Sent: Saturday, January 07, 2012 2:18 PM
Subject: Ihops pecan praline topped pumpkin pancakes
I hope that you can help me with this recipe, I had them there
during the holidays and they were tops !!!
The pumpkin pancakes copycat recipe is easy. It’s all over the web. see these sites:
However, The pecan praline topping recipe is not given with the pumpkin pancakes recipe, and doesn’t appear to be available.
There are probably other pecan praline and caramel pecan topping recipes on the web, but I would not recommend one unless
I had tasted both it and the IHOP topping and could make an educated recommendation that they were similar.
If you want just any pecan praline topping or caramel pecan topping recipe, then write back and I’ll look for some.
----- Original Message -----
Sent: Saturday, January 07, 2012 2:03 PM
Subject: Re: Ihops pecan praline topped pumpkin pancakes
YES !! the topping recipes will do !! thanks
See these sites:
Food and Wine
Food and Wine 2
Note that these are NOT the IHOP recipe.
I received this from a reader, Leware.
Subject: A Recipe for You
Date: Thursday, January 05, 2012 11:13 PM
I know that you no longer search for fruitcake recipes, so I am sending
you a recipe that is searched for every year in this area of the country.
I hope that you will find room for it to be posted. It is extremely good.
Marty Aronowitz's Fruitcake
Marty Aronowitz shared the following recipe with the Fort Worth Star-Telegram
in 1964. He died in 1986, but the paper repeats the recipe every year to
remember all the pounds of fruitcake he - and the city - made with his recipe.
Don't expect a cakelike consistency; this is chewy.
Yield: 5 pound fruitcake
1 pound pitted dates
1/2 pound candied cherries
1/2 pound candied sliced pineapple
1 pound coarsely chopped pecans
1 cup sugar
1 cup flour
2 teaspoons baking powder
1/2 teaspoon nutmeg
1 teaspoon vanilla
Line angel food tube pan with parchment paper.
Spray with vegetable cooking spray, if desired.
Cut fruits into small pieces; mix with chopped pecans.
Sift dry ingredients together; mix with fruits and nuts.
Beat eggs with vanilla; pour over fruit mixture. Mix well.
Pack into pan.
Bake for 2 hours at 250° F.
Top of fruitcake may be decorated by removing cake from oven
after 1 hour and garnishing with more pineapple slices, halved
cherries and pecan halves.
Return to oven to finish baking.
Cool completely, preferably overnight, before removing from pan.
If you like fruitcake, please try this one; you will be pleasantly surprised!
Have a great 2012,
I saw that someone had been asking for recipes from Lee's Hamburgers in
New Orleans and Metairie, Louisiana.
What you need
2 12" cast iron frying pans or cast iron grill
1 large spatula
1 large cooking knife
2 pounds of lean ground beef
4 large brown onions chopped very fine
1 package of hamburger buns
Louisiana Hot Sauce
What you need to do
Put a little oil on the frying pans. Form the ground beef into round
patties and place in the frying pan over medium high heat. Put about
a handful of onions on top of the patties. Pat the onions down. Cook
for about five minutes. Place the open hamburger buns on the second
frying pan over medium heat to brown. Turn the burgers and cook for
another five minutes. Place burger on bun bottom, put another handful
of onions on top of burger and douse with Louisiana Hot Sauce. Put
yellow mustard on top bun and place on burger.
Someone was looking for this.
Bruning's is another New Orleans Restaurant that was wiped out by Hurricane Camille.
Their specialty was stuffed flounder:
Whole Flounder Stuffed With Crabmeat
1/2 stick butter
1/4 cup flour
3 green onions, chopped
3 cups shrimp stock
1 lb. claw crabmeat (or crawfish in season)
1 Tbs. Worcestershire sauce
1/4 tsp. salt
4 large whole flounders
1 Tbs. salt-free Creole seasoning
1 tsp. salt
1 cup flour
1 cup milk
1/2 cup clarified butter
1 lemon, sliced
Chopped fresh parsley
1. Make the stuffing first. Melt the butter and stir in the flour
to make a blond roux. Stir in the green onions and cook until limp.
Whisk in the shrimp stock and Worcestershire and bring to a boil,
then add the crabmeat, salt, and cayenne. Gently toss the crabmeat
in the sauce to avoid breaking the lumps.
2. Wash the flounders and pat dry. Mix the Creole seasoning and salt
into the flour and coat the outside of the flounders with it.
Mix the eggs and milk together in a wide bowl and pass the fish
through it, then dredge in the seasoned flour again.
3. Heat the clarified butter in a skillet and sauté the fish, one at
a time, about four minutes on each side, turning once. Remove and
4. Cut a slit from head to tail across the top of the flounder.
Divide stuffing among the fish, spooning inside the slit and
piling it on top.
Place the flounders on a baking pan and put into a preheated
400-degree oven for six minutes.
5. Place the flounders on hot plates. Garnish with lemon slices and
fresh chopped parsley.
Serves four to eight.