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Eggless, Butterless, Milkless Cake

----- Original Message -----
From: Rob
To: phaedrus
Sent: Saturday, August 17, 2002 2:46 AM
Subject: find old recipe

> I hope you can help me locate a old cake recipe. I think it was found in a
> old Arm & Hammer recipe book and the name of the cake was (Eggless,
> Milkless, Butterless Cake). I would really appreciate any help you could
> give me. Thanks Rob

Hello Rob,

There are a number of recipes with this name. They're basically the same with slight differences. Below are three.


Eggless  Milkless  Butterless  Cake

 Ingredients :
 1 lb. raisins
 2 c. sugar
 3 c. water
 1 tsp. allspice
 2 tsp. cinnamon
 4 tbsp. shortening
 4 tbsp. cocoa
 3 c. flour
 3 tsp. baking soda
 1/2 tsp. salt
 1 tsp. vanilla

 Preparation :
   In a large saucepan, combine all above ingredients and cook 15
 minutes.  When cool.  Add:  Mix well.  Put into greased and floured
 tube cake pan and bake for 1 hour at 325 degrees.
 Eggless,  Butterless,  Milkless  Cake

 Ingredients :
 1 box raisins, cooked
 2 tbsp. shortening
 1 tsp. nutmeg
 1 tsp. cinnamon
 1 tsp. allspice
 1/2 tsp. salt
 2 c. brown sugar
 1 tsp. soda
 4-5 c. flour

 Preparation :
   To raisins, add water to make 2 cups of raisins and juice after
 cooked.  Add shortening, nutmeg, cinnamon, allspice, salt and brown
 sugar.  Cook 5 minutes.  Let cool.  Add 1 teaspoon soda in 1
 tablespoon hot water.  Then add 4-5 cups flour.  Spread in cookie
 sheet that is well greased.  Too heavy for layered cake.  Bake at
 350 degrees for 30 minutes.  Then drizzle with thin powdered sugar
 Eggless,  Milkless,  Butterless  Cake

 Ingredients :
 1 c. brown sugar
 1 1/4 c. water
 1 c. raisins
 1 1/3 c. shortening
 1 tsp. salt
 1 tsp. cinnamon
 1 tsp. nutmeg
 2 c. flour
 1 tsp. baking powder
 1 tsp. baking soda

 Preparation :
    Boil sugar, water, fruit, shortening and spices together in a
 saucepan for three minutes.  When cool, add flour, salt, baking
 powder and baking soda which have been sifted together; mix well.
 Bake in greased 8" square pan at 325 degrees for 30 minutes or more.
  Test for doneness.

English Muffins

  ----- Original Message ----- 
  From: dan 
  To: phaedrus
  Sent: Friday, August 16, 2002 8:03 PM
  Subject: English Muffin Recipe

  The recipes I have tried are good, but they do not have the same 
  texture of the store-bought variety:  holes.  I would love to 
  find a really good recipe that produces the holes.  Thanks!    

Hi Dan,

Well, as expected, there are many variations of "English muffins". Below are several recipes.


  English Muffins
  225g (8oz) Flour 
  140ml (1/4 pint) Buttermilk 
  55g (2oz) Butter, melted 
  1 Egg 
  2 tbsp Sugar 
  2 tsp Baking Powder 
  1/2 tsp Salt 

  Sift the flour, salt and baking powder into a large bowl, add the sugar. 
  Mix in the lightly beaten egg, milk and melted butter together in a 
  separate bowl. 
  Add the buttermilk mixture to the flour quickly and lightly, to produce 
  a soft dough. 
  Do not overwork the dough, ignoring any lumps. 
  Using floured hands divide the dough into eight pieces. 
  Roll each piece into a ball and flatten to a thickness of 1 cm (1/2 inch). 
  Lightly grease the griddle (or baking tray). 
  Cook on both sides until lightly browned, (use crumpet rings if required). 
  English Muffins 
  1 pound All-purpose or bread flour
  1 teaspoon Salt
  1 1/2 tablespoons Dry yeast
  1 teaspoon Sugar
  8 fluid ounces Warm milk and water
  2 ounces Butter, melted 

  Sift the flour and salt into a bowl and leave in a warm place. Dissolve 
  the yeast and sugar in 1/4 pt of the warm milk and water. Leave to froth, 
  then mix in the fat. Stir all the liquid into the warm flour and beat 
  well until smooth and elastic. Cover and prove in a warm place for 50 
  minutes or until doubled in bulk. Turn onto a well-floured board and knead, 
  working a little more flour if necessary to make the dough easier to shape. 
  Round up the dough, roll into a thick sausage shape and (using the sharpest 
  knife you have) slice into 8 to 10 portions, each about 1 1/2 ~ 1 3/4 inch 
  thick. Shape each one into a round with straight sides. Put onto a greased 
  baking sheet. Cover (I use greased plastic wrap) and put in a warm place to 
  prove for 30-40 minutes or until springy to the touch. Leave room for 
  expansion and be careful not to over-prove, as the muffins will get flabby 
  and lose their shape. Warm and grease the bakestone lightly. Lift the 
  muffins carefully onto the bakestone and cook over very moderate heat for 
  8-10 minutes until pale gold underneath. Turn and cook the other side. 
  Wrap in a cloth and keep warm if cooking in batches. To serve, insert a 
  knife in the side, pull the top and bottom slightly apart, and insert 
  slivers of butter.
  English Muffins Recipe

  1tsp castor sugar
  half pint warm milk
  2tsp dried yeast
  1lb strong white flour
  1tsp salt
  1tsp fine semolina
  1tsp plain flour
  a little lard for frying

  Add the sugar to the warm milk and sprinkle the yeast onto the surface. 
  Set aside in a warm place for 15 minutes until the yeast has frothed up. 
  Sift the flour and salt together into a basin and pour the milk and yeast 
  mix into it. Mix well until a dough is formed. Knead the dough on a floured 
  surface until it becomes smooth and elastic. Put the dough in a warm place 
  and leave to double in size. Roll the dough out onto a floured surface to
  about 0.5 inch thickness. Cut into round with a cutter of about 3 inch 
  diameter. Grease and flour a baking sheet and place the muffins on it. Dust 
  the tops with the semolina and plain flour mixed together. Leave, covered, 
  in a warm place until doubled in size. Cook muffins in a little hot lard in 
  a heavy frying pan for about 7 minutes on each side.
  English Muffins
  1 2/3 cup milk 
  2 1/2 tablespoons butter 
  1 package yeast 
  1 heaping tablespoon sugar 
  1/3 cup warm water 
  1 egg 
  2 teaspoons salt 
  1 tablespoon vinegar 
  5 cups unbleached flour 
  Cornmeal or bread crumbs 
  Heat the milk and melt the butter in it. Cool. 
  Combine the yeast, water, and sugar. Allow to proof for a few minutes. 
  Combine the cooled milk mixture with the yeast mixture in large bowl. 
  Add the egg, salt, and vinegar, along with half the flour and mix at 
  medium speed for about 5 minutes. Add in remaining flour and mix well. 
  The mixture will be sticky. Cover and allow to rise in draft-free area 
  for 1 hour. 
  Pour cornmeal or bread crumbs into a bowl. Grease two baking sheets. 
  Take approximately 1/2 cup of dough into your hand and form a ball. 
  Flatten and place in cornmeal, turning once. Place muffin on the greased 
  cookie sheet and flatten to a 3-inch circle. Allow muffins to rise for 
  about 8 minutes. 
  Heat a griddle or skillet over medium-low heat. Place the muffins on the 
  griddle and cook 7 minutes on each side. Allow to cool completely. 
  Makes about 16 muffins.
  Easy English Muffins
   Recipe By     : 
   Serving Size  : 1    Preparation Time :0:00
   Categories    : Breads
     Amount  Measure       Ingredient -- Preparation Method
   --------  ------------  --------------------------------
      1/2     c            Shortening
      4       ts           Salt
      2       ts           Sugar
      2       c            Boiling water
      2       pk           Active yeast
      5       c            Flour
        Put shortening, salt and sugar in large bowl. Pour
     boiling water over all and stir until shortening
     melts. Let cool to lukewarm. Sprinkle yeast over this;
     stir to dissolve; let stand until mixture begins to
     bubble. Add flour and beat.
        Roll out on floured board to about 3/8-inch
     thickness. Cut with round cutter, I use clean, empty
     tuna can. Sprinkle cookie sheets with cornmeal. Set
     muffins on these, fairly far apart. Let rise to double
     in bulk. Set griddle or electric frypan to 350~.
     Sprinkle with cornmeal. Put muffins, rounded side
     down, on griddle and bake 7 minutes. Turn and bake 7
     minutes on the other side. Split with fork, and toast
     or spread with butter and put under broiler until
     butter bubbles.
        These muffins freeze successfully. They should be
     split with fork before freezing. The recipe may be
     doubled when preparing muffins for the freezer. 

Date Nut Balls

Lost Recipe
  ----- Original Message ----- 
  From: Martha 
  To: phaedrus
  Sent: Monday, August 12, 2002 8:40 AM
  Subject: Lost Recipe

  I'm looking for an old recipe for no cook date balls. I believe it was 
  originally on a box of Rice Krispies, probably in the mid to late 70s. 
  I've tried to contact them with no success. They're cooked on tope of 
  the stove with dates, butter and sugar. Then you add Rice Krispies, 
  maraschino cherries and pecans, cool and roll. Can you help? I lost the 
  recipe several years ago and haven't quite been able to duplicate them. 

Hello Martha,

I found three similar recipes. See below.


  Date  Nut  Balls

   Ingredients : 
   1 pkg. chopped dates
   1/4 c. Egg Beaters or 1 egg
   1 c. sugar
   1 stick margarine
   1 tsp. vanilla
   1/2 c. chopped pecans
   1/4 c. chopped maraschino cherries
   2 1/2 c. Rice Krispies
   1 can Angel Flake Coconut

   Preparation : 
     Melt margarine.  Add sugar, egg and dates.  Cook over dough boiler
   or low heat.  Bring to boil, let boil 5 minutes.  Take from stove,
   add vanilla, nuts and cherries.  Add Rice Krispies; let cool
   slightly.  Roll into 1" balls.  Roll ball in coconut.  
   Date  Nut  Balls  (Christmas  Treat)

   Ingredients : 
   1/2 c. butter
   1 1/2 c. chopped dates
   1/3 c. chopped maraschino cherries
   3/4 c. sugar
   3 c. Rice Krispies
   1 c. chopped pecans

   Preparation : 
      Put butter, dates, cherries and sugar into a medium saucepan. 
   Cook over medium heat, stirring constantly until mixture becomes a
   soft paste.  Remove from heat. Add cereal and pecans.  Mix well. 
   Use a level tablespoon and make balls.  Place on waxed paper to cool.
   Date  Nut  Balls

   Ingredients : 
   1/2 c. margarine or butter
   1 1/2 c. pitted dates
   1/2 c. chopped maraschino cherries
   3/4 c. sugar
   3 c. Kellogg's Rice Krispies cereal
   1 c. chopped pecans

   Preparation : 
      Measure margarine, dates, cherries and sugar into medium sized
   saucepan.  Cook over medium heat, stirring constantly until mixture
   becomes a soft paste.  Remove from heat.  Add rice Krispies and
   pecans; mix thoroughly.  Portion by level measuring tablespoon on
   waxed paper or buttered baking sheet.  Shape into balls.  Let stand
   until cool.  Yield - about 3 1/2 dozen. 

Diabetic Fudge

 ----- Original Message ----- 
  From: Letha 
  To: phaedrus
  Sent: Wednesday, August 14, 2002 5:18 PM
  Subject: Diabetic candy

  Is there a recipe for Diabetic Fudge?  Thanks, I've looked everywhere.    

Hi Letha,

Sure there are. Below are three.


  Diabetic Fudge 

  1 14 1/2 oz. evaporated milk
  3 tb Cocoa
  1/4 c Oleo
  Liquid Sweetner to equal to 1/2 cup of sugar
  1/4 ts Salt
  1 ts Vanilla
  2 1/2 c Graham cracker crumbs
  1/4 c Nuts

  Combine milk and cocoa in saucepan. Beat well. Add oleo, sweetner, salt. 
  Bring to boil. Remove from heat. Stir in remaining ingredients except 
  1/4 cup graham crackers. Cool about 15 minutes. Divide mixture into 32 
  balls. Roll in remaining cracker crumbs and chill. 
  Diabetic Fudge
  Yield: 8 Servings

  1 Env gelatin
  1/4 c Water
  1 Sq unsweetened chocolate
  1/8 ts Cinnamon
  3/4 ts Liquid food sweetener
  1/4 c Water
  1/2 c Evaporated milk
  1/2 ts Vanilla
  1/4 c Chopped nuts

  Soften gelatin in 1/4 cup water for 5 minutes. Melt chocolate with 
  cinnamon and sweetener; add milk and water slowly. Add gelatin. 
  Stir until dissolved. Remove from fire. Add vanilla, cool. When 
  mixture begins to thicken, add nuts. Turn into cold pan. 
  When firm cut into pieces. 
  Diabetic Fudge

  1   Stick oleo 
  2  oz Chocolate 
  1  tbsp Liquid sweetener plus 1/2 tsp. vanilla 
  1   (8 oz.) cream cheese, softened 
  1/2  cup Nuts, chopped 

  1 Melt oleo over low heat. 
  2 Add chocolate. 
  3 Melt and add liquid sweetener plus 1/2 teaspoon vanilla. 
  4 Remove from heat and put into a blender for a short spin. 
  5 Remove from blender and add softened cream cheese. 
  6 Now add nuts. 
  7 Put into a buttered pan and place in refrigerator. 
  8 Will keep one week in refrigerator 

Silver Flatware

  ----- Original Message ----- 
  From: Helen
  To: phaed 
  Sent: Monday, August 12, 2002 4:23 AM
  Subject: flatware

  Our rummage was given assorted silver plate flatware in dire 
  need of cleaning/polishing.  Tried the polish route but it 
  needs a little help. Someone mentioned using aluminum foil-am 
  not familiar with that.  
  Can you help?

  Thank you.


Hello Helen,

These two sites have information about cleaning silver flatware. The second one tells the aluminum foil method:

Cleaning Silverware




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