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----- Original Message -----
From: Wanda
To: phaedrus@hungrybrowser.com
Sent: Tuesday, November 23, 2010 10:59 AM
Subject: Bacon grease cake
Mother/father used to make a bacon grease cake but it was never written down.
It was delicious... Had real leftover bacon grease in it! Thanks you
Wanda
Hi Wanda,
Surprisingly, I found three cake recipes that call for bacon grease. See below.
Phaed
Blackberry Jam Cake
1 c. brown sugar
3/4 c. butter or use bacon grease if you have it
1 c. blackberry jam
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. allspice
1/2 tsp. black pepper
1/2 c. buttermilk
1 tsp. soda sifted with 2 c. flour
3 eggs
Cream butter and sugar. Add buttermilk alternately with flour sifted
with soda and spices. Add eggs, unbeaten one at a time. Last, add the
jam and mix lightly. Bake as you would any other cake: 350° for 30 to
40 mins.
--Caramel Icing:--
2 c. brown sugar
2 c. white sugar
1 c. milk
1/2 c. margarine
Boil until it becomes hard on a saucer then beat until stiff. If it gets
hard add more milk. You can double this for more coverage.
--------------------------------------------
Devil's Food Cake
1/2 c. vegetable oil (originally used bacon grease drippings from stove.)
1 1/2 c. sugar
1/2 c. cocoa
1 tsp. vanilla
1/2 c. milk
2 eggs
2 c. flour
1 heaping tsp. soda
1 c. boiling water
Grease and flour a 9 x 13 inch cake pan. Cream the vegetable oil, sugar,
vanilla and milk together. Add eggs and beat. Add flour, cocoa and baking
soda and mix. Then add boiling water and mix.
Bake at 350 degrees for 30-40 minutes.
Chocolate Frosting:
2 c. confectioners' sugar(approximate)
1/4-1/2 c. butter
About 2 tbsp. cocoa
Mix with hot coffee (add small amounts slowly to right consistency).
Could add 1 teaspoon vanilla.
----------------------------------------------
Coffee Cake
3 c. flour
2 c. sugar
1 c. bacon grease (keep in refrigerator until used do not melt)
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. salt
Combine above ingredients with hands. Remove 2 cups of dry mixture and set
aside for topping.
1 tsp. baking soda
1 c. sour milk (or add 1 tsp. vinegar to 1 c. milk)
Add the above ingredients to dry mixture. Beat until smooth. Pour into
2 (9 inch) greased cake pans. Spread with topping. Bake. Serve warm.
Bake at 350 degrees for 25 minutes. Thinly sliced apples may be added
to topping before baking.
----- Original Message -----
From: "yvette"
To: phaedrus@hungrybrowser.com
Sent: Tuesday, November 23, 2010 2:03 PM
Subject: measurement question
Mr. Detective,
Thank you for taking the time to read this. I love your site. I have a
measurement question. A recipe of my Grandma's for egg noodles calls for
1/2 shell of cream. I am assuming that this is 1/2 egg shell but I have no
idea for sure. She was born in 1902 in Oklahoma and died in 1999. She was
raised on a farm and lived most of her life on a wheat farm cooking for
harvest hands. I was wondering if you could search out for me. I have
googled but can not find any mention of it anywhere. Perhaps this bears a
connection to a splash of liquid that another one of her recipes call for,
lol The reason this has become pressing is that my entire family has
relocated to the east coast (NC) and the frozen egg noodles that we were
using as a substitute (albeit poor) for hers are sometimes available,
sometimes not. This is a traditional Thanksgiving staple for my family. One
year I actually had a friend dry ice them from Oklahoma. Thank you very much
for your time.
Yvette
Hello Yvette,
There's nothing else that it could be. There is no old measurement called a
"shell". A measurement like this always refers back to something else that's
used in the recipe, and nothing else in an egg noodle recipe would have a
shell to be used as a measuring device. If it were a coconut cake recipe,
then it might be a coconut shell, I suppose. If it were an oyster stew, then
it might be half an oyster shell. In an egg noodle recipe, you are safe in
assuming that 1/2 an eggshell is meant.
There are several recipes on the Internet that bear this out. There's a
recipe on each of these pages that uses the "shell" measurement, and in
every case it refers to an eggshell. A couple of them are actually egg noodles
recipes:
Askville
Cooks
Rootsweb
Indianapolis
Jewel Sharrell
Phaed
----- Original Message -----
From: Elissa
To: phaedrus@hungrybrowser.com
Sent: Tuesday, November 23, 2010 4:29 PM
Subject: Pie Crust
I used to have a Marlboro Country Cookbook-but can't remember which one- that
had a receipe for pie crust in the back of the book There was a recipe for a
single pie crust and another for a double pie crust.I know the double pie crust
had 2 1/2 cups flour, 3/4 of a cup PLUS 2 Tablespoons of shortening, it had
salt but can't remember how much, it also had baking powder but cant remember
the amount. One egg yolk that got mixed with Ice cold water, but cant remember
how much water. It also had I believe Vinegar or lemon juice in the recipe.
Would you happen to have the recipe? I have looked in the archives and the
favorites page but didn't find any pie crust recipes.
thankyou,
Elissa
Hello Elissa,
Tip: When you want to find something on my site, use the search box that is on
the upper left side of every page. If you type "pie crust" in that search box
and click on search, you'll find that there are many pie crust recipes on my
site - hot water, cold water, you name it. Also, there isn't just one archives
page, there are 10 years' worth. Links to them are on the upper right side of
every page.
Now, to your request...
I have the Marlborough Country cookbooks, and the recipe that you want is below.
It's from the book called "Morning Fires, Evening Lights."
Phaed
Two Pie Shells or One Double Pie Crust
2 1/2 cups all purpose flour
1 egg yolk
1 1/2 tsp. sugar
1/4 cup ice water
1/2 tsp. salt
1 1/2 tsp. cider vinegar
3/4 cup plus 2 Tbsp. shortening or cold lard
Mix flour, sugar, and salt together in a large mixing bowl. Cut in shortening
until mixture resembles small crumbs.
Lightly beat egg yolk, water, and vinegar together; add to flour, mixing with a
fork until moistened.
Divide into 2 equal parts, shaping each into a flat circle. Wrap in plastic
wrap or wax paper. Refrigerate at least 1/2 hour. Roll one pastry piece on
a floured surface into a circle two inches larger than a 9-inch pie pan.
Roll second piece slightly larger than top of pan. Fill pie with fruit as
directed. Brush edge of bottom crust with water. Place second piece of pastry
over fruit and trim, leaving about 1 inch overhang. Turn overhang under bottom
crust, pinch to seal and crimp as desired. Bake as directed.
Makes pastry for one 9-inch double pie crust.
----- Original Message -----
From: don
To: phaedrus@hungrybrowser.com
Sent: Thursday, November 25, 2010 7:33 AM
Subject: Davison's Department Store Chocolate Covered Strawberries
During the mid 1970's Davison's Department Stores produced and sold these
delicious confections twice during the year. The strawberries were covered
in the most wonderful chocolate, but the chocolate was not the secret of
their magic. The strawberries were soft (much like sugared/frozen berries
from Birdseye when thawed) and surrounded by a liquid (much like chocolate
covered cherries). All of this was wrapped up in the chocolate.
The candy piece is very close to chocolate covered cherries, but less sweet.
My wife still misses them today. I have searched bakeries and confectioners
across four states and have been unsuccessful in finding a replacement.
Thank you in advance for your assistance.
Sincerely;
Don
Hi Don,
Well, I only found a very few mentions of Davidson's Department Store,
and no mention at all of their chocolate covered strawberries. No success
with any copycat recipe for Davidson's berries.
Here's the thing: If you're looking for chocolate covered cherries with
a liquid center, you get better results if you look for "cherry cordials".
That's the common name for the ones with liquid centers. The same is true
with strawberries. You have to look for "strawberry cordials", or you'll
mostly just find strawberries dipped in chocolate.
Cordials are made by using a fondant that is solid when chilled, but that
melts later to form the liquid center. This fondant is wrapped around the
cherry or strawberry, then the fondant wrapped fruit is dipped in chocolate
to form an unbroken outside shell. When the center warms, the fondant melts
to form the liquid center. Sometimes the center contains a real piece of fruit,
and sometimes it's just a cherry-flavored or a strawberry-flavored fondant center.
Your e-mail sounds like you aren't actually looking for a recipe, but for
a place to buy them. I found them for sale online, but be forewarned, some
of the suppliers of these only make and sell them around certain holidays,
such as Mother's Day and Valentine's Day. See:
Dena's Candy
Illinois Nut
K and K Kandies
If you want to try making these yourself, you might try adapting a cherry cordial recipe like these:
E-How
Recipe Rhapsody
I found the chocolate covered strawberries recipe below that is fondant coated,
then chocolate coated, but it may not be the kind of fondant that melts to form
a liquid center. It does not say that it is that kind of fondant. I did not find
a recipe anywhere that specifically said it was for making strawberry cordials.
Phaed
Chocolate Covered Strawberries
1 pkg. semi-sweet bits (6 oz.)
1 pkg. milk chocolate bits (6 oz.)
3 tsp. Crisco shortening, melted
1/4 c. butter
2 to 2 1/4 c. confectioners' sugar
1 tsp. milk
1 tsp. vanilla
1/8 tsp. almond
25 to 30 strawberries
Melt semi-sweet chocolate bits and shortening in a double boiler. Do not let boil.
Cream butter, sugar and milk. Blend in vanilla and almonds. If it sticks, add
more sugar. Mold mixture around strawberry, put on wax paper tray and chill.
Drop in chocolate with fork and twirl. Lay on wax paper and chill.
Servings: 25 to 30 strawberries.
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