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Mardi Gras Cake
----- Original Message -----
From: Leyanne
To: phaedrus
Sent: Saturday, September 28, 2002 7:19 AM
Subject: mardi gras cake
Hi,
I'm looking for a cake recipe for my mother. Seems a mouse thought
hers was great nesting material. The cake recipe I am looking for
was called Mardi Gras Cake, but I do not think it is traditional.
The cake is a yellow or gold cake, the filling was made (I think)
using butterscotch morsels, pecans, and coconut. It was really gooey.
The icing was a boiled type reminded me of melted marshmallows.
I think it was part of an advertising either for the coconut of the
butterscotch morsels, and the orginal took up almost a magazine page.
Thanks for any help you can offer.
Leyanne
Hi Leyanne,
I believe that I have it. See the recipes below.
Phaed
1) Mardi-Gras Cake
Ingredients :
2/3 c. butterscotch chips
1/4 c. water
1 1/4 c. sugar
1/2 c. shortening
3 eggs, unbeaten
2 1/4 c. self-rising flour
1 c. buttermilk
Preparation :
Heat oven to 375 degrees. Melt the butterscotch chips in the
water. Set aside to cool. Cream sugar, shortening and blend in
unbeaten eggs, one at a time. Blend in melted chips; mix well. Add
flour and buttermilk. Pour into 2 (9") layer pans and bake until
toothpick comes out clean.
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2) Filling For Mardi-Gras Cake
Ingredients :
1/2 c. sugar
2 tbsp. flour
1/2 c. canned milk
1/2 c. water
1/3 c. butterscotch chips
1 egg yolk, beaten
1 c. pecans, chopped
1 c. coconut
Preparation :
Mix sugar, flour, canned milk, water, chips and 1 egg yolk,
beaten. Cook until thick. Remove from heat, add nuts and coconut.
Fill between the layers.
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3) Frosting For Mardi-Gras Cake
Ingredients :
1/3 c. white sugar
1/3 c. brown sugar
1/3 c. water
1 tsp. corn syrup
1 egg white
1/4 tsp. cream of tartar
Preparation :
Combine in saucepan sugars and water. Cook until forms ball in
water. Beat one egg white with cream of tartar until it forms
peaks. Add the syrup into the beaten egg while pouring in a slow
stream. Put on the top and sides of cake.
----- Original Message -----
From: Amy
To: phaedrus
Sent: Saturday, September 28, 2002 11:50 AM
Subject: Lost Recipe
Dear Phaedrus,
I've lost my pecan bar recipe, and although I looked through your
site I did not find what I was looking for. The recipe has a
standard pastry crust (for an 8x8 pan), and ingredients include
cream, perhaps you have a recipe close to what I am looking for.
Thanks -- Amy
Hello Amy,
Well, not much to go on.... How about the ones below?
Phaed
Pecan Bars
Ingredients :
Crust:
1/2 c. butter or margarine
1/2 c. sugar
1/4 c. vegetable shortening
2 c. all purpose flour
1/4 tsp. baking powder
1/8 tsp. salt
Topping:
1/2 c. butter or margarine
1/2 c. firmly packed brown sugar
1/4 c. granulated sugar
1/3 c. honey
1/4 c. heavy or whipping cream
1 pkg. pecan halves (8 or 10 oz.)
Preparation :
CRUST: Preheat oven to 350 degrees. Line 13"x9"x2" baking pan
with foil. Beat butter and sugar in mixer bowl until light. Add
shortening and continue beating until light. Combine dry
ingredients in medium bowl; gradually add to butter-shortening until
mixture resembles coarse crumbs. Press evenly into prepared pan.
Bake 25 to 30 minutes until edges are lightly browned. Cool.
TOPPING: Meanwhile, heat butter, sugars and honey in medium
saucepan over medium high heat until butter is melted and sugar
dissolves. Bring to boil and boil 3 minutes. Stir in cream, then
pecans, until well coated. Pour topping over crust, spreading
evenly. Bake 25 minutes or until entire top is bubbling. Cool
completely on wire rack. Invert pan; remove pan and peel off foil.
Invert again and cut into diamonds or squares. Makes about 30.
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Pecan Bars
Ingredients :
1 c. butter
1 c. light brown sugar
1 c. honey
1/4 c. whipping cream
2-3 c. chopped pecans
Sugar Dough:
3/4 c. butter
3/4 c. sugar
2 eggs
Rind of 1 lemon, grated
3 c. sifted flour
1/2 tsp. baking powder
Preparation :
Preheat oven to 375 degrees for 10 minutes before dough crust
goes into oven. Grease and flour 2 (9 x 9 inch) pans. Dough: Cream
butter and sugar; add eggs and lemon rind and beat well. Add flour
and baking powder. Chill dough until firm enough to handle. Press
into bottoms and sides of pans. Prick all over with fork. Bake
12-15 minutes. (The crust will be partially baked.) Topping:
Place butter, sugar, and honey in a deep saucepan; stir and boil 5
minutes. Remove from heat. Cool slightly and add whipping cream
and pecans; mix well. Spread evenly over partially baked sugar
dough crust with buttered wooden spoon. Bake 20-30 minutes in
preheated 350 degree oven. Cool and cut into 1 x 2 inch bars.
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Pecan Bars
Ingredients :
2/3 c. 10X sugar
2 c. flour
2 sticks butter, cut in 1 tbsp. slices
2/3 c. melted butter (11 tbsp.)
1/2 c. honey
1 tbsp. heavy cream
1/2 c. brown sugar
3 1/2 c. chopped pecans
Preparation :
Preheat oven to 350 degrees Process until fine crumbs. Press
into 9 x 13 inch greased baking dish. Bake 20 minutes. Mix butter,
honey, cream and brown sugar over low heat. Stir in pecans. Coat
completely. Spread mixture over crust. Return to oven. Bake 25
minutes more. Cool completely. Cut into squares.
----- Original Message -----
From: Carolyn
To: phaedrus
Sent: Saturday, September 28, 2002 5:46 PM
Subject: Poor Man's Pie
> My Mom used to make this pie with leftover pie dough. I always
> wanted the regular pie to be this, I loved it so. I know it
> didn't have many ingredients. It could have been an old German
> recipe, but I don't know for sure. Like a custard pie, with
> cinnamon on the top. The pie was the size of whatever leftover
> dough she had. It did NOT have molasses, cream, I know that
> for sure. Can you Please help
> Thank you
Hello Carolyn,
Below are the recipes that I found with that name.
Phaed
Poor Man's Pie
Ingredients :
1/2 c. flour
1 c. sugar
1 1/2 c. water
Unbaked pie shell
2 tbsp. butter
Nutmeg
Preparation :
Mix first 3 ingredients. Bring to a boil, stirring constantly.
Pour into unbaked pie shell. Dot with butter and sprinkle
generously with nutmeg. Bake at 400 degrees for 15 minutes. Then
lower temperature to 350 degrees until done, about 35 to 40 minutes.
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Poor Man's Pie
Ingredients :
1 c. sugar
1/2 c. flour
3 tbsp. margarine
3 tbsp. vinegar
2 c. water
Pinch of salt
1 baked pie shell
Preparation :
Combine sugar and flour in heavy saucepan. Add water, a little
at a time, stirring well as not to get lumpy. Add vinegar,
margarine and salt. Stir and cook over medium heat until thick.
Pour into a baked pie shell.
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Amish Poor Man's Pie
Ingredients :
1 c. brown sugar
3 tbsp. flour
Salt
1 unbaked pie shell
1 can evaporated milk
2 1/2 tbsp. butter
Cinnamon
Preparation :
Mix and bake in 350 degree oven 1 hour or until it bubbles in the center.
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Poor Man's Pie
Ingredients :
1 c. white sugar
1 1/2 c. boiling water
Pinch salt & nutmeg
1/2 c. flour
2 tbsp. butter
Unbaked 9" pie shell
Preparation :
Mix sugar, flour and salt together. Add boiling water slowly,
stirring constantly. Pour in crust and dot with butter. Sprinkle
on nutmeg. Bake in preheated oven at 375 degrees for 40 minutes;
done when filling bubbles. Pie thickens as it cooks.
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Poor Man's Pie
Ingredients :
1/2 c. margarine, melted
1 1/3 c. sugar
1 tsp. corn meal
1 tsp. vinegar
3 eggs
Preparation :
Beat all ingredients well, beating in one egg at a time. Pour
into an uncooked pie shell. Bake at 350 degrees for 30 to 40
minutes. Serves 8.
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Poor Man's Pie
Ingredients :
1 pie crust (your favorite), in a pie
plate
2 tbsp. flour
2 tbsp. sugar
Milk to fill pie plate
Cinnamon
Lump of butter
Preparation :
Stir flour and sugar together and mix well with 3/4 cup milk.
Pour in pie plate. Add enough milk to fill pie plate. Sprinkle
with cinnamon, and add a lump of butter and bake.
----- Original Message -----
From: mazie
To: phaedrus
Sent: Saturday, September 28, 2002 6:01 PM
the united states senate dinning room served a rum pie desert
in the 50's. the recipe circulated around the area. any chance
of finding it? thank you
Hello mazie,
The recipe below is supposed to be the one that was served to the Senate.
Phaed
Senate Rum Pie
11/2 cups milk
3/4 cup sugar
Pinch of salt
Bring almost to a boil over medium heat.
1/2 cup milk
5 egg yolks
4 tablespoons flour
2 tablespoons cornstarch
2 tablespoons sugar
Mix well and add to above mixture just before it comes to a boil.
Cook until thick, stirring constantly. It will be quite thick and
don't worry about a few lumps. Let cool in mixer bowl and whip in
1/4 pound butter or margarine and a good 3 tablespoons of dark rum.
Beat until smooth. Put in shell and serve with whipped cream or
substitute. The Senate sprinkles finely chopped pecans over the pie.
For crust mix:
11/2 cups graham cracker crumbs
1/2 cup powdered sugar
1/2 teaspoon nutmeg
1/2 cup margarine, melted
Press into large pie pan and chill at least 20 minutes.
Occasionally, even I can't find a recipe. But you readers out there might have some of the recipes that I can't find. So... I'm going to start posting my failures occasionally as well as my successes. That way, if one of my readers has the recipe that I can't find, perhaps they will send it to me and I can forward it on to the person who requested the recipe, as well as posting the recipe on the site. No reason to leave a request unanswered if one can ask for help, is there?
The first "Cold Case" is Horn and Hardart recipes. For those who don't know Horn & Hardart: Have you ever heard anyone talk about the "automats" that once served food in some of the larger cities in the northern U.S.? Many of those were Horn & Hardart. The very first automat was a Horn & Hardart that opened in Philadelphia in 1902, but the one that set the trend was the H & H that opened on Times Square in New York City in 1912. By 1939 there were 40 automats in operation. They were sort of like a cross between a vending machine and a cafeteria. You found the dish you wanted behind its glass door, put in coins, opened the little glass door, and took out the dish. But this was FRESH food, not the overpriced gunk one gets from food vending machines these days. People from all walks of life mixed and mingled at the H & H. If you were alone in the City at Thanksgiving, you could always have a great Thanksgiving dinner at H & H for a low price.
Automats were sort of the forerunners to fast food, but their quality was often excellent. The recipes were well thought-out and well prepared. After World War II, as fast food hamburgers began to gain in popularity, the automats began to fade, and the last one closed its doors in 1991 (NYC).
At about the time the last Horn & Hardart automat closed its doors, the company published a recipe pamphlet containing many of its most popular recipes. That pamphlet seems to be rather rare now. The only H & H recipes that have made it on to the Internet are their Baked Beans, Macaroni and Cheese, Rice Pudding, and Creamed Spinach. I regularly get requests for Horn & Hardart recipes, so if you have any other than these three, please send them to me. A copy of that rare H & H recipe pamphlet would be enormously appreciated, as well!
NEWS FLASH
I've just been informed by a reader that a new cookbook called:
"Automat, The History, Recipes, and Allure of Horn & Hardart's Masterpiece" by Lorraine B. Diehl and Marianne Hardart ($18,Clarkson Potter) preserves all of these favorite recipes. See:
"Automat, The History, Recipes, and Allure of Horn & Hardart's Masterpiece" at Amazon
See also:
H & H Story
Finally, for the H & H recipes that I have & have not been able to locate, see:
Horn & Hardart Recipes
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