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Prune Cake
----- Original Message -----
From: Shirley
To: phaedrus
Sent: Wednesday, August 28, 2002 6:05 PM
Subject: Prune Cake
> I do not know any ingredients that go into this cake. The only
> thing I know is it is great. I would appreciate your help.
> Thank you Shirley
Hi Shirley,
Well, not knowing any ingredients is a problem. You see, there are 514 prune
cake recipes (including duplicates) in my databases, and probably a hundred
more on the Internet. If I don't know any details about the prune cake you
want, then I can't deduce which one of those recipes it is. Below is one,
the first one that came up.
Phaed
Prune Cake
Ingredients :
3 eggs
1 c. Wesson oil
2 c. flour
1 c. buttermilk
1 c. prunes, pitted & cut up after being cooked
1 tsp. cinnamon
1 tsp. nutmeg
1 1/2 c. sugar
1 tsp. soda
1 tsp. salt
1 tsp. vanilla
1 c. black walnuts
Icing:
1 c. sugar
1 tsp. soda
1/2 c. buttermilk
1 stick of margarine
2 tsp. vanilla
Preparation :
Mix as listed. Bake in 2 loaf pans for 1 hour at 375 degrees.
Boil 1 minute. Pour over cake while still in pan and let soak for
several hours.
----- Original Message -----
From: BBJ
To: phaed
Sent: Tuesday, August 27, 2002 10:27 PM
Subject: dessert
> I'm looking for a dessert that can use maple sugar.
> The granular sugar, not the syrup. Thanks.
Hello BBJ,
There are dozens of them. See below
Phaed
Peanut Butter Baked Apples
Ingredients :
5 or 6 tart apples3 tbsp. peanut butter
2 tbsp. maple sugar
1/2 tsp. cinnamon
Preparation :
Mix together: Peel and core apples. Fill with mixture, sprinkle
with sugar. Place in baking dish and add 1 cup hot water. Bake in
moderate oven.
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Maple Sugar Pie (Open Face)
Ingredients :
2 c. milk
2/3 c. maple sugar
1 egg yolk
2 tbsp. cornstarch
Preparation :
Cook in double boiler 5 minutes. When cool, flavor with vanilla
and turn into baked shell. Frost and brown.
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Tropical Lime Mousse Pie
Ingredients :
1/4 c. fresh orange juice
1 1/2 tsp. unflavored gelatin
4 lg. eggs
1 c. maple sugar
2/3 c. fresh lemon juice
3 tbsp. grated lime peel
1 c. chilled whipped cream
1 prepared 9-inch graham cracker crust
2 tbsp. toasted unsweetened coconut
Preparation :
Place orange juice in small bowl. Sprinkle gelatin over. Let
stand 10 minutes to soften. Whisk eggs, sugar and lime juice in
heavy saucepan over medium-high heat until mixture thickens and just
comes to boil, about 4 minutes. Remove from heat. Add gelatin
mixture and stir until gelatin melts. Mix in 2 tablespoons lime
peel. Refrigerate mixture until cold, but not set, about 30
minutes. In separate bowl, whip cream until soft peaks form. Fold
whipped cream into lime mixture, and pour into crust. Garnish with
1 tablespoon lime peel and coconut and refrigerate until set, about
3 hours.
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Pralines
Ingredients :
1 1/2 c. sugar
1/2 c. sweet cream
1 c. maple sugar
2 c. pecans
Preparation :
Boil together sugar, cream and maple sugar until soft ball stage.
Beat until creamy. Then add 2 cups pecans. Drop by spoonfuls onto
wax paper. Makes 30-40 pieces of candy.
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Penuche
Ingredients :
2 c. light brown sugar
1 c. Pet milk
1 c. maple sugar (can use white sugar)
Preparation :
In 3-quart casserole, stir together, cover with Saran Wrap and
microwave on High, 17 to 18 minutes. Stir after 7 minutes. Test
for soft ball after 15 minutes. (Depends on your microwave.) Let
stand until lukewarm. Beat with mixer 10 to 12 minutes, or until
creamy. Add nuts. Stir well. Pour into a buttered dish.
Refrigerate until set. Makes 36 squares.
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Maple Nut Pudding
Ingredients :
1 pt. milk
1 sm. c. maple sugar
1 egg
1 1/2 tbsp. cornstarch
1/2 c. chopped nutmeats
Preparation :
Scald milk in double boiler, add cornstarch, wet with a little
cold milk. When thick, add sugar that has been boiled to a heavy
syrup. Add beaten egg and nutmeats. Serve in sherbet glasses with
whipped cream.
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Quick Maple Twists
Ingredients :
1 can refrigerator biscuits
2 tbsp. butter
1/2 c. finely chopped nuts
2 tbsp. maple sugar
Preparation :
Pull each biscuit to about six inches in length. Dip in melted
butter, then in mixture of nuts and maple sugar. Place on ungreased
baking sheet. Bake at 475 degrees for 8 minutes.
----- Original Message -----
From: BBJ
To: phaed
Sent: Tuesday, August 27, 2002 10:26 PM
Subject: receipe
> I'm looking for a receipe. It's called Chocolate Zucchini Bread.
> (with chocolate chips) Do you have one? Thanks.
Hello BBJ,
Yep, I found one. See below.
Phaed
Double Chocolate Zucchini Bread
Ingredients :
1 1/2 c. sugar
1 c. margarine
1 tsp. vanilla
2 lg. eggs
2 1/2 c. flour
1/2 c. sour cream
1/4 c. unsweetened cocoa
1 tsp. baking soda
1/2 tsp. salt
2 c. shredded zucchini
1 (6 oz.) pkg. chocolate chips
Confectioners' sugar
Preparation :
Beat sugar, margarine, vanilla and eggs until blended. Beat on
high for 5 minutes. Reduce speed and blend in dry ingredients until
well mixed. Add chips and nuts. Grease and flour two loaf pans.
Spread evenly in pans. Bake in preheated 350 degree oven for 40 to
45 minutes. Cool and sprinkle with confectioners' sugar.
----- Original Message -----
From: Elizabeth
To: "phaedrus"
Sent: Thursday, August 29, 2002 9:30 AM
Subject: Re: Recipe
> Hey Phaedrus, In regard to the fondue broth recipe, the chef titled
> the recipe "bouillon a fondue Chinaise" if I'm reading her handwriting
> correctly. She gave no name of the canned product. Maybe this will
> help you to help me with a recipe! At any rate, Thank You!!
>
Hello Elizabeth,
Well, I found a recipe by that name..... however, I could only find it
in.... French...
However, the text version won't have the handwriting problem, so maybe you
can get it translated. I tried putting it through Google's online
translator, but it came out as nonsense.
Phaed
Bouillon A Fondue Chinoise De Lise
Préparation : 15 minutes
Cuisson : 60 minutes
Pour : 6 personnes
Liste des ingrédients :
4 tasses (1 L) d'eau
2 c. à thé (10 g) de persil
2 gousses d'ail écrasées
1 feuille de laurier
1 enveloppe (environ 50 g) de soupe à l'oignon
1 boîte (284 ml) de consommé de boeuf
1 c. à table (15 ml) de ketchup
1 tasse (250 ml) de vin rouge
Poivre
Recette :
1. Faire mijoter tous les ingrédients à feu très doux pendant environ 1
heure.
2. Verser dans le plat à fondue et voilà, c'est prêt!
============================================================
Here is the English Translation of Bouillon a Fondue Chinaise of Lise
Preparation time: 15 minutes
Cook Time: 60 minutes
For 6 people
List of Ingredients:
4 cups water
2 tsps. parsley
2 cloves of garlic crushed
1 bay leaf
1 package Lipton's onion soup mix
1 can of beef consumme
1 Tbsp. catsup
1 cup red wine
Pepper
Preparation:
1. Simmer all the ingredients on a very low heat for approximately 1 hour
2. Pour into fondue dish, and voila, it's ready.
I still wonder: is this a soup or actual fondue for dipping bread, etc?
Personally, I think it is a soup but who knows with the French.
Take care, Bill
----- Original Message -----
From: Bruce
To: phaed
Sent: Wednesday, August 28, 2002 8:53 PM
Subject: green pickles
My mother used to colour her icicle pickles with a product called
Blue----------------. I can't remember the full name for it. I think
at the time [1950's to 60's] she bought it at the drug store. Does
anyone know the name of it and if you can still buy it, and if so where.
Hello Bruce,
People used to add copper sulfate to pickles to give them a bright green color.
Copper sulfate was called & probably sold as "blue stone". We don't add it to pickles
these days because copper can accumulate in the body and become toxic.
Phaed
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