Uncle Phaedrus, Finder of Lost Recipes

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TODAY's CASES:

Date Nut Bread
Strawberry Cake
Date Cookies
Hoska Christmas Bread
Hershey's Cocoa Fudge

Date Nut Bread

----- Original Message ----- From: Mary To: phaedrus Sent: Monday, December 15, 2003 2:24 PM Subject: Date nut bread > A fair number of years ago I bought a canned bread made by I believe Cross > and Blackwell. It was called date nut bread (I also seem to recall that > it may have the name Boston in it, but again I am not sure). It was canned > and you sliced it and spread it with cream cheese. Man was it a treat. > Do you know of this bread and if it is still produced. If not would you > have a recipe that would work. My husband has been asking for this of late > and I would like to surprise him with it, either home made or the original > in the can. > > Thanks for any help > > Mary >
Hi Mary,
Crosse and Blackwell are a British food company. I could not find a date nut bread sold by them currently, even on British sites. See here for a copycate recipe: 12/08/04
I did find that Dromedary still makes a date nut roll in a can. You can buy it here:
Vermont Country Store
Hometown Favorites
Edge Distributors
Below is a dark date nut bread recipe.
Phaed
date nut bread combine 1 cup boiling coffee 1 cup of chopped dates 1 teaspoon baking soda let coffee, dates and soda for five minutes. mix together separately 1 cup of sugar 1 tablespoon butter 1 egg 1 1/2 cup flour pinch of salt 1 cup chopped nuts 1 teaspoon of vanilla 1 teaspoon cinnamon add date mixture to batter and mix well . let this rest 15 mins. bake at 300 degrees about 1 1/2 hrs . or until toothpick inserted comes out clean.hope this helps

Strawberry Cake

----- Original Message ----- From: Gail To: Sent: Monday, December 15, 2003 4:52 PM Subject: (no subject) > This is gail. You have helped me in the past and I hope you can again. > My grandmother used to make a strawberry cake from scratch using no cool whip > or whipping cream at all. If you have one such recipe, please send it to me. > I would really appreicate it. > Thank You. > Merry Christmas >
Hi Gail,
See four recipes below. The last one is probably the best.
Phaed
Strawberry Cake Ingredients : 1/2 c. milk 1 c. flour 1/2 c. sugar 2 tbsp. melted butter 1 1/2 pt. strawberries 1 c. sugar (pour over berries) 2 tsp. baking powder Preparation : Mix batter together and pour in bottom of greased pan or baking dish. Pour berries in over the batter. Bake at 350 degrees until done. Serve with or without whipped cream. Any kind of berries or fruit can be used for this recipe. ---------------------------------- Strawberry Cake Ingredients : 1/2 c. milk 1 c. flour 1/2 c. sugar 2 tbsp. melted butter 1 1/2 pt. strawberries 1 c. sugar (pour over berries) 2 tsp. baking powder Preparation : Mix batter together and pour in bottom of greased pan or baking dish. Pour berries in over the batter. Bake at 350 degrees until done. Serve with or without whipped cream. Any kind of berries or fruit can be used for this recipe. ---------------------------------- Strawberry Pound Cake Ingredients : 3 c. sugar 1 1/2 c. shortening 1/2 c. sour cream 6 eggs 3 c. plain flour 1 tsp. salt 1 tsp. baking powder 1/2 c. milk 1 tsp. vanilla flavoring 1 c. sliced or frozen strawberries Icing: 1 box confectioners sugar 1 stick margarine 2 tbsp. milk Preparation : Mix sugar, shortening, and sour cream. Add eggs, one at a time. Next add flour, salt, baking powder and milk. Mix well. Fold in strawberries. Bake in tube pan for 1 hour and 15 minutes at 350 degrees. Mix all ingredients together; may add more milk until icing is the thickness desired. ---------------------------------- Delicious Strawberry Cake Ingredients : 1/2 c. butter or margarine, softened 1/2 c. shortening 2 c. sugar 2/3 c. water 3 c. sifted flour 1 tbsp. plus 1 tsp. baking powder 1 tsp. salt 2 tsp. vanilla 1 tsp. almond extract 6 egg whites Frosting: 2 1/4 c. whole unsweetened frozen strawberries 1 c. sugar 2 egg whites Dash of salt Preparation : Cream butter and shortening; gradually add sugar, beating at medium speed. Combine water and milk; set aside. Combine flour, baking powder, and salt; add to creamed mixture beginning and ending with flour. Stir in flavorings. Beat egg whites at room temperature until stiff peaks form. Gently fold in batter. Bake in 3 greased and flour 9 inch cake pans. Bake at 350 degrees for 20 minutes or until toothpick inserted comes out clean. Cool before frosting. Thaw berries; place in strainer. Slightly mash and let drain to measure 2/3 cup pulp. Combine pulp and other ingredients in top of double boiler; placing over boiling water. Beat at high speed 7 minutes. Remove from heat. Frost cake after layers cooled. Garnish with whole fresh strawberries.

Date Cookies

----- Original Message ----- From: "Robert" To: phaedrus Sent: Tuesday, December 16, 2003 4:28 PM Subject: Hello > I am looking for a recipe for date filled cookies that has ground oatmeal > in the cookie dough you roll out the dough cut with a cookie cutter bake > them and when cool add filling and put another cookie on top. Where will > I get the answer? Do I go back to the web page? Thanks Robert > >
Hello Robert,
See below.
Phaed
Date Filled Cookies Ingredients : 1 c. brown sugar 1 c. butter 3 eggs 2 c. oatmeal 2 1/2 c. flour 3/4 c. sour milk 1 tsp. soda in flour --Filling:-- 1 pkg. dates, cut fine 1 c. brown sugar 1 c. water Preparation : Cook filling until thick. Cream butter and sugar. Add eggs and mix well. Add flour and soda alternately with sour milk, then add oatmeal. Roll out on floured board, cut with cookie cutter. Put one teaspoon of dough filling on cookie and cover with another cookie. Bake at about 375 degrees for 10 to 15 minutes.

Hoska Christmas Bread

----- Original Message ----- From: Jerry To: phaedrus Sent: Wednesday, December 17, 2003 12:26 PM Subject: Christmas Bread by my Grandmother My Grandma made this super delicious braided, sweet dough, bread at Christmas. I think she called it "Hoska", spelling??? It was simply the most delicious bread, it had nuts, fruit, and raisins, I remember it was braided and was a pretty heavy loaf. Unfortunately, I was young and never got the recipe for it, I would really be thankful to get this recipe!!!!!! Thanks for your time on this matter, Jerry
Hello Jerry,
There are several variations of Hoska, including some that aren't braided. Below are two braided Czechoslovakian Hoska recipes.
Phaed
Czech Hoska 1 (0.6 ounce) cake compressed fresh yeast 1/4 cup warm water (110 degrees F/45 degrees C) 1/2 cup white sugar 1/2 cup butter 1 egg, beaten 1 teaspoon salt 2 cups scalded milk 6 cups all-purpose flour 1 pinch ground ginger 1 pinch ground mace 1/8 gram dried orange zest 1/2 cup golden raisins 1/2 cup candied mixed fruit peel 1/2 cup blanched slivered almonds 1 egg yolk 1 tablespoon milk 2 tablespoons confectioners' sugar 1 Dissolve yeast in warm water. 2 In a large bowl, cream sugar and butter. Add beaten egg and salt. Stir in cooled milk, and then the yeast. Add l l/2 cups sifted flour; beat to smooth batter. Cover and let rise until light, about one hour. 3 Stir spices and dried orange zest into the sponge. Add 4 l/2 cups of flour to make a soft dough. Place on a lightly floured board, and knead until smooth and elastic. Knead in raisins and candied peel. Put in a well oiled bowl, and turn once to coat the surface of the dough. Cover. Set aside to rise until double in bulk, about 2 hours. 4 Divide dough into ten parts, roll into desired lengths, and let rise about 15 minutes. On a heavily greased baking sheet, make a braid of three parts, beginning in the center and working braid loosely toward each end. Pinch ends together. Twist the remaining two pieces together, and place on the base of the braid. In a small bowl, beat together egg yolk and milk; brush the loaf with this mixture. Sprinkle sliced almonds over the loaf. Repeat process for second loaf. Let rise about 45 minutes. 5 Bake at 350 degrees F (175 degrees C) for 45 minutes. Transfer bread to a wire rack, and cool completely. Cover while cooling with a tea towel to make a soft crust. Sprinkle with confectioners' sugar. Makes 30 servings ------------------------------------------------------------- Hoska Hoska is a spectacular braided bread from old Czechoslovakia. It's light and delicately sweet. Fruit and chopped almonds throughout the tender bread provide delightful texture contrast. It is not frosted, but is glazed and decorated before baking with whole almonds that toast to a beautiful brown. 3/4 cup milk 3/4 cup sugar 1/2 tsp salt 1/2 cup(1 stick) butter or margarine 1/2 cup warm water (105*-115*F.) 2 pkgs active dry yeast 2 eggs 5 1/2 cups unsifted flour 1/4 cup chopped citron 1/4 cup raisins 1/4 cup chopped almonds Melted butter 1 egg 1 Tbsp water 1/4 cup whole blanched almonds Scald milk; stir in sugar, salt and butter. Cool to lukewarm. Measure warm water into large warm bowl. Sprinkle yeast; stir until dissolved. Stir in lukewarm milk mixture, 2 eggs and 3 cups flour. Beat until smooth. Stir in enough additional flour to make a soft dough. Turn out onto lightly floured board. Knead until smooth and elastic, about 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 50 minutes. Punch down. Turn out onto lightly floured board. Knead in citron, raisins and chopped almonds until well distributed. Divide into four equal pieces. Set two pieces aside. Divide one piece into 3 equal strips about 14 inches long. Place the 3 strips on a large greased baking sheet; form into a braid. Brush top of braid with melted butter. Divide 2/3 of the second piece into 3 equal strips about 12 inches long. Form into a second braid and place on top of first braid. Brush top with melted butter. With remaining dough from second piece make a third braid about 10 inches long and place on top of second braid. Form second bread with reserved dough. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Beat 1 egg and 1 Tbsp water together until well blended. Brush braided loaves with egg mixture. Decorate with whole blanched almonds. Bake in moderate oven (375* F.) about 40 minutes; loaves will be well browned.

Hershey's Cocoa Fudge

----- Original Message ----- From: "Janet" To: phaedrus Sent: Tuesday, December 16, 2003 7:44 PM Subject: Hershey's cocoa fudge with cream of tartar of the 50's I am looking for the recipe that was on the Hershey's can (1955-59) for fudge. If I remember correctly, the ingredients were simply sugar, cocoa, milk, salt, cream of tartar, butter and vanilla. The cream of tartar seemed to make the fudge really creamy. Any ideas of where I can get this? Thanks! Janet
Hello Janet,
There are recipes around (SEE BELOW) using Hershey's cocoa and calling for cream of tartar. However, there does not appear to have ever been a fudge recipe with cream of tartar on the Hershey's cocoa can, including these. Hershey's sent me scans of the labels that were on their cans from the 1930s through the 1970s and there was no fudge recipe with cream of tartar on the can during that time period. There may have been one in a magazine ad for Hershey's cocoa or in a recipe pamphlet issued by Hershey's, but not on the can.
Phaed
Cocoa Fudge Ingredients : 2 c. granulated sugar 3 tbsp. Hershey's cocoa 1/16 tsp. cream of tartar 3/4 c. milk Pinch of salt 1 tbsp. butter 1 tsp. vanilla Preparation : Blend sugar, cocoa, salt and cream of tartar thoroughly. Add milk; mix well. Place pan over low flame, stirring constantly until mixture reaches boiling point. Boil slowly (do not stir) until soft ball stage is reached (about 20 minutes). Remove from fire, add butter and vanilla. When candy has cooled, beat until creamy and pour into buttered pan. -------------------------- Cocoa Fudge Ingredients : 4 tbsp. butter 1 c. milk 3 c. sugar pinch salt 1/2 c. Hershey's cocoa 1/4 tsp. cream of tartar 1 tsp. vanilla Preparation : Melt butter and add milk and heat to boiling. Combine sugar, salt, cocoa, and cream of tartar. Add to heated milk and butter. Stir with a wooden spoon until mixture boils. Lower heat; cook to a soft ball stage. Let stand until lukewarm. Add vanilla. Stir until candy is creamy. Pour into 8 inch square pan. Cut while still warm. Makes about 1 1/2 pounds.