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On 1 Feb 2006 at 2:22, raychael wrote:

> hi I'm looking for a dessert that i think is called Flarn? can you
> help... it looks a bit like a creme caramel type thing and only heard
> of it on american programes.
> I know this isn't much to go on but that's all the info I have.
> Thanks

Hello Raychael,

Actually, flan is creme caramel. The Spanish brought the dessert to Mexico and with it the name "flan". See below for some recipes.


Flan, or Creme Carmel 

Bring gently to boil, stirring often:

4 3/4 cups milk 
1 1/3 cups half and half ("half and half" is 1/2 milk & 1/2 cream 
                             - 10 to 12 % butterfat)
2 cups sugar 
zest of one lemon 
good grating of nutmeg

Cool milk mixture. While it is cooling, prepare the Caramel. 
In a heavy pan, bring to a boil:

2 cups sugar 
1/4 cup water

Stir until sugar is melted. Boil over high heat without stirring 
until sugar caramelizes to a light golden brown. Watch it carefully, 
it can go past the light brown stage quickly and burn. Pour into 
twelve custard cups and swirl carefully to coat bottom evenly about 
1/8 inch thick. Be careful, this stuff really burns if you get it 
on you. 

While the carmel cools, beat well together:

12 egg yolks 
8 whole eggs

When milk mixture has cooled to lukewarm, beat the eggs gently 
in, then strain. Pour into the prepared custard cups. Dust with 
a delicate touch of cinnamon and/or nutmeg. Stand cups in baking 
pan and carefully fill pan with enough hot water to come about 
half way up sides of cups. Bake at 300’ about one hour or until 
knife or bamboo skewer inserted in center of cup comes out clean.

To serve, run knife carefully around inside of each cup. Turn out 
gently onto serving plate. 
Garnish with a bit of mint and a dollop of whipped cream. 
Caramel Custard (Flan de Huevos) Recipe


2 whole eggs
10 egg yolks
4 cups milk
1 lemon, peel only cut in pieces
6 tablespoons sugar
Caramelized sugar
8 tablespoons sugar

To make the caramelized sugar, heat sugar in an ovenproof (1 liter, 
4 cups, 1 3/4 pints) plan mold, over low heat, stirring constantly. 
Cook until sugar has melted and is golden brown. Tilt pan to coat 
bottom and sides. Remove from heat and let cool for at least 30 
minutes, tilting pan occasionally to coat sides. To make the custard, 
mix half of the milk with 3 tablespoons sugar and peel of 1 lemon. 
Cook slowly over low heat for 1/2 hour, stirring constantly. Set 
aside. Remove lemon pieces and discard. In large bowl beat whole 
eggs and egg yolks lightly. (Egg shells can be saved and added later 
to water of the Baqo Marma to prevent from splashing into flan while
cooking). Blend in 3 tablespoons of sugar and remaining milk. Gently 
add the boiled milk and stir. Pour custard mixture into mold on top 
of caramelized sugar. Place mold in pan of hot water (Baqo Marma). 
The water should cover more than half of mold. Cook on top of stove 
over a medium flame for 30 minutes. Transfer to a preheated F (180 C)
oven and continue cooking for another 30 minutes or until an inserted
knife comes out clean. Immediately remove from water and cool, 
covered, at room temperature. Refrigerate, covered, until ready to 
serve. Unmold by loosening sides of custard with a knife and place 
a serving plate over mold. Turn over on to plate. 

This recipe for Caramel Custard (Flan de Huevos) serves/makes 6.

1 cup milk (the higher the fat content the tastier, obviously; 
  I mix 1/2 cup skim milk, which is what we generally have in the 
  fridge, with 1/2 cup heavy whipping cream)
1 tsp. vanilla extract
1/4 cup sugar to caramelize; 1 T sugar for custard
1 T. water
1 large egg
1 large egg yolk
pinch salt

1 medium (10-12 oz.) custard cup (or other ceramic baking dish)
1 baking pan with high sides, large enough to accommodate the 
custard cup, serves 2
time 30-40 minutes prep, 45 minutes baking 

1 Preheat oven to 350°F. Pour the milk in a small saucepan, add 
  vanilla, and cook over medium heat until hot (don’t let it boil). 
  Take the pot off the heat, cover, and let the mixture sit for 
  twenty minutes or so.
2 Meanwhile, you can caramelize the sugar. Pour the sugar and water 
  in a small skillet (or saucepan) and cook over medium-low heat,
  stirring only until the sugar dissolves. As the sugar begins to
  liquefy, bubble and turn sticky, begin swirling the mixture by 
  lifting the pan slightly above the burner, and gently tilting it
  around. Continue to cook, swirling frequently, until you have a 
  rich, golden caramel (this will take fifteen minutes or so).
  Immediately pour the caramel into the custard cup, tilting the 
  cup to coat the bottom completely.
3 While the caramel cools, whisk together the whole egg, extra 
  yolk, sugar and a pinch of salt until smooth. Gradually incorporate 
  the warmed milk into the egg mixture.
4 Pour the custard into the caramelized custard cup and place in a 
  water bath (to make the bath: place the cup in a baking pan with 
  high sides; add boiling water to surround the cup, filling the pan 
  to within one inch of the top of the cup). Bake in the middle of 
  the oven until your custard looks set on the edges, but still 
  trembles slightly in the middle, about 45 minutes.
5 Remove the custard from the water bath and cool on a rack. Serve 
  warm at room temperature, or chill for up to a day. To serve the 
  flan, dip the baking dish into boiling water for 15 seconds or so, 
  then invert the custard onto a serving plate.

Wheatena Cookies

For all looking for the past recipe for Wheatena cookies that 
grandma made back in the '50s, see below:

Aunt Kay Smith's
Wheatena Biscuits Recipe
3 cups Wheatena
2 cups flour
1 cup  dark brown sugar
1/2 cup  sour milk
1 cup  butter
1 level teaspoon salt
1 level teaspoon baking soda

Cream butter and sugar. Sift flour, salt and soda. Mix in Wheatena.
Add this alternately with milk, butter, and sugar mixture.
Roll out and cut into shapes.
Bake at 300° for 45 minutes.

Anne C.

Pig's Knuckles

On 6 Feb 2006 at 10:52, Joanne wrote:

> Hi:
> I am looking for a receipe for pigs knuckle, do you have one, and
> willing to share with me.
> Thanks,
> Joanne

Hi Joanne,

See below for three.


Pig's Knuckles With Sauerkraut And Dumplings

Categories: Penn Dutch  Pork  
Yield: 1 servings 
1 ea Egg, well beaten 
1 1/2 T Butter, melted 
1/2 t Salt 
5 ea Pig's knuckles 
1 c Flour 
1/2 c Water 
1 ds Nutmeg 
2 1/2 lb Sauerkraut 

Clean, scrape and wash thoroughly the pig's knuckles. 
Combine with the sauerkraut and cover with cold water. 
Cook slowly until the knuckles are tender. To the beaten 
egg, add the melted butter and water. Sift the flour, 
salt and nutmeg together and combine with egg mixture. 
Beat thoroughly. If necessary, add more flour to make 
batter stiff enough to drop from spoon. 20 minutes before 
serving drop the batter by spoonfuls into the hot sauerkraut.
Cover pot tightly and serve as soon as dumplings are cooked. 
Pig's Knuckles With Red Cabbage And Raisins Recipe 

4 pig's knuckles
2 red cabbages, cored, cut in pieces, washed
1 cup of raisins, washed, stemmed
seasonings to taste

To prepare this Pig's Knuckles With Red Cabbage And Raisins 
Recipe, first put cabbages, pig's knuckles and seasonings 
in a kettle. Cover with water to 2 inches above top of food 
materials. Place cover on kettles. Cook slowly for about 1 
hour. Add the raisins and cook about 6 to 8 minutes longer. 
Then serve.
Paksiw na Pata 
(Filipino Pig's Knuckles)

Sangkap (Ingredients):

6 pig's knuckles
4 cups water
1 tbsp. salt
1 cup cooking oil
2 tbsp. finely minced garlic
1 medium-size tomato  
1/4 cup vinegar
1/4 cup soy sauce
1 tbsp. peppercorns
1 bay leaf

Pagluto (Cooking Procedure): 

In a pressure cooker, boil knuckles in water and salt for 
about 25 minutes or boil 3 hours in regular pot until soft. 
Drain very well. In a large skillet, heat oil and deep fry 
the knuckles until golden brown and crisp. Sauté garlic and 
tomato and add vinegar, soy sauce, peppercorns and bay leaf.
Combine mixture with knuckles and boil for 20 minutes. Serve hot.

Furikake Snack Mix

On 6 Feb 2006 at 3:20, Bill wrote:

> My wife asked me to find her a recipe for a snack mix similar to Chex
> Party  Mix, made using "Nori Fumi Furikake" rice seasoning. The
> product is from Taiwan, and  contains sesame seed, salt, sugar and
> seaweed. Thanks for anything you can find. xx Bill  

Hello Bill,

See below for the only one that I could find.


Furikake Snack Mix

9 cups Rice Chex
2 tablespoons soy sauce
2 tablespoons water
1/2 cup sugar
12 drops red chile-pepper sauce
1 jar (1.7 ounces) nori fumi furikake

Pour cereal into a large pan. Set aside.
Combine soy sauce, sugar and hot sauce. Mix well and drizzle 
1 tablespoon at a time over cereal, tossing well between each 
addition. Sprinkle with furikake and toss again to evenly 
distribute furikake. 

Bake in a 9-by-13-inch pan at 250 degrees for 70 minutes, 
until mixture is crispy. Every 10 minutes, remove pan from 
the oven and stir mixture well, scraping the bottom to prevent 
sticking. Cool. Makes 9 cups.

Approximate nutritional information, per serving: 80 calories, 
0.5 g total fat, no saturated fat or cholesterol, 300 mg sodium, 
1.5 g protein, 18 g carbohydrate.*

Native American Recipes

Posole, Navajo
serves 4-6

2 cups blue dried posole (dried whole hominy)
1/2 cup mild fresh green chiles, roasted, peeled and chopped or 1 4 oz can
1 - 3 fresh or canned jalapeños, peeled, seeded, chopped
2 cloves garlic, minced
1 onion, chopped
1 -2 peeled, seeded, chopped tomatoes (about 1 cup)
2 - 3 lb boneless pork roast
2 tsp dried oregano
1/4 cup chopped fresh cilantro
Salt to taste

Rinse posole in cold water until water runs clear. Soak for 
several hours or overnight in cold water. Place posole with 
water to cover in large heavy covered pot or Dutch oven. 
Bring to a boil, reduce heat to low and summer, covered, 
till posole pops, about 1 hour. Roast the peppers (if fresh) 
in a paper bag in a 400° oven for about 10 minutes , remove, 
cool, peel (skin slips off easily). If using canned posole 
(about 8 cups) or frozen (3 lbs), omit the cooking step. Add 
everything but the herbs and salt. Simmer, covered, 4 hours. 
(3 if using canned or frozen hominy). Remove meat, shred, 
return to pot, add herbs. Taste for seasoning, add salt to 
taste. Simmer, covered, 1 more hour.
From: "Spirit of the Harvest: North American Indian Cooking "

2 cups flour
3 tsp baking powder
1 tsp salt
1 cup milk
Deep hot fat in frypan or fryer

Sift dry ingredients. Lightly stir in milk. Add more flour as 
necessary to make a dough you can handle. Kneed and work the 
dough on a floured board with floured hands until smooth. Pinch 
off fist-sized limps and shape into a disk -- everyone has their 
own characteristic shapes.(Shape affects the taste, by the way, 
because of how it fries). For Indian tacos, the disk must be 
rather flat, with a depression -- almost a hole -- in the center 
of both sides. Make it that way if the fry bread is going to have 
some sauce over it. Smaller, round ones are made to put on a plate. 
Fry in fat (about 375°) until golden and done on both sides, about 
5 minutes. Drain on absorbent paper.
Pumpkin Candy

1 five-pound pumpkin
5 c sugar
1 tb baking soda

Peel and seed pumpkin. Cut pumpkin into 2" x 4" strips. Stir baking 
soda into enough water to cover strips and let stand 12 hours, then 
drain and wash strips in running water.  Drop pumpkin into pot of 
boiling water, and cook until tender but not soft.  Remove and crisp 
in ice water; drain.  Mix sugar with one cup water and boil 10 minutes.
Add pumpkin and simmer in covered pot until syrup is thick and strips 
are brittle.  Spread strips to dry.  May be stored when cold.


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