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Molasses Tea Cakes

  ----- Original Message ----- 
  From: Lucy 
  To: phaedrus 
  Sent: Wednesday, August 27, 2003 6:53 PM
  Subject: Molasses Tea Cake Recipe

  Dear Phaedrus,
  Please help my grandmother made molasses tea cakes.  I have never seen anyone else 
  make these and have never found the recipe.

  I really would appreciate a molasses tea cake recipe.

  Thank you

Hello Lucy,

See below.


  Old  Fashioned  Molasses  Cookies  Or  Tea  Cakes

   Ingredients : 
   4 c. flour
   2 tsp. soda
   Pinch of salt
   1 tbsp. ginger
   1 tsp. cinnamon
   1 1/2 c. molasses
   1/2 c. Crisco or butter
   1/4 c. margarine
   5 tbsp. boiling water

   Preparation : 
      Take 2 cups flour, soda, salt, and spices and sift three times. 
   Combine molasses, Crisco, and boiling water.  Add flour mix and beat
   well.  Add the other flour and beat well.  Let stand in refrigerator
   1 hour and roll out and cut in 3 inch squares.  Bake at 350 degrees
   until golden brown.
   Old  Fashioned  Molasses  Tea  Cakes

   Ingredients : 
   5 c. flour
   2 tsp. soda
   1 tsp. baking powder
   1 tbsp. ginger
   1 1/2 c. sugar
   2 sticks softened oleo
   1 egg
   1 c. molasses (sorghum won't do)
   3/4 tsp. warm water
   1 c. plain flour

   Preparation : 
      Sift together flour, soda, baking powder and ginger.  Make a well
   in the middle of the flour mixture and add sugar, oleo, egg,
   molasses and water.  Mix well with your hands, then put in 1 more
   cup of flour and mix well.  Pinch off pieces of the dough and pat
   into very large cookies.  Bake at 350 degrees for 10 minutes.  Seal
   in tight container so cookies will stay soft. 
   Molasses  Tea  Cakes

   Ingredients : 
   4 c. sifted flour
   2 tsp. soda
   1/8 tsp. salt
   1/2 tsp. ginger
   1/2 tsp. cinnamon
   1 1/2 c. molasses
   1/2 c. lard
   1/4 c. butter
   5 tbsp. boiling water

   Preparation : 
      Sift flour once, measure 2 cups flour, soda, salt and spices,
   sift together 3 times.  Combine molasses, melted shortening and
   boiling water.  Add 2 cups of flour and blend.  Add remaining 2 cups
   flour.  Let stand in cool place for 1 hour.  Roll 1/4 inch thick. 
   Cut and bake 15 minutes at 425 degrees. 


   ----- Original Message ----- 
  From: Milli
  To: phaedrus 
  Sent: Thursday, August 28, 2003 9:27 AM
  Subject: Italian mousaka

Hello Milli,

I could not locate anything called "Italian Mousaka". There is no "mousaka" listed in my Italian food dictionary.

There is, however, a Greek dish called "moussaka". Perhaps that's what you mean. It's a casserole-type dish that's commonly made with meat or with just eggplant. See below for some recipes.



   Ingredients : 
   3 c. cooked lentils
   1 lg. eggplant, unpeeled
   1 onion
   1 green pepper
   1/4 c. picante
   1 c. tomato sauce
   1 tsp. garlic
   5 mushrooms

   Preparation : 
      Saute garlic, onion, pepper and eggplant in oil; add water, cover
   and simmer until tender.  Mix all other ingredients together in
   casserole dish.  Cover with Parmesan cheese.  Bake at 350 degrees
   until cheese is brown. 
  Greek  Moussaka

   Ingredients : 
   1 lg. eggplant
   2 lb. ground lamb or beef
   2 c. chopped onion
   2 cloves garlic, minced
   2 cans stewed tomatoes
   1 lb. mushrooms, sliced
   3/4 c. catsup
   1 tsp. each oregano & cinnamon
   Lots of parsley flakes
   2 c. shredded Jack cheese

   Preparation : 
     Rinse and dry eggplant.  Cut into 1/2 inch slices.  Brush with oil
   and bake at 475 degrees until brown.   Saute meat until brown. 
   Drain.  Add onion, garlic, tomatoes, mushrooms, catsup and spices. 
   Simmer 10 minutes.  Arrange eggplant in baking dish, spoon sauce
   over.  Top with cheese.  Repeat.  Sprinkle Parmesan over top.  Bake
   at 375 degrees for 20 minutes or until bubbly.  
  Greek  Eggplant  Moussaka

   Ingredients : 
   1 clove garlic, minced
   1 tsp. salt
   1/4 tsp. pepper
   1 lb. ground chuck
   2 tbsp. butter
   1 lg. onion, chopped
   1 tbsp. chopped parsley
   1 c. tomato sauce
   2 sm. eggplants
   Vegetable oil
   Cream sauce
   Parmesan cheese

  Cream Sauce:
   4 tbsp. butter
   3 tbsp. flour
   2 c. milk
   3 egg yolks
   Salt and pepper to taste

   Preparation : 
      Add garlic salt and pepper to ground chuck; fry in butter until
   browned.  Add onion, parley and tomato sauce; simmer 15 minutes.
   Slice eggplants, soak in deep bowl of salt water about 15 minutes.
   Drain, squeeze slices to remove excess moisture.  Fry in hot
   vegetable oil; place on paper towel to absorb oil.  Arrange layers
   of eggplant pieces alternately with meat mixture in deep 9 inch
   square baking pan, ending with eggplant.  Spread cream sauce over
   top. Sprinkle with grated Parmesan cheese.  Bake in 350 degree oven
   for 30 minutes.  Melt butter, add flour and stir until golden brown.
    Add milk gradually, stirring until thickened.  Add sauce to
   slightly beaten egg yolks, a tablespoon at a time.  Cook over low
   heat until thickened. Season.  Serves 6. 
    Meatless  Moussaka  (Eggplant)

   Ingredients : 
   2-3 eggplants
   2 eggs, beaten
   1 c. bread crumbs
   1 c. flour
   Salad oil
   1 onion, chopped
   1 clove garlic, chopped
   1 sm. can tomatoes
   1/2 tsp. salt
   1/2 tsp. basil
   1/2 tsp. oregano
   8 oz. mozzarella cheese

   Preparation : 
     Pare eggplants, cut lengthwise in 1/2 inch slices.  Sprinkle with
   salt and set aside for 20 minutes.  Rinse and dry.  Dip in beaten
   egg.  Combine bread crumbs and flour.  Coat eggplant slices with
   mixture.  Saute in oil until brown and tender.  Combine remaining
   ingredients (except cheese) and simmer for 20 minutes.  Spoon 1/2 of
   sauce in 10 x 12 inch baking pan.  Arrange browned eggplant slices
   over this.  Top with sliced mozzarella cheese.  Spoon remaining
   sauce on top.  Bake at 400 degrees for 20 minutes until golden

Red Devil's Food Cake

----- Original Message ----- 
From: "Kathy" 
To: phaedrus
Sent: Thursday, August 28, 2003 4:51 PM
Subject: lost recipe help!

> I am looking for a recipe for my 82 year old mother in law. She often
> talks about a recipe she lost many years ago that she would love to
> find. It was called "Aunt Susan's Rusty Red Devil's food cake." She
> copied it out of a frigidaire book that a friend had. I have a feeling
> the "aunt Susan" was the one that wrote for the Daily Oklahoman  between
> the years of 1920s - 1934. This would make the most wonderful Christimas
> present if I could find this recipe for her. I have looked everywhere I
> know of. I would REALLY appreciate any help you could give me.
> Thank you
> Kathy

Hello Kathy,

I have searched through the web, all my recipe files, and all my wife's cookbooks - She collects old recipes and cookbooks. I could not find a recipe with that name.

However, I did find several old recipes for red devil's food cake, and I'm willing to bet that one of them is very similar to Aunt Susan's. See below.


Red  Devil's  Food  Cake  (World  War  2  Recipe)

 Ingredients :
 1/2 c. shortening
 1 1/2 c. sugar or syrup
 2 eggs
 1 7/8 c. flour
 1 tsp. baking soda
 1 tsp. vanilla
 4 tbsp. cocoa
 1 tbsp. hot water or coffee
 1 tsp. red coloring
 1 c. sour milk or buttermilk (or 1/2
    c. milk if syrup is used)

 Preparation :
    Beat sugar and shortening.  Add 1/2 cup flour.  Add eggs, cocoa
 mixture and flour and soda with sour milk.  Bake at 325 degrees for
 25-30 minutes.
 Old  Fashioned  Mahogany  Red  Devil's  Food  Cake

 Ingredients :
 2 1/2 c. sifted all purpose flour
 2 tsp. baking soda
 1/2 tsp. salt
 1 tbsp. vinegar
 1 c. milk
 1 c. shortening
 2 c. sugar
 2 eggs
 1/2 c. cocoa powder
 1 c. hot water
 1 tsp. vanilla

 Preparation :
  : (Wilkin's Traditional Birthday Cake)   Grease bottoms of 3
 (8-inch) layer cake pans.  Measure sifted flour, baking soda and
 salt into sifter.  Stir vinegar  into milk in cup; set aside.  Cream
 shortening until soft in large bowl.  Gradually add sugar, creaming
 well after each addition.  Beat in eggs, one at a time.  Blend in
 cocoa powder.  Sift flour, soda and salt into creamed mixture,
 adding alternately with soured milk; blend after each addition until
 batter is smooth.  Stir in hot water and vanilla.  Pour into
 prepared pans.  Bake at 350 degrees for 40 to 45 minutes.  Cool cake
 after baking and frost with chocolate cream frosting.
 Grandmother's  Red  Devil's  Food  Cake

 Ingredients :
 1 3/4 c. cake flour
 1 tsp. salt
 1 1/4 c. sugar
 2 sq. chocolate or 1/2 c. cocoa powder
 3/4 c. sour milk
 1 tsp. soda
 1/2 c. butter or shortening
 2 eggs, unbeaten
 1 tsp. vanilla
 1/3 c. boiling water

 Preparation :
    Cream shortening or butter and sugar; add eggs, one at a time,
 beating well after each addition.  Then add ingredients as called
 for and, after adding them all without stirring, beat vigorously
 until smooth.  Turn into 2 greased and floured 8 inch layer pans.
 Bake in moderate oven 350 degrees 30 to 35 minutes or until done.
 Ice with favorite frosting and serve.
 Dorothy's  Famous  Really  Red  Devil's  Food  Cake

 Ingredients :
 1 1/2 c. sugar
 1/2 c. shortening
 1/2 c. cocoa or 2 sq. melted chocolate
 2 eggs
 1/4 tsp. salt
 2 c. flour
 1 c. cold water
 1 tsp. vanilla
 1 1/2 tsp. soda

 Preparation :
   Mix sugar and shortening.  Add chocolate and eggs.  Mix.  Combine
 salt and flour.  Add alternately with water.  Add vanilla.  Dissolve
 soda in a little hot water and add to cake last.  Mix well.  Pour
 into 9x13 inch pan.  Bake at 375 degrees for 30-35 minutes.

Pickled Beets

  ----- Original Message ----- 
  From: Laura
  To: phaedrus 
  Sent: Thursday, August 28, 2003 8:05 PM
  Subject: Pickling receipes from the Ball Corp. Muncie Indiana 47302

  Dear Phaedrus:

  Many years back my father had a pickling or canning book from the Ball Corp. of Muncie Indiana 
  that he had gotten to make pickled beets.  Some of the ingredients were onions, cinnamon, allspice, 
  whole cloves, bayleaf.  During a fire this past year this book was lost along with some others. 
  My father is 81 yrs. Old and still very active and loves to cook, since the fire he had lost 
  interest in cooking but is now getting himself back into it.  He really would like this particular 
  recipe again.  We have written to the Ball Corp. and have not received any answer.  I have searched 
  the web and have gotten many different ones for him but he doesn't think they are the same.  
  Any help you could give would be greatly appreciated.



Hello Laura,

The Ball Jar Company publishes a home canning guide called "The Ball Blue Book Guide to Home Canning and Freezing." The first recipe below is the pickled beets recipe from that book. It matches the ingredients that you gave except that it does not have the bay leaf and does have mustard seed. However, this IS the Ball recipe. Below it are a couple of other similar recipes, but notice that in the second one, there is a bay leaf and mustard seed, but no allspice. In the third one there is a bay leaf and allspice, but no mustard seed. So, the third recipe matches your spice list exactly. However that one's not from Ball. The first recipe is the Ball recipe.


  Spicy Pickled Beets and Onions 

  4 pounds beets 
  3 cups thinly sliced onions
  2 1/2 cups cider vinegar
  1 1/2 cups water
  1 tsp. salt
  2 cups sugar
  1 tbsp. mustard seed
  1 tsp. whole allspice
  1 tsp. whole cloves
  3 sticks cinnamon, broken 

  To cook beets: Wash and drain beets. Leave 2 inches of stems and the taproots. Cover with 
  boiling water and cook until tender. When cool, slip skins off. Combine remaining ingredients 
  in a large saucepot. Bring to a boil. Reduce heat and simmer 5 minutes. Add beets and cook 
  until heated. 

  Store in clean, covered containers in the refrigerator. If beets are large, quarter or slice 
  before adding to syrup. 

  (Note: for safest long-term storage in the refrigerator, wash containers in hot, soapy water 
  just before using.) 

  Source: Ball Blue Book
  Pickled Beets 

  4 pounds fresh Beets, sliced
  1 pound Onions, thinly sliced
  3 cups Cider Vinegar
  3 cups Sugar
  1/2 teaspoon Turmeric
  1/2 teaspoon whole Cloves
  1 teaspoon Celery seed
  1/2 teaspoon yellow Mustard seed
  1 Bay leaf, crumbled


  Boil beets in water just to cover until a fork can barely pierce them. Mix vinegar, sugar, and 
  spices in large kettle. Bring to a boil, add beets and onions, and simmer for 4-5 minutes. Pack 
  beets and onions in hot, sterilized jars. Pour vinegar mixture over beets to within half inch 
  of rim. Seal and process for 15 minutes in boiling water bath.
  Pickled  Beets

   Ingredients : 
   3 lb. beets
   1 pt. vinegar
   1/2 c. sugar
   1 lg. stick cinnamon
   1 tsp. whole allspice
   6 whole cloves
   1 bay leaf
   Sliced onions

   Preparation : 
      Cook beets until tender.  Allow 45 to 60 minutes for young beets,
   more for older variety.  Skin when cool enough.  Slice; set aside. 
   In saucepan combine vinegar, sugar and spices (put into cheesecloth
   bag); bring to a boil.  Add beets; boil 10 minutes.  Discard spice
   bag.  Add onion; fill jars.  Store in refrigerator.

Paradise Bakery Sugar Cookies

  ----- Original Message ----- 
  From: Barb 
  To: phaedrus
  Sent: Thursday, August 28, 2003 11:55 AM
  Subject: Paradise Bakery Sugar Cookies Recipe

  I am looking for a recipe for Sugar Cookies, they are a drop cookie, not a rolled, cut out 
  with cookie cutters cookie.  I have had them at the Paradise Bakery in Northern California 
  but have since moved out of the state, they are rolled in powdered sugar and just melt in 
  your mouth and kind of a dense cookie but so yummy.


  Cookie Monsters Unite  

Hello Barbara,

The below recipe from a copycat site is the only one that I could locate.


  Paradise Bakery Sugar Cookies

  1 cup granulated sugar 
  1 cup confectioners' sugar 
  2 cups shortening 
  3/4 teaspoon vanilla extract
  1 egg, beaten 
  4 1/3 cups cake flour 
  3/4 teaspoon baking soda 
  3/4 teaspoon baking powder 
  1/4 teaspoon salt
  Sugar for decorating

  Preheat oven to 375 degrees F.

  In a medium bowl, mix together the sugars and shortening using an electric mixer. Mix on slow 
  speed for 30 seconds, then scrape down the bowl with a spatula. Increase speed to medium and 
  mix for 3 minutes. Slowly add vanilla extract and egg while mixing.

  In a separate bowl, combine flour, baking soda, baking powder and salt. Gradually add the flour 
  mixture to the mixing bowl, mixing on slow speed until just blended. Do not overmix.

  Dough may be rolled out on lightly floured board and cut with cookie cutters or scooped with an 
  ice cream scoop and placed directly on cookie sheet. If scooped, flatten with palm of hand.

  Bake at 375 degrees F for 9 to 10 minutes. Cookies are done when small cracks appear. Ideally, 
  the edges do not brown. Sprinkle liberally with sugar after baking.

  Makes 3 dozen cookies.

  Approximate values per serving (1 cookie): 195 calories, 12g fat, 5 mg cholesterol, 1 g protein, 
  22 g carbohydrates, 0 fiber, 50 mg sodium, 53 percent calories from fat


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