Custom Search



Homemade Marshmallows

----- Original Message ----- 
  From: Emma
  To: phaedrus
  Sent: Monday, December 03, 2001 12:26 PM

  Please see if you can find a recipe for homemade marshmellows   
  Thank you very much

Hello Emma,

No problem. There are several below.



   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.

   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.

Macaroon Cupcakes

----- Original Message -----
From: Andy
To: phaed
Sent: Sunday, December 02, 2001 9:05 AM
Subject: Looking for macaroon cupcakes

> Can you help me find a recipe for the perfect, unfrosted, cupcake of 
> my youthful memory? They were called macaroon cupcakes and were moist 
> and full of coconut and flavored with almond extract. They seemed dense 
> yet light at the same time. We got ours from a home baked goods 
> delivery service called Dugan's in Brooklyn, NY in the late 1950's.  
> Thank you, Andy 

Hi Andy,

Happy to oblige. I found three recipes for these, so I'm sending them all even though one of them doesn't have the almond extract.


Macaroon  Cupcakes

 Ingredients :
 3/4 c. flour
 1/2 tsp. baking powder
 1 c. sugar
 1/2 tsp. salt
 6 egg whites, room temperature
 1/2 tsp. cream of tartar
 1/3 c. sugar
 1/2 tsp. vanilla
 1/2 tsp. almond extract
 1 c. coconut

 Preparation :
    Preheat oven to 300 degrees.  Sift together flour, baking powder,
 1 cup sugar and salt and set aside.  In separate bowl, beat egg
 whites until foamy.  Add cream of tartar and continue to beat until
 egg whites are stiff.  Fold in 1/3 cup sugar, a little at a time,
 and add vanilla and almond extract.  Carefully fold in.  DO NOT BEAT
 the dry sifted ingredients.  Add coconut.  Half fill paper baking
 cups with the batter and bake in low oven at 300 degrees for 40
 minutes. The cupcakes will be light brown on top and snow white
 Macaroon  Cupcakes

 Ingredients :
 4 egg whites
 3/4 c. superfine sugar, divided
 1 1/2 c. flaked coconut
 1/2 c. ground almonds or 1/2 tsp. almond extract
 2 tbsp. flour
 1 tsp. grated lemon rind
 Pinch of salt

 Preparation :
   Beat egg whites with salt until soft peaks form.  Slowly add 1/2
 cup sugar, beating until stiff shiny peaks form.  In separate bowl
 combine coconut, 1/4 sugar, almonds and flour and rind; mix well.
 Fold coconut mixture into egg whites.  Spoon into 12 paper lined
 muffin tins.  Bake at 350 degrees for 25 minutes or until a little
 crusty.  Cool on racks.
 Coconut  Macaroon  Cupcakes

 Ingredients :
 1 c. flour
 1/2 c. butter
 1 egg yolk
 1 c. dry milk powder
 1 c. sugar
 1/3 c. evaporated milk
 2 1/2 c. coconut

 Preparation :
   Stir together dry ingredients.  Beat butter, sugar together, add
 egg yolk and evaporated milk.  Add flour with 1/3 cup milk.  Stir in
 coconut.  Spoon 3 tablespoons batter into paper lined muffin tins.
 Bake at 350 degrees for 20 minutes or until lightly browned.

How to Do Fondue

----- Original Message -----
From: wendy
To: phaedrus
Sent: Monday, December 03, 2001 10:26 AM
Subject: Fondue

> I may have already sent this to you?!?
> I am doing a fondue party.  I want to make several
> fondues.  How do you do shrimp? beef? chicken?
> thanks
> Wendy

Hi Wendy,

That's a pretty tall order, ma'am. This site tells you how to do a beef fondue, with pictures:

Out of the Frying Pan

And, below are recipes for each of the kinds of fondue you asked for.


Beef Fondue

3 cups vegetable oil
2 lb beef tenderloin (cut into 1-inch cubes)

Any sauce of your choice (teriyaki, pesto, chutney, barbecue etc.)

Fresh French or Italian bread slices or garlic bread if desired.

Makes 4 dinner servings or 8 appetizer servings.

In fondue pot over medium-high, heat oil to 375 F (190 C)
Transfer pot to fondue holder over high flame.
Using fondue skewers or forks, dip beef in oil and cook until desired
Dip in sauce and enjoy
Oven Shrimps And Cheese Fondue

10 sl White bread
5 Eggs
2 1/2 c Milk
2 tb Parsley
1 ts Dry mustard
1 ts Salt
2 c Shredded sharp cheese
3 tb Chopped onion
2 c Shrimp

Remove crusts from the bread; cut into cubes. Beat eggs, milk and
seasonings. Add bread cubes, onion, cheese and shrimp. Pour into 
ungreased baking dish. Bake at 350 degrees for 50 minutes, uncovered. 
Serve immediately.
Shrimp Fondue

6 T. butter
8 oz. cream cheese, softened
2 cans broken, tiny shrimp, drained
Scallions, chopped

Make sure shrimp are very well drained. Combine all ingredients and 
melt in a fondue pot. Use chips or cut sourdough bread in big chunks 
and dip into fondue.
Southern Chicken Fondue

1 1/4 pounds chicken breast, cut into strips
4 tablespoons orange juice
1 red serrano chile, seeded and crushed (optional)
2 to 3 garlic cloves, peeled and crushed
2 tablespoons chopped fresh parsley

For the batter:
1 cup all-purpose flour
2 tablespoons cornmeal
1/2 teaspoon black pepper
1 teaspoon paprika
1 medium egg, beaten
3/4 cup milk
1 pint oil, for frying
Garnish: parsley sprigs and wedges of tomato

Place chicken in a shallow dish or bowl. Mix orange juice, chile, 
garlic and parsley together, and pour over the chicken. Stir, cover 
lightly, and refrigerate for at least 30 minutes.

Make batter by sifting flours into a mixing bowl, then stir in the 
peppers. Make a well in the center and add the egg. Gradually add 
the milk, drawing the flour in from the sides of the bowl to form 
a smooth batter. Let stand for 30 minutes, then stir well just before 

Heat the oil to 350 degrees in the fondue pot, and carefully place over 
the lighted burner. Place the chicken in serving bowls and garnish with 
parsley and tomato. Thread the chicken onto fondue forks, dip into the 
batter, and cook in the hot oil for 3 to 4 minutes. Garnish with
 parsley and tomato.

Serve with corn relish, corn fritters and corn bread. Serves 4 to 6.
Mexican Cheesy Chicken Fondue
Serves 8

2 green onions, sliced
4 large garlic cloves, minced
2 Tbs. butter
16 oz. Jalapeno Jack cheese, cut into 1/2" cubes
2-4 Tbs. milk
8 oz. cooked shredded chicken
2 Tbs. tomato, chopped
2 Tbs. cilantro, finely chopped

Sauté onions and garlic in butter in a medium saucepan until tender 
for about 2 to 3 minutes.
Add cheese. Cover pan and cook over medium-low heat until cheese is 
melted. About 10 minutes, stirring frequently. Stir in milk if mixture 
is too thick.

Mix in Chicken, tomato and cilantro. Pour cheese into fondue pot or 
small chafing dish to keep heated.

If you like a hotter cheese fondue, add fresh or canned Jalapenos.

Better Than Sex?

----- Original Message ----- 
  From: Paula 
  To: phaedrus
  Sent: Saturday, December 01, 2001 10:12 PM
  Subject: lost recipe

  I need your help.  I have lost a recipe that I am needing to find.  
  It is a dessert.  The name that I knew it by was called "Sex in a Pan". 
  Another name also is "Better than Sex"
  It is a dessert that is layered.  The bottom layer is nuts and butter, 
  then a layer of a chocolate pudding then topped with whipped cream.
  Can you please help me.


Hi Paula,

Below are of few of the recipes that I found for this dessert.


  Better  Than  Sex  Cake

   Ingredients : 
   1 c. flour
   1 c. chopped nuts
   1 stick oleo, softened
   1 pkg. (8 oz.) cream cheese, softened
   1 c. confectioners' sugar
   2 cartons (8 oz. each) Cool Whip
   3 c. milk
   2 pkg. instant chocolate pudding mix

   Preparation : 
     In medium bowl combine flour, nuts and butter.  Mix together and
   press into a greased 9 x 13 inch baking pan.  Bake at 350 degrees
   for 20 minutes.  Cool.  In medium bowl with electric mixer, combine
   cream cheese, confectioners' sugar and 1 carton Cool Whip.  Beat
   until well combined and spread over cooled cake, layer in pan and
   refrigerate.  In large bowl with electric mixer combine milk and
   chocolate pudding mix, beat 3 minutes at low speed until thick and
   glossy.  Spread evenly over cream cheese layer in pan.  Refrigerate
   until pudding is set.  Spread remaining carton of Cool Whip evenly
   over chocolate layer and refrigerate until serving time.  *You can
   use any flavor pudding you choose.  
   Better  Than  Sex  Cake

   Ingredients : 
   1 1/2 sticks butter, softened
   1 1/4 c. chopped pecans
   1 c. confectioners' sugar
   1 lg. box instant chocolate pudding
   1 1/2 c. flour
   1 (8 oz.) pkg. cream cheese
   2 (8 oz.) containers Cool Whip
   3 c. milk
   1 Hershey bar

   Preparation : 
     Combine flour, butter and 1 cup of nuts in 9x13 inch pan.  Bake at
   375 degrees for 20 minutes with mixer.  Beat cream cheese and sugar.
    Fold in 1 container of Cool Whip and spread over baked cookie.  Mix
   milk and pudding for the next layer.    For the top layer, spread
   last container of Cool Whip.  Sprinkle with remaining nuts and
   slivered chocolate.  Set overnight in the refrigerator.  
  Better Than Sex Cake 

  1 cup flour 
  One-half cup softened margarine
  1 cup chopped pecans
  1 cup powdered sugar
  6 ounces of instant chocolate pudding
  3 cups milk
  1- 8 ounce Cool Whip (thawed)
  1 - 8-ounce cream cheese
  6 ounce vanilla pudding
  1 large Hershey chocolate bar
  1- 8 ounce Cool Whip (thawed)

  Mix flour, oleo and pecans; press into a 9 inch X 13 inch pan. Bake 
  15 minutes and COOL. In large bowl mix cream cheese and powdered 
  sugar until fluffy, fold in 8 ounce Cool Whip. Spread this over 
  cooked crust. Combine pudding mixes and 3 cups milk, beat well until
  thickened., spread over cheese layer. Spread last 8 ounce Cool Whip 
  over pudding layer. Chill several hours and garnish with shaved 
  chocolate. Cut into squares to serve.
  Better than better than sex cake

  For the Crust:

  1 cup unsalted butter 
  2 tbsp sugar
  2 cups plain flour

  For the Vanilla Pudding Layer:

  3 egg yolks
  1/2 cup sugar
  1/4 cup flour
  2 cups milk
  2 tsp pure vanilla extract
  2 tbsp unsalted butter

  For the Cream Cheese Layer:

  1 250g packet cream cheese, very soft
  1/2 cup sugar
  1 tsp pure vanilla extract
  1 tsp lemon juice
  1 cup cream

  For the Whipped Cream Layer:

  1 1/2 cup Cream
  3 tbsp icing sugar
  1 tsp Vanilla extract

  For the Pineapple Caramel Layer:

  1 250g tin crushed pineapple, drained
  Caramel or chocolate sauce.

  For the Chocolate Glaze:
  60g semisweet chocolate
  2 tbsp unsalted butter
  1 1/2 ts vanilla extract

  1. Butter a 23 x 33 cm baking pan. 
  Set oven rack in center of oven and preheat oven to 180 degrees C.
  2. For crust, beat butter and sugar until fluffy. 
  Add flour and, at low speed on mixer, blend until mixture is pebbly 
  and can be pressed together.
  Press mixture on bottom of buttered pan and bake for 20 minutes or 
  until golden. Cool completely. 
  (If using a food processor, process until ingredients are a 
  coarse mixture.)
  3. For pudding, beat egg yolks and set aside near stove. 
  Whisk the sugar, flour and milk in a medium saucepan until free of 
  lumps. Set over medium heat and cook, stirring constantly with a 
  wooden spatula, just to a boil. 
  Remove from heat and whisk a little of the hot, thick pudding into the 
  beaten egg yolks then pour the yolk mixture back into the pudding, 
  whisking really well. 
  Continue to cook 1- 2 minutes, stirring constantly, until thick.
  4. Pour pudding into bowl and add vanilla and butter, stirring until 
  butter melts. 
  If pudding has lumps, pour through a large, fine mesh strainer. 
  Chill, with plastic wrap pressed directly on surface of pudding, until 
  ready to use.
  5. Beat cream cheese, sugar, vanilla and lemon juice just to blend. 
  In separate bowl, whip 1 cup cream to medium?stiff peaks. 
  Fold a scoop of whipped cream into beaten cheese then fold remaining 
  cream into cheese. Set aside.
  6. Whip 1 1/2 cups cream, sugar and vanilla to stiff peaks.
  7. Spread crust with cream cheese mixture, top with pineapple, then 
  caramel or chocolate sauce. 
  Spread pudding over pineapple.
  Spread whipped cream evenly over pudding. 
  Chill well.
  8. To make glaze, melt chocolate and butter over low heat, stirring 
  until smooth and completely melted. 
  Remove from heat.
  Stir in vanilla. 
  Drizzle in zigzags across cake's surface. 
  Makes 12 servings.

Self-Crusting Cheesecake

----- Original Message -----
From: Joeanne 
To: phaedrus
Sent: Monday, December 03, 2001 6:02 AM
Subject: can't find

> I had a recipie that had been handed down a few
> generations for self-crusting cheesecake. I lost it in
> a flood and have been looking everywhere fo
> another...think you can help? Thank You

Hi Joeanne,

Well, below are all of the cheesecake recipes that I could find that said "makes it's own crust."


Cheesecake  N.Y.  Style

 Ingredients :
 4 (8 oz.) pkgs. Philadelphia cream cheese
 8 med. size eggs
 1 1/3 c. sugar
 1 tsp. vanilla--
 1 pt. sour cream
 6 tbsp. vanilla

 Preparation :
 1.  Blend cream cheese and eggs until smooth (about 20 minutes).
 2.  Add vanilla and sugar.  Blend 5 minutes longer.  
 3.  Pour into ungreased 10 inch cake pan (makes its own crust).  
 4.  Bake at 350 degrees 35 to 40 minutes.  Poke with toothpick to see if it is done.
 5.  Let cool 20 minutes. Blend until mixed well. Pour over cake
 and bake for 15 minutes. Let cool 30 minutes before refrigerating.
 Serve cold.
 Cheesecake  Pie

 Ingredients :
 16 oz. cream cheese
 3 eggs
 3/4 c. sugar
 1 tsp. almond extract
 1 c. sour cream
 3 tbsp. sugar
 1 tsp. vanilla

 Preparation :
    Beat cheese in mixer until light and creamy.  Add eggs, one at a
 time, beating well after each addition.  Add sugar and almond
 extract.  Beat until smooth, thick and lemon colored.  Pour into
 buttered 9 inch pie plate.  Bake 35-40 minutes.  Cool 20 minutes.
 Meanwhile, beat together sour cream, 3 tablespoons sugar and
 vanilla.  Spoon over top of cake.  Bake 15 minutes.  Cool before
 serving.  Makes its own crust.

 Ingredients :
 2 (8 oz.) pkgs. Philadelphia cream cheese
 2/3 c. sugar
 3 eggs
 1/2 tsp. vanilla
-- Topping:--
1/2 pt. sour cream
 3 tbsp. sugar
 1 tsp. vanilla

 Preparation :
   Beat cream cheese, sugar, eggs and vanilla until lemon colored.
 Pour into 9 inch glass pie dish (buttered).  Bake 20 to 25 minutes
 at 350 degrees.  Makes its own crust.  Remove from oven, cool 15
 minutes.  Spread topping of cake.  Put back in oven for 5 minutes,
 then refrigerate.  Serve small slices.  Very rich.
Cheesecake With Sour Cream Topping (it makes its own crust)

24 oz. creamcheese
5 eggs
1 cup & 2 tbs. sugar
1/4 tsp. salt
3/4 tsp. almond extract
1/2 tsp. vanilla extract
One and one half cups of sour cream
optional - chocolate shavings for top

Place soft creamcheese in bowl
Add eggs, 1 cup of sugar, salt and the almond extract
Beat until smooth, thick and lemony
Pour into a greased 9" springform pan
Bake 45-50 minutes at 325 degrees
Allow to cool for 20 minutes -- while cooling, mix 2 tbs. sugar, 
the sour cream and vanilla extract together in a small bowl. Pour 
over the cake. Bake another 10 minutes at 325 degrees. Chill in 
refrigerator for several hours. This cheesecake is so very easy 
and still tastes wonderful 2-3 days after baking
      Title: Cheesecake #6
 Categories: Cheesecakes
      Yield: 4 Servings

      3    Eggs
      1 c  Sugar
      1 t  Vanilla
      2    (8 Oz) Pkg Softened
           -Cream Cheese
      2 c  Sour Cream
    1/3 c  Buttermilk Baking Mix

Mix all ingredients together slowly with mixer. Pour into deep 10"
pie plate and bake at 350 F. for 30 minutes. Cut off the oven and let
the cheesecake sit in the oven for another hour. Chill. Top with your
favorite topping if desired.


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus