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-----Original Message-----
From: Darlene
Sent: Friday, November 22, 2013 5:24 PM
To: phaedrus@hungrybrowser.com
Subject: Cake
Hi Uncle Phaedrus, The recipe I would like you to find is
Jack Berch's 1947 Mahogany cake.
Thanks so much, Darlene
Hello Darlene,
There is an actual copy of a 1947 letter from Jack Berch containing the mahogany cake recipe here:
A Cake Bakes in Brooklyn
Phaed
From: Donna
Sent: Friday, November 22, 2013 4:29 PM
To: Phaedrus
Subject: Re: Soup, Salad, and a few more
you are most welcome.
Thanks again for the fun and informative website.
I am in the mood to bake and have many recipes whirling in my mind.
I just bought a Nordic ware mini bundt pan. It has 6 small compartments.
Do you have a dense, chocolate cake that would work for this that would
keep and ship well for the holidays? I am thinking of something more like
a fruitcake texture/density but chocolate without the fruit. The only one I
keep going back to is the Hershey Bar Cake of the 1970s with buttermilk,
Hershey syrup, Hershey chocolate bars...hard to beat that...but I have not
baked it in these small sizes. I made a chocolate fruit cake last year with
cherries and brandy and nuts. It was just okay.
Have a good weekend.
Donna
Hi Donna,
I found a recipe for Hershey Bar cake mini-bundts here:
Hershey Bar Mini Bundts
There are tips on adjusting a regular recipe to a mini-bundt here:
The Kitchen
There are other mini bundt cake recipes on these sites:
The Answer is Cake
The Prepared Pantry
Cooking Light
Hip Foodie Mom
Phaed
From: "Donna"
To: phaedrus@hungrybrowser.com
Subject: La Madeline Tomato Basil soup
Date: Friday, November 22, 2013 3:21 PM
La Madeleine’s Tomato-Basil Soup
From a local French bakery and café chain in Dallas.
See newspaper story at the end of the recipe.
4 cups tomatoes (8-10), peeled , cored and chopped, or
4 cups canned whole tomatoes, crushed
4 cups unsalted tomato juice
12 to 14 fresh basil leaves, plus additional for garnish, chopped
1 cup whipping cream
1/2 cup sweet, unsalted butter, softened
1/4 teaspoon cracked black pepper
salt to taste
crusty bread (optional)
Combine tomatoes and juice in saucepan. Simmer for 30 minutes over
medium-low heat. Cool slightly, then place in a blender or food processor.
(Here is where I use my hand held blender directly in the saucepan. Emeril
calls this appliance the “boat motor”.) Add basil and process to puree;
this will have to be done in batches if using the blender or processor.
Return mixture to saucepan. Add cream and butter. Stir over low heat until
butter and cream are incorporated. Stir in slat and pepper before serving.
Garnish with more fresh basil and serve with fresh, crusty bread.
Makes 8 servings.
Per serving: Cal 237 (79% fat), Fat 22 g (13 g sat), Fiber 1 g, Chol 67 mg,
Sodium 165 mg, Carbs 10 g Calcium 45 mg
March 4, 1998 Dallas Morning News/Food
Tomato Basil Revealed!
You’ve asked for it, again and again. We’ve asked for it. But until now,
la Madeleine would not reveal the recipe for its much-loved Tomato Basil Soup.
Not that the recipe isn’t out there; supposedly the company allowed it to be
published in a charity cookbook early on, before the soup became everyone’s
favorite.
Then one day the recipe materialized, buried at the back of a great big press
kit announcing la Mad’s 15th birthday. Forget the cake, even the macaroons;
we’ll celebrate with a steaming mug of tomato basil.
We sampled two homemade batches---one with vine-ripened fresh tomatoes,
one with imported canned tomatoes---against soup from the restaurant.
The restaurant soup was thicker, almost chunky, compared to the homemade,
and it had a richer tomato flavor.
The soup had 237 calories and 22 grams of fat per serving.
So now, you make the call: peel tomatoes and drag out the food processor?
Or drive to la Mad?
From: "Donna"
To: phaedrus@hungrybrowser.com
Subject: Miss Hulling's Eggs Supreme
Date: Friday, November 22, 2013 3:36 PM
Her restaurants were:
Cheshire Inn [prime rib/steak house]
The Cupboard
Miss Hulling's Cafeterias
Open Hearth
Eggs Supreme
Source: Miss Hulling’s Favorite Recipes, Miss Hulling’s Cafeteria, Inc. 1969
I use this recipe for brunch or a different shared dish for church, school, or work.
If served individually in ramekins, garnish with buttered toast points trimmed of
crust or buttered toast cut in shapes with cookie cutters. This can be made the
night before, casserole covered with plastic wrap, refrigerate. Remove plastic
wrap next morning and bake. Might take a bit longer to heat through since cold
to start.
1/2 pound fresh mushrooms, sliced
1/4 cup butter
12 hard-boiled eggs
1 teaspoon salt
pinch of ground black pepper
2 cups medium white sauce
1 cup grated sharp cheddar cheese
* Saute mushrooms in butter for five minutes.
* Slice the eggs and add with seasoning to the white sauce.
* Drain mushrooms and add to above.
* Place in individual casseroles, sprinkle with cheddar cheese and a dash of paprika.
Or can be cooked in a 13x9x3 glass baking dish for family style.
Bake in a slow oven or heat under a broiler until bubbly. Serve piping hot.
Yield 8
servings
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