Sent: Wednesday, September 28, 2011 4:56 PM
Subject: Fresh Apple Walnut Cake
I'm looking for a recipe supposedly from Faith Hill called "Fresh Apple Walnut Cake"
My friend send some over - it is delicious. She doesn't share her recipes
Hope you are enjoying the beautiful Fall weather
The correct spelling is p-h-a-e-d-r-u-s.
I cannot find any recipe for “fresh apple walnut cake” or “fresh apple cake” that has any connection to Faith Hill.
There are a few of her recipes on the web, but none like that.I did find a few “fresh apple walnut cake” recipes,
but I’d need more information to determine which one is the one you want. There is one here:
I found this recipe on the Internet a few years ago. Basically the same cake from a different artist.
Timm in Oregon
Pam Tillis’s Chunky Apple Walnut Cake
For the Cake:
1-1/2 cups vegetable oil
1 cup sugar
3 large eggs
2 cups unbleached all purpose flour
1 cup whole wheat flour
1/8 teaspoon ground clove
1-1/4 teaspoons cinnamon
1/4 teaspoon ground mace
1 teaspoon baking soda
1 teaspoon plain salt
3-1/4 cups Granny Smith apples peeled and cut into chunks
1-1/4 cups walnuts, coarsely chopped
3 teaspoons Calvados liqueur (an apple flavored alcohol) or apple juice
Non stick spray
For the Glaze:
4 tablespoons butter
2 tablespoons brown sugar
6 tablespoons white sugar
3 tablespoons Calvados liquer or apple juice
4 tablespoons apple cider
2 tablespoons orange juice
2 tablespoons heavy cream
Preheat the oven to 325F degrees. In a large bowl, beat together oil and
sugar until thick. Add the eggs one at a time, beating well after each
In a separate bowl, sift together both flours, spices, baking soda, and salt.
Add this dry mixture to the oil/egg mixture and blend well.
Add apples, walnuts, liqueur or apple juice. Stir until evenly mixed.
The batter will be thick.
Spray a 10 inch round cake pan with oil. Cut the parchment paper to fit the
pan and place in bottom of pan. Pour the batter into pan and bake for about
1 hour and 15 minutes or until a toothpick placed in the center of the cake
comes out clean. Let for about 10 minutes; remove from the pan, remove the
parchment and continue to cool on rack. With a toothpick, make holes all over
the top of the warm cake so the glaze will absorb.
For the Glaze:
Melt the butter in a saucepan. Add the sugars and combine. Add the remaining
ingredients; reduce the heat and cook for about 4 minutes until thickened and
syrupy. It will bubble slightly.
Place the warm cake on a large serving platter with upturned sides so that glaze
can pool around cake. Pour hot glaze over warm cake and allow it to drizzle down
the sides and into the holes on top. Pam suggests that you make an additional
batch of this "magic" glaze and place it on the table so each of your guests may
add more glaze to their serving if they wish. Pam says this glaze is what makes
this cake soooo good!
Sent: Sunday, October 02, 2011 3:08 PM
Subject: missing pie recipe
I'm looking for a recipe that was on the back of the Quaker Natural Granola
Cereal between 1978-1983, it was lost in a move- of course. The recipe used
the cereal as an ingredient in the crust and the filling contained cream
cheese, lemon and I can't remember what else; honey was also an ingredient
if I remember correctly in both the crust and the filling. I contacted
Quaker but they couldn't find it in their archives. hoping someone kept this
in their collection.
thanks for your help.
I could not find a recipe like you describe. I'll post the request on the
site, but it will be weeks before it appears.
Sent: Saturday, September 24, 2011 6:49 PM
Subject: Honey Cake Recipe
Entenmann's used to make a wonderful, richly flavored Honey Cake.
They no longer offer it, but that doesn't stop my craving for it.
Is there any way you can find this recipe?
Sorry, I had no success finding a recipe or a copycat for this.
Sent: Monday, September 26, 2011 4:50 PM
Subject: texas ranger special burger
dear uncle phaedrus,
i am looking for an impossible to find recipe from the long island
new york area. a restaurant called the Texas ranger on freeports
it was a hamburger they made for more than fifty years that is
unforgettable.it was called the Texas ranger special burger.
it was a regular hamburger with sliced tomato and thinly sliced
cabbage with a mayonnaise based thin sauce poured over the cabbage
after the burger was made. like Cole slaw but it had a tang to it.
i have tried for years to get this recipe with no luck. talking to
people all over the nautical mile that have worked down there for
years and nobody has a clue but everyone around for miles remembers
the burger. any info on this i would be grateful.
thank you joe.
The recipe for the Rangerburger or the coleslaw or the sauce that was used on them does not appear to be
available anywhere on the Internet. I found a couple of e-mail addresses for living members of the Pappas
family (The Texas Ranger owners), but the e-mail addresses are over 10 years old.
I wrote to them anyway. If I hear from them, I’ll let you know.
Saw your recipe request post on a website. Not sure if you had any
luck tracking it down....Whitey Ford's was serving those chili burgers
for a while if that helps your search. My mom makes Chili specials
based on the Texas Ranger burgers she had in Freeport in her youth.
Her chili is different, but still amazing. She says that a family
member of the Texas Ranger told her how to make the sauce for the
shredded cabbage slaw. She mixes mayo, a spoonful or two of white
vinegar, salt, pepper and some milk and shakes it all up in a jar. If
it's too thick she adds more mayo....too thick...more milk. I think
their chili had more chili powder than my mom's does....plus I
remember it having large red kidney beans. My mom uses smaller
canellini beans. I'll share her secret recipe with you for her chili,
but it is NOT the recipe from the restaurant....it is, however, so
good. She is a phenomenal cook, and we do love her chili specials!