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 ----- Original Message ----- 
  From: Jennifer 
  To: phaedrus
  Sent: Tuesday, November 26, 2002 10:07 PM
  Subject: Divinity

  First let me say that I think your site is great! I was wondering 
  if you could find a recipe for Divinity that I can make in the 
  south. The one I have will not harden because of the high humidity. 
  Any help in this would be great, as this is mu husbands fav during 
  the holidays.


Hi Jennifer,

I could not locate a high-humidity recipe for divinity. I think the best bet is one of the "never -fail" recipes below.


  Never  Fail  Divinity

   Ingredients : 
   2 c. granulated sugar
   2/3 c. white corn syrup
   1/3 c. hot water
   2 egg whites, stiffly beaten
   1 tsp. vanilla
   1 c. nuts

   Preparation : 
      Cook sugar, syrup and water in saucepan.  Cook until it forms a
   very hard ball. Pour in a thin stream into stiffly beaten egg
   whites, beating all the time.  Add nuts and vanilla, beating until
   it stands in peaks.  Drop on buttered plate or tray.
   Never  Fail  Christmas  Divinity

   Ingredients : 
   3 c. sugar
   3/4 c. light corn syrup
   3/4 c. hot water
   2 egg whites
   1 sm. box lime or cherry gelatin
   1 c. chopped nuts
   1/2 c. coconut (optional)

   Preparation : 
      In saucepan, cook sugar, syrup, and water to 252 degrees on candy
   thermometer.  In bowl, beat egg whites until fluffy.  Add dry
   gelatin and continue beating until mixture will hold stiff peak. 
   Continue beating while gradually adding syrup until candy holds firm
   shape. Blend in nuts and coconut (optional).  Pour into buttered
   pan; chill until firm and cut into squares. 
   Never  Fail  Divinity

   Ingredients : 
   1/2 c. water
   2 c. sugar
   Pinch of salt
   1 (7 oz.) jar marshmallow creme
   1/4 c. chopped nuts

   Preparation : 
      Combine water, sugar and salt, bring to boil and boil 2 minutes
   only.  Place marshmallow creme in large bowl and pour hot syrup into
   marshmallows.  Stir until candy loses its gloss.  Add nuts.  Drop
   spoonfuls onto wax paper.
   No  Fail  Divinity

   Ingredients : 
   4 c. sugar
   1 c. light corn syrup
   3/4 c. water
   3 egg whites
   1 tsp. vanilla
   1/2 c. nuts

   Preparation : 
      Mix sugar, corn syrup, water and salt in 2 quart casserole.  Cook
   in microwave 19 minutes, stirring every 5 minutes.  Candy
   thermometer should read 260 degrees F.  If not, cook 1 or 2 minutes
   longer.  (I use water test brittle stage.)  While syrup cooks, beat
   egg whites very stiff in large bowl.  Gradually pour hot syrup over
   egg whites as you continue beating at high speed for 10-12 minutes.
   Add vanilla and nuts as it loses its gloss.  Drop by teaspoon on wax

Eggless Donuts

----- Original Message -----
From:  Leah 
To: phaedrus
Sent: Thursday, November 28, 2002 12:44 AM
Subject: Egg-less donuts

> HI,
> I am urgently seeking an egg-less donut recipe before Hanukah. 
> My 6 year old can't have eggs and I don't want to disappoint
> her if she can't have donuts.
> Thanks a lot
> Leah

Hello Leah,

Below are several. Your best bet without eggs is, I think, a yeast-raised donut.



 Ingredients :
 3/4 c. heavy cream
 1/4 c. milk
 2 c. sugar

 Preparation :
    Mix with spoon until dissolved, add: 3 1/2 c. flour 1 tsp. soda 1
 tsp. baking powder   Add cinnamon or vanilla.  Roll out and cut.
 Deep fry.  This recipe make take a little more flour for handling.
 Raised  Glazed  Donuts

 Ingredients :
 4 oz. shortening
 1 qt. water
 4 oz. yeast
 4 oz. sugar
 10 c. flour, no more
Glaze For Donuts:
 1 1/2 c. powdered sugar
 3 tbsp. boiling water
 Vanilla to taste

 Preparation :
    Measure yeast into 1 cup of the quart of warm water.  Add sugar,
 let set a few minutes.  Then gradually add water and flour, after
 you have about half mixed, blend or mix in the shortening, which
 should be room temperature.  Mix all ingredients thoroughly, let
 rise double in bulk.  Take half or a third and roll out, shrink by
 flipping edges of dough. Cut out, let rise about double in bulk,
 before cooking center from donut.  Be sure it is hot enough.  Maple
 bars can be made from this recipe.

 Ingredients :
 8 c. flour
 3 c. sugar
 6 tsp. baking powder
 2 scant tsp. salt
 1 1/2 tsp. nutmeg

 Preparation :
    Mix together. 3 c. warm milk 1 1/2 tbsp. vanilla 9 tbsp. melted
 lard   Mix with the flour mixture; beat well.  Roll out and cut
 donuts with a donut cutter.  Deep fry in hot lard.  Drain on a
 broiler pan for best results.
 Raised  Donuts

 Ingredients :
 1 1/2 c. scalded milk (let cool)
 2 cakes or pkg. yeast, soften in cool milk

Glaze (while hot):
 1 lb. powdered sugar
 1 tsp. butter
 1 tsp. vanilla
 1/2 c. boiling water

 Preparation :
    Add enough flour to make thin, sponge-like cake batter.  Let
 rise, double in bulk.  Add: 1 scant tsp. salt 1 tbsp. sugar 1/2 c.
 melted shortening 2 well beaten eggs Flour to make dough easy to
 handle   Roll, cut and let rise again.  Fry in deep fat.
 Mashed  Potato  Raised  Donuts

 Ingredients :
 1 c. mashed potatoes
 1 c. potato water
 1 c. evaporated milk
 3 c. confectioners sugar
 1/2 tsp. salt
 1 tsp. vanilla
 1/2 c. boiling water

 Preparation :
    Heat above ingredients and add: 1 1/3 c. sugar   Cool this and
 add: 2 pkg. dry yeast (dissolved in 3/4 c. warm water)   Add
 approximately 4 cups flour and beat with an electric mixer.  Add
 approximately 3/4 cup more of flour or enough to make a soft dough
 but not too stiff.  Let rise until doubled.  Roll out on floured
 board to about 1/2 inch thick.  Cut with donut cutter.  Let donuts
 rise until doubled (don't cover). Fry in deep vegetable oil at 375
 degrees on both sides, drain on brown wrapping paper or paper bag.
 While still hot, dip in glaze and put to cool on another paper bag.

    3 c. flour 6 tsp. baking powder 1/2 tsp. salt 1 tsp. cinnamon
 Mix well.  Drop mixture by the spoonful into hot Crisco oil.  Have
 oil deep enough so donuts don't touch bottom of pan.  Oil should
 just bubble a little (use a deep pot).  Donuts will brown quickly.
 Drain excess oil from donuts on brown paper.  When cool enough to
 handle, roll each donut in confectioners' sugar.

 Ingredients :
 2 c. warm water
 1 tbsp. yeast
 1 box white cake mix
 4 c. flour

 Preparation :
    Dissolve yeast in water.  Add cake mix and flour.  Dough will be
 soft.  Mix well.  Let rise about 1 hour.  Roll out on floured
 counter.  Cut.  Let rise 30- 45 minutes.  Fry in vegetable oil.
 Glaze while warm with: 1/2 c. hot water 1 tsp. vanilla

Miniature Fruitcakes

  ----- Original Message ----- 
  From: K
  To: phaedrus
  Sent: Tuesday, November 26, 2002 11:33 PM
  Subject: (no subject)

  I'm looking for a recipe for miniture furit cakes they looked 
  like mini cupcakes ? I don't remember the product that was 
  advertised maybe it was the molasses not sure though. hope you 
  can heelp me locate these recipes . thank you!

Hello _____?

See the recipes below.


   Miniature  Fruit  Cakes

   Ingredients : 
   1 c. sugar
   1 c. self - rising flour
   1 1/2 (8 oz.) pkg. dates, chopped
   8 oz. candied cherries, chopped
   4 c. chopped pecans
   3 eggs

   Preparation : 
      Preheat oven to 300 degrees.  Grease miniature muffin tins. 
   Blend sugar and flour, add dates, cherries and pecans.  Beat eggs
   until foamy.  Add eggs to sugar mixture.  Pour batter into muffin
   tins.  Use 1 tablespoon batter for each muffin.  Bake 10 to 20
   minutes.  Cool before removing from tins. Yields 5 to 7 dozen. 
   Miniature  Fruit  Cakes

   Ingredients : 
   1 lb. chopped dates
   1/3 lb. candied cherries
   4 slices candied pineapple
   1 c. chopped nuts
   Pinch of salt
   1 can coconut
   1 can Eagle Brand milk

   Preparation : 
     Mix all ingredients well.  Bake at 250 degrees for one hour in
   miniature cupcake papers (foil).  Serves 50.  
   Miniature  Fruit  Cakes

   Ingredients : 
   1 lb. candied cherries
   1 lb. candied pineapple
   1 lb. dates
   1 lb. chopped pecans
   1 sm. can Angel Flake coconut
   2 tbsp. lemon flavoring
   1 can Eagle Brand milk

   Preparation : 
     Chop all fruits in small pieces.  Add chopped pecans, coconut and
   milk.  Bake 20 minutes at 300 degrees in miniature muffin pans that
   have been well greased. (You can also form into balls the size of
   large walnuts and bake on greased cookie sheet.)  Makes 7 to 8
   dozen.  West Sabine Elementary School Pineland, TX 
   Miniature  Fruit  Cakes

   Ingredients : 
   1/2 lb. candied cherries
   2 (8 oz.) pkgs. dates
   2 (3 1/2 oz.) cans Angel Flake coconut
   1 qt. pecans
   1 can condensed milk
   1 tbsp. sherry wine or extract

   Preparation : 
      Chop cherries, dates and pecans very fine.  Add sherry, condensed
   milk and coconut; mix well.  Grease miniature muffin pans and fill
   full.  Bake 45 minutes at 250 degrees.  Cool in pans for 10 minutes. 
   Christmas  Miniature  Fruit  Cakes

   Ingredients : 
   1 lb. pineapple, candied
   1 lb. red cherries, candied
   1 lb. green cherries, candied
   1 lb. dates, chopped
   1 lb. nuts, chopped
   1 lb. coconut
   2 cans Eagle Brand flour

   Preparation : 
      Add enough flour to hold together.  Bake at 375 degrees for 15
   minutes until set.  Makes 4 dozen.
   Miniature  Fruit  Cakes

   Ingredients : 
   2 sticks butter or margarine
   1 c. sugar
   5 eggs
   2 c. plain flour
   1 1/2 tsp. baking powder
   1 tsp. salt
   1 c. orange juice
   1 lb. mixed fruit 
   1 lg. box white raisins
   2 c. chopped nuts
   1 (14 oz.) pkg. coconut
   1 tsp. vanilla
   1/2 c. candied cherries

   Preparation : 
     Cream butter and sugar.  Add eggs, one at a time.  Sift flour,
   baking powder and salt.  Add to batter alternately with orange
   juice.  Fold in fruit, nuts and flavoring.  Spoon batter into muffin
   pans.  Bake at 300 degrees for 25 to 30 minutes.  Makes 6 dozen bite
   size or 3 dozen regular size.  You may want to bake part of them in
   small peanut cans.  They store real well.  When sliced they are in a

More Miniature Fruitcakes

  ----- Original Message ----- 
  From: April
  To: phaedrus
  Sent: Wednesday, November 27, 2002 3:18 PM
  Subject: Re: (no subject)

  Thank you very much for the recipes I've been searching high 
  and low for those for sometime. if you could ever locate a 
  reccipe for the miniture fruit cakes  made w/ molasses that 
  would be great! again thanks a million, April                               

Hi April,

Below are some recipes for miniature fruitcakes with molasses.


  Miniature  Christmas  Fruitcakes

   Ingredients : 
   1/2 c. light molasses
   1/4 c. water
   1 tsp. vanilla extract
   1 box (15 oz.) raisins
   1 lb. candied fruit, chopped
   1/2 c. butter
   2/3 c. sugar
   3 eggs
   1 c. plus 2 tbsp. all-purpose flour
   1/4 tsp. baking soda
   1 tsp. ground cinnamon
   1 tsp. ground nutmeg
   1/4 tsp. ground allspice
   1/4 tsp. ground cloves
   1/4 c. milk
   1 c. chopped nuts

   Preparation : 
     In a saucepan, combine molasses, water and vanilla; add raisins
   and bring to a boil.  Reduce heat and simmer for 5 minutes.  Remove
   from heat and stir in fruit; cool.  Meanwhile, in a mixing bowl,
   cream butter and sugar.  Add the eggs one at a time, beating well
   after each addition.  Stir together the dry ingredients; add to
   creamed mixture alternately with milk.  Stir in fruit mixture; mix
   well.  Fold in nuts.  Spoon into paper-lined miniature muffin pans,
   filling almost to the top.  Bake at 325 degrees for 22-24 minutes or
   until cake tests done.  Cool on wire racks.  Store in airtight
   containers.  Yield:  6 dozen.  
   Mini  Fruitcakes

   Ingredients : 
   1 1/2 c. whole wheat flour
   2 tsp. baking powder
   1/2 tsp. ground allspice
   1/2 tsp. cinnamon
   1 egg
   1/2 c. milk
   1/4 c. oil
   1/4 c. molasses
   2 c. chopped walnuts
   1 c. chopped dates
   1 c. chopped prunes
   1 c. chopped dried apricots
   1 c. raisins
   2 tbsp. honey, warmed

   Preparation : 
      In a large bowl, combine the flour, baking powder, allspice and
   cinnamon.  Add the egg, milk, oil and molasses.  Stir just until
   mixed.  Fold in the walnuts, dates, prunes, apricots and raisins.
   Fill 18 buttered muffin cups with the batter.  (The muffin cups will
   be filled to the top.)  Bake at 375 degrees for 20 minutes.  Remove
   from pans immediately.  Glaze the tops with the honey.  Cool.  Makes
   18 cakes. 

Chocolate Raspberry Bars

----- Original Message -----
From:  Lynne
To: phaedrus
Sent: Wednesday, November 27, 2002 5:16 PM
Subject: need recipe for choc covered raspberry jellied candy

> i have searched  everywhere  can not locate  a recipe  for this 
> candy and it is my all time favorite

Hello Lynn,

Well, you probably mean something like the Joyva candy that everyone raves about. No luck with that, but you might find some of the below recipes tasty.


Chocolate  Raspberry  Bars

 Ingredients :
 2 c. flour
 1 c. sugar
 1 c. butter
 1 lg. egg, beaten
 1 tsp. almond extract
 3/4 c. raspberry jam
 12 oz. chocolate chips
 1 c. almonds, sliced
 1 c. confectioners sugar
 2 tbsp. milk

 Preparation :
   Combine flour and sugar.  Cut in butter.  Stir in beaten egg and
 extract until just moistened.  Save 1 cup dough.  Press remaining
 dough into greased 9 x 13 inch pan.  Spread jam over dough.  Combine
 reserved dough, mini chips and almonds.  Sprinkle over jam.  Press
 lightly into jam with fork.  Bake at 350 degrees 35 to 40 minutes or
 until top is golden.  Let cool in pan.  While slightly warm, slice
 into bars, then let them cool completely in pan.  Drizzle glaze on
 bars.  Let icing set before serving.  Freezes well.
 Chocolate  Raspberry  Bars

 Ingredients :
 1 1/2 c. rolled oats
 1 1/4 c. flour
 3/4 c. firmly packed brown sugar
 2/3 c. butter or margarine, melted
 1/2 c. chopped nuts
 1 (6 oz.) pkg. (1 c.) semi-sweet chocolate chips
 1 (12 oz.) jar seedless raspberry preserves

 Preparation :
    Combine oats, flour, sugar, butter, nuts and soda; mix until
 crumbly. Press 2 to 2 1/2 cups of mixture into bottom of 9 x 13 inch
 ungreased pan.  Bake at 350 degrees for 10 minutes.  Remove from
 oven and immediately sprinkle chocolate pieces over base. Spread
 preserves over chips.  Top with remaining crumb mixture. Continue
 baking 25 to 30 minutes or until golden brown.  Chill 1 to 2 hours,
 cut into bars.  Store securely wrapped in refrigerator.
 Chocolate  Sin  Raspberry  Brownies

 Ingredients :
 1 1/4 c. semi-sweet real chocolate morsels
 1/2 c. margarine
 3/4 c. brown sugar
 2 lg. eggs
 1 tsp. instant coffee crystals (optional)
 2 tbsp. water
 1/2 tsp. baking powder
 3/4 c. all-purpose flour
 Truffle  Filling:
 1 c. semi-sweet real chocolate morsels
 1/4 tsp. instant coffee crystals (optional)
 8 oz. pkg. cream cheese, softened
 1/4 c. powdered sugar
 1/3 c. seedless red raspberry preserves
 1/4 c. semi-sweet real chocolate morsels
 1 tsp. vegetable shortening

 Preparation :
    Brownies:  In heavy saucepan, over low heat, melt chocolate
 morsels with margarine.  Cool slightly.  In a large mixing bowl,
 beat sugar and eggs together.  Add chocolate mixture and coffee
 crystals dissolved in water, mixing well.  Stir in baking powder and
 flour; blend well.  Spread evenly into prepared baking pan.  Bake 30
 to 35 minutes or until toothpick inserted in center comes out clean.
  Cool on wire rack.  Truffle Filling:  Melt chocolate morsels with
 coffee crystals in heavy saucepan, over low heat.  Set aside.  In
 small mixing bowl, beat cream cheese until fluffy.  Beat in melted
 chocolate, mixing until well blended.  Spread over top of brownies.
 Glaze:  In small heavy saucepan over low heat, melt chocolate
 morsels with shortening.  Drizzle over top of truffle mixture.
 Chill at least 1 to 2 hours.  Cut into bars.  Enjoy!!
 Chocolate-Raspberry  Squares

 Ingredients :
 1/3 c. butter or margarine, softened
 1 c. brown sugar
 2 eggs
 1 1/4 c. all-purpose flour
 1 1/4 tsp. baking powder
 1/8 tsp. salt
 3/4 c. raspberry jam
 1/2 c. semi-sweet chocolate bits

 Preparation :
    In large bowl, beat together the butter, sugar and eggs until
 light. Combine flour with baking powder and salt.  Stir into beaten
 mixture in large bowl.  Add jam and chocolate bits.  Spread mixture
 in greased 9 inch square pan.  Bake at 350 for about 30 minutes or
 until tested done.  Cool on wire rack.
 Chocolate  Raspberry  Bars

 Ingredients :
 2 c. flour
 1 c. sugar
 1 c. butter or margarine
 1 egg beaten
 1 tsp. vanilla
 3/4 c. seedless raspberry jam
 12 oz. chocolate mini chips
 1 c. chopped pecans
 1 c. powdered sugar
 1-2 tbsp. milk

 Preparation :
   Grease a 9 x 13 pan and preheat the oven to 350 degrees.  In food
 processor combine flour, sugar and butter.  Process 3 or 4 pulses.
 Add beaten egg just until moistened.  Remove 1 cup.  Press remaining
 dough into bottom of the pan.  Spread jam over crust.  In medium
 bowl combine nuts, chocolate chips and remaining dough.  Sprinkle
 over jam.  Press down lightly.  Bake 35 minutes at 350 degrees.  Cut
 while still warm.  Cut in small squares.


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