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Sour Cream Raisin Pie
----- Original Message -----
From: RLF
To: phaedrus
Sent: Tuesday, September 10, 2002 11:56 AM
> Hi, I'm looking for Sour Cream Raisen Pie. Have you ever heard of it?
>
> Thanks
> RLF
Hello RLF,
Below are four recipes.
Phaed
Sour Cream Raisin Pie
Ingredients :
1 c. sour cream
1/2 c. raisins, chopped fine
1/2 tsp. cinnamon
1/4 tsp. cloves
1 pinch nutmeg
1 c. sugar
3 egg yolks
1 egg white
Preparation :
Mix all ingredients and pour into unbaked pie shell. Bake like
lemon custard. Then beat 2 egg whites; add 2 tablespoons of sugar
and beat until stiff but not dry. Be sure all sugar granules are
dissolved. Spread on pie and set in moderate oven until golden
brown.
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Easy Sour Cream Raisin Pie
Ingredients :
1 (3 1/2 oz.) pkg. instant vanilla pudding mix
1 1/2 c. milk
1 sm. tub sour cream
1 to 1 1/2 c. cooked raisins, drained and cooled
Whipped topping
Preparation :
Mix pudding with milk; fold into sour cream. Add cooked raisins.
Pour mixture into baked pie shell. Refrigerate 1-2 hours before
serving. Spread whipped topping over pie.
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Sour Cream Raisin Pie
Ingredients :
1 c. raisins
1 c. sugar
1 c. water
1 c. canned milk
3 egg yolks
3 level tbsp. cornstarch
1/4 tsp. salt
Meringue:
3 egg whites
6 tbsp. sugar
1/4 tsp. cream of tartar
Preparation :
Cook raisins, sugar and water for a few minutes. Add milk, egg
yolks, cornstarch and salt. Cook until thick and pour into a baked
pie shell. Combine meringue ingredients and beat until stiff. Put
over pie. Bake at 400 degrees for 10 minutes.
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Sour Cream Raisin Pie
Ingredients :
1 c. sour cream
1 c. sugar
1 c. raisins
3 eggs, well beaten
1/2 tsp. cinnamon
1/4 tsp. cloves
Preparation :
Combine all ingredients. Pour into unbaked pastry shell and bake
at 375 degrees until set. (Eggs may be separated and whites used
for meringue.) Bake pie, then beat egg whites with 6 tablespoons
sugar until stiff and glossy. Pile on baked filling and brown at
425 degrees or place under broiler for a few minutes until browned.
----- Original Message -----
From: Indigo
To: phaedrus
Sent: Monday, September 09, 2002 10:39 PM
Subject: Swans cake flour banana cake
Hi I am looking for a recipe for banana cake that was on a box of
Swans cake flour in the 1950's. Thanks!
Indigo
Hello Indigo,
Below is the one that I found which calls for Swans Down.
Phaed
Banana Cake
Ingredients :
2 c. sifted Swans Down cake flour
1 tsp. baking powder
1 tsp. soda
1/2 tsp. salt
1/2 c. butter or shortening
1 1/2 c. sugar
1 egg and 1 egg yolk, well beaten
1 c. mashed bananas
3/4 c. sour milk or buttermilk
1 tsp. vanilla
Preparation :
Sift flour once, measure, add baking powder, soda, and salt and
sift together 3 times. Cream butter thoroughly, add sugar gradually
and cream together until light and fluffy. Add eggs and beat well;
then add bananas and beat again. Add flour to creamed mixture,
alternately with milk, a small amount at a time, beating after each
addition until smooth. Add vanilla. Bake in 2 greased 8 or 9 inch
pans or one 13 x 9 inch pan at 375 degrees for about 25 minutes.
Frost with orange or lemon frosting or following chocolate frosting.
2 1/2 c. confectioners sugar sifted with 3 tbsp. cocoa Pinch of salt
1/2 tsp. vanilla Cream butter, gradually add confectioners sugar
mixture, salt, and vanilla. Add hot cream or milk slowly until
frosting is of spreading consistency.
----- Original Message -----
From: JJ
To: phaedrus
Sent: Wednesday, September 11, 2002 8:09 AM
Subject: Cracker Cake
> My aunt made this cake at xmas and the recipe went with her I know it had
> soda crackers, chocolate, nuts and the layers were frosted with whip creme
> would love to get the recipe.
> Thanks JJ
Hello JJ,
Sorry, I can find lots of cake recipes with soda crackers, but none
of them are chocolate. They're all vanilla with coconut or pineapple or
cherries or both. All of the ones that are chocolate call for graham
crackers, not soda crackers. Below are some of both.
Phaed
Saltine Cracker Cake
Ingredients :
6 egg whites, beaten
1/2 tsp. cream of tartar
1 tsp. vanilla
2 c. sugar
1/4 lb. saltine crackers, crushed
1 c. pecans, chopped
1 Cool Whip (12 oz.)
1 sm. can coconut
Preparation :
Beat egg whites until fluffy. Add cream of tartar and vanilla.
Continue to beat while adding sugar. Remove beaters and fold in
crackers and pecans. Bake at 350 degrees for 30 minutes in a 9 x 13
inch oblong pan. Cool. Spread Cool Whip on top and sprinkle with
coconut.
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Cracker Cake
Ingredients :
32 soda crackers, crushed
2 c. chopped pecans
2 c. granulated sugar
6 egg whites
1 tsp. cream of tartar
--Topping:--
1 lg. bowl Cool Whip
1 lg. can drained pineapple
1 can Angel Flake coconut
Preparation :
Mix crackers and chopped pecans thoroughly. Beat egg whites with
cream of tartar and sugar until stiff. Mix with the crackers and
pecans. Bake for 25 minutes in a 9 x 13 inch pan at 350 degrees. let
cool before applying topping. Place in refrigerator and let set
until ready to serve. It is better if it sits overnight before
serving.
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Cracker Cake
Ingredients :
32 soda crackers, crushed
2 c. sugar
2 c. chopped pecans
6 egg whites, beat stiff
1 tsp. cream of tartar
1 lg. Cool Whip
2 cans crushed pineapple, drained
1 can angle flake coconut
Preparation :
Add sugar and nuts to crushed crackers and mix well. Beat egg
whites stiff. Add cream of tartar and beat again. Fold egg whites
into cracker mixture. Bake in a greased 9 x 13 inch pan at 350
degrees for 25 minutes or until golden brown. Cool completely.
Then put drained pineapple over top of cake. Next spread coconut on
top of pineapple. Top with Cool Whip.
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Cracker Cake
Ingredients :
Bottom:
3 egg whites
1 c. sugar
1 tsp. vanilla
1 c. soda crackers, coarsely crushed and then measured
1 c. chopped nuts
Topping:
1 big bowl Cool Whip
1 big can cherry pie filling
Preparation :
Beat egg whites still. Add vanilla. Blend in sugar gradually.
Fold in nuts and crackers. Pour in greased 9x13 inch pan and bake
20 minutes at 350 degrees. Cool. Put on topping. Cover bottom with
Cool Whip and cover that with cherry pie filling. Cut and serve.
----------------------------------
Saltine Cracker Cake
Ingredients :
6 egg whites
1/2 tsp. cream of tartar
2 c. sugar
1 tsp. vanilla
1 c. pecans, chopped
1/4 lb. (1 stack) saltine crackers, crumbled
8 oz. Cool Whip
Coconut (optional)
Preparation :
Beat egg whites real stiff before adding any other ingredients.
Then add cream of tartar (keep on beating). Gradually add sugar
(keep on beating). Add vanilla. When batter is real stiff, stop
beating and fold in, by hand, pecans and crushed saltine crackers.
Spread evenly in a 9 x 13 x 2 inch pan sprayed with Pam. Cook until
light brown in a 350 degree oven, approximately 30 minutes. Cool
cake in pan, then cover top with Cool Whip. Sprinkle top with
coconut.
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Soda Cracker Cake
Ingredients :
4 egg yolks
1 c. sugar
1 c. chopped walnuts
1 tsp. vanilla
2 tbsp. melted butter
1 c. crushed salted soda crackers
4 egg whites, beaten
1 c. raspberry jam
1 pkg. macaroons
1 c. cream, whipped
Powdered sugar
Vanilla
Preparation :
Add sugar to beaten yolks. Add chopped nuts, vanilla, butter and
crackers. Fold in beaten egg whites. Pour into 2 (9") pans, lined
with wax paper that has been greased. Bake 15 to 20 minutes at 325
degrees. Cool. Then spread with 1/2 cup jam, cover with macaroons
that have been dipped in water. Repeat. Cover with whipped cream
flavored with rum if desired.
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(No Bake) Graham Cracker Cake
Ingredients :
Whole graham crackers
1 pt. all-purpose cream
8 oz. Cool Whip
Chocolate syrup
Preparation :
Use an 8"x10" pan (4 layers). Put a layer of whole graham
crackers in bottom of pan. Whip all purpose cream, then blend Cool
Whip and cream together. Put a layer of cream on graham crackers
then swirl chocolate syrup on cream layer. Make 4 layers of this
ending with cream and swirled chocolate syrup on top. Refrigerate at
least 10 hours before serving. It softens and cuts just like a
cake. Best to make it at night and leave in refrigerator overnight.
Keep refrigerated.
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Chocolate Graham Cracker Cake
Ingredients :
1 can Hershey's chocolate syrup
1 pt. whipping cream
1 box graham crackers (or more, depending on height you want)
Preparation :
Whip cream in large bowl until it peaks. Gradually fold in
chocolate syrup until you find a desirable chocolate flavor (save a
little syrup to drizzle over top of cake). In a 9x9 inch Pyrex
dish, coat bottom of dish with cream mixture. Arrange a layer of
graham crackers and cover with cream mixture. Continue until a
"layer" cake is made. Place in refrigerator overnight. Slice and
Enjoy!
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Graham Cracker Cake Dessert
Ingredients :
2 c. graham cracker crumbs
3/4 c. brown sugar
3/4 c. margarine (melted)
3/4 c. chopped nuts (optional)
Cocoa Fluff
1 c. of whipping cream
1/3 c. cocoa
1/2 c. powdered sugar
1 tsp. vanilla
Preparation :
Pat 1/2 crumb mixture into ungreased 13 x 9 1/2 pan. Prepare 1
package cake mix (chocolate or banana) according to package
directions. Pour half of batter over crumb mix. Sprinkle 1/2
remaining crumbs over batter. Then pour remaining cake batter over
crumbs and sprinkle remaining crumbs on top. Bake at 350 degrees
for 35 or 40 minutes. Serve with whipped topping or Cocoa Fluff.
Frost cake when ready to serve. Serves 12 to 15.
----- Original Message -----
From: RoknRolMom
To: phaedrus
Sent: Wednesday, September 11, 2002 10:06 AM
Subject: need a recipe
> for making a pineapple upside down cake in an electric frying pan.
> thank you
> RoknRolMom
Hi R 'n R,
Wasn't but one to be found. It's below.
Phaed
Electric Fry Pan Pineapple Upside-Down Cake
1 package yellow cake mix
1/4 cup margarine
1 cup brown sugar
pineapple rings in juice, drained
maraschino cherries
Turn electric fry pan to 200. Melt margarine in bottom. Sprinkle brown sugar
evenly over that. Mix yellow cake according to instructions. Arrange
pineapple slices and cherries on bottom of pan. Turn temperature to 250.
Pour cake batter carefully and evenly into fry pan. Put lid on, leaving
vent open! Cook 30-40 minutes. Top should be dry. Loosen and flip onto
platter. A pizza pan works well.
----- Original Message -----
From: Sandra
To: phaedrus
Sent: Wednesday, September 11, 2002 11:50 AM
Subject: History of Sauces and Sauce Making
> Where can I find information on the history of sauces and sauce making?
Hi Sandra,
Well, there's not a lot of detailed information of this type on the
Internet. This site covers the subject lightly:
Sauces
Any study of sauces must begin with Antonin Careme. This famous French Chef
of the 19th century catalogued hundreds of sauces and classified them under
five "mother" sauces. Before his time, sauces were mainly used to cover the
taste of rancid meat, and thus were strong. They covered, rather than
enhanced the flavor of meat. There's some info about Careme here:
Careme
Each of these sites has information about the history of classical dishes,
including sauces:
Food History
Classical Dishes
History of Foods
The best reference for detailed information about sauces and their history
is going to be a book, such as "Sauces: Classic & Contemporary Sauce Making"
by James Peterson (Van Nostrand Reinhold, 1991),
Hope this helps.
Phaed
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