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----- Original Message -----
From: Donna
To: phaedrus@hungrybrowser.com
Sent: Sunday, August 02, 2009 10:46 PM
Subject: Egg Wine Custard
Hi there! There is a bakery in Beaumont, TX, called Rao's that sometimes serves Egg Wine
(Frozen) Custard. This ice cream-like dessert is incredibly good, and I've never tasted
anything else quite like it. Now that I have moved away, I've searched the net for something
like it, but have come up empty-handed. I'm hoping you're a better searcher than I am.
Thanks for any help you can provide. - Donna
Hello Donna,
I cannot find anything about Rao's egg wine custard, just a few mentions of Rao's bakery.
However, egg wine gelato or zabaglione gelato is a favorite Italian frozen dessert.
See here: The Perfect Scoop
Phaed
Phaed, thank you so much. It never occurred to me to search for gelato, and I never thought
of the similarity to zabaglione ingredients. You're a good detective, and I'm anxious to try
the recipe you sent! - Donna
----- Original Message -----
From: "Dorothy"
To: phaedrus@hungrybrowser.com
Sent: Wednesday, August 05, 2009 10:07 AM
Subject: NYT mustard recipe
>I used to make this mustard recipe from the New York Times.
> It was cooked in a double boiler with eggs, butter, tarragon vinegar,
> sugar and Colmans dried mustard. It was in the Wednesday edition for good
> gifts, it was around the holidays maybe in 1979. I wrote it down somewhere
> but I cannot find the book. It is a great recipe! Do you think you can
> find it for me?
> Thanks!
> Dorothy
>
Hello Dorothy,
I did not find any mustard recipes like that with any mention of the New
York Times. Below are the similar recipes that I did find.
Phaed
Spicy Mustard
4 oz. Coleman's dry mustard
1 c. tarragon vinegar
6 eggs
3/4 c. sugar
1/4 lb. butter
1 tsp. salt
1. Put mustard and vinegar in mixing bowl - DO NOT MIX. Cover and leave
for at least 3 hours. 2. Put in double boiler over hot water. Mix well
with wire whisk. Add eggs, one at a time, whisking well. 3. Add sugar,
butter, salt and cook 5 minutes. Refrigerate.
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Hot Mustard
1 c. (1 lg. or 2 regular cans)Coleman's mustard
1 c. tarragon vinegar
3 eggs
1 c. sugar
Mix mustard and vinegar and let sit overnight. Beat eggs; add sugar and
mustard mixture. Cook in double boiler until thick - on medium about 1
hour. Stir several times. It will thicken when cold. Place in 4 to 5 baby
food jars for storage.
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Home-Made Mustard
4 oz. Coleman's Dry Mustard
1 c. tarragon vinegar
6 eggs
1/4 lb. butter or margarine
1 tsp. salt
Put mustard and vinegar in mixing bowl, but DO NOT MIX. Cover and leave
for 3 hours. Then, in double boiler, over hot water, mix well with wire
whisk. Add eggs one at a time, whisking well. Add sugar, butter, salt and
cook 5 minutes. Put in jar.
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Dear Uncle Phaedrus,
You are the best. The last one seems to be the one I remember best. I am going to add
the sugar, which I think was 1 cup. Also left the mustard to sit overnight.
Thank you!!!!!
Dorothy
----- Original Message -----
From: "Trish"
To: phaedrus@hungrybrowser.com
Sent: Monday, August 03, 2009 10:23 AM
Subject: Bill Knapps Squash
I've been looking for years for a recipe that comes close to Bill Knapp's
squash. It had something different in it but I can't identify what it was.
Please help and thanks, Trish
Hello Trish,
There's a copycat recipe available. I found the below recipe on a message board.
Phaed
Bill Knapp's Squash Copycat
Butternut squash
Butter, to taste
Brown sugar, to taste
Dash nutmeg
Lemon juice
Using a fork, pierce the skin of the squash in several places to keep it
from bursting while baking. Bake on an ungreased baking sheet at 375 degrees
for 45 minutes to 1 hour, depending on the size. To test for doneness,
pierce with tip of sharp knife; it should have the softness of a baked
potato.
Slice open the squash and scoop out the flesh. Mash with a dab of butter and
brown sugar to taste. Add a dash of nutmeg. Mash smooth with a fork or wire
whisk. Keep warm in top of double boiler over hot water up to an hour before
serving.
Drizzle with a bit of lemon juice before serving, if desired.
Leftovers can be covered and refrigerated for use within a few days, or
frozen to use in a few months.
Original Source: Janet Geissler; Lansing State Journal, 2002
More Bill Knapp's Recipes
----- Original Message -----
From: mirendy
To: phaedrus@hungrybrowser.com
Sent: Monday, August 03, 2009 7:21 PM
Subject: rocky mountain cake
Hi Phaedrus.
When I was a little girl my grandmother used to make a cake not like any that I have
ever had - it was called a rocky mountain cake- I remember it had a white batter three
layers- filling that tasted like custard with blanched almonds and white raisins ( she
used to cook the filling and the icing) and a white coconut icing- I know it sounds like
a lane cake but that is not the cake I remember. I also remember that this cake had to
stay in the refrigerator once cooled and filled and iced. Have you ever heard of this cake?
I have been searching for this a long time- I am from VA and I am thinking that this is a
old Southern recipe.
Thank you Mirendy
Hello Mirendy,
There are Rocky Mountain Cake recipes on my site at:
Rocky Mountain Cake
This is a comparison of the Lane Cake and the Rocky Mountain Cake:
"...Lane Cake, which is similar to the "Rocky Mountain Cake," made extensively in the
Carolinas. The difference is in the filling. The Lane Cake has a rich egg-yolk filling
with coconut, raisins, and nuts, while the filling for the Rocky Mountain Cake is generally
white. it is said that this cake originated in Eufaula, Alabama..."
1985: WI Alumnus Letters, [Quoting Chicago Tribune article c. 1960;]
There is also a recipe below. None of the recipes that I can find for this cake have a frosting
recipe, just the filling.
Phaed
Rocky Mountain Coconut Cake
1 c. butter or margarine, softened
2 c. sugar
4 eggs
3 c. all-purpose flour
1 tbsp. baking powder
1/4 tsp. salt
1 c. milk
1 tsp. vanilla extract
Rocky Mountain Filling
1 c. grated coconut
Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well
after each addition. Combine flour, baking powder and salt; add to creamed mixture
alternately with milk, beginning and ending with flour mixture. Mix well after each
addition. Stir in vanilla. Pour batter into 3 greased and floured 9 inch round cake pans.
Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes; remove layers from pans and let cake cool completely. Spread Rocky
Mountain Filling between layers and top with coconut. Yield: One 3 layer cake.
--Filling:--
1 1/2 c. sugar
1/2 c. water
2 egg whites
2 1/2 c. grated coconut
2 c. chopped raisins
1 c. currants
1 c. chopped blanched almonds
Combine sugar and water in a heavy saucepan. Cook over medium heat, stirring frequently,
until mixture comes to a boil and sugar is dissolved. Beat egg whites (at room temperature)
until foamy. While beating at medium speed of electric mixer, slowly pour hot syrup in a
thin stream over egg whites. Turn mixer to high speed and continue beating until stiff
peaks form and mixture is thick enough to spread. Stir in coconut, raisins, currants and
almonds. Yield: Enough for one 3 layer cake.
For the Bill Knapp's fans. Found on a message board:
Bill Knapp's Vegetable Beef Soup
14-ounce can tomato juice
3 14-ounce cans clear beef broth
1/2 cup cooked sirloin steak, cut into 1/2-inch long matchstick pieces
1/2 cup cooked or canned carrots, cut into matchsticks
Small amounts of chopped celery, julienned potato, chopped tomato
In saucepan, combine tomato juice and broth. Add steak and vegetables and heat until meat
and vegetables are tender, without boiling hard. Serves 6.
Original Source: Janet Geissler; Lansing State Journal, 2002
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On another message board, I found this one, which appears to have been cut out of a
newspaper, but there is no provenance given:
Bill Knapp's Vegetable Soup
5 cans beef broth
1(8-ounce can) tomato sauce
1/2 to 1 tsp Lawry's seasoned salt
2 medium onions, chopped
1 cup carrots, julienned
1 cup redskin potatoes, peeled & julienned
1 large tomato
1 cup chopped celery
1/3 cup roast beef, chopped
2 bay leaves
1. In a large soup kettle, heat over medium heat the beef
broth and tomato sauce. Add Lawry's salt and pepper. Keep
hot on stove as you chop and add the vegetables. Add the
onions, carrots, celery and potatoes. Peel and seed the
tomato; chop and add to the soup. Add roast beef and bay
leaves and simmer for one hour.
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Also, at this link: Bill Knapp's Vegetable beef Soup for Pressure Cooker
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