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----- Original Message -----
From: Linda
To: phaedrus
Sent: Thursday, November 28, 2002 12:04 PM
I am looking for the ORIGINAL Hershey chocolate syrup cake recipe.
Thank you.
Hello Linda,
There are several Hershey chocolate syrup cake recipes both on the Internet and in my files, but none of them say "original".
How would one know the original recipe when he saw it?
The below recipe calls for Hershey's chocolate syrup in a can, so it must be quite old. Perhaps that's it?
Phaed
Hershey'S Chocolate Syrup Cake
Yield: 1 Servings
Ingredients
1/4 lb oleo (margerine)
1 c flour
1 lb can chocolate syrup
1 c sugar
1 ts baking powder
4 eggs
1 ts vanilla
1 ds salt
Instructions
Cream butter, sugar. Add eggs one at a time, beat well after each
addition. Add chocolate syrup and blend. Sift together flour, baking
powder and salt. Add flour mixture to syrup and blend. Add vanilla.
Pour into load pans. Bake for 1 hour at 350 degrees. If using 8-inch
square pan, bake for 35 minutes.
----- Original Message -----
From: Marty
To: phaedrus
Sent: Friday, November 29, 2002 3:28 PM
Subject: Recipe for fruitcake
Can you find a recipe for cherry fruitcake. Thank You
marty
Hello Marty,
See below.
Phaed
Cherry Fruitcake
Ingredients :
1 1/2 c. sifted flour
1 1/2 c. sugar
1 tsp. baking powder
1 tsp. salt
15 oz. pitted dates
1/2 lb. candied pineapple, diced
1/2 lb. dark raisins
2 jars red maraschino cherries, whole & drained
5 1/2 c. pecan halves
6 eggs
1/3 c. dark rum
1/2 c. corn syrup light, divided
Red maraschino cherries for garnish
Pecan halves for garnish
Preparation :
Grease two 9 x 5 x 3 inch pans. Line with foil allowing a 2 inch
overhang and grease again. Sift flour, sugar, baking powder and
salt, into a very large mixing bowl. Add fruits and pecans; toss
until coated. Beat eggs thoroughly, very slowly. Beat in rum.
Pour over fruit mixture. Toss until combined. Turn mixture into
prepared loaf pans, pressing frequently with spatula to pack
tightly. Bake in a preheated oven at 300 degrees for 1 hour and 45
minutes or until toothpick inserted in center comes out clean.
Allow cake loaves to cool in pan 15 minutes. Then remove from pans
and tear off the foil carefully. Brush loaves with half of corn
syrup while still warm. Decorate with whole cherries and pecan
halves, then brush with remaining corn syrup. Cool before serving
or storing. Yield: 20 servings.
----------------------------------
Cherry Fruitcake
Ingredients :
1 1/2 c. sifted flour
1 1/2 c. sugar
1 tsp. baking powder
1 tsp. salt
2 pkgs. (7 1/4 oz.) pitted dates
1 lb. diced candied pineapple
2 jars (16 oz.) maraschino cherries, drained
5 1/2 c. pecan halves
6 eggs
1/3 c. dark rum
1/2 c. light corn syrup
Preparation :
Grease 2 bread pans and line with foil. Allow 2 inch overhang.
Grease again. Sift all dry ingredients into large mixing bowl. Add
fruits, pecans and toss until coated. Beat eggs and rum thoroughly.
Pour over fruit mixture. Toss until combined. Turn into pans,
pressing with spatula. Bake at 300 degrees for 1 hour and 45
minutes or until toothpick comes clean. Cool 15 minutes. Remove
from pan, remove foil. Brush on corn syrup. Soak cheesecloth in
orange juice or rum and cover loaves.
----- Original Message -----
From: Theresa
To: phaedrus
Sent: Friday, November 29, 2002 1:48 PM
Subject: Crystalized Ginger Cookie
We have lost our recipe for for a ginger cookie that used crystalized
ginger , powdered ginger, sugar, butter, eggs and flour.
We have turned the house upside down and it is gone. Any help you can
give would be appreciated.
Theresa
Hello Theresa,
Well, perhaps I can't locate exactly the same recipe, but below is a similar one and another one that's rated 5 stars.
Phaed
Ginger Cookies
Source : Southern Living
Servings : 36
These crisp cookies are freckled with ground ginger and bits of
crystallized ginger
1/2 cup butter -- (no substitutes)
1/3 cup granulated sugar
1/3 cup packed brown sugar
1/2 teaspoon cream of tartar
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
1/8 teaspoon salt
1 egg
1/2 teaspoon vanilla
1 1/2 cups all-purpose flour
1/4 cup finely chopped crystallized ginger
colored decorating sugar
Beat butter in a medium mixing bowl with an electric mixer on
medium to high speed for 30 seconds. Add granulated sugar, brown
sugar, cream of tartar, ground ginger, baking soda, and salt;
beat till combined. Beat in egg and vanilla till combined. Beat
in as much flour as you can with the mixer. Stir in crystallized
ginger and any remaining flour with a wooden spoon. Cover and chill
dough about 1 hour or till easy to handle. Shape dough into 1-inch
balls with lightly floured hands. Place balls at least 3-inches
apart on an ungreased cookie sheet. Flatten with the decorative
bottom of a glass dipped in colored decorating sugar. Bake in a
375°F oven for 7 to 9 minutes or till cookies are just starting to
brown at edges. Cool on wire racks.
----------------------------------------------
Triple-Ginger Cookies
Yields about 4 1/2 dozen cookies
5 1/2 oz. (11 tablespoons) unsalted butter, softened
1 cup molasses
2/3 cup sugar
1 egg
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
2 tablespoons finely chopped crystallized ginger
2 tablespoons finely chopped fresh ginger
Confectioners' sugar for dusting (optional)
Cream the butter and molasses with a mixer or a wooden spoon
until well blended. Add the sugar and mix until well blended.
Add the egg and vanilla extract and beat until well incorporated.
Sift together the flour, baking soda, and salt. Mix the ground,
crystallized, and fresh ginger into the dry ingredients. Stir the
dry mixture into the butter mixture in three batches until just
blended.
Heat the oven to 350 degrees F. Roll the dough in 1 tablespoon
chunks into 1-inch balls. Arrange the balls 1 inch apart on
ungreased baking sheets. Bake until the cookies crack slightly on
top but are still moist inside, about 13 minutes. Cool on racks;
sprinkle with confectioners' sugar
----- Original Message -----
From: p
To: phaedrus@hungrybrowser.com
Sent: Saturday, November 30, 2002 8:00 PM
Subject: need a receipe
I need a receipe for none such mincemeat cookies.
Thank you!
Hello ___?
See below.
Phaed
Prize Mincemeat Cookies
Ingredients :
1 c. shortening
1 1/2 c. sugar
3 eggs
3 c. unsifted flour
1 tsp. baking soda
1/2 tsp. salt
1 (9 oz.) pkg. Nonesuch condensed mincemeat
Preparation :
Preheat oven to 375 degrees. In large mixer bowl, beat shortening
and sugar until fluffy. Add eggs, beat well. Stir together dry
ingredients. Gradually add to shortening mixture. Crumble
mincemeat and add. Drop by rounded teaspoonfuls, 2 inches apart on
greased cookie sheet. Bake 8 to 10 minutes or until lightly
browned. Garnish as desired. For a more cakelike cookie use 1 1/3
cups ready to use Nonesuch mincemeat from jar. Makes 6 1/2 dozen.
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Mincemeat Cookies
Ingredients :
3 1/4 c. flour
1/2 tsp. salt
1 tsp. soda
1 c. Crisco
1 1/2 c. sugar
4 eggs
1 box None-Such Mincemeat
Preparation :
Preheat oven to 400 degrees. Cream sugar and Crisco. Add eggs
and mix well. Add flour, salt and soda and stir. Add mincemeat
broken into small pieces. Mix well. Drop by spoonfuls on greased
cookie sheet. Bake about 12 minutes.
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Mincemeat Cookies
Ingredients :
3 c. flour
1/4 tsp. salt
1 tsp. soda
3/4 c. shortening
1 c. brown sugar
2 eggs
1 pkg. None Such Mincemeat
Preparation :
Mix sugar, shortening, eggs; add mincemeat. Add dry ingredients.
Roll in balls. Place 1/2 cherry on top. Bake at 350 degrees.
Yield: About 55 cookies.
----------------------------------
Mincemeat Cookies
Ingredients :
1 c. shortening
1 1/2 c. sugar
3 eggs
3 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 (9 oz.) pkg. None-Such condensed mincemeat
Preparation :
Preheat oven to 375 degrees. In large bowl cream sugar and
shortening. Add eggs, beat until smooth. Combine dry ingredients;
gradually add to creamed mixture. Mix well. Crumble and stir in
mincemeat. Drop by rounded teaspoonful 2 inches apart onto lightly
greased baking sheets. Bake 8 to 10 minutes or until lightly
browned. Just a little white in center when done.
----------------------------------
Mincemeat Cookies
Ingredients :
3 c. flour
1 1/2 c. sugar
3 eggs
1 c. mincemeat or 1 pkg. None-such mincemeat
1/2 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
1 c. shortening
Preparation :
Sift together flour, salt, soda and baking powder. Set aside.
In separate bowl cream shortening and sugar. Add eggs, add
mincemeat and flour mixture. Drop by teaspoons on baking sheet.
Bake in 350 degree oven for 12 minutes or until slightly brown. Let
set on sheet several minutes before removing from pan. *If you like
soft cookies never bake until brown.
----- Original Message -----
From: Kelly
To: phaedrus
Sent: Saturday, November 30, 2002 9:34 AM
Subject: Raspberry cream cheese pecan pie
Dear Sir.
I am looking for a recipe for the raspberry cream cheese
pecan pie that my husband loved in the late 50's at a
restaurant called the Pine Cone in Merced Ca. Unfortunately
it has been closed for many years
Thank you
Kelly
Hello Kelly,
I could not find any recipe or reference to the Pine Cone. I only found one raspberry cream cheese pie recipe that had nuts of any kind,
and it has them in the bottom crust (Second recipe below). Below are two more raspberry cream cheese pie recipes - with no pecans.
Best I can do for you. Sorry.
Phaed
Red Raspberry Cream Cheese Pie
Ingredients :
2 (3 oz.) pkg. cream cheese
2/3 c. whipping cream
1 (9-inch) baked pastry shell, cooled
1 qt. fresh red raspberries
1 c. sugar
1/2 c. unsweetened pineapple juice
1/4 c. cornstarch
Unsweetened whipped cream
Preparation :
In a medium bowl, beat together softened cream cheese and the
whipping cream. Spread mixture over bottom of cooled pie shell;
chill. Reserve half of the raspberries. In a large mixing bowl,
mash the remaining raspberries. Stir in sugar, let stand about 1
hour. Sieve the berry mixture. In a saucepan, combine pineapple
juice and cornstarch, stir in sieved berry mixture. Cook and stir
over medium heat; let cool. Spread 3/4 of the thickened berry
mixture over cream cheese layer. Arrange 1 1/2 cup of the reserved
whole raspberries over top of pie. Spoon the remaining cooked berry
mixture over whole berries. Chill about 2 hours or until set.
Garnish with whipped cream and reserved fresh raspberries. Makes 8
servings.
----------------------------------
Red Raspberry Lovers' Cream Cheese Pie
Ingredients :
1 c. self- rising flour
1 stick margarine
1/2 c. chopped pecans
Preparation :
Mix together and press down into pan or dish and bake 20 to 30
minutes at 300 to 350 degrees. When cool, crumble with fork. Put
in bottom of serving dish. 1 to 2 small cartons of whipping cream
(or Dream Whip may be substituted) 1 c. confectioners sugar 8 oz.
pkg. cream cheese (Neufchatel or low fat) Beat whipping cream until
nearly stiff then add cup confectioners sugar, and continue for a
few more minutes until stiff. Mix with cream cheese. Pour over
cooled crust. 3/4 to 1 c. red raspberry juice (this and next item
according to thickness desired.) 2 tbsp. corn starch 1 pkg.
raspberries or 1 to 2 cups fresh raspberries 1/2 to 1 cup sugar
(according to sweetness desired) Heat liquid for 1 1/2 minutes in
microwave. Blend in sugar and corn starch. Reheat until desired
thickness. Let cool and stir in red raspberries and spread on
cheese cake. Cover and cool in refrigerator until serving. Serves
12 to 18, according to size of serving.
----------------------------------
Raspberry Cream Cheese Pie
Ingredients :
Crust:
1/2 c. vegetable oil
2 tbsp. milk
1 1/2 c. flour
2 tbsp. sugar
1/2 tsp. salt
Filling:
1/2 pkg. (4 oz.) cream cheese,softened
1/3 c. powdered sugar
2 tsp. lemon juice
6 c. raspberries (about 1 1/2 quarts)
2/3 c. sugar
3 tbsp. cornstarch
1/2 c. water
Preparation :
Beat together the oil and milk. Pour into the flour, sugar, and
salt. Blend together and pat into 9 inch pie shell, with fingers,
push up the sides. Pierce bottom and sides with fork. Bake at 375
degrees for 12 to 15 minutes. Cool. Beat together cream cheese,
powdered sugar and lemon juice. Spread on bottom of cooled pie
shell. Mash enough berries to measure 2/3 cup. Mix sugar and
cornstarch in 2 quart saucepan. Gradually stir in water and mashed
berries. Cook over medium heat, stirring constantly, until mixture
thickens and boils. Boil and stir 1 minute. Cool in refrigerator
about 15 to 20 minutes. Fill pie shell with remaining berries.
Reserve about 1/2 cup berries for garnish. Pour cooked berry
mixture over top. Garnish with few more berries. Refrigerate at
least 3 hours.
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