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Golden Cheesies

  ----- Original Message ----- 
  From: Nicki 
  To: phaedrus
  Sent: Tuesday, February 26, 2002 9:01 AM
  Subject: Lost recipe

  Trying to find a recipe called Golden Cheesies- it is like a pastry 
  crust stuffed with cheese and folded and baked.  I do not believe 
  that there is sour cream in the recipe.

Hi Nicki,

Gotcha covered. There are two recipes for these below.


  Golden Cheesies

  Makes 24 snacks

  1 package ( 9 1/2 oz. ) Pillsbury Pie Crust Mix 
  2 Tbsp. dry sherry 
  1 1/2 cups ( 6 oz. ) shredded Cheddar cheese 

  Heat oven to 400. Prepare pie curst mix as directed on package using 2 Tbsp.. sherry for part of water. Divide dough in half. 
On floured surface roll out each portion to a 12 x 4 inch rectangle; sprinkle with cheese. Fold 12 inch edges over center, sealing 
edges and ends. Place, seam side down, on ungreased cookie sheet. Using sharp knife, cut halfway through rolls at 1 inch intervals 
from top down (these are breaking marks for ease in serving snacks ). Sprinkle with paprika. 
Bake for 15 to 20 minutes until golden brown. Serve hot.
  Golden Cheesies

  2 1/2 cups flour
  1 cup butter, at room temperature
  1 cup sour cream, at room temperature
  seasoned salt
  3 cups shredded cheddar cheese

  Combine flour, butter, and sour cream in a medium bowl. Mix well.
  Divide into four portions. Wrap in waxed paper or plastic wrap;
  chill until firm.
  Preheat oven to 350 degrees.
  Roll out dough a quarter at a time on a well-floured surface into a 
  12-inch by 6-inch rectangle.
  Sprinkle rectangle with seasoned salt and pepper, then with 3/4 cup cheese.
  Starting with 12-inch side, roll up like a jelly roll. Press together edges 
  and seams to seal.
  Place seam side down on ungreased cookie sheet. Cut rolls halfway through 
  at 1-inch intervals.
  Sprinkle with paprika.
  Bake 30 to 35 minutes, until golden brown.

Jello Pie

----- Original Message ----- 
From: Linda
To: phaedrus
Sent: Tuesday, February 26, 2002 1:21 PM
Subject: jELLO rECIPE

> Hi, 
>  I am looking for a jello dessert recipe my Mom used to make. It had a
> graham cracker crust, and I think she she used strawberry jello with
> evaporated milk , It was very light and we sliced it like a cake. Can you
> help. Thanks . Linda

Hi Linda,

Could this be it?


Jello Pie

 Ingredients : 
 1 pkg. strawberry Jello
 1 c. hot water
 1 c. sugar
 1 can chilled evaporated milk
 2 c. graham cracker crumbs
 1 stick margarine

 Preparation : 
     Mix milk and Jello mixture together.  Pour into graham cracker
 crust. Chill in refrigerator.

Red Devil Cake

  ----- Original Message ----- 
  From: Ginger 
  To: phaedrus
  Sent: Monday, February 25, 2002 6:23 PM
  Subject: Red Devil Cake

  I am looking for a recipe for "Red Devil Cake" I know it from a 
  Tennessee family and a lot of northerners do not know what I am 
  talking about. Can you help?


Hi Ginger,

Below are the recipes that I have for red devil cake.


  Red  Devil  Cake

   Ingredients : 
   1/2 c. Crisco shortening
   1 1/2 c. sugar
   2 eggs
   2 oz. red food coloring
   1 tsp. vanilla
   1/4 tsp. baking powder
   1 tsp. salt
   1 c. buttermilk
   2 1/4 c. flour
   1 tsp. baking soda
   1 tsp. vinegar
   2 tbsp. cocoa

   1/2 c. Crisco
   1 tsp. vanilla
   1 c. white sugar
   1/2 c. Pet milk (5 oz.)
   1/2 c. oleo
   1 egg

   Preparation : 
      1.  Cream Crisco, sugar and egg in one bowl.  2.  In a small
   bowl, mix food coloring and cocoa.  3.  Step 1 into Step 2.  4. 
   Flour mixture (salt, flour, baking powder).  5.  Mix buttermilk
   alternating with flour mix.  6.  Add vinegar to baking soda - mix
   well.  Pour into batter.  Beat 3     minutes at medium.  7.  Bake in
   a greased and floured oblong pan 9x13 or 2 (8 inch) pans.     Bake
   at 350 for 30 minutes.  Combine all ingredients and blend well. 
   Beat on high for 15 minutes. 
   Old  Fashioned  Red  Devil  Food  Cake

   Ingredients : 
   1 c. margarine
   2 c. sugar
   2 eggs
   1 tsp. vanilla
   2 tbsp. baking soda
   1/2 tsp. salt2 1/2 c. flour
   1 tbsp. vinegar
   1 c. milk
   1 c. hot water
   1/2 c. cocoa (Hershey's baking cocoa)


  1 lb. powdered sugar
   1 unbeaten egg
   1 c. margarine
   1 1/4 tsp. vanilla
   1/2 tsp. salt
   1/4 to 1/2 c. cocoa

   Preparation : 
       Bake at 350 degrees for 40 to 50 minutes in a 9x13 inch pan. 
   After baking, set cake aside and let cool.  Beat until fluffy.  Top

Roasted Red Peppers

 ----- Original Message ----- 
  From: gina 
  To: phaedrus
  Sent: Monday, February 25, 2002 3:49 PM
  Subject: Roasted red peppers

  Can you find a recipe on preserving roasted red peppers without 
  all the oil?


Hi Gina,

The only alternative to preserving them in oil that I know about is to freeze them. They freeze really well. Freeze them in single layers between waxed paper on trays and wrap the whole tray or put it in a big ziplock.


Washington Cake

----- Original Message ----- 
  From: RSN 
  To: phaedrus
  Sent: Sunday, February 24, 2002 4:35 PM
  Subject: Washington Cake

  When I was a young girl, we used to buy Washington Cake from a 
  neighborhood bakery.  If I remember correctly, a number of 
  neighborhood bakeries made this cake. I am from the Phildalphia 
  area.  The bakeries where we bought this cake,were in the Manayunk, 
  Roxborough and North Phildelphia areas.

  It was a chocolatey, spice cake.  It had raisins in it.  It was 
  baked in a pie crust crust in an oblong pan.  It was usually
  iced with a chocolate icing.

  Someone had told me it was made from a batter using day
  old cinnamon buns and other leftovers from the day before 
  that hadn't sold.  The baker would simply make a batter from 
  these ingredients and pour into a pie crust, bake and ice.

  If you find a recipe that is made from ingredients other than
  left over baked goods, I would love to have it.  It was one of
  the best tasting cakes around. 


Hello RSN,

Well, there seem to be a variety of cakes that are called "Washington Cake." Below are all the recipes that I found with that name. None seems to be exactly like you describe, though.


  Washington Cake (ST. LOUIS, 1780) 2 cupfuls butter, 3 cupfuls sugar, 
  4 cupfuls flour, 2 tea-spoonfuls Baking Powder, 5 eggs, 1 cupful milk, 
  1 cupful stoned raisins, 1/2 cupful ; washed and picked currants, 
  1/4 cupful chopped citron, 1 teaspoonful each Nutmeg and Cinnamon. 
  Rub butter and sugar to white light cream; add beaten eggs gradually 
  the flour sifted with powder, milk, raisins, currants citron and spices. 
  Mix into smooth medium batter: bake in shallow, square cake pan in rather 
  quick, steady oven, 1 1/2 hours: (about 350 degrees) when cold ice with 
  white icing.

  White Icing: The whites of 4 eggs. 1 1/2 pounds powdered sugar, 
  1/2 teaspoonful acetic acid (or the juice of half a lemon), 
  1/4 oz. Rum flavoring. Place the whites with sugar in a bowl with 
  the acid and flavoring. Beat with a wooden spoon until letting some 
  run from the spoon, it maintains the thread-like appearance for several 
  minutes, when used as directed.
  Title: Washington Cake
   Categories: Cakes
        Yield: 12 Servings

    1 1/2 c  Butter Or Margarine, Softened
    2 3/4 c  Sugar
        6    Eggs
    1 1/2 t  Vanilla Extract
        1 t  Ground Nutmeg
    4 3/4 c  Self-Rising Flour
        1 c  Milk
    2 1/2 c  Raisins

  Preheat oven to 350 F. Spray a 10" tube pan with non-stick vegetable spray.

  In a large mixing bowl, cream butter and sugar until light and fluffy.
  Add eggs, one at a time, beating well after each addition. Add vanilla
  and nutmeg, beating until smooth and fluffy. Add flour alternately with
  milk, stirring until well combined. Stir in raisins. Pour batter into
  prepared tube pan.

  Bake 1 hour and 15 minutes or until a tester inserted in the center
  comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from
  pan; cool completely on a wire rack. Wrap tightly in aluminum foil;
  store in refrigerator for 24 hours before serving
  Washington Cake 
  (Yield: 12 servings)
  1-1/2 cups butter or margarine,  softened 
  2-3/4 cups sugar 
  6 eggs 
  1-1/2 teaspoons vanilla extract 
  1 teaspoon ground nutmeg 
  4-3/4 cups self-rising flour 
  1 cup milk 
  2-1/2 cups raisins 

  Preheat oven to 350F.  Spray a 10-inch tube pan with non-stick 
  vegetable spray. 

  In a large mixing bowl, cream butter and sugar until light and fluffy.  
  Add eggs, one at a time, beating well after each addition.  Add vanilla 
  and nutmeg, beating until smooth and fluffy.  Add flour alternately with 
  milk, stirring until well combined.  Stir in raisins.  Pour batter into 
  prepared tube pan. 

  Bake 1 hour and 15 minutes or until a tester inserted in the center comes 
  out clean.  Cool in pan on a wire rack for 15 minutes.  Remove from pan; 
  cool completely on a wire rack.  Wrap tightly in aluminum foil; store 
  in refrigerator for 24 hours before serving. 
   Washington  Cake  And  Frosting

   Ingredients : 
   2 c. sugar
   2 c. flour
   2 eggs, beaten
   1/2 c. oil
   1 c. water
   1 stick butter
   4 tbsp. cocoa
   1 tsp. baking soda
   1/2 c. buttermilk
   1 tsp. vanillaFROSTING:
   1 stick butter
   5 tbsp. milk
   4 tbsp. cocoa
   1 box powdered sugar
   1 c. chopped nuts
   1 tsp. vanilla

   Preparation : 
      Hand mix sugar and flour (do not use electric mixer).  Set aside.
   Combine oil, water, butter and cocoa in a saucepan and bring slowly
   to a boil.  Be careful not to burn the chocolate.  Pour hot mixture
   over sugar and flour.  Mix well.  Pour into a 15 x 10 x 1 jelly roll
   pan. Bake at 400 degrees for 15 minutes.  Do not overbake.  Spread
   Washington Cake Frosting on cake while hot.  While Washington Cake
   is baking, bring butter, cocoa, and milk almost to a boil.  Remove
   from heat and add powdered sugar, nuts and vanilla. Mix and spread
   onto hot cake. 
  George  Washington  Cake

   Ingredients : 
   3/4 c. shortening
   1 1/2 c. sugar
   2 3/4 c. cake flour
   1/4 tsp. salt
   1/2 tsp. soda
   1 tsp. baking powder
   1 c. sour milk or buttermilk
   1 tsp. vanilla
   4 egg whites, beaten until stiff

   Preparation : 
     Thoroughly cream shortening and sugar.  Add sifted dry
   ingredients, alternately with sour milk and vanilla.  Fold in egg
   whites.  Bake in three 8-inch layer cake pans, lined with waxed
   paper, in 350 degree oven for 30 minutes.  Put layers together and
   frost with Double Cooked Frosting and decorate with maraschino
   Martha  Washington  Cake
   Ingredients : 
   1 c. butter
   4 c. sugar
   6 eggs, separated
   2 c. sour cream
   5 1/2 c. flour
   1 tsp. soda
   1 nutmeg, grated
   1 tsp. ground mace
   Juice of 1 lemon
   Grated rind of 2 lemons
   1 lb. currants
   1 1/2 lbs. citron

   Preparation : 
      Cream butter with sugar.  Add well beaten egg yolks and stir in
   sour cream. Sift flour with soda and spices and add gradually,
   beating thoroughly.  Fold in stiffly beaten egg whites, adding lemon
   juice and rind.  Slice citron and cut it in little strips.  Flour
   citron and currants and stir in last.  Bake in a big pan 2 hours in
   moderate oven.  This is a large cake.  Quantities may be cut in half
   for smaller cake.
   Washington  Cake

   Ingredients : 
   2 eggs
   1 c. sugar
   Lemon extract
   1 jar cream
   1 c. flour
   1 tsp. baking powder

   Preparation : 
      Separate eggs.  Beat whites and set aside.  Beat yolks, add 1
   tablespoon cold water.  Beat.  Add 1 cup sugar, beat, add 3/8 cup
   boiling water, 1 cup flour, 1 teaspoon baking powder and salt.  Fold
   in by hand lemon extract and egg whites.  Bake in 350 degree oven
   for 25 minutes.  FILLING AND TOPPING:  Into bowl mix with spoon 2
   full teaspoons cocoa, 1 jar cream, 1/2 teaspoon Calumet baking
   powder.  Let set at least 3 hours.  Then whip and fill cake.
  George  Washington  Cake

   Ingredients : 
   3 eggs
   2 c. sugar
   1 c. oil
   2 c. self-rising flour
   2 tsp. cinnamon
   1 tsp. vanilla
   1 c. chopped walnuts
   4 c. peeled, sliced applesICING:
   6 oz. softened cream cheese, room
   1/4 c. melted butter
   2 c. 10X sugar
   1 tbsp. lemon juice

   Preparation : 
      Beat eggs until thick and light.  Combine sugar and oil at medium
   speed.  Mix cinnamon with flour.  Add to egg mixture.  Add vanilla
   flavoring and walnuts. Mix all together.  Distribute sliced apples
   evenly in bottom of long 2 or 3 quart baking dish.  Spread mixture
   evenly over apples.  Bake at 350 degrees from 45 minutes to 1 hour. 
   (Watch cake and do not overcook.)   Mix cream cheese until fluffy,
   add butter and mix.  Add sugar, then lemon juice. Mix all together
   good.  Spread over cool cake.  Slice apples thin with peeling on. 
   Dip in lemon juice.  Arrange in rows on top of iced cake.  (Makes a
   nice cake for Christmas.)
   Washington  Currant  Pound  Cake

   Ingredients : 
   5 c. all purpose flour
   1 1/2 tsp. baking powder
   1 tsp. nutmeg
   1/2 tsp. salt
   1 1/2 c. butter or margarine
   2 3/4 c. sugar
   6 eggs
   1 1/2 tsp. vanilla
   1 c. milk
   1 pkg. currants (11 oz.)

   Preparation : 
      Preheat oven to 350 degrees.  Grease and flour 10 inch tube pan. 
   Sift flour, baking powder, nutmeg and salt.  Set aside.  Beat butter
   with sugar about 5 minutes until light and fluffy.  Add eggs, one at
   a time.  Beat well after each addition.  Add vanilla, continue
   beating at low speed.  Beat in flour mixture (in fourths)
   alternating with milk (in thirds) beginning and ending with flour
   mixture.  Beat only until combined.  Stir in currants. Put batter in
   pan.  Bake 1 hour 20 minutes or until cake tester comes out clean.


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