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Irish Cream Biscotti

----- Original Message ----- 
From: Lori 
Sent: Friday, November 19, 2010 1:13 PM
Subject: Biscotti 

I can not seem to find a recipe for an Irish Cream Biscotti. 
Have you ever come across one ? 

Thanks, Lori 

Hi Lori,

Sorry, no luck.


Here is a chocolate version of an Bailey's Irish Cream Biscotti you may like. 
 Timm in Oregon

Bailey's Chocolate Biscotti


5-1/2 cups flour 
2 cups cocoa powder 
2 tablespoons baking powder 
1 cup butter 
2 cups sugar 
6 large eggs 
3 tablespoons Bailey's Irish Cream 
2 cups semi-sweet chocolate chips 
1 cup nuts, chopped, such as pistachio or macadamia 

For the Bailey's Chocolate Drizzle:

1 cup chocolate chips 
3 tablespoons Bailey's Irish Cream 


Preheat the oven to 400F degrees. Cream the sugar and butter. Beat the eggs, 
one at a time, until smooth and add the Bailey's Irish Cream. Sift together 
the dry ingredients and add to the egg mixture. Stir in the chocolate chips 
and nuts. Shape the dough into 3 loaves about 1-1/2 inch thick and brush with 
beaten egg yolk. Bake for 25 minutes; remove from the oven and let cool completely. 
Cut each loaf into 1 inch slice and place back on the baking sheet. Reduce heat 
to 350F degrees and place slices back into the oven. Bake another 25 minutes and 
then remove from the oven and cool. 

For the Bailey's Chocolate Drizzle: Melt the semi-sweet chocolate, transfer to a 
room temperature bowl, mix in 3 tablespoons Bailey's Irish Cream and drizzle over 
the biscotti. 

Note: The baking times are approximate. It is not possible to give an exact baking 
time; whatever time is needed for the biscotti to be fully baked and then dried out 
is the correct time.

Oatmeal Fudge Bar Cookies

----- Original Message ----- 
From: Jane 
Sent: Friday, November 19, 2010 12:19 AM
Subject: Bar Cookie

Dear Sir:

I am looking for a recipe for a Bar Cookie, or layered dessert cut into squares, 
whichever you want to call it - The bar contains (from the top) a layer of oatmeal 
crumb/streusel, a layer of peanut butter fudge, more oatmeal crumb/streusel, ending 
with a layer of chocolate fudge. These are incredible, but I have never been able 
to find a recipe for them. I'm hoping that you can help.
Thank you, Jane 

Hello Jane,

Without more precise search clues, the below recipe is the closest that I can find to your description.


Peanut Fudge Bars

6 oz. pkg. milk chocolate morsels
14 oz. can sweetened condensed milk
3/4 c. butter
1/3 c. peanut butter
1 c. powdered sugar
1 1/2 c. unsifted flour
1 c. oatmeal

In a heavy saucepan over low heat, melt morsels with condensed milk. 
In large bowl cream butter, peanut butter and sugar until smooth. 
Stir in flour and oatmeal until crumbly, reserve 1 cup for top. 
Press mixture into a greased 9x13 pan.  Spread chocolate mixture 
over this evenly.  Crumble remaining 1 cup mixture over top. 
Bake 350 for 30-35 minutes. 

A Particular Chocolate Cake

----- Original Message ----- 
From: Susan 
Sent: Saturday, November 20, 2010 5:16 PM
Subject: Mum's Chocolate Cake recipe

Hi there, are you still up and running? I do hope so!

I'm after my mum's old chocolate cake recipe. 

She used to put all the ingredients into a pot including eggs and beat 
and heat before turning the mix into a pan. The resulting choc cake was 
moist with large bubble holes in it. It was quite dark and firm. Lovely.
It had cocoa, butter, eggs, flour, BP, salt, and perhaps milk. And something 
tells me a pinch of cinnamon or nutmeg, though I'm not sure.

Can you help me, please?

Hi Susan,

There are dozens of chocolate cake recipes with those ingredients, but I can find none in which the ingredients are heated before baking, nor can I find any that mention bubble holes. Below are some chocolate cake suggestions with similar ingredients.


Chocolate Spice Cake

3/4 c. butter
1 1/2 c. sugar
3 eggs
1 3/4 c. sifted flour
1/2 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
3/4 tsp. nutmeg
1 tsp. cinnamon
2 tbsp. cocoa
3/4 c. sour milk or buttermilk
1 tsp. vanilla
1 tsp. lemon extract
1/2 c. nuts, chopped

Cream the butter.  Add sugar gradually and cream until light and fluffy. 
Blend in 3 well-beaten eggs.  Sift flour once before measuring then 
3 times with baking powder, soda, salt, spices and cocoa and add to 
creamed mixture alternately with sour milk.  Blend in flavorings and nuts. 
Pour into 2 well- greased 8 or 9 inch layer cake pans and bake 25 to 
30 minutes in 350 degree oven.
Chocolate Pound Cake

1 1/2 sticks butter
1/2 c. vegetable oil
2 1/2 c. sugar
2 tsp. vanilla
5 eggs
3 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
3 tbsp. cocoa
1 c. milk

Cream butter, oil, sugar and vanilla together.  Add eggs one at a time, 
beating well after each addition.  Sift the flour, baking powder, salt 
and cocoa together and add alternately with the milk.  Bake in greased 
and floured 10 inch tube pan at 325 degrees for 1 hour and 20 minutes.
Chocolate Cinnamon Pound Cake

1 c. butter
2 1/2 c. sugar
5 eggs
3 c. flour
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. baking powder
1/2 c. cocoa
1 c. milk
1 tsp. vanilla

Preheat oven to 325 degrees.  Grease and flour a tube pan.  Cream butter; 
add sugar gradually beating mixture until light and fluffy.  Beat in eggs, 
one at a time.  Sift together the flour, salt, cinnamon, baking powder, 
and cocoa.  Add to butter mixture in fourths, alternating with additions 
of milk in thirds; add vanilla.  Bake about 1 1/2 hours. 
Serve with whipped topping, if desired.
Chocolate Cake

2 c. sugar
1 3/4 c. all-purpose flour
1 c. cocoa
2 tsp. cinnamon
1 1/2 tsp. baking powder
1 tsp. salt
2 eggs, lightly beaten
1 c. milk
1/2 c. melted sweet butter
2 tsp. vanilla


1 lb. semi-sweet chocolate
2 c. sour cream at room temp.
1 tsp. vanilla
1/2 tsp. salt

Preparation time:  1 hour 15 minutes.  Cooking time:  45 minutes. 
Preheat oven to 350 degrees.  Grease and flour two 9 inch cake pans; 
set aside.  In a large bowl combine all dry ingredients.  Stir in eggs, 
milk and melted butter.  Add 1 cup boiling water and vanilla and stir. 
Pour batter into pans.  Bake until knife inserted in center of cake 
comes out clean, about 35 minutes.  Allow to cool and turn out of pans.  

FROSTING:  Melt chocolate in a bowl over simmering water.  Remove from 
heat and stir in 1/2 cup of sour cream.  Stir chocolate mixture into 
remaining sour cream and add vanilla and salt.  Spread 1/3 of frosting 
over one cake.  Place second cake on top.  Spread top and sides of cake 
with remaining frosting.  Refrigerate 1 hour before serving.  Serves 10-12. 

A Long Lost Peanut Cake

----- Original Message ----- 
From: "April" 
Sent: Saturday, November 20, 2010 11:48 PM
Subject: Long lost peanut cake-

Help! I need assistance in finding rather unique recipe that was my great 
grandfathers speciality-he was the only one who made it. It was a peanut 
cake that did NOT use peanut butter, tho it was iced with a peanut flavored 
frosting. He claimed that he got the recipe from a family friend, tho we 
also were told that his mother(who was from South Carolina) taught it to 
him.  They lived in Louisiana(Baton Rouge) before moving to Texas(north 
eastern). He never let anyone in the kitchen when he made it, to keep the 
secret, altho he only used ingredients that he easily got from the 
supermarkets. He died in 1995, at age 95, near Sacramento CA. I'm looking 
for recipes that I could get my relatives to taste test, before they forget 
the flavor.
I've been trying to track down more info from family, but no one can tell me 
anything beyond it was a peanut cake that didn't use pb. I will try to give 
more info if my family remembers more:(.

Thank you, April

Hello April,

These recipes are the extent of what I found without peanut butter.


Salted Peanut Cake

 1/3 c. shortening
1 c. sugar
1 tsp. vanilla
2 eggs
2 c. cake flour
1/2 tsp. baking powder
1/2 tsp. soda
3/4 c. sour milk
1 c. salted peanuts, ground

 Blend shortening and eggs well.  Add vanilla and eggs.  Sift dry 
ingredients together 3 times, add alternatively with sour milk.  Mix well. 
Add 3/4 cup of peanuts.  Bake in buttered small pan (approximately 9x5x2 1/2 
inches) at 350 degrees for 30 to 50 minutes.  Frost with favorite frosting 
and sprinkle remaining peanuts on top.
Peanut Crumb Cake

1/4 c. shortening
1 c. + 3 tbsp. sugar, divided
2 eggs
6 tbsp. evaporated milk
6 tbsp. water
2 c. cake flour
2 tsp. baking powder
1 1/4 tsp. salt
1 tsp. lemon juice or lemon extract
1/2 tsp. allspice
1 tsp. grated lemon rind
1/2 c. chopped peanuts

  Heat oven to 350 degrees.  Cream shortening and 1 cup sugar together. 
Beat eggs and add to mixture.  Combine milk and water.  Sift together flour, 
baking powder and salt.  Add, alternately, dry ingredients and milk and 
water to creamed mixture.  Add lemon juice.  Pour into greased 9-inch square 
baking pan.  Mix remaining sugar, allspice, lemon rind and chopped peanuts; 
sprinkle on the batter.  Bake 45 minutes or until a cake tester comes out 
clean.  Cool 5 minutes and cut into 3 inch squares. 

A Particular Cauliflower Dish

----- Original Message ----- 
From: Susan 
Sent: Sunday, November 21, 2010 2:22 AM
Subject: Re: Mum's Chocolate Cake recipe

Hi there,

And another recipe please if you can hunt it down.

A restaurant recently served at a wedding dinner a salad made with cauliflower 
and a strong cheese, perhaps parmesan. It was cooked and served cold. Smelled 
strong but tasted scrummy.

Hope you can help out.


Hi Susan,

Gosh, that's entirely too little information for a decent search. No other ingredients in the dish - just cauliflower and cheese? If it was just those, and the cauliflower was cooked, then perhaps it should be termed a vegetable side-dish or an appetizer rather than a salad. The veggies in a salad are usually raw. There certainly are dozens of cauliflower salad recipes, but in them the cauliflower is raw and with a dressing and there are other salad ingredients such as lettuce, crumbled bacon, etc. There are also dozens of cauliflower and cheese side-dishes, but most have cheddar or American cheese. Below are a few suggestions for cauliflower appetizer/veggie dishes, simplest first. If these aren't correct, then perhaps you can provide more information.


Parmesan Cauliflower

1 head cauliflower
Dash of Parmesan cheese

Cook cauliflower in boiling water about 15 minutes.  Remove from water and drain. 
Divide into flowerets.  Top with Parmesan cheese.
Italian Style Cauliflower

1 lb. cauliflower
/4 c. olive oil
Garlic powder and pepper, to taste
1/2 c. grated Parmesan cheese

Wash cauliflower, remove leaves and stems. Cook in small amount of boiling water 
for 6-7 minutes.  Heat oil, add cauliflower and sprinkle with garlic powder. 
Saute until lightly browned. Add pepper. Arrange on serving dish and sprinkle 
with cheese.
Cauliflower Munchies

1 med. head of cauliflower, separated into flowerettes
1/4 c. dehydrated chopped onion
1/2 c. bread crumbs
1/2 c. grated Parmesan cheese
2 tsp. seasoned salt
1/4 c. margarine, melted

Wash and separate cauliflower.  Combine all other ingredients except cauliflower 
and margarine in a plastic bag.  Melt margarine in a custard cup for 1 minute on 
full power or until melted.  Dip flowerettes into melted margarine and then into 
bread crumb mixture until well coated.  Place flowerettes on paper plate (about a 
dozen at a time) and cover with plastic wrap.  Microwave 2 to 3 minutes on full power.
Cheese-Frosted Cauliflower

1 head cauliflower
1/2 c. mayonnaise
2 tsp. prepared mustard
3/4 c. shredded sharp cheese

Remove leaves and trim base from cauliflower; wash.  Precook whole in boiling 
salted water for 12 minutes; drain.  Place on ungreased shallow baking dish. 
Sprinkle with salt.  Combine mayonnaise and mustard.  Spread over cauliflower. 
Top with cheese.  Bake at 375 degrees about 10 minutes or until cheese is melted. 
Serves 4-6. 
Cauliflower Appetizer

2 lbs. fresh cauliflower
Grated Romano or Parmesan cheese

Cook cauliflower in boiling water 5-7 minutes.  Separate flowerets and dip in 
marinara sauce (see recipe below).  Place cauliflower on baking sheet and sprinkle 
with grated Romano or Parmesan cheese.  Bake 15 minutes at 375 degrees.

Marinara Sauce:
2 lb. fresh tomatoes
1 can tomatoes
1 sm. onion, chopped
2 stalks celery, chopped
2 garlic cloves, smashed and chopped
3 bay leaves
1/2 tsp. oregano
2 tsp. basil, dried
1/2 tsp. sugar
2 tbsp. olive oil

Roast fresh tomatoes in a pan in oven at 400 degrees until soft.  Place fresh 
tomatoes with canned tomatoes in blender and blend.  Place tomato mixture in 
3-4 quart saucepan.  Add remaining ingredients.  Simmer for 1-2 hours.

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