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----- Original Message -----
From: Emma
To: phaedrus
Sent: Monday, December 03, 2001 12:26 PM
Please see if you can find a recipe for homemade marshmellows
Thank you very much
Hello Emma,
No problem. There are several below.
Phaed
Marshmallows
Ingredients :
2 pkg. Knox gelatin
1/4 c. cold water
1/4 c. boiling water
1 c. sugar
1/2 c. boiling water
1 c. white corn syrup
Preparation :
Pour gelatin into a large bowl and add cold water. Stir until
dissolved and add 1/4 cup boiling water; set aside. In a saucepan
add 1 cup sugar and 1/2 cup boiling water. Boil until dissolved,
then add 1 cup white syrup. Pour this mixture into gelatin and cool
by stirring often. When cold, beat with mixer until it stands in
peaks. Pour into 9 x 13 inch pan lined with toasted fine coconut
and spread coconut on top. Cool until set, cut into squares and
roll in coconut to coat cut sides. Store in large glass jar.
----------------------------------
Marshmallows
Ingredients :
1 lg. pkg. Jello, any flavor
1 1/2 c. boiling water
1/2 c. corn syrup
Dish of white sugar
Preparation :
Empty Jello into a mixing bowl, pour boiling water in bowl and
stir until Jello is completely dissolved. Add corn syrup and stir
well. Let mixture sit (or refrigerator), when thickened, whip with
mixer until fluffy. Pour into baking pan and let set until firm.
Cut into cubes and roll in sugar. Use assorted flavors for a
variety of colors.
----------------------------------
How To Make Marshmallows
Ingredients :
1 1/2 c. water
2 env. of gelatin
2 c. sugar
1/8 tsp. salt
1/2 tsp. vanilla
Preparation :
Line a 9 inch pan with foil, then grease. Pour 3/4 cup water into
a large bowl. Sprinkle gelatin on water and mix. In a medium sauce
pan, combine 3/4 cup water, the sugar and salt. Heat to boiling
(250 degrees). With mixer at low speed, pour hot syrup in,
streaming in the gelatin. Add vanilla, increase speed. Beat 20
minutes, until it forms stiff peaks. Spread in pan. Cover and
refrigerate.
----------------------------------
Marshmallows
Ingredients :
2 rounded tbsp. gelatin
2 c. sugar
Pinch of salt
Flavoring
Preparation :
Soak gelatin in 8 tablespoons cold water. Heat sugar with 8
tablespoons until dissolved. Add gelatin to syrup. Let stand in
crock until partially cool. Add salt and flavoring. Beat with an
egg whip until too stiff, then with a spoon until only soft enough
to settle in a sheet. Dredge pans thickly with confectioners sugar
and pour in the mixture. Place to cool until it will not come off
on the finger. Turn out on a powdered paper, cut into cubes and
roll in confectioners sugar.
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No Cook Marshmallows
Ingredients :
1/2 c. cold water
4 tbsp. unflavored gelatin
1 1/2 c. invert sugar
3/4 c. light corn syrup
1/2 c. warm water
2 1/2 c. sugar
1 tsp. vanilla
Preparation :
Soak gelatin in cold water and set aside. In a saucepan, combine
warm water, sugar and invert sugar. Heat, but do not boil. Pour
into a mixing bowl and add gelatin, corn syrup and vanilla. Whip
until white and doubled in bulk. Pour into a buttered 12 x 18-inch
pan and let set 24 hours before cutting. Squares may be rolled in
toasted coconut, dipped in chocolate, or rolled in confectioners'
sugar. Makes 100 pieces.
----------------------------------
Marshmallows
Ingredients :
2 env. Knox gelatine
1/2 c. cold water
Food coloring
2 c. sugar
1 c. water
1 tsp. flavoring
Pinch salt
Grated coconut, powdered sugar or finely ground nuts
Preparation :
Butter pyrex dish 6x10 inch. FIRST STEP: Dissolve 2 envelopes
of Knox gelatine in 1/2 cup cold water, add coloring to gelatine.
Set aside. SECOND STEP: In a deep pan boil 2 cups sugar and 1 cup
water (stir just enough to mix). Bring to a boil and boil hard for
4 1/2 minutes (not necessary to stir while boiling). Remove from
heat, add gelatin (from step 1) and add 1 teaspoon flavoring and
pinch salt. Stir just enough to mix. Let set until barely warm.
Beat with electric mixer until thick and fluffy (at least 20
minutes). Pour into buttered dish-should almost fill dish to the
top. Let cool for several hours or overnight. Cut with buttered
knife. Roll in grated coconut (fine coconut at health store),
powdered sugar, or finely ground nuts. HINTS: Time the boiling
from the time it just starts to boil. When you are ready to cut
them the top should be sticky, if it has a crust you know you have
boiled the syrup too long. VARIATIONS: Red and green for Christmas
candy Blue and pink for baby showers White or no coloring for
vanilla Green for mint Pink for peppermint
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Melt - In - Your Mouth Marshmallows
Ingredients :
1 3/4 c. walnuts
2 env. unflavored gelatin
1 1/4 c. water, divided
2 c. granulated sugar
2 tsp. vanilla
1 box powdered sugar
Preparation :
Chop walnuts fine, sprinkle about 1 cup evenly in 9 inch square
pan. Set remaining walnuts aside. Combine gelatin and 1/2 cup of
the water; set aside to soften. Combine remaining 3/4 cup water and
sugar. Microwave on high 5 minutes. Stir well until sugar
dissolves. Microwave on high 7 to 8 minutes or until mixture
reaches 234 degrees. Stir in softened gelatin; let stand until
slightly cooled (about 130 degrees). Stir in vanilla. Beat at high
speed until mixture is very fluffy and increased 4 to 5 times in
volume, about 12 to 15 minutes. Turn into walnut-coated pan and
sprinkle remaining walnuts on top. Let stand at room temperature
several hours or overnight until mixture is firm and set. Use a
sharp knife dipped in powdered sugar to cut mixture into 1 inch
squares. Roll sides in walnuts remaining in pan and additional
powdered sugar, if desired. Makes about 1 1/2 pounds.
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Plain Marshmallows
Ingredients :
1 tbsp. gelatin
1/4 c. cold water
1 c. sugar
1/2 c. hot water
Dash salt
1 tsp. vanilla
Powdered sugar
Preparation :
Dissolve gelatin in cold water; set aside. Combine sugar and hot
water; boil to soft ball stage. Add softened gelatin, salt and
vanilla to syrup. Beat until stiff (about 10 minutes) electric
mixer helps. Pour into buttered pan. Refrigerate overnight before
cutting up. When cold cut in squares and roll in powdered sugar.
These will dry hard by next day unless wrapped in plastic or paper.
Store them in gallon jars.
----- Original Message -----
From: Andy
To: phaed
Sent: Sunday, December 02, 2001 9:05 AM
Subject: Looking for macaroon cupcakes
> Can you help me find a recipe for the perfect, unfrosted, cupcake of
> my youthful memory? They were called macaroon cupcakes and were moist
> and full of coconut and flavored with almond extract. They seemed dense
> yet light at the same time. We got ours from a home baked goods
> delivery service called Dugan's in Brooklyn, NY in the late 1950's.
> Thank you, Andy
Hi Andy,
Happy to oblige. I found three recipes for these, so I'm sending them all
even though one of them doesn't have the almond extract.
Phaed
Macaroon Cupcakes
Ingredients :
3/4 c. flour
1/2 tsp. baking powder
1 c. sugar
1/2 tsp. salt
6 egg whites, room temperature
1/2 tsp. cream of tartar
1/3 c. sugar
1/2 tsp. vanilla
1/2 tsp. almond extract
1 c. coconut
Preparation :
Preheat oven to 300 degrees. Sift together flour, baking powder,
1 cup sugar and salt and set aside. In separate bowl, beat egg
whites until foamy. Add cream of tartar and continue to beat until
egg whites are stiff. Fold in 1/3 cup sugar, a little at a time,
and add vanilla and almond extract. Carefully fold in. DO NOT BEAT
the dry sifted ingredients. Add coconut. Half fill paper baking
cups with the batter and bake in low oven at 300 degrees for 40
minutes. The cupcakes will be light brown on top and snow white
inside.
----------------------------------
Macaroon Cupcakes
Ingredients :
4 egg whites
3/4 c. superfine sugar, divided
1 1/2 c. flaked coconut
1/2 c. ground almonds or 1/2 tsp. almond extract
2 tbsp. flour
1 tsp. grated lemon rind
Pinch of salt
Preparation :
Beat egg whites with salt until soft peaks form. Slowly add 1/2
cup sugar, beating until stiff shiny peaks form. In separate bowl
combine coconut, 1/4 sugar, almonds and flour and rind; mix well.
Fold coconut mixture into egg whites. Spoon into 12 paper lined
muffin tins. Bake at 350 degrees for 25 minutes or until a little
crusty. Cool on racks.
----------------------------------
Coconut Macaroon Cupcakes
Ingredients :
1 c. flour
1/2 c. butter
1 egg yolk
1 c. dry milk powder
1 c. sugar
1/3 c. evaporated milk
2 1/2 c. coconut
Preparation :
Stir together dry ingredients. Beat butter, sugar together, add
egg yolk and evaporated milk. Add flour with 1/3 cup milk. Stir in
coconut. Spoon 3 tablespoons batter into paper lined muffin tins.
Bake at 350 degrees for 20 minutes or until lightly browned.
----- Original Message -----
From: wendy
To: phaedrus
Sent: Monday, December 03, 2001 10:26 AM
Subject: Fondue
> I may have already sent this to you?!?
>
> I am doing a fondue party. I want to make several
> fondues. How do you do shrimp? beef? chicken?
>
> thanks
>
> Wendy
Hi Wendy,
That's a pretty tall order, ma'am. This site tells you how to do a beef fondue, with pictures:
Out of the Frying Pan
And, below are recipes for each of the kinds of fondue you asked for.
Phaed
Beef Fondue
Ingredients:
3 cups vegetable oil
2 lb beef tenderloin (cut into 1-inch cubes)
Any sauce of your choice (teriyaki, pesto, chutney, barbecue etc.)
Fresh French or Italian bread slices or garlic bread if desired.
Makes 4 dinner servings or 8 appetizer servings.
Preparation:
In fondue pot over medium-high, heat oil to 375 F (190 C)
Transfer pot to fondue holder over high flame.
Using fondue skewers or forks, dip beef in oil and cook until desired
doneness.
Dip in sauce and enjoy
-------------------------------
Oven Shrimps And Cheese Fondue
10 sl White bread
5 Eggs
2 1/2 c Milk
2 tb Parsley
1 ts Dry mustard
1 ts Salt
2 c Shredded sharp cheese
3 tb Chopped onion
2 c Shrimp
Remove crusts from the bread; cut into cubes. Beat eggs, milk and
seasonings. Add bread cubes, onion, cheese and shrimp. Pour into
ungreased baking dish. Bake at 350 degrees for 50 minutes, uncovered.
Serve immediately.
-----------------------
Shrimp Fondue
6 T. butter
8 oz. cream cheese, softened
2 cans broken, tiny shrimp, drained
Scallions, chopped
Make sure shrimp are very well drained. Combine all ingredients and
melt in a fondue pot. Use chips or cut sourdough bread in big chunks
and dip into fondue.
-----------------------------
Southern Chicken Fondue
1 1/4 pounds chicken breast, cut into strips
4 tablespoons orange juice
1 red serrano chile, seeded and crushed (optional)
2 to 3 garlic cloves, peeled and crushed
2 tablespoons chopped fresh parsley
For the batter:
1 cup all-purpose flour
2 tablespoons cornmeal
1/2 teaspoon black pepper
1 teaspoon paprika
1 medium egg, beaten
3/4 cup milk
1 pint oil, for frying
Garnish: parsley sprigs and wedges of tomato
Place chicken in a shallow dish or bowl. Mix orange juice, chile,
garlic and parsley together, and pour over the chicken. Stir, cover
lightly, and refrigerate for at least 30 minutes.
Make batter by sifting flours into a mixing bowl, then stir in the
peppers. Make a well in the center and add the egg. Gradually add
the milk, drawing the flour in from the sides of the bowl to form
a smooth batter. Let stand for 30 minutes, then stir well just before
using.
Heat the oil to 350 degrees in the fondue pot, and carefully place over
the lighted burner. Place the chicken in serving bowls and garnish with
parsley and tomato. Thread the chicken onto fondue forks, dip into the
batter, and cook in the hot oil for 3 to 4 minutes. Garnish with
parsley and tomato.
Serve with corn relish, corn fritters and corn bread. Serves 4 to 6.
---------------------------------------
Mexican Cheesy Chicken Fondue
Serves 8
2 green onions, sliced
4 large garlic cloves, minced
2 Tbs. butter
16 oz. Jalapeno Jack cheese, cut into 1/2" cubes
2-4 Tbs. milk
8 oz. cooked shredded chicken
2 Tbs. tomato, chopped
2 Tbs. cilantro, finely chopped
Sauté onions and garlic in butter in a medium saucepan until tender
for about 2 to 3 minutes.
Add cheese. Cover pan and cook over medium-low heat until cheese is
melted. About 10 minutes, stirring frequently. Stir in milk if mixture
is too thick.
Mix in Chicken, tomato and cilantro. Pour cheese into fondue pot or
small chafing dish to keep heated.
If you like a hotter cheese fondue, add fresh or canned Jalapenos.
----- Original Message -----
From: Paula
To: phaedrus
Sent: Saturday, December 01, 2001 10:12 PM
Subject: lost recipe
I need your help. I have lost a recipe that I am needing to find.
It is a dessert. The name that I knew it by was called "Sex in a Pan".
Another name also is "Better than Sex"
It is a dessert that is layered. The bottom layer is nuts and butter,
then a layer of a chocolate pudding then topped with whipped cream.
Can you please help me.
Paula
Hi Paula,
Below are of few of the recipes that I found for this dessert.
Phaed
Better Than Sex Cake
Ingredients :
1 c. flour
1 c. chopped nuts
1 stick oleo, softened
1 pkg. (8 oz.) cream cheese, softened
1 c. confectioners' sugar
2 cartons (8 oz. each) Cool Whip
3 c. milk
2 pkg. instant chocolate pudding mix
Preparation :
In medium bowl combine flour, nuts and butter. Mix together and
press into a greased 9 x 13 inch baking pan. Bake at 350 degrees
for 20 minutes. Cool. In medium bowl with electric mixer, combine
cream cheese, confectioners' sugar and 1 carton Cool Whip. Beat
until well combined and spread over cooled cake, layer in pan and
refrigerate. In large bowl with electric mixer combine milk and
chocolate pudding mix, beat 3 minutes at low speed until thick and
glossy. Spread evenly over cream cheese layer in pan. Refrigerate
until pudding is set. Spread remaining carton of Cool Whip evenly
over chocolate layer and refrigerate until serving time. *You can
use any flavor pudding you choose.
----------------------------------
Better Than Sex Cake
Ingredients :
1 1/2 sticks butter, softened
1 1/4 c. chopped pecans
1 c. confectioners' sugar
1 lg. box instant chocolate pudding
1 1/2 c. flour
1 (8 oz.) pkg. cream cheese
2 (8 oz.) containers Cool Whip
3 c. milk
1 Hershey bar
Preparation :
Combine flour, butter and 1 cup of nuts in 9x13 inch pan. Bake at
375 degrees for 20 minutes with mixer. Beat cream cheese and sugar.
Fold in 1 container of Cool Whip and spread over baked cookie. Mix
milk and pudding for the next layer. For the top layer, spread
last container of Cool Whip. Sprinkle with remaining nuts and
slivered chocolate. Set overnight in the refrigerator.
-----------------------------------
Better Than Sex Cake
1 cup flour
One-half cup softened margarine
1 cup chopped pecans
1 cup powdered sugar
6 ounces of instant chocolate pudding
3 cups milk
1- 8 ounce Cool Whip (thawed)
1 - 8-ounce cream cheese
6 ounce vanilla pudding
1 large Hershey chocolate bar
1- 8 ounce Cool Whip (thawed)
Mix flour, oleo and pecans; press into a 9 inch X 13 inch pan. Bake
15 minutes and COOL. In large bowl mix cream cheese and powdered
sugar until fluffy, fold in 8 ounce Cool Whip. Spread this over
cooked crust. Combine pudding mixes and 3 cups milk, beat well until
thickened., spread over cheese layer. Spread last 8 ounce Cool Whip
over pudding layer. Chill several hours and garnish with shaved
chocolate. Cut into squares to serve.
-------------------------------------------------------
Better than better than sex cake
For the Crust:
1 cup unsalted butter
2 tbsp sugar
2 cups plain flour
For the Vanilla Pudding Layer:
3 egg yolks
1/2 cup sugar
1/4 cup flour
2 cups milk
2 tsp pure vanilla extract
2 tbsp unsalted butter
For the Cream Cheese Layer:
1 250g packet cream cheese, very soft
1/2 cup sugar
1 tsp pure vanilla extract
1 tsp lemon juice
1 cup cream
For the Whipped Cream Layer:
1 1/2 cup Cream
3 tbsp icing sugar
1 tsp Vanilla extract
For the Pineapple Caramel Layer:
1 250g tin crushed pineapple, drained
Caramel or chocolate sauce.
For the Chocolate Glaze:
60g semisweet chocolate
2 tbsp unsalted butter
1 1/2 ts vanilla extract
1. Butter a 23 x 33 cm baking pan.
Set oven rack in center of oven and preheat oven to 180 degrees C.
2. For crust, beat butter and sugar until fluffy.
Add flour and, at low speed on mixer, blend until mixture is pebbly
and can be pressed together.
Press mixture on bottom of buttered pan and bake for 20 minutes or
until golden. Cool completely.
(If using a food processor, process until ingredients are a
coarse mixture.)
3. For pudding, beat egg yolks and set aside near stove.
Whisk the sugar, flour and milk in a medium saucepan until free of
lumps. Set over medium heat and cook, stirring constantly with a
wooden spatula, just to a boil.
Remove from heat and whisk a little of the hot, thick pudding into the
beaten egg yolks then pour the yolk mixture back into the pudding,
whisking really well.
Continue to cook 1- 2 minutes, stirring constantly, until thick.
4. Pour pudding into bowl and add vanilla and butter, stirring until
butter melts.
If pudding has lumps, pour through a large, fine mesh strainer.
Chill, with plastic wrap pressed directly on surface of pudding, until
ready to use.
5. Beat cream cheese, sugar, vanilla and lemon juice just to blend.
In separate bowl, whip 1 cup cream to medium?stiff peaks.
Fold a scoop of whipped cream into beaten cheese then fold remaining
cream into cheese. Set aside.
6. Whip 1 1/2 cups cream, sugar and vanilla to stiff peaks.
7. Spread crust with cream cheese mixture, top with pineapple, then
caramel or chocolate sauce.
Spread pudding over pineapple.
Spread whipped cream evenly over pudding.
Chill well.
8. To make glaze, melt chocolate and butter over low heat, stirring
until smooth and completely melted.
Remove from heat.
Stir in vanilla.
Drizzle in zigzags across cake's surface.
Makes 12 servings.
----- Original Message -----
From: Joeanne
To: phaedrus
Sent: Monday, December 03, 2001 6:02 AM
Subject: can't find
> I had a recipie that had been handed down a few
> generations for self-crusting cheesecake. I lost it in
> a flood and have been looking everywhere fo
> another...think you can help? Thank You
>
Hi Joeanne,
Well, below are all of the cheesecake recipes that I could find that said
"makes it's own crust."
Phaed
Cheesecake N.Y. Style
Ingredients :
4 (8 oz.) pkgs. Philadelphia cream cheese
8 med. size eggs
1 1/3 c. sugar
1 tsp. vanilla--
Topping:--
1 pt. sour cream
6 tbsp. vanilla
Preparation :
1. Blend cream cheese and eggs until smooth (about 20 minutes).
2. Add vanilla and sugar. Blend 5 minutes longer.
3. Pour into ungreased 10 inch cake pan (makes its own crust).
4. Bake at 350 degrees 35 to 40 minutes. Poke with toothpick to see if it is done.
5. Let cool 20 minutes. Blend until mixed well. Pour over cake
and bake for 15 minutes. Let cool 30 minutes before refrigerating.
Serve cold.
----------------------------------
Cheesecake Pie
Ingredients :
16 oz. cream cheese
3 eggs
3/4 c. sugar
1 tsp. almond extract
1 c. sour cream
3 tbsp. sugar
1 tsp. vanilla
Preparation :
Beat cheese in mixer until light and creamy. Add eggs, one at a
time, beating well after each addition. Add sugar and almond
extract. Beat until smooth, thick and lemon colored. Pour into
buttered 9 inch pie plate. Bake 35-40 minutes. Cool 20 minutes.
Meanwhile, beat together sour cream, 3 tablespoons sugar and
vanilla. Spoon over top of cake. Bake 15 minutes. Cool before
serving. Makes its own crust.
----------------------------------
Cheesecake
Ingredients :
2 (8 oz.) pkgs. Philadelphia cream cheese
2/3 c. sugar
3 eggs
1/2 tsp. vanilla
-- Topping:--
1/2 pt. sour cream
3 tbsp. sugar
1 tsp. vanilla
Preparation :
Beat cream cheese, sugar, eggs and vanilla until lemon colored.
Pour into 9 inch glass pie dish (buttered). Bake 20 to 25 minutes
at 350 degrees. Makes its own crust. Remove from oven, cool 15
minutes. Spread topping of cake. Put back in oven for 5 minutes,
then refrigerate. Serve small slices. Very rich.
-----------------------
Cheesecake With Sour Cream Topping (it makes its own crust)
24 oz. creamcheese
5 eggs
1 cup & 2 tbs. sugar
1/4 tsp. salt
3/4 tsp. almond extract
1/2 tsp. vanilla extract
One and one half cups of sour cream
optional - chocolate shavings for top
Place soft creamcheese in bowl
Add eggs, 1 cup of sugar, salt and the almond extract
Beat until smooth, thick and lemony
Pour into a greased 9" springform pan
Bake 45-50 minutes at 325 degrees
Allow to cool for 20 minutes -- while cooling, mix 2 tbs. sugar,
the sour cream and vanilla extract together in a small bowl. Pour
over the cake. Bake another 10 minutes at 325 degrees. Chill in
refrigerator for several hours. This cheesecake is so very easy
and still tastes wonderful 2-3 days after baking
--------------------------------
Title: Cheesecake #6
Categories: Cheesecakes
Yield: 4 Servings
3 Eggs
1 c Sugar
1 t Vanilla
2 (8 Oz) Pkg Softened
-Cream Cheese
2 c Sour Cream
1/3 c Buttermilk Baking Mix
Mix all ingredients together slowly with mixer. Pour into deep 10"
pie plate and bake at 350 F. for 30 minutes. Cut off the oven and let
the cheesecake sit in the oven for another hour. Chill. Top with your
favorite topping if desired.
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