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Peanut Butter & Jelly Cake

  ----- Original Message ----- 
  From: Roberta
  To: phaedrus
  Sent: Friday, March 21, 2003 9:34 PM
  Subject: Request for peanut butter and jelly cake recipe

  Waaay  long ago, when I was in high school, my best friends'  mom used 
  to make this cake from a recipe from the back of a box of peanut butter 
  cookie mix.  I called her a few years after graduation and got the recipe 
  from her,  but I lost the recipe, and had by then  lost touch with her, 
  too. This was in maybe 11th or 12th grade, which would make it circa 
  The recipe involved swirling jelly through the batter, I think. It also 
  called for making up the mix a little differently than for cookies.
  Every so often, I'll find a book of recipes "from the back-of-the-box, 
  or I'll come across a website that looks promising, but no luck so far....
  I'd be ever so grateful if you ferret this recipe out for me. I've been 
  telling my kids about it for years!

Hello Roberta,

I could not find any recipes for this that use peanut butter cookie mix. See below for the recipes that I did find.


  Title: Peanut Butter & Jelly Cake 
   Categories: Cakes 
        Yield: 8 Servings 
    2 1/2 c  Flour, all-purpose 
      2/3 c  Sugar 
        4 ts Baking powder 
      1/2 ts Salt 
        1 c  Sugar, brown 
      1/3 c  Shortening 
      1/3 c  Peanut butter 
    1 1/4 c  Milk 
        3    Eggs 
        1 ts Vanilla extract 
      1/4 c  Peanut butter (layer) 
      1/2 c  Jelly, red (layer) 
  ----------------------Fluffy Frosting---------------------- 
      3/4 c  Sugar 
      1/4 c  Corn syrup, light 
        2 tb Water 
        2    Egg whites 
      1/4 ts Salt 
      1/4 ts Cream of tartar 
        1 ts Vanilla extract 
    Sift together into mixing bowl flour, sugar, baking 
    powder, and salt. Add brown sugar, shortening, peanut 
    butter and milk. Beat 1 1/2 minutes. (With electric 
    mixer, blend at lowest speed, then beat at a low 
    speed. Or beat 225 strokes with a spoon.)  Add eggs 
    and vanilla. Beat 1 1/2 minutes. Turn into two 9-inch 
    round layer pans, well greased and lightly floured on 
    the bottoms.  Bake at 375 degrees for 30 to 35 minutes 
    until cake springs back when touched lightly in 
    center. Cool. Place one layer, top-side down, on 
    serving plate. Spread with peanut butter then with 
    jelly. Top with second layer; frost. 
    Fluffy Frosting:  Combine in top of double boiler 
    sugar, corn syrup, water, egg whites, salt and cream 
    of tartar. cook over rapidly boiling water, beating 
    with electric mixer or rotary beater until mixture 
    stands in peaks. Remove from heat.  Add vanilla; beat 
    unitl frosting holds deep swirls. 
  Peanut  Butter  And  Jelly  Cake

   Ingredients : 
   2 c. all-purpose flour, unsifted
   1 tbsp. baking powder
   1 tsp. salt
   1/2 c. margarine, softened
   1/4 c. peanut butter, creamy type
   1 1/3 c. granulated sugar
   2 eggs
   1 c. milk
   1 tsp. vanilla
   3/4 to 1 c. grape jelly

   Preparation : 
     Preheat oven to 350 degrees.  Grease and flour two 9x1 1/2-inch
   layer cake pans.  Sift together flour, baking powder and salt onto
   wax paper.  Beat together butter and peanut butter in large bowl
   with mixer at high speed until well blended.  Gradually beat in
   eggs.  Beat in flour mixture alternately with milk until well
   blended.  Add vanilla.  Pour into prepared pans, equally dividing
   batter.  Bake in preheated oven (350 degrees) for 30-35 minutes or
   until tests done.  Cool in pans for 10 minutes, then invert onto
   cake racks.  Cool completely. Spread jelly between layers.  Frost
   top and sides with Peanut Butter Frosting:  Beat together 2 1/2
   tablespoons softened margarine and 2 tablespoons peanut butter in
   small bowl until light and fluffy.  Stir in 1 1/4 teaspoons vanilla.
   Beat in 2 cups sifted 10X (confectioners) sugar alternately with 3-4
   tablespoons milk until of a good spreading consistency.  Garnish top
   with stripes or circles or webs of jelly.  Roundabouts 
   Peanut  Butter  And  Jelly  Cake

   Ingredients : 
   2 c. sifted all-purpose flour
   1 1/2 c. sugar
   8 tsp. baking powder
   1 tsp. salt
   1/3 c. shortening
   1/3 c. peanut butter
   1 c. milk
   2 eggs
   1 pkg. fluffy white frosting mix
   1 (10 oz.) jar (about 1 c.) currant
   1/2 c. chopped peanuts

   Preparation : 
     Sift together flour, sugar, baking powder and salt in mixer bowl.
   Add shortening, peanut butter and milk; beat 2 minutes at medium
   speed on electric mixer.  Add eggs and beat mixture 2 minutes more. 
   Pour into greased and lightly floured 13x9x2 inch baking pan.  Bake
   in moderate oven (350 degrees) for 45 to 50 minutes, until cake
   tests done.  Cool. Break up currant jelly with a fork; spread evenly
   over cake.  Prepare frosting mix according to package directions. 
   Carefully spread frosting over jelly on cake; sprinkle with chopped
   nuts.  Cut in squares to serve.  
   Peanut  Butter  And  Jelly  Cake

   Ingredients : 
   2 c. unsifted all purpose flour
   1 tbsp. baking powder
   1 tsp. salt
   1/2 c. butter or oleo, softened (1 stick)
   1/4 c. creamy peanut butter
   1 1/3 c. sugar
   2 eggs
   1 c. milk
   1 tsp. vanilla
   3/4 c. grape jelly

   Preparation : 
      Preheat oven to 350 degrees.  Grease and flour two 9 x 1 1/2 inch
   round layer cake pans; or use Pam.   Sift together baking powder,
   flour, and salt.  Beat together butter and peanut butter until well
   blended; add sugar and beat until fluffy.  Beat in eggs, one at a
   time.  Mix in flour mixture, alternately with milk, beginning and
   ending with flour.  Add vanilla.  Pour into prepared pan.  Bake at
   350 degrees for 30-35 minutes.  Spread jelly between layer and frost
   with Peanut Butter Frosting: 1/4 c. plus 2 tbsp. creamy peanut
   butter 2 c. sifted 10x sugar 3-4 tbsp. milk   Beat together butter
   or oleo and peanut butter in small bowl until light and fluffy. 
   Beat in 10x sugar alternately with milk until good spreading

Bianca Mangiare

----- Original Message -----
From: "Janice" 
To: phaedrus
Sent: Saturday, March 22, 2003 11:15 AM
Subject: Recipe for Bianca Mangiare

> I saw this made on a tv program and can't find the recipe. 
> it only had four things in it. Cocoa, corn starch and sugar. 
> You combined it over a double boiler until it got thick. 
> poured into a pan. topped it with cinamon and some shaved 
> pieces of chocolate and chilled it for a couple of hrs. 
> They did not give any measurements. It looked wonderful and 
> easy verson of chocolate pudding. Janice

Hello Janice,

Well, someone is confused. (I mean besides me.) There is a famous Italian dessert dish called "bianco mangiare", sometimes spelled as one word, like "biancomangiare". Now "bianco" means "white", and "mangiare" means "to eat." So, "bianco mangiare" is "something white to eat." That fits pretty well, because "bianco mangiare" is, or was, a milk pudding or custard, sometimes flavored with almonds, and it's.... white. The traditional recipe goes back many, many years, all the way back to the Middle Ages. It's also well-known in France by the name "blanc mange." Changing "biancO" to "biancA" doesn't change it to mean "something chocolate to eat" or to "something brown to eat". "BiancA" still means "white", it's just the feminine form, whereas "biancO" is the masculine form. If it were chocolate, it would have to be white chocolate.

While looking, I did find three references to a cooking show on which the chefs prepared "biancA mangiare", and said it was "grandma's chocolate mangiare.". Those were the ONLY references to "biancA mangiare" on the web. No recipe was given.

Janice, I understand that, whatever it's called, that's the recipe that you wanted. I could not locate it, sorry.

As for bianco mangiare, I found two types of recipes for that. One is the almond-flavored milk pudding which, best I can tell, is what "bianco mangiare" should be. The other seems to be some sort of mutant version of tiramisu, with sponge cakes or lady fingers, chocolate chips, and even some chocolate syrup. See below.


Almond Custards with Almond Milk (Biancomangiare)

8 sheets gelatin
6 1/2 cups whole milk
Zest of 2 lemons
1/2 pound blanched skinless almonds
1 1/2 cups plus 1/2 cup sugar
1 cup heavy cream, very cold
2 tablespoons almond oil
1 tablespoons vanilla extract
1 egg plus 4 yolks
1 pomegranate, seeds removed from pith and skin

10 6-ounce flan molds

Place the gelatin leaves in 2 cups of cold water and set aside.

Place the milk and lemon zest in a non-reactive pan over medium-high heat.
Place the almonds in a food processor, grind to a powder and pour into the
heating milk. Bring the milk and almonds to a boil, remove from heat, cover
and let stand 20 minutes.

Line a conical sieve with cheesecloth and strain the lemon zest and almond
solids from the milk, pressing with the back of a spoon to remove all of the
liquid. Set aside 1 1/2 cups of the flavored milk for the sauce and place
the remaining milk, 1 1/2 cups sugar and the soaked gelatin leaves into a
saucepan and bring just to a boil, stirring constantly. Remove from the heat
immediately and allow to cool to room temperature.

Grease the flan molds with the almond oil and set aside. Whip the cream to
soft peaks and fold the cooled almond milk into the whipped cream. Spoon the
almond milk mixture into the greased flan molds so that they're 90 percent
full, and refrigerate at least 4 hours.

Meanwhile, crack the eggs and beat together the egg and the yolks. Add the
egg mixture to the remaining 1 1/2 cup flavored milk, and add the remaining
1/2 cup sugar. Place over medium heat and, stirring constantly, heat to a
high simmer, 175 F. Remove from heat, pour through a strainer into a small
bowl and refrigerate 1 hour. To serve, dip the molds upright into a bowl of
hot water, without allowing any water to go over the edge into the mold, and
carefully invert onto a large plate. Whisk the sauce to loosen it and pour
over the custards into the plate. Garnish with pomegranate seeds and serve.

Yield: 10 servings
Prep Time: 4 hours 50 minutes

milk pudding


3     cups milk
6     tablespoons corn starch
1/3  cup sugar
1     tablespoon pure vanilla extract
       or  pure almond extract
2     lemon peels
pinch cinnamon
Pour one cup of milk into a saucepan with the cornstarch and stir until the
cornstarch dissolves completely. Stir in remaining milk, sugar, extract,
lemon peels and cinnamon.

Place the pan on a burner over medium heat, and bring to a boil while
constantly whisking the liquid to prevent lumping. Turn the heat to low,
simmer and continue to whisk until evenly thickened. Take the pan off the
burner and remove the lemon peels.

Spray the inside of 4 ramekins or cups with cold water and pour the pudding
into the molds. Cool to room temperature, cover the molds with plastic wrap
and refrigerate for several hours.

When ready to serve, gently loosen the edges of the pudding with your
fingers, and turn the molds over onto a small plate.

Serve plain or with fresh berries as a garnish.
Bianco Mangiare (Pudding)
Category: Dessert
Cuisine: Italian

2 Tbsp. sugar
2 Tbsp. cornstarch
2 cups whole milk
1/4 cup chocolate chips
1 pkg. Lady Fingers (or 9" sponge cake)
4 Tbsp. rum
candied cherries

Dissolve cornstarch in 1/4 cup of milk and set aside. Heat remaining milk
over low heat, add sugar stirring to dissolve. DO NOT BOIL. Using a wooden
spoon, add dissolved cornstarch, stirring constantly in one direction on
medium heat until milk thickens to a pudding consistency. Remove from heat,
let cool slightly.

Line a platter with Lady Fingers and sprinkle with rum. Pour thick cream
over top. Decorate with chocolate chips and candied cherries. Refirgerate 2
hours before serving.
Bianco Mangiare

Servings (6)

1 9-in sponge cake
1/2 Cup Sugar
1/3 Cup Cornstarch
1 qt milk
1 Tsp Vanilla extract
1 Tsp Cinnamon
1 Cup Chocolate sprinkles
1 Cup Chopped pecans
1/2 Cup Maraschino cherries,
Chocolate sauce-optional

1. Cut cake into 1/2 in. slices. Place 1 layer in the bottom of a 9 in. cake
pan. Set aside. 2. Combine sugar and cornstarch in a saucepan. Set over
medium heat. Add milk gradually and cook, stirring, until mixture comes to a
boil and thickens. Remove from heat. Stir in vanilla and cinnamon. 3. Pour
half the pudding over the sliced cake. Scatter over this half the chocolate
and half the pecans. 4. Add another layer of cake, then rest of pudding and
remaining chocolate and pecans. Top with cherries. Refrigerate. 5. Serve
cold on chilled plates with chocolate sauce, if desired

Thai Tea with Bobas

  ----- Original Message ----- 
  From: art 
  To: phaedrus
  Sent: Saturday, March 22, 2003 4:36 PM
  Subject: thai tea with bobas

  Would like to know where to purchase bobas, how to cook them, and 
  the recipe for thai tea.

  Thank you.

Hello Art,

You should be able to purchase bobas at any coffee/tea specialty shop or at grocers that have a section for chai and such. You can get them online at any of these places and dozens more. Instructions on how to prepare them comes with them.

The Country Bean

Coffee Bear's Cafe

Brown Bag

Kay's Koffee Korner

For tea recipes, see:

How to Make Pearl Milk Tea

Thai Iced Tea recipes


Baked Apple Dumplings

  ----- Original Message ----- 
  From: Stacy 
  To: phaedrus
  Sent: Saturday, March 22, 2003 7:49 PM
  Subject: Recipe


  I went to Cracker Barrel last night and ordered an amazing dessert. 
  I would like to find a recipe...

  It is called....

  Baked Apple Dumplin'

  It was served in a oval shaped bowl. One dessert and serve 2 people. 
  This is what it says on the menu.

  Baked Apple Dumplin'
  Sweet tender slices of Golden Delicious Apples baked in our special crust, 
  covered with pecan streusel, served warm with our Vanilla Bean ice cream & 
  apple topping. A Cracker Barrel Favorite!  



Hi Stacey,

Well, there is a copycat for the Cracker Barrel apple dumpling here: Below are a couple of other apple dumpling recipes.


  Old Fashioned Baked Apple Dumpling Recipe

  Pare and core tart apples, set each apple on a 4-1/2 inch square of rolled 
  pie crust, fill the cavity with sugar, wet the corners of the crust, bring 
  them together on the top and press together. Brush with milk, and bake to 
  a nice brown color. Serve with lemon or vanilla sauce. 
  Delicious Baked Apple Dumplings

  Makes 8 dumplings  

  1 (17.5 ounce) package frozen puff pastry, thawed 
  1 cup white sugar 
  3/8 cup dry bread crumbs 
  3 tablespoons ground cinnamon 
  1 pinch ground nutmeg 
  1 egg, beaten 
  4 Granny Smith apples - peeled, cored and halved 
  1 cup confectioners' sugar 
  1 teaspoon vanilla extract 
  3 tablespoons milk 

  1 Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking 
  2 Roll out each sheet of pastry to measure 12x12 inches. Cut into quarters, 
    to make 8 - 6 inch squares. 
  3 In a small bowl, combine sugar, bread crumbs, cinnamon and nutmeg. Brush 
a pastry square with beaten egg. Place 1 tablespoon bread crumb mixture 
in center. Place one apple half, core side down, over bread crumbs. Top 
with another tablespoon of mixture. Pull up four corners of pastry and 
pinch sides together to seal seams completely. Repeat with remaining 
  4 Brush each dumpling with beaten egg. Place in preheated oven for 15 
minutes, then reduce heat to 350 degrees F (175 degrees C) and continue 
baking 25 minutes more, until lightly browned. Let cool completely at 
room temperature. 
  5 To make icing, combine confectioners' sugar and vanilla and enough milk 
to make a drizzling consistency. Drizzle over cooled dumplings. Serve the 
same day. 

Hungarian Shortbread

  ----- Original Message ----- 
  From: Sally
  To: phaedrus
  Sent: Saturday, March 22, 2003 7:45 PM
  Subject: Pugatcls

  Dear Uncle Phaedrus,

  My grandmother was a Hungarian Jew. When I was little, I always helped 
  her make pugatchls. I have no idea how to spell that. She came to this 
  country when she was 14 so that must have been about 1900 or so. A Pugatchl 
  is a very basic shortbready type cookie. I think heavy on the butter and 
  not very sweet. Actually they took an effort to eat but I loved them 
  because I made them with Nanna Mom and they were from the old country. 
  I think her town was near the Romanian border. The dough was stiff and 
  was chilled in the fridge before we rolled them out and cut circles with 
  a glass. We always made a star * pattern with a toothpick and she also 
  colored them with food coloring though I always figured she just did that 
  for me and they didn't have any in Hungary. I don't remeber fancy spices, 
  I only remember flour & butter but there was more.  There had to have been 
  some sugar. I would have liked more. I don't remember if there was milk 
  or not. 
  Thank you so much for having this web site. Good luck. - Sally 

Hi Sally,

I could not find anything listed at all for "pugatchl" or "pugatchls". I did, however, find a Hungarian shortbread recipe, albeit a bit modernized. With the jam and powdered sugar, it's a bit more elaborate than what you describe, but those may be optional trimmings.


  Hungarian Shortbread 

  4 cups all-purpose flour 
  2 teaspoons baking powder 
  1/4 teaspoon salt 
  1 pound (4 sticks) unsalted butter, room temperature 
  4 large egg yolks 
  2 cups sugar 
  1 cup jam of choice 
  Powdered sugar, for dusting 

  In a large bowl, whisk flour, baking powder and salt to blend; set aside. 

  In large bowl of an electric mixer, beat butter on high speed until pale 
  and fluffy. Add egg yolks and sugar; beat until sugar is dissolved and 
  the mixture is light. Reduce mixer speed to low and add the dry ingredients,
  mixing only until the ingredients are incorporated. 

  Turn dough out onto a work surface and cut in half. Shape each half into 
  a ball and wrap in plastic wrap. Freeze dough for 30 minutes or until firm. 

  Adjust oven rack to middle position. Heat oven to 350 degrees. Remove 
  1 portion of dough from freezer and remove plastic. Grate into a 9-by-12-inch
  baking pan using the largest holes on the grater. Pat dough gently to get 
  into corners (you don't want to press it down). 

  Spread jam in an even layer. Grate remaining dough on top. Press lightly 
  to distribute evenly. Bake about 40 minutes, or until golden brown. As 
  soon as you take it out of the oven, dust top with powdered sugar - place 
  sugar in a sieve and shake over top of shortbread. Cool to room temperature 
  on a rack. 

  Presentation: Cut shortbread into bars when cool. Cut them to whatever 
  size pleases you. Store covered at room temperature. They keep nicely 
  for 2 days. Or freeze, well-sealed, up to a month. Thaw, still wrapped, 
  at room temperature. 

  Advance preparation: Can be prepared 2 days in advance of serving and 
  stored, covered, at room temperature. Makes about 24 bars. 

  Nutritional data per serving: Calories, 318; protein, 3 grams; carbohydrates,
  41 grams; fat, 16 grams; cholesterol, 77 milligrams; sodium, 67 milligrams.  

sends this:

I was searching your site for Hungarian shortbread cookies and was stunned to find 
a question from "Sally" in March 2003. I too had a grandmother from northern Hungary 
who made cookies called Pogacsa (po-gotcha)! We all loved the simple shortbread like 
cookie whose dough she used to create many different kinds of cookies and apple streudels. 
When I was 25 I begged her to teach me how to make the dough. Thank goodness, because 
no other grandchild knows how to make it and only one of her daughters is still living. 
Here is the recipe:
6 cups flour
1 lb. margarine
1 cup sugar
4 egg yolks
juice of an orange (maybe 1/4 cup)
juice of 1/2 lemon
maybe some baking powder
Mix together flour,baking powder, and margarine with either your hands or a dough hook, 
in one bowl.
In another bowl, cream egg yolks and sugar until smooth. Add orange and lemon juices. 
Add to flour mixture and mix.
Don't overmix. Add milk if dry. Refrigerate immediately- use within two weeks-or freeze.
Barbara ( proud granddaughter of Magda)


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus