On 17 Nov 2007 at 18:11, Leila wrote:
> Dear Phaedrus,
> greetings. I have lost my newspaper clipping of this sweet potato
> biscuit recipe. I hope you can help. My name is leila, for
> real. Thank and talk to you later
Thomas Jefferson's Sweet Potato Biscuits
(City Tavern, Philadelphia, PA -- Since 1772)
2-1/2 cups all-purpose flour
1/2 teaspoon allspice
1/4 cup brown sugar
1/2 cup margarine, cut into small pieces
1 tablespoon baking powder
1/2 cup milk
3/4 teaspoon salt
1 large or 3/4 cup Virginia Sweet Potatoes, mashed
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 cup pecans, chopped
Combine dry ingredients. Add margarine. Combine milk and sweet potatoes;
add to flour mixture. Add pecans. Knead dough with your hands until it
is a smooth mass. Roll out on a floured surface to 1/2" thickness and
cut with a 2" biscuit cutter. Place on a greased baking sheet 2" apart.
Bake at 450 degrees F. (preheated) for about 10 to 15 minutes or until
lightly browned. Cool on wire rack. Makes 10 to 12 (2-1/4") biscuits.
On 18 Nov 2007 at 16:22, Joan wrote:
> My great grandmother made a cake called "Mount Vernon Pride" ... it is
> supposed to be frosted with Mount Vernon Pride Uncooked Frosting. My
> great aunt was giving us this recipe to go into a generations
> cookbook, but we are lost.... Here's the recipe for the cake. Any
> ideas about the frosting??
> Mount Vernon Pride-
> 1 c Jolke's Good Luck Margarine
> 3 tsp baking powder
> 2 c granulated sugar
> 1/4 tsp salt
> 4 eggs
> 1 c milk
> 2 c pastry flour
> 2 tsp flavoring
> Cream Good Luck and sugar. Add beaten egg yolks. Sift
> flour, measure, mix all dry ingredients and sift 3 times. Add dry
> ingredients alternately to margarine and sugar mixture. Fold in
> beaten egg whites. Pour into 3 well greased tins. Bake in hot oven
> (375) until done. 20-25 minutes. Cool. Spread filling between
> layers. Frost entire cake with Mount Vernon Pride Uncooked Frosting.
> THANKS Joan
I cannot find a recipe for either "Mount Vernon Pride Cake" or "Mount
Vernon Pride Uncooked Frosting" anywhere at all.
Since it names "Jelke's Good Luck Margarine " by name, there's a chance
that this recipe might be from one of the old Good Luck Margarine recipe
booklets. There are several of these recipe booklets for sale on the
Internet, if you want to take a chance on one or more of them.
See these sites:
On 15 Nov 2007 at 22:30, Donna wrote:
> Several years ago there was a Performing Hall in Terre Verde, Florida
> that has since been torn down but many popular entertainers performed
> there. They served a delicious carrot cream pie and I have tried for
> years and years to find a similar recipe but have not been able. Do
> you think you might be able to come across one? You have a wonderful
> unique website and helpful too. Donna G
Well, as you probably already knew, the Performing Hall's carrot cream pie
recipe isn't on the Internet. Donna, the problem with me finding a similar
recipe is that I wouldn't know a similar recipe if I saw it. I've never
had the carrot cream pie from the Performing Hall.
Be that as it may, there's only one recipe for carrot cream pie that I can
find. See below.
Honey Topped Carrot Cream Pie
pastry for 9" one crust pie
2 cup carrots cooked - mashed
3/4 cup sugar
1 1/2 tsp pumpkin pie spice
1/4 tsp salt
2 tbl sherry or bourbon
2 egg yolks
10 1/2 oz evaporated milk 2 - 5.3 oz cans
2 egg whites
1/4 cup honey
Heat oven to 425 . Prepare desired crust for 9"pie.In large bowl,
combine all filling ingredients; blend well. Pour into pastry
lined pie plate. Carefully transfer to oven rack. Bake for 15
minutes. Reduce oven temperature to 350 ; continue baking 40-50
minutes or until tested done. Cool. In small bowl, beat egg whites
until soft peaks form.
Gradually add honey, beating continuously until stiff enough to
hold shape. Refrigerate both pie and topping until serving time.
Serve pie with topping or pass topping to spoon over each slice.
Garnish as desired.
1.. To mash carrots, process in food processor or beat using electric
mixer, until smooth.
2.. 32 oz canned carrots, drained, can be used for cooked carrots.
3.. 2 cups mashed sweet potatoes or 18 oz vacuum packed sweet potatoes
can be substituted for carrots.
4.. If topping is not desired, 2 whole eggs can be used in place of
2 egg yolks and 1 whole egg in filling.
5.. Cover edge of pie crust with foil during last 10-15 minutes of
baking if needed to prevent excessive browning.
Who invented fudge?
Lee Edwards Benning wrote an entire book about fudge, called "Oh Fudge!"
In it, she cites a 1921 letter in the Vassar College archives from a
Vassar graduate named Emyln B. Hartridge. Hartridge says that fudge
was first made in Baltimore by "a cousin of a schoolmate of mine". She
further states that fudge was being sold in 1886 at a grocery store at
279 Williams Street in Baltimore. Ms Hartridge says that she obtained
a copy of that fudge recipe and took it with her to Vassar where, as a
freshman, she made it and introduced other students to fudge-making.
It caught on in a big way and soon spread to the other colleges that
made up the "seven sisters" women's colleges in the Northeast, including
Smith and Wellesley. Apparently one reason that it caught on, other than
the taste, was that it was something the students could make in the
dormitory without needing a kitchen. The students took the recipe home
with them, and soon fudge became a national phenomenon.
The name "fudge" is thought to have come from an expression popular with
those students at the time. Instead of using a stronger curse-word, they
would say "oh fudge!", and somehow this became applied to the candy.
There is speculation that fudge was invented as a result of a failed attempt
at making fondant or caramel. Well, maybe... but there is no documentation of
it. Fudge is very similar to New Orleans pralines and to Mexican penuche,
both of which were around before fudge appeared.
For lots of fudge recipes, see:
Malaysian and Singaporean Recipes
Recipes of Singapore
Makan Time in Singapore
Overseas Singaporean Portal