|
----- Original Message -----
From: Peggy
To: phaedrus
Sent: Wednesday, December 04, 2002 10:34 AM
Subject: three kings bread
when i was in college i found recipe that was a tea ring made
with pillsbury hot roll mix. i think the name was the three
kings bread...it had nuts and some raisins in it...would love
to make it again...can't find the recipe...thank you for your
help...peggy
Hello Peggy,
I found a recipe for Three Kings Bread ring, but I could not find one
using Pillsbury hot roll mix. See below.
Phaed
Three Kings Bread
--------------------------------
"Crown your table with Three Kings Bread -- a fruit-laced
yeast bread traditionally served in Mexico on Twelfth Night
(January 6). The bread is baked in a ring and royally jeweled
with fruits and nuts; a tiny ceramic doll or dried lima bean
is baked inside. The guest who discovers the "treasure" is
obliged to host another party on February 2, the Feast of
Candelaria.
Ingredients:
1/4 cup each raisins and chopped or dried or candied cherries (or use all raisins or all cherries
1/4 cup finely chopped walnuts
About 3 cups all-purpose flour
1/4 teaspoon salt
1 package active dry yeast
1 cup nonfat milk
1/4 cup honey
2 tablespoons butter or margarine, melted
1 large egg
1 teaspoons each grated lemon peel and grated orange peel
Sugar Glaze (recipe follows)
Dried or candied fruits and nuts
Instructions:
Preparation time: About 25 minutes
Rising time: About 40 minutes
Baking time: 35 to 40 minutes
In a small bowl, combine raisins, cherries, and walnuts;
set aside. In a large bowl, mix 1 1/2 cups of the flour,
salt and yeast; set aside. In a small pan, heat milk, honey
and butter over medium heat until very warm (120 to 130 degrees).
To mix and knead by hand, gradually add milk mixture to flour
mixture; beat with a heavy spoon until smooth. Add egg, lemon
peel, and orange peel; beat until well blended. Add 1 1/2 cups
more flour and beat until dough is stretchy (about 5 minutes).
Scrape dough out onto a lightly floured board and knead until
smooth and satiny (8 to 10 minutes), adding more flour as needed
to prevent sticking.
To mix and knead in a food processor, combine milk mixture and
flour mixture in work bowl of food processor; whirl to combine.
Add egg, lemon peel, and orange peel; whirl to blend. Add 1 1/2
cups more flour and whirl for 1 minute; dough should pull from
sides of work bowl and no longer feel sticky. If it's still
sticky, add more flour, 1 tablespoon at a time, whirling just
until incorporated after each addition.
On lightly floured, pat dough out to make a 7-inch round. Top
dough with raisin-nut mixture, fold up edges, and knead until
fruits and nuts are evenly distributed. Then shape dough into
a 24-inch-long roll (let dough rest for a few minutes between
kneading and stretching if it's too elastic to stay in place).
Carefully transfer roll to a lightly greased 12- by 15-inch
nonstick baking sheet. Join ends to form a ring; pinch firmly
to seal. Cover lightly with oiled plastic wrap and let rise in
a warm place until almost doubled (about 40 minutes).
Bake in a 350 degree oven until bread is golden brown and sounds
hollow when tapped on bottom (35 to 40 minutes). Carefully transfer
bread from baking sheet to a rack and let cool almost completely.
If made ahead, wrap cooled loaf airtight and store at room
temperature until next day (freeze for longer storage).
To serve, prepare Sugar Glaze and drizzle evenly over loaf. Decorate
with fruits and nuts.
Garnishes:
Sugar Glaze. In a bowl, combine 1 cup sifted powdered sugar, about
4 teaspoons nonfat milk (or a little more if needed for desired
consistency) and 1/2 teaspoon vanilla. Stir until smooth.
Yield: Makes 1 loaf (14 to 16 servings).
----- Original Message -----
From: Nell
To: phaedrus@ebicom.net
Sent: Thursday, December 05, 2002 11:39 AM
Subject: fruit cake
We use to have a recipe for a fruit cake that did not have
any flour in it. I think it had coconut, nuts, cherries and
Eagle Brand sweetened condensed milk. Is it a dream.....or
is there such a recipe? thanks, Nell in Texas
Hello Nell,
Could the below recipe be the one? Or are we both dreaming....?
Phaed
Fruit Cake
Ingredients :
1/2 lb. candied cherries
1/2 lb. candied pineapple
1 c. candied orange slices
2 c. nuts
2 c. dates
2 c. coconut
2 c. Eagle Brand milk
1 tsp. salt
Preparation :
Use loaf pan (greased with brown paper). Cook 2 hours at 300
degrees.
----- Original Message -----
From: Mary
To: phaedrus
Sent: Thursday, December 05, 2002 9:47 AM
Subject: fruitcake made with a spice cake mix
i am looking for this receipe....i made one last yr but can't
find the receipe this yr...darn it's heck getting old....it's
made with a duncan hines cake mix...thanking you, i am ....mary
Hi Mary,
Ain't it, though?
I found two. see below.
Phaed
Fruit Cake
Ingredients :
1 box Duncan Hines spice cake mix
1 lb. red cherries
1 lb. green cherries
1 lb. dates
1 lb pineapple
1 c. raisins
1 pkg. sm. marshmallows
1 qt. walnuts
1 qt. pecans
1 can coconut
Preparation :
Bake and cool cake. Crumble into large bowl. Make 7 minute
icing, add to cake mix (cool) after you have added everything else.
Mix with cake, then add icing. Pack in pan. Put in icebox for 4
days. Use orange juice over top if you wish.
----------------------------------
Refrigerator Fruit Cake
Ingredients :
1 pkg. Duncan Hines spice cake mix
4 c. candied mixed fruit
1/2 c. each whole red and green candied cherries
1 1/2 c. of seedless raisins
1 c. dates (6 1/2 oz. pkg.)
4 1/4 c. pecan halves (1 lb.)
1 pkg. fluffy white Pillsbury frosting mix
Preparation :
Make cake as directed on package and cool. Crumble cake into
large bowl. Add fruits, nuts and frosting prepared according to
directions. Toss together until mixture is damp and blended. Pack
tightly into foil lined 10 inch tube or loaf pan. Pat down until
smooth. Cover with foil and chill in refrigerator at least 24
hours. Cake improves if stored longer. Makes 6 1/2 pounds.
----- Original Message -----
From: mary
To: phaedrus
Sent: Thursday, December 05, 2002 3:28 PM
Subject: orange sunshine cake
> Sometime during the mid 1960's I found a recipe from the
> Los Angeles Times for an orange sunshine cake. It contained
> no pineapple, and was made entirely from scratch. I remember
> it having several eggs, whipped cream, mandarin oranges, and
> a "sauce" made from orange juice and sugar that soaked into
> the sponge cake layers. The sauce was not referred to as a
> sauce, but I've had a stroke and I can't always remember what
> the names of things should be. I have asked my relatives if
> they still have this recipe, and they don't. Some years back,
> I wrote the L.A. Times and they seem to have lost the recipe.
> Please help!!
> Thanks,
> Mary
Hi Mary,
Found the two below recipes.
Phaed
Orange Sunshine Cake
Ingredients :
8 eggs
1 1/2 c. sugar
1 c. flour
Juice & rind of sm. 1/2 orange
1 pinch salt
1 tsp. cream of tartar
Preparation :
Separate eggs. Beat yolks until thick, and to the yolks add 1/2
cup sugar sifted with 1 cup of flour and continue beating. Add
grated rind and juice of half of an orange. Beat egg whites stiff.
To the egg whites add salt and 1 teaspoon of cream of tartar until
peaks form. Then to whites, add 1 cup sugar and fold into yolk
mixture. Bake 1/2 hour in 300 degree oven and 1/2 hour more in 325
degree oven. Invert until cooled. For a glazed icing, into melted
butter add cream and a little orange juice. Add powdered sugar
until a glazing consistency.
----------------------------------
Sunshine Orange Cake
Ingredients :
1/3 c. reduced calorie oleo, melted
1/4 c. brown sugar substitute
1/4 c. white sugar substitute
1 egg
1 1/4 c. flour
2 tsp. baking powder
1/2 tsp. cinnamon
1/3 c. raisins
2/3 c. unsweetened orange juice
Vegetable cooking spray
Preparation :
Combine margarine (or oleo), sugar substitutes and egg. Beat at
high speed for 2 minutes. Combine flour, baking powder, soda and
cinnamon. Stir well. Add raisins. Add flour mixture to creamed
mixture alternately with orange juice. Beat well at low speed after
each addition. Spoon batter into 8 inch square baking pan coated
with cooking spray. Bake at 350 degrees for 25 to 30 minutes or
until a toothpick inserted in center comes out clean. Cut into
squares. Serve. Calories: 118. Cholesterol: 30 milligrams.
Fat: 3 grams. Sodium: 257 milligrams.
----- Original Message -----
From: Marianne
To: phaedrus
Sent: Thursday, December 05, 2002 9:03 PM
Subject: recipe request
Hello, I am looking for a dessert recipe that I know of as
"Snowballs", however it is NOT the snowball cookie. I was
given this recipe at a church dinner about 16 years ago,
can't remember from whom, but remember that it was a family
Christmas tradition from either Denmark, Sweden, or Germany
(I think - but, not even sure about that).
The ingredients are:
butter, room temp
egg whites, beaten
pecans, chopped fine
crushed pineapple, drained
vanilla wafers
whipped cream, whipped stiff
maraschino cherries
method:
combine butter, egg whts., pecans, pineapple, refrigerate,
place a spoonful of mixture on a vanilla wafer, place another
wafer on top, more filling, another wafer, a small dab of filling,
(maybe) refrigerate again, then cover with whipped cream to
resemble a snowball. Top with a cherry.
There could be more to this but I haven't made this in so long
that I don't remember anything more than what I've told you.
It seems like that there is just enough filling to use up a whole
box of vanilla wafers, so it might make 2 or three cups mixed
filling. Its a real good recipe, but VERY rich!
Thank you very much,
Marianne from Las Vegas
Hello Marianne,
The below recipes are the closest that I find.
Phaed
Snowballs
Ingredients :
1 lb. can crushed pineapple
1 (12 oz.) pkg. dates, chopped
1/2 lb. pecans, chopped
Vanilla wafers
1 sm. pkg. miniature marshmallows
3 cans angel flake coconut
Dream Whip
Maraschino cherries
Preparation :
Mix pineapple, dates, pecans and marshmallows. Crumble in 5 or 6
vanilla wafers to thicken. Let set overnight to blend flavors.
Using 2 wafers, put filling between them. Ice with Dream Whip and
sprinkle thickly with coconut. Top with a bit of maraschino cherry.
----------------------------------
Christmas Snowballs
Ingredients :
2 eggs
1/2 c. pecans
1/2 c. butter or margarine
1 c. sugar
1 c. crushed pineapple, drained
2-3 (12 oz.) boxes vanilla wafers
1 can angel coconut
1 large carton Cool Whip
Preparation :
Cream butter and sugar. Add well beaten egg yolks, pineapple and
nuts. Fold in well beaten egg whites. Put filling between vanilla
wafers, 4 deep and fill 4 wafers around the sides t form (8) a nice
ball. Refrigerate overnight. Before serving, cover balls with Cool
Whip and coconut.
----------------------------------
Snowballs
Ingredients :
1 sm. pkg. pitted dates, chopped
14 oz. can crushed pineapple in natural juice
1/2 c. chopped maraschino cherries
1 c. finely chopped walnuts or pecans
50 vanilla wafers
1 pt. heavy cream
1 lg. pkg. or can flaked coconut
Preparation :
Combine dates, pineapple, cherries and nuts in saucepan. Cook
over medium heat stirring constantly until it becomes a paste.
Cool. Spread between vanilla wafers, stacking five wafers high.
Chill. Beat
|
