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Cheese Potica

  ----- Original Message ----- 
  From: Maryann 
  To: phaedrus
  Sent: Friday, December 20, 2002 6:32 AM
  Subject: cream cheese filling

  I have searched the entire web (WHEW) for Povitica bread 
  made with cream cheese filling and cannot locate one.  
  I know it exists because you can purchase it but I would 
  really love the recipe!  Can you help me?

Hello Maryann,

I was only able to find one cheese povitica/potica recipe, and it has both cream cheese and cottage cheese. See below:


  Slovenian Cheese Potica or Povitica

  2 c. flour 1 (8 oz.) cream cheese 
  3/4 tsp. Salt 1 lb. Cottage cheese 
  1 T. sugar 2 T. melted butter 
  1/3 c. warm water 4 T. sugar 
  1/4 c. melted butter 1 beaten egg 
  1 beaten egg 1/2 tsp. cinnamon 

  Dough: Mix flour, salt, and sugar. Add warm water, melted 
  butter and egg. Mix until blended, knead on floured surface 
  until soft butter consistency. Let rest 30 minutes.

  Filling: Combine cream cheese and cottage cheese. Add beaten 
  egg and butter. Roll out dough 1/4 inch thick. Spread 2 Tbs. 
  melted butter on dough. Spread cheese mixture evenly on dough. 
  Sprinkle with cinnamon. Roll dough up jellyroll style, starting 
  with largest end. Bake at 375 degrees for 1 hour.

Swans Down White Cake

----- Original Message -----
From: Norma
To:  phaedrus
Sent: Friday, December 20, 2002 1:20 PM
Subject: White Cake

> My mother used to make a white cake that was on the Swans Down 
> Cake flour box about 1948 to 1950.  It was made by folding 
> stiffly beaten egg whites into the batter as the last ingredient.

Hello Norma,

Yep, see below.


Swans Down White Cake

2 c. sifted Swans Down cake flour
2 tsp. baking powder
1/2 c. butter or other shortening
1 c. sugar
2/3 c. milk
1 tsp. vanilla
3 egg whites

Sift flour once; measure. Add baking powder and sift together 
3 times. Cream shortening thoroughly; add sugar gradually and 
cream together until light and fluffy. Add flour alternately 
with milk (a small amount at a time), beating after each addition 
until smooth. Add vanilla. Beat egg whites until stiff; fold 
quickly into mixture. Bake in 2 greased 8 inch layer pans in
moderate oven at 375  for 25 to 30 minutes or in greased pan (
8 x 8 x 2 inches) in moderate oven at 350  about 1 hour.

Spumoni Cake

  ----- Original Message ----- 
  From: iva_marie 
  To: phaedrus
  Sent: Friday, December 20, 2002 6:39 PM
  Subject: Supomi cake as served by Carvinal Cruise Lines

  At a local Italian Restaurant they served Spumoni Cake they 
  would not give the recipe might you have it Thanks a lot

Hello Iva_Marie,

I could not locate the carnival recipe, but there are three good ones below.


  Spumoni Cake 

  This is a cake that starts out with a mix and ends up with three 
  layers of wonderful flavor. Cherry, Almond and Chocolate coconut 
  layers to make up one bundt cake

  1 package yellow cake mix (without pudding in mix)
  1 small package vanilla instant pudding
  1 cup sour cream
  3/4 cup oil
  4 eggs
  1/2 cup of chopped walnuts or pecans
  6 drops of green food coloring
  1/2 tsp. of almond extract
  1 (8 oz) jar of maraschino cherries/drained well and chopped
  6 drops of red food coloring
  1 (1 oz) square of unsweetened chocolate, melted
  1/2 cup of coconut
  Powdered sugar

  Combine first five ingredients. Beat 2 minutes at medium speed. 
  Divide into 3 separate bowls, equal portions in each. To first 
  bowl add chopped nuts, greed food coloring and almond extract. 
  To second bowl add cherries and red food coloring. To third bowl 
  add unsweetened chocolate, melted, and coconut. Mix each bowl by 
  hand really well. In a well greased 10 cup bundt pan pour in green
  batter. On top of green batter, layer the pink batter, then chocolate. 
  DO NOT SWIRL OR MIX. Bake at 50 to 60 mins. at 375 degrees. Cool, 
  remove from pan. When ready to serve, sprinkle with powdered sugar. 
  Spumoni Cake      

  1 chocolate cake mix
  1 pt. whipping cream
  1/2 c. powdered sugar
  1/2 tsp. rum flavoring
  Yellow food coloring
  Crushed peppermint candy
  Pink food coloring
  Pistachio or pecan nuts
  Green food coloring
  Almond or vanilla flavoring
  2 tbsp. cocoa
  1 tbsp. powdered sugar
  1/4 tsp. cinnamon

  Make cake in 9 inch pans (2). Cut into 4 layers. Whip cream and 
  add 1/2 cup powdered sugar and divide into 4 parts. Mix whipped 
  cream as follows: 
  Bottom layer: yellow and 1/2 teaspoon rum flavoring. 
  Second layer: pink and crushed peppermint candy. 
  Third layer: green and nuts and vanilla or almond flavor. 
  Fourth layer: 2 tablespoons cocoa, 1 tablespoon powdered sugar and 
  1/4 teaspoon cinnamon.

  Alternate: cake, cream, cake, cream, cake, cream, cake and chocolate 
  cream on top. Refrigerate.
  Spumoni Cake      

  1 pkg. yellow cake mix (not- pudding in the mix)
  4 eggs
  3/4 c. oil
  1 (8 oz.) carton sour cream
  1 box vanilla instant pudding
  1/2 c. chopped nuts
  1/2 c. chopped maraschino- cherries
  2 squares semi sweet chocolate

  Mix above well. Divide batter into equally and place in 
   3 separate bowls.

  Bowl 1: Add 7 drops green food coloring and 1/2 cup chopped 
   nuts. Mix well.
  Bowl 2: Seven drops red food coloring and 1/2 cup chopped 
   maraschino cherries, drained; mix well.
  Bowl 3: Two melted squares of semi sweet chocolate; mix well.

  Grease and flour tube pan. Pour green batter first, then red, 
  then chocolate. If using a bundt pan, reverse the order. Bake 
  at 325 degrees for 50 minutes. 

Applesauce Bread

 ----- Original Message ----- 
  From: Kbear
  To: phaedrus 
  Sent: Friday, December 20, 2002 1:51 PM
  Subject: applesauce bread

  I have been looking everywhere for an applesauce bread recipe. HELP!!! 

Hello Kbear,

No problem. See below.


  Applesauce  Bread

   Ingredients : 
   2 c. flour
   3/4 c. sugar
   3 tsp. baking powder
   1 tsp. salt
   1/2 tsp. baking soda
   1/2 tsp. cinnamon
   1 egg
   1 1/2 c. applesauce
   2 tbsp. shortening

   Preparation : 
     Bowl 1:  Sift all dry ingredients.  Bowl 2:  Beat 1 egg into 1 1/2
   cups applesauce.  Then add 2 tablespoons melted shortening.  Slowly
   mix both bowls of ingredients together.  Pour into loaf pan and bake
   1 hour.  Preheat oven to 350 degrees.   

Arnold's Bakery Date Nut Bread

  ----- Original Message ----- 
  From: Lauren 
  To: phaedrus
  Sent: Saturday, December 21, 2002 1:27 AM
  Subject: recepie

  many years ago in New York City Arnolds Bakers bread Co. made a small 
  packet of a sweet loaf bread called date nut bread.  It seems maby 
  they no longer make it.  I have not seen it in the stores over 20 
  years now.  I would love to find a Recipy for that bread or even 
  something that comes close to it.  They always served it with cream 
  cheese and coffee ect.

Hello Lauren,

There are no Arnold's bakery recipes to be found, and there are dozens of different date nut bread recipes. Below are a couple, but I have no way of knowing what the Arnold's bread was like, so they may not even be close.


  Date  Nut  Bread

   Ingredients : 
   1 c. dates
   1 c. boiling water
   1 tbsp. shortening
   1 c. chopped walnuts
   2 c. flour
   3 tsp. baking powder
   1/2 tsp. salt
   1/2 tsp. cinnamon
   1/4 tsp. cloves
   Dash nutmeg
   3/4 c. sugar
   1 egg

   Preparation : 
     Combine dates, water and shortening.  Cover and cool.  Sift
   together dry ingredients.  Beat egg and sugar.  Add dry ingredients
   with wet alternately.  Add walnuts pour into loaf pan stand 20
   minutes.  Bake at 325 degrees 50 to 60 minutes.  Flavor improves
   after 24 hours.  
   Yeast  Date  Nut  Coffee  Bread

   Ingredients : 
   4 1/2 to 5 c. all-purpose flour
   1/3 c. sugar
   2 pkgs. Fleischmann's rapid rise yeast
   1/2 tsp. salt
   1/2 c. milk
   1/2 c. water
   1/3 c. Hollywood safflower oil
   2 eggs, at room temp.
  Date-Almond Filling:
   1/4 c. apricot jam or preserves
   1 pkg. (8 oz.) chopped dates or pitted dates, snipped
   1/2 c. chopped, blanched almonds, toasted
   Apricot Glaze:
   1/4 c. sieved apricot jam
   1 tbsp. Hollywood safflower oil
   2 tsp. lemon juice

   Preparation : 
     I.  In large bowl, combine 2 cups flour, sugar, 
 undissolved yeast and salt.  Heat milk, water and 
 oil until very warm (125 to 130 degrees); stir into 
 dry ingredients.  Stir in eggs and enough remaining 
 flour to make soft dough.  Knead on lightly floured
 surface until smooth and elastic, about 4 to 6 minutes.  
 Cover, let rest 10 minutes.  
 II.  On floured surface roll dough to 18 x 9 inches.  
 Spread with apricot jam to within 1/2 inch of edges;
 sprinkle with dates and almonds.  Roll up from long side 
 as for jelly roll; pinch seam to seal.  Form into ring 
 and pinch ends to seal.  Place seam side-down on greased 
 baking sheet.  With sharp knife, cut slits, 3/4 through 
 dough at 1 inch intervals.  Turn each section on its side.  
 Cover; let rise in warm, draft-free place until doubled in 
 size, about 20 to 30 minutes.  Parts I and II can be done 
 the night before.  Keep risen dough in refrigerator.  
 III. In the morning, bake at 350 degrees for 35 to 40 minutes 
 or until done, covering with foil after 15 minutes to prevent 
 excess browning.  Remove from sheet; cool on wire rack.  
 IV.  Make Apricot Glaze: Combine sieved apricot jam, oil and 
 lemon juice.  
 V.  Brush Coffee Bread with Apricot Glaze while warm.   


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