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----- Original Message -----
From: Bob
To: phaedrus
Sent: Thursday, June 20, 2002 7:06 AM
Subject: pistachio muffins
i am looking for a recipe for pistachio muffins.they are
probably made using instant pudding mix. they are sold in
hannaford stores in the north east.
Hi Bob,
An alert reader saw your request on my website and sent the below recipe.
Phaed
Pistachio Pudding Muffins
4 eggs beaten
1 package Duncan Hines Butter Golden Cake Mix
1 Cup flour
1 pkg. pistachio instant pudding
1 Cup sour cream
1/4 cup water
1/4 cup oil
1/2 cup chopped pistachio nuts
1 large chocolate bar chopped into chunks (optional)
Directions:
Sift flour with cake mix.
Add instant pudding and mix.
Add cake mixture to eggs and stir well.
Next, add wet ingredients and stir well.
Fold in nuts and/or chocolate chunks
Pour into greased muffin cups
Sprinkle sugar on top.
Bake at 425 degrees for 15 minutes.
----- Original Message -----
From: Vivian
To: phaedrus
Sent: Friday, September 06, 2002 1:47 PM
Subject: Hi!
> Looking for receipe for fudge - microwave first 2 ingredients -
> mi-condensed milk and Karo syrup and then add choc chips - powdered
> sugar - vanilla - nuts (optional) in what amounts? Thanks, Vivian
Hi Vivian,
Could one of the recipes below be the one you want?
Phaed
Chocolate Fudge
Ingredients :
1/2 c. Karo light or dark syrup
1/3 c. evaporated milk
3 c. (18 oz.) semi - sweet chocolate chips
3/4 c. confectioners sugar, sifted
2 tsp. vanilla
1 c. coarsely chopped nuts (optional)
Preparation :
Line 8 inch square baking pan with plastic wrap. In 3 quart
microwavable bowl combine corn syrup and evaporated milk; stir until
well blended. Microwave on High (100%) 3 minutes. Stir in
chocolate chips until melted. Stir in confectioners sugar, vanilla
and nuts. With wooden spoon beat until thick and glossy. Spread in
prepared pan. Refrigerate 2 hours or until firm. Serve in very
small pieces.
----------------------------------
Dark Chocolate Fudge
Ingredients :
1/2 c. Karo light or dark corn syrup
1/3 c. evaporated milk
3 c. (18 oz.) semi-sweet chocolate chips
3/4 c. confectioners' sugar, sifted
2 tsp. vanilla
1 1/2 c. coarsely chopped Diamond walnuts
Preparation :
Line 8 inch square baking pan with plastic wrap. In 3 quart
microwaveable bowl combine corn syrup and evaporated milk; stir
until well blended. Microwave on high (100%) 3 minutes. Stir in
chocolate chips until melted. Stir in confectioners' sugar, vanilla
and walnuts. With wooden spoon beat until thick and glossy. Spread
in prepared pan. Refrigerate 2 hours or until firm. Makes 25
squares. Preparation time 10 minutes, plus chilling.
----- Original Message -----
From: Carolyn
To: phaedrus
Sent: Friday, September 06, 2002 3:56 AM
Subject: Poconos Chocolate Cake w/ softasilk cake flour
> OK! Here we go! About 1 year ago I purchased a pamphlet cookbook at
> a grocery store checkout titled "State Fair Winning Cake Recipes"???
> all cakes where made with soft as silk cake flour and published by
> Gold Medal.
> Well this darn cookbook grew some legs and disappeared. I have been
> searching for the book for about 6 months. I have tried Gold Medal,
> other sites, etc.
> Well, Mom's birthday is here again and the BEST chocolate cake with
> frosting that I have ever made came from this book. She loved this
> cake. So I am searching again for this recipe or book. Other cakes
> that I made from this booklet were also great, but I can't get this
> particular chocolate cake out of my mind. Thanks for anything you
> can do! Carolyn
Hi Carolyn,
Well, I cannot find a recipe named "poconos chocolate cake" anywhere - not
on the Internet and not in any of my files.
Also, I only found two chocolate cake recipes on the Internet that called
for soft as silk cake flour. One had Heath bar pieces in the icing, and the
other had peanut butter icing.
However, on a recipe CD that I have, I found the below recipe. Could that be
it? It doesn't have very good directions, but if the ingredients are right,
maybe you can use it.
Did you try E-Bay for that cookbook? They have lots of that sort of thing.
Phaed
Chocolate Fudge Cake
Ingredients :
1 stick oleo or 1/4 c. margarine
1 c. sugar
1 lb. can chocolate syrup
4 eggs, one at a time
1 c. soft as silk cake flour
1 tsp. baking powder
1 tsp. vanilla
Chocolate Icing:
4 tbsp. cocoa
Pinch of salt
1 stick oleo
4 tbsp. milk
Preparation :
Mix all ingredients together. Bake at 350 degrees for 30 minutes.
----- Original Message -----
From: Theresa
To: phaedrus
Sent: Saturday, September 07, 2002 4:21 PM
Subject: Carrot Cake
I lost my recipe for Carrot cake. It was in a Canadian magazine,
I think Canadian Living. Anyway, it was fabulous and had carrots,
apples, raisins, and walnuts.
Thanks,
Theresa
Hi Theresa,
The top two recipes below are the only ones I found with all four of the ingredients that you list. The bottom two are the only ones I found that specifically
said they were from "Canadian Living" - but neither one of them contains apple. The middle one I just threw in because it sounds tasty.
Phaed
Carrot Cake
Ingredients:
Cake:
1 cup sugar
1 cup cooking oil
4 eggs
1 cup flour
1 cup whole wheat flour
1 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
2 cups grated raw carrot
1 1/2 cups grated apple
1 cup golden raisins
1/2 cup chopped walnuts (optional)
Cream Cheese Icing:
1 package (4 oz.) cream cheese, softened
1/4 cup butter
1 cup icing (confectioners') sugar
1/2 teaspoon vanilla
Directions:
Cake:
1)Preheat oven to 350 degrees F. Blend together sugar, oil and eggs.
Beat until slightly thickened.
2)Mix flours, baking soda, salt and cinnamon. Combine with egg mixture.
Stir in carrot, apple, raisins and nuts.
3)Pour batter into a greased and floured 9 by 13 inch cake pan. Bake for
35 to 40 minutes. Remove from oven. Cool.
Cream Cheese Icing:
Combine cream cheese and butter in mixer bowl. Beat on medium speed
until creamy. Add icing sugar and beat until smooth. Stir in vanilla.
Frost cake.
------------------------
Title: Apple & Carrot Cake
Categories: Diabetic, Cakes, Snacks, Fruits, Vegetables
Yield: 16 slices
2 c Whole wheat flour;
-self-rising
1/2 c Margarine;
1 ts Cinnamon;
1 c Walnuts; chopped
2/3 c Raisins;
2 c Dessert apples; peeled cored
-grated
1 c Carrot; grated
Grated peel of 1 orange
2 lg Eggs;*
4 tb Fresh orange juice;
Line the base and grease of a loaf pan with 4 cup capcity. Preheat
the oven to 350 degrees. Place the flour in a bowl and mix well, then
cut in the margarine and stir in the cinnamon. Stir in the walnuts,
raisins, apples and carrot. Add the orange peel, eggs and juice, then
beat well until thoroughly combined. Spoon the mixture into the
prepared pan, smooth the top and bake for about 1 1/4 hours, or until
the cake is well risen and firm to touch. Turn out on a wire rack.
----------------------------------------------------
The Ultimate Carrot Cake
Serves: Makes 1 Cake
Ingredients
1/4 cup oil (eg peanut or sunflower)
1 cup apple sauce
1/4 cup low-fat milk
2 egg whites and 1 whole egg
1/2 cup flour
3/4 cup sugar
2 cups wholemeal flour
2 tsps baking powder, baking soda and vanilla essence
2 tsps cinnamon
1/2 tsp nutmeg
1 tsp ground cloves
2 cups grated carrots
1/2 cups chopped walnuts and raisins or chopped prunes
1 234g can pineapple crushed with juice
Method
1. In a large bowl, beat together the oil, apple sauce, milk, egg
whites and egg until well mixed.
2. In another bowl, sift together the flour, sugar, baking powder,
baking soda, cinnamon, nutmet and cloves. Make a well in the centre.
Carefully pour the apple sauce mixture into the well in the dry
ingredients and mix them together lightly with a holed spoon.
3. Add the carrots, walnuts, raisins, pineapple and vanilla. Pour
mixture into a 23cm greased cake tin.
4. Bake for 60-70 minutes at 180 deg C. The cake is cooked when a
skewer inserted comes out clean and the cake has come away form the
side of the tin. This cake is very moist.
5. Allow the cake to cool 10 minutes before turning out and leaving
the cake to cool on a cake rack.
Topping
1. In a food processor, put 1/2 cup low fat cottage cheese, 3 tblspns
low fat yoghurt, 1 tsp vanilla, 1 tblspn lemon juice, 1/4 cup cream
cheese, and 3 tblspns icing sugar. Process until blended.
2. When the cake is cold, spread the topping over the cake and
decorate with walnuts or grated lemon rind.
-----------------
Canada's Best Carrot Cake with Cream Cheese Icing
By The Canadian Living Test Kitchen
2 cups All-purpose flour 500 mL
2 tsp Baking powder 10 mL
2 tsp Cinnamon 10 mL
1 tsp Baking soda 5 mL
3/4 tsp Salt 4 mL
1/2 tsp Nutmeg 2 mL
3/4 cup Each granulated and packed brown sugar 175 mL
3 Eggs 3
3/4 cup Vegetable oil 175 mL
1 tsp Vanilla 5 mL
2 cups Grated carrots 500 mL
1 cup Drained canned crushed pineapple 250 mL
1/2 cup Chopped pecans 125 mL
Icing:
1 Pkg (8 oz/250 g) cream cheese, softened 1
1/4 cup Butter, softened 50 mL
1/2 tsp Vanilla 2 mL
1 cup Icing sugar 250 mL
Grease and flour 13- x 9-inch (3.5 L) metal cake pan; set aside.
In large bowl, whisk together flour, baking powder, cinnamon, baking soda,
salt and nutmeg. In separate bowl, beat together granulated and brown
sugars, eggs, oil and vanilla until smooth; pour over flour mixture and
stir just until moistened. Stir in carrots, pineapple and pecans.
Spread in prepared pan.
Bake in centre of 350°F (180°C) oven for 40 minutes or until cake tester
inserted in centre comes out clean. Let cool in pan on rack. (Make-ahead:
Cover with plastic wrap and store at room temperature for up to 2 days.
Or ovenwrap with heavy duty foil and freeze for up to 2 weeks; let thaw
before continuing.)
ICING: In bowl, beat cream cheese with butter until smooth. Beat in
vanilla. Beat in icing sugar, one-third at a time, until smooth.
Spread over top of cake. (Make-ahead: Cover loosely and refrigerate
for up to I day.)
Set timer for 5 minutes less than the time specified in recipe, check
cake then for the following signs. If the cake is not done, return it
to the oven to finish baking.
When Is The Cake Done:
A fully baked cake will spring back when touched in the center.
The cake also draws away from the side of the pan, and a cake
tester (a toothpick of skewer works well) inserted in the center
comes out clean. Also trust your sense of smell: the fresh aroma
of butter and sugar wafting out of the oven can be the signal to
check the cake.
When cakes emerge from the oven, their structure is set, but the
set is still fragile. Let cakes stand in pans on rack for time
specified in each recipe, usually 15 to 20 minutes. Run knife
around edge of cake, then place rack over pan and invert cake onto
rack to cool completely.
Makes 18 servings.
------------------------
Carrot Cake
You will need:
4 eggs
1 cup granulated sugar
1 cup packed brown sugar
1 cup vegetable oil
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
11/2 tsp cinnamon
1/2 tsp nutmeg
3 cups grated raw carrots
1/2 cup raisins
1/2 cup finely chopped nuts (optional)
1. In a large bowl, beat eggs well. Add sugars gradually, beating until
light. Gradually beat in oil. Mix together flour, baking powder, soda,
salt, cinnamon and nutmeg. Stir into egg mixture. Stir in carrots,
raisins and nuts (if using).
2. Pour into greased and floured pan(s). Use one 10 inch tube or Bundt
pan or 13x9 inch rectangular pan or 2- 9 inch square pans or 3- 8 inch
square layer pans.
3. Bake in 350 degree F oven for 11/4 hours for tube pan, 45-50 minutes
for rectangular pan, 35-40 minutes for layers or until tester inserted
in centre comes out clean. Let cakes cool for 5-10 minutes in pan before
turning out onto rack. When cool, frost with Cream Cheese Frosting if
desired.
Cream Cheese Frosting
8 oz cream cheese
1/4 cup butter
2 tsp vanilla
3 cups (approx) sifted icing sugar
Cream together cream cheese, butter and vanilla. Gradually beat in
enough icing sugar to give smooth, spreadable consistency. Makes
enough to frost rectangular, tube or layer cakes. To both frost and
fill large layer cakes, double the recipe, for small cakes halve the
recipe.
The Canadian Living Cookbook, Carol Ferguson and the Food Writers
of Canadian Living, Random House, 1987, page 240.
----- Original Message -----
From: Kynza
To: phaedrus
Sent: Friday, September 06, 2002 12:29 AM
Subject: donut recipe
hi
ur website is a real help really:)anyways i would like the recipe
for dunkin donuts doughnuts.Thier donuts r really soft and have
thier own distinct taste /All the other doughnut i have tried r
more like bread.Pls can u help me? thanks
kynza
Hello Kynza,
Try the recipe below.
Phaed
Donut Shop Plain Glazed Donut
3 cups vegetable oil
Dough
1/4oz package active dry yeast
2 tablespoons warm water (about 98F)
3/4 cup warm milk
2+1/2 tablespoons butter/margarine
1 egg
1/3 cup granulated sugar
1 teaspoon salt
2+3/4 cups all-purpose flour
Glaze
2/3 stick butter/margarine
2 cups powdered sugar
1/2 teaspoon vanilla extract
1/3 cup hot water
Make the dough. Dissolve the yeast in a medium bowl with the warm
water. Add the milk, butter/margarine, egg, sugar and salt. Blend
with an electric mixer until smooth. Add half of the flour and mix
for 30 seconds. Add the remaining flour and knead into the dough
with flour-dusted hands. Cover the bowl of dough and leave in a warm
place for 1 hour or until the dough doubles in size. Roll out the
dough on a heavily floured surface until it is 1-inch thick. Punch
out with a donut cutter, 12 donuts. If you don't have a donut cutter
you can use a washed and dried 15oz vegetable can. Remove both lids
from the can. Now you are ready to punch out the holes. Again, if
you don't have a donut cutter, find the lid from a lemon juice jar,
A-1 Sauce bottle of a lid of a similar size. Make sure it is washed
and dried. Cut a hole in the center of each of the donuts. Place the
donuts on cookie sheets covered with plastic wrap or waxed paper.
Cover and allow the donuts to double in size again. This will take
about 45 minutes. Heat the oil in a large frying pan over medium heat.
Bring it to about 350F. Fry each donut for about 30 seconds per a side,
or until light golden brown. Drain and cool on paper toweling. Mix the
ingredients for the glaze in a medium bowl with a hand mixer until
smooth. Take a cooled donut, hold it by the edges and touch the top of
the donut into the glaze. Flip it over and rest it onto a plate or
cookie sheet to allow the glaze to firm up. Makes 1 dozen donuts.
HINT: Take the holes and cook them the same way as the donuts. Just
dip them a little deeper into the glaze.
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