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Flan with Caramel Sauce

----- Original Message ----- 
From: "Peggy" 
To: phaedrus
Sent: Thursday, September 25, 2003 12:57 PM
Subject: Flan

> I hope you can help me.  I am trying to figure out how to make the
> perfect carmel sauce for flan.  I have no problem with the custard part,
> but the carmel sauce that you make first just doesn't seem right.  I
> have tried many recipes.
> When you turn the flan out onto the plate, there is a hard layer of
> carmel still left in the pan.  I want it all to melt or dissolve, so
> there is plenty.  The carmel sauce is the best part.
> Do you have any ideas, solutions???  Any help would be appreciated.
> Thank you.

Hello Peggy,

Try the recipe below.


Caramel Flan - Recipe More Desserts/Baked Goods Recipes Solutions
Adapted from "The New England Cookbook" by Brooke Dojny (Harvard Common
Press, 1999).

You will find flan on the menu of almost any Mexican restaurant, since a
smooth, soothing caramel custard makes the perfect finish to any hearty,
spicy, intensely flavored main course. This version is easy to make and
works beautifully.

Simple Solution:

1/2 cup plus 2/3 cup sugar or Succanat
3 whole eggs
3 egg yolks
3 cups whole milk
2 teaspoons vanilla extract

1. Preheat oven to 350 degrees. Have ready an ungreased 9-inch round or
square 1 1/2 to 2 quart baking dish.
2. Cook 1/2 cup of the sugar over medium heat in a heavy medium-sized
saucepan, stirring almost constantly with a long-handled wooden spoon, until
it is melted and turns first golden and then very dark brown, about 5
minutes. (Use extreme caution! Cooked sugar is very hot and can burn the
skin if it spatters.) Immediately pour the hot caramel syrup into the baking
dish and swirl the pan until it coats the bottom. The caramel will harden at
this point and melt again later as the flan bakes.
3. Gently but thoroughly whisk together the eggs, egg yolks, and the
remaining 2/3 cup sugar in a mixing bowl until smooth. Gradually whisk in
the milk and vanilla. Pour the custard mixture into the prepared dish. Set
the dish in a larger baking pan and fill the larger pan with hot water to
come halfway up the sides of the baking dish.
4. Bake until a knife inserted two-thirds of the way to the center comes out
clean, 35 to 45 minutes. The center should still be slightly soft, as the
flan will finish cooking after it is removed from the oven. Cool in the
water bath, then remove baking dish from water bath and refrigerate for at
least 1 hour or up to 8 hours.
5. Before serving, run a sharp knife around the edge of the flan to release
it. Place a large rimmed serving plate over the baking dish and, using both
hands, invert both dishes so that the flan and the liquid sauce unmold onto
the platter. Refrigerate again until serving time.

Serves 8.

Amaretto Tiramisu

----- Original Message ----- 
From: Loren
To: phaedrus
Sent: Thursday, September 25, 2003 8:12 PM
Subject: amaretto tiramasu

> hi, ive been trying to find a recipe for either "amaretto tiramasu" or
> "amaretto almond cream cake"....can you help me?
> thanks!

Hello Loren,

See below for a recipe.


Amaretto Tiramisu


8 ounces neufchatel cream cheese, at room temperature
1/3 cup sugar
5 tablespoons amaretto liqueur (or syrup for non-alcoholic version)
1/2 teaspoon vanilla
3 cups (8 oz tub) whipped topping
24 ladyfingers (7 oz package)
3/4-1 cup strong coffee
1/4 cup unsweatened cocoa powder
1 tablespoon powdered confectioners sugar
2 tablespoons blanched almonds (optional)

Beat together cream cheese and sugar in a mixing bowl until light and
creamy, 3-4 minutes. Beat in amaretto and vanilla. Then fold in whipped
topping. Arrange half the ladyfingers in a 9 inch square pan so that they
fit side to side filling the bottom of the pan. Sprinkle with half of the
coffee. Then spread half of the cream cheese mixture on top. Sprinkle half
of the cocoa on top of the cream cheese. Repeat the layer of ladyfingers,
coffee, cream cheese and cocoa. Sprinkle with the confectioners sugar and
garnish with the almonds if desired. Cover and refrigerate overnight for
best flavor.

German Sweet Chocolate Pie

----- Original Message ----- 
From: Marlynn
To: phaedrus
Sent: Thursday, September 25, 2003 4:15 PM
Subject: request for German Sweet Chocolate Pie

> We used to order German Sweet Chocolate Pie (not German Sweet Chocolate
> Cake) when we went to Bill Knapp's restaurant.  It has been off the menu 
> for some time and this dessert is wonderful to make a simple suppler into 
> a special treat.
> Marlynn

Hello Marlynn,

I couldn't find the Bill Knapp's recipe, but below are three.


German Sweet chocolate Pie


1 (4 ounce) bar German sweet chocolate, chopped
1/3 cup milk
4 ounces cream cheese, softened
2 tablespoons white sugar
1 (12 ounce) container frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust

1 Microwave chocolate and 2 tablespoons of the milk in large microwave-safe
bowl on HIGH 1 1/2 to 2 minutes or until chocolate is almost melted,
stirring halfway through heating time. Stir until chocolate is melted and
mixture is smooth.
2 Beat in cream cheese, sugar, and remaining milk with wire whisk until
blended. Refrigerate 10 minutes. Gently fold in 3 1/2 cups of the whipped
topping until no streaks remain. Spoon into crust.
3 Freeze pie 4 hours. Before cutting pie, let stand at room temperature 15
minutes. Serve with remaining whipped topping. Store pie in freezer
 German Sweet Chocolate Pie

Try to get the best German Chocolate
1 4-oz pkg. German sweet chocolate
1/4 cup sweet butter
1-2/3 cups evaporated milk
1 cup sugar
3 Tbsp. cornstarch
1/8 tsp. salt
2 eggs
1 tsp. pure vanilla extract
1-1/3 cups coconut (I've made this pie with 1 cup of pecans also)

Melt chocolate with butter over low heat, stir until blended. Remove from
heat, gradually blend in milk.
Mix sugar, cornstarch and salt. Beat in eggs and vanilla extract. Gradually
blend chocolate mixture.
Pour into unbaked 10 inch pie shell.
Mix coconut or pecans. Sprinkle over filling.
Bake at 375 for 45 minutes. This pie will puffed.
Cool at least 4 hours before serving.
German Sweet Chocolate Pie

4 ounces German Sweet chocolate
1/4 cup butter
1 2/3 cup (14 1/2-ounce can) evaporated milk
1 1/2 cups sugar
3 tablespoons cornstarch
1/8 teaspoon salt
2 eggs
1 teaspoon vanilla extract
One 10-inch pie shell, unbaked
1 1/3 cups angel flake coconut
1/2 cup (or more) chopped pecans

Melt chocolate with butter over low heat. Stir until blended. Remove from
heat. Gradually blend in milk. In a bowl, mix sugar, cornstarch and salt.
Then beat in eggs and vanilla, stirring to blend well. Gradually blend in
chocolate mixture. Pour into the unbaked pie shell. Mix coconut and pecans
and sprinkle them over the filling. Bake at 375 degrees F. for 45 minutes or
until top is puffed. Filling will be soft, but will set while cooling. Cool
at least 4 hours before serving.

Lemon Blueberry Cake

----- Original Message ----- 
From: Yolanda 
To: phaedrus
Sent: Thursday, September 25, 2003 12:23 PM
Subject: CAKES

I have a question for you. I had this recipe for a lemon blueberry cake
with white chocolate frosting. It was in a magazine and I can't remember
where I placed the magazine nor what the name of it was. This was a
really good recipe. If you could please help me find it that would be
great. This is what I remember from the recipe: Ghirardelli's white
chocolate, blueberries, lemon peel and juice, cream cheese. It was on
the cover of a magazine but I can't remember what month or year. I hope
that you can help me with this. I want to say that it was on either bon
appetite, sunset, good house keeping or something like that.

   Thank you- Yolanda 

Hello Yolanda,

I could not find one that called for Ghirardelli chocolate by name, but the below recipe sounds very similar to what you describe.


Lemon-Blueberry Cake With White Chocolate Frosting

 Buttermilk makes the cake tender, and cream cheese adds great texture to
the frosting.

 3 1/3 cups cake flour
 1/2 teaspoon salt
 1/2 teaspoon baking powder
 1/2 teaspoon baking soda
 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
 2 cups sugar
 1/3 cup fresh lemon juice
 1 teaspoon (packed) grated lemon peel
 4 large eggs
 1 cup plus 2 tablespoons buttermilk 2 1/2
 cups fresh blueberries Frosting
 11 ounces good-quality white chocolate, finely chopped
 12 ounces cream cheese, room temperature
 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
 2 tablespoons fresh lemon juice
 Additional blueberries (optional)
 Lemon slices (optional)

 For cake:
 Preheat oven to 350F. Butter and flour two 9-inch-diameter cake pans 
 with 2-inch-high sides; line bottoms with rounds of parchment paper.
 Sift first 4 ingredients into medium bowl. Using electric mixer, beat
 butter in large bowl until fluffy. Gradually add sugar, beating until 
 blended, scraping down sides of bowl occasionally. Beat in lemon juice 
 and peel, then eggs 1 at a time.
 Continue to beat until well blended. Beat in dry ingredients in 4 additions
 alternately with buttermilk in 3 additions. Fold in berries. Transfer batter 
 to pans.
 Bake cakes until tester inserted into center comes out clean, about 40 minutes.
 Cool cakes in pans on racks.

 For frosting:
 Stir white chocolate in top of double boiler set over barely simmering
 water until almost melted. Remove from over water and stir until smooth.
 Cool to lukewarm. Beat cream cheese and butter in large bowl until blended. 
 Beat in lemon juice, then cooled white chocolate.

  To Frost:
  Turn cakes out onto work surface. Peel off parchment. Place 1 cake layer, 
  flat side up, on platter. Spread with 1 cup frosting. Top with second cake 
  layer, flat side down. Spread remaining frosting over top and sides of cake. 
  Garnish with additional blueberries and lemon slices, if desired. (Can be 
  made 1 day ahead. Cover with cake dome; refrigerate.
  Let stand at room temperature 1 hour before serving.)

Fruit Cake with Figs

From: Gail
To: phaedrus
Subject: RE:  The Riddle of the Refrigerator Fruit Cake
Date: Thursday, September 25, 2003 8:03 PM

I stumbled upon your website while searching for Pizza Inn's Chocolate Chip 
Pizza recipe.  My eye caught the request from "Vickie" (Friday, April 28, 2000  
19:27) for a refrigerator fruitcake recipe with FIGS as an ingredient.  I 
have the "SECRET RECIPE"!  Looking through my late mother's recipes I found it.  
When I was little my mama fixed this every Christmas.  It's the best you will 
ever eat!  Here it is:  Enjoy!

Ice Box Fruitcake

3 - 1LB. boxes of grahan crackers ( Now, you can buy the graham cracker 
1lb. minature marshmallows
3 large cans Carnation milk (Not sweetened condensed)
1lb. currants
1 lb. seedless raisins (Mix half white, half regular)
1 lb. candied cherries (Mix half red, half green for color)
1 lb. candied pineapple
1 lb. chopped dates
1 lb. chopped figs
3 lbs. chopped pecans
1 tsp. cinnamon

Dice fruits and nuts. Crush crackers into crumbs and mix with fruits and 
nuts.  Put milk over fire (on low heat) till warm and add marshmallows.  When 
marshmallows start to melt pour over mixture.  Mix well with hands. (Most 
marshmallows will still be visible in cake mixture.)  Pack mixture in a wax paper 
lined tube pan (not bundt pan).  Store covered in refrigerator for at least a week 
before slicing.  Taste better the longer it stays in refrigerator.  This 
recipe makes one HUGE cake.  You might want to use a couple more pans.

Gail in the Deep South!


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