On 12 Apr 2005 at 10:00, JoAnn wrote:
> My mother called it Egg Butter. She made it for breakfast and served
> it with hot biscuits. It had nutmeg in it along with homemade hot
> syrup, made from sugar, white karo syrup, water and lots of eggs. My
> sister and I cannot get it down and our mother is deceased and it is
> one of those things you have a taste for and cannot remember how to
I can't find a recipe exactly like you describe. See below for what I did find.
Melt 1 quart of molasses in an iron skillet, then add 6 beaten
egg yolks. Stir vigorously then stir in nutmeg to suit your taste.
Serve with hot biscuits or other hot bread.
Sorghum Egg Butter
2 c. sorghum
6 tbsp. butter or margarine
4 beaten eggs
1 tsp. vanilla
Combine sorghum and butter or margarine in a large saucepan.
Bring mixture to boiling; remove from heat. Stir a small amount of
sorghum mixture into beaten eggs. Return egg mixture to saucepan.
Cook over medium heat, stirring constantly or until thickened
slightly. Do not boil. Serve over pancakes or biscuits Makes 3 cups.
On 13 Apr 2005 at 16:56, Carol wrote:
> How you doin,
> I want to know if you can find a recipe for me It's called Chocolate
> Eruption cake/pie .East Side Mario's has it on there menu.It looks
> like chunks of cheesecake inside a chocolate cheesecake filling. If
> it's not possible to get ,then does someone make a "copycat" version?
The East Side Mario's recipe is not available, but there's another one below.
Chocolate Eruption Cheese Cake
1 1?4 cups chocolate cookie crumbs or fine brownie crumbs
1?4 cup white chocolate, finely ground
3 tablespoons unsalted butter, melted
2 1?2 pounds cream cheese, softened
1?2 cup sugar, superfine if available
One 14-ounce can condensed milk
5 large eggs
1?3 cup light cream
2 tablespoons flour
1 tablespoon pure vanilla extract
1 1/2 cups white chocolate, coarsely chopped
1 cup semi-sweet chocolate chips or coarsely chopped chocolate
2 cup coarsely chopped Snickers or Turtle candy bar
1 cup coarsely cut chunks of brownie, homemade or prepared from a mix
1/2 cup dulce de leche or caramel sundae sauce, see note below
1?4 cup each, melted white, semi-sweet, and milk chocolate
Preheat oven to 325F degrees. Line a baking sheet with parchment paper.
Spray a 10 inch springform pan with non-stick cooking spray. Line the
bottom and sides of the pans with parchment paper, cut to fit, allowing
the side pieces to extend a bit over top of pan to make a collar. Mix
the crust ingredients together and press into the pan.
In a mixer, cream the cheese with the sugar until smooth. Add in the
condensed milk and blend in the eggs, cream, flour, vanilla, and the
pinch of salt until smooth, about 5 minutes on slowest speed, scraping
bottom of the mixing bowl often to make sure batter does not stick in
well of bowl.
Remove one-third of batter and mix it with the white chocolate. Pour
this into the cheesecake pan. Fold in the remaining ingredients, except
the dulce or caramel sauce, into the cheesecake batter. Mix gently by
hand so as not to break up the brownie chunks too much. Fold half the
batter into the pan on top of the white chocolate cheesecake batter and
then drop dollops of half the dulce or caramel sauce all over. Top with
remaining batter and then remaining dulce or caramel sauce. Stir with a
knife very briefly. Pan will be very full. Place cheesecake on the baking
sheet and bake until set about 45-55 minutes.
Cool in oven an hour and then in fridge overnight. Remove from pan
and set on a serving plate. Before serving, drizzle on melted milk,
white and dark chocolate over top, allowing it to drip down on side.
On top of melted chocolate, garnish with large chocolate shavings and
dust with confectioners' sugar.
Note: Dulce de leche is time consuming and somewhat difficult to make.
It is readily available at better grocery stores in the Latin foods section.
Just in case you can't find it. Here is the recipe.
Dulce de leche
5 cups whole milk
1-1?2 cups sugar
1 vanilla bean, split
1 teaspoon baking soda
Place the milk in a large, heavy saucepan over medium-high heat.
Bring to a boil and allow skin to form on top. Do not stir. The skin
will thicken and puff up. Reduce heat to medium and remove the skin.
Increase heat to medium-high and repeat the process 3 times. Add
the sugar and vanilla bean, and stir until the sugar has melted,
about 2 minutes. Reduce heat to low and stir in the baking soda.
Simmer milk, stirring often, but taking care not to break the film
of cooked milk forming, on the inside of the pan. Simmer, skimming
the foam (not skin) until reduced by half, about 1 hour.
Reduce the heat to very low and simmer for another 3-1?2 hours,
stirring and skimming foam occasionally. The mixture will brown as
Strain the completely cooked mixture through a sieve into a bowl,
cover and refrigerate.
On 13 Apr 2005 at 8:54, Susie wrote:
> Hi, I am in the UK & my daughter has eaten Onion Marmalade on her
> travels and raved about it. I cannot find a receipe, can you assist?
> Thank Susie
See below. The problem lies not in finding onion marmalade recipes,
but in not knowing which of the many such recipes your daughter tasted.
Red Onion Marmalade
Amount Measure Ingredient
-------- ------------ --------------------------------
8 Cups Red Onion Slices -- thinly sliced
3 Cups Granulated Sugar
2 Cups Cider Vinegar
Be sure onion is cut evenly, not a mixture of uneven thickness.
Simmer on medium heat until marmalade syrup is liquid honey consistency
and the onion is tender. Keep stirring as it will burn easily.
Onion Marmalade Recipe
6 large yellow onions, thinly sliced
3 cups sherry or red wine vinegar
3 cups sugar
2-4 bay leaves
20 black peppercorns, cracked
Place all ingredients in a non-reactive, thick-bottomed pot over low heat.
Simmer until almost all liquid has evaporated and onions are translucent.
Set aside to cool. Place in glass jars and refrigerate. Will keep for 4-6
This savory jam is well-matched with pates and terrines, or on roasted
meats and chicken.
Sweet Onion Marmalade
This easy to make condiment is a excellent tasty choice to compliment
chicken breast, pork chops or spread over cream cheese and serve with
1 1/2 Tablespoons unsalted butter
2 Cups chopped onions
1 Tablespoon sugar
1/2 Cup Balsamic vinegar
1/4 Cup red wine
3 Tablespoons raisins
Salt & coarsely ground black pepper to taste.
1. Heat butter in medium heavy saucepan.
2. Add onions and cook for 5 minutes, stirring often.
3. Sprinkle with 1 tablespoon of sugar and continue cooking until onions
are very soft and browned. Approximately 8 to 10 additional minutes.
4. Add vinegar, wine, raisins and simmer until almost of all the liquids
have evaporated and the onion mixture is glistening and syrupy.
Approximately 5 minutes.
Yields 2/3 cups
Le Chardonnay's Onion Marmalade
This recipe is an adaptation of the one served at the Le Chardonny
Restaurant in Los Angeles, where Chef Claude Alviry puts the marmalade
on top of slices of toasted french bread and garnishes it with chopped
egg and watercress. The marmalade recipe was printed in the LA Times,
SOS column (reader request column) a few years ago; and was chosen by
the the Times food staff as one of the ten best recipes of the year from
1/2 cup butter
3 cups minced onions
1/2 cup red wine vinegar
1 cup red wine
5 1/2 tablespoons sugar
1/4 cup grenadine
salt and pepper
In a medium size skillet, melt the butter and saute the minced onions.
Add the red wine vinegar, red wine and sugar to the skillet.
Simmer contents for 5 minutes.
Add the grenadine syrup, and salt and pepper to taste.
Cook for 45 minutes until it reaches the consistency of marmalade.
Add wine if needed to keep marmalade from scorching.
Serve on slices of toasted french bread, garnished with chopped hardboiled
egg and watercress.
Sticky, rich onions to eat with plain or herby sausages. A few tablespoons
will also improve gravies. Try this with Mini toad in the hole.
400g white or red onions, peeled and thinly sliced
150 ml red wine or stock
3 tablespoons balsamic vinegar
1 tablespoon dark brown sugar
1 teaspoon fresh thyme or rosemary
Salt and black pepper
Melt the butter in a saucepan, add the onions and soften for 10 minutes
Add the rest of the ingredients, stir and bring to a simmer
Cook over a gentle heat for approximately 45 minutes, leaving the lid
off and stirring frequently.
At the end of the cooking time nearly all of the liquid should have
evaporated, leaving glossy onion marmalade
Preparation Time: 5 minutes
Cooking Time: 10 minutes
1 kg (2lbs) onions
2 tbsp oil
5 tbsp red wine vinegar
100g (4oz) sugar (brown is nice)
Variations: add mustard, tomato puree or Cumberland sauce. Red onions
are even better.
This recipe is from Ben Watson at the Riverford Farm Shops.
Onion Marmalade is a doddle to make, keeps well in the fridge and
adds zing to simple meat dishes like sausages and steak sandwiches.
Chop the onions and gently fry in the oil until they a quite soft.
Turn the heat up to dry them off and add the red wine vinegar and
the sugar. Continue to cook, stirring frequently until a little sticky.
900g/2lb onions, thinly sliced
2 tbsp granulated sugar
salt and freshly ground black pepper
75ml/3fl oz sherry vinegar or red wine vinegar
2 tbsp grenadine syrup or crθme de cassis
1/2 bottle red wine
1. Melt the butter in a medium pan and add the onions. Add the sugar
and seasoning. Lower the heat and cover. Simmer for 20 minutes giving
an occasional stir.
2. Add the vinegar, grenadine syrup and red wine. Cook, uncovered,
over a low heat with more stirring as necessary until the sauce thickens
and bubbles slowly. Serve with cheese, oatcakes and grainy bread.
On 13 Apr 2005 at 11:17, Jerry wrote:
> Dear Uncle Phaedrus,
> I am looking for a recipe for "Jell-O Jelly. I found a web site
> that said that it had the recipe but it had everything for the recipe
> except for the "list of ingredients". Thank you for finding it for
Below is a generic "jello jelly recipe". Note that there are many
jelly recipes that use jello, but they are called by the flavor name -
strawberry, grape, etc. - and are not just called "jello jelly."
6 c. water
1/2 c. vinegar
2 pkg. Sure-Jell or Certa
8 c. sugar
1 family size box Jello
Put first 3 ingredients in saucepan and bring to a hard boil.
Add sugar and Jello: mix well, and bring to hard boil again. Boil
15 to 20 minutes. Skim top and fill jars.
On 13 Apr 2005 at 11:19, Jerry wrote:
> Dear Uncle Phaedrus,
> I am looking for a recipe for "Tapioca Jelly". I've search for it &
> some sites said that they have it but they don't seem to be the right
> Thank you for finding it for me.
See below for three recipes.
Wash a cup of tapioca through several waters, soak all night, and boil
until transparent; add sugar and lemon juice while boiling, and put away
to cool when done.
Tapioca, two tablespoonfuls; water, one pint. Boil gently for an hour,
or until it assumes a jelly-like appearance. Add sugar, wine, and nutmeg,
with lemon-juice to suit the taste
Walsh thoroughly 2 tablespoonful of tapioca; pour over it a pint of water,
and soak for three hours. Place it then over a slow fire and simmer till
quite clear. If too thick, add a little boiling water. Sweeten with white
sugar, and flavor with a little wine.