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On 18 Oct 2005 at 19:05, Tina wrote:
> Phaed-
>
> You are the only person who might be able to hiel woth this rather odd
> recipe search. I'm looking for a recipe for Saurerkraut and Beer
> Cake. A neighbor of mine during my childhood (we won't get into how
> long ago that was) used to make it, and if I remember correctly, she
> found the recipe in a newspaper (this is, of course, no help at all).
> Anyway, the recipe produced a very rich, dense chocolate cake, with
> bits of what, to the uninitiated, appeared to be coconut (this was
> actually the saurkraut). I would be thrilled to have the recipe (and
> absolutly astonished that you could find it!)
>
> Thanks,
>
> Tina
>
Hi Tina,
Prepare to be astonished. I found two recipes. See below
Phaed
Beer And Sauerkraut Fudge Cake
Ingredients :
1 tsp. baking powder
2 1/4 c. flour
1 tsp. baking soda
1 1/2 c. sugar
2/3 c. shortening
3 eggs
1 1/4 tsp. vanilla
1/4 tsp. salt
1/2 c. cocoa
1 c. beer, room temp.
1/2 - 2/3 c. sauerkraut, rinsed, drained & chopped
--Frosting:--
6 oz. pkg. chocolate chips
2 1/2 c. sifted confectioners' sugar
3 tbsp. scalded milk
1 1/2 c. miniature marshmallows
1 egg
1/4 c. butter or margarine
1 c. chopped walnuts
1 tsp. vanilla
Preparation :
Preheat oven to 375 degrees. Cream together sugar and shortening.
Add eggs; beat well. Add vanilla, salt and cocoa. Sift together
flour, soda and baking powder. Add flour mixture and beer; mix
well. Fold sauerkraut by hand. Bake in greased and floured 13"x9"
pan for 35 to 45 minutes. Cool and frost. Melt chocolate chips
over hot water. Mix butter, sugar, milk and vanilla in a bowl and
beat in egg. Add chocolate and stir until blended. Stir in nuts
and marshmallows. Frost cool cake.
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Beer And Sauerkraut Cake
Ingredients :
2/3 c. shortening
1 1/2 c. sugar
1/2 c. cocoa
2 1/4 c. flour
1 tsp. soda
3 eggs
1 tsp. vanilla
1 tsp. baking powder
1/4 tsp. salt
1 c. beer
2/3 c. sauerkraut
Preparation :
Mix together the shortening and sugar. Add remaining
ingredients. Stir together and bake at 350 degrees for 40 minutes.
Deep-Fried Watermelon
Ingredients
1 watermelon, about 10 lb
7 tbsp (100 g) cornflour
11 tbsp (100 g) flour
2 eggs whites, beaten
7 tbsp cornstarch (cornflour)
3 cups (750 ml) vegetable oil for deep-frying; uses about 3 1/2 oz (100 ml)
Method
Cut the watermelon in half and scoop out the pulp. Remove any
seeds from the pulp and cut the pulp into. diamonds. Coat with
the flour. Mix the egg whites with cornstarch and a little water
into a batter.
Heat the oil in a wok over high fire to about 250oF(120oC), or
until small bubbles appear around a 1 inch (2 cm) cube of day-old
bread dropped into the oil. Dip the watermelon pieces in the batter
and add to the oil. Deep-fry until the coating becomes firm. Turn
off the heat and continue to deep-fry the watermelon until light
brown. Remove, drain well, sprinkle with the sugar, and serve.
On 20 Oct 2005 at 21:20, Justine wrote:
> Dear Phaedrus
> This recipe was given to me by a woman who said it was her
> grandmother's recipe from England. My daughter cut them to put
> it in a book and was young enough not to know that I would need
> the amounts to make the cookies. They are a perfect tea cookie,
> not too sweet. Can you help me? The recipe follows:
> -- eggs, beaten
> 11/2 ounces bakers ammonia
> --cups white sugar
> 1 cup warm water
> --cups of shortening
> 1 pint sweet milk
> 1/2 ounce lemon oil
> Dissolve the ammonia in the water, let sit mix all ingredients
> together add water mixture add enough flour to make a dough stiff
> enough to roll and cut with a cookie cutter. place on a greased
> sheet and prick with a fork . this is most important as it allows
> the ammonia gas to escape and makes the cookies rise. bake @ 350o
> till lightly brown
> This is an old family recipe that came from England with
> the family. I've tried with no success to find this recipe for 10
> years . I hope you can help. Thank you Justine
>
Hello Justine,
I did not find your exact recipe. However, I did find several recipes
that are very, very similar. See below.
Phaed
Lemon Crackers
Ingredients :
1/2 oz. or 2 tbsp. Bakers Ammonia
1 c. milk
1 1/4 c. sugar
1/2 c. shortening
1 egg, well beaten
1/2 oz. or 1 tbsp. oil of lemon
5 c. enriched flour
Preparation :
Pulverize ammonia with rolling pin. Add milk. Let stand 1/2
hour or until dissolved. Stir often. Cream shortening, egg, sugar,
oil of lemon, and milk mixture. Stir in flour; chill. Roll out 1/4
inch thick on lightly floured board. Cut into 3 inch squares and
prick with floured fork. Preheat oven to 375 degrees. Place on
greased baking sheet. Bake 15 minutes or until brown. Yields: 3
1/2 dozen.
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Lemon Ammonia Crackers
Ingredients :
3 eggs
2 c. sugar
1 c. Crisco
1 1/4 c. milk
1 tsp. salt
1 oz. (2 1/2 tbsp.) powdered bakers ammonia
2 tsp. lemon oil
6 c. flour
Preparation :
Dissolve ammonia in 1/4 cup warm water until softened; add to
milk. Cream shortening and sugar until well blended. Add beaten
eggs; blend well. Add salt and lemon oil. Add flour alternately
with milk until mixture is of proper consistency. Add more flour,
if necessary. Dough will be too soft to handle. Spoon from mixing
bowl to heavily floured board. Press out with hands to about 1/8
inch thickness, cut in squares or circles. Prick cookies with fork
before baking. Bake in hot 400 degree oven until light brown. May
be decorated with colored sugar before baking, or iced, if desired.
NOTE: Mixture should be soft. Use pancake turner to lift to baking
pan.
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Old Fashion Lemon Crackers
Ingredients :
2 1/2 c. sugar
1 c. lard
2 eggs
1 pt. sweet milk
1 oz. ammonia, baking ammonia from pharmacy
1 oz. lemon oil, from pharmacy
Preparation :
Blend lard and sugar, then the beaten eggs. Crush and dissolve
the ammonia in the sweet milk, add the lemon and stir in enough
flour to make a very stiff dough. Knead well, roll thin and cut as
desired. Bake until light brown in a 400 degree oven. If the dough
is pounded until light the crackers will be finer in texture. Pound
with rolling pin in your hand.
On 18 Oct 2005 at 17:18, Robin wrote:
> Dear Phaedrus, my dad's Aunt used to make a Lane Cake for him. This
> would have been in the 1950's until the late 60's early 70's. All I
> know about the cake is it had very thin layers, about 8 or 10. Each
> layer had what seemed like a jam type filling in between. This might
> not be enough information to work with, but it is all I or my dad can
> remember. Thanks so much for your time, Robin
>
>
Hello Robin,
See below for several recipes.
Phaed
Lane Cake
Ingredients :
1 1/4 c. butter or margarine
6 egg whites, save yolks for filling
1 c. buttermilk
2 c. sugar
1 tsp. baking soda
4 c. all-purpose flour
Filling:
6 egg yolks
2 c. sugar
1 pkg. seedless raisins
1/2 c. bourbon
3 whole eggs
1/2 c. butter or margarine
1 (4 oz.) can flaked coconut
4 c. chopped nuts
Preparation :
Preheat oven to 350 degrees. Grease and flour 4 (9 inch) pans.
In large mixer bowl, cream butter and sugar until light and fluffy.
Add egg whites, one at a time. Dissolve soda in buttermilk
alternately; add that to flour. Pour evenly into pans. Bake 20
minutes. Layers will be thin. Cool 10 minutes and then remove from
pan and cool thoroughly. Meanwhile, in top of double boiler,
combine yolks, eggs, sugar, and butter. Cook over simmering water
until thick enough to spread. Add raisins, coconut, nuts, and
bourbon. Cook awhile longer and spread between layers.
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Lane Cake
Ingredients :
1 c. butter, softened
2 c. sugar
3 c. sifted cake flour
1 tbsp. plus 1 tsp. baking powder
3/4 c. milk
1 tsp. vanilla extract
8 egg whites
Lane Cake Filling
7 Minute Frosting
Pecan halves (optional)
Lane Cake Filling:
8 egg yolks
2 c. sugar
1 c. butter
2 c. chopped pecans
1 c. currants or chopped raisins
1 (20 oz.) can crushed pineapple,
well drained
1/4 c. bourbon
Lane Cake Seven Minute Frosting:
1 1/2 c. sugar
1/4 c. plus 1 tbsp. cold water
2 egg whites
1 tbsp. light corn syrup
1 tsp. vanilla extract
Preparation :
Cream butter; gradually add sugar, beating well at medium speed
of an electric mixer. Combine flour and baking powder. Add to
creamed mixture alternately with milk, beginning and ending with
flour mixture. Mix after each addition. Stir in vanilla. Beat egg
whites (at room temperature) until stiff peaks form, fold into
batter. Pour batter into 4 greased and floured 9 inch round cake
pans. Bake at 325 degrees for 18 minutes or until a wooden pick
inserted in center comes out clean. Cool in pan 10 minutes. Remove
from pans, and let cool completely on wire racks. (Layers are very
tender and fragile, so handle them carefully). Spread Lane Cake
Filling between layers and on top of cake. Spread Seven Minute
Frosting on sides. Garnish with pecan halves if desired. Yield:
one 4 layer cake. Combine egg yolks, sugar, and butter in heavy
saucepan. Cook over medium heat, stirring constantly until
thickened (about 20 minutes). Remove from heat, and stir in pecans
and remaining ingredients. Cool filling completely. Yield: 3 3/4
cups. Combine all ingredients except vanilla in top of a large
double boiler. Beat at low speed of an electric mixer 30 seconds or
just until blended. Place over boiling water, beat constantly at
high speed 7 minutes or until stiff peaks form. Remove from heat.
Add vanilla. Beat 2 minutes or until frosting is thick enough to
spread. Yield: 4 1/4 cups.
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Lane Cake
Ingredients :
8 eggs, separated
2 c. sugar
1 c. milk
4 c. sifted flour
2 tsp. baking powder
Filling:
1 box raisins, ground
1 (3 1/2 oz.) can grated coconut
3 c. nuts, ground
1 c. white wine
1/2 c. whiskey
Preparation :
Using the whites only - mix together with the rest of the
ingredients. Grease three - 8 inch layer pans - divide batter
between them. Bake at 350 degrees until they test done - 30-35
minutes. Beat the 8 egg yolks, beaten light with 1/2 pound butter
and 1 1/2 cups sugar. Cook over medium heat, stirring until
thickened. Then add: Stir all together. Split each layer in half,
horizontally. Divide filling between the layers. Frost with
lightly sweetened whipped cream.
----------------------------------
Southern Lane Cake
Ingredients :
3 1/4 c. sifted flour
3 1/2 tsp. baking powder
1/2 tsp. salt
1 c. butter
2 c. sugar
1 tsp. vanilla
1 c. milk
8 egg whites, stiffly beaten
Filling:
8 egg yolks, slightly beaten
1 1/4 c. sugar
1/2 c. butter
1 c. chopped pecans
1 can chopped candied cherries
1 c. grated fresh coconut
1 c. chopped seeded raisins
1/3 c. white grape juice
Frosting:
2 1/2 c. sugar
1/8 tsp. salt
1/3 c. dark corn syrup
2/3 c. water
2 egg whites
1 tsp. vanilla
Preparation :
Preheat oven to 375 degrees. Sift flour with baking powder and
salt. Cream butter and sugar until light and fluffy; add vanilla.
Beat in flour mixture and milk alternately. Fold egg whites into
batter gently. Grease bottoms of four (9-inch) layer pans; line
with waxed paper. Pour batter equally into pans. Bake for 15 to 20
minutes. Cool. Combine egg yolks, sugar and butter in saucepan.
Cook over low heat for about 5 minutes, stirring constantly, until
slightly thickened. Add remaining ingredients. Cool. Spread
between cake layers. Combine sugar, salt, corn syrup and water in
saucepan. Cook over low heat, stirring constantly, until sugar
dissolves. Bring to a boil without stirring. Beat egg whites until
foamy. Add 3 tablespoons syrup mixture; beat until stiff peaks
form. Cook remaining syrup to 240 degrees on candy thermometer;
pour slowly over egg whites, beating constantly. Beat until
frosting begins to lose gloss and hold shape. Add vanilla. Spread
over top and side of cake.
On 14 Oct 2005 at 10:33, cielito wrote:
> I would like to know where can I purchase marshmallows with toasted
> coconut? I have search the internet and came out empty...Please
> help.... A craving for sweet friend.......
>
>
Hello Cielito,
Well, if you're lucky, Hometown Favorites has them for $2.80 per bag. See:
Hometown Favorites
The only other places that I found online called them "Gourmet" and sells them for $22.00 per bag! See:
Amazon
and
Gourmet-Food
Kraft apparently makes them under their "Jet-Puffed" brand. You might contact them:
Kraft Jet-Puffed
Phaed
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