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Cream Horns

  ----- Original Message ----- 
  From: Beverlie 
  To: phaedrus
  Sent: Saturday, August 03, 2002 11:43 PM
  Subject: cream horn filling

  I do not know if cream horns are native to just this area...but
  it is similiar to a twinkie....but lighter and 
  you have any recipes that I can use to make these treats at home grandchildren really like them....and they cost 89 cents 
  at the bakery....I have the tubes and recipe to make the horns....
  thank you sent me fantastic apricot recipes and quickly 

Hello Beverlie,

There's a lot of variation among cream horn recipes. Some are like ladyfingers, some are like cookies, and some are like French pastries. Below are several recipes.


  Cream Horns

  4 cups of All purpose Flour
  1-1/2 cups butter

  Mix by hand and then add beat together 
  3 egg yolks
  1 cup of sour cream
  1 teaspoon vanilla extract

  Chill for 1 hour or more
  Mix together 3/4 cup powdered sugar with 1/2 cup flour. 
  (this is for rolling out)
  Take a handfull of dough and roll out on floured surface 
  with the above
  Roll out thin and cut into 1" wide and about 6" long strips.
  Roll these strips around round clothes pins covered in aluminum 
  foil,  slightly overlapping dough as you work your way down the tube.
  Making it look like creme horns.
  Put on cookie sheet and bake at 350 for 12-15 minutes
  While semi warm, twist pastry off tubes.


  2 cups Milk
  6 tablespoons flour
  Put this in a pan and cook till thick.... let cool.
  In a mixing bowl cream together 
  1 cup crisco
  3/4 cup butter (softened)
  2/3 cup granulated sugar
  the cooled flour mixture 
  7 oz jar of Marshmallow cream (Fluff)
  add 2 teaspoons vanilla extract
  Beat real good until fluffy

  Fill shells... and dust them with powdered sugar.
  NOTE: I usually double my batch of horn dough... to make enough 
  to freeze the horns (without filling of course) 
  They are a lot of work 
  Clothespin Cookies Or Creme Horns

  3cups flour
  2tbsp. sugar
  1cup Crisco
  2egg yolks
  2tbsp. vinegar
  1cup cold water

  1 cup milk 
  1 tbsp. sugar 
  4 tbsp. flour 
   1/2 lb. margarine, softened 
  2tsp. vanilla
  6tbsp. marshmallow creme
  2cups powdered sugar

  For the dough: Mix flour and sugar in a bowl. Cut in one-half cup 
  of the Crisco as for pie dough, until mixture resembles coarse meal. 
  In a separate bowl, combine egg yolks, vinegar and water; beat with 
  a fork.

  Add liquid mixture to flour mixture a little at a time, stirring until 
  it forms a sticky dough. Wrap and chill 1 hour.

  Roll dough into a rectangle about 1/4-inch thick. Spread with one-third 
  of the remaining Crisco. Fold dough in thirds letter-style, with the 
  Crisco on the inside. Cover and refrigerate 1 hour. Repeat rolling, 
  spreading, folding and chilling twice more, chilling at least 6 hours 
  after final folding.

  Divide dough into 4 balls. Roll each into a rectangle 1/8-inch thick. 
  Cut into strips 1 inch wide and 5 or 6 inches long. Wrap strips loosely 
  around clean clothespins, overlapping as you wrap. Bake on cookie sheets 
  at 400 degrees for 10 minutes. Cool on wire racks, then remove clothespins.

  For the filling: Combine milk, granulated sugar and flour in a large,
  heavy saucepan. Cook and stir over medium heat until very thick. Cool. 
  Beat in margarine, vanilla and marshmallow creme. Beat in powdered sugar. 
  Squeeze filling from a pastry tube into pastry rolls. Dust with powdered 
  sugar, if desired.
  Cream Horns

  1 cup butter - softened
  1/2 cup shortening
  3 cups flour
  2 egg yolks - beaten
  2 tsp. sugar
  1 1/4 cups water
  1 cup milk - low fat okay
  1/3 cup flour
  1 cup shortening
  2 Lbs. powdered sugar   

  -Cream together butter and shortening with electric mixer. Set aside.
  -Combine flour, egg yolks, sugar, and water.
  -Roll out onto floured surface.
  -Spread 1/4 of the butter/shortening mixture over dough.
  -Knead together.
  -Refrigerate for 1 hour.
  -Repeat last 4 steps until butter/shortening mixture is gone.
  -Roll out dough to 1/4 inch thick. Cut into strips.
  -Wrap strips of dough all the way around metal Cream Horn forms.
  -Place dough covered forms on greased cookie sheet and bake in 425 
   degree oven for 10 minutes.
  -Combine milk and flour together in saucepan.
  -Bring to boil, stirring constantly, then remove from heat.
  -Cool to room temperature.
  -Add shortening and powdered sugar to milk/flour mixture.
  -Beat well with electric mixer.
  -Scoop into icing bag and fill baked pastry shells.
  Cream Horns
  makes 2 dozen

  2 lbs Flaky Puff Pastry Dough(See below)  
  4 cups heavy cream
  4 tsp. sugar
  2 tsp. vanilla extract
  Confectioners sugar 
  Roll out dough onto a lightly floured surface until you have a 
  rectangle measuring about 10 by 16 inches and about 1/8 inch thick. 
  Prick with a fork to prevent any unevenness. Cut into lengthwise 
  strips 1 inch wide, using a pastry wheel.
  Wrap each strip of dough around a well greased cream horn or cannoli 
  form. Keep the dough off the ends of each form. Place the forms on a 
  parchment lined baking sheet 3 inches apart with the ends of the dough 
  tucked underneath the forms. Chill for 30 minutes.
  Preheat oven to 350 degrees F. Bake horns for about 20 minutes, or 
  until quite browned. Remove the molds and return the pastries to the 
  oven to dry the insides, about 5 additional minutes.
  Whip the cream with the sugar and vanilla and then place in a large 
  pastry bag fitted with a large plain tip. Pipe the cream into each of 
  the horns and dust horns with confectioners sugar. 

  Other Serving Suggestions:
  1. Before filling with cream, dip horns into melted chocolate and 
  place on parchment paper until chocolate solidifies.

  Storage suggestions:
  Cover leftover horns and place in refrigerator. Can stay fresh in for 
  up to 3 days. 
  Flaky Puff Pastry Dough
  makes 3 lbs of dough

  4 cups all-purpose flour
  2 tsp. sugar
  2 tsp. salt
  1 1/4 cups milk; very cold
  1 lb butter; very cold 
  In a large bowl, mix 3 1/3 cups of the flour with the sugar and salt. 
  Add the milk and begin tossing with the flour. Smear the flour and 
  milk along the sides of the bowl to blend well, then incorporate into 
  the mixture. If the moisture is absorbed too quickly by the flour, 
  add another tablespoon or so of cold milk. Mix well but don't over mix. 
  Sprinkle a little bit of flour over it and then flatten the dough. 
  Cover with plastic wrap and refrigerate.
  Pour the remaining flour onto a clean surface. Remove butter from 
  refrigerator and place onto flour. Keep the butter covered with the 
  flour while cutting it and kneading it with a pastry scraper; make 
  sure there are no cold lumps. Add more flour if necessary to properly 
  soften the butter without melting it. Form into a square. Scrape down 
  the work area again and toss on some fresh flour. Place the chilled 
  dough onto the flour, but don't handle too much. Roll out the dough 
  corners into thin flaps, which you will use to enclose the softened 
  butter. Place the softened square of butter onto the dough. Lift each 
  flap snugly over the butter, making sure to overlap the corners and 
  seal the bundle.
  The dough is now ready for the first of 4 double folds. Start by 
  pounding the dough gently in one direction. If you begin rolling, 
  make sure the dough doesn't stick to the work surface. Roll only 
  in one direction and not past the far end. Rolling past the end 
  will pinch and smear the layers at the edge. Roll and manipulate 
  the dough into a rectangle about 20 inches long and 8 inches wide. 
  Press hard on the handles of the rolling pin to form the rectangle, 
  then brush off any excess flour from the surface of the dough. Bring 
  both ends toward the center like a book. Then, fold in half, closing 
  the book. Wrap the pastry dough in plastic and refrigerate it for at 
  least 45 minutes. The dough has been turned once, and now has 4 layers.
  Place the chilled dough on a lightly floured surface so that the spine 
  of the dough becomes the long side of your rectangle. Begin again by 
  pounding gently. Make this rectangle about 12 X 18 inches. Fold and 
  turn in the same way as before, first forming a rectangle that measures 
  about 10 X 14 inches, then folding the 2 sides into the center with a 
  little gap in the middle. Fold in half, making sure the spine of the 
  dough becomes the length of the rectangle. Rest the dough after turn 
  number 3 for about 1 hour in the refrigerator.
  On the fourth and final turn the dough should be smooth and elastic. 
  Try to form well defined corners with neat edges. Fold and turn once 
  more in the same way, then chill for at least 4 to 5 hours before using. 

  1. Work in a kitchen that is about 70 degrees (at 80 degrees the dough 
     will begin to melt.)
  2. Keep a pastry scraper and a bowl of flour handy at all times.
  3. You may have to change the amounts of butter, flour, or milk slightly 
     in order to get the right texture.

  Storage suggestions:
  I usually cut my dough into three 1 lb slabs. If I am not using the 
  dough, I immediately wrap in a large plastic garbage bag and place 
  in the freezer. Puff pastry is best when used within the next 3 days 
  of being in the freezer.
  Creme Patisserie  (Filling for Cream Horns)
  (Pastry Cream)

  3 cups milk
  Seeds scraped from one vanilla bean (*or 2 teaspoons vanilla extract)
  8 egg yolks 
  3/4 cup sugar 
  6 tablespoons cornstarch, sifted
  2 tablespoons unsalted butter, softened

  In a 3 quart saucepan combine the milk and vanilla bean seeds. Heat 
  just below the boiling point (scalding). 
  Using an electric mixer (with whisk attachment if available) beat the 
  egg yolks and sugar in a large mixing bowl until they lighten in color. 
  Stir in the cornstarch. 
  Pour about 1/3 of the hot milk into the egg mixture (this is called 
  tempering), whisking continuously to incorporate. Whisk the tempered 
  egg mixture back into the remaining hot milk, and place the saucepan 
  back on the heat. Cook on medium high heat, stirring constantly with 
  the whisk, until the mixture comes to the boil. Reduce heat and boil 
  for about 30 seconds, stirring constantly. Remove from heat and gently 
  whisk in the butter. 
  Strain the pastry cream into a bowl, place plastic wrap directly on 
  the surface, and chill completely. Can be made up to 3 days ahead.

  Makes about 3 1/2 cups.

  * If you are using vanilla extract it is added when the cream is 
  finished cooking.

Plain Cake

----- Original Message -----
From: Rebecca
To: phaedrus
Sent: Monday, August 05, 2002 10:13 AM
Subject: ...original Wesson Oil recipes

> ...hope you can help!...(have combed through the internet and a 'vast'
> cookbook collection with no results)...need to find:   recipe for a
> 'Plain Cake' that may have been printed on the Wesson Oil containers in
> the mid to late 50's...THANK YOU!!!

Hello Rebecca,

I found several recipes called "plain cake" and containing wesson oil or just "oil", but I have no idea if any of them are from a label.


Plain  Nutty  Cake

 Ingredients :
 1 c. Wesson oil
 3 eggs
 1 tsp. cinnamon
 1 jar plum junior baby food
 2 c. sugar
 1 tsp. cloves
 2 c. self-rising flour
 1 c. chopped nuts

 Preparation :
    Bake at 350 degrees for 1 hour in bundt or tube pan.  Let cool
 and ice with the following: 1 c. powdered sugar   Mix and drizzle on
 top of cool cake.  If using plain flour, add 1 teaspoon baking
 powder, 1 teaspoon baking soda and pinch of salt.
 Plain  Cake

 Ingredients :
 1 1/2 c. flour
 1 c. sugar
 2 tsp. baking soda
 1 tsp. vanilla
 3 tbsp. cocoa
 1 tbsp. vinegar
 1/3 c. oil

 Preparation :
    Mix well DO NOT BEAT.  Bake at 350 degrees for 30 minutes.
 Plain  Cake

 Ingredients :
 2 c. sugar
 1 c. oil
 3 eggs, one at a time
 2 sm. jars baby food plums
 1 tsp. cloves
 1 c. chopped pecans
 1 tsp. vanilla
 2 c. flour
 3 tsp. baking powder
 1 tsp. salt
 1 tsp. cinnamon

 Preparation :
   Mix everything together.  Bake in greased and floured tube pan at
 350 degrees for 45 minutes.  Cool in pan.  Remove from pan and glaze
 with mixture of 1/2 cup lemon juice and 1 cup 10X sugar.
 Plain  Cake

 Ingredients :
 1 1/4 c. sugar (can use 1/4 c. extra)
 1/2 c. oil (can use 1/4 c. extra)
 3 eggs
 1/2 c. sweet milk
 1 1/2 c. self-rising flour

 Preparation :
   Mix all ingredients well and bake in 2 (9") pans.  Or in one large
 9"x13" pan (greased and floured).  This is so good as plain cake
 with strawberries or as a fresh coconut cake with 7 minute frosting.

Peanut Butter Cookies

  ----- Original Message ----- 
  From: Chow 
  To: phaedrus 
  Sent: Monday, August 05, 2002 6:37 PM
  Subject: Peanut Butter Cookies

  I' am looking for a recipie for peanut butter cookies made with 
  a Duncan Hines yellow cake mix.  It used to be on the back of the 
  box.  Thanks for your help 


See below.


  Peanut  Butter  Cookies

   Ingredients : 
   1 pkg. Duncan Hines Deluxe yellow cake mix
   1 c. Jiff peanut butter (crunchy)
   1/2 c. Crisco oil
   2 tbsp. water
   2 eggs

   Preparation : 
      Combine all ingredients; mix well.  Drop from a teaspoon onto an
   ungreased cookie sheet and flatten with a fork which has been
   dropped in water.  Bake at 350 degrees for 10-12 minutes.  Makes 5
   dozen 2 1/2 inch cookies. 
   Peanut  Butter  Cookies

   Ingredients : 
   1 pkg. Duncan Hines Yellow Deluxe Cake Mix
   1 c. peanut butter
   2 tbsp. water
   1 1/2 c. cooking oil
   2 eggs

   Preparation : 
      Preheat oven to 350 degrees.  Combine all ingredients and mix
   well.  Drop from a teaspoon onto an ungreased cookie sheet.  Press a
   criss cross on each cookie with fork prongs that have been dipped in
   water.  Bake at 350 degrees for 10 to 12 minute or until golden
   brown.  Cool on cookie sheet for about 1 minute and remove to rack
   to finish cooling.  Makes 4 to 5 dozen.

Swans Down Cake Flour

  ----- Original Message ----- 
  From: Rebecca
  To: phaedrus
  Sent: Monday, August 05, 2002 7:12 PM
  Subject: Locate Ingredient

  My name is Rebecca and I do hope you can help me.  My mother 
  and I live in Philadelphia Pennsylvania and we are having a tough 
  time trying to locate Swansdown self rising cake flour. Does it exist 
  any more?  

Hi Rebecca,

Yes, Swans Down still exists, although the self-rising version may not. Swans Down is owned by the Dover Flour company of Ontario, Canada. There's a website here:
Dover Flour Comapny

You can order Swans Down online from Luzianne:


Sugar Plum Tunnel Cake

  ----- Original Message ----- 
  From: Gerrie 
  To: phaedrus
  Sent: Monday, August 05, 2002 4:22 PM
  Subject: Tunnel of Sugar Plum Cake

  I have been looking for a recipe for a "tunnel of sugar plum cake".  
  It has cherries, coconut, slivered almonds, Pillsbury vanilla 
  buttercream frosting mix, and instant lemon pudding as a part of 
  the ingredients.

  It is a yummy cake and quite spectacular for special occasions.

  Any help will be greatly appreciated,

  Thank you. 


Hello Gerrie,

There was nothing on the Internet like that, but I found the below recipe on a recipe CD. Pretty close, but no coconut.


  Sugarplum  Tunnel  Cake

   Ingredients : 
   1 1/2 c. butter
   1 1/2 c. sugar
   1 c. chopped candied cherries
   1/2 c. golden raisins
   1 sm. pkg. instant lemon pudding mix
   6 eggs
   2 1/2 c. flour
   1 1/2 c. chopped walnuts
   1 sm. pkg. vanilla-buttercream frosting mix

   Preparation : 
      Cream butter in large mixer bowl at high speed of mixer.  Add
   eggs, one at a time, beating well after each addition.  Gradually
   add sugar, continue to beat at high speed until light and fluffy. 
   By hand, fold in sifted flour, cherries, walnuts and raisins; then
   fold in dry pudding mix.  Pour batter into well- greased bundt or
   tube pan.  Bake at 350 degrees for 60 to 65 minutes.  Do not invert.
    Cool and remove from pan.  Cool completely before serving.


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