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----- Original Message -----
From: Nicki
To: phaedrus
Sent: Tuesday, February 26, 2002 9:01 AM
Subject: Lost recipe
Trying to find a recipe called Golden Cheesies- it is like a pastry
crust stuffed with cheese and folded and baked. I do not believe
that there is sour cream in the recipe.
Hi Nicki,
Gotcha covered. There are two recipes for these below.
Phaed
Golden Cheesies
Makes 24 snacks
1 package ( 9 1/2 oz. ) Pillsbury Pie Crust Mix
2 Tbsp. dry sherry
1 1/2 cups ( 6 oz. ) shredded Cheddar cheese
Paprika
Heat oven to 400°. Prepare pie curst mix as directed on package using 2 Tbsp.. sherry for part of water. Divide dough in half.
On floured surface roll out each portion to a 12 x 4 inch rectangle; sprinkle with cheese. Fold 12 inch edges over center, sealing
edges and ends. Place, seam side down, on ungreased cookie sheet. Using sharp knife, cut halfway through rolls at 1 inch intervals
from top down (these are breaking marks for ease in serving snacks ). Sprinkle with paprika.
Bake for 15 to 20 minutes until golden brown. Serve hot.
-----------------------------------------------------------
Golden Cheesies
2 1/2 cups flour
1 cup butter, at room temperature
1 cup sour cream, at room temperature
seasoned salt
pepper
3 cups shredded cheddar cheese
paprika
Combine flour, butter, and sour cream in a medium bowl. Mix well.
Divide into four portions. Wrap in waxed paper or plastic wrap;
chill until firm.
Preheat oven to 350 degrees.
Roll out dough a quarter at a time on a well-floured surface into a
12-inch by 6-inch rectangle.
Sprinkle rectangle with seasoned salt and pepper, then with 3/4 cup cheese.
Starting with 12-inch side, roll up like a jelly roll. Press together edges
and seams to seal.
Place seam side down on ungreased cookie sheet. Cut rolls halfway through
at 1-inch intervals.
Sprinkle with paprika.
Bake 30 to 35 minutes, until golden brown.
----- Original Message -----
From: Linda
To: phaedrus
Sent: Tuesday, February 26, 2002 1:21 PM
Subject: jELLO rECIPE
> Hi,
> I am looking for a jello dessert recipe my Mom used to make. It had a
> graham cracker crust, and I think she she used strawberry jello with
> evaporated milk , It was very light and we sliced it like a cake. Can you
> help. Thanks . Linda
Hi Linda,
Could this be it?
Phaed
Jello Pie
Ingredients :
1 pkg. strawberry Jello
1 c. hot water
1 c. sugar
1 can chilled evaporated milk
Crust:
2 c. graham cracker crumbs
1 stick margarine
Preparation :
Mix milk and Jello mixture together. Pour into graham cracker
crust. Chill in refrigerator.
----- Original Message -----
From: Ginger
To: phaedrus
Sent: Monday, February 25, 2002 6:23 PM
Subject: Red Devil Cake
I am looking for a recipe for "Red Devil Cake" I know it from a
Tennessee family and a lot of northerners do not know what I am
talking about. Can you help?
Ginger
Hi Ginger,
Below are the recipes that I have for red devil cake.
Phaed
Red Devil Cake
Ingredients :
1/2 c. Crisco shortening
1 1/2 c. sugar
2 eggs
2 oz. red food coloring
1 tsp. vanilla
1/4 tsp. baking powder
1 tsp. salt
1 c. buttermilk
2 1/4 c. flour
1 tsp. baking soda
1 tsp. vinegar
2 tbsp. cocoa
Frosting:
1/2 c. Crisco
1 tsp. vanilla
1 c. white sugar
1/2 c. Pet milk (5 oz.)
1/2 c. oleo
1 egg
Preparation :
1. Cream Crisco, sugar and egg in one bowl. 2. In a small
bowl, mix food coloring and cocoa. 3. Step 1 into Step 2. 4.
Flour mixture (salt, flour, baking powder). 5. Mix buttermilk
alternating with flour mix. 6. Add vinegar to baking soda - mix
well. Pour into batter. Beat 3 minutes at medium. 7. Bake in
a greased and floured oblong pan 9x13 or 2 (8 inch) pans. Bake
at 350 for 30 minutes. Combine all ingredients and blend well.
Beat on high for 15 minutes.
----------------------------------
Old Fashioned Red Devil Food Cake
Ingredients :
1 c. margarine
2 c. sugar
2 eggs
1 tsp. vanilla
2 tbsp. baking soda
1/2 tsp. salt2 1/2 c. flour
1 tbsp. vinegar
1 c. milk
1 c. hot water
1/2 c. cocoa (Hershey's baking cocoa)
Frosting:
1 lb. powdered sugar
1 unbeaten egg
1 c. margarine
1 1/4 tsp. vanilla
1/2 tsp. salt
1/4 to 1/2 c. cocoa
Preparation :
Bake at 350 degrees for 40 to 50 minutes in a 9x13 inch pan.
After baking, set cake aside and let cool. Beat until fluffy. Top
cake.
----- Original Message -----
From: gina
To: phaedrus
Sent: Monday, February 25, 2002 3:49 PM
Subject: Roasted red peppers
Can you find a recipe on preserving roasted red peppers without
all the oil?
Gina
Hi Gina,
The only alternative to preserving them in oil that I know about is to freeze them. They freeze really well.
Freeze them in single layers between waxed paper on trays and wrap the whole tray or put it in a big ziplock.
Phaed
----- Original Message -----
From: RSN
To: phaedrus
Sent: Sunday, February 24, 2002 4:35 PM
Subject: Washington Cake
When I was a young girl, we used to buy Washington Cake from a
neighborhood bakery. If I remember correctly, a number of
neighborhood bakeries made this cake. I am from the Phildalphia
area. The bakeries where we bought this cake,were in the Manayunk,
Roxborough and North Phildelphia areas.
It was a chocolatey, spice cake. It had raisins in it. It was
baked in a pie crust crust in an oblong pan. It was usually
iced with a chocolate icing.
Someone had told me it was made from a batter using day
old cinnamon buns and other leftovers from the day before
that hadn't sold. The baker would simply make a batter from
these ingredients and pour into a pie crust, bake and ice.
If you find a recipe that is made from ingredients other than
left over baked goods, I would love to have it. It was one of
the best tasting cakes around.
Thanks,
RSN
Hello RSN,
Well, there seem to be a variety of cakes that are called "Washington Cake." Below are all the recipes that I found with that name.
None seems to be exactly like you describe, though.
Phaed
Washington Cake (ST. LOUIS, 1780) 2 cupfuls butter, 3 cupfuls sugar,
4 cupfuls flour, 2 tea-spoonfuls Baking Powder, 5 eggs, 1 cupful milk,
1 cupful stoned raisins, 1/2 cupful ; washed and picked currants,
1/4 cupful chopped citron, 1 teaspoonful each Nutmeg and Cinnamon.
Rub butter and sugar to white light cream; add beaten eggs gradually
the flour sifted with powder, milk, raisins, currants citron and spices.
Mix into smooth medium batter: bake in shallow, square cake pan in rather
quick, steady oven, 1 1/2 hours: (about 350 degrees) when cold ice with
white icing.
White Icing: The whites of 4 eggs. 1 1/2 pounds powdered sugar,
1/2 teaspoonful acetic acid (or the juice of half a lemon),
1/4 oz. Rum flavoring. Place the whites with sugar in a bowl with
the acid and flavoring. Beat with a wooden spoon until letting some
run from the spoon, it maintains the thread-like appearance for several
minutes, when used as directed.
---------------------------
Title: Washington Cake
Categories: Cakes
Yield: 12 Servings
1 1/2 c Butter Or Margarine, Softened
2 3/4 c Sugar
6 Eggs
1 1/2 t Vanilla Extract
1 t Ground Nutmeg
4 3/4 c Self-Rising Flour
1 c Milk
2 1/2 c Raisins
Preheat oven to 350 F. Spray a 10" tube pan with non-stick vegetable spray.
In a large mixing bowl, cream butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition. Add vanilla
and nutmeg, beating until smooth and fluffy. Add flour alternately with
milk, stirring until well combined. Stir in raisins. Pour batter into
prepared tube pan.
Bake 1 hour and 15 minutes or until a tester inserted in the center
comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from
pan; cool completely on a wire rack. Wrap tightly in aluminum foil;
store in refrigerator for 24 hours before serving
------------------------------------------------
Washington Cake
(Yield: 12 servings)
1-1/2 cups butter or margarine, softened
2-3/4 cups sugar
6 eggs
1-1/2 teaspoons vanilla extract
1 teaspoon ground nutmeg
4-3/4 cups self-rising flour
1 cup milk
2-1/2 cups raisins
Preheat oven to 350°F. Spray a 10-inch tube pan with non-stick
vegetable spray.
In a large mixing bowl, cream butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition. Add vanilla
and nutmeg, beating until smooth and fluffy. Add flour alternately with
milk, stirring until well combined. Stir in raisins. Pour batter into
prepared tube pan.
Bake 1 hour and 15 minutes or until a tester inserted in the center comes
out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan;
cool completely on a wire rack. Wrap tightly in aluminum foil; store
in refrigerator for 24 hours before serving.
------------------------------------------------------------------------
Washington Cake And Frosting
Ingredients :
2 c. sugar
2 c. flour
2 eggs, beaten
1/2 c. oil
1 c. water
1 stick butter
4 tbsp. cocoa
1 tsp. baking soda
1/2 c. buttermilk
1 tsp. vanillaFROSTING:
1 stick butter
5 tbsp. milk
4 tbsp. cocoa
1 box powdered sugar
1 c. chopped nuts
1 tsp. vanilla
Preparation :
Hand mix sugar and flour (do not use electric mixer). Set aside.
Combine oil, water, butter and cocoa in a saucepan and bring slowly
to a boil. Be careful not to burn the chocolate. Pour hot mixture
over sugar and flour. Mix well. Pour into a 15 x 10 x 1 jelly roll
pan. Bake at 400 degrees for 15 minutes. Do not overbake. Spread
Washington Cake Frosting on cake while hot. While Washington Cake
is baking, bring butter, cocoa, and milk almost to a boil. Remove
from heat and add powdered sugar, nuts and vanilla. Mix and spread
onto hot cake.
-----------------------------------------------------------------------
George Washington Cake
Ingredients :
3/4 c. shortening
1 1/2 c. sugar
2 3/4 c. cake flour
1/4 tsp. salt
1/2 tsp. soda
1 tsp. baking powder
1 c. sour milk or buttermilk
1 tsp. vanilla
4 egg whites, beaten until stiff
Preparation :
Thoroughly cream shortening and sugar. Add sifted dry
ingredients, alternately with sour milk and vanilla. Fold in egg
whites. Bake in three 8-inch layer cake pans, lined with waxed
paper, in 350 degree oven for 30 minutes. Put layers together and
frost with Double Cooked Frosting and decorate with maraschino
cherries.
------------------------------------------------------------------
Martha Washington Cake
Ingredients :
1 c. butter
4 c. sugar
6 eggs, separated
2 c. sour cream
5 1/2 c. flour
1 tsp. soda
1 nutmeg, grated
1 tsp. ground mace
Juice of 1 lemon
Grated rind of 2 lemons
1 lb. currants
1 1/2 lbs. citron
Preparation :
Cream butter with sugar. Add well beaten egg yolks and stir in
sour cream. Sift flour with soda and spices and add gradually,
beating thoroughly. Fold in stiffly beaten egg whites, adding lemon
juice and rind. Slice citron and cut it in little strips. Flour
citron and currants and stir in last. Bake in a big pan 2 hours in
moderate oven. This is a large cake. Quantities may be cut in half
for smaller cake.
----------------------------------
Washington Cake
Ingredients :
2 eggs
1 c. sugar
Lemon extract
1 jar cream
1 c. flour
1 tsp. baking powder
Preparation :
Separate eggs. Beat whites and set aside. Beat yolks, add 1
tablespoon cold water. Beat. Add 1 cup sugar, beat, add 3/8 cup
boiling water, 1 cup flour, 1 teaspoon baking powder and salt. Fold
in by hand lemon extract and egg whites. Bake in 350 degree oven
for 25 minutes. FILLING AND TOPPING: Into bowl mix with spoon 2
full teaspoons cocoa, 1 jar cream, 1/2 teaspoon Calumet baking
powder. Let set at least 3 hours. Then whip and fill cake.
----------------------------------
George Washington Cake
Ingredients :
3 eggs
2 c. sugar
1 c. oil
2 c. self-rising flour
2 tsp. cinnamon
1 tsp. vanilla
1 c. chopped walnuts
4 c. peeled, sliced applesICING:
6 oz. softened cream cheese, room
temp.
1/4 c. melted butter
2 c. 10X sugar
1 tbsp. lemon juice
Preparation :
Beat eggs until thick and light. Combine sugar and oil at medium
speed. Mix cinnamon with flour. Add to egg mixture. Add vanilla
flavoring and walnuts. Mix all together. Distribute sliced apples
evenly in bottom of long 2 or 3 quart baking dish. Spread mixture
evenly over apples. Bake at 350 degrees from 45 minutes to 1 hour.
(Watch cake and do not overcook.) Mix cream cheese until fluffy,
add butter and mix. Add sugar, then lemon juice. Mix all together
good. Spread over cool cake. Slice apples thin with peeling on.
Dip in lemon juice. Arrange in rows on top of iced cake. (Makes a
nice cake for Christmas.)
----------------------------------
Washington Currant Pound Cake
Ingredients :
5 c. all purpose flour
1 1/2 tsp. baking powder
1 tsp. nutmeg
1/2 tsp. salt
1 1/2 c. butter or margarine
2 3/4 c. sugar
6 eggs
1 1/2 tsp. vanilla
1 c. milk
1 pkg. currants (11 oz.)
Preparation :
Preheat oven to 350 degrees. Grease and flour 10 inch tube pan.
Sift flour, baking powder, nutmeg and salt. Set aside. Beat butter
with sugar about 5 minutes until light and fluffy. Add eggs, one at
a time. Beat well after each addition. Add vanilla, continue
beating at low speed. Beat in flour mixture (in fourths)
alternating with milk (in thirds) beginning and ending with flour
mixture. Beat only until combined. Stir in currants. Put batter in
pan. Bake 1 hour 20 minutes or until cake tester comes out clean.
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