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On 16 Dec 2004 at 10:17, anne wrote:
> Hi, My name is Anne and my family hails from Kentucky. I would love to
> find a recipe for Blackberry Jam Cake that my Mamaw used to make. I
> sure appreciate it. Thanks Anne
Hi Anne,
See below.
Phaed
Blackberry Jam Cake
Ingredients :
2 1/2 c. flour
2 c. sugar
3/4 c. buttermilk
1 tsp. each of cinnamon, cloves and allspice
5 eggs
1/2 c. butter
1 tsp. soda
1 c. jam
1/2 lb. seedless raisins
1/2 c. black walnuts, chopped
Preparation :
Sift flour and spices together. Cream butter and sugar. Add
beaten egg yolks, then buttermilk in which soda has been dissolved,
alternately with flour mixture. Add jam, raisins and nuts and fold
in stiffly beaten egg whites. Bake in 2 layers in moderate oven.
Put together with caramel icing in which some nuts are added.
Sprinkle top with nuts. Note: The icing recipe follows.
----------------------------------
Blackberry Jam Cake
Ingredients :
2 1/2 c. flour
2 c. sugar
3/4 c. buttermilk
1 tsp. each of cinnamon, cloves and allspice
5 eggs
1/2 c. butter
1 tsp. soda
1 c. jam
1/2 lb. seedless raisins
1/2 c. black walnuts, chopped
Preparation :
Sift flour and spices together. Cream butter and sugar. Add
beaten egg yolks, then buttermilk in which soda has been dissolved,
alternately with flour mixture. Add jam, raisins and nuts and fold
in stiffly beaten egg whites. Bake in 2 layers in moderate oven.
Put together with caramel icing in which some nuts are added.
Sprinkle top with nuts. Note: The icing recipe follows.
----------------------------------
Blackberry Jam Cake
Ingredients :
Cake:
3/4 c. shortening
3 eggs
1 c. blackberry jam
3 tsp. cinnamon
2 c. flour
1 c. sugar
1 tsp. soda
1 tsp. nutmeg
1 c. buttermilk
Pinch of salt
Frosting:
5 heaping tsp. plain flour
1 1/2 c. evaporated milk
2 c. sugar
1 c. butter
Preparation :
Cake: Mix all ingredients. Pour into baking pans or angel food
cake pan. Bake at 350 degrees for 30 to 40 minutes. Let cool
before icing. ICING: Mix flour and sugar. Bring milk and butter
to a boil. Combine both of these mixtures and cook until thick.
Spread on cooled cake.
On 17 Dec 2004 at 10:20, Adara wrote:
> My grandmother used to make what we called Leffsa, but I don't think
> that is the correct name. Chances are it is either a German or
> Norweigen receipe. It was a flat round dough made out of potatoes.
> Grandma would brown the dough in a skillet and then brush butter on it
> and sprinkle it with sugar and cinnamon, then she would roll it up and
> we would eat it with our fingers.
>
Hello Adara,
See below.
Phaed
Lefse - Norwegian Potato Pancakes
Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Norwegian Breakfast
Pancakes Potatoes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Potatoes
1/4 c Butter
1/4 c Milk
1 1/2 ts Salt
1 t Sugar
1/4 ts MSG
1/8 ts Black pepper
2 1/2 c Sifted all-purpose flour
1. Wash, peel and cook the potatoes. Cut in halves and
boil. Drain the cooked potatoes. Dry the potatoes by
shaking the pan over low heat. Mash or rice the
potatoes thoroughly. 2. Whip into the potatoes the
butter and milk, and a mixture of the salt, sugar, MSG
and black pepper. 3. Whip the potatoes until light and
fluffy. Cool the potatoes and then chill in the
refrigerator. 4. Set a heavy skillet or griddle over
low heat to warm. Do not grease the skillet or
griddle. 5. Remove the chilled potatoes from the
refrigerator. Add about half of the flour and beat
until smooth. Beat in enough of the remaining flour to
make a smooth dough, shape into a ball and turn out
onto a lightly floured surface. Roll into a round
about 1/8 inch thick. Cut into 6 inch "rounds. 6. Test
the griddle by dropping on it a few drops of cold
water. If the drops dance around in little beads,
temperature is about right. Do not grease. 7. Place a
lefse "round" on the griddle or skillet and cook until
browned. Turn and lightly brown on the other side.
Then, turning frequently, continue cooking until the
Lefse are lightly browned and dry. Remove and place on
a clean, dry towel. Cool completely. 8. To serve ...
dust with powdered sugar, roll and enjoy.
---------------------------------
Lefse
3 cups riced potatoes
6 Tablespoons margarine
2 Tablespoons cream
1 Tablespoon sugar
1-1/2 cups flour
Boil potatoes in salted water. Rice them and measure 3 cups.
Add margarine, cream and sugar while the potatoes are still hot, Mix well
Let stand overnight
Add flour when ready to bake
Bake on LEFSE iron at 500 degrees
When brown spots show, turn and bake on other side. Makes 1 dozen.
-----------------------------------
Lefse
5 cups water
1-1/2 Tablespoons salt
2/3 stick margarine
Bring above ingredients to a boil, and remove from stove
Add:
2-1/2 cups milk (2% or whole)
7 1/2 cups instant potatoes (Hungry Jack)
Divide above into halves. Into each half add:
1 stick melted margarine
1 T. sugar
Stir and refrigerate overnight.
When ready to make Lefse, add 2 1/2 cups flour into each half. Makes
approximately 60 lefse, 12 inch diameter. bake on high temperature on
Lefse iron.
On 16 Dec 2004 at 18:29, Joann wrote:
> This is not a lost receipe because I never had it to begin with. This
> was a cheesecake sold In Cincinnati, Ohio. It was sold in a bakery
> (which is out of business) and then sold by Kroger Grocery Stores.
> This was not the typical cheese cake that is heavy and dense. This
> cheesecake was very light. I have tried bakeries, stores to see if
> maybe I could find a receipe but have had no luck. I have actually
> looked for this over a span of 20 years. I don't have any idea what
> ngredients are in this cheesecake. I understand if this is something
> you don't want to pursue. Thanks Joann
>
Hello Joan,
The below recipe was posted on a message site in response to a request for a recipe
for "California cheesecake" of the type that was served in "Bell's Cafeteria" in
Cincinnati, Ohio.
Phaed
California Cheese Cake
Crust
1 1/4 cups graham cracker crumbs
2 tablespoons sugar
1 1/4 teaspoons cinnamon
6 tablespoons butter, melted
Filling
1 pound cottage cheese, large or small curd
2/3 cup sugar
2 eggs
1 teaspoon vanilla
Topping
1 pint sour cream
2 tablespoons sugar
1 teaspoon vanilla
For crust, mix all ingredients and press evenly over bottom and sides
of 9-inch cake pan. For filling, beat cottage cheese thoroughly, gradually
adding sugar. Add eggs one at a time, beating well after each. Add vanilla.
Pour into crust and bake at 350 degrees 25 minutes, or until set. Make
topping while cake is baking. Whip the sour cream enough to make fluffy.
Stir in sugar and vanilla and spread over top of baked cheese cake. Increase
oven temperature to 500 degrees, and return cake to oven for 5 minutes.
On 16 Dec 2004 at 10:22, Michael wrote:
> Dear Uncle Phaedrus,
>
> I am in search of an onion ring recipe.
>
> I can't stand the sweet taste of the beer batter onion rings which
> most restaurants seem to make these days.
>
> I long for the original Hot Shoppes Onion Rings. crunchy and flaky and
> oh so good. Not to wide and not those little onion straws that are
> popular now.
>
> Boy there was nothing like a Mighty Mo, Onion Rings and a Root Beer
> Float.
>
> The only onion rings that ever came close was Mr. T's Sandwich Factory
> in Olney, Maryland.
>
> But they closed down a couple of years ago. Can't find anything close.
> Can you help me out.
>
> Thanks,
> Michael
>
Hello Michael,
Well, I can't find the Mr. T's recipe, but the Hot Shoppes recipe is here:
Hot Shoppes Onion Rings
Also, check these out:
Onion Rings 1
Onion Rings 2
Onion Rings 3
Phaed
Piccadilly Cafeteria Carrot Souffle
1 3/4 pounds peeled carrots, chopped
1 cup granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla extract
2 tablespoons flour
3 eggs, well-beaten with electric mixer
1/2 cup (1 stick) margarine, at room temperature
Confectioners' sugar
Steam or boil carrots. Drain well and transfer to a large mixing bowl.
While carrots are still warm, add sugar, baking powder and vanilla extract.
Beat with mixer until smooth.
Add flour and mix well; add whipped eggs and beat well. Add margarine and
beat well.
Pour mixture into a 2-quart baking dish. Bake at 350 degrees F for 1 hour
or until top is light golden brown. Sprinkle lightly with confectioners'
sugar over top before serving
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Piccadilly Cafeteria Flavored Popcorn
Source: wbrz.com - from Piccadilly Cafeteria
Popcorn
Nonstick vegetable spray
Choice of: chili powder, onion powder, garlic powder, grated parmesan cheese, or cinnamon
Pop corn without using oil. Season to taste with any of the choices above.
If the popcorn is sprayed with a non-stick vegetable coating while hot,
the seasonings will stick better.
Servings: 4
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Piccadilly Cafeteria Homemade Salsa
1 cup fresh tomatoes, diced
1/2 cup corn kernels, fresh or frozen
1/2 cup diced onion
1 tablespoon chopped jalapeņo peppers
2 tablespoons lime juice
2 cloves fresh garlic, finely diced
Combine all ingredients. Serve with low-fat baked tortilla chips
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Piccadilly Cafeteria Lemon Ice Box Pie
Crust
1 box Jiffy Mix Yellow Cake Mix (prepared as directed)
2 tablespoons granulated sugar
Crumble cooled prepared cake and measure 2 cups of crumbs, patting crumbs
lightly down when measuring. Place crumbs in small bowl and mix in the sugar.
Spray a 9-inch pie pan with Pam and pat cake crumbs in pie pan on the bottom
and up the sides. Place pie crust in a preheated 275 degrees F oven for
7 minutes. Watch crust carefully so the crumbs will not scorch. When done,
remove and cool crust.
Filling
1 1/2 cups granulated sugar
5 tablespoons flour
1/2 teaspoon salt
2 1/4 cups whole milk
3 egg yolks, beaten
1/3 cup lemon juice
1/2 teaspoon vanilla extract
8 ounces Cool Whip, thawed
In a 2-quart sauce pan mix sugar, flour, salt and milk. Bring ingredients
to a low boil and cook for two or three minutes, stirring constantly, until
filling becomes thick. Remove pan from heat and add 1/2 cup of hot mixture
to beaten egg yolks and whisk together. Place filling back on stove at a low
heat and slowly pour egg yolks into filling while whisking together. Pour
lemon juice and vanilla into filling and bring to a soft boil and cook for
two to three minutes longer. When filling is thick, remove from heat and set
aside to cool. The filling may be poured into the crust while still a little
warm but not hot.
Place pie in refrigerator for several hours to set and chill completely.
When chilled, top with Cool Whip and sprinkle the two tablespoons of crumbled
cake crumbs over the top. Garnish with fresh lemon zest.
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