|
----- Original Message -----
From: Taunya
To: phaedrus
Sent: Wednesday, August 13, 2008 1:45 AM
Subject: recipe request
Hi there! I am by no means a whiz at figuring out recipes...
I live in Kansas and there was a shop here years ago and
they made my favorite drink ever....it was a marshmallow dr. pepper
I remember the marshmallow in the drink was of medium texture...
not thick but not water thin either...I was wondering if you could help me
find a recipe to make the marshmallow cream for this drink....
Have a great day!
Taunya in KS
Hello Taunya,
I can't find anything specifically about the marshmallow sauce used for this drink,
but if it's similar to the marshmallow sauce that soda fountains use on sundaes,
then try the one below or the one here:
Marshmallow Sauce
Phaed
Title: Marshmallow Sauce
8 oz Marshmallows
2 Tbl Water
3/4 cup Sugar
1/4 cup Milk
1 Tbl Light Corn Syrup
1 tsp Vanilla Extract
Melt the marshmallows and water in the top of a double boiler, over
hot but not boiling water. Leave in the top and set aside.
In a heavy saucepan, combine the sugar, milk, and corn syrup.
Bring to a boil, reduce the heat, and simmer for 5 minutes. Pour
this liquid over the marshmallows.
Return the marshmallow mixture to low heat and with a hand held
mixer, whisk, or egg beater, beat until smooth. Sauce will thicken
as it cooks.
Remove from the heat and add the vanilla extract. Serve at room
temperature.
Yield: Enough for 4 to 6
----- Original Message -----
From: "Mary "
To: "Uncle Phaedrus"
Sent: Wednesday, August 13, 2008 6:53 PM
Subject: Fondant
> Dear Uncle Phaedrus, I am looking for fondant recipes. Not the poured
> recipes but the clay stuff you put on the cake over the frosting. I know
> most books want a person to buy it ready made, but it is expensive and I
> know if I can get the ingrediants, I can make it cheaper. Thanks
> Mary -Baking Girl
Hello Mary,
I believe that is called "rolled fondant". See these sites for recipes and
information:
Fondant
Rolled Fondant
Rolled Fondant
Rolled Buttercream Fondant
Fondant
Fondant
Phaed
Hello -
My mother-in-law has been making Lemon Lush since the 1950's. I happened to be looking over
your site and saw several recipes for Lemon Lush. None of them was quite like my mother-in-law's,
especially the key lemon ingredient. I thought you'd like this one:
Lemon Lush
bottom crust:
1 cup flour
1 stick margarine
1/2 cup finely chopped walnuts (keep about a tablespoon aside for top)
Mix together and press into a 9 x 13 pan. (it will look like there isn't enough, but keep working at it).
Bake in a 350-degree oven for about 15 minutes (lightly browned). Cool.
filling:
1 cup confectioners sugar
8 ounces cream cheese
1/2 of a 9 oz. tub of Cool Whip
Beat together. It will take awhile, but, eventually, it will look like frosting. Spread over cooled
crust using a rubber spatula.
then spread:
one can of Comstock lemon pie filling
topping:
other 1/2 of a 9 oz. tub of Cool Whip
sprinkle with remaining walnuts
----- Original Message -----
From: Nancy
To: phaedrus
Sent: Tuesday, August 12, 2008 6:36 AM
Subject: she-crab soup
hi
i'm curious about the name she-crab soup. is the 'she' there because of the sherry on the soup.
my youngest son just got married sat in key largo florida and we all enjoyed that soup in each
restaurant we dined.
hope you can help-
nancy
Hi Nancy,
Well, no.... It's not called that because of the sherry. It's called "she" because, at least
originally, only female blue crabs were used to make the soup. You see, blue crab roe, or eggs,
are an integral part of authentic she-crab soup, so female crabs, full of roe, were used to make
it. It's an old Carolina low country dish, based on an even older Scottish crab soup recipe.
Nowadays, it's sometimes made with male crab meat and added roe or even with chicken eggs added
for flavor. See below for a couple of recipes.
Phaed
She-Crab Soup
1 doz. "she" crabs
1 tbsp. butter
1 sm. onion
Salt and pepper
2 c. milk, scalded
1/2 c. cream
1/2 tsp. Worcestershire sauce
1 tbsp. flour blended with 1 tbsp. butter
1 tbsp. sherry wine
Cook the crabs until tender in boiling salted water (about 20 minutes). Pick the meat from
the shells and put it, along with the crab eggs, into the top of a double boiler with the butter,
onion, salt, and pepper. Simmer for 5 minutes and stir in the milk, add the cream and Worcestershire.
Thicken with the flour-butter roux, add the sherry, and simmer for half an hour. Check seasoning
and serve. 4 servings.
------------------------
She-Crab Soup
1 tbsp. butter
1 qt. milk
1/4 pt. cream (whipped)
Few drops onion juice
1/8 tsp. mace
1/8 tsp. pepper
1/2 tsp. Worcestershire
1 tsp. flour
2 c. white crab meat and crab eggs
1/2 tsp. salt
4 tbsp. dry sherry
Melt butter in top of double boiler and blend with flour until smooth. Add the milk gradually,
stirring constantly. To this add crabmeat and eggs and all seasonings except sherry. Cook slowly
over hot water for 20 minutes. To serve, place one tablespoon of warmed sherry in individual soup
bowls, then add soup and top with whipped cream. Sprinkle with paprika or finely chopped parsley.
If can't get she-crabs, crumble the yolk of hard boiled eggs in bottom of the soup plates.
Serves 4-6.
From: "Louise "
To: phaedrus
Subject: Hot Shoppe
Date: Wednesday, August 06, 2008 2:14 PM
I am going to send my favorite Hot Shoppes recipes.
Macaroni Au Gratin
Macaroni:
1-1/2 quarts water
1-1/2 tsps salt
1/2 pound elbow macaroni
Cheese Sauce:
3 tbsp Oleo margarine
1/3 cup all purpose flour
Dash white pepper
3-1/3 cups milk
Dash salt
1-1/2 cups sharp chedder cheese, shredded
Cheese Topping:
1 tbs+1 tsp all purpose flour
1/2 tsp paprika
1 tbsp oleo margine, well-chilled
1/3 cup sharp chedder cheese, shredded
Preparations:
1. Add salt to water and bring to a boil in a three
quart sauce pan. Add macaroni and cook until
tender, approximately 10 - 12 minutes. Stir
several times during cooking to prevent sticking.
Drain macaroni and rinse with cold water.
2. Cheese Sauce:
Melt oleo margine in a two quart sauce pan over
low heat. Blend in flour and white pepper. Cook at
least two minutes., stirring continuously while cooking.
Slowly add milk, continue to stir until sauce thickens.
Add salt and shredded cheese; stir just until cheese is
melted. Overheating will cause the sauce to break down.
3. Cheese Topping:
Mix flour with paprika.
Combine shredded cheese , well chilled oleo margarine
and flour mixture just until crumbly. If overworked, the
mixture will form a paste.
Louise
=======================================================================
-----Original Message-----
From: Rena
Sent: Saturday, October 19, 2013 11:11 AM
To: phaedrus@hungrybrowser.com
Subject: Recipe Question
Having fond memories of Hot Shoppes macaroni and cheese, I was happy to find
the recipe on your website. But is something missing? I remember the topping
being crunchy and wonder if baking was involved. If it wasn't baked, do you
just toss the macaroni in the sauce and then top it?
Thank you for your help!
Rena
Hello Rena,
The recipe on my site is directly from the Marriott Hot Shoppes Cookbook put
out by the Marriott Corporation. It's at: 09/01/08
There is no baking called for, and there is nothing in the topping that would make
it crunchy according to the cookbook recipe. The recipe as given in the cookbook
might be a little vague about actually combining the cooked macaroni with the sauce,
but yes, you just mix the sauce and the macaroni and then top it with the topping.
If you had the dish at a particular Hot Shoppes with a crunchy topping, then that
particular Hot Shoppes might have varied the recipe a little. It happens with many chains.
Phaed
More Hot Shoppes Recipes
|
