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Poppy Seed Cake

  ----- Original Message ----- 
  From: Sharon
  To: phaedrus 
  Sent: Wednesday, January 08, 2003 12:21 PM
  Subject: (no subject)

  I hope you can help me find a poppy seed cake my mother made back in 
  the 50's. She would bake in round cake pans and then cut into four 
  layers. The cake had a filling in between the layers with poppy seeds 
  on top of the filling. It was not frosted and had to be kept in the 
  refrig.  If you have any recipes of this type, please let me know. 

Hello Sharon,

My database has forty or so recipes like that, except that none say cut into four layers. They don't say you can't do that, though... See below.


  Poppy  Seed  Cake  With  Yummy  Filling

   Ingredients : 
   1 teaspoon vanilla
   3/4 cup butter
   1 1/2 cups sugar
   2 cups sifted regular flour
   2 teaspoons baking powder
   1/2 teaspoon salt
   4 egg whites beaten stiff
  Yummy Filling:
   3/4 c. sugar
   4 egg yolks
   2 tbsp. cornstarch
   1 1/2 c. milk
   1/4 tsp. salt1/2 c. chopped nut meat or coconut
   1 tsp. vanilla

   Preparation : 
      Soak overnight 1/2 cup poppy seed in 1 cup milk (or heat milk,
   add poppy seed and let cool to soften seed).  Add:  Cream:  Add
   gradually:  (Cream after each addition).  Sift together:  Blend in
   alternately flour and poppy seed mixtures to creamed mixture.  Fold
   in:  Pour batter into greased and floured 8 inch layer cake pans. 
   Bake at 350 degrees about 30 minutes.  Cool 5 minutes in pans.  Then
   cool on wire racks. Mix:  Cook in double boiler 5 minutes, stirring
   constantly.  Cool.  Add:  Spread layers of cake.  Stack.
   Poppy  Seed  Cake

   Ingredients : 
   1 1/2 c. sugar
   3/4 c. shortening
   3/4 c. milk
   1/4 c. poppy seeds
   2 c. cake flour
   1/4 tsp. salt
   1 tsp. vanilla
   4 egg whites
   2 tsp. baking powder
   4 egg yolks
   3 tbsp. cornstarch
   2 c. milk
   1 c. sugar
   Pinch of salt
   1 c. chopped walnut meats

   Preparation : 
      Cream sugar and butter.  Add poppy seeds which has been soaked in
   milk for 5 minutes or less.  Sift dry ingredients together, add and
   beat well.  Add vanilla and fold in stiffly beaten egg whites.  Bake
   in 375 degree oven.  Can bake in layers and put in filling or loaf
   cake and ice with 7 minute icing.  Mix dry ingredients.  Add well
   beaten yolks.  Stir in hot milk.  Cook in double boiler until thick
   and smooth.  Cool and add nuts.  Spread between layers and ice with
   7 minute icing.
   Poppy  Seed  Cake

   Ingredients : 
   3/4 c. poppy seeds
   1 c. milk
   3/4 c. shortening
   1 1/2 c. sugar
   2 c. all-purpose flour
   2 tsp. baking powder
   1/2 tsp. salt
   4 egg whites
   4 egg yolks
   1/2 c. cold water
   1 1/8 tsp. cornstarch
   1/2 c. sugar
   1/8 tsp. salt
   Juice & grated peel of 1 lg. lemon
   1 tbsp. butter

   Preparation : 
      Soak poppy seeds in the milk for 2 hours.  Cream shortening and
   sugar thoroughly.  Sift flour, measure and sift again with baking
   powder and salt. Add to creamed mixture alternately with milk and
   poppy seeds.  Beat egg whites until stiff and fold in.  Pour into 2
   wax paper lined 8 inch square pans and bake in a moderate oven (350
   degrees) for 30 minutes.  Spread the cooled layers with filling and
   dust top with powdered sugar.  Beat egg yolks; add water.  Combine
   cornstarch, sugar and salt; stir into egg yolk mixture.  Cook until
   thick.  Stir in lemon juice, grated peel and butter. Cool and spread
   between cake layers.

Bread Machine German Rye

  ----- Original Message ----- 
  From: Liz
  To: phaedrus
  Sent: Wednesday, January 08, 2003 7:26 AM
  Subject: Bread maker Rye Bread

  I have been able to find some very complex sourdough rye bread recipes, 
  and some regular rye bread recipes, but wonder about finding a good 
  (as close to German) rye bread recipe that can be done in a bread machine, 
  without having to purchase a ready-made kit (shipping is more than the kit...).
   My husband would forever be thankful, as we haven't even found a good one 
   near us in Ft. Myers that we could purchase.
  Thank you,

Hi Liz,

Try the ones below.


  German Rye Bread
   Recipe By     : Great Bread Machine Recipes by Norman A. Garrett
   Serving Size  : 8    Preparation Time :0:00
   Categories    : Bread Machine           Breads And Rolls
     Amount  Measure       Ingredient -- Preparation Method
   --------  ------------  --------------------------------
      1      tablespoon    active dry yeast
      1      tablespoon    caraway seed
      2 1/4  cups          bread flour
      1 1/2  teaspoons     salt
      2 1/2  teaspoons     unsweetened cocoa
      1 1/2  cups          rye flour
      1 1/4  cups          warm water
      1 1/2  tablespoons   butter
      2 1/2  tablespoons   molasses
   Place ingredients in  bread machine in order recommended by the 
   manufacturer of your machine.  Use regular bread cycle.
   (For Panasonic/National machines use 3 1/2 teaspoons of yeast).
  Makes one 1 1/2 pound loaf.
  German Rye Bread

  Ingredient    1 Lb. loaf     1 1/2 Lb. loaf 

  water      7 oz.      1 1/4 Cups 
  butter     1 Tbsp      1 1/2 Tbsp 
  Molasses    5 tsp      2 1/2 Tbsp 
  Bread Flour   1 1/2 Cups     2 1/4 Cups 
  Rye Flour    1 Cup      1 1/2 Cups 
  Unsweetened Cocoa  5 tsp.      2 1/2 Tbsp 
  salt     1 tsp      1 1/2 tsp 
  Caraway seeds   2 tsp      1 Tbsp 
  active dry yeast  2 tsp      1 Tbsp 


  Put the ingredients into the bread machine pan in the order suggested 
  by your bread machine instructions (usually liquid first, then flour, 
  then yeast). Use basic bread cycle setting. 
  German Rye Bread

  Makes 2 loaves  

  2 (.25 ounce) packages active dry yeast 
  1/2 cup warm water (110 degrees F/45 degrees C) 
  1 1/2 cups lukewarm milk 
  2 tablespoons white sugar 
  1 teaspoon salt 
  1/2 cup molasses 
  2 tablespoons butter 
  3 1/4 cups rye flour 
  2 1/2 cups bread flour 

  1 Dissolve yeast in warm water. 
  2 In a large bowl combine milk, sugar, and salt. Use a mixer to beat 
    in molasses, butter, yeast mixture, and 1 cup of rye flour. 
  3 Use a wooden spoon to mix in the remaining rye flour. Add white flour 
    by stirring until the dough is stiff enough to knead. 
  4 Knead 5 to 10 minutes, adding flour as needed. If the dough sticks to 
    your hands or the board add more flour. 
  5 Cover dough and let rise 1 to 1 1/2 hours or until double. 
  6 Punch down dough and divide to form two round loaves. Let loaves rise 
    on a greased baking sheet until double, about 1 1/2 hours. 
  7 Preheat oven to 375 degrees F (190 degrees C). Bake for 30 to 35 minutes. 
   Makes 24 servings 

Sugar-Cured Jalapenos

----- Original Message -----
From: "Brian" 
To: phaedrus
Sent: Tuesday, January 07, 2003 8:15 AM
Subject: sugar cured Jalapeno

> I am interested in canning Jalapenos.  Specifically sugar cured
> Jalapenos.  I was given a jar of them a few years ago and found they
> worked great in chilli adding a subtle heat and sweetness.  They were
> sliced Jalapenos in a thin syrup.  I don't remember there being any
> other seasoning in the jar.  They reminded me of something you might get
> in a hickory farms basket, but they were from a company in Texas.  Any
> help you could offer would be appreciated.
> Thanks Brian

Hello Brian,

I found two recipes. I think the second one may be closer to what you want.


Martha Redding Davis's Sweet Jalapenos

1 quart of sliced Jalapeno peppers
2 3/4 cup sugar
1/2 cup Tarragon vinegar
Drain liquid from 1 quart sliced pickled Jalapenos. To sliced peppers, add 2
3/4 cup sugar and 1/2 cup Tarragon vinegar. Mix well and allow to stand for
approximately 1 week before using.
Serve atop cream cheese on crackers.
Candied Jalapeņos (Cowboy Candy)

4 lb. fresh jalapeņo peppers sliced
2 lb. onions, diced
1/2 C. vinegar
1/2 C. water
6 to 8 C. sugar
2 T. mustard seed
1 tsp. turmeric
2 tsp. celery seed (optional)
1 T. garlic powder
1 tsp. ginger

Slice jalapeņos into thin slices and dice onions (I would suggest a pair of
rubber gloves for handling jalapeņos, personal experience, do not touch your

Place in pan with water and vinegar, bring to a boil, reduce heat & simmer
about 10 min or until tender. (Do not breath fumes.) Pour off most of the
water vinegar mixture, add the sugar and spices bring to soft candy
temperature to completely dissolve sugar about another 10 minutes.

Place boiling mixture into jars, leaving 1/4 inch headspace. Adjust caps.

Bonomo's Taffy

----- Original Message -----
From: Maureen
To: phaedrus
Sent: Wednesday, January 08, 2003 3:46 PM
Subject: Banamo Taffy

> I'm not even sure if I spelled it correctly.  We use to get this candy 
> bar shaped taffy, called Banamo Turkish Taffy.  You would smack in on 
> a table to break it into pieces and let the pieces get soft in you mouth.  
> Flavors were chocolate, vanilla, banana, strawberry. Banana and chocolate 
> were the best.
> Can you get this anymore, anywhere?
> Maureen 

Hi Maureen,

Victor A. Bonomo, who created and marketed Bonomo's Turkish Taffy, died on June 26, 1999 at his home in Bal Harbour, Fla at the age 100.

Mr. Bonomo'ss father, Albert J., was a Sephardic Jew who had emigrated to the U.S. from Turkey. In 1897, the year before Victor Bonomo was born, Albert Bonomo started making candy in Coney Island to supply concessions at the amusement park. After World War I, Victor joined his father in running the candy factory where they made saltwater taffy and hard candies.

After World War II, sugar rationing ended and people were eager to indulge in sweets. Bonomo's joined the race to satisfy the demand, promoting three candy bars, "Thanks," "Hats Off" and "Call Again," described as "poor man's Milky Ways."

Then one day the candy cooks at Bonomo's factory came up with a vanilla-flavored batter of corn syrup and egg whites that was cooked and then baked. It wasn't really taffy, and the only connection that it had with Turkey was the fact that Albert had emigrated from there, but Victor called it "Turkish Taffy" anyhow.

The stuff would cool into large sheets, which were distributed through Woolworth stores. Clerks at Woolworth's candy counters would use hammers to break the sheets into pieces that were sold by the pound.

Unsatisfied with this method of distribution, Victor Bonomo had the slabs cut into rectangles the size of 1945 nickel Hershey bars and packaged them in wrappers that showed smiling men in fezzes pouring batter into a huge vat.

The candy caught on and spread into most of the rest of the country, although there were problems in the South because the heat melted the candy. Three new flavors, chocolate, strawberry and banana, were added, and in the 50s and 60s the company sold as many as 100 million bars a year.

Victor Bonomo sold the company and retired in 1970. Bonomo's Turkish Taffy changed hands a few times and in 1980 it became part of Tootsie Roll which stopped making the candy in 1989 due to declining sales.

You can't buy Bonomo's anymore, but you can buy something called "french taffy", which is very close. You can buy it here:

Peppermint Palace

or here:

Old Fashioned Candy


From: "Hillary " To: Subject: Bonomo Taffy Available At Amazon and V Country Store Date: Saturday, August 21, 2010 12:53 PM Bonomo Taffy Available At Amazon and Vermont Country Store! All those people who have looked for Bonomo Taffy for so long will be surprised. I sure was!

Lemon Cream Cheese Pillows

----- Original Message -----
From: R
To: phaedrus
Sent: Thursday, January 09, 2003 12:46 PM
Subject: re:lemon cream

> Dear unc,
> You helped me out last time and I'm wondering if you can work your 
> magic again
> I am looking for a recipe titled Lemon Cream Cheese Pillow. Do ya 
> know anything about it?
> R

Hi R,

Yep, these are little French pastries. However, I couldn't find a recipe for them anywhere. You can see pictures of them and even buy them at these sites:

French Gourmet

Progressive Gourmet

Gourmet Express

Update 2013: There are recipes on these sites:


Family Cookbook Project



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