Use this to search the site! Just type your request in the blank and click!
Uncle Phaedrus: Consulting Detective and Finder of Lost Recipes

Send Your Requests to:

Important Pages:

Popular Requests
Main Index
Yearly Archives

Today's Cases:

Ebinger's Bakery

----- Original Message -----
From: Salty
To: phaedrus
Sent: Saturday, December 21, 2002 1:14 AM
Subject: my favorite chilhood cake

>   Born in Brooklyn N.Y. I believe the name of the bakery that 
> sold these cakes was called evengers? It was light to medium 
> choclate round cake with Almonds around the top....Can still 
> taste it and am now 55 years old. Is there any hope you might
> be able to find out about the bakery I know it closed down 
> years later. I believe they sold them in various stores.
> ....Thanks very much!!!

Hi Salty,

Only a few of Ebinger's Bakery recipes have made it online. One is their "Blackout Cake", which is now called a "chocolate decadence cake". See the first recipe below. The other one is their crumb buns, also below.

For others, see:
Most Popular Requests


Brooklyn Chocolate Decadence Cake
List of Ingredients

2 cups cake flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
2 large eggs, at room temperature
2 teaspoons vanilla
2 cups dairy sour cream, at room temperature
-Pudding Frosting:
4 ounces unsweetened chocolate, cut into small pieces
1 1/2 cups sugar
1/3 cup cornstarch
1 1/2 cups boiling water
4 tablespoons (1/2 stick) unsalted butter, cut into 4 pieces, at room temperature
1/2 tablespoon vanilla

For Cake, grease 2 (8-inch) round cake pans and dust bottoms evenly 
with flour, shaking out excess flour.

To make Cake, sift flour, cocoa, baking soda and salt together into 
a medium bowl. Set aside.

Cream butter and sugar in a large bowl with an electric mixer at 
medium speed until light and fluffy, about 3 minutes. Reduce speed 
to low and add eggs and vanilla, blending thoroughly. Slowly add 
flour mixture, alternating with sour cream and blending well after 
each addition.

Divide batter equally between prepared cake pans and smooth with a 

Bake in preheated 350-degree oven 25 to 30 minutes, until a cake 
tester comes out clean. Cool cakes in pans on wire racks 15 minutes, 
then unmold cakes onto racks to cool completely.

Meanwhile, prepare Pudding Frosting. Melt chocolate in a bowl over 
barely simmering water or in a microwave oven at 50 percent power 
1 to 4 minutes, checking every 30 seconds. Whisk until smooth and 
set aside.

In a saucepan, combine sugar and cornstarch, whisking to mix 
thoroughly. While whisking, pour boiling water over mixture. Bring 
to a boil over medium heat, whisking constantly, 5 to 7 minutes. 
Boil 1 minute to thicken, then remove pan from heat. Immediately 
whisk in melted chocolate. Add butter and allow to melt, then stir 
in vanilla. Pour pudding into a bowl, cover top with a piece of wax 
paper and cool completely at room temperature.

To assemble, cut each cake in half horizontally to make 4 equal 
layers. Reserve 1 layer for garnish.

Place a layer on a cardboard cake circle or a cake plate and cover 
with some of Pudding Frosting. Add a second cake layer and spread 
with another coating of frosting. Top with a third layer of cake. 
Frost top and sides evenly with frosting. Pudding Frosting will 
look droopy at this stage.

Crumble remaining cake layer into crumbs. (Or use a food processor 
for this step.) Generously sprinkle crumbs all over cake. Serve at 
cool room temperature. Makes 8 to 10 servings.

This Chocolate Decadence cake is an attempt to re-create the 
infamous blackout cake popularized by the legendary Ebinger's Bakery 
in Brooklyn. Today, New York bakeries call it mud cake. My mother's 
neighborhood bakery, Kirschbaum's, in suburban Chicago, makes it, too. 
They call it chocolate lover's cake, and it happens to be their biggest 
-From "The Neighborhood Bakeshop" by Jill Van Cleave 
(William Morrow and Co.Inc.).
Classic Crumb Buns

(Makes 14 buns)

For the crumbs:

10 tablespoons unsalted butter or margarine, at room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
13/4 cups all-purpose flour, plus additional for the work surface
11/2 teaspoons ground cinnamon

For the buns:

1 recipe Basic Yeast Dough for Crumb Buns that has risen until 
approximately double in size (recipe follows)
3 tablespoons unsalted butter or margarine, melted and cooled

Confectioners' sugar for dusting the top

Prepare Basic Yeast Dough for Crumb Buns (recipe follows).

When the dough in the bowl has about 15 minutes of rising time left, 
prepare the crumbs. In a large bowl with an electric mixer on low 
speed, beat the butter, granulated and brown sugars, salt and vanilla 
until the mixture is thoroughly combined, about 1 minute. Add the 
flour, sprinkle the cinnamon over the top and combine until the 
mixture forms crumbs. Set aside.

For the buns: After gently punching the air out of the risen dough 
in the bowl, divide the dough into 2 equal portions. Cover the dough.

On a lightly floured surface, roll one portion of the dough until 
it measures about 1/4 inch thick and forms a rectangle about 8 by 
14 inches. The long side of the dough should be closest to you and 
parallel to the edge of the counter. Brush the dough lightly with 
some of the melted butter. Sprinkle about 3/4 cup of the reserved 
crumb mixture evenly over the dough. Starting at the long side 
farthest from you, fold 1/3 of the dough over onto itself. Brush 
this plain top 1/3 of the dough lightly with melted butter. Fold 
the double layer of dough onto itself again to cover the remaining 
1/3 of the dough closest to you. You should have a three-layered 
strip of dough that is 14 inches long and about 21/2 inches wide. 
Press gently on the dough so the layers adhere to each other and 
pinch all of the edges together tightly to seal. Cut the rectangle 
into 7 portions, each about 2 inches wide.

Repeat with the remaining portion of dough.

Generously butter a 13-by-9-by-2-inch baking pan. Place the buns 
1/2 inch apart in the prepared pan. Brush the top of each bun 
lightly with the remaining melted butter. Sprinkle the remaining 
crumbs over the buns, letting some fall between the buns and 
pressing the crumbs gently into the top of the buns.

Cover with plastic wrap and set aside in a warm place to rise for 
about 30 minutes, until the dough looks slightly puffy. The buns 
should not be touching.

Preheat the oven to 325 degrees. Remove the plastic wrap from the 
buns and bake them for about 40 minutes, until the tops are golden 
and the crumbs are firm. The baked buns should have spread into 
1 large pull-apart pan of buns. Transfer the pan to a wire rack 
to cool for 10 minutes. Then, using a small sharp knife to loosen 
the buns from the sides of the pan, carefully lift the buns from 
the pan in sections, so as not to disturb the crumbs. Serve warm
or transfer to a wire rack to cool completely. Just prior to serving, 
dust with confectioners' sugar. (May cover and store at room 
temperature for up to 2 days or freeze up to 1 month. To freshen 
day-old buns, wrap them in aluminum foil and heat in a 300-degree 
oven until warm.)

Per crumb bun: 423 calories, 8 gm protein, 61 gm carbohydrates, 
16 gm fat, 85 mg cholesterol, 9 gm saturated fat, 151 mg sodium, 
2 gm dietary fiber


Almond Crumb Buns

To make almond crumb buns, make only half of the crumb mixture above 
and use it only as a topping.

For the filling, in a medium bowl with an electric mixer, combine 
11/2 cups (6 ounces) ground blanched almonds and 1/2 cup granulated 
sugar. Add 2 large egg whites and 1 teaspoon almond extract and beat 
until a soft paste forms.

Sprinkle the filling over the rolled out dough before folding as 
directed in the preceding recipe.

Basic Yeast Dough for Crumb Buns

(Makes 14 buns)

This not-too-rich all-purpose yeast dough could also be used as 
the basis for 2 yeast coffeecakes.

1/2 cup warm water (95 to 105 degrees)
21/4 teaspoons or 1 package granulated active dry yeast
1/4 cup plus 1 teaspoon sugar
3/4 cup whole milk
4 tablespoons butter, cut into pieces, plus additional for the bowl
3 large eggs, room temperature
2 teaspoons grated lemon zest
2 teaspoons vanilla extract
31/2 to 4 cups all-purpose flour, plus additional for the work surface
1 cup cake flour
1/2 teaspoon salt

Place the water in a large bowl, sprinkle with the yeast and 1 teaspoon 
of the sugar and stir until the yeast dissolves. Set aside until some 
foam and a few bubbles form on top, about 10 minutes.

Meanwhile, in a small saucepan over low heat, heat the milk and butter 
until the butter melts and the milk is warm but not hot (the liquid 
should be 95 to 105 degrees). Remove from the heat; cover to keep warm.

To the yeast mixture, add the warm milk mixture, eggs, lemon zest 
and vanilla and mix to combine. Add 1 cup of all-purpose flour, the 
cake flour, the remaining 1/4 cup sugar and salt and, with an electric 
mixer on low speed, beat until smooth and well blended. Add 2 cups of 
the remaining all-purpose flour and blend it into the dough. Using a 
wooden spoon, add the remaining flour in 1/4 cup increments until the 
dough forms a smooth, soft, but not sticky, ball that comes away from 
the sides of the bowl.

If using a heavy-duty standing mixer: Using the dough hook, mix just 
until the dough is satiny smooth, about 3 minutes.

If kneading by hand: On a lightly floured surface, knead the dough 
gently just until soft and smooth and it no longer sticks to the work 
surface, about 5 minutes.

Transfer the dough to a buttered bowl and rub the top of the dough 
with butter to coat. Cover the bowl with plastic wrap and set aside 
in a warm place to rise until the dough is almost double in size, 
about 1 hour. (Alternatively, you may cover and let rise overnight 
in the refrigerator.)

Using your fist, gently punch the dough down to deflate. (If the 
dough has been refrigerated and is cold, let it sit until it reaches 
room temperature, about 1 hour.) The dough is now ready to form into 

Per serving: 213 calories, 6 gm protein, 35 gm carbohydrates, 5 gm fat, 
56 mg cholesterol, 3 gm saturated fat, 105 mg sodium, 1 gm dietary fiber

More Ebinger's recipes

Beehive cake

  ----- Original Message ----- 
  From: Violet
  To: phaedrus
  Sent: Saturday, December 21, 2002 12:54 AM
  Subject: Beehive cake

  Hi Phaedrus-

  In Santa Rosa, California at Cavalieri's bakery they make a 
  Beehive cake.  I guess they call it a coffee cake but it has 
  become a favorite celebration cake for our family.  It is a 
  yeasted bread or cake with a custard in the center, sliced 
  almonds and a sugar & honey glaze on top.  We've looked 
  everywhere for a recipe so we can recreate it (we moved out 
  of Santa Rosa, otherwise we'd just continue to buy it there). 
  We found one bakery where we relocated that has one but its 
  just not the same.  Can you help?  Thanks sooo much.

Hello Violet,

Well, there are no recipes from Cavelieri's Bakery to be found. The other problem is that beehive cakes come in different flavors. Below is one that has almonds and honey.


  Beehive Cake

  Honey Almond Praline:
  2 ounces (1/2 stick) butter 
  2 ounces (1/3 cup) sugar 
  1/4 cup (2 ounces) honey
  3/4 cup (2 ounces) almonds

  Custard Filling:
  2/3 cup sugar
  4 tablespoons cornstarch
  4 egg yolks
  2 cups milk
  1 envelope, plus 1 teaspoon unflavored gelatin
  1/4 cup water
  2 cups heavy cream
  1/4 cup sugar
  2 teaspoons vanilla extract

  2 cups flour
  1/2 teaspoon salt
  1 package active dry yeast or 1 cake fresh yeast
  1 tablespoon sugar
  1/4 cup warm milk
  3 tablespoons butter, melted and cooked
  1 egg

  1/3 jar caramel topping
  To make the honey almond praline: Melt the butter, add sugar 
  and honey, cook until bubbly and ingredients marry. Remove from 
  the heat and stir in the almonds. Let this mixture cool. 

  To make the custard filling: First place the sugar and cornstarch 
  in a small to medium pan. In a bowl, mix the egg yolks and milk 
  together. Whisk them into the sugar and starch mixture in the pan. 
  Cook this over low heat and gradually increase to a medium heat 
  bringing the mixture to a boil. The mixture will bubble slowly. 
  Whisk this bubbling mixture for 3 to 4 minutes and remove from 

  Soak the gelatin in a 1/4 cup of warm water for 5 minutes. Add 
  gelatin mixture to hot custard and whisk. Set aside to cool in 
  a clean bowl. Cover with plastic to keep mixture from crusting 
  and refrigerate until cool. 

  After mixture has cooled, whip cream, sugar, and vanilla to 
  medium peaks. Fold whipped cream into cooled custard. Make 
  sure to whisk custard to creamy stage before gradually folding 
  in whipping cream. Refrigerate until ready to fill split cake 

  To make the cake: Sift flour and salt together into a large bowl. 
  Make a well in the center of the flour. Add yeast and sugar to 
  the well. Add milk, cooled melted butter, and egg, and let sit 
  for 2 minutes to soften yeast, whisk yeast and liquid ingredients 
  only to dissolve yeast. Gradually whisk or beat in flour until 
  well is blended. Turn dough out onto lightly floured surface and 
  knead in enough flour only until dough is no longer sticky. 
  Continue kneading approximately 5 to 7 minutes until dough is 
  smooth and elastic. Cover dough with a towel or plastic wrap and 
  let dough rest approximately 1/2 hour to 45 minutes. 

  Punch dough down. Roll or pat dough into 9 inch, greased pan. Prick 
  dough all over with a fork. Spread cooled honey almond praline over 
  dough. Let cake rest and double in height approximately, 45 to 60 
  minutes. Preheat oven to 350 degrees F. 

  Bake until golden approximately 20 to 25 minutes. 

  To assemble the cake: Cut cooled cake in half to make 2 layers. 
  Drizzle 1/3 jar caramel over bottom layer. Top with the custard 
  mixture. Place the top layer over the custard and refrigerate or 
  freeze for several hours to firm up custard before cutting. 

  This recipe can be doubled and made into a half sheet cake the 
  size of a jellyroll pan, this is wonderful to serve for breakfast 
  gatherings, this cake will not be too sweet. If baking in half 
  sheet, use a piece of cardboard to lift off top half of cake, you 
  can use a flattened paper plate on round cake layers.

Noodle Kugel

----- Original Message ----- 
From: "Sharon" 
To: phaedrus
Sent: Friday, December 20, 2002 8:21 PM
Subject: noodle kugel

> I'm looking for a recipe for noodle kugel. the one I remember uses wide
> noodles, cheeze, some vegetables, butter and cream.

Hello Sharon,

Noodle kugel comes in dozens of varieties. See below for a few.


Lukshen  (Noodle)  Kugel

 Ingredients : 
 1/2 lb. wide egg noodles
 1/2 c. cottage cheese
 2 eggs
 2 tbsp. melted butter
 1/2 tsp. salt
 1 tsp. sugar
 1/2 c. sour cream
 1/2 c. raisins

 Preparation : 
    Cook noodles until tender but firm.  Combine all other
 ingredients.  Mix with noodles.  Bake at 350 degrees for 
 45 minutes or until lightly browned on top.
 Noodle  Kugel

 Ingredients : 
 16 oz. wide cooked noodles
 1 c. milk
 16 oz. cream cheese, cut in cubes
 1 stick margarine or butter
 3/4 c. sugar
 1 tsp. orange peel
 1/2 tsp. vanilla
 1/2 pt. sour cream

 Preparation : 
    Cook noodles and set aside.  In a saucepan, heat milk, cream
 cheese, and butter.  Stir until cream cheese is melted.  Add sugar
 and citrus peel.  Beat eggs until light and fluffy and stir into
 cheese mixture. Stir in the noodles and put into a greased 2 quart
 casserole.  Bake at 350 degrees for 1 hour.  Raisins or chopped
 apples may be added, if desired.  This is not a dessert although 
 it could be served as such but rather a sweet dish to be served 
 along with the main dish as our Jewish ancestors loved a "little 
 sweet and a little bitter" with their meal. 
 Noodle  Kugel

 Ingredients : 
 1 lb. wide (flat) noodles, cooked
 1/2 c. sugar
 3 extra lg. eggs, well beaten
 1 lb. cottage cheese, lg. curd
 1 c. sour cream
 1 c. milk
 Rind and juice of 1 lemon
 1 tsp. vanilla
 1/2 c. white raisins
 1/4 lb. butter, melted (use 6 tbsp. in mix)
 Reserve 2 tbsp. for topping (butter)
 4 tbsp. dry bread crumbs
 Cinnamon to taste

 Preparation : 
    Butter a 9 x 12 inch baking pan.  Pour the mixture in and
 sprinkle with the topping.  Bake at 375 degrees for 40 minutes 
 or until golden brown.  Note:  For synagogue:  Boil 5 pounds 
 noodles, divide in pans (36 or more pieces in each pan).
 Grandma's  Noodle  Kugel

 Ingredients : 
 1 c. sour cream
 8 oz. cottage cheese
 1 c. milk
 1/2 tsp. salt
 1/8 tsp. cinnamon
 3 eggs, beaten
 2 tbsp. butter, melted
 2 c. wide noodles (6 oz. pkg.) cooked and drained
 2 tbsp. sugar

 Preparation : 
    Combine sour cream, cottage cheese, milk, salt, cinnamon and
 beaten eggs in bowl.  Blend well.  Combine with cooked noodles.  
 Put in 1 1/2 quart shallow baking dish.  Brush top with butter 
 and sprinkle with sugar.  Bake at 350 degrees for 1 1/4 hours or 
 until knife comes out clean from middle.
 Kugel  (Jewish  Noodle  Pudding)

 Ingredients : 
 1/2 (8 oz.) size pkg. wide noodles (4 oz.)
 1 pkg. cream cheese, room temperature
 1/2 c. butter
 2 c. sour cream
 1 c. sugar (slightly heaping)
 8 eggs
 2 tart apples, pared & grated
 2 tsp. vanilla
 1/2 c. raisins
 1/2 c. apricot preserves, melted
 4 red candied cherries, halved

 Preparation : 
 1. Cook noodles; drain.  
 2. Preheat oven to 350 degrees. Lightly butter 2 quart 
    glass baking dish.  
 3. In large bowl combine cheese, butter, sour cream and 
sugar; mix well. Add beaten eggs, grated apple and vanilla.  
Blend. Stir in raisins and noodles. Pour into baking dish.  
Bake 45 minutes at 350 degrees. Remove from oven. Brush 
with apricot preserves. Add cherries.(Use long glass 
baking dish.) Serve with main course.
 Noodle  Kugel

 Ingredients : 
 4 eggs
 8 oz. cottage cheese
 8 oz. sour cream, stick butter or margarine
 8 oz. wide noodles
 Salt and pepper

 Preparation : 
Melt butter in 2 quart Pyrex dish (350 degree oven).  
Beat eggs, cottage cheese, sour cream with electric mixer.  
Add butter and cooked noodles.  Bake 45 minutes to 1 hour.  
Cut and enjoy.
 Grandma's  Lohshen  Kugel        

 Ingredients : 
 12 oz. box of bread noodles
 6 eggs
 Corn oil or butter
 4 onions, sliced
 16 oz. cottage cheese
 Salt & pepper to taste
 Bread crumbs

 Preparation : 
   Fry the onions.  Boil the noodles until almost done.  
   Drain.  Add cottage cheese, onions to the noodles.  
   Season to taste.  Add the eggs.  Turn into an oblong 
   baking dish, buttered.  Top with bread crumbs. Dot 
   with butter.  Bake at 375 degrees for about 45 minutes
   to an hour or until golden.  Cut into squares and 
   serve instead of potatoes.   
 Spinach  Kugel

 Ingredients : 
 2 pkgs. frozen spinach, chopped, thawed, drained
 8 oz. thin noodles, cooked and drained
 3 eggs
 3 c. sour cream
 1/4 c. butter, melted
 1/4 c. onions, chopped, sauteed
 Salt to taste

 Preparation : 
 Mix the above ingredients together and pour into a 
3 quart greased mold.  Bake in a preheated 350 degree 
oven for 1 hour. 

Lobster Bisque

  ----- Original Message ----- 
  From: Sophie 
  To: phaedrus
  Sent: Friday, December 20, 2002 10:03 PM
  Subject: lobster bisque recipies?


  I saw some of your recipies online and I was wondering if 
  you knew any good ones for lobster bisque.  Thanks.

Hello Sophie,

I certainly do. See below.


  Title: Lobster Bisque
   Categories: Soups
        Yield: 4 servings

    1 1/2 lb Lobster; cleaned
        5 Tbsp Melted butter
      1/4 cup  Diced carrots
        1    Sm chopped onion
      1/2    Bay leaf
             Pinch of thyme
        2    Sprigs parsley
        3 Tbsp Cognac
      1/3 cup  White wine
      1/2 cup  Fish or chicken broth
      1/4 cup  Flour
        3 cup  Boiling milk
        3 Tbsp Cream
             Red food coloring (optional)

  Crack lobster claws and cut body and tail into four or 
  five pieces. Saute diced carrots and onion with 2 tablespoons 
  butter for 5 minutes. Add bay leaf, thyme, parsley and lobster. 
  Cook until lobster turns red, about 5 minutes. Add 2 tablespoons 
  cognac and ignite. Add white wine and broth. Simmer 20 minutes. 
  Remove meat from lobster, reserving shells and broth. Melt 3 
  tablespoons butter in a saucepan. Add flour. Cook, stirring 
  constantly for 2 minutes. Add 3 cups boiling milk all at once 
  and whisk until smooth. Crush lobster shells and add to sauce. 
  Add reserve broth with vegetables and simmer, covered, 1 hour. 
  Strain through a sieve. Heat to boiling and add 3 tablespoons 
  cream. You can add a few drops of red food coloring to give it 
  that lovely pink color, if you wish. Add the lobster, before
  serving, plus remaining cognac.
        Title: Lobster Bisque 
   Categories: Seafood, Soups, Lobster
        Yield: 8 cups

      4    Frozen rock lobster tails, -weighing about 8 ounces ea
      3 cups  Water
      1 Tbsp Chicken seasoned stock base
      1 Tbsp Onion flakes
      6    Coriander seeds
      1    Bay leaf
      1 Tbsp Vegetable flakes
      3    Peppercorns
      5 Tbsp Butter
      5 Tbsp Flour
      1 tsp Bon Appetit seasoning
      1 tsp Salt
      3 cup  Milk
      1 cup  Cream, light

  Bring enough water to a boil to cover lobster tails;  
  add 1 tsp salt to each 1 quart of water.  Drop frozen 
  lobster tails into water and boil 11 minutes (or 3 
  minutes plus the weight of the largest lobster tail)  
  Remove meat from lobster shells and dice. Set aside.  
  Crush shells and put in saucepan. Add the 3 cups water, 
  seasoned stock base, onion flakes, coriander seed, bay 
  leaf, vegetable flakes and peppercorns. Simmer 30 minutes; 
  strain. Melt butter; stir in flour, bon appetit and salt. 
  Cook until bubbly. Remove from heat and add milk. Simmer 
  over low heat, stirring constantly, until thickened.
  Stir in lobster stock, lobster meat and cream. Do not 
  allow it to boil.  Serve piping hot.

  Source:  Spices of the World Cookbook by McCormick
        Title: Lobster Bisque
   Categories: Seafood, Lobster
        Yield: 1 servings

      4 lb Lobster
      2 Tbsp Olive oil
      4 Tbsp Butter 
	  1/2 cup Finely chopped onion 
	  1/2 cup Finely chopped carrot
      1/2 cup Finely chopped celery 
	  1/2 tsp Dried thyme
      1    Bay leaf
      3    Cloves finely chopped garlic
      2 cup  Plain tomato sauce-(canned
           -is fine)
      1 cup  Dry white wine
      4 cup  Chicken broth
      2 Tbsp Tomato paste
           A dash of hot sauce
      2 cup  Heavy cream 1/4 cup Cognac
           Salt & fresh ground pepper
           -to taste

  *Plunge the lobsters into boiling water for 3-4 min.  
  Take them out of the boiling water and remove the tails. 
  Cut the carcass into quarters, discarding the sacks. 
  Crack the claws. Remove the meat from the tails and set 
  aside. In a large pot melt the butter in the oil and 
  saute the carrot, onion and celery. When lightly browned, 
  add all other ingredients except the cream and salt and 
  pepper. Bring to a boil and cook for 45 min. Strain into 
  another pot with a fine cheesecloth. Add cream and cook 
  on med low for 10 min.  Season with salt and pepper. 
  Take the tail meat and shred it by hand, not too big. 
  Add to the soup. Cook 5 min. on med low. Serve hot. Always 
  add the seafood the last 5 min.


  ----- Original Message ----- 
  From: Lynne
  To: phaedrus
  Sent: Friday, December 20, 2002 3:40 PM
  Subject: carmels

  Dear Uncle Phadrus,

  I am looking for a carmel recipe that I used to have.  
  I remember that it contained sweetened condensed milk 
  and a small amount of flour.  It made great carmels 
  but I have lost it.


Hello Lynne,

I think you mean "carAmels". I cannot locate one with the flour, but I found them with sweetened condensed milk.



   Ingredients : 
   1/2 c. Eagle brand sweetened condensed milk
   2 c. brown sugar
   1 c. Karo white corn syrup
   1 c. butter
   1/2 tsp. salt
   1 tsp. vanilla

   Preparation : 
     Cook all 5 ingredients until it reaches 240 degrees; add 1
   teaspoon vanilla.  Bring back to 240 degrees; pour in buttered 
   9 x 9 pan.  When cooled, cut and wrap in waxed paper.  
   Old  Fashioned  Caramels

   Ingredients : 
   2 c. sugar
   1 3/4 c. white Karo syrup
   1 (14 oz.) sweetened condensed milk (a must)
   1/2 lb. butter (must be real butter)
   1 to 1 1/2 tsp. vanilla

   Preparation : 
     Mix all ingredients together in 6 quart saucepan.  Cook on 
 medium heat, stirring constantly.  Bring to boil. Cook until 
 soft ball stage.  Pour into buttered cookie sheet.   Cool.