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Sicilian Crema di Latte

From: ann
Sent: Tuesday, October 04, 2011 9:39 AM
Subject: sicilian crema di latte

looking for a simple old fashioned Crema di Latte recipe.  main ingredients are milk, sugar. cornstarch & lemon peel.
need exact amounts of those ingredients.
thank you,

Ann M

Hi There, Ann...

Well, “simple" doesn’t seem to be the word of the day today. Y’see, everything that I can find about “crema di latte” is in Italian, not in English, and it appears that there’s more than one “crema di latte”. One is a cream sauce that’s poured over meat and vegetables, and the other is a custard filling that’s used to fill pastries. I’m guessing that the custard filling is what you want.

The Italian custard filling doesn’t always have lemon, and in one recipe, rice is used as a thickener instead of cornstarch.

Anyhow, all of the recipes are in Italian and use ingredients as available in Italy. Of course, the measurements are metric.

Now I’m gonna help you out by converting the measurements to US and by giving my opinion where I have one, but you’ll have to take it from there. If you need more help than that, try writing the Italian food guide at: If it’s all too much, you can always use your favorite custard or cream or Bavarian filling recipe. Or, hang in there, and when this appears on my site, maybe a reader will help.

It looks like “starch” (cornstarch, presumably) comes in cakes in Italy and it looks like vanilla comes in packets. I’ve no idea how much vanilla is in a packet. I’ve converted the metric measures to US, but note that “ounces” is ounces of weight – not “fluid ounces”.

See below for several recipes. These were all in Italian, and the computer translations are sometimes a little screwy. You may have to experiment. Good luck.



1 ltr milk (4.23 cups)
100g rice (3.5 ounces)
400g sugar (14.1 ounces)
1/2 packet of vanilla 

Dissolve cold, sugar and starch in milk, then set on fire and boil, stirring constantly. 

1/2 ltr. Milk (2.1 cups)
100 gr. Icing sugar 
30 grams Starch (1 ounce)
peel of 1 lemon 
entire packet of vanilla 

Heat the milk with the vanilla, the lemon peel and sugar until it has dissolved without boiling, add the milk nell'amido (?) wire without lumps, cook over 
low heat stirring constantly, without boiling until the cream takes consistency. Remove lemon peel before eating.
1 liter of milk (4.23 cups)
160 grams starch cake (5.6 ounces)
A vanilla bean (if not use two drops of vanilla extract) 
100 grams of sugar (3.5 ounces)

Open the vanilla pod in half, helping you extract the contents with a knife, and set it aside. Heat up a bowl with 8 dl milk, sugar and vanilla bean emptied. 
Meanwhile, in the remaining milk, dissolve the starch and, in this mixture add the hot milk, after removing the vanilla pod. Put on the fire to low heat, 
add vanilla seeds, set aside earlier and, again stirring, to thicken the cream.

1 liter of milk (4.23 cups)
100 g of starch, sweet (3.5 ounces)
200 g sugar (7 ounces) 
2 egg yolks 
1 vanilla bean 
a piece of lemon peel 
a pinch of cinnamon. 

In a saucepan put the milk, sugar, egg yolks, starch, sweet, the vanilla pod, rind lemon and cinnamon and simmer for 15 minutes over low heat. 
Put the mixture in a form pudding and let cool to room temperature

5 dl milk (2.11 cups)
80 grams of starch cake (2.8 ounces)
100 grams of granulated sugar (3.5 ounces) 
Zest of 1 lemon. 

Heat 4 cups milk with sugar and lemon zest (yellow part only), washed well, then strain it and incorporate the remaining milk in which you have 
dissolved the starch. Place the mixture on the stove over low heat and let thicken. The custard can be used as a filling for cakes and other sweets. 


From: MaryAnn 
Sent: Friday, September 30, 2011 12:26 PM
Subject: Candy

There was a candy called Annaclair's back in the 1960's-1980's. It was soooo good.  Do you have a recipe that is similar?  
As well as I remember, it was dark and milk chocolate.  Thanks~

Hello MaryAnn,

The only recipe that I can find is here:

These sites all advertise annaclairs for sale. “Sweet Shop USA"/"Price’s Candies" is the manufacturer of Annaclairs.


Sweet Shop USA 1

Southern Candles & Gifts

Sweet Shop USA 2

Sweet Shop USA 3

This site sells a candy that may be similar:

Sarris Candies


Grone's Sauerbraten

Grone's Sauerbraten
Yield: 8 servings

1 (about 4-pound) top round or sirloin tip roast
1 medium onion, peeled and cut into wedges
1 rib celery, roughly chopped
1 carrot, roughly chopped
2 cups dry red wine, divided
1 (6-ounce) can tomato paste
1 1/2 cups granulated sugar
3/4 cup red wine vinegar
1 tablespoon garlic powder
2 bay leaves
4 cloves
1 cup all-purpose flour
Freshly ground black pepper

1. Preheat the oven to 375 degrees. Place a Dutch oven over medium-high heat. Brown the roast on all sides. Distribute onion, celery and carrots around the roast. 
Transfer to the oven. Roast, uncovered, for 45 minutes. Do not turn off the oven.
2. Remove the roast and vegetables from the Dutch oven and set aside. Return the Dutch oven to the stove; place over medium-high heat. Pour 1/4 cup wine into the 
Dutch oven and bring to a boil; stir to scrape up the browned bits. Reduce the heat to low. Stir in tomato paste, sugar, vinegar, garlic powder, bay leaves, cloves 
and remaining 1 3/4 cups wine; blend well. Add flour slowly, stirring until incorporated. 
3. Carefully return the roast to the Dutch oven. The liquid should reach about 1/2 of the way up the sides of the pan; if it's too full, ladle out some of the 
liquid and set it aside. Surround the roast with enough cooked vegetables that they and the liquid reach 2/3 of the way up the side of the roast; if necessary, 
add some of the reserved liquid to reach that level. Discard any extra liquid. 
4. Return to the oven and cook, covered, for 50 minutes. Remove from the oven, turn the roast over, cover the pan and return to the oven. Cook for 30 minutes. 
5. Remove from the oven; remove the meat from the Dutch oven and set aside to rest. Strain the roasting liquid through a sieve or other strainer into a large pot. 
Discard the strained vegetables and other solids. Cook the liquid over low heat until it simmers, reduces and thickens slightly. Season to taste with salt and pepper.
6. Cut meat into slices; serve immediately. Pour some of the sauce over the meat; serve additional sauce on the side. 
Per serving: 640 calories; 22g fat; 8g saturated fat; 165mg cholesterol; 49g protein; 55g carbohydrate; 40g sugar; 1g fiber; 250mg sodium; 80mg calcium.

Thalhimer's Potato Salad

Thalhimer's Potato Salad

Makes 4 servings

8 small new potatoes
1 medium onion, minced
1/2 cucumber, peeled and diced
1/4 cup diced celery
2 TBSP minced green pepper
1 TBSP minced fresh parsley
1/4 cup French Dressing
1 tsp lemon juice
1/4 cup mayonnaise
Salt and pepper to taste

Scrub potatoes and cook in boiling salted water until tender, about 20 minutes. Drain, cool slightly, peel, and slice thinly into salad bowl. 
Add onion, cucumber, celery, green pepper, and parsley and mix lightly.

In a small bowl, combine French dressing, lemon juice, and mayonnaise and pour over vegetables while potatoes are still warm. Correct seasoning 
with additional salt and pepper, if needed. Mix well. Chill until ready to serve.

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