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Boiled Custard

----- Original Message ----- 
  From: diane 
  To: phaedrus 
  Sent: Tuesday, August 28, 2001 9:46 AM
  Subject: Boiled Custard using Dream Whip

  A friend is looking for a boiled custard recipe that her Gramma 
  made that used Dream Whip dessert topping mix in it. Can you help? 

Hi Diane,

I could not find any boiled custard recipes using Dream Whip, but I did find recipes using Cool Whip. I would think this would be very close. They are below.


  Easy  Boiled  Custard

   Ingredients : 
   2 pkg. instant vanilla pudding
   1/2 gallon milk
   1 sm. container Cool Whip
   1 tsp. vanilla
   1/2 tsp. nutmeg (optional)

   Preparation : 
      Stir milk into pudding mix.  Blend well.  Blend in Cool Whip. 
   Add vanilla and nutmeg.  Keep covered in refrigerator.  I use French
   vanilla pudding.
   Boiled  Custard

   Ingredients : 
   1/2 gallon milk (2%)
   1 c. sugar
   1 lg. pkg. sugar free Jello instant pudding, vanilla flavor
   1 sm. container (3 oz.) Cool Whip, light

   Preparation : 
     Mix all ingredients together, leaving Cool Whip for last, with an
   electric mixer.  Store in a covered container.  
   Nanny's  Easy  Boiled  Custard

   Ingredients : 
   3 (3 oz.) pkg. Jello instant vanilla pudding
   3 qt. milk
   3/4 c. sugar
   1 tsp. vanilla
   1 pt. Cool Whip

   Preparation : 
      Mix enough milk with pudding to make a smooth paste,
   approximately 2 cups.  Beat this 5 minutes, add sugar, vanilla and
   Cool Whip, also the remaining milk.  Beat 5 minutes more. 
   Refrigerate overnight.  Serves 20.


---- Original Message -----
Sent: Tuesday, August 28, 2001 6:37 AM

> I am desparately seeking a recipe for a butter kuchen
> without almonds and in a round shape with a butter
> topping that, when cooked properly, stands up about
> 1/8 to 1/4 inch thick and then "oozes" down the cake
> after the first piece is cut!

Hi Regina,

Well, I'm afraid I must disappoint. I've searched everywhere on the web that I can think of, and through the databases of recipes we have, but I can only find five butter kuchen recipes that don't have almonds, and none calls for a round pan. I'll send them anyway, they sound rather interesting. After all, you can put them into any shape pan you want...


Butter  Kuchen

 Ingredients :
 2 env. dry yeast
 1/2 c. warm water
 3/4 c. milk
 1/2 c. sugar
 1 tsp. salt
 4 c. flour
 1 stick butter
 3 eggs
 1 stick butter
 1 c. sugar
 1/2 tsp. cinnamon

 Preparation :
    Sprinkle yeast over warm water.  Set aside.  Heat next 4 items
 until sugar dissolves and butter melts.  Cool to lukewarm.  Add
 dissolved yeast.  Set aside.  In a large bowl add flour, eggs and
 yeast mixture.  Stir until smooth and blended.  Pour into a buttered
 13 x 9 inch pan spreading dough even.  Let rise in warm place 45
 minutes.  Mix rest of items well and sprinkle over top of dough.
 Bake at 375 degrees for 30 minutes or until top is golden and syrupy.
Butterkuchen, Butter Cake

1 1/2 tsp. dry yeast
1 cup warm milk (115F)
3 3/4 cups (500g) flour
1/4 cup (50g) sugar
3 egg yolks
2 1/2 sticks of melted butter
1 tsp. lemon juice
1 dash of salt

2 1/2 to 3 sticks unsalted butter
3/4 cup (150g) sugar
2 packs of vanilla sugar

Dissolve yeast in milk, and mix 1/2 of the flour to it. Cover and
let rest for 30 minutes in warm place. Add the rest of the flour,
sugar, egg yolks, melted butter, salt, and lemon juice.

Knead well. Let rest for additional 20 minutes. Spread dough out
on large greased (use butter) baking pan or sheet. Let dough raise
again.  Slice (than smaller than better) unsalted butter sticks,
and put the pieces on top of dough. Mix sugar with vanilla sugar
and sprinkle over the dough. Put loaf pan filled with hot water in
the bottom of the oven.  This will make the cake fluffy. Preheat
oven to 400F. Put in the middle of the oven, and bake for about 25
Title: Butter Kuchen (Butter Cake) #2
 Categories: Cakes
      Yield: 4 Servings

  1 1/2 t  Dry Yeast
      1 c  Warm Milk (115 F.)
  3 3/4 c  Four
    1/4 c  Sugar
      3    Egg Yolks
  2 1/2    Sticks Of Melted Butter
      1 t  Lemon Juice
      1 ds Salt
  2 1/2    To 3 Sticks Unsalted Butter
    3/4 c  Sugar
      2    Packs Of Vanilla Sugar

Dissolve yeast in milk, and mix 1/2 of the flour to it. Cover and
let rest for 30 minutes in warm place. Add the rest of the flour, sugar,
egg yolks, melted butter, salt, and lemon juice. Knead well. Let rest
for additional 20 minutes. Spread dough out on large greased (use
butter) baking pan or sheet. Let dough raise again. Slice (than smaller
than better) unsalted butter sticks, and put the pieces on top of dough.
Mix sugar with vanilla sugar and sprinkle over the dough. Put loaf pan
filled with hot water in the bottom of the oven. This will make the
cake fluffy.

Preheat oven to 400 F. Put in the middle of the oven, and bake for
about 25 minutes.

Note: Use only unsalted butter for the topping or the cake will be
Buttery Butter Cake

This cake is appropriately named because its star ingredient is 
butter - in both the base and its rich, crunchy topping. Try this version. 
If you really want to boost the buttery-ness, use Plugra, a heavier 
fat-content butter made by Kellers, in place of the butter.

Beware: This cake is full of artery clogging fat and high calories. 
But only one slice is necessary to satiate a butter-sweet fix. 
It's extremely filling.

1-1/2 teaspoons dry yeast
1 cup warm milk (115 degrees F.)
4-3/4 to 5 cups flour, divided
1/4 cup sugar
3 egg yolks
2-1/2 sticks of melted butter
1 teaspoon lemon juice
1 dash of salt

2-1/2 to 3 sticks unsalted butter
1 cup sugar
2 teaspoons vanilla

Dissolve yeast in milk and mix in 2-1/2 cups of flour. Cover and let rest
for 30 minutes in warm place. Add the remaining flour, sugar, egg yolks,
melted butter, lemon juice, and salt. Knead well. The dough should be soft
and pliable. Let rest for additional 20 minutes.

Spread dough out on large greased (use butter) cookie sheet. Let dough rise
again. Thinly slice unsalted butter sticks and place slices on top of dough.
Mix sugar and vanilla and sprinkle over the dough. Preheat oven to 400
degrees F. Put in the middle of the oven, and bake for about 25 minutes.

Use only unsalted butter for the topping or cake will be salty.

Note II:
For a fluffier cake, place loaf pan filled with hot water in the bottom of
the oven while baking.
 Butterkuchen (Yeast Butter Cake)

List of Ingredients

4 cups cake or bread flour
40 grams fresh or 4-1/2 tsp. dry yeast
1 cup warm milk
1/2 cup butter
1/2 cup sugar
2 eggs
pinch of salt

Topping 1:
about 3/4 cup butter
1 cup less 3 tbsp. sugar

Topping 2:
200 grams butter
200 grams sugar
300 grams flour


This is a very common cake in Germany.It freezes very well.

Put flour, sugar, soft butter, yeast (if using fresh yeast dissolve 
it in milk first),salt and eggs in a large bowl, add milk. Knead 
(I would use dough hooks of a hand mixer as the dough is pretty soft)
until a soft, elastic but not too sticky dough forms, 4 minutes or so.
Let dough rise in a warm place for about one hour.
Roll out on a greased, floured baking sheet and - if using topping 1 - 
prick holes in it with your fingertips.Fill each hole with a dot of 
butter and sprinkle the whole cake with cinnamon-sugar. While preheating 
oven to 350 let rise another 20 minutes.Put in oven and bake 20-25 
minutes until bubbly and golden brown. Best eaten warm!

For topping 2 make Streusel by mixing all ingredients until crumbly.
I use to make streusel in my food processor, fitted with the metal blade, 
that works fine and you don't have greasy fingers.

Chocolate Sheet Cake

----- Original Message ----- 
  From: Kate 
  To: phaedrus 
  Sent: Tuesday, August 28, 2001 10:14 AM

  I am looking for a chocolate cake recipe that my aunt used to make.  
  We all loved this cake and it was always part of family celebrations.  
  She would never give out the recipe because she had promised her 
  mother-in-law (from North Dakota) who gave her the recipe that she 
  would never reveal the 'secret' ingredient.  Unfortunately she was 
  killed in an automobile accident before she could pass the recipe on 
  to her daughters.  All of us (17 cousins) have been trying to duplicate 
  this cake and have not been successful.

  Do you know of any 'secret' ingredient that would go into a chocolate 
  sheet cake and it's frosting? 

  Thank you, 

Hi Kate,

Would you believe..... coffee?

I have three chocolate sheet cake recipes that stand apart from all of the others because they contain.... coffee.

See below


  Chocolate  Sheet  Cake

   Ingredients : 
  3 tbsp. cocoa 
  1 c. water 
  2 c. flour 
  2 c. sugar 
  1/2 tsp. salt 
  1 tsp. soda 
  2 well-beaten eggs 
  1/2 c. buttermilk 
  1 tsp. vanilla   

   Preparation : 
      Use cookie sheet with edge.  Lightly grease and flour pan.
   Heat  together margarine, cocoa, and water until melted.  Add flour,
   sugar, salt, and soda.  Add eggs, buttermilk, and vanilla.  Blend
   and bake at 350 degrees for 20 minutes.  

   3 c. powdered sugar
   3 tbsp. cocoa
   4 tbsp. butter, melted
   3 tbsp. hot coffee

  Spread on while warm. Sprinkle nuts on top, if you wish. 
    Chocolate  Sheet  Cake  (Texas  Brownies)

   Ingredients : 
   2 c. all-purpose flour
   2 c. granulated sugar
   1/2 c. butter or margarine
   1/2 c. shortening
   1 c. strong brewed coffee 
   1/4 c. dark, unsweetened cocoa
   1/2 c. buttermilk
   2 eggs
   1 tsp. baking soda
   1 tsp. vanilla
  1/2 c. butter or margarine
   2 tbsp. dark cocoa
   1/4 c. milk
   3 1/2 c. unsifted powdered sugar
   1 tsp. vanilla

   Preparation : 
     In large bowl, combine flour and sugar.  In saucepan, combine
   butter, shortening, coffee or water and cocoa.  Stir and heat to
   boiling.  Pour boiling mixture over the flour and sugar in bowl. 
   Add buttermilk, eggs, baking soda and vanilla.  Mix well using
   wooden spoon or high speed on electric mixer.  Pour into
   well-buttered 17 1/2 by 11 inch jelly roll pan.  Bake at 400 degrees
   for 20 minutes or until brownies test done in the center.  While
   brownies bake, prepare the frosting.  In a saucepan, combine butter,
   cocoa and milk.  Heat to boiling, stirring.  Mix in the powdered
   sugar and vanilla until frosting is smooth.  Pour warm frosting over
   brownies as soon as you take them out of the oven.  Cool.  Cut into
   48 bars.  
    Chocolate  Cookie  Sheet  Cake

   Ingredients : 
   2 c. sugar
   2 c. plain flour
   1/2 tsp. salt
   2 sticks butter
   1 c. water
   3 tbsp. cocoa
   2 eggs, well beaten
   1 tsp. soda
   1/2 c. buttermilk
   1 tsp. vanilla
   1 tsp. instant coffee
   1 stick butter
   3 tbsp. cocoa
   6 tbsp. milk
   1 box XXX sugar
   1/2 c. nuts
   1 tsp. vanilla

   Preparation : 
       In a large bowl put flour, sugar, salt; set aside.  In a pan put
   butter, water and cocoa.  Heat to boiling and pour into flour
   mixture.  Mix well and set aside.  In a bowl put eggs, soda,
   buttermilk, vanilla and coffee.  Mix well and add to mixture.  Put
   in greased and floured 9"x13"x2" pan.  Bake at 350 degrees for about
   30 minutes.

Cream Cheese Mints

----- Original Message ----- 
  From: Jean 
  To: phaedrus 
  Sent: Tuesday, August 28, 2001 8:34 PM
  Subject: Cream Cheese mints

  I am looking for a recipe for cream cheese mints to be pressed in 
  a flower mold for weddings, showers, etc. I made these about 20 
  years ago and my nephew has asked me to make them for his wedding. 
  I know it has cream cheese, powdered sugar, mint flavoring and food 
  coloring. I just don't remember the proportions. I still have the 
  rose mold and really need this recipe. Thanks for your help. 

Hi Jean,

As usual, there are a dozen or so recipes, each just slightly different. Below is a sampling that should cover all bases.


  Cream Cheese Mints
  Makes about 3 dozen mints
  3 ounces cream cheese, at room temperature
  2-1/2 to 3 cups confectioners' sugar
  1/2 teaspoon mint extract or 4 to 6 drops peppermint oil
  6 drops green  or red food coloring
  1 cup superfine sugar for coating

  1. In a medium mixing bowl, beat the cream cheese until softened. 
     Slowly add 1-1/2 cups of the confectioners' sugar. Beat in the 
     mint extract and food coloring until well blended. Add the 
     remaining confectioners' sugar 1/4 cup at a time until a soft 
     dough is formed.
  2. Turn onto a counter or board dusted with confectioners' sugar 
     and knead the dough for 5 minutes. (Add more confectioners' 
     sugar, 1 tablespoon at a time, if the dough is too soft and 
  3. With your hands, roll tablespoonsful of the dough into balls, 
     then roll each ball into superfine sugar. Flatten the balls 
     slightly into patties.
  4. The sugared mint balls can also be pressed into candy molds. The 
     coating of superfine sugar will allow them to release easily from 
     the molds. Adjust the amount of dough used for each mint according 
     to the shape and size of the mold you choose.
  5. Store the mints in layers, separated by wax paper, in an airtight 
     container in the refrigerator for up to 2 weeks.
  Cream Cheese Mints

  1 8oz block of cream cheese
  1/4 cup butter, softened
  1 2lb package of powdered sugar
  1/2 tsp peppermint extract
  6 drops of red food coloring
  more powdered sugar

  Cook cream cheese and butter in a saucepan over low heat,
  stirring constantly until smooth. Gradually stir in 
  package of powdered sugar; stir in extract. If desired,
  divide mixture into 2 portions, stir 2 drops of coloring
  into one portion and 4 drops into other portion. You will
  get different shades of pink, red and white if you chose
  not to color. Shape mixture into 1 inch balls. Dip a 2 
  inch round cookie stamp or a glass bottom into powdered 
  sugar. Press each ball until flattened somewhat. Let stand,
  uncovered until firm. Freeze if you like.
  Mackie's Cream Cheese Mints

  Makes 4 dozen  

  Prep Time: 20 Minutes
  Ready in: 2 Hours 50 Minutes

  2 pounds confectioners' sugar 
  1 (8 ounce) package cream cheese 
  2 teaspoons peppermint extract 
  2 teaspoons butter flavored extract 
  2 teaspoons lemon extract 
  1/2 teaspoon green food coloring 
  1 teaspoon yellow food coloring 

  1 In medium bowl, cream together confectioners' sugar and cream cheese 
  until smooth. Divide into three sections and mix peppermint extract and 
  green food coloring into the first, butter flavored extract and 1/2 
  teaspoon yellow food coloring into the second, and lemon extract and 
  the remaining 1/2 teaspoon yellow food coloring into the third.  
  2 Roll each section out onto a flat surface and cut with small cookie 
  cutters, or press into candy molds. Allow individual mints to air dry 
  for 2 hours. Then refrigerate or freeze until serving. 
   Makes 4 dozen 
  Holiday Peppermint Cream Cheese Candies

  4 ounces cream cheese, softened
  1 tablespoon margarine
  1 tablespoon light corn syrup
  1/4 teaspoon peppermint extract
  4 cups powdered sugar
  green and red food coloring
  sifted powdered sugar
  green red and white coloring, red and white
  decorating icing (optional)

  Beat cream cheese, margarine, corn syrup and extract in large mixing
  bowl at medium speed with electric mixer until well blended.
  Gradually add 4 cups powdered sugar, mix well. Divide mixture into
  thirds. Knead few drops green food coloring into one third, repeat
  with red food coloring and second third.  Wrap each third in plastic
  wrap. Working with one color mixture at a time, shape into 3/4-inch
  balls. Place on waxed paper-lined cookie sheet. Flatten each ball
  with bottom of glass that has been lightly dipped in sugar. =95
  Repeat with remaining mixtures. Decorate with icing. Chill. 5 dozen
  Prep time: 30 minutes plus chilling
  Cream Cheese Mints

  1 pkg. (8 oz.) cream cheese 
  2 Tbs half and half 
  1/4 c. soft butter 
  1 pkg. (15 oz.) white creamy frosting 
  1 tsp peppermint extract 
  Food coloring, as desired 
  Combine cream cheese, half and half and butter in a heavy bottomed 
  saucepan. Stir over low heat until cheese mixture is soft, creamy 
  and butter is melted. Blend in frosting mixing well. Add peppermint 
  extract and food coloring. Divide to make several colors. Roll into 
  balls or drop by teaspoon onto waxed paper. Press with a fork or 
  stamp with design if desired. Let stand, uncovered, at room temperature 
  until firm and outside is dry. The inside should still be creamy.
  Makes about 8 dozen.

Snickers Cheesecake

----- Original Message ----- 
From: Jeannine
To: phaedrus
Sent: Tuesday, August 28, 2001 2:05 PM
Subject: Recipe?

> Do you have the recipe for Snickers Cheesecake. Someone on the list at 
> 1Bakery Madness said you might. Thank you for your time...Jeannine

Hi Jeannine

I sure do. Enjoy!


Snickers  Cheesecake

 Ingredients : 
 8 oz. chocolate wafers, finely crushed
 1/2 stick butter, melted
 32 oz. cream cheese, softened
 1 c. sugar
 4 eggs
 1 tbsp. vanilla
 3 oz. semi-sweet chocolate, melted
 6 oz. roasted peanuts
 12 oz. caramels, melted
 12 oz. fudge topping

 Preparation : 
   Mix together well and pat firmly into a 9 inch springform pan. 
 Refrigerate while mixing cake.  Mix cream cheese and sugar with a
 mixer until well blended.  Add eggs and mix until smooth.  Add
 vanilla and chocolate.  Mix until color is consistent throughout. 
 Remove crust from refrigerator and spread with peanuts evenly over
 crust.  Spread caramel evenly over nuts.  Pour cake mixture into pan
 and bake at 325 degrees until firm, about 50 minutes.  Remove from
 oven and refrigerate several hours before removing from pan.  Place
 on large plate and pour fudge topping evenly over cake.  Crust may
 be very chewy, but good!


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