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----- Original Message -----
From: Karen
To: phaedrus
Sent: Sunday, November 11, 2001 9:01 PM
Subject: pumpkin butterscotch muffins
> Dear Sir:
> I have lost my recipe for pumpkin butterscotch muffins, with pecans.
> Can you help me?
> yours truly,
> karen
Hi Karen,
Below is the only recipe that I could find for these. Hope it's right.
Phaed
Butterscotch Pumpkin Muffins
Ingredients:
1-3/4 cups flour, sifted
1/2 cup firmly packed light brown sugar
1/2 cup sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground mace
1 teaspoon cinnamon
1/8 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1 cup canned pumpkin
1/2 cup (1 stick) butter, melted
1 cup butterscotch chips
1/2 cup chopped pecans, toasted (optional)
To Prepare:
In a large bowl, mix flour, sugars, ginger, mace, cinnamon, cloves, baking
soda, baking powder and salt. Create a well in the middle of the mixture.
In another bowl, whisk together eggs, pumpkin and butter. Stir in
butterscotch chips and pecans and pour into the well of dry ingredients.
Fold together just until dry ingredients are moistened. Do not over mix.
Preheat oven to 350 degrees. Spoon batter evenly into greased muffin tins.
Bake for 20 to 25 minutes or until a toothpick inserted into the centers
comes out clean. Place on a rack to cool.
Makes 18 Muffins
----- Original Message -----
From: Jeannie
To: phaedrus
Sent: Tuesday, November 13, 2001 1:37 PM
Subject: Punch Bowl Cake
>
> Hi Phaed.;
>
> Looking for a Punch Bowl Cake recipe and it had a can
> of blueberry pie filling, a can of cherry pie filling,
> sliced bananas,Cool-Whip and I think either Angel Food
> cake or Pound Cake was torn up and layered with the
> ingredients.
>
> Might you have anything like that ?
> Best as always,
> Jeannie :)
Hi Jeannie,
I have several similar recipes. Hope one of these is right.
Phaed
Punch Bowl Cake
Ingredients :
1 can cherry pie filling
1 can blueberry pie filling
1 lg. can crushed pineapple
4 to 5 bananas, sliced
3 or 4 boxes Cool Whip
1 box yellow cake mix or white or angel food
Preparation :
Make cake (like sheet cake size) cut in 8 pieces. Crumble 1
piece cake in bottom of bowl. Layer Cool Whip. Go around edge
first. Layer cake crumbs. Layer pineapple (drained). Layer cherry
pie filling. Next Cool Whip. Next blueberry pie filling. Keep
layering. Next sliced bananas last. Top with Cool Whip. Optional,
cherry coconut or nuts on top.
----------------------------------
Punch Bowl Cake
Ingredients :
1 box cake (yellow) mix (baked as directed on box)
1 can cherry pie filling
1 can blueberry pie filling
1 can crushed pineapple
Bananas
Pecans
Whipped cream (Cool Whip
Preparation :
Cut baked cake into 4 pieces. Crumble 1 piece in bottom of a
punch bowl. Layer 1/3 amount of pie fillings each. Add bananas and
pecans, then Cool Whip. Repeat layers with cake, filling, Cool Whip
as above. Top with Cool Whip and pecans. Refrigerate. Serve cold.
----------------------------------
Punch Bowl Cake
Ingredients :
1 yellow cake mix (baked & divided into 4 parts)
1 lg. can crushed pineapple & juice
1 can blueberry pie filling
1 can cherry pie filling
3 or 4 bananas
1 lg. (16 oz.) whipped topping
Cherries
Coconut
Chopped nuts
Preparation :
Layer in punch bowl: 1/4 crumbled cake, 1/2 can blueberry pie
filling, whipped topping, 1/4 crumbled cake, 1/2 can cherry pie
filling, whipped topping, 1/4 crumbled cake, 1/2 can blueberry pie
filling, whipped topping, sliced bananas, pineapple and juice,
whipped topping, 1/4 crumbled cake, 1/2 can cherry pie filling,
whipped topping. Garnish with cherries, nuts and coconut.
----------------------------------
Punch Bowl Cake
Ingredients :
1 box yellow or white cake mix, baked
or may use an angel food cake or sponge
cake
1 lg. vanilla pudding, prepared
1 lg. can crushed pineapple, drained
2 lg. bananas, sliced
1 can blueberry pie filling
1 can cherry pie filling
1 lg. container Cool Whip
1 c. flaked coconut
Preparation :
In a large punch bowl, crumble one layer (or half) of the baked
cake. Add half of the prepared pudding, half of the drained
pineapple, 1 banana, and the blueberry pie filling. Continue to
layer with the remaining cake, pudding, pineapple, banana, and the
cherry pie filling. Cover with the Cool Whip and sprinkle with the
coconut. Chill for at least one hour before serving. Serves 25-30
people.
----------------------------------
Punch Bowl Cake
Ingredients :
1 box yellow or white cake mix, baked
or may use an angel food cake or sponge
cake
1 lg. vanilla pudding, prepared
1 lg. can crushed pineapple, drained
2 lg. bananas, sliced
1 can blueberry pie filling
1 can cherry pie filling
1 lg. container Cool Whip
1 c. flaked coconut
Preparation :
In a large punch bowl, crumble one layer (or half) of the baked
cake. Add half of the prepared pudding, half of the drained
pineapple, 1 banana, and the blueberry pie filling. Continue to
layer with the remaining cake, pudding, pineapple, banana, and the
cherry pie filling. Cover with the Cool Whip and sprinkle with the
coconut. Chill for at least one hour before serving. Serves 25-30
people.
----- Original Message -----
From: Letha
To: phaedrus
Sent: Wednesday, November 14, 2001 2:21 PM
Subject: RE; PEANUTS
Hi, I have been given a large quantity of raw Spanish peanuts.
I would like suggestions as to what to do with them other than
the "peanut soup" and "peanut brittle" in so many cook books.
Any suggestions welcome. thanks,
Letha
Hi Letha
I've got lots of ideas for ya. Try some of the delectable peanut goodies below.
Phaed
Sugar Coated Peanuts
Ingredients :
2 c. raw shelled peanuts (in skin)
1 c. sugar
1/2 c. water
Preparation :
Dissolve sugar in water over medium heat. Add peanuts and continue
to cook over medium heat, stirring frequently until the peanuts are
completely covered with sugar syrup and no excess syrup remains.
Spread peanuts over ungreased cookie sheet and bake in 250 to 300
degree oven for approximately 30 minutes, stirring at 5 minute
intervals. Be careful. Do not burn.
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Spiced Peanuts
Ingredients :
1 c. sugar
1/2 c. water
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground cloves
1 lb. roasted shelled Virginia type peanuts, skins on
Preparation :
Boil sugar, water and spices until syrup threads from spoon. Drop one
pound of peanuts into syrup. Stir until nuts are dry looking. Pour
out on waxed paper and let stand until cold and dry.
----------------------------------
Spiced Peanuts
Ingredients :
1 1/2 lbs. raw Spanish peanuts
1 egg white
1 tbsp. water
1 c. white sugar
1 tsp. salt
1/2 tsp. cinnamon
Preparation :
Beat egg white and water until foamy, not dry and stiff. Pour in
peanuts and stir until coated well. Mix sugar, salt, cinnamon; mix
in peanuts. Place in large pan. Bake 45 minutes at 300 degrees and
stir every 15 minutes. Very good.
----------------------------------
Chocolate Or Butterscotch Coated Peanuts
Ingredients :
1 pkg. (6 oz.) semi-sweet chocolate or butterscotch bits
2 1/2 c. roasted shelled Virginia type peanuts, skins on
Preparation :
Melt chocolate pieces in top of double boiler over hot (not boiling)
water. Add peanuts and stir to coat. Turn out on waxed paper, separate
with a fork. Allow to cool.
----------------------------------
Caramel Popcorn And Peanuts
Ingredients :
5 qts. popped corn
2 c. roasted peanuts
1/2 lb. margarine
1/2 tsp. baking soda
2 c. light brown sugar
1/2 c. light corn syrup
1 tsp. salt
Preparation :
Place popped corn and peanuts in a large shallow pan. Keep warm in
a 250 degree oven. Meanwhile, combine margarine, brown sugar, corn
syrup, and salt in a heavy 2-quart saucepan. Cook and stir until sugar
is dissolved. Bring to a boil and cook to a firm ball stage (248 degrees).
Remove from heat and stir in soda. Remove popcorn and peanuts from oven.
Pour a steady stream of syrup over and mix well. Return to oven for 45
minutes, stirring every 15 minutes. Cool and store in an airtight
container. Makes 5 quarts.
----------------------------------
Candied Popcorn & Peanuts
Ingredients :
5 qts. freshly popped corn, unsalted
1 c. raw peanuts
1 c. margarine
2 c. firmly packed dark brown sugar
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. vanilla
1/2 c. corn syrup
Preparation :
Combine popcorn and peanuts in a lightly greased roasting pan, mix well
and set aside. Melt butter in large saucepan; stir in sugar and corn
syrup. Bring to a boil; boil 5 minutes, stirring constantly. Remove
from heat, stir in soda and vanilla. Pour sugar mixture over popcorn
mixture, stirring until evenly coated. Bake at 250 degrees for 1 hour,
stirring every 15 minutes. Cool and store in an airtight container.
Yield: about 5 quarts.
----------------------------------
Coated Peanuts
Ingredients :
1 egg white
1 tbsp. water
4 c. peanuts
1 c. granulated sugar
1 tsp. pumpkin pie spice
Preparation :
Beat egg white and water together. Pour in peanuts; add sugar and
pumpkin pie spice. Mix well. Bake on greased cookie sheet at 300
degrees for 20 minutes. Dump out onto waxed paper using spatula to
remove.
----------------------------------
Chocolate Coated Peanuts
Ingredients :
7 or 8 oz. semi-sweet chocolate
1/2 lb. roasted peanuts
Preparation :
Melt chocolate in bowl over hot water. Remove from heat. Add nuts
and stir well. Drop from teaspoons on waxed paper. Place in
refrigerator to chill 12 hours. Makes 3 dozen.
----------------------------------
Spicy Honey Roasted Peanuts
Ingredients :
2 tbsp. melted butter
2 tbsp. honey
2 tsp. minced garlic
1 tsp. ground red pepper
1 tsp. ginger
1 tsp. salt
1 lb. raw peanuts
Preparation :
Preheat oven to 325 degrees. Combine all ingredients except peanuts.
Add nuts and stir until well coated. Spread in a shallow baking pan
and roast 25 minutes; stirring once or twice. Cool. Store in airtight
container.
----------------------------------
Turron De Mani (Peanuts)
Ingredients :
1 c. peanuts, shelled
2 c. sugar
1 c. water
1 tsp. vanilla
Pinch of salt
Preparation :
Toast peeled peanuts until light brown. Grind. Put sugar and water
in a saucepan or copper vat and cook into a thick syrup. Add the
ground peanuts, vanilla and salt and continue cooking until a little
amount hardens when dropped in a saucer of water. Remove from fire and
using a rolling pin, flatten thin on a slightly greased cookie pan.
Cut while still warm into desired shapes. Wrap in waxed paper.
----- Original Message -----
From: Mellie
To: phaedrus
Sent: Sunday, November 11, 2001 6:43 PM
Subject: saurkraut
How do you make saurkraut? I'm looking for a recipe like my
grandmother used, cabbage, water, salt?
Thanks
Mellie
Hi Mellie,
I wish I had my grandma's recipe for you. She made it in a churn every fall. It was so good you could eat right out of the jar.
Below are several recipes. Most are basic - cabbage, salt, and water. There are lots of variations according to additional spices, but these are basic.
Phaed
Homemade Sauerkraut
To make a smaller quantity of sauerkraut, reduce the recipe
ingredients proportionately. Allow 2 ounces salt to each
6 pounds of cabbage.
48 lb. cabbage
1 lb. salt
Let cabbage heads stand at room temperature for about 24 hours
to wilt. This causes the leaves to soften slightly and become
less likely to break when cut. Wash the head and remove outer
leaves. Cut heads into quarters and remove the cores. With a
sharp knife, shred 5 pounds of cabbage 1/8 to 1/4-inch thick.
Place the shredded cabbage in a large mixing bowl and sprinkle
with about 3 tablespoons of the salt. Mix the salted cabbage
with your hands or with a stainless steel spoon and let it stand
3 to 5 minutes.
Wash a 10-gallon crock with soapy water, rinse and scale it with
boiling water. Pack salted cabbage into the crock. A brine will
form as you press the cabbage down. Repeat the shredding and
salting in 5-pound lots until the crock is filled to within no
more than 5 inches of the top. The brine should cover the cabbage.
If it does not, add additional brine by heating 1 1/2 tablespoons
of salt with 1 quart of water. Cool the brine to room temperature
before adding it to the crock.
To cover the cabbage and weight it down to keep it submerged in the
brine, fill a clean, large, heavy plastic bag, such as heavy-duty
trash bag, with water and lay it over the cabbage. Fit the bag snugly
against the inside walls of the crock to prevent the surface of the
cabbage from being exposed to air. This will prevent the growth of a
yeast film or mold. Add more water to the plastic bag, if necessary,
to keep the cabbage submerged. Seal the bag with a twist tie. Cover
the crock with plastic wrap.
Fermentation will take place from 3 to 6 weeks depending on the room
temperature. The ideal temperature is 75ºF. At 75ºF fermentation will
take about 3 weeks; at 70ºF, 4 weeks; at 65ºF, 5 weeks; and at 60ºF
allow about 6 weeks.
Tightly packed in covered containers, the kraut can be safely kept in
the refrigerator for several months. If you don't have space, can the
sauerkraut.
Canning the Sauerkraut
Bring the kraut to a simmer; do not boil. Pack it into clean, hot
jars, leaving 1/2-inch headspace; seal. Process in a water bath canner
for 20 minutes for quarts or 15 minutes for pints. Start counting the
processing time when the water in canner starts to boil.
Yields 16 to 18 quarts.
Old-Time Sauerkraut Method
After packing the crock with salted cabbage, place a piece of thin,
white cloth (such as muslin) directly over the cabbage and tuck the
edges down against the inside of the container. Cover the cabbage
with a heavy plate that fits snugly inside the container so that the
cabbage is not exposed to air. Put a weight on top of the plate so
that the cabbage is fully immersed in the brine. A glass jar filled
with water makes a good weight. The brine should come up 2 inches
above the plate, making daily skimming easier.
Cover the crock with a clean terrycloth towel and top with plastic
wrap to prevent evaporation. Tie string around the crock to hold the
towel and plastic wrap in place. Remove the scum daily from the surface
with a scalded stainless steel spoon. Replace the cloth and plate with
a clean one. Cover the crock again with the towel and plastic wrap.
This method takes about the same length of time as the previous one.
The sauerkraut is done when bubbles stop rising to the surface. Taste
the kraut. When it suits your taste, remove it from the crock.
Refrigerate the kraut in covered containers or pack it into jars and
process as described above. Makes 16 to 18 quarts.
--------------------------------------------------------------
Homemade Sauerkraut
Recipe By : COOKING RIGHT SHOW #CR9636
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 Pounds (6-8 Firm Heads) Green Cabbage
3/4 Cup Kosher Or Pickling Salt
Wash the cabbage thoroughly and trim away any bruised or damaged
leaves. Quarter and cut away the core and discard. With a food
processor, mandoline or knife, cut the cabbage into uniformly fine
shreds. In a large plastic tub, place half the cabbage and sprinkle
with half the salt. Mix and "massage" the cabbage and then let it
stand for 5-10 minutes. Juices will begin to come out of the cabbage.
Place this in your fermenting tub. Repeat this process with remaining
cabbage and salt and pack into tub.
The cabbage must be covered by juices to prevent spoilage. If there is
not enough juice to cover, make up some additional brine by adding 4
tablespoons salt to 2 quarts water, pouring over just to cover.
Be sure to keep cabbage submerged during fermentation. Cover tub
securely with plastic wrap and then cover that with a clean towel to
keep out any errant contamination.
Store in a 65-75 degree room and don't uncover for at least 3 weeks.
Remove towel and plastic wrap. There should be no bubbles of CO2 gas
evident in the brine (gently tap tub to check). If there is, recover
and check again in 2-3 days.
The finished sauerkraut should have a clean appearance with no white
spots or unpleasant or off odors. Texture should be firm.
Pack finished sauerkraut into clean jars and store in refrigerator for
up to 6 months.
Yield: Approximately 6-8 quarts
----------------------------------
Homemade Sauerkraut
firm heads of mature cabbage
canning salt
For best results weigh the cabbage and the salt using a ratio of
40 pounds of cabbage to 1 (one) pound of salt.
We use a kraut cutter and a crock which are over one hundred years
old. You can use a bread or cutting board and a large knife to
cut the cabbage.
Remove the outside green and dirty leaves. Cut the heads of cabbage
in half and remove as much of the core that you can. Now is the
time to weigh the head of cabbage. We keep a running total of the
cabbage we use to make sure that we use the right ratio of salt to
cabbage. When we find out the total amount of cabbage we are using
then we measure out the exact amount of salt needed. Shred the
cabbage using either a kraut cutter or a knife. We use a kitchen
scale to weigh the cabbage and salt.
Put about 5 pounds of cabbage and about 2 ounces of salt into a
large bowl and mix with your hands. Put into a crock and pack gently
with a potato masher and tamp the cabbage down until some juice
comes to the top. The first batch may not bring up juice but, after
putting in the second batch of cabbage and salt the juice should
easily come to the top. Repeat until you have used up all the
cabbage and the correct amount of salt. You must not store your
kraut in a metal container.
After the last shredded cabbage and salt are put in the crock work
the cabbage with the potato masher until juice comes to the top.
We use a piece of white cloth such as a piece of a sheet to cover
the kraut. Then we put boards on the cloth and a stone to weigh
the kraut down so the juice comes to the top. Some people use one
or more large plastic bags filled with water to weigh the kraut
down so it is under the juice. If you use plastic bags make sure
they are the kind that can be used with food. Garbage bags won't
do.
During the curing process, kraut requires daily attention. Remove
scum as it forms and wash and scald the cloth often to keep it free
from scum and mold and wipe the side of the crock. Fermentation
will be complete in about three weeks. The kraut should be kept in
a place where the temperature is in the mid 50s to low 60s. It
needs just enough warmth to keep it working during the fermenting
process. Yet not so hot that it will spoil.
Kraut works from the top down. To check to see if the kraut is
ready wait about 2 weeks and dig down in the center of the kraut
about 5 or 8 inches. Take a little out and taste it. The kraut
should be firm but not crunchy and should have good kraut flavor.
If it is not ready let it sit for a few more days and then taste
it again.
The following is for canning the sauerkraut. As soon as kraut is
thoroughly cured, pack into clean canning jars, adding enough of
the kraut juice, or a weak brine made by dissolving 2 tablespoons
salt to a quart of water, fill jars to with 1/2 inch of top of jar.
Put on cap, screwing the band tight. Process in water bath for 15
minutes. This method cooks the kraut.
We use double bags (one bag inside of another) to pack the kraut
in and then we put it in the freezer. When using this method to
store the kraut you need to leave some space in the bags because
the kraut will continue to ferment until it is frozen. (We learned
this the hard way. Had Kraut spill out into the freezer. It really
smelled.) By freezing the kraut it is fresh when taken out of the
freezer and has not been cooked. I find that cooking the kraut
with the pork chops on a low temperature for three hours it turns
out the best. Kraut tastes good raw too.
It is not often that we add any sugar at the end of the cooking
time but, sometimes if the kraut seems too sour we will add a little
sugar.
The main thing is to measure your salt and weigh your cabbage. The
ratio of 1 pound of salt to 40 pounds of cabbage is very important.
To little salt will make the kraut spoil and to much salt will make
the kraut to salty.
Hints: Weigh cabbage and salt to get the correct ratio. This is
important. Keep in a temperature where the kraut will work yet
not spoil. Check the kraut often and keep it clean. When the
kraut is ready remove about the first inch of kraut from the top
and throw it away. The top inch of the kraut usually is kind of
soft. You may find that at some time during the fermenting process
that there doesn't seem to be enough juice. Just add some plain
water. Don't put any more salt in the kraut.
----------------------------------
Homemade Sauerkraut
This recipe makes 1 quart, a convenient amount if you do not have a
lot of storage space or if you just want to experiment. You can always
make larger quantities if you like.
4 cups of shredded cabbage
2 tsp. sea salt
2 Tbsp. whey (if not available, add an additional 1 tsp. salt)
1 cup filtered water (Don't use chlorinated tap water. The chlorine
can destroy the lactic microbial organisms and prevent fermentation.)
1/2 tsp. cumin seeds (optional)
1/2 tsp. mustard seeds (optional)
In a bowl, mix cabbage with the seeds. Mash or pound the mixture
with a wooden spoon for several minutes to release juices. Place
in a quart-sized wide-mouthed jar and pack down with the wooden spoon.
Mix water with salt and whey and pour into jar. Add more water if needed
to bring liquid to top of cabbage. There should be about one inch of
space between the top of the cabbage and the top of the jar. Place a
lid on the jar and close very tightly. Lacto-fermentation is an anaerobic
process and the presence of oxygen, once fermentation has begun, will
ruin the final product. Keep at room temperature for about three days.
Transfer to a root cellar or the top shelf of your refrigerator. The
sauerkraut can be eaten immediately but it improves with age.
This recipe was adapted from "Nourishing Traditions" by Sally Fallon
-----------------------------------
German Homemade Sauerkraut
2 pounds green cabbages, shredded
2 tbsp. coarse, kosher, or sea salt
1 tsp. sugar
Toss the cabbage, salt and sugar together in a large bowl. Let sit
at room temperature for 1 hour, or until the cabbage has released
a lot of water. If there is not enough brine, the sauerkraut will
go bad before it ferments. Place the cabbage in a large glass or
glazed earthenware jar or canister, first squeezing the liquid from
each handful back into the bowl. After you've added all the
sauerkraut, push it down with your fist to make it more compact.
Then pour in enough brine to cover the cabbage by at least 1 inch.
Insert a small plate, large enough to cover all the cabbage, inside
the jar to keep the cabbage submerged. Drape the canister with a
cloth and let sit at room temperature for 2-4 weeks. Check the
plate after a couple of days. If it's floating on the brine, place
another plate on top of the first to create more weight. It's ready
when it tastes like sauerkraut. Makes 5 cups.
----- Original Message -----
From: diane
To: Phaed
Sent: Sunday, November 11, 2001 6:36 AM
Subject: Question on Sweetened Condensed Milk Recipe
Hi Phaed,
It's me with another question.
I have recipes on how to make a home-made sweetened condensed
milk using powdered milk.
Someone asked me if there is a recipe using regular milk. I haven't
heard of any, maybe you have. Thanks!
Diana
Hi Diana,
Well, yes, I found a recipe (below). It's the only one I could find using plain milk. My logical mind
questions it though. Sweetened condensed milk is made by adding sugar to milk and then heating the mixture
until it's liquid volume is reduced by 60%. This recipe not only doesn't reduce the volume, it actually
adds 30% more liquid to the already comparatively thin milk. If you use this in a recipe, then I think you
should reduce other liquids in the recipe or it's gonna be too soupy.
The reason that the powdered milk substitute recipe for sweetened condensed milk works is because you
are increasing the amount of milk solids in proportion to the water by adding more powder than you would
to reconstitute whole milk from it.
Phaed
Deidre's Homemade Sweetened Condensed Milk
1 c. milk
2/3 c. sugar
1/3 c. boiling water
3 tbs. butter, melted
Combine in a blender and blend until smooth.
Makes 1 1/4 c. or a 14 oz. can.
Keeps in the refrigerator.
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