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----- Original Message -----
From: Issy
To: phaedrus
Sent: Saturday, November 18, 2000 03:35
Subject: Bisque Torte???
Hello,
I've been searching a long time for a recipe my mother-in-law use
to make 30 years ago.
She called it Bisque Torte or (old hat). It had two layers of something
that looked like cake with pudding in between the two layers. It was
topped with slivered almonds and baked. When it came out of the oven it
would fall in the middle and that's where old hat came from.
Can you help me?
Thanks,
Issy
Hi Issy,
Well, there was nothing on the web under that name, and searching on
"old hat cake" yielded nothing. I tried to break it down... "Bisque torte"
would actually mean something like "soup cake" in French, wouldn't it?
"Old hat" would be "vieux chapeau", I think. Anyhow, "soup cake" yielded
nothing but recipes for tomato soup cake. I was ready to give up when I
found the below recipe in the ol' recipe database. It's not exactly a cake,
and it's not cooked in the oven, but it has the same name and it sounds similar,
being a layer of cookie crumbs, then a layer of gelatin, then another layer
of cookie crumbs, then almonds on top. Perhaps the name was originally
"biscuit torte", which would be "cookie cake"... I think that it may be the
recipe that you seek...
Phaed
Bisque Torte
Ingredients :
20 chocolate cream cookies, crushed
1 tbsp. unflavored gelatin
1 1/2 c. cold milk, divided
2 egg yolks
1/2 c. sugar
Dash salt
1 tsp. vanilla
2 egg whites, beaten
1 c. whipped cream, whipped
Toasted almonds
Preparation :
Mix gelatin in 1/2 cup cold milk. Let stand for 5 minutes. Cook
the remaining milk, egg yolks, sugar and salt slowly in small
saucepan. Boil until creamy (does not get thick). Then add gelatin
mixture and vanilla. Stir well to dissolve gelatin and let cool
until thick. Add egg whites and whipped cream. Pat half of cookie
crumbs into greased 8 x 8 pan. Pour filling on top of crumbs and
sprinkle with remaining crumbs. Refrigerate at least 3 hours. Top
with toasted almonds.
Kathleen sent another recipe:
Here you go!
Bisque Torte recipe from Beryl Lutz
Cream 1/2 cup of sugar with 1/2 cup of butter.
Separately beat 4 egg yolks and add to the creamed mixture.
Next add 6 tablespoons of milk, one cup of flour (sifted beforehand with 1 tsp of baking powder)
and 1 teaspoon of vanilla.
Spread the mixture thinly on a well-greased and floured cookie sheet 17 1/2 x 11 1/2.
Then beat 4 egg whites stiffly and gradually add 1 cup of sugar while beating, into a meringue.
Spread on top of the raw dough and bake for about 20 minutes at 350* until golden brown.
If your family likes really fancy desserts, spread with crushed strawberries and whipped cream.
Kathleen
----- Original Message -----
From: Claire
To: phaedrus
Sent: Sunday, November 19, 2000 23:01
Subject: Bread pudding
> I'm looking for a recipe for bread pudding.I have a few ,but I'm looking
> for one with the custard on the bottom. All the recipes I've tried ,the
> custard is mixed in. I how it's out there because I've bought it at the
> food store.Can you help? I'd like to make it myself.
> Claire
Hello Claire,
The key to a making a bread pudding with the custard on the bottom appears
to be cooking it in a double boiler. If you cook it in a double boiler, the
bread rises to the top, leaving a custard bottom. Below are four recipes
that appear to produce this type of pudding. The first one is the best.
Phaed
Winnie's Bread Pudding
Ingredients :
1 c. light brown sugar
3 1/2 slices bread, buttered on both
sides
3 eggs
2 c. milk
1 tsp. vanilla
Pinch salt
Cinnamon
Dates or raisins
Preparation :
Put sugar in top of double boiler - cut buttered bread into one
inch cubes and put on top of sugar - mix eggs, milk, salt, vanilla.
Pour over cubes (do not stir). Add chopped dates on top. Sprinkle
all with a little sugar and cinnamon. Cover tightly. Cook over
boiling water for 1 1/2 hours approximately - until firm, bread will
rise to top leaving the sauce on the bottom.
----------------------------------
Double Boiler Bread Pudding
Ingredients :
1 c. brown sugar
3 pieces buttered bread, cut in cubes
3 eggs, beaten
2 c. milk
1 tsp. vanilla
2 tsp. sugar
Nutmeg
Preparation :
Put brown sugar in bottom of pan. Add bread cubes. Combine
beaten eggs, milk and vanilla. Pour over bread and brown sugar in
the top of double boiler. Sprinkle with nutmeg and sugar. Cook on
top of wood stove for 2 hours or gas range on low for about 1 hour.
Brown sugar makes a caramel-like sauce on the bottom of a
custard-like pudding. Be sure to check water in the bottom of
double boiler once in a while.
----------------------------------
Sid's Custard Bread Pudding
Ingredients & Preparation :
First, scald 3 cups on whole milk. In a bowl lightly beat 5
whole eggs. Stir in 1/2 cup of sugar and 1/4 teaspoon salt. Slowly
pour in the hot scalded milk. Stir constantly. Pour this into a
well buttered dish. Have ready 2 slices of hot buttered toast,
crusts removed. Float gently atop the custard in dish and sprinkle
with a tablespoon of sugar mixed with a teaspoon of cinnamon.
----------------------------------
Quick Bread Pudding
Ingredients & Preparation :
Often bread pudding is just egg custard with bread, raisins, and
spices added. 1 (13 ounce) package of cinnamon rolls. Your choice,
but I prefer the rolls with sweet frosting, cinnamon, and nuts with
raisins. Unwrap and place in a casserole dish or pan that is about
one inch larger, all around, than the package of rolls. With a
sharp knife, cut the rolls into squares about 1 to 1 1/2 inches and
separate somewhat, so that there is some space between the squares
and the dish is "full". Place in a low temperature oven to toast
some of the moisture out. Mix 4 eggs, one teaspoon vanilla, and 1/3
cup sugar with 3 cups liquid. You may use skim or whole milk. Pour
over the toasted rolls, allowing the liquid to run into all the
separations. The rolls should be well soaked, and barely covered.
Mix additional liquid (1 cup milk, 1 1/4 eggs, 1/3 teaspoons
vanilla, 2 tablespoons sugar) to proper level. Place in preheated
350 degree oven for 1 1/2 hours, or until knife comes out clean from
center. NOTE: If you want the pudding to be dark on top with soft
custard bottom, bake while the casserole dish is in a much larger
pan with water. The water should be about 3/4-inch deep, AFTER the
casserole dish is in place. SUGGESTION: Variations can be made to
your taste. 1. More cinnamon can be added; 2. Nutmeg can be
added; 3. Buttermilk can be substituted for all or part of the
milk.
----- Original Message -----
From: M.
To: phaedrus
Sent: Tuesday, November 14, 2000 17:33
Subject: (no subject)
> Would like the recipe for:
>
> What we call; Around the World Casserole
>
> Contains:Kluski Noodles - Sauerkraut - Chinese Noodles
>
> Cream of Mushroom Soup - Pork Steak
>
> Thank you, M
Hi M.,
This dish is a form of "Sauerkraut casserole" or "Polish Chop Suey", with
the Chinese noodles added extra.
Below are four variations of the recipe. You can add the Chinese noodles if
you like.
Phaed
---------------------------------------
Sauerkraut Casserole
Ingredients :
3 lbs. pork steak, cut in cubes & browned
2 lg. cans sauerkraut, drained
1 (12 oz.) pkg. kluski noodles, parboiled
2 cans cream of mushroom soup
1 box Lipton's onion soup
Preparation :
Brown meat; take meat out; in that juice dilute the mushroom
soup. Put the meat first in the casserole dish, then add the
sauerkraut, noodles, mushroom soup that was diluted. Sprinkle onion
soup between the layers. Bake 1 1/2 hours at 325 to 350 degrees.
----------------------------------
Polish Chop Suey
Ingredients :
2 to 3 lbs. boneless pork steak (cut into small pieces)
1 lb. Kluski noodles (Polish noodles)
1 lb. can sauerkraut
1 can cream of mushroom soup
1 can cream of celery soup
1 pkg. dry onion soup mix
2 onion (chopped)
2 c. diced celery
1 soup can water
1 or 2 cans mushrooms
Preparation :
Brown meat, add diced celery and onions. Cook until meat is
tender. Cook noodles, drain. Add noodles, sauerkraut and other
ingredients to meat. Bake at least 1 to 1 1/2 hours in slow oven at
300 degrees.
----------------------------------
Polish Chop Suey
Ingredients :
2 lbs. lean pork
1 med. onion
2 tbsp. oil
2 cans cream of chicken soup
1 (16 oz.) can sauerkraut
1 (8 oz.) bag Kluski noodles
2 tbsp. brown sugar
Preparation :
Cut pork in small cubes. Brown in oil; add onion (sliced), saute
with the meat a few minutes. Add 1/4 to 3/4 cup water; simmer for
1/4 hour. Add the drained sauerkraut, soup, one can water, brown
sugar, salt and pepper to taste. Simmer covered one hour. About
half an hour before serving add the cooked noodles.
----------------------------------
Polish Chop Suey
Ingredients :
2 lb. pork steak, lean, cubed
2 onions, chopped fine
1 lb. sauerkraut
2 cans cream of chicken soup
1/2 c. water
2 tbsp. brown sugar
1 pkg. Kluski noodles, cooked
Preparation :
Brown pork steak and onions. Add soup and water. Cook until
done. Add brown sugar, sauerkraut and noodles. Mix together and
bake 30 minutes at 350 degrees.
----- Original Message -----
From: Tammy
To: phaedrus
Sent: Saturday, November 18, 2000 22:06
Subject: Peanut Butter candy recipe
I am looking for a recipe that was made at my elementary school many
years ago (about 30). The recipe was a roll-type candy (like a pumpkin
roll), made out of a peanut butter mixture, with coconut rolled up in it.
Then the lunchroom ladies would slice it off in slices.
Thank you,
Tammy
Hi Tammy,
Could the below recipe be it?
Phaed
Peanut Butter Roll
Ingredients :
1 c. peanut butter
1 c. sifted confectioners' sugar
2 tbsp. light cream
1/2 c. pecans, chopped fine
1/2 c. flaked coconut
1/2 c. graham cracker crumbs
2 tbsp. melted butter
2 tbsp. dark molasses
Preparation :
Cream together peanut butter and sugar; beat in cream. Shape in
2 rolls 1 inch around. Combine remaining ingredients; pat mixture
around rolls. Wrap in wax paper. Chill; cut in 1/4 inch slices.
----- Original Message -----
From: Tammy
To: phaedrus
Sent: Sunday, November 19, 2000 20:06
Subject: Re: Peanut Butter candy recipe
No this is not it. The recipe I am looking for, doesn't have anything
but a basic peanut butter mixture in the candy part. It's almost like
it's only peanut butter and powdered sugar. Thank you for trying.
Hi Tammy,
Let's try one more. I found about thirty different peanut butter roll recipes.
Tammy, all of them are more than just peanut butter. Almost all of them have a s
mall amount of oleo or shortening and a couple of tablespoons of milk or cream.
Without a bit of something besides peanut butter, you don't get the right texture.
The one below is the very simplest, most basic one that I could find, with the
fewest ingredients. The coconut can be added or not, as you like.
Phaed
Kentucky Peanut Butter Roll
Ingredients :
1/2 stick oleo
2 tbsp. milk
1 lb. box confectioners sugar
Peanut butter
Preparation :
Mix softened oleo, milk, and confectioners sugar. Place between
two sheets of waxed paper and roll into thin sheet. Remove top wax
paper, spread with peanut butter. Roll up into a log, then slice.
More School Cafeteria Recipes
----- Original Message -----
From: John
To: phaedrus
Sent: Tuesday, December 05, 2000 11:44
Subject: question
I was wondering if jackalopes are real. I have seen pictures of them stuffed.
If they are real they would be out west.
Hi John,
No, jackelopes are a joke. The first one was made by a taxidermist with too
much time on his hands.
Phaed
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