Sent: Saturday, January 21, 2017 2:35 AM
Subject: Recipe request.
My name is Lil Smith. 35 years ago my husband proposed to me at a little restaurant in Atlanta, GA named 103 West.
We got lost on our way and we're late for our reservation, had a fight but here we are. I was 15 and my husband
was 21. We've been married 32 years and have 2 beautiful children 13 and 10. That night we had whole lobsters
for the first time and a delicious Orange flavored souffle. I am a chef in my own right and have opened 2 restaurants.
I've never braved a souffle but, would love to attempt the one we had that night. Can you help me find the recipe?
At first I was unable to find this. I could not find a recipe for “orange soufflé from 103 West.” Next, I checked
online for menus from 103 West, which is an ongoing, well-known dining destination in Atlanta. The first few menus
that I found did not have an orange soufflé listed at all. I was about to give up and send you some generic orange
soufflé recipes, but I decided to try once more to find other 103 West menus. I found one that listed a
“Grand Marnier Soufflé,” at: Zmenu
Of course! Grand Marnier is an orange-flavored liqueur, so I thought that must be it.
Searching for a 103 West Grand Marnier Soufflé recipe, I found that the Atlanta PBS station had published several
recipes from 103 West and that the Grand Marnier Soufflé was one of them. That PBS page is PBS Atlanta
The recipe is below.
103 West Grand Marnier Soufflé
1 whole egg
3/4 cup sugar
1-1/4 cup cake flour
2 cups milk
4 tablespoons butter
Place first four ingredients in mixing bowl and combine until smooth. Boil milk and add the egg, sugar,
flour mixture. Cook over medium heat until mixture becomes firm. Place in mixer fitted with a paddle.
Add the butter and remaining yolks. Mix well and set aside to cool.
Grand Marnier Soufflé:
2 cups soufflé base
5 tablespoons Grand Marnier
1 orange zest
1 cup egg white
2 tablespoons cornstarch plus 2 teaspoons cornstarch
2 tablespoons powdered sugar plus 1 teaspoon powdered sugar
Preheat oven to 350 degrees.
Place soufflé base in bowl. Fold in orange liqueur and zest. Whip egg whites, cornstarch and powdered
sugar to soft peaks. Gently fold egg whites into the base. Place into four soufflé cups that have been
buttered and sugared. Bake at 350 degrees until golden brown. Quickly remove them from the oven and
dust with powdered sugar. Serve with vanilla sauce.
4 whole eggs
2/3 cup granulated sugar
2 cups milk
1 teaspoon vanilla extract
Combine eggs sugar and vanilla extract. Boil milk. Temper milk into egg mixture. Cook over medium heat
until mixture coats the back of a spoon. Strain through a mesh strainer into a stainless bowl and cool
over an ice bath.
I know, how ordinary. I recently went on a Carnival cruise
and enjoyed their amazing strawberry cheesecake. This cheesecake is approximately
11-12 inches in diameter, two layers and frosted with an amazing topping;
sort of a combination of buttercream and cream cheese but lighter. Of course
there were strawberries on top. I asked the logical people on board for the
recipe with no positive results. Could you help dear Uncle?
For some reason, my server’s SPAM filter does not like your e-mail format. I had to use a special program to open your message.
I had no success finding a recipe for Carnival Cruise Lines Strawberry Cheesecake, although I might have found a photo of it here:
I’ll post this for reader input.
Did you know Carnival Cruise lines has a website for their recipes? See:
There is also a message board for Cruise Ship folks where people ask for recipes. See:
Sent: Sunday, January 08, 2017 8:47 PM
Subject: Hershey recipe request
Hello this is Rik, I asked about Hellman's mayo by Gloria Pitzer previously. I actually have the recipe someplace,
but I have a 3 car garage loaded with boxes from a move. I may never find it.
Here is a sad sad story. I made this when I was a kid - it was on the back of a Hershey's baking chocolate box.
It was called "Creamy Citrus Saucery". You made two layers, one with melted baking chocolate, the other with
Jello (obviously lemon or orange). It was more than just chocolate, and the citrus layer was more than just Jello.
I don't remember. You put in one layer at a time in a paper muffin cup and froze it before adding the next, total
of four layers.
Anyway, I mentioned it on a website and someone actually typed it out and added it. Of course, I always found it
when I googled, so I didn't think I'd need to write it down anymore. Of course, now it isn't coming up and I can't
remember the name of the site.
Hershey's doesn't have it, I checked with them. Many Thanks.
Sorry, I cannot find anything at all like your description or dish name. I’ll post your request for reader input.
Subject: Fwd: ISO Hershey's Creamy Citrus Saucery SUCCESS FOUND IT!!
Date: Tuesday, March 21, 2017 9:13 PM
Somehow this popped up when I perusing my AOL mailbox on my Smartphone. perhaps the smartphone made the connection,
but I did search my AOL mailboxes from my main computer and somehow this never popped up before.
Please share on your website THANK YOU. This is a bit tedious and requires a lot of freezer space for a short time
but it is really wonderful on a hot day.
From: Dessert Recipes
Sent: Thu, May 3, 2012 8:52 pm
Subject: Re: ISO Hershey's Creamy Citrus Saucery
Re: ISO Hershey's Creamy Citrus Saucery
Replied to by mmnelson
I have been thinking of this dessert lately and needed to enter it into my recipe book on the computer.
As I was searching for it (so I could be lazy and cut and paste) I came across your posting. In case you
haven't found it...here it is. It was one of our summer favorites but I haven't made it recently. You were
right, it is from the 70's. My recipe was off of the Hershey baking chocolate box. Enjoy!
Chocolate Citrus Saucery
3 blocks (3 oz) Hershey's baking chocolate, broken into pieces
1/2 c milk, scalded
3/4 c. sugar
1 teaspoon vanilla
1 6 oz package lemon or orange flavored gelatin
1 c boiling water
2 c vanilla ice cream, softened
3 c frozen non-dairy whipped topping, thawed
Place all ingredients in blender container in order give. Blend at medium speed for 30 seconds, stop motor
and scrape sides. Blend at high speed until sauce is smooth.
Cool to room temp.
1 1/2 C sauce. Chocolate sauce is excellent on ice cream or your favorite dessert
In large mixer bowl, completely dissolve gelatin in boiling water. Whip gelatin on medium speed of mixer,
gradually adding softened ice cream; beat until smooth at high speed. On low speed, quickly blend whipped
topping into gelatin mixture.
Spoon about 2 tablespoons citrus cream into 24 paper-lined muffin cups.
Working quickly, pour about 1/2 tablespoon chocolate sauce over citrus cream in each cup.
Fill cups with about 1 tablespoon citrus cream
Drizzle additional sauce over top of each cup.
Cover and freeze
Allow cups to soften a few minuted before serving