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Lemon Bavarian

----- Original Message -----
From: Lucia
Sent: Sunday, June 17, 2001 1:41 AM
Subject: Lemon Bavarian?

> My mom used to make a frozen dessert she called "Lemon Bavarian".
> Ingredients were: lemon jello, orange juice, whipped evaporated milk,
> lemon juice, sugar.  It had crushed graham crackers on top & bottom and 
> was frozen and removed from freezer a few minutes before serving.

Hi Lucia,

Searching on "lemon bavarian" was not successful. All of the recipes with that name had marshmallows and nuts in them. Using different keywords, I did find the three recipes below. I did not find any that went into the freezer, though. All of the desserts of this type that I found are chilled in the refrigerator before serving, not the freezer. The first recipe below is very close, but it does not have orange juice. The second one has orange juice, but it also has orange jello plus the lemon jello.
The third one also does not have orange juice, although you could add some orange juice to the recipe to make it exact.


Jello  Pie

 Ingredients :
 1 pkg. Jello (lemon preferred)
 1/2 c. boiling water
 1 can evaporated milk, refrigerated
 1/4 c. sugar
 1 graham cracker crust
 1 tbsp. lemon or orange rind, grated

 Preparation :
    Mix Jello with boiling water, put in refrigerator until cool.
 Beat cold canned milk with 1/4 cup sugar.  Add grated rind if
 desired.  Beat until firm, then add Jello mixture and beat until
 thick.  Spread into graham cracker pie shell and sprinkle graham
 cracker crumbs on top if desired.  Chill in refrigerator until firm.
  Orange  Squares

 Ingredients :
 1 (16 oz.) can evaporated milk
 1 (3 oz.) pkg. lemon gelatin
 1 (3 oz.) pkg. orange gelatin
 3/4 c. sugar
 Juice of 1 orange
 1 c. graham cracker crumbs

 Preparation :
   Chill milk until icy.  Dissolve gelatins in 1 cup boiling water;
 chill until thickened.  Whip milk until stiff, adding sugar and
 orange juice.  Add gelatin; beat until light and fluffy.  Spread
 cracker crumbs in waxed paper lined 13 x 9 x 2 inch pan; pour in
 filling.  Chill until firm.  Cut in squares to serve.  Yield:  12
Lemon Dessert

   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      can           evaporated milk -- chilled
    1      package       lemon jello
    1      cup           sugar
    1 1/3  cups          water -- boiling
    1                    juice of 1 lemon
    1     tbsp.     lemon or orange rind, grated
   15                    grahm crackers   -- crushed

 Mix the lemon jello, sugar, water, lemon juice and rind and chill 
 till syrupy, then whip. Whip the can of evaporated milk and then 
 whip into the lemon mixture. Line the bottom of a 9 x 13 x 2 inch pan 
 with 1/2 of the crushed graham crackers, then pour the lemon mixture 
 over the crumbs. Sprinkle remaining crumbs on the top.
 Keep in refrigerator until ready to serve.
                     - - - - - - - - - - - - - - - - - -


----- Original Message ----- 
  From: Angie 
  To: phaedrus 
  Sent: Monday, June 18, 2001 1:50 PM
  Subject: Zabaione

  Dear Phaedrus:

  I have recently wanted to make zabaione.  I have never made this before, 
  and I have seen it made on television.  I wanted to find the recipe, 
  but the recipes I have found on the internet do not incorporate heavy 
  whipped cream like the recipe on television.  I was wondering if it would 
  be better with the cream or without.

  Thank you for your quick response,

Hi Angie,

Well, when it come to ethnic or regional recipes, I like to be authetic. Even if I'm merely tasting a dish in a restaurant, I like it to be authentic, at least the first time I try it.

I've never tried zabaione made with cream. It might be better than the traditional way. But, if I were making zabaione for the very first time, I 'd make it the traditional way, as in the recipe below.



    a.. 6 egg yolks 
    b.. 2/3 cup (120 g) sugar 
    c.. 18 tablespoons of Marsala (this should come out to slightly 
	    more than a cup) 
Beat the yolks and the sugar until the mixture is palest yellow 
tending towards white, then beat in the Marsala and cook over a 
double boiler. Do not let it reach a boil, but remove it from the 
fire as soon as it thickens. When it has cooled to merely warm, 
you can, if you like, fold in an egg white beaten to very firm peaks.

$500 Cookies

----- Original Message ----- 
  From: margie
  To: phaedrus 
  Sent: Saturday, June 16, 2001 11:47 AM

  Hi Phaedrus,

  After doubling my recipe (to 20 dozen) for chocolate chip/coconut
  /oatmeal/  Hershey bar shavings cookies for an upcoming family 
  reunion, these ordinarily moist & plump cookies are baking up flat, 
  soft in the middle, & hard and crunchy around the edges. I used 
  pulverized oatmeal, shortening, cooled pans, & after the first 
  batch I varied the temperature from 325 to 375 degrees but the 
  result is the same. How can I make these cookies "taller" & softer? 
  Will freezing the dough prior to baking help?


Hi Margie,

You can try freezing the dough. it might help. Are you already chilling the dough before baking? If you are, I don't know that going from chilling to freezing would make much difference. Are you p utting them into the oven quickly, or are they sitting out in a hot kitchen for a time before baking?

This is strange to my mind. Instead of just doubling everything, have you tried making two separate batches? If you try that and still have problems, it would indicate that something odd is going on with either your oven or with one of the ingredients.



 From: "phaedrus" 
To: Margie
Subject: Re: 
Date: Saturday, June 16, 2001 2:51 PM

Thanks for sending the recipe, Margie. Hope your reunion is a 
great good time for all.


  ----- Original Message ----- 
  From: margie 
  To: phaedrus 
  Sent: Saturday, June 16, 2001 1:02 PM

  Wow Phaedrus!
  Thanks for the quick(!) response and your suggestions. The reunion 
  is out-of-state next weekend so I'll freeze most of the dough for 
  the trip but wanted to share some cookies before we left.  Will try 
  your suggestions, and bake up more from this batch to see if we can 
  salvage the remaining dough.  Thanks again.

  These cookies really are good & best with a tall glass of milk...

  $500 Cookies

  2 cups shortening                                 
  2 cups sugar
  4 large eggs                                      
  2 cups brown sugar
  2 tsp vanilla                                     
  4 cups flour
  2 tsp baking soda                                 
  1 tsp salt
  1 (24 oz) pkg chocolate chips                     
  2 tsp baking powder
  * 4 1/2 cups pulverized oatmeal   				
  1/2 cup water
  1 (8 oz) finely grated chocolate bar              
  1 1/2 cups coconut  
  *Whirl oatmeal in blender until powderized.

  Cream butter and sugars.  Add eggs and vanilla.  Combine flour, 
  oatmeal, salt, baking powder and baking soda in separate bowl.  
  Mix into egg mixture.  Add chocolate chips,  grated chocolate bar, 
  and coconut. Mix well. Make the size of golf balls and place onto 
  cookie sheet.  Bake at 350 degrees for 8-10 minutes.

Spice Cake with Brown Sugar Frosting

----- Original Message -----
From: George
To: phaedrus
Sent: Thursday, June 21, 2001 3:34 PM
Subject: brown sugar frosting

> Dear Phaedrus,
> When I was a young boy my Grandmother used to make a spice cake and
> put a "brown sugar frosting" on it. All from scratch. She has been
> gone now many many years and I would like to recreate the recipe if
> possible. Can you help me out?
> Thanks
> George W.

Hi George,

Here's the problem: I got 305 "hits" on spice cake with brown sugar, just in one recipe database. That's without even looking anywhere else. I'm sending you a few of them. See below. If none of these is right, then I'll need more information to narrow it down some, if you can remember any details about the cake. For instance: Sour Cream in the frosting? Cream Cheese? Nuts in the cake? Raisins? Was your grandmother of any particular nationality? (If she was of German descent, it might be a German recipe....Irish, etc....) Particular part of the U.S.? (Northeast, Southeast, etc ....? The state she lived in or grew up in might be helpful.)


Old  Time  Raisin  Spice  Cake

 Ingredients :
 1 c. brown sugar
 1/2 lb. raisins
 1/2 c. butter
 2 tsp. soda
 1 tsp. allspice
 2 c. buttermilk
 2 tbsp. cinnamon
 3 c. flour
 1 tsp. cloves
 2 c. brown sugar
 1 c. sour cream

 Preparation :
    Cream sugar and butter, dissolve soda in milk, add sugar to
 mixture. Add dry ingredients and raisins; mix very well.  Bake at
 350 degrees for 25 minutes (layer pans).  Mix and cook until soft
 ball is formed in cold water test.  Cool and beat until creamy.
 Spread between layers and on sides and top of the cake.
 Old  Fashioned  Spice  Cake

 Ingredients :
 3/4 c. butter or margarine
 3/4 c. firmly packed light brown sugar
 2 eggs
 1 (10 oz.) can tomato soup, undiluted
 2 c. sifted flour
 2 tsp. baking powder
 1 tsp. cinnamon
 1/2 tsp. nutmeg
 1/2 tsp. baking soda
 1/4 tsp. ground cloves
 1/3 c. milk
 1/2 c. seedless raisins
 1/2 c. walnuts or pecans--
Cream Cheese Frosting:--
 8 oz. pkg. cream cheese
 1 lb. pkg. confectioners' sugar
 1 tsp. vanilla
 1 or 2 tsp. milk

 Preparation :
   Beat eggs and sugar in large bowl.  Add eggs and soup.  Combine
 all dry ingredients in separate bowl.  Add in small amounts to soup
 mixture alternately with milk.  Beat at low speed until completely
 combined.  Fold in raisins and nuts.  Bake in two greased and
 floured 8" or 9" cake pans for 25 to 30 minutes at 350 degrees.
 Cool cakes for 10 minutes.  Remove from pans.  Soften cream cheese,
 add remaining ingredients and beat until smooth and fluffy.
 Assemble layers of completely cooled cake.
 Old  South  Spice  Cake

 Ingredients :
 1 c. butter or margarine, softened
 2 c. sugar
 5 eggs
 2 c. all purpose flour
 1/2 c. cocoa
 2 tsp. ground allspice
 2 tsp. ground cinnamon
 1/2 to 1 tsp. ground cloves
 1/2 tsp. salt
 1 tsp. baking soda
 1 c. buttermilk
 Nut and Fruit Filling
 Caramel Frosting
 Pecan halves
 About 1/2 c. semisweet chocolate morsels, melted
Nut  And  Fruit  Filling:
 1 (14 oz.) can sweetened condensed milk
 1 1/2 c. sifted powdered sugar
 1 tsp. ground allspice
 1 tsp. ground cinnamon
 1/4 tsp. ground cloves
 1 1/2 c. raisins, ground
 1 c. chopped pecans
Caramel  Frosting:
 2 c. sugar
 1/2 c. firmly packed brown sugar
 1/2 c. butter
 1/2 tsp. baking soda
 1 c. buttermilk
 2 tbsp. light corn syrup

 Preparation :
    Cream butter; gradually add sugar, beating well.  Add eggs, one
 at a time, beating well after each.  Combine flour, cocoa, allspice,
 cinnamon, cloves and salt.  Dissolve soda in buttermilk.  Add flour
 mixture to creamed mixture alternately with buttermilk mixture,
 beginning and ending with flour mixture. Pour batter into 3 greased
 floured 9 inch cakepans.  Bake 375 degrees for 20 minutes or until
 wooden pick inserted in center comes out clean.  Cool in pans 10
 minutes.  Remove layers from pans; cool completely on wire racks.
 Combine all ingredients, mixing well.  Yield:  about 4 cups.
 Combine all ingredients in large heavy saucepan; cook over medium
 heat, stirring until sugar dissolves.  Cook until a candy
 thermometer reaches soft ball stage (236 degrees).  Cool mixture
 slightly.  Beat until mixture reaches spreading consistency; frost
 top and sides of cake, working rapidly.  Yield:  enough frosting for
 top and sides of one 3 layer cake.
Spice  Cake

 Ingredients :
 2 c. light brown sugar
 1/2 c. shortening
 3 eggs, whole
 2 c. cake flour
 1 tsp. allspice
 1 tsp. cloves
 1/2 tsp. salt
 1 tsp. soda
 1 c. heavy sour creamICING:
 2 c. light brown sugar
 1/2 c. sweet milk
 1 stick butter
 Pinch of salt

 Preparation :
    Mix together the shortening and brown sugar.  Add eggs, one at a
 time, mixing well after each addition.  Sift together flour, salt
 and spices, add soda to sour cream, alternating flour mixture and
 sour cream.  Add to creamed sugar mixture about 1/3 at a time.  Bake
 in greased floured sheet pan at 350 degrees for about 50 minutes.
 Mix well, bring to boil and boil for 2 minutes.  Remove from heat
 and add vanilla flavoring.  Beat until cream.  If it gets too stiff
 add some heavy cream until right consistency.
  Old  Fashioned  Almond  Spice  Cake

 Ingredients :
 1 c. butter or margarine
 1 c. sugar
 1/2 c. brown sugar
 3 eggs
 1 c. chopped almonds
 1 tsp. EACH ground allspice, cinnamon and cloves
 2 c. all-purpose flour
 2 tsp. baking powder
 1/2 c. half and half

 Preparation :
    In large bowl cream butter, sugar and brown sugar until fluffy.
 Add eggs, one at a time, beating well after each addition.  Add
 almonds.  Stir together flour, baking powder and spices.  Add flour
 mixture alternately with half and half to butter mixture.  Beat
 until fluffy.  Turn mixture into a well-greased, lightly floured
 pan.  Bake at 350 degrees for 50 to 55 minutes or until cake is done
 and wooden pick inserted comes out clean.  Cool in pan for about 10
 minutes.  Then turn out onto rack to complete cooling. Don't cut
 until completely cool.
  Old  Fashioned  Spice  Cake

 Ingredients :
 1 can (13 oz.) Carnation evaporated milk
 1 tbsp. plus 1 tsp. vinegar
 2 1/2 c. Gold Medal all-purpose flour
 1 c. granulated sugar
 1 c. raisins, if desired
 3/4 c. packed brown sugar
 1 tsp. baking soda
 1 tsp. salt
 3/4 tsp. each ground cinnamon and ground allspice
 1/2 tsp. each ground cloves and ground nutmeg
 2/3 c. shortening
 1 tsp. baking powder
 3 eggs
Caramel Frosting:
 1 c. packed brown sugar
 1/2 c. margarine
 Reserved milk (1/3 c.)
 2 c. powdered sugar

 Preparation :
    Mix 1 1/3 cups of milk and the vinegar; reserve remaining milk
 for frosting. Heat oven to 350 degrees.  Grease and flour pans
 either 13 x 9 or 2 round 8 x 9.  Beat vinegar mixture and remaining
 ingredients in large bowl on low speed, scraping bowl occasionally,
 3 minutes.  Pour into pans.  Bake until wooden pick inserted in
 center comes out clean.  Bake about 40 minutes.  Heat brown sugar,
 margarine and milk to a boil, over medium heat stirring constantly.
 Boil 2 minutes.  Remove from heat; cool until slightly thickened.
 Stirring occasionally, about 10 minutes.  Gradually stir in powdered
 sugar.  If necessary stir in 2 or 3 teaspoons water until frosting
 is smooth and of spreading consistency.

Sea Grape Jelly

---- Original Message ----- 
  From: Leslie 
  To: phaedrus 
  Sent: Sunday, June 17, 2001 2:09 PM
  Subject: Sea Grape Jelly recipe

  I am looking for a recipe for making sea grape jelly.  Anything?  Thank.

Hello Leslie,

See these sites for recipes:


Dinner Tool


Sseminole Farm & Nursery

Texas Jelly Making



Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus