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Copper Pennies

----- Original Message ----- 
From: Nancy
To: phaedrus
Sent: Sunday, September 26, 2004 2:08 PM
Subject: (no subject)

> Hi!
> My name is Nancy and you have found recipes for me before.
> This time it's carrots. Years ago I had something called Copper Pennies,
> which was made with sliced carrots. It had a sweet and sour type of sauce.
> Thanks for your help.
> Nancy

Hi Nancy,

See below.


Copper  Pennies

 Ingredients :
 2 lbs. carrots, sliced
 1 green pepper, chopped
 1 onion, thinly sliced
 1 can tomato soup
 1/2 c. salad oil
 3/4 c. sugar
 3/4 c. vinegar
 1 tsp. Worcestershire sauce

 Preparation :
   Boil carrots until tender - cool.  Mix remaining ingredients until
 well blended.  Pour over carrots and refrigerate.
 Copper  Pennies

 Ingredients :
 2 lbs. carrots
 1 onion
 1 green pepper
 3/4 c. apple cider vinegar
 1/2 c. oil
 1 tsp. Worcestershire sauce
 1 tsp. mustard
 1/2 tsp. salt
 1 can tomato soup

 Preparation :
   Slice carrots thin in circles; dice onion, dice green pepper.
 Cook all in small amount of water until tender, 8-10 minutes (a
 little crunchy); drain well.  Combine with rest of the ingredients.
 Chill at least 24 hours before serving.
 Copper  Pennies

 Ingredients :
 2 lb. carrots, sliced in 1/4 inch rounds
 2 med. onions, sliced thin, separate
 1 med. green pepper, thin strips
 1 (10 3/4 oz.) can tomato soup
 3/4 c. vinegar
 1/2 c. and 2/3 c. sugar
 1 c. cooking oil
 1 tsp. Worcestershire sauce
 1 tsp. dry mustard
 1 tsp. salt

 Preparation :
   Cook carrots and a small amount of water for 8 to 10 minutes.
 Drain.  Combine with onion and green vegetables in a large bowl.
 Stir together remaining ingredients and pour over vegetables.
 Marinate in refrigerator several hours or overnight.  Drain and
 reserve marinade.  Serve in lettuce lined bowl. 

Parched Peanut Cake

> ----- Original Message ----- 
> From: "Beth" 
> To: phaedrus
> Sent: Wednesday, September 22, 2004 3:02 PM
> Subject: parched peanut cake
> Hi-
> I am searching for a recipe my mother told me about.  It is for a parched 
> peanut cake and it has a caramel icing with parched peanuts in it too.  It 
> is sort of like an old tymey caramel cake made into 4 layers except there 
> are parched peanuts in the cake and in the icing.  I am desperate to locate 
> this recipe so I can make one for my mom who is 77 years "young".
> I thank you in advance for helping me to locate this "lost" recipe.
> Beth
> From: "Phaedrus" 
> Date: 2004/09/22 Wed PM 07:28:42 EDT
> To: "Beth" 
> Subject: Re: parched peanut cake
> Hi Beth,
> Sorry, I could not locate it.
> Phaed
From: Beth
To: "Phaedrus" 
Subject: Re: parched peanut cake
Date: Thursday, September 23, 2004 8:41 AM

Hey-I appreciate you looking-however, I believe I have recreated the cake part 
based on what my mother has told me and I have most certainly found the icing 
recipe in a 1944 cookbook given to me by my mother-in-law.  The Household 
Searchlight recipe book.  The edition given to me was printed in 1944 but the 
first printing was in 1931.  If you like, after I have iced it and eaten it I 
will let you know how it turned out.  Then, if anyone is interested in having 
this recipe, you will have a copy to give.

thanks again-

This is how I made the cake:
2/3 cup shortening
1 1/2 cup sugar
3 eggs
1 tsp vanilla
2 3/4 cup all purpose flour
1 tsp salt
3 tsp baking powder
3/4 cup chopped parched peanuts
1 1/3 cup sweet milk

cream shortening and sugar-add eggs and cream-add vanilla-add flour and milk 
alternating-stir in chopped parched peanuts and bake at 375 for 25-30 min.  
makes 2-9" layers

nut caramel icing:
2 cups sugar
2 Tbsp butter
1/2 cup milk
1/4 cup boiling water
1/8 tsp salt
1 tsp vanilla
1 cup chopped nuts (parched peanuts)
caramalize 1/2 cup sugar-add boiling water-stir until dissolved-add butter,milk, 
salt, and remaining sugar-boil to soft ball stage (236 degrees) cool to room temp
-add vanilla-beat until thick and creamy-spread on cake and sprinkle with nuts 

Apple Duff & Molasses Coady

----- Original Message ----- 
From: "Erwin" 
To: phaedrus
Sent: Thursday, September 23, 2004 7:37 PM
Subject: sauce for steamed duff

I lived with an aunt for a while in 1945 after my Mom's death. My aunt used 
to make a sauce to pour over cranberry or apple steamed duff. I know it had 
molasses and vinegar in but that is all I know. Have you ever heard of this? 
Thank you.......


Hello Erwin,

Take a look at the first recipe below. Perhaps what you want is the "molasses coady".


Figgy  Duff

 Ingredients :
 2 c. bread crumbs (made by directions
 1 c. raisins
 1/2 c. molasses
 1/4 c. butter, melted
 1 tsp. baking soda
 1 tbsp. hot water
 1/2 c. flour
 1 tsp. each:  ginger, allspice and cinnamon
 1/2 tsp. salt
Molasses Coady:
 1 c. molasses
 1/4 c. water
 1/4 c. butter
 1 tbsp. vinegar

 Preparation :
    To make bread crumbs, soak dry bread crusts in enough water to
 soften.  Drain and squeeze bread gently to remove excess water.
 Break into crumbs and measure 2 cups.  Grease 4 cup pudding mold.
 Mix together crumbs, raisins, molasses and melted butter.  Combine
 baking soda and water and add to crumb mixture.  Mix well.  Sift
 flour, ginger, allspice and cinnamon and salt.  Stir into crumb
 mixture.  Pour into greased mold.  Cover top with large piece of
 greased foil and fold snugly over sides of mold to keep steam out.
 Leave slack in foil to allow pudding to expand.  Place mold on rack
 in steamer or large pot.  Add boiling water 1/2 way up side of mold.
  Cover and steam for 2 hours or firm to touch. Serve with molasses
 coady topping.

Molasses Coady
In saucepan, combine ingredients. Heat to boiling; then simmer,
stirring occasionally, for 10 minutes.
Serve over steamed or baked puddings.
Apple  Duff

 Ingredients :
 2 c. flour
 1/2 tsp. salt
 3 tsp. baking powder
 1/4 c. sugar
 2 eggs, beaten
 3/4 c. milk
 1/4 c. melted butter
 2 med. Winesap apples
 1 c. brown sugar
 1/4 c. butter
 1/2 c. raisins
 1/2 tsp. nutmeg

 Preparation :
    Sift flour, salt, baking powder, and sugar.  Add beaten eggs,
 milk, and melted butter.  Spread in buttered pan and cover with
 sliced apples, then cover with the mixture of brown sugar, butter,
 nutmeg, and raisins.  Bake in moderate oven about 35 minutes.  Serve
 with whipped cream or ice cream.
  Apple  Duff

 Ingredients :
 1 c. sugar
 1 tbsp. cornstarch
 1 can (#2) apple slices
 2 egg whites
 Few grains salt
 1/4 tsp. cream of tartar
 2 egg yolks
 6 tbsp. sifted flour
 6 tbsp. sugar
 1/4 tsp. vanilla
 1/4 tsp. almond extract

 Preparation :
    Mix 1 cup sugar and cornstarch in saucepan; add apple slices.
 Cook over medium heat, stirring constantly until mixture comes to a
 boil; boil 1 minute.  Pour into 9 inch square pan.  Beat egg whites,
 salt and cream of tartar together until stiff.  Beat egg yolks until
 thick and light colored, beat in 6 tbsp. sugar.  Fold into egg white
 mixture.  Fold in flour and flavorings.  Carefully pour over apple
 mix.  Bake in moderate oven 40-45 minutes or until cake topping is
 done.  Serve warm or cold with cream if desired.  Serves 6-8. 

Transparent Pudding

----- Original Message ----- 
From: Jen
To: phaedrus
Sent: Thursday, September 23, 2004 7:11 AM
Subject: RE: Transparent Pudding Origin

> Do you have the original recipe for transparent pudding.  I would like to
> put it on my Christmas table in honor of our pioneer  women.
> Jen

Hi Jen,

I don't knoe if there is an original recipe for transparent pudding in existence. Below are the three oldest recipes for it that I could find.


Transparent Pudding.

Yolks of 4 eggs beaten light, 3 teacups of 4-X sugar, 3 teaspoons of 
cornstarch, 3/4 teacup of butter well creamed, a pinch of salt Almost 1 pint 
of cream or rich milk, a dash of nutmeg. Put this in a double boiler, cook 
until tolerably thick. Have 2 pie crusts (not cooked) and spread on the 
mixture and bake. Use the beaten whites, allowing 1 tablespoon of granulated 
sugar to each white. Meringue the pies, set in oven and bake a light brown.

A traditional southern pudding recipe.  The source of this recipe is the 
Kentucky Receipt Book, published in 1903.  The author is Mary Harris Frazer. 
It  would have been familiar to the early residents of Old Louisville
The Thorough Good Cook
by George Augustus Sala
recipes from 1896

Transparent Pudding.
Put eight eggs, well beaten, into a stew-pan with half
a pound of sugar pounded fine, half a pound of butter, and
some nutmeg grated. Set on the fire and keep con-
stantly stirring till it thickens. Then place it in a basin
to cool ; put a rich puff paste round the edge of the dish,
pour in the pudding, and bake it in a moderate oven. It
will cut light and clear. Candied orange and citron may
be added if you think proper.
From the 1881 Household Cyclopedia

Beat up 8 eggs, put them in a stew-pan with half a pound of sugar, the same 
of butter, and some grated nutmeg, and set it on the fire, stirring it till 
it thickens; then pour it into a basin to cool. Set a rich paste round the 
edge of your dish, pour in your pudding, and bake it in a moderate oven. A 
delicious and elegant article.

Caramel Popcorn

----- Original Message ----- 
From: Liz
To: phaedrus
Sent: Sunday, September 26, 2004 4:43 AM
Subject: Caramel Poppcorn

> Hi, We would love to duplicate the wonderful taste of commercial caramal
> popcorn.  We have enjoyed so many of our favorites that you have tracked
> down, we are  hopeful you can help us again.  Many thanks.   

Hi Liz,

See below for several.


Caramel Popcorn

1 cup halved pecans
1 cup blanched almonds
8 cups popcorn
1 cup butter
1-1/2 cups white or brown sugar
1/2 cup corn syrup
1/2 tsp cream of tartar or baking soda
1 tsp vanilla

In a shallow pan, bake at 300F toast pecans and almonds. Set side to cool. 
In a very large bowl, combine pecans and almonds and popcorn. In a medium 
sized saucepan, mix sugar, butter, syrup. Cook to hard ball stage, 254F. 
Remove from heat, stir in baking soda or cream of tartar, if used, then 
vanilla. Pour over popcorn mixture. Toss with a buttered fork. Press onto a 
greased cookie sheet. Break in pieces when cooled and store in a plastic 
container in the freezer or refrigerator. It becomes sticky if kept at room 

Makes 10 cups.
Caramel Popcorn

2 cups brown sugar
1 cup butter
1/2 cup corn syrup
1/4 teaspoon cream of tartar
1/2 teaspoon baking soda
16 cups popped popcorn
Nuts as desired

Mix brown sugar, butter and corn syrup together in a saucepan. Heat to 
boiling and boil for 5 minutes.
Remove from head and add cream of tartar and baking soda. It will foam up.
Put the popcorn and nuts on a cookie sheet. Pour the sugar mixture over.
Bake at 300 degrees F. for about 20 minutes, stirring once.
Remove from the oven, cool, and break apart.
Caramel Popcorn

2    cups brown sugar
1    cup butter
1/2    cup corn syrup
1    teaspoon almond extract or vanilla extract
1/4    teaspoon cream of tartar
1/2    teaspoon baking soda
16    cups popped popcorn salt, lightly
2-3    cups pecan halves (or cashews, peanuts...)

1.  Preheat oven to 300 degrees.
2.  In a medium saucepan mix together the butter, brown sugar and corn syrup.
3.  Heat to boiling.
4.  Boil for 5 minutes stirring Often.
5.  Remove from heat.
6.  While stirring add the cream of tartar and baking soda as it will foam 
7.  Stir in the almond or vanilla extract.
8.  Place popcorn and nuts on a cookie sheet.
9.  Pour the sugar mixture over and mix well, coating each piece.
10.  Bake at 300 degrees for 20 minutes, stirring after 10 minutes.
11.  Remove from oven, cool and break apart.
Caramel Popcorn

2 cups light brown sugar, packed
1 cup margarine
1/2 cup light corn syrup
1/2 teaspoon cream of tartar
1 teaspoon baking soda
14 cups popped corn
8 ounces cashews or other favorite nuts

Combine first 4 ingredients and cook at high temperature, stirring 
constantly for 5 minutes. Add baking soda and remove from heat. Pour over 
popcorn and nuts and stir. Bake at 300 degrees F for 30 minutes, stirring 
after 15 minutes.

Makes 14 cups.

For a flavor change, use dark brown sugar and dark corn syrup. 


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