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----- Original Message -----
From: April
To: phaedrus
Sent: Saturday, December 23, 2000 20:32
Subject: cookie recipe
My Mom had a recipe for sauerkraut cookies. Once made they tasted
like an oatmeal cookie. Can you find a recipe for sauerkraut cookies?
Thanks for looking
April J
Hello April,
I was surprised to find this immediately. They sound really.......uh.......yummy... ;-)
Phaed
Sauerkraut Cookies
1 stick margarine
1 c sugar
1 egg
1 tsp vanilla
1 c finely cut sauerkraut, rinsed and drained
1 1/2 c sifted flour
1/4 c cocoa
1 tsp baking powder
1/2 tsp soda
1/4 tsp salt
Cream margarine and sugar, beat in eggs, stir in sauerkraut and vanilla.
Sift together flour, cocoa, baking powder, soda and salt. Gradually add
to mixture. Drop by spoon on greased cookie sheet. Bake at 375 degrees
for 10 minutes. Do not over bake. Remove at once to cool.
----- Original Message -----
From: Claudette
To: phaedrus
Sent: Saturday, December 23, 2000 12:57
Subject: maple walnut cake
Happy Holiday Phaedrus,
I am looking for a maple walnut cake recipe. My mom used to buy one
from a bakery every Christmas. The bakery is now closed. Over the
years I have tried to find a recipe similar to that one. I've searched
the net, but no one's heard of it. Any clues?
Hi Claudette,
Well, below are the three that I have. Perhaps one of them is close to
what you recall. Even if it's not, I must say these recipes sound quite yummy.
Phaed
-------------------------------
Maple Walnut Cake
2/3 C. walnuts
3/4 C. pure maple syrup
1 C. sugar
1/2 C. milk
2-1/4 C. cake flour (not self-rising)
1/2 t. maple flavoring
2 t. baking powder
3/4 C. butter or margarine, softened
1/2 t. salt
3 large eggs
1/4 t. baking soda
Maple buttercream frosting (recipe follows)
Grease & flour two 8" round cake pans. In a food processor, with knife
blade attached (or with blender or chopper), blend walnuts and 2 T. sugar
until nuts are finely ground. In a medium bowl, combine dry ingredients.
In a two-cup measuring cup, mix together the maple syrup, milk, & flavoring.
In a large mixing bowl, beat butter or margarine & remaining sugar on low
speed till blended. Increase speed to high & beat till mixture has a sandy
appearance, about 2 minutes, scraping bowl occasionally. At medium-low
speed, add eggs, one at a time, beating well after each egg. Alternately
add flour mixture & maple mixture, beginning & ending with flour. Mix until
batter is smooth, scraping bowl occasionally. Don't overmix. Fold in ground
walnut mixture. Pour batter into prepared pans. Bake at 350° for 25-30
minutes or until pick inserted near center comes out clean. Cool in pans on
racks for 10 minutes; invert to racks to cool completely. When cool, fill &
frost with Maple Buttercream if desired or just fill with Maple buttercream
and frost with regular buttercream.
Maple Buttercream Frosting
1/2 C. flour
2/3 C. pure maple syrup
1/3 C. sugar
1 C. butter, softened
1 C. milk
1/4 t. maple flavoring
In a two-quart saucepan, mix flour & sugar with a wire whisk until
blended. Gradually whisk in milk & maple syrup until smooth.
Cook over medium-high heat, stirring often until mixture thickens & boils.
reduce heat to low & cook two minutes, stirring constantly. Cool completely.
In a large bowl, beat butter at medium speed until creamy. Gradually beat in
cooled milk mixture. Beat in maple flavoring. Increase speed to medium-high,
beat until smooth & easy spreading consistency.
--------------------------------------------------------------------
Maple Walnut Cake (gateau A L'erable Et Noix)
Categories: Cakes, Desserts
Yield: 12 servings
----------------CAKE--------------------
1/2 c Unsalted butter; room temp.
1/2 c Light brown sugar (packed)
2 Eggs; beaten to blend,
-- room temperature
2 1/2 c Cake flour
2 ts Baking powder
1/2 ts Baking soda
1 c Maple syrup
1/2 c Hot water
--------MAPLE WALNUT PRALINE------------
1 c Maple syrup
1 c Chopped walnuts
--------MAPLE WHIPPED CREAM-------------
2 c Whipping cream
6 tb Powdered sugar
1 ts Maple extract; or...
-- up to double this amount
FOR CAKE: Preheat oven to 350 degrees F. Grease two 8- to 9-inch round
cake pans. Using electric mixer, cream butter and brown sugar. Beat in
eggs in thin stream. Combine flour, baking powder and baking soda in
another bowl. Alternate adding dry ingredients, syrup and hot water to
butter mixture, blending until smooth. Bake until tester inserted in
center comes out clean, about 30 minutes. Cool completely. Wrap; chill
thoroughly. FOR PRALINE: Lightly grease baking sheet. Boil syrup in heavy
small saucepan until candy thermometer registers 300 degrees F
(hard-crack stage). Remove from heat. Stir in walnuts.
Pour onto prepared sheet. Cool until set. Transfer to processor and mix
to fine powder. FOR WHIPPED CREAM: Beat cream with sugar and extract to
stiff peaks. TO ASSEMBLE: Cut off top crusts from cake layers.
Set 1 layer on platter. Spread lightly with whipped cream. Sprinkle
lightly with praline. Top with second cake layer. Spread top and sides
lightly with whipped cream. Spoon remaining whipped cream into pastry bag
fitted with star tip. Pipe lattice design atop cake; pipe border around
bottom edge of cake. Press praline onto sides; sprinkle any remainder on
top. Serve Maple Walnut Cake chilled or at room temperature.
----------------------------------------------------
New England Maple-Walnut Cake
Three moist cake layers flavored with maple syrup and robed in luscious
homemade frosting.
Serves: 16
Work Time: 50 minutes plus cooling
Total Time: 1 hour 15 to 20 minutes plus cooling
2/3 cup walnuts
1 cup sugar
21/4 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup pure maple syrup or maple-flavor syrup
1/2 cup milk
1/2 teaspoon imitation maple flavor
3/4 cup margarine or butter (1 1/2 sticks), softened
3 large eggs
Maple Butter Cream (below)
walnut halves for garnish (optional)
1. Preheat oven to 350 degrees F. Grease three 8-inch round cake pans.
Line bottoms with waxed paper; grease paper. Dust pans with flour.
2. In food processor with knife blade attached, or in blender at medium
speed, blend walnuts and 2 tablespoons sugar until walnuts are finely ground.
3. In medium bowl, combine flour, baking powder, salt, and baking soda.
In 2-cup glass measuring cup, mix maple syrup, milk, and maple flavor
until blended.
4. In large bowl, with mixer at low speed, beat margarine or butter and
remaining sugar until blended. Increase speed to high; beat until mixture
has a sandy appearance, about 2 minutes, occasionally scraping bowl with
rubber spatula. At medium-low speed, add eggs, 1 at a time, beating well
after each addition.
5. Alternately add flour mixture and maple-syrup mixture, beginning and
ending with flour mixture, until batter is smooth, occasionally scraping
bowl with rubber spatula. Fold in ground-walnut mixture.
6. Pour batter into pans. Bake 25 to 30 minutes, until toothpick inserted
in center of cake comes out clean. Cool layers in pans on wire racks 10
minutes. Remove from pans; cool completely on wire racks.
7. Meanwhile, prepare Maple Butter Cream.
8. Place 1 cake layer on cake plate; spread with 2/3 cup butter cream.
Repeat layering, ending with a cake layer. Frost side and top of cake
with remaining butter cream. Garnish with walnut halves if you like.
Refrigerate cake if not serving right away.
Maple Butter Cream: In 2-quart saucepan, with wire whisk, mix 1/2 cup
all-purpose flour and 1/3 cup sugar until blended. Gradually whisk in
1 cup milk and 2/3 cup pure maple syrup or maple-flavor syrup until smooth.
Cook over medium-high heat, stirring often, until mixture thickens and
boils. Reduce heat to low and cook 2 minutes, stirring constantly. Cool
completely. In large bowl, with mixer at medium speed, beat 1 cup margarine
or butter (2 sticks), softened, until creamy. Gradually beat in cooled milk
mixture. Beat in 1/4 teaspoon imitation maple flavor. Increase speed to
medium-high; beat until smooth with an easy spreading consistency.
Each serving: About 440 calories, 4 g protein, 52 g carbohydrate,
25 g total fat (5 g saturated), 43 mg cholesterol, 425 mg sodium.
BUSY COOK'S TIP: Cake layers can be made up to a month in advance and
frozen. Thaw, wrapped, at room temperature. Cake can be assembled and
frosted a day ahead. Keep refrigerated
---------------
----- Original Message -----
From: "jetate"
To: phaedrus
Sent: Wednesday, December 20, 2000 12:59
Subject: pork roast receipes
> Can you roast a pork shoulder in a crockpot? I have a 6 1/2 qt crockpot
> and I would like to know. Are there simple recipes for pork chops too?
>
Hi jetate,
Below is a great pork shoulder crockpot recipe, but for lots of great pork
crockpot recipes, including many for pork chops, go to:
SouthernFood at About
Phaed
Crockpot Orange Pork Roast
From Taste OF Homes Prize winning pork recipe mag.
1 pork shoulder roast (3-4 lbs) Trimmed
1/2 tsp. salt
1/8 tsp. pepper
1 can frozen orange juice concentrate or 8 oz fresh
1/4 cup honey
1/8 tsp. ground cloves
1/8 tsp. ground nutmeg
3 tbsp. flour
1/4 cup cold water
Sprinkle Roast with salt and pepper; place in a slow cooker. Combine
orange juice, honey, cloves and nutmeg; pour over pork. Cover and cook
on high for 2 hours and then reduce heat to low and cook 6 hours longer.
Remove meat to a serving platter. COVER and keep warm. Skim and discard
fat from cooking liquid; pour into a sauce pan. Combine the flour and
water until smooth stir into cooking liquid. Bring to a boil; boil and
stir for 2 minutes. Serve with roast!
8 servings!
---- Original Message -----
From: Michelle
To: phaedrus
Sent: Thursday, December 21, 2000 00:13
Subject: hershey's cocoa pie recipe
Many many years ago my mom found on the can of hershey's cocoa a recipe for
chocolate pies. Of course after making them for over 25 years she knew the
recipe in her head and not on paper. She passed away and my sisters and I
have been searching for the correct recipe for years as moms was a hand of
this and a pinch of that etc. can you help me to get the original recipe?
Michele
Hi Michelle,
You know, finding a recipe that someone says was on a can or box of something
is one of the toughest things to do. When people put recipes on their web pages,
they don't say "this is the recipe that was on the Hershey's cocoa can in 1972".
The Hershey's people don't put the older recipes on their site. And, possibly
worst of all, people often get the idea that a particular recipe was on a can when
it really wasn't - often it was from a magazine ad or a recipe pamphlet instead.
I have copies of what are supposed to be all of the Hershey's Cocoa can labels
from 1936 through 1992, and there is no chocolate pie recipe on any of them.
I am sending you some chcoloate pie recipes that call for Hershey's cocoa by name.
In order to have a chance at finding your recipe, I had to make a couple of assumptions:
1) The pie had a regular pie crust, not a graham cracker crust
and
2) The pie was topped with meringue, not whipped cream or other toppings.
I can't say exactly which is the one you want, but I can narrow it down to the
recipes below. You'll have to decide which one sounds the most like the pie you
remember, or make them all and see which one tastes right.
Phaed
Chocolate Pie
Ingredients
3 cups white sugar
5 tablespoons Hershey's cocoa
4 tablespoons all-purpose flour
4 eggs
1 (12 ounce) can evaporated milk
1/4 cup butter
1 teaspoon vanilla extract
1 recipe pastry for a 9 inch single crust pie
Directions
1 Preheat oven to 350 degrees F (175 degrees C).
2 Combine cocoa, 2 cups sugar, flour, vanilla, and evaporated
milk in a saucepan. Beat egg yolks, and stir into pan. Add the
butter or margarine. Heat, stirring constantly just until butter
is melted. Pour filling into unbaked pie shell.
3 Bake until pie is not "wobbly" when shaken.
4 Beat egg whites until soft peaks form. Gradually add 1 cup sugar,
beating constantly. Beat until stiff peaks form. Spread meringue on pie.
5 Return pie to oven, and bake until meringue is golden.
----------------------
Chocolate Pie
2 Cups milk
3/4 Cup sugar
Dash of salt
3 Beaten egg yolks
2 Heaping teaspoons of flour
2 Heaping teaspoons of Hershey's cocoa
Mix dry ingredients together and add milk to beaten egg yolks.
Combine all and cook until thick. Add 1 T. of butter and place
in 9" baked pie shell.
Meringue:
1 T. Corn starch
1/2 Cup cold water
3 Egg whites
6 T. Sugar, dash of salt
Cook 1 T. sugar, corn starch, and cold water until clear, then let cool.
Beat egg whites until foamy and add gelatin mixture gradually and beat
until creamy. Add 6 T. sugar gradually. Beat until mixture looks like
whipped cream. Pile on pie and bake at 300° for 1/2 hour.
-----------------------------
Chocolate Pie
Serving Size : 1 Preparation Time :0:00
Categories : Cakes, Cookies & Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 egg yolks -- reserve whites for meringue
1 cup sugar
1/3 cup flour
1 small can Pet milk
3/4 cup water
2 teaspoons Hershey's cocoa
1 teaspoon vanilla
1 tablespoon margarine
Mix dry ingredients together. Add yolks, milk, water, margarine and
vanilla. Cook until thick. Pour into cooked pie shell. Top with meringue.
Put in 350 degrees oven until meringue browns.
----- Original Message -----
From: Claire
To: phaedrus
Sent: Friday, December 22, 2000 20:17
Subject: peanutbutter fudge
> Hi
> It's that time of year again . Would you happen to have any recipes for
> peanutbutter fudge. This is about the only time I make candy and I'd
> like to give this a try.
> Thanks,
> Claire
Hi Claire,
I'm sending you several peanut butter fudge recipes ranging from very easy
to microwave to a little more difficult.
Happy Holidays!
Phaed
Peanut butter fudge
5 tablespoons creamy peanut butter
2 sticks of room temp. butter
5 tablespoons cocoa
1 pound box of confectioners sugar
In a saucepan on medium heat, melt the butter and peanut butter. Remove from
heat and add cocoa and sugar. Mix well and place in an 9-inch sqaure pan and
refrigerate. After it is well-chilled, cut into desired servings.
-----------------------------------------
Peanut Butter Fudge
Ingredients
4 1/2 cups white sugar
1 (7 ounce) jar marshmallow creme
1 1/2 cups evaporated milk
1/4 cup butter
2 cups peanut butter chips
Directions
1 Butter one 7x11 or 9x13 inch pan.
2 In a 4 quart saucepan combine the sugar, marshmallow crème, evaporated
milk and butter. Cook over medium heat, stirring constantly, until mixture
comes to a rolling boil. Boil and stir for 5 minutes. (It will burn easily
so watch it carefully.)
3 Remove from the heat and stir in the peanut butter chips. Beat until chips
are melted. Spread mixture into pan and let cool then cut into teeninsy
squares.
4 Variation: After mixture boils 5 minutes, divide mixture in half and add 1
cup peanut butter chips to one half and 1/2 cup cocoa powder and 1/4 melted
butter to the other half. Pour "blonde" mixture into pan. Top with cocoa
mixture. Let cool before cutting into squares.
------------------------------------
Peanut Butter Fudge
2 cups sugar
2/3 cup milk
1 cup peanut butter
1 teaspoon vanilla
Combine sugar and milk together. Mix well and stir until it starts to boil
over medium heat to soft ball stage (234 degrees). Cook a smidgen over 234
degrees in humid weather to insure fudge sets up. Add peanut butter and
vanilla, mixing well. Pour mixture into buttered pan. Size depending on
thickness of fudge you prefer.
---------------------------------------------
Chocolate Peanut Butter Fudge
Ingredients
3 cups white sugar
1 cup evaporated milk
1/4 cup cocoa
1/2 cup peanut butter
1 tablespoon butter
Directions
1 Butter one 9x9 inch pan.
2 Combine the sugar, evaporated milk and cocoa in saucepan. Stir over high
heat until mixture comes to a rolling boil. Lower heat to medium and
continue cooking to a soft ball stage.
3 Remove from heat, add peanut butter and margarine. Beat by hand until
creamy; pour into prepared pan. Allow to cool and cut into squares.
----------------------------------------
Peanut Butter Fudge
Ingredients: XXR
1 C Sugar
1 C Brown sugar
1/4 t Salt
1/2 C Milk
1 C Miniature marshmallows
1/2 C Peanut butter
1 t Vanilla
Directions:
Combine sugars, salt and milk in a heavy saucepan. Cook over medium heat to
soft ball stage (240°F on candy thermometer). Remove from heat and add
marshmallows, peanut butter and vanilla.
Beat by hand or with an electric mixer until thick, creamy and mixture loses
its gloss. Spread in a buttered 8-inch square dish, and cut into squares.
Makes about 4 dozen pieces.
------------------------------------------
Ed's Peanut Butter Fudge
Yield: 3 pounds
1 lb Peanut butter, smooth-(natural)
1 lb Sugar, powdered
1/2 lb Butter (2 sticks,-save the wrappers)
1 ts Vanilla extract
12 oz Chocolate, semi-sweet-(otherwise known as-1 bag chocolate chips)
Melt the chocolate in a bowl over hot water or the top of a double boiler.
Make sure you don't get even a drop of water in the chocolate. Stir
frequently with a spatula while doing the following steps and remove it from
the hot water just as soon as it's melted.
Melt the butter. Mix together the powdered sugar, the melted butter and the
vanilla. Don't bother sifting the powdered sugar. Just stir everything
together with a wooden spoon until it's smooth and creamy. Stir in the
peanut butter. This will break most flimsy wooden spoons if you're not
careful. Mushing everything together with your hands works well and is lots
of fun.
Press the fudge into a buttered 8 or 9 square pan. You don't need much
butter, just wipe the butter papers over the inside of the pan. You can also
line the pan with foil and butter that; this works especially well if you're
making several batches in a row to give to people as holiday presents. Press
the fudge in firmly; you don't want any air bubbles in it. You will get your
hands messy here.
Pour the chocolate over the fudge and spread it in an even layer. The
easiest way to do this is to shake the pan gently until the chocolate is
even. Let the chocolate cool to room temperature. DO NOT PUT IT IN THE
REFRIGERATOR.
Using a sharp knife cut the fudge into 1 squares. If you defied my
instructions and put it in the refrigerator, the chocolate layer will
shatter when you try to cut it. Unless you are going to serve it
immediately, store it in the refrigerator. Let it come to room temperature
before serving.
Again, don't scrimp on the peanut butter! Skippy simply will not do.
Notes:
* An extremely rich candy. The results resemble Reese's Peanut Butter Cups
that have attained Nirvana. Don't scrimp on the peanut butter; get the best
you can find or make it yourself. If there's anything besides peanuts and
salt in it, find another brand.
* Unless you use the foil method, you will inevitably destroy at least one
piece getting it out of the pan. The best method is to line the pan with
foil, let the fudge cool, lift it out, peel off the foil, put it back in the
pan and cut it. This keeps it from sticking to the pan. If you try to cut it
out of the pan, it tends to fall apart.
: Difficulty: moderate. : Time: 20 minutes preparation, 15 minutes cooling.
: Precision: no need to measure.
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