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----- Original Message -----
From: Sandra
To: phaedrus
Sent: Sunday, December 15, 2002 3:49 PM
Subject: Hough recipe
> Hello,
> Hough bakery used to make an orange chiffon cake.
> It was shaped like an angelfood cake, light sponge cake
> with orange icing with orange rind bits. It was light
> and delicious. I miss it, I hope you can find it.
> Thanks, Sandy
Hi Sandy,
Sorry, there are still no Hough Bakery recipes on the Internet. Below is an
orange chiffon cake recipe with bits of orange rind in the glaze, though.
Phaed
Orange Chiffon Cake
2 cups all purpose flour
1-1/2 cups sugar
4 t. baking powder
1 t. salt
6 eggs (separated) 3/4 cup fresh orange juice
1/2 cup vegetable oil
2 T. grated orange peel
1/2 t. cream of tartar
In a large mixing bowl, combine first four ingredients.
Add egg yolks, orange juice, oil,and peel. Beat until
smooth, about 5 minutes. In another bowl, beat egg whites
and cream of tartar until stiff, but not dry. Fold into
orange mixture. Spoon into ungreased tube pan.
Bake 350 for 45-50 minutes or until tests done.
Orange Glaze
1/2 cup butter or margarine
2 cups confectioner's sugar
2-4 T. fresh orange juice
1/2 t. grated orange peel
Melt butter in saucepan, add rest of ingredients.
Drizzle over cake.
----- Original Message -----
From: "MA B"
To: phaedrus
Sent: Sunday, December 15, 2002 6:00 PM
Subject: Chocolate roll with colored
> My mother-in-law always gave us one of these rolls of
> candy at Christmas time. All I know is it was a soft
> but sliceable chocolate candy with colored marshmellows
> and rolled in coconut. It looked like stained glass
> when cut in slices. Hope you can find this some where
> so I can make my kids and grandkids some.
> Thanks MA B
Hello Ma B,
No problem. See below.
Phaed
Stained Glass Candy
Ingredients :
2 c. chopped pecans
1 (10 oz.) pkg. miniature marshmallows, colored
12 oz. pkg. semi-sweet chocolate chips
1 can Eagle Brand milk
1 tsp. vanilla
1 (7 oz.) can coconut
Preparation :
Melt chocolate chips, add Eagle Brand milk and vanilla.
Mix all ingredients together. Spread coconut on cookie
sheet lined with aluminum foil. Turn candy mixture onto
cookie sheet. Make a roll out of mixture. Freeze and
slice to serve.
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Stained Glass Church Window Candy
Ingredients :
1 pkg. lg. chocolate chips (semi-sweet)
1 cube margarine
1 pkg. miniature colored marshmallows
1 c. chopped walnuts
1 pkg. coconut, shredded
Preparation :
Melt chocolate chips and margarine in a double boiler,
then add marshmallows, walnuts, and coconut. Next,
roll into long rolls and in coconut again. Wrap in
wax paper. Freeze at least 1 hour, then slice into
thin slices. Keep in refrigerator.
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Cathedral Candy
Ingredients :
1/3 c. margarine
1 (12 oz.) pkg. chocolate chips
2 eggs, beaten
1 c. powdered sugar
1 (10 1/2 oz.) pkg. colored sm. marshmallows
1 c. finely chopped nuts
Coconut
Preparation :
Melt margarine and chocolate chips; add eggs and
powdered sugar; mix well. Fold in marshmallows
and nuts. Spread on foil; sprinkle with coconut.
Form into a roll; dust with powdered sugar.
Chill and slice.
----- Original Message -----
From: Cox
To: phaedrus
Sent: Saturday, December 14, 2002 4:52 PM
Subject: Recipe
Dear Phaedrus: Thanks so much for the quick response to my
request for almond paste cookies! I have another one for you
now. How about the plain white Italian cookies my Grandmother
used to make??? The dough was very simple....and sometimes
used anise as a flavoring agent. They were shaped into balls...
baked...then frosted with a simple confectioners sugar and milk
icing. Can you help me?
Hello Cox,
Maybe. See below.
Phaed
Italian Cookies
1/2 lb butter
4 cups flour
2 large eggs, beaten
2 tbsp baking powder
1 cup sugar
2 tbsp vanilla
Cream butter and sugar, add eggs and flavoring. mix well.
Blend in flour and baking powder. Work to form a soft,
pliable dough.
Cut off pieces of dough the size of a walnut. Roll to
about 1/2" thickness, rhen shape into a curved "S" shape
about 2 1/2" long or a straight 2 1/2" pencil shape or a
knot ot bow shape. Bake in preheated 375 ° oven about 15
to 20 minutes, or until lightly brown. Ice while still warm
Icing:
1/2 box confectioner's sugar
1 tbsp. anise extract
2 tbsp milk
Blend sugar and anise extract, adding milk slowly to form a
soft, smooth icing.Ice cookies while still warm. Can sprinkle
confetti or colored sugar over the tops.
----- Original Message -----
From: John
To: phaedrus
Cc: John Cridelich
Sent: Saturday, December 14, 2002 10:49 PM
Subject: Sugarless cookies
Phaedrus........
I am a dieabetic who loves to eat cookies...Do you have any
reciepies for sugarless cookies?
Thank you,
John
Hello John,
Got a ton of 'em in the database. See below.
Phaed
Sugarless Cookies (For Diabetics)
Ingredients :
1 c. flour
1 1/2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt (opt.)
1/4 tsp. nutmeg
1 tsp. ground cloves
1 tsp. allspice
1 1/2 c. raisins
1 c. unsweetened applesauce
1/2 c. oil
2 eggs
1 tsp. vanilla
1/2 c. chopped nuts
1 c. quick (Mother's) oats
Preparation :
Mix dry ingredients and add remaining ingredients to moisten.
Drop by teaspoonful onto greased cookie sheet. Bake at 375 degrees
for 12 minutes.
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Sugarless Orange Cookies
Ingredients :
1 egg
1/2 c. oleo, softened
1/2 c. orange juice
1 tsp. grated orange rind
2 c. flour
2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 c. chopped pecans
1/2 c. raisins
Preparation :
Blend egg and oleo in mixing bowl; add orange juice and orange
rind, mix well. Add mixture of dry ingredients, heat until smooth.
Stir in pecans and raisins; drop by spoonfuls 2 inches apart on
cookie sheet. Bake at 375 degrees for 15 minutes or until brown.
Yield 24 cookies.
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Diabetic Sugarless Cookies
Ingredients :
1 c. raisins
1/2 c. chopped dates
1/2 c. chopped apples
1/2 c. shortening
2 eggs, beaten
1/2 c. chopped nuts
3 tsp. liquid sweetener or 6 env.
Equal
1 tsp. vanilla
1 tsp. soda
1 c. flour
Preparation :
Boil dates, raisins and apples in water for 3 minutes. Add
shortening and cool. Add beaten eggs, sweetener, vanilla, soda,
flour and nuts last. Mix well. Drop by teaspoon on well greased
cookie sheet. Bake 10 to 12 minutes at 350 degrees. Refrigerate in
air tight container.
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Diabetic Sugarless Cookies
Ingredients :
1 c. flour
1 1/4 tsp. cinnamon
1 tsp. soda
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 tsp. cloves
1 tsp. allspice
1/2 c. nuts
1 c. quick oats
1 c. raisins
1 c. unsweetened applesauce
1/2 c. oil
2 eggs
1 tsp. vanilla
Preparation :
Mix dry ingredients and add remaining ingredients to moisten.
Drop by teaspoonfuls onto cookie sheet. Bake 375 degrees for 12
minutes. Dough will be thin. 2 cookies per serving. Calories per
serving = 84. Diabetic exchange = 1 bread, 1 fat.
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Sugarless Cookies
Ingredients :
1 3/4 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
3/4 c. orange juice
1/2 tsp. grated orange rind
1/2 c. minus 1 tbsp. vegetable oil
1 egg
1/2 c. walnuts
1/2 c. raisins
Preparation :
Preheat oven to 375 degrees. Combine dry ingredients. Add
remaining ingredients. Mix well. Drop by teaspoonfuls on ungreased
cookie sheet to make 32-34 cookies. Bake for 20 minutes.
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Sugarless Peanut Butter Cookies
Ingredients :
1/4 c. oleo
Sweetener to equal 1/2 c. sugar
1 egg
3/4 c. peanut butter
1 tsp. baking soda
1 c. flour
Preparation :
Cream oleo. Combine slightly beaten egg and sugar substitute.
Stir together dry ingredients and stir into batter. Stir in peanut
butter and knead until thoroughly blended. By teaspoonful, drop
dough balls onto ungreased cookie sheet and flatten with fork. Bake
at 375 degrees for 8 to 10 minutes.
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Sugarless Cookies
Ingredients :
1 1/3 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
3/4 c. orange juice
1/2 tsp. grated orange rind
1/2 c. minus 1 tablespoon vegetable oil
1 egg
1/2 c. chopped walnuts
1/2 c. raisins
Preparation :
Preheat oven to 375 degrees. Combine dry ingredients. Add
remaining ingredients; mix well. Drop by teaspoon on ungreased
cookie sheet to make 32 to 34 cookies. Bake 15 to 20 minutes. When
done, remove from pan and cool.
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Sugarless Almond Cookies
Ingredients :
2 cubes margarine
2 eggs
1 egg yolk
2 tsp. vanilla
2 tbsp. almond extract
1/4 c. milk
4 tbsp. Sucaryl
2 1/2 c. flour
3 tsp. baking soda
Preparation :
Mix all with hand until dough will not stick to bowl. Use more
flour if needed. Roll out to 1/8" thick, cut with round glass 3".
Put on greased cookie sheet. Brush tops with egg white and 1
tablespoon Sucaryl beaten together. Decorate with raisins, walnuts
or almonds. Bake 15 minutes at 350 degrees or until lightly brown.
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Sugarless Cookies
Ingredients :
3 bananas
1/3 c. oil
2 c. quick cooking oats
1 1/2 c. chopped walnuts
1 tsp. vanilla
3/4 tsp. salt
Preparation :
In a large bowl mash bananas and add remaining ingredients. Drop
by rounded tablespoons onto ungreased cookie sheet. Bake at 350
degrees for 20 to 25 minutes. Yields 30 cookies.
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Sugarless Butterscotch Cookies
Ingredients :
1 pkg. butterscotch pudding mix (sugar-free)
1 c. flour
1/4 tsp. salt
1/2 tsp. soda
1 c. oatmeal
1 tsp. cream of tartar
1 egg, beaten
1/2 c. melted shortening
1 tsp. vanilla
Preparation :
Combine all ingredients, mix well and form in a roll. Chill and
slice thin. Bake in a moderate oven at 350 degrees for 8-10 minutes.
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Sugarless Refrigerator Cookies
Ingredients :
1/2 c. butter
1 egg
2 tsp. vanilla
1 tsp. baking powder
Dash of salt
1 c. whole wheat pastry flour
1 c. chopped unsugared dates
1 c. shredded coconut
1 c. chopped walnuts or pecans
Preparation :
Cream butter, egg and vanilla until mixed and light. Add dry
ingredients gradually mixing well after each addition. Blend in
dates, coconut and 1/2 cup nuts. Form dough into 2 (1 1/2 inch)
logs. Roll logs in remaining nuts (1/4 cup each). Wrap in waxed
paper and chill (or freeze) until firm enough to slice. Preheat
oven to 350 degrees. Slice cookies 1/4-3/8 inch thick and place on
greased cookie sheet. Bake 10-12 minutes until light golden brown.
Cool and wire racks. Makes 4-5 dozen.
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Banana Cookies (Sugarless)
Ingredients :
1 c. ripe bananas
1 1/2 c. flour
1 3/4 c. rolled oats
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. baking soda
1 egg
6 tsp. shortening
Preparation :
Mix in bowl oats, flour, baking soda, nutmeg and cinnamon. Mash
banana. Add egg and shortening. Mix well with beater, add dry
ingredients and raisins. Drop by teaspoon. Bake on greased cookie
sheet at 400 degrees for 12-15 minutes.
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Sugarless Oatmeal Cookies
Ingredients :
2 eggs
1/2 c. vegetable oil
1 tsp. vanilla
1 tsp. cinnamon
3 tsp. baking powder
2 tsp. sugar substitute
1/2 c. milk
1/2 tsp. substitute salt
Preparation :
Beat all ingredients together. Then add 3/4 cup flour and beat.
Add 1/2 cup raisins and 2 cups quick oatmeal. Mix and drop by
spoonfuls onto floured cookie sheet. Nuts may be added. Bake 25
minutes in a 350 degree oven. Remove from cookie sheet and cool
completely.
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Sugarless Cinnamon Cookies
Ingredients :
1 c. sifted all-purpose flour
1/4 tsp. baking powder
5 tbsp. reduced calorie margarine
2 tsp. vanilla
Liquid sugar sub. to equal 1/3 c. sugar
1 tbsp. orange juice
1 tsp. cinnamon
Preparation :
Combine margarine and vanilla. Cream together until light and
fluffy. Sift flour and baking powder together. Add sugar
substitute and orange juice. Stir into flour mixture; mix well.
Sprinkle cinnamon over dough and knead to make streaked appearance.
Shape dough into balls about 1/2 inch in diameter. Arrange on a
non-stick cookie sheet, flatten balls with fork. Bake at 350
degrees for 12-15 minutes or until edges are browned.
----- Original Message -----
From: grace
To: phaedrus
Sent: Sunday, December 15, 2002 3:20 PM
Subject: copy cat peach cobbler mix
I am trying to find out how to make a peach cobbler mix
sold by calhoun bendmill.Our stores do not keep it all
the time. Can you help me so i can make my own when i need it.
Thanks Grace
Hello Grace,
I cannot find a copycat recipe for this, but Calhoun Bend Mill has a website, and
you can order the mix directly from them. See:
Calhoun Bend Mill
Phaed
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