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----- Original Message -----
From: earl
To: phaedrus
Sent: Sunday, February 16, 2003 11:55 PM
Subject: recipie
I am looking for a recipie for black bottom cupcakes can you help me?
thanks
Hello Earl,
Three below.
Phaed
Black-Bottom Cupcakes
Ingredients :
1 1/2 c. flour
1 c. sugar
1/4 c. cocoa
1 tsp. baking soda
1/2 tsp. salt
1 c. water
1/3 c. salad oil
1 tbsp. vinegar
1 tsp. vanilla
Filling:
1 (8 oz.) pkg. cream cheese
1 egg, beaten
1/3 c. sugar
1/8 tsp. salt
1 (6 oz.) pkg. chocolate chips
Preparation :
Mix together all ingredients to cupcake batter well. Pour into
miniature cupcake papers. Mix filling ingredients well. Drop small
amount (about 1/2 teaspoon) of filling into center of each cupcake;
do not stir. Bake at 325 degrees for about 11 minutes. Test for
doneness. Do not let cupcakes get too crusty.
----------------------------------
Black Bottom Cupcakes
Ingredients :
8 oz. cream cheese
1 egg
1/3 c. sugar
1/8 tsp.salt
6 oz. pkg. chocolate chips
1 1/2 c. white flour
1 c. sugar
1 tsp. soda
1/4 c. cocoa
1/2 tsp.salt
1 c. water
1/3 c. oil
1 tbsp. vinegar
1 tsp. vanilla
Preparation :
Put cream cheese, egg, sugar and salt in bowl. Beat until creamy.
Add 6 oz. package of chocolate chips. Stir; set aside. Mix flour,
sugar, soda, cocoa and salt. Mix water, oil, vinegar and vanilla.
Add liquid mixture to dry mixture and mix well. Put cupcake linens
in cupcake pan. Fill linens 1/3 full of chocolate mixture. Top
each with a heaping teaspoon of cream cheese mixture. Bake at 350
degrees for 25-30 minutes.
----------------------------------
Black - Bottom Cupcakes
Ingredients :
1 ( 8 oz.) pkg. cream cheese
1 egg, unbeaten
1/3 c. sugar
1/8 tsp. salt
1 1/2 c. flour
1 c. sugar
1/2 tsp. salt
1/4 c. cocoa
1 tsp. baking soda
1 c. water
1/3 c. salad oil
1 tsp. vinegar
1 tsp. vanilla
Preparation :
Combine in mixing bowl. Beat well. Stir in 1 cup semi-sweet
chocolate pieces. Sift: Beat well. Fill muffin cups 1/3 full
with chocolate batter. Top each with 1 to 2 teaspoons cream cheese
mixture. Bake at 350 degrees for 25 minutes.
----- Original Message -----
From: "elfreda"
To: phaedrus
Sent: Monday, February 17, 2003 4:46 PM
Subject: receipe
> Hello,
> I wrote to you awhile ago for a receipe. I was wondering if you
> could help me out again? I am looking for a receipe for Egg White
> Cookies or Egg White Drops or another name is Merraine Cookies.
> I am also looking for one for Mushroom Soup(from scratch).
> Thanks
> Elfreda
Hello Elfreda,
Below are three egg white cookie recipes. Below that is one mushroom soup
recipe.
Phaed
Egg White Cookies
Ingredients :
2 lg. egg whites
1/8 tsp. cream of tartar
1/2 tsp. salt
3/4 c. sugar
Dab of flavoring
1 c. chocolate chips
Preparation :
Beat egg whites and cream of tartar until nearly stiff, add sugar
gradually, beating constantly until stiff and glossy, about 5
minutes at high speed. Add flavoring and chocolate chips. Drop by
teaspoon onto a brown paper bag. Bake at 275 degrees for 25
minutes.
----------------------------------
Egg White Cookies
Ingredients :
2 egg whites
1/8 tsp. salt
1/8 tsp. cream of tartar
3/4 c. sugar
2/3 c. chocolate bits
Preparation :
Beat until foamy and stiff the following: Fold in: Beat until
stiff and sugar is dissolved. Fold in: Cover cookie sheet with
brown paper. Drop cookies onto brown paper and bake at 300 degrees
for 25 minutes. Makes 24 to 30 cookies.
----------------------------------
Egg White Cookies
Ingredients :
4 egg whites, beat until stiff
1 c. sugar, add slowly
1 tsp. vanilla
6 oz. chocolate chips
1 c. pecans
Preparation :
Fold in chocolate chips and 1 cup pecans. Bake on brown paper
sack on cookie sheet, 27 degrees for 25 minutes.
----------------------------------
Mushroom Soup
Ingredients :
2 lbs. fresh mushrooms
3 c. potatoes, diced
1 1/2 c. carrots, sliced
1 clove garlic (optional)
1 tbsp. onion, minced
1 tbsp. parsley, chopped
Salt and pepper to taste
1/4 c. oil for roux
4 to 5 tbsp. flour for roux
Preparation :
Place carrots and potatoes in approximately 4 quarts of water.
When partially cooked, add sliced mushrooms, parsley, and onion,
cook until tender. Make a roux of approximately 4 to 5 tablespoons
flour, 1/4 cup oil, lightly brown in frying pan and slowly mix into
soup broth. Add more water if too thick. For a richer soup, use
chicken or beef broth.
----- Original Message -----
From: laura
To: phaedrus
Sent: Monday, February 17, 2003 7:57 AM
Subject: apple cider donuts
I would like to make cider donuts, but NOT the baked ones... the nice
small fried ones you get at the orchards around here. I have had no
luck so far getting a recipe....
Hi Laura,
You and a lot of other people. I've had lots of requests for this, but have
never been able to find any but the baked ones until now. See below.
Phaed
Apple Cider Donuts
List of Ingredients
1/2 c. sugar
2 tbsp. shortening
2 beaten eggs
2 c. sifted flour
2 tsp. baking powder
1/4 tsp. salt
1/2 c. apple cider
for rolling doughnuts in:
granulated white sugar or powdered confectioners
cinnamon
Recipe
Sift the flour, baking powder, and salt together and set aside.
Mix the sugar and shortening together.
Then add the beaten eggs and mix well.
Add the dry ingredients to the sugar mixture.
Stir in the apple cider until mixed.
Heat oil to 315 degrees
Use 2 spoons dipped in oil, (helps dough to slide off spoon easily), and
drop the dough by teaspoonfuls into the hot oil.
Turn to brown evenly. Remove with a slotted spoon to paper towels to drain.
Let cool and then roll in confectioners sugar or a mixture of white
granulated sugar and cinnamon.
Makes about 3 dozen 1 1/2" donuts.
----- Original Message -----
From: ROBYN
To: phaedrus@hungrybrowser.com
Sent: Monday, February 17, 2003 1:47 AM
Subject: Honey Crackles
Dear Phaedrus,
I am searching for a recipie to make Honey Crackles. The main ingredients
are honey and cornflakes. Mum used to make it 25 years ago or so and now
I want to make it for my own kids. Unfortunately Mum no longer has the
recipie and can't remember how to make them. She thinks the recipie might
have been on the Kellogs Corn Flakes box. I have searched the Kelloggs site
and they do not have the recipie there. We are in Australia but doubt that
the recipie was only in Australia.
I would greatly appreciate your help.
Cheers,
Robyn
Hello Robyn,
Three recipes below.
Phaed
Honey Crackles
Preparation time:15 minutes plus refrigeration
You need:
4 oz butter
3 tablespoons sugar
2 tablespoons honey
rice bubbles or equivalent
bi carbonate soda
Method:
Dissolve sugar in the mixture and add a pinch of bi carbonate soda, add
rice bubbles or puffed wheat.
Press into a slice and refrigerate
Serving suggestion:
Other variations include any or all of these instead of bubbles: popcorn,
raw peanuts, shredded coconut, museli, cereal, pumpkin seeds
-------------------------------------------
Honey Crackles
3 Tablespoons Butter
3 Tablespoons Sugar
1 Tablespoon Honey
5 - 6 Cups Cornflakes
Place butter, honey and sugar in a saucepan and bring to the boil
Simmer for 1 minute - do not let mixture become too thick
Pour mixture over cornflakes
Spoon into paddy pans and bake in moderate over until golden brown
(10 - 15 minutes)
------------------------------------------
Honey Crackles
3 tbsps butter or margarine
1 tbsp ohoney
2 tbsps caster sugar
roughly 3 cups Kellogs corn flakes
Melt the butter, dissolve the honey and sugar in the butter, then
pour over the cornflakes. Place in patty cases/cup cake cases.
Bake at 160 degrees Celsius for 10-12 minutes. Wait until they are
cool, then enjoy!
----- Original Message -----
From: "Ruth"
To: "Phaedrus"
Sent: Monday, February 17, 2003 2:56 PM
Subject: Miracle whip
> Hi!!
>
> I was wondering if you have the recipe for Miracle whip or any other
> plain jane Mayo recipe?
>
> Thanks!
>
> Ruth
Hello Ruth,
Ruth, "Miracle Whip" is not mayo. It's not even very good salad
dressing. I know that lots of people use Miracle Whip on sandwiches and call
it "mayonnaise", but it's not. Kraft does make a mayonnaise. It's called
"Kraft Real Mayonnaise." It doesn't taste sweet like Miracle Whip does. It's
creamy and tangy, like mayo should be. Kraft does make some excellent salad
dressings, too, but Miracle Whip is not really a salad dressing, either.
Who would go to a restaurant and order a salad with "Miracle Whip?"
Anyhow, below is a copycat recipe for "Miracle Whip", whatever it is, and
below that is Emeril Lagasse's recipe for a very simple, good, homemade
mayo. Tangy, with No sugar.
Phaed
Homemade Miracle Whip
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Egg -- room tempature
1 tsp dry mustard
1/2 tsp salt
1 tsp lemon juice
1 tsp white vinegar
2 tsp powdered sugar
1 1/4 cup oil (canola is best)
Put all ingredients except the oil to your blender and blend till mixed,
then slowly (tbsp at a time) add the oil while the blender is running..
Per serving: 94 Calories (kcal); 5g Total Fat; (46% calories from fat); 6g
Protein; 7g Carbohydrate; 187mg Cholesterol; 1122mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat;
1/2 Other Carbohydrates
NOTES : All ingredients must be at room temp.
-------------------------------------------------
Homemade Mayonnaise
Recipe courtesy Emeril Lagasse
1 egg*
1 tablespoon fresh lemon juice
1 cup olive oil
1/8 teaspoon freshly ground black pepper
1/2 teaspoon salt
In a food processor or blender, blend the egg and lemon juice for 10
seconds.
With the processor running, slowly pour in the oil through the feed tube.
Mixture should thicken. Add the pepper and salt and pulse once or twice to
blend.
Transfer to an airtight container and refrigerate for at least 30 minutes
before using. Best if used within 24 hours.
*RAW EGG WARNING The American Egg Board states: "There have been
warnings against consuming raw or lightly cooked eggs on the grounds
that the egg may be contaminated with Salmonella, a bacteria responsible
for a type of foodborne illness... Healthy people need to remember that
there is a very small risk and treat eggs and other raw animal foods
accordingly. Use only properly refrigerated, clean, sound-shelled, fresh,
grade AA or A eggs. Avoid mixing yolks and whites with the shell"
Yield: 1 1/4 cups
Difficulty: Easy
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