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----- Original Message -----
From: John & Mary
To: phaedrus@hungrybrowser.com
Sent: Tuesday, January 18, 2011 1:27 AM
in the october 1985 issue of mcall's magazine, page 10 to be exact was
a recipe for an amazin rasin cake. there was another apple cake recipe
also printed in black with white writing. it was a helman's mayonaise ad.
both were fantastic and if you could find one or both i'd be grateful.
there are a lot of recipe's on line that are called amazin raisen but
this one was the best. it had pineapple, mayo, and was very moist and
good.(our new puppy ate the magazine). i can not find it any where.
do you think you can help?
thanks
mary
Hi Mary,
Mary, I found a website that actually has the recipe from that October, 1985
edition of McCall's. The authors of that website have the magazine itself.
From what I found there, you must be mistaken about either the magazine or
the pineapple, as there is no pineapple in the recipe.
The recipe is below, and this is the website:
Amazin' Raisin Cake
Note the citation at the bottom of the recipe on that site. It says:
(Editor's note: From the back of this recipe we can tell it comes from
McCall's magazine, October 1985. It shared the page with Surprisin' Carrot
Cake, which we have already posted.)
The other recipe was not an apple cake, but was "Surprisin' Carrot Cake",
printed, as you say, in white on black. See an actual scan of the recipe at:
Surprisin' Carrot Cake
Phaed
Amazin' Raisin Cake
3 cups unsifted flour
2 cups sugar
1 cup HELLMAN'S Real Mayonnaise
1/3 cup milk
2 eggs
2 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1/4 tsp ground cloves
3 cups chopped peeled apples
1 cup seedless raisins
1/2 cup coarsely chopped walnuts
Grease and flour 2 (9?) round baking pans. In large bowl with mixer at
low speed beat first 10 ingredients 2 min, scraping bowl frequently, or
beat vigorously 300 strokes by hand. (Batter will be very thick.) With
spoon stir in apples, raisins and nuts. Spoon batter into pans. Bake in
350 degree oven 45 min or until tester inserted in center comes out clean.
Cool in pans 10 min. Remove; cool. Fill and frost with 2 cups whipped cream.
---------------------------------
FANTASTIC! it's the surprisen raisen cake that i actually used. thank you sooooo very much!
mary
----- Original Message -----
From: Marty
To: phaedrus@hungrybrowser.com
Sent: Monday, January 17, 2011 3:42 PM
Subject: Maple oatmeal breakfast rolls
Hello, I'm looking for a recipe that was in one of those recipe booklets sold
at grocery checkout counters. I've lost the copy I had, that was published
at least twenty years ago. I think it was a Pillsbury booklet, or it could've
been from Betty Crocker, but I haven't been able to locate this recipe on
their sites. I can't recall what was on the cover of the book or its title,
so although I did try looking on eBay I didn't have any luck there either.
I don't remember the recipe's name. The recipe was like cinnamon rolls, but
it had rolled oats in the dough (yeast type) and the filling consisted of
brown sugar mixed with maple extract. (I don't think it was Mapleine but
again I might be wrong.) No raisins or nuts as I recall. I've found recipes
on the internet with maple or oats or both, but not combined just like this one.
I think the recipe booklet also had a biscuit-type coffee-cake recipe calling
for mandarin oranges to be stuck in the tope of the cake. It might have been
breakfast/brunch themed. If you or any or your readers have seen this booklet
or the maple rolls recipe, I'd really appreciate knowing. Thanks for your time!
Marty
Hi Marty,
I had no success with this, so I sent it to some of the Hungrybrowser Regulars.
Sandy had the booklet and sent the recipe.
Phaed
From: Sandy
To: phaedrus@hungrybrowser.com
Subject: Maple Breakfast Buns
Date: Monday, January 17, 2011 6:21 PM
Hi Phaed...I think this is the one she is looking for. Hope it prints out ok.
Best,
Sandy
-------------------------------------------------
This maple flavored oat roll is prepared and shaped the night before, then
baked fresh in the morning.
Maple Breakfast Buns
Dough:
2 packages active dry yeast
1-1/4 cups warm milk
3-1/2 to 4 cups Pillsbury's Best Bread Flour*
1/2 cup rolled oats
1/4 cup sugar
1/4 cup firmly packed brown sugar
1/2 teaspoon salt
1/4 cup oil
Filling:
2 tablespoons margarine or butter, softened
1/2 cup firmly packed brown sugar
1/2 teaspoon maple flavoring
Glaze:
1/2 cup powdered sugar
1/8 teaspoon maple flavoring
2 to 3 teaspoons milk
Generously grease 13x9-inch pan. In small bowl, dissolve yeast in warm
milk (105 to 115° F.). Lightly spoon flour into measuring cup; level off. In
large bowl, combine 1 cup flour, rolled oats, sugar, 1/4 cup brown sugar
and salt; blend well.
Add yeast mixture and oil to flour mixture. Blend at low speed until
moistened; beat 3 minutes at medium speed. Stir in an additional 2-1/4 to 2-1/2
cups flour until dough pulls cleanly away from sides of bowl.
On floured surface, knead in 1/4 to 1/2 cup flour until dough is smooth
and elastic, about 10 minutes. Place dough in greased bowl; cover loosely
with plastic wrap and cloth towel.
Let rest at room temperature 25 minutes. Roll dough to 16x12-inch
rectangle; spread with margarine.
Combine 1/2 cup brown sugar and 1/2 teaspoon maple flavoring; sprinkle
over dough.
Starting with 12-inch side, roll up tightly, pressing edges to seal. Cut
into 12 (1-inch) slices; place cut-side-up in prepared pan. Cover with
greased plastic wrap; refrigerate dough overnight.
When ready to bake, cover with cloth towel. Let rise in warm place (80 to
85° F.) until light, about 1-1/2 hours. Uncover rolls. Heat oven to 350° F.
Bake 20 to 30 minutes or until golden brown. Cool 1 minute, remove from
pan. Combine all glaze ingredients; drizzle over warm rolls.
Makes 12 rolls
Tip: *Pillsbury's Best All Purpose or Unbleached Flour can be substituted
for bread flour; decrease kneading time to 5 minutes and omit resting
period.
High Altitude - Above 3500 Feet: No change.
Source: Pillsbury Breads, Breads and More Breads - Yeast Breads to Quick
Breads-All From Scratch - Pillsbury Classic #37 1983
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Cream of Nettle soup (Hoky Poky Soup)
Pick the top 2 or 3 sprigs of leaves from the youngest nettles you can find.
Serves 2, or 1 large portion.
110g nettle tips
150g finely diced potatoes
1 small/medium onion, chopped
250ml vegetable stock
1 clove of garlic, finely chopped
Large knob of butter
Cream (or milk)
Salt, pepper, and nutmeg
Tip: Always keep your pan covered until right at the end when you're making
soups to keep all the flavour in the pan.
Put the butter, garlic and onion into the pan. Get the butter melting on a
low temperature, and soften the onions and garlic.
Put in the potatoes and nettles, then cook for a few more minutes, making
sure you give the pan a shake every now and then; try and make sure everything's
got a thin layer of liquid on it.
Add the stock and simmer for 15 minutes, enjoy the smell!, and give the pan
a bit of a stir occasionally.
Puree with a hand blender to desired consistency. Season with salt, pepper
and a little nutmeg.
Add a splash of cream.
Bring back to a simmer for a couple more minutes before serving.
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