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----- Original Message -----
From: Janet
To: phaedrus
Sent: Monday, March 18, 2002 4:10 PM
Subject: Daffodil cake recipe?
Hello :0)
I am hoping you can help me locate a recipe from Hough Bakery-
( a bakery in Cleveland which is no longer). In the spring they had
an angel food cake with a frosting which had pineapple chunks.
It was my mom's favorite & her 70th birthday is approaching and I
hope to make this for her or something similar
Thanks for your help
Janet
Hi Janet,
Sorry, no luck with a Hough Bakery recipe. Below are all the daffodil cake recipes that I could find with pineapple.
This cake is usually orange or lemon.
Phaed
Daffodil Cake
Ingredients :
1 pkg. yellow Jiffy cake mix
1 pkg. instant vanilla pudding
1 (8 oz.) pkg. cream cheese
16 oz. Cool whip
20 oz. crushed pineapple
Chopped nuts (as desired)
Preparation :
Bake cake after mixing as per package directions in a 13 x 9 inch
cake pan for 10 minutes. Cool. Add 1 1/2 cups milk to the pudding
mix and 1/2 cup milk to the cream cheese. Blend separately then
together and spread on cake. Refrigerate until pudding sets. Drain
pineapple and spread on cake. Cover with Cool Whip and sprinkle
with chopped nuts.
----------------------------------
Daffodil Cake
Ingredients :
1 pkg. yellow cake butter flavor
1 (8 oz.) pkg. cream cheese
1 (3 oz.) pkg. instant vanilla pudding mix
1 (20 oz.) can crushed pineapple
Preparation :
Bake yellow cake mix according to package in 9"x13" pan. Let
cake cool. Cream the cheese, sugar, milk and pudding mix. Spread
on cool cake. Drain pineapple well and spread on cream cheese
mixture. Top with whipped topping and sprinkle with nuts.
----- Original Message -----
From: Ashley
To: phaedrus
Sent: Sunday, March 17, 2002 9:45 PM
Subject: grapefruit pie
I have heard of a grapefruit pie recipe using marshmallows but I
CAN'T find it in writing anywhere. Any help?
Hello Ashley,
I found three such recipes. See below
Phaed
Grapefruit Pie
Ingredients :
1/2 lb. marshmallows
1/4 c. boiling water
Pinch salt
2 c. drained grapefruit (save juice)
Baked pie shell
1/2 pt. whipping cream
1/2 can browned coconut
Preparation :
In top of double boiler, fold until melted the first three
ingredients. Refrigerate and when starts to set add 1/4 cup
grapefruit juice. Refrigerate and allow to set completely. Add 2
cups drained grapefruit. Put in baked pie shell, refrigerate. When
ready to serve top with 1/2 pint whipping cream and 1/2 can browned
coconut.
----------------------------------
Grapefruit Pie
Ingredients :
32 regular marshmallows
1 tbsp. water
3 lg. grapefruit
1 tsp. almond extract
1 graham cracker pie shell
Cool Whip
Slivered almonds
Preparation :
Heat marshmallows and water in double boiler until melted. Set
aside or put in refrigerator until they stiffen. Section grapefruit
and drain well. Add almond extract to marshmallows. Add grapefruit
and mix together. Pour into shell. Cover top of pie with Cool Whip
and toasted slivered almonds. Refreshing!
----------------------------------
Rio Grande Valley Grapefruit Pie
Ingredients :
1 (9") baked pie shell
32 marshmallows, regular size
1/2 c. grapefruit juice
1 c. heavy cream, could use Dream Whip
2 1/2 c. fresh grapefruit sections
1/4 c. shredded coconut
Preparation :
Cut marshmallows in quarters and melt them in 1/4 cup heated
grapefruit juice. Cool to room temperature. Add remaining 1/4 cup
juice to the grapefruit sections. Whip cream. Fold cooled
marshmallows, grapefruit, and cream together. Pour into pie shell.
Allow to set about 3 hours. Sprinkle coconut over pie just before
serving.
----- Original Message -----
From: karen
To: phaedrus
Sent: Sunday, March 17, 2002 10:26 PM
Subject: Tapiaoca
> I am looking for recipes for the medium size pearl tapioca...
> not the large and not instant the one in between......the tapioca
> is available here from the Amish groceries but recipes are almost
> non existent.
>
> Answer please to
> karen
>
> Thanks
Hi Karen,
Gosh, there are hundreds of recipes that just say "tapioca" or "pearl
tapioca". You can use your medium size pearl tapioca in any of those. The
only ones you can't use it in are the ones that call for "baby pearl
tapioca" or "small pearl tapioca" or "quick tapioca" or "minute tapioca" or
"instant tapioca." See the recipes below.
Phaed
Tapioca Pudding
Ingredients :
1 c. tapioca (Pearl), soaked overnight
1 c. brown sugar
1 c. dates (cut up)
1/2 tsp. salt
Milk
Preparation :
Drain tapioca and mix with remaining ingredients. Add milk as
pudding thickens. This will take 1 quart of milk. Bake at 350
degrees for 1 hour or more.
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Date Tapioca Pudding
Ingredients :
1 c. pearl tapioca
6 c. cold water
1 c. white sugar
1 c. brown sugar
1 c. chopped dates
1 c. nutmeats
1/8 tsp. salt
1 tsp. vanilla
Preparation :
Soak tapioca and water overnight. Add sugars, dates, nutmeats,
salt and vanilla. Bake 30 minutes at 350 degrees. Serve with
whipped cream.
----------------------------------
Tapioca Pudding
Ingredients :
1 pkg. pearl tapioca
1 c. sugar
1 can crushed pineapple, undrained
Whipping cream or Cool Whip
Preparation :
Soak tapioca overnight. Keep covered with water. Cook in same
water over medium heat until water turns clear, stirring constantly.
Add pinch of salt, sugar, and can of pineapple. Cool. Whip cream
and fold in; serve.
----------------------------------
Tapioca Salad
Ingredients :
1 c. pearl tapioca
1 med. can drained, crushed pineapple
1 1/2 - 2 c. mini marshmallows
2 bananas
1 c. walnut pieces
Sugar
10 oz. Cool Whip
Preparation :
Soak tapioca overnight. Drain and cook in 2 cups boiling water
at least 1 hour. Add pineapple, marshmallows, sliced bananas
and nuts. Sprinkle sugar over to taste. Fold in Cool Whip.
Refrigerate until firm.
======================================================================
----- Original Message -----
From: karen
To: phaedrus
Sent: Monday, March 18, 2002 9:17 AM
Subject: Re: Tapioca
> Thanks for the recipes....what I have I believe is called small
> pearl tapioca or seed tapioca.....do you have recipes for those.....
> this size I have isn't suppose to be soaked.
>
> Thanks....I was so excited to find your site.....
> thanks for all the help.
>
> Karen
>
Hi Karen,
Yes, indeed I do. See below. Also, if you go to my site and go to the
archives page and enter "tapioca" in the search box, you'll find a bunch
more.
Phaed
Pearl Tapioca Pudding
Ingredients :
6 c. boiling water
Pinch of salt
1 c. pearl small tapioca
1 pkg. strawberry Jello
1 c. sugar
1 #2 can crushed pineapple
1 (8 oz.) Cool Whip
Preparation :
Simmer water and tapioca 25 minutes stirring occasionally until
clear. Take off stove. Add strawberry Jello and sugar and stir
well. Cool and set in refrigerator 10 or 12 hours. Add crushed
pineapple juice and all 1 (8 ounce) Cool Whip. Mix well. Let set
overnight.
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Fluffy Tapioca Pudding
Ingredients :
4 tbsp. sm. seed tapioca
Pinch of salt
2 c. milk
1 1/2 tbsp. sugar
1 egg, separated
1 tsp. vanilla
Preparation :
1. Wash the tapioca and soak in enough water to cover for 30
minutes; drain. 2. Add tapioca to the salt and milk in a saucepan
and bring to a boil. Reduce heat and simmer, stirring constantly
until cooked. Cool. 3. Add the sugar mixed with the egg yolk and
vanilla. 4. Beat the egg white until stiff and fold into the
mixture. 5. Pour into a well buttered oven proof dish and bake in a
375 degree oven for about 20 minutes. Serves 4 to 6.
----------------------------------
Indiana Tapioca Pudding
Ingredients :
2 c. milk
3 tbsp. small pearl tapioca
1 1/2 tbsp. cornmeal
1/2 c. brown sugar
1 tbsp. molasses
Chunk butter
Preparation :
Heat milk. Cook tapioca in water and cook until clear. Add
cornmeal to tapioca and stir. Add milk, salt, brown sugar, molasses
and butter. Bake in 375 degree oven for 1 hour. This recipe is
very, very old.
----------------------------------
Tapioca Pudding
Ingredients :
1 (20 oz.) can crushed pineapple,drained
1 can mandarin oranges, drained
5 c. liquid, juice and water
1/2 c. baby pearl tapioca
1 (3 oz.) pkg. orange Jello
1 c. sugar
Pinch salt
1 (8 oz.) Cool Whip (thawed)
Preparation :
Bring juice to boil and add tapioca. Boil 15 minutes. Stir
occasionally. Let stand 10 minutes. Add Jello, sugar and salt.
When mixture is cool stir in pineapple and oranges. Let stand in
refrigerator until set. Just before serving stir in Cool Whip. Let
set several hours to set up.
----- Original Message -----
From: Donna
To: phaedrus
Sent: Tuesday, March 19, 2002 4:05 PM
Subject: Hush Puppies
> Hi, I just made the truffles yesterday, boy were they good. also made
> the peppermint candies, they taste like "York peppermint patties".
> Thanks so much for them, now I'm looking for Hush puppies.
> Once again can you help me out?
> Thank You
> Donna
Hi Donna,
Hush puppies? From candy to cornmeal... No problem. I'm a Southerner, and I
grew up on catfish and hush puppies like the ones below.
Phaed
Hush Puppies
Ingredients:
2 cups yellow corn meal
1 cup plain flour (flour is what gives them a lighter taste.You can experiment with the amount you use)
2 eggs
1 cup buttermilk (you can also use plain milk in a pinch, but nothing compares to buttermilk)
3/4 teaspoon seasoned salt. I use Lawrey's but just about any brand will work.
1/2 teaspoon ground pepper blend
1 teaspoon baking powder
2/3 teaspoon baking soda
1/8 cup bacon grease. You can use other types of cooking oil, but bacon is best.
You also need some type of cooking oil to deep fry
these in. I usually use Crisco oil although peanut oil
and some of the lower fat oils work well too.
Mix all of the dry ingredients in a bowl. Add your
eggs, oil, and buttermilk. Stir it all up until
the flavors are thoroughly blended.
Turn your cooker on medium-high heat. When it's
hot you can drop your hush puppies in using a
table spoon. Allow them to brown on all sides.
They should begin floating when done, but if they
don't, don't overcook them.
----- Original Message -----
From: Holly
To: phaedrus
Sent: Tuesday, March 19, 2002 11:44 AM
Subject: question!
> Do you have any history on the origin of Pot Pies?
> Please e-mail me back.
> Thanks!
> Holly
Hi Holly,
Well, the Swanson Company introduced frozen pot pies in 1951, but crusted
vegetable and meat pies go back to colonial times and before that to Europe.
The term "pot pie" first appeared in print in 1792, according to "The
Dictionary of American Food and Drink" by John F. Mariani.
Phaed
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