On 10 Nov 2007 at 11:34, joyce wrote:
> I am trying to recreate a recipe that my late mother-in-law used to
> make with leftover homemade biscuits. She crumbled the biscuits and
> added beaten eggs, milk, cocoa and sugar. She may have added butter.
> She them put it into a square metal pan and baked it. I never tasted
> it, so I'm at a loss. It was my husband's favorite and I would dearly
> love to make it for him. It's a Southern thing and I hope someone can
> help me.
> Thanks so much,
> Joyce in NC
See below. Sorry, the second recipe didn't say how many biscuits -
enough to fill the 2 quart pan, leaving room for the other ingredients,
Chocolate Biscuit Pudding
12 leftover biscuits
2 c. milk
1/4 c. butter
1 tbsp. vanilla
3 tbsp. cocoa
2 c. sugar
Crumble biscuits into milk and soak a few minutes. Beat in eggs and vanilla.
In a small bowl, combine the sugar and cocoa. Add a little hot water to sugar
and cocoa to melt cocoa. Add sugar/cocoa to biscuit mixture. Pour into a
9 x 12 inch greased pan or glass dish. Cook 30 to 40 minutes at 360 degrees.
Serve hot or cold.
Cold Biscuit Chocolate Pudding
Cold leftover biscuits
2/3 c. cocoa
1/2 stick margarine
2 c. sugar
2 tsp. vanilla
1 can Carnation milk
Crumble cold biscuits into pudding pan. I used a 2 quart one. Pour hot
water over them; with the oleo in so it will melt. Add cocoa and sugar;
then add 1 large can of Carnation milk; stir well. Put in hot oven at
350 degrees and bake until bubbly. Spoon it out on your plate and add
some butter, whipped cream or ice cream.
On 5 Nov 2007 at 20:38, Jan wrote:
> Hello and thanks for all the enjoyment from your web page…
> There is a restaurant in fort worth texas called McKinleys on
> University Street near TCU (it used to be called Celebrity Café).
> They make a really good cookie called Horned Frogs. They look like
> lumps of brown bumpy chunks. They have pecans in them. Its very soft
> in the center. It appears to have lots of brown sugar. Any help??
> Many thanks, Jan in Fort Worth
Sorry, no luck.
On 5 Nov 2007 at 16:19, paula wrote:
> My mother had a recipe for french creams that were made with mashed
> potatoes. She has since passed away and I have not been able to find
> the recipe. I do believe it was uncooked. No not the potatoes they
> were cooked but the rest of the ingredients, being icing sugar and egg
> whites. I would appreciate any assistance you can give me. I live in
> Canada. Thank You,
Sorry, I had no success locating such a recipe.
The next cookbook that I want to spotlight is "Found Meals of the Lost Generation
- Recipes and Anecdotes from 1920s Paris" by Suzanne Rodriguez-Hunter. (available
These recipes are the dishes that might have been eaten by the likes of Ernest
Hemingway, F. Scott & Zelda Fitzgerald, James Joyce, Gertrude Stein, Sylvia Beach,
and Josephine Baker.
For those unfamiliar with Josephine Baker, she was an African-American dancer
who made a tremendous hit in Paris in the 1920s and 1930s. She worked for the
French Resistance during World War Two, and Georges Simenon, creator of "Inspector
Maigret", was one of her lovers.
The Restaurant Prunier in 1920s Paris was one of her favorites, and this recipe
from the above cookbook is from there originally.
Homard Grille (Grilled Lobster)
In a large kettle, make a court bouillon:
Simmer together for 15 minutes: 3 cups white wine, 2 cups water, 1 large
onion roughly chopped, 2 stalks celery, 1 carrot chopped, parsley, a bay
leaf, 1/2 teaspoon thyme, 6 peppercorns, 1 tablespoon tarragon. Bring to
a boil and add 4 live 2-pound lobsters and steam 15 to 20 minutes.
Remove lobsters; split and clean them, removing sand sacks in the head and
intestinal tubes. Reserve tomalley and coral, rubbing through a fine sieve.
Dot lobsters with butter.
Prepare a charcoal fire. Again dot exposed lobster meat with butter. Grill
open side down until slightly browned, then turn. Dot meat again with butter
and grill until warmed through, about 5 minutes. Take care to ensure lobster
doesn't get over-heated, but only warmed through. Just before serving, spread
tomalley and coral on top, add some more butter and dust with breadcrumbs.
Serve alone or with following sauce.
Sauce a la Maitre d'Hotel
Melt 1/3 cup butter in small saucepan; gently stir in 1/3 cup flour and cook
resultant roux for 2 to 3 minutes over low heat. Stir in 3 cups chicken stock,
1/2 teaspoon salt, 2 teaspoons dry mustard, and 1/4 teaspoon white pepper and
cook over low heat, stirring constantly, until mixture thickens. Continue
cooking until reduced to 2 cups. Stir in 1/4 cup water; when mixture reheats
beat in little by little, 1/2 cup butter. Add juice of 1 lemon, and fresh
chopped parsley and tarragon to taste. Serve hot.)
Fair Trade Cookbook