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Egg Wine Custard

----- Original Message ----- 
From: Donna 
Sent: Sunday, August 02, 2009 10:46 PM
Subject: Egg Wine Custard

Hi there!  There is a bakery in Beaumont, TX, called Rao's that sometimes serves Egg Wine 
(Frozen) Custard. This ice cream-like dessert is incredibly good, and I've never tasted 
anything else quite like it.  Now that I have moved away, I've searched the net for something 
like it, but have come up empty-handed.  I'm hoping you're a better searcher than I am. 
Thanks for any help you can provide. - Donna

Hello Donna, I cannot find anything about Rao's egg wine custard, just a few mentions of Rao's bakery. However, egg wine gelato or zabaglione gelato is a favorite Italian frozen dessert.

See here: The Perfect Scoop


Phaed, thank you so much.  It never occurred to me to search for gelato, and I never thought 
of the similarity to zabaglione ingredients.  You're a good detective, and I'm anxious to try 
the recipe you sent! - Donna

Mustard Recipe

----- Original Message ----- 
From: "Dorothy"
Sent: Wednesday, August 05, 2009 10:07 AM
Subject: NYT mustard recipe

>I used to make this mustard recipe from the New York Times.
> It was cooked in a double boiler with eggs, butter, tarragon vinegar, 
> sugar and Colmans dried mustard. It was in the Wednesday edition for good 
> gifts, it was around the holidays maybe in 1979. I wrote it down somewhere 
> but I cannot find the book. It is a great recipe! Do you think you can 
> find it for me?
> Thanks!
> Dorothy 

Hello Dorothy,

I did not find any mustard recipes like that with any mention of the New York Times. Below are the similar recipes that I did find.


Spicy  Mustard

4 oz. Coleman's dry mustard
1 c. tarragon vinegar
6 eggs
3/4 c. sugar
1/4 lb. butter
1 tsp. salt

 1. Put mustard and vinegar in mixing bowl - DO NOT MIX.  Cover and leave 
for at least 3 hours.  2. Put in double boiler over hot water.  Mix well 
with wire whisk.  Add eggs, one at a time, whisking well.  3. Add sugar, 
butter, salt and cook 5 minutes.  Refrigerate.
Hot  Mustard

1 c. (1 lg. or 2 regular cans)Coleman's mustard
1 c. tarragon vinegar
3 eggs
1 c. sugar

  Mix mustard and vinegar and let sit overnight.  Beat eggs; add sugar and 
mustard mixture.  Cook in double boiler until thick - on medium about 1 
hour.  Stir several times.  It will thicken when cold.  Place in 4 to 5 baby 
food jars for storage.
Home-Made  Mustard

4 oz. Coleman's Dry Mustard
1 c. tarragon vinegar
6 eggs
1/4 lb. butter or margarine
1 tsp. salt

  Put mustard and vinegar in mixing bowl, but DO NOT MIX.  Cover and leave 
for 3 hours.  Then, in double boiler, over hot water, mix well with wire 
whisk.  Add eggs one at a time, whisking well.  Add sugar, butter, salt and 
cook 5 minutes. Put in jar. 
Dear Uncle Phaedrus, 
You are the best. The last one seems to be the one I remember best. I am going to add 
the sugar, which I think was 1 cup. Also left the mustard to sit overnight.
Thank you!!!!!

Bill Knapp's Squash

----- Original Message ----- 
From: "Trish"
Sent: Monday, August 03, 2009 10:23 AM
Subject: Bill Knapps Squash

I've been looking for years for a recipe that comes close to Bill Knapp's 
squash.  It had something different in it but I can't identify what it was. 
Please help and thanks, Trish

Hello Trish,

There's a copycat recipe available. I found the below recipe on a message board.


Bill Knapp's Squash Copycat

Butternut squash
Butter, to taste
Brown sugar, to taste
Dash nutmeg
Lemon juice

Using a fork, pierce the skin of the squash in several places to keep it 
from bursting while baking. Bake on an ungreased baking sheet at 375 degrees 
for 45 minutes to 1 hour, depending on the size. To test for doneness, 
pierce with tip of sharp knife; it should have the softness of a baked 

Slice open the squash and scoop out the flesh. Mash with a dab of butter and 
brown sugar to taste. Add a dash of nutmeg. Mash smooth with a fork or wire 
whisk. Keep warm in top of double boiler over hot water up to an hour before 

Drizzle with a bit of lemon juice before serving, if desired.

Leftovers can be covered and refrigerated for use within a few days, or 
frozen to use in a few months.

Original Source: Janet Geissler; Lansing State Journal, 2002 

More Bill Knapp's Recipes

Rocky Mountain Coconut Cake

----- Original Message ----- 
From: mirendy 
Sent: Monday, August 03, 2009 7:21 PM
Subject: rocky mountain cake 

Hi Phaedrus. 
When I was a little girl my grandmother used to make a cake not like any that I have 
ever had - it was called a rocky mountain cake- I remember it had a white batter three 
layers- filling that tasted like custard with blanched almonds and white raisins ( she 
used to cook the filling and the icing) and a white coconut icing- I know it sounds like 
a lane cake but that is not the cake I remember. I also remember that this cake had to 
stay in the refrigerator once cooled and filled and iced. Have you ever heard of this cake? 
I have been searching for this a long time- I am from VA and I am thinking that this is a 
old Southern recipe. 
Thank you Mirendy 

Hello Mirendy,

There are Rocky Mountain Cake recipes on my site at:

Rocky Mountain Cake

This is a comparison of the Lane Cake and the Rocky Mountain Cake:

"...Lane Cake, which is similar to the "Rocky Mountain Cake," made extensively in the Carolinas. The difference is in the filling. The Lane Cake has a rich egg-yolk filling with coconut, raisins, and nuts, while the filling for the Rocky Mountain Cake is generally white. it is said that this cake originated in Eufaula, Alabama..." 1985: WI Alumnus Letters, [Quoting Chicago Tribune article c. 1960;]

There is also a recipe below. None of the recipes that I can find for this cake have a frosting recipe, just the filling.


Rocky  Mountain  Coconut  Cake

1 c. butter or margarine, softened
2 c. sugar
4 eggs
3 c. all-purpose flour
1 tbsp. baking powder
1/4 tsp. salt
1 c. milk
1 tsp. vanilla extract
Rocky Mountain Filling
1 c. grated coconut

Cream butter; gradually add sugar, beating well.  Add eggs, one at a time, beating well 
after each addition.  Combine flour, baking powder and salt; add to creamed mixture 
alternately with milk, beginning and ending with flour mixture.  Mix well after each 
addition.  Stir in vanilla.  Pour batter into 3 greased and floured 9 inch round cake pans. 
Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center comes out clean. 
Cool in pans 10 minutes; remove layers from pans and let cake cool completely.  Spread Rocky 
Mountain Filling between layers and top with coconut.  Yield:  One 3 layer cake. 


1 1/2 c. sugar
1/2 c. water
2 egg whites
2 1/2 c. grated coconut
2 c. chopped raisins
1 c. currants
1 c. chopped blanched almonds

Combine sugar and water in a heavy saucepan.  Cook over medium heat, stirring frequently, 
until mixture comes to a boil and sugar is dissolved.  Beat egg whites (at room temperature) 
until foamy.  While beating at medium speed of electric mixer, slowly pour hot syrup in a 
thin stream over egg whites.  Turn mixer to high speed and continue beating until stiff 
peaks form and mixture is thick enough to spread.  Stir in coconut, raisins, currants and 
almonds.  Yield:  Enough for one 3 layer cake. 

Bill Knapp's Vegetable Soup

For the Bill Knapp's fans. Found on a message board:

Bill Knapp's Vegetable Beef Soup

14-ounce can tomato juice
3 14-ounce cans clear beef broth
1/2 cup cooked sirloin steak, cut into 1/2-inch long matchstick pieces
1/2 cup cooked or canned carrots, cut into matchsticks

Small amounts of chopped celery, julienned potato, chopped tomato

In saucepan, combine tomato juice and broth. Add steak and vegetables and heat until meat 
and vegetables are tender, without boiling hard. Serves 6.

Original Source: Janet Geissler; Lansing State Journal, 2002


On another message board, I found this one, which appears to have been cut out of a newspaper, but there is no provenance given:

Bill Knapp's Vegetable Soup

5 cans		beef broth
1(8-ounce can)	tomato sauce
1/2 to 1 tsp	Lawry's seasoned salt
2		medium onions, chopped
1 cup		carrots, julienned
1 cup		redskin potatoes, peeled & julienned
1 		large tomato
1 cup		chopped celery 
1/3 cup		roast beef, chopped
2 		bay leaves

1. In a large soup kettle, heat over medium heat the beef 
broth and tomato sauce. Add Lawry's salt and pepper. Keep 
hot on stove as you chop and add the vegetables. Add the 
onions, carrots, celery and potatoes. Peel and seed the 
tomato; chop and add to the soup. Add roast beef and bay 
leaves and simmer for one hour.


Also, at this link: Bill Knapp's Vegetable beef Soup for Pressure Cooker



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