Custom Search



Marshmallow Sodas

  ----- Original Message ----- 
  From: Taunya 
  To: phaedrus 
  Sent: Wednesday, August 13, 2008 1:45 AM
  Subject: recipe request

  Hi there! I am by no means a whiz at figuring out recipes...
  I live in Kansas and there was a shop here years ago and 
  they made my favorite drink was a marshmallow dr. pepper
  I remember the marshmallow in the drink was of medium texture...
  not thick but not water thin either...I was wondering if you could help me
  find a recipe to make the marshmallow cream for this drink....
  Have a great day!

  Taunya in KS

Hello Taunya,

I can't find anything specifically about the marshmallow sauce used for this drink, but if it's similar to the marshmallow sauce that soda fountains use on sundaes, then try the one below or the one here:
Marshmallow Sauce


  Title: Marshmallow Sauce

  8         oz      Marshmallows
  2         Tbl     Water
  3/4       cup     Sugar
  1/4       cup     Milk
  1         Tbl     Light Corn Syrup
  1         tsp     Vanilla Extract

  Melt the marshmallows and water in the top of a double boiler, over
  hot but not boiling water.  Leave in the top and set aside.

  In a heavy saucepan, combine the sugar, milk, and corn syrup.
  Bring to a boil, reduce the heat, and simmer for 5 minutes.  Pour
  this liquid over the marshmallows.

  Return the marshmallow mixture to low heat and with a hand held
  mixer, whisk, or egg beater, beat until smooth.  Sauce will thicken
  as it cooks.

  Remove from the heat and add the vanilla extract.  Serve at room

  Yield:  Enough for 4 to 6 

Rolled Fondant

----- Original Message ----- 
From: "Mary "
To: "Uncle Phaedrus" 
Sent: Wednesday, August 13, 2008 6:53 PM
Subject: Fondant

>  Dear Uncle Phaedrus, I am looking for fondant recipes. Not the poured 
> recipes but the clay stuff you put on the cake over the frosting. I know 
> most books want a person to buy it ready made, but it is expensive and I 
> know if I can get the ingrediants, I can make it cheaper. Thanks
>  Mary  -Baking Girl

Hello Mary,

I believe that is called "rolled fondant". See these sites for recipes and information:


Rolled Fondant

Rolled Fondant

Rolled Buttercream Fondant




Lemon Lush

Hello - 

My mother-in-law has been making Lemon Lush since the 1950's.  I happened to be looking over 
your site and saw several recipes for Lemon Lush.  None of them was quite like my mother-in-law's,
especially the key lemon ingredient.  I thought you'd like this one:

Lemon Lush

bottom crust:

1 cup flour
1 stick margarine
1/2 cup finely chopped walnuts (keep about a tablespoon aside for top)

Mix together and press into a 9 x 13 pan.  (it will look like there isn't enough, but keep working at it).
Bake in a 350-degree oven for about 15 minutes (lightly browned).  Cool.


1 cup confectioners sugar
8 ounces cream cheese
1/2 of a 9 oz. tub of Cool Whip

Beat together. It will take awhile, but, eventually, it will look like frosting.  Spread over cooled 
crust using a rubber spatula.

then spread:

one can of Comstock lemon pie filling 


other 1/2 of a 9 oz. tub of Cool Whip
sprinkle with remaining walnuts

She-Crab Soup

  ----- Original Message ----- 
  From: Nancy 
  To: phaedrus 
  Sent: Tuesday, August 12, 2008 6:36 AM
  Subject: she-crab soup

  i'm curious about the name she-crab soup.  is the 'she' there because of the sherry on the soup.  
  my youngest son just got married sat in key largo florida and we all enjoyed that soup in each 
  restaurant we dined.
  hope you can help-

Hi Nancy,

Well, no.... It's not called that because of the sherry. It's called "she" because, at least originally, only female blue crabs were used to make the soup. You see, blue crab roe, or eggs, are an integral part of authentic she-crab soup, so female crabs, full of roe, were used to make it. It's an old Carolina low country dish, based on an even older Scottish crab soup recipe. Nowadays, it's sometimes made with male crab meat and added roe or even with chicken eggs added for flavor. See below for a couple of recipes.


  She-Crab  Soup

  1 doz. "she" crabs
  1 tbsp. butter
  1 sm. onion
  Salt and pepper
  2 c. milk, scalded
  1/2 c. cream
  1/2 tsp. Worcestershire sauce
  1 tbsp. flour blended with 1 tbsp. butter
  1 tbsp. sherry wine

   Cook the crabs until tender in boiling salted water (about 20 minutes).  Pick the meat from 
the shells and put it, along with the crab eggs, into the top of a double boiler with the butter, 
onion, salt, and pepper.  Simmer for 5 minutes and stir in the milk, add the cream and Worcestershire. 
Thicken with the flour-butter roux, add the sherry, and simmer for half an hour.  Check seasoning 
and serve.  4 servings.  
  She-Crab  Soup

   1 tbsp. butter
  1 qt. milk
  1/4 pt. cream (whipped)
  Few drops onion juice
  1/8 tsp. mace
  1/8 tsp. pepper
  1/2 tsp. Worcestershire
  1 tsp. flour
  2 c. white crab meat and crab eggs
  1/2 tsp. salt
  4 tbsp. dry sherry

   Melt butter in top of double boiler and blend with flour until smooth. Add the milk gradually, 
stirring constantly.  To this add crabmeat and eggs and all seasonings except sherry.  Cook slowly 
over hot water for 20 minutes.  To serve, place one tablespoon of warmed sherry in individual soup 
bowls, then add soup and top with whipped cream.  Sprinkle with paprika or finely chopped parsley. 
If can't get she-crabs, crumble the yolk of hard boiled eggs in bottom of the soup plates. 
Serves 4-6.

Hot Shoppes Macaroni & Cheese

From: "Louise " 
To: phaedrus
Subject: Hot Shoppe
Date: Wednesday, August 06, 2008 2:14 PM

I am going to send my favorite Hot Shoppes recipes.

Macaroni Au Gratin

1-1/2 quarts water
1-1/2 tsps salt
1/2 pound elbow macaroni

Cheese Sauce:
3 tbsp Oleo  margarine
1/3 cup all purpose flour
Dash white pepper
3-1/3 cups milk
Dash salt
1-1/2 cups sharp chedder cheese, shredded

Cheese Topping:
1 tbs+1 tsp all purpose flour
1/2 tsp paprika
1 tbsp oleo margine, well-chilled
1/3 cup sharp chedder cheese, shredded


1. Add salt to water and bring to a boil in a three 
   quart sauce pan.  Add macaroni and cook until 
   tender, approximately 10 - 12 minutes.  Stir 
   several times  during cooking to prevent sticking.
   Drain macaroni and rinse with cold water.

2. Cheese Sauce:
   Melt oleo margine in a two quart sauce pan over 
   low heat. Blend in flour and white pepper. Cook at 
   least two minutes., stirring continuously while cooking.
   Slowly add milk, continue to stir until sauce thickens.
   Add salt and shredded cheese; stir just until cheese is
   melted. Overheating will cause the sauce to break down.

3. Cheese Topping:
    Mix flour with paprika.
    Combine shredded cheese , well chilled oleo margarine
    and flour mixture just until crumbly. If overworked, the
    mixture will form a paste.

-----Original Message----- 
From: Rena
Sent: Saturday, October 19, 2013 11:11 AM
Subject: Recipe Question

Having fond memories of Hot Shoppes macaroni and cheese, I was happy to find 
the recipe on your website. But is something missing? I remember the topping 
being crunchy and wonder if baking was involved. If it wasn't baked, do you 
just toss the macaroni in the sauce and then top it?

Thank you for your help!


Hello Rena,

The recipe on my site is directly from the Marriott Hot Shoppes Cookbook put out by the Marriott Corporation. It's at: 09/01/08 There is no baking called for, and there is nothing in the topping that would make it crunchy according to the cookbook recipe. The recipe as given in the cookbook might be a little vague about actually combining the cooked macaroni with the sauce, but yes, you just mix the sauce and the macaroni and then top it with the topping. If you had the dish at a particular Hot Shoppes with a crunchy topping, then that particular Hot Shoppes might have varied the recipe a little. It happens with many chains. Phaed

More Hot Shoppes Recipes


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