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Mock Strudel

On 27 Dec 2004 at 8:54, Diane wrote:

> Dear Phaedrus, I am looking for a recipe I cut out of the Cleveland
> Plain Dealer more than 30 years ago for Mock Strudel. Buttery flaky
> crust with "Thank you" Brand filling. It had butter, flout, egg, water
> and vinegar in the crust and was rolled out between 2 sheets of waxed
> paper. Ever heard of it? Thanks, Diane

Hello Diana,

I could not locate a recipe exactly like you describe.

There are "mock strudel" recipes below and on these sites:

Mock Strudel 1

Mock Strudel 2


Mock  Strudel

 Ingredients :
 2 c. flour
 2 eggs
 1 c. shortening
 Pinch of salt
 1/2 c. water
 Margarine, melted
 Sugar/cinnamon mixture
 Raisins and/or apricot/blackberry jam

 Preparation :
    Mix flour, eggs, shortening and water and salt to make dough.
 Divide into 6 parts.  Chill well until ready to use.  Roll each part
 into 9 inch rectangle.  Brush with melted margarine.  Sprinkle with
 sugar/cinnamon mix and raisins.  Add jam if desired.  Roll up like
 jelly roll.  Slice on diagonal thru top only.  Bake at 400 degrees
 for 15 minutes then at 350 degrees until brown.  Sprinkle with
 confectioners sugar.  Freezes well.
Mock Strudel

1/2 Ib. butter, melted
1 Tbsp. sugar
3/4 tsp. salt
1 c. sour cream
2 1/4 c. flour, sifted
6 oz. orange marmalade
6 oz. apricot preserves
1/2 c. brown sugar
1 Tbsp. cinnamon
1 c. chopped walnuts
1/2 c. white raisins
confectioners' sugar

Mix together butter, sugar, salt, sour cream, and flour until mixture 
forms a ball. Roll in waxed paper and refrigerate for an hour. Cut into 
4 equal parts. Roll each on floured waxed-paper to form a rectangle.

Combine orange marmalade and apricot preserves. Spread equally on the 
4 rectangles of dough.

Combine brown sugar, cinnamon, walnuts and raisins. Sprinkle equally over 
the marmalade mixture. Roll up each as for jelly roll, place on greased, 
floured cookie sheets.

Bake at 325 for 1 hour. Dust with confectioners' sugar. When cool, cut 
each roll into slices.

Mikado Torte

On 27 Dec 2004 at 8:13, jura wrote:

> Looking for a Mikado Torte/cake and also a Napoleon Torte.  
> Thanks--J

Hello Jura,

One request per e-mail, please. See below.


Mikado  Torte

 Ingredients :
 10 egg yolks
 10 oz. sugar
 10 oz. finely ground walnut meats
 1/4 c. sifted flour
 2 tsp. vanilla or other flavoring
 10 egg whites
7 oz. sweet butter, creamed (do not use margarine)
 8 1/2 oz. powdered sugar
 6 tbsp. very strong black coffee
 1 tsp. vanilla or to own choice
 Ground nut meats

 Preparation :
   Beat the 10 egg yolks, then add sugar and beat in mixer until
 light and creamy.  Add the walnut meats and stir.  Mix in flour and
 flavor with vanilla.  Beat the 10 whites to a thick consistency and
 fold into mixture.  The egg whites must be beaten "dry and stiff" as
 that is what holds the cake up.  Pour into two buttered and paper
 lined 9" cake pans.  Bake in a moderate oven, 350 degrees, until it
 loosens from the edges, which usually takes from 30 to 40 minutes.
 (All oven temperatures vary.)  This recipe will make large layers.
 Remove from pans and place on a cake rack for cooling, before
 frosting.  Mix the butter and sugar and cream thoroughly.  Add the
 coffee, which can be made with instant brands and beat until creamy.
  Add the flavoring.  Cover each layer, sides and top with icing.
 Sprinkle with ground nut meats.  Because of the large butter content
 in the icing, this torte must be kept in a cool place.  It is
 possible to keep in the freezer for as long as 1 month and remove 3
 hours before serving time.  Cocoa, almond or rum can be used in
 place of coffee.  The cake can be decorated with red and green
 cherries for a festive touch.  For a change, you can make your own
 butter icing, fill between layers with a cream or custard filling
 which is very good also.

Napoleon Torte

On 27 Dec 2004 at 8:13, jura wrote:

> Looking for a Mikado Torte/cake and also a Napoleon Torte.  
> Thanks--J

Hi Jura,

Here's the Napoleon Torte.


Napoleon  Torte

 Ingredients :
 4 c. all-purpose flour
 1 lb. sweet butter, chilled
 1 tsp. salt
 1/2 c. ice water, as needed
 4 c. milk
 8 tbsp. all-purpose flour
 2 tbsp. sweet butter
 1 c. granulated sugar
 4 egg yolks
 4 tsp. vanilla extract

 Preparation :
    1.  Sift flour and salt into mixing bowl.  Slice butter in very
 thin slices and     add to flour working quickly with fingers.  Rub
 butter into dry ingredients     until mixture resembles coarse meal.
  2.  Sprinkle with ice water, 2 or 3 tablespoons a time and toss
 with fork.  Turn     dough out onto work surface and using the heal
 of your hand, smear dough     away from you, about 1/4 cup at a
 time.  Scrape it up into a ball and, wrap     in wax paper.  Chill
 in refrigerator for 2 hours.  3.  Divide dough in 4 parts.  Put 1
 part on lightly floured board.  Flour     rolling pin lightly and
 press it down into the center of dough.  Roll gently     out toward
 the edges.  Keep rolling gently from the center up to edge to
 shape it into circle.  When it is rolled out to 1/4 inch thickness
 transfer     it to foil pizza plate.  (Foil is odorless and you can
 leave the baked     layers right there until torte is assembled.)
 Trim off edges to form round     circle, leave the trimmed off
 pieces to bake along with the round layer as     you will use the
 pieces for crumbs to top the torte.  Prick the round layer     with
 fork and bake in 425 degree oven for 15 minutes until it is golden
   color.  Repeat the same procedure for the rest of layers.  1.
 Beat egg yolks and sugar.  2.  Scald milk in heavy saucepan or
 double boiler.  3.  While milk is heating, whisk flour together with
 some milk to make smooth     sauce.  4.  Add the hot milk to flour
 mixture.  Mix thoroughly and return to cook     slowly, stirring
 constantly for about 10 minutes, until mixture lightly     coats the
 back of spoon.  5.  Add beaten egg yolks and cook stirring
 constantly until mixture heavily     coats back of spoon, about 10
 minutes.  Remove from heat.  6.  Add butter and vanilla; mix well.
 Chill.  Before chilling cover surface     directly with plastic wrap
 to prevent formation of a skin.  Assemble cake approximately 2 hours
 before serving.  Spread generous layers of vanilla cream between
 each pastry layer and top the last layer with vanilla cream and
 sprinkle crumbled pieces over top.

Scottish Trifle

On 27 Dec 2004 at 14:22, Jackie wrote:

> Dear Uncle
> I am looking for a Scottish trifle recipe that my mum used to make.  I
> cannot locate it in any of her recipe books.  All I remember is it was
> sponge cake,  a light custard with fruit .  I believe the sponge was
> soaked in brandy or rum
> Thank you
> Jackie

Hi Jackie,

There's a rather complicated recipe here:

Scottish Trifle

But the below recipes may be closer to what you want.


Scots Trifle 

Ingredients For The Custard

600ml (1 pint) milk
25g (1oz) caster sugar
4 egg yolks
2 egg whites

Other Ingredients

6 sponge cakes
3 tablespoons of home-made jam
6 small macaroons
6 small ratafia biscuits (see recipe below)
150ml (1/4 pint) sherry
2-3 tablespoons whisky or brandy
300ml (1/2 pint) double cream
Glace cherries, angelica, fruit etc to decorate as required.


Bring the milk and sugar to the boil in a saucepan or double boiler. 
Whisk the egg yolks and whites together thoroughly and pour the hot 
milk over them, stirring well. Continue to stir over a gentle heat 
until the mixture runs in ribbons down the back of a wooden spoon. 
Strain into a bowl and cover to prevent a skin forming. Next, split 
the sponge cakes and spread them well with jam. Cut into cubes and 
place them in the serving bowl, alternating each layer with crumbled 
macaroons and whole ratafias. Then pour the sherry and whisky or 
brandy into the bowl and leave to let the liquid soak in. Pour the 
custard over the top, whip the cream until stiff and then spread over 
the trifle. Garnish and chill well before serving.

Ratafia Biscuits

Ratafia is a flavouring made from bitter almonds or from the kernels 
of peaches or apricots. These biscuits have a deliciously different 


2 egg whites
150g (6oz) caster sugar
25g (1oz) butter
1 tablespoon flour
125g (4oz) ground almonds
4 drops of ratafia essence


Beat the egg whites until they are stiff and standing in peaks, then 
cream the butter and sugar together. Add the flour and the ground almonds 
and mix well. Fold into the egg whites and beat thoroughly. When stiff, 
put mixture in an icing paper and pipe drops on to a greased baking tray. 
Bake at 350 degrees F, 180 degrees C, gas mark 4 for 15 to 20 minutes. 
Makes about 2 dozen.
Scottish Trifle
Ingredients and Preparation Method:  
1 Angel food cake
2 Packages of Jello brand Gelatin (flavor depends 
on the fruit selected)
2 cups of fruit ( strawberries, blueberries, 
raspberries, etc...)
1 package of Birds-eye custard
1 carton of Heavy Cream (8 oz.)

Break the angel food cake up and place in the bottom of a large size bowl.
Prepare the Jello and when it's ready pour it into the bowl with the angel 
food cake, and add the fruit into the bowl.
Place into the Refrigerator and let set over night.
Prepare the custard, and after it has melted, pour it over the jello and 
fruit, place it back into the refrigerator and let it cool.
Whip the Heavy cream and spread it evenly over the custard. 
You may spread sprinkles over the cream if desired.

You can use almost any kind if fruit and jello combinations depending on 
your favorites. Kiwi fruit is not recommended. 
Scottish  Trifle

 Ingredients :
 1 pkg. lady fingers
 Strawberry jam
 1 lg. can pear halves
 Jello Americana Custard
 Strawberry Jello
 Heavy cream

 Preparation :
    Spread middle of lady fingers with jam and line bottom of bowl -
 preferably glass.  Sprinkle with 1 - 2 ounces sherry and top with
 pear halves.  Pour custard over pear halves and refrigerate until
 firm.  Make Jello as directed and cool before pouring carefully over
 custard.  Refrigerate.  When ready to serve, spread whipped heavy
 cream over top of Jello.
Scottish  Trifle

 Ingredients :
 1 pound cake
 Strawberry jam
 1/3 c. sherry or Drambuie
 3 egg yolks
 3 tbsp. flour
 3 tbsp. sugar
 2 c. milk, simmering
 1 tsp. vanilla
 1 c. whipping cream
 2 tbsp. sugar
 1 tsp. vanilla

 Preparation :
    Slice pound cake and spread jam between two slices.  Cut into
 cubes and layer in bottom of 1 quart serving bowl.  Sprinkle with
 sherry. To prepare custard stir together the egg yolks and sugar.
 Stir in flour.  Add simmering milk.  Place in saucepan and stir over
 low heat until the custard thickens.  Do not allow to boil.  Remove
 from heat and add vanilla.  Cool for 30 minutes.  Spoon half the
 custard over cake.  Arrange another layer of the jam spread pound
 cake and sprinkle with sherry.  Top with remaining custard.  Add
 final layer of pound cake.  Whip the cream with the sugar and
 vanilla.  Decorate top of trifle with the whipped cream. You may
 also add fresh strawberries or slivers of almonds for decoration.
Scottish  Trifle

 Ingredients :
 Pound cake*
 Strawberry jam*
 1 lg. can sliced peaches
 1 pkg. instant French vanilla or vanilla pudding
 Heavy cream, whipped
 Dry sherry (optional)

 Preparation :
   *Or use jelly roll, sliced 1/2 inch thick.    Cut pound cake
 lengthwise in 1/4 inch slices.  Spread slices of pound cake with jam
 and top with more cake.  Cover the bottom of a 9x9x2 inch dish with
 the cake "sandwiches" or use the sliced jelly roll.  Drain peaches,
 reserving 1/2 cup of juice.  If desired, add some sherry to juice
 and pour enough over cake to moisten.  Cover cake with sliced
 peaches, then pour vanilla pudding (mixed according to directions on
 package) over peaches.  Cover and refrigerate for at least 2 hours.
 Before serving, beat heavy cream with a little sugar and spread over

Boot Grease

On 27 Dec 2004 at 19:33, Dennis wrote:

> boot grandpa ( been gone 30 yrs ) worked in the
> woods of Oregon and would make up a mixture of  pine tar  and  beeswax
>  (and who knows what else) to waterproof his logging boots.    Do you
> have any recipes for this concoction?   The combination of pine tar
> and beeswax kept my feet dry as I was going up playing in the mud
> puddles.   That has been many, many years ago and his supply has long
> since been gone.  
> Thanks,      Dennis

Hello Dennis,

Well, I couldn't find any recipes to make it yourself, but you can buy something similar to what he used. It's called "Huberd's Shoe Grease."
You can buy it here:

Huberd's 1
and here:
Huberd's 2

Another brand with slightly different ingredients:


General boot care info:
Boot Care



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