|
----- Original Message -----
From: "Pat"
To: phaedrus
Sent: Friday, October 17, 2003 4:15 PM
Subject: Royal no-bake cheesecake
I can't find these anywhere. Do you have a source I can get them from?
Hi Pat,
This site has them for sale:
My Brands
If all else fails, contact Royal directly:
Jelsert - Royal
Phaed
----- Original Message -----
From: "patti"
To: phaedrus
Sent: Friday, October 17, 2003 4:41 PM
Subject: spry shortening recipes
I am looking for any and all recipies from spry shortening cookbooks or
booklets thank you in advance
Hello Patti,
Below are four, but there are lots more on the web. I won't collect them
all for you, but I will tell you how to find them:
1) Go to https://www.google.com
2) In the search box, type:
"spry shortening"
Type it just like that, with quotes.
3) click on SEARCH
4) You will get 9 pages of 10 results per page for that name. The first ones
are the ones I'm sending you below, but note at the bottom that there
are 8 more pages of results to go. Visit each hit by clicking on the
name, then go to page 2, 3, 4, etc. Note that not every "hit" is a recipe.
The first one,
"Vintage Spry Shortening Recipe Pamphlet & Ad" is an ad for a collectible
edition of one of the old Spry cookbooks.
If you want to buy the old cookbooks themselves, they are probably for
sale on E-Bay.
Phaed
Spicy Prune Whip Cake
From a cookbook titled '10 Cakes Husbands Like From Spry's Recipe Round-Up,'
dated late '40s, early '50s.
2 cups sifted cake flour
1 1/3 cups sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 teaspoon salt
1 cup vegetable shortening
1/2 cup unsweetened prune juice
1/2 cup milk, divided
1 teaspoon pure vanilla
2 eggs, unbeaten
Prune Whip Frosting (recipe follows)
Heat the oven to 350 degrees. Coat 2 (8- by 1 1/2-inch) round layer pans
with vegetable shortening.
Sift the cake flour, sugar, baking powder, soda, cinnamon, nutmeg, allspice
and salt into a mixing bowl. Add the shortening, prune juice, 1/4 cup milk
and the vanilla.
Beat 200 strokes by hand for 2 minutes or on a mixer at low speed. Scrape
the bowl and the spoon or beaters. Add 1/4 cup milk and the eggs. Beat 200
strokes by hand for 2 minutes or on a mixer at low speed.
Turn into the prepared pans. Bake until the cake tests done, for 30 to 35
minutes. Let cool, then remove from the pans.
Spread the Prune Whip Frosting between the layers and on the sides and top.
-----------------
Prune Whip Frosting
------------------
2 egg whites, unbeaten
1 cup brown sugar, firmly packed
1/2 cup granulated sugar
1/8 teaspoon salt
5 tablespoons unsweetened prune juice
2 teaspoons lemon juice
6 pitted prunes, cooked, drained and cut into small pieces
2 tablespoons almonds, blanched, chopped and toasted
In the top of a double boiler, thoroughly mix the egg whites, brown sugar,
granulated sugar, salt and prune juice. Place the pan over rapidly boiling
water and beat constantly with a rotary egg beater until the mixture will
hold a peak, for about 7 minutes.
Remove the pan from the hot water and beat until cool and thick enough to
spread. Stir in the lemon juice, cut-up prunes and the almonds.
----------------------------------------------------------
Butterscotch Cake
: From readers who found recipe in Spry Shortening brochure
: 1 cup brown sugar, firmly packed
: 1/4 cup butter
: 1/4 cup milk
: 1 1/4 cups hot milk
: 1/2 cup solid vegetable shortening
: 1/2 teaspoon salt
: 1 teaspoon vanilla
: 3/4 cup brown sugar, firmly packed
: 3 eggs, well beaten
: 3 cups all-purpose or cake flour
: 3 teaspoons baking powder
: Combine 1 cup brown sugar, butter and 1/4 cup milk in a saucepan. Cook to
250 degrees, or until a small amount forms a hard ball in cold water. Stir
constantly after the mixture starts to boil. Remove from heat and gradually
stir in 11/4 cups hot milk. Cool. In a large bowl, combine vegetable
shortening, salt and vanilla. Gradually add 3/4 cup brown sugar. Cream until
light and fluffy. In a separate bowl, beat eggs until light. Gradually add
to the creamed mixture, beating thoroughly. Combine flour and baking powder.
Add small amounts of flour mixture to the creamed mixture, alternating with
the cooled butterscotch mixture, beating after each addition until smooth.
Pour batter into a 10- by 10- by 2-inch pan greased with vegetable
shortening. Bake at 350 degrees for 50 to 60 minutes. Spread with
butterscotch icing on top and sides. Makes about 12 servings. Butterscotch
icing1 cup brown sugar, firmly packed2 tablespoons butter1/4 cup milk1
tablespoon light corn syrup1/4 cup solid vegetable shortening1/4 teaspoon
salt2 cups sifted confectioners' sugar3 tablespoons hot milk Combine brown
sugar, butter, 1/4 cup milk and corn syrup in saucepan. Cook to 250 degrees,
or until a small amount forms a hard ball in cold water. Stir constantly
after mixture starts to boil. Remove from heat. Combine vegetable shortening
and salt and add confectioners' sugar gradually, creaming well. Add hot
milk, then pour in hot butterscotch mixture gradually. Beat until smooth and
thick enough to spread. Makes enough icing to cover the top and sides of a
10- by 10- by 2-inch cake, or tops and sides of two 8-inch layer cakes.
-----------------------------------------------------------------
Orange Bonbon Cake
3/4 cup Spry (solid vegetable shortening)
3/4 teaspoon salt
grated rind of 1 orange
1 1/2 cups sugar
3 eggs, unbeaten
3 teaspoons baking powder
3 cups sifted flour
juice of 1 medium-sized orange
2 tablespoons lemon juice
water
Combine shortening, salt and grated orange rind. Add sugar gradually and
cream until light and fluffy.
Add eggs, one at a time, beating thoroughly after each addition. Add baking
powder to flour and sift 3 times. combine orange juice and lemon juice and
add water to make 1 cup.
Add small amounts of flour to creamed mixture, alternately with combined
fruit juices and water, mixing after each addition until smooth.
Pour batter into two deep 9-inch layer pans greased and floured. Bake in
moderately hot oven (375°F.) 25 to 30 minutes.
Spread Bonbon Frosting (below) between layers and on top and sides of cake.
Bonbon Frosting
2 teaspoons grated orange rind
6 tablespoons orange juice
2 tablespoons Spry (solid vegetable shortening)
1 tablespoon butter
1/4 teaspoon salt
4 cups sifted confectioners' sugar
2 ounces unsweetened chocolate, melted
2 tablespoons scalded cream (about)
Let orange rind stand in orange juice 10 minutes, then strain.
Cream shortening, butter and salt together. Add 1/2 cup sugar gradually,
creaming until light and fluffy. Add melted chocolate and blend. Add remaing
sugar, alternately with orange juice, beating until smooth. Add hot cream
and beat well. Add just enough cream to make a nice spreading consistency.
Makes enough frosting to cover tops and sides of two 9-inch layers.
From Aunt Jenny's Favorite Recipes, a Spry shortening recipe brochure
(1930s)
-------------------------------------------
Queen Cake
1/2 cup shortening
1/2 teaspoon salt
1 teaspoon vanilla
1 cup sugar
2 eggs -- unbeaten
2 cups sifted flour (cake flour preferred)
2 1/2 teaspoons baking powder
3/4 cup milk
Combine shortening, salt and vanilla. Add sugar gradually and cream until
light and fluffy. Add eggs, one at a time, beating thoroughly after each
addition. Sift flour and baking powder together 3 times. Add small amounts
of flour to creamed mixture, alternately with milk, beating after each
addition until smooth. Pour batter into two 8-inch layer pans greased with
Spry pan-coat (see below). Bake in a moderately hot oven (375 degrees F) 25
minutes. Spread Toasted Walnut Filling between layers and Sea Foam Frosting
on top.
To make Spry Pan-Coat, mix 1/2 cup shortening with 1/4 cup flour. Keep
pan-coat in a covered dish on the pantry shelf. Use for greasing cake pans,
muffin pans, etc.
What Shall I Cook Today? 1930s Spry Shortening Brochure
----- Original Message -----
From: Jan
To: phaedrus
Sent: Thursday, October 16, 2003 7:48 PM
Subject: (no subject)
> Hey, it is me again. I am so grateful that I can call on you for help
> with my recipes!! I am looking for 2 of them this time:
>
> White vegetable lasagna
> Italian wedding soup
>
> Thanks in advance for the answer to my plight!
>
> Jan
Hi Jan,
There are recipes for Italian Wedding Soup on my site at:
Italian Wedding Soup
The lasagna recipe below is supposed to be very good.
Phaed
White Vegetable Lasagna
Ingredients
Your favorite vegetables (fresh or frozen)
2 boxes lasagna (2 lbs)
1/2 or 1 small mozzarella
1 small ricotta (15 oz)
Parmesan & pepper to taste
3 Tablespoons olive oil
(to sauté onions, you can add water if you want less oil)
1 onion, chopped
8-10 cloves garlic, chopped
2 cups milk
flour (to thicken sauce)
1/2 cup dried, crushed basil
2 jars Five Brothers Alfredo white sauce
Slice whatever vegetables you would like into thin slices. We used a
big bag of mixed veggies containing broccoli, cauliflower, and carrots. I
used mushrooms, zucchini, carrots, broccoli, and scallions. Set veggies
aside.
Mix 1 cup (or more) grated mozzarella cheese with 1 small container of
ricotta cheese (15 oz). I added 3-4 tablespoons parmesan and pepper. Set
aside.
Cook the lasagna according to package directions. I added oil to water and
rinsed them slightly after cooking with cool water to keep them from
sticking together while I finished up the sauce.
Chop and sauté the onion and garlic in the olive oil. If you need to, add a
little water to cut back on oil. When the onions are translucent, add enough
flour to make a very thick paste. Slowly add about 2 cups of milk. Bring to
a boil, then lower heat, stirring constantly until you have a thick white
sauce. Add the 1/2 cup basil. When this sauce is mixed well and is thick,
combine it with the Five Brothers sauce. Mix
into a homogenous sauce.
Put some of the sauce in the bottom of your baking pan. Then layer the
noodles, veggies, cheese mixture, and sauce into your pan until it is full.
Make sure you save enough sauce to totally cover the top of everything to
keep it moist during baking. Bake 1 hour at 350 degrees.
----- Original Message -----
From: Jan
To: phaedrus
Sent: Saturday, October 18, 2003 11:40 AM
Subject: (no subject)
> Phaed,
>
> You must be tired of me writing you all the time. For that I am sorry!
> Please help me with fudge recipes. I want some recipes, but I also want
> to know if you can give me a basic one, so that I can add coloring and
> flavoring to make unusual kinds, like "orange, banana, or mint." I saw
> fudge like this, and I would love to know how to make it. Thanks again,
> in advance for your help!
>
> Best Wishes,
> Jan
>
Hi Jan,
I could not locate the sort of basic fudge recipe that you describe.
There are hundreds of fudge recipes on these sites:
Fudge Recipes 1
Fudge Recipes 2
Plus, I am sending you several flavored fudge recipes below.
Phaed
Orange Fudge
3 cups granulated sugar
1 cup evaporated milk
1/4 cup orange juice
1/4 teaspoon salt
Rind of 2 oranges, grated
1 cup pecans
2 tablespoons margarine
Heat milk in double boiler. Caramelize 1 cup sugar in deep heavy saucepan.
Stir in orange juice and hot milk. Stir in remaining sugar and orange rind.
Cook, stirring often, to soft ball stage. Remove from heat and add
margarine.
When cool, beat until creamy and stir in nuts. Pour out on greased platter
and cut into squares.
------------------------------------------
Chocolate Orange Fudge
Makes 2 pounds
Prep Time: 5 Minutes
Cook Time: 5 Minutes
Ready in: 2 Hours 10 Minutes
Ingredients
2 1/2 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1/2 cup chopped pecans
2 teaspoons grated orange peel
Directions
1 Line an 8 x 8 inch square pan with parchment paper.
2 Melt chocolate chips with condensed milk in the top of a double boiler or
in a bowl in the microwave. Stir until smooth. Remove from heat and stir in
pecans and grated orange peel.
3 Pour chocolate mixture into prepared pan. Chill 2 hours, or until firm,
and cut into squares. Store, covered, in the refrigerator.
------------------------------------------
Banana Fudge
2 cup white sugar
1/3 cup milk
1/3 cup water
2 bananas, sieved
2 Tbsp. white corn syrup
2 Tbsp. butter
Keep stirring sugar, water and corn syrup over low heat until sugar is
dissolved. Add milk and bananas. Cook until small amount of mixture forms
a small ball in cold water.(temperature on candy thermometer unknown)
Remove from heat. Add butter. Cook quickly by setting the pan in cold
water. When luke-warm, beat mixture until creamy. Pour mixture into
slightly greased pan. Chill until firm. Cut into squares and serve.
--------------------------------------------
Banana-Chocolate Fudge
1 medium-ripe banana, mashed
2 ounces unsweetened chocolate, broken
1/2 cup firmly packed brown sugar
1 1/2 cups granulated sugar
3/4 cup milk
1/8 teaspoon salt
2 tablespoons light corn syrup
3 tablespoons butter
1/2 teaspoon vanilla extract
1/2 cup chopped walnuts (optional)
In a saucepan, combine banana, chocolate, brown and granulated sugars, milk,
salt and corn syrup. Stirring constantly, cook mixture over medium heat
until the sugars dissolve. If sugar crystals form on the sides of the pan,
wipe them off with a pastry brush dipped in water. Clip a candy thermometer
to the side of the saucepan, and cook over medium heat, stirring the mixture
occasionally to prevent sticking, until it reaches the soft-ball stage (236
degrees F).
Remove the pan from the heat. Add the butter without stirring; cool the
mixture until lukewarm (110 degrees F). Add vanilla extract; beat fudge
until it loses its gloss and starts to thicken. Pour it into a buttered loaf
pan. Sprinkle the fudge with chopped walnuts, if desired. Gently press
walnuts into the fudge with a spoon. When fudge is cool and firm, cut the
fudge into 32 pieces.
-----------------------------------------------
Mint 'N' Chocolate Fudge
1/2 cup butter or margarine
3/4 cup Hershey's cocoa
4 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 cup evaporated milk
Pastel Mint Topping
Line 8-inch square pan with foil. In medium-size microwave-safe bowl place
butter. Microwave at HIGH (100%) 1 to 1 1/2 minutes or until melted.
Add cocoa; stir until smooth. Stir in confectioners' sugar and vanilla
extract. Blend well (mixture will be dry and crumbly). Stir in evaporated
milk. Microwave at HIGH 1 to 2 minutes or until mixture is hot.
Beat with whisk until smooth. Immediately pour into prepared pan. Cover;
chill until firm.
Spread Pastel Mint Topping evenly over fudge; chill until firm. Cut into
1-inch squares. Cover; store in refrigerator.
Pastel Mint Topping
3 tablespoons softened butter or margarine
1 tablespoon water
1/8 to 1/4 teaspoon mint extract
1 1/2 cups confectioners' sugar
2 drops green or red food color
In small mixer bowl beat butter or margarine, water and mint extract until
blended. Gradually add confectioners' sugar and food color. Beat until
smooth.
----- Original Message -----
From: "aaron"
To: phaedrus
Sent: Friday, October 17, 2003 1:41 PM
Subject: Reciepe Request
> My name is Aaron and I am trying to locate an
> authentic reciepe for Dark Rum (possibly Jamaican from
> around 1600 A.D.). I am want to learn how to make it
> as it was made back then as a learning process for the
> SCA (Society for Creative Anachronism). I would value
> any help you could give me. Thank you for your
> efforts and keep up the good work. Your site is
> awesome for reciepes. I love to cook and your site
> has some great ones! Again, thank you.
>
> Sincerely,
> Aaron
Hello Aaron,
I could not locate the recipe that you seek on the web, but this site has a
great history of rum and description of the process:
Chapter Three
You are probably going to have to look in books for a homemade rum recipe.
That home distiller site also sells equipment and books for home distilling.
Their main page is:
Home Distiller
These two sites also sell distilling books and supplies:
Country Brewer
Spirits Unlimited
Phaed
|
