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On 21 Dec 2006 at 17:07, shirley wrote:
> Hi,
>
> I am looking for a recipe for snow cake that is actually made with a
> snowball along with the flour, sugar, etc. I saw this recipe as a
> child and would like to have a copy again.
>
> Thanks,
> Shirley
>
Hello Shirley,
See below.
Phaed
Snow Cake
1/3 c. shortening
1 c. sugar
1 tsp. vanilla
1 3/4 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
2 c. freshly fallen snow
Cream shortening and sugar. Add vanilla. Sift together flour, baking powder
and salt. Add to creamed mixture alternately with milk, beginning and ending
with flour mixture. Beat often each addition. Go outside and get in snow and
fold in. Bake in greased and floured 8 inch square pan, at 350 degrees for 30
minutes or until pick inserted in center comes out clean. Cool pan. Frost with
favorite icing.
On 21 Dec 2006 at 15:20, Rose wrote:
>
>
> I am looking for a recipe for a hard candy that is kind of clear but
> it has black walnuts in it. My grandfather use to make it at Christmas
> time. I believe it is a cooked recipe to a hard candy stage and then
> poured into a pan to cool. Then it is broken up like a brittle.
>
> Rose
Hello Rose,
Sounds like the first recipe below.
Phaed
Black Walnut Candy
1 cup Sugar
1 cup Water
1 teaspoon Salt
1 cup Shelled Black Walnuts
1 pinch Salt
1/2 teaspoon Rum Extract
Cook sugar and water until it barely threads (235°) and let stand until
bubbles leave. Add 1 ts. salt and beat until cloudy. Add walnuts and rum
extract and beat until fairly stiff. Pour onto board, let set, and break
into pieces.
Source: "Mountain Measures"---Junior League of Charleston, WV ed. 1974
Recipe by: Mrs. Carl B. Hall, Jr.
-------------------------------------------
Black Walnut Candy
2 c. sugar
2 tbsp. corn syrup
1 c. water
1 tbsp. vinegar
1 c. black walnuts
1 tbsp. butter
Mix sugar, water, vinegar, and corn syrup. Cook until soft ball stage is
reached. Remove from fire, add butter, and 1 teaspoons vanilla. Cool.
Beat until candy is creamy. Add walnuts and pour into buttered pan.
----------------------------------------
Black Walnut Candy
Ingredients:
Amt Measure Ingredient
--- ------- -------------------------
1 cup white sugar
1/8 tsp salt
1/2 tsp soda
1/2 cup buttermilk
1/2 tsp maple flavoring
1 cup black walnuts,coarsely chopped
3 tbsps butter
Preparation:
Combine the sugar, salt, soda and buttermilk in a heavy pan.
Cook to 235 degrees on a candy thermometer stirring constantly.
You will need a fairly heavy deep narrow pan as this mixture foams
as you cook it. Remove from the heat and stir in the maple flavoring,
chopped walnuts and butter. Beat either by hand or with a mixer until
thick and creamy.
Drop by small teaspoonfuls onto waxed paper and let cool. Store in
airtight container. * (it is not a good idea to sub. english or any
other nuts...ruins the taste)
German Rote Grütze
2 pounds of Summer fruit, fresh or frozen ( Strawberries, Currants, Raspberries,
Brambles, Cherries etc...)
4 heaped tsp of Arrow Root
200ml water
3-4 tbsp of sugar to taste
simmer the fruit in the water and sugar for a few minutes until soft
mix the arrow root with some cold water
add to the fruit, mix well in and bring back to boil
turn off heat keeping stirring for a while
leave to cool and serve with Custard or Vanilla Ice-cream or thick Cream
On 22 Dec 2006 at 10:28, glenda wrote:
> Hi Phaedrus, I have just found out the exact recipe which was
> requested some time ago (2002) for Triffle Receipe .... "Looking for
> the Triffle Receipe from the Bingo Custard"
>
> Can recipes be passed on to you or the person seeking the recipe?
> thanks for your time Glenda
Pineapple Trifle
Ingredients:
500mL Foster Clark’s UHT Custard, cooled.
1 x 425g can of crushed pineapple
I packet raspberry jelly
1 x swiss roll or sponge cake
1/3 cup (85mL) sherry or pineapple juice
2 tsp chopped almonds
300mL cream, whipped
Glace cherries
Method:
Drain the pineapple, reserve 2 tblsp of pineapple juice.
Make the juice up to 450mL with water
Pour the combined juice and water into a saucepan.
Bring to the boil, pour over jelly crystals, stir until dissolved.
Add pineapple to jelly and pour into a wetted flat dish (approximately
the same size as the trifle dish or serving dish)
Refrigerate until set.
Cut Swiss roll into 4, arrange in the base of the serving dish, and
pierce several times with a knife.
Sprinkle with sherry, top with reserved pineapple and almonds.
Pour custard over. Chill.
When ready to serve, unmould jelly onto trifle and decorate with cream
and cherries.
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