----- Original Message -----
Sent: Friday, November 12, 2010 8:11 AM
Subject: macaroon snow creams
I was wondering if you could find a recipe for macaroons I had at the
nh highland games made by eccles cakes they are called macaroon snow
creams and they are wonderful. I would appreciate it if you could help me.
I did not find much about "macaroon snow creams", and the little that
I did find is a bit confusing. The only mention that I can find of
"macaroon snow creams" is on a site about a Celtic festival held in
Hartford, Connecticut several years ago:
Pipes in the Valley, Hartford, Connecticut
"Food includes Scotch bonny biscuits, macaroon snow creams, sweet and
salty kettle corn, plus fish and chips, spicy meat sandwiches, and more.
New this year is "the world's biggest inflatable Irish pub."
There is an Eccles Cake Company, but what they are famous for is "Eccles Cakes". See:
Food & Wine Finds
I did not find any mention of them making "macaroon snow creams".
"Eccles Cakes", no matter who makes them, are a British pastry
originating in Eccles in Lancashire in about 1793. They are a
pastry in their own right, not just a company name. Is it possible
that "macaroon snow creams" is just another name for the pastry
called "eccles cakes"? Scottish and Celtic festivals in the U.S.
often serve imported eccles cakes from England.
There is history and there are recipes for eccles cakes on these sites:
Judy, one of my readers, found that there is apparently another business called
"Eccles Cakes". This one appears to be based in Boston and does sell pastries at
various events in the Northeast. I can't tell what connection, if any, exists
between this "Eccles Cakes" and the "Eccles Cake Company" in England.
Anyhow, I still have no recipe for you, but you can order macaroon snow creams
by phone ( A Boston number: (617) 527-8033) and have them delivered UPS. See:
There's a photo of the snow creams here:
Macaroon Snow Creams
Lazarus' California Strawberry Soup
1 pound fresh strawberries
1/4 cup granulated sugar
1 cup sour cream
2 tablespoons white wine
1 cup half-and-half
Clean and stem strawberries. Puree in blender. Add the remaining ingredients
and blend on low speed until smooth. Chill 3-4 hours.
To serve, garnish with a fresh strawberry and mint leaves. Serve cold.
Yields 4-6 servings.
----- Original Message -----
Sent: Sunday, November 14, 2010 11:14 AM
Subject: recipie pleae
im trying to find the recipie for taylor's mutton pies.
i'm from northern new jersey , Paterson ,New Jersey
grew up on these pies, no one makes them like taylor's.
I had no success locating a recipe. There is a message board thread
about Taylor's mutton pies on Roadfood.com on which James Taylor,
son of Al Taylor of Taylor's Pies, has posted this:
"Hello, my name is James Taylor the son of the late Al Taylor of
Taylor's Meat Pies in Paterson. My father sold the recipe to the
Ashton family in 1990 after suffering a stroke and later died of
a heart attact in September. I understand the building in Haledon
where Ashton sold the pies burned down to the ground. I have the
recipe home in my safe. I have the know how to make the pies and
hopefully will soon in the near future. "
The message board is here:
If that post is true, then no one except James Taylor and possibly
someone in the Ashton family has the real recipe, and James Taylor
makes it clear on that board that he's not giving it to anyone.
(In another post he says "Sorry, this recipe goes with me to my grave.
I will only pass it on to other Taylor family members.")
You can always try to create a copycat. Start with one of the Scottish
mutton pie recipes on these sites and give it a whirl:
Scotland for Visitors
Cook it Simply
If you try this, let me know how successful you are.
The Search Engine Registry shows that someone has searched the site for this:
The Search Engine Registry shows that someone has searched the site for his:
Buttermilk Pancakes With Cinnamon Cream Syrup
1 c. flour
1 tbsp. sugar
2 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
1 c. buttermilk
Mix dry ingredients. Add buttermilk slowly and stir until batter has good consistency.
Cinnamon Cream Syrup:
1 c. sugar
1/2 c. light corn syrup, (Karo)
1/4 c. water
1/2 to 3/4 tsp. cinnamon
1/2 c. evaporated milk
In a small saucepan, combine sugar, corn syrup, water, and cinnamon.
Bring to boiling over medium heat, stirring constantly. Cook and stir
2 minutes more. Remove from heat and cool 5 minutes, stir in evaporated milk.
Serve over pancakes.