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---- Original Message -----
From: Sharon
To: phaedrus
Sent: Thursday, January 04, 2001 08:16
Subject: Cookie Recipe
Do you have any idea where I can find an old recipe for
Raisin, cinnamon cookies?
Thank you
Sharon
Hi Sharon,
Try the ones below.
Phaed
Cinnamon Raisin Cookies
Ingredients :
1 1/2 c. raisins
1 1/2 c. water
1 1/2 c. sugar
1 c. shortening
3 eggs
1 tsp. vanilla
1 tsp. soda
4 c. flour
1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
Preparation :
Boil raisins and water until dry. Cool. Mix sugar, shortening,
eggs and vanilla. Add soda to raisins. Stir with spoon into above.
Add flour, baking powder, cinnamon and salt. Roll into balls and
dip in sugar. Bake at 350 degrees for 12 to 15 minutes.
----------------------------------
Cinnamon Raisin Cookies
Ingredients :
2 1/4 c. flour
1 tsp. baking soda
1 tsp. salt
12 oz. or 2 c. raisins
1 tsp. cinnamon
1 c. butter
3/4 c. sugar
3/4 c. brown sugar
1 tsp. vanilla
2 eggs
Preparation :
Preheat oven to 375 degrees. Combine flour, soda, and salt; set
aside. Combine butter, sugar, brown sugar and vanilla. Beat until
creamy. Beat in eggs. Gradually add flour mixture. Stir in raisins
and cinnamon. Bake at 375 degrees for 10 minutes.
----------------------------------
Oatmeal Raisin Cinnamon Cookies
Ingredients :
1/2 c. brown sugar
1/2 c. white sugar
2 sticks butter or margarine, softened
2 eggs
2 c. flour
1 tsp. baking powder
1 1/2 tsp. cinnamon
2 c. quick oats
1/3 c. milk
1 tsp. vanilla
1 c. raisins
(Dates & nuts may be sub.)
Preparation :
Preheat oven to 350 degrees. Combine sugars, butter and eggs.
Add remaining ingredients except raisins. Fold in raisins last.
Bake 10-12 minutes. 2-3 dozen.
----------------------------------
Cinnamon-Oatmeal Raisin Cookies
Ingredients :
1 c. margarine, softened
1 1/2 c. firmly packed brown sugar
2 eggs
1 tsp. vanilla
1 1/2 c. flour
2 1/3 c. regular or quick cooking
oatmeal
2 tsp. baking soda
1 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 1/2 c. raisins
Preparation :
Cream butter and sugar until light and fluffy. Beat in eggs and
vanilla. Stir in flour, oats, baking soda, salt, cinnamon and
nutmeg; mix well. Stir in raisins. Drop on a lightly greased
cookie sheet. Bake at 350 degrees for 10-12 minutes.
----- Original Message -----
From: Linda
To: phaedrus
Sent: Friday, January 05, 2001 18:08
Subject: Cookie recipe
Dear Uncle Phaedrus; I am trying to locate a cookie recipe that
actually uses the candy cane candy in its recipe. Can you help?
Thanks, Linda
Hi Linda,
I found several that use crushed candy canes. Below are five. Perhaps one of them is what you seek.
Phaed
Holiday Peppermint Cookies
Ingredients :
1 c. butter, softened
3/4 c. sugar
1 egg
3 c. all purpose flour
1/4 tsp. salt
1/2 c. crushed candy canes or peppermint candies
5 tsp. warm water
3/4 c. confectioners sugar
Preparation :
Heat oven to 350 degrees. In medium bowl, beat butter and sugar
until light and creamy. Add egg and beat until blended. Stir in
flour and salt, then the crushed candy. Add red food coloring to
dough if desired. Roll 1 tablespoon of dough into ball. Place on
ungreased cookie sheet. Bake cookies 8 to 10 minutes until firm.
Cool on sheet for 1 minute. Transfer to wire rack to finish
cooling. Mix water and confectioner's sugar together to form icing.
Dip top of each cooled cookie in icing (sprinkle with additional
crushed candy, if desired) and allow to dry. Yields approximately
48 cookies.
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De Ann King's Mother's Cookies
Ingredients :
3 egg whites
1 c. sugar
1/2 tsp. salt
1/4 tsp. vanilla
3/4 c. chocolate chips
3/4 c. candy cane, approx. 2, 6" canes
Preparation :
Beat egg whites until frothy. Gradually beat in sugar. Continue
beating with mixer until very stiff and glossy. Add salt, vanilla,
chips, candy (nuts or whatever) and fold in eggs. Drop onto cookie
sheets which have been lined with brown paper. Bake at 250 degrees
for about 45 minutes.
----------------------------------
Meringue Cookies
Ingredients :
2 egg whites, room temperature
1/8 tsp. salt
1/8 tsp. cream of tartar
3/4 c. sugar
1/2 tsp. vanilla
1 c. chocolate chips
1 c. chopped pecans, optional
3 tbsp. crushed candy canes (3 lg.)
Preparation :
Heat oven to 250 degrees. Beat egg whites in small bowl until
foamy. Add salt and cream of tartar; continue beating until soft
peaks form. Add sugar, 1 tablespoon at a time, beating well after
each addition. When meringue is stiff and white fold in chocolate,
nuts and candy. Drop by teaspoons about 1 1/2 inches apart on
greased cookie sheets. Bake 30-40 minutes (until they crack).
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Mint Melt - Away Cookies
Ingredients :
1 c. sugar
1 c. vegetable oil
1/2 c. confectioners' sugar
3/4 c. butter or margarine, softened
1 c. crushed candy canes
2 eggs, beaten
2 tsp. vanilla extract
4 c. flour
1/2 tsp. salt
1 tsp. soda
1 c. crushed pecans
Preparation :
Preheat oven to 375 degrees. Cream sugar, oil, confectioners'
sugar and butter in a large bowl. Stir in crushed candy canes. Add
eggs and vanilla; mix well. Stir flour, salt and soda into creamed
mixture. Fold in pecans. Drop mixture by teaspoonfuls onto
ungreased cookie sheet. Bake 10 minutes. Cool on rack, paper
towels, or brown paper bag. Yields 36 cookies.
----- Original Message -----
From: Helen
To: Phaed
Sent: Friday, January 05, 2001 19:16
Subject: Texas sheet cake
Hello again-this time I am looking for Texas Sheet Cake made
with cocoa and Condensed milk-the one I misplaced was made
with Eagle Brand. I have come across several recipes,but,
they were made with either sour cream or buttermilk-some
used chocolate.
Thank you.
Hi Helen,
Check the ones below. If none of them is correct, let me know.
Phaed
Tex-Mex Sheet Cake
Ingredients :
1 1/4 c. butter
1/2 c. unsweetened cocoa
2 tbsp. instant coffee
1 c. water
2 c. unsifted flour
1 1/2 c. firmly packed light brown sugar
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1 (14 oz.) can sweetened condensed milk
2 eggs
1 tsp. vanilla extract
1 c. confectioners' sugar
1 c. toasted slivered almonds or pecans
Preparation :
Preheat oven to 350 degrees. In small saucepan melt 1 cup
butter, stir in 1/4 cup cocoa and 1 tablespoon coffee, then water.
Bring to a boil, remove from heat. In large mixing bowl, combine
flour, brown sugar, baking soda, cinnamon and salt. Add cocoa
mixture; mix well. Stir in 1/3 cup condensed milk, eggs and
vanilla. Pour into greased 15" x 10" jelly roll pan. Bake 15
minutes or until cake springs back when lightly touched. In small
saucepan, melt remaining 1/4 cup butter; stir in remaining 1/4 cup
cocoa and 1 tablespoon coffee. Add remaining condensed milk; stir
in confectioners' sugar and nuts. Spread on warm cake.
----------------------------------
Chocolate Sheet Cake
Ingredients :
1 1/2 c. oleo
1/2 c. unsweetened cocoa
1 c. water
2 c. flour
1 1/2 c. firmly packed brown sugar
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1 (14 oz.) can Eagle Brand sweetened condensed milk
2 eggs
1 tsp. vanilla
1 c. 10X sugar
1 c. chopped nuts
Preparation :
Preheat oven to 350 degrees. In small saucepan melt 1 cup oleo.
Stir in 1/4 cup cocoa, then water. Bring to a boil; remove from
heat. In a mixing bowl combine flour, brown sugar, baking soda,
cinnamon and salt. Add cocoa mixture; beat well. Stir in 1/3 cup
Eagle Brand milk, eggs, and vanilla. Pour into greased 15x10 jelly
roll pan. Bake 15 minutes or until cake springs back. In small
saucepan melt 1/4 cup oleo. Stir in remaining 1/4 cup cocoa, Eagle
Brand milk. Stir in 10X sugar and nuts. Spread on warm cake.
----------------------------------
Chocolate Sheet Cake
Ingredients :
1 1/4 c. butter or margarine
1/2 c. unsweetened cocoa
1 c. water
2 c. unsifted flour
1 1/2 c. firmly packed brown sugar
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 (14 oz.) sweetened condensed milk
2 eggs
1 tsp. vanilla
1 c. powdered sugar
1 c. chopped nuts
Preparation :
Preheat oven to 350 degrees. In small saucepan, melt 1 cup
butter; stir in 1/4 cup cocoa, then water. Bring to a boil. Remove
from heat. In large mixer bowl, combine flour, brown sugar, baking
soda, cinnamon and salt. Add cocoa mixture; beat well. Stir in 1/3
cup condensed milk, eggs and vanilla. Pour into greased 15x10 inch
jelly roll pan. Bake 15 minutes or until cake springs back when
lightly touched. In small saucepan, melt remaining 1/4 cup butter;
stir in remaining 1/4 cup cocoa and condensed milk. Stir in
powdered sugar and nuts. Spread on warm cake.
----- Original Message -----
From: Jackie
To:
Sent: Tuesday, January 02, 2001 22:50
Subject: recipes
> Hello again and Happy New Year!
>
> Are you still out there?
>
> I e mailed yesterday and got my letter kicked back!
>
> Anyway, I am looking for wheat free, egg free bread recipes.
> I haven't been able to find anything simple enough to bake at
> home and I want to find one so I can avoid the not-so-great
> tasting, highly expensive breads I have to purchase for my son
> at the health food store.
>
> Help if you can please!
>
> Thanks,
>
> Jackie
Hi Jackie,
My ISP has been having problems this last week. I don't know what the exact
problem is.
You know, egg -free is easy, wheat-free is not too difficult, but both
egg-free and wheat-free is really tough.
Below are the ones I found. You might want to consider buying whet-free and
egg-free baking mixes. Yes, they're expensive, but special diets almost
always are more expensive.
Here are some sites that you might find useful:
recipes
info
baking mixes
tips on gluten-free baking.
Phaed
Rye-Oat Bread
Note: this recipe will produce one small, dense, tasty loaf of bread. Double
the recipe for a larger loaf. Warning: this recipe was developed at 8000+
feet, so you may find that you need to lower your oven temperature to 375
degrees. Let me know!
Mix together:
1 cup lukewarm (110 degree) water
1 TBS yeast
1-3 TBS honey
1/2 cup quick oats
Let mixture set until it forms a frothy layer on top.
Mix in:
1 teaspoon salt
1-2 TBS olive oil
Then add:
1 &1/2 cups rye flour
Knead on floured board until thoroughly mixed. Place in bowl with 1 TBS oil,
turn until dough ball is coated with oil, allow to raise until almost
double. Knead again, place in small loaf pan, cover with damp cloth, allow
to raise until almost double. Bake for 45 minutes at 400 degrees.
-----------------------
Grain Free Boston Brown Bread GF
1 cup plus 2 Tsp amaranth flour
1/4 cup arrowroot
1 tsp baking soda
1/2 tsp powdered ginger
1/2 cup currants
1/2 cup brazil nuts
3/4 cup boiling unsweetened fruit juice or water
1/4 cup honey or molasses
1 Tsp lemon juice or 1/4 tsp vitamin C crystals
Oil a 1-pound baking tin. Fill a Dutch oven or stock pot with about 5 inches
of water. Bring water to the boil. In a large bowl combine the flour,
arrowroot, baking soda and ginger, stir in the currants. In a blender grind
the nuts to a fine powder, add the juice or water and blend for 20 seconds.
If the ingredients in the blender dont reach the one cup mark, add a little
more liquid. With the blender running low add the honey or molasses and
lemon juice or vitamin C crystals. Pour the liquid mixture into the flour
bowl, stir quickly to blend, do not overmix. Transfer to the prepared mould
or can. Cover with a square of foil or wax parer; tie the wax paper securely
with a piece of string. Place the mould in the boiling water, cover the pot
tightly and steam for 2 hours over a medium low heat. Don't remove cover
during this time. Remove the mould from pot and cool for 15 minutes.
----- Original Message -----
From: Bill
To:
Sent: Tuesday, January 02, 2001 11:21
Subject: potatoe
> How much does a medium potatoe or sweet potatoe weigh Thank You
>
> Bill
Hi Bill,
Well, the book says 8 ounces for a medium potato. I went out to the kitchen
and picked out what I would call a large and what I would call a medium
potato and weighed them. The large one weighed 13 ounces, and the medium one weighed...... 8 ounces.
Phaed
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