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Boston Cremes

----- Original Message -----
From: Shawna
To: phaedrus
Sent: Thursday, March 21, 2002 8:35 PM
Subject: Lost recipe

> Phaedrus,
> I am looking for a recipe that my mom used to make for us 
> at christmas time.  Since I live in Utah, it could very well 
> be an old mormon recipe. It is called Boston Cremes.  I know 
> that it is similar to divinity in that they are both made in 
> similar manners.  I am sure, however, that it
> is not divinity.  I would appreciate your help.  
> Sincerely, Shawna

Hi Shawna,

I found two recipes for Boston cremes. See below.


Boston  Cremes

 Ingredients :
 3 c. sugar
 1 can evaporated milk
 1 tsp. vanilla

 Preparation :
    This recipe originated in Denmark.  Melt 1 cup sugar in a heavy
 pan.  Add 1 cup evaporated milk.  Boil a few minutes until browned
 sugar is dissolved, stirring constantly. Add 1 cup sugar, stirring
 constantly, until it boils.  Add rest of evaporated milk plus water
 to make 1 cup.  Add 1 cup sugar.  Boil until it forms a medium hard
 ball when dropped in water.  Stir occasionally.  Let cool a little,
 then add vanilla.  Beat until stiff enough to drop by teaspoons onto
 waxed paper.
 Boston  Cremes

 Ingredients :
 3 c. sugar
 1 c. Karo
 1 c. thick cream
 Pinch of cream of tartar

 Preparation :
    Cook until it forms a softball or 240 degrees.  Add vanilla and
 beat until creamy.  Add 1 cup of nut meats.  Drop on waxed paper.
 Makes 3 pounds.
 From: Shawna
To: phaedrus
Subject: lost recipe
Date: Friday, March 22, 2002 9:30 AM

Thank you so much for helping me find the recipe for Boston Cremes.  
It makes me very happy to now be able to make it for my children.  
I appreciate the service that you provide.  Thanks again, Shawna


----- Original Message ----- 
  From: Princess
  To: phaedrus
  Sent: Wednesday, March 20, 2002 8:23 PM
  Subject: PLEASE.........

  hello, iam in high school and i have to do a report on the history of 
  Bruscetta (the baked bread), and i was wondering if you knew anywhere 
  that i could look to find out where this food originated from and how 
  it came to be. If you have any sources please RSVP. 

  thank you very much for your time 

Hi Princess,

There is very little information on the Internet regarding the history of particular dishes. I found nothing at all about the origin of bruschetta on the www. Here's the lowdown, however, some of it from "The Dictionary of Italian Food and Drink" by John Marianai:

In Italy. Bruschetta has always has been just a way of salvaging stale bread by toasting it and flavoring it with oil and spices such as garlic. It's one of those things that is rather ordinary in its place of origin, but which becomes popular when served in places away from its origin, like America. Italian restaurants in America began serving bruschetta with toppings, such as onions and tomatoes, and it became a new "dish." Bruschetta is called "schiena d'asino" and "soma d'aj" in southern Italy, and it's called "fettunta" in Tuscany.



 Ingredients : 
 Loaf of bread, preferably day old
 Clove of garlic
 Olive oil

 Preparation : 
   Slice bread 1/2" to 3/4" thick.  Grill both sides.  When grilled,
 rub garlic on one side.  Brush with olive oil.  Salt.    This is an
 Italian preparation of bread.  
Bruschetta  Con  Pomodori  (Garlic  Bread  With  Tomatoes)

 Ingredients : 
 6 slices crusty Italian bread, halved crosswise
 1 lg. garlic clove, crushed and minced
 4 tbsp. extra virgin olive oil
 6 lg. firm ripe tomatoes, peeled, seeded and chopped
 Salt and pepper
 1/4 c. minced fresh basil leaves
 1 tbsp. balsamic vinegar, or to taste

 Preparation : 
   Preheat the broiler.  Arrange the slices of bread on a baking
 sheet and broil 5 inches from the heat until lightly browned.  Turn
 and brown the other side.  In a small bowl, combine the garlic, and
 3 tablespoon of the olive oil, and brush the mixture on one side of
 the bread slices.  In a skillet, heat the remaining 1 tablespoon of
 oil over medium heat, add the tomatoes and salt the tomatoes are
 just heated through.  Stir in the basil and vinegar.  Top the
 toasted slices with the tomato mixture.  Serves 6.  

Thank you very much for the helpful information, it came in handy !

thank you,

Easy Chocolate Cake

----- Original Message -----
To: phaedrus
Sent: Thursday, March 21, 2002 1:14 PM
Subject: Easy Chocolate Cake

> I lost a recipe for chocolate cake that had vinegar in the recipe.  
> I was told to contact the Navy  - that they used to make that cake 
> and they would have the recipe.  I have no idea how to contact the 
> Navy, but saw your site and decided to see if I could find my recipe.  
> It was so moist and easy to make.  My name is Rachel. 
> Thanks.

Hi Rachel,

I could not find any chocolate cake recipes connected to the navy, but the recipe below is called "Easy Chocolate Cake", and it has vinegar....


Easy Chocolate Cake

 Recipe By     :
 Serving Size  : 1    Preparation Time :0:00
 Categories    :  Chocolate  Cakes

   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 2/3   c            Flour
    2       ts           Baking soda
      2/3   c            Cocoa powder
    2       c            White sugar
    1       t            Salt
    2       c            Water
    2       ts           Vanilla
      2/3   c            Vegetable oil
    2       ts           White vinegar

   Sift dry ingredients into a bowl.  Add liquid.  Mix
   well.  Transfer to 13 X 9 X 2-inch pan.  Bake at 350F
   for 35 minutes.

Creamy Rice Soup

----- Original Message ----- 
From: Tania
To: phaedrus
Sent: Thursday, March 21, 2002 10:47 AM
Subject: Recipe search

> Phaed:
> Hello.  I am seeking a few recipes and hope you can help.
> The first is for a thick, creamy rice soup.  I remember being served
> this as a child at a neighbor's house; unfortunately, she passed away
> before I ever thought of asking her for a recipe.
> Any tips, websites or information that you can give me is greatly
> appreciated.  Thank you.
> Tania

Hi Tania,

I found zero, zilch no recipes for creamy rice soup. Maybe what your neighbor fed you was just cooked rice with a lot of milk or cream poured over it.... I've seen people eat rice that way. I found one for rice soup, but it was for vegetarians and had soy products in it. I did, however find several recipes for delicious, creamy wild rice soup. So, you say, what's the difference? Well, wild rice, even though it's called that, isn't rice at all. It's a whole other grain. It's yummy, though, and one of those great recipes is the first one below.


Creamy Wild Rice Soup    

2 C diced onions
2 C diced celery
6 large garlic cloves, minced 
4 tablespoons olive oil 
1 gallon chicken stock 
1 tablespoon chopped thyme
1 tablespoon chopped basil
1 tablespoon chopped marjoram
2 C flour
2 C butter
2 quarts light cream
2 C seeded, diced tomatoes
8 C cooked wild rice

Yields About 1 1/2 Gallons 

Sauté onions, celery and garlic in oil until translucent. 
Add stock and herbs. Bring to a boil then immediately reduce 
to a simmer. Add cream, tomatoes and wild rice and simmer for 
about 4 minutes - do not allow to boil. Meanwhile, make a roux 
with the flour and butter. Add several cups of soup to the roux, 
whisking constantly until blended. Add this mixture back into the 
soup, whisking until soup is slightly thickened. Serve immediately. 

Dutch Apple Pie

----- Original Message ----- 
From: Tania
To: phaedrus
Sent: Thursday, March 21, 2002 10:47 AM
Subject: Recipe search

> Phaed:
> Hello.  I am seeking a few recipes and hope you can help.
> The second recipe I am seeking is for an apple pie that, 
> during baking, you pour cream over. My father-in-law fondly 
> remembers his mother baking this pie. She passed away young 
> and although my mother-in-law and I have tried to find a recipe, 
> we haven't found one that calls for the cream being poured over 
> the top during baking.
> Any tips, websites or information that you can give me is greatly
> appreciated.  Thank you.
> Tania

Hi Tania,

Regarding the apple pie, I don't get what you mean when you say the cream is poured over it during baking. That doesn't compute with me. Why would one pour cold cream over a half-baked apple pie and then continue baking it? Beats me. You do, however, pour cream over a dutch apple pie just before you bake it. There's a recipe for one of those below.


Dutch  Apple  Pie

 Ingredients : 
 4 lg. apples, peeled, cored & halved
 1 c. sugar, divided
 1 tbsp. cinnamon 
 1 (9") pie shell, unbaked
 1/4 c. flour
 2 c. half and half cream
 1/4 tsp. nutmeg

 Preparation : 
   Flute the top edge of the pie shell.  Sprinkle with flour and 1/4
 cup of the sugar, mixed.  Place apple halves cut side down in the
 center of the pie crust.  Sprinkle apples with remaining sugar. 
 Pour cream between the apples.  Sprinkle the spices over the top. 
 Bake at 425 degrees for 15 minutes, then reduce heat to 375 degrees
 and bake for 40 minutes more or until apples are soft.   


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