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2010

TODAY's CASES:

Cocoa Pumpkin Pie

----- Original Message ----- 
From: Jo Ann 
To: phaedrus@hungrybrowser.com 
Sent: Sunday, November 14, 2010 8:30 PM
Subject: Pumpkin Pie

Help!  I've been trying for years to find a Pumpkin Pie my mother used 
to make in the 1950's. The recipe made enough filling for 3 pies.  It 
used 2 one-pound cans of pumpkin, the usual milk, eggs, and spices, AND 
the secret ingredient...a few tablespoons of cocoa.  It wasn't at all 
chocolatey---just a lovely-smooth mild pumpkin taste...not like any other 
pumpkin pie I've ever had.  I have no clue where she got the original recipe...
if I were naming it I might have called it Pumpkin Custard Pie.  I would 
love to be able to make it again.  Thanks SO much in advance.

Jo Ann in Texas

Hello Jo Ann,

No luck with an exact recipe. See below for the closest that I could find.

Phaed

Pumpkin  Pie

1 sm. can pumpkin
10 tbsp. sugar
1/2 tsp. allspice
1/4 tsp. salt
9 tbsp. flour
3 eggs
1 pt. milk
1 tsp. nutmeg, cinnamon and cloves
2 tsp. cocoa

Mix in order given.  Pour in pie shell. 

Krusteaz Pecan Bar Mix

----- Original Message ----- 
From: Grace 
To: www.phaedrus@hungrybrowser.com 
Sent: Wednesday, November 17, 2010 2:00 PM
Subject: pecan bars

Dear sir;
I have been buying Krusteas pecan bar mix.Now I can't Find it any where 
They keep saying they think they quit making it.
Was wondering if any one has come up with a counterfit recipe for it .
Will appreciate any thing you can do.
Grace 
Thank you.

Hi Grace,

Sorry, I had no success locating a copycat recipe for Krusteaz pecan bar mix. However, I cannot find any statement anywhere that Krusteaz has stopped making pecan bar mix. Krusteaz has a website at: Krusteaz
They still show the pecan bar mix as an active product on their site.

They have a store locator for their products on their website. Try using it to locate a store near you. See:
Where to Buy Krusteaz

If no store near you carries it, you can buy it online here:
MyBrands.com

Phaed


Toastaroons

----- Original Message ----- 
From: "Lois" 
To: phaedrus@hungrybrowser.com
Sent: Saturday, November 20, 2010 12:59 PM
Subject: cookie

>  I have been looking for this recipe for years.  I was a small child and 
> mother would let me help make them.  This is during WWII.  At least at 
> that young age they were very good.  I am thinking that the recipe must 
> have been on the cereal box.  I can only remember 2 ingredients which 
> were:  Post Toasties cereal and canned milk.  I feel sure that there were 
> not many other ingredients.  Any help much appreciated.
> Lois H.
>

Hello Lois,

That recipe may have been on the box, but it was also sent out on postcards in the 1940s by the Postum Cereal Company. You can view one of the actual postcards here:
Postcard #1

The recipe is below.

Note that there were two versions sent, with slightly different recipes, in the 1940s. The second version did not call for the almond extract. See the other postcard here:
Postcard #2

Phaed

Toastaroons

6 cups Post Toasties
1/2 teaspoon almond extract
1 can (14 or 15 ozs.)sweetened condensed milk

Combine Toasties, condensed milk, and flavoring, mixing lightly. Drop from 
teaspoon on greased baking sheet; flatten slightly, shaping edges with 
spoon. Bake in slow oven (325 F.) 12 to 15 minutes, or until done. Cool a 
few minutes.  Then hold pan over low flame for a few seconds to keep the 
cookies from sticking and remove cookies with knife or spatula. Makes about 
40 cookies.

Pickled Peach Halves

----- Original Message ----- 
From: Sandy McElroy 
To: phaedrus@hungrybrowser.com 
Sent: Sunday, November 14, 2010 11:38 PM
Subject: Pickled Peaches

Good evening,

I would like to request a recipe for pickled peaches using canned peaches, 
cloves, vinegar and sugar and maybe cinamon sticks.  I have lost my very old 
recipe for this and I believe that is about all of the ingredients, but I 
can't remember the exact proportions for the vinegar and sugar.  I think it 
had a large can of peach halves.  Thank you so much.  
PS: the only recipe that came close used 5 cups of sugar.  This recipe only 
calls for 1 large can of peaches although I usually double the recipe for 
Thanksgiving.  So 5 cups is way too much.
Sandy

Hi Sandy,

See below.

Phaed

Pickled  Peaches from Canned Peach Halves

1 (No. 2 1/2) can peach halves
1/2 c. vinegar
1/2 c. sugar
1 stick cinnamon
1/2 tbsp. whole cloves
1 c. syrup from peaches

Put everything, except peaches in saucepan.  Simmer 5 minutes. 
Add peach halves; bring to a boil.  Take off heat and cool. 
Pour into jars and place in refrigerator overnight. 

Lazarus Fudge Cake

Hayden, a reader, sent this Lazarus Department Store recipe:

Lazarus Fudge Cake

Cake Batter:

1 3/4 cups, plus 1 tablespoon sugar
1/2 cup softened butter
3 egg yolks
1 cup strong coffee, cold
1 teaspoon salt
3 teaspoons baking powder
3 cups plus
2 tablespoons cake flour, sifted
1/3 cup milk
3 ounces unsweetened chocolate, melted
1/2 cup pecans
3 egg whites
1 1/2 teaspoons vanilla extract

Cream together sugar and softened butter until light. Add egg yolks 
and cream for 2 minutes. Add cold coffee and blend. Sift flour, baking 
powder, and salt together. Add flour and milk alternately beginning and 
ending with the flour.
Add cooled, melted chocolate and pecans.

In a clean, dry bowl, beat the egg whites until stiff. Fold into batter. 
Add vanilla. Divide evenly into 2 8 inch or 9 inch cake pans, lined with 
waxed paper or parchment paper. Bake at 350 degrees for 30-35 minutes.

Fudge Icing:

1 pound powdered sugar
1/3 to 1/2 cup coffee cream
4 tablespoons butter, softened
2 1/2 ounces unsweetened chocolate, melted
pinch salt
3/4 cup pecans
1 teaspoon vanilla

Sift sugar. Place sugar and softened butter and 1/2 of the milk in a bowl 
and beat until creamy. Add the remaining 1/2 of the milk. Blend. Add the 
cooled, melted chocolate, salt, and vanilla. Blend. Fold in the pecans.
Yield: one cake

Cooks notes: This cake is equally good if it mixed the day before it is baked. 
After dividing the batter into the pans, place them in the refrigerator overnight. 
The next day, remove from the refrigerator and allow to stand at room temperature 
for 25-30 minutes before putting into the oven.

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