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----- Original Message -----
From: Jennifer
To: phaedrus
Sent: Tuesday, November 26, 2002 10:07 PM
Subject: Divinity
Hello,
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.
Thanks
Jennifer
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.
Phaed
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.
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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.
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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.
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No Fail Divinity
Ingredients :
4 c. sugar
1 c. light corn syrup
3/4 c. water
3 egg whites
Salt
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
paper.
----- 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.
Phaed
Donuts
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.
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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.
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Donuts
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.
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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.
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Mashed Potato Raised Donuts
Ingredients :
1 c. mashed potatoes
1 c. potato water
1 c. evaporated milk
Glaze:
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.
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Donuts
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.
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Donuts
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
----- 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.
Phaed
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.
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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.
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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
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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.
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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.
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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
circle.
----- 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.
Phaed
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.
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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.
----- 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.
Phaed
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
Glaze:
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.
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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
Glaze:
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!!
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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.
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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
Icing:
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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