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12 Egg Pound Cake

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12 Egg Pound  Cake

1 lb. butter (not margarine)
3 1/2 c. sugar
Pinch salt
4 c. sifted flour
1 tsp. baking powder
12 eggs
1 tsp. vanilla
1 tsp. almond extract

 Cream butter thoroughly, gradually add sugar, beat until light and fluffy.  Mix baking 
powder with flour.  Add 3 tablespoons flour mixture to butter and egg mixture; beat well. 
Add remaining flour and eggs alternately until all have been added.  Add flavorings. 
Bake in two 10 inch tube pans for 1 hour at 325 degrees.  This recipe is over 150 years old. 
Old  Fashion  Pound  Cake

1 lb. butter
1 lb. flour
1 tsp. lemon flavor
1 lb. sugar
12 eggs

The cake has only these 5 ingredients.  All ingredients should be room temperature. 
Cream butter and sugar together.  Separate eggs; beat yolks together and the whites 
together separately. Add egg yolks and lemon flavoring all at once to creamed butter 
and sugar, mixing all together with the hands.  Add the egg whites alternately with 
flour, mixing with hands.  Finally, beat about 3 minutes with electric mixer. Pour 
batter into tube pound cake pan and bake at 325 degree about 1 hour and 15 minutes. 

Baked Alaska Cake

  ----- Original Message ----- 
  From: Patricia 
  Sent: Friday, January 30, 2009 10:46 AM
  Subject: Baked Alaska Cake

Hi I remember a recipe long ago that was made when I visited friends in our neighborhood 
when I was around 12. The cake was Baked Alaska. It was a cake I think Pound Cake and ice 
cream in the center and a meringue on top and I don't know how but it was sort of burned 
on top but the ice cream was not soft. Thank you.. My name is Patricia from NJ. 
I hope I requested this correctly thanks again..Pat.

Hi Patricia,

See below.


Easy  Baked  Alaska

1 Sara Lee pound cake
1 pt. ice cream, any flavor, frozen hard
4 egg whites
1/4 tsp. cream of tartar
1 tsp. sugar
Pinch salt

Preheat oven to 450 degrees.  Cover cookie sheet with aluminum foil.  Place pound cake in center 
of sheet.  Beat egg whites, cream of tartar, sugar and salt until stiff meringue forms.  Cut ice 
cream, container and all, in half vertically.  Place each half-pint on top of pound cake with 
larger ends together in middle.  Cover cake and ice cream entirely with meringue as evenly as 
possible, making sure to seal all edges (this prevents ice cream from melting). Bake for 5 minutes 
or until meringue is lightly browned.  Serve immediately either plain or with your favorite ice 
cream topping.  Store leftovers, if any, covered in freezer.
  Baked  Alaska

  1 eight inch cake layer
  4 egg whites
  1/2 c. sugar
  1 qt. firm ice cream

Beat egg whites until foamy, add sugar and beat until stiff but not dry.  Place cake on heavy 
unfinished wooden tray or heatproof platter. Spoon ice cream on the cake leaving a 1 inch border 
all around.  Cover ice cream and cake completely with egg white meringue.  Brown meringue lightly 
in a very hot oven (500 degrees) for 2 minutes.  Serve immediately.  Serves 6. 
  Baked  Alaska

Trim a 1 inch thick piece of sponge or layer cake 1 inch larger on all sides than 1 quart or 
2 pints of brick style ice cream*; place cake on plate.  Center ice cream on cake (place pints 
side by side).  Cover; freeze firm.  At serving time, beat 5 egg whites with 1 teaspoon vanilla 
and 1/2 teaspoon cream of tartar until soft peaks form. Gradually add 2/3 cup sugar; beating 
until stiff peaks form.  Transfer cake with ice cream to baking sheet; spread with egg white 
mixture, sealing to edges of cake all around.  Swirl to make peaks.  Bake at 500 degrees until 
golden, about 3 minutes.  Slice; stir immediately.  Makes 8 servings.  *Note:  If using 1/2 of 
1/2 gallon ice cream, cut in half lengthwise.

Refrigerator French Bread

  ----- Original Message ----- 
  From: Sheri 
  Sent: Saturday, January 31, 2009 10:47 AM
  Subject: refrigerator french bread recipe

I used to have a recipe for a french bread that rose in the refrigerator.  Unfortunately, 
I cannot find it or the book it was in.
It did not involve a starter, it was a straight yeast dough recipe with 2 rises.  One that 
was a standard and the second was in the refrigerator.  It could last from 2 hours to overnight.

Hi Sheri,

See below.


  Refrigerator  French  Bread

  2 1/2 c. water
  2 tbsp. butter or margarine
  3 c. all-purpose flour
  2 pkgs. yeast
  1 tbsp. sugar
  1 tbsp. salt
  3 1/4 to 3 3/4 c. all-purpose flour
  Salad oil
  Cold water
  1 egg white
  1 tbsp. water

Heat water and butter to 120 degrees.  In large bowl combine 3 cups flour, yeast, sugar, 
salt and warm water mixture.  Mix at high speed for 3 minutes.  Mix in 3 1/4 of flour; 
knead.  If dough is sticky, knead in enough of remaining 1/2 cup flour to form a stiff 
dough.  Place dough in a greased bowl, turning once to grease top.  Cover and let rise 
in a warm place for 30 minutes.  Punch down and divide into 2 equal parts.  Roll each 
into a 15x8 inch rectangle on lightly floured board.  Roll each up tightly, jelly-roll 
style beginning at long side.  Seal edges and ends well by rolling with hands.  Place 
seam side down diagonally on greased 17x14 inch baking sheet. Slash top of loaves 
diagonally at 2 inch intervals with a sharp knife. Brush with oil; cover.  Refrigerate 
2-24 hours.  When ready to bake, remove from refrigerator, uncover.  Let stand 10 minutes. 
Brush breads with slightly beaten egg white and water.  Bake in a preheated 400 degree oven 
for 35-40 minutes.  Cool on wire rack. 

Poppy Seed Crackers/Cookies

  ----- Original Message ----- 
  From: phyllis 
  Sent: Friday, January 30, 2009 4:01 PM
  Subject: recipe for poppy seed cracker

This receipe was originally made in Jewish households.  It is a very hard round cracker 
(approximately 1/4" thick) 

The recipe uses flour, baking powder, black poppy seeds, fried onions, salt and pepper. 
I think it contains oil vs eggs to hold the mixture together.

When baked it remains very light in color, brown around the edges only, and tastes very 
floury. Butter is usually smeared on top prior to eating. 

I would be greatful if you could locate this receipe.  Thank you, Phyllis 

Hello Phyllis,

The only recipe that I can find that's remotely like what you describe is the one below.


Onion Cookies

2 large onions, grated 
6 eggs
1 cup oil
1/2 teaspoon sugar (optional)
6-7 cups flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons poppy seeds 

Preheat oven to 350 degrees.

Beat eggs, sugar, and oil. Add grated onions. Add poppy seeds and then add sifted 
dry ingredients. Mix until thick.

Roll out dough fairly thin. Cut in squares. 
Place on greased cookie sheet and bake until brown.
----- Original Message ----- 
From: phyllis 
To: Phaedrus 
Sent: Saturday, January 31, 2009 10:55 AM
Subject: Re: recipe for poppy seed cracker

Thank you so much,  This is incredible and will help to bring back the warm memories of 
my mom baking in her kitchen in Brooklyn, NY.  Thanks again, Phyllis

Soda Cracker Cookies

Several people have been searching for this via the search engine lately.

Soda  Cracker  Cookies

4 pkgs. soda crackers
1 jar peanut butter (chunky)
2/3 c. milk
3 c. sugar

 Crush crackers.  Cook milk and sugar together for 3 minutes.  Take off heat and add crackers 
and peanut butter.  Spread in buttered pan.  Cut into squares. 
Soda  Cracker  Cookies

37 soda crackers
1 c. margarine
1 c. sugar
1 (12 oz.) pkg. chocolate chips
Crushed walnuts

Line cookie sheet with foil.  Place soda crackers on foil (salty side up).  Bring to a boil 
margarine and sugar.  Boil hard for 5 minutes.  Pour over crackers.  Bake for 5 minutes at 
350 degrees.  Cool.  Then add 12 ounce package chocolate chips.  Place in warm oven until 
chips melt to spreading consistency.  Add crushed walnuts on top. 
Soda  Cracker  Cookies

2 c. sugar
1/2 c. evaporated milk
1/2 c. margarine
1 tsp. vanilla
1/2 c. peanut butter
1 stack (or more) soda crackers, crumbled

Combine first 4 ingredients in saucepan.  Bring to boil; boil for 1 minute stirring 
continuously.  Remove from heat.  Add peanut butter, stirring until mix good.  Put in 
crackers and drop by teaspoon on wax paper.


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