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----- Original Message -----
From: Tracey
To: phaedrus
Sent: Sunday, April 06, 2008 10:30 PM
Subject: Pecan Whiskey Cake
Dear Phaedrus,
I have been looking for a cake recipe that my mother has had since I was a child. She fixed it
for my father's birthday every year and hated it. He has been dead since the day before my 9 yr.
old daughter's birth. In all these years, the recipe got lost.
It was a difficult cake to make. It is a "Pecan Whiskey Cake". Most of the recipes that I have
found are made with box cakes or just different ingredients. It is a very large cake and I do not
believe it calls for any particular whiskey. We used George Dickle.
I have searched and searched and cannot find it. We asked my great aunt, who traded recipes with
mother quite regular, but she is very old and has had a stroke so her memory is not what it used to
be.
I cannot tell you how much this recipe means to me. It was my father's favorite. I have tried and
tried to find it without any luck. I would greatly appreciate it if you would give it a shot for me.
Here is the info to the best of Mother's knowledge.
Before I put the ingredients though, I will tell you, the only fruit it has are the golden raisins.
The only extract is vanilla and it calls for pecans.
Here is what she could remember:
PECAN WHISKEY CAKE
2 lbs pecans
4 cups flour? divided
A lot of eggs? divided
1 lb golden raisins
1 cup whiskey
Don’t remember amount of baking soda or powder and sugar.
Mix part of flour (1 lb?) with raisins and pecans so they do not sink; set aside. Mix egg whites
until stiff.
Cream butter & sugar then add egg yolks then add flour with whiskey and blend, maybe with vanilla.
Then add flour, raisins & pecans then fold in egg whites. Then bake???
Makes a very large cake. Recipe called for (3 or 4?) loaf pans, but mother baked in bunt cake pan.
Baked at low temp (2 hrs @ 250 or 300?).
If you are able to find it, you should try it. It is delicious!!! Especially when heated.
Thank you so much for your web site, whatever you decide ; )
God bless,
Tracey
Hello Tracey,
See below.
Phaed
Pecan Whiskey Cake
6 eggs, separated
1 cup granulated sugar
1 1/2 cups butter
1 cup light brown sugar
1 cup granulated sugar
1 cup all-purpose flour
2 pounds pecans
1 pound light raisins
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon nutmeg
1 cup bourbon whiskey
Line three loaf pans with aluminum foil. Preheat the oven to 250 degrees F.
Beat egg whites until they stand in soft peaks; beat in sugar. Without washing the beater, beat
yolks until thick.
Cream butter; beat in gradually the brown and white sugars. Add egg yolks and beat well. Mix flour,
pecans and raisins.
Sift together flour, baking powder and nutmeg. Add to the butter mixture. Add whiskey. Stir in the
floured nuts and raisins. Fold in the whites. Fill the pans and bake about 2 hours.
----- Original Message -----
From: Lou
To: phaedrus
Sent: Sunday, April 06, 2008 6:31 PM
Subject: Recipe for Ole Timey Syrup Cakes
Hello, Would you please see if you can find a recipe for "Ole Timey Syrup Cakes." Maybe called
"Tea Cakes." They are made with Syrup. Thanks, Lou
Hello Lou,
See below.
Phaed
Old Fashion Syrup T - Cakes
1 egg
1 c. sugar
1 c. cane syrup
1/4 tsp. soda
1 tsp. baking powder
1 tsp. vanilla
1 qt. flour
1/4 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. nutmeg
Mix egg, sugar, syrup, soda, baking powder, vanilla, and spices. Work flour into above
ingredients until biscuit like texture; roll out and bake at 400 degrees until brown.
----------------------
Syrup Tea Cakes
1 1/2 c. syrup
1 c. shortening
1 tsp. soda
1 tsp. ginger
2 eggs
Pinch of salt
In large bowl, sift full of flour. Make a hole in middle of flour. Mix well all ingredients.
Pinch off small pieces and pat into a greased pan. Bake at 375 degrees until brown.
----- Original Message -----
From: Bob
To: Phaedrus
Sent: Tuesday, April 08, 2008 5:58 PM
Subject: Re: Lost Recipe for Vinegar Free Pickles
Can you provide an old fashioned recipe for making half sour and sour pickles. I will find the
right salt.
Bob
Hello Bob,
See below
Phaed
Pop's Half Sour Pickles
4 tsp. Kosher coarse salt
6 cucumbers
3-4 stalks celery
1 med. onion, sliced
2 lg. garlic cloves, crushed
1/2 c. vinegar
1 c. water
In 1-quart jar mix salt, vinegar and water. Slice cukes and pack 1/2 of the slices along with
celery, garlic and onion into the quart jar. Finish packing the jar with the remainder of the
cucumber slices (jar will be tightly packed). Top off jar with water, tightly cover and refrigerate
for 1 week before using.
-----------------------------
Homemade Lithuanian Half-Sour Pickles
35 to 40 cukes
1 gal. water
1 c. white vinegar
2 oz. or less pickling spice
2/3 c. canning salt
1 to 4 cloves garlic & dill weed to
taste
Wash cukes, layer dill, layer cukes in crock or large glass jar. Mix all ingredients together
until salt is dissolved. Pour over cukes and keep cukes under liquid. Let stand for 2 to 3 days
at room temperature. If cukes foam up, skim off. Keep a heavy weight on cukes if in a large crock.
Do not cover tightly. Refrigerate after they have turned a brown color.
------------------------------
Old- Fashioned Sour Pickles
1 gallon vinegar
1 c. salt
1 c. sugar
1 c. dry mustard
Combine dry ingredients and add vinegar. Use quart or pint jars that have been washed, scalded
and dried. Use small cukes. Wash and dry cukes. Pack into jars and fill with vinegar mixture.
Seal. Ready to use in about 3 weeks.
-----------------------------------
Grandpa's Sour Pickles
1 gallon white vinegar
1 c. sugar
1 c. canning salt
1 c. dry mustard
Sm. cucumbers
Mix all ingredients together. Place cucumbers into sterile jars. Pour vinegar mixture over
cucumbers and seal jars. Let set at least 10 days.
------------------------------
Never Fail Sour Pickles
Do not attempt to change the salt to water ratio in this recipe as the brine will not be successful.
1 c. Kosher salt to 1 gallon of water
Several sprigs of fresh dill
3 or 4 cloves garlic, cut in half
1 bay leaf
1 tbsp. pickling spice
2 or 3 whole allspice
Wash and dry sufficient small cucumbers of the pickling variety (Kirbys are a good local variety to use)
to fill a gallon size jar. Add the herbs and spices to the top. Mix up the salt water mixture well and
pour it over the cucumbers, covering them totally. Cover the jar. Let the jar stand 5 days to a week at
room temperature. As they start to pickle, gases will form in the jar and the mixture will bubble over
unless you open the jar daily and release these gases. The pickles will be 1/2 sour at this point and can
be refrigerated. They will continue to get sour in the refrigerator and will keep well for about 2 months
or more depending upon the firmness of the variety of pickling cucumbers that you have used.
==========================================
From: "amber"
To: phaedrus@hungrybrowser.com
Subject: half sour pickles
Date: Thursday, October 15, 2015 7:19 PM
i make these jewish gems every summer.. I eat no other pickles, period.
Here is the recipe I USE and can every summer:
Posted as per a request for amberngriffinco.
This is from "Eat, Enjoy! The 101 Best Jewish Recipes in America" this was from Frank Kachman, Valley Stream, NY.
This takes 2 weeks to be pickled.
Yield 30-35 pickles
Ingredients
- 30 -35 small kirby cucumbers
- 2 quarts water
- 1/2 cup salt
- 3 ounces pickling spices
- 3 garlic cloves, smashed
Directions
- Fill a 1-gallon jar with cucumbers; set aside.
- In a separate container, mix together water, salt, pickling spices, and garlic.
- Pour over cucumbers and then cover with waxed paper to keep cucumbers in the solution.
- Leave out for 2 weeks without refrigeration!
Using store bought pickling spice, I have found the cloves to be overwhelming, so, my husband actually picks
them out and then we add back only 1/2 the amount.
Someone in May 2015 requested half sours from some restaurant in NJ I think. these are pretty much the standard.
----- Original Message -----
From: bradell
To: phaedrus
Sent: Tuesday, April 08, 2008 3:48 PM
Hello- I was wondering if you could get the recipe for Capitol Grille's truffle fries. They are out
of this world!!!
Thank You,
Bradell
Hello Bradell,
No copycats for Capital Grille, but try the below recipes. The second one is probably the best.
Phaed
Truffle Fries
Ingredients:
Peanut oil (for frying)
3 pounds russet potatoes (about 3 large), peeled, cut into 2 1/2x1/3-inch strips
1 tablespoon truffle oil
Preparation:
Line 2 large baking sheets with paper towels. Attach candy thermometer to side of large deep pot
(do not let tip touch bottom). Add enough peanut oil to pot to reach depth of 3 inches. Heat oil over
medium heat to 300°F. Place potatoes between 2 kitchen towels and pat dry. Working in batches, add
potatoes to oil and cook until potatoes are just tender, stirring occasionally and maintaining heat
at 300°F, about 3 minutes per batch. Transfer potatoes to 1 prepared baking sheet to drain. Heat same
oil until temperature reaches 360°F to 365°F. Working in batches, add same fries to oil and cook until
golden brown, maintaining temperature between 360°F and 365°F, about 2 minutes per batch. Transfer to
second prepared baking sheet to drain. Transfer french fries to serving dish; sprinkle with salt, then
toss with truffle oil and serve.
Be sure to add the potatoes to the peanut oil in batches to prevent the bubbling oil from overflowing.
----------------------------------
Truffle Fries
4 medium Russet potatoes
3 cloves garlic, minced
1/4 cup finely chopped parsley
Truffle oil
Truffle salt
Oil for frying
1. Cut potatoes into fries. Soak the fries in cold water for 1 hour, or rinse several times until
water runs clear. Drain and pat very dry with kitchen or paper towels. Combine garlic and parsley.
Use kitchen or paper towels to pat dry the garlic/parsley mixture to soak up any moisture.
2. Heat oil to 325F. In batches, cook the fries for 1-2 minutes until cooked but not browned. Remove
and drain. Let cool.
3. Heat oil to 375F. In small batches, fry them for a second time for 1-2 minutes. The fries will
crispy up nicely. Remove and drain.
4. Sprinkle with truffle salt while the fries are hot. Before serving, toss with the garlic/parsley
mixture and just a lightest drizzle of truffle oil.
----- Original Message -----
From: Vera
To: phaedrus
Sent: Wednesday, April 09, 2008 12:36 PM
Subject: Cookie mix recipe
Thank you for your wonderful site:
About 20 years ago I hade a recipe for a cookie batter.
It was either on a Crisco can or sugar bag.
I made a mix Crisco sugar and flour. Then scooped out two cups and added ingredients to make
many different type of cookies.
Now there is a new generation of grandchildren and I would love to make these cookies for them but
can’t find the recipe.
Vera
Hello Vera,
See below.
Phaed
Crisco Cookie Mix
6 c. sifted flour
1 tbsp. salt
1 lb. Crisco (2 1/3 c.)
--Easy Date Bars:--
1/2 c. Cookie Mix
1/2 c. light brown sugar
1/4 tsp. baking powder
1 egg
1 tbsp. milk
1 tsp. vanilla
1 c. chopped dates
1 c. chopped nuts
Blend well. Pour into pan 8 x 8 inch, brush with Crisco. Bake at 375 degrees for 20-25 minutes.
Cool and cut into strips. Makes 1 1/2 dozen.
--Sugar Cookies:--
2 c. Crisco Mix
3/4 c. sugar
1 tsp. baking powder
1/4 c. all-purpose flour
1 egg
1 tsp. vanilla
Blend well. Dough is soft. Roll out 1/8 to 1/4 inch thick on floured board or pastry cloth.
Cut with floured cookie cutter. Place on lightly greased cookie sheet. Bake at 375 degrees
for 8-10 minutes. Makes 4 dozen.
--Molasses Cookies:--
2 c. Crisco Cookie Mix
1/4 c. all-purpose flour
3/4 c. light brown sugar
1 1/2 tsp. soda
1/2 tsp. ground cloves
1/2 tsp. ginger
1 tsp. cinnamon
1 egg
3 tbsp. molasses
Stir vigorously, chill dough. Roll 1/4 inch thick on floured board. Cut with floured cookie cutter.
Bake same as Sugar Cookies. Makes 4 dozen.
--Noel Nut Balls:--
2 c. Crisco Cookie Mix
1/2 c. confectioners' sugar, sifted
1 tbsp. orange juice
1 tsp. vanilla
3/4 c. chopped nuts
Blend well. Dough is somewhat crumbly. Mold into 1 inch balls. Place on ungreased cookie sheet,
1 inch apart. Bake at 375 degrees for 12-15 minutes. Roll in confectioners' sugar while hot.
Makes 3 dozen.
--Snowy Brownies:--
1 1/2 c. Crisco Cookie Mix
1 1/2 c. sugar
1/2 tsp. baking powder
3 eggs
3 sq. baking chocolate, melted
1 tsp. vanilla
1/2 c. chopped nuts
Bake in 9 x 9 inch pan brushed with Crisco at 375 degrees for 25-30 minutes. Sprinkle with
confectioners' sugar. When cool cut into 1 1/2 inch squares. Makes 3 dozen.
Chocolate Chip Cookies:
1 1/2 c. Cookie Mix
3/4 c. sugar
1/2 tsp. baking soda
Add: 1 tsp. hot water 1/2 tsp. vanilla Mix thoroughly and add 1 (6 oz.) package chocolate chips.
Bake at 375 degrees for 10 to 12 minutes.
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Wow!
Thank you!
I live on a remote Indian reservation and your recipe will make many children happy.
Tonight I made the "Magic Pan Crepes" and they were wonderful!
You are now my favorite website!
Walk in beauty.
Vera
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