Cowboy Bread

----- Original Message ----- 
From: "deana" 
To: "phaedrus" 
Sent: Friday, November 21, 2003 6:37 PM
Subject: cowboy bread

> Dear Phaedrus,
>      I am looking for a recipe for Cowboy Bread.  In high school in Fresno
Ca a gal named Carolyn Mackie used to bring this in for special occasions.
She said it was a family recipe and would not share it .  It was really
good, moist and sweet.  I really hope you can find this as I've always loved
it and wanted to know how to make it.  Thanks for your help.   Deana from

Hello Deana,

See below for the recipes that I found with that name.


Cowboy  Bread

 Ingredients :
 1 3/4 c. flour
 1 1/8 c. brown sugar
 1 1/2 tsp. baking powder
 1/2 tsp. cinnamon
 1 c. buttermilk
 1/2 tsp. salt
 1/3 - 1/2 c. shortening
 1/2 tsp. soda
 1/2 tsp. nutmeg
 2 eggs

 Preparation :
   Blend flour, sugar, salt, butter in mixer bowl until crumbly.
 Remove 1/2 cup and save for topping.  To remaining mix, add baking
 powder, soda, cinnamon and nutmeg.  Mix well.  Add buttermilk and
 eggs and mix until smooth.  Sprinkle reserved crumb mix on top.
 Bake 375 degrees for 20 minutes in a 9"x13" pan.
 Cowboy  Bread

 Ingredients :
 1 c. milk
 1/4 c. honey
 1/4 c. margarine
 1 pkg. quick rise dry yeast
 1/4 c. warm water
 1 tsp. sugar
 4 c. flour
 1 egg, beaten

 Preparation :
    Scald milk.  Add honey and margarine to milk, stir until
 margarine is melted.  Set aside to cool until lukewarm.  In small
 bowl combine yeast, water, and sugar.  Let stand.  Add 2 cups flour
 to milk mixture, beat well.  Add egg and yeast mixture, mix well.
 Add remaining flour and knead 2 minutes on floured surface.  Place
 dough in oiled bowl.  Cover with plastic wrap, let rise until
 doubled in size.  Divide dough into 16 equal pieces.  Roll each into
 rough circle approximately 8 to 10 inches wide.  Heat dry iron
 skillet over medium high heat, do not oil.  Fry each circle 15 to 20
 seconds, flip and cook other side until mottled brown spots appear.
 Bread will be flexible.  Serve as pita bread, or with peanut butter,
 or as sandwich bread.
 Cowboy  Bread

 Ingredients :
 2 1/4 c. flour
 1/2 c. plus 2 tbsp. shortening
 1 1/2 c. brown sugar
 1/2 tsp. salt
 2 tsp. baking powder
 1 1/2 tsp. baking soda
 1/4 tsp. cinnamon
 1 1/2 tsp. nutmeg
 1 c. buttermilk
 2 eggs

 Preparation :
    Blend together flour, shortening, sugar and salt until crumbly.
 Remove 1/2 cup and reserve for topping.  To the remaining mixture
 add baking powder, soda, cinnamon and nutmeg.  Mix well.  Add
 buttermilk and eggs.  Beat until smooth. Bake in a greased 9 x 13
 inch pan at 375 degrees for 20 minutes or until tests done.  Serve
 Cowboy  Bread

 Ingredients :
 3 c. cut up dates
 1/4 c. sugar
 1 1/2 c. water
 3/4 c. shortening
 1 c. brown sugar1
 3/4 c. flour
 1/2 tsp. soda
 1 tsp. salt
 1 1/2 c. oatmeal

 Preparation :
    Mix together in saucepan:  Cook over low heat, stirring
 constantly, until thickened (about 10 minutes). Cool. Mix together
 thoroughly:  Sift together and stir in:  Stir in:  Mix and place 1/2
 crumb mixture in greased and floured cake pan, flatten with hands,
 spread with cooled filling, cover with remaining crumb mixture.
 Patting lightly.  Bake until brown for 25 to 30 minutes at 400

Gingerbread Cookies

----- Original Message ----- 
From: "Paula" 
To: phaedrus
Sent: Friday, November 21, 2003 12:19 PM
Subject: Gingerbread cookie recipe

> I'm looking for a gingerbread cookie recipe from the Pet Evaporated Milk
> Co. that includes evaporated milk as one of the ingredients. The other
> ingredients were flour, molasses, ginger, cinnamon & shortening. This
> recipe was part of a collection in a tin that the company was selling at
> Christmas time about 10-15 years ago.  It is my family's favorite
> gingerbread cookie recipe & I've lost it!  I've tried searching the
> Internet, but haven't had any luck.  Can you help?
> Thanks,
> Paula

Hello Paula,

Nothing from Pet per se, but below are three recipes that use evaporated milk.


Gingerbread  Cookies

 Ingredients :
 1/2 c. butter
 1 c. sugar
 2 tbsp. cinnamon
 1 1/2 tbsp. nutmeg
 2 tbsp. ginger
 1 tbsp. lemon flavoring
 3/4 c. evaporated milk
 5 c. flour
 1 1/2 tbsp. baking powder
 1/2 tsp. salt
 1 c. dark molasses

 Preparation :
    Preheat oven to 350 degrees.  Cream butter and sugar.  Add
 spices, lemon, milk, and blend.  Sift baking powder, flour, and
 salt.  Add to sugar mixture alternately with molasses.  Chill 2
 hours.  Roll to 1/4 inch thickness.  Cut with cookie cutters or use
 your imagination and make wreathes, soft sculptures, etc.  Bake 8-10
Gingerbread  Cookies

 Ingredients :
 1 c. sugar
 2 tsp. ginger
 1 tsp. nutmeg
 1 tsp. cinnamon
 1/2 tsp. salt
 1 1/2 tsp. baking soda
 1 c. margarine or butter, melted
 1/2 c. evaporated milk
 1 c. unsulfered molasses
 3/4 tsp. vanilla extract
 3/4 tsp. lemon extract
 4 c. unbleached flour, unsifted

 Preparation :
    Combine sugar, ginger, nutmeg, cinnamon, salt and baking soda;
 mix well.  Add melted margarine, evaporated milk and molasses.  Add
 extracts.  Mix well.  Add flour, 1 cup at a time, stirring
 constantly.  The dough should be stiff enough to handle without
 sticking to fingers.  Knead dough for smoother texture.  Add up to
 1/2 cup additional flour if necessary to prevent sticking.  When the
 dough is smooth, roll it out 1/4 inch thick on a floured surface and
 cut into cookies.  Bake on floured and greased cookie sheet at 375
 degrees for 10-12 minutes.  Cookies done when they spring back.
 ^c*Heart Healthy Modifications:^c Use margarine rather than butter.
 Choose evaporated skim milk.
Gingerbread  Cookies

 Ingredients :
 1/2 c. butter, softened
 1 c. sugar
 2 tbsp. cinnamon
 1 1/2 tbsp. nutmeg
 2 tbsp. ginger
 1 tbsp. lemon extract
 3/4 c. evaporated milk
 5 c. unbleached flour
 1 1/2 tbsp. baking powder
 1 tsp. salt
 1 c. molasses

 Preparation :
    Cream butter and sugar.  Add all ingredients together.  Mix well.
  Chill 2 hours.  Roll out, cut and place on cookie sheet.  Bake at
 350 degrees for 8 minutes.

Maggiano's Marinara Sauce

----- Original Message ----- 
From: "Thomas" 
To: phaedrus
Sent: Wednesday, November 19, 2003 11:46 AM
Subject: Need help!!!

> Hello!
> Please advise if there is a recipe for Maggiano's marinara sauce.
> You are my only hope!
> Thanks
> Thomas

Hello Thomas,

I could not find an exact duplicate, but this one is supposed to be close.


Marinara (Tomato) Sauce

Serving Size : 6

3 medium onion diced
4 cloves garlic -- minced
1 green bell pepper -- diced
1 tablespoon oregano
1 tablespoon parsley
1 teaspoon basil
1 teaspoon marjoram
15 ounces tomato sauce
12 ounces tomato paste
15 ounces tomato -- cut up
1 dash cayenne
salt and pepper -- to taste
1 tablespoon sugar
3 tablespoons olive oil

Saute' onion, garlic, and green pepper in olive oil. Add the spices, salt,
cayenne and black pepper, and simmer for 3-4 minutes. Add the tomato
products and the sugar. Cook for 1 1/2 to 2 hours. Serve with or over Pasta.

Mozzarella Sticks

----- Original Message ----- 
From: "Shirelle" 
To: phaedrus
Sent: Wednesday, November 19, 2003 9:45 AM

> Would you have the recipe for Red Lobsters mozzarella
> sticks.
> Shirelle

Hello Shirelle,

I could not find the exact Red Lobster recipe, but see below.


Deep Fried Mozzarella Sticks

1 Pound mozzarella cut into 1/2 x 3" sticks
1/4 Cup flour
2 eggs beaten
1/3 cup Italian seasoned bread crumbs mixed with 1/3 Cup Parmesan Cheese
Vegetable Oil
Dredge cheese sticks in flour. Dip in eggs and then in bread crumb cheese
mixture.* In large saucepan with oil at approximately 360 degrees quickly
fry cheese sticks in small batches until golden brown. Drain on paper
towels. Serve with sauce of choice.
*At this point, if you let them sit for about 30 minutes before frying them,
they're easier to handle.
Mozzarella Sticks

1/4 cup flour
1 cup bread crumbs, flavored
2 eggs
1 Tbsp. milk
1 pkg.
mozzarella, cut into slices or use string cheese
2 cups oil

Place flour in one dish and the bread crumbs in another.
Whisk the eggs and milk together.
Coat each piece of cheese in the flour, then egg then bread crumbs.
Repeat in the egg and then bread crumbs again.
Heat oil in a skillet.
Cook each piece of breaded cheese for 1 minutes or
until golden on all sides.
Serve with a Marinara Sauce

Marinara Sauce:

1 large (28oz) can of crushed tomatoes
2 Tbsp. olive oil
4 or more cloves of
garlic, minced
1 medium onion, diced
2 tsp. garlic powder
1-1/2 tsp. basil
1-1/2 tsp. oregano
1 tsp. sugar
1/4 tsp. anise or fennel seeds (optional)

Heat oil; then lightly brown garlic.
Add remaining ingredients.
Simmer for 30 minutes.
Serve over your favorite pasta.
NOTE: You may increase or
decrease spices to your taste.
Fried Mozzarella Sticks

List of Ingredients

1 Lb Mozzarella Cheese -- Cut In Sticks
3 Eggs -- Well Beaten
1/2 C Flour
3/4 C Italian season bread crumbs
Vegetable oil
Italian tomato sauce


Dip the cheese sticks in egg, roll in flour,
and dip in egg again. Then dip into bread crumbs.
Place on waxed paper and chill 1 hour. In a
large saucepan or dutch oven, heat oil to 375F.
Fry chilled cheese sticks in hot oil; drain on
paper towels. Serve with heated pasta/spaghetti
sauce on the side.

Butterfinger Bars

----- Original Message ----- 
From: Brenda
To: phaedrus
Sent: Tuesday, November 18, 2003 7:07 PM
Subject: Butterfinger candy bar

> Do you know of a recipe for a candy that is like fresh Butterfinger candy
> bars without the chocolate?
> Thanks for your help,
> Brenda

Hi Brenda,

Try these, but leave off the chocolate or use something else, like carob, butterscotch chips, etc.


Butterfinger Bars

1 cup (2 sticks) margarine
1 cup brown sugar
1 cup white sugar
4 cup quick cooking oats
3/4 cup peanut butter
1 (6 oz.) pkg. chocolate chips

Cream together the margarine and sugar.  Add oatmeal; mix thoroughly.
Press into lightly greased 9 x 13 pan.  Bake at 350 degrees for 12 to 15
minutes.  Melt chips and peanut butter.  Spread over warm bars.  Cut when
Butterfingers Candy

1 cup Peanut butter
1/3 cup Light corn syrup
1 cup Sugar
1/3 cup Water

Cook corn syrup, sugar, and water to 310 degrees, remove from heat,
stir in warmed peanut butter until completely blended. Pour onto
greased cookie sheet and score into pieces. When cool and hard,
dip into melted chocolate.
Butterfinger Candy

1/2 cup (1 stick) margarine
1 pound confectioners' sugar
2 cups crunchy peanut butter
3 cups Wheaties cereal
1 (12 ounce) package milk chocolate chips
1 (6 ounce) package semisweet chocolate chips
1/2 stick paraffin

Mix margarine, confectioners' sugar, peanut butter and Wheaties. Roll into
1-inch balls and flatten with a fork. Chill.

Melt milk chocolate chips, semisweet chips and paraffin in double boiler.
Dip balls into chocolate mixture. Put on wax paper to set chocolate.


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