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Persimmon Prognostication
----- Original Message -----
From: MVPD
To: phaed
Sent: Tuesday, September 24, 2002 12:49 PM
Subject: Persimmons
What does the knife, fork and spoon stand for?
Please respond to police@...
thanks!
Hi MVPD,
Weather prognosticators know that persimmon seeds can be used to predict the severity of the winter you will have. If you break open the seed,
you will see either a knife, a spoon, or a fork inside. These mean:
Knife - A cold, windy winter with little snow. The cold wind cuts like a knife.
Spoon - A wet, snowy winter. The spoon is a little snow shovel.
Fork - A mild winter with little snow.
Phaed
----- Original Message -----
From: Ruth
To: phaedrus
Sent: Thursday, September 26, 2002 2:12 PM
Subject: cookie mix in a jar
> Hi!
>
> I used to have the directions for "cookie mix in a jar" Where you
> put the dry ingredients in a jar and then tack on a card with the
> directions to give out as gifts but I have no idea where it went.
> Can you help?
>
> Thanks!!
>
> Ruth
Hello Ruth,
Gosh, you didn't say what kind of cookie mix, and there are a lot of them.
There's one below for chocolate cookies, and several more on this page:
Cookies Mixes in a Jar
Phaed
Chocolate Cookie Mix in a Jar
Makes 3 dozen
Ingredients
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup dark brown sugar
1/2 cup white sugar
1/4 cup cocoa
1/2 cup chopped pecans
1 cup semi-sweet chocolate chips
Directions
1 Combine all-purpose flour, baking powder, baking soda, and salt. Set aside.
2 In a 1 quart wide mouth canning jar, layer dark brown sugar, white sugar,
cocoa, chopped pecans, and chocolate chips. Pack everything down firmly
before you add flour mixture, it will be a snug fit.
3 Attach a tag with the following instructions: Chocolate Cookie Mix in a
Jar: 1. Preheat oven to 350 degrees F (175 degrees C) 2. Empty cookie mix
into large bowl. Thoroughly blend mixture with hands. Mix in 3/4 cup
softened butter or margarine, 1 egg, slightly beaten, and 1 teaspoon
vanilla. Shape into walnut size balls, and place 2 inches apart on a
parchment lined baking sheet. 3. Bake for 11 to 13 minutes. Cool 5 minutes
on baking sheet, then move to wire racks.
----- Original Message -----
From: Elena
To: phaedrus
Sent: Thursday, September 26, 2002 9:37 AM
Subject: Grocery Style Jumbo Muffins
Hello,
In most grocery stores, the bakery usually makes a cake like
muffin in various flavors (jumbo). I have been searching the
internet for the recipes for these muffins and I have found
nothing but dead ends. Can you help me solve this muffin recipe
puzzle?
Thanks Elena
Hello Elena,
I'm not sure how I could search for "cake-like", but how about the recipes below?
Phaed
Lemon Raspberry Muffins
Ingredients:
2 cups all purpose flour
1 cup sugar
3 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 cup half-and-half
1/2 cup oil
1 teaspoon lemon extract
1 cup raspberries
Combine flour, sugar, baking powder and salt. In a separate bowl,
combine eggs, cream, oil and lemon extract. Stir wet ingredients
into dry ingredients until moist. Fold in berries. Fill greased
jumbo muffins cups 2/3 full. Bake at 400 degrees for 25 minutes.
When cool, remove to rack.
Yield: 8 jumbo muffins
------------------------
Jumbo Pumpkin Pecan Muffins
List of Ingredients
Tools
3 Bowls
3 Spoons
Measuring cup
Measuring spoons, 1/2 Tsp, 1 Tsp
Large muffin muffin pan with 6 holes
Muffin wrappers if you want
Ingredients
Muffins
2 1/2 C Flour
1 Tsp Baking powder
1 Tsp Baking soda
2 Tsp Pumpkin pie spice
1/2 Tsp Salt
2 Eggs
1/2 C Granulated sugar
1/4 C Packed light brown sugar
1 C Pumpkin puree (not pie filling)
1/2 C Buttermilk
1/4 C Vegetable oil
1 Tsp Vanilla
1/2 C Pecans, coarsely chopped
Topping
1/4 C (1/2 stick) Butter, at room temperature
1/3 C Packed light-brown sugar
1/3 C Pecans, finely chopped
1/2 C Flour
Recipe
Serves: 6 jumbo muffins at 68¢ each
Time required: Prepare: 15 minutes Cook: 30 minutes
Oven temperature: 375 degrees
difficulty: Average
Directions
1. Preheat oven to 375°. coat 6-cup jumbo muffin pan with nonstick
cooking spray.
2. Mix flour, baking powder, baking soda, pie spice and salt in bowl.
3. Beat eggs and sugars in large bowl.
4. Beat in pumpkin, buttermilk , oil and vanilla until smooth with
egg mixture.
5. Make well in center of flour mixture. Add egg mixture. Stir just
until flour mixture is moistened and batter comes together.
6. Fold in pecans.
7. Spoon batter into prepared cups, dividing equally.
8. To make topping: mix butter, sugar, pecans and flour in small bowl
until consistency is crumbly.
9. Sprinkle topping equally over each muffin.
10. Bake in 375° oven 28 to 30 minutes, until wooden pick tests clean.
11. Cool in pan on rack 5 minutes. Turn muffins out onto rack to cool.
Serve with Maple syrup.
------------------------------
Apple Nut Muffins
2 tablespoons butter 1/3 cup packed brown sugar
1 tablespoon all-purpose flour 1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg 2 cups diced peeled apples
1/2 cup finely chopped nuts
Muffins:
1-1/2 cups sugar 3 eggs
1-1/2 teaspoons vanilla extract 3-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder 1-1/2 teaspoons baking soda
3/4 teaspoon salt 1-1/2 cups sour cream
3/4 cup butter, softened
In saucepan, melt butter. Stir in brown sugar, flour, cinnamon, & nutmeg
until smooth. Add apples; cook over medium-low heat for 10 minutes or
until tender, stirring frequently. Remove from heat; stir in nuts. Cool.
In a bowl, cream butter & sugar. Add eggs, one at a time, beating well
after each. Beat in vanilla. Combine dry ingredients; add to creamed
mixture alternately with sour cream. Spoon 1/4 cupfuls of batter into
greased jumbo muffin tins. Spoon apple mixture into the center of each
(DO NOT spread). Top with remaining batter. Sprinkle with cinnamon-sugar.
Bake at 350 degrees for 25-27 minutes or until muffins test done. Cool
5 minutes before removing from pans. Makes 1 dozen jumbo muffins or
2 dozen regular muffins. NOTE: If using regular-size muffin cups, fill
cups half with batter; add a rounded teaspoon of apple mixture & remaining
batter. Bake for 16-18 minutes.
--------------------------------------------------------------
Jumbo Blueberry Muffins
Ingredients :
1/2 c. butter
1 c. sugar
2 eggs
2 c. cake flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
1 tsp. lemon juice
1 c. blueberries
Preparation :
Cream butter and sugar well. Beat in eggs one at a time to
creamed mixture. Sift flour, baking powder and salt together. Add
lemon juice to milk. Add milk mixture and flour mixture alternately
to creamed mixture beating until smooth. Mix in blueberries. Pour
into greased muffin (jumbo size-six) tins and bake at 375 degrees
for 20-25 minutes.
----------------------------------
Jumbo Banana Muffins
Ingredients :
2 1/2 c. flour
3/4 c. sugar
1 tbsp. baking powder
3/4 tsp. salt
6 tbsp. butter
1 c. nuts, chopped
3 sm. ripe bananas
2 eggs
1/3 c. milk
1/2 tsp. vanilla
Preparation :
Blend butter, flour, sugar, baking powder and salt with pastry
blender. Blend in electric blender the bananas, eggs, milk and
vanilla. Mix dry ingredients with the rest. Grease muffin pans
well. Fill to the top. Bake at 400 degrees for 25 minutes.
Muffins rise very high. Test with toothpick for doneness. Remove
from pan immediately. These muffins freeze well. Makes 12 large
muffins.
----- Original Message -----
From: C
To: phaedrus
Sent: Thursday, September 26, 2002 6:02 PM
Subject: (no subject)
Help!
Read with interest the request for info regarding bundt-cake pan
type cake made with jar of mincemeat. I do remember one made with
mincemeat, applesauce, and nuts but cannot locate. I used to make
it in the early 1960's. Have been thinking of it lately. I believe,
but am not certain, recipe was on a jar of Nonesuce mincemeat.
Any help out there?
Hello,
Below are two fruitcake recipe from the Nonesuch site. The first one uses a bundt pan.
Phaed
Ever So Easy Fruitcake
Servings: One 10-inch cake
Ingredients Instructions
2 1/2 cups unsifted flour
1 teaspoon baking soda
2 eggs, slightly beaten
1 (28-ounce) jar None Such® Ready to Use Mincemeat
(Regular or Brandy and Rum)
1 (14-ounce) can Eagle® Brand Sweetened Condensed Milk
(NOT evaporated milk)
2 cups (1 pound) mixed candied fruit
1 cup coarsely chopped nuts
Preheat oven to 300º. Grease and flour 10-inch Bundt pan.
Combine flour and baking soda; set aside. In large bowl,
combine remaining ingredients; blend in dry ingredients.
Pour batter into prepared pan. Bake 1 hour and 45 to 50
minutes or until wooden pick comes out clean. Cool 15
minutes. Turn out of pan. Garnish as desired.
Variations:
Fruitcake Bars: Grease a 15x10-inch jellyroll pan; spread batter
evenly in pan. Bake 40 top 45 minutes. Cool. Glaze if desired.
Makes about 4 dozen bars.
Fruitcake-in-a-Can: Grease three 1-pound coffee cans; fill each can
with about 2 2/3 cups batter. Bake 1 hour and 20 to 25 minutes. Or
grease eight 10 3/4-ounce soup cans; fill each with 1 cup batter.
Bake 50 to 55 minutes.
Bundt Fruitcake: Generously grease and flour a 10-inch bundt pan;
turn batter into pan. Bake 1 hour and 45 to 50 minutes.
Tip: To substitute condensed mincemeat for ready-to-use mincemeat,
crumble 2 (9-ounce) packages NONE SUCH Condensed Mincemeat into
small saucepan; add 1 1/2 cups water. Boil briskly 1 minute. Cool.
Proceed as recipe directs.
Tip: To substitute condensed mincemeat for ready-to-use mincemeat,
crumble 2 (9-ounce) packages None Such® Condensed Mincemeat into
small saucepan; add 1 1/2 cup water. Boil briskly 1 minute. Cool.
Proceed as above.
Fruitcake Bars: Grease 15x10-inch jellyroll pan; spread batter evenly
in pan. Bake 40 to 45 minutes. Cool. Glaze if desired. Makes about
4 dozen bars.
Chocolate Fruitcake: Prepare fruitcake batter as above, adding 3
(1-ounce) squares unsweetened chocolate, melted. For glaze, melt 3
(1-ounce) squares semi-sweet chocolate with 2 tablespoons margarine
or butter. Spoon over fruitcake.
Fruitcake Cookies: Drop by rounded tablespoonfuls, 2 inches apart
onto greased baking sheets. Bake 15 to 18 minutes. Makes about 5 1/2
dozen cookies.
-------------------------------------------------
Fruit Cake
Prep Time: 10 minutes
Servings: Makes one 10-inch cake
Ingredients Instructions
2 eggs
1/2 cup water
2 (15.4-ounce) packages nut quick bread mix
1 (27-ounce) jar None Such® Ready-to-Use Mincemeat
(Regular or Brandy & Rum)
2 cups (1-pound) chopped candied fruit
Preheat oven to 350°. In large bowl, beat eggs and water. Add
remaining ingredients; mix well. Pour into well-greased and
floured 10-inch tube or fluted tube pan.
Bake 1 hour or until wooden pick inserted near center comes out
clean. Cool 15 minutes; remove from pan. Cool. Store tightly
wrapped.
Tip: If desired, glaze with warm corn syrup; garnish with candied
fruit
----- Original Message -----
From: Marcia
To: phaedrus
Sent: Thursday, September 26, 2002 11:03 AM
Subject: Parfait cake
> Hello -
> My grandma use to make what she called a "parfait cake" that I am
> looking for the receipe for. All I remember is she used a sponge,
> chiffon or anglefood cake, poked holes in it or something like that,
> poured jello over it and it was realy light and fluffy. Having
> problems with the specifics though. Does anyone out there have this
> receipe?
>
> Marcia
Hi Marcia,
Well, I found a "parfait cake" recipe that uses jello in the mix, but I think
that what you want is one of the "jello cake" recipes below it.
Phaed
Parfait Cake
Ingredients :
1 pkg. white cake mix
1 pkg. any flavor Jello
4 eggs
2/3 c. cooking oil
2/3 c. water
1/2 tsp. lemon extract
Preparation :
Beat eggs, add cake mix and water. Beat well, add gelatin in its
powder form, oil and lemon extract. Blend thoroughly. Bake in
ungreased angel food tube pan at 375 degrees for 1 hour. Let cool
in pan face up. Do not invert. Save plain or iced.
----------------------------------
Jello Cake
Ingredients :
2 pkg. white cake mix
1 lg. pkg. strawberry Jello
2 c. hot tap water
Cool Whip
Strawberries
Preparation :
Bake both packages of cake mix in large cake pan (17 x 12 x 2
inch) using package directions. Let cool after removing from the
oven. Use a meat fork (long prong) and poke holes all over, so
jello will sink down into the cake. Dissolve Jello in hot water.
Mix thoroughly. Pour over cake, evenly, using a measuring cup to
pour out jello. Place a sheet of wax paper on top of the cake and
refrigerate two or three hours or overnight. Frost with cool whip
before serving. (thaw whip and spread evenly on cake) Dot with
strawberries.
----------------------------------
Jello Cake
Ingredients :
2 pkg. white cake mix
1 lg. pkg. strawberry Jello
2 c. hot tap water
Cool Whip
Strawberries
Preparation :
Bake both packages of cake mix in large cake pan (17 x 12 x 2
inch) using package directions. Let cool after removing from the
oven. Use a meat fork (long prong) and poke holes all over, so
jello will sink down into the cake. Dissolve Jello in hot water.
Mix thoroughly. Pour over cake, evenly, using a measuring cup to
pour out jello. Place a sheet of wax paper on top of the cake and
refrigerate two or three hours or overnight. Frost with cool whip
before serving. (thaw whip and spread evenly on cake) Dot with
strawberries.
----------------------------------
Jello Cake
Ingredients :
2 pkg. white cake mix
1 lg. pkg. strawberry Jello
2 c. hot tap water
Cool Whip
Strawberries
Preparation :
Bake both packages of cake mix in large cake pan (17 x 12 x 2
inch) using package directions. Let cool after removing from the
oven. Use a meat fork (long prong) and poke holes all over, so
jello will sink down into the cake. Dissolve Jello in hot water.
Mix thoroughly. Pour over cake, evenly, using a measuring cup to
pour out jello. Place a sheet of wax paper on top of the cake and
refrigerate two or three hours or overnight. Frost with cool whip
before serving. (thaw whip and spread evenly on cake) Dot with
strawberries.
----------------------------------
Jello Cake
Ingredients :
1 sm. box Jello (any flavor)
1 c. boiling water
1 box cake mix
1 sm. container Cool Whip
Preparation :
Fix cake as directed on package. Let cake cool. In small bowl,
mix small package of Jello with 1 cup boiling water. Poke holes in
cake with toothpick, using a spoon. Spoon Jello over cake. Put in
refrigerator to set Jello. Top with Cool Whip.
----------------------------------
Jello Cake
Ingredients :
2 1/2 c. all-purpose flour
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1 1/4 c. milk
2/3 c. shortening
2 tsp. vanilla
2 egg yolks
2 egg
Small box of any type of Jello
8 oz. Cool Whip
Preparation :
Heat oven to 350 degrees. Generously grease and lightly flour
bottom only of 13 x 9 inch pan. In large bowl, blend all
ingredients except vanilla, egg yolks and eggs at low speed until
moistened. Beat 2 minutes at medium speed. Add vanilla, egg yolks
and eggs; beat 2 more minutes at medium speed. Pour batter into
prepared pan. Bake at 350 degrees for 40-45 minutes or until
toothpick inserted in center comes out clean. Cool completely after
cake is cooled. Take a fork punch holes into cake after punching
holes. Mix Jello as directed on box. Pour Jello over cake making
sure cake is covered with Jello. Top with Cool Whip and place in
refrigerator.
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