----- Original Message -----
Sent: Friday, September 05, 2003 4:53 PM
Subject: Chocolate Eruption
> Tried to find a recipe for chocolate eruption. I believe it is a
> cheesecake recipe. If anyone has it I would really enjoy getting the recipe.
Chocolate Eruption Cheesecake
Rich chocolate cream cake loaded with nuts, chocolate chips, turtle
cheesecake, chocolate curls & caramel.
1 1/4 cups Oreo cookies or chocolate cookie crumb or fine brownies, crumbs
1/4 cup white chocolate, finely ground
3 tablespoons unsalted butter, melted
2 1/2 lbs cream cheese, softened
1/2 cup sugar
1 (14.00 ounces) can condensed milk
1/3 cup light cream
2 tablespoons flour
1 tablespoon pure vanilla extract
1 pinch salt
1 1/2 cups white chocolate, coarsely chopped
1 cup semisweet chocolate chip or coarsely chopped chocolate
2 cups coarsely chopped Snickers candy bars or turtle candy bars
1 cup coarsely cut chunks brownies, homemade or prepared from a mix
1/2 cup caramel ice cream topping
1/4 cup melted white chocolate
1/4 cup melted semisweet chocolate
1/4 cup melted milk chocolate chocolate shavings
1/4 cup powdered sugar
1. Preheat oven to 325 degrees F.
2. Spray a 10 inch springform pan with non-stick cooking spray.
3. Mix the crust ingredients together and press firmly into the pan.
4. Mix cream cheese with sugar until smooth.
5. Add condensed milk, eggs, cream, flour, vanilla, and salt.
6. Blend until smooth, about 5 minutes on slow speed, scraping bottom of the
7. Remove 1/3 of batter and mix it with the white chocolate.
8. Pour this into the springform pan.
9. Fold in the remaining ingredients (except caramel sauce) into the
10. Mix gently by hand.
11. Fold half the batter into the pan (on top of the white chocolate
cheesecake batter), and then drop spoonfulls of half the caramel sauce
12. Top with remaining batter and then remaining caramel sauce.
13. Stir with butter knife.
14. Pan will be very full.
15. Bake until set about 45-55 minutes.
16. Cool in oven an hour and then place in refrigerator for several hours or
17. Before serving, drizzle on melted milk, white and dark chocolate over
top, allowing it to drip down on side.
18. Garnish with large chocolate shavings and dust with powdered sugar.
----- Original Message -----
Sent: Friday, September 05, 2003 10:20 AM
Subject: Fuul -Yemeni Stew
> I lived in Sana'a, Yemen and absolutely loved a dish called
"fuul//fool/ful." It was a mashed bean dish with lots of garlic, oil, and
hot peppers (in Arabic, pronounced "bis bas"). I have searched high and low
and can't find anything like it. I know there are many Yemeni people in
Dearborne, Michigan, but I'm in Texas. Fuul tastes very similiar to the
lentil soup I had driving through Chattanooga, Tennessee at a chain called
"The Atlanta Bread Company." I can't find a recipe for that either. Thank
you so much!
I did not find any Yemeni recipes for fuul, but fuul is popular throughout
the Middle East, particularly in Egypt. See below for three recipes.
Fuul, or Fuul Medammis, is one of the most popular dishes in Egypt that is
made from Fava beans. It is commonly served for breakfast, from street
vendors with steaming idras, or pots, of tender fava beans seasoned with
olive oil, spices and hard-boiled egg.
1 c. dried small, fava bean, soaked overnight and drained
1/4 olive oil
salt & pepper to taste
1/2 teaspoon ground coriander
1/2 teaspoon cumin
1/4 c. lemon juice
2 cloves garlic, crushed
4 hard-boiled eggs, shelled
2 tablespoons finely chopped fresh cilantro
Place the fava beans in a pot and cover with water; then cover the pot and
cook over medium heat for 45 minutes to an hour until they are very tender,
adding more water if necessary. Drain the beans, and place in a mixing bowl;
then add 2 tablespoons of the olive oil, salt, pepper, ground coriander,
cumin, lemon juice and garlic and mix well until some of the beans are
slightly crushed. Transfer to 4 soup bowls; then place an egg in the center
of each plate. Sprinkle each plate with the remaining oil; then garnish with
the coriander leaves and serve.
Ful Medames (Egyptian Fava Beans)
Ful is often eaten for breakfast, and is sold by Egyptian street vendors as
2 cup small, dry fava beans (also called broad beans)
4 cups water
6 cloves garlic, or to taste
1 teaspoon sea salt, or to taste
1 tablespoon freshly squeezed lemon juice
1/4 cup olive oil
1 1/2 tablespoons minced parsley
hard-boiled eggs, chopped
toasted pita bread, cut into wedges
Wash beans, removing any that are discolored. Place in a large stockpot
with water. Allow to soak overnight. The next day, add enough water to
cover. Bring beans to a boil over medium heat. Lower heat, cover and simmer
for 2 hours or until beans are tender. (Add additional water if necessary.
Use only boiling water or beans will toughen).
While beans are cooking, mash garlic and sea salt together in a bowl or
food processor. Mix lemon juice, olive oil and parsley. Add to garlic
mixture. When beans are cooked, drain, reserving 1 tablespoon cooking
liquid. Add garlic mixture and reserved liquid to beans. Stir to combine.
Serve warm with garnishes arranged on a platter. Makes 4 to 6 servings.
Ful Mudammas (Fava Bean Stew)
The rich man's breakfast, the shopkeeper's lunch, the poor man's supper.
This Arabic saying captures the versatility of ful mudammas. Ful (pronounced
"FOOL"), which means "fava bean," is often eaten for breakfast. Ful
mudammas, a kind of dried fava bean stew, is considered the Egyptian
national dish. Read more about ful here.
3 pounds small dried fava beans (about 6 cups), picked over and soaked in
water to cover 24 hours
1 large onion, chopped
2 large ripe tomatoes, chopped
3/4 cup dried red lentils, picked over and rinsed
2 1/2 quarts cold water
Salt to taste
1. Drain the fava beans. Bring a pot of water to a boil, add the fava beans,
and boil them until they are soft enough to have their peels removed, about
10 to 15 minutes. Drain, then remove the peel by gently squeezing each bean
so the skin pops off or by using a paring knife.
2. Place the peeled fava beans in a stewpot with the onion, tomatoes, and
lentils and cover with the water. Bring to a gentle boil, skim the top of
foam and reduce the heat to very low or place on a heat diffuser. Cover and
cook for 12 hours. Don't lift the cover at all during the entire cooking
time, otherwise the beans will discolor.
3. The cooked fava beans can be eaten whole, slightly mashed, or completely
mashed. Season with salt. Serve with extra virgin olive oil, corn oil,
melted butter, samna (clarified butter), tomato sauce (see below), garlic
sauce (see below), basturma (sun-dried spice-rubbed beef fillet available in
Middle Eastern markets), fried eggs, hard-boiled eggs, freshly squeezed lime
juice, or béchamel sauce.
Note 1: You need not halve this large yielding recipe because ful keeps well
in the refrigerator up to a week and is excellent reheated.
Note 2: Garlic sauce (or taqliyya) is made by pounding some garlic with a
little salt in a mortar and then adding some coriander seed or chopped
coriander leaves and turning this into the ful or spooning it on top of a
Note 3: Egyptian-style tomato sauce, dim'a musabika, is made by cooking a
chopped medium onion in 1/4 cup olive oil with six crushed garlic cloves and
then stirring in a six-ounce can of tomato paste mixed with four cups of
water, two teaspoons white wine vinegar, two teaspoons salt, one teaspoon
black pepper and 1ű2 teaspoon caynne pepper and cooking on low for 20
Makes 10 servings
----- Original Message -----
Sent: Friday, September 05, 2003 8:22 AM
Subject: Scandinavian Kranskake Recipe
I am looking for an old scandinaian recipe for a cake, kransakake.
Do you know of this recipe?
The below recipe is the only kransakake (Scandinavian ring cake) recipe that I could find.
1-1/2 lbs. almond paste
2-1/4 c. powdered sugar
3 large egg whites
Break almond into small pieces.
Mix in well 3/4 cup of sugar.
Add unbeaten egg whites.
Add rest of sugar.
Greese rings and flour heavily.
Bake at 325 for 13-15 minutes.
Cookie cutter gun can be used to make rings or roll them by hand.
Use icing from powdered sugar and corn syrup.
----- Original Message -----
Sent: Friday, September 05, 2003 10:24 AM
Subject: Mexican Pizza
> I would love the recipe for the Mexican Pizza that Broward County, Florida
school districts serve. I know I'm weird for wanting something a school
cafeteria serves, but even decades after attending school, some of my
friends and I still drool over the thought of that dish. It was a white
flour flat bread with holes, a thin red sauce, some form of hamburger or
sausage, and then melted cheddar cheese. I did contact the cafeteria people
in Florida, and they said they get them already prepared from a food company
in Pennsylvania. Could you get the recipe for us? I'd be so grateful!
Deep Dish Mexican Pizza
Serving Size : 4 Preparation Time :0:00
Categories : Cafeteria Line: Pizza
1 thick pizza crust
nonstick cooking spray
1/2 small onion -- diced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
15 ounces black beans -- rinsed and drained
2 ounces diced green chilies
1 cup shredded monterey jack cheese
3/4 cup diced tomatoes
1/2 cup frozen whole kernel corn -- thawed
1/2 green bell pepper -- diced
2 ounces sliced ripe black olives -- drained
1/2 teaspoon olive oil
salsa -- optional
sour cream -- optional
Prepare Pizza Crust. Preheat oven to 500°F. Spray 2-
to 3-quart saucepan with cooking spray. Place over
medium heat. Add onion, chili powder, cumin, cinnamon
and 1 tablespoon water; stir. Cover and cook 3 to 4
minutes or until onion is crisp-tender. Stir in beans
and chilies. Transfer 1/2 of the bean mixture to food
processor or blender; process until almost smooth. Spray
14-inch deep-dish pizza pan with nonstick cooking spray;
sprinkle with cornmeal. Press dough gently into bottom
and up side of pan. Cover with plastic wrap and let
stand in warm place 15 to 20 minutes or until puffy.
Bake 5 to 7 minutes or until dry and firm on top. Spread
pureed bean mixture over crust up to thick edge. Top
with half the cheese, remaining bean mixture, tomatoes,
corn, bell pepper and olives. Top with remaining cheese.
Bake 10 to 12 minutes more or until crust is deep golden.
Brush crust edges with olive oil. Cut into wedges. Serve
with salsa and sour cream. Makes 4 servings
More School Cafeteria Recipes
----- Original Message -----
Sent: Saturday, September 06, 2003 5:52 PM
Subject: (no subject)
> I am looking for a recipe for maryanns that a friend of mine told me
> about. She enjoyed it for many years in a bakery called ebingers in
> new york and I would love to surprise her by making them for her.
> Any other recipes from this bakery, especially those containing a
> lot of chocolate would be greatly appreciated. Sincerely, Melissa
I could not find a recipe for maryanns from Ebinger's Bakery. In fact, there
are only three Ebinger's recipes that I have ever been able to find. See
I did find a couple of recipes called "mary anns", but I have no idea
whether either of them is what your friend remembers. These recipes are
1 c. shortening
5 1/2 c. flour
1 tsp. cinnamon
3 tsp. soda
1 c. molasses
1/2 c. hot water
3/4 tsp. salt
1 tsp. ginger
1 envelope Knox gelatin
2 c. sugar
1/2 c. cold water
3/4 c. water
Mix sugar, shortening, molasses and eggs. Add dry ingredients
alternately with the hot water. Chill 3-4 hours. Roll out 1/2 inch
thick and cut with an empty Spam can or lid. Bake at 350 degrees
for 8-10 minutes. FROSTING: Soften 1 envelope Knox gelatin in 1/2
cup cold water and set aside. Boil together 2 cups sugar and 3/4
cup water until mixture spins a thread 12-14 inches long. Add
softened gelatin. Let cool. Beat with mixer until it reaches a
spreading consistency. It will be thick and creamy like an egg
Mary Ann Cookies
1 c. white sugar
1 c. brown sugar
1 c. lard
1 c. sour cream
2 tsp. soda
Flour, for a soft dough (4 1/2 c.)
Add ingredients together and roll out cookies and bake. Frost if