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Norwegian Cream Cake

  ----- Original Message ----- 
  From: Colleen
  To: phaedrus
  Sent: Friday, June 20, 2003 9:39 PM
  Subject: Norwegian cream sponge cake

  Greetings from Calgary:

  I have recently returned from Norway where we had, on more than one occasion, their 
  yummy sponge-like, cream filled cake, covered with a marzipan topping.

  It was probably 2 layers, filled with thick cream and some kind of jam filling, and 
  the marzipan was very light in colour, and had been obviously rolled out very thinly 
  and covered the entire cake, including the sides.

  Do you have such a recipe?  I have  a Norwegian [english version] cookbook, but this 
  recipe is not inclued - i believe it's called WHITE LADY CAKE.

  What are my chances of getting the recipe for both the cake and the topping?
  Thanks so much

Hi Colleen,

The recipe below is the only one that I could locate. It sounds very similar to what you describe.


  Norwegian Cream Cake
   Serves 8 -10 
  5 eggs
  3/4 cup sugar (180 ml)
  1 tsp. baking powder (5 ml)
  1/2 cup corn starch (125 ml)
  1 cup all-purpose flour (250 ml)

  2 cups pureed sweetened apricots (500 ml)
  2 cups whipping cream (500 ml)
  1 tbsp. sugar (15 ml)
  1 tsp. vanilla (5 ml)

  1 package, 100 g, ground almonds, sifted
  1 tbsp. wine or water 
  This cake is great and never fails to impress. The sponge cake is an excellent cake to use 
  as a base for any number of fancy tortes and can be made up ahead of time and frozen.


  Cut wax paper to fit an 8" (20cm) round spring form pan.

  Have eggs at room temperature. Beat eggs until light, about 5 minutes. Gradually add sugar 
  and continue beating until very light and fluffy. Sift flour, baking powder, and corn starch 
  and gently fold into eggs. Pour into prepared pan and bake at 375 F (190 C) for 20 minutes, 
  or until the cake springs back when lightly touched in the center. Cool in pan for 10 minutes. 
  Finish cooling on cake rack.


  Whip cream with sugar and vanilla. Split cake in two layers. Spread half of the apricot puree 
  on the bottom layer, and spread half of the whipped cream on top, repeat for second layer. Roll 
  out marzipan, cover the top of the cake. Use an icing bag fitted with star tip and decorate top 
  and sides with remaining whipped cream. Garnish with apricot halves.


  1 package, 100 g, ground almonds, sifted. Measure ground almonds after it has been sifted and 
  add an equal amount of sifted icing sugar. Moisten with 1 tbsp. wine or water to make a stiff 
  dough. Add a few more drops of liquid if it is too hard. Dust working surface with sifted icing 
  sugar and roll out very thing. Transfer the marzipan onto the cake, trim edges and remove any 
  dry icing sugar with a brush dipped in cold water.
  Decorate with red frosted grapes.
  Dip grapes in fork-beaten egg whites, roll in sugar and dry on wax paper.
  This cake is best the next day.

Gelatin Plant Food

  ----- Original Message ----- 
  From: charlene
  To: phaedrus
  Sent: Saturday, June 21, 2003 12:47 PM
  Subject: gelatine recipe

  I am looking for a recipe for plant food using Knox unflavored gelatine. Thank you , Charlene

Hi Charlene,

It's a very simple recipe:

Stir one envelope of unflavored Knox gelatin into one cup of hot tap water until it is dissolved. Then stir in three cups of cold water to make a quart of liquid plant food. Make up only what you can use at one time.

Use this solution once a month as part of your normal watering/feeding.


Fragonard Bavarian Tea Set

 ----- Original Message ----- 
From: "Karen" 
To: phaedrus
Sent: Saturday, June 21, 2003 5:14 PM
Subject: tea set

> my stepfather left me a tea (chocolate) set consisting of a pot,7"tall,
> a sugar&creamer and 4 tiny cups and saucers,the outside has picture of
> the classic victorian setting one side is a man and a woman waltzing the
> other side a women sitting with a man standing before her playing a
> mandolin, the artist has signed his name on the front of each piece,as
> best i can make out it is fragonard, on the bottom of each piece is a
> lion wearing a crown, under that is the word bavaria and under that is
> the word schlottenhof, the cups are lined with gold (plateing?)  i have
> searched everywhere and cant come up with any info. about this set. can
> you help me?         thank you, karen

Hi Karen,

See the attached graphic for a picture of Fragonard's signature from a plate. He did many scenes for dishes and tea sets.

The famous French artist Jean-Honore Fragonard (1732-1806) was a painter of the "rococo" school in which artists like Antoine Watteau, François Boucher, and Fragonard created art that was in stark contrast to the extreme formality of seventeenth-century art and architecture. Much of French eighteenth-century art celebrated this new ease.

I cannot give you a value for your set. The Bavarian tea sets signed by Fragonard that I find for sale on the web are priced at around $125 to $200. However, they may not have the gold that yours does, or they may be made by another porcelain maker. You will have to get your set appraised by a professional for an accurate estimate of its value.

See these websites for other Fragonard tea sets:

Ruby Lane

#1983 is signed by "Fragonard"


Vincent Price's Recipes

----- Original Message ----- 
From: "Karen" 
To: phaedrus
Sent: Saturday, June 21, 2003 5:42 PM
Subject: recipes

> can you tell me where i can find any of the recipes that were on the old
> cooking show that vinicent price used to host?
> thank you karen

Hi Karen,

Well, Vincent and Price and his wife Mary put together a cookbook called "A Treasury of Great Recipes". The recipes from the TV show were from this book. The book is currently out of print, but there are some copies for sale at E-Bay, as well as some of the book sites, including Amazon. See:

Vincent Price


I'll warn you, it can be a bit pricey.

That said, there are quite a few recipes from that book on the web. I draw the line at saying I'll hunt them all up, but if there is a particular one that you want, I'll try to find it for you.


Stuffed Hot Cherry Peppers

  ----- Original Message ----- 
  From: Irene
  To: phaedrus
  Sent: Saturday, June 21, 2003 11:25 AM
  Subject: hi

  i am looking for the recipe for the stuffed hot cherry peppers i want the ones with the 
  bread stuffing and not the one with the cheese and prusutto filling thank you very much 
  for your efforts to accommodat us all          

Hello Irene,

Is this it?


  Stuffed  Hot   Peppers

   Ingredients : 
   1 jar hot cherry vinegar peppers
   3 lg. cloves garlic, finely minced
   1/2 c. grated Parmesan cheese
   3 tsp. parsley flakes
   1/4 - 1/2 c. salad oil
   6 slices fresh white bread, finely grated in food processor

   Preparation : 
     Mix all ingredients except oil in a bowl and slowly add oil until
   stuffing is moist.  Easy on the oil  
   Peppers:  Cut off stems and clean out seeds.  Fill with stuffing mixture.  
   Sprinkle with extra Parmesan cheese on top of peppers.  Bake in 350 degree 
   oven for 30 minutes until lightly brown.   


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