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----- Original Message -----
From: Diana
To: phaedrus
Sent: Friday, November 02, 2001 7:27 PM
Subject: Daisy Cake
Howdy from Arizona!!
My Mom, a 4th generation native Arizonan, remembers a "Daisy Cake"
from the Depression that was only one layer, had only one egg and
just a little of all the stuff that was rationed. I think it had
coconut in it. She talks about it all the time. I've never been
able to find the recipe. Can you help?
Diana
Hi Diana!
Well, I found several cakes called "Daisy Cakes". Some were called
"Lazy Daisy Cakes." About half of them contained oatmeal, but since
you didn't mention oatmeal, I eliminated those. The vast majority of
the remaining recipes called for two eggs instead of one, but I did
find a couple from the forties that called for one egg and one that
had coconut. They're below. I hope one of them is similar to what your
mom remembers. I'm also including a couple of the two-egg recipes.
Phaed
Lazy-Daisy Cake
From the recipe book of Marie Carpenter - wife of Keeper Alva G.
Carpenter. Keeper Carpenter served at the Outer Island Light
Station from 1935 to 1940. He also served at the Raspberry
Island Light Station.
1/3 cup milk
1 tablespoon butter
1 2/3 cup flour
1/2 teaspoon salt
1 3/4 teaspoons baking powder
1 egg
1 cup sugar
1 teaspoon vanilla.
Scald milk and add butter; let cool to lukewarm. Combine flour, salt
and baking powder and set aside. In another bowl, beat egg slightly
and gradually add sugar, beating constantly until thick and lemon
colored. Add vanilla. Alternately add small amounts of milk mixture
and dry ingredients mixture, mixing lightly but thoroughly. Pour batter
into greased pan, and bake at 350 degrees F for 30 to 40 minutes. Let
cake cool and frost with powdered sugar frosting.
------------------
Lazey Daisy Cake
1 cup chopped dates
add 1 tsp soda
1 cup boiling water, let stand
cream together:
1/4 cup margerine
1 cup white sugar
1 tsp vanilla
1 egg
Beat well
Combine:
1 1/2 cups flour
1 tsp baking powder
1/4 tsp salt.
Mix in cream mixture,add dates.
Mix well,pour in pan.
Bake at 350 deg F for 40 0r 50 minutes.
Topping:
boil for 5 minutes 5 Tbs brown sugar,3 tbsps butter and 2 tbs
carnation milk.
Spread coconut over cake.
Pour topping on cake.
Place under broiler until brown
--------------------------------------------
Lazy Daisy Cake '39
Ingredients :
2 eggs
1 c. sugar
1 tsp. vanilla
1 c. flour
1 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
1 tbsp. butter
TOPPING:
5 tbsp. brown sugar
3 tbsp. butter, melted
2 tbsp. cream
1/2 c. flaked coconut
Preparation :
Beat eggs and add sugar gradually. Add vanilla. Sift
dry ingredients together and add to eggs. Heat milk and
butter to boiling point. Add to batter and beat well.
This will be very thin. Pour into greased 8 x 8 inch pan
and bake at 350 degrees for 35 minutes. Spread on topping
and return to oven to brown under broiler. This recipe
doubles easily. Mix all ingredients. Spread on cake
immediately after it comes from the oven.
----------------------------------
Daisy Cake
Ingredients :
2 eggs, well beaten
1 c. sugar
1 c. flour
1 tsp. heaping baking powder
1 tsp. vanilla
1/2 tsp. lemon extract or juice
1/2 c. milk
1 tbsp. butter
5 tbsp. brown sugar
3 tbsp. butter
2 tsp. milk
Coconut
Preparation :
Mix together eggs, sugar, flour, baking powder, vanilla,
lemon extract. Set aside. Bring to boil 1/2 cup milk
and 1 tablespoon butter. Add to first mixture while hot.
Bake at 350 degrees for 25-30 minutes in 8x8 pan. While
baking mix brown sugar, 3 tablespoons butter, 2 teaspoons
milk. Bring to boil. When cake is done, pour over cake
and sprinkle with coconut. Place back in oven to brown.
----- Original Message -----
From: Michael
To: phaedrus
Sent: Saturday, November 03, 2001 2:58 AM
Subject: Italian Cookie - "tour-deeds"
> Phaed,
>
> I might be looking for a cookie/treat very similar to the one I found on
> your web site, only, I vaguely remember it was make with rum .vs. wine,
> and seems that they called them "tour-deeds", the family was Northern &
> Sicilian, so I'm not sure of the Origin, etc. These used to be kept for a
> long time, soaked in honey in a tin. I'm not sure if it's a Wine Cookie
> or a Rum variaton of it. Just seems that around Christmas I miss those
> special memories from my early childhood.
>
> Any help URL(s) or ideas would be appreciated.
>
> - Agape Michael
Hello Michael,
Someday, I'm going to compile a cross-reference of Italian cookies/desserts
with all of the various names that they have in different provinces and
giving recipes for all the different variations.
I have a couple of recipes that sound similar. One is for strufoli, but it
contains pignolata - pine nuts - and candy sprinkles, which you didn't
mention. It is said to be a traditional Christmas treat. The other is for
"cenci" which is a simple fried pastry. These are sometimes coated with
powdered sugar, and sometimes with honey.
I might be able to do better if you can provide the exact spelling of the
name.
Phaed
2013 Update: This might be these: "turridees"
Cenci
2 1/4 cups flour
2 tbsp rum
1 tbsp confectioner's sugar
2 eggs, slightly beaten
2 egg yolks
1/8 tsp salt
Place 2 cups of flour in a large bowl. Make a well, add eggs, yolks, rum,
confectioner's sugar and salt. Work to a very stiff but pliable dough. Knead
well, using more flour if needed. Wrap in a cloth and let rest 1 hour in a
cool place.
On a floured board, roll out one quarter of the dough to about 1/8 inch
thickness. Cut into rectangles, 3" by 4 1/2". Make 3 lengthwise cuts into
each rectangle. Tie strips into loose knots.
Fry the knots, 3 or 4 sat a time, in hot oil until puffed and golden brown.
Drain on paper towels. When cold, dust with confectioners sugar or coat with
honey. Repeat until all dough is fried. Makes about 4 dozen.
----- Original Message -----
From: Malcolm
To: phaed
Sent: Friday, November 02, 2001 11:51 AM
Subject: Original Chunky candy
Hi !
You do seem to be able to provide answers to seemingly arcane
questions so here goes:
My memory of Chunky candy bars from the 1950s is that they had
cashews, brazil nuts and raisins - no peanuts. Yet, I notice
that Nestle, refers to the "original" chunky as the offering
today which loses the Brazils and replaces them with peanuts.
Am I losing my mind here?
Please let me know if I am in error.
Thanks!
Mal
Hello Mal,
It's really gratifying when I can answer someone with certainty.
A few weeks ago, I bought a book called "The Food Chronology" by James Trager. This is what it has to say about the original Chunky, which was introduced in 1936:
"1936: The 2 cent Chunky chocolate bar introduced at New York by Delancy Street candy maker and confectionery wholesaler Philip Silverstein weighs
1 1/4 oz. unwrapped and contains Brazil nuts and raisins. he names it after his 'chunky' little baby granddaughter, and although its ingredients will
change in years to come, when Brazil nuts become too expensive, it will survive, despite the fact that it appears to offer less candy for the money
than most of its competitors."
This indicates that you are correct about the original Chunky, although it's ingredients may have changed a couple of times down through the years.
Note that it doesn't mention cashews.
Phaed
----- Original Message -----
From: "Ural"
To: phaedrus
Sent: Saturday, November 03, 2001 9:04 AM
Subject: peanutbutter cookies
> Many years ago my great aunt used to make a peanutbutter cookie that she
> rolled out and cut (Like a sugar cookie) I have lost the recipe and
> would like to have a similar one. Could you please help me. Ural
Hello Ural,
While most peanut butter cookies call for rolling the dough into little
balls and then putting the balls on a cookie sheet, then pressing flat with
a fork, you should realize that any cookie recipe that says to roll into
balls can alos be rolled out and then made into cookie shapes with a cookie
cutter. The below recipe is like that. It can be used either way.
Phaed
Peanut Butter Cookies
1/2 cup margarine
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1/2 teaspoon vanilla
1 egg
1 1/4 cup flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
Mix together the margarine, peanut butter, sugar, brown sugar,
vanilla,peanut butter, and egg. Add the rest of the dry ingredients.
Mix.
Cookie doughs will be more easily handled and shaped if they are
well chilled beforehand. Make your dough as soft as can be handled
and only use as much as can be handled at one time. Keep all remaining
dough refrigerated until ready to use.
Working your dough quickly, shape it into a smooth ball and place it
on a lightly floured board. Starting from the center and working out
towards the edges, use a floured rolling pin to work the dough to an
even thickness. Shift the dough often to prevent it from sticking to
the board but do not turn it over. Be sure to keep particles of dough
from sticking to the rolling pin and board. If needed add dustings of
flour to the board or rolling pin but don't use more than neccessary
as too much flour will make your cookies tough.
When using a cookie cutter, dip it in flour and shake off the excess.
Cut your cookies as close together as possible to eliminate waste.
The leftover dough after cutting can be returned to the chilled store
for rerolling and cutting, but cookies made from this dough will not be
as tender. Place the cut cookie dough on cookie sheets using a spatula
and leave about 1 inch of space between cookies. Cookies should be baked
on cookie sheet with no or very low sides. This allows even circulation
of heat so that the cookies will brown nice and evenly. Remember to
always pre-heat your oven.
Bake 10 to 12 minutes at 350 deg. F.
----- Original Message -----
From: Sandra
To: phaedrus
Sent: Friday, November 02, 2001 8:17 PM
Subject: sheet cake
I was ask to make a baby shower cake for a friend and I need it
to serve 40 people. I have a cake pan that is 12x18x2 . I am using
a box cake mix and would like to know how many cake mixes I would
need for this type of pan? Thank you Sandra
Hi Sandra,
I found recipes using a 12x18x2 pan that said use 2 1/2 mixes, and I also found recipes that said use 3 mixes. I'd use 3 mixes.
Better to have a little left over than to come up short. Don't forget to increase the baking time for the larger pan.
Phaed
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