On 6 Jun 2006 at 12:55, Patti wrote:
> Hello once more. I have been trying to find a poem that I heard
> years ago. I don't remember the name, but I remember part of it:
> Someone said that it could be done
> But he with a ?? replied
> That maybe it couldn't
> But he wouldn't be one
> Who said so until he tried........
> The next verse says something about putting on ??????
> There's another verse, too.
> I've checked everwhere I could think of-- friends, libraries, and
> on my computer, but no luck. I thought I'd try you..
> Thanks for any help you can give,
See below. The author of the poem is Edgar Guest.
It Couldn't Be Done
Someone said that it couldn't be done
But he, with a chuckle replied,
That maybe it couldn't, but he would be one
Who wouldn't say so till he'd tried.
So he buckled right in with the trace of a grin
On his face. If worried he hid it.
He started to sing as he tackled the thing
That couldn't be done, and he did it.
Somebody scoffed, "Oh, you'll never do that;
At least no one ever has done it."
But he took off his coat and he took off his hat,
And the first thing we knew he'd begun it.
With the lift of his chin and a bit of a grin,
Without any doubting or quitted,
He started to sing as he tackled the thing
That couldn't be done, and he did it.
There are thousands to tell you it cannot be done,
There are thousands to prophesy failure;
There are thousands to point out to you, one by one,
The dangers that wait to assail you.
But just buckle in with a bit of a grin,
Just take off your coat and go to it;
Just start to sing as you tackle the thing
That "cannot be done", and you'll do it.
I've been asked several times about the history of banana pudding,
so I spent some time on it. There hasn't been much information on
the Internet about the history of the dish we call "banana pudding",
which typically consists of a custard layered with slices of banana
and vanilla wafers, and with a meringue topping. Perhaps, though,
we can follow a few threads and come up with an approximate answer.
Bananas have been domesticated for thousands of years in Southeast
Asia and Oceania. In about 650 AD, bananas were brought to Africa
by Islamic invaders. Bananas were brought to the Caribbean in the
19th century by Portuguese colonists.
In the latter half of the 19th century, bananas from the Caribbean
began to be marketed in the United States. Cooks were intrigued by
the exotic fruit and tried them in many existing recipes, some of
which were puddings and custards.
Originally, banana pudding didn't have any vanilla wafers or cookies
or any sort of crust at all. It was just bananas, custard, and a topping,
"Mrs. Rorer's New Cook Book", by Sarah Tyson Rorer (1902) contains
recipes for fried bananas, baked bananas, banana pudding and banana
cake in a section called "Hawaiian Recipes."
This recipe is from "The Kentucky Receipt Book," by Mary Harris
Frazer, published in 1903:
Take 1/2 dozen bananas , peel and cut in pieces an inch thick, put in
baking dish and pour over custard made in the following manner:
Custard-One pint of milk, 3 eggs, beat the yolks light, add milk,
also 2 tablespoons of granulated sugar. Have the milk boiling, add
the eggs and let it cook until it thickens; when cool pour over the
bananas. Make a meringue with whites of the eggs and granulated sugar,
put on top of custard, set in oven a few minutes to brown.
Serve at once."
So, by about 1900, we have the custard, bananas, and meringue.
Nabisco began marketing the final piece of the puzzle, vanilla
wafers, in about 1901. No one seems to know who the first person
was who thought of lining the banana pudding dish or layering the
pudding with vanilla wafers. However, it caught on quickly, particularly
once Nabisco began printing the recipe on their vanilla wafer package.
"Nilla Wafers" Original Banana Pudding
3/4 c. granulated sugar
1/3 c. all purpose flour
Dash of salt
4 eggs, separated, room temp.
2 c. milk
1/2 tsp. vanilla extract
35 to 45 wafers
5 to 6 med. size fully ripe bananas, sliced, reserve 1 banana
Nilla wafers for garnish
Combine 1/2 cup sugar, flour and salt in top of double boiler.
Stir in 4 egg yolks and milk; blend well. Cook, uncovered over
boiling water, stirring until thickened. Reduce heat and cook,
stirring occasionally, for 5 minutes. Remove from heat; add
vanilla. Spread small amount on bottom of 1 1/2 quart casserole;
cover with layer of Nilla wafers. Top with layer of sliced
bananas. Pour about 1/3 of custard over bananas.
On 4 Jun 2006 at 12:36, Florence wrote:
> Thank you for your very interesting "Finder of Lost Recipes"
> I am so glad I found you. This is the best site for recipes.
Perhaps you mean "Pavlova cake"?
Four recipes below.
Pavlova Cake 1
3 egg whites
1/4 teaspoon cream of tartar
3/4 cup of sugar
1/2 teaspoon vanilla essence
1 cup of chilled whipped cream
2 teaspoons of sugar
3 kiwi fruit, sliced
1 1/2 - 2 cups of fresh strawberries, sliced
Heat oven to 425°F.
Line bottom of round pan 8 – 9 inches diameter with brown paper.
Beat egg whites and cream of tartar until foamy. Beat in sugar,
1 teaspoonful at a time, and the vanilla essence. Continue beating
until stiff and glossy. Do not under-beat.
Mound meringue on a baking sheet. With back of large spoon, make
an impression in center of meringue. This will later hold fruit.
Bake 1 1/2 hours.
Turn off oven and leave in oven, with door closed for 1 hour.
Finish cooling at room temperature. Loosen edge of layer with a
knife. Invert gently on plate. Remove paper, and place right side
Beat whipped cream and 2 teaspoonfuls of sugar in a chilled small
bowl until stiff. Frost side of meringue and top with whipped cream.
4 egg whites
1 1/4 cups caster sugar
1 teaspoon white vinegar
1 teaspoon vanilla essence
1 tablespoon cornflour
Pre-heat oven to 180ºC (350ºF). Using and electric mixer, beat egg
whites and sugar for 10 minutes or until thick and glossy.
Mix vinegar, vanilla and cornflour together. Add to meringue. Beat
on high speed for a further 5 minutes.
Line an oven tray with baking paper. Draw a 22cm (8 1/2 inch) circle
on the baking paper.
Spread the pavlova mixture to within 2cm (3/4 inch) of the edge of
the circle, keeping the shape as round and even as possible. Smooth
top surface over.
Place pavlova in oven then turn oven temperature down to 100ºC. Bake
pavlova for an hour. Turn oven off. Open oven door slightly and leave
pavlova in oven until cold. Carefully lift pavlova onto a serving plate.
Decorate with whipped cream and fresh fruit.
Arrange fruit on top.
Pavlova Cake 2
6 egg whites
1 1/2 cup granulated sugar
1/2 teaspoon cream of tartar
1 teaspoon of corn starch (cornflour)
1 tablespoon white vinegar
1 tablespoon vanilla essence
1 pint strawberries
1 pint blueberries (optional)
Confectioners sugar to taste
1 cup whipped cream
Preheat oven to 350°F (170° C).
Beat egg whites until soft peaks form. Gradually add sugar
one tablespoon at a time until completely beaten in and
dissolved. Mix together cream of tartar and corn starch.
Fold into whites with vinegar and vanilla. Mound meringue
on a baking sheet covered with silicone paper. With back
of large spoon, make an impression in center of meringue.
This will later hold fruit.
Place tray in oven and immediately lower heat to 175 °F (110°C).
Cook for 1 3/4 to 2 hours.
Turn off oven but do not open door until oven is quite cold.
Store the pavlova in an airtight container until ready for
decorating. Once it is decorated it can be stored in the
refrigerator until it is ready for serving. This will soften
the top, and make it easy to cut without falling apart.
To decorate the Pavlova: place onto a large serving dish. Hull
strawberries and cut each one in half. Toss strawberries together
with blueberries (and/or any other available berry fruit) with a
generous sprinkle of confectioners sugar, and refrigerate until
Cover top of the Pavlova with whipped cream about 1 hour before
serving. Just before serving pour berry mixture over top and
The outside of the Pavlova will be dry and crusty but the inside
will be soft, sweet and delicious.
New Zealand Pavlova
4 x Egg whites
1 1/4 cup Caster (granulated) sugar
1 tsp White vinegar
1 tsp Vanilla essence (extract)
1 tbl Cornflour (cornstarch)
1/2 lt Cream
2 x Kiwi fruit
4 x Passion fruit
Preheat oven to 180C. Using an electric mixer, beat egg whites and
sugar for 10 minutes or until thick and glossy. Mix vinegar, vanilla
and cornflour together. Add to meringue. Beat on high speed for a
further 5 minutes. Line an oven tray with baking paper (Don't grease).
Draw a 22 cm circle on the baking paper. Spread the pavlova mixture
to within 2 cm of the edge of the circle, keeping the shape as round
and even as possible.
Smooth top surface over. Place pavlova in oven then turn oven
temperature down to 100C.
Bake pavlova for 1 hour. Turn oven off. Open oven door slightly and
leave pavlova in oven until cold. Carefully lift pavlova onto a serving
plate. Decorate with whipped cream, sliced kiwi-fruit and the pulp of
fresh passion fruits.
On 4 Jun 2006 at 9:50, Barbara wrote:
> I'm looking for any recipe to make pizza like they do in the New
> England area (Greek Style pizza).
> It has flour, yeast, milk and water, maybe sugar in the dough. It is
> different that Italian Dough. Thanks
> For your help!!!!
The only Greek pizza dough recipe that I found is below.
1 envelope - active dry yeast
1/2 tsp. - sugar
2/3 cup - lukewarm (110° - 115°F) water
2 cups - bread flour or unbleached, all-purpose flour
1/4 cup - stone-ground cornmeal
11/2 tsp - coarse salt (kosher or sea salt)
2 tbsp - extra-virgin Greek olive oil
2 tbsp - Greek oregano, finely chopped
Combine and knead all ingredients for 8 minutes, let rise
1 hour, re-knead and roll out to pan size.
Top your dough with the following ingredients. Start with layers
of the cheeses, then arrange vegetables, and finally, sprinkle
seasonings; basil, garlic, salt, pepper and olive oil, over all.
2 cups - shredded Manouri cheese
2-3 - slices of fresh Mozzarella cheese
Roma tomatoes, thinly sliced
2-3 - Mushrooms
2-3 - Broccoli flowerettes
2-3 - Onion slices
2-3 - "Greek Peppers"
Calamato Olives, pitted and whole or sliced
Fresh basil, thinly sliced
2 large clove garlic, minced
Before baking the pizza, drizzle with Virgin Olive Oil.
1 quart vegetable oil for frying
1 (10.25 ounce) can beef gravy
5 medium potatoes, cut into french fries
2 cups cheese curds
Heat oil in a deep fryer or deep heavy skillet to 365 degrees F
(185 degrees C). While the oil is heating, you can begin to warm
your gravy. Place the fries into the hot oil, and cook until light
brown, about 5 minutes. Make the fries in batches if necessary to
allow them room to move a little in the oil. Remove to a paper
towel lined plate to drain.
Place the fries on a serving platter, and sprinkle the cheese
over them. Ladle gravy over the fries and cheese, and serve
Cretons de Quebec
1 pound pork sausage
2 cups milk
1 chopped onion
1 clove garlic, minced
1 teaspoon mixed spice
salt and pepper to taste
Place pork in a large, deep skillet. Cook over medium high heat
until evenly brown.
Drain off fat. Add milk, onion, garlic, mixed spice, salt and
pepper. Continue simmering on medium-low heat, stirring frequently,
until milk evaporates. Let cool and serve. Eaten spread on toast.