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Pistachio Muffins

  ----- Original Message ----- 
  From: Bob 
  To: phaedrus
  Sent: Thursday, June 20, 2002 7:06 AM
  Subject: pistachio muffins

  i am looking for a recipe for pistachio muffins.they are 
  probably made using instant pudding mix. they are sold in 
  hannaford stores in the north east.

Hi Bob,

An alert reader saw your request on my website and sent the below recipe.


  Pistachio Pudding Muffins

  4 eggs beaten
  1 package Duncan Hines Butter Golden Cake Mix 
  1 Cup flour
  1 pkg. pistachio instant pudding
  1 Cup sour cream
  1/4 cup water
  1/4 cup oil 
  1/2 cup chopped pistachio nuts

  1 large chocolate bar chopped into chunks (optional)


  Sift flour with cake mix.  
  Add instant pudding  and mix. 
  Add cake mixture to eggs and stir well.  
  Next, add wet ingredients and stir well.  
  Fold in nuts and/or chocolate chunks

  Pour into greased muffin cups
  Sprinkle sugar on top. 
  Bake at 425 degrees for 15 minutes. 

Microwave Fudge

----- Original Message -----
From: Vivian
To: phaedrus
Sent: Friday, September 06, 2002 1:47 PM
Subject: Hi!

> Looking for receipe for fudge - microwave first 2 ingredients -
> mi-condensed milk and Karo syrup and then add choc chips - powdered 
> sugar - vanilla - nuts (optional) in what amounts?  Thanks, Vivian

Hi Vivian,

Could one of the recipes below be the one you want?


Chocolate  Fudge

 Ingredients :
 1/2 c. Karo light or dark syrup
 1/3 c. evaporated milk
 3 c. (18 oz.) semi - sweet chocolate chips
 3/4 c. confectioners sugar, sifted
 2 tsp. vanilla
 1 c. coarsely chopped nuts (optional)

 Preparation :
    Line 8 inch square baking pan with plastic wrap.  In 3 quart
 microwavable bowl combine corn syrup and evaporated milk; stir until
 well blended.  Microwave on High (100%) 3 minutes.  Stir in
 chocolate chips until melted.  Stir in confectioners sugar, vanilla
 and nuts.  With wooden spoon beat until thick and glossy.  Spread in
 prepared pan.  Refrigerate 2 hours or until firm.  Serve in very
 small pieces.
Dark  Chocolate  Fudge

 Ingredients :
 1/2 c. Karo light or dark corn syrup
 1/3 c. evaporated milk
 3 c. (18 oz.) semi-sweet chocolate chips
 3/4 c. confectioners' sugar, sifted
 2 tsp. vanilla
 1 1/2 c. coarsely chopped Diamond walnuts

 Preparation :
    Line 8 inch square baking pan with plastic wrap.  In 3 quart
 microwaveable bowl combine corn syrup and evaporated milk; stir
 until well blended.  Microwave on high (100%) 3 minutes.  Stir in
 chocolate chips until melted.  Stir in confectioners' sugar, vanilla
 and walnuts.  With wooden spoon beat until thick and glossy.  Spread
 in prepared pan.  Refrigerate 2 hours or until firm.  Makes 25
 squares. Preparation time 10 minutes, plus chilling.

Chocolate Fudge Cake

----- Original Message -----
From: Carolyn
To: phaedrus
Sent: Friday, September 06, 2002 3:56 AM
Subject: Poconos Chocolate Cake w/ softasilk cake flour

> OK! Here we go!  About 1 year ago I purchased a pamphlet cookbook at 
> a grocery store checkout titled "State Fair Winning Cake Recipes"???  
> all cakes where made with soft as silk cake flour and published by 
> Gold Medal.
> Well this darn cookbook grew some legs and disappeared. I have been
> searching for the book for about 6 months. I have tried Gold Medal, 
> other sites, etc.
> Well, Mom's birthday is here again and the BEST chocolate cake with
> frosting that I have ever made came from this book. She  loved this 
> cake. So I am searching again for this recipe or book. Other cakes 
> that I made from this booklet were also great, but I can't get this 
> particular chocolate cake out of my mind.  Thanks for anything you 
> can do!  Carolyn

Hi Carolyn,

Well, I cannot find a recipe named "poconos chocolate cake" anywhere - not on the Internet and not in any of my files.

Also, I only found two chocolate cake recipes on the Internet that called for soft as silk cake flour. One had Heath bar pieces in the icing, and the other had peanut butter icing.

However, on a recipe CD that I have, I found the below recipe. Could that be it? It doesn't have very good directions, but if the ingredients are right, maybe you can use it.

Did you try E-Bay for that cookbook? They have lots of that sort of thing.


Chocolate  Fudge  Cake

 Ingredients :
 1 stick oleo or 1/4 c. margarine
 1 c. sugar
 1 lb. can chocolate syrup
 4 eggs, one at a time
 1 c. soft as silk cake flour
 1 tsp. baking powder
 1 tsp. vanilla
Chocolate Icing:
 4 tbsp. cocoa
 Pinch of salt
 1 stick oleo
 4 tbsp. milk

 Preparation :
    Mix all ingredients together.  Bake at 350 degrees for 30 minutes.

Carrot Cake

  ----- Original Message ----- 
  From: Theresa 
  To: phaedrus
  Sent: Saturday, September 07, 2002 4:21 PM
  Subject: Carrot Cake

  I lost my recipe for Carrot cake. It was in a Canadian magazine, 
  I think Canadian Living. Anyway, it was fabulous and had carrots, 
  apples, raisins, and walnuts.

Hi Theresa,

The top two recipes below are the only ones I found with all four of the ingredients that you list. The bottom two are the only ones I found that specifically said they were from "Canadian Living" - but neither one of them contains apple. The middle one I just threw in because it sounds tasty.


  Carrot Cake  
  1 cup sugar
  1 cup cooking oil
  4 eggs
  1 cup flour
  1 cup whole wheat flour
  1 1/2 teaspoons baking soda
  1 teaspoon salt
  2 teaspoons cinnamon
  2 cups grated raw carrot 
  1 1/2 cups grated apple
  1 cup golden raisins
  1/2 cup chopped walnuts (optional)

  Cream Cheese Icing:
  1 package (4 oz.) cream cheese, softened
  1/4 cup butter
  1 cup icing (confectioners') sugar
  1/2 teaspoon vanilla 
  1)Preheat oven to 350 degrees F. Blend together sugar, oil and eggs. 
    Beat until slightly thickened. 
  2)Mix flours, baking soda, salt and cinnamon. Combine with egg mixture. 
    Stir in carrot, apple, raisins and nuts. 
  3)Pour batter into a greased and floured 9 by 13 inch cake pan. Bake for 
    35 to 40 minutes. Remove from oven. Cool. 

  Cream Cheese Icing:
  Combine cream cheese and butter in mixer bowl. Beat on medium speed 
  until creamy. Add icing sugar and beat until smooth. Stir in vanilla.

  Frost cake.
  Title: Apple & Carrot Cake
    Categories: Diabetic, Cakes, Snacks, Fruits, Vegetables
         Yield: 16 slices
         2 c  Whole wheat flour;
       1/2 c  Margarine;
         1 ts Cinnamon;
         1 c  Walnuts; chopped
       2/3 c  Raisins;
         2 c  Dessert apples; peeled cored
         1 c  Carrot; grated
              Grated peel of 1 orange
         2 lg Eggs;*
         4 tb Fresh orange juice;
     Line the base and grease of a loaf pan with 4 cup capcity. Preheat
     the oven to 350 degrees. Place the flour in a bowl and mix well, then
     cut in the margarine and stir in the cinnamon. Stir in the walnuts,
     raisins, apples and carrot. Add the orange peel, eggs and juice, then
     beat well until thoroughly combined. Spoon the mixture into the
     prepared pan, smooth the top and bake for about 1 1/4 hours, or until
     the cake is well risen and firm to touch.  Turn out on a wire rack.
  The Ultimate Carrot Cake 
  Serves: Makes 1 Cake 
  1/4 cup oil (eg peanut or sunflower) 
  1 cup apple sauce 
  1/4 cup low-fat milk 
  2 egg whites and 1 whole egg 
  1/2 cup flour 
  3/4 cup sugar 
  2 cups wholemeal flour 
  2 tsps baking powder, baking soda and vanilla essence 
  2 tsps cinnamon 
  1/2 tsp nutmeg 
  1 tsp ground cloves  
  2 cups grated carrots 
  1/2 cups chopped walnuts and raisins or chopped prunes 
  1 234g can pineapple crushed with juice 
  1. In a large bowl, beat together the oil, apple sauce, milk, egg 
  whites and egg until well mixed. 
  2. In another bowl, sift together the flour, sugar, baking powder, 
  baking soda, cinnamon, nutmet and cloves. Make a well in the centre. 
  Carefully pour the apple sauce mixture into the well in the dry 
  ingredients and mix them together lightly with a holed spoon. 
  3. Add the carrots, walnuts, raisins, pineapple and vanilla. Pour 
  mixture into a 23cm greased cake tin. 
  4. Bake for 60-70 minutes at 180 deg C. The cake is cooked when a 
  skewer inserted comes out clean and the cake has come away form the 
  side of the tin. This cake is very moist. 
  5. Allow the cake to cool 10 minutes before turning out and leaving 
  the cake to cool on a cake rack. 
  1. In a food processor, put 1/2 cup low fat cottage cheese, 3 tblspns 
  low fat yoghurt, 1 tsp vanilla, 1 tblspn lemon juice, 1/4 cup cream 
  cheese, and 3 tblspns icing sugar. Process until blended. 
  2. When the cake is cold, spread the topping over the cake and 
  decorate with walnuts or grated lemon rind.
  Canada's Best Carrot Cake with Cream Cheese Icing
  By The Canadian Living Test Kitchen

  2 cups All-purpose flour  500 mL 
  2 tsp Baking powder   10 mL 
  2 tsp Cinnamon  10 mL 
  1 tsp Baking soda  5 mL 
  3/4 tsp Salt  4 mL 
  1/2 tsp  Nutmeg  2 mL 
  3/4 cup Each granulated and packed brown sugar 175 mL 
  3 Eggs 3 
  3/4 cup Vegetable oil  175 mL 
  1 tsp  Vanilla 5 mL 
  2 cups Grated carrots  500 mL 
  1 cup Drained canned crushed pineapple 250 mL 
  1/2 cup Chopped pecans  125 mL 
  1 Pkg (8 oz/250 g) cream cheese, softened 1 
  1/4 cup Butter, softened 50 mL 
  1/2 tsp  Vanilla 2 mL 
  1 cup Icing sugar 250 mL 

  Grease and flour 13- x 9-inch (3.5 L) metal cake pan; set aside.

  In large bowl, whisk together flour, baking powder, cinnamon, baking soda, 
  salt and nutmeg. In separate bowl, beat together granulated and brown 
  sugars, eggs, oil and vanilla until smooth; pour over flour mixture and 
  stir just until moistened. Stir in carrots, pineapple and pecans. 
  Spread in prepared pan.

  Bake in centre of 350F (180C) oven for 40 minutes or until cake tester 
  inserted in centre comes out clean. Let cool in pan on rack. (Make-ahead: 
  Cover with plastic wrap and store at room temperature for up to 2 days. 
  Or ovenwrap with heavy duty foil and freeze for up to 2 weeks; let thaw 
  before continuing.)

  ICING: In bowl, beat cream cheese with butter until smooth. Beat in 
  vanilla. Beat in icing sugar, one-third at a time, until smooth. 
  Spread over top of cake. (Make-ahead: Cover loosely and refrigerate 
  for up to I day.)

  Set timer for 5 minutes less than the time specified in recipe, check 
  cake then for the following signs. If the cake is not done, return it 
  to the oven to finish baking.

  When Is The Cake Done: 
  A fully baked cake will spring back when touched in the center. 
  The cake also draws away from the side of the pan, and a cake 
  tester (a toothpick of skewer works well) inserted in the center 
  comes out clean. Also trust your sense of smell: the fresh aroma 
  of butter and sugar wafting out of the oven can be the signal to 
  check the cake.

  When cakes emerge from the oven, their structure is set, but the 
  set is still fragile. Let cakes stand in pans on rack for time 
  specified in each recipe, usually 15 to 20 minutes. Run knife 
  around edge of cake, then place rack over pan and invert cake onto 
  rack to cool completely.

  Makes 18 servings.
  Carrot Cake 
  You will need: 
  4 eggs 
  1 cup granulated sugar 
  1 cup packed brown sugar 
  1 cup vegetable oil 
  2 cups all-purpose flour 
  2 tsp baking powder 
  1/2 tsp baking soda 
  1 tsp salt 
  11/2 tsp cinnamon 
  1/2 tsp nutmeg 
  3 cups grated raw carrots 
  1/2 cup raisins 
  1/2 cup finely chopped nuts (optional) 

  1. In a large bowl, beat eggs well. Add sugars gradually, beating until 
   light. Gradually beat in oil. Mix together flour, baking powder, soda, 
   salt, cinnamon and nutmeg. Stir into egg mixture. Stir in carrots, 
   raisins and nuts (if using). 
  2. Pour into greased and floured pan(s). Use one 10 inch tube or Bundt 
   pan or 13x9 inch rectangular pan or 2- 9 inch square pans or 3- 8 inch 
   square layer pans. 
  3. Bake in 350 degree F oven for 11/4 hours for tube pan, 45-50 minutes 
   for rectangular pan, 35-40 minutes for layers or until tester inserted 
   in centre comes out clean. Let cakes cool for 5-10 minutes in pan before 
   turning out onto rack. When cool, frost with Cream Cheese Frosting if 

  Cream Cheese Frosting 
  8 oz cream cheese 
  1/4 cup butter 
  2 tsp vanilla 
  3 cups (approx) sifted icing sugar 

  Cream together cream cheese, butter and vanilla. Gradually beat in 
  enough icing sugar to give smooth, spreadable consistency. Makes 
  enough to frost rectangular, tube or layer cakes. To both frost and 
  fill large layer cakes, double the recipe, for small cakes halve the 

  The Canadian Living Cookbook, Carol Ferguson and the Food Writers 
  of Canadian Living, Random House, 1987, page 240. 

Donut Shop Donuts

  ----- Original Message ----- 
  From: Kynza 
  To: phaedrus
  Sent: Friday, September 06, 2002 12:29 AM
  Subject: donut recipe

ur website is a real help really:)anyways i would like the recipe 
for dunkin donuts doughnuts.Thier donuts r really soft and have 
thier own distinct taste /All the other doughnut i have tried r 
more like bread.Pls can u help me? thanks

Hello Kynza,

Try the recipe below.


  Donut Shop Plain Glazed Donut

    3 cups vegetable oil
    1/4oz package active dry yeast
    2 tablespoons warm water (about 98F)
    3/4 cup warm milk
    2+1/2 tablespoons butter/margarine
    1 egg
    1/3 cup granulated sugar
    1 teaspoon salt
    2+3/4 cups all-purpose flour

    2/3 stick butter/margarine
    2 cups powdered sugar
    1/2 teaspoon vanilla extract
    1/3 cup hot water

    Make the dough. Dissolve the yeast in a medium bowl with the warm 
    water. Add the milk, butter/margarine, egg, sugar and salt. Blend 
    with an electric mixer until smooth. Add half of the flour and mix 
    for 30 seconds. Add the remaining flour and knead into the dough 
    with flour-dusted hands. Cover the bowl of dough and leave in a warm 
    place for 1 hour or until the dough doubles in size. Roll out the 
    dough on a heavily floured surface until it is 1-inch thick. Punch 
    out with a donut cutter, 12 donuts. If you don't have a donut cutter 
    you can use a washed and dried 15oz vegetable can. Remove both lids 
    from the can. Now you are ready to punch out the holes. Again, if 
    you don't have a donut cutter, find the lid from a lemon juice jar, 
    A-1 Sauce bottle of a lid of a similar size. Make sure it is washed 
    and dried. Cut a hole in the center of each of the donuts. Place the 
    donuts on cookie sheets covered with plastic wrap or waxed paper. 
    Cover and allow the donuts to double in size again. This will take 
    about 45 minutes. Heat the oil in a large frying pan over medium heat. 
    Bring it to about 350F. Fry each donut for about 30 seconds per a side, 
    or until light golden brown. Drain and cool on paper toweling. Mix the
    ingredients for the glaze in a medium bowl with a hand mixer until 
    smooth. Take a cooled donut, hold it by the edges and touch the top of 
    the donut into the glaze. Flip it over and rest it onto a plate or 
    cookie sheet to allow the glaze to firm up. Makes 1 dozen donuts. 
    HINT: Take the holes and cook them the same way as the donuts. Just 
    dip them a little deeper into the glaze.


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