On 8 Sep 2006 at 17:03, Deborah wrote:
> Dear Phaedrus,
> I'll have to thank my friend Dave of Dave's Candy Kitchen for
> recommending your site even if you can't find the recipe I seek. I run
> the Clifton, VA farmer's market and send a shout out every week with
> a recipe featuring what's at the market. After six years I have begun
> to repeat myself. I'm an avid cook, but like most cook's I know, tend
> to flock around the same rotating meal plans.
> Any hoo, the recipe I am looking for is a candied tomato. I have a
> fuzzy recollection of something like a sweet pickled tomato slice that
> my paternal great grandmother made. If you find any candy that uses a
> tomato, red or green, in any way, I will be tickled and grateful.
1. Wash, blanch and peel the ripe tomatoes, cut crosswise into halves and
remove seeds. (Don't squeeze the tomatoes, just press gently).
2. Dry the tomatoes. Put 1 part sugar for every part of tomato halves, let stand
3. Boil slowly in the pan until tomatoes are semi-transparent. Drip off the syrup.
4. Spread the pieces on a single layer in trays. Sun dry or put in oven until
5. Roll in fine granulated sugar. Dry further, wrap in cellophane, then pack in
11 c. peeled and quartered tomatoes
8 c. sugar
2 lemons, sliced thin
3/4 oz. ginger root or candied ginger (optional)
Add sugar to tomatoes and let stand overnight. Drain off juice and boil it
rapidly until it spins a thread when dropped from a spoon. Add tomatoes,
lemon, and ginger; cook until thick and clear. Can be canned in sterilized
jars or used fresh.
4 red-ripe tomatoes
3/4 c. fine toasted crumbs
1/2 c. sugar
1 tsp. salt
1/8 tsp. pepper
1/4 c. melted butter or margarine
Start oven; set at 400 degrees. Rub a 1 1/2 quart baking dish with margarine
Wash and peel the tomatoes, or drain the canned ones. Cut into halves. Place
in the baking dish. Mix crumbs with sugar, salt, pepper and butter or margarine.
Spread this mixture over the tomatoes. Place in oven and bake 10 minutes.
Remove, cut the top mixture down into the tomatoes with a spoon. Replace in
the oven and bake 10 minutes longer. Serves 4.
1 qt. can tomatoes
1 1/3 c. sugar
1/8 lb. butter
Salt & pepper to taste
Place all ingredients in a pan. Cook on top of stove for 3 hours or until
thick. Place in a 1 quart baking dish and top with narrow strips of bread.
Bake at 400 degrees until bread is toasted. Serves 6.
I just wanted to let you know that i did finally find the Clabber Cake recipe.
I just hate to give up so i kept looking. I am sending it to you in the unlikely
event that someone else might ask for it.....lol.
Again, thank you for your time spent helping me.
3 cups cake flour
6 large eggs
1 pound butter
1 pound sugar
2 teaspoons of pure vanilla extract
1/2 teaspoon salt
1/2 cup clabbered milk (or buttermilk)
1/2 teaspoon baking soda
1 teaspoon baking powder
Sift the flour, baking soda,and baking powder
into a large mixing bowl. Stir in salt and
the sugar. Use a large spoon. Next add
the butter. You can melt the butter or just let the butter soften at
room temperature. Add the eggs, whole. With mixer, begin mixing on
slow. Slowly add the clabbered milk, and then the
vanilla extract. After it is thoroughly stirred,
turn the mixer up to medium for a few minutes,
and then finally on high. If the mixture is a little
thick just add a touch more clabbered milk. If you don't
mix things thoroughly you will have lumps that will
form air bubbles in your mixture and leave holes
in your finished cake.
Preheat the oven to 325 degrees.
Take your standard tube cake pan and oil it with
butter. Then lightly flour the oiled pan. Shake
the excess flour from the pan.
Pour the mix in, bake the cake for about 1 hour
and twenty minutes. Avoid opening
the door too much while it is cooking as I have
seen this, or jarring a cake will cause it to collapse.
When you think it is done, do the toothpick test.
Stick a wooden toothpick into one of the thickest
parts of the cake. If it's dry when you pull it out,
the cake is done.
Allow the cake to cool 15 or 20 minutes in the pan.
Then gently remove it, and place it on your favorite
decorative cake plate.
On 2 Sep 2006 at 20:15, Sandra wrote:
> I'm searching for a recipe called "True Blue Muffins." It appeared in
> Helen Dollaghan's food column in the Denver Post, late 70-early 80's,
> but as far as I can find out, there is no collection of these recipes.
> Helen Dollaghan often used canned ingredients, and in this recipe,
> she used a can of blueberries plus their juice. It made a very tall,
> blue muffin. Very moist. There was no cinnamon or nutmeg in this
> If you can help me locate this recipe, I would really appreciate it.
> Thank you! Sandra
True Blue Muffins
1-1/4 cups flour, sifted
2 teaspoons baking powder
1/4 cup melted butter
3/4-cup blueberries, drain and save 1/4 cup juice
Cream butter and sugar; add egg. Add flour and baking powder alternating
with milk and juice of blueberries. Fold in blueberries, carefully.
Bake at 400*F for 20 minutes. MAKES 12 MUFFINS.
For the same flavor of H&H pumpkin pie. . .
I mix the spices as follows, and use 1 1/2 TBSP per pie.
2 T cinnamon
3/4 t cloves
3/4 t allspice
3/4 t ginger
3/4 t grated orange peel
I use the Libby's recipe on the label of their canned pumpkin. I
think the taste is a dead ringer for H&H's pumpkin pie.
Disappointed that you don't have their tapioca pudding recipe.
Thanks for answering.
South Ameican Food at About.com