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Jessie Cake

  ----- Original Message ----- 
  From: Melissa 
  Sent: Saturday, December 29, 2001 11:02 PM
  Subject: looking for recipe


  I am hoping you can help me. At Christmas this year, my very new in-laws 
  were talking about a cake my mother in law used to make every year. She 
  has since passed on and the recipe is nowhere to be found. It is called 
  Jessie Cake. I have no other information. Any help you can give would be 
  greatly appreciated.

  Thanks and happy Holidays!


Hello Melissa,

The recipe below is the cake that I found by that name. If that's not the right one, let me know and I'll look some more.


  Jessie  Cake

   Ingredients : 
   1/2 lb. butter
   3 c. flour
   1 tsp. baking soda
   2 c. sugar
   3 eggs
   1 pt. sour cream
   1 c. raisins
   1 c. walnuts, chopped
   1 c. maraschino cherries (whole or halved)

   Preparation : 
      Grease and flour tube or bundt pan (or 3 disposable loaf pans). 
   Beat sugar and butter until fluffy.  Add eggs, one at a time.  Stir
   in flour and baking soda.  Fold in sour cream.  (DO NOT beat.)  Add
   raisins, nuts and cherries.  Batter will be thick.  Spoon batter
   into prepared pan(s).  Bake at 350 degrees for 1 hour and 15 minutes
   or until the top springs back.

Jordan Almonds

----- Original Message -----
From: Janice
Sent: Sunday, December 30, 2001 10:16 AM
Subject: Recipe for making Jordon Almonds
> I am currently searching for a recipe to make my own Jordon almonds 
> and not having any luck at finding one, Any help you can give me 
> would be  apprecated.
>            Thanks,
>             Janice

Hi Janice,

Well, I couldn't find a recipe for making Jordan almonds at home, either. There are recipes for making sugared almonds, though. See below. But to make candy-coated almonds with a smooth candy coating like Jordan almonds would be as difficult as trying to make M&Ms at home. I guess that's why there aren't any recipes around.


Sugared Almonds Recipe

1 cup sugar
1/3 cup water
1 cup blanched almonds

Dissolve the sugar with the water. Boil to 240 degrees F. Turn in the
blanched almonds and stir off the fire until the almonds are well coated,
but turn them out on a plate or tin before they become one mass.

Second Coating:

1 cup sugar
1/3 cup water

Repeat as above for the first coat of sugar. Be sure to remove almonds from
the pan before they stick together.

No Syrup Pecan Pie

----- Original Message ----- 
From: mary
To: "phaedrus" 
Sent: Saturday, December 29, 2001 11:55 AM

> do you have a receipe for a pecan pie that doesn't
> have any syrup in it

Hi Mary,

Yes, quite a few. See below.


French  Pecan  Pie

 Ingredients : 
 6 egg whites
 1 c. sugar
 24 Ritz crackers, crushed fine
 1 sm. can coconut
 1 c. pecans, chopped

 Preparation : 
    Beat eggs until stiff, adding sugar a little at a time.  Then
 fold in other ingredients.  Bake in a buttered pie pan 25 to 30
 minutes at 325 degrees.  Cool.  Top with Cool Whip when served, if
 Pecan  Pie

 Ingredients : 
 1 (9") unbaked pie crust
 3 eggs
 1/2 c. sugar
 1/4 c. butter or margarine, melted
 1 tsp. vanilla
 1 c. pecans
 2 c. all-purpose flour
 1 tsp. salt
 3/4 c. shortening

 Preparation : 
   Early in the day:  Preheat oven to 350 degrees.  Prepare pie
 crust.  In medium bowl with hand beater or wire whisk, beat eggs
 well.  Beat in next 4 ingredients until well blended.  Arrange
 pecans in bottom of pie crust; carefully pour egg mixture over them.
  Bake 1 hour or until knife inserted 1 inch from edge comes out
 clean.  Yield:  6 servings.  Pastry:  In medium bowl, with fork,
 stir flour and salt.  With pastry blender or 2 knives used in
 scissor-fashion, cut shortening into flour until mixture resembles
 coarse crumbles.  Sprinkle 5-6 tablespoons of cold water, a
 tablespoon at a time, into flour mixture, mixing lightly until
 pastry is just moist enough to hold together.  With hands, shape
 pastry.  (If it is a hot day, wrap in waxed paper and refrigerate
 1/2 hour.)  Palo Pinto County Food Show 2nd Place 
 Old  Fashioned  Southern  Pecan  Pie

 Ingredients : 
 1 c. pecan halves
 1 lb. box light brown sugar
 1/4 c. unsifted flour
 1/2 tsp. salt
 1/2 c. milk
 1 1/2 tsp. vanilla
 3 eggs
 1/2 c. melted butter 
 1 1/4 c. sifted flour
 1/2 tsp. salt
 1/3 c. chilled vegetable shortening
 1/4 c. ice water

 Preparation : 
    Cut in shortening and salt into flour until it resembles coarse
 meal. Sprinkle water over surface one tablespoon at a time, and mix
 lightly and quickly with fork just until pastry holds together. 
 Roll with rolling pin into a circle about 3 inches larger than the
 pan you plan to use.  Roll pastry on to rolling pin and transfer to
 pie pan.  Crimp or flute.  (For 1 single crust 8, 9 or 10 inch pie.)
  Preheat oven to 325 degrees.  Using 10 inch pie pastry (unbaked)
 arrange pecans in concentric rings over bottom of pastry.  Blend
 sugar, flour, and salt, then mix in milk and vanilla.  Beat in eggs,
 1 at a time using a wire whisk or rotary beater; mix in butter, a
 little at a time.  Pour filling over pecans.  Bake 1 hour and 15
 minutes or until filling is puffy and crust is golden. 
 Pecan  Pie

 Ingredients : 
 1 c. brown sugar
 1/2 c. regular sugar
 1 tbsp. vanilla flavor
 2 eggs, well beaten
 1/2 c. melted butter
 2 tbsp. Pet milk
 1 tbsp. self-rising flour
 1 c. pecans
 Pinch of salt

 Preparation : 
   Mix all ingredients "well".  Pour into unbaked pie shells.  Makes
 2 pies.  Bake at 350 degrees for 45 minutes.   
  Pecan  Pie

 Ingredients : 
 1 1/2 c. brown sugar
 1 1/2 c. boiling water
 3 eggs
 5 tbsp. flour
 3/4 c. milk
 2 tbsp. butter
 1/2 tsp. vanilla
 1 c. chopped pecans

 Preparation : 
   Beat eggs and flour.  Stir until smooth, gradually add milk.  Mix
 sugar and water, add to egg mixture.  Add butter, cook mixture over
 boiling water until thick.  Cool, add pecans and vanilla.  Pour into
 baked pie shell.  
  Sour  Cream  Pecan  Pie

 Ingredients : 
 6 eggs
 3 c. chopped pecans
 1 tsp. salt
 4 tbsp. flour
 1 c. sour cream
 4 tbsp. butter
 2 c. sugar
 2 tsp. vanilla

 Preparation : 
   Mix all ingredients except sugar and pecans.  Beat well.  Add
 sugar and mix.  Add pecans.  Pour into unbaked pie crust and bake
 for 1 hour at 275 degrees.  Make 3 small pies or 2 large pies.  
 Pecan  Meringue  Pie

 Ingredients : 
 3 egg whites
 1/2 tsp. baking powder
 1 c. sugar
 11 graham crackers, crushed (1 c.)
 1 c. chopped pecans
 1/2 pt. whipping cream

 Preparation : 
    Grease pie tin, set oven at 300 degrees.  Beat egg whites and
 baking powder together until stiff.  Beat in sugar slowly.  Add
 crushed graham crackers and pecans.  Pour into greased pie pan and
 bake 40 minutes.  Let set overnight. Top with whipped cream or non
 dairy whipped topping. 
  Pecan  Pie

 Ingredients : 
 1 c. sugar
 1/4 c. butter
 1 c. chopped pecans
 2 eggs
 3 tbsp. water
 1 tsp. vinegar
 1 tsp. vanilla
 8 inch pastry shell

 Preparation : 
    Stir ingredients together until well blended.  Pour into unbaked
 pastry shell. Bake 10 minutes at 450 degrees.  Reduce heat to 350
 degrees and continue baking for 25 minutes.

Not Egg Glazed Thubprint Cookies

 ----- Original Message ----- 
From: Kathy
Sent: Saturday, December 29, 2001 11:53 AM
Subject: Thumbprint cookies

> I'm looking for a Thumbprint cookie that has jam or preserves 
> dropped in a thumbprint depression in the dough, and doesn't 
> have to be rolled in beaten egg white.  Thanks for your help.  
> Kathy

Hi Kathy,

No problem. See below.


Thumbprint  Cookies

 Ingredients : 
 1/3 c. brown sugar
 1/4 c. butter or margarine, softened
 1 egg
 1/2 tsp. vanilla extract
 1 c. flour
 1/4 tsp. salt
 3/4 c. minced walnuts (optional)
 Spreadable fruit or jelly

 Preparation : 
    Preheat oven to 375 degrees.  Mix brown sugar, egg and vanilla. 
 Stir in flour and salt.  Roll dough into 1-inch balls.  Roll in
 nuts, if desired.  Place on ungreased cookie sheet.  Press on each
 cookie center to form indentation.  Fill each thumbprint with
 spreadable fruit.  Bake 10-12 minutes.
 Thumbprint  Cookies

 Ingredients : 
 1 c. (2 sticks) butter or margarine, softened
 1/4 c. sugar
 1 tsp. vanilla extract
 2 c. all-purpose flour
 1/4 tsp. salt
 Jam or jelly

 Preparation : 
    Preheat oven to 350 degrees.  Mix butter, sugar, vanilla and beat
 until creamy. Gradually add flour and salt.  Mix well.  Shape
 rounded teaspoonfuls into balls and place on ungreased cookie sheet.
  Indent center with thumb.  Fill each with 1/4 teaspoon preserves. 
 Bake 20 minutes or until edges are lightly browned. Store when cool
 in airtight container.  Makes 2 1/2 dozen. 

Tomato Aspic

   ----- Original Message ----- 
  From: S. N. 
  To: phaedrus
  Sent: Saturday, December 29, 2001 5:28 PM
  Subject: Tomato Aspic

  I am looking for a Tomato Aspic recipe I have misplaced.

  This particular one is made with a large can of stewed tomatoes, 
  tomato juice and red jello.

  Can you help me with this?

  Thank you.

Hi there,

Below are two. The vast majority of aspic recipes call for lemon jello, with raspberry next and strawberry third.


  Tomato  Aspic

   Ingredients : 
   1 tbsp. gelatin
   2 tbsp. cold water
   1 c. + 2 tbsp. hot water
   2 (3 oz.) boxes lemon  or raspberry jello
   2 c. V-8 juice or tomato juice, heated
   1 can tomato soup
   1 can stewed tomatoes, mashed

   Preparation : 
      Dissolve gelatin in cold water.  Add to hot water.  Dissolve the
   jello in the hot mixture.  Add the remainder of the ingredients and
   stir to mix.  Chill in a mold or dish. 
    Helen's  Tomato  Aspic

   Ingredients : 
   1 (6 oz.) pkg. Jello, raspberry 
   1 (20 oz.) can stewed tomatoes
   1 lemon, juice & peel
   1 (11 1/2 oz.) can V-8 juice or tomato juice
   4 or 5 tbsp. tarragon vinegar

   Preparation : 
     Heat V-8 juice and use to dissolve Jello.  Add vinegar and lemon
   juice.  This should be tart.  Add tomatoes and their juice.  Chill. 
   Garnish with lemon peel.  Serves 8.  


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