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2011

TODAY's CASES:

Fresh Apple Walnut Cake

From: adele
Sent: Wednesday, September 28, 2011 4:56 PM
To: phadraeus@hungrybrowser.com 
Subject: Fresh Apple Walnut Cake

Hello

I'm looking for a recipe supposedly from Faith Hill called "Fresh Apple Walnut Cake"
My friend send some over - it is delicious.  She doesn't share her recipes

Hope you are enjoying the beautiful Fall weather

Adele

Hello Adele,

The correct spelling is p-h-a-e-d-r-u-s.

I cannot find any recipe for “fresh apple walnut cake” or “fresh apple cake” that has any connection to Faith Hill. There are a few of her recipes on the web, but none like that.I did find a few “fresh apple walnut cake” recipes, but I’d need more information to determine which one is the one you want. There is one here:
Mercury News

Phaed

I found this recipe on the Internet a few years ago. Basically the same cake from a different artist.                    

Timm in Oregon

Pam Tillis’s Chunky Apple Walnut Cake

Ingredients:

For the Cake:

1-1/2 cups vegetable oil 
1 cup sugar 
3 large eggs 
2 cups unbleached all purpose flour 
1 cup whole wheat flour
1/8 teaspoon ground clove 
1-1/4 teaspoons cinnamon 
1/4 teaspoon ground mace 
1 teaspoon baking soda 
1 teaspoon plain salt 
3-1/4 cups Granny Smith apples peeled and cut into chunks
1-1/4 cups walnuts, coarsely chopped 
3 teaspoons Calvados liqueur (an apple flavored alcohol) or apple juice 
Parchment paper 
Non stick spray 

For the Glaze:

4 tablespoons butter 
2 tablespoons brown sugar 
6 tablespoons white sugar 
3 tablespoons Calvados liquer or apple juice 
4 tablespoons apple cider 
2 tablespoons orange juice 
2 tablespoons heavy cream

Instructions:

Preheat the oven to 325F degrees. In a large bowl, beat together oil and sugar until thick.  Add the eggs one at a time, beating well after each addition.
In a separate bowl, sift together both flours, spices, baking soda, and salt.  Add this dry mixture to the oil/egg mixture and blend well. 
Add apples, walnuts, liqueur or apple juice. Stir until evenly mixed. The batter will be thick.
Spray a 10 inch round cake pan with oil. Cut the parchment paper to fit the pan and place in bottom of pan. Pour the batter into pan and bake for about 
1 hour and 15 minutes or until a toothpick placed in the center of the cake comes out clean. Let for about 10 minutes; remove from the pan, remove the 
parchment and continue to cool on rack. With a toothpick, make holes all over the top of the warm cake so the glaze will absorb. 

For the Glaze: 
Melt the butter in a saucepan. Add the sugars and combine. Add the remaining ingredients; reduce the heat and cook for about 4 minutes until thickened and syrupy. 
It will bubble slightly.

Place the warm cake on a large serving platter with upturned sides so that glaze can pool around cake. Pour hot glaze over warm cake and allow it to drizzle down 
the sides and into the holes on top. Pam suggests that you make an additional batch of this "magic" glaze and place it on the table so each of your guests may 
add more glaze to their serving if they wish. Pam says this glaze is what makes this cake soooo good!

Granola Cereal Pie

-----Original Message----- 
From: Nancy
Sent: Sunday, October 02, 2011 3:08 PM
To: phaedrus@hungrybrowser.com
Subject: missing pie recipe

I'm looking for a recipe that was on the back of the Quaker Natural Granola 
Cereal between 1978-1983, it was lost in a move- of course. The recipe used 
the cereal as an ingredient in the crust and the filling contained cream 
cheese, lemon and I can't remember what else; honey was also an ingredient 
if I remember correctly in both the crust and the filling. I contacted 
Quaker but they couldn't find it in their archives. hoping someone kept this 
in their collection.
thanks for your help.
Nancy 

Hello Nancy,

I could not find a recipe like you describe. I'll post the request on the site, but it will be weeks before it appears.

Phaed


Honey Cake

From: sheila 
Sent: Saturday, September 24, 2011 6:49 PM
To: phaedrus@hungrybrowser.com 
Subject: Honey Cake Recipe

Entenmann's used to make a wonderful, richly flavored Honey Cake.  They no longer offer it, but that doesn't stop my craving for it.  
Is there any way you can find this recipe?

Sheila

Hi Sheila,

Sorry, I had no success finding a recipe or a copycat for this.

Phaed


Texas Ranger Rangerburger

From: joe 
Sent: Monday, September 26, 2011 4:50 PM
To: phaedrus@hungrybrowser.com 
Subject: texas ranger special burger

dear uncle phaedrus,

i am looking for an impossible to find recipe from the long island new york area. a restaurant called the Texas ranger on freeports nautical mile.
it was a hamburger they made for more than fifty years that is unforgettable.it was called the Texas ranger special burger. it was a regular 
hamburger with sliced tomato and thinly sliced cabbage with a mayonnaise based thin sauce poured over the cabbage after the burger was made. 
like Cole slaw but it had a tang to it. i have tried for years to get this recipe with no luck. talking to people all over the nautical mile 
that have worked down there for years and nobody has a clue but everyone around for miles remembers the burger. any info on this i would be grateful. 
thank you  joe. 

Hello Joe,

The recipe for the Rangerburger or the coleslaw or the sauce that was used on them does not appear to be available anywhere on the Internet. I found a couple of e-mail addresses for living members of the Pappas family (The Texas Ranger owners), but the e-mail addresses are over 10 years old. I wrote to them anyway. If I hear from them, I’ll let you know.

Phaed

Saw your recipe request post on a website.  Not sure if you had any  
luck tracking it down....Whitey Ford's was serving those chili burgers  
for a while if that helps your search.  My mom makes Chili specials  
based on the Texas Ranger burgers she had in Freeport in her youth.  
Her chili is different, but still amazing.  She says that a family  
member of the Texas Ranger told her how to make the sauce for the  
shredded cabbage slaw.  She mixes mayo, a spoonful or two of white  
vinegar, salt, pepper and some milk and shakes it all up in a jar.  If  
it's too thick she adds more mayo....too thick...more milk.  I think  
their chili had more chili powder than my mom's does....plus I  
remember it having large red kidney beans.  My mom uses smaller  
canellini beans. I'll share her secret recipe with you for her chili,  
but it is NOT the recipe from the restaurant....it is, however, so  
good. She is a phenomenal cook, and we do love her chili specials!

Mike

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