On 13 Dec 2004 at 11:11, Bunny wrote:
> I'm looking for a recipe called Kiffles. They are a Holiday recipe. A
> pastry rolled out and filled with a nut filling. Can u help? Thanks
4 c. flour
1/2 lb. butter
1/2 lb. oleo
2 (8 oz.) pkgs. cream cheese
1 lb. walnuts, ground
1 c. sugar (or more, to taste)
Pet milk (to make a thick consistency)
Mix together and refrigerate dough overnight. Roll dough to
about 1/8" thickness, using powdered sugar instead of flour. Cut
dough in squares, add filling and roll, pinching edges. Bake at 350
degrees for approximately 20 minutes or until brown. Bake on
greased cookie sheet. Apricot filling is also good.
1 pkg. yeast
1 c. sour cream
4 eggs yolks
4 c. flour
2 tsp. sugar
3/4 tsp. salt
3/4 lb. margarine
4 egg whites, beaten stiff
1 1/2 lb. pecans, chopped finely
1/2 to 1 c. sugar
Dissolve yeast in sour cream. Beat egg yolks and add sour cream
and yeast. Mix flour, sugar, salt and margarine as for pie crust,
then add sour cream mixture. Knead until smooth. Roll into small
golf-ball size balls. Wrap in wax paper and chill in refrigerator,
at least 2 hours. Roll each ball into circle (roll in powdered
sugar, not flour). Cut into 6-8 pie slices. Put filling in large
end and roll into crescent. Bake on greased sheet 12-15 minutes at
4 c. flour
3 tbsp. lard or Crisco
1/2 lb. butter
1 tsp. baking powder
1/2 pt. sour cream
2 egg yolks & 1 whole egg
1 sm. yeast cake, dissolved in tbsp. milk
1 lb. ground walnuts
1 1/2 c. sugar
1 tsp. cinnamon
Juice of 1 lemon
Mix flour, baking powder, shortening and a little salt, like for
a pie dough. Add liquid and eggs; mix well and form a ball. Cover
with wax paper. Put in refrigerator overnight. Cut off a piece and
roll out on board using sugar on board instead of flour. Cut in
small squares and put nut filling in each square. Brush with
slightly beaten egg white. Continue until all dough is used up.
Bake at 350 degrees for about 15 minutes until nicely browned.
On 14 Dec 2004 at 15:49, Sabrina wrote:
> My grandmother had a recipe that made up a dough like a biscuit which
> was stuffed with butter and sugar and after baked, chocolate sauce was
> poured over it. Any ideas on the ingredients?
I dunno, maybe it was "sugar biscuits?" See below.
2 c. flour
1 c. sugar
2 tsp. baking powder
4 tbsp. butter or margarine
Sift dry ingredients into bowl. Mix in butter or margarine.
Break egg into a measuring cup, then fill the rest of the cup with
milk. Add this to the above ingredients. The more you mix the
batter, the finer the batter will be. Fill well-greased muffin pan
(or use paper muffin cups) 1/2 full. Bake at 375 degrees for 20
minutes or until light brown on top.
2 c. flour
1/2 c. butter
1 c. sugar
1 egg, well-beaten
1 tbsp. cream
Cream butter into sugar. Mix butter and sugar into beaten egg.
Add flour and cream. Drop mixture by teaspoons onto cookie sheet.
Bake at 475 degrees for about 5 minutes.
1 c. shortening
1 c. sugar
2 c. buttermilk
2 tsp. soda in sm. amount boiling water
Flour to thicken (5+ c.)
Drop first cookie on cookie sheet and bake at 350 degrees to see
if batter is thick enough. Add more flour if cookie spreads out.
Ice when cool.
On 15 Dec 2004 at 6:18, Deborah wrote:
> My co-worker asked after a office holiday party what
> is the origin of the Red Velvet Cake?
> Do you know the answer?
Well, there's not a definitive answer. There are a couple of myths.
One is that red velvet cake originated at the Waldorf-Astoria Hotel in New York
around the turn of the century. Supposedly, in the 1920's or thereabouts, a female
diner at the Waldorf begged for the recipe, and she was told that it would be mailed
to her. A few weeks later, she got the recipe, along with a bill for $100.00. It made her
so angry to be billed for the recipe that she printed up hundreds of cards with the recipe
on them and gave them to everyone she met.
It's not so. This story is an urban legend. The cake didn't originate at the Waldorf, either.
It existed before it began to be served at the Waldorf. The Waldorf merely popularized it.
Another myth is that the red color was originally caused by a chemical reaction of the chocolate
with other ingredients in the mix. There is a red pigment in chocolate, but it's only red in the
presence of acid. Due to the baking soda in the mix, this cake batter would be alkaline, not acid.
Another popular misconception is that the cake originated in the Southern U.S.
Although it's very popular in the South, there's nothing to indicate that it originated there.
Matter of fact, some early recipes for it call for beets or beet juice to be added to give it
the red color. Beets are a Northern crop, not often grown in the South.
The real origin of the cake has been lost to history.
On 14 Dec 2004 at 23:46, Leah wrote:
> Hi, I was lucky to find your site while searching for a candy recipe
> from my youth. It was called Molassas Foam candy. I'm fairly
> certain that it was a molasses mixture that's brought to the hard
> crack stage then baking soda is added quickly and the resultant foam
> is spread thickly on a chilled, greased surface. I've looked
> everywhere, and even managed to find a store that sold the stuff, but
> wouldn't you know it, all their recipe's are "secret". I would truly
> appreciate it if you could help me.
> Thanks, Leah
There are several recipes for "sea foam" candy that use baking soda in this fashion.
However, I have only seen them with light or dark corn syrup. I've never seen one
with molasses, although I suppose molasses could be used just as easily. See
1 bottle dark Karo syrup
2 c. sugar
8 tsp. baking soda
Mix syrup and sugar, cook over medium heat until it reaches 305
degrees on candy thermometer. Remove from heat, add soda quickly
stirring. Pour immediately into 2 buttered 9"x13" cake pans. Cool
1 hour. Chunk and dip. To Dip: In double boiler melt 2 packages
semi-sweet chips and 1/2 bar paraffin wax, dip chunks in and place
on waxed paper to cool.
On 13 Dec 2004 at 10:48, Lisa wrote:
> My name is Lisa
> I have a Norpro Donut Maker (Batter-drop), and I have lost the recipe
> book that came with it. I am looking for the plain donut (cake donut)
> recipe that came with this maker. I have tried other donut recipes
> that you have on your site, but none of them turn out like this recipe
> that came with this maker. If you can help this would be greatly
> appreciated. My husband and kids would too. They are tired of flop
> donuts. (Ha Ha) I know that the Norpro donut maker is discontinued,
> but maybe someone has just the recipe for the plain donuts (cake
> donuts) for this.
> Thank you,
Sorry, no one seems to have posted those Norpro recipes on the Internet.
There seem to be several of the Norpro plunger donut makers for sale on the web
though, with instructions.
Only thing I can do for you is to post your e-mail. Perhaps someone will respond. It'll be
a week or so before it shows up on the site.