Custom Search




On 3 Mar 2006 at 21:57, Carolyn wrote:

> I am searching for a recipe for cushaw butter that my husband's
> grandmother made when he was young.  It is made somewhat like a
> pumpkin or apple butter but uses the cushaw melon instead.  Any help
> would be appreciated.
> Thanks,
> Carolyn

Hi Carolyn,

Actually, a cushaw is a squash, not a melon. Cushaw butter and cushaw pies are made exactly like pumpkin butter and pumpkin pies, but in Appalachia, they say cushaw is better than pumpkin. See below for some cushaw butter recipes. You can use any pumpkin butter recipe, though. Just substitute cushaw for the pumpkin.

This site has an article about cushaw and a picture:



Cushaw  Butter

 Ingredients :
 10 c. cubed, pared raw cushaw
 3 c. apple juice or cider
 1 c. orange juice
 2 c. sugar
 2 tsp. cinnamon
 1/2 tsp. cloves
 1/2 tsp. allspice

 Preparation :
   Prepare cushaw, cutting away blemishes or soft flesh.  Heat cubed
 pared cushaw.  Add juices in large kettle to boiling, reduce heat.
 Simmer, uncovered 20-30 minutes.  Remove from heat.  Puree until
 consistency of applesauce.  Heat to boiling, reduce heat.  Simmer
 until mixture mounds on spoon, about 2 hours.  Stir in sugar and
 spices.  Simmer 15 minutes, stirring frequently to avoid scorching.
 Pour into hot jars, leaving 1/4 inch head space.  Seal immediately
 or process in boiling water bath to ensure seal.
 Cushaw  Butter

 Ingredients :
 6 lbs. cushaw
 5 lb. light brown sugar
 5 lemons
 2 tbsp. ginger
 2 tbsp. cinnamon
 1 tsp. allspice
 1 pt. water

 Preparation :
  Peel vegetables. Chop them fine or put through a food grinder.
 Add spices and sugar together with lemon juice and rind and put
 them through the chopper.
  Let stand overnight.  In the morning, add 1 pint of water.
 Boil gently until the vegetables are clear and soft, and the
 mixture is thick.  Pour into sterilized jars and seal.
Cushaw  Butter

  Peel, core, cut in half 5 pound cushaw.  Cook in microwave until
 softened. (Large cushaw, 15 minutes each half.)  Cut into 1" cubes.
  Put in kettle.  Add 1 cup water.  Cook until cushaw is soft enough
 to mash.  Add half as much sugar as cushaw.  Can use part brown
 sugar.  Add cinnamon, nutmeg.  Simmer over low heat at least 2
 hours.  Stir frequently to prevent scorching.  Pour into hot
 sterilized jars.  Leave 1/2" head room.  Process in a boiling water
 bath for 10 minutes to insure seal.

Cioccolata Densa

On 9 Mar 2006 at 13:37, Peta wrote:

> I'm looking for a recipe for a kind of Italian hot chocolate. My
> boyfriend tells me it is called cioccolata densa, but he doesn't know
> how it is made. It is a hot chocolate drink most likely from the South
> of Italy where he grew up, with the consistency of pudding mixture (ie
> really thick!)... He gets homesick for Italy sometimes and would love
> it if I could make this drink for him to remind him of home. Please
> help!
> Peta

Hi Peta,

"Cioccolata densa" just means "thick chocolate". I could only find one recipe. See below.


Italian Thick Hot Chocolate

Ingredients (per small cup serve)

9g cocoa
34g sugar
5g cornflour
20mL water
170mL milk

Mix sugar and cocoa together (If possible use Italian bitter cocoa.)
Dissolve the cornflour in the water by stirring, then mix it with the
sugar/cocoa to form a brown goo. 
Heat the goo in a saucepan over a low-medium heat, always stirring 
with a whisk. Slowly add the milk to the mixture, and keep stirring.
Bring the mix to a simmer and keep stirring, but slow it down a bit so
you're only stirring occasionally. 
Once it's a thick, glossy molten liquid you're ready! It'll look like a
thick chocolate pudding that's not quite set. Pour it into cups, grab a
spoon and dig in. 

Hough White Cake

"As a Hough Bakery lover of the white birthday cake with white icing....
I have tried Archie's and Cake Castle....both saying they are former
bakers of Hough.  Someone needs to tell them that Archie has the cake 
but Cake Castle has the better, closer to Hough icing. They need to 'talk'."

Love's Baked Beans

On 6 Mar 2006 at 10:49, Doreen wrote:

> Love's restaurant was popular from the 60's-early 90's in the Southern
> California area.  I loved the beans they served.  I believe there were
> two types of beans, one the barbeque bean, which was not my favorite,
> the other a baked bean that was sweet and had a lot of rib meat (not
> sure if it was pork or beef).  I've tried to find the recipe on the
> net, but have not had a successful one that equals the original.  Can
> you help?
> Doreen

Hello Doreen,

Love's is still open in a couple of places in California: Chula Vista and Lakewood. See:

Love's BBQ

From looking at their menu, the BBQ beans are the only ones they offer now.

The BBQ beans copycat recipe is on my site at:

Love's BBQ Beans

The only other Love's beans copycat recipe that I have aver been able to find is the one below. Phaed

Love's Baked Beans (for a crowd). 


5 Lbs Canned Pork and Beans.
2 Med Bell Peppers (chopped).
1 Lb Brown Sugar.
14oz Bottle Catsup.
8 Slices Bacon (uncooked).
Liquid Smoke to taste.


Pre-Heat Oven to 325*
Combine: All of the ingredients in a large baking
pan.(An aluminum throw-away pan works well)

Top with bacon.

Bake: at 325* for 2 hours, 15 minutes.
Will serve up to 20 people

Barbados Recipes

Barbados Pork Roast

3 lbs. boneless pork loin roast
1/2 tsp. salt
1 tbsp. ground cumin
1 tbsp. chili powder
1 1/2 tsp. ground coriander
1 tsp. cayenne pepper
1 1/2 tsp. ground black pepper
3/4 tsp. ground cinnamon
3/4 tsp. brown sugar

Preheat oven to 350 F.

Make a spice rub by mixing salt and all the spices. Dry the surface 
of the pork with paper towels. Rub the spices all over the pork. 
Place pork in a roasting pan and put in the oven. Cook for about 
1 hour or until the pork achieves an internal temperature of 155F. 
Remove pork from oven and let rest for 10 minutes. Slice and serve.
Corn Pie

1 tbsp sugar
1 1/2 tbsp sifted flour
1/2 lb. anchor cheese (grated)
1 tin of corn (drained)
1/2 tin of evaporated milk
1 egg
1 onion (finely chopped)
1/2 sweet pepper (finely chopped)
1 tbsp butter

Melt butter in pan and add flour, stir to avoid lumps
Add milk stirring gradually to avoid lumps, then add grated cheese
Add corn and sugar, put in onion
Add egg last to hold ingredients together
Bake in oven at 50 degrees for 35 to 40 minutes.
Conkie (Dunkanoo)

3 ripe plantains
1/2 teaspoon grd. cinnamon
2 tablespoons butter
2 tablespoons sifted flour
1/2 cup brown sugar
Banana leaves or aluminum foil
1/2 teaspoon grated nutmeg Makes 1 Dozen.

Place the plantains in a pot of salted water boil them until 
they are tender. In a bowl, mash the plantains with a fork and 
add the butter, sugar, and spices. If necessary, add a little 
flour to make thick paste. Wash the banana leaves and make them 
pliable by boiling them. Cut the leaves into pieces about 6 inches
square. Then drop 2 tablespoonfuls of the plantain mixture onto 
each piece of leaf, roll it up, fold it over and tie the ends. 
Fill a large heavy saucepan with water and bring it to a boil. 
Add the conkie packages and boil them for 45 to 50 minutes. 
Serve warm. When they're made with corn or cornmeal, conkies are 
also called Dunkanoo...


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus