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Nougat de Montelimar

On 6 Feb 2005 at 22:46, Vivian wrote:

> Dear Uncle Phaedrus:
> My name is Vivian and I am looking for an obscure recipe for Nougat de
>  Montelimar. I understand that this differs from Torrone because of
> the honey (Lavendar  from Provence,France) but I cannot get a direct
> recipe anywhere for this  confection. Can you help me as well as
> others? Vivian Thank you!

Hello Vivian,

I found the two recipes below on a Chef message board.


Nougat Montelimar from the New International Confectioner: 

2 lb. honey (lavender)
2 lb. sugar
14 oz. egg whites
3.5 oz. glucose
2 lb. lightly toasted blanched almonds
7 oz. skinned pistachios
10 oz. water

Boil sugar, water, and glucose to 270F.

Melt the honey and beat with egg whites. Gradually add sugar syrup. 
Continue beating over moderate heat until the ball or small crack 
stage (250-270 deg. F.), according to the use to which the nougat 
is to be put. The small crack is reached when, after dipping the 
tip of a knife into the mixture, the droplet on the end breaks 
easily when cold. Fold in the warmed nuts. Spread on a piece of 
rice paper in a metal frame, or between strips of wood (1" high). 
Level off the mixture, cover with another piece of rice paper, and 
press down well. When the nougat is cold, cut into strips. It is 
possible to replace some of the almonds with glace cherries or 
roasted hazelnuts. It may also be flavored with chocolate, vanilla, 
or rose water.

Recipe 2:

3 Lb. 8 oz. sugar
1 lb. glucose
1 lb. honey (lavender)
15 oz. water
6 oz. egg whites
8 oz. chopped pistacios
8 oz. chopped cherries
8 oz chopped hazelnuts or almonds

Boil sugar and water. Add honey and glucose. Boil to 275 F. Whip 
egg whites to stiff. Replace whisk with paddle. Pour in boiling 
syrup while mixing. Continue until mixture becomes firm. Add 
warmed cherries and nuts. Pour into a frame lined with wafer paper, 
spread level and cover with another sheet of wafer paper. Place a 
weighted board on top and leave to get cold. Cut with a hot wet 

Davy Crockett Bars

On 7 Feb 2005 at 11:01, Renee wrote:

> Hi, I hate to ask this, because it IS a school cafeteria favorite of
> mine from elementary school, and I saw cafeteria food on your list of
> puzzlers.
> But I have been trying to find this recipe for so many years...
> Davey Crockett Bars:
> The bars are dense, use more eggs than most recipes I've seen, and
> have chocolate chips, and I'm not sure, but they may have oatmeal.
> Yeah, this is not a lot to go on!  My elementary school was Judith
> Giacoma, in Westville IL, from 1970-1974.
> Thank-you, Renee

Hi Renee,

See below for three recipes.


Davey  Crockett  Bars

 Ingredients :
 1 c. sugar
 1 c. brown sugar
 1 c. shortening
 3 eggs
 2 c. flour
 1 tsp. salt
 1 tsp. soda
 1 tsp. baking powder
 2 c. quick oats
 1 tsp. walnut extract

 Preparation :
    Cream sugars, shortening, eggs.  Add sifted dry ingredients.
 Stir in remaining ingredients.  Bake on greased cookie sheet at 350
 degrees for 10-15 minutes. Cut in squares when cool.
Davy  Crockett  Bars

 Ingredients :
 1 c. white sugar
 1 c. light brown sugar
 3 eggs
 2 c. flour sifted with 1 tsp. soda
 1 tsp. baking powder
 2 c. oats
 1 c. oil
 1 tsp. vanilla
 1 tsp. salt
 1 c. nuts

 Preparation :
    Mix together.  Dough is very stiff.  It has to be pushed or
 patted into ungreased jelly roll pan.  Bake 15 to 20 minutes in 350
 degree oven.  Do not over bake or it will be hard and dry.  Take
 form oven when it is still puffed in the middle.  Cut into bars or
 squares while warm.
Davy  Crockett  Bars

 Ingredients :
 1 c. butter or margarine
 1 c. white sugar
 1 c. brown sugar
 3 eggs
 1 tsp. vanilla
 2 c. flour
 1 tsp. salt
 1 tsp. baking soda
 1 tsp. baking powder
 2 c. quick oats
 1 c. chocolate chips
 1 c. chopped nuts

 Preparation :
    Mix in order given.  Press onto greased cookie sheet.  Bake 20-25
 minutes at 350 degrees.  Cool slightly, then cut.  Put in airtight
 container.  Bars tend to dry out if left uncovered.

More School Cafeteria Recipes

Hungarian Nut Horns

On 7 Feb 2005 at 17:53, theresa wrote:

> I am looking for a hungarian nut horn recipe my grandmother made. it
> takes cream cheese and sour cream no eggs. and no yeast i cannot find
> it anywhere

Hello Theresa,

After eliminating the recipes with eggs or yeast, I found that all of the nut horn recipes remaining had either sour cream or cream cheese (or neither), but none had both at the same time. See below for one of each.


Hungarian Nut Horns 
1/2 pt. sour cream
1 c. butter
2 c. flour
1/4 tsp. salt
Confectioners sugar

Nut Filling:

2 c. finely ground walnuts
3/4 c. sugar
1/4 c. light cream or milk
With pastry blender, combine flour, butter, sour cream and salt. 
Dough will be sticky. Wrap in wax paper and chill overnight. Using 
1/3 dough at a time, roll out on lightly floured board to pie crust 
thickness. Cut into squares and place spoonful of filling in center 
and roll into horns. Moisten ends with water and "seal". Bake on waxed 
paper lined cookie sheet in preheated 350 degree oven until lightly 
browned at 15 minutes - 
WATCH!! Cool. Sprinkle with powdered sugar when cooled.
 Cream Cheese Nut Horns 

4 (3 oz.) pkgs. cream cheese
1 lb. butter
4 c. flour


1 lb. nuts, ground
1 c. sugar
A little bit of milk

Work ingredients into smooth dough. Refrigerate overnight. Roll dough 
into balls, size of walnut. Roll out each ball and fill with nut mixture, 
then roll up into shape of crescent. Bake at 350 degrees for 20 minutes. 
Sprinkle with powdered sugar.

Garibaldi Biscuits

Garibaldi biscuits
Makes 8-10


2 oz. (50g) chopped currants
2 tbsps. milk
1 oz. (25g) butter or margarine
4 oz. (100g) self-raising flour
pinch of salt
1 oz. (25g) sugar

Cooking Instructions:

Sift all the dry ingredients together into a bowl
Add the milk and the butter or margarine then with a large fork, 
mix firmly into a smooth dough. Turn onto a well floured board, 
roll out about an eighth of an inch thick and cut down the center
Spread the chopped currants on half of the dough and cover with 
the rest. Roll again to press together and cut into triangles
Brush lightly with water and sprinkle with the castor sugar
Place in a pre-heated oven and bake for about 15 minutes at 375F, 
Gas Mark 5, 190C

Cocoa Butter

On 8 Feb 2005 at 16:31, Linda wrote:

> Hi,
> My name is Linda .
> I miss the Pond's Cocoa butter lotion soo much. It it the cleanest
> freshest scent in the world. Know where I can find some?
> Linda

Hi Linda,

Well, Pond's discontinued their cocoa butter lotion, so that's pretty much out. Palmer's makes a cocoa butter lotion. See here:

Palmer's Cocoa Butter

There's also a copycat product for Pond's Cocoa Butter that you can buy here:

Cumberland Swan



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