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Hershey's Chocolate Syrup Cake

  ----- Original Message ----- 
  From: Linda 
  To: phaedrus
  Sent: Thursday, November 28, 2002 12:04 PM

  I am looking for the ORIGINAL Hershey chocolate syrup cake recipe.  
  Thank you.

Hello Linda,

There are several Hershey chocolate syrup cake recipes both on the Internet and in my files, but none of them say "original". How would one know the original recipe when he saw it?

The below recipe calls for Hershey's chocolate syrup in a can, so it must be quite old. Perhaps that's it?


  Hershey'S Chocolate Syrup Cake 
  Yield: 1 Servings


      1/4 lb oleo (margerine)
        1 c  flour
        1 lb can chocolate syrup
        1 c  sugar
        1 ts baking powder
        4    eggs
        1 ts vanilla
        1 ds salt


  Cream butter, sugar. Add eggs one at a time, beat well after each
  addition. Add chocolate syrup and blend. Sift together flour, baking
  powder and salt. Add flour mixture to syrup and blend. Add vanilla.
  Pour into load pans. Bake for 1 hour at 350 degrees. If using 8-inch
  square pan, bake for 35 minutes.

Cherry Fruitcake

  ----- Original Message ----- 
  From: Marty
  To: phaedrus
  Sent: Friday, November 29, 2002 3:28 PM
  Subject: Recipe for fruitcake

  Can you find a recipe for cherry fruitcake. Thank You

Hello Marty,

See below.


  Cherry  Fruitcake

   Ingredients : 
   1 1/2 c. sifted flour
   1 1/2 c. sugar
   1 tsp. baking powder
   1 tsp. salt
   15 oz. pitted dates
   1/2 lb. candied pineapple, diced
   1/2 lb. dark raisins
   2 jars red maraschino cherries, whole & drained
   5 1/2 c. pecan halves
   6 eggs
   1/3 c. dark rum
   1/2 c. corn syrup light, divided
   Red maraschino cherries for garnish
   Pecan halves for garnish

   Preparation : 
     Grease two 9 x 5 x 3 inch pans.  Line with foil allowing a 2 inch
   overhang and grease again.  Sift flour, sugar, baking powder and
   salt, into a very large mixing bowl.  Add fruits and pecans; toss
   until coated.  Beat eggs thoroughly, very slowly.  Beat in rum. 
   Pour over fruit mixture.  Toss until combined.  Turn mixture into
   prepared loaf pans, pressing frequently with spatula to pack
   tightly.  Bake in a preheated oven at 300 degrees for 1 hour and 45
   minutes or until toothpick inserted in center comes out clean. 
   Allow cake loaves to cool in pan 15 minutes.  Then remove from pans
   and tear off the foil carefully.  Brush loaves with half of corn
   syrup while still warm.  Decorate with whole cherries and pecan
   halves, then brush with remaining corn syrup.  Cool before serving
   or storing.  Yield:  20 servings.  
   Cherry  Fruitcake

   Ingredients : 
   1 1/2 c. sifted flour
   1 1/2 c. sugar
   1 tsp. baking powder
   1 tsp. salt
   2 pkgs. (7 1/4 oz.) pitted dates
   1 lb. diced candied pineapple
   2 jars (16 oz.) maraschino cherries, drained
   5 1/2 c. pecan halves
   6 eggs
   1/3 c. dark rum
   1/2 c. light corn syrup

   Preparation : 
      Grease 2 bread pans and line with foil.  Allow 2 inch overhang.
   Grease again.  Sift all dry ingredients into large mixing bowl.  Add
   fruits, pecans and toss until coated.  Beat eggs and rum thoroughly.
   Pour over fruit mixture.  Toss until combined.  Turn into pans,
   pressing with spatula.  Bake at 300 degrees for 1 hour and 45
   minutes or until toothpick comes clean.  Cool 15 minutes.  Remove
   from pan, remove foil.  Brush on corn syrup.  Soak cheesecloth in
   orange juice or rum and cover loaves.  

Crystallized Ginger Cookies

  ----- Original Message ----- 
  From: Theresa
  To: phaedrus
  Sent: Friday, November 29, 2002 1:48 PM
  Subject: Crystalized Ginger Cookie

  We have lost our recipe for for a ginger cookie that used crystalized 
  ginger , powdered ginger, sugar, butter, eggs and flour. 
  We have turned the house upside down and it is gone. Any help you can 
  give would be appreciated. 

Hello Theresa,

Well, perhaps I can't locate exactly the same recipe, but below is a similar one and another one that's rated 5 stars.


  Ginger Cookies
  Source : Southern Living
  Servings : 36

  These crisp cookies are freckled with ground ginger and bits of 
  crystallized ginger

  1/2 cup butter -- (no substitutes)
  1/3 cup granulated sugar
  1/3 cup packed brown sugar
  1/2 teaspoon cream of tartar
  1/2 teaspoon ground ginger
  1/4 teaspoon baking soda
  1/8 teaspoon salt
  1 egg
  1/2 teaspoon vanilla
  1 1/2 cups all-purpose flour
  1/4 cup finely chopped crystallized ginger
  colored decorating sugar

  Beat butter in a medium mixing bowl with an electric mixer on 
  medium to high speed for 30 seconds. Add granulated sugar, brown 
  sugar, cream of tartar, ground ginger, baking soda, and salt; 
  beat till combined. Beat in egg and vanilla till combined. Beat 
  in as much flour as you can with the mixer. Stir in crystallized 
  ginger and any remaining flour with a wooden spoon. Cover and chill 
  dough about 1 hour or till easy to handle. Shape dough into 1-inch 
  balls with lightly floured hands. Place balls at least 3-inches 
  apart on an ungreased cookie sheet. Flatten with the decorative 
  bottom of a glass dipped in colored decorating sugar. Bake in a 
  375F oven for 7 to 9 minutes or till cookies are just starting to 
  brown at edges. Cool on wire racks.
  Triple-Ginger Cookies

  Yields about 4 1/2 dozen cookies
  5 1/2 oz. (11 tablespoons) unsalted butter, softened
  1 cup molasses 
  2/3 cup sugar 
  1 egg 
  1 teaspoon vanilla extract 
  4 cups all-purpose flour
  1 teaspoon baking soda
  1/2 teaspoon salt
  1 teaspoon ground ginger
  2 tablespoons finely chopped crystallized ginger
  2 tablespoons finely chopped fresh ginger
  Confectioners' sugar for dusting (optional)
  Cream the butter and molasses with a mixer or a wooden spoon 
  until well blended. Add the sugar and mix until well blended. 
  Add the egg and vanilla extract and beat until well incorporated. 
  Sift together the flour, baking soda, and salt. Mix the ground, 
  crystallized, and fresh ginger into the dry ingredients. Stir the 
  dry mixture into the butter mixture in three batches until just 
  Heat the oven to 350 degrees F. Roll the dough in 1 tablespoon 
  chunks into 1-inch balls. Arrange the balls 1 inch apart on 
  ungreased baking sheets. Bake until the cookies crack slightly on 
  top but are still moist inside, about 13 minutes. Cool on racks; 
  sprinkle with confectioners' sugar  

Mincemeat Cookies

  ----- Original Message ----- 
  From: p
  Sent: Saturday, November 30, 2002 8:00 PM
  Subject: need a receipe

  I need a receipe for none such mincemeat cookies.
  Thank you!

Hello ___?

See below.


  Prize  Mincemeat Cookies

   Ingredients : 
   1 c. shortening
   1 1/2 c. sugar
   3 eggs
   3 c. unsifted flour
   1 tsp. baking soda
   1/2 tsp. salt
   1 (9 oz.) pkg. Nonesuch condensed mincemeat

   Preparation : 
     Preheat oven to 375 degrees.  In large mixer bowl, beat shortening
   and sugar until fluffy.  Add eggs, beat well.  Stir together dry
   ingredients.  Gradually add to shortening mixture.  Crumble
   mincemeat and add.  Drop by rounded teaspoonfuls, 2 inches apart on
   greased cookie sheet.  Bake 8 to 10 minutes or until lightly
   browned.  Garnish as desired.  For a more cakelike cookie use 1 1/3
   cups ready to use Nonesuch mincemeat from jar.  Makes 6 1/2 dozen.  
   Mincemeat  Cookies

   Ingredients : 
   3 1/4 c. flour
   1/2 tsp. salt
   1 tsp. soda
   1 c. Crisco
   1 1/2 c. sugar
   4 eggs
   1 box None-Such Mincemeat

   Preparation : 
      Preheat oven to 400 degrees.  Cream sugar and Crisco.  Add eggs
   and mix well.  Add flour, salt and soda and stir.  Add mincemeat
   broken into small pieces.  Mix well.  Drop by spoonfuls on greased
   cookie sheet.  Bake about 12 minutes.
   Mincemeat  Cookies

   Ingredients : 
   3 c. flour
   1/4 tsp. salt
   1 tsp. soda
   3/4 c. shortening
   1 c. brown sugar
   2 eggs
   1 pkg. None Such Mincemeat

   Preparation : 
      Mix sugar, shortening, eggs; add mincemeat.  Add dry ingredients.
   Roll in balls.  Place 1/2 cherry on top.  Bake at 350 degrees. 
   Yield:  About 55 cookies. 
   Mincemeat  Cookies

   Ingredients : 
   1 c. shortening
   1 1/2 c. sugar
   3 eggs
   3 c. flour
   1 tsp. baking soda
   1/2 tsp. salt
   1 (9 oz.) pkg. None-Such condensed mincemeat

   Preparation : 
      Preheat oven to 375 degrees.  In large bowl cream sugar and
   shortening.  Add eggs, beat until smooth.  Combine dry ingredients;
   gradually add to creamed mixture.  Mix well.  Crumble and stir in
   mincemeat.  Drop by rounded teaspoonful 2 inches apart onto lightly
   greased baking sheets. Bake 8 to 10 minutes or until lightly
   browned.  Just a little white in center when done.
   Mincemeat  Cookies

   Ingredients : 
   3 c. flour
   1 1/2 c. sugar
   3 eggs
   1 c. mincemeat or 1 pkg. None-such mincemeat
   1/2 tsp. salt
   1 tsp. baking soda
   1/2 tsp. baking powder
   1 c. shortening

   Preparation : 
      Sift together flour, salt, soda and baking powder.  Set aside. 
   In separate bowl cream shortening and sugar.  Add eggs, add
   mincemeat and flour mixture.  Drop by teaspoons on baking sheet. 
   Bake in 350 degree oven for 12 minutes or until slightly brown.  Let
   set on sheet several minutes before removing from pan.  *If you like
   soft cookies never bake until brown. 

Raspberry Cream Cheese Pie

  ----- Original Message ----- 
  From: Kelly
  To: phaedrus
  Sent: Saturday, November 30, 2002 9:34 AM
  Subject: Raspberry cream cheese pecan pie

  Dear Sir.
  I am looking for a recipe for the raspberry cream cheese 
  pecan pie that my husband loved in the late 50's at a 
  restaurant called the Pine Cone in Merced Ca.  Unfortunately 
  it has been closed for many years
  Thank you

Hello Kelly,

I could not find any recipe or reference to the Pine Cone. I only found one raspberry cream cheese pie recipe that had nuts of any kind, and it has them in the bottom crust (Second recipe below). Below are two more raspberry cream cheese pie recipes - with no pecans. Best I can do for you. Sorry.


  Red  Raspberry  Cream  Cheese  Pie

   Ingredients : 
   2 (3 oz.) pkg. cream cheese
   2/3 c. whipping cream
   1 (9-inch) baked pastry shell, cooled
   1 qt. fresh red raspberries
   1 c. sugar
   1/2 c. unsweetened pineapple juice
   1/4 c. cornstarch
   Unsweetened whipped cream

   Preparation : 
     In a medium bowl, beat together softened cream cheese and the
   whipping cream.  Spread mixture over bottom of cooled pie shell;
   chill.  Reserve half of the raspberries.  In a large mixing bowl,
   mash the remaining raspberries.  Stir in sugar, let stand about 1
   hour.  Sieve the berry mixture.    In a saucepan, combine pineapple
   juice and cornstarch, stir in sieved berry mixture.  Cook and stir
   over medium heat; let cool.  Spread 3/4 of the thickened berry
   mixture over cream cheese layer.  Arrange 1 1/2 cup of the reserved
   whole raspberries over top of pie.  Spoon the remaining cooked berry
   mixture over whole berries.  Chill about 2 hours or until set. 
   Garnish with whipped cream and reserved fresh raspberries.  Makes 8
   Red  Raspberry  Lovers'  Cream  Cheese  Pie

   Ingredients : 
   1 c. self- rising flour
   1 stick margarine
   1/2 c. chopped pecans

   Preparation : 
     Mix together and press down into pan or dish and bake 20 to 30
   minutes at 300 to 350 degrees.  When cool, crumble with fork.  Put
   in bottom of serving dish.  1 to 2 small cartons of whipping cream
   (or Dream Whip may be substituted) 1 c. confectioners sugar 8 oz.
   pkg. cream cheese (Neufchatel or low fat)  Beat whipping cream until
   nearly stiff then add cup confectioners sugar, and continue for a
   few more minutes until stiff.  Mix with cream cheese. Pour over
   cooled crust.  3/4 to 1 c. red raspberry juice (this and next item
   according to thickness desired.) 2 tbsp. corn starch 1 pkg.
   raspberries or 1 to 2 cups fresh raspberries 1/2 to 1 cup sugar
   (according to sweetness desired)  Heat liquid for 1 1/2 minutes in
   microwave.  Blend in sugar and corn starch. Reheat until desired
   thickness.  Let cool and stir in red raspberries and spread on
   cheese cake.  Cover and cool in refrigerator until serving.  Serves
   12 to 18, according to size of serving.  
   Raspberry  Cream  Cheese  Pie

   Ingredients : 
   1/2 c. vegetable oil
   2 tbsp. milk
   1 1/2 c. flour
   2 tbsp. sugar
   1/2 tsp. salt
   1/2 pkg. (4 oz.) cream cheese,softened
   1/3 c. powdered sugar
   2 tsp. lemon juice
   6 c. raspberries (about 1 1/2 quarts)
   2/3 c. sugar
   3 tbsp. cornstarch
   1/2 c. water

   Preparation : 
      Beat together the oil and milk.  Pour into the flour, sugar, and
   salt. Blend together and pat into 9 inch pie shell, with fingers,
   push up the sides.  Pierce bottom and sides with fork.  Bake at 375
   degrees for 12 to 15 minutes.  Cool.   Beat together cream cheese,
   powdered sugar and lemon juice.  Spread on bottom of cooled pie
   shell.  Mash enough berries to measure 2/3 cup.  Mix sugar and
   cornstarch in 2 quart saucepan.  Gradually stir in water and mashed
   berries.  Cook over medium heat, stirring constantly, until mixture
   thickens and boils.  Boil and stir 1 minute.  Cool in refrigerator
   about 15 to 20 minutes.  Fill pie shell with remaining berries. 
   Reserve about 1/2 cup berries for garnish.  Pour cooked berry
   mixture over top.  Garnish with few more berries.  Refrigerate at
   least 3 hours. 


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