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----- Original Message -----
From: Nancy
To: phaedrus
Sent: Saturday, May 25, 2002 9:56 PM
Subject: Chocolate Banana Cake.
I found your great site today and have had a great time reading
the recipe archives! I hope you cab help me find two special
recipes for my family--the cookbook with all those "grandma recipes"
has disappeared. A favorite chocolate cake always served for
birthdays was made with cocoa, a mashed banana and sour cream.
Thank you,
Nancy
Hi Nancy,
I believe that I have found your chocolate banana cake. There are three slightly different variations below.
Phaed
Chocolate Banana Cake
Ingredients :
2 1/2 c. flour
2 tsp. soda
1/4 tsp. salt
1/3 c. cocoa
1 c. margarine
2 c. sugar
1/3 c. sour cream
1 tsp. vanilla
1 c. mashed banana
Preparation :
Mix and set aside. Cream: Add dry ingredients and 2 eggs. Last
of all, add 1 cup boiling water. (Batter will be thin!) Bake 1 hour
in 9 x 13 inch greased pan at 350 degrees. Ice with chocolate
frosting.
----------------------------------
Banana Split Cake
Ingredients :
1 1/2 c. sugar
1 c. margarine
4 eggs
1 lg. banana, mashed
1/2 c. sour cream
1/2 c. milk
1 tsp. vanilla
3 c. flour
2 tsp. baking powder
1 tsp. salt
1/4 tsp. baking soda
1/2 c. cocoa mix
1/2 c. strawberry preserves
Red food coloring
Preparation :
Grease and flour a 9 x 13 inch pan. Cream together sugar and
margarine; add eggs, one at a time, beating after each. In a small
bowl, mix banana, sour cream, milk and vanilla. Sift together
flour, baking powder, salt and baking soda. Add to creamed mixture
alternating with banana mixture. Put 1 cup of batter in a separate
bowl and stir in strawberry preserves and a few drops of red food
coloring; set aside. Into another 1 cup of batter, add cocoa. Spoon
1/2 of remaining plain batter into prepared pan; spoon on strawberry
batter without mixing together; top with chocolate batter; then
remaining plain batter. Bake at 350 degrees for approximately 1 hour
10 minutes. Sift powdered sugar over baked cake and serve with ice
cream topped with strawberry preserves.
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Banana Chocolate Cake With Coffee Frosting
Ingredients :
1/2 c. butter
1 1/4 c. sugar
2 eggs
1 tsp. soda
4 tbsp. sour cream
1 c. mashed banana
1 1/2 c. flour
1/4 tsp. salt
1 tsp. vanilla
1 c. chocolate chips
Frosting:
2 tbsp. butter
1 c. confectioners' sugar
1 tbsp. strong hot coffee
1 tsp. dry cocoa
1/2 tsp. vanilla
Preparation :
Preheat oven to 350 degrees. Cream butter and sugar, add lightly
beaten eggs and soda dissolved in sour cream. Beat well and add
mashed banana, flour, salt and vanilla. Mix well and stir in
chocolate chips. Bake in well greased and floured 8 inch square pan
for 35 to 45 minutes. FROSTING: Cream butter and sugar; add
remaining ingredients.
----- Original Message -----
From: Nancy
To: phaedrus
Sent: Saturday, May 25, 2002 9:56 PM
Subject: Fruit Salad
Another holiday favorite was a fruit salad made with something
called Fruits for salad and was in a glass jar at the super market.
The dressing was made using the juice from the fruits and cooked
with eggs and mustard. The fruit was chilled overnight in the
dressing and whipped cream was added before serving. I hope you
can help. I had the recipes when I was a new bride and now I would
love to make them for my grandchildren.
Thank you,
Nancy
Hi Nancy,
I'm not so sure about the fruit salad dish. I could find no recipes of this type calling for "fruits for salad."
I did find two recipes usings canned fruit that sound vaguely similar to what you describe. They're below.
Phaed
Frozen Fruit Dessert Salad
Ingredients :
Dressing:
3 tbsp. sugar
1/2 tsp. dry mustard
1/8 tsp. red pepper
1 tsp. salt
2 tbsp. cornstarch
1/2 c. drained fruit juice
2 eggs, beaten
1/2 c. vinegar
1 tbsp. margarine
2 c. whipping cream
Preparation :
Use 1 (No. 2) size can of each fruit: pears, peaches, pineapple,
white cherries, white grapes, dark sweet cherries, mandarin oranges.
Drain off juice from fruit. 4 oz. maraschino cherries 4 c. sm.
marshmallows Pour 1 cup of the fruit juice on the marshmallows.
Let stand while preparing the dressing. Combine sugar, dry mustard,
red pepper, salt, cornstarch with drained fruit juice, beaten eggs,
vinegar and margarine. Cook until thick in double boiler. Let cool.
Whip the whipping cream, combine with dressing and pour over
drained fruits and marshmallows. Mix carefully.
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Frozen Fruit Salad
Ingredients :
1/8 c. confectioners sugar
1/2 c. boiled salad dressing* (see recipe below)
1/2 c. mayonnaise
1/4 tsp. grated lemon rind
1 c. whipped cream
1/2 c. Royal Anne cherries, drained, halved
1/2 c. Bing cherries, drained, halved
1/2 c. pears, diced
1/2 c. peaches, diced
1/2 c. canned pineapple, diced
1/2 c. marshmallows, diced
Boiled Salad Dressing:
1 c. vinegar
1 c. sugar
1 tbsp. butter
2 eggs
1/2 c. fruit juice
1 tbsp. flour
1 tsp. dry mustard
Preparation :
Mix together sugar, dressing, mayonnaise, and lemon rind until
sugar is dissolved. Fold in whipped cream, cherries, pears,
peaches, pineapple and marshmallows. Spoon into a mold or square
refrigerator dish. Freeze. Cut into squares to serve. In the top
of a double boiler, heat vinegar, sugar and butter. Meanwhile, beat
eggs; add juice, flour and mustard. Pour heated vinegar mixture
over egg mixture, mixing constantly. Return to double boiler; cook
and stir until mixture thickens. Cool; refrigerate.
----- Original Message -----
From: dh
To: phaedrus
Sent: Saturday, May 25, 2002 7:25 AM
Subject: homemade cool whip
Hi,
I'm trying to find a good recipie for homemade cool whip.
Instead of buying the already made cool whip; I thought I
would like to make my own.
Someone told me to use heavy whipping cream, vanilla and 10x
powdered sugar to make this recipie.
I didn't know if you could be of assistance with my request.
Thanks,
dh
Hello Delores,
Well, I guess that now whipped toppings have come full circle. Years ago, before there was Cool Whip and Dream Whip and Readi-Whip, there was.... whipped cream,
which was made with real whipping cream, sugar, and vanilla (or lemon). Cool Whip and the others were created as convenient substitutes for real whipped cream.
Now, you want to make "homemade Cool Whip" from real whipping cream... Sorry, it's just so ironic or something. The thing is, real whipped cream doesn't keep well.
You pretty much have to make it fresh each time. It's just like milk in that it spoils quickly. That's why Cool Whip is so convenient and the main reason that it
was created. Cool Whip keeps for a long time in the refrigerator and you don't have to keep fresh whipping cream on hand to make it, not to mention the work of
whipping cream with a mixer, and the clean-up afterward.
Be that as it may, real whipped cream is richer and tastier than the convenience toppings. The first recipe below is what you want. Below that are recipes for
homemade whipped toppings made with other convenience ingredients.
Phaed
Whipped Cream Topping
Ingredients :
1/2 c. whipping cream
1 tbsp. 10X sugar
1/2 tsp. vanilla
Preparation :
Combine all ingredients in a small bowl. Whip until stiff.
--------------------------------------
Whipped Topping
Ingredients :
1/2 c. water
1 tbsp. lemon juice
1 tsp. unflavored gelatin
1/2 c. non-fat dry milk
2 tbsp. sugar
1/4 tsp. vanilla
Preparation :
Chill a small bowl and rotary beater or small bowl of electric
mixer and beaters. Mix together in chilled bowl water, lemon juice,
and gelatin. Add dry milk and stir until moistened. Beat at high
speed until stiff. Beat in sugar and vanilla. Chill and use as you
would whipped cream. Makes 3 cups. Dieter serving, 1/4 cup. (In
following menu pattern, this amount alone counts as 1/4 cup skim
milk.)
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Whipped Topping
Ingredients :
1/2 c. instant non-fat dry milk
1/2 c. ice water
2 tsp. sugar
1/2 tsp. vanilla
Preparation :
Chill small bowl and beaters. Combine milk powder with ice water
in bowl. Beat until stiff. Add sugar and vanilla. Serve
immediately.
----------------------------------
Whipped Topping
Ingredients :
1/2 c. instant dry milk
1/2 c. cold water
1/2 tsp. lemon juice or vanilla flavoring
2 tbsp. sugar
Preparation :
Mix the instant milk and water. Beat to soft peak stage, about 4
minutes, at medium speed. Add the lemon juice or vanilla and beat
for 7 minutes more on medium speed. Add the sugar and beat 1 minute
more.
----- Original Message -----
From: Frederick
To: phaedrus
Sent: Saturday, May 25, 2002 3:18 PM
Subject: Covered Wagon Biscuits
> be fore you i searched the web...all i remember about
> this recipie it was from the N.Y. Daily news paper
> circa 1950's..they are not the ones that originated
> when the west was won...these end up with a dusty
> topping after baking..light and fluffy thanks for the
> help in advance...fhj
> ive bookmarked you sight...it very useful to the
> homestyle gorment chef..
Hello Frederick,
Like you, I had no luck on the web. However, I found a file that contained
the recipe below. I'm not sure if it's the one you want, but it
has the right name.
Phaed
Covered Wagon Biscuits
Ingredients :
2 c. flour
1 tsp. salt
2 tsp. sugar
4 tsp. baking powder
1/4 c. buttermilk
1/4 c. shortening
Preparation :
Stir flour, sugar and salt together. Cut in shortening using a
pastry blender. Stir in buttermilk. Turn dough out onto a floured
surface. Knead gently a few times. Cut in circles. Bake at 400
degrees for 20 minutes.
----- Original Message -----
From: pam
To: phaedrus
Sent: Saturday, May 25, 2002 6:24 PM
Subject: jello 123
What ever happened to jello 123? Is there any way to make it, it used
to come in a box and I remember my mom made it with the blender and
it made layers!
Hi Pam,
Jello discontinued Jello 1-2-3, but amazingly, I found a clone recipe. See below.
Phaed
Jello 1 2 3
This is a clone of the old Jello 1-2-3 recipe. Three layers are made
as the jello cools in the refridgerator.
List of Ingredients
3/4 cup boiling water
1 package (4-serving size) Jell-o brand gelatin -- any flavor
1/2 cup cold water
ice cubes
1/2 cup Cool Whip Non-Dairy Whipped Topping -- thawed
Recipe
Pour boiling water into blender. Add gelatin. Cover and blend at low
speed until gelatin is completely dissolved, about 30 seconds.
Combine cold water and ice cubes to make 1-1/4 cups. Add to gelatin and
stir until ice is partially melted.
Then add whipped topping; blend at high speed for 30 seconds.
Pour into dessert glasses.
Chill about 30 minutes. Dessert layers as it chills. Garnish as desired.
Makes 3 cups or 6 servings
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