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Chocolate Cake Roll

----- Original Message ----- 
  From: Barbara
  To: phaedrus 
  Sent: Wednesday, December 05, 2001 9:00 AM
  Subject: chocolate cake roll that uses crushed candy canes

  I am looking for a Betty Crocker recipie for a chocolate cake roll 
  that uses crushed candy canes.  Do you have it?

  Thank you,


Hi Barabara,

I found two recipes that use crushed peppermint candy. Of course, neither of them mentions Betty Crocker. They're below.


  Holiday  Chocolate  Cake  Roll

   Ingredients : 
   4 eggs
   3/4 c. sugar
   1 tsp. vanilla
   2 sq. unsweetened chocolate, melted
   2 tbsp. sugar
   1/4 tsp. baking soda
   3 tbsp. cold water
   1/2 c. flour
   1/2 tsp. salt
   Confectioners' sugar
   1 c. heavy cream
   1/2 c. crushed peppermint candy 

   Preparation : 
      Line 15 x 10 x 1 inch pan with wax paper.  Set aside.  Beat eggs
   and 3/4 cup sugar at high speed until very thick (5 minutes).  Add
   vanilla.  To melted chocolate, thoroughly mix 2 tablespoons sugar,
   baking soda and water.  Fold into egg mixture.  Sift flour, baking
   powder and salt.  Fold into batter, turn into jelly roll pan and
   bake at 350 degrees for 15 to 20 minutes.  Lightly sift
   confectioners' sugar onto linen like towel.  When cake is done,
   immediately invert onto towel and peel off paper.  Roll up cake very
   gently, rolling towel in it, cool on wire rack at least 1 hour. 
   Whip the cream.  Add flavoring, unroll cooled cake and spread
   filling. Reroll, wrap lightly in foil and freeze until ready to
   Peppermint Cream Torte
   Recipe By     : Unknown Cooking Magazine
   Serving Size  : 12   Preparation Time :0:00
   Categories    : All Newly Typed Not Shared       Dessert
     Amount  Measure       Ingredient -- Preparation Method
   --------  ------------  --------------------------------
                           Chocolate Cake Roll -- below
      1      container     (12 oz.) whipped topping -- thawed
        2/3  cup           crused hard peppermint candies -- about 18
                           CHOCOLATE CAKE ROLL
      4                    eggs
      1      cup           granulated sugar
        1/3  cup           water
      1      teaspoon      vanilla
      1      cup           cake flour
        1/4  cup           baking cocoa
      1      teaspoon      baking powder
        1/4  teaspoon      salt
                           powdered sugar
   Prepare Chocolate Cake Roll.  Beat whipping cream in chilled 
   large bowl with electric mixer on high speed until stiff.  
   Reserve 2 cups of the whipped cream.  Fold 1/2 cup of the 
   candies into remaining whipped cream.  Unroll cake and remove 
   towel.  Spread cake with peppermint topping.
   Cut cake lengthwise evenly into 6 strips.  Roll up one of the 
   strips and place it cut side up on a 10 inch serving plate.  
   Coil remaining strips tightly around center roll.  Smooth top 
   with spatula if necessary.  Frost top and side of torte with 
   reserved whipped cream.  Sprinkle remaining candies over top of 
   torte.  Cover and refrigerate at least 2 hours before serving.
    Cover and refrigerate any remaining torte.
   12 servings.
   Cake Roll:
   Heat oven to 375.  Line jelly roll pan, 15 1/2x10 1/2 x1 inch, 
   with cooking parchment paper, aluminum foil or waxed paper; 
   grease aluminum foil or waxed paper generously.  Beat eggs in 
   small bowl with electric mixer on high speed about 5 minutes or 
   until very thick and lemon colored.  Pour eggs into medium bowl.  
   Gradually beat in granulated sugar.  Beat in water and vanilla 
   on low speed.  Gradually add flour, cocoa, baking powder and salt, 
   beating just until batter is smooth.  Pour into pan, spreading to 
   Bake 12 to 15 minutes or until toothpick inserted in center comes 
   out clean.Immediately loosen cake from edges of pan and invert 
   onto towel generously sprinkled with powdered sugar.  Carefully 
   remove paper.  Trim off stiff edges of cake if necessary.  While 
   hot, carefully roll cake and towel from narrow end.  Cool on wire 
   rack at least 3 minutes.


----- Original Message ----- 
  From: Marie
  To: phaedrus
  Sent: Friday, December 07, 2001 8:47 PM
  Subject: divinity (old style)

  Dear Phaedrus, you were so perfect in sending me the recipe for 
  vanilla fudge my sister and I got excited and thought perhaps you 
  could also help us in finding a recipe for divinity from around the 
  same time.  We do not believe the divinity recipes we find today 
  taste like the divinity from our childhood (50's 60's 70's) perhaps 
  we are using the wrong vanilla we think our grandmother and mother 
  used McCormicks Vanilla and we tend to buy more expensive vanilla 
  now and we are going to switch back to McCormicks. They used pecans 
  as the nuts.  Thank you, Marie.

Hi Marie,

Sure, below are three good divinity recipes. Regarding the vanilla, the brand can make a difference. McCormick's is good.


  Old  Fashion  Divinity

   Ingredients : 
   2 1/2 c. sugar
   1/2 c. water
   1/2 c. light corn syrup
   1/4 tsp. salt
   2 egg whites, beaten stiff
   1 c. pecans
   1 tsp. vanilla or other flavoring

   Preparation : 
      Boil sugar, water, syrup and salt until mixture forms a firm ball
   in cold water or makes a thread when dripped from a spoon.  Pour
   into egg whites and beat until mixture begins to thicken.  Add nuts
   and vanilla and beat well.  Pour into well greased pan or platter. 
   Cool and cut into squares. 
    Pecan  Divinity

   Ingredients : 
   2 egg whites, stiffly beaten (add dash of cream of tartar)
   3 c. granulated sugar
   1 c. boiling water
   3/4 c. clear Karo corn syrup
   3/4 c. coarsely chopped pecans
   1 tsp. vanilla extra
   Extra powdered sugar

   Preparation : 
      Boil water, sugar, and corn syrup to 234 degrees F. on candy
   thermometer.  Using ladle, dip half of syrup mixture out mix
   thoroughly.  Continue boiling remaining syrup mixture until it is
   270 degrees F, then add to egg white mixture.  Beat thoroughly.  Add
   powdered sugar by tablespoonfuls until candy stiffens and gloss
   disappears.  Add vanilla extract and pecans.  Mix thoroughly. 

   Ingredients : 
   4 c. sugar
   1 c. white Karo syrup
   1 c. water
   4 egg whites
   1 tsp. vanilla
   2 c. chopped walnuts or pecans or both

   Preparation : 
      Put sugar, water and syrup in saucepan.  Boil without stirring
   very much until mixture reaches the soft crack stage (or spins a
   hair).  Just before this stage, beat the egg whites in large bowl
   until stiff but not dry.  Slowly add syrup while still beating on
   high.  (Hold the pan high above and pour a thin stream into the egg
   whites; this will make it creamier.)  Keep beating on high until
   thick and creamy.  Beat until it loses glossy appearance.  Add
   vanilla, then nuts.  Drop by spoonfuls on wax paper.  Store in
   covered tin.  Put wax paper between layers. 

Petit Fours

----- Original Message -----
From: Julia
To: phaedrus
Sent: Friday, December 07, 2001 8:52 PM
Subject: Need Help!

> Hi Phaedrus,
> Love your site! So many wonderful recipes. I am hopeful that you can 
> help me. I am trying to find out the name and recipe of something I 
> used to get as a kid in New York. I'm not sure if it's classified as 
> a cookie or a cake.
> Basically, it's three layers of cake, red, yellow, and green, with 
> some sort of preserves in between layers. It sliced into small, bite 
> size pieces, and just the outer parts were covered in chocolate.  
> I would LOVE to make these for my son. Please help!
> Thanks,
> Julia 

Hi Julie,

I searched everywhere by the description and came up empty-handed. I was just about to give up when it occurred to me that what you described sounded like some type of "petit fours." Armed with this new insight, I found the below recipe right away.


Petit Fours

4 eggs
1 cup flour
1 cup sugar
2 sticks butter
1 tsp almond extract
Red & Green food color
6 ounces chocolate chips
1 Tbs oil
Apricot preserves

 3 pans needed size 10x7x1/2 inch

Melt butter and let cool.  Beat eggs with mixer, add sugar and beat.  
Add flour and pour in melted butter.  Add almond extract and beat 
until batter is smooth.

Separate batter into 3 separate bowls, 1 cup of batter in each.  
Add 8 drops of red food color to one bowl, 8 drops of green to another 
(or until desired color), and leave one plain.

Grease and flour pans.  Add each bowl to one pan and bake in a 350 
degree oven for 10 to 12 minutes, until thin and spongy.  Let cool 
for 10 minutes. 

Turn red cake over on wax paper and cover with a thin layer of apricot
Place the plain cake on top of the red one and add a thin layer of 
apricot preserves.  Place green layer on top and press firmly.  
Refrigerate and let cool.

After cooling for about 10 to 15 minutes, melt 3 ounces of chocolate 
chips with 1/2 teaspoon of oil.  Spread evenly with spatula on one 
side of the cake.  Put in freezer until chocolate is hard.  Then do 
the same with the other side.  Wrap in foil until ready to use.  
Refrigerate.  The longer they sit, the better they are.
They can be frozen.

When ready to serve, cut into 1 inch squares and place each square 
in a holiday petit four wrapper (located in grocery store next to 
cupcake wrappers!)

Sugar Cookies

----- Original Message ----- 
  From: stephanie 
  To: phaedrus
  Sent: Wednesday, December 05, 2001 7:01 PM
  Subject: Cookie Recipe

  Dear Uncle Phaedrus,

  I hope you can help me.  I am searching for a recipe that I once had 
  that I found on a Fleischman's Margarine Box about four years ago.  
  It is for Sugar Cookies.  The ingredients were simple; flour, sugar,
  margarine, and vanilla are all that I can recall.  They had to be 
  rolled out to 1/4" and refrigerated for at least an hour prior.  
  The recipe also said to sprinkle the cookies with granulated sugar.

  I got nowhere with Fleischman's Customer Service.  They had new 
  ownership and had no information on recipes.

  This particular recipe was extra tender to the bite.  Any help or 
  direction would be greatly appreciated.

  Your site is excellent!  I just stumbled on it in a search for this 
  recipe and I've already printed several recipes from your archives.



Hello Stephanie,

I'm glad you like the site.

Well, when people put a recipe that they like on the Internet, they don't put "from the Fleischman's margarine box", so all I could do was look for something similar. The first recipe below is the closest that I found to what you describe. I'm also sending you a couple of other good sugar cookie recipes. Most sugar cookies call for powdered sugar instead of granulated in the mix, then granulated to sprinkle on top.


There is a recipe on their site: Fleischmann's Holiday Sugar Cookies

  Sugar  Cookies

   Ingredients : 
   2/3 c. margarine
   3/4 c. granulated sugar
   1 egg
   1/2 tsp. vanilla
   2 c. flour
   1 1/2 tsp. baking powder
   1/4 tsp. salt
   1 c. milk

   Preparation : 
     Cream margarine and sugar; add egg.  Beat 1 minute.  Add vanilla,
   beat 1 minute.  Sift dry ingredients into creamed mixture.  Stir
   milk into creamed mixture.  Divide dough in 1/2.  Roll each 1/2 into
   a ball and flatten with hand.  Wrap in plastic wrap.  Refrigerate
   until ready to use (or freeze).  Roll dough 1/4 inch thick, cut. 
   Put on cookie sheet.  Brush with melted butter.  Sprinkle with
   sugar.  Bake at 375 degrees 12 minutes.  2 dozen.  
   White  Sugar  Cookies

   Ingredients : 
   1 c. butter or margarine
   1 c. Crisco
   1 c. granulated sugar
   1 c. powdered sugar
   2 eggs
   1 1/2 tsp. vanilla
   1 tsp. cream of tartar
   1 tsp. baking soda
   4 c. flour

   Preparation : 
     Cream butter or margarine, Crisco, granulated sugar and powdered
   sugar together.  Add eggs and vanilla and mix thoroughly.  Place
   flour, baking soda and cream of tartar in sifter.  Sift into batter
   and mix well.  Refrigerate for 2 hours.  Roll into walnut size
   balls.  Roll in sugar and place on cookie sheet. Flatten out balls
   with bottom of glass dipped in sugar.  Bake at 350 for approximately
   8-10 minutes.  Makes 4 1/2 dozen.  Auto-Homeowners Underwriting 
   World's  Best  Sugar  Cookies

   Ingredients : 
   1 c. margarine or butter
   1 c. granulated sugar
   1 c. confectioners sugar
   1 c. vegetable oil
   2 eggs
   2 tsp. vanilla
   1 tsp. cream of tartar
   1 tsp. soda
   1 tsp. salt
   4 c. all purpose flour
   Granulated sugar

   Preparation : 
      Cream margarine, sugar, and oil together.  Beat in eggs, add
   vanilla. Combine cream of tartar, soda, and salt with flour.  Stir
   in creamed mixture.  Gather into a ball and enclose in waxed paper
   or in a plastic bag.  Refrigerate overnight or longer.  To bake,
   heat oven to 325 degrees.  Pinch off pieces of dough and shape into
   small balls, roll balls in sugar.  Place on non-stick cookie sheet. 
   Flatten each ball by pressing with a fork dipped in flour.  Bake for
   10-12 minutes until edges begin to brown.  Will keep in refrigerator
   almost indefinitely.  Yields 250.
   Sugar  Cookies

   Ingredients : 
   1 1/2 c. powdered sugar
   1 c. margarine or butter, softened
   1 egg
   1 tsp. vanilla
   1/2 tsp. almond extract
   2 1/2 c. all purpose or whole wheat
   1 tsp. baking soda
   1 tsp. cream of tartar
   Granulated sugar

   Preparation : 
      Mix powdered sugar, margarine, egg, vanilla and almond extract. 
   Mix in flour, baking soda and cream of tartar.  Cover and
   refrigerate at least 2 hours.  Heat oven to 375 degrees.  Divide
   dough into halves.  Roll each half 3/16" thick on lightly floured
   cloth covered board.  Cut into shapes.  Sprinkle with granulated
   sugar.  Place on lightly greased sheet.  Bake until edges are light
   brown, 7 to 8 minutes. 

Sugared Pecans or Walnuts

----- Original Message ----- 
  From: Beverly 
  To: phaedrus
  Sent: Friday, December 07, 2001 10:33 PM

  Looking for a simple receipe for sugared walnuts or pecans. I used 
  to have one, but can't find it. Some of the ingredients I remember 
  are walnuts or pecans, sugar, vanilla I think, then I thought you 
  melt butter and mix the sugar and vanilla or whatever then roll the 
  nuts.  I'm not sure, it's been so long, but if you have anything 
  close to that senario could you send it to me?  
  Thank you,

Hi Bev,

Yes, I found several recipes for this. See below.


  Sugared  Pecans

   Ingredients : 
   2 c. sugar
   1 tbsp. flour
   5/8 c. milk
   1 tbsp. butter
   Orange juice or vanilla
   3 c. pecans

   Preparation : 
      Mix flour and sugar; add milk and butter.  Cook until forms soft
   ball, stirring. Add orange juice or vanilla.  Pour over pecans,
   stirring until cools. 
   Sugared  Pecans

   Ingredients : 
   1 c. sugar
   5 tbsp. water
   1 1/4 tsp. vanilla
   1 tsp. ground cinnamon
   1/4 tsp. salt
   2 1/4 c. toasted pecans

   Preparation : 
      Combine sugar, water, vanilla, cinnamon and salt in a heavy
   saucepan. Cook and stir over medium high heat to boiling.  Clip
   candy thermometer to pan.  Cook and stir sugar mixture over medium
   high heat until thermometer registers 234 degrees.  Remove from
   heat.  Add nuts; stir until evenly coated.  Place on baking sheet
   lined with waxed paper; let dry.  Separate with a fork.  Store in a
   tightly covered container.  Makes 2 1/2 cups.
   Sugared  Pecans

   Ingredients : 
   2 c. sugar
   1 c. evaporated milk
   1 tsp. vanilla
   6 c. pecans

   Preparation : 
      Boil sugar in milk until it forms a soft ball when dropped into
   cold water.  Add vanilla just before it reaches this stage.  Stir in
   pecans and coat well.  Spoon onto waxed paper and separate.  Make
   and freeze.  A holiday treat.


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