|
-----Original Message-----
From: Judy
Sent: Sunday, December 27, 2015 11:41 AM
To: phaedrus@hungrybrowser.com
Subject: Lazarus oatmeal raisin cookies
Would love the recipe for Lazarus oatmeal cookies. They were so good! Thank
you Judy
Hello Judy,
I found the below recipe here: Tastebook
It says "Source:Lazarus Cook Book".
Phaed
Oatmeal Cookies
Ingredients
1 lb. butter
2 C. brown sugar
2 C. granulated sugar
1/4 C. molasses
4 eggs
1 lb. raisins
12 oz. dates, chopped
2 tsp. soda
2 tsp. salt
4 C. flour
4 C. oats
Directions
Cream butter. Add both sugars and molasses; cream well. Add eggs (beat 1
minutes). Add raisins and dates to mixture. Blend remaining ingredients
into mixture. Bake at 375 degrees on lightly greased cookie sheets. Do not
overbake. Take out when top of cookie looks doughy.
Source:Lazarus Cook Book
-----Original Message-----
From: Judy
Sent: Sunday, December 27, 2015 11:44 AM
To: phaedrus@hungrybrowser.com
Subject: Donut Bank hermit cookies
I would love to have the recipe for donut bank hermit cookies. The donut
bank is still located in Evansville IN
Thank you Judy
Hello Judy,
I can't find any mention at all of the hermit cookies from Donut Bank. They
aren't listed on their online menu, which is here: Donut Bank
I'll post this for reader input.
Phaed
-----Original Message-----
From: Susan
Sent: Sunday, December 27, 2015 3:21 PM
To: phaedrus@hungrybrowser.com
Subject: recipe
Dear Phaedrus;
Years ago, somewhere in 1970-1973, there was an article featuring recipes
from Fauchon, the famous Parisian patisserie, in either Family Circle or
Good Housekeeping magazine. There were just a few recipes but the one I'm
required several steps.
It featured a loaf cake that was made with crushed almond brittle (and
other things) which was baked and set aside to become firm. Then a thick
chocolate ganache was produced that had to be mixed in a bowl over ice. A
thin chocolate bark was made as well.
The assembly consisted of a thin layer of cake, drizzled with a red
raspberry conserve or jam, then ganache and so forth til it was assembled.
Then when all was layered, the ganache encased the whole cake and then atop
that was applied the chocolate paper thin bark and finally sprinkled with
the remainder of the ground up almond brittle.
It was quite a recipe and quite a feat but delicious and rich. It was
probably the only article in those days with Fauchon recipes so if there's
an archive somewhere it may be found.
Thank you and good luck!!!!
Susan
Hi Susan,
I can't find any mention of this cake, nor a cake recipe with those
ingredients that mentions Fauchon, Good Housekeeping, or Family Circle. I
could not find any mention of an article in either of those magazines that
featured recipes from Fauchon.
Fauchon has a website here: Fauchon
Perhaps you should e-mail them. If they won't send you the recipe, perhaps
they will tell you which issue of which magazine the recipe was in, and then
you can locate that issue. At least they might tell you the exact name of
the cake.
Phaed
Thanks for trying! I'll do as you suggest; and it could be that it was another of those 'ladies' magazines that were popular at the time.
Regards, and Happy New Year!
Susan
|
