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Lazy Daisy Cake

----- Original Message ----- 
  From: Diana
  To: phaedrus
  Sent: Friday, November 02, 2001 7:27 PM
  Subject: Daisy Cake

  Howdy from Arizona!! 

  My Mom, a 4th generation native Arizonan, remembers a "Daisy Cake" 
  from the Depression that was only one layer, had only one egg and 
  just a little of all the stuff that was rationed.  I think it had 
  coconut in it.  She talks about it all the time.  I've never been 
  able to find the recipe.  Can you help? 


Hi Diana!

Well, I found several cakes called "Daisy Cakes". Some were called "Lazy Daisy Cakes." About half of them contained oatmeal, but since you didn't mention oatmeal, I eliminated those. The vast majority of the remaining recipes called for two eggs instead of one, but I did find a couple from the forties that called for one egg and one that had coconut. They're below. I hope one of them is similar to what your mom remembers. I'm also including a couple of the two-egg recipes.


  Lazy-Daisy Cake 

  From the recipe book of Marie Carpenter - wife of Keeper Alva G. 
  Carpenter.  Keeper Carpenter served at the Outer Island Light 
  Station from 1935 to 1940.  He also served at the Raspberry 
  Island Light Station. 
  1/3 cup milk 
  1 tablespoon butter 
  1 2/3 cup flour 
  1/2 teaspoon salt 
  1 3/4 teaspoons baking powder 
  1 egg 
  1 cup sugar 
  1 teaspoon vanilla. 

  Scald milk and add butter; let cool to lukewarm.  Combine flour, salt
  and baking powder and set aside.  In another bowl, beat egg slightly 
  and gradually add sugar, beating constantly until thick and lemon 
  colored.  Add vanilla.  Alternately add small amounts of milk mixture 
  and dry ingredients mixture, mixing lightly but thoroughly. Pour batter 
  into greased pan, and bake at 350 degrees F for 30 to 40 minutes. Let 
  cake cool and frost with powdered sugar frosting. 
  Lazey Daisy Cake

  1 cup chopped dates
  add 1 tsp soda
  1 cup boiling water, let stand

  cream together:
  1/4 cup margerine
  1 cup white sugar
  1 tsp vanilla
  1 egg
  Beat well

  1 1/2 cups flour
  1 tsp baking powder
  1/4 tsp salt.

  Mix in cream mixture,add dates.
  Mix well,pour in pan.
  Bake at 350 deg F for 40 0r 50 minutes.

  boil for 5 minutes 5 Tbs brown sugar,3 tbsps butter and 2 tbs 
  carnation milk.
  Spread coconut over cake.
  Pour topping on cake.
  Place under broiler until brown
  Lazy  Daisy  Cake  '39

   Ingredients : 
   2 eggs
   1 c. sugar
   1 tsp. vanilla
   1 c. flour
   1 tsp. baking powder
   1/4 tsp. salt
   1/2 c. milk
   1 tbsp. butter
   5 tbsp. brown sugar
   3 tbsp. butter, melted
   2 tbsp. cream
   1/2 c. flaked coconut

   Preparation : 
 Beat eggs and add sugar gradually.  Add vanilla.  Sift 
dry ingredients together and add to eggs.  Heat milk and 
butter to boiling point.   Add to batter and beat well.  
This will be very thin.  Pour into greased 8 x 8 inch pan 
and bake at 350 degrees for 35 minutes.  Spread on topping 
and return to oven to brown under broiler.  This recipe 
doubles easily.  Mix all ingredients.  Spread on cake 
immediately after it comes from the oven.    
   Daisy  Cake

   Ingredients : 
   2 eggs, well beaten
   1 c. sugar
   1 c. flour
   1 tsp. heaping baking powder
   1 tsp. vanilla
   1/2 tsp. lemon extract or juice
   1/2 c. milk
   1 tbsp. butter
   5 tbsp. brown sugar
   3 tbsp. butter
   2 tsp. milk

   Preparation :  
Mix together eggs, sugar, flour, baking powder, vanilla, 
lemon extract.  Set aside.  Bring to boil 1/2 cup milk 
and 1 tablespoon butter.  Add to first mixture while hot.  
Bake at 350 degrees for 25-30 minutes in 8x8 pan.  While 
baking mix brown sugar, 3 tablespoons butter, 2 teaspoons 
milk. Bring to boil.  When cake is done, pour over cake 
and sprinkle with coconut.  Place back in oven to brown. 

Italian Cookie: Cenci

----- Original Message -----
From: Michael 
To: phaedrus
Sent: Saturday, November 03, 2001 2:58 AM
Subject: Italian Cookie - "tour-deeds"

> Phaed,
> I might be looking for a cookie/treat very similar to the one I found on
> your web site, only, I vaguely remember it was make with rum .vs. wine,
> and seems that they called them "tour-deeds", the family was Northern &
> Sicilian, so I'm not sure of the Origin, etc.  These used to be kept for a
> long time, soaked in honey in a tin.  I'm not sure if it's a Wine Cookie
> or a Rum variaton of it.  Just seems that around Christmas I miss those
> special memories from my early childhood.
> Any help URL(s) or ideas would be appreciated.
> - Agape Michael

Hello Michael,

Someday, I'm going to compile a cross-reference of Italian cookies/desserts with all of the various names that they have in different provinces and giving recipes for all the different variations.

I have a couple of recipes that sound similar. One is for strufoli, but it contains pignolata - pine nuts - and candy sprinkles, which you didn't mention. It is said to be a traditional Christmas treat. The other is for "cenci" which is a simple fried pastry. These are sometimes coated with powdered sugar, and sometimes with honey.

I might be able to do better if you can provide the exact spelling of the name.


2013 Update: This might be these: "turridees"


2 1/4 cups flour
2 tbsp rum
1 tbsp confectioner's sugar
2 eggs, slightly beaten
2 egg yolks
1/8 tsp salt

Place 2 cups of flour in a large bowl. Make a well, add eggs, yolks, rum,
confectioner's sugar and salt. Work to a very stiff but pliable dough. Knead
well, using more flour if needed. Wrap in a cloth and let rest 1 hour in a
cool place.

On a floured board, roll out one quarter of the dough to about 1/8 inch
thickness. Cut into rectangles, 3" by 4 1/2". Make 3 lengthwise cuts into
each rectangle. Tie strips into loose knots.
Fry the knots, 3 or 4 sat a time, in hot oil until puffed and golden brown.
Drain on paper towels. When cold, dust with confectioners sugar or coat with
honey. Repeat until all dough is fried. Makes about 4 dozen.

Original Chunky Candy Bar

----- Original Message ----- 
  From: Malcolm 
  To: phaed
  Sent: Friday, November 02, 2001 11:51 AM
  Subject: Original Chunky candy

  Hi !

  You do seem to be able to provide answers to seemingly arcane 
  questions so here goes:

  My memory of Chunky candy bars from the 1950s is that they had 
  cashews, brazil nuts and raisins - no peanuts.  Yet, I notice 
  that Nestle, refers to the "original" chunky as the offering 
  today which loses the Brazils and replaces them with peanuts.  
  Am I losing my mind here?

  Please let me know if I am in error.



Hello Mal,

It's really gratifying when I can answer someone with certainty.

A few weeks ago, I bought a book called "The Food Chronology" by James Trager. This is what it has to say about the original Chunky, which was introduced in 1936:

"1936: The 2 cent Chunky chocolate bar introduced at New York by Delancy Street candy maker and confectionery wholesaler Philip Silverstein weighs 1 1/4 oz. unwrapped and contains Brazil nuts and raisins. he names it after his 'chunky' little baby granddaughter, and although its ingredients will change in years to come, when Brazil nuts become too expensive, it will survive, despite the fact that it appears to offer less candy for the money than most of its competitors."

This indicates that you are correct about the original Chunky, although it's ingredients may have changed a couple of times down through the years. Note that it doesn't mention cashews.


Rolled Peanut Butter Cookies

----- Original Message -----
From: "Ural" 
To: phaedrus
Sent: Saturday, November 03, 2001 9:04 AM
Subject: peanutbutter cookies

> Many years ago my great aunt used to make a peanutbutter cookie that she
> rolled out and cut (Like a sugar cookie)   I have lost the recipe and
> would like to have a similar one.  Could you please help me.  Ural

Hello Ural,

While most peanut butter cookies call for rolling the dough into little balls and then putting the balls on a cookie sheet, then pressing flat with a fork, you should realize that any cookie recipe that says to roll into balls can alos be rolled out and then made into cookie shapes with a cookie cutter. The below recipe is like that. It can be used either way.


Peanut Butter Cookies

1/2 cup margarine
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1/2 teaspoon vanilla
1 egg
1 1/4 cup flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
Mix together the margarine, peanut butter, sugar, brown sugar, 
vanilla,peanut butter, and egg. Add the rest of the dry ingredients. 

Cookie doughs will be more easily handled and shaped if they are 
well chilled beforehand. Make your dough as soft as can be handled 
and only use as much as can be handled at one time. Keep all remaining 
dough refrigerated until ready to use.
Working your dough quickly, shape it into a smooth ball and place it 
on a lightly floured board. Starting from the center and working out 
towards the edges, use a floured rolling pin to work the dough to an 
even thickness. Shift the dough often to prevent it from sticking to 
the board but do not turn it over. Be sure to keep particles of dough 
from sticking to the rolling pin and board. If needed add dustings of 
flour to the board or rolling pin but don't use more than neccessary 
as too much flour will make your cookies tough.

When using a cookie cutter, dip it in flour and shake off the excess. 
Cut your cookies as close together as possible to eliminate waste. 
The leftover dough after cutting can be returned to the chilled store 
for rerolling and cutting, but cookies made from this dough will not be 
as tender. Place the cut cookie dough on cookie sheets using a spatula 
and leave about 1 inch of space between cookies. Cookies should be baked 
on cookie sheet with no or very low sides. This allows even circulation 
of heat so that the cookies will brown nice and evenly. Remember to 
always pre-heat your oven.

Bake 10 to 12 minutes at 350 deg. F.

Cake Pans and Cake Mixes

----- Original Message ----- 
  From: Sandra 
  To: phaedrus
  Sent: Friday, November 02, 2001 8:17 PM
  Subject: sheet cake

  I was ask to make a baby shower cake for a friend and I need it 
  to serve 40 people. I have a cake pan that is 12x18x2 . I am using 
  a box cake mix and would like to know how many cake mixes I would 
  need for this type of pan? Thank you  Sandra

Hi Sandra,

I found recipes using a 12x18x2 pan that said use 2 1/2 mixes, and I also found recipes that said use 3 mixes. I'd use 3 mixes. Better to have a little left over than to come up short. Don't forget to increase the baking time for the larger pan.



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