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Soft As Silk Strawberry Cake

----- Original Message ----- 
From: Kirsten
To: phaedrus
Sent: Saturday, May 24, 2003 12:20 AM
Subject: Softasilk strawberry cake

> In January of 1999 I got a recipe off the back of a Softasilk flour 
> box for a strawberry cake.  I called the company, but they have 
> recently been purchased by Pillsbury and they don't have the recipe 
> and don't know if or when they will. It had real strawberries pureed 
> into the batter with a cream cheese frosting recipe and sliced 
> strawberries for the garnish. I've looked almost everywhere and have 
> run out of patience.  Please help me!  Thank You.
> Kirsten

Hello Kirsten,

Could this be it?


Strawberries And Cream Cake

2 3/4 cups cake flour
2 1/2 teaspoons baking powder
2 cups sugar
1 package (4-serving size) strawberry-flavored gelatin
1 cup butter, softened
4 eggs
1 cup milk
1 teaspoon vanilla
1/2 cup pureed strawberries
1 1/2 cups whipping cream
2 tablespoons sugar
1/2 teaspoon vanilla
1 1/2 cups sliced fresh strawberries
Cream Cheese Frosting (see recipe)
11/2 cups quartered fresh strawberries

Prep time: 40 minutes. Baking: 25-30 minutes.
Heat oven to 350 degrees. Grease and flour three round pans, 9x11/2 inches.
Mix cake flour and baking powder; set aside (add up to 1/2 teaspoon salt 
if using unsalted butter).
Beat 2 cups sugar, the dry gelatin and butter in a large bowl with electric
mixer on medium speed 3 minutes. Beat in eggs, one at a time. Beat flour
mixture and milk alternately into butter mixture. Beat in 1 teaspoon vanilla
and the pureed strawberries. Pour into pans.
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes; remove from pans to wire rack. Cool completely.
Beat whipping cream, 2 tablespoons sugar and 1/2 teaspoon vanilla in chilled
large bowl on high speed until stiff. Place one layer, top side down, on
cake plate. Spread with 3/4 cup whipped cream; top with 3/4 cup sliced
strawberries. Repeat with second layer. Add third layer, top side up. Frost
side of cake with Cream Cheese Frosting; pipe decorative edge around top
edge of cake with frosting. Spread remaining whipped cream on top of cake.
Top with quartered strawberries. Store covered in the refrigerator.

Cream Cheese Frosting: Beat 1/2 cup butter, softened, and 8 ounces of
softened cream cheese in large bowl with electric mixer on low speed until
well blended. Beat in 4 cups powdered sugar and 2 teaspoons vanilla until
Yield: Three-layer cake.

Toasted Coconut Marshmallows

  ----- Original Message ----- 
  From: Kasar
  To: phaedrus
  Sent: Saturday, May 24, 2003 7:49 AM
  Subject: toasted coconut marshmellows.

  Dear Sir; Please help me.. I want to cover my own marshmellows 
  with toasted coconut. How do I do it...Thanking u in advance. 
  Mlr.You can email me , wire me, call me, I am going nuts trying 
  to figure this out. My e mail adddress is _. Please 

Hello Kasar,

Below are three recipes for making homemade toasted coconut marshmallows from scratch. You'll note that all three are for making the marshmallows themselves, not just for coating store-bought marshmallows. The reason that there are no recipes for just coating store-bought marshmallows with toasted coconut is that the coconut will not stick to them. Store-bought marshmallows are coated with cornstarch (corn-flour) while they're still moist. This keeps the coconut from sticking to them.


  Toasted Coconut Marshmallows

  (See below) 
  Scatter 14-oz bag sweetened flaked coconut (4 cups) on baking sheet; 
  toast in 350F oven 10 minutes, stirring a few times, until lightly 
  golden; let cool. Follow directions for Double Vanilla Marshmallows 
  with these changes: Omit cornstarch mixture; coat buttered baking pan 
  with 2 Tbsp confectioners' sugar; scatter 1 1/4 cups toasted coconut 
  in pan. Omit vanilla bean; substitute 1 1/4 tsp coconut extract for 
  vanilla extract. Spread marshmallow mixture in prepared pan; sprinkle 
  with another 1 1/4 cups toasted coconut. Let set. Cut into marshmallows; 
  toss in toasted coconut. Dry and store as directed. 

  Double Vanilla Marshmallows

  Unsalted butter, for greasing
  1/2 cup each cornstarch and confectioners' sugar, sifted together
  2 cups granulated sugar
  11/3 cups hot water
  1/4 cup light corn syrup
  1/4 tsp salt
  1 vanilla bean, split lengthwise, seeds scraped out and reserved, bean 
    pod reserved
  1/2 cup cold water
  3 envelopes unflavored gelatin
  2 tsp vanilla extract
  6 large egg whites, at room temperature
  1/2 tsp cream of tartar


  1. Butter 13 x 9 x 2-in. baking pan; coat with 2 Tbsp cornstarch mixture.
  2. In straight-sided saucepan, mix sugar, the hot water, syrup, salt, 
  vanilla pod. Over medium-high heat, bring to a boil. Attach candy 
  thermometer to pan side. Boil until 260F, 15 minutes.
  3. Meanwhile, pour the cold water into saucepan; sprinkle gelatin over 
  the water; let soften 5 minutes. Heat over low heat, stirring to dissolve 
  gelatin; stir in vanilla seeds and extract; keep warm.
  4. Meanwhile, before syrup reaches 260F (at 250F), beat egg whites and 
  cream of tartar at high speed in 4-qt bowl until billowy peaks form. Remove 
  bean pod from syrup. At medium, beat whites while slowly adding syrup in 
  thin stream. Pour in gelatin mixture. Beat at high 10 minutes, scraping 
  sides of bowl with rubber spatula, until just warm and fluffy. Turn out 
  in prepared pan; smooth surface. Let stand in cool, dry place 3 hours, 
  until set.
  5. Loosen edges of marshmallow block with knife; invert onto cutting board
  sprinkled with some of remaining cornstarch mixture. Using wet knife, cut
  crosswise into 8 strips. Cut each strip into 6 marshmallows. Place remaining
  cornstarch mixture in a bowl; toss each marshmallow in mixture to coat. Let 
  dry on wire rack 1 1/2 hours. Store between layers of waxed paper in airtight
  container in a cool, dry place for up to 1 month.

  Makes 48 marshmallows.
  Per marshmallow: 51 calories, 1 g protein, 12 g carbohydrate, 0 fat, 0 fiber, 
  0 cholesterol, 22 mg sodium. 
  Toasted Coconut Marshmallows 


  4 tbs gelatine, 1 cup cold water, 4 cups sugar, 2 cups boiling water, 
  2 tsp vanilla, 2 tsp lemon juice,250g(8oz)coconut. 


  Sprinkle gelatine over cold water, place sugar and boiling water into a 
  large saucepan, stir over low heat until sugar is dissloved. 

  Bring to boil, add gelatine mixture, boil steadily,(uncovered) for 
  20 minutes(allow to cool) to lukewarm. 

  Pour into a large bowl of electric mixer,add vanilla and lemon juice, 
  beat on high speed until very thick and white. 

  Pour into two 20cm(8") square cake tins, which have been rinsed out 
  with cold water, allow to set. 

  Cut marshmallows into squares with a wet knife then toss in toasted 

  To Toast Coconut 

  Place coconut in heavy pan, stir with wooden spoon over moderate heat 
  until coconut is light golden brown 

  remove from heat immediately or coconut will continue to cook in the pans 
  _Marshmallows_  Makes about 1 3/4 lbs.

  Put in the mixing bowl and let stand 1 hour:

  3 tablespoons kosher veg gelatin (this is 3 packets of Emes)
  1/2 cup water

  In about 1/2 hour, begin to prepare a syrup.  Place in a heavy pan over 
  low heat and stir until dissolved:

  2 cups sugar (I used unbleached)
  3/4 cup light corn syrup
  1/2 cup water
  1/4 teaspoon salt

  When the mixture start to boil, cover it about 3 minutes to allow any
  crystals which have formed to be washed down from the sides of the pan.
  Be )careful, though, not to let the mixture boil over.
  Continue to cook uncovered and unstirred over high heat to the firm-ball
  stage (244 degrees F).  Overcooking makes the marshmallows tough.  Remove
  the mixture from heat and pour slowly over the gelatin, beating constantly
  with an electric mixer.  Continue to beat about 15 minutes after all the
  syrup has been added.  While beating, when the mixture is thick but still
  smooth, add:

  2 tablespoons vanilla extract.

  Put the mixture into an 8 x 12 in pan that has been lightly dusted with
  cornstarch.  Dust the top with cornstarch and set aside.  When it has
  dried for )12 hours, remove it from the pan, cut it into square with
  scissors dusted with )cornstach, and store the fully dusted pieces in a
  closed tin.

  Possible variations:  Add coconut extract instead of vanilla. pour into 
  pan coated with tasted coconut and roll cut pieces in toasted coconut 
  instead of cornstarch.

  Use creme de menthe instead of vanilla for mint marshmallows.

  Use other flavors/liquers (almond extract, orange, Kahlua, etc.) instead 
  of vanilla.

  Cut marshmallows into shapes and dip in melted vegan chocolate.

  Tint marshmallows with vegetable colors while beating the creme. Cut into
  holiday shapes (especially nice for spring - Easter, etc.).

Melting the commercial marshmallows first is one way to get around the cornstarch problem:

I was looking for a recipe and came across your comments about
the recipe captioned above.

I hate to, but I must beg to differ with you about the marshmellows.

My daughter loves these and I have often made them using store brand marshmellows.
And hasten to add that I have never had any problem getting the coconut to stick.
I do use the sweetened shredded cocounut and after it's toasted and cooled,
I melt the marshmellows in the microwave. Here's how:

First, I butter the inside of a pyrex bowl big enough to hold two bags of big marshmellows.
I also butter a spatula. And the sides of the pyrex 13 x 9 dish I pour the melted marshmellows into.
Then I put half the toasted cocunut into that pan.

Nuke the bowl of marshmellows on high 20 seconds.
Do this 2 more times, stirring between each microwave blast--
rebutter the spatula if it starts to stick.

If the marshmellows are still not completely melted,
blast again but for only 10 seconds and in 10 second increments 
until the marshmellows are melted.
You can add food coloring during this phase if you wish.

Pour the melted marshmellows quickly once it has melted over the layer of toasted coconut.
It should slide right out of the bowl. If you need to pat it into the pan,
wet your hands first and the marshmellow won't stick.
Top with the remaining toasted coconut, pat down gently, and let stand several hours.
I usually cover mine with a light cotton kitchen towel and let it stand overnight.

Sprinkle a few mini-choclate chops into the coconut
for a little variation--not too much, one quarter cup or so.

Cut with a pizza cutter.

This is relatively simple and never falls to work for me.
The coconut does stick. 

I usually use the Kroger brand (Fry's Grocery here in the southwest) 
or Jet Puffed (?) marshmellow brand.

I hope you will try this and pass it along to your readers.

~happy trails,

Sou See Gai

  ----- Original Message ----- 
  From: LINDA 
  To: phaedrus
  Sent: Saturday, May 24, 2003 1:09 PM
  Subject: Chinese Chicken Salad

  I have been trying to find the recipe for a Chinese Chicken Salad that 
  I used to order at the Golden Sanpan in Depoe Bay, Oregon.  They used 
  to call it Sau Se Gai, and I believe that it was there own recipe.  
  From what I have been told the restaurant has since changed their name 
  and they no longer have this on their menu, however, will make it up 
  special.  I remember that it had rice noodles in it and that it was 
  delicious!  Any assistance in obtaining this recipe would be wonderful.

Hi Linda,

Several considerations here.

First, there are dozens of Chinese chicken salad recipes with rice noodles, and they're all different from each other.

Second, I could find nothing at all regarding the Golden Sanpan Restaurant, not one mention.

Third, I could find nothing at all about anything called "sau se gai".

However..... I did find the below recipe for a Chinese chicken salad called " Sou See Gai". It's not from the Golden Sanpan, it's from another Chinese restaurant.

Hope it's what you wanted.


  Sou See Gai
  (Chinese Chicken Salad & Dressing) 

  3 oz. red wine vinegar
  1/2 ounce vodka
  2 Tbsp. light soy sauce
  3 Tbsp. peanut oil
  1-1/2 tsp. sesame seed oil
  1-1/2 Tbsp. sesame paste
  1/2 Tbsp. smooth peanut butter
  1 tsp. Worcestershire Sauce
  1 egg yolk
  1/2 tsp. black pepper
  1/4 tsp. salt
  3 Tbsp. sugar
  1-1/2 tsp. Coleman's powdered mustard

  Take all of these ingredients, pour them into a blender, and emulsify them 
  (you want them to hang in suspension and not break down into individual
  components). This works best if you run the blender for about 3 minutes
  continuously on high speed. Next, place the following ingredients into a 
  large mixing bowl. 

  1 chilled pre-baked chicken, hand-shredded (3 lb. average)
  6 oz. julienned cucumber
  6 oz. julienned carrots
  6 ounces shredded lettuce
  6 oz. julienned cantaloupe
  1 oz. rice noodles, pre-softened and chopped
  1 oz. minced cilantro

  Then, after soaking the rice noodles in warm water for about 15 minutes 
  until they soften thoroughly, chop them into pieces about 2 inches long 
  with a sharp knife and toss them into the vegetables. The noodles add 
  texture and al dente crunch to the salad. Now chill the mixture for about 
  an hour or more to crisp up the salad. When you're ready to eat, serve the 
  salad pocketed inside one of the outer, bowl-shaped, lettuce leaves and 
  gingerly ladle on the dressing. Lightly garnish with a sprinkling of toasted
  sesame seeds. What you end up with is a light and cool-tasting Oriental salad
  which is ultimately pleasing to the palate.
  Chef's Notes:  
  This salad can also be made with shredded pork, shrimp, crabmeat, crawfish 
  tails, etc. Whatever your imagination dictates will blend beautifully with 
  the cold vegetables and the Oriental dressing. The dressing will keep in 
  your refrigerator in a glass or plastic container for at least 7 days  

Potato Soup

  ----- Original Message ----- 
  From: Zelma
  To: phaedrus
  Sent: Saturday, May 24, 2003 7:30 PM
  Subject: Potatoe Soup w/corn meal

  I am the youngest of ten children.  Whenever we were ill my mother use 
  to make us potato soup.  She use corn meal as a thickening or something.  
  She is now 87 years old and cannot remember how she made the soup.  
  Have you ever heard of this before?

  If I was going to make up a name . . . it definitely would not be "Zelma". 

Hi Zelma,

Now, now. All it would take would be for one actress or singer named Zelma to have a hit movie or song, and suddenly it would be the most popular name for new baby girls everywhere, and half the women on the Internet would be using it for their online personae. They'd be up to It's all a matter of perspective.

You don't give me much to go on regarding the soup, but I did find a few potato soup recipes that call for thickening with corn meal. See below.


Potato  Soup

 Ingredients : 
 6 to 8 med. potatoes
 2 med. onions
 Salt to taste
 Dash of pepper
 Celery flakes
 1/4 c. cornmeal
 1/2 c. milk
 8 c. water

 Preparation : 
    Cube potatoes and dice onions.  Put into large pot with salt,
 pepper, celery flakes and water.  Cook over medium heat until
 potatoes are tender.  Mix meal and milk together.  Set potatoes off
 stove; cool for 5 minutes.  Stir in meal mixture and set back on
 stove and cook 5 minutes or until thick.
 Cream  Of  Potato  Soup

 Ingredients : 
 3-4 potatoes
 1 qt. milk
 1 sm. onion
 2 tbsp. butter
 2 tbsp. flour
 2 tbsp. cornmeal

 Preparation : 
   Cook potatoes in salt water until done.  Mash potatoes.  Add
 finely chopped onion.  Add butter.  Mix flour and cornmeal separate
 in small bowl adding cold water until thin.  Stir this ingredients
 to potato mixture. Mix thoroughly.  Add salt and pepper to taste. 
 Boil 3 minutes and serve.  
Potato-Buttermilk  Soup

 Ingredients : 
 3 green onions, chopped
 6 potatoes, chopped
 1 pkg. Hidden Valley Ranch mix
 8 oz. buttermilk
 2 tbsp. cornmeal

 Preparation : 
    Cook potatoes and onions in 2 quart water until potatoes are
 soft. Mix together Ranch mix, buttermilk, cornmeal and add garlic,
 salt and pepper to taste.  

Sweet Biscuits

----- Original Message ----- 
From: Sandra
To: phaedrus
Sent: Saturday, May 24, 2003 8:31 PM
Subject: recipe

> Hi...I was wondering about a recipe from a place (out of business now) 
> in winston-salem and charlotte, nc. The restaurant was called The 
> Newmarket Grille, and they served something called 'sweet biscuits'.
> these are not the same as sweet potato biscuits.(they're white for one 
> thing). they look like old fashioned baked biscuits,only w. a hint of
> could be honey, but it doesnt taste like pure sugar for 
> the hint of sweetness.they were really good, and when they went out of 
> business, everyone wanted the recipe around here,but they wouldnt give 
> it out since they have a restaurant in charlotte(that one may have
> sinced closed).thanks for any help you can give me...Sandra :)

Hi Sandra,

I had no luck looking for recipes from the Newmarket Grille. I'm sending you some recipes that I did find for sweet biscuits.


 Sweet  Italian  Biscuits

 Ingredients :
 6 c. flour
 6 eggs
 6 tsp. baking powder
 1 c. Crisco, melted or 2 sticks margarine
 2 c. sugar
 6 tsp. vanilla

 Preparation :
    Beat eggs; add sugar, vanilla, melted shortening, and flour; roll
 in half; shape into rings.  Bake at 350 degrees until light brown.
 Sweet  Biscuits

 Ingredients :
 2 c. flour
 4 tsp. baking powder
 3 tbsp. sugar
 1/2 tsp. salt
 1/2 tsp. cream of tartar
 1/2 c. butter flavored Crisco
 3/4 c. milk

 Preparation :
    Cut Crisco into dry ingredients.  Add milk - mix well but do not
 overmix.  Pat out on a floured board 3/4 inch thick.  Cut with a
 biscuit cutter.  Bake on an ungreased cookie sheet at 425 degrees
 for 10-12 minutes.
 Sweet  Biscuits

 Ingredients :
 2 c. + 2 tbsp. flour
 4 tsp. baking powder
 1/4 tsp. salt
 3 eggs
 5 tbsp. sugar
 1/4 c. salad oil
 1 tsp. almond extract

 Preparation :
    Heat oven to 400 degrees.  Sift together all ingredients, stir in
 flour.  Shape into 1 inch balls.  If too hard to handle, add more
 flour.  Place 1 1/2 inches apart on greased cookie sheet.  Bake 10
 minutes.  Cool and frost.
 Sweet  Buttermilk  Biscuits

 Ingredients :
 3 c. flour
 3 tbsp. baking powder
 1/2 tsp. soda
 1 tsp. sugar
 1 c. shortening
 1 c. buttermilk

 Preparation :
    Sift together flour, baking powder, soda and sugar.  Cut
 shortening into flour. Add buttermilk and stir until just moist.
 Turn onto floured surface; knead gently until smooth.  Roll dough
 1/2 inch thick.  Cut with biscuit cutter. Place on ungreased baking
 sheet.  Bake at 450 degrees for 12 to 15 minutes. Yields 12 to 14
 Paximadea  (Sweet  Biscuits)

 Ingredients :
 2 cubes (1 c.) butter or margarine
 1 3/4 c. sugar
 1/2 c. salad oil
 5 eggs
 1 tsp. crushed anise seed
 1 tsp. vanilla
 Approximately 8 c. all-purpose flour
 4 tsp. baking powder
 1/2 tsp. soda
 1/2 tsp. salt
 1/2 c. evaporated milk
 1 c. walnuts or almonds, crushed(optional)
 1 egg, beaten
 Sesame seeds

 Preparation :
    Melt butter and stir in sugar and salad oil.  Beat in the eggs,
 one at a time, and mix in the anise seed.  Sift flour, measure, then
 sift the first 6 cups with baking powder, soda, and salt.  Add dry
 ingredients alternately with milk, adding enough flour to make a
 firm dough.  Shape the dough into rolls about 2 inches wide, 3/4
 inch high, and 12 to 15 inches long, or long enough just to fit the
 baking sheet.  Place the rolls on lightly greased baking sheets,
 brush the top with the beaten egg, and sprinkle with sesame seeds.
 Bake in a moderate 350 degree oven for 40 minutes, or until lightly
 browned. Remove from oven, let cool slightly, slice 1 inch wide and
 return to pan, turning each piece on its side.  Bake in a very slow
 oven (250 degrees) until lightly toasted.  Makes about 6 dozen. 


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