Custom Search



Prune Cake

----- Original Message -----
From: Shirley
To: phaedrus
Sent: Wednesday, August 28, 2002 6:05 PM
Subject: Prune Cake

> I do not know any ingredients that go into this cake.  The only 
> thing I know is it is great.  I would appreciate your help.  
> Thank you             Shirley

Hi Shirley,

Well, not knowing any ingredients is a problem. You see, there are 514 prune cake recipes (including duplicates) in my databases, and probably a hundred more on the Internet. If I don't know any details about the prune cake you want, then I can't deduce which one of those recipes it is. Below is one, the first one that came up.


Prune  Cake

 Ingredients :
 3 eggs
 1 c. Wesson oil
 2 c. flour
 1 c. buttermilk
 1 c. prunes, pitted & cut up after being cooked
 1 tsp. cinnamon
 1 tsp. nutmeg
 1 1/2 c. sugar
 1 tsp. soda
 1 tsp. salt
 1 tsp. vanilla
 1 c. black walnuts
 1 c. sugar
 1 tsp. soda
 1/2 c. buttermilk
 1 stick of margarine
 2 tsp. vanilla

 Preparation :
   Mix as listed.  Bake in 2 loaf pans for 1 hour at 375 degrees.
 Boil 1 minute.  Pour over cake while still in pan and let soak for
 several hours.

Maple Sugar Dessert

----- Original Message -----
From: BBJ
To: phaed
Sent: Tuesday, August 27, 2002 10:27 PM
Subject: dessert

> I'm looking for a dessert that can use maple sugar.  
> The granular sugar, not the syrup.  Thanks.

Hello BBJ,

There are dozens of them. See below


 Peanut  Butter  Baked  Apples

 Ingredients :
 5 or 6 tart apples3 tbsp. peanut butter
 2 tbsp. maple sugar
 1/2 tsp. cinnamon

 Preparation :
   Mix together:  Peel and core apples.  Fill with mixture, sprinkle
 with sugar.  Place in baking dish and add 1 cup hot water.  Bake in
 moderate oven.
   Maple  Sugar  Pie  (Open  Face)

 Ingredients :
 2 c. milk
 2/3 c. maple sugar
 1 egg yolk
 2 tbsp. cornstarch

 Preparation :
   Cook in double boiler 5 minutes.  When cool, flavor with vanilla
 and turn into baked shell.  Frost and brown.
Tropical  Lime  Mousse  Pie

 Ingredients :
 1/4 c. fresh orange juice
 1 1/2 tsp. unflavored gelatin
 4 lg. eggs
 1 c. maple sugar
 2/3 c. fresh lemon juice
 3 tbsp. grated lime peel
 1 c. chilled whipped cream
 1 prepared 9-inch graham cracker crust
 2 tbsp. toasted unsweetened coconut

 Preparation :
   Place orange juice in small bowl.  Sprinkle gelatin over.  Let
 stand 10 minutes to soften.  Whisk eggs, sugar and lime juice in
 heavy saucepan over medium-high heat until mixture thickens and just
 comes to boil, about 4 minutes.  Remove from heat.  Add gelatin
 mixture and stir until gelatin melts.  Mix in 2 tablespoons lime
 peel.  Refrigerate mixture until cold, but not set, about 30
 minutes.  In separate bowl, whip cream until soft peaks form.  Fold
 whipped cream into lime mixture, and pour into crust.  Garnish with
 1 tablespoon lime peel and coconut and refrigerate until set, about
 3 hours.

 Ingredients :
 1 1/2 c. sugar
 1/2 c. sweet cream
 1 c. maple sugar
 2 c. pecans

 Preparation :
    Boil together sugar, cream and maple sugar until soft ball stage.
 Beat until creamy.  Then add 2 cups pecans.  Drop by spoonfuls onto
 wax paper.  Makes 30-40 pieces of candy.

 Ingredients :
 2 c. light brown sugar
 1 c. Pet milk
 1 c. maple sugar (can use white sugar)

 Preparation :
    In 3-quart casserole, stir together, cover with Saran Wrap and
 microwave on High, 17 to 18 minutes.  Stir after 7 minutes.  Test
 for soft ball after 15 minutes.  (Depends on your microwave.)  Let
 stand until lukewarm.  Beat with mixer 10 to 12 minutes, or until
 creamy.  Add nuts.  Stir well.  Pour into a buttered dish.
 Refrigerate until set.  Makes 36 squares.
 Maple  Nut  Pudding

 Ingredients :
 1 pt. milk
 1 sm. c. maple sugar
 1 egg
 1 1/2 tbsp. cornstarch
 1/2 c. chopped nutmeats

 Preparation :
   Scald milk in double boiler, add cornstarch, wet with a little
 cold milk.  When thick, add sugar that has been boiled to a heavy
 syrup.  Add beaten egg and nutmeats.  Serve in sherbet glasses with
 whipped cream.
 Quick  Maple  Twists

 Ingredients :
 1 can refrigerator biscuits
 2 tbsp. butter
 1/2 c. finely chopped nuts
 2 tbsp. maple sugar

 Preparation :
   Pull each biscuit to about six inches in length.  Dip in melted
 butter, then in mixture of nuts and maple sugar.  Place on ungreased
 baking sheet.  Bake at 475 degrees for 8 minutes.

Chocolate Chip Zucchini Bread

----- Original Message -----
From: BBJ
To: phaed
Sent: Tuesday, August 27, 2002 10:26 PM
Subject: receipe

> I'm looking for a receipe.  It's called Chocolate Zucchini Bread.
> (with chocolate chips)  Do you have one?  Thanks.

Hello BBJ,

Yep, I found one. See below.


 Double  Chocolate  Zucchini  Bread

 Ingredients :
 1 1/2 c. sugar
 1 c. margarine
 1 tsp. vanilla
 2 lg. eggs
 2 1/2 c. flour
 1/2 c. sour cream
 1/4 c. unsweetened cocoa
 1 tsp. baking soda
 1/2 tsp. salt
 2 c. shredded zucchini
 1 (6 oz.) pkg. chocolate chips
 Confectioners' sugar

 Preparation :
   Beat sugar, margarine, vanilla and eggs until blended.  Beat on
 high for 5 minutes.  Reduce speed and blend in dry ingredients until
 well mixed. Add chips and nuts.  Grease and flour two loaf pans.
 Spread evenly in pans.  Bake in preheated 350 degree oven for 40 to
 45 minutes.  Cool and sprinkle with confectioners' sugar.

Boullion a Fondue Chinaise

----- Original Message -----
From: Elizabeth
To: "phaedrus"
Sent: Thursday, August 29, 2002 9:30 AM
Subject: Re: Recipe

> Hey Phaedrus,  In regard to the fondue broth recipe,  the chef titled
> the recipe "bouillon a fondue Chinaise" if I'm reading her handwriting
> correctly.   She gave no name of the canned product.  Maybe this will
> help you to help me with a recipe!  At any rate, Thank You!!

Hello Elizabeth,

Well, I found a recipe by that name..... however, I could only find it in.... French...

However, the text version won't have the handwriting problem, so maybe you can get it translated. I tried putting it through Google's online translator, but it came out as nonsense.


Bouillon A Fondue Chinoise De Lise

Préparation : 15 minutes

Cuisson : 60 minutes

Pour : 6 personnes

Liste des ingrédients :

4 tasses (1 L) d'eau
2 c. à thé (10 g) de persil
2 gousses d'ail écrasées
1 feuille de laurier
1 enveloppe (environ 50 g) de soupe à l'oignon
1 boîte (284 ml) de consommé de boeuf
1 c. à table (15 ml) de ketchup
1 tasse (250 ml) de vin rouge

Recette :

1. Faire mijoter tous les ingrédients à feu très doux pendant environ 1
2. Verser dans le plat à fondue et voilà, c'est prêt!
Here is the English Translation of Bouillon a Fondue Chinaise of Lise
Preparation time: 15 minutes
Cook Time: 60 minutes
For 6 people
List of Ingredients:
4 cups water
2 tsps. parsley
2 cloves of garlic crushed
1 bay leaf
1 package Lipton's onion soup mix
1 can of beef consumme
1 Tbsp. catsup
1 cup red wine
1.  Simmer all the ingredients on a very low heat for approximately 1 hour
2.  Pour into fondue dish, and voila, it's ready.
I still wonder: is this a soup or actual fondue for dipping bread, etc?  
Personally, I think it is a soup but who knows with the French.  
Take care, Bill

Green Pickles

  ----- Original Message ----- 
  From: Bruce 
  To: phaed
  Sent: Wednesday, August 28, 2002 8:53 PM
  Subject: green pickles

  My mother used to colour her icicle pickles with a product called
  Blue----------------. I can't remember the full name for it. I think 
  at the time [1950's to 60's] she bought it at the drug store. Does 
  anyone know the name of it and if you can still buy it, and if so where.

Hello Bruce,

People used to add copper sulfate to pickles to give them a bright green color. Copper sulfate was called & probably sold as "blue stone". We don't add it to pickles these days because copper can accumulate in the body and become toxic.



Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus