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Coconut Pound Cake

---- Original Message ----- 
  From: Janice 
  To: phaedrus 
  Sent: Tuesday, June 12, 2001 2:19 PM
  Subject: Coconut Pound Cake

  Dear Phaedrus, 
  My aunt mentioned recently that she made wonderful coconut 
  pound cakes for the holidays, using a recipe on the back of 
  a Baker's coconut package. She never copied the recipe, because 
  it was always on the package.  Well, as you can imagine, the 
  recipes changed and now she has no clue.  Could you please find 
  this recipe for me, so I can surprise her?  Thanks,  Janice 

Hi Janice,

Well, when people put recipes on the 'net, they often don't tell where they got the recipe. So.... I had no luck searching for the "Baker's coconut" coconut pound cake recipe. I only found one recipe that called specifically for Baker's coconut - The first one below. The other two just call for flaked coconut. I guess it spoils the surprise, but you will have to ask her if one of these is the correct one. If none of these is it, get a list of ingredients from her and I'll try again.


  Coconut  Pound  Cake

   Ingredients : 
   2 sticks margarine
   1 c. vegetable oil
   3 c. sugar
   6 eggs
   1 c. milk
   3 c. all-purpose flour
   1 tsp. coconut flavoring
   1 tsp. almond extract
   1/4 tsp. salt
   1 c. Baker's Flake coconut

   Preparation : 
      Mix margarine, oil and sugar.  Add eggs one at a time and 
  beat well after each addition.  Add milk and flour alternating.  
  Add the flavoring and salt.  Beat well.  Then blend in the coconut.  
  Bake at 300 degrees in a greased and floured tube pan for 1 1/2 to 
  2 hours or until knife inserted comes clean.  Delicious with freshly 
  sliced peaches!  Makes 1 pound cake.
  Coconut Pound Cake
  2 sticks margarine
  1 large box vanilla wafers, crushed
  2 c. sugar
  6 eggs
  7 oz. coconut
  1 tsp. vanilla
  1 c. chopped pecans

  Cream together margarine and sugar. Add eggs one at a time. 
  Add flavoring, vanilla wafers, coconut and pecans. Bake in greased 
  and floured tube pan for about 1 1/2 hours in 300 degrees oven.

  Categories: desserts, cakes, cake, pound, coconut

  Yield: 16 Servings

    1 1/2 c  Margarine
        3 c  Sugar
        6    Eggs
        1 c  Evaporated milk
        3 c  Flour
        1 ts Baking powder
        1 tb Lemon flavoring
        1 cn Coconut (flaked)

  Bake 1 1/2 hours at 350 F. in large tube pan.

Vanilla Scones

----- Original Message -----
From: iocaste
To: phaedrus
Sent: Tuesday, June 12, 2001 9:13 PM
Subject: Looking for a Vanilla Scone

> Tasted one at Xando and now I'm desperate to make my own.  
> Any suggestions?
> Thanks,
> iocaste

Hi iocaste,

This was much more difficult than I imagined. There were very few recipes to be found that are called "vanilla scones". The pressure-cooker recipe below was the only one with that exact name, but I'm not sure that it's what you want, as it contains cornmeal. The cherry-vanilla scones and chocolate chip-vanilla scones below sound very good. I have no idea what the scones at Xando might be like, but the first recipe below, for "vanilla sugar scones", might be similar.


Vanilla Sugar Scones

3 cups flour
1 tbsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
1 cup butter
1 egg
1 cup vanilla yogurt
1/2 tsp. vanilla
Milk or cream

1.  Heat oven to 425.  Line baking sheet with parchment paper.
2.  In a large bowl, stir together flour, baking powder, baking soda and
salt. Cut in butter until mixture resembles coarse crumbs.  Make a well in
center and stir in egg, yogurt and vanilla. Stir until just combined. Turn
out onto surface sprinkled lightly with flour. Gently smooth and fold dough.
Let rest two minutes. Pat into a round that is 3/4 to 1 inch thick (about 9
inches in diameter) and cut into wedges.
3.  Place scones on baking sheet; brush lightly with milk or cream and
sprinkle generously with sugar. Bake until light to medium brown in color,
about 15 minutes. Yield: 1 dozen.
Tart Cherry-&-Vanilla Scones

3/4 cup dried tart cherries
1/4 cup boiling water
1 3/4 cups all-purpose flour
1/3 cup sugar
1/4 cup yellow cornmeal
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons chilled stick margarine -- cut in small pieces
2 tablespoons vegetable shortening
1/3 cup plain nonfat yogurt
1/4 cup evaporated skimmed milk
1 teaspoon vanilla extract
1/4 teaspoon butter extract
Vegetable cooking spray
1 egg white -- lightly beaten
2 teaspoons sugar

Combine cherries and boiling water in a bowl; cover and let stand 10 minutes
or until softened. Drain and set aside. Combine flour, 1/3 cup sugar,
cornmeal, baking powder, and salt in a large bowl; cut in the margarine and
shortening with a pastry blender or 2 knives until mixture resembles coarse
meal. Combine cherries, yogurt, milk, and extracts, and add to dry
ingredients, stirring just until dry ingredients are moistened (dough will
be sticky). Pat the dough with floured hands into an 8-inch round cake pan
coated with cooking spray.
Brush egg white over surface of dough, and sprinkle with 2 teaspoons sugar.
Bake at 425 degrees for 20 minutes or until a wooden pick inserted in center
comes out clean.
Vanilla Scones

Baking Vanilla Scones in a Pressure Cooker with Steam

{Editor's Comment} Before using a pressure cooker (pressure pan), you should
have read the instructions which came with the pan and be familiar with its
safe operation.

1/2 cup unbleached white flour
1/2 cup white or yellow cornmeal
4 tbs. sugar or molasses or honey
1 tbs. baking powder
1/2 tsp. salt
2 tbs. French Vanilla non-dairy creamer
1 egg
2 tbs. powdered milk
1 tbs. butter or cooking oil

Preparation: Average
Preparation Time: 45 minutes
Number of pots: a 4 to 6 quart pressure cooker with 15 lb. weight (15 lb.
steam = about 350 degrees F)
Number of bowls: 2
Recommended Meal: Anytime
Servings: 4-8

In a bowl, mix dry ingredients together with a fork, stir the egg into the
mix and add enough water, one tbs. at a time to make a very dry batter. If
you use honey or molasses you may have to add a little more flour and no
water to produce the right consistency.

The secret to baking in a pressure cooker is to make your batter as dry as
you can and still have it hold together. Your pressure cooker should have a
metal trivet about 1/2 to 3/4 inch from the bottom. Add enough water to
pressure cooker to fill this space just below the trivet. Have a stainless
steel bowl that fits into the pressure cooker. This is your baking pan.
Grease the bowl and cut a piece of aluminum foil to fit over your baking pan
with enough excess to make a crimp fit over the bowl. This helps to keep
excess moisture out of the batter. Place the batter into the baking pan and
press batter down to about 3/4 to 1 inch thickness. Score the batter deeply
into 8 sections and place the aluminum foil over the baking pan and crimp
the foil around the lip of the bowl. Bring water in pressure cooker to a
boil before placing baking pan in cooker. Carefully place the baking pan
into the pressure cooker and place the lid on the pressure cooker, when
weight begins to jiggle, steam for 30 minutes. Remove the pressure cooker
from the heat and pour cold water over the top of the pressure cooker, this
will bring the inside pressure down so the lid can be removed. {Editor's
Comment} Do not remove lid or weight while the pressure cooker is still
pressurized. This action can result in a serious steam burn.

Other ingredients to try are, cinnamon, ginger, nutmeg, raisins, chopped
prunes, chopped apricots, dried apples or any other fruits and spices you
wish to try. You may also substitute sweetened Cool-Aid for the sugar,
leaving out the vanilla. This will give you an orange, or cherry flavor.
Chocolate Chip-Vanilla Scones

2 c. all-purpose flour
1/3 c. powdered or confectioner's sugar
1 T. baking powder
1/2 t. salt
1/4 c. unsalted, sweet cream butter, chilled and cut into chunks
1/2 c. semisweet chocolate chips
1/2 c. heavy cream -or- 1/2 c. whole milk
1 T. vanilla

Preheat oven to 450 degrees Fahrenheit.

In workbowl of food processor, blend together flour, sugar, baking powder,
and salt.  Add butter and cut into mixture; stir in chocolate chips by
pulsing 2-3 times.  Add heavy cream and vanilla; pulse 8-10 times just
until dough starts to hold together.  DO NOT OVERMIX.

On lightly floured board, pat out dough into a circle approximately 7" in
diameter.  Cut into wedge shapes with a sharp knife; transfer to ungreased
baking sheet, leaving about 2" between pieces.  Brush tops of wedges with
heavy cream or whole milk; sprinkle with vanilla sugar.

Bake 10-12 minutes, until tops of scones are slightly golden; serve

Makes: 6 wedge-shaped scones

You may substitute currants or raisins for the chocolate chips, and skim
or 2% milk may be used for a slightly lower fat alternative.

Rice Side Dishes

----- Original Message ----- 
  From: Sue 
  To: phaedrus 
  Sent: Wednesday, June 13, 2001 4:35 PM
  Subject: help-

  You've come through for me before- Thank-you.
  I have a new question - We are invited for a grilled steel-head dinner. 
  I am to bring a side dish.
  I have no idea what to bring. I'm of limited means, so it couldn't be 
  too fancy. Can you help me out with a few ideas? Thanks so much!

Hi Sue,

With fish, you don't don't want strong-tasting side-dish. How about rice? A rice pilaf would be good. If you have a favorite recipe, use that. Or.... below are three highly rated recipes. I haven't tried them, but they all come highly recommended.


  Baked Mushroom Rice

  2 cups uncooked white rice 
  1 (10.75 ounce) can condensed cream of mushroom soup 
  1 cup vegetable broth 
  1/2 cup chopped onion 
  1/4 cup fresh chopped mushrooms 
  1 teaspoon dried parsley 
  1 teaspoon dried oregano 
  1/4 cup butter, melted 
   salt and pepper to taste 
  1 Preheat oven to 400 degrees F (200 degrees C). 
  2 In a large bowl stir together the white rice, cream of mushroom 
  soup, and vegetable broth. Blend in the onion, mushrooms, parsley, 
  oregano, melted butter and salt and pepper to taste. Transfer to a 
  two quart baking dish.  
  3 Bake for 35 to 40 minutes in the preheated oven. If the rice is 
  looking dry before it is tender then pour in a little water and 
  continue cooking until rice is tender.serves 6
  Zucchini & Rice Saute

  1 tablespoon vegetable oil 
  1 onion, sliced 
  2 tomatoes, chopped 
  2 pounds zucchini, peeled and cut into 1 inch thick slices 
  1 green bell pepper, chopped 
   salt to taste 
   ground black pepper to taste 
  1/4 cup uncooked white rice 
  1/2 cup water 

  1 Heat oil in a saute pan over medium heat. Add onion, and cook and 
    stir for 3 minutes. Add tomatoes, zucchini, and green pepper. Stir. 
    Season to taste with salt and black pepper. Reduce heat, cover, and 
    simmer for 5 minutes. 
  2 Stir in rice and water. Cover, and cook over low heat for 20 minutes. 
    Makes 6 servings 
  Fantastic Green Rice

  1 cup uncooked white rice 
  1/2 cup shredded Cheddar cheese 
  1 small onion, grated 
  2 eggs, beaten 
  1/4 cup butter, softened 
  1 cup fresh parsley 
  1 1/2 cups milk 
  1 Preheat oven to 250 degrees F (120 degrees C). 
  2 In a saucepan bring 2 cups of water to a boil. Add rice and stir. 
    Reduce heat, cover and simmer for 20 minutes.  
  3 To the cooked rice add cheese, onion, eggs and butter. Mix well and 
    gently stir in parsley and milk. Transfer to a 2 quart casserole dish.  
  4 Bake in preheated oven for 1 1/2 hours. 
    serves 4 to 6

Magnolia Petal Cake

----- Original Message -----
From: S. Lee
To: phaedrus
Sent: Thursday, June 14, 2001 7:58 PM
Subject: (no subject)

> Dear Sir,
> I recently came across your interesting website.  It is amazing what
> you are able to discover.
> Recently a friend of mine asked if I could find the recipe for
> magnolia petal cake. She thought it appeared in the Pgh. Post- Gazette
> newspaper in the 1950's. I have not had any success in locating the
> recipe.
> If you can be of help, it would be GREATLY appreciated.  Thank you.
> S. Lee  .

Hi S. Lee,

Well, I searched everywhere I could think of and was not able to find a recipe called "magnolia petal cake." In my files, I did find two recipes called "magnolia cake", which are below. Perhaps one of those is the recipe that your friend is seeking. If neither of those is it, then I don't have any hopes of finding the recipe on the Internet or in any of my other resources.

However, I do have a suggestion. This is a link to the Pittsburgh Post-Gazette site:
If you or your friend will write to them or e-mail them or call them (beg, if necessary) , then perhaps you can find a sympathetic soul on their staff who will search through their archives from the 1950's and try to locate the recipe for you.


Magnolia  Cake

    Lot like Lady Baltimore Cake but even better. 3 tsp. baking
 powder 1 tsp. salt 1 c. butter 2 c. sugar 4 eggs 2 egg yolks 1 c.
 sweet milk 1/2 c. broken pecans 1 c. chopped black walnuts 1 tsp.
 vanilla   Sift flour, baking powder and salt together.  Add nuts to
 flour mixture.  Cream butter, adding sugar gradually.  Cream
 together until light and fluffy.  Add eggs and yolks, one at a time,
 and beat well after each addition.  Add dry ingredients to creamed
 mixture alternately with milk, beginning and ending with flour
 mixture.  Add vanilla, blend well.  Turn into 3 layer pans which
 have been greased and lined with greased and floured brown paper.
 Bake at 375 degrees for 20 to 25 minutes or until done. Turn out and
 cool.  Frost with the following: 2 c. sugar 1 tbsp. vinegar 2 egg
 whites 1/4 lb. soft       marshmallows, diced 1 c. chopped raisins 1
 c. chopped figs 1 fresh coconut, grated   Cook water, sugar and
 vinegar without stirring to 240 degrees on the candy thermometer.
 Meanwhile beat egg whites until stiff and add diced marshmallows.
 Pour hot syrup slowly over egg whites and continue beating until
 frosting will stand in soft peaks.  Add fruits and nuts and spread
 between layers and on top. Can add chopped nuts, seeded raisins,
 dates and candied cherries or fruit.
  Magnolia  Cake

 Ingredients :
 1 c. sugar
 1 c. water
 3 tbsp. instant coffee
 2 tbsp. white rum

 Preparation :
    Bake 2 layers of yellow cake.  When cool, combine sugar, water
 and coffee in a saucepan and boil 5 minutes.  Add white rum.  Cool;
 slowly pour over each layer of cake.  Make vanilla pudding and add 2
 tablespoons white rum after cooking.  Cool; measure 1/2 cup pudding
 and set aside.  Spread remaining pudding on first layer.  Place
 second layer on top of first and chill for several hours.  Whip 1/2
 pint cream and fold in measured 1/2 cup custard.  Use this mixture
 to ice the cake. Refrigerate.

Sauce Supreme

----- Original Message -----
From: Rick
To: phaedrus
Sent: Wednesday, June 13, 2001 11:23 AM
Subject: History of Sauce Supreme

> I was wondering if you could tell me the origins of Sauce Supreme and who
> created it?
> Thanks
> Rick

Hello Rick,

Well, I have no idea, and could not find, who the first chef was that added egg yolks and cream to Sauce Veloute to make the first Sauce Supreme. All I can tell you is that Sauce Supreme was one of the hundreds of sauces catalogued in the 19th century by the famous French chef Antonin Careme. He classified all of the hundreds of French sauces under five "mother" sauces. Sauce Supreme, was, of course, classified under Sauce Veloute, which is made from chicken broth and is the "mother" blond sauce.



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