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On 17 Dec 2007 at 16:23, Pam wrote:
> I am looking for a recipe that is an appetizer. It has a boiled egg
> salad, that has black cavier and also had lump crab meat. It was
> garnished with
>
> A tall sprig of fresh chives. It was very good with a nice
> presentation. Maybe you can help me. Thank you.
>
> Thank you and Merry Christmas,
>
> Pamela
>
Hi Pamela,
The below recipe does not seem to be an exact match, but it is the
closest that I can find.
Phaed
Crabmeat Deviled Eggs with Caviar
12 hard-boiled eggs, shelled and cut in half lengthwise
3 tablespoons mayonnaise (not Miracle Whip)
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper or 1/8 teaspoon fresh ground white pepper
1/8-1/4 teaspoon hot sauce (Tabasco)
1/2 lb lump crabmeat, picked over for shells and cartilage
1 tablespoon chopped fresh chives
1 ounce black caviar, such as beluga, osetra, sevruga or red salmon roe
paprika, for sprinkling
Remove the egg yolks from the whites and put in a medium-size mixing bowl.
Using the back of a fork, mash the eggs and then add mayonnaise, lemon juice, salt,
black or white pepper, hot sauce and chives.
Stir with a fork to mix.
Add the crabmeat and stir gently to mix.
Spoon equal amounts of the mixture unto the egg white halves.
Chill the eggs for 2 hours before serving.
To serve, garnish with caviar, if desired.
Sprinkle with paprika.
On 18 Dec 2007 at 7:31, Melissa wrote:
> My husband wants what was called by his mother a “William Taft Cake” –
> for his birthday. I have looked to the best of my ability to locate
> this cake either online and/or any cookbook I have access too. Have
> you ever heard of this cake? My husband is in his 50’s, so the cake
> would have been made during his youth. He stated to me that the
> frosting was caramel he thought. I’d be really surprised if you could
> locate this recipe. I have looked in the archives of sites found in
> Wisconsin, including some newspaper sites because he grew up in Sun
> Prairie, Wisconsin. I thought maybe it was a regional recipe or one
> maybe from a church cookbook. What do you think?
>
> melissa
>
Hello Melissa,
Sorry, no luck with a "William Taft Cake" or a "Taft Cake" with caramel
frosting.
There is a "Billy Taft Cake" recipe below, and a "Taft Cake" recipe at:
https://www.serventi.com/HksRecps/cakes/taft.html
Phaed
Billy Taft Cake
First Mixture
1/4 cup butter
1 cup sugar
1 egg
1/4 teaspoon salt
Second Mixture
1/2 cup walnuts
1/2 cup chopped dates
1 teaspoon soda
1 cup boiling water
Add the second mixture to the first mixture when it is cool.
Then add 1 1/4 to 1 1/2 cups flour. Bake 45 to 60 minutes at 350 ° F.
From: Susie
Date: Fri, 14 Dec 2007 09:44:59 -0500
To: phaedrus
Subject: Brownie recipes
Just by luck I found the recipes last night. I would be happy to email
them to you. They are good if you really like chocolate.
Susie
"phaedrus" wrote:
Hi Susie,
Please do.
Thanks,
Phaed
Hi, the first recipe I have not tried but it sounds good and easy.
The next 3 I have made and they are all outstanding.
Triple Chocolate Brownie
1, 18 to 20 oz., box Fudge Brownie mix
1 cup chocolate chips
1/2 cup chocolate syrup, Hershey's Chocolate Syrup
Mix according to package directions on the brownie mix box. Add chocolate
chips and syrup mix well.Pour into pan, according to directions on the box,
and bake for allotted time. The trick is not to over bake. If the recipe
says 20 to 25 minutes, go with the least amount of time. Makes 12.
The next one I have been making for 30 years and I have them turn out
perfect every time.
Outstanding Brownies
1/2 cup margarine, melted or I have used Crisco
1 cup sugar
4 eggs
1, 16 oz., can Hershey's Chocolate Syrup
1 cup + 1 tablespoon flour
1/2 teaspoon baking powder
1 teaspoon vanilla
1/2 cup pecan, chopped, optional
Combine margarine/Crisco, sugar, eggs and chocolate syrup. Add flour
and baking powder. Blend in vanilla and nuts. Bake in lightly greased
9x13" pan at 350º for 20 to 25 minutes. I bake mine for 22 minutes.
May frost with any chocolate frosting. I don't think that they need
any frosting.
Completely cool before cutting.
Super Double Chocolate Brownies
1 cup margarine or Crisco, softened
2 cups sugar
4 large eggs
1 cup cocoa
1 teaspoon vanilla
1 cup all purpose flour
1 cup pecan, chopped
2/3 cup chocolate or white chocolate chips
Beat margarine/Crisco at medium speed with an electric mixer until
creamy; gradually adding sugar, beating well. Add eggs, 1 at a time,
beating just until blended. Add cocoa and vanilla; beat at low speed
1 minutes or until blended. Gradually add flour, beating well. Stir
in pecans and chocolate chips. Pour batter into a greased 13x9" baking
pan. Bake at 350º for 30 to 35 minutes. Cool and cut brownies into
squares. Makes 2 dozen.
The Best Triple Chocolate Brownies
2 cups sugar
1 cup cocoa
1/2 cup oil
4 eggs
1 cup chocolate syrup
2 teaspoon vanilla
2 cups flour
2 teaspoon baking powder
1 teaspoon salt
2 cups, 1 12 oz. pkg., chocolate chips
Heat oven to 350º. Grease 9x13" pan. In large mixing bowl combine
sugar, cocoa and oil. Beat in eggs, one at a time. Add chocolate
syrup and vanilla. Stir until well combined. Mix in flour, baking
powder and salt. Add chocolate chips. Spread in prepared pan. Bake
30 to 40 minutes or until brownies begin to pull away from sides of
the pan. Cool. Cut into bars. Makes 24 brownies.
If you want a good Brownie try the Outstanding Brownie and The
Best Triple Chocolate Brownie.
Susie
The spotlighted cookbook is "Taste of the States - A Food History of America"
by Hilde Gabriel Lee. It's a state-by state history of food in America
containing 130 recipes. It's available at Amazon.com.
I grew up in the Deep South, and every summer we looked forward to
the time when the watermelons were ripe. We never had
fried watermelon,
though, and we never had watermelon soup like the recipe below.
Watermelon Soup
Serves 10
1 medium elongated watermelon
Cut the top third off the watermelon. Scoop out the pulp of both sections,
removing the seeds. Puree the pulp in a food processor. It will become
quite watery. When 9 cups of pureed pulp have been achieved, save the extra
pieces of watermelon flesh for other uses, such as fruit salad.
Cut zigzags in the top of the larger piece of scooped-out watermelon shell.
Refrigerate until ready to serve.
SOUP
9 cups watermelon pulp
1 1/2 cups buttermilk
2 tablespoons chopped fresh mint leaves
Mint leaves, for garnish
Combine the watermelon pulp, buttermilk, and chopped mint leaves in a large
bowl. Refrigerate for 4 hours before serving.
To serve: pour the soup into the cold watermelon shell and garnish with mint
leaves.
125 Authentic Thai Recipes
Thai Table
Temple of Thai
Real Thai Recipes
A Taste of Thai
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