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Three Kings Bread

  ----- Original Message ----- 
  From: Peggy 
  To: phaedrus
  Sent: Wednesday, December 04, 2002 10:34 AM
  Subject: three kings bread

  when i was in college i found  recipe that was a tea ring made 
  with pillsbury hot roll mix.  i think the name was the three 
  kings had nuts and some raisins in it...would love 
  to make it again...can't find the recipe...thank you for your 

Hello Peggy,

I found a recipe for Three Kings Bread ring, but I could not find one using Pillsbury hot roll mix. See below.


  Three Kings Bread 
  "Crown your table with Three Kings Bread -- a fruit-laced 
  yeast bread traditionally served in Mexico on Twelfth Night 
  (January 6). The bread is baked in a ring and royally jeweled 
  with fruits and nuts; a tiny ceramic doll or dried lima bean 
  is baked inside. The guest who discovers the "treasure" is 
  obliged to host another party on February 2, the Feast of 
  1/4 cup each raisins and chopped or dried or candied cherries (or use all raisins or all cherries
  1/4 cup finely chopped walnuts
  About 3 cups all-purpose flour
  1/4 teaspoon salt
  1 package active dry yeast
  1 cup nonfat milk
  1/4 cup honey
  2 tablespoons butter or margarine, melted
  1 large egg
  1 teaspoons each grated lemon peel and grated orange peel
  Sugar Glaze (recipe follows)
  Dried or candied fruits and nuts 

  Preparation time: About 25 minutes
  Rising time: About 40 minutes
  Baking time: 35 to 40 minutes 

  In a small bowl, combine raisins, cherries, and walnuts; 
  set aside. In a large bowl, mix 1 1/2 cups of the flour, 
  salt and yeast; set aside. In a small pan, heat milk, honey 
  and butter over medium heat until very warm (120 to 130 degrees). 

  To mix and knead by hand, gradually add milk mixture to flour 
  mixture; beat with a heavy spoon until smooth. Add egg, lemon 
  peel, and orange peel; beat until well blended. Add 1 1/2 cups 
  more flour and beat until dough is stretchy (about 5 minutes). 
  Scrape dough out onto a lightly floured board and knead until 
  smooth and satiny (8 to 10 minutes), adding more flour as needed 
  to prevent sticking. 

  To mix and knead in a food processor, combine milk mixture and 
  flour mixture in work bowl of food processor; whirl to combine. 
  Add egg, lemon peel, and orange peel; whirl to blend. Add 1 1/2 
  cups more flour and whirl for 1 minute; dough should pull from 
  sides of work bowl and no longer feel sticky. If it's still 
  sticky, add more flour, 1 tablespoon at a time, whirling just 
  until incorporated after each addition. 

  On lightly floured, pat dough out to make a 7-inch round. Top 
  dough with raisin-nut mixture, fold up edges, and knead until 
  fruits and nuts are evenly distributed. Then shape dough into 
  a 24-inch-long roll (let dough rest for a few minutes between 
  kneading and stretching if it's too elastic to stay in place). 
  Carefully transfer roll to a lightly greased 12- by 15-inch 
  nonstick baking sheet. Join ends to form a ring; pinch firmly 
  to seal. Cover lightly with oiled plastic wrap and let rise in 
  a warm place until almost doubled (about 40 minutes). 

  Bake in a 350 degree oven until bread is golden brown and sounds 
  hollow when tapped on bottom (35 to 40 minutes). Carefully transfer 
  bread from baking sheet to a rack and let cool almost completely. 
  If made ahead, wrap cooled loaf airtight and store at room 
  temperature until next day (freeze for longer storage). 

  To serve, prepare Sugar Glaze and drizzle evenly over loaf. Decorate 
  with fruits and nuts. 

  Sugar Glaze. In a bowl, combine 1 cup sifted powdered sugar, about 
  4 teaspoons nonfat milk (or a little more if needed for desired 
  consistency) and 1/2 teaspoon vanilla. Stir until smooth. 

  Yield: Makes 1 loaf (14 to 16 servings). 

Flourless Fruit Cake

  ----- Original Message ----- 
  From: Nell
  Sent: Thursday, December 05, 2002 11:39 AM
  Subject: fruit cake

  We use to have a recipe for a fruit cake that did not have 
  any flour in it. I think it had coconut, nuts, cherries and 
  Eagle Brand sweetened condensed milk. Is it a dream.....or 
  is there such a recipe?  thanks, Nell in Texas

Hello Nell,

Could the below recipe be the one? Or are we both dreaming....?


  Fruit  Cake

   Ingredients : 
   1/2 lb. candied cherries
   1/2 lb. candied pineapple
   1 c. candied orange slices
   2 c. nuts
   2 c. dates
   2 c. coconut
   2 c. Eagle Brand milk
   1 tsp. salt

   Preparation : 
     Use loaf pan (greased with brown paper). Cook 2 hours at 300

Spice Cake Fruit Cake

  ----- Original Message ----- 
  From: Mary
  To: phaedrus
  Sent: Thursday, December 05, 2002 9:47 AM
  Subject: fruitcake made with a spice cake mix

  i am looking for this receipe....i made one last yr but can't 
  find the receipe this yr...darn it's heck getting's 
  made with a duncan hines cake mix...thanking you, i am ....mary

Hi Mary,

Ain't it, though?

I found two. see below.


  Fruit  Cake

   Ingredients : 
   1 box Duncan Hines spice cake mix
   1 lb. red cherries
   1 lb. green cherries
   1 lb. dates
   1 lb pineapple
   1 c. raisins
   1 pkg. sm. marshmallows
   1 qt. walnuts
   1 qt. pecans
   1 can coconut

   Preparation : 
     Bake and cool cake.  Crumble into large bowl.  Make 7 minute
   icing, add to cake mix (cool) after you have added everything else. 
   Mix with cake, then add icing.  Pack in pan.  Put in icebox for 4
   days.  Use orange juice over top if you wish.  
   Refrigerator  Fruit  Cake

   Ingredients : 
   1 pkg. Duncan Hines spice cake mix
   4 c. candied mixed fruit
   1/2 c. each whole red and green candied cherries
   1 1/2 c. of seedless raisins
   1 c. dates (6 1/2 oz. pkg.)
   4 1/4 c. pecan halves (1 lb.)
   1 pkg. fluffy white Pillsbury frosting mix

   Preparation : 
     Make cake as directed on package and cool.  Crumble cake into
   large bowl.  Add fruits, nuts and frosting prepared according to
   directions.  Toss together until mixture is damp and blended.  Pack
   tightly into foil lined 10 inch tube or loaf pan.  Pat down until
   smooth.  Cover with foil and chill in refrigerator at least 24
   hours.  Cake improves if stored longer.  Makes 6 1/2 pounds.  

Orange Sunshine Cake

----- Original Message ----- 
From: mary
To: phaedrus
Sent: Thursday, December 05, 2002 3:28 PM
Subject: orange sunshine cake

> Sometime during the mid 1960's I found a recipe from the 
> Los Angeles Times for an orange sunshine cake. It contained 
> no pineapple, and was made entirely from scratch. I remember 
> it having several eggs, whipped cream, mandarin oranges, and 
> a "sauce" made from orange juice and sugar that soaked into 
> the sponge cake layers.  The sauce was not referred to as a 
> sauce, but I've had a stroke and I can't always remember what 
> the names of things should be.  I have asked my relatives if 
> they still have this recipe, and they don't. Some years back, 
> I wrote the L.A. Times and they seem to have lost the recipe.  
> Please help!!
> Thanks,
> Mary

Hi Mary,

Found the two below recipes.


Orange  Sunshine  Cake

 Ingredients : 
 8 eggs
 1 1/2 c. sugar
 1 c. flour
 Juice & rind of sm. 1/2 orange
 1 pinch salt
 1 tsp. cream of tartar

 Preparation : 
    Separate eggs.  Beat yolks until thick, and to the yolks add 1/2
 cup sugar sifted with 1 cup of flour and continue beating.  Add
 grated rind and juice of half of an orange.  Beat egg whites stiff. 
 To the egg whites add salt and 1 teaspoon of cream of tartar until
 peaks form.  Then to whites, add 1 cup sugar and fold into yolk
 mixture.  Bake 1/2 hour in 300 degree oven and 1/2 hour more in 325
 degree oven.  Invert until cooled.  For a glazed icing, into melted
 butter add cream and a little orange juice.  Add powdered sugar
 until a glazing consistency.
 Sunshine  Orange  Cake

 Ingredients : 
 1/3 c. reduced calorie oleo, melted
 1/4 c. brown sugar substitute
 1/4 c. white sugar substitute
 1 egg
 1 1/4 c. flour
 2 tsp. baking powder
 1/2 tsp. cinnamon
 1/3 c. raisins
 2/3 c. unsweetened orange juice
 Vegetable cooking spray

 Preparation : 
   Combine margarine (or oleo), sugar substitutes and egg.  Beat at
 high speed for 2 minutes.  Combine flour, baking powder, soda and
 cinnamon.  Stir well.  Add raisins.  Add flour mixture to creamed
 mixture alternately with orange juice.  Beat well at low speed after
 each addition.  Spoon batter into 8 inch square baking pan coated
 with cooking spray.  Bake at 350 degrees for 25 to 30 minutes or
 until a toothpick inserted in center comes out clean.  Cut into
 squares.  Serve.  Calories:  118.  Cholesterol:  30 milligrams. 
 Fat:  3 grams.  Sodium:  257 milligrams.   


  ----- Original Message ----- 
  From: Marianne 
  To: phaedrus
  Sent: Thursday, December 05, 2002 9:03 PM
  Subject: recipe request

  Hello, I am looking for a dessert recipe that I know of as 
  "Snowballs", however it is NOT the snowball cookie. I was 
  given this recipe at a church dinner about 16 years ago, 
  can't remember from whom, but remember that it was a family 
  Christmas tradition from either Denmark, Sweden, or Germany 
  (I think - but, not even sure about that). 
  The ingredients are: 
  butter, room temp
  egg whites, beaten
  pecans, chopped fine
  crushed pineapple, drained
  vanilla wafers
  whipped cream, whipped stiff
  maraschino cherries

  combine butter, egg whts., pecans, pineapple, refrigerate, 
  place a spoonful of mixture on a vanilla wafer, place another 
  wafer on top, more filling, another wafer, a small dab of filling, 
  (maybe) refrigerate again, then cover with whipped cream to 
  resemble a snowball. Top with a cherry.

  There could be more to this but I haven't made this in so long 
  that I don't remember anything more than what I've told you. 
  It seems like that there is just enough filling to use up a whole 
  box of vanilla wafers, so it might make 2 or three cups mixed 
  filling. Its a real good recipe, but VERY rich!

  Thank you very much,
  Marianne from Las Vegas

Hello Marianne,

The below recipes are the closest that I find.



   Ingredients : 
   1 lb. can crushed pineapple
   1 (12 oz.) pkg. dates, chopped
   1/2 lb. pecans, chopped
   Vanilla wafers
   1 sm. pkg. miniature marshmallows
   3 cans angel flake coconut
   Dream Whip
   Maraschino cherries

   Preparation : 
      Mix pineapple, dates, pecans and marshmallows.  Crumble in 5 or 6
   vanilla wafers to thicken.  Let set overnight to blend flavors. 
   Using 2 wafers, put filling between them.  Ice with Dream Whip and
   sprinkle thickly with coconut.  Top with a bit of maraschino cherry. 
   Christmas  Snowballs

   Ingredients : 
   2 eggs
   1/2 c. pecans
   1/2 c. butter or margarine
   1 c. sugar
   1 c. crushed pineapple, drained
   2-3 (12 oz.) boxes vanilla wafers
   1 can angel coconut
   1 large carton Cool Whip

   Preparation : 
      Cream butter and sugar.  Add well beaten egg yolks, pineapple and
   nuts.  Fold in well beaten egg whites.  Put filling between vanilla
   wafers, 4 deep and fill 4 wafers around the sides t form (8) a nice
   ball.  Refrigerate overnight.  Before serving, cover balls with Cool
   Whip and coconut. 

   Ingredients : 
   1 sm. pkg. pitted dates, chopped
   14 oz. can crushed pineapple in natural juice
   1/2 c. chopped maraschino cherries
   1 c. finely chopped walnuts or pecans
   50 vanilla wafers
   1 pt. heavy cream
   1 lg. pkg. or can flaked coconut

   Preparation : 
     Combine dates, pineapple, cherries and nuts in saucepan.  Cook
   over medium heat stirring constantly until it becomes a paste. 
   Cool.  Spread between vanilla wafers, stacking five wafers high. 
   Chill.  Beat


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