On 30 Dec 2005 at 18:41, sara wrote:
> so, i need a recipe for garlic sauce (i think that's
> the name) from michigan. Al Rashee resturant in Royal
> Oak serves it, and so does LaSheesh. There both
> arabic resturants. I'm totally addicted to it and i
> can't find a recipe anywhere, and believe me, I've
> if you can find it, me and my husband will be very
> we live in California and can't go to either
I cannot find any recipes from either of these restaurants. There is a recipe for Arabic garlic sauce here:
On 1 Jan 2006 at 11:07, Shannon wrote:
> Can you help me find the recipe for Bishop Whipple Pudding?
> My aunt used to make this and lost the recipe. It includes a
> date-like cake with nuts. The cake is then crumbled and brandy
> is poured over it. It is then stored for awhile. When it is
> dished out it is served with whipped cream on top.
> Thanks for your help!
I cannot find but two Bishop Whipple Pudding recipes, and neither of
them calls for brandy. See below.
Bishop Whipple Pudding Recipe
1 cup chopped nuts--pecans best
1 cup chopped dates
1/2 cup sugar
2-3 cup flour
1 teaspoon baking powder
To prepare this Bishop Whipple Pudding Recipe, first mix as cake,
except beat whites and yolks together and bake in biscuit pan.
Break in pieces while hot and sprinkle with powdered sugar.
Serve cold with whipped cream
Bishop Whipple Pudding
In small bowl of mixer thoroughly beat 2
eggs with 1/2 cup sugar. Sift 2/3 cup all-purpose
flour and 1 teaspoon baking powder over
one 8-ounce package dates, diced, and 1 cup
Stir to coat thoroughly, then fold
into first mixture. Turn into greased 9-inch
square pan, lightly floured, and bake at 325
degrees 30 minutes, or just until done. Cut in
squares while warm and remove from pan.
Serve topped with sweetened, flavored whipped
On 1 Jan 2006 at 23:13, Naseem wrote:
> Hi. I am looking for a recipe for blancmange, a desert that my family
> used to make when I was a child and we lived in Ireland. I have
> never had it, or heard of it in the states, so I am unsure of
> whethere or not is it made commonly here. I have found several
> recipes online for it but they call for regular milk, which is a
> different recipe, or contain flavorings like coconut or chocolate,
> while mine is fruit flavored. I believe the two main ingredients are
> fruit flavored jello and condensed or evaporated milk. I read on the
> website where it said you were not interested in recipes containing
> jello, exceptions being unusual names or those that were european.
> This is both, so I hope it is an acceptable request! The reason I
> said that I am not sure if it is evaporated or condensed milk is that
> my aunt when trying to recall, said it contained evaporated, but when
> I attempted it, it did not come out well, so I have a feeling that
> perhaps evaporated milk is condensed/vice versa over there. As I
> remember, it was not cooked, only blended, and the end product was a
> fruit mousse. Thank you very much for your help and a happy new year
> to you!
Well, although there may be a recipe somewhere for blancmange that
has jello for an ingredient, blancmange traditionally is made with
rice, cornstarch, or unflavored gelatin as a thickener. See below
for some recipes.
"Blancmange" means "white food", and it was originally made with ground almonds.
This one's adapted by Chef Leslie Mansfield from a recipe by Thomas Jeffersons. It's in her cookbook:
"The Lewis & Clark Cookbook — Historic Recipes from the Corps of Discovery and Jefferson's America",
by Leslie Mansfield. Celestial Arts, 2002."
Almond Blancmange with Strawberries
1 c. finely ground almonds
1 1/4 c. water
4 tsp. powdered gelatin
1/3 c. cold water
1 c. sugar
1 tsp. almond extract
1 c. milk
1 c. heavy cream
2 c. whole fresh strawberries
Lightly oil a 6-cup ring mold and wipe out the excess oil. In a small bowl, stir together the
ground almonds and 1 1/4 c. water. Let stand one hour.
Place a colander in a large bowl. Lay a damp tea towel in the colander. Pour the almond mixture
into the center of the towel, allowing the liquid to strain through the bowl. Bring up the sides
of the towel and twist around the almonds, squeezing out as much liquid as possible. Discard the
almonds. (I found them already ground at Trader Joe's, and also saved the strained mixture for
making muffins. — MT)
In a small bowl, soften the gelatin in the 1/3 c. water. Set aside.
In a saucepan, combine the almond liquid, sugar and almond extract. Bring the mixture to a boil,
then remove the saucepan from the heat and whisk in the softened gelatin. Pour the mixture into
a large bowl and place it in a larger bowl of ice.
In the same saucepan, bring the milk to a boil over medium heat. Stir the scalded milk into the
almond mixture. Continue to stir until completely cool.
Whip the cream until stiff, then gently fold into the cooled almond mixture. Pour into the prepared
mold, cover with plastic wrap, and chill overnight. To serve, dip the bottom of the mold in hot water
for a moment to loosen the blancmange from the mold. Invert onto a serving plate and carefully remove
the mold. Fill the center with the strawberries.
1/2 cup sugar
6 tablespoons cornstarch
1/4 teaspoon salt
4 cups milk
2 well-beaten eggs
1 teaspoon vanilla
Mix the sugar, cornstarch, and salt in the top of a double boiler.
Gradually add the milk while stirring well. Place the mixture over
boiling water and stir constantly for 8 to 12 minutes, when it should
begin to thicken. Cover and continueto cook for about 10 minutes more.
Stir 1 cup of this thickened mixture, slowly, into the eggs. Return it
to the milk mixture and continue to cook for 2 minutes, stirring
constantly. Do not overcook.
Remove from heat, and when slightly cooled by gentle stirring, add the
vanilla. Stir the mixture very gently into the molds. Cool for about
30 minutes at room temperature and for 1 to 2 hours refrigerated for
successful unmolding of individual molds. Larger molds will take 6 to
Blancmange - The Traditional Recipe
2 1/2 cups heaviest possible sweet cream
1 cup blanched almonds, ground finely
3/4 cup sugar
2 packages unflavored gelatin
3 egg whites, beaten stiff
1 tsp. each rose water and almond extract
pinch of salt
strawberries or strawberry jam for serving
Over the almonds pour 1 1/2 cups of cold water, cover and let
stand for 3 - 4 hours. Strain the liquid through a
cheesecloth, pressing as hard as possible to extract all
of the liquids. Discard the ground nuts and reserve the
In a saucepan combine the cream and sugar and scald,
stirring constantly, until the sugar is melted.
Soak the gelatin in « cup of cold water and then dissolve
this in the hot cream mixture. Set aside to col for «
hour. Add the rose water and almond extract, mixing well.
When the mixture begins to set, fold in the salt and egg
whites and transfer to a 2 quart (2 liter) well buttered
ring mold and chill until well set. Unmold and fill with
strawberries or strawberry jam. Serves 6.
On 1 Jan 2006 at 22:58, Alice wrote:
> Recently I was introduce a date candy. It is a Philippine food called
> Food of the God, It was wrapped in a different color cellophane, bite
> size. dark brown with a small amount of nuts. The ingredient I can
> come up with is dates, nuts, malaises, I had searched for several
> years and can't find the recipe. Please help me find this recipe.
> Thank you,
There are many variations of this recipe. See below for two.
Food For The Gods
1 cup flour (sifted)
1/2 teaspoon baking powder (sifted)
1/4 teaspoon baking soda (sifted)
1/4 teaspoon salt
1/2 cup brown sugar
1/2 cup white sugar
2 whole eggs
1 cup fresh walnut (chopped roughly)
1/4 cup dates (chopped roughly)
1 bar butter (preferably Anchor brand)
Melt butter and mix white and brown sugar.
Dredge dates in flour.
Add eggs to butter mixture one at a time.
Add dates and walnuts.
Mix flour and dredged dates.
Bake at 350 degrees for 40-45 minutes.
Food for the Gods
8 oz walnuts, chopped
8 oz pitted dates, chopped
1 c all-purpose flour
1 1/2 c butter
1/3 c sugar
3/4 c brown sugar, packed
2 tbsp honey (heaping tablespoons)
1/2 tsp baking soda
Cream butter, with eggs, sugar and brown sugar. Add all purpose flour, baking soda.
Add walnuts, dates, honey. Pour into 9" x 13" pan, lined with foil. Bake 350°F for 15
minutes. Then turn to 325°F for another 30 minutes.
On 30 Dec 2005 at 0:10, Dawn wrote:
> On July 4th,2004, we took a cruise out of Boston, MA. on the
> Norwegian Majesty to Bermuda.
> One evening they served the most wonderful cold peach soup. Is it
> possible that you can come up with this recipe?
> Thank you,
I can give you cold peach soup recipes, but not the one from the cruise ship. See below.
Cold Peach Soup
(makes 6 servings)
4 large ripe peaches, about 2 pounds (960 g), peeled, pitted, and chopped
1/2 of a 10-ounce (150 g) cantaloupe, peeled, seeded, and chopped
1/2 cup (120 ml) fresh orange juice
1/4 cup (60 ml) dry white wine or unsweetened apple juice
dash cayenne pepper
spoonable sugar substitute to taste
1/4 cup (58 g) fat-free sour cream
snipped fresh chives for garnish
1. In a food processor or blender, puree the peaches and melon until
smooth. With the food processor running, add the orange juice, wine,
and cayenne pepper through the feed tube. Continue to process until
2. Transfer mixture to a nonreactive bowl. Taste and add a teaspoon
or two of spoonable sugar substitute, if needed, to sweeten to taste.
Cover and chill for at least 3 hours before serving.
3. To serve, stir well and ladle into 6 small soup bowls. Top each
serving with a small dollop of sour cream and a sprinkling of chives.
Peach Soup Recipe
This is best with fresh juicy peaches. Chill 2-3 hours.
2 1/2-3 cups sliced peaches, fresh ripe or thawed frozen
2 tablespoons sugar (or to taste)
2 tablespoons plain nonfat yogurt or sour cream
1 cup water
1 cup orange juice
1 dash ground cinnamon
Add all the ingredients to the container of an electric blender.
Process until smooth.
Chill for 2-3 hours before serving.
Cold Peach Soup Recipe
1 (16 ounce) bag frozen peaches, thawed
3/4 cup pineapple juice
1/2 cup orange juice
3 tablespoons sugar
1/2 cup sour cream
1/2 cup half-and-half
1/4 cup white wine
1 tablespoon lemon juice
1/4 teaspoon cinnamon
freshly cracked pepper
Put peaches in blender, reserving 1/4 Celsius.
Add the rest of the ingredients, and blend until pureed.
Dice remaining peaches, and stir into soup.
Chill until time to serve.
Top with freshly cracked pepper.