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----- Original Message -----
From: Maryann Hamm
To: phaedrus
Sent: Tuesday, November 12, 2002 8:45 AM
Subject: State Fair Winning Cake Recipes
> Hello,
>
> While I found the reference to the book on your site I did
> not see the recipe I'm looking for.
> I have misplaced my copy of the cookbook and desperately
> need the recipe for the cake
> Chocolate with chocolate and peanut butter icing, Reese's
> peanut butter cups between the layers and peanuts on the sides.
> If it was in the archives I apologize, but I could not
> find it. Your help would be most appreciated.
>
> Thanks,
> Mary Ann
Hello Mary Ann,
Gosh, I'm sorry. I don't have that cookbook, and I could not locate that
recipe. The best I can do is send you the recipe below, which might suffice
as a substitute if you don't find the other one.
Phaed
Reese's Cup Cake
Ingredients
1 cup unsalted roasted peanuts
3/4 cup flour
6 eggs
2 egg yolks
1 cup firmly packed light brown sugar
1 t vanilla
1/2 cup creamy peanut butter
1/2 cup butter
5 T powdered sugar
1/2 cup whipping cream
5 Reese's Peanut Butter cups - finely chopped (1.8 oz)
1 1/2 cups chilled whipping cream
3 T light brown sugar
1/2 cup unsalted roasted peanuts - coarsely chopped
3 Butterfinger bars - cut into 3/4 inch wedges (2.1 oz)
1/2 cup Reese's Pieces
Directions
Preheat oven to 375°. Butter and flour two 9 x 2 inch round cake pans.
Grind nuts and 3/4-cup flour in processor until fine. Using mixer,
beat eggs, yolks, sugar and vanilla in large bowl until mixture whitens
and triples in volume. Fold in nut mixture. Divide batter between
prepared pans and smooth tops. Bake until toothpick inserted in center
comes out clean, about 20 minutes. Cool cakes in pans on rack.
For filling, blend peanut butter, butter and sugar in processor until
smooth. With machine running, add cream through feed tube and blend
until mixture is light and fluffy.
Invert cakes onto work surface; Using serrated knife, cut each cake
into 2 layers; Place 1 cake layer on platter, cut side up. Spread with
1/3 of filling and sprinkle with 1/3 of chopped peanut butter cups.
Top with second cake layer, cut side down. Continue layering with
remaining filling, peanut butter cups and cake, ending with cake,
cut side down.
For topping, beat cream, sugar and vanilla in large bowl until almost
stiff. Transfer 1/2 cup to small bowl and reserve for garnish; Spread
remaining whipped cream over top and sides of cake; Press nuts around
base of cake forming a 1 1/2 inch high border. Cover top of cake with
Butterfingers leaving 1/2-inch border. Spoon reserved whipped cream into
pastry bag fitted with medium star tip; pipe stars around top edge.
Garnish with Reese's Pieces.
----- Original Message -----
From: Sherry
To: phaedrus
Sent: Tuesday, November 12, 2002 12:20 PM
Subject: Re: Hoping For your Help & Another HELP
ThankYou so much. I'm sure these are gonna help. I have another
request and hope you can help me out with this one also.
Thanks Again
Sherry
Refrigerator rolls- The kind you make in a batch and stick in
your refrig (stays good for a week- sometimes longer) and then
you break off dough as you need it for fresh rolls each day.
I used to have 3 recipes from a Joy of Cooking cook book but when
my kids got me a new one they threw out my old one and the new
one doesnt have the recipes.
Hello Sherry,
Try the ones below.
Phaed
Quick And Easy Refrigerator Rolls
Ingredients :
2 egg whites, slightly beaten
1/2 c. vegetable oil
1/2 c. sugar
1 pkg. yeast dissolved in 1/4 c. warm water
1 tsp. salt
1 c. lukewarm water
4 c. unsifted, all-purpose flour
Preparation :
Stir all ingredients together in the order given. Refrigerate
dough for 12 hours. (May be kept in refrigerator for several days.)
Roll dough on slightly floured board and cut in favorite shapes.
Let rise for 2 hours before baking. Bake in 375 degree oven for 10
minutes. Yield: 3 dozen rolls. Can be made into cinnamon rolls or
coffee cake by adding spices and brown sugar.
----------------------------------
Quick And Easy Refrigerator Rolls
Ingredients :
2 egg whites, slightly beaten or 1/2 carton Egg Beaters
1/2 c. oil
1/2 c. sugar
1 pkg. yeast dissolved in 1/4 c. warm water
1 tsp. salt
1 c. lukewarm water
4 c. unsifted all-purpose flour or whole wheat flour
Preparation :
Stir ingredients together in the order given above. Refrigerate
dough at least 12 hours. (Dough may be kept in refrigerator several
days.) Roll dough into your favorite shape on a lightly floured
board and let rise 2 hours before baking. Bake at 375 degrees for
10 minutes. Yield: 3 dozen rolls (approximate calories/serving: 1
roll = 85)
----------------------------------
Quick And Easy Refrigerator Rolls
Ingredients :
2 egg whites, slightly beaten
1/2 c. oil
1/2 c. sugar
1 pkg. yeast, dissolved in 1/4 c. warm water
1 tsp. salt
1 c. lukewarm water
4 c. sifted flour
Preparation :
Stir ingredients together in the order given above. Cover bowl
with plastic wrap and refrigerate dough for at least 12 hours.
(Dough may be kept in refrigerator for several days.) Roll dough
into your favorite shape on lightly floured board and let rise 2
hours before baking. Bake in preheated oven at 375 degrees for
approximately 10 minutes or until golden brown. Yield: about 15
rolls.
----- Original Message -----
From: Bill
To: phaedrus
Sent: Tuesday, November 12, 2002 11:27 AM
Subject: Sherry fruitcake recipe
> My wife used the recipe from a Sunset Magazine article that
> came out in the late 1950's that used sherry as the alcohol
> base. The recipe was lost, but the taste lingers on.
> Bill
Hi Bill,
I could not locate a recipe from Sunset, but I did find some fruitcake
recipes with sherry. See below.
Phaed
Creole White Fruitcake
Ingredients :
1 1/2 lb. citron, cut fine
1 1/2 lb. golden raisins
1 1/2 lb. blanched almonds, cut fine
1 1/2 lb. candied pineapple, cut fine
1 1/2 lb. grated or flaked coconut
1 lb. butter
1 lb. flour
1 lb. sugar
2 grated nutmegs (do not use pre-ground)
1 tsp. almond extract
1 tsp. vanilla extract
1/2 pt. sherry
6 eggs
Preparation :
Cream butter and sugar well. Add eggs, one at a time beating well
after each. Sift flour with freshly grated nutmeg. Put half of the
flour over fruits and nuts and blend other half into butter mixture,
adding alternately with the sherry. Add flavorings, then fold in
the floured fruits and nuts. Line the bottom and sides of a tube
pan with paper (2 layers of oiled brown paper, 1 layer of waxed
paper. The waxed paper will be next to the batter.) Fill pan with
batter. Cover the top of the cake with aluminum foil. Place cake
pan in a pan of water so that the water comes up about 3 inches on
the sides of the pan. Steam in a 275 degree oven for about 3 1/2
hours. Remove the cover and the pan of water and bake for another
half hour at 325 degrees.
----------------------------------
Mixed Nut Fruitcake
Ingredients :
2 (6 1/2 - 8 oz.) containers candied red cherries
1 (12 oz.) pkg. pitted prunes
1 (10 oz.) container pitted dates
1 (3 1/2 - 4 oz.) container candied green cherries
1/2 c. cream sherry
2 (12 oz.) cans salted mixed nuts
1 (6 oz.) can pecans
1 1/2 c. all-purpose flour
1 c. sugar
1 tsp. baking powder
6 eggs, slightly beaten
Preparation :
In very large bowl, combine first 5 ingredients; let stand 15
minutes, stirring occasionally. Line 10 inch tube pan with foil;
press out wrinkles as much as possible so cake surface will come out
smooth. Stir mixed nuts and pecans into fruit mixture. Remove 1
1/2 cups fruit mixture; set aside. Stir flour, sugar and baking
powder into fruit mixture until well coated. Stir in eggs until
well blended. Spoon batter into prepared pan, packing firmly.
Sprinkle reserved fruit mixture on top. Cover pan loosely with
foil. Bake at 300 degrees for 2 hours. Remove foil, bake 1/2 hour
longer or until knife inserted into center of cake comes out clean
and top of cake is lightly browned. Cool cake in pan on wire rack
30 minutes. Remove from pan - carefully peel off foil. Cool
completely on rack. Wrap cake tightly with foil. Refrigerate. May
be made up to 1 month ahead of serving time.
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Healthful Holiday Fruitcake
Ingredients :
2 (11 oz.) pkgs. mixed dried fruit, including prunes, pears and apricots
1 c. sherry or apple juice
1 c. pitted dates
1 c. unsalted nuts (mixture of Brazil nuts, pecans, walnuts, Macadamia, as desired)
1/2 c. dark brown sugar
1 c. butter, softened
1/4 c. molasses
3 eggs
1 tsp. vanilla
3/4 c. flour
1/2 tsp. cinnamon
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ginger
1/2 tsp. cardamom
1/4 tsp. nutmeg
1/2 c. raisins
Preparation :
Grease 2 (9 x 5 x 3 inch) loaf pans. Line bottom and sides with
waxed paper and grease thoroughly. Coarsely chop mixed dry fruits,
removing prune pits first, if necessary. Place in medium bowl and
toss with sherry of apple juice. Let stand 1 hour, tossing
occasionally. Coarsely chop dates and nuts; set aside. In a large
bowl, cream sugar, butter and molasses until light and fluffy. Beat
in eggs and vanilla. Blend in marinated fruits with any remaining
liquid. Stir together flour, cinnamon, baking powder, baking soda,
salt, ginger, cardamom and nutmeg. Add dry ingredients and mix
until combined. Stir in raisins, chopped dates and nuts. Spread
batter into prepared pans. Bake in 250 degree oven for 2 hours or
until wood toothpick inserted in center comes out clean. Remove
from pans, peel off waxed paper and cool on rack. Wrap with
aluminum foil and store in refrigerator. Makes 2 loaves.
----- Original Message -----
From: Shaughn
To: phaedrus
Sent: Tuesday, November 12, 2002 8:46 PM
Subject: another peanut butter and honey candy recipe
Greetings, I am seeking a peanut butter and honey candy that
was rolled in wax paper, perhaps called peanut butter kisses.
The wax paper was twisted on each end and the candy may have
been cut from a roll rather than spoon dropped.
Thank you, Shaughn McGinley
Hello Shaughn,
Below are the recipes that I find with that name. With any of them, the individual balls can be wrapped in wax paper.
Phaed
Peanut Butter Kisses
Ingredients :
2 c. powdered milk
1 c. peanut butter
1/2 to 3/4 c. honey
Preparation :
Mix powdered milk and peanut butter together. Add honey and roll
into balls and then roll in powdered sugar.
----------------------------------
Peanut Butter Kisses
Ingredients :
2 c. dry milk
1 c. peanut butter
1/2 c. honey
1/4 c. coconut
Preparation :
In a 2 quart bowl, mix dry milk, peanut butter, and honey. Roll
dough into balls. Roll balls in coconut. Makes about 24 kisses.
----------------------------------
Peanut Butter Kisses
Ingredients :
1 c. peanut butter
1 1/4 c. non-fat dry milk
1/2 c. honey
Preparation :
Combine and mix thoroughly and roll into 32 balls. Balls can be
rolled in crushed cereal if desired.
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Peanut Butter Kisses
Ingredients :
2 c. dry milk
1 c. peanut butter
1/2 c. honey
Preparation :
Into a 2 quart bowl, mix milk, peanut butter and honey. Roll
dough into balls. Roll the balls in coconut (1/4 cup). Makes about
24 kisses.
----------------------------------
Peanut Butter Kisses
Ingredients :
1 c. peanut butter
1 c. honey
1 1/2 c. regular non-fat dry milk (instant milk can not be used)
Preparation :
Mix peanut butter and honey. Blend in dry milk by pouring small
amount at a time. Work finished mixture into balls and enjoy!
----- Original Message -----
From: Jeremy
To: phaedrus
Sent: Tuesday, November 12, 2002 8:37 PM
Subject: homemade marshmallows
We are an American family living in Australia where the
marshmallows are two different flavors. One flavor is
strawberry and the other is a strong vanilla taste. Could
you find a recipe for homemade American tasting marshmallows?
Thankyou, Wendy
Hello Wendy,
Below are the homemade marshmallow recipes that I have.
Phaed
Marshmallows
Ingredients :
2 pkg. Knox gelatin
1/4 c. cold water
1/4 c. boiling water
1 c. sugar
1/2 c. boiling water
1 c. white corn syrup
Preparation :
Pour gelatin into a large bowl and add cold water. Stir until
dissolved and add 1/4 cup boiling water; set aside. In a saucepan
add 1 cup sugar and 1/2 cup boiling water. Boil until dissolved,
then add 1 cup white syrup. Pour this mixture into gelatin and cool
by stirring often. When cold, beat with mixer until it stands in
peaks. Pour into 9 x 13 inch pan lined with toasted fine coconut
and spread coconut on top. Cool until set, cut into squares and
roll in coconut to coat cut sides. Store in large glass jar.
----------------------------------
Homemade Marshmallows
Ingredients :
1 lg. pkg. Jello, any flavor
1 1/2 c. boiling water
1/2 c. corn syrup
Dish of white sugar
Preparation :
Empty Jello into a mixing bowl, pour boiling water in bowl and
stir until Jello is completely dissolved. Add corn syrup and stir
well. Let mixture sit (or refrigerator), when thickened, whip with
mixer until fluffy. Pour into baking pan and let set until firm.
Cut into cubes and roll in sugar. Use assorted flavors for a
variety of colors.
----------------------------------
How To Make Marshmallows
Ingredients :
1 1/2 c. water
2 env. of gelatin
2 c. sugar
1/8 tsp. salt
1/2 tsp. vanilla
Preparation :
Line a 9 inch pan with foil, then grease. Pour 3/4 cup water into
a large bowl. Sprinkle gelatin on water and mix. In a medium sauce
pan, combine 3/4 cup water, the sugar and salt. Heat to boiling
(250 degrees). With mixer at low speed, pour hot syrup in,
streaming in the gelatin. Add vanilla, increase speed. Beat 20
minutes, until it forms stiff peaks. Spread in pan. Cover and
refrigerate.
----------------------------------
Marshmallows
Ingredients :
2 rounded tbsp. gelatin
2 c. sugar
Pinch of salt
Flavoring
Preparation :
Soak gelatin in 8 tablespoons cold water. Heat sugar with 8
tablespoons until dissolved. Add gelatin to syrup. Let stand in
crock until partially cool. Add salt and flavoring. Beat with an
egg whip until too stiff, then with a spoon until only soft enough
to settle in a sheet. Dredge pans thickly with confectioners sugar
and pour in the mixture. Place to cool until it will not come off
on the finger. Turn out on a powdered paper, cut into cubes and
roll in confectioners sugar.
----------------------------------
No Cook Marshmallows
Ingredients :
1/2 c. cold water
4 tbsp. unflavored gelatin
1 1/2 c. invert sugar
3/4 c. light corn syrup
1/2 c. warm water
2 1/2 c. sugar
1 tsp. vanilla
Preparation :
Soak gelatin in cold water and set aside. In a saucepan, combine
warm water, sugar and invert sugar. Heat, but do not boil. Pour
into a mixing bowl and add gelatin, corn syrup and vanilla. Whip
until white and doubled in bulk. Pour into a buttered 12 x 18-inch
pan and let set 24 hours before cutting. Squares may be rolled in
toasted coconut, dipped in chocolate, or rolled in confectioners'
sugar. Makes 100 pieces.
----------------------------------
Marshmallows
Ingredients :
2 env. Knox gelatine
1/2 c. cold water
Food coloring
2 c. sugar
1 c. water
1 tsp. flavoring
Pinch salt
Grated coconut, powdered sugar or finely ground nuts
Preparation :
Butter pyrex dish 6x10 inch. FIRST STEP: Dissolve 2 envelopes
of Knox gelatine in 1/2 cup cold water, add coloring to gelatine.
Set aside. SECOND STEP: In a deep pan boil 2 cups sugar and 1 cup
water (stir just enough to mix). Bring to a boil and boil hard for
4 1/2 minutes (not necessary to stir while boiling). Remove from
heat, add gelatin (from step 1) and add 1 teaspoon flavoring and
pinch salt. Stir just enough to mix. Let set until barely warm.
Beat with electric mixer until thick and fluffy (at least 20
minutes). Pour into buttered dish-should almost fill dish to the
top. Let cool for several hours or overnight. Cut with buttered
knife. Roll in grated coconut (fine coconut at health store),
powdered sugar, or finely ground nuts. HINTS: Time the boiling
from the time it just starts to boil. When you are ready to cut
them the top should be sticky, if it has a crust you know you have
boiled the syrup too long. VARIATIONS: Red and green for Christmas
candy Blue and pink for baby showers White or no coloring for
vanilla Green for mint Pink for peppermint
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Melt - In - Your Mouth Marshmallows
Ingredients :
1 3/4 c. walnuts
2 env. unflavored gelatin
1 1/4 c. water, divided
2 c. granulated sugar
2 tsp. vanilla
1 box powdered sugar
Preparation :
Chop walnuts fine, sprinkle about 1 cup evenly in 9 inch square
pan. Set remaining walnuts aside. Combine gelatin and 1/2 cup of
the water; set aside to soften. Combine remaining 3/4 cup water and
sugar. Microwave on high 5 minutes. Stir well until sugar
dissolves. Microwave on high 7 to 8 minutes or until mixture
reaches 234 degrees. Stir in softened gelatin; let stand until
slightly cooled (about 130 degrees). Stir in vanilla. Beat at high
speed until mixture is very fluffy and increased 4 to 5 times in
volume, about 12 to 15 minutes. Turn into walnut-coated pan and
sprinkle remaining walnuts on top. Let stand at room temperature
several hours or overnight until mixture is firm and set. Use a
sharp knife dipped in powdered sugar to cut mixture into 1 inch
squares. Roll sides in walnuts remaining in pan and additional
powdered sugar, if desired. Makes about 1 1/2 pounds.
----------------------------------
Plain Marshmallows
Ingredients :
1 tbsp. gelatin
1/4 c. cold water
1 c. sugar
1/2 c. hot water
Dash salt
1 tsp. vanilla
Powdered sugar
Preparation :
Dissolve gelatin in cold water; set aside. Combine sugar and hot
water; boil to soft ball stage. Add softened gelatin, salt and
vanilla to syrup. Beat until stiff (about 10 minutes) electric
mixer helps. Pour into buttered pan. Refrigerate overnight before
cutting up. When cold cut in squares and roll in powdered sugar.
These will dry hard by next day unless wrapped in plastic or paper.
Store them in gallon jars.
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