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Apple Cake in a Jar

  ----- Original Message ----- 
  From: Barbara 
  Sent: Tuesday, August 18, 2009 3:38 PM
  Subject: RE: Apple cake in a jar

Dear Phaedrus, a few years ago I submitted a recipe to Yankee Magazine that they were 
thrilled with.  You can create an apple cake in a wide-mouthed canning jar and keep it 
forever if it lasts and doesn't get eaten.  The sad part is that I have been very ill 
and now I cannot find the recipe.  It's perfect for the elderly or just a new couple 
because there is no fuss to make it, no big canning equip etc and it's the perfect 
size for two and one of them can be a big eater.  There was a warm vanilla sauce that 
went with it.  Help, 
Barbara in Tennessee. 
Ps. It is a New England recipe (my home for many years)

Hi Barbara,

I found several apple cake in a jar recipes, including the three below and one here:


However, I did not find any that mentioned "Yankee Magazine" or any that had a vanilla sauce.


  Apple  Cake  In  A  Jar

  2/3 c. shortening or oleo
  4 eggs
  2 2/3 c. sugar
  1 tsp. cinnamon
  2 tsp. baking soda
  1 1/2 tsp. salt
  1/2 tsp. baking powder
  1/2 tsp. nutmeg
  3 c. flour
  2/3 c. water
  3 c. grated, peeled apple
  2/3 c. raisins
  2/3 c. chopped nuts

 Grease 8 wide mouth pint jars.  Fill them 1/2 full and bake on wire rack of oven 
at 325 degrees.  As soon as cake is done, take out of oven, one at a time.  Put on 
hot lid after wiping rim and screw band on. - Important!  Do not add any other ingredients. 
Bake for 25-30 minutes.  
  Apple  Cake  In  A  Jar

  2/3 c. shortening
  2 2/3 c. sugar
  4 eggs
  1 tsp. cinnamon
  2 tsp. baking soda
  1/2 tsp. baking powder
  1 1/2 tsp. salt
  3 c. flour
  2/3 c. water
  3 c. grated, peeled apples
  2/3 c. raisins
  2/3 c. chopped nuts

Mix the ingredients together in the order given.  Sterilize 7 to 9 wide mouth pint 
jars and lids.  Grease them with shortening.  Fill the jars half full and bake on 
the middle wire rack in the oven.  Bake for 45 minutes at 325 degrees.  As soon as 
the cake is done, remove the bottles from the oven one at a time. Wipe the rim of 
the bottle clean with cloth and put on the hot sterilized lids. Screw down the 
bands and let cool.  IMPORTANT:  Do not use small mouth jars.  Do not add any other 
ingredients.  As the cake cools in the sealed jar, it will pull away from the sides 
of the jar and come out easily when ready to serve.  Slice and serve with Lemon Sauce.

  Lemon Sauce:

  2 tbsp. cornstarch
  1/2 c. sugar
  Pinch of salt
  1 c. boiling water
  2 tbsp. butter
  4 1/2 tsp. finely grated lemon rind
  2 tbsp. lemon juice

In a pan, thoroughly stir together the cornstarch, sugar and salt.  Gradually stir 
in the boiling water, stirring constantly to keep it smooth.  Continue stirring and 
cook over moderate heat until boiling.  Boil gently for about 20 minutes.  Remove 
from heat, add butter, lemon rind and juice.  Stir thoroughly.  Serve hot over Apple 
Cake in a Jar.  Makes about 1 1/4 cups.  This sauce is thicker and more tart than 
the usual lemon sauce. 
  Apple  Sauce  Cake  Baked  In  A  Jar

  2/3 c. shortening
  2 2/3 c. sugar
  4 eggs
  2 c. apple sauce (25 oz.)
  2/3 c. sugar
  3 1/3 c. flour
  1/2 tsp. baking powder
  2 tsp. baking soda
  1 1/2 tsp. salt
  1 tsp. cinnamon
  1 tsp. ground cloves
  2/3 c. nuts, chopped fine
  2/3 c. raisins (optional)

 Cream shortening and the 2 1/3 cups sugar.  Beat in the eggs, apple sauce, and 
the rest of the sugar.  Sift together flour, baking powder, baking soda, salt, 
cinnamon, and ground cloves.  Blend flour mixture into applesauce mixture and 
add 2/3 cup nuts and raisins.  Pour into well greased pint jars, filling 1/2 full. 
Bake at 325 degrees for 45 minutes.  Remove 1 jar at a time from oven. Wipe 
sealing edge clean.  Put on lid and ring.  Screw tight.  Store as you would 
regular canned goods. 

Persians, Pershings

  ----- Original Message ----- 
  From: Idalina 
  Sent: Saturday, August 22, 2009 10:45 AM
  Subject: Persians

  Hello There:

  I used to live in Thunder bay Ont Can and at the time l used to go to highschool 
there was a bakery that sold persians. They are oval shaped about an inch or so high 
and have cinnamon swirled into them. The topping is white icing with some jam into it...
ends up being kind of pinkish. I know they still sell them cause my son went for a 
vacation there (l now live in Portugal) and l told him to try moms he 
did and now my son is also hooked ...can you find me this recipe? Thanks Idalina 

Hello Indalina,

This is what Wikipedia says about Thunder Bay "persians":

"A Persian is an oval-shaped, cinnamon-bun-like pastry with a sweet, pink icing made of either raspberries or strawberries. It originated in and remains particular to the city of Thunder Bay, Ontario, Canada."

"The Persian was invented in the 1930's by Art Bennet of Bennet's Bakery. Bennet's has passed through a couple of hands and now belongs to Dan Nucci. Bennet's Bakery has two "Persian Man" outlets, and also sell them at Nucci's store."

"The Persian is a variation of the Pershing, a doughnut made from a yeast dough that is coiled with cinnamon and usually finished with a plain sugar glaze rather than pink icing. Pershings are widely available at doughnut shops elsewhere in North America."

"Traditional lore is that the Persian was named for U.S. general John 'Blackjack' Pershing[1] but the exact date of its inception and circumstances of its creation are no longer known, giving rise to competing claims and myths among people in the region. Its recipe remains a general secret with long-running debates on whether the icing contains raspberries or strawberries. Persians are often used as fund raising items to be sold at schools, churches, shopping malls, and other social events."

I cannot find a recipe for "persians", but I did find a recipe for "Pershings". See below. Now you'll have to find a suitable pink frosting recipe.



Roll out a pice of dough as for cinnamon rolls approximately 3/16" thick, and 
14 to 16 inches wide. Wash the entire top surface with melted shortening and 
sprinkle with cinnamon. Roll up and then cut into slices approximately 3/8 to 
1/2 inch thick.
Place on screens to proof. when half proofed, the pershings may be turned over 
to prevent the centers from popping up when fried. For smooth pershings, expended 
equally on each side they should be turned right after being placed in the frying kettle. 

  Water 1 gallon
  Yeast 8 ounces
  Bread flour 17 pounds
  Sugar 2 pounds
  milk powder 8 ounces
  salt 4 ounces
  lard 2 pounds 8 ounces
  whole eggs 2 pounds
  Mix to clean up stage. give full rise 1 1/2 hours then punch. Take to bench 
30 minutes later. Roll scraps into each succeeding piece.

  Frost with white or caramel icing decorate with ground pecans or roasted peanuts 


  ----- Original Message ----- 
  From: armenak 
  Sent: Monday, August 24, 2009 7:46 PM
  Subject: recipe for kahkeh (biscuit)

This biscuit was made by my great grandparents in asia minor and in the city 
of Aintab, now called gaaziantep.It contains flour,salt,chick pea starter,mahleb,
olive oil,sugar,glazed with bekmez.Thanks,Armenak.

Hello Armenak,

Sorry, I cannot find anything like that.


Timm in Oregon had this recipe:

I checked my recipe files and found two recipes your readers may want. 
Timm in Oregon

For Armenak:

Aintab Kahke


1 square, 1 inch yeast cake (preferably Fleischman's)
1/3 cup warm water
1 teaspoon sugar
1-1/2 teaspoon ground mahleb
3 cups flour
1/3 cup sugar
1 teaspoon salt
1 cup clarified butter
1/2 cup warm water
1 egg white mixed with
1 tablespoon water
2 tablespoons molasses dissolved in 1 tablespoon water


Soften the yeast in the warm water. Add the sugar and mahleb and set aside to rise 
for about ten minutes.Place the flour in a large bowl. Make a well in the center and 
add the sugar, salt, clarified butter, water and yeast mixture, mixing well. Knead 
until it becomes very smooth dough. If necessary, butter your hands to ease the kneading.

Place dough in a greased bowl, turn once, cover and set aside in a warm place to rise 
until doubled in bulk. Divide the dough into twelve rounds. Shape each one in the palms 
of your hands into a smooth ball. Then flatten as much as you can and arrange on a baking 
tray. Flatten them again. Brush with the egg-water mixture.

Make an indentation in the middle of each kahke with your finger. Place in a warm, 
draft-free place to rise. Bake at 400F degrees for five minutes.

Reduce the heat to 350F degrees and bake five minutes more or until golden brown.

Brush the baked kahke with the molasses-water mixture; let cool.

You can eat immediately or freeze in a plastic container. When ready to serve, warm 
in the oven and serve with coffee or breakfast. 

Cream Biscuits

  ----- Original Message ----- 
  From: Anne 
  Sent: Thursday, August 27, 2009 2:25 AM
  Subject: Recipe Request: a very special cream biscuit

  Hi and glad you are still at it. I find your archives on occasion when searching.
  Please find French Laundry Cream Biscuit for Strawberry Shortcakes.
I am looking for a Cream Biscuit recipe that I originally found in the San Francisco 
Chronicle newspaper food pages. This biscuit was from The French Laundry, but not the 
current, world famous French Laundry. Same location, but the couple who sold it to the 
now famous Thomas Keller used to make this dish. If I recall correctly, this was a 
Strawberry Shortcake. The components were the biscuit, the strawbs, and an extremely 
decadent butter and cream sauce that I never had the nerve to make. However, this biscuit 
is perfection. I've used it for many years, then lost it (stolen!)

The distinguishing feature is that, unlike most cream biscuits, this has an egg in it.

I know it was printed in the San Francisco Chronicle (although now, I might have been 
confused and it was the defunct San Francisco Examiner, doubt it though.) I searched 
but maybe it was printed before online archives?

I must have posted it on a food board or two myself. Most likely would be Fine Cooking's 
(great) discussion board. Many years ago they changed format and quite some, but not 
all history was lost. I could have posted on other boards too.

I have searched, but my skills don't match yours, can you give it a go? I have tried 
other cream biscuits, but they are just not The One. My strawberry shortcakes have just 
not been the same.


Hello Anne,

Sorry, I had no success with this.


Timm in Oregon had this recipe in his voluminous files, but there is no egg in it:

For Anne:

French Laundry Shortcake


2 cups flour
1/2 teaspoon salt
1 tablespoon baking powder
2 tablespoons sugar
1/2 cup unsalted butter, diced
3/4 cup plus 2 tablespoons thickened cream


Mix the flour, salt, baking powder and sugar. Rub in the butter until the mixture 
looks like cornmeal with a few larger pieces of butter in it. Mix in 3/4 cup of the 
cream, just until most of the dry mixture has been moistened. Turn out on a board 
and knead a few times until the dough just comes together. Roll 1/2 inch thick and 
cut into squares or circles or whatever shape you like.

Place on an unbuttered baking sheet. Knead together lightly any scraps and roll once 
more and cut. Brush the tops with the remaining 2 tablespoons cream and bake in a 
preheated 425F oven for 10 to 12 minutes or until the tops are lightly browned and 
the dough is set. Cool on a rack and serve while warm.

Stuffed Steak

  ----- Original Message ----- 
  From: Kim 
  Sent: Wednesday, August 26, 2009 9:34 PM
  Subject: lost recipe


My lost recipe is for stuffed steak...Made using individual Flank steaks
rolled around a combination of sauteed onions, mushrooms, and broken up toast,, 
It and then tomato soup was was cooked in several cans of campbell's beef consumee 
and then 1/2 way through cooking (baking in oven inside dutch oven)time several 
cans of campbell's tomato soup was added (or the other way around?)  Anyways it was 
delicious.I have contacted Campbell's for the recipe to no avail and I am really 
hoping you can help.
  Thanks so much for any efforts!

Hi Kim,

Sorry, no luck. I'll put the request on the site. Maybe a reader can help.



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