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Pumpkin Scones

----- Original Message ----- 
From: "Wendy" 
To: phaedrus
Sent: Tuesday, March 23, 2004 7:25 PM
Subject: starbuck's pumpkin scones

> recipe for Starbuck's pumpkin scones?

Hello Wendy,

I could not find the Starbucks' recipe, but below is a pumpkin scones recipe.


Pumpkin Scones

makes 16

20 g butter, at room temp
110g (1/2 cup) sugar
1/4 t. salt
1 egg
235g (1 cup) cold mashed pumpkin
375g (2 1/2 cups) self-raising flour, sifted
Butter to serve

Preheat oven to 225C. Use a wooden spoon to beat the butter, sugar and 
salt in a med. Mixing bowl until combined. Add the egg and beat until 
combined. Fold in the mashed pumpkin.

Add the flour and use your hand to mix until evenly incorporated and 
the mixture begins to hold together. Do not over mix.

Turn the dough onto a lightly floured surface and knead gently until 
just smooth. Use a lightly floured rolling pin to roll out the dough 
until about 2 cm thick. Use a round 5cm pastry cutter to cut out scones 
from the dough. Place the scones about 1cm apart on a baking tray. Bake 
in preheated oven for 15 min. or until golden.
Remove scones from oven and wrap them immediately in a clean tea towel.
Serve warm with lashing of butter.

Dundee Cake

----- Original Message ----- 
From: Joan
To: phaedrus
Sent: Sunday, March 21, 2004 9:05 PM
Subject: recipe help please

> Hi MY mother remembers a cake baked and sold at the old A&P grocery stores
> called "Dundee cake". It was sold prepakaged and was similiar to a fuit
> cake but wasn't heavy or had a lot of fruit in it. It also was sold like 
> a half moon shape and had a lemony flavor.I would love to make her one if 
> you can find the recipe. Thanks so much! Sincerely, Joan

Hi Joan,

A "dundee cake" is a type of Scottish fruitcake. See below for recipes.


Dundee  Cake

 Ingredients :
 1/2 lb. butter
 Grated rind of 1 lemon
 Grated rind of 1 orange
 8 oz. caster sugar
 5 oz. raisins
 5 oz. currants
 5 oz. sultanas
 4 oz. mixed candied peel
 11 oz. self-rising flour
 Pinch of salt
 2 oz. ground almonds
 4 eggs
 2 tbsp. brandy or dark rum
 2 oz. blanched almonds, halved
 2 tbsp. milk

 Preparation :
   Dundee Cake originated in the city of Dundee in Scotland, also
 famous for its marmalade.  Candied orange peel and orange rind are
 used in the making of this popular fruit cake which is easily
 recognized by the circle of blanched almonds on the surface.  Recipe
 makes one 8 inch cake.  Cream the butter and gradually work in the
 citrus rind.  Add the sugar and cream together until pale, light and
 fluffy.  Place the raisins, currants, sultanas and mixed peel in a
 bowl.  Sift the flour with the salt and add 2 ounce of it to the
 dried fruit.  Mix well to ensure that they are completely covered in
 flour.  Add the ground almonds to the butter and sugar, mix well,
 then gradually add the eggs one at a time, beating well after each
 addition.  Gradually fold in half the remaining flour, then add the
 fruit little by little. Fold in the remaining flour, then add the
 brandy.  Spoon the mixture into a buttered 8 inch round cake tin and
 smooth the surface.  Dip the blanched almonds into the milk, then
 arrange them in circles on the top of the cake.  Bake in the center
 of the oven at 325 F. for 2 - 2 1/2 hours.  The cake is cooked when
 a small skewer inserted into the center comes out clean.  Cool in
 the tin for 10 minutes then turn out on to a wire rack and leave
 until cold.
 Dundee  Cake

 Ingredients :
 3/4 c. butter
 3/4 c. sugar
 4 eggs
 2 c. all purpose flour
 1 1/4 tsp. baking powder
 2 tbsp. ground almonds
 1 1/4 c. currants
 1 c. golden raisins
 1/4 c. candied cherry halves
 1/3 c. chopped mixed candied orange &lemon peel
 Grated rind of 1 lemon
 Split blanched almonds

 Preparation :
    Cream the butter and sugar together until light and fluffy.  Add
 2 eggs, 1 at a time beating well after each addition.  Sift together
 the flour and baking powder.  Beat in 1/2 cup of the flour.  Add the
 remaining eggs, 1 at a time, and beat well.  Add the remaining flour
 gradually.  Fold in all the other ingredients except the split
 almonds.  Butter and flour an 8" springform or other deep cake tin
 and place a circle of buttered wax paper on the bottom. Transfer the
 batter to the prepared tin distributing it evenly.  Arrange the
 split almonds in circles over the top of the cake.  Bake in a 350
 degree oven for 1 1/2 hours or until a cake tester comes out clean.
 Cool 5 minutes in the pan before transferring to a wire rack.

German Meat Cakes

----- Original Message ----- 
From: Lily
To: phaedrus
Sent: Tuesday, March 23, 2004 8:31 PM
Subject: German deli food

> Hello
> I am looking for Meat Cakes that the
> German deli use to make. thanks 

Hello Lily,

See below for a German meat cake recipe.


German Meat Cakes

1/2 lb. each beef, veal and pork (ground together)
3 slices white bread (softened in water and squeezed dry)
1 egg
1/2 c. finely chopped onion
1/2 tsp. salt
1/2 tsp. beef stock
1/8 tsp. pepper
1/2 c. vegetable oil

In a large bowl, place ground meats, softened white
bread, beaten egg, chopped onion, salt, beef stock and pepper;
mix thoroughly. Shape mixture into flat cakes, 1/2-inch thick,
using a level 1/3 cup measure and a spatula.
In an 11 to 12-inch skillet, heat vegetable oil. Add
meat cakes; brown quickly on both sides; lower heat and cook
slowly for 15 to 20 minutes. Serves 6.

Gummi Bears

----- Original Message ----- 
From: "Shawn" 
To: phaedrus
Sent: Tuesday, March 23, 2004 1:44 PM
Subject: need recipe

> Do you know where I can find a recipe for store bought gummy bears?
> Thanks, Shawn 

Hello Shawn,

Below is the only one that I found.


Gummi Bears Recipe

1 small box Jello with sugar, any flavor
7 envelopes unflavored gelatin
1/2 c water

Mix in a sauce pan until the mixture resembles play dough. Place pan over
low heat and stir until melted. Once completely melted, pour into plastic
candy molds, and place in the freezer for 5 minutes. When very firm, take
out of molds and eat!

Sweethearts Valentine Candies

----- Original Message ----- 
From: "Martha" 
To: phaedrus
Sent: Tuesday, March 23, 2004 8:54 AM
Subject: Pastille Candies

> Greetings!
> I'm looking for recipes for what are essentially the candy conversation
> hearts that you can get around Valentine's Day.  A collegue of mine says
> that something similar was made in Medieval times as a digestive aid, and
> I'm trying to find out about them.
> My friend also says these might be referred to as "pastilles" or "suckets"
> and may be similar to hard candies.  She says they are probably a
> sugar/starch/gum mix, but everything I find for gum pastes is more the
> kind of stuff you make sugar flowers out of for wedding cakes.
> Any help would be appreciated!
> Thanks!
> Martha

Hello Martha,

Those little candies that say "Be Mine", etc, are called "Sweethearts" and "conversation hearts", and they are made by the New England Confectionary Co. (Necco) folks, the same company that makes Necco Wafers. Not only that, but they use exactly the same recipe to make "Sweethearts" that they use to make "Necco Wafers", just different molds. They've been using the same recipe since 1847, which is when they introduced "Necco Wafers.". They introduced "Sweethearts" in 1867.

"Pastilles" are a European throat lozenge for sore throats. They did get their start in the Middle Ages. They are most often anise (licorice-flavored), followed by lemon and then by fruit flavored. I do not believe that they are related to Necco wafers except for the fact that anise is one of the flavors of Necco Wafers. too.

There are no recipes for any of these things that I can find.



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