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Bisque Torte

----- Original Message ----- 
  From: Issy
  To: phaedrus
  Sent: Saturday, November 18, 2000 03:35
  Subject: Bisque Torte???


  I've been searching a long time for a recipe my mother-in-law use 
  to make 30 years ago.   

  She called it Bisque Torte or (old hat).  It had two layers of something 
  that looked like cake with pudding in between the two layers.  It was 
  topped with slivered almonds and baked.  When it came out of the oven it 
  would fall in the middle and that's where old hat came from. 

  Can you help me? 


Hi Issy,

Well, there was nothing on the web under that name, and searching on "old hat cake" yielded nothing. I tried to break it down... "Bisque torte" would actually mean something like "soup cake" in French, wouldn't it? "Old hat" would be "vieux chapeau", I think. Anyhow, "soup cake" yielded nothing but recipes for tomato soup cake. I was ready to give up when I found the below recipe in the ol' recipe database. It's not exactly a cake, and it's not cooked in the oven, but it has the same name and it sounds similar, being a layer of cookie crumbs, then a layer of gelatin, then another layer of cookie crumbs, then almonds on top. Perhaps the name was originally "biscuit torte", which would be "cookie cake"... I think that it may be the recipe that you seek...


  Bisque  Torte

   Ingredients : 
   20 chocolate cream cookies, crushed
   1 tbsp. unflavored gelatin
   1 1/2 c. cold milk, divided
   2 egg yolks
   1/2 c. sugar
   Dash salt
   1 tsp. vanilla
   2 egg whites, beaten
   1 c. whipped cream, whipped
   Toasted almonds

   Preparation : 
     Mix gelatin in 1/2 cup cold milk.  Let stand for 5 minutes.  Cook
   the remaining milk, egg yolks, sugar and salt slowly in small
   saucepan.  Boil until creamy (does not get thick).  Then add gelatin
   mixture and vanilla.  Stir well to dissolve gelatin and let cool
   until thick.  Add egg whites and whipped cream.  Pat half of cookie
   crumbs into greased 8 x 8 pan.  Pour filling on top of crumbs and
   sprinkle with remaining crumbs.  Refrigerate at least 3 hours.  Top
   with toasted almonds.  

Kathleen sent another recipe:

Here you go!

Bisque Torte recipe from Beryl Lutz

Cream 1/2 cup of sugar with 1/2 cup of butter.
Separately beat 4 egg yolks and add to the creamed mixture.
Next add 6 tablespoons of milk, one cup of flour (sifted beforehand with 1 teaspoon of baking powder) and 1 teaspoon of vanilla.
Spread the mixture thinly on a well-greased and floured cookie sheet 17 1/2 x 11 1/2.
Then beat 4 egg whites stiffly and gradually add 1 cup of sugar while beating, into a meringue.
Spread on top of the raw dough and bake for about 20 minutes at 350* until golden brown.  
If your family likes really fancy desserts, spread with crushed strawberries and whipped cream.


Custard Bread Pudding

----- Original Message -----
From: Claire
To:  phaedrus
Sent: Sunday, November 19, 2000 23:01
Subject: Bread pudding

> I'm looking for a recipe for bread pudding.I have a few ,but I'm looking
> for one with the custard on the bottom. All the recipes I've tried ,the
> custard is mixed in. I how it's out there because I've bought it at the 
> food store.Can you help? I'd like to make it myself.
> Claire

Hello Claire, The key to a making a bread pudding with the custard on the bottom appears to be cooking it in a double boiler. If you cook it in a double boiler, the bread rises to the top, leaving a custard bottom. Below are four recipes that appear to produce this type of pudding. The first one is the best.


Winnie's  Bread  Pudding

 Ingredients :
 1 c. light brown sugar
 3 1/2 slices bread, buttered on both
 3 eggs
 2 c. milk
 1 tsp. vanilla
 Pinch salt
 Dates or raisins

 Preparation :
    Put sugar in top of double boiler - cut buttered bread into one
 inch cubes and put on top of sugar - mix eggs, milk, salt, vanilla.
 Pour over cubes (do not stir).  Add chopped dates on top.  Sprinkle
 all with a little sugar and cinnamon.  Cover tightly.  Cook over
 boiling water for 1 1/2 hours approximately - until firm, bread will
 rise to top leaving the sauce on the bottom.
 Double  Boiler  Bread  Pudding

 Ingredients :
 1 c. brown sugar
 3 pieces buttered bread, cut in cubes
 3 eggs, beaten
 2 c. milk
 1 tsp. vanilla
 2 tsp. sugar

 Preparation :
   Put brown sugar in bottom of pan.  Add bread cubes.  Combine
 beaten eggs, milk and vanilla.  Pour over bread and brown sugar in
 the top of double boiler.  Sprinkle with nutmeg and sugar.  Cook on
 top of wood stove for 2 hours or gas range on low for about 1 hour.
 Brown sugar makes a caramel-like sauce on the bottom of a
 custard-like pudding.  Be sure to check water in the bottom of
 double boiler once in a while.
 Sid's  Custard  Bread  Pudding

 Ingredients & Preparation :
    First, scald 3 cups on whole milk.  In a bowl lightly beat 5
 whole eggs.  Stir in 1/2 cup of sugar and 1/4 teaspoon salt.  Slowly
 pour in the hot scalded milk. Stir constantly.  Pour this into a
 well buttered dish.  Have ready 2 slices of hot buttered toast,
 crusts removed.  Float gently atop the custard in dish and sprinkle
 with a tablespoon of sugar mixed with a teaspoon of cinnamon.
Quick  Bread  Pudding

 Ingredients & Preparation :
   Often bread pudding is just egg custard with bread, raisins, and
 spices added.  1 (13 ounce) package of cinnamon rolls.  Your choice,
 but I prefer the rolls with sweet frosting, cinnamon, and nuts with
 raisins.  Unwrap and place in a casserole dish or pan that is about
 one inch larger, all around, than the package of rolls.  With a
 sharp knife, cut the rolls into squares about 1 to 1 1/2 inches and
 separate somewhat, so that there is some space between the squares
 and the dish is "full".  Place in a low temperature oven to toast
 some of the moisture out.  Mix 4 eggs, one teaspoon vanilla, and 1/3
 cup sugar with 3 cups liquid.  You may use skim or whole milk.  Pour
 over the toasted rolls, allowing the liquid to run into all the
 separations.  The rolls should be well soaked, and barely covered.
 Mix additional liquid (1 cup milk, 1 1/4 eggs, 1/3 teaspoons
 vanilla, 2 tablespoons sugar) to proper level.  Place in preheated
 350 degree oven for 1 1/2 hours, or until knife comes out clean from
 center.  NOTE:  If you want the pudding to be dark on top with soft
 custard bottom, bake while the casserole dish is in a much larger
 pan with water.  The water should be about 3/4-inch deep, AFTER the
 casserole dish is in place.  SUGGESTION:  Variations can be made to
 your taste.  1.  More cinnamon can be added; 2.  Nutmeg can be
 added; 3.  Buttermilk can be substituted for all or part of the

Polish Chop Suey

----- Original Message -----
From: M. 
To: phaedrus
Sent: Tuesday, November 14, 2000 17:33
Subject: (no subject)

> Would like the recipe for:
>  What we call; Around the World Casserole
>  Contains:Kluski Noodles - Sauerkraut - Chinese Noodles
> Cream of Mushroom Soup - Pork Steak
> Thank you,  M

Hi M.,

This dish is a form of "Sauerkraut casserole" or "Polish Chop Suey", with the Chinese noodles added extra. Below are four variations of the recipe. You can add the Chinese noodles if you like.


Sauerkraut  Casserole

 Ingredients :
 3 lbs. pork steak, cut in cubes & browned
 2 lg. cans sauerkraut, drained
 1 (12 oz.) pkg. kluski noodles, parboiled
 2 cans cream of mushroom soup
 1 box Lipton's onion soup

 Preparation :
    Brown meat; take meat out; in that juice dilute the mushroom
 soup. Put the meat first in the casserole dish, then add the
 sauerkraut, noodles, mushroom soup that was diluted.  Sprinkle onion
 soup between the layers.  Bake 1 1/2 hours at 325 to 350 degrees.
 Polish  Chop  Suey

 Ingredients :
 2 to 3 lbs. boneless pork steak (cut into small pieces)
 1 lb. Kluski noodles (Polish noodles)
 1 lb. can sauerkraut
 1 can cream of mushroom soup
 1 can cream of celery soup
 1 pkg. dry onion soup mix
 2 onion (chopped)
 2 c. diced celery
 1 soup can water
 1 or 2 cans mushrooms

 Preparation :
   Brown meat, add diced celery and onions.  Cook until meat is
 tender.  Cook noodles, drain.  Add noodles, sauerkraut and other
 ingredients to meat.  Bake at least 1 to 1 1/2 hours in slow oven at
 300 degrees.
Polish  Chop  Suey

 Ingredients :
 2 lbs. lean pork
 1 med. onion
 2 tbsp. oil
 2 cans cream of chicken soup
 1 (16 oz.) can sauerkraut
 1 (8 oz.) bag Kluski noodles
 2 tbsp. brown sugar

 Preparation :
    Cut pork in small cubes.  Brown in oil; add onion (sliced), saute
 with the meat a few minutes.  Add 1/4 to 3/4 cup water; simmer for
 1/4 hour.  Add the drained sauerkraut, soup, one can water, brown
 sugar, salt and pepper to taste.  Simmer covered one hour.  About
 half an hour before serving add the cooked noodles.
 Polish  Chop  Suey

 Ingredients :
 2 lb. pork steak, lean, cubed
 2 onions, chopped fine
 1 lb. sauerkraut
 2 cans cream of chicken soup
 1/2 c. water
 2 tbsp. brown sugar
 1 pkg. Kluski noodles, cooked

 Preparation :
   Brown pork steak and onions.  Add soup and water.  Cook until
 done.  Add brown sugar, sauerkraut and noodles.  Mix together and
 bake 30 minutes at 350 degrees.

Peanut Butter Roll

----- Original Message ----- 
  From: Tammy  
  To: phaedrus 
  Sent: Saturday, November 18, 2000 22:06
  Subject: Peanut Butter candy recipe

  I am looking for a recipe that was made at my elementary school many 
  years ago (about 30).  The recipe was a roll-type candy (like a pumpkin 
  roll), made out of a peanut butter mixture, with coconut rolled up in it.  
  Then the lunchroom ladies would slice it off in slices.  

  Thank you,

Hi Tammy,

Could the below recipe be it?


  Peanut  Butter  Roll

   Ingredients : 
   1 c. peanut butter
   1 c. sifted confectioners' sugar
   2 tbsp. light cream
   1/2 c. pecans, chopped fine
   1/2 c. flaked coconut
   1/2 c. graham cracker crumbs
   2 tbsp. melted butter
   2 tbsp. dark molasses

   Preparation : 
      Cream together peanut butter and sugar; beat in cream.  Shape in
   2 rolls 1 inch around.  Combine remaining ingredients; pat mixture
   around rolls.  Wrap in wax paper.  Chill; cut in 1/4 inch slices.

  ----- Original Message ----- 
  From: Tammy  
  To: phaedrus 
  Sent: Sunday, November 19, 2000 20:06
  Subject: Re: Peanut Butter candy recipe

  No this is not it.  The recipe I am looking for, doesn't have anything 
  but a basic peanut butter mixture in the candy part.  It's almost like 
  it's only peanut butter and powdered sugar.  Thank you for trying.

Hi Tammy,

Let's try one more. I found about thirty different peanut butter roll recipes. Tammy, all of them are more than just peanut butter. Almost all of them have a s mall amount of oleo or shortening and a couple of tablespoons of milk or cream. Without a bit of something besides peanut butter, you don't get the right texture. The one below is the very simplest, most basic one that I could find, with the fewest ingredients. The coconut can be added or not, as you like.


  Kentucky  Peanut  Butter  Roll

   Ingredients : 
   1/2 stick oleo
   2 tbsp. milk
   1 lb. box confectioners sugar
   Peanut butter

   Preparation : 
      Mix softened oleo, milk, and confectioners sugar.  Place between
   two sheets of waxed paper and roll into thin sheet.  Remove top wax
   paper, spread with peanut butter.  Roll up into a log, then slice.

More School Cafeteria Recipes

Jumping Jackelopes

----- Original Message ----- 
  From: John 
  To: phaedrus 
  Sent: Tuesday, December 05, 2000 11:44
  Subject: question

I was wondering if jackalopes are real. I have seen pictures of them stuffed.  
If they are real they would be out west.

Hi John,

No, jackelopes are a joke. The first one was made by a taxidermist with too much time on his hands. Phaed


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