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Caramelized Bread Pudding

  ----- Original Message ----- 
  From: Cathy
  To: phaedrus
  Sent: Thursday, January 09, 2003 7:00 AM
  Subject: Carmalized bread pudding

  Carmalized Bread Pudding

  Main Ingredients, bread, and a can of Pet evaporated milk. Seems that 
  there was also cinnamon and raisins in it. The recipie was from a can 
  of Pet milk aprox 25 years or so ago. 

  The pudding was baked with a double baking pan, water in the one. And 
  then served with cream.

  I have been looking for this for years, your help is appreciated.


Hello Cathy,

Sorry, the below recipes are the only recipes that I can find for carmelized bread pudding.


  Carmelized Bread Pudding

  3 thick slices of buttered bread (Texas Toast Size)
  2/3 cup raisins
  1 egg-beaten
  1 cup milk
  1 cup white granulated white sugar
  1 cup dark brown sugar
  1 teaspoon vanilla extract

  Cut buttered bread into cubes. Mix raisins with the bread. In a 
  separate bowl, stir together milk, egg, and vanilla. Place white 
  and brown sugars in the top of a double boiler. Stir to mix. Place 
  bread and raisin mixture on top of sugar. Pour milk mixture over 
  bread. Cover. Place pan over boiling water (which is in the bottom 
  half of the double boiler). Cook on stove top for approximately 1 hour 
  or until the mixture is set. DO NOT STIR. Turn out of pan onto a dish 
  with sides. The sugars form a carmel syrup over the bread pudding. 
  Serve warm. 
  Caramelized  Bread  Pudding

   Ingredients : 
   3/4 c. sugar
   2 1/2 c. milk
   4 beaten eggs
   1/4 tsp. salt
   3 c. dry bread cubes (about 4 slices)
   1/3 c. chopped pecans
   1 tsp. vanilla

   Preparation : 
      In a 10" skillet heat sugar over low heat without stirring until
   it begins to melt.  After sugar starts to melt, stir constantly for
   3 to 5 minutes until light brown.  Gradually stir in milk.  Heat and
   stir until sugar is re-melted. Remove from heat.  Gradually stir hot
   milk mixture into eggs, stir in vanilla and salt.  Place bread cubes
   in ungreased 8" x 1 1/2" baking dish.  Pour egg mixture over all,
   sprinkle pecans on top.  Bake at 350 degrees for 25 to 30 minutes or
   until tester inserted near center comes out clean. 
   Caramelized  Bread  Pudding

   Ingredients : 
   4 slices buttered toast, cut into finger strips

   Preparation : 
      Mix: 1/2 c. brown sugar 1/2 tsp. cinnamon 1/4 tsp. salt 1/2 tsp.
   vanilla 3 c. scalded milk   Pour over buttered toast.  Dot top with
   brown sugar.  Bake at 325 degrees in a 2 quart casserole.  Serves 6. 

Dark German Rye Bread

  ----- Original Message ----- 
  From: Joseph 
  To: phaedrus 
  Sent: Thursday, January 09, 2003 1:06 PM
  Subject: Dark German Rye bread.


  Back in the 1962-63 years .  When I was in Germany.  I had a german 
  rye bread.  It was a heavy grainy bread.  Is it possible you could 
  find me a recipe for that bread?  Thank you.

Hi Joe,

Well, it would be a miraculous coincidence to find exactly the same recipe, but I do have a German dark rye bread recipe. See below.


  German dark rye bread recipe

  3 c all-purpose flour 
  1/4 c unsweetened cocoa powder 
  2 pkg active dry yeast 
  1 tbsp caraway seed 
  1 tbsp salt 
  1/3 c molasses 
  2 tbsp butter 
  1 tbsp sugar 
  3 1/2 c rye flour 
  Cooking oil 

  In large bowl, combine all purpse flour, cocoa, yeast, and caraway 
  seed. heat and stir molasses, butter, sugar, 2 c water and 2 tbsp 
  oil until warm. Add to dry mixture. Beat at low speed on electric 
  mixer 1/2 minutes, scraping bowl. Beat 3 minutes at high speed. 
  Then by hand, stir in enoug h rye flour to make a soft dough. Turn 
  out onto lightly greased floured surface; knead till smooth (about 
  5 minutes). Cover; let rest 20 minutes. Punch down. Divide in half. 
  Shape into 2 round loaves on greased aking sheets or in 2 greased 
  8 inch pie plates. Brush with small amounto f cooking oil. Slash 
  tops with knife. Cover; let rise unti ldouble (45-60 minutes). 
  Bake at 400 degrees for 325-30 minutes. Remove from pans; cool. 
  Makes 2 loaves.  

Panda Express Eggplant

----- Original Message -----
From: "LINDA"
To: phaedrus
Sent: Thursday, January 09, 2003 5:55 PM
Subject: recipe

> my husband loves the eggplant at panda express. can't find a 
> recipe and don't even know what it's called. i know it's chinese 
> and is also made for a restaurant called the v.i.p.

Hi Linda,

Is this it?


Panda Inn/Express Spicy Eggplant in Garlic Sauce

1 pound eggplant
2 tablespoons vegetable oil
1/8 cup green bell peppers, julienned
1/8 cup red bell peppers, julienned
1/8 cup bamboo shoots, julienned
1/8 cup wood ear mushrooms, julienned
1 teaspoon garlic, crushed
1 teaspoon ginger, crushed
1 tablespoon green onion, chopped
1 teaspoon chili paste
1 tablespoon Shao Hsing cooking wine
1 teaspoon soy sauce
2 tablespoons chicken broth
1 teaspoon sugar
1 teaspoon vinegar

Cornstarch slurry:
1 tablespoon cornstarch, mixed with
2 tablespoons water

Slice eggplant diagonally, keeping a 1-inch thickness. Set aside.

Heat oil in wok until hot. Add eggplant and deep fry until brown. 
Add peppers, bamboo shoots and mushrooms. Stir fry until cooked. 
Remove and drain. Set aside.

Heat wok. Add remaining ingredients except cornstarch mixture. 
Bring to a boil. Slowly stir in cornstarch to thicken. Add eggplant 
and vegetables. Mix gently to coat with thickened sauce. Remove and 
serve on platter.

Source: Panda Management Company 

White Lasagna

  ----- Original Message ----- 
  From: Cindy
  To: phaedrus
  Sent: Friday, January 10, 2003 2:52 PM
  Subject: Italian recipes

  I'm looking for 2 recipes.  One was made with italian bread crumbs, 
  eggs and parmesan cheese and other ingredients and made into patties, 
  fried and then added to a red sauce.  The other one is a lasagna.  
  What I would call a white lasagna. It had meat but no sauce. Both of 
  these were made by a couple that I cannot locate.  These were the 
  best food I have ever tasted!  Please help me to find these recipes.  
  I would be forever in your debt...
  Thanking you in advance,

Hi Cindy,

Last one first and first one last:

White lasagna isn't lasagna with no sauce. It just doesn't have a red tomato sauce. It has a creamy white sauce or alfredo sauce instead. Below is a recipe for such a white lasagna. If that's not it, there's no hope of finding the lasagna recipe you seek without the name of the dish or more ingredients, hopefully at least one that's unique. Finding the other dish is problematic. Searching for dishes with Italian bread crumbs, eggs, and parmesan cheese brings up well over a hundred page links. Every chicken parmesan and veal parmesan recipe has those ingredients. Adding "make into patties" to this search brings up no links at all. Here again, I'm going to need the name of the dish or some unique ingredients or unique combination of ingredients if there's to be a hope of finding it. Sorry. Phaed

  White Lasagna
   Recipe By     : Unknown Cookbook
   Serving Size  : 8    Preparation Time :0:00
   Categories    : Beef
     Amount  Measure       Ingredient -- Preparation Method
   --------  ------------  --------------------------------
      1      pound         ground beef
        3/4  cup           minced onion
      1      clove         garlic
      1      teaspoon      salt
        1/8  teaspoon      pepper
        1/2  pound         uncooked curly lasagne noodles
                           Cream Sauce
      1      pound         ricotta cheese or cottage cheese
        3/4  cup           freshly grated Parmesan cheese
        1/2  pound         mozzarella cheese -- sliced
                           chopped parsley
In a skillet cook the meat, breaking it up with a fork, for 2 minutes.  
Add the onion, garlic, salt and pepper and cook slowly, stirring often, 
for 5 minutes, or until the onions are limp.  Cook the lasagna noodles 
as directedon the package, drain well and keep separated on waxed paper.  
Spread a small amount of Cream Sauce in a shallow baking dish about 
13x8x2 inches. Add the remaining Cream Sauce to the meat mixture. Add a 
layer of noodles to the baking dish, spread with the meat sauce and dot 
with ricotta cheese. Then sprinkle with Parmesan cheese and top with a 
few slices of mozzarella. Repeat the layers, making 3 layers of each 
ingredient.  Bake in a preheated 350 oven for 40 minutes, or until hot 
and bubbly.  Let stand for about 5 minutes, then sprinkle with parsley.  
Makes 8 servings.
   Cream Sauce:
   3 tablespoons butter
   3 tablespoons flour
   1 teaspoon salt
   1/8 teaspoon pepper
   Dash nutmeg
   2 1/2 cups milk
   1/3 cup chopped parsley
Melt the butter in a saucepan and blend in the flour, salt, pepper 
and nutmeg.  Cook for 2-3 minutes, then add the milk and cook, 
stirring, until thickened.  Cook, stirring, for about 1 minute 
longer.  Add the parsley.

Hough Bakery Icing

From: "muffin" 
To: phaedrus
Subject: recipes
Date: Friday, January 10, 2003 6:25 PM

I saw on your web page that you were looking for recipes for 
hough bakery. this MAY help.

I was given a recipe , many years ago, for their cake frosting. 
the original recipe was for 200 servings, & this one is cut down 
to 3 (from that recipe). I don't have the original 200 serving one.

this tastes pretty darn good,like I remember, is NOT perfect,, but 
pretty close. it also tastes BETTER if it sits overnight before using.

1 1/2 lb powdered sugar
1 3/8 oz. milk powder
66 grains salt
12 oz. shortening
7 oz. corn syrup
4 3/4 oz. water
vanilla : unknown quantity


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