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Snow Cake

From: Therese 
Sent: Saturday, December 17, 2016 4:47 PM
Subject: old cake recipe

Hello! I don't know if you are still online as the "finder" of old recipes, but if you are, I could sure use your help. 
My mother-in-law just turned 92 years old. Every Christmas she makes what she calls a "Snow Cake" that was her mother's 
recipe. She has lost it and is extremely upset. I have searched the internet but cannot find the Snow Cake like the one 
she made.

Although she insists it's called a "Snow Cake", it does NOT have a white icing. The icing was close to what you would 
think of putting on a German Chocolate cake, but was a lighter, almost translucent golden color with maraschino cherries, 
walnuts, raisins, and coconut in it. The cake itself was a denser yellow cake with rum in it.

If you have any idea of what this cake is - and the recipe for it - we would be MOST appreciative!

Thank you!


Hello Therese,

I cannot find a “snow cake” that fits your description. I will post this for reader input, but it will be after New Year’s before it appears on my site. If your mother-in law finds the recipe in the meantime, please send it to me.


From: Therese 
Sent: Saturday, December 18, 2016 
Subject: old cake recipe

Thank you! If we find it, I sure will send it to you. I'm thinking that it may be out there under a different name because, 
like I said, it looks nothing like "snow" and she has never mentioned using snow as an ingredient.

From: Therese 
Sent: Monday, December 19, 2016 6:13 PM
To: Phaedrus 
Subject: Re: Snow Cake

After searching every cabinet in her kitchen, the mysteriously delicious Snow Cake recipe has been found! 
I included it as an attachment and also here in this email to make sure you received a copy of it. 
No wonder I couldn't find it! It is called a "Snow Cake" but that still confuses me (no white icing or snow 
called for in recipe). And the icing? Well, it's called Sugar Plum Frosting. The handed-down recipe was only 
made during the Christmas holidays so I'm assuming that candied cherries (or preserved cherries) were originally 
used. My mother-in-law has used Maraschino cherries for as long as I've had the privilege of eating this cake 
(36 years). It was only this year, after thinking she had lost it, that she agreed to share the recipe with me. 
After reading through it, you may decide it's just a plain old cake recipe with the Sugar Plum Frosting. 
All I know is that it is a wonderful tasting cake!

Granny’s Snow Cake With Sugar Plum Frosting


1 cup butter                                                                
2 cups sugar
3 teaspoons baking powder                                     
1/2 teaspoon salt
3 cups sifted flour                                                       
1 cup milk
1-1/2 teaspoons vanilla                                                 
6 egg whites

Cream butter until light; add sugar very little at a time and beat well until mixed and fluffy.

Sift flour once before measuring. Then, resift 3 or 4 times with salt and baking powder. Add milk and flour, 
alternating to cream mixture, beating until smooth. After each addition and flavoring, fold in stiffly beaten 
egg whites and beat until well blended. Pour batter into 2 greased wax paper lined 9-inch cake pans. 
Bake 35 minutes at 350 degrees. Let layers stand for 5 minutes in pan then turn out to cool.

Put together, spreading frosting between layers, on top and sides.


8 eggs yolks                                                                 
1 cup shredded coconut
1-1/4 cups sugar                                                             
1 cup finely cut cherries (we now use Maraschino cherries)
1/2 cup butter                                                                            
1 cup finely cut raisins, seeded                                
1/4 teaspoon salt
1 cup finely chopped walnuts                                   
1 teaspoon rum (rum flavoring can be used)

  Beat yolks lightly; add sugar and butter. Put into sauce pan; cook over medium heat stirring constantly for 
5 minutes, or until sugar is dissolved and mixture is slightly thickened. Do not overcook or let egg yolks 
become “scrambled” in appearance. Mixture should remain almost transparent. Remove from heat and add remaining 
ingredients. Let stand until cold before spreading on cake.


My mother-in-law was 92 years old when she finally gave me this recipe on December 19, 2016 (after she thought 
she had lost her own copy and found it after having help searching every cabinet in her kitchen). She told me 
it was her mother’s recipe and as far as she knew, only herself, her oldest daughter, and now me, had a copy of 
this recipe. In the original copy, “egg yolks” was written “egg yokes”. I've been waiting 36 years for her to 
share it with me!


Southern Illinois

That’s Great! Thanks for sending it to me.


Nestles Treasures Cookies

-----Original Message----- 
From: Gena 
Sent: Sunday, December 18, 2016 6:59 AM
To: phaedrus@hungrybrowser com
Subject: Nestle Treasures

Nestle used to make large milk chocolate chips that were sold in a box 
called Treasures. On the back of the box was a recipe for peanut butter-milk 
chocolate chip cookies. This was in the late 1980's.
Any chance you could find the recipe for me?
Thank you,

Hello Gena,

When someone posts a recipe on the internet, they rarely will say "This is from the Nestle's Treasures box." I did not find any cookie recipes that said this.

I did find one cookie recipe that mentioned Nestle's Treasures by name and that had peanut butter. See below.


Easy Peanut Butter Cookies

1 c. sugar
1 c. peanut butter
1 egg, beaten
Nestle's treasures chocolate pieces

Combine sugar, peanut butter and egg. Shape into balls. Place on ungreased 
cookie sheet. Place a chocolate piece on each cookie and press down.
Bake at 350 degrees for 10 to 12 minutes. 

Luby's Cranberry Salad

From: Chanel 
Sent: Saturday, December 17, 2016 5:55 PM
Subject: Piccadilly copycat recipe

I am searching for the recipe from Piccadilly for cranberry salad

Hello Chanel,

Sorry, no luck with this. I found one from Luby’s Cafeteria. See below.


Cranberry Fruit Salad
Luby's Cafeteria Copycat Recipe

Serves 8-10

1 cup sugar
1 cup water
1 (12-oz.) package fresh cranberries, washed and picked over
1 apple, unpeeled
1 orange, peeled and white pith removed
1 banana, peeled
1 cup broken walnuts or 1 cup pecans

In a saucepan, mix sugar and water, stirring to dissolve sugar. Bring to a boil. Add cranberries. 
Return to a boil, reduce heat and boil gently 4 to 5 minutes or until most cranberries have popped, 
stirring occasionally. Remove cranberries from heat and cool completely at room temperature. Quarter 
the apple; core and chop. Add to cool cranberries. Chop the orange and banana and add to cranberries 
with the nuts. Mix well and refrigerate until serving time, at least 4 hours or overnight.

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