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----- Original Message -----
From: Charlotte
To: phaedrus
Sent: Monday, December 16, 2002 12:51 PM
Subject: Cake
> Good Afternoon
>
> I am looking for a receipe called tunnel of fudge cake.
>
> Any help would be appreciated.
>
> Thanks
> Charlotte
Hello Charlotte,
There are recipes below for Tunnel of Fudge cake.
Phaed
Tunnel of Fudge Cake
1 1/2 cups butter, softened
6 eggs
1 1/2 cups sugar
2 cups all-purpose flour
1 (16-ounce) container ready-made fudge frosting
2 cups chopped walnuts
Chocolate Glaze (recipe follows)
Preheat oven to 350*F (175*C). Grease and flour a 9 or 10-inch
bundt pan. Cream butter in a large bowl with an electric mixer
on high speed. Add eggs one at a time. Gradually beat in sugar
and continue creaming until light and fluffy.
Stir in by hand, the flour, fudge frosting, and walnuts until
well blended.
Pour batter into prepared pan.
Bake for 60 to 65 minutes. Cool in pan for 2 hours before removing.
Drizzle with Chocolate Glaze.
Makes 12 servings.
Chocolate Glaze
3 tablespoons cocoa
2 tablespoons butter, melted
1 cup powdered sugar
2 or 3 tablespoons hot water
Combine all ingredients in bowl and beat by hand until smooth.
--------------------------------------------------------------
Tunnel of Fudge Cake
Ingredients:
Cake
1 3/4 cups sugar
1 3/4 cups margarine or butter, softened
6 eggs
2 cups powdered sugar
2 1/4 cups Pillsbury BEST® All Purpose or Unbleached Flour
3/4 cup unsweetened cocoa
2 cups chopped walnuts*
Glaze
3/4 cup powdered sugar
1/4 cup unsweetened cocoa
4 to 6 teaspoons milk
Prep Time: 35 Minutes (Ready in 4 Hours 30 Minutes)
Preparation Directions:
1. Heat oven to 350°F. Grease and flour 12-cup Bundt® pan or
10-inch tube pan. In large bowl, combine sugar and margarine;
beat until light and fluffy. Add eggs 1 at a time, beating well
after each addition. Gradually add 2 cups powdered sugar; blend
well. By hand, stir in flour and remaining cake ingredients
until well blended. Spoon batter into greased and floured pan;
spread evenly.
2. Bake at 350°F. for 45 to 50 minutes or until top is set and
edges are beginning to pull away from sides of pan.** Cool
upright in pan on wire rack 1 1/2 hours. Invert onto serving
plate; cool at least 2 hours.
3. In small bowl, combine all glaze ingredients, adding enough
milk for desired drizzling consistency. Spoon over top of cake,
allowing some to run down sides. Store tightly covered.
16 servings
High Altitude Instructions:
Increase flour to 2 1/4 cups plus 3 tablespoons.
Bake as directed above.
Tips:
* Nuts are essential for the success of this recipe.
** Since this cake has a soft filling, an ordinary doneness test
cannot be used. Accurate oven temperature and baking times are
essential.
----- Original Message -----
From: Charlotte
To: phaedrus
Sent: Monday, December 16, 2002 12:51 PM
Subject: Pecans
> Good Afternoon
>
> Do you happen to have the receipe for either spicy pecan or
> orange pecans?
>
> Any help would be appreciated.
>
> Thank
> Charlotte
Hello Charlotte,
There is a spiced pecan recipe in the archives on my site at:
Spiced Pecans
Also, below is a recipe for spicy orange pecans.
Phaed
Spicy Orange Pecans
1 1/2 cups powdered sugar
2 tbs cornstarch
1 tsp cinnamon
1/4 tsp allspice
1/8 tsp salt
2 tbs orange peel, freshly grated (or cheat)
2 egg whites, slightly beaten
3 tbs freshly squeezed orange juice (or cheat)
2 cups pecans
Sift together sugar, cornstarch, spices, and salt; stir in
orange peel. Blend egg whites with orange juice; stir in
pecans, coating each piece completely. Drain thoroughly.
Then roll in sugar mixture to coat well. Spread on cookie
sheet; do not allow pecans to touch. Bake at 250 degrees
for 20 to 25 minutes, or until dry. Cool before storing
in covered container.
----- Original Message -----
From: penny
To: phaedrus
Sent: Sunday, December 15, 2002 8:59 AM
I an looking for a Pillsbury Bake Off recipe for toffee cookies
or candy. It was in a christmas issue cookbook. It uses a layer
of graham crackers on a 15x10 " baking sheet. Than you take Brown
sugar and butter and boil it for a minute or so and pour it over
the crackers and bake, than take it out of the oven and sprinkle
with chocolate chips and spread like frosting and sprinkle with
nuts.! I have most of it but the exact amounts is the problem.
If you can find this it would be great!
Thanks,
Penny
Hello Penny,
Could the below recipe be it, then?
Phaed
English Toffee Bars
Ingredients :
15 graham crackers (2 1/2" x 2 1/2")
1 c. firmly packed brown sugar
1 c. butter (do not substitute)
1 (6 oz.) pkg. chocolate chips (I use Nestle's milk chocolate)
1/4 c. chopped nuts (do not omit)
Preparation :
In a foil-lined 13"x9" cake pan (grease the foil with butter),
arrange the graham crackers. Entire bottom of pan must be covered
with graham crackers, you might have to break to make an even fit.
In medium saucepan, combine the brown sugar and butter and bring to
a boil. Remove from heat, pour over graham crackers. Bake in 400
degree oven for 5 minutes. Remove and immediately sprinkle with
chocolate chips and as soon as the chips are soft, spread over the
top of the cracker crust. Sprinkle with nuts. Chill at least 30
minutes or until chocolate is set. Break into pieces of all shapes
and sizes (like English toffee candy). Store in refrigerator.
These freeze nicely. Yield: at least 24 bits and pieces.
----- Original Message -----
From: Judy
To: phaedrus
Sent: Monday, December 16, 2002 7:47 AM
Subject: Candy Recipe
Howdy!
My mother made candy using confectioner's sugar and peanut
butter rolled into a "log" and then sliced so the pieces
looked like pinwheels. My mother is no longer alive and
my sister won't give me the recipe. I've tried for months
to find the recipe on all the internet sites but have had
no luck. Can you help?
I know this recipe goes back at least 60 years but I can't
find it in any recipe books like Fanny Farmer.
Thank you,
Judy
Hello Judy,
Try the ones below.
Phaed
Peanut Butter Roll
Ingredients :
1 box powdered sugar
1/2 stick margarine
Milk
1 tsp. vanilla
Creamy peanut butter
Preparation :
Cream sugar and margarine, adding enough milk to make a stiff
dough. Roll out on waxed paper, spread with peanut butter. Roll up
and chill for at least 1 hour. Slice into narrow slices. Keep
refrigerated.
----------------------------------
Peanut Butter Roll Candy
Ingredients :
1 1/2 boxes powdered sugar
1 stick very soft butter
16 oz. jar peanut butter
1 tsp. milk
Preparation :
Mix soft butter and 1 box sugar and milk together with a fork;
make soft ball. Pour a coating of sugar on a sheet of wax paper;
sprinkle sugar on ball to keep from sticking. Put another piece of
wax paper over ball. Roll out the ball thin. Remove top wax paper
and spread on peanut butter. Roll up and cut into pin-wheel pieces.
Cool in refrigerator about 1 1/2 hours and serve.
From: Miriam
To: phaedrus
Subject: some help for the helper!
Date: Sunday, December 15, 2002 4:49 AM
You are the first site I check each day after e-mail: Wonderful
wonderful wonderful!
Perhaps I can help you a bit . . . there was a request for
Bustamante Backbone. Here's a recipe for a Jamaican Candy
that sure sounds like the reader's request:
Jamaican Coconut Drops
By the Canadian Living Test Kitchen
Coconut lovers will delight in these chewy, fudgy mounds.
1 Fresh coconut 1
2-1/2 cups Packed dark brown sugar 625 mL
3/4 cup Water 175 mL
2 tbsp Cider vinegar 25 mL
1 tbsp Minced gingerroot 15 mL
Pinch Salt Pinch
1 tsp Vanilla 5 mL
Using small screwdriver, pierce “eyes?of coconut; drain liquid.
Using hammer, break coconut into manageable pieces. With sharp
knife, pry white coconut meat away from shell. Pare off any
brown skin attached to meat. Chop enough coconut meat into
1/2- x 1/4-inch (1 cm x 5 mm) pieces to make 2 cups (500 mL).
In large deep saucepan, combine coconut, sugar, water, vinegar,
ginger and salt; bring to boil, stirring constantly. Reduce heat
to medium; cook, wiping down any crystals on side of pan with
pastry brush dipped in water, for 20 to 30 minutes or until
candy thermometer registers soft-ball stage of 234 to 240°F
(112 to 116°C), or 1/2 tsp (2 mL) syrup dropped into cold water
forms soft ball that flattens when removed from water. Remove
from heat. Pouring away from you, pour into large shallow bowl,
without scraping side of pan. Let cool on rack to 125°F (52°C),
about 30 minutes.
With clean wooden spoon, beat in vanilla; beat for 1 minute or
until light and slightly thickened. Quickly drop into 1-1/4-inch
(3 cm) wide mounds onto greased baking sheets. Let stand until
firm. (Make-ahead: Layer between waxed paper in airtight container
and store at room temperature for up to 2 weeks.)
Makes 24 pieces.
Thanks, Miriam!
Phaed
See also:
Jamaican Coconut Candy
Bustamante Backbone 1
Bustamante Backbone 2
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