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----- Original Message -----
From: Melissa
To: phaedrus@hungrybrowser.com
Sent: Saturday, December 29, 2001 11:02 PM
Subject: looking for recipe
Hello!
I am hoping you can help me. At Christmas this year, my very new in-laws
were talking about a cake my mother in law used to make every year. She
has since passed on and the recipe is nowhere to be found. It is called
Jessie Cake. I have no other information. Any help you can give would be
greatly appreciated.
Thanks and happy Holidays!
Melissa
Hello Melissa,
The recipe below is the cake that I found by that name. If that's not the right one, let me know and I'll look some more.
Phaed
Jessie Cake
Ingredients :
1/2 lb. butter
3 c. flour
1 tsp. baking soda
2 c. sugar
3 eggs
1 pt. sour cream
1 c. raisins
1 c. walnuts, chopped
1 c. maraschino cherries (whole or halved)
Preparation :
Grease and flour tube or bundt pan (or 3 disposable loaf pans).
Beat sugar and butter until fluffy. Add eggs, one at a time. Stir
in flour and baking soda. Fold in sour cream. (DO NOT beat.) Add
raisins, nuts and cherries. Batter will be thick. Spoon batter
into prepared pan(s). Bake at 350 degrees for 1 hour and 15 minutes
or until the top springs back.
----- Original Message -----
From: Janice
To: phaedrus@hungrybrowser.com
Sent: Sunday, December 30, 2001 10:16 AM
Subject: Recipe for making Jordon Almonds
>
> I am currently searching for a recipe to make my own Jordon almonds
> and not having any luck at finding one, Any help you can give me
> would be apprecated.
> Thanks,
> Janice
Hi Janice,
Well, I couldn't find a recipe for making Jordan almonds at home,
either. There are recipes for making sugared almonds, though. See below. But
to make candy-coated almonds with a smooth candy coating like Jordan almonds
would be as difficult as trying to make M&Ms at home. I guess that's why
there aren't any recipes around.
Phaed
Sugared Almonds Recipe
1 cup sugar
1/3 cup water
1 cup blanched almonds
Dissolve the sugar with the water. Boil to 240 degrees F. Turn in the
blanched almonds and stir off the fire until the almonds are well coated,
but turn them out on a plate or tin before they become one mass.
Second Coating:
1 cup sugar
1/3 cup water
Repeat as above for the first coat of sugar. Be sure to remove almonds from
the pan before they stick together.
----- Original Message -----
From: mary
To: "phaedrus"
Sent: Saturday, December 29, 2001 11:55 AM
Subject:
> do you have a receipe for a pecan pie that doesn't
> have any syrup in it
Hi Mary,
Yes, quite a few. See below.
Phaed
French Pecan Pie
Ingredients :
6 egg whites
1 c. sugar
24 Ritz crackers, crushed fine
1 sm. can coconut
1 c. pecans, chopped
Preparation :
Beat eggs until stiff, adding sugar a little at a time. Then
fold in other ingredients. Bake in a buttered pie pan 25 to 30
minutes at 325 degrees. Cool. Top with Cool Whip when served, if
desired.
----------------------------------
Pecan Pie
Ingredients :
1 (9") unbaked pie crust
3 eggs
1/2 c. sugar
1/4 c. butter or margarine, melted
1 tsp. vanilla
1 c. pecans
FLAKY PASTRY:
2 c. all-purpose flour
1 tsp. salt
3/4 c. shortening
Preparation :
Early in the day: Preheat oven to 350 degrees. Prepare pie
crust. In medium bowl with hand beater or wire whisk, beat eggs
well. Beat in next 4 ingredients until well blended. Arrange
pecans in bottom of pie crust; carefully pour egg mixture over them.
Bake 1 hour or until knife inserted 1 inch from edge comes out
clean. Yield: 6 servings. Pastry: In medium bowl, with fork,
stir flour and salt. With pastry blender or 2 knives used in
scissor-fashion, cut shortening into flour until mixture resembles
coarse crumbles. Sprinkle 5-6 tablespoons of cold water, a
tablespoon at a time, into flour mixture, mixing lightly until
pastry is just moist enough to hold together. With hands, shape
pastry. (If it is a hot day, wrap in waxed paper and refrigerate
1/2 hour.) Palo Pinto County Food Show 2nd Place
----------------------------------
Old Fashioned Southern Pecan Pie
Ingredients :
1 c. pecan halves
1 lb. box light brown sugar
1/4 c. unsifted flour
1/2 tsp. salt
1/2 c. milk
1 1/2 tsp. vanilla
3 eggs
1/2 c. melted butter
FLAKY PASTRY:
1 1/4 c. sifted flour
1/2 tsp. salt
1/3 c. chilled vegetable shortening
1/4 c. ice water
Preparation :
Cut in shortening and salt into flour until it resembles coarse
meal. Sprinkle water over surface one tablespoon at a time, and mix
lightly and quickly with fork just until pastry holds together.
Roll with rolling pin into a circle about 3 inches larger than the
pan you plan to use. Roll pastry on to rolling pin and transfer to
pie pan. Crimp or flute. (For 1 single crust 8, 9 or 10 inch pie.)
Preheat oven to 325 degrees. Using 10 inch pie pastry (unbaked)
arrange pecans in concentric rings over bottom of pastry. Blend
sugar, flour, and salt, then mix in milk and vanilla. Beat in eggs,
1 at a time using a wire whisk or rotary beater; mix in butter, a
little at a time. Pour filling over pecans. Bake 1 hour and 15
minutes or until filling is puffy and crust is golden.
----------------------------------
Pecan Pie
Ingredients :
1 c. brown sugar
1/2 c. regular sugar
1 tbsp. vanilla flavor
2 eggs, well beaten
1/2 c. melted butter
2 tbsp. Pet milk
1 tbsp. self-rising flour
1 c. pecans
Pinch of salt
Preparation :
Mix all ingredients "well". Pour into unbaked pie shells. Makes
2 pies. Bake at 350 degrees for 45 minutes.
----------------------------------
Pecan Pie
Ingredients :
1 1/2 c. brown sugar
1 1/2 c. boiling water
3 eggs
5 tbsp. flour
3/4 c. milk
2 tbsp. butter
1/2 tsp. vanilla
1 c. chopped pecans
Preparation :
Beat eggs and flour. Stir until smooth, gradually add milk. Mix
sugar and water, add to egg mixture. Add butter, cook mixture over
boiling water until thick. Cool, add pecans and vanilla. Pour into
baked pie shell.
----------------------------------
Sour Cream Pecan Pie
Ingredients :
6 eggs
3 c. chopped pecans
1 tsp. salt
4 tbsp. flour
1 c. sour cream
4 tbsp. butter
2 c. sugar
2 tsp. vanilla
Preparation :
Mix all ingredients except sugar and pecans. Beat well. Add
sugar and mix. Add pecans. Pour into unbaked pie crust and bake
for 1 hour at 275 degrees. Make 3 small pies or 2 large pies.
----------------------------------
Pecan Meringue Pie
Ingredients :
3 egg whites
1/2 tsp. baking powder
1 c. sugar
11 graham crackers, crushed (1 c.)
1 c. chopped pecans
1/2 pt. whipping cream
Preparation :
Grease pie tin, set oven at 300 degrees. Beat egg whites and
baking powder together until stiff. Beat in sugar slowly. Add
crushed graham crackers and pecans. Pour into greased pie pan and
bake 40 minutes. Let set overnight. Top with whipped cream or non
dairy whipped topping.
----------------------------------
Pecan Pie
Ingredients :
1 c. sugar
1/4 c. butter
1 c. chopped pecans
2 eggs
3 tbsp. water
1 tsp. vinegar
1 tsp. vanilla
8 inch pastry shell
Preparation :
Stir ingredients together until well blended. Pour into unbaked
pastry shell. Bake 10 minutes at 450 degrees. Reduce heat to 350
degrees and continue baking for 25 minutes.
----- Original Message -----
From: Kathy
To: phaedrus@hungrybrowser.com
Sent: Saturday, December 29, 2001 11:53 AM
Subject: Thumbprint cookies
> I'm looking for a Thumbprint cookie that has jam or preserves
> dropped in a thumbprint depression in the dough, and doesn't
> have to be rolled in beaten egg white. Thanks for your help.
> Kathy
Hi Kathy,
No problem. See below.
Phaed
Thumbprint Cookies
Ingredients :
1/3 c. brown sugar
1/4 c. butter or margarine, softened
1 egg
1/2 tsp. vanilla extract
1 c. flour
1/4 tsp. salt
3/4 c. minced walnuts (optional)
Spreadable fruit or jelly
Preparation :
Preheat oven to 375 degrees. Mix brown sugar, egg and vanilla.
Stir in flour and salt. Roll dough into 1-inch balls. Roll in
nuts, if desired. Place on ungreased cookie sheet. Press on each
cookie center to form indentation. Fill each thumbprint with
spreadable fruit. Bake 10-12 minutes.
----------------------------------
Thumbprint Cookies
Ingredients :
1 c. (2 sticks) butter or margarine, softened
1/4 c. sugar
1 tsp. vanilla extract
2 c. all-purpose flour
1/4 tsp. salt
Jam or jelly
Preparation :
Preheat oven to 350 degrees. Mix butter, sugar, vanilla and beat
until creamy. Gradually add flour and salt. Mix well. Shape
rounded teaspoonfuls into balls and place on ungreased cookie sheet.
Indent center with thumb. Fill each with 1/4 teaspoon preserves.
Bake 20 minutes or until edges are lightly browned. Store when cool
in airtight container. Makes 2 1/2 dozen.
----- Original Message -----
From: S. N.
To: phaedrus
Sent: Saturday, December 29, 2001 5:28 PM
Subject: Tomato Aspic
I am looking for a Tomato Aspic recipe I have misplaced.
This particular one is made with a large can of stewed tomatoes,
tomato juice and red jello.
Can you help me with this?
Thank you.
Hi there,
Below are two. The vast majority of aspic recipes call for lemon jello, with raspberry next and strawberry third.
Phaed
Tomato Aspic
Ingredients :
1 tbsp. gelatin
2 tbsp. cold water
1 c. + 2 tbsp. hot water
2 (3 oz.) boxes lemon or raspberry jello
2 c. V-8 juice or tomato juice, heated
1 can tomato soup
1 can stewed tomatoes, mashed
Preparation :
Dissolve gelatin in cold water. Add to hot water. Dissolve the
jello in the hot mixture. Add the remainder of the ingredients and
stir to mix. Chill in a mold or dish.
----------------------------------
Helen's Tomato Aspic
Ingredients :
1 (6 oz.) pkg. Jello, raspberry
1 (20 oz.) can stewed tomatoes
1 lemon, juice & peel
1 (11 1/2 oz.) can V-8 juice or tomato juice
4 or 5 tbsp. tarragon vinegar
Preparation :
Heat V-8 juice and use to dissolve Jello. Add vinegar and lemon
juice. This should be tart. Add tomatoes and their juice. Chill.
Garnish with lemon peel. Serves 8.
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