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Basic Cake Recipe

----- Original Message -----
From: Heather
To: phaedrus
Sent: Saturday, March 02, 2002 4:01 PM
Subject: Basic cake recipe with variations

> I'm in the process of converting my recipe file ... searching out simple,
> recipes that have ten ingredients or less, are quick and easy to make, and
> can be varied with a few variations to the basic receipt. Is there any
> chance you have a basic cake recipe that can be varied to make
> white/yellow, choc, fruit flavoured, spice, etc.?
> I would be most grateful if you could point me in the right direction on
> this.
> Thank you!

Hi Heather,

Well, I wasn't able to find exactly what I think you are looking for, but I did find several basic cake recipes. See below.


Basic Cake Recipe

Yummy Yellow Cake
(Makes 12-16 servings)

2  3/4 c. all-purpose flour
1  tsp. salt
3 tsp. baking powder
1/2 c. unsalted butter (softened) 
1  3/4 c. sugar
1  tsp. vanilla
3  eggs
1  1/4 c.  milk
1. Preheat oven to 375 degrees.
2. Grease and lightly flour baking pans.
3. Combine flour, salt and baking powder in a bowl.
4. In a separate bowl, beat butter about 30 seconds. Add sugar and vanilla.
Beat until well-combined.
5. Add eggs in butter mixture, one at a time, beating mixture after each
6. Add dry ingredients and milk alternately to butter mixture, beating after
each addition.
7. Pour into pans.
8. Bake at 375 degrees for about 25-35 minutes for two 8" rounds; 35-45
minutes for 9" x 13" baking pan.
9. Cool 10 minutes before removing from pan.
10. Remove to cooling rack.
Basic  Cake  Recipe

 Ingredients :
 1/2 c. oleo
 1 c. sugar
 1 tsp. vanilla
 2 eggs
 1 1/4 c. flour
 1 tsp. baking powder

 Preparation :
    Mix oleo and sugar.  Add vanilla and eggs; mix well.  Add flour
 and baking powder; mix well.  Bake in 350 degree oven approximately
 25 minutes (8x8 pan).  To change flavor of basic cake:  Add:  3
 tablespoons cocoa or  1 teaspoons cinnamon and 2 cups apples,
 chopped or  1/2 cup black walnuts or  1/4 cup oleo, 1/2 cup brown
 sugar and 1 cup crushed pineapple mixed together in bottom of pan.
Sponge Cake

2 egg yolks
7 egg whites
3/4 cup sugar
1/2 Juice of lemon
1/2 cup potato starch
1/2 cup cake meal
2 tablespoons peanut oil
1 tablespoon orange juice
1/2 teaspoon almond extract

Preheat oven to 300 degrees. Beat the egg yolks and oil until light. Add the
sugar and lemon juice and beat until fluffy. Combine the dry ingredients and
stir into the batter. In a separate bowl, beat the whites until stiff. Fold
into the egg mixture. Bake in an ungreased 10-inch tube pan for 30 minutes.
Increase the temperature to 325 degrees and bake for another 15 minutes.
Invert to cool.

This basic cake recipe can be altered in several ways to create different
cakes. Rather than a tube pan, use a 9-inch springform pan. For a carrot
cake, fold 1 cup grated carrots and cup chopped walnuts into the batter,
before adding the egg whites.

For a mocha cake, add 3 tablespoons instant coffee to the dry ingredients.

For a marble cake, use 1 tablespoon chocolate liqueur mixed with 2
tablespoons unsweetened cocoa in of the batter. Swirl the chocolate batter
and the white batter in the cake pan. Remove the cake from the pan with
Basic  Cake  recipe

3  Cups   Flour
2   Eggs
2/3   Cup   margarine
1/2   Teaspoon   baking   soda
1/2   Teaspoon   baking  powder
2   Tablespoons   vanilla
1 1/2   Cups    sugar
1/8  Teaspoon  salt
2     Cups   milk

Mix all the dry ingredients together (flour, salt, sugar, baking
soda, and baking powder).
Mix the vanilla, eggs, and margarine. Mix well. Now add to the
flour  mixture. Mix well. You may have to start adding a little 
milk if it gets too thick.
Slowly add milk, stirring as you add. (or you can use a hand mixer
set on a low speed at least till the flour is mixed with the milk).
Add just enough milk to get a cake batter consistancy. Don't worry 
if you have milk left over.If you didn't have quite enough milk, 
get a little more out of the refrigerator and keep going.
When it's mixed well and is cake batter consistency, pour it into a 
greased and floured cake pan or baking dish.
How to grease and flour a cake pan:
Spread a thin layer of grease in the pan and then pour about 1/2 cup
of flour into it. Tilt the pan different ways to let the flour coat all 
of the inside of the pan or dish. Tilt pan over sink or trash and 
gently tap the bottom of the pan to get rid of any excess flour.
If there is are a few little lumps of flour, don't worry about it.   
It won't affect the end result.
Preheat the oven to 350 degrees.
Place cake pan or dish on oven rack set in the center height of your oven. 
Place in center of rack. This way it gets an even heat on all sides.
Bake for about 30-45 minutes. Baking time can vary from oven to oven.
Check it after 30 minutes by opening oven and looking.
If you can clearly see the center is not done, very carefully
close the oven door so you don't make your cake fall. If your cake falls,
You'll end up with a cake that looks like it has a crater in it.
You don't want to jar or move the cake, the rack, or the oven until the
cake is almost completely cooked. 
When the cake looks like it is done (nice rounded top,) then you can very 
carefully slide the rack out to check it.
Check it by either gently thrusting a table knife or a toothpick into the 
center and then pulling it back out. If it comes out clean it is done. If it 
comes out with batter on it, cook for another 10-15 minutes and then check 
again.When it comes out clean, take the cake out and put on a rack or top of 
stove to cool.
If you are using round cake pans and you want to remove cake from them, 
run a table knife along the inside edge after cake is cooled.
Wait until the cake is fully cooled before you try removing it from the pan.
If you do it to soon, the cake may stick to the bottom of the cake pan.
Place a dinner plate or small platter upside down on top of cake and turn 
upside down.   
Gently tap bottom of pan.
Cake should come out with little problem.
If some of the bottom does stick to the pan, gently remove it from the pan 
and patch it back on the cake. The frosting will cover the problem.

Chicken Enchiladas

----- Original Message -----
From: mary
To: phaedrus
Sent: Saturday, March 02, 2002 9:54 AM
Subject: chicken enchilada receipe

> can you find me this receipe?...thanking you, mary

Hi Mary,

There are literally hundreds of recipes for chicken enchiladas. Below is a relatively simple one.


Chicken  Enchiladas

 Ingredients :
 12 corn tortillas
 Monterey Jack cheese, grated (don't substitute Cheddar for Jack)
 1 onion, chopped
 2 pkg. chicken gravy mix
 1 c. sour cream
 1 c. diced green chilies
 1 can boned chicken (or leftover

 Preparation :
   Fry tortillas in oil not crisp.  Fill with cheese and chicken.
 Sprinkle with onions.  Roll up.  Prepare gravy according to package
 directions.  When gravy is cooked add sour cream and chilies.  Pour
 over enchiladas.  Bake at 350 degrees for 20 minutes.

Peanut Butter Swirl Cookies

----- Original Message ----- 
  From: LAUREN
  To: phaedrus
  Sent: Saturday, March 02, 2002 6:31 AM
  Subject: cookie receipe

  I am looking for a receipe for peanut butter, chocolate swirl cookies.  
  The batter is rolled out and then melted chocolate is spread over the 
  rolled batter.  It is then rolled up and refrigerated like a cake roll.  
  Then sliced and baked.

  A neighbor made this for us as kids over 40 years ago.  
  They were the best.

Hi Lauren,

Got it. See below.


  Peanut Butter Swirl Cookies 

a.. 1/2 cup Crisco shortening 
b.. 1 cup sugar 
c.. 1/2 cup chunk-style (not super-chunk) peanut butter 
d.. 1 egg 
e.. 2 Tbsp milk 
f.. 1-1/4 cups sifted enriched flour 
g.. 1/2 tsp salt 
h.. 1/2 tsp soda 
i.. 1 6-oz pkg Nestle's semi-sweet chocolate pieces 

a.. Cream shortening and sugar until light 
b.. Beat in peanut butter, egg and milk 
c.. Sift together flour, salt & soda; stir into creamed mixture 
d.. Place dough on lightly floured waxes paper; 
    roll into 15x8x1/4 inch rectangle 
e.. Melt chocolate bits over hot water 
f.. Cool slightly; spread over dough 
g.. Roll like jelly roll, lifting waxed paper slightly with each turn 
h.. Chill in waxed paper roll 1/2 hour 
i.. Slice cookies 1/4" thick 
j.. Place on ungreased baking sheet 
k.. Bake in moderate oven (375) 8 to 10 minutes until very lightly 
l.. Cool on rack when out of oven 

Makes 3 to 4 dozen, depending on how thick you cut them  

Tomato Marmalade

  ----- Original Message ----- 
  From: Marie
  To: phaedrus
  Sent: Friday, March 01, 2002 7:49 AM
  Subject: tomato marmelade

  My mother used to make a delicious marmalade using oranges and tomatoes. 
  I wonder if you can come up with the recipe. 
  I would appreciate this very much.. Marie 

Hi Marie,

I found several recipes for this. See below.


  Tomato  Marmalade  (*EA*)

   Ingredients : 
   --Ingredients For 4 Pint Jars:--
   4 qt. ripe tomatoes (measured whole)
   3 oranges
   3 lemons
   1/2 oz. stick cinnamon
   3 whole cloves
   1 c. seedless raisins
   Sugar, see below
   Salt to taste

   Preparation : 
     Peel the tomatoes, core and slice them.  There will be a good deal
   of juice.  Pour off about a pint and chill it to drink or use in
   soup.  Now measure the rest of the tomatoes and put an equal amount
   of sugar to heat in a very slow oven, 250 degrees with the door
   open.  Slice the oranges and lemons thin and cut the slices into
   quarters with scissors.  Remove seeds.  Tie the spices in a bag and
   put them into a large preserving kettle with the tomatoes, lemons
   and oranges, raisins and salt to taste.  When the juice begins to
   bubble, add the heated sugar.  Cook the marmalade, stirring it
   often, until the juice begins to crinkle when tested on a saucer. 
   Then turn off the heat and leave it overnight.  The next morning
   reheat it until it just starts to boil, stirring it gently from the
   bottom.  Remove spice bag.  Pour into hot sterilized jars and seal. 
   Serve with cold meat, fish or curry.   
   Coolidge  Tomato  Marmalade

   Ingredients : 
   12 whole tomatoes
   2 sm. oranges
   1 lemon
   1 3-in. cinnamon stick
   1 1/2 tsp. whole cloves

   Preparation : 
     Blanch the tomatoes with boiling water, and remove skins.  Slice
   into shallow kettle.  Slice the oranges and lemon very thin, and
   quarter the slices.  Pour off half the juice from the tomatoes. 
   Measure the sliced tomatoes, and add an equal amount of sugar.  Stir
   until sugar is dissolved.  Now add the oranges, lemon, cinnamon
   stick and whole cloves.  Cook over high heat at first to keep the
   lovely color.  Stir often, and reduce heat somewhat after marmalade
   has begun to boil.  Boil, stirring often, until mixture shows signs
   of crinkling a little when dripped on a cold plate.  Remove cinnamon
   stick, pour into hot sterilized jars and seal.  This marmalade was a
   favorite of President Calvin Coolidge, who insisted that it be
   served regularly at White House breakfasts and brunches.  It was
   printed in a very old cookbook full of recipes from well-known
   Aunt  Sally's  Coolidge  Tomato  Marmalade

   Ingredients : 
   7 or 8 lbs. ripe tomatoes
   3 oranges
   2 lemons
   1/2 oz. cinnamon stick
   1/4 oz. whole cloves

   Preparation : 
      Blanch tomatoes in boiling water to loosen skins; dip in cold
   water and peel.  Slice into a large strainer, catching the juice. 
   You get about 2 cups of juice; pour off about half of it and set
   aside for other use.  Weigh the remainder of the juice and the
   tomatoes and add an equal weight of sugar.  (This takes about 7
   pounds sugar for 8 pounds tomatoes.)  Slice the oranges and lemons
   paper thin and discard seeds; quarter the slices.  Add to the
   tomatoes and sugar in a large kettle; add the spices and boil
   rapidly with frequent stirring until the marmalade shows signs of
   crinkling on the surface when a tablespoon is cooled in a saucer. 
   Watch it like a hawk:  it boils over readily! Pour into clean dry
   jelly glasses. 
   Harvest  Marmalade

   Ingredients : 
   5 1/2 lb. firm, ripe tomatoes
   About 5 lb. sugar
   3 med. size navel oranges
   2 med. size lemons
   2 cinnamon sticks, each 2" long
   1 tbsp. whole cloves
   3 oz. diced, crystalized ginger

   Preparation : 
      Skin tomatoes.  Place a colander in a bowl and slice the tomatoes
   into it so that any juice will be caught in the bowl.  Weigh the
   tomatoes plus 1/2 cup of the juice.  This weight should be about 5
   pounds.  Put into a 10 quart kettle. Add sugar to equal the weight
   of tomatoes and juice.  Slice oranges and lemons about 1/16 inch
   thick, then cut the slices into quarters.  Measure.  (There should
   be 3 3/4 cups oranges and 1 1/4 cups lemons.)  Add to tomatoes and
   sugar.  Add cloves and cinnamon (in a bag if you prefer to remove
   them; we like them put in loose and left in).  Mix well.  Bring to
   boiling over high heat.  Reduce to moderate and cook, uncovered and
   stirring occasionally, until fruit is clear and juice has been
   reduced by 1/2, about 60-70 minutes.  Add ginger 10 minutes before
   cooking time is up.  Remove spice bag, if you used one, and ladle
   into hot, sterilized jars.  Seal at once.  Serve as a relish with
   meats or as a spread on toast.  Yield:  Approximately 11 jars, 1/2
   pint each.

Irish Potato Candy

  ----- Original Message ----- 
  From: JANE 
  To: phaedrus
  Sent: Friday, March 01, 2002 11:39 AM

  Looking for a recipe for irish potato candy found around in special 
  shops in march for st.patrick's day  can you help me? 

Hi Jane,

Well, I'm not familiar with what's in the specialty shops, but there are a couple of different types of "irish potato candy". One contains real potatoes and the other does not. Both recipes are below.


  Irish Potato Candy

  1/4 cup butter, softened 
  1/2 (8 ounce) package cream cheese 
  1 teaspoon vanilla extract 
  4 cups confectioners' sugar 
  2 1/2 cups flaked coconut 
  1 tablespoon ground cinnamon 
  In a medium bowl, beat the butter and cream cheese together until smooth. 
  Add the vanilla and confectioners' sugar; beat until smooth. Using your 
  hands if necessary, mix in the coconut. Roll into balls or potato shapes, 
  and roll in the cinnamon. Place onto a cookie sheet and chill to set. 
  If desired, roll potatoes in cinnamon again for darker color.  
    Makes 5 dozen 
   Irish Potato Candy

  1 Tablespoon Mashed potatoes 
  2-1/4 Cups Confectioners' sugar 
  1 12 oz jar peanut butter 
  Placed mashed potatoes in a mixer bowl. Add confectioners' sugar 
  one cup at a time, beating well after each addition. Spread into 
  greased 10 x 15 inch pan.
  Spread peanut butter over top. Roll as for a jelly roll.
  Cut into slices.  


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