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----- Original Message -----
From: Pamela
To: phaedrus@hungrybrowser.com
Sent: Monday, October 04, 2010 2:23 PM
Subject: Pickled Peaches using Indian Peaches
Every summer my sister and I would ride with our grandparents to Arkansas
(they lived in Louisiana) to purchase Indian peaches. These were the "only"
peaches my grandmother would use in her pickled peach recipe. Once the peaches
and syrup were combined, the juice turned a deep purple-red color, and the taste
of cloves and cinnamon were definite in the peaches. Unfortunately, this is one
of my grandmothers recipes no one has. Thank you.
Hi Pamela,
I can only find two pickled peaches recipes that call for Indian peaches - the
first two below. Note that the second one doesn't have cinnamon, although you
could add it. The third recipe is just a generic pickled peaches recipe. You
could use Indian peaches in just about any pickled peaches recipe. None of the
recipes that I saw said anything about the color of the juice after pickling,
so I can't comment on that aspect.
Phaed
Pickled indian peaches
1/2 dishpan clean, peeled Indian peaches
1/2 c. vinegar
3 c. sugar
1 tbsp. whole cloves
1 tbsp. whole allspice
6 c. water
Combine all ingredients in large pan. Put on burner on high until mixture boils;
turn to low keeping peaches down in liquid until they are as tender as you want them.
Place in sterile jars and seal. NOTE: it is best not to make more than this amount
at a time. Makes about 6 to 8 pints.
-------------------------------------
Spiced Peaches
10 Indian Peaches, peeled, pitted and sliced
1 cup sugar
1 cup vinegar
1 cup water
whole cloves
cinnamon sticks
jelly jars
Combine sugar, vinegar and water in saucepan and bring to boil. When sugar is
dissolved, remove from heat. Spoon enough peaches to cover the bottom of a jar
and place 2 cloves on top repeat this until peaches near the top ending with
2 whole cloves and 1 - 2 cinnamon sticks. Pour sugar mixture over peaches until
almost to top of jar. Repeat in other jars until peaches are gone. Allow to cool
to room temp, seal with lid and refrigerate. Can be enjoyed after 1 day
-------------------------------------
Pickled peaches
1 qt. white vinegar
6 lbs. sugar
1 tbsp. ground cloves
4 whole sticks cinnamon
6 qts. (12 lb.) sm. whole peaches
Cook vinegar and sugar together to make syrup. Tie cloves in muslin bag and
drop into syrup. Add cinnamon sticks. Cook peeled peaches, a few at a time,
in hot syrup until tender, remove. Repeat until all fruit is cooked. Bring
syrup to a boil; remove from heat. Add cooked fruit. Cover and let stand
overnight. Next day remove and discard muslin bag, pack peaches in clean
quart jars to within 1/2 inch of top. Cover with syrup, put on lids and
process in hot water-bather at simmering temperature (180 degrees) 20 minutes.
Makes about 4 quarts. Whole cloves may be used instead of ground.
----- Original Message -----
From: Tony
To: phaedrus@hungrybrowser.com
Sent: Friday, October 01, 2010 7:33 AM
Subject: lost recipe
I'm Tony, and I've been looking for a "Jewish" apple cake recipe that my aunt
used to make. She would slice the apples and put cinnamon and sugar like in
making apple pie, and she would bake it in a bundt cake pan. The cake batter
was a vanilla. Thanks.
Hi Tony,
See below for several variations. Most recipes for Jewish apple cake have orange
juice in the batter.
Phaed
Jewish Apple Cake
5-6 apples, peeled and sliced
4 eggs
2 c. sugar
1 c. oil
2 c. flour
1/2 tsp. baking powder
2 tsp. vanilla
1 c. nuts
Filling:
1 tbsp. cinnamon
2 tbsp. sugar
Grease and flour a bundt pan. Beat eggs. Mix ingredients except apples and
beat until smooth. Fold in apples. Pour 1/2 batter into bundt pan and sprinkle
filling on top. Pour remaining batter into pan. Bake 70-85 minutes at 350 F.
or until cake draws away from the edges of the pan.
----------------------------------------------------------
Jewish Apple Cake
5 or 6 apples, cubed
2 tsp. cinnamon
5 tbsp. sugar
3 c. flour
2 c. sugar
1 c. oil
4 eggs
2 tsp. baking powder
1/4 c. orange juice
1 tsp. salt
2 tsp. vanilla
Combine first 3 ingredients. In separate bowl combine remaining ingredients and
mix well. Pour half of the mixture in a well-greased bundt pan. Add half of the
apple mixture to top of batter. Add remaining batter. Add remaining apples to top
of batter. Bake at 350 degrees for about 1 hour.
------------------------------------------------------------
Jewish Apple Cake
4 med. apples
5 tbsp. sugar
2 1/2 tsp. cinnamon
Mix above ingredients and set aside.
Mix:
1 c. oil
4 eggs
3 c. flour
3 tsp. baking powder
1/3 c. orange juice
2 1/2 tsp. vanilla
Pour 1/2 mixture into greased bundt pan. Add 1/2 apple mixture, then pour rest of mixture in,
then remaining apples. Bake 1 1/4 - 1 1/2 hours at 350 degrees.
-----------------------------------------------------------
Jewish Apple Cake
2 tbsp. sugar
2 apples, sliced thin
2 tsp. cinnamon
Mix and set aside. 4 eggs
2 c. sugar
3 c. flour
1 c. oil
4 tsp. baking powder
2 1/2 tsp. vanilla
1/2 c. orange juice
Mix together in large mixing bowl. Pour half of the batter into greased bundt pan.
Add a layer of apples, then repeat Sprinkle granulated sugar on top.
Bake at 350 degrees for 1 hour.
----- Original Message -----
From: denise
To: phaedrus@hungrybrowser.com
Sent: Saturday, October 02, 2010 7:57 AM
Subject: request for recipe
Do you have a recipe for a meatloaf using apples ?
Denise
Hello Denise,
Yes, see below.
Phaed
Apple Meatloaf
2 - 2 1/2 lbs. lean ground beef
1 1/2 c. packaged stuffing mix
2 c. finely chopped apples
3 eggs
2 tsp. salt
1 tbsp. prepared mustard
2 tbsp. horseradish
3/4 c. ketchup
1 lg. onion, minced
1/4 tsp. pepper
Combine ingredients and pack into greased 9x15 inch greased loaf pan.
Bake at 350 degrees for 1 hour 15 minutes.
---------------------------------------------------
Apple Meat Loaf
1 lg. onion, finely chopped
2 tbsp. butter
2 1/2 lbs. ground beef
1 1/2 c. fresh bread crumbs
2 c. peeled and cored, finely chopped apples
3 eggs, beaten
1 tbsp. chopped parsley or flakes
1/2 tsp. pepper
2 tsp. salt
1/4 tsp. allspice
1 tbsp. prepared mustard
1/4 c. catsup
Saute onion in butter until soft. Then combine all ingredients, mixing thoroughly.
Put in large, greased loaf pan. Bake at 350 degrees for 1 hour. Remove from oven
and let sit for 15 minutes before serving. Serves 8-10.
----- Original Message -----
From: Stan
To: phaedrus@hungrybrowser.com
Sent: Sunday, October 03, 2010 8:41 AM
Subject: Granger Pie
Uncle Phaedrus, Can you help me find a lost recipe for "Granger Pie". I grew up
in the Johnstown, PA area and it was my favorite pie some 60 years ago.
Stan
Hello Stan,
Below is the recipe that I found with that name.
Phaed
Granger pie
Pastry for 1 (8 or 9 inch) pastry shell
--Crumb mixture:--
1 1/2 c. flour
1/2 c. brown & white sugar mixed
1 tsp. baking powder
2 tbsp. shortening
--Liquid:--
1/2 c. dark molasses
3/4 tsp. soda
1/2 c. boiling water
Line pan with pastry. Combine ingredients of crumb mixture,
using hands to blend. Combine ingredients for liquid. Pour
1/3 into pan, add 1/3 crumbs; continue alternating, ending with
crumbs. Bake at 350 degrees for 30 minutes.
----- Original Message -----
From: Barbara
To: phaedrus@hungrybrowser.com
Sent: Thursday, September 30, 2010 4:38 PM
Subject: recipe request.
Good Afternoon Uncle Phaedrus,
In the early 60's I made a Cheesecake/Cheese pie (??) using pretty much
only a pkg.. of cream cheese, lemon instant pudding, graham cracker crust
and not sure if anything else or not??? Maybe milk...seems as I sprinkled
a little crumbled graham cracker on the top.
I sure hope you can help me with this simple recipe that made me too fat
when I was pregnant in l960. TIA for your help if you can find this recipe...
Unfortunately, after paying lots of money, no one was able to retrieve the
recipe from my crashed computer.
I look forward to hearing from you.
Barbara
Bakersfield, CA.
Hello Barbara,
See below.
Phaed
Busy Day Cheesecake
8 oz. cream cheese
2 c. milk
1 pkg. Jell-O lemon or pineapple cream instant pudding
9" graham cracker crust
Soften cream cheese; blend with 1/2 cup milk. Add remaining milk and pudding mix.
Beat slowly with egg beater just until well-mixed, about 1 minute. (Do not overbeat.)
Pour at once into crust. Sprinkle graham cracker crumbs lightly over top.
Chill about 1 hour. Serve to 8
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