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----- Original Message -----
From: Diane
To: phaedrus
Sent: Thursday, December 12, 2002 12:26 PM
Subject: Grandma's Pudding Cake with Lemon or Orange glaze
Dear Phaedrus,
My Grandma used to make a 'pudding cake' that she topped with
some kind of glaze made using canned frozen concentrate of lemon
or orange juice.
She added a package of 'instant pudding' mix to her batter and baked
the cake in a loaf pan.
After it was baked, but still warm, she poured this unknown heated
glaze over the cake while it was still in the loaf pan. The glaze
mixture would soak in and eventually some would pool in the bottom
of the pan.
She would use either orange or lemon but the orange was a family
favorite. The cake was similar to a pound cake in texture but the
sweet tart glaze really made the difference.
I have lost her recipe but would love to make this cake for my family.
Can you help me find it?
Thank you for your time and attention to this request.
Sincerely,
Diane
Hello Diane,
There are dozens of similar recipes. All seem to use cake mix. Several below.
Phaed
Lemon Pudding Cake
Ingredients :
1 pkg. yellow cake mix
1 pkg. instant lemon pudding mix
4 eggs
3/4 c. oil
3/4 c. water
Glaze:
1/3 c. orange or lemon juice
2 tbsp. butter
Powdered sugar
Preparation :
Mix for 2 minutes and bake in 9 x 2 x 13-inch pan at 350 degrees
until it springs back to touch. Prick with fork while hot and
drizzle glaze over top. Mix to a thin glaze type frosting.
----------------------------------
Orange Butter Cake
Ingredients :
1 pkg. butter cake mix
1 box vanilla pudding, instant
4 eggs
1/2 c. water
1/2 c. orange juice
1/2 c. oil
1 c. chopped nuts
--Glaze:--
1 stick butter
1 c. sugar
1/4 c. water
1/4 c. orange juice
Preparation :
Preheat oven to 350 degrees. Combine cake mix, pudding, water,
orange juice and oil; mix well. Beat eggs one at a time and fold
into cake mixture. Meanwhile, grease bundt pan and sprinkle nuts on
the bottom. Pour batter evenly into prepared pan. Bake at 350
degrees for 50 minutes or until done. While cake is baking, bring
glaze ingredients to a boil. Cool 2 to 3 minutes. Just before cake
is removed from the oven and still in the bundt pan, pour glaze over
cake. Let glaze soak in for 2 minutes or so, then turn cake out
onto plate.
----------------------------------
Orange Juice Cake
Ingredients :
1 box Duncan Hines cake mix (yellow)
4 eggs
1 box instant vanilla pudding mix
1/2 c. Crisco oil (or other)
3/4 c. orange juice
1/2 c. pecans, chopped
Glaze;
1 c. sugar
1 stick butter
3 c. orange juice
Preparation :
Mix all the ingredients together except for nuts. Spray a bundt
cake pan and line bottom of pan with nuts. Pour cake mix in and
bake at 350 degrees for 25 to 30 minutes or until done. Boil for 1
minute. Pour over hot cake that you've stuck holes in with fork.
Let set in pan 20 minutes to cool, turn out on plate and serve warm
or cool.
----------------------------------
Orange Bundt Cake
Ingredients :
1 box butter recipe Duncan Hines cake mix
4 eggs
1/2 c. oil
1 sm. pkg. instant vanilla pudding
1 c. orange juice
1 sm. pkg. chopped nutsGLAZE:
1 stick margarine
1/2 c. sugar
1/4 c. orange juice
Preparation :
Mix all ingredients. Flour and grease bundt pan. Sprinkle nuts
in bottom of pan. Pour cake mixture into pan. Bake at 350 degrees
for 40 to 50 minutes. Bring to a boil, boil 2 minutes. Pour over
cake while both are warm.
----------------------------------
Easy Orange Pound Cake
Ingredients :
1 box deluxe yellow cake mix
1 box (5 1/4 oz.) instant vanilla pudding
1/2 c. vegetable oil
4 eggs
3/4 c. orange juice
1 tsp. orange extract (you can use
more if you desire)
Glaze:
1 1/2 to 2 c. confection sugar
1/4 c orange juice
Preparation :
Preheat oven to 350 degrees. Combine ingredients and mix. Pour
into a prepared tube pan. Bake for 40 to 45 minutes or until done.
Top with glaze while still warm. Combine and pour over cake.
----- Original Message -----
From: Ed
To: phaedrus
Sent: Friday, December 13, 2002 7:53 AM
Subject: seudo rum balls!
My mother used to make a spooge cake/angel cake rum ball
(or as she called them). Recipe probably came off the back
of the store bought cake. Anyway, she would take the spooge
cake, cut it into inch squares. Dip them in what I remember
must have been rum and melted butter, then rolled into a dry
mixture which gave them a toasted/crumbly texture. I know this
isn't much help. But, does you database have anything like this.
I've seen chocolate rum ball recipes everywhere, but these were
not chocolate. Thanks so much. Happy Holidays. Ed
Hi Ed,
I can't find any that are made with angel cake, but the below ones made with vanilla wafer crumbs are pretty tasty.
Phaed
Rum Balls
Ingredients :
1 1/2 c. vanilla wafer crumbs, about 50 cookies
1/4 c. dark rum
1/4 c. honey
8 oz. (2 c.) ground walnuts
conf. sugar
Preparation :
Combine all ingredients, except sugar, blend thoroughly. Shape
into small balls about one inch in diameter. Roll in sugar. Store
tightly in covered container. About 2 1/2 dozen.
----------------------------------
Rum Balls
Ingredients :
1 c. sweetened condensed milk
1 c. finely chopped walnuts
11 oz. vanilla wafers, chopped fine
Powdered sugar
3 oz. coconut
1/4 c. rum
Preparation :
Combine all ingredients except sugar. Mix well. Refrigerate
overnight. Roll into balls, about 1 rounded teaspoon, and then roll
in powdered sugar. Store in refrigerator. Makes 60 balls. (Good
to make around Thanksgiving to use at Christmas.)
----- Original Message -----
From: Kate
To: phaedrus
Sent: Wednesday, December 11, 2002 10:47 AM
Subject: Poached Pears "My Great Recipes"
Hi,
I have a large collection of the "My Great Recipes" laminated
cards from about 15 years ago. Unfortunately, I lost my favorite
card - the "Poached Pears" (with a vanilla sauce.) Could any of
your readers with the set look up the information and email it to
me?
Also, if anyone is missing some of their cards, I am happy to look
in my set and try and help.
Thanks!
Kate
Hi Kate,
Is the below recipe correct? If not let me know.
Phaed
Recipe: Poached Pears with Vanilla Sauce
Ingredients:
3 cups water
2 Tbsp. pure vanilla extract
1 cup sugar
4 - 6 ripe pears, peeled, sliced in half and cored
Instructions:
Combine water, vanilla and sugar in a saucepan. Cook over medium heat
until sugar is dissolved. Add pears and simmer for 20 minutes. Remove
fruit and set it aside to cool. Heat syrup until it thickens slightly.
Place fruit in dessert bowls and pour syrup over top of fruit.
Yield: 6 to 8 Servings
________________
From: Kate
To: "phaedrus"
Subject: Re: Poached Pears "My Great Recipes"
Date: Thursday, December 12, 2002 8:06 AM
It's close, but not the one. The one I'm thinking of uses whole pears,
not cored and sliced ones, and while they are poached in a sugar/water
sauce, the topping is made in a different pan with something else
(I think, but I'm not sure, there may be butter in that - it is a very
rich, thick vanilla sauce.)
Thank you so much for getting back to me! I hope someone has one of
their "My Great Recipes" cards and can find this!
Kate
Hello Kate,
I do have a reader with the set of cards. However, she could not
find a recipe among them for "Poached Pears with VANILLA Sauce."
She did, however, find the below recipe for "Poached Pears with
CARAMEL Sauce". Could that be it?
Phaed
Poached Pears with Caramel Sauce
Prep time: 15 min.
Simmering time: 15 min.
Freshly poached pears is a homemade caramel sauce is one of the most
elegant of desserts, yet is simple to prepare.
For 4 servings:
4 fresh, ripe pears
3/4 cup sugar
1 1/2 cups water
1 Tbs. lemon juice
1/2 cup sugar
1/2 cup whipping cream
1 tsp. vanilla extract
1 tsp. butter or margarine
Lemon slices and lemon leaves for garnish
Preparation:
1. Pare the pears, leaving stems intact, but remove the flower ends.
2. Heat the 3/4 cup sugar and water. Stir in the lemon juice.
Add pears. Bring to a boil. Reduce heat. Simmer 15 min. or until
pears are tender. Remove from heat. Cool pears in syrup.
3. In another saucepan, heat the 1/2 c sugar and whipping cream to
a boil. Cook, stirring, about 3 min. until sugar is dissolved and
sauce thickens. Remove from heat. Add vanilla and butter.
4. To serve, spoon sauce over drained pears, coating them evenly.
Garnish with lemon slices and lemon leaves. Pears can be served warm,
at room temperature or chilled.
Good served with: roast beef dinner.
Tips: Pears may be poached in advance and refrigerated in the poaching
syrup. Sauce can be prepared ahead, too. Sauce is also excellent
served over fresh raspberries or grapes.
For 2 servings: Half of the ingredients, except make full recipe of
poaching liquid as pears need to be covered while cooking.
For 8 servings: Double the ingredients. Increase simmering time to
about 20 min.
________________
From: Kate
To: "phaedrus"
Subject: Re: Poached Pears "My Great Recipes"
Date: Friday, December 13, 2002 8:48 AM
YESSSSSSSS! This is it! THANK YOU THANK YOU THANK YOU!!!
You are the BEST!
And, I have most of the My Great Recipes too, if I can ever help with
someone else's request.
Many thanks,
Merry Christmas!
Kate
----- Original Message -----
From: Kathy
To: phaedrus
Sent: Saturday, December 14, 2002 3:00 PM
Subject: brown sugar apple pie
Dear Phaedrus,
What a great idea for a website! I have enjoyed looking through
your site and when I have some time I plan to come back and check
out some of the interesting looking recipes.
I am looking for a recipe for Brown Sugar Apple Pie. It was part
of the McCall's Great American Recipe Card Collection in the 1970's.
I would really appreciate it if you can find it. I have searched
other sites and done a google search so far and have not been able
to find it. I also wrote a couple of e-mails to persons looking for
another recipe from that collection hoping they may have the recipe
I need. I have not heard back from them but if I get the recipe I
will let you know so you don't have to continue searching.
Thanks!
Kathy
Hi Kathy,
Are any of the recipes below correct?
Phaed
Brown Sugar Apple Pie
Ingredients :
1/2 c. light brown sugar
1/2 c. granulated sugar
2 tbsp. flour
3/4 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
6 c. thinly sliced tart apples
1 1/2 tsp. grated lemon peel
2 tbsp. butter
1 egg yolk
Preparation :
Preheat oven to 425 degrees. In large bowl, mix sugar, flour,
cinnamon, nutmeg and salt. Add apples. Toss lightly to combine.
Turn apple mixture into pastry lined pie plate mounding up in center
to support top crust. Sprinkle with lemon peel. Dot with butter.
Roll out top crust, cut slits for steam vents. Mix egg yolk and 1
tablespoon water. Brush on crust. Bake 45 to 50 minutes.
----------------------------------
Brown Sugar Apple Pie
Ingredients :
6 cooking apples, pared and sliced
2/3 c. sugar
Butter
Cinnamon
1/2 c. butter, softened
1/2 c. brown sugar
1 c. flour
Pinch of salt
Whipped cream
Preparation :
Preheat oven to 325 degrees. Butter a 9 inch pie plate. Pile
apples in plate and sprinkle with sugar, butter and cinnamon. Next
cream butter and sugar; add flour and salt. Press this crumbly
mixture firmly over apples. Bake for 45 minutes or until apples are
tender. Serve garnished with whipped cream. Note: For variation,
substitute fresh peaches for apples.
----------------------------------
Brown Sugar Apple Pie
Ingredients :
1/2 c. water
1/2 c. white sugar
1 c. flour
1/2 c. brown sugar
1/2 c. butter
Dash of nutmeg
Preparation :
Blend together, spread over apples that have been cut and
arranged in pie crust. Bake at 400 degrees for 45 minutes.
----------------------------------
Brown Sugar Apple Pie
Ingredients :
2 (9 inch) pie crusts
3 tbsp. flour
1/8 tsp. nutmeg
1 tbsp. lemon juice
1 tbsp. granulated sugar
2/3 c. brown sugar
3/4 tsp. cinnamon
2 1/4 lbs. (7 c.) sliced apples
1 tbsp. heavy cream or milk
Preparation :
Preheat oven to 425 degrees. Place oven rack in lowest position.
Mix brown sugar, flour, cinnamon and nutmeg in a large bowl. Add
apples and lemon juice. Toss gently to mix and coat. Place bottom
crust in pie plate. Spread mixture on crust, mounding apples in
center. Scrape any juices in bowl over apples. Place top crust on
pie, pressing edges together and rolling up to form rim. Brush with
cream. Sprinkle with sugar. Cut slits for steam to escape. Bake
20 minutes. Reduce temperature to 375 degrees and bake 20-25
minutes. Cool on rack.
----- Original Message -----
From: Gwen
To: phaedrus
Sent: Saturday, December 14, 2002 11:41 AM
Subject: A question re: the recipe below
Dear Uncle Phaedrus,
I was looking for a recipe for fruitcake cookies, I have some
leftover fruit from making fruitcakes. I really like this recipe
but I question the amount of baking soda(1/2 cup). This just
doesn't sound right to me. Before I start this project, I would
like to know if you can confirm that this measurement is indeed
correct or a mistake, and what the true measurement of the baking
soda is.. If you cannot, do you have a fruitcake cookie recipe
that is similar to the one below. I am sending you the recipe,
I retrieved from the cookie website.
Thanks for your help,
Gwen
Cookie Recipes Online ::
Bourbon Fruitcake Cookies
»1/2 cup butter or margarine, softened
»1 cup firmly packed brown sugar
»4 large eggs
»1 teaspoon ground nutmeg
»1 teaspoon ground mace
»1 1/2 teaspoon ground cinnamon
»3 cups flour, divided
(»1/2 cup baking soda )(should be: 1 tsp baking soda)
»3 tablespoons buttermilk
»1/2 cup bourbon
»1 cup raisins, seedless
»1 pound chopped pecans
»1 pound candied pineapple, diced
»4 ounces candied cherries, chopped
»1 package (8 ounces) dates, chopped
Cream butter and sugar with electric mixer until light and fluffy.
Add eggs, one at a time, beating after each addition. Combine mace,
nutmeg, cinnamon, and 2 cups of the flour in a bowl, stirring well.
Combine soda and buttermilk in a small bowl, stirring well. Gradually
add flour mixture to butter mixture, blending well after each addition.
Add buttermilk mixture and bourbon, beating well. Combine fruit and
nuts in a large bowl; toss with remaining 1 cup flour. Add fruit and
nuts to the batter; stir until well blended. Drop batter by teaspoonfuls
onto cookie sheets. Bake at 325 degrees F. for 15 minutes. Store cookies
in an airtight container with an apple half to keep moist
Hi Gwen,
I think you are correct in questioning that amount of baking soda. Judging by the recipes that I found (see below), that should be 1 tsp. baking soda.
Phaed
Fruitcake Cookies
Ingredients :
1 1/2 c. raisins
1/4 c. orange juice (or bourbon)
3/4 c. flour
3/4 tsp. cinnamon
3/4 tsp. baking soda
1/4 tsp. nutmeg
1/4 tsp. ground cloves
2 tbsp. butter or margarine
1 egg
1/4 c. packed light brown sugar
2 c. pecan halves or broken walnut halves
4 oz. citron, diced
8 oz. candied cherries (1 1/2 c.)
Confectioners' sugar
Preparation :
Stir together raisins and orange juice; let stand 1 hour. Mix
flour, soda and spices; set aside. In large bowl, cream butter
lightly. Beat in brown sugar, then egg. Stir in flour mixture. Add
raisins and juice, nuts and fruits, mix well. Drop by teaspoonfuls
about 1 inch apart on greased cookie sheets. With wet fingers,
press fruit and nuts into batter to form compact balls. Bake in
preheated 325 degree oven for about 15 minutes or until edges are
lightly browned. Remove cookies at once to cool on racks. Before
cooling, sprinkle with confectioners' sugar. Store in airtight
container in cool, dry place with waxed paper between layers. Best
when aged about 2 weeks. Makes about 4 dozen.
----------------------------------
Fruitcake Cookies
Ingredients :
1 lb. red cherries, chopped
1 lb. green pineapple, chopped
1 lb. pecans, chopped
15 oz. golden raisins
3 c. flour
1/2 c. butter, softened
1/2 c. brown sugar
4 eggs
1/2 c. bourbon
3 tbsp. milk
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. baking soda
1/2 tsp. cloves
Preparation :
Mix fruit and nuts with 1/2 cup of the flour. Cream butter and
add sugar. Add eggs, one at a time, and beat well. Separately mix
the spices with the remaining flour. Add the dry ingredients to the
sugar mixture, alternating with the bourbon and the milk. Add the
fruit and nuts. Drop by the teaspoon on a greased cookie sheets.
Bake at 300 degrees for 15-20 minutes. Makes about 5-6 dozen
cookies.
----------------------------------
Fruitcake Cookies
Ingredients :
1/2 lb. butter
1 c. light brown sugar
2 lbs. shelled pecans, cut up
4 eggs, slightly beaten
3 c. cake flour
1 tsp. cinnamon
1 tsp. cloves
1 tsp. allspice
3 tsp. (scant) soda
3 tbsp. milk
2/3 c. bourbon
1 lb. glazed cherries
1 lb. glazed pineapple
1/2 box raisins
Preparation :
Cream butter and sugar. Add eggs and flour. Cut up fruit; add to
mixture along with remaining ingredients. Drop cookies onto a
greased cookie sheet. Bake at 300 degrees for 15 to 20 minutes.
----------------------------------------------------
Christmas Fruitcake Cookies
Ingredients :
1 c. butter, softened
1 1/2 c. sugar
2 eggs
2 1/2 c. flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
2 (8 oz.) pkgs. pitted dates, chopped
3 c. pecans, chopped
1 (8 oz.) pkg. candied pineapple, chopped
1 (8 oz.) pkg. candied cherries, quartered
Preparation :
Cream butter and sugar. Add eggs, beat well. Add dry ingredients
and mix well. Add the rest. Drop on lightly greased cookie sheet.
Bake at 375 degrees for 13 minutes.
----------------------------------
Christmas Fruitcake Cookies
Ingredients :
1 c. oleo
1 1/2 c. brown sugar
2 eggs
2 2/3 c. flour
1 tsp. soda
1 tsp. cinnamon
1 tsp. vanilla
4 slices red candied pineapple
4 slices green candied pineapple
1/2 lb. candied red cherries, whole or half
1 lb. chopped dates
1 c. filberts, whole
1 c. English walnuts, whole
1 c. pecans, whole
Preparation :
Cream first 3 ingredients. Mix with next 4 ingredients. Add rest
of ingredients. Drop onto cookie sheet. Bake at 350 degrees for 10
minutes. Freeze, keeps well.
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