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Baked Eggplant

----- Original Message -----
From: Marylou
To: phaedrus
Sent: Wednesday, April 03, 2002 4:00 PM
Subject: Re: eggplant recipe on martha stewart

> Couldn't find eggplant recipe on martha' stewart's website.
> Ingredients for the baked eggplant are eggplant, basil, 
>tomatoes. Thanks


Well, if it's not on her site, and you can't tell me anything special about it, there's no way I can find it out of all the baked eggplant recipes that contain tomatoes and basil. All I can do is send you a couple of recipes with those ingredients.


Baked  Eggplant

 Ingredients :
 1 med. eggplant, peeled
 3/4 c. fine bread crumbs
 1 stick margarine or butter
 2 lg. onions, sliced
 2 to 3 tomatoes, peeled and sliced
 1/2 tsp. sugar
 1 tsp. crumbled basil
 Mozzarella cheese slices
 2 tbsp. Parmesan cheese

 Preparation :
    Wash eggplant; wipe dry and cut crosswise into half inch slices.
 Fit these into buttered or oiled 13 c 9 inch baking pan.  Sprinkle
 lightly with salt and bread crumbs and dot with butter.  Cover with
 layer of sliced onion and sprinkle lightly with pepper and more
 bread crumbs; dot with butter.  Cover with sliced tomatoes and
 sprinkle with a little salt, sugar, basil, and bread crumbs; dot
 with butter.  Cover pan and bake in a 350 degree oven about 20
 minutes.  Remove from oven; cover with a layer of sliced Mozzarella
 cheese and sprinkle with Parmesan cheese and bread crumbs over all.
 Dot with butter.  Bake 10 more minutes until mixture is delicately
 browned and bubbly.  Serve hot.
 Baked  Eggplant

 Ingredients :
 1 med. eggplant
 1 egg, beaten
 Bread crumbs for coating
 1 can stewed tomatoes
 1 med. onion, sliced
 1 med. pepper, sliced
 4 med. mushrooms, sliced
 1/2 tsp. oregano
 1/2 tsp. basil
 1/2 tsp. pepper
 1/4 tsp. salt
 1 c. shredded Mozzarella cheese

 Preparation :
    Peel eggplant and slice into 1/2 inch thick pieces.  Cut any
 remaining eggplant into cubes and set aside.  Dip eggplant slices
 into beaten egg and then bread crumbs.  Arrange the slices in an
 oiled 9 x 13 inch pan.  Bake at 350 degrees for 25 minutes.  While
 eggplant is baking, combine the rest of ingredients, including left
 over cubes, in a saucepan.  Boil together for 20 minutes.  Remove
 eggplant slices from oven and turn slices over.  Pour mixture over
 eggplant and top with Mozzarella.  Bake for 20 minutes more.

Chocolate Ricotta Cake

----- Original Message -----
From: Anna
To: phaedrus
Sent: Tuesday, April 02, 2002 8:12 PM
Subject: chocolate ricotta cake

> Hi Phaedrus
> I am wondering if you can help me.  I am looking for a recipe for a
> chocolate ricotta cake, Italian in origin I think. It does not have a
> crust or is particularly creamy and I think it does have some kind of
> flour.
> Many thanks
> anna

Hello Anna,

Below are the three chocolate ricotta cake recipes that I found.


Chocolate Ricotta Cake

Serves 8

For the crust
3/4 cup graham cracker crumbs
5 tablespoons unsalted butter, melted

For the Filling
8 ounces bittersweet chocolate
5 ounces milk chocolate
1 1/2 sticks unsalted butter
1 cup marscapone cheese
1 cup whole milk ricotta
16 ounces cream cheese, softened
1 cup of sugar
3 large eggs
1 cup chopped pecans

Making the crust

Melt the butter and add the graham cracker crumbs and press into an 81/2" pan.

Making the filling

Melt the chocolate with the butter over very low heat and cool. Put the
cheeses into a mixing bowl and add the sugar and whip till light add the
eggs and slowly add the melted chocolate and pecans, pour into pie pan. 
Cook in a 300-degree oven for about 2 hours till set.
Chocolate Ricotta Cake (Chokladricottakaka)
 Categories: Cakes
      Yield: 1 Servings

  1 3/4 c  White Flour, All-Purpose
  3 1/2 oz Cold Unsalted Butter, Diced
      2 T  Sugar
  2 1/4 lb Ricotta Cheese
    1/2 c  Sugar
      2 T  Wheat Flour, (White)
      1 t  Instant Coffee Powder
  3 1/2 oz Chocolate, Chopped
      4    Egg Yolks
  1 1/2 oz Chocolate
      1 t  Vegetable Oil

Make a sweet shortbread dough: Put the flour in a large bowl and add
butter. Work with your fingertips to a fine, smooth mixture. Stir in
the sugar. Add 3 tbsp cold water and chop together with a knife to a
dough; add more water if necessary. Unmold on a lightly floured surface
and gather to a ball. Lightly grease a baking dish, diameter 10" and
with a removable bottom. Roll out the dough and dress the dish so that
the dough covers about 2/3 of the walls. Cover and put in the fridge
while you make the filling.

Mix ricotta, sugar, flour, and a pinch of salt to a smooth mixture.
Dissolve the instant coffee powder in 2 tsp hot water. Stir in the
coffee, chocolate, and egg yolks in the ricotta mixture and blend it
all well. Put the mixture in the cold shortbread crust and even out the
surface. Refrigerate for 30 minutes or until the batter is firm. Heat
the oven to 350 F.

Put the dish on a baking plate and bake for 1 hour or until the filling
has set. Turn off the heat and allow to cool with the oven door
slightly open - the cake may crackle a little, but it won't show when
it's cooled and decorated.

Decoration: Melt the extra chocolate and stir in the oil. Take a fork
and drizzle melted chocolate in thin bands over the surface, or pipe it
if you want a more "organized" decoration. Allow to cool completely
before cutting it in pieces and serving. Serves 8 to 10.
Chocolate Ricotta Cake

1 3/4 cups flour
2 cups sugar
12 oz. unsweetened chocolate (12 squares), melted
2 teaspoons baking soda
1 teaspoon baking powder
1 cup buttermilk
2 eggs
2 teaspoons instant coffee
1 cup hot water
1/2 cup vegetable oil
3 teaspoons vanilla

1/4 cup sugar
1 1/2 pounds ricotta cheese
1/4 cup heavy cream
1/4 cup brandy
1 1/2 tablespoons grated orange peel
1/2 cup semisweet chocolate chips

1/3 cup powdered sugar
2 tablespoons Cocoa
1 cup heavy cream
2 teaspoons vanilla extract

To make the cake, mix in a mixing bowl the flour, sugar, baking soda, baking
powder, and instant coffee. Add eggs, buttermilk, water, oil, melted
chocolate and vanilla. Beat together until well blended. Pour into 2 circle
cake pans and bake at 350 degrees for 30 minutes or until toothpick inserted
in center comes out clean. Cool completely before doing filling.

To make the filling, in a mixing bowl blend the sugar, ricotta, cream and
brandy until smooth. Stir in the orange peel and the chocolate chips. Spread
filling over one layer of the cake and top with remaining cake. Place in the
refrigerator for 2 hours before frosting the cake to let it firm up some.

To make frosting, combine al the ingredients into an electric mixer and beat
until stiff peaks develop. Frost the sides and top of cake. Refrigerate for
at least another 2 hours before serving. (Serves 8 )

Lemon Pie/Banana Cream Pie

   ----- Original Message ----- 
  From: Susie
  To: phaedrus
  Sent: Wednesday, April 03, 2002 6:24 AM
  Subject: (no subject)

  Years ago I had a Jello recipe cookbooks that had 2 pie that were 
  just outstanding.  The one that I had tried to look for is called 
  Sundae Lemon Pie and you use lemon pudding and pie filling with 
  extra lemon juice add, with milk, I believe butter-margarine, lemon 
  peel and I don't know if any other items or not.  Also Jello had a 
  outstanding tasting Banana Cream Pie.  In that pie you used banana 
  pudding and pie filling, with milk, used whole pkg. of Dream Whip 
  but you only mix 1 cup Dream Whip with 1 cup pudding pie filling 
  mixture and let it set in the refrig for an hour with wax paper on it.  
  I have not been able to get the correct on this one.

  Thank you for any help that you can offer.


Hi Susie,

Bunch of recipes below for ya. Maybe not exact, but very close to what you describe.



  Sunday  Lemon  Pie

   Ingredients : 
   1 pkg. Jello lemon pudding & pie mix
   1 env. unflavored gelatin
   1 c. sugar
   2 1/4 c. water
   2 tbsp. lemon juice
   3 egg yolks
   1 tsp. grated lemon rind
   1 tbsp. butter
   3 egg whites
   1 env. Dream Whip
   1 (9") pie shell OR also good on a
      graham cracker crust

   Preparation : 
      Combine pie filling, gelatin, sugar, 1/4 cup water and lemon
   juice in saucepan.  Blend in egg yolks and add rest of water.  Cook
   and stir over medium heat until it comes to a full boil.  Remove
   from heat and add lemon rind and butter.  Then beat egg whites to
   soft peaks and gradually fold in hot pie filling.  Cover with wax
   paper and chill in refrigerator.  Then fix Dream Whip.  Blend 1 cup
   into the chilled pie filling and then pour into pie.  Chill until
   set, about 3 hours.  When ready to serve, add other cup of Dream
   Whip on top of pie. 
   Banana  Cream  Pie

   Ingredients : 
   1 graham cracker crust
   1 (4 oz.) vanilla instant pudding
   1 env. Dream Whip, whipped
   1 1/2 c. milk
   1/2 tsp. vanilla
   2 ripe bananas

   Preparation : 
      Combine pudding, whip topping, milk, and vanilla.  Beat slowly.
   Increase until mixture is thick.  Slice 1 1/2 bananas into pie
   crust. Top with filling until set, 3 hours.  Garnish with topping
   mix and remaining bananas.
   Banana  Cream  Pie

   Ingredients : 
   1 lg. pkg. vanilla instant pudding
   1 env. Dream Whip
   2 1/2 c. milk - at least 2%
   1 tsp. vanilla

   Preparation : 
      Beat until thick.  May use vanilla wafers for crust or regular
   pie crust.  Slice bananas over crusts.  Top with pudding.  Let set.
   Banana  Cream  Pie

   Ingredients : 
   1 banana
   1 (9 inch) pie shell, baked & cooled
   2 (4 serving size) pkgs. Jello vanilla or banana cream flavor instant pudding
   2 1/2 c. cold milk
   2 c. Cool Whip

   Preparation : 
     Slice banana into pie shell.  Prepare pie filling mix as directed
   on package for pie, using 2 1/2 cups milk.  Fold in 1/2 cup of the
   whipped topping and pour over banana in shell.  Chill at least 3
   hours.  Top with remaining whipped topping; garnish with banana
   slices if desired.  
   Hazel's  Banana  Cream  Pie

   Ingredients : 
   2 med. bananas
   1 box banana pudding
   1 (9-inch) graham cracker pie shell
   2 c. milk

   Preparation : 
      Pour 2 cups of cold milk into bowl.  Add banana pudding mix; beat
   until well blended, about 2 minutes.  Mix in 2 sliced bananas with
   spoon.  Pour into pie shell.  Cool in refrigerator for at least 1
   hour.  Top with Cool Whip before serving.
   Banana  Cream  Pie

   Ingredients : 
   1 pie crust shell
   1 lg. banana
   1 3/4 oz. banana cream instant pudding
   1/2 c. Cool Whip, thawed

   Preparation : 
      Bake pie crust shell as package directs.  Cool, slice banana over
   bottom of crust.  Prepare pudding according to directions on
   package.  Beat in Cool Whip. Pour into crust.  Chill several hours,
   until firm.
   Banana  Cream  Pie

   Ingredients : 
   1 banana
   1 baked 9 inch pie shell, cooled
   2 (4 serving size) pkg. Jello vanilla or banana cream flavor instant pudding and pie filling
   2 1/2 c. cold milk
   2 c. thawed Birds Eye Cool Whip
      whipped topping

   Preparation : 
      Slice banana into pie shell.  Prepare pie filling mix as directed
   on package for pie, using 2 1/2 cups milk.  Fold in 1/2 cup of the
   whipped topping and pour over banana in shell.  Chill at least 3
   hours.  Top with remaining whipped topping; garnish with banana
   slices and mint, if desired.
   Hazel's  Banana  Cream  Pie

   Ingredients : 
   2 med. bananas
   1 box banana pudding
   1 (9-inch) graham cracker pie shell
   2 c. milk

   Preparation : 
      Pour 2 cups of cold milk into bowl.  Add banana pudding mix; beat
   until well blended, about 2 minutes.  Mix in 2 sliced bananas with
   spoon.  Pour into pie shell.  Cool in refrigerator for at least 1
   hour.  Top with Cool Whip before serving.
   Banana  Cream  Pie

   Ingredients : 
   1 pet Ritz pie shell
   1 pkg. banana pudding and pie mix
   1 c. milk
   1 3/4 whipped topping, thawed
   1 lg. banana

   Preparation : 
      Bake shell.  Prepare pie filing using 1 cup milk.  Slice banana
   into crust, put filling over them.  Chill 2 hours until set.  Put
   whipped topping on top.

Pineapple Graham Bars

----- Original Message -----
From: Ray
To: phaedrus
Sent: Tuesday, April 02, 2002 7:29 PM
Subject: Pineapple Graham Bars

> Looking for recipe that involves:
> a. sweetened, buttery, graham cracker crumb base; do not know if it is
> baked or only pressed fairly thickly nto the bottom of a square pan,
> b. layered with a rich topping which involves pineapple mixed with, I
> believe cream cheese--this sweetened, too,
> c. with perhaps a thin, top layer of...well, I don't recall, maybe just
> more cream cheese w/o pineapple, or perhaps it was just a two-layer
> affair,
> d. not baked, but refrigerated, cut into squares when ready.
> Ray

Hello Ray,

The only recipe that I could find that was called "pineapple graham bars" was cooked, so it couldn't be the one. The closest recipe that I found to what you describe is the one below.


Pineapple  Jewel  Squares

 Ingredients :
 1 c. graham cracker crumbs
 2 tbsp. sugar
 1/4 c. butter or margarine, melted
 1 (8 3/4 oz.) can (1 c.) crushed pineapple
 3 oz. pkg. orange pineapple gelatin
 1/4 c. boiling water
 3 oz. pkg. cream cheese, softened
 3 tbsp. sugar
 1/4 tsp. grated orange peel
 1 c. dairy sour cream

 Preparation :
    Mix crumbs, 2 tablespoons sugar and butter; press into bottom of
 8x8x2 inch baking dish.  Chill drained pineapple, reserving 1/2 cup
 of syrup.  Dissolve gelatin in the boiling water; add pineapple
 syrup; cool.  Blend cream cheese with 3 tablespoons sugar, vanilla
 and orange peel.  Stir 1/2 cup gelatin into drained pineapple,
 vanilla and orange peel.  Set aside. Gradually blend remaining
 gelatin into cream cheese mixture; stir in sour cream. Pour into
 crust; chill until firm.  Spoon pineapple mixture evenly over cream
 cheese layer.  Chill 4 to 6 hours.  Makes 6 to 9 servings.

Brownie Heaven

----- Original Message ----- 
  From: Susie
  To: phaedrus
  Sent: Thursday, April 04, 2002 6:36 AM
  Subject: (no subject)

  I am so glad you are on the internet to help people such as myself.  
  Thank you again invance for find the recipe that I have lost.  I 
  have 2 recipe today that one is a brownie recipe using ice cream 
  syrup in place of chocolate squares, cocoa, or chocolate chips.  
  Another one I believe it is out of Make It Now---Bake It Later by 
  Barbara Goodfellow.  If I remember correctly it is 3 layers and I 
  am not sure what was used but it was outstanding.  I believe it was 
  said to be a Canadan Brownie with 3 layers.   I believe one layer 
  was a brownie texture, another one was I believe cream cheese layer 
  and I have forgotten what the 3 layer is but maybe a custard layer.
  If you could find the 2 request that would be great.


Hi Susie,

Well, let's see what I've got for ya. Nothing that said "ice cream syrup", but if you mean Hershey's chocolate syrup, there are two good ones below. I didn't find any recipes at all for a "Canadian brownie" or a recipe like that from "Make It Now---Bake It Later", but there's a very good recipe below for a brownie that's a cream cheese layer between two brownie layers. But, look at the first recipe below. It's a chocolate brownie layer topped by a creme de menthe ice cream topping layer, topped by a chocolate chip layer! Can you resist it? It sounds delicious to me. Makes my mouth water just reading the ingredients. And, look at the last recipe below. Graham cracker crumbs, coconut, vanilla pudding, and chocolate! Wow!


There is a recipe here for "Canadian Three-Layer Bars". Maybe that's what you want: Group Recipes

  Creme  De  Menthe  Brownies

   Ingredients : 
   1 c. sugar
   4 eggs, slightly beaten
   1 (16 oz.) can Hershey syrup
   1/2 c. nuts
   1/2 c. butter or margarine
   1 c. flour
   1 tsp. vanilla
  Second Layer:
   2 c. confectioners' sugar
   2 1/2 tbsp. creme de menthe (ice cream topping)
   1/2 c. butter or margarine
  Third Layer:
   6 oz. semi-sweet chocolate bits
   6 tbsp. butter

   Preparation : 
      Mix and pour into a 9 x 13 inch grease pan.  Bake at 350 degrees
   for 30 minutes. Cool.  Beat together and spread over cooled cake. 
   Let set.  Melt together.  Spread over top.  Chill and enjoy.
   Super  Moist  Brownies

   Ingredients : 
   --For Brownies:--
   1 c. flour
   1 stick butter
   16 oz. can Hershey syrup
   1 c. sugar
   4 eggs
 --For Frosting:--
   1 1/2 c. sugar
   6 tbsp. butter
   6 tbsp. milk
   6 oz. semi sweet chocolate chips

   Preparation : 
     For brownies:  Mix all ingredients together.  Pour into jelly roll
   pan.  Bake at 350 degrees for 25 minutes.    For frosting:  Mix
   sugar, butter and milk together in saucepan over medium heat until
   it comes to a rolling boil.  Let boil one minute.  Remove from heat
   and stir in chocolate chips.  Spread over cooled brownies.  
   Iowa  Brownies

   Ingredients : 
   1/2 c. butter, softened
   1 c. sugar
   1 (16 oz.) can Hershey chocolate syrup
   3 eggs
   1 c. flour
   1 c. nuts

   Preparation : 
     Cream together butter and sugar until fluffy.  Mix in eggs and
   syrup.  Add flour.  Fold in nuts.  Bake 25-30 minutes at 350
   degrees.  Sprinkle powdered sugar on top when cooled.  
  Double  Fudge  Cream  Cheese  Brownies

   Ingredients : 
   1 c. butter
   4 oz. unsweetened chocolate
   2 c. sugar
   1 1/2 c. all-purpose flour
   4 eggs
   1 tsp. salt
   1 tsp. baking powder
   2 tsp. vanilla
   1 c. semi-sweet chips
   1/4 c. sugar
   2 tbsp. butter
   3 oz. cream cheese
   1 egg
   1 tbsp. flour
   1/2 tsp. vanilla

   Preparation : 
     Heat chocolate and butter until melted.  Stir in remaining brownie
   ingredients except chocolate chips.  Fold in chocolate chips, spread
   half of batter into greased 13 x 9 inch baking pan.    In small bowl
   stir together all filling ingredients.  Spread over brownie mixture.
    Spoon remaining batter over cream cheese.  Bake for 30 to 35
   minutes or until brownies pull away from sides of pan.  
   3  Layer  Brownies

   Ingredients : 
   --First Layer:--
   Betty Crocker Fudge Brownie Mix (22 oz.)
   1/2 c. margarine
   1/4 c. water
   1 tsp. vanilla
   3/4 c. coconut
   3/4 c. crushed graham crackers
   1 c. nuts
  Second Layer:
   3/4 c. margarine
   4 tbsp. milk
   3 tbsp. vanilla instant pudding mix
   3 c. powdered sugar--
  Third Layer:
   6 oz. semi sweet chocolate
   1 1/2 tbsp. margarine

   Preparation : 
     Mix all ingredients for first layer together and bring to boil. 
   Pour in 9 x 13 pan.  Mix together ingredients for second layer and
   pour on top of first.  For third layer, melt chocolate in margarine
   and spread on top of second layer.  


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