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Reese Cups Cake

----- Original Message -----
From: Maryann Hamm
To: phaedrus
Sent: Tuesday, November 12, 2002 8:45 AM
Subject: State Fair Winning Cake Recipes

> Hello,
> While I found the reference to the book on your site I did 
> not see the recipe I'm looking for.
> I have misplaced my copy of the cookbook and desperately 
> need the recipe for the cake
> Chocolate with chocolate and peanut butter icing, Reese's 
> peanut butter cups between the layers and peanuts on the sides.  
> If it was in the archives I apologize, but I could not
> find it.  Your help would be most appreciated.
> Thanks,
> Mary Ann 

Hello Mary Ann,

Gosh, I'm sorry. I don't have that cookbook, and I could not locate that recipe. The best I can do is send you the recipe below, which might suffice as a substitute if you don't find the other one.


Reese's Cup Cake


1 cup unsalted roasted peanuts
3/4 cup flour
6 eggs
2 egg yolks
1 cup firmly packed light brown sugar
1 t vanilla
1/2 cup creamy peanut butter
1/2 cup butter
5 T powdered sugar
1/2 cup whipping cream
5 Reese's Peanut Butter cups - finely chopped (1.8 oz)
1 1/2 cups chilled whipping cream
3 T light brown sugar
1/2 cup unsalted roasted peanuts - coarsely chopped
3 Butterfinger bars - cut into 3/4 inch wedges (2.1 oz)
1/2 cup Reese's Pieces


Preheat oven to 375. Butter and flour two 9 x 2 inch round cake pans. 
Grind nuts and 3/4-cup flour in processor until fine. Using mixer, 
beat eggs, yolks, sugar and vanilla in large bowl until mixture whitens 
and triples in volume. Fold in nut mixture. Divide batter between 
prepared pans and smooth tops. Bake until toothpick inserted in center 
comes out clean, about 20 minutes. Cool cakes in pans on rack.

For filling, blend peanut butter, butter and sugar in processor until
smooth. With machine running, add cream through feed tube and blend 
until mixture is light and fluffy.

Invert cakes onto work surface; Using serrated knife, cut each cake 
into 2 layers; Place 1 cake layer on platter, cut side up. Spread with 
1/3 of filling and sprinkle with 1/3 of chopped peanut butter cups. 
Top with second cake layer, cut side down. Continue layering with 
remaining filling, peanut butter cups and cake, ending with cake, 
cut side down.

For topping, beat cream, sugar and vanilla in large bowl until almost 
stiff. Transfer 1/2 cup to small bowl and reserve for garnish; Spread 
remaining whipped cream over top and sides of cake; Press nuts around 
base of cake forming a 1 1/2 inch high border. Cover top of cake with 
Butterfingers leaving 1/2-inch border. Spoon reserved whipped cream into 
pastry bag fitted with medium star tip; pipe stars around top edge. 
Garnish with Reese's Pieces.

Refrigerator Rolls

  ----- Original Message ----- 
  From: Sherry
  To: phaedrus
  Sent: Tuesday, November 12, 2002 12:20 PM
  Subject: Re: Hoping For your Help & Another HELP

  ThankYou so much. I'm sure these are gonna help. I have another 
  request and hope you can help me out with this one also.
  Thanks Again

  Refrigerator rolls- The kind you make in a batch and stick in 
  your refrig (stays good for a week- sometimes longer) and then 
  you break off dough as you need it for fresh rolls each day. 
  I used to have 3 recipes from a Joy of Cooking cook book but when 
  my kids got me a new one they threw out my old one and the new 
  one doesnt have the recipes.  

Hello Sherry,

Try the ones below.


  Quick  And  Easy  Refrigerator  Rolls

   Ingredients : 
   2 egg whites, slightly beaten
   1/2 c. vegetable oil
   1/2 c. sugar
   1 pkg. yeast dissolved in 1/4 c. warm water
   1 tsp. salt
   1 c. lukewarm water
   4 c. unsifted, all-purpose flour

   Preparation : 
     Stir all ingredients together in the order given.  Refrigerate
   dough for 12 hours.  (May be kept in refrigerator for several days.)
    Roll dough on slightly floured board and cut in favorite shapes. 
   Let rise for 2 hours before baking.  Bake in 375 degree oven for 10
   minutes.  Yield: 3 dozen rolls.  Can be made into cinnamon rolls or
   coffee cake by adding spices and brown sugar.   
   Quick  And  Easy  Refrigerator  Rolls

   Ingredients : 
   2 egg whites, slightly beaten or 1/2 carton Egg Beaters
   1/2 c. oil
   1/2 c. sugar
   1 pkg. yeast dissolved in 1/4 c. warm water
   1 tsp. salt
   1 c. lukewarm water
   4 c. unsifted all-purpose flour or whole wheat flour

   Preparation : 
     Stir ingredients together in the order given above.  Refrigerate
   dough at least 12 hours.  (Dough may be kept in refrigerator several
   days.)    Roll dough into your favorite shape on a lightly floured
   board and let rise 2 hours before baking.  Bake at 375 degrees for
   10 minutes.  Yield:  3 dozen rolls (approximate calories/serving:  1
   roll = 85)  
   Quick  And  Easy  Refrigerator  Rolls

   Ingredients : 
   2 egg whites, slightly beaten
   1/2 c. oil
   1/2 c. sugar
   1 pkg. yeast, dissolved in 1/4 c. warm water
   1 tsp. salt
   1 c. lukewarm water
   4 c. sifted flour

   Preparation : 
     Stir ingredients together in the order given above.  Cover bowl
   with plastic wrap and refrigerate dough for at least 12 hours. 
   (Dough may be kept in refrigerator for several days.)  Roll dough
   into your favorite shape on lightly floured board and let rise 2
   hours before baking.  Bake in preheated oven at 375 degrees for
   approximately 10 minutes or until golden brown.  Yield: about 15

Sherry Fruitcake

----- Original Message -----
From: Bill
To: phaedrus
Sent: Tuesday, November 12, 2002 11:27 AM
Subject: Sherry fruitcake recipe

> My wife used the recipe from a Sunset Magazine article that 
> came out in the late 1950's that used sherry as the alcohol 
> base. The recipe was lost, but the taste lingers on.
> Bill

Hi Bill,

I could not locate a recipe from Sunset, but I did find some fruitcake recipes with sherry. See below.


Creole  White  Fruitcake

 Ingredients :
 1 1/2 lb. citron, cut fine
 1 1/2 lb. golden raisins
 1 1/2 lb. blanched almonds, cut fine
 1 1/2 lb. candied pineapple, cut fine
 1 1/2 lb. grated or flaked coconut
 1 lb. butter
 1 lb. flour
 1 lb. sugar
 2 grated nutmegs (do not use pre-ground)
 1 tsp. almond extract
 1 tsp. vanilla extract
 1/2 pt. sherry
 6 eggs

 Preparation :
   Cream butter and sugar well.  Add eggs, one at a time beating well
 after each.  Sift flour with freshly grated nutmeg.  Put half of the
 flour over fruits and nuts and blend other half into butter mixture,
 adding alternately with the sherry.  Add flavorings, then fold in
 the floured fruits and nuts.  Line the bottom and sides of a tube
 pan with paper (2 layers of oiled brown paper, 1 layer of waxed
 paper.  The waxed paper will be next to the batter.)  Fill pan with
 batter.  Cover the top of the cake with aluminum foil.  Place cake
 pan in a pan of water so that the water comes up about 3 inches on
 the sides of the pan.  Steam in a 275 degree oven for about 3 1/2
 hours.  Remove the cover and the pan of water and bake for another
 half hour at 325 degrees.
Mixed  Nut  Fruitcake

 Ingredients :
 2 (6 1/2 - 8 oz.) containers candied red cherries
 1 (12 oz.) pkg. pitted prunes
 1 (10 oz.) container pitted dates
 1 (3 1/2 - 4 oz.) container candied green cherries
 1/2 c. cream sherry
 2 (12 oz.) cans salted mixed nuts
 1 (6 oz.) can pecans
 1 1/2 c. all-purpose flour
 1 c. sugar
 1 tsp. baking powder
 6 eggs, slightly beaten

 Preparation :
    In very large bowl, combine first 5 ingredients; let stand 15
 minutes, stirring occasionally.  Line 10 inch tube pan with foil;
 press out wrinkles as much as possible so cake surface will come out
 smooth.  Stir mixed nuts and pecans into fruit mixture.  Remove 1
 1/2 cups fruit mixture; set aside.  Stir flour, sugar and baking
 powder into fruit mixture until well coated.  Stir in eggs until
 well blended.  Spoon batter into prepared pan, packing firmly.
 Sprinkle reserved fruit mixture on top.  Cover pan loosely with
 foil.  Bake at 300 degrees for 2 hours.  Remove foil, bake 1/2 hour
 longer or until knife inserted into center of cake comes out clean
 and top of cake is lightly browned.  Cool cake in pan on wire rack
 30 minutes.  Remove from pan - carefully peel off foil.  Cool
 completely on rack. Wrap cake tightly with foil.  Refrigerate.  May
 be made up to 1 month ahead of serving time.
Healthful  Holiday  Fruitcake

 Ingredients :
 2 (11 oz.) pkgs. mixed dried fruit, including prunes, pears and apricots
 1 c. sherry or apple juice
 1 c. pitted dates
 1 c. unsalted nuts (mixture of Brazil nuts, pecans, walnuts, Macadamia, as desired)
 1/2 c. dark brown sugar
 1 c. butter, softened
 1/4 c. molasses
 3 eggs
 1 tsp. vanilla
 3/4 c. flour
 1/2 tsp. cinnamon
 1/2 tsp. baking powder
 1/2 tsp. baking soda
 1/2 tsp. salt
 1/2 tsp. ginger
 1/2 tsp. cardamom
 1/4 tsp. nutmeg
 1/2 c. raisins

 Preparation :
    Grease 2 (9 x 5 x 3 inch) loaf pans.  Line bottom and sides with
 waxed paper and grease thoroughly.  Coarsely chop mixed dry fruits,
 removing prune pits first, if necessary.  Place in medium bowl and
 toss with sherry of apple juice.  Let stand 1 hour, tossing
 occasionally. Coarsely chop dates and nuts; set aside.  In a large
 bowl, cream sugar, butter and molasses until light and fluffy.  Beat
 in eggs and vanilla.  Blend in marinated fruits with any remaining
 liquid.  Stir together flour, cinnamon, baking powder, baking soda,
 salt, ginger, cardamom and nutmeg.  Add dry ingredients and mix
 until combined. Stir in raisins, chopped dates and nuts.  Spread
 batter into prepared pans.  Bake in 250 degree oven for 2 hours or
 until wood toothpick inserted in center comes out clean.  Remove
 from pans, peel off waxed paper and cool on rack.  Wrap with
 aluminum foil and store in refrigerator.  Makes 2 loaves.

Peanut Butter Kisses

  ----- Original Message ----- 
  From: Shaughn 
  To: phaedrus
  Sent: Tuesday, November 12, 2002 8:46 PM
  Subject: another peanut butter and honey candy recipe

  Greetings, I am seeking a peanut butter and honey candy that 
  was rolled in wax paper, perhaps called peanut butter kisses. 
  The wax paper was twisted on each end and the candy may have 
  been cut from a roll rather than spoon dropped. 
  Thank you, Shaughn McGinley

Hello Shaughn,

Below are the recipes that I find with that name. With any of them, the individual balls can be wrapped in wax paper.


  Peanut  Butter  Kisses

   Ingredients : 
   2 c. powdered milk
   1 c. peanut butter
   1/2 to 3/4 c. honey

   Preparation : 
      Mix powdered milk and peanut butter together.  Add honey and roll
   into balls and then roll in powdered sugar.
   Peanut  Butter  Kisses

   Ingredients : 
   2 c. dry milk
   1 c. peanut butter
   1/2 c. honey
   1/4 c. coconut

   Preparation : 
      In a 2 quart bowl, mix dry milk, peanut butter, and honey.  Roll
   dough into balls.  Roll balls in coconut.  Makes about 24 kisses.
   Peanut  Butter  Kisses

   Ingredients : 
   1 c. peanut butter
   1 1/4 c. non-fat dry milk
   1/2 c. honey

   Preparation : 
      Combine and mix thoroughly and roll into 32 balls.  Balls can be
   rolled in crushed cereal if desired. 
   Peanut  Butter  Kisses

   Ingredients : 
   2 c. dry milk
   1 c. peanut butter
   1/2 c. honey

   Preparation : 
     Into a 2 quart bowl, mix milk, peanut butter and honey.  Roll
   dough into balls.  Roll the balls in coconut (1/4 cup).  Makes about
   24 kisses.  
   Peanut  Butter  Kisses

   Ingredients : 
   1 c. peanut butter
   1 c. honey
   1 1/2 c. regular non-fat dry milk (instant milk can not be used)

   Preparation : 
     Mix peanut butter and honey.  Blend in dry milk by pouring small
   amount at a time.  Work finished mixture into balls and enjoy!  

Homemade Marshmallows

  ----- Original Message ----- 
  From: Jeremy 
  To: phaedrus
  Sent: Tuesday, November 12, 2002 8:37 PM
  Subject: homemade marshmallows

  We are an American family living in Australia where the 
  marshmallows are two different flavors.  One flavor is 
  strawberry and the other is a strong vanilla taste. Could 
  you find a recipe for homemade American tasting marshmallows?  
  Thankyou, Wendy  

Hello Wendy,

Below are the homemade marshmallow recipes that I have.



     Ingredients :
     2 pkg. Knox gelatin
     1/4 c. cold water
     1/4 c. boiling water
     1 c. sugar
     1/2 c. boiling water
     1 c. white corn syrup

     Preparation :
        Pour gelatin into a large bowl and add cold water.  Stir until
     dissolved and add 1/4 cup boiling water; set aside.  In a saucepan
     add 1 cup sugar and 1/2 cup boiling water.  Boil until dissolved,
     then add 1 cup white syrup.  Pour this mixture into gelatin and cool
     by stirring often.  When cold, beat with mixer until it stands in
     peaks.  Pour into 9 x 13 inch pan lined with toasted fine coconut
     and spread coconut on top.  Cool until set, cut into squares and
     roll in coconut to coat cut sides.  Store in large glass jar.
     Homemade  Marshmallows

     Ingredients :
     1 lg. pkg. Jello, any flavor
     1 1/2 c. boiling water
     1/2 c. corn syrup
     Dish of white sugar

     Preparation :
        Empty Jello into a mixing bowl, pour boiling water in bowl and
     stir until Jello is completely dissolved.  Add corn syrup and stir
     well.  Let mixture sit (or refrigerator), when thickened, whip with
     mixer until fluffy.  Pour into baking pan and let set until firm.
     Cut into cubes and roll in sugar.  Use assorted flavors for a
     variety of colors.
     How  To  Make  Marshmallows

     Ingredients :
     1 1/2 c. water
     2 env. of gelatin
     2 c. sugar
     1/8 tsp. salt
     1/2 tsp. vanilla

     Preparation :
       Line a 9 inch pan with foil, then grease.  Pour 3/4 cup water into
     a large bowl.  Sprinkle gelatin on water and mix.  In a medium sauce
     pan, combine 3/4 cup water, the sugar and salt.  Heat to boiling
     (250 degrees).  With mixer at low speed, pour hot syrup in,
     streaming in the gelatin.  Add vanilla, increase speed.  Beat 20
     minutes, until it forms stiff peaks.  Spread in pan.  Cover and

     Ingredients :
     2 rounded tbsp. gelatin
     2 c. sugar
     Pinch of salt

     Preparation :
        Soak gelatin in 8 tablespoons cold water.  Heat sugar with 8
     tablespoons until dissolved.  Add gelatin to syrup.  Let stand in
     crock until partially cool.  Add salt and flavoring.  Beat with an
     egg whip until too stiff, then with a spoon until only soft enough
     to settle in a sheet.  Dredge pans thickly with confectioners sugar
     and pour in the mixture.  Place to cool until it will not come off
     on the finger.  Turn out on a powdered paper, cut into cubes and
     roll in confectioners sugar.
     No  Cook  Marshmallows

     Ingredients :
     1/2 c. cold water
     4 tbsp. unflavored gelatin
     1 1/2 c. invert sugar
     3/4 c. light corn syrup
     1/2 c. warm water
     2 1/2 c. sugar
     1 tsp. vanilla

     Preparation :
       Soak gelatin in cold water and set aside.  In a saucepan, combine
     warm water, sugar and invert sugar.  Heat, but do not boil.  Pour
     into a mixing bowl and add gelatin, corn syrup and vanilla.  Whip
     until white and doubled in bulk.  Pour into a buttered 12 x 18-inch
     pan and let set 24 hours before cutting.  Squares may be rolled in
     toasted coconut, dipped in chocolate, or rolled in confectioners'
     sugar.  Makes 100 pieces.

     Ingredients :
     2 env. Knox gelatine
     1/2 c. cold water
     Food coloring
     2 c. sugar
     1 c. water
     1 tsp. flavoring
     Pinch salt
     Grated coconut, powdered sugar or finely ground nuts

     Preparation :
        Butter pyrex dish 6x10 inch.  FIRST STEP:  Dissolve 2 envelopes
     of Knox gelatine in 1/2 cup cold water, add coloring to gelatine.
     Set aside.  SECOND STEP:  In a deep pan boil 2 cups sugar and 1 cup
     water (stir just enough to mix).  Bring to a boil and boil hard for
     4 1/2 minutes (not necessary to stir while boiling).  Remove from
     heat, add gelatin (from step 1) and add 1 teaspoon flavoring and
     pinch salt.  Stir just enough to mix.  Let set until barely warm.
     Beat with electric mixer until thick and fluffy (at least 20
     minutes).  Pour into buttered dish-should almost fill dish to the
     top.  Let cool for several hours or overnight.  Cut with buttered
     knife.  Roll in grated coconut (fine coconut at health store),
     powdered sugar, or finely ground nuts.  HINTS:  Time the boiling
     from the time it just starts to boil.  When you are ready to cut
     them the top should be sticky, if it has a crust you know you have
     boiled the syrup too long.  VARIATIONS:  Red and green for Christmas
     candy  Blue and pink for baby showers  White or no coloring for
     vanilla  Green for mint  Pink for peppermint
     Melt - In - Your  Mouth  Marshmallows

     Ingredients :
     1 3/4 c. walnuts
     2 env. unflavored gelatin
     1 1/4 c. water, divided
     2 c. granulated sugar
     2 tsp. vanilla
     1 box powdered sugar

     Preparation :
        Chop walnuts fine, sprinkle about 1 cup evenly in 9 inch square
     pan.  Set remaining walnuts aside.  Combine gelatin and 1/2 cup of
     the water; set aside to soften.  Combine remaining 3/4 cup water and
     sugar.  Microwave on high 5 minutes.  Stir well until sugar
     dissolves.  Microwave on high 7 to 8 minutes or until mixture
     reaches 234 degrees.  Stir in softened gelatin; let stand until
     slightly cooled (about 130 degrees).  Stir in vanilla. Beat at high
     speed until mixture is very fluffy and increased 4 to 5 times in
     volume, about 12 to 15 minutes.  Turn into walnut-coated pan and
     sprinkle remaining walnuts on top.  Let stand at room temperature
     several hours or overnight until mixture is firm and set.  Use a
     sharp knife dipped in powdered sugar to cut mixture into 1 inch
     squares.  Roll sides in walnuts remaining in pan and additional
     powdered sugar, if desired. Makes about 1 1/2 pounds.
     Plain  Marshmallows

     Ingredients :
     1 tbsp. gelatin
     1/4 c. cold water
     1 c. sugar
     1/2 c. hot water
     Dash salt
     1 tsp. vanilla
     Powdered sugar

     Preparation :
        Dissolve gelatin in cold water; set aside.  Combine sugar and hot
     water; boil to soft ball stage.  Add softened gelatin, salt and
     vanilla to syrup.  Beat until stiff (about 10 minutes) electric
     mixer helps.  Pour into buttered pan. Refrigerate overnight before
     cutting up.  When cold cut in squares and roll in powdered sugar.
     These will dry hard by next day unless wrapped in plastic or paper.
     Store them in gallon jars.


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