Sent: Monday, May 11, 2015 2:21 AM
Subject: Butterscotch Pie
Back in the early 1940's my mother use to make Butterscotch Pies by browning white sugar in a cast iron skillet.
Adding butter and a very few other ingredients etc....there were NO EGGS or egg yolks used. As times were very
hard and groceries were very limited. It was a very tasty pie and we had this about once a month on Sunday...
Desert in our house was on Sunday only, never during the week.. My Dad's favorite.. Once in awhile we would have
Mom's favorite pie .( mincemeat, gooseberry , vinegar or rhubarb . yuck) ! All recipes I can find has egg in them..
This could be a depression type recipe or may have been passed down from a grandmother or gr.grandmother..
Any help appreciated...Thank You
I cannot find such a recipe calling for white sugar. The below recipe is very close, but it calls for brown sugar.
The only recipe that I can find that calls for white sugar, browned in a skillet, has an egg yolk.
1 c. brown sugar, pressed down good
1/3 stick butter
1/3 c. cream
Put in skillet and brown real good. Mix: 2 tbsp. flour Beat together until smooth, then add 1 cup milk.
Mix real good. Put all together and let come to boil and get thick. Then put in a baked pie shell.
Sent: Monday, May 11, 2015 6:31 PM
Subject: Magic pan cheese crepes
This is a great site and so excited when I found it. I loved magic pan as
it was a "special" treat for me and my mom when my dad worked late or was
out of town. We went there in 1974' 1975 or 1976 in Manhasset, NY.. I
always got the "cheese" crepes (not fritters). They were a blend of a
cheese I never experienced (and don't know what kind it was), but they were
fried, gooey and delicious. I have never tasted anything like them before
or since...(continued in the next post.)
These were, as best I can tell, called by two names at different Magic Pans
in different locations or at different times. Some called them "cheese
palacsintas" and some called them "Alpine Cheese Sizzle". Under either name ,
they were cheese put into a crepe shell and deep fried. They were served
with a mustard sauce. They were not the same as the "cheese fritters," which
were fried balls of cheese. Magic Pan also had some sweet cheese dessert
crepes on their menu. I have a full page on Magic Pan with links to recipes
here: Magic Pan
All of the Magic Pan recipes that I have came from message boards where they
were posted by former MP employees or people who said they got them from
former MP employees. There is a collection of Magic Pan recipes and
memories from former employees of MP here: Magic Pan Recipes
The cheese crepes were never, as far as I can tell, called simply "cheese
crepes". See the Magic Pan menus here:
Magic Pan Menu 1
Magic Pan Menu 2
Note that a "palascinta" (various spellings) is a thin crÍpe-like variety of
pancake common in Central and Eastern Europe, particularly Hungary. However,
at Magic Pan, these may not have been any different from their other crepes.
The recipe below for Magic Pan "Alpine Cheese Sizzle " or "Cheese
Palascintas With Mustard Cream Sauce" is on my site and several other places
on the Internet. As for the type of cheese used in them, there is
disagreement among former Magic Pan Employees, plus some say that in the
later years of Magic Pan history the cheese was outsourced to a cheese company
rather than being prepared at the Magic Pan restaurants.
The recipe below calls for just cheddar. One former employee says it was a
half and half mixture of New York sharp cheddar and Gruyere mixed with some
toasted flour as a binder: Magic Pan Recipes
Another former MP employee posted on this message board that ďAlpineĒ cheese
was "basically a block of marbled cheddar and jack."
See: This Mama Cooks
He says: I donít where these people come up with the ingredients for
supposed recipes from The Magic Pan that Iíve seen scattered across the
internet. I was a line cook and production chef at 2 Magic Pans in the late
70ís for 3 years. The mustard sauce NEVER contained flour, butter, half &
half or chicken broth. It was mayo, yellow mustard, lemon and powdered
sugar. We used cracker crumbs, not bread crumbs. This site did get the ham
correct, simply ground ham and sour cream. The cheese was called ďAlpineĒ
cheese, basically a block of marbled cheddar and jack. Many fond memories of
the place, and by far the cleanest kitchen Iíve ever worked in.
There is a recipe for the mustard sauce below, but that employee says it is
different from the one they used.
Alpine Cheese Sizzle Crepes
1/2 pound Cheddar Cheese -- cut into 4 long strips
1 Cup Bread Crumbs
2 Tablespoons milk
Mustard Cream Sauce
2 tablespoons butter or margarine
3 tablespoons all-purpose flour
1 cup chicken broth
1 cup half and half
1/4 cup Dijon mustard
2 teaspoons lemon juice
1/8 teaspoon white pepper
Place 1 strip of cheese on top of one crepe. Keep at least 1 inch from the edge.
Roll up and tuck in corners so it will not leak when frying. Do likewise with all.
Prepare breadcrumb coating: blend milk and eggs together, then place flour, egg
mixture, and crumbs in separate containers in that order in a row. Take each
pancake and cover well with flour, then egg, then roll in crumbs.
Fry in cooking oil until puffy and golden brown on all sides. Fry slowly. Serve
with mustard cream sauce.
For mustard sauce: Melt butter in a saucepan over low heat; add flour and stir
until smooth. Cook 1 minute, stirring constantly. Add broth and half-and- half
gradually. Cook over medium heat, stirring constantly, until thickened and
beginning to bubble. Remove from heat and stir in mustard, lemon juice, and
pepper. Keep warm. Arrange on a serving dish and top with sauce.
Sent: Monday, May 11, 2015 6:31 PM
Subject: Magic pan
(Continued from above)... For dessert we had an ice cream crepe also crunchy and
delicious. Do you have any idea what any of these crepes were? I would
love to recreate them again. My niece is graduating from medical school
next week and this would be an awesome treat to share with her. My mom
passed away many years ago, for me it was yesterday and would love to share
this treat with my niece, sister and family. Thank you for listening and
taking the time to consider.
The only Magic pan "ice cream crepes" recipes that I can find are the
"Crepes a la Mode", which is just a slice or scoop of vanilla ice cream
wrapped in a warm sweet crepe and topped with shavings of bittersweet
chocolate, and the "Chocolate Coconut Fantasy Crepes."
Chocolate Coconut Fantasy Crepes Recipe
Hersheys chocolate syrup, toasted coconut, grated semisweet
Ghirardelli chocolate baking bar and a brick of vanilla
ice cream folded in a sweet crepe. Top with whipped cream or to
Recipes for Magic Pan crepe batter and sweet crepe batter are here:
Magic Pan Crepe Batter recipes