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Silver White Cake

----- Original Message ----- 
From: Pat
To: phaedrus
Sent: Saturday, November 23, 2002 6:23 PM
Subject: silver white cake recipe from gold medal flour or king midas flour bag

  This was a delicious white cake recipe with lemon pudding in 
  between layers and a cooked icing that came out sticky (kind 
  of a marshmellow texture).  It was a delicious cake and I lost 
  the recipe.  Can you please find it for me? 

  Thank you, 

Hello Pat,

Sounds like the recipe below....


  Silver  White  Cake

   Ingredients : 
   2 1/4 c. Gold Medal all-purpose flour*
   1 2/3 c. sugar
   3 1/2 tsp. baking powder
   1 tsp. salt
   1 1/4 c. milk
   2/3 c. shortening
   1 tsp. vanilla
   5 egg whites
   Lemon Filling (below)
   White Mountain Frosting (below)
  Lemon Filling:
   3/4 c. sugar
   3 tbsp. cornstarch
   1/4 tsp. salt
   3/4 c. water
   1 tsp. grated lemon peel
   1 tbsp. margarine or butter
   1/3 c. lemon juice
   4 drops yellow food color, if desired
  White Mountain Frosting:
   1/2 c. sugar
   1/4 c. light corn syrup
   2 tbsp. water
   2 egg whites
   1 tsp. vanilla

   Preparation : 
      Heat oven to 350 degrees.  Grease and flour 2 round pans, 8 or 9
   x 1 1/2 inches, or rectangular pan, 13 x 9 x 2 inches.  Beat flour,
   sugar, baking powder, salt, milk, shortening and vanilla in large
   mixing bowl on low speed, scraping bowl constantly, 30 seconds. 
   Beat on high speed, scraping bowl occasionally, 2 minutes.  Beat in
   egg whites on high speed, scraping bowl occasionally, 2 minutes. 
   Pour into pan(s).  Bake until wooden pick inserted in center comes
   out clean or until cake springs back when touched lightly in center,
   layers 30-35 minutes, rectangular 40-45 minutes.  Cool layers 10
   minutes; remove from pans.  Cool completely.  Fill layers with Lemon
   Filling.  Frost cake with White Mountain Frosting.  Mix sugar,
   cornstarch and salt in saucepan.  Stir in water gradually.  Cook,
   stirring constantly, until mixture thickens and boils.  Boil and
   stir 1 minute. Remove from heat; add lemon peel and margarine.  Stir
   in lemon juice and food color; cool.  If filling is too soft,
   refrigerate until set.  Mix sugar, corn syrup and water in saucepan.
    Cover; heat to rolling boil over medium heat.  Remove cover and
   boil rapidly to 242 degrees on candy thermometer or until small
   amount of mixture dropped into very cold water forms a firm ball
   that holds its shape until pressed.  As mixture boils, beat egg
   whites until stiff peaks form.  Pour hot syrup very slowly in a thin
   stream into egg whites, beating constantly on medium speed.  Add
   vanilla; beat on high speed until stiff peaks form.  *If using
   self-rising flour, omit baking powder and salt.  Note:  Do not use
   unbleached flour in this recipe.

Miracle Custard Pie

  ----- Original Message ----- 
  From: Mark 
  To: phaedrus 
  Sent: Sunday, November 24, 2002 12:43 AM
  Subject: Miracle Custard Pie?

I once had a recipe for "Miracle Custard Pie".  It was absolutely 
delicious, and easy to make, because all you do is mix all of the 
ingredients together, pour it into a pie pan, and bake it.  While 
baking, it would form its' own crust!  As un-luck would have it, 
I lost the recipe while moving from one state to another and never 
found a replacement.  Could you please find it for me?  I'd be 
eternally grateful.  
Thank you; Custard Lover.

Hello Mark,

I believe that I have it. See below.


  Miracle  Custard  Pie

   Ingredients : 
   2 c.milk
   1/2 c. sugar
   1/4 c. butter or margarine, cut up
   1/4 tsp. salt
   4 eggs
   1/2 c. all-purpose flour
   1 tsp. vanilla
   1 c. flaked coconut

   Preparation : 
     In blender container combine milk, eggs, sugar, flour, butter or
   margarine, vanilla, and salt.  Cover; blend about 10 seconds or
   until mixed (do not over blend).  Stir in coconut.  Pour into a
   greased 9-inch pie plate.  Bake in a 350 degree oven for 40 minutes
   or until knife inserted halfway between center and edge comes out
   clean.  Cool, then chill.  Forms own crust.  When pie comes out of
   oven, it will be puffy and golden.  As pie cools, it will sink into
   the crust.  For best results cool the pie to room temperature, then
   chill.  Plan to serve it the same day, and don't forget to
   refrigerate any leftovers.   

Panda Express Orange Chicken

----- Original Message -----
From: Barb
To: phaedrus
Sent: Saturday, November 23, 2002 9:03 PM
Subject: Recipe Request

> I would love the recipe for Orange Chicken that Panda Express 
> (popular mall Chinese restaurant) makes. I live in Asheville, 
> North Carolina if that helps any. It tastes divine.  Do you need 
> to know anything else?  Also, I was so disappointed to see that 
> Hough Bakery recipes are nonexistant.  I grew up in Cleveland, Ohio, 
> and had a Hough Bakery one block away from my house.  I loved their 
> cookies that had clumps of brown sugar on top. They were like a
> sugar shortbread but had those clumps of brown sugar on top....YUMMM!
> Glad to know there is someone out there that can at least sympathize 
> with me about Hough Bakery products.  Doesn't Kraft want us to know 
> it?  Would it do any good to ask them for the Hough recipe? Has 
> anyone every tried?  Thanks for your help.    Oh, you know what 
> other recipe is the best I've ever had? The seafood salad that Viv 
> La France serves!  That was at the Woodfield Mall in Schaumberg, 
> Illinois. HMMMM!
> Barb 

Hi Barb,

Below is the Orange Chicken recipe.

I think Kraft intended to sell a line of cookies and pastries using the Hough recipes, but the project never got off the ground. Too bad they haven't let someone create a Hough cookbook...

If you want me to look for the Viv La France seafood salad recipe, then just resubmit it as a new request.

Enjoyed your letter.


Panda Express Orange Chicken

2 pounds boneless chicken pieces, skinned
1 egg
1 1/2 teaspoons salt
White pepper
1/2 cup plus
1 tablespoon cornstarch
1/4 cup flour
1 tablespoon minced ginger root
1 teaspoon minced garlic
1 dash crushed hot red chilies
1/4 cup chopped green onions
1 tablespoon rice wine
1/4 cup water
1 teaspoon sesame oil

Orange Chicken Sauce

1 1/2 tablespoons soy sauce
1 1/2 tablespoons water
5 tablespoons sugar
5 tablespoons white vinegar

Cut chicken pieces into 2-inch squares and place in large bowl. 
Stir in egg, salt, pepper and 1 tablespoon oil and mix well. Stir 
cornstarch and flour together. Add chicken pieces, stirring to coat. 
Heat oil for deep-frying in wok or deep-fryer to 375 degrees. Add 
chicken pieces, small batch at time, and fry 3 to 4 minutes or until 
golden and crisp. (Do not overcook or chicken will be tough.) Remove 
chicken from oil with slotted spoon and drain on paper towels.
Set aside. Clean wok and heat 15 seconds over high heat. Add 1 
tablespoon oil.
Add ginger and garlic and stir-fry until fragrant. Add and stir-fry 
crushed chilies and green onions. Add rice wine and stir 3 seconds. 
Add Orange Sauce and bring to boil. Add cooked chicken, stirring until 
well mixed. Stir water into remaining 1 tablespoon cornstarch until 
smooth. Add to chicken and heat until sauce is thickened. Stir in 1 
tablespoon oil and sesame oil. Serve at once. You may want to add 
grated zest of 1 orange to the sauce for flavor. 
Yield: Serves 6 From: Panda Express

Spreadable Butter

----- Original Message -----
From: Louise
To: Phaedrus
Sent: Saturday, November 23, 2002 9:24 PM
Subject: Spreadable butter

> Is there a way to add oil or whatever to make butter spreadable 
> and keep it soft in the refrigerater?
> Louise

Hello Louise,

Yes, you can do that. See below for a recipe. However, adding oil to butter is going to change the taste. There is another way. See the French butter containers on these websites:

Butter Holder



Spreadable Butter

This is a spreadable alternative to margarine with half 
the saturated fat of butter. It also contains no partially 
hydrogenated oils, which research is starting to show can 
be dangerous to your health.


1 stick of butter

4 ounces flax oil (you can substitute your favorite liquid 
oil if you prefer not to use flax - canola, olive, sesame, 
soy - for different tastes)
Cut the butter into cubes and gently melt in a small saucepan.

Pour the liquefied butter into a small, sealable container.
Stir in the flax oil. Seal and set in the refrigerator to 
This will produce a spreadable butter, resembling margarine, 
but much better for your health.

History of the Tamale

  ----- Original Message ----- 
  From: lisa
  To: phaedrus
  Sent: Saturday, November 23, 2002 11:18 PM
  Subject: The history of the Tamale

  I'm interested in the history of the tamale. I'm writing a research 
  paper on their history. It would be great if you could help. 

  Thank You. 

Hello Lisa, Tamales have been around for thousands of years. They were one of the first convenience foods and were among the first military rations.

There's lots of tamale history and information on these two websites:


History of Tamales



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