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----- Original Message -----
From: Nancy
To: phaedrus
Sent: Wednesday, June 19, 2002 8:55 AM
Subject: Coconut cupcakes
> Hi! I'm in need of a recipe for coconut cupcakes, and coconut frosting.
> Hopeful Nancy
Hi Nancy,
Try the ones below.
Phaed
Coconut Cupcakes
Ingredients :
4 eggs
1 3/4 c. sugar
1 c. flour
1 c. oil
1 c. coconut, thinly shredded
1 tsp. lemon
Preparation :
Beat the eggs with sugar. Add the oil, lemon and flour. Beat
well. Fold in the coconut. Pour mixture into cupcake forms and bake
at 350 degrees for 20 minutes.
----------------------------------
Coconut Chiffon Cupcakes
Ingredients :
2 1/4 c. sifted cake flour
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1/3 c. salad oil
1 c. milk
1 1/2 tsp. vanilla
2 eggs, separated
1 (3 1/2 oz.) can (1 1/3 cups) flaked coconut
Preparation :
Sift together flour, 1 cup sugar, baking powder and salt into
mixing bowl; make a well in dry ingredients. Add salad oil, half
the milk, and the vanilla; blend. Beat 1 minute at medium speed on
mixer, scarping bowl. Add remaining milk and the egg yolks, beat 1
minute. Beat white until soft peaks form; gradually add 1/2 cup
sugar, beat until very stiff peaks form. Fold into batter. Fill
paper baking cups in muffin pan 1/2 full. Top with coconut. Bake
at 400 degrees about 12 to 15 minutes or until done makes about 35
cup cakes.
----------------------------------
Coconut Cream Custard Cupcakes
Ingredients :
2 c. milk
3/4 c. sugar
1/2 c. Bisquick mix
4 eggs
1/4 c. butter
1 1/2 tsp. vanilla
1 c. flaked coconut
Preparation :
Combine all ingredients. Mix 3 minutes on slow in blender. Pour
into greased or cup liners cupcake tins. Bake at 350 degrees until
browned.
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Coconut Cake Frosting
Ingredients :
4 c. granulated sugar
2 cartons sour cream
6 (6 oz.) fresh coconut
Preparation :
Mix with spoon. Do not beat. Will frost 6 layers. Very moist
and good cake.
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Fluffy Coconut Frosting
Ingredients :
1 pkg. (3 oz.) Philadelphia brand cream cheese, softened
1/2 c. confectioners' sugar
1/4 c. milk
1/4 tsp. almond extract (optional)
3 1/2 c. Cool Whip
2 c. Baker's angel flake coconut
Preparation :
Beat cream cheese until smooth. Blend in sugar, milk and extract.
Fold in whipped topping and coconut. makes about 4 cups or enough
to frost tops and sides of two 8 or 9 inch cake layers or 13 x 9
cake. Store frosted cake in refrigerator.
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Fresh Coconut Frosting
Ingredients :
2 c. sugar
3/4 c. water
1 tbsp. light corn syrup or 1/4 tsp.
cream of tartar
Dash salt
2 stiff beaten egg whites
1 tsp. vanilla
2 c. fresh coconut
Preparation :
Cook sugar, syrup and salt to a soft ball stage, 238 degrees.
Very slowly add to egg whites, beating at high speed, beat until
cool and add vanilla. Frost cake. Cover with fresh grated coconut.
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Coconut Cream Frosting
Ingredients :
4 tbsp. oleo
2 c. coconut
1 pkg. cream cheese
2 tsp. milk
3 1/2 c. sifted confectioners' sugar
1/2 tsp. vanilla
Preparation :
Melt 2 teaspoons oleo in skillet, add coconut and heat until
golden brown, stirring constantly. Spread coconut on paper towels
to drain and cool. Cream 2 teaspoons of oleo with cream cheese.
Add milk and sugar alternately, beating well. Add vanilla. Stir in
1 3/4 cups coconut. Spread on top and sides of cake. Sprinkle
remaining coconut over top of cake.
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Coconut Frosting
Ingredients :
1 c. evaporated milk
1 c. sugar
3 slightly beaten egg yolks
1/2 c. butter or margarine
1 tsp. vanilla
Preparation :
Cook and stir over medium heat until thickened, about 12 minutes.
Add 1 1/3 Bakers Angel coconut and 1 cup pecans, if desired. Cool
until thick enough to spread, beating occasionally.
----- Original Message -----
From: Marcy
To: phaedrus
Sent: Wednesday, June 19, 2002 12:07 PM
Subject: meatloaf recipe
Please help me locate a recipe for Meatloaf Wellington. Ingredients
inclue Carnation Evaporated milk and your choice of either cream of
chicken, celery or mushroom soup. Thank you!
Hi Marcy,
I could not locate a recipe that called for Carnation, but I did find several meatloaf wellington recipes. See below.
Phaed
Meatloaf Wellington
Ingredients :
2 eggs
1 can cream of mushroom soup
1 c. dry bread crumbs
1 tbsp. mustard
2 tbsp. catsup
3 lbs. lean ground beef
2 tbsp. instant minced onion
2 tsp. salt
2 tsp. Worcestershire sauce
1 can refrigerated crescent roll dough
Preparation :
Combine all ingredients except dough and press mixture into a
large loaf pan. Bake in a preheated oven 350 degrees for 1 1/2
hours. Cool in pan for 5 minutes. Drain off fat and invert
meatloaf onto a cookie sheet. Separate roll dough into four
rectangles. Overlap slightly on pastry cloth to form a large
rectangle. Roll out to form a 10x15 inch rectangle. Drape dough
over meatloaf. Cover all visible sides. Trim excess dough
(especially if it touches the cookie sheet). Decorate top with the
trimmed off dough. Brush top and sides with slightly beaten egg
white. Bake in a preheated oven 325 degrees for 15 to 20 minutes
until dough is golden brown. Yield: 6 to 8 servings.
----------------------------------
Meatloaf Wellington
Ingredients :
2 lbs. lean ground beef
2 c. soft bread crumbs
1/2 c. tomato juice
1 tsp. onion flakes
2 eggs
2 tsp. salt
1 tsp. oregano
1/4 c. parsley flakes
1/2 c. Parmesan cheese
1 can tomato sauce (small)
2 pkgs. crescent rolls
1 beaten egg
Preparation :
Mix all ingredients except tomato sauce. Form into meatloaf
shape and pour tomato sauce over it. Bake 1 hour and 20 minutes at
350 degrees. Crust: Roll out dough and press into large rectangle.
Wrap around cooled meatloaf. Totally enclose and seal ends. Brush
with beaten egg. Bake at 375 degrees for about 20 minutes, or until
a golden brown.
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Meatloaf Wellington
Ingredients :
2 1/2 lbs. lean ground beef
10 1/2 oz. can cream of mushroom soup, undiluted
1 1/2 c. instant mashed potato flakes
3 tbsp. minced onion
1 3/4 tsp. salt
1/4 tsp. pepper
2 tsp. Worcestershire sauce
2 eggs
1 can refrigerated crescent rolls
1 egg yolk, slightly beaten
1 tbsp. milk
Preparation :
Preheat oven to 350 degrees. Combine beef, soup, potato flakes,
seasoning and egg in large bowl. Mix well. Press mixture into 9 x
5 x 3 inch loaf pan. Bake at 350 degrees for 1 1/2 to 1 3/4 hours.
Remove from oven and let stand in pan 5 minutes. Drain off fat.
Invert meatloaf onto ovenproof platter. Unroll and separate
crescent rolls. Place 4 triangles of dough on each side of
meatloaf, bringing them up over loaf and over loaf, lapping points
on top. Combine egg yolk and milk. Brush onto rolls. Return to
oven and bake 10 to 15 minutes until golden brown.
From: Marcy
To: phaedrus
Subject: The lost Meatloaf Wellington recipe has been found
Date: Friday, June 21, 2002 9:06 AM
Dear Phaed,
Two days I sent an email to you to help me locate a family favorite
recipe for Meatloaf Wellington that used Carnation Evaporated Milk
as one of it's ingredients. You could not locate the recipe but
emailed three other recipes that I am eager to try. However, I called
my oldest son to see if he had our beloved recipe and thankfully ,
he did. I have two sons and a daughter, a vegetarian. This recipe is
the favorite food of my two sons and I would like to share it with you.
Meatloaf Wellington
1 large can Carnation evaporated milk, divided
1 1/2 lb. lean ground beef
1/2 cup fine cracker crumbs
1 egg, beaten
1/2 cup chopped onion
1 tbsp. prepared mustard
1 1/2 tsp. salt
1/8 tsp. pepper
1 3/4 cup flour
3 tsp. baking powder
1 tsp. salt
1/2 cup shortening
1/4 cup water
10 oz. can cream of mushroom, cream of chicken OR cream of celery soup
Combine 2/3 cup evaporated milk with beef, cracker crumbs, egg onion,
mustard, salt and pepper. Shape into 9 inch log on waxed paper.
Mix flour, baking powder and salt: cut in shortening until mixture
resembles coarse meal. Add 1/2 cup evaporated milk and water. Stir
with a fork until all moistened. On lightly floured surface, knead
gently about 20 times and roll to 12 inch square.
Roll meat onto dough and wrap. Moisten and seal seam and ends. Lay seam
side down on buttered pan. Score top very lightly. Bake for 10 minutes
in 425 degree oven. Reduce heat to 325 degrees and bake for 65 to 70
minutes longer.
For sauce; heat remaining evaporated milk with your choice of either
cream of mushroom, cream of chicken or cream or cream of celery soup.
To serve, place a slice of meatloaf on plate and spoon some sauce over
it. Serve with your favorite side dishes.
I hope you can add this recipe to your files
Thank you, Marcy
Thank YOU, Marcy!
Phaed
----- Original Message -----
From: John
To: phaedrus
Sent: Wednesday, June 19, 2002 1:48 PM
Subject: Sea moss pudding
Seems that I remember when I was a young boy (I won't say how many
decades ago that was) my grandmother would walk to the beach and
collect some dried sea moss. It is a type of sea weed. She would
use it to flavor and thicken pudding. I remember it had the
consistency of a rennet custard. Could anyone help history/recipes
for 'sea moss pudding'?
Thanks,
John
Hello John,
I didn't find much history, but below are two recipes.
Phaed
Granma's Seaweed Pudding
Ingredients :
1/2 c. North Atlantic sea moss
4 c. whole milk
1 c. sugar
1 tsp. vanilla
1 tsp. orange flavoring
Preparation :
Heat milk until simmer. Add sea weed and allow to simmer until it
thickens. Remove sea weed. Add sugar, vanilla, and orange
flavoring. Remove from heat and allow pudding to chill in
refrigerator until stiff.
----------------------------
Sea Moss Pudding
1/4 cup sea moss
2 1/2 cups milk
1/8 tsp salt
3/4 tsp vanilla
Soak moss 15 min in cold water. Drain and pick it over. Tie in a small
cheesecloth bag and put it in a doubler boiler with milk. (You can also
put the moss directly in the milk). Cook this for 30 min and then remove
the moss. Strain into mold or individual molds, which have been dipped in
cold water. Chill for 3 hours (45 min in the individual servings), and
serve with cream and sugar
----- Original Message -----
From: Linda
To: "phaedrus"
Sent: Monday, June 17, 2002 11:55 PM
Subject: An odd question
> Hi, my husband and I were talking and we tried to find the answer on the
> internet, but had no luck. Maybe you will.
> We were wondering when in the america that women started shaving their
> legs and also what type of razor did they use back then.
> Just one of those things one wonders about - if you are weird enough
> Linda
>
Hi Linda,
I love an odd question now and then.
I spent the morning researching this, and I think I've come up with a
definitive answer. You see, it was a combination of three things: media,
fashion, and the invention of the safety razor.
In the late 1800's a fellow named "King" Gillette was convinced that the way
to get rich was to invent some gadget that people would soon be unable to do
without. You know, "build a better mousetrap...". He didn't have much luck
until one morning when he went to shave, he found his straight razor was dull.
Bingo! One can almost see the little light bulb go on over his head as he
thought about a razor with presharpened, replaceable blades. By 1906, he was
selling 300,000 razors a year, and when WW I began, the government bought
3.5 million Gillette razors and 36 million blades. Men soon couldn't do
without them.
Soon thereafter, women's fashions began to change. Sleeveless dresses
appeared. Magazine ads advertising these new styles used models with shaved
armpits. Around 1915, Gillette had another idea and began an advertising
blitz to convince women that they absolutely had to have bare armpits.
It worked. Before the invention of Gillette's razor, shaving their armpits
and legs just wasn't a very practical thing for women to do with a straight
razor. Better to be hairy than to bleed to death...
The next things to occur were the roaring twenties and the movies. In the
twenties, the "flapper look" came into style, with shorter dresses and new
bathing suits that showed women's legs. Women in the movies who wore the
new styles had shaved legs, and, just like today, the movie fad caught on.
Just like today, women imitated glamorous movie stars and models.
King Gillette retired in 1931, a very wealthy man.
When hemlines dropped again in the mid thirties, women got a respite from
leg shaving for a while, but when sheer nylon stockings were invented in the
1940s, hemlines went up again, and the smooth look of shaved legs in
stockings became the rage. It's been like that, for the most part, ever
since.
Phaed
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