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Black Bottom Cupcakes

  ----- Original Message ----- 
  From: earl 
  To: phaedrus
  Sent: Sunday, February 16, 2003 11:55 PM
  Subject: recipie

  I am looking for a recipie for black bottom cupcakes   can you help me?    

Hello Earl,

Three below.


  Black-Bottom  Cupcakes

   Ingredients : 
   1 1/2 c. flour
   1 c. sugar
   1/4 c. cocoa
   1 tsp. baking soda
   1/2 tsp. salt
   1 c. water
   1/3 c. salad oil
   1 tbsp. vinegar
   1 tsp. vanilla
   1 (8 oz.) pkg. cream cheese
   1 egg, beaten
   1/3 c. sugar
   1/8 tsp. salt
   1 (6 oz.) pkg. chocolate chips

   Preparation : 
     Mix together all ingredients to cupcake batter well.  Pour into
   miniature cupcake papers.  Mix filling ingredients well.  Drop small
   amount (about 1/2 teaspoon) of filling into center of each cupcake;
   do not stir.  Bake at 325 degrees for about 11 minutes.  Test for
   doneness.  Do not let cupcakes get too crusty.  
   Black  Bottom  Cupcakes

   Ingredients : 
   8 oz. cream cheese
   1 egg
   1/3 c. sugar
   1/8 tsp.salt
   6 oz. pkg. chocolate chips
   1 1/2 c. white flour
   1 c. sugar
   1 tsp. soda
   1/4 c. cocoa
   1/2 tsp.salt
   1 c. water
   1/3 c. oil
   1 tbsp. vinegar
   1 tsp. vanilla

   Preparation : 
     Put cream cheese, egg, sugar and salt in bowl.  Beat until creamy.
    Add 6 oz. package of chocolate chips.  Stir; set aside.  Mix flour,
   sugar, soda, cocoa and salt.  Mix water, oil, vinegar and vanilla. 
   Add liquid mixture to dry mixture and mix well.  Put cupcake linens
   in cupcake pan.  Fill linens 1/3 full of chocolate mixture.  Top
   each with a heaping teaspoon of cream cheese mixture.  Bake at 350
   degrees for 25-30 minutes.  
   Black - Bottom  Cupcakes

   Ingredients : 
   1 ( 8 oz.) pkg. cream cheese
   1 egg, unbeaten
   1/3 c. sugar
   1/8 tsp. salt
   1 1/2 c. flour
   1 c. sugar
   1/2 tsp. salt
   1/4 c. cocoa
   1 tsp. baking soda
   1 c. water
   1/3 c. salad oil
   1 tsp. vinegar
   1 tsp. vanilla

   Preparation : 
     Combine in mixing bowl.  Beat well.  Stir in 1 cup semi-sweet
   chocolate pieces.  Sift:   Beat well.  Fill muffin cups 1/3 full
   with chocolate batter.  Top each with 1 to 2 teaspoons cream cheese
   mixture.  Bake at 350 degrees for 25 minutes.   

Egg White Cookies

----- Original Message -----
From: "elfreda" 
To: phaedrus
Sent: Monday, February 17, 2003 4:46 PM
Subject: receipe

> Hello,
> I wrote to you awhile ago for a receipe. I was wondering if you
> could help me out again? I am looking for a receipe for Egg White
> Cookies or Egg White Drops or another name is Merraine Cookies. 
> I am also looking for one for Mushroom Soup(from scratch).
>           Thanks
>           Elfreda 

Hello Elfreda,

Below are three egg white cookie recipes. Below that is one mushroom soup recipe.


Egg  White  Cookies

 Ingredients :
 2 lg. egg whites
 1/8 tsp. cream of tartar
 1/2 tsp. salt
 3/4 c. sugar
 Dab of flavoring
 1 c. chocolate chips

 Preparation :
   Beat egg whites and cream of tartar until nearly stiff, add sugar
 gradually, beating constantly until stiff and glossy, about 5
 minutes at high speed.  Add flavoring and chocolate chips.  Drop by
 teaspoon onto a brown paper bag.  Bake at 275 degrees for 25
 Egg  White  Cookies

 Ingredients :
 2 egg whites
 1/8 tsp. salt
 1/8 tsp. cream of tartar
 3/4 c. sugar
 2/3 c. chocolate bits

 Preparation :
   Beat until foamy and stiff the following:  Fold in:  Beat until
 stiff and sugar is dissolved.  Fold in:  Cover cookie sheet with
 brown paper.  Drop cookies onto brown paper and bake at 300 degrees
 for 25 minutes.  Makes 24 to 30 cookies.
 Egg  White  Cookies

 Ingredients :
 4 egg whites, beat until stiff
 1 c. sugar, add slowly
 1 tsp. vanilla
 6 oz. chocolate chips
 1 c. pecans

 Preparation :
   Fold in chocolate chips and 1 cup pecans.  Bake on brown paper
 sack on cookie sheet, 27 degrees for 25 minutes.
 Mushroom  Soup

 Ingredients :
 2 lbs. fresh mushrooms
 3 c. potatoes, diced
 1 1/2 c. carrots, sliced
 1 clove garlic (optional)
 1 tbsp. onion, minced
 1 tbsp. parsley, chopped
 Salt and pepper to taste
 1/4 c. oil for roux
 4 to 5 tbsp. flour for roux

 Preparation :
   Place carrots and potatoes in approximately 4 quarts of water.
 When partially cooked, add sliced mushrooms, parsley, and onion,
 cook until tender.  Make a roux of approximately 4 to 5 tablespoons
 flour, 1/4 cup oil, lightly brown in frying pan and slowly mix into
 soup broth.  Add more water if too thick.  For a richer soup, use
 chicken or beef broth.

Fried Apple Cider Donuts

  ----- Original Message ----- 
  From: laura
  To: phaedrus
  Sent: Monday, February 17, 2003 7:57 AM
  Subject: apple cider donuts

  I would like to make cider donuts, but NOT the baked ones... the nice 
  small fried ones you get at the orchards around here.  I have had no 
  luck so far getting a recipe....

Hi Laura,

You and a lot of other people. I've had lots of requests for this, but have never been able to find any but the baked ones until now. See below.


  Apple Cider Donuts

  List of Ingredients

  1/2 c. sugar
  2 tbsp. shortening
  2 beaten eggs 
  2 c. sifted flour
  2 tsp. baking powder
  1/4 tsp. salt
  1/2 c. apple cider
  for rolling doughnuts in:
  granulated white sugar or powdered confectioners 


  Sift the flour, baking powder, and salt together and set aside.
  Mix the sugar and shortening together. 
  Then add the beaten eggs and mix well. 
  Add the dry ingredients to the sugar mixture.
  Stir in the apple cider until mixed. 
  Heat oil to 315 degrees
  Use 2 spoons dipped in oil, (helps dough to slide off spoon easily), and 
  drop the dough by teaspoonfuls into the hot oil.
  Turn to brown evenly. Remove with a slotted spoon to paper towels to drain.
  Let cool and then roll in confectioners sugar or a mixture of white 
  granulated sugar and cinnamon. 
  Makes about 3 dozen 1 1/2" donuts.

Honey Crackles

  ----- Original Message ----- 
  From: ROBYN
  Sent: Monday, February 17, 2003 1:47 AM
  Subject: Honey Crackles

  Dear Phaedrus,
  I am searching for a recipie to make Honey Crackles. The main ingredients 
  are honey and cornflakes.  Mum used to make it 25 years ago or so and now 
  I want to make it for my  own kids. Unfortunately Mum no longer has the 
  recipie and can't remember how to make them. She thinks the recipie might 
  have been on the Kellogs Corn Flakes box. I have searched the Kelloggs site 
  and they do not have the recipie there.  We are in Australia but doubt that 
  the recipie was only in Australia.

  I would greatly appreciate your help.


Hello Robyn,

Three recipes below.


  Honey Crackles

  Preparation time:15 minutes plus refrigeration

  You need:
  4 oz butter
  3 tablespoons sugar
  2 tablespoons honey
  rice bubbles or equivalent
  bi carbonate soda

  Dissolve sugar in the mixture and add a pinch of bi carbonate soda, add 
  rice bubbles or puffed wheat.
  Press into a slice and refrigerate

  Serving suggestion:
  Other variations include any or all of these instead of bubbles: popcorn,
  raw peanuts, shredded coconut, museli, cereal, pumpkin seeds
  Honey Crackles

  3 Tablespoons Butter
  3 Tablespoons Sugar
  1 Tablespoon Honey
  5 - 6 Cups Cornflakes

  Place butter, honey and sugar in a saucepan and bring to the boil

  Simmer for 1 minute - do not let mixture become too thick

  Pour mixture over cornflakes

  Spoon into paddy pans and bake in moderate over until golden brown 
  (10 - 15 minutes)
  Honey Crackles  
  3 tbsps butter or margarine
  1 tbsp ohoney
  2 tbsps caster sugar
  roughly 3 cups Kellogs corn flakes

  Melt the butter, dissolve the honey and sugar in the butter, then
  pour over the cornflakes. Place in patty cases/cup cake cases.
  Bake at 160 degrees Celsius for 10-12 minutes. Wait until they are
  cool, then enjoy!

Miracle Whip

----- Original Message -----
From: "Ruth" 
To: "Phaedrus" 
Sent: Monday, February 17, 2003 2:56 PM
Subject: Miracle whip

> Hi!!
> I was wondering if you have the recipe for Miracle whip or any other 
> plain jane Mayo recipe?
> Thanks!
> Ruth

Hello Ruth,

Ruth, "Miracle Whip" is not mayo. It's not even very good salad dressing. I know that lots of people use Miracle Whip on sandwiches and call it "mayonnaise", but it's not. Kraft does make a mayonnaise. It's called "Kraft Real Mayonnaise." It doesn't taste sweet like Miracle Whip does. It's creamy and tangy, like mayo should be. Kraft does make some excellent salad dressings, too, but Miracle Whip is not really a salad dressing, either. Who would go to a restaurant and order a salad with "Miracle Whip?"

Anyhow, below is a copycat recipe for "Miracle Whip", whatever it is, and below that is Emeril Lagasse's recipe for a very simple, good, homemade mayo. Tangy, with No sugar.


Homemade Miracle Whip

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                      Egg -- room tempature
  1                 tsp   dry mustard
     1/2            tsp  salt
  1                 tsp   lemon juice
  1                 tsp   white vinegar
  2                 tsp   powdered sugar
  1 1/4               cup   oil (canola is best)

Put all ingredients except the oil to your blender and blend till mixed,
then slowly (tbsp at a time) add the oil while the blender is running..

Per serving: 94 Calories (kcal); 5g Total Fat; (46% calories from fat); 6g
Protein; 7g Carbohydrate; 187mg Cholesterol; 1122mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat;
1/2 Other Carbohydrates

NOTES : All ingredients must be at room temp.
Homemade Mayonnaise

Recipe courtesy Emeril Lagasse

1 egg*
1 tablespoon fresh lemon juice
1 cup olive oil
1/8 teaspoon freshly ground black pepper
1/2 teaspoon salt
In a food processor or blender, blend the egg and lemon juice for 10

With the processor running, slowly pour in the oil through the feed tube.
Mixture should thicken. Add the pepper and salt and pulse once or twice to

Transfer to an airtight container and refrigerate for at least 30 minutes
before using. Best if used within 24 hours.

*RAW EGG WARNING The American Egg Board states: "There have been 
warnings against consuming raw or lightly cooked eggs on the grounds 
that the egg may be contaminated with Salmonella, a bacteria responsible 
for a type of foodborne illness... Healthy people need to remember that 
there is a very small risk and treat eggs and other raw animal foods 
accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, 
grade AA or A eggs. Avoid mixing yolks and whites with the shell"

Yield: 1 1/4 cups
Difficulty: Easy


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