----- Original Message -----
Sent: Sunday, May 25, 2003 4:38 PM
Subject: Kentucky Stack Cake
This cake used to be made by my friend's mother -- it had seven or eight
thin layers -- sort of gingerbread (not soft cake)type, and between the
layers it was spread with apple butter or apple sauce. THis was years ago,
and everything but the memory of the taste is sort of foggy.
Thanks if you can drag up a fond memory from my past.
I found the cake recipe. It doesn't say what goes between the layers, but your apple butter sounds right to me.
Old-Fashioned Kentucky Stack Cake
1/2 c. sugar
1/2 c. shortening
1/3 c. molasses (sorghum is best)
1/2 c. buttermilk
1 egg, well beaten
3 1/2 c. flour
1 1/2 tsp. ginger
2 tsp. baking powder
1/2 tsp. salt
Cream together sugar and shortening. Add molasses, buttermilk
and well beaten egg. Sift together dry ingredients and add to
creamed mixture; mix well. Roll out as for pastry. Cut to fit 9"
greased and floured cake pans. Make 6 to 8 layers.
----- Original Message -----
Sent: Sunday, May 25, 2003 11:10 AM
Subject: OT Johnsons donuts and maid rite sandwiches
Any idea how to find these recipes?
No luck with OT Johnson's Dept store doughnuts. If you are from Galesburg,
you might enjoy this website:
I had better luck with the Maid-Rite sandwiches. See below.
1 lb Ground Beef
1 tsp ground pepper
1 tsp sugar
2 tsp prepared mustard
6 oz beer (optional)
salt (to taste)
Combine ground beef, pepper, sugar, mustard, salt in the top of a
double-boiler and add beer. Cover top and heat for one-half hour,
stirring occasionally. The longer it cooks, the more the flavors
blend together. Toward the end, uncover to allow some of the liquid
to boil off.
Use a slotted serving spoon to serve on hamburger buns with mustard,
dill pickles and chopped onion. Serves 6.
Notes: Use prepared yellow salad mustard, such as that for hamburgers
or hot dogs. Do not use dry powdered mustard, or a Dijoni or Poupon
style mustard. Use a good quality, low fat ground beef. Water may be
substituted for beer.
Home-Style Maid Rite Sandwiches
5 pounds lean ground beef
1/2 cup ketchup
3 heaping teaspoons creamy horseradish
3 teaspoons Worcestershire sauce
5 teaspoons salt
1 teaspoon monsodium glutamate(Accent is one brand)
1/2 teaspoon black pepper
1 cup finely chopped onion
1 cup water
Put meat in a large pan with a lid. Brown a little and pour off fat.
Add remaining ingredients and cook on low heat 15 minutes, constantly
stirring with a fork to break up the meat. Simmer 1 and 1/2 hours loosely
covered, remove lid and simmer about another hour. You may need to add
water once or twice.
Don't use monsodium glutamate if you are sensitive to it. Adjust salt,
pepper and onion to your taste.
----- Original Message -----
Sent: Sunday, May 25, 2003 8:53 PM
Subject: Greetings Ref: Magic Pan
I saw where you were only able to ferret out 3 of their recipes.
Checked the archives to no avail.
Magic Pan had a dessert crepe, "Cherries Royale" it was similar to
a Cherries Jubilee base, but could have sworn it had a taste of chocolate.
Have you seen a similar recipe?
No luck with the Magic Pan recipe, but I did find a cherries royale crepes recipe. See below.
2 cups cottage cheese
2 whole eggs
1/4 cup sugar
1 tablespoon lemon juice
1 cup flour
2 16 oz. cans cherries, (dark)
4 tablespoons cornstarch
6 tablespoons sugar
1/2 cup water
1 8 oz. package cream cheese
3 tablespoons sugar
2 tablespoons milk
1 tablespoon vanilla extract
1/4 cup sour cream
sour cream, for additional topping
Crepes: Beat cottage cheese until creamy. Add eggs, sugar, lemon juice,
and salt. Add flour until batter is thickened (a little looser than
pancake batter). Refrigerate until ready to use.
Topping: Drain cherries, reserving the syrup. Set cherries aside. Combine
sugar, cornstarch, cherry syrup and water. Heat until thickened, stirring
often. Allow to bubble for 1 minute. Add the cherries. If mixture is too
thick, a more water.
Filling: Combine cream cheese, sugar, milk, and vanilla, and sour cream.
Using butter and oil in pan, prepare crepes. Put a crepe on a plate. Place
filling in center of crepe. Fold sides over. Top with cherries. Serve with
additional dollop of sour cream.
Subject: Magic Pan recipe for Cherries Royale crepes might be this?
Date: 9/8/2021, 9:35 PM
I saw you had another version after saying you couldn't find Magic Pan's, but maybe this is it.
Transcribed below. Unknown provenance.
Cherries Royale - Magic Pan
Makes 12 crepes
Flour 1 cup
Eggs, whole, fresh, room temperature 3
Milk 1 1/2 cup
Oil or melted butter 1/2 cup
6 oz cream cheese, softened
1/2 cup sour cream
1/4 cup powdered sugar
1 Tb. lemon juice
1/8 tsp. almond extract
1 - 1 lb can dark, sweet pitted cherries in heavy syrup, drained
1/4 cup sugar
2 Tbsp lemon juice
1 1/2 Tbsp cornstarch
1/4 cup brandy
1/4 tsp almond extract
1/2 cup sliced almonds, toasted
Sift flour and salt together into mixing bowl. Mix thoroughly
with eggs to form a thick paste. Gradually add milk, whisk until
smooth—DO NOT OVER BEAT. Batter will have the consistency
of thick cream. Cover bowl and refrigerate 2 hours or
more (overnight.) Brush a hot crepe pan, 6½ to 7 inches in diameter,
with butter or oil. Pour in 1½ to 2 Tbsp batter, tipping
pan to coat it with a thin layer. When edge of crepe starts to
brown, turn crepe and brown other side. Repeat process, adding
oil or butter as needed.
If you over beat the batter, it became foamy and if you cooked crepes with
foamy batter you ended up with lots of tiny air holes in the crepes. Also, after
the batter was strained it was to sit in the walk-in for several hours so that all
the air would rise to the top and be eliminated. You're correct—it was
strained to assure no lumps.
Prepare Filling by beating cheese with sour cream. Mix in
sugar, lemon juice and almond extract to blend thoroughly.
Prepare sauce by measuring cherry syrup and adding enough
water to make 1 cup. Combine with sugar and lemon juice,
bring to a simmer over medium heat. Mix cornstarch with ¼
cup water. Stir cornstarch mixture into simmering syrup mixture.
Cook and stir about 5 minutes until smooth and slightly
thickened. Stir in cherries, brandy, and almond extract; remove
from heat and set aside.
Spread about 2 tsp filling on half of each crepe. Fold each in
half, then in half again to form a triangle. Place on lightly buttered
baking sheet; heat 3-4 minutes in a 350º F oven just to
heat through. (You can also microwave these for 22 seconds.)
Place 2 filled crepes overlapping slightly on warmed individual
serving plate. Spoon hot cherry mixture—if necessary, reheat
slowly, stirring gently— over each serving. Sprinkle with
almonds. Serve immediately.
More Magic Pan recipes
----- Original Message -----
Sent: Sunday, May 25, 2003 8:13 PM
Subject: Looking for Quick Bread Recipes
I am looking for a recipe that my grand mother had when she was growing
up in The Piney Woods of Texas. This recipe is a Basic Quick Bread Recipe
that you can add different condiments to.
She said when I was growing up that she could make the recipe ahead
of time and then add the different condiments(bananas, nuts, cranberrys
etc.) what ever she felt like making that day.
If you have heard of such a recipe, I would be forever in your debt.
You have a Great Website,
Below are two such recipes. There are many more. There is a lot of variety in this type of recipe.
Basic Quick Bread
1 cup sugar
4 tablespoons shortening
1 cup milk
1 teaspoon vanilla extract
2 cups flour
3 teaspoons baking powder
1 teaspoon salt
Cream sugar with shortening. Add milk, egg and vanilla extract; beat well.
Add mixture of flour, baking powder and salt. Pour into greased and floured
9x5x3-inch loaf pan and bake in 350 degree oven for 45 to 50 minutes. Turn
loaf pan onto wire rack. Tap sides and bottom of pan to loosen. Bread will
turn onto rack. Cool completely before cutting or wrapping.
Variations: Cranberry Bread Add 1 teaspoon orange extract and 1 teaspoon
cinnamon to basic batter. Add 1-1/2 cups chopped cranberries Stir the orange
extract, cinnamon and cranberries into basic batter. Pour into greased and
floured 9x5x3 inch loaf pan and bake in 350 degree oven for 45 to 50 minutes.
Turn loaf pan onto wire rack. Tap sides and bottom of pan. Loaf of bread will
come out of pan. Cool completely before cutting or wrapping variations.
Fresh Apple: 2 cups chopped, peeled (3-4 medium size apples) 1/4 cup sugar
1-1/2 teaspoon apple pie spice
Mix the chopped apples with 1/4 cup of sugar and the 1-1/2 teaspoon apple
pie spice. Pour half of the basic batter into greased and floured 9x5x3 inch
loaf pan. Then top the batter with the apple mixture. Add the rest of the
basic batter mixture on top of the apples. Then bake in a 350 degree oven for
45 to 50 minutes. Turn loaf pan onto rack, tap sides and top of loaf pan with
spoon. Bread will loosen and turn onto rack, cool completely before slicing
Pumpkin: 1/4 cup milk 1 tablespoon pumpkin pie spice 1 cup canned pumpkin
Add 1/4 cup milk, 1 tablespoon pumpkin pie spice and 1 cup canned pumpkin to
the basic bread mixture. Stir. Pour mixture into greased and floured 9x5x3
inch loaf pan. Bake in 350 degree oven for 45 to 50 minutes. Turn loaf pan
onto wire rack, tap sides and bottom of loaf pan with spoon. Then the bread
will come out of the pan. Let loaf cool completely before cutting or wrapping.
Basic Quick Bread Batter
Prep Time: 1 Hour
Makes: 2 Loaves
This is just a base for your favorite fruit, vegetable or nut bread. Create
any number of great tasting breads for breakfast, parties or gifts. The sky's
the limit. I have suggested a few of my favorites for great Christmas gifts
or to eat with your loved ones on Christmas morning.
1 cup whole wheat flour
2 cups all-purpose flour
1 tsp salt
1/2 tsp baking soda
1 tsp baking powder
2 tsps cinnamon
4 large eggs
1 cup sugar
1 cup vegetable oil
1 tsp vanilla
2 cups of your favorite fruit, nut or vegetable*
Preheat oven to 350 degrees F. Grease and flour two 81/2 x 41/2 x 2 inch loaf
pans. In a medium mixing bowl, combine wheat and white flour, salt, baking
soda, baking powder and cinnamon. In a separate large mixing bowl, whisk
eggs and add sugar, oil and vanilla and whisk until blended. Add dry
ingredients and stir with a spoon until flour is just moistened. Do not
over mix. Add 2 cups of any type of fruit, vegetable, nut or combination of
any of these ingredients and mix until evenly distributed. Divide batter
evenly between loaf pans. Bake for 50-60 minutes or until tops are golden
brown and a toothpick inserted into center of loaves comes out clean. Cool
in pans for 10 minutes before turning loaves out on a wire rack to cool
*Purée any soft fruits or vegetables like bananas, pumpkins or tomatoes.
Shred any hard fruits or vegetables like apples, pears, zucchini or sweet
potatoes. If using dried fruits or nuts, add 1/2 cup of vegetable oil to
liquid ingredients to keep the bread moist.
Here are some of my favorite things to add to this wonderful bread base:
Cranberry Pecan Bread: Add 1/2 cup oil and 1/2 cup water to liquid ingredients.
Add 1 cup dried cranberries, and 1/2 cup golden raisins and 2/3 cup chopped
pecans to batter.
Fruit Cake Bread: Soak 11/2 cups fruitcake mix or other candied fruits in
1/2 cup Port wine for 30 minutes and add to batter.
Ole St. Nick Bread: Add 3/4 cup of maraschino cherries and 3/4 cup of green
cherries and 1/2 cup of maraschino cherry juice to batter.
----- Original Message -----
Sent: Monday, May 26, 2003 4:38 PM
Subject: Army Molasses Cookies
I'm searching for a recipe for Molasses Cookies that a friend used to
eat from the Mess Hall while he was in the Army. He had the cookies
while stationed on several different Army bases during the middle and
late 80s, and they tasted the same no matter where he was stationed.
This leads me to believe that they were made with a standard Army recipe.
They were large, flat, chewy cookies with a white glaze icing. The cookies
were made fresh in the Army mess hall, not purchased from an outside source.
He's got a birthday coming up soon and I'd love to be able to make them for
him! I'd appreciate any help you can give me in locating a recipe. I've
searched, but come up empty-handed so far.
Thanks so much for your assistance.
The Army, Navy, Air Force, and Marines all use the same basic cookbook, called the TM 10-412. I do have access to TM 10-412 and
I searched it for molasses cookies. The only molasses cookie recipe listed in that manual is the ginger molasses cookie recipe below.
The recipe below does not mention any icing, but the icing may be a separate recipe. If the recipe below is not the right one, then
it's either not called "molasses cookes" or else it's not in the Military Recipes manual. It might be in there under another name,
but I'd have to know the name in order to find it.
Even if this is the right recipe, there's another problem. It calls for a pre-made packaged sugar cookie mix as the basis for the cookies.
This mix would be a military contract supplied mix. You might be able to substitute another sugar cookie mix, such as Betty Crocker or
Pillsbury, etc. dry cookie mix. If you try it, just follow the intructions on the sugar cookie mix box and add the other ingredients to it,
then follow directions.
Last, but not least, the recipe below is for 100 2 cookies portions (or, 200 cookies) and is in the style of the military mess hall.
Note that the amount of each ingredient except for the sugar cookie mix is given twice: by weight and then by volume. I'm thinking that
you could use 1 lb of sugar cookie mix and use 1/10th of the amount of the other ingredients below to make 20 cookies.
Ginger Molasses Cookies (Sugar Cookie Mix)
Yield 100 2 Cookies Portion By weight By volume
Cookie Mix,Sugar 10 lbs
Ginger,Ground 1-1/8 oz 1/4 cup 2-1/3 tbsp
Cinnamon,Ground 5/8 oz 2-2/3 tbsp
Molasses 8-2/3 oz 3/4 cup
Water 1-5/8 lbs 3 cup
Cooking Spray,Nonstick 2 oz 1/4 cup 1/3 tbsp
Mix cookie mix and contents of soda pouches.
add ginger, cinnamon, molasses and water. Beat at medium speed 2 minutes
or until blended.
Lightly spray cooking pans with non-stick cooking spray. Drop by tablespoons
in rows of 4 by 6, on lightly sprayed pans.
Bake at 375 F. for 11 to 13 minutes or until done.
Loosen cookies from pans while still warm.