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----- Original Message -----
From: Heather
To: phaedrus
Sent: Saturday, November 09, 2002 12:43 AM
Subject: lost recipe
I am looking for a recipe that came on the back of a Dole
pineapple can. It was a great recipe and I am very upset
to have lost it. Can you help me? The ingredients that I
can remember are: pineapple, chicken, ginger and onions.
Hello Heather,
Could the below recipe be it?
Phaed
Sunburst Stir Fry
Ingredients :
1 can (20 oz.) Dole chunk pineapple in its own juice
Chicken breast, bone & cut in bite-size pieces
2 cloves garlic, minced
2 tbsp. ground ginger (Can use 1 tsp.)
2 tbsp. vegetable oil
2 med. carrots, sliced
1 green pepper, slivered
4 oz. spaghetti, cooked
3 green onions, chunked
1/3 c. juice
1/3 c. soy sauce
1 tbsp. cornstarch
1 tbsp. oil
Preparation :
Drain pineapple, reserve 1/3 for sauce. Cut chicken in chunks.
In large skillet stir fry chicken, garlic and ginger in oil 2
minutes. Add vegetables; stir until tender. Then add pineapple.
Add spaghetti. Combine sauce. Add with green onions and heat.
Serve.
----- Original Message -----
From: starr
To: phaedrus
Sent: Sunday, November 10, 2002 12:28 AM
Subject: Amaglamation cake recipie=====old and lost
My mother used to make a cake the day after Thanksgiving.
We didn't cut it until Christmas. It used a jar of blackberry
jam, 4 cups of pecans, coconut, raisins and the frosting
used cream cheese, confectionary sugar, pecans, coconut and
raisins. I can't remember all of the ingredients.
Can you help me find the recipe?
Thank you.
Hello Starr,
I could not locate your exact recipe. I found no recipe that called for 4 cups of pecans, nor one that had cream cheese in the icing.
Below are the amalgamation cake recipes that I did find.
Phaed
Amalgamation Cake
1 c. sugar
3/4 c. butter
1/2 c. buttermilk
2 c. plain flour
1/2 c. raisins, ground
1/2 c. pecans, chopped
3/4 tsp. soda
1/2 tsp. cinnamon
1/2 tsp. allspice
1/2 pt. blackberry jam
8 egg whites (yolks go in the frosting)
Cream the butter and sugar. Add the jam, spices, buttermilk
and soda. Add the flour and mix until blended. Fold in stiffly
beaten egg whites. Turn into 3 - 8 or 9" can pans that have
been greased, lined with waxed paper and grease and flour the
waxed paper.
Bake at 350 for 35-40 minutes.
Frosting:
8 egg yolks
1 c. sugar
1/4 c. butter
1 c. pecans, chopped
1 c. coconut
1 c. raisins, ground
1 1/2 T. cream
Mix all ingredients and cook in a double boiler for 15 minutes.
Add a little cream to thin if it gets too thick.
------------------------------------
Amalgamation Cake
Ingredients :
Cake:
2 1/2 c. sugar
1 c. shortening
3 1/2 c. plain flour
6 egg whites (beat first)
5 tsp. baking powder
1 c. milk,
1/2 c. boiling water
2 tsp. vanilla flavoring
Filling:
9 egg yolks
2 c. sugar
1 c. coconut water (or water)
2 c. grated coconut
1 tsp. vanilla
1 c. chopped walnuts
1 c. chopped pecans
1 c. raisins
1 lb. butter
Preparation :
Cream shortening and 2 cups sugar, mix and sift flour and baking
powder; add alternately with the milk to the creamed mixture. Beat
the egg whites until stiff and fold in the remaining 1/2 cup sugar.
Fold this into batter, then add 1/2 cup of boiling water. Add
flavoring. Bake in slow 350 degree oven for 25 to 30 minutes or
until done. Makes 4 to 5 layers. Bring sugar and water to a boil,
in a heavy pan. Set off stove and add butter. Beat egg yolks and
add to sugar mixture. Cook over low heat until thick, 10 to 12
minutes. Cool. Add remaining ingredients. Stack.
----------------------------------
Amalgamation Cake
Ingredients :
9 egg yolks
2 c. sugar
1 3/4 c. milk
1/4 lb. butter (or oleo)
1 box raisins
1 1/2 c. mixed nuts (I use pecans and 1 c. English walnuts)
1 big coconut, grated
Batter;
3 eggs (or 9 egg whites)
1 1/2 c. sugar
1 c. milk
2 tsp. baking powder
2 1/2 c. plain flour
1 tsp. flavoring
1/2 c. Crisco
Preparation :
Beat egg yolks well. Then add sugar, milk, and oleo. Mix well.
Cook on medium heat until thickened slightly. Add raisins and nuts.
Cook until thick. Add coconut last. Heat well. Louise says that
Granny (Georgia Schumpert Armstrong) used 1 cup of pecans and 1/2
cup of scalybarks or hickory nuts when she made the filling. Cream
sugar and Crisco well. Add eggs. Then mix milk, flour, and baking
powder. Add flavoring. Bake at 325 degrees. Makes 3 nine inch
layers.
----------------------------------
Amalgamation Cake
Ingredients :
1 c. Crisco
3 c. flour
1 c. sweet milk
8 egg whites
2 c. sugar
2 tsp. baking powder
Filling:
1/2 lb. butter
8 egg yolks
2 c. sugar
1 c. white raisins
1 c. pecans
1 c. coconut
Juice from 2 lemons
Preparation :
Cream sugar and Crisco. Add milk, flour and baking powder. Beat
egg white stiff and add to batter. Beat well. Bake in layer cake
pans, 4 layers. Cream butter and sugar, add the egg yolks beaten
well and the lemon juice. Cook in double boiler until thick. Cool.
Add fruit and nuts and spread in layers.
----------------------------------
Amalgamation Cake
Ingredients :
2 c. sugar
1 1/2 c. butter
2 tsp. baking soda
6 eggs
4 c. flour
1 c. ground raisins
1 tbsp. cinnamon
1 tbsp. allspice
1 tbsp. ground cloves
1/2 tsp. salt
2 c. buttermilk
1 pt. seedless blackberry jam
Filling:
8 egg yolks
2 c. ground raisins
2 c. grated coconut
1 tsp. salt
1/2 c. butter
2 c. sugar
2 c. chopped pecans
1 c. evaporated milk
Preparation :
Preheat oven to 350 degrees. Mix all dry ingredients, then add
beaten eggs, butter, buttermilk, and jam. Bake in a floured,
greased cake pan for about 1 hour. Mix sugar, salt, butter, milk
and egg yolks in a double boiler and cook for 30 minutes. Add
raisins, coconut and pecans. Spread over cooled cake. Excellent
for Christmas holidays.
----------------------------------
Amalgamation Cake
Ingredients :
2 c. sugar
1 1/2 c. shortening
1 c. buttermilk
2 tsp. soda
4 c. flour, sifted
6 whole eggs, unbeaten
1 tbsp. cinnamon
1 tbsp. allspice
1 tbsp. cloves
1 pt. jam or preserves
1 c. raisins
Filling:
8 egg yolks
1 1/2 c. margarine
2 c. sugar
2 c. coconut
2 c. chopped nuts
2 c. ground raisins (or finely
chopped)
Preparation :
Cream sugar and shortening. Add eggs, buttermilk, jam, raisins
and dry ingredients; beat as for any layer cake. Bake at 375
degrees for about 35 minutes. Makes 4 layers. (Instead of a 4
layer cake you can make 2, 2 layer ones or 1 two layer and a sheet
cake.) Let layers cool then put filling between layers and on top.
Filling: Cook egg yolks, butter and sugar in double boiler until
thick. Beat until cool. Stir in the coconut, raisins and nuts.
Note: It takes up to 24 hours for the filling to set so you may
have to keep putting it back on the cake from time to time until it
does set. This cake can be kept in refrigerator for several weeks
or frozen.
----- Original Message -----
From: Sherry
To: phaedrus
Sent: Sunday, November 10, 2002 1:19 AM
Subject: Hoping For your Help
In the late 50's or early 60's I had a recipe (taken from
the back of a carton of graham crackers) called graham
cracker fruit cake. It was delicious and I loved it but
like most things as we go thru life it has gotten lost.
Do you think there is a chance that you could locate this
for me? Boy I really hope so! I have tried to locate it
myself but haven't had any luck so far.
Sherry
Hi Sherry,
I found three recipes with that name. See below.
Phaed
Graham Cracker Fruit Cake
Ingredients :
30 single graham crackers, rolled fine
1 can moist coconut
2 c. dates, cut in sm. pieces
1 c. candied cherries
2 c. pecans
1 c. condensed Eagle Brand milk
Preparation :
Mix all ingredients. Stir in milk last. Turn in two
foil pans and bake at 350 degrees for 30 minutes.
---------------------------------
No-Bake Graham Cracker Fruit Cake
Ingredients :
2/3 c. evaporated milk
2 c. miniature marshmallows
6 tbsp. frozen orange juice, undiluted
Preparation :
Mix and stir over medium heat until marshmallows melt.
Stir in:
3/4 c. raisins
1 c. walnuts and/or pecans
1 c. mixed candied fruit
1/4 c. candied red cherries
4 c. graham cracker crumbs
1 tsp. nutmeg
1/2 tsp. cloves
1 tsp. cinnamon
----------------------------------
Graham Cracker Ice Box Fruit Cake
Ingredients :
1 lb. pkg. graham crackers
3 c. pecans (broken into small pieces)
1 lb. pkg. seedless raisins
1 lb. pkg. miniature marshmallows
1 1/2 c. milk
Preparation :
Crush graham crackers. Mix with pecans and raisins.
Melt about half of the marshmallows in milk over low
heat. Allow mixture to cool. Stir in crackers, raisins
and pecans; mix. Add other half of marshmallows and mix
lightly. Pour into cake pan (tube pan) and press firmly.
Refrigerate 4-6 hours. Slice from pan and serve.
----- Original Message -----
From: Angie
To: phaedrus
Sent: Saturday, November 09, 2002 10:41 PM
Subject: hazelnut cooking lost
I am looking for a hazelnut cookie recipe. The cookies are
flattened round and baked. when baked they are dipped half
in chocolate and decorated with a whole hazelnut. They melt
in your mouth and are a beautiful looking cookie. I found the
recipe on one of those recipe cards you can find in the supermarket
and much to my sadness I seem to have misplaced my recipe card.
I sure hope you can help.
I sure hope you find it and I look forward to hearing from you.
Angie
Hello Angie,
I could not locate the exact recipe. However, below are some similar ones.
Phaed
Title: Chocolate-Dipped Almond (Or Hazelnut) Cookies
Categories: Cookies
Yield: 1 servings
1 c (2 sticks) unsalted butter
2/3 c Sugar
1 lg Egg yolk
1 ts Vanilla extract
2 c Sifted all-purpose flour
1/4 ts Salt
1 1/3 c Finely chopped blanched almonds or hazelnuts
6 oz Semi-sweet chocolate
3 ts Unsalted butter
1 ts Hot water
Chopped almonds; for garnish
Cream the butter and sugar until light and fluffy. Add the
egg yolk and vanilla, then flour, salt, and finely chopped
nuts, mixing well. Shape the dough into 2 rolls, each
1 1/2 inches in diameter. Wrap rolls (using waxed paper or
plastic wrap) and refrigerate until firm, about 2 hours.
Preheat oven to 350 deg F. and line baking sheets with
parchment paper. With a sharp knife, cut the dough into
1/4-inch-thick slices. Place 1 to 2 inches apart on baking
sheets and bake for 8 to 10 minutes, just untillightly
browned. Cool on a rack.
In the top of a double boiler, melt the chocolate and butter
for the topping. Add the hot water and stir until smooth.
Dip an edge of each cookie into the chocolate, then sprinkle
with the chopped almonds (I just put them in a cup and then
dip the chocolate edge into the nuts, allowing some to stick).
Cool on a rack until the chocolate hardens.
----------------------------------
Italian Chocolate Hazelnut Cookies
Makes 4 dozen
Ingredients
2 cups all-purpose flour
1 cup packed brown sugar
3 tablespoons cornstarch
4 teaspoons instant espresso powder
3/4 teaspoon salt
1 cup unsalted butter, cubed
1 teaspoon vanilla extract
2/3 cup hazelnuts - toasted, skinned and coarsely chopped
2 tablespoons hot water
2 (1 ounce) squares semisweet chocolate
Directions
1 Preheat oven to 350 degrees F (175 degrees C).
2 Blend flour, brown sugar, cornstarch, 1 tablespoon espresso
powder and salt in a food processor. Add butter and vanilla.
Using the pulse cycle-or pressing on/off button on your food
processor, process until mixture resembles coarse meal.
Add nuts; blend until finely chopped. Transfer dough to floured
work surface. Knead just until dough comes together.
3 Divide dough in half. Press each half into 9-inch-diameter tart
pan with removable bottom.
4 Bake at 350 degrees F (175 degrees C) until deep golden brown,
about 25 minutes. Transfer to a rack and let cool for 2 minutes
then remove sides of pan. Cut each shortbread round into 24 wedges.
Cool completely.
5 Mix 2 tablespoons hot water and remaining 1 teaspoon espresso
powder in small saucepan. Add chocolate. Stir over medium-low heat
until chocolate is smooth. Remove from heat. Cool slightly. Drizzle
chocolate mixture over cookies. Let stand until chocolate sets.
-----------------------------------------------------------
Oregon Hazelnut Cookies
Yield: 84 Servings
Ingredients
8 egg whites
2 1/4 c sugar
1/2 ts vanilla
1 lb oregon hazelnuts - finely
-chopped
1/2 lb whole oregon hazelnuts
1 water
1 confectioners sugar
Instructions
Beat the egg whites until stiff, then gradually add the sugar and
continue beating for about 1/4 hour, then add vanilla and grated
nuts. Refrigerate for several hours, then drop by teaspoonfuls on
unglazed paper-covered cookie sheets. Press a whole hazelnut into
the center of each cookie. Let stand overnight, then bake in 300
oven for approximately 1 hour, or until cookies can be lifted from
paper. While still warm, ice lightly with frosting made by stirring
water into 1 cup of confectioners' sugar until it is creamy.
----- Original Message -----
From: ARH
To: phaedrus
Sent: Saturday, November 09, 2002 11:06 PM
Subject: History of Strata or Strada
What is the history/origin of Strata (Strada)?
Hello ARH,
I'm not sure what you want here. "Strata" means "layers". In the case of cooking,
this means a dish with layers of different foods, such as "Monte Cristo Strata" or
"Mediterranean Strata". Some people use "strada" interchangeably with "strata",
but they are incorrect. "Strada" is Italian for "street". I could not locate any
history of strata or strada.
Phaed
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