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Candy Cane Pie

From: ah
To: phaedrus
Subject: another candy cane pie recipe
Date: Friday, December 13, 2002 8:31 AM

Candy Cane Chiffon Pie
by Ronda L. Carnicelli

*    pie crust, prepared
*    1 envelope unflavored gelatin
*    1/2 c. cold water
*    1/4 tsp. peppermint extract
*    3 egg whites 
*    1/3 c. sugar 
*    1 c. whipping cream, whipped
*    1/2 c. crushed peppermint candy canes

Have the baked pie crust ready. Soften the gelatin in water in a 1-quart
saucepan. Cook, stirring constantly, over medium heat until the mixture
bubbles and the gelatin is dissolved. Remove from heat. Cool. Stir in the
extract. Beat the egg whites in a 3-quart bowl with an electric mixer at
high speed until soft peaks form. Beat in the sugar gradually until stiff
and glossy. Beat in the gelatin mixture at low speed until mixed. Fold in
the whipped cream and candy. Heap into shell. Decorate with small candy
canes if desired. Chill 2 hours or until firm. Sprinkle with crushed candy
just before serving for an added sparkle.

*    Yields: 1 - 9" pie
*    Preparation Time: 45 minutes, plus chilling time 

Thanks, ah!


Chocolate Cherry Fudge

  ----- Original Message ----- 
  From: KATHY 
  To: phaedrus
  Sent: Tuesday, December 10, 2002 6:45 PM
  Subject: chocolate cherry fudge

  Help ! I am looking for a recipe for chocolate cherry fudge that 
  was a two layer fudge, with chocolate on the bottom and cherry on 
  top---I believe one of the ingredients for the cherry layer was 
  maraschino cherry juice--no nuts or any other solid ingredients, 
  and I do believe that it was probably a cheater fudge recipe--with 
  marshmallow creme, chocolate chips, etc.---but the other kind would 
  suit as well. Can you please help?


Hello Kathy,

I could only find three recipes with that name. See below.


  Chocolate Cherry Fudge    
  . 1/3 cup finely chopped maraschino cherries, well drained 
  . 1/2 cup (1 stick) butter 
  . 3-2/3 cups powdered sugar 
  . 1/2 cup HERSHEY'S Cocoa or HERSHEY'S Dutch Processed Cocoa 
  . 1/4 cup evaporated milk 
  . 1/3 cup pecan pieces 
  . 1 teaspoon almond extract 
  . Maraschino cherry halves, well drained (optional) 
  . Slivered almonds (optional) 
Line 8-inch square pan with foil. Lightly press chopped cherries 
between layers of paper towels to remove excess moisture. In medium
microwave-safe bowl, microwave butter at HIGH (100%) 1 minute or 
until melted; stir in powdered sugar, cocoa and evaporated milk 
until well blended. Microwave at HIGH 1-1/2 minutes; stir vigorously. 
Microwave at HIGH an additional 30 seconds at a time, until mixture 
is hot, slightly thickened and smooth when stirred. Do NOT boil. Stir 
in chopped cherries, pecans and almond extract. Spread mixture into 
prepared pan. Cover; refrigerate until firm. Remove foil; cut into 
squares. Garnish with cherry halves and slivered almonds pressed 
lightly onto fudge, if desired. Serve cold; refrigerate leftover fudge. 
About 4 dozen pieces. NOTE: For best results, do not double this recipe. 
  Chocolate Cherry Fudge 

  1 (14 oz) can sweetened condensed milk
  2 (12 oz) cup semi-sweet chocolate chips
  1/2 cup coarsely chopped almonds
  1/2 cup chopped candied cherries
  1 teaspoon almond extract 

  Line 8x8x2-inch pan with foil. In medium saucepan combine sweetened 
  condensed milk and chocolate chips. Heat until chips are melted and 
  mixture is smooth. Stir in almonds and cherries; 
  add extract. Spread in prepared pan. Cover and chill until firm. 

  Cut into 1-inch squares. Store covered in refrigerator.
  Chocolate  Cherry  Fudge

   Ingredients : 
   1 pkg. fudge brownie mix
   1 1/2 c. chilled whipping cream
   1 1/2 c. miniature marshmallows
   1/2 c. chopped maraschino cherries, well drained
   1 oz. chocolate syrup

   Preparation : 
     Bake brownies as directed on the package.  Cool.  In a chilled
   bowl, whip cream until stiff.  Fold in the marshmallows and
   cherries.  Spread evenly over the brownies.  Drizzle chocolate over
   the top.  Chill.

Raspberry Bavarian Cream

----- Original Message ----- 
From: LO ANN
To: phaedrus
Sent: Wednesday, December 11, 2002 3:46 PM
Subject: Recipe

> I am looking for a recipe which was printed in the Los
> Angeles Times in the 90's. 
> It is a bavarian cream pinwheel dessert.
> Directions:
>    Whip egg whites to a peak.
>    Fold into egg whites, a small amount of flour and
> sugar.  Line cookie sheet with parchment paper and
> spread the meringue mixture on sheet. Bake at low
> temperature.  When done cool and spread with raspberry
> jam. Then cut into one inch strips.  Roll these strips
> into pinwheels.
>    Line a large deep bowl with plastic wrap.  Line the
> bottom and sides with the pinwheel rolled  strips.
>    Make bavarian cream per recipe.  Cool and fill
> pinwheel lined bowl with cream.  Place additional
> pinwheels on top.
>    Refrigerate overnight.  Overturn bowl, remove
> plastic wrap.
>    Result, a beautiful dessert with jam coated
> pinwheels on the sides and top, with bavarian cream
> filling.
> I have tried to get the recipe from the Times to no
> avail.  My daughter loved the dessert, and requested
> it for her birthday, but sadly, I have lost the
> recipe.
> I am eagerly awaiting any success you may have.
> Thanks,
> Lo Ann

Hello Lo Ann,

I could not locate the pinwheel recipe. Sorry. I did find one raspberry Bavarian cream recipe, though. See below.


Raspberry Bavarian Cream

4 cups (1 L) fresh or frozen (not in syrup) raspberries or strawberries
1 cup (250 ml) sugar
1 packet (1 Tbs, 15 ml) unflavored gelatin 3 Tbs (45 ml) cold water 
3 Tbs (45 ml) boiling water
1 Tbs (15 ml) lemon juice
1 cup (250 ml) whipping cream

Thaw the berries if using frozen. Combine the berries and sugar in a
bowl and mash the berries. Let stand 30 minutes. Soak the gelatin in the
cold water for 10 minutes. Add the boiling water and stir to dissolve.
Add the gelatin and lemon juice to the berry mixture. Whip the cream to
the soft peak stage and gently fold into the berry mixture. Pour into a
mold and chill at least 6 hours before unmolding. Alternately, the
mixture may be placed in cooked pie shells and chilled. Serves 8 to 10.

Honey Fruit Cake

 ----- Original Message ----- 
  From: William
  To: phaedrus
  Sent: Tuesday, December 10, 2002 11:10 PM
  Subject: Farm Journal Cookbook recipe

  Having moved and with most of my books packed away for now, I am 
  struggling to resurrect my traditional Christmas recipes. I have 
  found most, but I am still looking for the Honey Fruit Cake in an 
  old edition of Farm Journal Cookbook.  This fruit cake is in the 
  Special Sweetening section and is special in that it has lots of 
  dried fruits soaked in honey for a week before the actual cooking. 
  Over the years I've eliminated the candied fruits so that I use all 
  dried fruits except for some candied cherries.  My husband, who 
  usually hates fruit cake, asks for this one every year.  
  Can you help?


Hello Florence,

Well, I could not find but one recipe with that name, and it does not mention Farm Journal. See below.


  Honey Fruitcake

  1/2 cup butter or margarine
  1 1/2 cups honey
  3 eggs
  1 cup flour
  1/2 tsp baking soda
  dash salt
  1 tsp nutmeg
  1/2 cup whiskey, brandy etc.
  1/4 cup molasses
  1/2 lb candied fruit
  1/2 lb raisins
  2 cups walnut pieces

  Cream butter, honey and eggs. Combine dry ingredients and add 
  alternately to creamed mixture with whiskey. Place in a well 
  greased and paper lined loaf pan. Bake in a preheated 350F oven 
  until set ( about 1 1/2 to 2 hours ). Cool completely and wrap 
  in whiskey moistened cheesecloth and store airtight.

Peanutless Brittle

----- Original Message -----
From: Vickie
To:  phaedrus
Sent: Tuesday, December 10, 2002 3:33 PM
Subject: Looking for a recipe for Fools Gold

I buy this at Silver Dollar City in Branson, Missouri. I'm 
pretty sure it is the same as the peanut brittle recipe 
without the peanuts, but would like to find recipe to fix 
some for a dear friend who is allergic to nuts but loves 
the candy part.


Hello Vickie,

I could not locate a recipe for "Fool's Gold", but I have some other ideas for you. The obvious one is that you can use any peanut brittle recipe, but just leave out the peanuts, which is what I did in the first recipe below. Below that are some other ideas. You can make brittle with chocolate chips, sesame seeds, or with puffed wheat cereal or Kix cereal or even with crackers! The maple syrup brittle recipe at the bottom sounds tasty, too.


Best  Ever  Peanut-Less  Brittle

 Ingredients :
 2 c. sugar
 1 c. white Karo syrup
 1 c. water

 Preparation :
    Bring to a boil, cook without stirring until pretty good,
 stirring forms.  Cook until light brown,
 stirring constantly.  Add 1 1/2 teaspoons baking soda and 1/2 cube
 margarine and 1 teaspoon vanilla.  Cook very little 1 minute.  Pour
 on large greased platter.  Stretch with fork.
Cracker  Brittle

 Ingredients :
 2 sticks butter
 1 c. brown sugar
 12 oz. chocolate chips
 Saltine crackers

 Preparation :
   Grease 9x13 pan.  Line with Saltines.  Boil butter and brown
 sugar.  Cook for 2 minutes.  Pour over Saltines and bake at 400
 degrees for 7 minutes.  Remove from oven and spread chocolate chips
 on top.  Put in oven for 1 minute and spread melted chips.  Put pan
 in freezer until frozen, about 4 or more hours.  Break apart.
 Kookie  Brittle

 Ingredients :
 1 c. margarine
 1 1/2 tsp. vanilla
 1 tsp. salt
 1 c. sugar
 2 c. flour
 1 c. semi sweet chocolate or butterscotch chips

 Preparation :
   Combine margarine, vanilla and salt.  Blend well. Gradually beat
 in sugar.  Add flour and chips.  Mix well. Press
 evenly into ungreased 10 x 15 inch pan.  Bake 25 minutes at 375
degrees, or until golden brown.  Break into irregular pieces.
Puffed  Wheat  Brittle

 Ingredients :
 1 pkg. puffed wheat
 1/2 c. molasses
 1 c. sugar
 1/3 c. water
 1/2 tsp. vinegar
 1/4 tsp. salt
 2 tbsp. butter
 1 1/2 tsp. vanilla

 Preparation :
    Heat puffed wheat in slow oven to make it crisp.  Boil molasses,
 sugar, water, vinegar and salt until it becomes brittle when tried
 in cold water.  Remove from fire and add butter and vanilla.  Pour
 the syrup gradually over puffed wheat, mixing well with a spoon.
 Pack into buttered pan and cut into squares before it gets too cold.
 Sesame  Seed  Brittle

 Ingredients :
 1 1/2 c. sugar
 1/2 c. honey
 2 tbsp. water
 1 tsp. lemon juice
 1/4 tsp. cinnamon
 1 c. sesame seeds

 Preparation :
    Cook sugar, honey, water, and lemon juice in a saucepan over low
 heat, stirring constantly until the sugar is dissolved.  Continue
 cooking without stirring until the mixture reaches 300 degrees on a
 candy thermometer, about 20 minutes.  Remove from heat and stir in
 the cinnamon and sesame seeds.  Pour the brittle onto a buttered
 cookie sheet in a thin layer.  Loosen before the candy hardens.
 When cold, break the brittle into pieces.  Makes 1 1/2 pounds candy.
 Toll  House  Kookie  Brittle

 Ingredients :
 1 c. butter or margarine
 1 1/2 tsp. vanilla
 1 tsp. soda1 c. sugar
 2 c. flour
 3/4 c. chocolate chips

 Preparation :
    Preheat oven to 375 degrees.  Mix together:  Gradually add:
 Press on large ungreased cookie sheet.  Bake for 25 minutes - cut
 while warm.
 Kix  Brittle  Candy

   In heavy weight saucepan, melt 1 cup butter.  Add 1 cup sugar and
 stir over medium light heat for approximately 10 minutes or until it
 turns a light caramel color.  Remove from heat and add 2 cups Kix
 cereal. Pour on well greased cookie sheet.
  Cookie  Brittle

 Ingredients :
 1 c. butter
 1 1/2 tsp. vanilla
 1 tsp. salt
 1 c. sugar
 1 c. flour
 1 (16 oz.) pkg. chocolate chips

 Preparation :
    Preheat oven 375 degrees.  Mix together first three ingredients.
 Gradually add sugar and flour. Continue mixing.  Stir in chocolate
 Maple  Syrup  Brittle

 Ingredients :
 2 c. maple syrup
 1/4 tsp. cream of tartar
 2 tbsp. butter
 Few grains salt

 Preparation :
    Combine all ingredients in saucepan, boil to 280 degrees or until
 syrup forms a rather brittle thread when dropped in cold water.  To
 prevent formation of sugar crystals, do not stir.  Immediately pour
 into lightly greased 7"x7" pan, being careful not to add scrapings
 from saucepan. When firm enough, mark into squares. When cold,
 invert pan and tap gently on bottom to remove candy.  Break into
 squares.  (Less maple flavor use 1 cup syrup and 1 cup sugar.)


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