cookie recipes
> hello, uncle phaedrus, i have been searching for a peaches and
> cream and a strawberry and cream cookie recipe but cannot find
> these. i heard about theses two cookies on pbs's saturdat cooking
> show when they had women from different churches. i am working on
> my christmas cookie list and would like
> to make them. thank you , anna
Hi Anna,
I don't know if these are the same recipes that were on the show, but these
are the only ones that I could find.
Phaed
Peaches and Cream Cookies
Makes 4 dozen
Ingredients
1 cup shortening
1 1/2 cups white sugar
2 eggs
1 cup fresh peaches, pitted and chopped
3 cups all-purpose flour
1 teaspoon salt
1/2 tablespoon baking soda
3/4 cup chopped walnuts
Directions
1 Preheat oven to 325 degrees F (165 degrees C). Grease a cookie sheet.
2 Beat shortening and sugar together. Blend eggs and fruit into the
shortening and sugar mixture. Stir flour, salt, baking soda and nuts into
the egg mixture; mix well.
3 Drop dough by teaspoonfuls onto the greased cookie sheet. The cookies will
double in size while baking, so set the cookies far apart on the cookie
sheet. Bake for 12 to 15 minutes.
----------------------------------
Peaches and Cream Cookies
4 eggs
1 cup sugar
1 cup CRISCO oil (must be Crisco)
4 cups flour
3 heaping tsp. baking powder
Royal icing (recipe below)
Beat eggs slightly and add other ingredients in order. Refrigerate dough
covered for 3 hours. Make balls much smaller than a walnut (I use a
melonball making scoop) and put on ungreased cookie sheets. Bake at 325 F
for 15 -18 minutes. Let cool! Using a sharp knife or a grapefruit spoon,
hallow outeach cookie as much as you can without breaking and fill with
icing and 1/2maraschino cherry that has been drained on paper towels. Put
two cookies together. If excess comes out, wipe off with a paper towel.
After all cookies are made and put together, dip each cookie in a mixture
of: 1 cup Martini and Rossi red vermouth 1 tsp red food coloringDO NOT DIP
TOO LONG - JUST IN AND OUT! Drain on paper towels and when almostdry, roll
in granulated sugar and then insert the decorative stem and leaf.
Royal Icing:
1 cup shortening
3 cups powdered sugar
pinch of salt
1/4 - 1/2 cup pineapple juice
1/4 cup egg substitute (that is pasteurized such as Egg Beaters)*
Beat above ingredients until fluffy.
--------------------------------------
Strawberries & Cream Cookies
1 3/4 Cups flour
1/2 tsp baking soda
1/2 tsp baking powder
1/3 Cup Strawberry Milk Mix powder
3/4 Cup sugar
1 Cup vanilla chips
Put all ingredients above in a large mixing bowl; stir to combine. Add 1/2
cup softened butter, 1 egg slightly beaten and 1 teaspoon vanilla; mix until
completely blended - Easiest to mix when using your hands. Roll heaping
tablespoonfuls into balls. Place 2 inches apart on a lightly greased baking
sheet. Bake at 375 degrees for 12-14 minutes or until tops are very lightly
browned. Cool 5 minutes on cookie sheet. Remove to wire racks to cool
completely. Yield: 2 1/2 dozen.
----- Original Message -----
From: Ken
To: phaedrus
Sent: Tuesday, September 24, 2002 10:07 PM
Subject: lemon curd ice cream
Do you have a recipe for lemon curd ice cream please? Ken, London
Hello Ken,
Below are three diiferent recipes.
Phaed
Brandysnaps With Lemon Curd Ice Cream And Blackberries
Brandysnaps are popular in Scotland, and lemon curd is a British
fixture. Here is a double treat of lemon curd: Some goes into the
ice cream; the rest is offered as a sauce.
Lemon curd:
1 cup plus 2 tablespoons sugar
2/3 cup fresh lemon juice
1/2 cup (1 stick) unsalted butter, cut into pieces
3 tablespoons grated lemon peel
3 large eggs
1 cup whipping cream
1/2 cup milk
Cookies:
3 tablespoons dark corn syrup
2 tablespoons firmly packed dark brown sugar
2 tablespoons (1/4 stick) unsalted butter
1 tablespoon brandy
1/3 cup all purpose flour
2 1/2-pint baskets fresh blackberries
For lemon curd:
Bring 1 cup sugar, lemon juice, butter and peel to boil in heavy
large saucepan, stirring to dissolve sugar. Whisk eggs in bowl
to blend.
Gradually whisk in hot butter mixture. Return to saucepan and stir
over low heat until curd thickens and leaves path on back of spoon
when finger is drawn across, about 2 minutes; do not boil.
Divide curd evenly between 2 bowls. Add remaining 2 tablespoons sugar,
then cream and milk to 1 bowl and whisk to combine. Cover and chill
lemon curd and lemon cream until cold.
Transfer lemon cream to ice cream maker and process according to
manufacturer's instructions. Freeze ice cream in covered container.
(Can be prepared 3 days ahead. Keep curd refrigerated.
Keep ice cream frozen.)
For Cookies:
Preheat oven to 350°F. Butter nonstick cookie sheet. Combine first
4 ingredients in heavy small saucepan. Stir over medium heat until
sugar dissolves. Bring to boil. Remove from heat; whisk in flour.
Form 2 cookies by spooning 1 tablespoon batter for each onto prepared
cookie sheet, spacing evenly. Bake until cookies are lacy and golden,
about 10 minutes. Cool cookies on sheet just until firm enough to lift
without breaking, about 30 seconds. Working quickly, lift 1 cookie from
sheet, using spatula. Drape over inverted 3/4-cup custard dish. Gently
flatten cookie on dish bottom; mold and crimp sides to form cup. Repeat
with remaining cookie, returning cookie sheet to oven briefly if cookie
hardens. Repeat baking and molding of remaining batter. Cool. Gently
remove cookie cups from dishes. (Can be made 1 day ahead. Store airtight.)
Stir lemon curd over low heat just until slightly warm. Place 1 cookie cup
on each plate. Fill with scoops of ice cream. Spoon some lemon curd over.
Sprinkle with berries.
Serves 6.
Bon Appétit
May 1993
-------------------------
Lemon Curd Ice Cream
Serves 4
Lemon curd - 400g (14 oz)
Extra thick double cream - 600 ml (1 pint)
Milk - 2 tbsp
METHOD
Combine the ingredients, slowly using a hand whisk.
Spoon into a container and freeze.
Take out of the freezer 15-20 minutes before serving.
---------------------------------------------------
Lemon Curd Ice Cream
Yield: 1
Ingredients
4 tb lemon curd
45 g caster sugar
300 ml double cream
4 free range eggs
100 g icing sugar
Instructions
Whisk cream in a large bowl to a soft floppy consistency.
Separate eggs and stir in yolks.
Whisk egg whites until stiff in another bowl, then whisk
in icing sugar to make a meringue.
Fold lemon curd into cream mixture. Using a balloon whisk
fold meringue into cream mixture. Always add lighter mixture
to heavier - that way you do not break down volume.
Pour into shallow freezer container and freeze until set.
The mixture will not require whisking or stirring during freezing.
From: Laura
To: "phaedrus"
Subject: cinnamon buns/milk
Date: Wednesday, September 25, 2002 9:49 AM
Ran across this in a "vintagey" Southern farm wives cook-
book, one with cinnamon, one with "flavoring":
Old Fashioned Butter Roll
Canned biscuits
Fresh country butter
Sugar
Mixture with 2 parts cinnamon to 1 part allspice
Milk
Roll each biscuit separately to about 6 inches in diameter.
Spread lightly with soft butter. Sprinkle generously with
sugar. Sprinkle with spices. Roll up; place in large deep
loaf pan. Repeat until pan is full. Sprinkle top generously
with sugar and spices. Pour milk over rolls until 1/2 inch
deep above rolls. Bake at about 450F or until brown.
Remove from oven; add 1/2 cup milk while still hot. Let
stand for about 30 minutes.
from Mrs. Oran G. Rice
Nacogdoches, TX
Old Fashioned Butter Rolls
6 biscuits, rolled in a circle, 1/4 inch thick
6 TBS butter or margarine
6 TBS sugar
1 qt milk
1 TBS any flavoring
Spread each biscuit with 1 TBS or butter. Sprinkle 1 TBS of
sugar over each biscuit. Fold over in center; seal edges with
a fork. Put milk in a saucepan. Add flavoring.
Put rolls in milk; let come to a boil. Reduce heat; cook for
about 30 minutes, or until milk is slightly thickened, and a
fork inserted into rolls comes out clean.
They sound as if they're sort of a dumpling kind of a thing!
Thanks, Laura!
----- Original Message -----
From: Charity
To: phaedrus
Sent: Wednesday, September 25, 2002 1:42 PM
Subject: gooseberry pudding
> I'm looking for a recipe for gooseberry pudding like my
> great-grandmother made. I know that she used both green
> and ripe berries. It was layered much like a banana pudding
> (vanilla wafers or graham crackers, whipped cream, ect.) but
> there was no commercial "dairy" pudding in it that I know
> of. Please help!
>
Hello Charity,
Surprisingly, there were no recipes for gooseberry pudding on the web. I
found the one below on a recipe CD, but it's the only one that I could find.
Phaed
Gooseberry Pudding
Ingredients :
4 tbsp. butter
1/2 c. sugar
3/4 c. flour
1 tsp. baking powder
1/2 c. milk
Preparation :
Mix above ingredients. Put in bottom of 8 x 8 inch baking dish.
Sprinkle 2 cups gooseberries and 1 cup sugar. Dot with butter.
Pour 1 cup boiling water over and bake at 350 degrees for 30 minutes.
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