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----- Original Message -----
From: "Marcia"
To: phaedrus
Sent: Saturday, December 20, 2003 2:48 PM
Subject: Bundle cake recipe
I am looking for a recipe that I think was on a gold medal
flour bag. It was for bundle cake.
Thanks, Marcia
Hi Marcia,
The recipe below is the only one that I could find with that name.
Phaed
Bundle Cake
Ingredients :
1 1/2 c. flour
2/3 c. sugar
1 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
1 c. dairy sour cream
1/3 c. butter or margarine
2 eggs
1 tsp. almond extract
1/2 tsp. vanilla
Filling:
1/3 c. sugar
1 (8 oz.) pkg. cream cheese, softened
1 egg yolk
1/4 c. drained, chopped maraschino cherries
1/4 c. slivered almonds
Icing:
2 c. confectioners' sugar
2 tbsp. butter
3-4 tbsp. cream
1 tsp. vanilla
1 tsp. almond extract
Preparation :
Sift dry ingredients into mixing bowl; add sour cream, butter or
margarine, eggs, almond and vanilla extracts and beat until well
blended. Prepare filling. Beat together sugar, cream cheese and
egg yolk. Add cherries and almonds. In a greased and lightly
floured bundt cake pan, spoon in half of the cake batter. Top with
filling. Spoon on remaining cake batter. Bake at 350 degrees for
30 to 35 minutes, or until cake is done. Cool and top with icing.
Combine confectioners' sugar with butter, cream and flavorings.
Beat until creamy. Use to spread on cooled Bundle Cake.
From: Rick
To: phaedrus
Subject: Such a web site!
Date: Tuesday, August 03, 2004 12:19 PM
Good AM Dear Sir!
What a wonderful place you run. it is now my first bookmark and I read
it daily. Here is a recipe that some of your fans may like. I call it
Dresden Sauce and it is marvellous accompaniment to salmon or steak or
chicken or burgers. Seems it works on just about anything but cake - but
I have not tried that yet.
Dresden Sauce
I cup Sour Cream
1 tsp Grainy Prepared Mustard
1 tsp Prepared Horseradish - Canadian is best!
1/2 tsp dried Dill weed
Mix well and let stand in fridge for 24 hours. Try it on your favorite
food. It works well even on Chicken Quesadillas.
Rick
----- Original Message -----
From: "Jeanne"
To: phaedrus
Sent: Tuesday, August 03, 2004 2:37 PM
Subject: Forgotten Kisses
Uncle Phaedrus:
I'm searching for a recipe my mom used to make - my ex-husband in Australia
retained her recipe box and won't send it back, the brat :-( - called
"Forgotten Kisses". The cookies are basically meringue, not dough, but it's
not a standard meringue that stays soft and puffy; it props up chocolate
chips, and the key is that you heat the oven, then turn it off right before
you insert the cookie sheets and just leave the cookies in there as the oven
gradually cools down. I looked faithfully in the archives, and did not see
them.
Thanks,
Jeanne
Hi Jeanne,
See below.
Phaed
Forgotten Kisses
Ingredients :
2 egg whites
3/4 c. sugar
1 (12 oz.) pkg. chocolate chips
(Green candy use 1 tsp. creme de
menthe & green food coloring)
(Red candy use 1/2 tsp. peppermint
flavoring and red food coloring)
Preparation :
Beat egg whites before adding sugar. Mix in sugar. Add chocolate
chips. Add flavorings and food coloring depending on color desired.
Drop on cookie sheet; leave space between. Heat oven to 375
degrees. Shut off oven when you put in the oven and leave in oven
for 5 1/2 hours or overnight.
----------------------------------
Forgotten Kisses
Ingredients :
2 egg whites
1/8 tsp. salt
1/2 tsp. vanilla
1/2 tsp. cream of tartar
3/4 c. sugar
1 (6 oz.) pkg. mini chocolate chips
Preparation :
Heat oven to 350 degrees. Beat egg whites until fluffy. Add
salt, vanilla and cream of tartar. Beat and slowly add sugar. Beat
until glossy. Fold in chips. Drop on greased cookie sheet. Turn
oven off and put cookies in to bake at least 2 hours (preferably
overnight). Makes about 48 cookies.
----------------------------------
Forgotten Kisses Cookies
Ingredients :
2 egg whites
2/3 c. sugar
1/8 tsp. salt
Green food coloring
1 pkg. mint chocolate chips
Preparation :
Beat egg whites until stiff. Gradually beat in sugar. Add salt
and food coloring. Fold in chips. Drop by small teaspoon on
greased cookie sheet about 2 inches apart. Place in 400 degree
preheated oven and immediately turn off the oven. Let cookies set in
oven overnight. Do not open the oven door until cookies are done,
which they will be in the morning.
----------------------------------
Forgotten Kisses
Ingredients :
3 egg whites, beaten (meringue)
3/4 c. sugar
Pinch cream of tartar
Pinch salt
1 bag mint chocolate chips
Preparation :
Beat egg whites with hand mixer to meringue. Meringue should
make peaks. Add in sugar slowly, cream of tartar, salt and mint
chips. Heat oven to 350 degrees. Drop by spoonfuls on brown paper
(paper bags cut to fit cookie sheets work good). Place in oven and
leave overnight with oven off.
----- Original Message -----
From: "lisa"
To: phaedrus
Sent: Tuesday, August 03, 2004 3:52 AM
Subject: Long lost performer
> Dear Uncle,
>
> I watched a documentary this evening called 'That's Black Entertainment'
about the underground black movie industry. One of the performer mentioned
was a 7 year old black pianist called Sugar Chile Robinson. I think they
said his name was Frankie and the film was from 1946. That would mean he
was born in 1939 or so.
> Where is he now? Does he still perform? Is he alive?
>
> Thanks,
> Lisa
Hi Lisa,
Consensus seems to be that child prodigy Frankie "Sugar Chile" Robinson was
born in 1940. Most references say he was 12 in 1952, which would have made
1940 his birth year. This musical prodigy's boogie-woogie piano career peaked
from 1949 to 1952, faded from 1952 to 1954, and he is not known to have performed
after 1954. I found references that said he's still alive and living in Detroit.
There's a bio here:
Sugar Chile Robinson
Phaed
----- Original Message -----
From: Eleanor
To: phaedrus
Sent: Tuesday, August 03, 2004 6:42 AM
Subject: mint sauce
I am looking for an old recipe for mint sauce. I looked in the archives but
could not find one.
Thanks,
Eleanor
Hello Eleanor,
Mint sauce for lamb? See below.
Phaed
English Mint Sauce For Roast Lamb
Ingredients :
1 c. fresh mint leaves, tightly packed
2 tsp. vinegar, approx.
2 tsp. sugar, approx.
2 tsp. boiling water, approx.
Preparation :
Dissolve sugar in water. Place mint leaves with water and blend
until fairly fine. Pour into serving bowl. Add vinegar. Add more
sugar or vinegar to taste. Will keep about 2 or 3 weeks in
refrigerator.
----------------------------------
Mint Sauce For Leg Of Lamb
Ingredients :
10 oz. mint apple jelly
2 tbsp. cider vinegar
1/2 tsp. garlic powder
Preparation :
In saucepan, stir jelly until dissolved. Add vinegar and garlic
powder. Serve warm over lamb slices.
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Mint Sauce
Ingredients :
1 c. mint leaves, green or dried
1 c. vinegar
1 c. water
1 c. brown sugar
Preparation :
Boil together the vinegar, water and brown sugar. Add the mint
leaves. Turn the heat on low and cook 3 - 5 minutes. Allow to cool
before straining out the leaves. If it tastes too strong, increase
the water. If using dried leaves, rub between your hands to make a
finer product. If using green leaves, chop them fine and don't
strain them. May be used hot or cold.
----------------------------------
Mint Jelly Sauce
Ingredients :
6 oz. mint jelly
1/3 stick butter
1/2 oz. green creme de menthe
1 oz. Brandy
1/2 tsp. marjoram
Preparation :
Mix all ingredients together in small pan. Cook for 20 minutes
on medium-low flame. Serve over Leg of Lamb or Lamb Chops.
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