I usually bake this recipe every year, among a few others on occasion.
This is still my favorite. It is a tweaked version of my great-
grandmother's.

DARK FRUITCAKE

2 cups golden raisins
1 cup dark raisins
1 cup currants
2 cups dried apricot halves, snipped into ½" pieces
2 cups dried figs, halved, stems discarded
1 cup pitted prunes, snipped into ½" pieces
1 cup whole pitted dates
4 cups English walnuts, in halves or large pieces
2 cups pecans, in halves or large pieces
2 cups candied cherries (red and green, if possible)
2 cups candied pineapple slices, cut in wedges
1 cup candied lemon peel
1 cup candied orange peel
1 cup candied citron
Grated zest of 3 oranges
Grated zest of 3 lemons
1/2 cup chopped candied ginger
2 teaspoons cinnamon
1 teaspoon ground allspice
1 teaspoon mace
1/2 teaspoon ground doves.
1 cup molasses
2 cups brandy
1/2 cup orange liqueur
4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1-1/2 teaspoons salt
1 pound (4 sticks or 2 cups) butter
3 cups dark brown sugar
8 eggs
1 tablespoon vanilla extract

The day before you make the fruitcake, combine all the dried fruits, the
nuts, and citrus zests in a large mixing bowl or kettle. Sprinkle on the
candied ginger and the spices, and toss well to mix. Add the molasses,
brandy, and orange liqueur, and mix well. Cover and let stand overnight,
stirring once or twice. (The mixture may sit for several days, if you wish.
Stir it occasionally, and add a little more brandy if it has been
absorbed.)

The day you make the cakes, preheat the oven to 275°E Grease four 9 x
5 x 3-inch loaf pans, line the bottoms with waxed paper, grease the paper,
then roll flour about the pans to coat them lightly and evenly. Knock out
excess flour.

Sprinkle 1 cup of the flour over the fruit mixture and stir well. Combine
the remaining 3 cups flour with the baking powder, baking soda, and salt,
and sift them together onto a piece of waxed paper; set aside. Cream the
butter, then add the brown sugar and beat well. Add the eggs two at a time,
beating well after each addition, then beat in the vanilla. Add the
combined dry ingredients and beat until the batter is thoroughly blended
and perfectly smooth. Pour the batter over the fruit mixture (you might
need to do this in a large tub or a clean dishpan if you have made the full
recipe) and mix well until all of the pieces of fruit are coated with
batter-your clean hands are the best tools for this.

Divide the batter among the prepared loaf pans, filling them within 1/2
inch of the top. Bake the cakes for about 2 hours: each cake will rise just
above the rim of the pan, the top will crack slightly in several places,
and there will be a faint line of shrinkage around the edge of the pan. An
ice pick or long wooden skewer inserted in the center of a cake should come
out clean, or with just a slight residue of sticky fruit, but no raw
batter. Remove the cakes from the oven and place them on a rack to cool for
about 30 minutes. Turn out of the pans, peel off the waxed paper, and let
cool top side up on a rack. If you wish, pour an additional tablespoon or
two of brandy over the cakes as they cool.

To sto Wrap each one first in plastic wrap, then in a secure wrapping of
foil, and keep in a cool place. Or, if you wish, you may first wrap each
cake in a brandy-soaked cloth, then in foil, and store as directed above.
The cakes will keep for months. To serve, cut in thin slices with a long
serrated knife.




--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Thursday, 12(XII)/11(XI)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
1wks 6dys 8hrs 10mins
************************************************** **********************
Those who play with the Stone get screwed by the Stone.
************************************************** **********************

We both tweaked the same recipe! LOL! It's a good one.

Carol


On Thu, 11 Dec 2008 22:51:57 GMT, Wayne Boatwright
> wrote:

>I usually bake this recipe every year, among a few others on occasion.
>This is still my favorite. It is a tweaked version of my great-
>grandmother's.
>
>DARK FRUITCAKE
>
>2 cups golden raisins
>1 cup dark raisins
>1 cup currants
>2 cups dried apricot halves, snipped into ½" pieces
>2 cups dried figs, halved, stems discarded
>1 cup pitted prunes, snipped into ½" pieces
>1 cup whole pitted dates
>4 cups English walnuts, in halves or large pieces
>2 cups pecans, in halves or large pieces
>2 cups candied cherries (red and green, if possible)
>2 cups candied pineapple slices, cut in wedges
>1 cup candied lemon peel
>1 cup candied orange peel
>1 cup candied citron
>Grated zest of 3 oranges
>Grated zest of 3 lemons
>1/2 cup chopped candied ginger
>2 teaspoons cinnamon
>1 teaspoon ground allspice
>1 teaspoon mace
>1/2 teaspoon ground doves.
>1 cup molasses
>2 cups brandy
>1/2 cup orange liqueur
>4 cups all-purpose flour
>1 tablespoon baking powder
>1 teaspoon baking soda
>1-1/2 teaspoons salt
>1 pound (4 sticks or 2 cups) butter
>3 cups dark brown sugar
>8 eggs
>1 tablespoon vanilla extract
>
>The day before you make the fruitcake, combine all the dried fruits, the
>nuts, and citrus zests in a large mixing bowl or kettle. Sprinkle on the
>candied ginger and the spices, and toss well to mix. Add the molasses,
>brandy, and orange liqueur, and mix well. Cover and let stand overnight,
>stirring once or twice. (The mixture may sit for several days, if you wish.
>Stir it occasionally, and add a little more brandy if it has been
>absorbed.)
>
> The day you make the cakes, preheat the oven to 275°E Grease four 9 x
>5 x 3-inch loaf pans, line the bottoms with waxed paper, grease the paper,
>then roll flour about the pans to coat them lightly and evenly. Knock out
>excess flour.
>
>Sprinkle 1 cup of the flour over the fruit mixture and stir well. Combine
>the remaining 3 cups flour with the baking powder, baking soda, and salt,
>and sift them together onto a piece of waxed paper; set aside. Cream the
>butter, then add the brown sugar and beat well. Add the eggs two at a time,
>beating well after each addition, then beat in the vanilla. Add the
>combined dry ingredients and beat until the batter is thoroughly blended
>and perfectly smooth. Pour the batter over the fruit mixture (you might
>need to do this in a large tub or a clean dishpan if you have made the full
>recipe) and mix well until all of the pieces of fruit are coated with
>batter-your clean hands are the best tools for this.
>
>Divide the batter among the prepared loaf pans, filling them within 1/2
>inch of the top. Bake the cakes for about 2 hours: each cake will rise just
>above the rim of the pan, the top will crack slightly in several places,
>and there will be a faint line of shrinkage around the edge of the pan. An
>ice pick or long wooden skewer inserted in the center of a cake should come
>out clean, or with just a slight residue of sticky fruit, but no raw
>batter. Remove the cakes from the oven and place them on a rack to cool for
>about 30 minutes. Turn out of the pans, peel off the waxed paper, and let
>cool top side up on a rack. If you wish, pour an additional tablespoon or
>two of brandy over the cakes as they cool.
>
>To sto Wrap each one first in plastic wrap, then in a secure wrapping of
>foil, and keep in a cool place. Or, if you wish, you may first wrap each
>cake in a brandy-soaked cloth, then in foil, and store as directed above.
>The cakes will keep for months. To serve, cut in thin slices with a long
>serrated knife.

On 2008-12-11, Wayne Boatwright > wrote:

> 2 cups candied cherries (red and green, if possible)
> 2 cups candied pineapple slices, cut in wedges
> 1 cup candied lemon peel
> 1 cup candied orange peel
> 1 cup candied citron
> Grated zest of 3 oranges
> Grated zest of 3 lemons

You were doing good till you got to grn candied cherries. What?... real org
and lemon peel ain't good enough?

> 1/2 cup chopped candied ginger

a maybe

> 1/2 teaspoon ground doves.

No wonder the doves cry!

> 1 cup molasses

a good sign.....

> 2 cups brandy
> 1/2 cup orange liqueur

an even better sign!......

You've qualified.

nb

On Thu 11 Dec 2008 04:24:33p, Damsel in dis Dress told us...

> We both tweaked the same recipe! LOL! It's a good one.
>
> Carol

How'd you get my great-grandmother's recipe, Carol? <g>

When I got it, the list of ingredients were written on a piece of brown
grocery sack, with minimal directions, which I expanded on.

Yes, it's a good one, no matter who makes it!

>
>
> On Thu, 11 Dec 2008 22:51:57 GMT, Wayne Boatwright
> > wrote:
>
>>I usually bake this recipe every year, among a few others on occasion.
>>This is still my favorite. It is a tweaked version of my great-
>>grandmother's.
>>
>>DARK FRUITCAKE
>>
>>2 cups golden raisins
>>1 cup dark raisins
>>1 cup currants
>>2 cups dried apricot halves, snipped into ½" pieces
>>2 cups dried figs, halved, stems discarded
>>1 cup pitted prunes, snipped into ½" pieces
>>1 cup whole pitted dates
>>4 cups English walnuts, in halves or large pieces
>>2 cups pecans, in halves or large pieces
>>2 cups candied cherries (red and green, if possible)
>>2 cups candied pineapple slices, cut in wedges
>>1 cup candied lemon peel
>>1 cup candied orange peel
>>1 cup candied citron
>>Grated zest of 3 oranges
>>Grated zest of 3 lemons
>>1/2 cup chopped candied ginger
>>2 teaspoons cinnamon
>>1 teaspoon ground allspice
>>1 teaspoon mace
>>1/2 teaspoon ground doves.
>>1 cup molasses
>>2 cups brandy
>>1/2 cup orange liqueur
>>4 cups all-purpose flour
>>1 tablespoon baking powder
>>1 teaspoon baking soda
>>1-1/2 teaspoons salt
>>1 pound (4 sticks or 2 cups) butter
>>3 cups dark brown sugar
>>8 eggs
>>1 tablespoon vanilla extract
>>
>>The day before you make the fruitcake, combine all the dried fruits, the
>>nuts, and citrus zests in a large mixing bowl or kettle. Sprinkle on the
>>candied ginger and the spices, and toss well to mix. Add the molasses,
>>brandy, and orange liqueur, and mix well. Cover and let stand overnight,
>>stirring once or twice. (The mixture may sit for several days, if you
>>wish. Stir it occasionally, and add a little more brandy if it has been
>>absorbed.)
>>
>> The day you make the cakes, preheat the oven to 275°E Grease four
>> 9 x
>>5 x 3-inch loaf pans, line the bottoms with waxed paper, grease the
>>paper, then roll flour about the pans to coat them lightly and evenly.
>>Knock out excess flour.
>>
>>Sprinkle 1 cup of the flour over the fruit mixture and stir well.
>>Combine the remaining 3 cups flour with the baking powder, baking soda,
>>and salt, and sift them together onto a piece of waxed paper; set aside.
>>Cream the butter, then add the brown sugar and beat well. Add the eggs
>>two at a time, beating well after each addition, then beat in the
>>vanilla. Add the combined dry ingredients and beat until the batter is
>>thoroughly blended and perfectly smooth. Pour the batter over the fruit
>>mixture (you might need to do this in a large tub or a clean dishpan if
>>you have made the full recipe) and mix well until all of the pieces of
>>fruit are coated with batter-your clean hands are the best tools for
>>this.
>>
>>Divide the batter among the prepared loaf pans, filling them within 1/2
>>inch of the top. Bake the cakes for about 2 hours: each cake will rise
>>just above the rim of the pan, the top will crack slightly in several
>>places, and there will be a faint line of shrinkage around the edge of
>>the pan. An ice pick or long wooden skewer inserted in the center of a
>>cake should come out clean, or with just a slight residue of sticky
>>fruit, but no raw batter. Remove the cakes from the oven and place them
>>on a rack to cool for about 30 minutes. Turn out of the pans, peel off
>>the waxed paper, and let cool top side up on a rack. If you wish, pour
>>an additional tablespoon or two of brandy over the cakes as they cool.
>>
>>To sto Wrap each one first in plastic wrap, then in a secure wrapping
>>of foil, and keep in a cool place. Or, if you wish, you may first wrap
>>each cake in a brandy-soaked cloth, then in foil, and store as directed
>>above. The cakes will keep for months. To serve, cut in thin slices with
>>a long serrated knife.



--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Thursday, 12(XII)/11(XI)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
1wks 6dys 6hrs 18mins
************************************************** **********************
Sign on baby's bib: SPIT HAPPENS.
************************************************** **********************

On Thu 11 Dec 2008 04:27:55p, notbob told us...

> On 2008-12-11, Wayne Boatwright > wrote:
>
>> 2 cups candied cherries (red and green, if possible)
>> 2 cups candied pineapple slices, cut in wedges
>> 1 cup candied lemon peel
>> 1 cup candied orange peel
>> 1 cup candied citron
>> Grated zest of 3 oranges
>> Grated zest of 3 lemons
>
> You were doing good till you got to grn candied cherries. What?... real
> org and lemon peel ain't good enough?

hehehe! Gotta have both red and green candied cherries, nb. The candied
pineapple has to be a mix of natural, red, and green. <g> That's just the
way I grew up with it, and it just isn't the same without it. Same for the
candied peels and the fresh zest.

>> 1/2 cup chopped candied ginger
>
> a maybe

It's really a great addition. This recipe makes a lot of cake, so per
volume there really isn't that much ginger.

DARK FRUITCAKE

2 cups golden raisins
1 cup dark raisins
1 cup currants
2 cups dried apricot halves, snipped into ½” pieces
2 cups dried figs, halved, stems discarded
1 cup pitted prunes, snipped into ½” pieces
1 cup whole pitted dates
4 cups English walnuts, in halves or large pieces
2 cups pecans, in halves or large pieces
2 cups candied cherries (red and green, if possible)
2 cups candied pineapple slices, cut in wedges
1 cup candied lemon peel
1 cup candied orange peel
1 cup candied citron
Grated zest of 3 oranges
Grated zest of 3 lemons
1/2 cup chopped candied ginger
2 teaspoons cinnamon
1 teaspoon ground allspice
1 teaspoon mace
1/2 teaspoon ground doves.
1 cup molasses
2 cups brandy
1/2 cup orange liqueur
4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1-1/2 teaspoons salt
1 pound (4 sticks or 2 cups) butter
3 cups dark brown sugar
8 eggs
1 tablespoon vanilla extract

he day before you make the fruitcake, combine all the dried fruits, the
nuts, and citrus zests in a large mixing bowl or kettle. Sprinkle on the
candied ginger and the spices, and toss well to mix. Add the molasses,
brandy, and orange liqueur, and mix well. Cover and let stand overnight,
stirring once or twice. (The mixture may sit for several days, if you wish.
Stir it occasionally, and add a little more brandy if it has been
absorbed.)

The day you make the cakes, preheat the oven to 275°E Grease four 9 x
5 x 3-inch loaf pans, line the bottoms with waxed paper, grease the paper,
then roll flour about the pans to coat them lightly and evenly. Knock out
excess flour.

Sprinkle 1 cup of the flour over the fruit mixture and stir well. Combine
the remaining 3 cups flour with the baking powder, baking soda, and salt,
and sift them together onto a piece of waxed paper; set aside. Cream the
butter, then add the brown sugar and beat well. Add the eggs two at a time,
beating well after each addition, then beat in the vanilla. Add the
combined dry ingredi¬ents and beat until the batter is thoroughly blended
and perfectly smooth. Pour the batter over the fruit mixture (you might
need to do this in a large tub or a clean dishpan if you have made the full
recipe) and mix well until all of the pieces of fruit are coated with
batter-your clean hands are the best tools for this.

Divide the batter among the prepared loaf pans, filling them within 1/2
inch of the top. Bake the cakes for about 2 hours: each cake will rise just
above the rim of the pan, the top will crack slightly in several places,
and there will be a faint line of shrinkage around the edge of the pan. An
ice pick or long wooden skewer inserted in the center of a cake should come
out clean, or with just a slight residue of sticky fruit, but no raw
batter. Remove the cakes from the oven and place them on a rack to cool for
about 30 minutes. Turn out of the pans, peel off the waxed paper, and let
cool top side up on a rack. If you wish, pour an additional tablespoon or
two of brandy over the cakes as they cool.

To sto Wrap each one first in plastic wrap, then in a secure wrapping of
foil, and keep in a cool place. Or, if you wish, you may first wrap each
cake in a brandy-soaked cloth, then in foil, and store as directed above.
The cakes will keep for months. To serve, cut in thin slices with a long
serrated knife.


>
>> 1/2 teaspoon ground doves.
>
> No wonder the doves cry!

Oh, I don't grind them myself. <g> I can buy it at the store pre-ground
and I don't have to listen to the crying. It would make me sad.

>> 1 cup molasses
>
> a good sign.....

Yep, gives it that rich dark flavor.

>> 2 cups brandy
>> 1/2 cup orange liqueur
>
> an even better sign!......

Yep, gives it that nice boozey flavor. <g>

>
> You've qualified.
>
> nb

Thank you, sir!

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Thursday, 12(XII)/11(XI)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
1wks 6dys 6hrs 15mins
************************************************** **********************
I'm always tempted to let people think I'm normal.
************************************************** **********************

Wayne Boatwright > wrote in
5.247:

> I usually bake this recipe every year, among a few others on occasion.
> This is still my favorite. It is a tweaked version of my great-
> grandmother's.
>
> DARK FRUITCAKE
>

[snip]


Sounds very nice. I'm going to try this one as soon as my monster cake is
gone!!

Now all I have to do is find some molasses. Got just about everything else.

But I'm going to leave the dates out. I'll substitute something else.



Thanks Wayne :-)


--
Peter Lucas
Brisbane
Australia

ACHTUNG! ALLES LOOKENSPEEPERS! Das computermachine ist nicht fuer
gefingerpoken und mittengrabben. Ist easy schnappen der springenwerk,
blowenfusen und poppencorken mit spitzensparken. Ist nicht fuer gewerken
bei das dumpkopfen. Das rubbernecken sichtseeren keepen das cotten-
pickenen hans in das pockets muss; relaxen und watchen das
blinkenlichten

Wayne Boatwright wrote:
> On Thu 11 Dec 2008 11:07:22p, Damsel in dis Dress told us...
>
>> On Fri, 12 Dec 2008 00:45:21 GMT, Wayne Boatwright
>> > wrote:
>>
>>> On Thu 11 Dec 2008 04:24:33p, Damsel in dis Dress told us...
>>>
>>>> We both tweaked the same recipe! LOL! It's a good one.
>>>>
>>>> Carol
>>> How'd you get my great-grandmother's recipe, Carol? <g>
>>>
>>> When I got it, the list of ingredients were written on a piece of brown
>>> grocery sack, with minimal directions, which I expanded on.
>>>
>>> Yes, it's a good one, no matter who makes it!
>> Here is where I found it:
>> http://groups.google.com/group/rec.f...bd70d21b282076
>>
>> Carol
>>
>
> That must have been a very early edition of the Fanny Farmer cookbook if my
> great-grandmother had the remnants of the recipe. The ingredients list was
> almost identical. Interesting...
>
> Thanks, Carol!
>
Heh! I have had similar discoveries about some of OUR treasured
family recipes!

--
Jean B.

"Jean B." > wrote in
:

> Wayne Boatwright wrote:
>> On Thu 11 Dec 2008 11:07:22p, Damsel in dis Dress told us...
>>
>>> On Fri, 12 Dec 2008 00:45:21 GMT, Wayne Boatwright
>>> > wrote:
>>>
>>>> On Thu 11 Dec 2008 04:24:33p, Damsel in dis Dress told us...
>>>>
>>>>> We both tweaked the same recipe! LOL! It's a good one.
>>>>>
>>>>> Carol
>>>> How'd you get my great-grandmother's recipe, Carol? <g>
>>>>
>>>> When I got it, the list of ingredients were written on a piece of
>>>> brown grocery sack, with minimal directions, which I expanded on.
>>>>
>>>> Yes, it's a good one, no matter who makes it!
>>> Here is where I found it:
>>> http://groups.google.com/group/rec.f...bd70d21b282076
>>>
>>> Carol
>>>
>>
>> That must have been a very early edition of the Fanny Farmer cookbook
>> if my great-grandmother had the remnants of the recipe. The
>> ingredients list was almost identical. Interesting...
>>
>> Thanks, Carol!
>>
> Heh! I have had similar discoveries about some of OUR treasured
> family recipes!
>




Ahhhhhhhhhhhhhhhhhhhhh!!!

So Google has been around for a lot longer than people think!! :-)

--
Peter Lucas
Brisbane
Australia

ACHTUNG! ALLES LOOKENSPEEPERS! Das computermachine ist nicht fuer
gefingerpoken und mittengrabben. Ist easy schnappen der springenwerk,
blowenfusen und poppencorken mit spitzensparken. Ist nicht fuer gewerken
bei das dumpkopfen. Das rubbernecken sichtseeren keepen das cotten-
pickenen hans in das pockets muss; relaxen und watchen das
blinkenlichten

On Fri 12 Dec 2008 06:52:40a, Jean B. told us...

> Wayne Boatwright wrote:
>> On Thu 11 Dec 2008 11:07:22p, Damsel in dis Dress told us...
>>
>>> On Fri, 12 Dec 2008 00:45:21 GMT, Wayne Boatwright
>>> > wrote:
>>>
>>>> On Thu 11 Dec 2008 04:24:33p, Damsel in dis Dress told us...
>>>>
>>>>> We both tweaked the same recipe! LOL! It's a good one.
>>>>>
>>>>> Carol
>>>> How'd you get my great-grandmother's recipe, Carol? <g>
>>>>
>>>> When I got it, the list of ingredients were written on a piece of
>>>> brown grocery sack, with minimal directions, which I expanded on.
>>>>
>>>> Yes, it's a good one, no matter who makes it!
>>> Here is where I found it:
>>> http://groups.google.com/group/rec.f...bd70d21b282076
>>>
>>> Carol
>>>
>>
>> That must have been a very early edition of the Fanny Farmer cookbook
>> if my great-grandmother had the remnants of the recipe. The
>> ingredients list was almost identical. Interesting...
>>
>> Thanks, Carol!
>>
> Heh! I have had similar discoveries about some of OUR treasured
> family recipes!
>

It just seems strange to me. :-)

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Friday, 12(XII)/12(XII)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
1wks 5dys 14hrs 16mins
************************************************** **********************
Whoso would be a man, would be a nonconformist --- Ralph Waldo Emerson
************************************************** **********************

On Fri 12 Dec 2008 07:52:47a, PeterL told us...

> "Jean B." > wrote in
> :
>
>> Wayne Boatwright wrote:
>>> On Thu 11 Dec 2008 11:07:22p, Damsel in dis Dress told us...
>>>
>>>> On Fri, 12 Dec 2008 00:45:21 GMT, Wayne Boatwright
>>>> > wrote:
>>>>
>>>>> On Thu 11 Dec 2008 04:24:33p, Damsel in dis Dress told us...
>>>>>
>>>>>> We both tweaked the same recipe! LOL! It's a good one.
>>>>>>
>>>>>> Carol
>>>>> How'd you get my great-grandmother's recipe, Carol? <g>
>>>>>
>>>>> When I got it, the list of ingredients were written on a piece of
>>>>> brown grocery sack, with minimal directions, which I expanded on.
>>>>>
>>>>> Yes, it's a good one, no matter who makes it!
>>>> Here is where I found it:
>>>> http://groups.google.com/group/rec.f...bd70d21b282076
>>>>
>>>> Carol
>>>>
>>>
>>> That must have been a very early edition of the Fanny Farmer cookbook
>>> if my great-grandmother had the remnants of the recipe. The
>>> ingredients list was almost identical. Interesting...
>>>
>>> Thanks, Carol!
>>>
>> Heh! I have had similar discoveries about some of OUR treasured
>> family recipes!
>>
>
>
>
>
> Ahhhhhhhhhhhhhhhhhhhhh!!!
>
> So Google has been around for a lot longer than people think!! :-)
>

Well, *something's* been around for a lot longer than people think. :-)

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Friday, 12(XII)/12(XII)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
1wks 5dys 14hrs 15mins
************************************************** **********************
The brain you have reached is out of order at this time.
************************************************** **********************

On Fri, 12 Dec 2008 08:52:40 -0500, Jean B. wrote:

> Wayne Boatwright wrote:
>> On Thu 11 Dec 2008 11:07:22p, Damsel in dis Dress told us...
>>
>>> On Fri, 12 Dec 2008 00:45:21 GMT, Wayne Boatwright
>>> > wrote:
>>>
>>>> On Thu 11 Dec 2008 04:24:33p, Damsel in dis Dress told us...
>>>>
>>>>> We both tweaked the same recipe! LOL! It's a good one.
>>>>>
>>>>> Carol
>>>> How'd you get my great-grandmother's recipe, Carol? <g>
>>>>
>>>> When I got it, the list of ingredients were written on a piece of brown
>>>> grocery sack, with minimal directions, which I expanded on.
>>>>
>>>> Yes, it's a good one, no matter who makes it!
>>> Here is where I found it:
>>> http://groups.google.com/group/rec.f...bd70d21b282076
>>>
>>> Carol
>>>
>>
>> That must have been a very early edition of the Fanny Farmer cookbook if my
>> great-grandmother had the remnants of the recipe. The ingredients list was
>> almost identical. Interesting...
>>
>> Thanks, Carol!
>>
> Heh! I have had similar discoveries about some of OUR treasured
> family recipes!

oh noes!!! great-grandma was a plagiarist!

your pal,
blake

Wayne Boatwright wrote:
> On Fri 12 Dec 2008 06:52:40a, Jean B. told us...
>
>> Wayne Boatwright wrote:
>>> On Thu 11 Dec 2008 11:07:22p, Damsel in dis Dress told us...
>>>
>>>> On Fri, 12 Dec 2008 00:45:21 GMT, Wayne Boatwright
>>>> > wrote:
>>>>
>>>>> On Thu 11 Dec 2008 04:24:33p, Damsel in dis Dress told us...
>>>>>
>>>>>> We both tweaked the same recipe! LOL! It's a good one.
>>>>>>
>>>>>> Carol
>>>>> How'd you get my great-grandmother's recipe, Carol? <g>
>>>>>
>>>>> When I got it, the list of ingredients were written on a piece of
>>>>> brown grocery sack, with minimal directions, which I expanded on.
>>>>>
>>>>> Yes, it's a good one, no matter who makes it!
>>>> Here is where I found it:
>>>> http://groups.google.com/group/rec.f...bd70d21b282076
>>>>
>>>> Carol
>>>>
>>> That must have been a very early edition of the Fanny Farmer cookbook
>>> if my great-grandmother had the remnants of the recipe. The
>>> ingredients list was almost identical. Interesting...
>>>
>>> Thanks, Carol!
>>>
>> Heh! I have had similar discoveries about some of OUR treasured
>> family recipes!
>>
>
> It just seems strange to me. :-)
>
Well, yes. I much preferred thinking the recipes were unique to
my family. I can see how this happens though.

--
Jean B.

On Fri 12 Dec 2008 10:53:32a, blake murphy told us...

> On Fri, 12 Dec 2008 08:52:40 -0500, Jean B. wrote:
>
>> Wayne Boatwright wrote:
>>> On Thu 11 Dec 2008 11:07:22p, Damsel in dis Dress told us...
>>>
>>>> On Fri, 12 Dec 2008 00:45:21 GMT, Wayne Boatwright
>>>> > wrote:
>>>>
>>>>> On Thu 11 Dec 2008 04:24:33p, Damsel in dis Dress told us...
>>>>>
>>>>>> We both tweaked the same recipe! LOL! It's a good one.
>>>>>>
>>>>>> Carol
>>>>> How'd you get my great-grandmother's recipe, Carol? <g>
>>>>>
>>>>> When I got it, the list of ingredients were written on a piece of
>>>>> brown grocery sack, with minimal directions, which I expanded on.
>>>>>
>>>>> Yes, it's a good one, no matter who makes it!
>>>> Here is where I found it:
>>>> http://groups.google.com/group/rec.f...bd70d21b282076
>>>>
>>>> Carol
>>>>
>>>
>>> That must have been a very early edition of the Fanny Farmer cookbook
>>> if my great-grandmother had the remnants of the recipe. The
>>> ingredients list was almost identical. Interesting...
>>>
>>> Thanks, Carol!
>>>
>> Heh! I have had similar discoveries about some of OUR treasured
>> family recipes!
>
> oh noes!!! great-grandma was a plagiarist!
>
> your pal,
> blake
>

I never said my great-grandmother made up the recipe herself. I had no
idea where she got it. It was handed down to me on a piece of a brown
grocery sack. I'm guessing that someone also passed it along to her, as I
don't recall her having any cookbook but a very early edition of The Good
Housekeeping Cookbook.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Friday, 12(XII)/12(XII)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
1wks 5dys 12hrs 31mins
************************************************** **********************
I saw it in a cartoon, but I'm pretty sure I can do it.
************************************************** **********************

On Fri, 12 Dec 2008 18:33:08 GMT, Wayne Boatwright wrote:

> On Fri 12 Dec 2008 10:53:32a, blake murphy told us...
>
>> On Fri, 12 Dec 2008 08:52:40 -0500, Jean B. wrote:
>>
>>> Wayne Boatwright wrote:
>>>> On Thu 11 Dec 2008 11:07:22p, Damsel in dis Dress told us...
>>>>
>>>>> On Fri, 12 Dec 2008 00:45:21 GMT, Wayne Boatwright
>>>>> > wrote:
>>>>>
>>>>>> On Thu 11 Dec 2008 04:24:33p, Damsel in dis Dress told us...
>>>>>>
>>>>>>> We both tweaked the same recipe! LOL! It's a good one.
>>>>>>>
>>>>>>> Carol
>>>>>> How'd you get my great-grandmother's recipe, Carol? <g>
>>>>>>
>>>>>> When I got it, the list of ingredients were written on a piece of
>>>>>> brown grocery sack, with minimal directions, which I expanded on.
>>>>>>
>>>>>> Yes, it's a good one, no matter who makes it!
>>>>> Here is where I found it:
>>>>> http://groups.google.com/group/rec.f...bd70d21b282076
>>>>>
>>>>> Carol
>>>>>
>>>>
>>>> That must have been a very early edition of the Fanny Farmer cookbook
>>>> if my great-grandmother had the remnants of the recipe. The
>>>> ingredients list was almost identical. Interesting...
>>>>
>>>> Thanks, Carol!
>>>>
>>> Heh! I have had similar discoveries about some of OUR treasured
>>> family recipes!
>>
>> oh noes!!! great-grandma was a plagiarist!
>>
>> your pal,
>> blake
>>
>
> I never said my great-grandmother made up the recipe herself. I had no
> idea where she got it. It was handed down to me on a piece of a brown
> grocery sack. I'm guessing that someone also passed it along to her, as I
> don't recall her having any cookbook but a very early edition of The Good
> Housekeeping Cookbook.

relax, wayne. no one will rat out g-grandma. just yankin' your crank.

your pal,
blake

On Sat 13 Dec 2008 11:46:18a, blake murphy told us...

> On Fri, 12 Dec 2008 18:33:08 GMT, Wayne Boatwright wrote:
>
>> On Fri 12 Dec 2008 10:53:32a, blake murphy told us...
>>
>>> On Fri, 12 Dec 2008 08:52:40 -0500, Jean B. wrote:
>>>
>>>> Wayne Boatwright wrote:
>>>>> On Thu 11 Dec 2008 11:07:22p, Damsel in dis Dress told us...
>>>>>
>>>>>> On Fri, 12 Dec 2008 00:45:21 GMT, Wayne Boatwright
>>>>>> > wrote:
>>>>>>
>>>>>>> On Thu 11 Dec 2008 04:24:33p, Damsel in dis Dress told us...
>>>>>>>
>>>>>>>> We both tweaked the same recipe! LOL! It's a good one.
>>>>>>>>
>>>>>>>> Carol
>>>>>>> How'd you get my great-grandmother's recipe, Carol? <g>
>>>>>>>
>>>>>>> When I got it, the list of ingredients were written on a piece of
>>>>>>> brown grocery sack, with minimal directions, which I expanded on.
>>>>>>>
>>>>>>> Yes, it's a good one, no matter who makes it!
>>>>>> Here is where I found it:
>>>>>> http://groups.google.com/group/rec.f...bd70d21b282076
>>>>>>
>>>>>> Carol
>>>>>>
>>>>>
>>>>> That must have been a very early edition of the Fanny Farmer
>>>>> cookbook if my great-grandmother had the remnants of the recipe.
>>>>> The ingredients list was almost identical. Interesting...
>>>>>
>>>>> Thanks, Carol!
>>>>>
>>>> Heh! I have had similar discoveries about some of OUR treasured
>>>> family recipes!
>>>
>>> oh noes!!! great-grandma was a plagiarist!
>>>
>>> your pal,
>>> blake
>>>
>>
>> I never said my great-grandmother made up the recipe herself. I had no
>> idea where she got it. It was handed down to me on a piece of a brown
>> grocery sack. I'm guessing that someone also passed it along to her,
>> as I don't recall her having any cookbook but a very early edition of
>> The Good Housekeeping Cookbook.
>
> relax, wayne. no one will rat out g-grandma. just yankin' your crank.
>
> your pal,
> blake
>

I know. I was just 'splaining. :-)

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Saturday, 12(XII)/13(XIII)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
1wks 4dys 10hrs 26mins
************************************************** **********************
If entropy is increasing, where is it coming from?
************************************************** **********************