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Norwegian Almond Bars

----- Original Message -----
From: wendy
Sent: Wednesday, December 19, 2001 8:36 PM
Subject: almond creme bars

> I have a friend who would like to get this recipe, she said it is of
> norwegian decent. Any help is greatly appreciated.
> Thank you in advance
> wendy

Hi Wendy,

There was nothing listed as "almond creme bars", but perhaps the below recipe is what she means.


Norwegian Almond Bars

 Categories: Cookies, Desserts
      Yield: 36 servings

  1 3/4 c  All-purpose flour
    3/4 c  Sugar
      1 ts Baking powder
    1/2 ts Salt
    3/4 c  Margarine or butter;softened

  1 1/4 c  Powdered sugar
    1/2 c  Mashed potato flakes
    1/2 c  Water
      1 ts Cinnamon
    1/2 ts Cardamom
      1    Egg
      1    Tube (7 oz) almond paste

   Heat oven to 375.  Lightly spoon flour into measuring cup; level off. 
   In large bowl, combine flour and remaining base ingredients; blend 
   until crumbs form. Press half of mixture in ungreased 13x9" pan. 
   Reserve remaining mixture for topping.
   In large bowl, combine all filling ingredients; blend well. Spread 
   over base; sprinkle reserved mixture over filling. Bake at 375 for 
   25-30 minutes or until light golden brown. Cool completely; cut into 

Chocolate Buttermilk Frosting

----- Original Message ----- 
From: Evelyn
To: phaedrus
Sent: Thursday, December 20, 2001 11:27 AM
Subject: Chocolate Buttermilk Icing

> Do you have a receipe for Chocolate Icing that has Buttermilk as an
> ingredient?  Thank you!!!!
> Evelyn 

Hi Evelyn,

I surely do. See below.


Chocolate  Frosting

 Ingredients : 
 1 stick butter or margarine
 4 tbsp. cocoa
 6 tbsp. buttermilk
 1 tsp. vanilla
 1/2 c. nuts
 3 c. powdered sugar

 Preparation : 
   Melt butter, cocoa, buttermilk and vanilla over low heat and bring
 to a rapid boil.  Remove from heat and let cool several minutes then
 add 3 cups sifted powdered sugar gradually, one cup at a time and
 beat after each cup.  Spread on cool cake.  Sprinkle chopped nuts on
 Chocolate  Sheet  Cake  Frosting

 Ingredients : 
 1 stick butter
 5 tbsp. buttermilk
 4 tbsp. cocoa
 1 box confectioners sugar
 1 tsp. vanilla
 1 c. chopped nuts (optional)

 Preparation : 
    Melt butter then add buttermilk and cocoa.  Bring to a boil. 
 Remove from heat and add sugar, vanilla, and nuts.  Drop spoonfuls
 of frosting on hot cake and spread.

Strawberry Casada Cake

----- Original Message -----
From: AKJ
To: phaedrus
Sent: Wednesday, December 19, 2001 8:24 AM
Subject: Italian Casada Cake

> I am looking for the recipe for this cake - layers of cake, 
> strawberries and whipped cream.  The casada cake recipes I've 
> seen don't sound anything like this, yet the Italina bakeries 
> in our area make it with the ingredients listed above.  Help!


Sorry, there are lots of mentions of strawberry casada (cassata) cake on the Internet, but no recipes. Most of the mentions are on menus. The only recipe I have seen is the one below.


Cassata Cake Trifle

1 box  yellow cake mix
1 pkg. (5 oz.) vanilla instant pudding
1 ctn  strawberry glaze
1  qt. ctn.   strawberries, cleaned and sliced
1 ctn  (16 oz.) whipped topping, frozen

Bake cake according to directions on box and allow to cool. 
Make instant pudding according to directions and refrigerate 
for 2 to 3 hours.Put strawberries (reserve a few for the top) 
in the glaze. Refrigerate for 1/2 hour. Assemble in a trifle bowl. 
Cut cake so it will fit in bowl in three layers. Layer your cake, 
pudding, strawberries and 1/3 of whipped topping, ending with the 
whipped topping. Garnish with fresh strawberries.

Poached Apples

  ----- Original Message ----- 
  From: Knud 
  To: phaedrus recipe 
  Sent: Wednesday, December 19, 2001 9:34 PM

  Dear Uncle
  Can you help me with a recipe for poached apples, nothing fancy


Hello Knud,

There are a variety below.


   Poached Apples With Vanilla Cinnamon Syrup 

  4 Granny Smith apples, peeled with the stem on
  2 vanilla beans, split and scraped
  4 cinnamon sticks
  3 cups sugar
  1 lemon, juiced
  2 quarts water 

  In a roomy 1 gallon pot place peeled apples, vanilla, cinnamon, 
  sugar and lemon juice. Cover with water then bring to a simmer 
  over medium to low heat for 20 minutes. Pierce with a knife to 
  check if apples are soft enough. Remove the apples with a slotted 
  spoon to a holding plate. Reduce poaching liquid to a light syrup, 
  then place the apples back in sauce pot and hold on warm until ready 
  to serve. Use 4 small serving bowls with matching underliner plates 
  then place one apple in the middle of each bowl. Pour warm syrup over 
  each apple and then garnish cinnamon sticks and vanilla beans.  
  Yield: 4 servings 
  Honey Poached Apples 

  4 to 6 cooking apples, peeled, cored, and cut into eighths 
  1 cup  dry sherry or apple juice 
  1 cup  honey 2 Tbsp.  lemon juice 
  1 tsp.  grated lemon zest 
  1/2 tsp.  grated ginger (optional) 
  1/4 tsp.  salt 

  Combine all ingredients in a saucepan and bring to a simmer over 
  moderate heat.  Do not boil.  Reduce the heat and simmer for 
  10 minutes, or until apples are just tender.  Remove from the heat 
  and chill in the liquid.  
  Poached Apples with Maple Cream


  (1 servings)

  4 lg Firm Apples, pared and cored  
  1 c Maple syrup 
  1/2 c Water 
  1 tb Butter 
  1 ts All-purpose flour 
  1/2 c Light cream or half-and-half  


  In a saucepan, combine the syrup and water. Bring to a boil and 
  simmer 3 minutes. Add the apples and cover. Simmer until the apples 
  are tender but not mushy, 3 to 8 minutes. With slotted spoon, lift 
  the apples onto individual dessert dihes or plates. Boil syrup until 
  reduced to 3/4 cup. Pour syrup into a measuring cup. melt butter in 
  the saucepan. Blend in the flour, cream and the syrup. Boil, uncovered, 
  until reduced to 1 cup, about 3 minutes. Serve warm, or at room 
  *NOTE- Because the apples are pared before cooking, they will cook 
  very quickly. Certain varieties might even get mushy all of a sudden. 
  Watch them VERY carefully while cooking; it just takes minutes. This 
  dessert is delicious and beautiful when you serve one whole apple on a 
  plate surrounded with the maple-and-cream sauce.  
  Ruby Poached Apples 

  6 md Tart apples;
  2 c Red wine; such as Zinfandel
  Cinnamon stick;
  1 tb Honey
  x Grated orange peel; garnish

  Peel apples, leaving them whole, with stems intact if possible. 
  Working from the bottom, remove core with a sharp knife or melon 
  baller. Place apples in a large saucepan. Add wine, cinnamon stick, 
  and honey. Place pan over med-high heat and bring to a boil. Lower 
  heat to medium and simmer, uncovered for 25 to 30 minutes, or until 
  apples are soft but not mushy. Serve apples with poaching liquid, 
  garnished with orange peel. Makes 6 servings. 

Sweet Potato Pone

   ----- Original Message ----- 
  From: DS
  To: phaed
  Sent: Thursday, December 20, 2001 10:43 AM
  Subject: Sweet Potato Pone

  My grandmother used to make sweet potato pone in a black iron 
  skillet. We have managed to lose  it and it was a great winter 
  treat with a glass of milk. 


Well, I'm finding several variations on sweet potato pone. The two below are representative. See what you think.


  Old  Southern  Sweet  Potato  Pone

   Ingredients : 
   2 eggs
   1 c. sugar
   1/4-1/2 c. butter
   4 c. grated, raw sweet potatoes
   2 c. scalded sweet milk
   1/4 tsp. nutmeg or to taste
   Pinch of salt

   Preparation : 
      Beat eggs, add sugar, butter, sweet potatoes, scalded milk, salt,
   and nutmeg.  Pour into greased dish and cook at 350 degrees for
   about an hour. 
    Sweet  Potato  Pone

   Ingredients : 
   3 c. grated sweet potatoes, raw
   1 c. sugar
   1/4 c. flour
   2 eggs
   1 tsp. nutmeg
   1 tsp. vanilla
   1/2 stick butter

   Preparation : 
     In large mixing bowl mix potatoes, sugar, flour, eggs, nutmeg and
   vanilla.  Use 8 or 9 inch iron skillet, melt butter in skillet. 
   Bake for about 45 minutes in preheated oven at 350 degrees.  


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