On 22 Dec 2004 at 20:48, Mary wrote:
> do you have anything on this, thanks
There is a recipe on this site:
Deep-Fried Boston Butt
That recipe uses their cooker and their spices and their sauces.
For a more generic recipe, see here:
Deep Fried Pork Roast
On 22 Dec 2004 at 22:36, Rhonda wrote:
> I would very much like to know exactly what cream of tartar is and
> where it derives from? I realize that it is an ingredient in many
> recipes and that it is considered a spice, but my grandmother offers
> it to us all quite often as a medical remedy. Which I find very
> interesting, can you help?
Cream of tartar is an acidic white powder that's derived from the residue
left in wine barrels after the wine is drained out. It's mainly used to
stabilize egg whites, and as the acidic component of some baking powder
The main component of it is potassium bitartrate - KHC4H4O6 . Aside from
the above uses, potassium bitartrate is used in some laxatives.
I would say that any medical use other than as a laxative would be in the
realm of folk medicine.
On 20 Dec 2004 at 18:52, Sheryl wrote:
> Looking for a cheesecake recipe made with Butter Finger candy bars?
> Seen it some where but can;t find it now. Thanks
Butterfinger Cheesecake Recipe
1 no bake cheese cake mix
1/3 C. margarine, melted
3 T. sugar
3 (2.16 oz) Butterfingers, finely chopped
1 1/2 C. cold milk
9 inch graham cracker pie crust
Reserve 1/4 cup finely crushed Butterfinger bars for garnish, divide rest of mixture in
Combine graham cracker crumbs, 3 tablespoons sugar, 1/2 of finely crushed
Butterfinger mixture and 1/3 cup melted margarine. Using fork, press mixture against
sides and bottom of 8 or 9 inch pie plate.
Pour 1 1/2 cups cold milk into small mixing bowl. Add package contents and beat at
low speed with electric mixer until blended. Beat at medium speed 3 minutes longer.
Fold remaining half of finely crushed Butterfinger bars into filling mixture. Pour into
crust. Chill 1 hour. Garnish with reserved 1/4 cup finely crushed Butterfinger bars.
1 1/2 cups chocolate graham-cracker crumbs
3/4 stick unsalted butter, melted
1/8 cup packed golden brown sugar
2 tablespoons plus 1 teaspoon vanilla extract (divided use)
3 (8-ounce) packages cream cheese, softened to room temperature
1 cup sugar, sifted
1 cup sour cream
4 large eggs
1 3/4 cups crushed Butterfinger bars (divided use)
5 ounces semisweet chocolate
5 ounces heavy cream (or a bit less)
Preheat oven to 350 F. Butter 9-inch springform pan. Blend graham-cracker crumbs,
butter, brown sugar and 1 teaspoon vanilla until moist. Press onto bottom and 2
inches up sides of pan.
For filling, beat cream cheese, sugar and 2 tablespoons vanilla in large bowl until well
blended. Beat in sour cream. Add eggs, 1 at a time, beating after each addition. Add
1 1/2 cups crushed Butterfingers. Pour into pan. Bake about an hour, until golden on
top, cracked on edges and set a little in the center. Transfer to rack. Let cool.
Meanwhile, coarsely chop chocolate and place in medium bowl. Heat cream. When it
begins to boil, pour over chocolate. Let sit 1 minute, then stir until smooth.
Take one-third of the mixture and put into plastic zip bag. Set aside. Put the
remaining two-thirds in the refrigerator for about 10 minutes to thicken. Remove and
spread over cake. Then sprinkle remaining 1/4 cup Butterfingers over the glaze.
Finally, drizzle remaining chocolate from the plastic bag over the top. Refrigerate
Makes 12 servings.
On 21 Dec 2004 at 13:34, regina wrote:
> I've lost my favorite tart crust recipe! Hope you can help. The
> ingredients are just flour, cream cheese and butter. I'm panicking!
> I'm to make 4 dozen tartlets today and I've been through all my
> cookbooks and can't locate the recipe. Please Help!
Sorry, I wasn't home when you wrote. I have a day job. I hope you found the recipe.
If not, see below. Hope it's not too late.
Individual Tart Shells
1 c. butter, softened
6 oz. cream cheese
2 c. sifted flour
Blend ingredients well. Chill. Roll small balls and place in
small muffin tins. Bake at 350 degrees until golden brown. See
Cherry Delight for filling or fill with favorite filling. Makes
1 stick butter
3 oz. pkg. cream cheese
1 c. flour
Mix all ingredients together with electric mixer. Form into
small balls with hands. Put in cupcake tin 1/2 up sides or fill
regular tart pans.
1 c. all-purpose flour
1 (3 oz.) pkg. cream cheese
1/4 c. plus 3 tbsp. butter, softened
Combine all ingredients in a medium bowl; stir until blended.
Shape dough into 24 balls; chill. Place balls in ungreased
miniature (1 3/4 inch) muffin pans, shaping each ball into a shell.
Yield: 2 dozen.
1 stick butter
1 c. flour
1 (3 oz.) cream cheese
Soften cream cheese and butter. Stir in flour. Mix well and
chill thoroughly. Shape dough into 1 inch balls and press into tart
On 22 Dec 2004 at 11:28, Lisa McNamara wrote:
> I am looking for a recipe for an egg casserole that I used to make. I
> think the name is seven ingredient egg casserole that we made in the
> blender. It was made with croutons, eggs, bacon (I believe) milk,
> onions, and two other ingredients. I don't remember the amounts of
> the ingredients. We lived in Kansas City MO at the time. Lisa
See below for what I found.
Brunch Egg Casserole
2 c. croutons
1 c. shredded Cheddar cheese
2 c. milk
1/2 tsp. salt
1/2 tsp. prepared mustard
1/8 tsp. onion powder
Dash of pepper
4 slices cooked bacon
Combine croutons and cheese in greased 10 x 6 x 2 inch baking
dish. Beat eggs; add milk and seasonings. Pour over crouton mixture
in casserole. Crumble bacon over top. Bake at 325 degrees 1 hour
or until eggs are set. Garnish with bacon curls if desired. Yield: