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----- Original Message -----
From: grace
To: phaedrus@hungrybrowser.com
Sent: Wednesday, December 30, 2009 8:22 PM
Subject: recipe.
Hello!
I am looking for a recipe from the Marlboro cookbook- Trails, Town and special events.
All I can remember is a chocolate cake with white wipped like icing. My family used to
make it and I cant seem to find the recipe. I believe it was the only chocolate cake
in that particular cookbook. If you can help me try to find it I would be thrilled!
thanks so much. I remember my mom going through a lot to make it so maybe it has many
steps..I know the frosting or icing or whatever was tricky to make.
I just found more info out...the cake itself was a red velvet cake! I didn't know that...
see if that helps!
Thanks again!
Grace
Hi Grace,
I have heard so much about the Marlboro Country cookbooks, that I decided to order
a couple of them. I wasn't disappointed. These cookbooks are great - good recipes and
excellent photos. I just got Towns, Trails, & Special Times, so your recipes are
below: "Red Devil's Food Cake" and "Snowy Range Icing".
Phaed
Red Devil's Food Cake
1 2/3 cups all-purpose flour
3/4 cup brown sugar, packed
3/4 cup sugar
1/3 cup cocoa
1 tsp. salt
1 tsp. baking soda
1 cup buttermilk
2 Tbsp. light molasses
1/2 cup butter or margarine (room temperature)
2 eggs
1 Tbsp. red food coloring
1 tsp. vanilla
Combine flour, sugars, cocoa, salt and baking soda in the large bowl of an electric mixer.
Add remaining ingredients and beat at low speed until flour is mixed in. Scrape down the
sides of the bowl as needed. Beat at high speed for about 3 minutes, scraping bowl once
or twice.
Prepare two 8 or 9 inch round pans with cocoa pancoat (see below), covering sides and
bottom generously. Pans may be coated with shortening and dusted with flour if desired.
Pour batter into pans, spreading evenly. [Alternately,]Cake batter may be poured into
a 13x9 inch pan. Bake in a 350° oven. Bake layers 30 to 35 minutes; 13 x 9 inch cake
35 to 40 minutes. Cool layers 10 minutes and turn out onto racks to cool. Cake in a
rectangular pan may be left in the pan. Frost with Snowy Range Icing (see below).
Sprinkle with grated chocolate or cocoa, if desired.
Makes 12 to 16 servings.
Cocoa Pancoat
Combine 1 tsp. each, cocoa and flour with shortening to make a soft mixture. Use this
to grease pans when baking chocolate cakes. Or, pans may be greased, then dusted with
cocoa instead of flour.
Snowy Range Icing
1/2 cup sugar
1/4 cup light corn syrup
2 Tbsp. water
2 egg whites (best to use pasteurized - "Just Whites")
1 tsp. vanilla
Mix sugar, light corn syrup and water in a small saucepan; bring to a boil.
Wash down the pan sides with a brush dipped in water. Boil rapidly until a
small amount dropped in cold water forms a firm ball or a candy thermometer
registers 242°.
Using an electric mixer, beat egg whites until stiff peaks form. Reduce speed
of mixer and pour hot syrup into beaten whites, beating constantly. Add vanilla.
Once all syrup is beaten in, beat at high speed until stiff peaks form.
Enough frosting for Red Devil's Food Cake
----- Original Message -----
From: Paula
To: phaedrus@hungrybrowser.com
Sent: Monday, January 11, 2010 4:39 PM
Subject: fruit cake made in pressure cooker
My dad cooked fruit cakes in a pressure cooker. They were dark in color and very
dense. They had little or no flour. He usually cured them for 14-30 days. This
was in the 1930s-1950s. Any ideas?
Hello Paula,
I have three pressure cooker fruit cake recipes. See below.
Phaed
Pressure Cooker Fruit Cake
1 pound grape fruit peel or citron
1 pound pecans or black walnuts
1 pound candied pineapple
1 pound candied red watermelon rind or cherries
3 pounds seeded raisins
1 1/2 pounds figs or currants
1/2 pound butter
1/2 pound brown sugar
1 cup fruit juicer or sweet pickle syrup
6 eggs
1 pound flour-4 c.
1 tsp. cinnamon
1/2 tsp. cloves
1 tbsp. nutmeg
1/4 tsp. allspice
1/2 tsp. salt
Wash and dry currants. Cut grape fruit peel or citron and pineapple in one-half
inch cubes, 1 leaving cherries and nuts whole. Cream the butter, sugar and eggs.
Mix flour and spices, and flour and fruit juices alternately. Add fruits, and nuts,
mix thoroughly. Mix dough thoroughly and place in baking pans which have been lined
with butter paper which has been oiled. Cover the top of the pan with heavy brown
wrapping paper which has been oiled. Tie the paper securely around the edge of pans
to prevent water getting into the cake. Place the pans in the cooker and pour boiling
water into the cooker but do not fasten the clamps. Keep at the boiling point 55 minutes.
After that clamp the lid down securely on the cooker, close the petcock and raise the
pressure to 15 pounds for 15 minutes. This insures cooking the cake to the center of
the pan. Remove from cooker, take off paper covers, and place pans in a slow oven for
15 minutes to dry out the crust. This recipe will make 11 pounds.
-----------------------------------------
Dark Fruit Cake
1 lb. butter
1 lb. light brown sugar
9 eggs
1 lb. (4 c.) flour
3/4 tsp. cloves
3/4 tsp. nutmeg
3/4 tsp. mace
2 tsp. cinnamon
1 tsp. soda
1/4 c. milk
1 lb. currants
1 lb. seedless raisins
1 lb. shelled pecans
1/4 lb. citron
1/2 lb. candied orange peel
1 lb. cherries
1 lb. candied pineapple
1/2 tsp. salt
Wash raisins and currants. Cream butter and sugar. Add beaten egg yolks.
Beat egg whites stiff and fold in. Cut fruit in pieces and dredge in half
of the flour. Sift together the remainder of flour, soda, spices, and salt.
Add milk and sifted dry ingredients alternately to cake batter. Add nuts and
fruits and mix thoroughly. Line pan with waxed paper and fill with batter.
Tie 3 thicknesses of waxed paper over pans to keep out moisture. Put 2 1/2
cups of water in bottom of cooker. Place pans one above the other on rack.
Cook 45 minutes at 10 pounds pressure and 30 minutes at 15 pounds pressure.
When done, place cakes in slow oven for 12 minutes to dry. Cure for at least
3 weeks wrapped in cloth soaked in Cherry Brandy.
-------------------------------------------------------
LIGHT FRUIT CAKE
1 lb. butter
1 lb. (4 c.) flour
1 lb. sugar
12 eggs
1 jar wine jelly
3 lb. white raisins
4 tsp. baking powder
3 tsp. nutmeg
1 c. flour to flour fruit
1 c. orange juice
Grated rind of 3 oranges
1 lb. citron
1 lb. cherries
1 lb. pineapple
1/2 lb. almonds and pecans, mixed
Cream butter and sugar. Add eggs, 1 at a time. Next, add jelly.
Add orange juice and rind to mixture alternately with flour into
which baking powder and nutmeg have been sifted. Flour fruits and
nuts and add to batter mixture. Cook at 300 degrees over a shallow
pan of water. Baking time: Approximately 5 hours. Alternate Method:
Tie the top of pan with waxed paper. Put in pressure cooker with the
petcock open for 30 minutes. Then close and cook on 15 pounds pressure
for 60 minutes. Take out of pressure cooker. Remove waxed paper and
place in oven for a few minutes to dry off top and brown. Water should
be in the bottom of the pressure cooker.
----- Original Message -----
From: maryann
To: phaedrus@hungrybrowser.com
Sent: Saturday, January 09, 2010 9:26 PM
Subject: Sweet Potato Cobbler
I am looking diligently for a recipe that is called "Sweet Potato Cobbler".
If you have access to such a thing, I have heard that there is a recipe
that you don't use milk. I would like to have recipes for Sweet Potato
Cobbler with and without milk.
Thank you,
maryann
Hi Maryann,
See below.
Phaed
Sweet Potato Cobbler
Use 2 refrigerated pie crusts
2 baking size potatoes
1 1/4 c. sugar
1 tbsp. flour
1 c. water
1/2 tsp. salt
1/2 c. butter or oleo
1/8 tsp. nutmeg
Spray dish with Pam. Line with 1 crust. Peel potatoes, cut into thin
slices in crust. Combine sugar and flour. Add salt, water and nutmeg.
Cut butter into pieces over mixture. Cover with other crust. Dot with
butter. Bake at 350 degrees for 45 minutes.
-------------------------------
Sweet Potato Cobbler
3 c. sliced sweet potatoes
2 1/2 c. sugar
2 1/2 c. water
2 tbsp. flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 stick margarine
Crust:
1 1/2 c. flour (plain)
1/2 c. shortening
1 tsp. baking powder
1/2 c. milk
1/4 tsp. salt
Mix, roll out, cut in strips. Melt butter or margarine in a 9" x 12 1/2" baking dish.
Top with sliced sweet potatoes. Top with strips of pie dough each way. Mix sugar, water,
flour, cinnamon and nutmeg and pour over pie. Bake at 350 degrees for 1 hour.
------------------------------------
Sweet Potato Cobbler
1 1/2 c. sugar
2 tbsp. corn starch
1 tsp. nutmeg
1/4 tsp. cinnamon
1 tsp. grated orange rind
1/8 tsp. salt
1 c. milk
1 tsp. vanilla extract
1/2 c. butter
6 c. chopped, cooked sweet potatoes
Pastry for 2 crust pie
Combine sugar, cornstarch, nutmeg, cinnamon, orange rind and salt in a saucepan;
set aside. Combine milk, vanilla and butter; add to mixture and bring to a boil.
Reduce and cook for 1 minute constantly stirring. Add cooked sweet potatoes and
mix well. Spoon mixture into baking dish. Place 6-8 strips of pastry across filling.
Weave, folding back alternate strips across. Each time cross strip is added trim
ends, seal and flute edges. Bake until golden brown.
The search engine registry indicates that someone has searched for this:
Domco Delight Cake
Ingredients :
4 eggs
1 1/2 c. Domco peanut oil
2 c. sugar
1 tsp. soda
1/4 tsp. salt
1 tsp. cinnamon
2 jars carrots (baby food)
1/2 c. raisins
1 tsp. vanilla
2 c. plain flour
Frosting:
1 (8 oz.) pkg. cream cheese
1 box confectioners sugar
1/2 c. Domco peanut oil
1 tsp. vanilla
1 c. chopped roasted peanuts
How to Prepare :
Cream eggs, oil and sugar well. Add dry ingredients and then add the remaining;
blend well. Bake in 3 layer pans about 30 minutes at 350 degrees.
Frosting:
Combine all ingredients. Blend well and spread on cold layers.
The search engine registry indicates that someone has searched for this:
Shrimp Etoufee
1/2 c. butter
1/2 med. onion, chopped
1 c. celery, chopped
2 tbsp. flour
1 tbsp. Worcestershire
3 cans tomato sauce
1/2 tsp. pepper
1/4 tsp. cayenne pepper (to taste)
1/2 tsp. basil
1/2 tsp. rosemary
1 tsp. thyme
1 bay leaf
1-2 lbs. shrimp, peeled and deveined
Cooked rice
Melt butter, add onion and celery. Saute until onions are clear.
Turn heat to medium high. Add flour. Stir to make a roux
(brown the flour). Add other ingredients except shrimp. Simmer
for 20 minutes. Add 1/4 cup water if necessary. Add shrimp and
cook 4-5 minutes. Serve in big bowls with a scoop of rice on top.
If you can stand more spice, add more cayenne or file.
-------------------------------------
Shrimp Etoufee
2/3 c. butter
1/3 c. flour
2 c. chopped onions
1 c. chopped celery
1 green pepper, chopped
2 cloves garlic, minced
1 1/4 c. tomato sauce
1/2 c. chopped parsley
2 1/2 c. water
4 tbsp. Worcestershire sauce
3 bay leaves
1 tbsp. Tabasco sauce
1 tbsp. sugar
1 tsp. sweet basil
Salt to taste
3 lb. peeled shrimp
Make a dark roux with the flour and butter. Add onion, celery,
green pepper, and garlic; saute until tender. Add remaining
ingredients (except shrimp) and simmer for 2 hours, adding more
water if necessary. Twenty minutes before serving, add shrimp.
Serve over rice.
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