|
----- Original Message -----
From: Rob
To: phaedrus
Sent: Saturday, August 17, 2002 2:46 AM
Subject: find old recipe
> I hope you can help me locate a old cake recipe. I think it was found in a
> old Arm & Hammer recipe book and the name of the cake was (Eggless,
> Milkless, Butterless Cake). I would really appreciate any help you could
> give me. Thanks Rob
>
Hello Rob,
There are a number of recipes with this name. They're basically the same
with slight differences. Below are three.
Phaed
Eggless Milkless Butterless Cake
Ingredients :
1 lb. raisins
2 c. sugar
3 c. water
1 tsp. allspice
2 tsp. cinnamon
4 tbsp. shortening
4 tbsp. cocoa
3 c. flour
3 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
Preparation :
In a large saucepan, combine all above ingredients and cook 15
minutes. When cool. Add: Mix well. Put into greased and floured
tube cake pan and bake for 1 hour at 325 degrees.
----------------------------------
Eggless, Butterless, Milkless Cake
Ingredients :
1 box raisins, cooked
Water
2 tbsp. shortening
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. allspice
1/2 tsp. salt
2 c. brown sugar
1 tsp. soda
4-5 c. flour
Preparation :
To raisins, add water to make 2 cups of raisins and juice after
cooked. Add shortening, nutmeg, cinnamon, allspice, salt and brown
sugar. Cook 5 minutes. Let cool. Add 1 teaspoon soda in 1
tablespoon hot water. Then add 4-5 cups flour. Spread in cookie
sheet that is well greased. Too heavy for layered cake. Bake at
350 degrees for 30 minutes. Then drizzle with thin powdered sugar
icing.
----------------------------------
Eggless, Milkless, Butterless Cake
Ingredients :
1 c. brown sugar
1 1/4 c. water
1 c. raisins
1 1/3 c. shortening
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
Preparation :
Boil sugar, water, fruit, shortening and spices together in a
saucepan for three minutes. When cool, add flour, salt, baking
powder and baking soda which have been sifted together; mix well.
Bake in greased 8" square pan at 325 degrees for 30 minutes or more.
Test for doneness.
----- Original Message -----
From: dan
To: phaedrus
Sent: Friday, August 16, 2002 8:03 PM
Subject: English Muffin Recipe
The recipes I have tried are good, but they do not have the same
texture of the store-bought variety: holes. I would love to
find a really good recipe that produces the holes. Thanks!
Hi Dan,
Well, as expected, there are many variations of "English muffins". Below are several recipes.
Phaed
English Muffins
225g (8oz) Flour
140ml (1/4 pint) Buttermilk
55g (2oz) Butter, melted
1 Egg
2 tbsp Sugar
2 tsp Baking Powder
1/2 tsp Salt
Sift the flour, salt and baking powder into a large bowl, add the sugar.
Mix in the lightly beaten egg, milk and melted butter together in a
separate bowl.
Add the buttermilk mixture to the flour quickly and lightly, to produce
a soft dough.
Do not overwork the dough, ignoring any lumps.
Using floured hands divide the dough into eight pieces.
Roll each piece into a ball and flatten to a thickness of 1 cm (1/2 inch).
Lightly grease the griddle (or baking tray).
Cook on both sides until lightly browned, (use crumpet rings if required).
----------------------------------------
English Muffins
1 pound All-purpose or bread flour
1 teaspoon Salt
1 1/2 tablespoons Dry yeast
1 teaspoon Sugar
8 fluid ounces Warm milk and water
2 ounces Butter, melted
Sift the flour and salt into a bowl and leave in a warm place. Dissolve
the yeast and sugar in 1/4 pt of the warm milk and water. Leave to froth,
then mix in the fat. Stir all the liquid into the warm flour and beat
well until smooth and elastic. Cover and prove in a warm place for 50
minutes or until doubled in bulk. Turn onto a well-floured board and knead,
working a little more flour if necessary to make the dough easier to shape.
Round up the dough, roll into a thick sausage shape and (using the sharpest
knife you have) slice into 8 to 10 portions, each about 1 1/2 ~ 1 3/4 inch
thick. Shape each one into a round with straight sides. Put onto a greased
baking sheet. Cover (I use greased plastic wrap) and put in a warm place to
prove for 30-40 minutes or until springy to the touch. Leave room for
expansion and be careful not to over-prove, as the muffins will get flabby
and lose their shape. Warm and grease the bakestone lightly. Lift the
muffins carefully onto the bakestone and cook over very moderate heat for
8-10 minutes until pale gold underneath. Turn and cook the other side.
Wrap in a cloth and keep warm if cooking in batches. To serve, insert a
knife in the side, pull the top and bottom slightly apart, and insert
slivers of butter.
------------------------------
English Muffins Recipe
Ingredients
1tsp castor sugar
half pint warm milk
2tsp dried yeast
1lb strong white flour
1tsp salt
1tsp fine semolina
1tsp plain flour
a little lard for frying
Method
Add the sugar to the warm milk and sprinkle the yeast onto the surface.
Set aside in a warm place for 15 minutes until the yeast has frothed up.
Sift the flour and salt together into a basin and pour the milk and yeast
mix into it. Mix well until a dough is formed. Knead the dough on a floured
surface until it becomes smooth and elastic. Put the dough in a warm place
and leave to double in size. Roll the dough out onto a floured surface to
about 0.5 inch thickness. Cut into round with a cutter of about 3 inch
diameter. Grease and flour a baking sheet and place the muffins on it. Dust
the tops with the semolina and plain flour mixed together. Leave, covered,
in a warm place until doubled in size. Cook muffins in a little hot lard in
a heavy frying pan for about 7 minutes on each side.
----------------------------------------------
English Muffins
1 2/3 cup milk
2 1/2 tablespoons butter
1 package yeast
1 heaping tablespoon sugar
1/3 cup warm water
1 egg
2 teaspoons salt
1 tablespoon vinegar
5 cups unbleached flour
Cornmeal or bread crumbs
Heat the milk and melt the butter in it. Cool.
Combine the yeast, water, and sugar. Allow to proof for a few minutes.
Combine the cooled milk mixture with the yeast mixture in large bowl.
Add the egg, salt, and vinegar, along with half the flour and mix at
medium speed for about 5 minutes. Add in remaining flour and mix well.
The mixture will be sticky. Cover and allow to rise in draft-free area
for 1 hour.
Pour cornmeal or bread crumbs into a bowl. Grease two baking sheets.
Take approximately 1/2 cup of dough into your hand and form a ball.
Flatten and place in cornmeal, turning once. Place muffin on the greased
cookie sheet and flatten to a 3-inch circle. Allow muffins to rise for
about 8 minutes.
Heat a griddle or skillet over medium-low heat. Place the muffins on the
griddle and cook 7 minutes on each side. Allow to cool completely.
Makes about 16 muffins.
---------------------------
Easy English Muffins
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Shortening
4 ts Salt
2 ts Sugar
2 c Boiling water
2 pk Active yeast
5 c Flour
Put shortening, salt and sugar in large bowl. Pour
boiling water over all and stir until shortening
melts. Let cool to lukewarm. Sprinkle yeast over this;
stir to dissolve; let stand until mixture begins to
bubble. Add flour and beat.
Roll out on floured board to about 3/8-inch
thickness. Cut with round cutter, I use clean, empty
tuna can. Sprinkle cookie sheets with cornmeal. Set
muffins on these, fairly far apart. Let rise to double
in bulk. Set griddle or electric frypan to 350~.
Sprinkle with cornmeal. Put muffins, rounded side
down, on griddle and bake 7 minutes. Turn and bake 7
minutes on the other side. Split with fork, and toast
or spread with butter and put under broiler until
butter bubbles.
These muffins freeze successfully. They should be
split with fork before freezing. The recipe may be
doubled when preparing muffins for the freezer.
Lost Recipe
----- Original Message -----
From: Martha
To: phaedrus
Sent: Monday, August 12, 2002 8:40 AM
Subject: Lost Recipe
I'm looking for an old recipe for no cook date balls. I believe it was
originally on a box of Rice Krispies, probably in the mid to late 70s.
I've tried to contact them with no success. They're cooked on tope of
the stove with dates, butter and sugar. Then you add Rice Krispies,
maraschino cherries and pecans, cool and roll. Can you help? I lost the
recipe several years ago and haven't quite been able to duplicate them.
Hello Martha,
I found three similar recipes. See below.
Phaed
Date Nut Balls
Ingredients :
1 pkg. chopped dates
1/4 c. Egg Beaters or 1 egg
1 c. sugar
1 stick margarine
1 tsp. vanilla
1/2 c. chopped pecans
1/4 c. chopped maraschino cherries
2 1/2 c. Rice Krispies
1 can Angel Flake Coconut
Preparation :
Melt margarine. Add sugar, egg and dates. Cook over dough boiler
or low heat. Bring to boil, let boil 5 minutes. Take from stove,
add vanilla, nuts and cherries. Add Rice Krispies; let cool
slightly. Roll into 1" balls. Roll ball in coconut.
----------------------------------
Date Nut Balls (Christmas Treat)
Ingredients :
1/2 c. butter
1 1/2 c. chopped dates
1/3 c. chopped maraschino cherries
3/4 c. sugar
3 c. Rice Krispies
1 c. chopped pecans
Preparation :
Put butter, dates, cherries and sugar into a medium saucepan.
Cook over medium heat, stirring constantly until mixture becomes a
soft paste. Remove from heat. Add cereal and pecans. Mix well.
Use a level tablespoon and make balls. Place on waxed paper to cool.
----------------------------------
Date Nut Balls
Ingredients :
1/2 c. margarine or butter
1 1/2 c. pitted dates
1/2 c. chopped maraschino cherries
3/4 c. sugar
3 c. Kellogg's Rice Krispies cereal
1 c. chopped pecans
Preparation :
Measure margarine, dates, cherries and sugar into medium sized
saucepan. Cook over medium heat, stirring constantly until mixture
becomes a soft paste. Remove from heat. Add rice Krispies and
pecans; mix thoroughly. Portion by level measuring tablespoon on
waxed paper or buttered baking sheet. Shape into balls. Let stand
until cool. Yield - about 3 1/2 dozen.
----- Original Message -----
From: Letha
To: phaedrus
Sent: Wednesday, August 14, 2002 5:18 PM
Subject: Diabetic candy
Is there a recipe for Diabetic Fudge? Thanks, I've looked everywhere.
Letha
Hi Letha,
Sure there are. Below are three.
Phaed
Diabetic Fudge
1 14 1/2 oz. evaporated milk
3 tb Cocoa
1/4 c Oleo
Liquid Sweetner to equal to 1/2 cup of sugar
1/4 ts Salt
1 ts Vanilla
2 1/2 c Graham cracker crumbs
1/4 c Nuts
Combine milk and cocoa in saucepan. Beat well. Add oleo, sweetner, salt.
Bring to boil. Remove from heat. Stir in remaining ingredients except
1/4 cup graham crackers. Cool about 15 minutes. Divide mixture into 32
balls. Roll in remaining cracker crumbs and chill.
---------------------------------------------------
Diabetic Fudge
Yield: 8 Servings
1 Env gelatin
1/4 c Water
1 Sq unsweetened chocolate
1/8 ts Cinnamon
3/4 ts Liquid food sweetener
1/4 c Water
1/2 c Evaporated milk
1/2 ts Vanilla
1/4 c Chopped nuts
Soften gelatin in 1/4 cup water for 5 minutes. Melt chocolate with
cinnamon and sweetener; add milk and water slowly. Add gelatin.
Stir until dissolved. Remove from fire. Add vanilla, cool. When
mixture begins to thicken, add nuts. Turn into cold pan.
When firm cut into pieces.
----------------------------------------------------
Diabetic Fudge
Ingredients:
1 Stick oleo
2 oz Chocolate
1 tbsp Liquid sweetener plus 1/2 tsp. vanilla
1 (8 oz.) cream cheese, softened
1/2 cup Nuts, chopped
Procedures:
1 Melt oleo over low heat.
2 Add chocolate.
3 Melt and add liquid sweetener plus 1/2 teaspoon vanilla.
4 Remove from heat and put into a blender for a short spin.
5 Remove from blender and add softened cream cheese.
6 Now add nuts.
7 Put into a buttered pan and place in refrigerator.
8 Will keep one week in refrigerator
----- Original Message -----
From: Helen
To: phaed
Sent: Monday, August 12, 2002 4:23 AM
Subject: flatware
Our rummage was given assorted silver plate flatware in dire
need of cleaning/polishing. Tried the polish route but it
needs a little help. Someone mentioned using aluminum foil-am
not familiar with that.
Can you help?
Thank you.
Helen
Hello Helen,
These two sites have information about cleaning silver flatware. The second one tells the aluminum foil method:
Cleaning Silverware
Do-it-Yourself
Phaed
|
