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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.
Phaed
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
knife.
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.
Phaed
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
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.
Phaed
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
Filling:
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
Makes 8-10
Ingredients:
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
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
Phaed
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