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----- Original Message -----
From: Mike
To: phaedrus@hungrybrowser.com
Sent: Tuesday, October 26, 2010 4:05 PM
Subject: Recipe needed please
I am looking for a recipe for Smyrna rice. I think it is either a Lebanese or Italian dish.
I think it has almonds, saffron, peas and maybe orange juice.
Thanks
Mike
Hello Mike,
I cannot find any dish called "Smyrna Rice" - Lebanese, Italian, Greek (Smyrna is in Greece.)
or otherwise. Dishes with similar ingredients are usually called "Saffron Rice". However, I
did not find any with orange juice. See below for one of those.
Phaed
Saffron Rice
1 1/2 c. unprocessed long grain rice
1/2 tsp. saffron threads dissolved in 1 tbsp. boiling water
1/2 sweet red pepper, diced
1/2 sweet green pepper, diced
1 ripe tomato, chopped
1 c. cooked or canned chick-peas
1 c. cooked green peas or thawed frozen peas
1/3 c. sliced black olives
1/3 c. whole unskinned almonds
Add rice to 3 cups boiling water, stir in saffron. Cover and simmer for 20 minutes
or until rice is tender and all water absorbed. Rinse in cold water to cool.
Make the Vinaigrette Dressing.
Dressing:
4 tbsp. red wine vinegar
1/4 tsp. salt
6 tbsp. virgin olive oil
2 tbsp. vegetable oil
Dash of ground black pepper
Mix vinegar and spices, slowly whisk in the oils. Put rice and half the vegetables
in a large bowl, pour on half the dressing and toss and add the rest of the rice and
vegetables and dressing and toss again. Serve at room temperature or slightly chilled.
----- Original Message -----
From: Deb
To: phaedrus@hungrybrowser.com
Sent: Thursday, October 28, 2010 1:23 AM
Subject: my grandmas chocolate cake
I am wondering if you might be able to help me find a chocolate cake that was long ago
published on the back of a Droste's Cocoa box.
The recipe called for 2 sticks of butter, 4 eggs and dutch processed cocoa powder, among
other things. . .
Can't seem to put all the pieces together. Can you help?
Deb
Hi Deb,
I have no special way to locate recipes from boxes or cans or labels, and I had no
success locating a recipe that specifically said it was from the Droste cocoa box.
Below are the only two chocolate cake recipes that I found that called for Droste's
cocoa by name. None of them precisely fits your description, but they are all that
I could locate. There have been several different cake and brownie recipes printed
on the Droste box.
Phaed
I've been told that if you e-mail Droste, they will send you a file of recipes that may be what you want.
Texas Sheet Cake
2 cups flour
2 cups sugar
1.2 teaspoon salt
1 teaspoon baking soda
1 cup water
4 tablespoons Droste cocoa
2 sticks butter
1.2 cup sour cream
2 eggs
11.2 teaspoons vanilla
Frosting
1 stick soft butter
1 box powdered sugar
4 tablespoons Droste cocoa
1.2 cup sour cream
2 teaspoons vanilla
Preheat oven to 350°.
Mix together flour, sugar, salt, and baking soda.
Bring to a boil the water, butter, and cocoa. Cool, then add to the flour mixture.
Beat in the sour cream, eggs, and vanilla. Pour into greased sheet cake pan. Bake 15-
20 minutes. Cool the frost.
For frosting, beat all ingredients well.
Keep cake in the refrigerator until serving.
-----------------------------------------------
Chocolate Buttermilk Cake
Makes 12 servings.
3/4 cup boiling water
3/4 cup Droste Cocoa
1 cup buttermilk
2 1/2 cups flour
1 1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butter, softened
2 cups sugar
4 eggs
1 1/2 teaspoons vanilla
*Preheat oven to 350 degrees F. -Grease and flour three 9 inch round layer cake pans.
Pour boiling water over Droste cocoa to dissolve. Stir in buttermilk; set aside and
cool. Sift together flour, baking soda, baking powder and salt. Beat together butter
and sugar in large bowl with electric mixer of medium speed until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla. Beat dry
ingredients into batter mixture alternating with Droste cocoa mixture. Pour into pans,
dividing batter equally. Bake for 25 minutes or until centers spring back. Cool cakes
for 10 minutes and turn out of pans. Frost each cake layer with Frosting and refrigerate.
Cream Cheese Frosting:
Beat 8 ounces whipped cream cheese to soften. Beat in 1/2 cup sifted confectioners
sugar (powdered sugar) until smooth. Beat in 2 Tablespoons orange flavored liqueur
and 1/2 teaspoon vanilla. Beat in another 3/4 cup confectioners sugar. Add 1 1/2 cups
heavy cream and beat until stiff.
--------------------------------------------
Devil's Food Cake
1/2 c. butter
1-1/4 c. sugar
2 eggs, unbeaten
6 T. Droste cocoa
2 c. sifted cake flour
1 t. salt
1 t. baking soda
1 c. milk
1 t. vanilla extract
Cream together butter and sugar; add eggs, one at a time, beating after each addition.
Sift together cocoa, flour, salt and baking soda; add alternately with milk to creamed
mixture. Add vanilla extract. Pour into two greased 8" layer pans. Bake at 350 degrees
30 to 40 minutes. Cool 5 minutes, remove layers from pans. Cool on wire racks.
Whipped cream frosting:
3 T. Droste cocoa
1/2 c. sugar
1 c. whipping cream
pinch of salt
Mix ingredients; chill for 2 hours. Whip until stiff.
====================================================================
thanks for trying!
I'll keep hunting. . . I've seen these recipes, and they're close, but not it.
My grandmother's contained no dairy other than butter.
I appreciate your quick response. Thanks again!
=====================================================================
Hi there, I was on your website this morning while I was running a search for the
Droste's cake recipe... I knew I had it but wasn't sure where. If you would like,
I have a copy of the recipes from one of the original Droste's side panels with
recipes on them, they were from my grandmother as well and my father's favourite
cake. So I thought you may want to post the recipe(s) for others that have special
memories of the baking,as my father does. I'm assuming this is not the cake Deb
was asking about, as it's different amounts of ingredients, but others may be
searching for them as well.
Hot Cocoa:
1 tsp Droste's cocoa
2 tsp sugar
Mix Droste's cocoa and sugar dry in a cup, then add some water, milk, or cream
and stir to a paste. Fill cup with hot or cold milk while stirring and serve.
---------------------------
Whipped Cream Frosting:
3 tbsp Droste's cocoa
1/2 cup whipping cream
pinch of salt
Mix ingredients, chill for 2 hours. Whip mixture until stiff. Fill and frost
2 eight inch sponge or angel cake layers.
---------------------------
Fudge Brownies:
2 tbsp Droste's cocoa
1 cup brown sugar, firmly packed
1 egg, beaten
1/4 cup melted butter
1 tsp vanilla extract
1 cup chopped nuts
1/2 cup sifted cake flour
Heat oven to 325F. Mix all ingredients together well, beating for one minute.
Pour into greased pan 8" x 8" x 2", bake in oven 20 to 25 minutes or until done.
Cut into squares while warm. Cool, then remove from pan. Yield 16 squares.
Hope these are helpful!
Desiree
=====================================================================
Low Fat Brownies
Makes 12 squares
1/2 c. cake flour, sifted
1/2 c. Droste Cocoa
1/4 tsp salt
2 egg whites
1 egg
3/4 c. sugar
6 tablespoons unsweetened applesauce
2 tbsp vegetable oil
1-1/2 tsp vanilla extract
confectioners sugar to sprinkle on top
Oven 350F Blend but don't over-mix, bake in a greased square pan 25-30 min. Cool and sprinkle
the top with confectioners sugar.
----- Original Message -----
From: jim
To: phaedrus@hungrybrowser.com
Sent: Thursday, October 28, 2010 10:43 AM
Subject: Mrs. Lamb's Stoneground Cornbread
HI,
When I first found Mrs. Lamb's Stone Ground Cornmeal a number of years ago, there
was a recipe for stone ground cornbread on the back of the package. My wife, who
passed away in July of this year, had the recipe memorized and made the cornbread
for me. The people who sell the cornmeal now, say that the original owners would
not sell them the recipe when they bought out the company. Needless to say, I don't
know all of the ingredients and the amounts. I think that it was the best cornbread
recipe that I have ever eaten.
What I do know about it follows:
1 Cup Mrs. Lamb's Stone Ground Cornmeal
1 Cup Flour
1 Cup Milk
1 Egg
1/4 C. Hot Oil or Shortening
I don't know how much salt, sugar, and baking powder. There may be some other
ingredients that I don't know about. If you can help, I sure would appreciate it.
The recipe on back of the stone meal package, now, is not the original one.
Thanks,
Jim
Hi Jim,
I wish that I could help, but I could not locate the recipe. The only one that I can
find is the one below, which is on the current owner's website. I know you are going
to say that's not the one, but it's the only one that I can find.
I'll post your request on my website - maybe one of my readers has the old recipe and
will send it to me.
Phaed
Mrs. Lamb's Corn Bread
Servings: 6-8
Ingredients:
1 C Lamb's Stone Ground Corn Meal (Yellow or White)
1 C Flour (Unbleached Wheat or Lamb's Gluten Free All Purpose Flour)
1 t Salt
2 Eggs
2 T Vegetable oil
2 t Baking Powder
1 T Sugar
1 C Milk
Instructions:
Preheat oven to 400 degrees. Pour all ingredients in a bowl and mix with a fork
until blended (about 50 strokes). Pour batter into a greased 8x8 pan. Place pan
in oven and cook 30-35 minutes until fully baked. Top of the cornbread will be
slightly brown and firm to the touch.
If you prefer to bake with an iron skillet you will need 1 more T of oil.
Preheat oven to 350 degrees. Mix all the ingredients and keep in the bowl until
skillet is ready. Place skillet with a 1 T oil for about 5 minutes until grease
is hot. Pull skillet, pour in ingredients, and return skillet to oven. Bake for
20-25 minutes until bread is cook. Remove skillet and place on a hot pad. Serve.
---------------------------------------------------------------------------------
Deborah Sent this recipe:
I don't know if it's the recipe Jim is looking for, but I do have a recipe from
the back of an old Lamb's Stone Ground Meal bag which at least fits his partial
list of ingredients. It's called Southern Cornbread and is as follows:
1 cup Lamb's stone ground corn meal (yellow or white)
1 cup flour
1 teaspoon salt
1 egg
1/4 cup oil (heat in baking pan until smoking hot)
3 teaspoons baking powder
2 tablespoons sugar
1 cup milk (1/2 water and 1/2 milk)
Mix Lamb's stone ground corn meal, flour, baking powder, salt and sugar in bowl;
Add beaten egg and milk. When oil is piping hot pour into batter. Pour into pan
and bake in 450 degree oven, 25 minutes or until golden brown.
Regards,
Deborah
----- Original Message -----
From: Mary
To: phaedrus@hungrybrowser.com
Sent: Thursday, October 28, 2010 2:54 PM
Subject: Recipe for Cranberry Curd
This uses canned jellied cranberry sauce in lieu of lemon or other fruit. It also
contains butter and eggs. It appeared years ago (like late '70's or early '80's)
in Sunset magazine in an article on holiday gifts to make. (Sunset's site does
not find it, but I'm not sure their recipe database goes back far enough, or
perhaps when it was created this one was overlooked because it was printed as
a gift suggestion rather than as a recipie.)
Thank you for your help.
Mary
Hello Mary,
Sorry, I had no success in locating a recipe from Sunset or one that fits your description.
Phaed
----- Original Message -----
From: Maureen
To: phaedrus@hungrybrowser.com
Sent: Tuesday, October 26, 2010 11:32 PM
Subject: Tartar Sauce
I have been searching for years for a recipe of the Tartar Sauce used at the
White Lunch cafeteria on Hastings Street in Vancouver BC Canada in 1966. I was
a kid at the time but I loved this sauce and I know it was mayonnaise based and
had horseradish in it. I hope you can help me, and I want to thank-you in advance
for trying.
Cheers,
Maureen Armour
Hello Maureen,
I found a few reminisces on message boards, but no recipes at all from White Lunch.
Sorry. I'll post this on my site in case a reader can help.
Phaed
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