Use this to search the site!
Just type your request in the
blank and click on "Search"!
Custom Search


Homemade Marshmallows from Marshmallow Root

From: Joe 
Sent: Tuesday, December 13, 2011 4:21 PM
Subject: Marshmallows from the Marshmallow plant

hello I'm wondering if you can help.

I notice you already found a recipe for marshmallows, which uses powered root and gum arabic.
I'm trying to find a recipe that doesn't involve the gum as the root should be sufficient.
I've managed to find how to prepare the roots, but not entirely sure what to do with them next?  
As you can probably tell I'm type of person that is cookery challenged
Hope you can point me in the right direction (other than cookery class)


Hello Joe,

If you look around the web, you’ll find lots of recipes for making marshmallows from marshmallow root. Nearly every one of them also calls for gum arabic or gelatin or raw egg whites. The reason is that often marshmallow root really isn’t quite sufficient. These ingredients are all stabilizers, which are needed to give the product “body”. Marshmallow root does contain a natural stabilizer, but without extra stabilizer, making marshmallows from marshmallow root alone is a time consuming process and a very unreliable one at that. It takes a lot of time and then you may still end up with a soupy mess that won’t “set”. Beginning in the 1800’s marshmallow makers began adding gelatin or other stabilizers to make the process quicker and more reliable. It’s difficult to find a recipe that uses only the root, because that method is and was inefficient and unpopular.

There is a recipe here that has no guar gum, gelatin or egg whites. However, as the author notes, it took 4 days and had only a 75% success rate:

There’s one with egg whites here:
CD Kitchen

And one with gelatin here:
Bon Appetit


From: Joe  
Sent: Thursday, December 15, 2011 12:04 PM
Subject: RE: Marshmallows from the Marshmallow plant
hello Phaed

Thank you for the reply you've been a great help, you've convince me that I need to add the Stabilizers 
now that I know what they are for. Any idea how you turn a fresh and soft root into powder?  


Hello Joe,

See here:
How to Grind Marshmallow Root


Mincemeat Fruit Cake

From: Pat  
Sent: Monday, December 12, 2011 9:18 AM
Subject: Christmas Cake

Good Morning:       
I would like to make a Mincemeat  Christmas Cake   BUT   unfortunately has lost my recipe.   
One of the main ingredients besides Mincemeat is Eagle Brand Sweetened Condensed Milk  and of course fruit.  
Thanking you in advance!  

Hello Patricia,

The only recipe that I can find with the name “Mincemeat Christmas Cake” is the first one below, but it does not have Eagle Brand Condensed Milk. However, I did find a recipe called “Mincemeat Fruit Cake” that fits your description. See below.


Mincemeat  Christmas  Cake

3 c. sifted flour
1 1/2 c. sugar
3/4 tsp. soda
1 tsp. salt
1 c. mincemeat
1 c. chopped walnuts
1 tsp. vanilla
1 tsp. rum flavoring
Rind of 1 orange, grated
1 c. mayonnaise blended with 1 1/2 c. buttermilk

Sift dry ingredients; add to mayonnaise.  Blend.  Stir in other ingredients.  
Line a 9 inch tube pan with oiled brown paper (or just grease and flour the pan).  Bake 2 hours at 325 degrees.  
Mincemeat  Fruit  Cake

2 1/2 c. sifted flour
2 eggs, beaten
1 (28 oz.) jar mincemeat
1 1/2 c. Borden's Eagle brand milk (15 oz. can)
1 c. coarsely chopped walnuts
2 c. candied fruit
1 tsp. baking soda

Butter a 9 inch tube pan, line with wax paper and then butter the wax paper. Sift flour and soda, set aside.  
Combine eggs, mincemeat, milk, nuts and fruit.  Fold in dry ingredients and pour into pan.  
Bake slowly at 300 degrees for 2 hours. Cool, turn out, remove paper and decorate with nuts and cherries.  

Roasted Nuts

From: marcy 
Sent: Friday, December 09, 2011 8:43 PM
Subject: nuts

hello there.... 
you were so helpful with my last request for a pound cake recipe, i was hoping that you might be able to come up
with a very simple and tasty recipe for roasting almonds, pecans and walnuts.
thanks so much for your time...

Hello Marcy,

Generally, I avoid vague requests like this. I try to stick to requests for specific recipes. Also, people’s tastes are varied. What’s “tasty” to me might not be tasty to you and vice-versa.

Below are a couple of recipes. I have no idea how tasty they are, but they seem simple.


Roasted  &  Salted  Nuts

Spread shelled nuts, blanched or unblanched, in a shallow pan.  Add from 1 teaspoon to 1 tablespoon of oil, butter 
or margarine per cup of nuts.  Heat in a slow oven, 300 degrees for 25 to 30 minutes.  Stir frequently.  
Spread on absorbent paper to cool.  For salted nuts, sprinkle with salt while hot.  
or, proceed as above, but heat in a heavy skillet over low heat, stirring until hot.  Avoid overheating pecans, in particular, 
since the kernels darken after being removed from the fat. 

--Flavored Nuts:--

Follow recipe for roasted and salted nuts, but in place of salt, add your choice of other seasoning.  
Mix well and return to oven for 2 to 3 minutes.  Stir often.  Cool.  

Garlic Flavored Nuts:  

For each cup of nuts, combine 1/2 teaspoon each of garlic salt and garlic powder. 
Other seasonings such as curry powder, chili powder also may be combined with seasoned salts and used to flavor nuts.  
Honey  Roasted  Nuts

3 c. nuts
1/2 c. honey
2 tbsp. butter or margarine
1/2 tsp. grated orange peel
1/2 tsp. cinnamon

Mix ingredients well in micro-safe bowl.  Microwave at high 4 to 7 minutes, stirring halfway through cooking time.  
Spread on foil to cool.  

Ray sent a novel way of roasting nuts below.

Read your post for the 26th with the request seeking a way to roast nuts.  For your files:

For small amounts of nuts--quarter to half a cup or so--of filberts or walnuts or pecans, chop them very coarsely and use a hot-air corn popper, 
top off, keeping an eye on them as they swirl and brown and become fragrant.  Since they don't "pop," they won't jump out of the popper, 
and that's why leaving the top off is OK.  Maybe this hint won't work for all brands of poppers, of which there must be a myriad, 
but in mine it's no problem at all and does not take long.  Of course,almost everyone has a stove and oven, but not everyone owns a corn popper, 
which limits the use of the hint.


Spicy Chicken Sandwich

From: kristen  
Sent: Sunday, December 11, 2011 1:48 PM
Subject: Wendy's Spicy Chicken

I would love to know what spices they use for their spicy chicken sandwiches. 
Preferably one that does not require a deep fryer. 
Thanks so much!  -Kristen

Hello Kristen,

Finding out what spices they use is very simple because they tell you on their website:

“Wendy's Spicy Chicken Sandwich gets it's kick from a special mix of black pepper, red pepper, chili pepper, and mustard seed.”

There is a copycat recipe for this in multiple places on the Internet. Since the real thing is deep-fried, then copycats are going to be deep-fried as well. However, you can also fry it in a skillet or chicken-fryer, as the first recipe says. The copycat recipes don’t list mustard seed as an ingredient' so if you want to be completely accurate, you might try adding a bit of mustard seed to them. You’ll have to experiment to find the correct amount. Start small and work up.
Articles Base




recipe helpers


Please read the Instructions before requesting a recipe.

Please sign your real first name to all recipe requests.

Please don't type in all capital letters.

If you have more than one request, please send them in separate e-mails.

Send Requests to

Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008, 2009, 2010, 2011 Phaedrus