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----- Original Message -----
From: Lady Gaskins
To: phaedrus
Sent: Monday, November 17, 2003 11:11 PM
Subject: Apples cooked with red hot candies
> My grandmother used to cook apples in a little water and red hot candies.
> What kind of apples should be used and how much water and red hots. She
> would cook them until they were almost transparent and totally red.
>
> Thank you
>
Hello Lady Gaskins,
See below.
Phaed
Candied Apples
Ingredients :
8 lg. red apples, peeled and quartered
5 c. granulated sugar
2 1/2 c. water
2/3 c. red hots candies
Preparation :
Boil water. Add red hots when dissolved. Add sugar. Drop apple
quarters in; bring to another boil. Reduce to simmer; cook,
covered, for 30 minutes. Uncover; medium heat for few minutes, if
necessary for doneness. Allow to partially cool; drain. HINT: A
beautiful red dish for serving during Christmas. Serve with main
meal.
----------------------------------
Cinnamon Apples
Ingredients :
1/2 c. red hots candy
1/2 c. brown sugar
1/3 c. water
8 lg. apples, quartered & peeled
2 tbsp. lemon juice
Preparation :
Simmer candy, sugar and water very gently until most of the candy
dissolves. Add lemon juice and dash of salt. Arrange quarters in
single layer around pan. Pour syrup mixture over apples being sure
to coat top side. Cook at 350 degrees for 40 to 45 minutes. Be
careful not to over cook or apples will fall apart. Store in the
refrigerator in plastic container. The longer you keep them the
better they taste.
----------------------------------
Red Hot Cinnamon Apples
Ingredients :
6 or 7 med. size apples
1 c. sugar
3 tbsp. water
6 oz. pkg. cinnamon red hots
Preparation :
Peel and core apples in fourths. Put in heavy stew pot. Add all
ingredients and simmer for about 20 minutes or until apples are
tender.
----- Original Message -----
From: "Emery"
To: phaedrus
Sent: Tuesday, November 18, 2003 11:21 AM
Subject: Sour Cream Raisin Pie WITHOUT eggs (2nd e-mail)
Some years ago there was a restruant in Modesto, CA which had on there menu
a sour cream raisin pie. My understanding is that it did not contain eggs.
It had a very unique flavor that prompted me to seek it out everytime I was
near Modesto. Alas, they have since gone out of business and I cannot locate
them or their recipe anyplace. Is it possible that you may have knowledge of
such a recipe?
I await your response with hopeful anticipation.
Best Regards,
Emery
PS This is a second e-mail to include the name of the restruant which I
inadvertantly left out of the first communication. The name of the restruant
was Monty's.
Again thank you for any help you can offer or for your thoughts or
suggestions if you can not help with this request
Hello Emery,
Apparently the Monty's recipe used to be on the web, but both pages that
mentioned it have been removed from the Internet. Sorry. Below are some
other sour cream raisin pie recipes without eggs.
Phaed
Sour Cream Raisin Pie
Ingredients :
1 baked 9-inch pie crust
1 c. raisins
1/4 c. cornstarch
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
3/4 c. sugar
2 c. milk
Preparation :
Mix the above ingredients until blended. Cook and bring to a
boil for 1 minute. You will need to stir constantly while cooking.
Beat: 1 c. sour cream Add to above ingredients. Cook until
bubbly. Add 1 tablespoon lemon juice. Cool slightly. Pour into
baked pie crust and chill until set, 3 hours or more. Cover with 8
ounces Cool Whip. Decorate with pecans and raisins.
----------------------------------
Easy Sour Cream Raisin Pie
Ingredients :
1 (3 1/2 oz.) pkg. instant vanilla pudding mix
1 1/2 c. milk
1 sm. tub sour cream
1 to 1 1/2 c. cooked raisins, drained and cooled
Whipped topping
Preparation :
Mix pudding with milk; fold into sour cream. Add cooked raisins.
Pour mixture into baked pie shell. Refrigerate 1-2 hours before
serving. Spread whipped topping over pie.
----------------------------------
Sour Cream Raisin Pie
Ingredients :
FIRST LAYER:
1/2 c. butter
1 (4 oz.) cream cheese
1 c. powdered sugar
1 pie shell, bakedFILLING:
1 (21 oz.) can raisin pie filling
1/2 c. sugar
1 c. sour cream
2 tbsp. lemon juice
1/2 tsp. cinnamon
1/4 tsp. allspice
1 c. nuts, chopped (optional)
Whipped cream
Preparation :
Combine butter, cream cheese and powdered sugar. Beat until
fluffy. Spread in bottom of pie shell. In large bowl, combine
filling ingredients and mix well. Pour onto cream cheese filling.
Chill overnight. At serving time, garnish with whipped cream
sprinkled with nutmeg. Serves 8.
----------------------------------
Sour Cream Raisin Pie
Ingredients :
1/2 c. raisins
1/2 cube oleo
1/2 c. sugar
1/4 c. water
Preparation :
Boil a few minutes until bubbly. Blend in: 2 tsp. flour 2 eggs 2
c. milk Blend cornstarch, flour, eggs and milk in with first
mixture. Add: 1/2 tsp. maple flavoring Add to raisin mixture and
boil up to cook 1 minute. Let cool to just a little warm. Now add
1/2 cup sour cream, stir and pour up in a cooked crust. Serve with
whipped topping on top.
----------------------------------
Sour Cream Raisin Pie
Ingredients :
1/2 c. raisins
1 c. boiling water
1 (3 1/2 oz.) pkg. instant vanilla pudding
1/2 tsp. cinnamon
1 (8 oz.) carton sour cream
1 (8 or 9-inch) baked pie shell
Preparation :
Pour boiling water over raisins and let soak. Add the cinnamon
to the pudding mix and make according to the directions on the box.
Drain raisins well and add these and sour cream to the prepared
pudding mix. Stir to blend. Pour into baked pie shell.
Refrigerate until set. Serve with whipped cream.
----- Original Message -----
From: "Kathy"
To: phaedrus
Sent: Tuesday, November 18, 2003 2:23 PM
Subject: Lost Recipe
Phaedrus,
Last year I tried a recipe out of a magazine that was to die for! I am
fairly sure it was called a Cappucino Mousse Cake.
The recipe calls for a springform pan and Pepperidge Farms Milano Cookies. I
can remember most of the ingredients and how to put it together. I know that
it has Cool Whip, vanilla pudding, cinnamom, and a chocolate flavored
instant coffee in it. But I know there is more to it. The Milano Cookies
come in as the "crust" for this cake and decoration on the top along with
chocolate shavings. I made this recipe twice and both times it was a big
hit! I really, really want to try it again this year!
I think the magazine the recipe came from was Woman's Day or something like
that, and was the November 2002 issue. Please, please help me if possible!
Many Thanks and Happy Thanksgiving!
Kathy
Hello Kathy,
I could not locate a recipe that used Pepperidge Farm Milano Cookies, but
the first and third recipes below use Pepperidge Farm Pirouette Cookies.
There are two more that use other kinds of cookies also below . Only the
last one is called a "cappuccino mousse cake".
Phaed
Chocolate Mousse Cake
Ingredients :
12 oz. bag chocolate chips
3 c. whipping cream
4 tbsp. Kahlua
6 egg yolks (extra large)
1/2 c. sugar
2/3 c. water
Pepperidge Farm Piroutte cookies, 2 boxes
Preparation :
Whip 3 cups cream and set aside; sugar to taste. Combine sugar
and water in saucepan and bring to a boil for 3 minutes. In large
bowl, add this to chocolate chips. Add egg yolks and Kahlua and
blend rapidly with mixer. Fold in whip cream VERY well! Put into
spring form pan which has been lined with cookies. You have to rub
the ends of cookies to make stand upright. Whip another cup of
cream for top. Put in refrigerator prior to serving. Can be made
day before and put in freezer. Remove about 1 hour before serving.
----------------------------------
Chocolate Mousse Cake
Ingredients :
Mousse:
18 oz. semi-sweet chocolate chips
1 1/2 squares Baker's unsweetened
chocolate
3 whole eggs
6 separated eggs
1 tsp. vanilla
3 3/4 c. heavy cream
Cookie Crust:
2 1/2 c. chocolate chocolate chips cookies
2 1/2 c. vanilla wafers
1 1/4 sticks butter, melted
Springform pan
Preparation :
Mousse: Melt all chocolate and then remove from heat and let
cool slightly so eggs won't cook when they are added. Beat in 3
whole eggs. After beating in 3 whole eggs, beat in 6 egg yolks, one
at a time, then add vanilla. In separate bowl, beat egg whites
until form a peak. Then fold into chocolate mixture. Whip 3 cups
heavy cream and fold into chocolate mixture. Spoon into springform
pan and chill. Best if chilled overnight. Top with 3/4 cup of
whipped cream if desired, before serving. COOKIE CRUST: Make all
cookies into crumbs. Mix with melted butter and press firmly into
greased springform pan and chill until firm. Delicious!
----------------------------------
Chocolate Mousse Cake
Ingredients :
2/3 c. chocolate liqueur
1/2 c. cold water
2 env. unflavored gelatin
16 oz. semi-sweet chocolate chips
3 lg. eggs, separated and at room temperature
1/4 c. granulated sugar
2 c. whipping cream, whipped stiff
1 1/2 boxes tubular shaped chocolate chip cookies, about 35
Preparation :
Mix liqueur and water in a large saucepan. Sprinkle gelatin over
top. Let stand 1 minute. Stir over low heat about 3 minutes until
gelatin dissolves. Add chocolate and stir until melted then remove
from heat. Whisk in egg yolks one at a time and cool to room
temperature. In large bowl beat egg whites until soft peaks form.
Gradually add sugar, beat until stiff peaks form. Stir in large
dollop of egg whites into chocolate until blended. Fold chocolate
mixture into remaining whites. Gently fold in whipped cream. Spoon
1/4 inch of mousse into 8 inch springform pan. Stand cookies all
around edge of pan. Pour in rest of mousse and cover with wax
paper. Chill overnight or for 6 hours. Garnish with whipped cream
and chocolate shavings.
------------------------------------
Black-Bottom Cappuccino Mousse Cake
Crust:
9 ounces thin, crisp chocolate wafer cookies
4 tablespoons unsalted butter, melted
Ganache:
6 ounces bittersweet chocolate, finely chopped
1 cup heavy cream
1/4 teaspoon vanilla extract
Mousse:
One 1/4-ounce package unflavored gelatin
1 1/2 cups milk
1 cup sugar
2 cinnamon sticks
1/2 vanilla bean, split
4 large egg yolks
1 large whole egg
2 tablespoons instant espresso powder
1 1/2 cups heavy cream, chilled
1/2 teaspoon cinnamon
Topping:
1 1/2 cups heavy cream, chilled
1 1/2 tablespoons confectioner's sugar
2 tablespoons coffee liqueur
For the crust: Preheat oven to 400 degrees F. Grin the chocolate cookies in
food processor until fine. Transfer to a bowl and work in the melted butter
with your fingers until it is incorporated. Turn the crumbs into a 10-inch
springform pan. Firmly and evenly press the crumbs into the bottom and
1 1/2 inches up sides of the pan. Freeze the crumb crust 10 minutes. Bake
the frozen shell about 8 minutes until set, but soft when pressed gently on
the bottom. Let cool on a rack.
For the ganache: In a small saucepan melt half of chopped chocolate in heavy
cream over moderately low heat, stirring constantly. Remove from heat and
stir in remaining chocolate until smooth. Let cool completely, then stir in
vanilla. Pour cooled ganache into the cookie crust and refrigerate until
set, at least 1 hour.
For the mousse: Pour 2 tablespoons water into a small bowl. Sprinkle gelatin
over water and set aside to soften. In a medium saucepan combine milk with
1/2 cup sugar and cinnamon sticks. Scrape seeds from vanilla bean into milk
and add the bean as well. Bring to a boil over moderate heat. Lower heat and
simmer gently 10 minutes. Meanwhile using electric mixer at medium speed,
beat egg yolks with whole egg and the remaining 1/2 cup sugar until
thickened and light in color, about 2 minutes. Whisk the espresso powder
into hot milk mixture until blended. Using a rubber spatula gradually stir
hot espresso mixture into beaten eggs. Return mixture to saucepan and cook
over moderate heat, stirring constantly, until custard coats back of spoon
and reaches 170 degrees F. on an instant thermometer. Do not let boil.
Remove from heat and strain the custard into a large bowl. Stir in the
softened gelatin until blended. Place the bowl in a larger bowl filled with
ice water and stir custard frequently until chilled, 10 to 12 minutes.
In a separate bowl, beat heavy cream until stiff. Using a rubber spatula
fold whipped cream into custard in 2 additions. Scrape the mousse into
cookie crust. Cover, lightly pressing wax paper onto surface of mousse and
refrigerate for at least 6 hours or overnight. Shortly before serving unmold
the cake. With a thin sharp knife, cut around the sides of the cake to
loosen crust from pan. Release springform latch and remove the pan side.
Place cake on cake stand.
For the topping: In a large bowl beat heavy cream with confectioner's sugar
until nearly stiff. At low speed beat in coffee liqueur. Spoon cream onto
the cake and spread it in waves with a rubber spatula. Dust with cinnamon
just before serving.
----- Original Message -----
From: d
To: phaedrus
Sent: Monday, November 17, 2003 6:03 PM
Subject: salad dressing
>
> Hi I would love to find out how to make Krafts Seven Seas Creamy Italian
Dressing - I just found out they do not make it anymore! Help!
>
Hello ___?
Please give your first name when making requests. No luck with Seven Seas or
Kraft, but see below.
Phaed
Creamy Italian Salad Dressing
1 c. mayonnaise
1/2 sm. onion
2 tbsp. red wine vinegar
3/4 tsp. Italian seasoning (can be
purchased)
1/4 tsp. salt
1/4 tsp. garlic salt or powder
Place all ingredients in blender. Cover; blend until smooth. Cover;
chill.
---------------
Creamy Italian Salad Dressing
1 envelope "Good Seasons" Italian
salad dressing mix
2 tbsp. sugar
1 c. mayonnaise
3 tbsp. vinegar
1/4 c. milk
Stir together dressing mix, sugar and mayonnaise until sugar is dissolved.
Whisk in vinegar. Stir in milk. Whip until smooth. If chilled this may
thicken. Just thin with more milk.
-------------------------------------
Alpine Village Creamy Italian Salad Dressing
2 cups mayonnaise
1 cup sour cream
1 cup buttermilk
1/3 cup red wine vinegar
1/8 teaspoon garlic powder
2 tablespoons minced fresh onions
2 tablespoons sugar
1 tablespoon salt
1 teaspoon dried dill weed
1 dash hot pepper sauce
1 dash Worcestershire sauce
1 teaspoon dried oregano
1 teaspoon dried basil
1. Combine mayonnaise, sour cream and buttermilk in
large bowl and mix with wire whip.
2. Add remaining ingredients and refrigerate a few
hours before serving.
Serve over your favorite green salad or use as a dip for
vegetables. To use as dip for chips, add additional dill
weed.
----- Original Message -----
From: Mike
To: phaed
Sent: Monday, November 17, 2003 9:57 PM
Subject: Hidden Valley Ranch Dressing Mix Recipe
Could you please find a recipe for Hidden Valley Ranch Dressing Mix (the dry
mix in the envelope)? Thank you -- great web site!
Hello Mike,
See below for the recipe.
Phaed
Hidden Valley Ranch Dressing Mix
16 saltine crackers
1 cups dry minced parsley flakes
1/2 cup dry minced onion
1 tablespoon dry dill weed
1/4 cup onion salt
1/4 cup garlic salt
1/4 cup onion powder
1/4 cup garlic powder
salad dressing
2-1/2 tablespoons mix
1 cup mayonnaise (best foods or hellmann's)
1 cup buttermilk
put crackers through a blender on high until they turn to powder. add
parsley, minced onions and dill weed.
blend again until powdered. put into a sealable bowl and stir in onion salt,
garlic salt, onion powder and garlic
powder. put lid on tightly. you may store your mix up to 1 year. for a
change make it with vinegar and oil.
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