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----- Original Message -----
From: Barbara
To: phaedrus
Sent: Wednesday, December 05, 2001 9:00 AM
Subject: chocolate cake roll that uses crushed candy canes
I am looking for a Betty Crocker recipie for a chocolate cake roll
that uses crushed candy canes. Do you have it?
Thank you,
Barbara
Hi Barabara,
I found two recipes that use crushed peppermint candy. Of course, neither of them mentions Betty Crocker. They're below.
Phaed
Holiday Chocolate Cake Roll
Ingredients :
4 eggs
3/4 c. sugar
1 tsp. vanilla
2 sq. unsweetened chocolate, melted
2 tbsp. sugar
1/4 tsp. baking soda
3 tbsp. cold water
1/2 c. flour
1/2 tsp. salt
Confectioners' sugar
Filling:
1 c. heavy cream
1/2 c. crushed peppermint candy
Preparation :
Line 15 x 10 x 1 inch pan with wax paper. Set aside. Beat eggs
and 3/4 cup sugar at high speed until very thick (5 minutes). Add
vanilla. To melted chocolate, thoroughly mix 2 tablespoons sugar,
baking soda and water. Fold into egg mixture. Sift flour, baking
powder and salt. Fold into batter, turn into jelly roll pan and
bake at 350 degrees for 15 to 20 minutes. Lightly sift
confectioners' sugar onto linen like towel. When cake is done,
immediately invert onto towel and peel off paper. Roll up cake very
gently, rolling towel in it, cool on wire rack at least 1 hour.
Whip the cream. Add flavoring, unroll cooled cake and spread
filling. Reroll, wrap lightly in foil and freeze until ready to
serve.
-----------------------------------------------------------------
Peppermint Cream Torte
Recipe By : Unknown Cooking Magazine
Serving Size : 12 Preparation Time :0:00
Categories : All Newly Typed Not Shared Dessert
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Chocolate Cake Roll -- below
1 container (12 oz.) whipped topping -- thawed
2/3 cup crused hard peppermint candies -- about 18
CHOCOLATE CAKE ROLL
4 eggs
1 cup granulated sugar
1/3 cup water
1 teaspoon vanilla
1 cup cake flour
1/4 cup baking cocoa
1 teaspoon baking powder
1/4 teaspoon salt
powdered sugar
Prepare Chocolate Cake Roll. Beat whipping cream in chilled
large bowl with electric mixer on high speed until stiff.
Reserve 2 cups of the whipped cream. Fold 1/2 cup of the
candies into remaining whipped cream. Unroll cake and remove
towel. Spread cake with peppermint topping.
Cut cake lengthwise evenly into 6 strips. Roll up one of the
strips and place it cut side up on a 10 inch serving plate.
Coil remaining strips tightly around center roll. Smooth top
with spatula if necessary. Frost top and side of torte with
reserved whipped cream. Sprinkle remaining candies over top of
torte. Cover and refrigerate at least 2 hours before serving.
Cover and refrigerate any remaining torte.
12 servings.
--------------------------------------
Cake Roll:
Heat oven to 375. Line jelly roll pan, 15 1/2x10 1/2 x1 inch,
with cooking parchment paper, aluminum foil or waxed paper;
grease aluminum foil or waxed paper generously. Beat eggs in
small bowl with electric mixer on high speed about 5 minutes or
until very thick and lemon colored. Pour eggs into medium bowl.
Gradually beat in granulated sugar. Beat in water and vanilla
on low speed. Gradually add flour, cocoa, baking powder and salt,
beating just until batter is smooth. Pour into pan, spreading to
corners.
Bake 12 to 15 minutes or until toothpick inserted in center comes
out clean.Immediately loosen cake from edges of pan and invert
onto towel generously sprinkled with powdered sugar. Carefully
remove paper. Trim off stiff edges of cake if necessary. While
hot, carefully roll cake and towel from narrow end. Cool on wire
rack at least 3 minutes.
----- Original Message -----
From: Marie
To: phaedrus
Sent: Friday, December 07, 2001 8:47 PM
Subject: divinity (old style)
Dear Phaedrus, you were so perfect in sending me the recipe for
vanilla fudge my sister and I got excited and thought perhaps you
could also help us in finding a recipe for divinity from around the
same time. We do not believe the divinity recipes we find today
taste like the divinity from our childhood (50's 60's 70's) perhaps
we are using the wrong vanilla we think our grandmother and mother
used McCormicks Vanilla and we tend to buy more expensive vanilla
now and we are going to switch back to McCormicks. They used pecans
as the nuts. Thank you, Marie.
Hi Marie,
Sure, below are three good divinity recipes. Regarding the vanilla, the brand can make a difference. McCormick's is good.
Phaed
Old Fashion Divinity
Ingredients :
2 1/2 c. sugar
1/2 c. water
1/2 c. light corn syrup
1/4 tsp. salt
2 egg whites, beaten stiff
1 c. pecans
1 tsp. vanilla or other flavoring
Preparation :
Boil sugar, water, syrup and salt until mixture forms a firm ball
in cold water or makes a thread when dripped from a spoon. Pour
into egg whites and beat until mixture begins to thicken. Add nuts
and vanilla and beat well. Pour into well greased pan or platter.
Cool and cut into squares.
----------------------------------
Pecan Divinity
Ingredients :
2 egg whites, stiffly beaten (add dash of cream of tartar)
3 c. granulated sugar
1 c. boiling water
3/4 c. clear Karo corn syrup
3/4 c. coarsely chopped pecans
1 tsp. vanilla extra
Extra powdered sugar
Preparation :
Boil water, sugar, and corn syrup to 234 degrees F. on candy
thermometer. Using ladle, dip half of syrup mixture out mix
thoroughly. Continue boiling remaining syrup mixture until it is
270 degrees F, then add to egg white mixture. Beat thoroughly. Add
powdered sugar by tablespoonfuls until candy stiffens and gloss
disappears. Add vanilla extract and pecans. Mix thoroughly.
----------------------------------
Divinity
Ingredients :
4 c. sugar
1 c. white Karo syrup
1 c. water
4 egg whites
1 tsp. vanilla
2 c. chopped walnuts or pecans or both
Preparation :
Put sugar, water and syrup in saucepan. Boil without stirring
very much until mixture reaches the soft crack stage (or spins a
hair). Just before this stage, beat the egg whites in large bowl
until stiff but not dry. Slowly add syrup while still beating on
high. (Hold the pan high above and pour a thin stream into the egg
whites; this will make it creamier.) Keep beating on high until
thick and creamy. Beat until it loses glossy appearance. Add
vanilla, then nuts. Drop by spoonfuls on wax paper. Store in
covered tin. Put wax paper between layers.
----- Original Message -----
From: Julia
To: phaedrus
Sent: Friday, December 07, 2001 8:52 PM
Subject: Need Help!
> Hi Phaedrus,
>
> Love your site! So many wonderful recipes. I am hopeful that you can
> help me. I am trying to find out the name and recipe of something I
> used to get as a kid in New York. I'm not sure if it's classified as
> a cookie or a cake.
> Basically, it's three layers of cake, red, yellow, and green, with
> some sort of preserves in between layers. It sliced into small, bite
> size pieces, and just the outer parts were covered in chocolate.
> I would LOVE to make these for my son. Please help!
>
> Thanks,
> Julia
Hi Julie,
I searched everywhere by the description and came up empty-handed. I was
just about to give up when it occurred to me that what you described sounded
like some type of "petit fours." Armed with this new insight, I found
the below recipe right away.
Phaed
Petit Fours
4 eggs
1 cup flour
1 cup sugar
2 sticks butter
1 tsp almond extract
Red & Green food color
6 ounces chocolate chips
1 Tbs oil
Apricot preserves
3 pans needed size 10x7x1/2 inch
Melt butter and let cool. Beat eggs with mixer, add sugar and beat.
Add flour and pour in melted butter. Add almond extract and beat
until batter is smooth.
Separate batter into 3 separate bowls, 1 cup of batter in each.
Add 8 drops of red food color to one bowl, 8 drops of green to another
(or until desired color), and leave one plain.
Grease and flour pans. Add each bowl to one pan and bake in a 350
degree oven for 10 to 12 minutes, until thin and spongy. Let cool
for 10 minutes.
Turn red cake over on wax paper and cover with a thin layer of apricot
preserves.
Place the plain cake on top of the red one and add a thin layer of
apricot preserves. Place green layer on top and press firmly.
Refrigerate and let cool.
After cooling for about 10 to 15 minutes, melt 3 ounces of chocolate
chips with 1/2 teaspoon of oil. Spread evenly with spatula on one
side of the cake. Put in freezer until chocolate is hard. Then do
the same with the other side. Wrap in foil until ready to use.
Refrigerate. The longer they sit, the better they are.
They can be frozen.
When ready to serve, cut into 1 inch squares and place each square
in a holiday petit four wrapper (located in grocery store next to
cupcake wrappers!)
----- Original Message -----
From: stephanie
To: phaedrus
Sent: Wednesday, December 05, 2001 7:01 PM
Subject: Cookie Recipe
Dear Uncle Phaedrus,
I hope you can help me. I am searching for a recipe that I once had
that I found on a Fleischman's Margarine Box about four years ago.
It is for Sugar Cookies. The ingredients were simple; flour, sugar,
margarine, and vanilla are all that I can recall. They had to be
rolled out to 1/4" and refrigerated for at least an hour prior.
The recipe also said to sprinkle the cookies with granulated sugar.
I got nowhere with Fleischman's Customer Service. They had new
ownership and had no information on recipes.
This particular recipe was extra tender to the bite. Any help or
direction would be greatly appreciated.
Your site is excellent! I just stumbled on it in a search for this
recipe and I've already printed several recipes from your archives.
Thanks,
Stephanie
Hello Stephanie,
I'm glad you like the site.
Well, when people put a recipe that they like on the Internet, they don't put "from the Fleischman's margarine box",
so all I could do was look for something similar. The first recipe below is the closest that I found to what you describe.
I'm also sending you a couple of other good sugar cookie recipes. Most sugar cookies call for powdered sugar instead of
granulated in the mix, then granulated to sprinkle on top.
Phaed
There is a recipe on their site: Fleischmann's Holiday Sugar Cookies
Sugar Cookies
Ingredients :
2/3 c. margarine
3/4 c. granulated sugar
1 egg
1/2 tsp. vanilla
2 c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 c. milk
Preparation :
Cream margarine and sugar; add egg. Beat 1 minute. Add vanilla,
beat 1 minute. Sift dry ingredients into creamed mixture. Stir
milk into creamed mixture. Divide dough in 1/2. Roll each 1/2 into
a ball and flatten with hand. Wrap in plastic wrap. Refrigerate
until ready to use (or freeze). Roll dough 1/4 inch thick, cut.
Put on cookie sheet. Brush with melted butter. Sprinkle with
sugar. Bake at 375 degrees 12 minutes. 2 dozen.
----------------------------------
White Sugar Cookies
Ingredients :
1 c. butter or margarine
1 c. Crisco
1 c. granulated sugar
1 c. powdered sugar
2 eggs
1 1/2 tsp. vanilla
1 tsp. cream of tartar
1 tsp. baking soda
4 c. flour
Preparation :
Cream butter or margarine, Crisco, granulated sugar and powdered
sugar together. Add eggs and vanilla and mix thoroughly. Place
flour, baking soda and cream of tartar in sifter. Sift into batter
and mix well. Refrigerate for 2 hours. Roll into walnut size
balls. Roll in sugar and place on cookie sheet. Flatten out balls
with bottom of glass dipped in sugar. Bake at 350 for approximately
8-10 minutes. Makes 4 1/2 dozen. Auto-Homeowners Underwriting
----------------------------------
World's Best Sugar Cookies
Ingredients :
1 c. margarine or butter
1 c. granulated sugar
1 c. confectioners sugar
1 c. vegetable oil
2 eggs
2 tsp. vanilla
1 tsp. cream of tartar
1 tsp. soda
1 tsp. salt
4 c. all purpose flour
Granulated sugar
Preparation :
Cream margarine, sugar, and oil together. Beat in eggs, add
vanilla. Combine cream of tartar, soda, and salt with flour. Stir
in creamed mixture. Gather into a ball and enclose in waxed paper
or in a plastic bag. Refrigerate overnight or longer. To bake,
heat oven to 325 degrees. Pinch off pieces of dough and shape into
small balls, roll balls in sugar. Place on non-stick cookie sheet.
Flatten each ball by pressing with a fork dipped in flour. Bake for
10-12 minutes until edges begin to brown. Will keep in refrigerator
almost indefinitely. Yields 250.
----------------------------------
Sugar Cookies
Ingredients :
1 1/2 c. powdered sugar
1 c. margarine or butter, softened
1 egg
1 tsp. vanilla
1/2 tsp. almond extract
2 1/2 c. all purpose or whole wheat
flour
1 tsp. baking soda
1 tsp. cream of tartar
Granulated sugar
Preparation :
Mix powdered sugar, margarine, egg, vanilla and almond extract.
Mix in flour, baking soda and cream of tartar. Cover and
refrigerate at least 2 hours. Heat oven to 375 degrees. Divide
dough into halves. Roll each half 3/16" thick on lightly floured
cloth covered board. Cut into shapes. Sprinkle with granulated
sugar. Place on lightly greased sheet. Bake until edges are light
brown, 7 to 8 minutes.
----- Original Message -----
From: Beverly
To: phaedrus
Sent: Friday, December 07, 2001 10:33 PM
Looking for a simple receipe for sugared walnuts or pecans. I used
to have one, but can't find it. Some of the ingredients I remember
are walnuts or pecans, sugar, vanilla I think, then I thought you
melt butter and mix the sugar and vanilla or whatever then roll the
nuts. I'm not sure, it's been so long, but if you have anything
close to that senario could you send it to me?
Thank you,
Bev
Hi Bev,
Yes, I found several recipes for this. See below.
Phaed
Sugared Pecans
Ingredients :
2 c. sugar
1 tbsp. flour
5/8 c. milk
1 tbsp. butter
Orange juice or vanilla
3 c. pecans
Preparation :
Mix flour and sugar; add milk and butter. Cook until forms soft
ball, stirring. Add orange juice or vanilla. Pour over pecans,
stirring until cools.
----------------------------------
Sugared Pecans
Ingredients :
1 c. sugar
5 tbsp. water
1 1/4 tsp. vanilla
1 tsp. ground cinnamon
1/4 tsp. salt
2 1/4 c. toasted pecans
Preparation :
Combine sugar, water, vanilla, cinnamon and salt in a heavy
saucepan. Cook and stir over medium high heat to boiling. Clip
candy thermometer to pan. Cook and stir sugar mixture over medium
high heat until thermometer registers 234 degrees. Remove from
heat. Add nuts; stir until evenly coated. Place on baking sheet
lined with waxed paper; let dry. Separate with a fork. Store in a
tightly covered container. Makes 2 1/2 cups.
----------------------------------
Sugared Pecans
Ingredients :
2 c. sugar
1 c. evaporated milk
1 tsp. vanilla
6 c. pecans
Preparation :
Boil sugar in milk until it forms a soft ball when dropped into
cold water. Add vanilla just before it reaches this stage. Stir in
pecans and coat well. Spoon onto waxed paper and separate. Make
and freeze. A holiday treat.
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