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Mohn Kuchen

From: Joyce 
Sent: Monday, December 03, 2012 11:46 AM
Subject: Mohn Kuchen


I just read an old post of yours (2005) re: Mohn Kuchen.   I noticed the third recipe in the bunch had vanilla pudding in it.  
Just wondering if this recipe ever has cream in place of the pudding?  Or could I have possibly had pudding in a delicious 
mohn kuchen I had on a European train (Dresden- Vienna)?

Here is a letter I had written to another website re: the mohn kuchen:
Mohn Kuchen - Help finding recipe! 
  December 3rd, 11:26
For YEARS, I have been looking for a recipe for a Mohn Kuchen that I had on a train trip from Dresden, 
Germany to Vienna, Austria (taken in about 1998?). It had light layers of rich cream and pastry and poppy seed (mohn filling) 
It was the best desert I had ever eaten! 

Does anyone know a recipe for this? It was rectangular in shape and seemed like the layers of tiramisu except for the bottom 
crust which was a bit more substantial.

PLEASE! If anyone knows what I'm talking about - add your advice. I know a tiny bit of German but, English would be great!

Thank you! 
Thank you for any information!!!!

Sincerely, Joyce

Hello Joyce,

Well, there are a variety of recipes for “mohnkuchen” or “mohn kuchen”. The fillings of some contain cream of wheat (farina), some contain milk, some contain both, and some contain neither. Some have a sour cream topping; some don’t. I found more recipes with cream of wheat in the filling than without it. I did find one recipe with cream in the filling. See this site:

The Good Gourmand


Dear Phaed, 

Thank you so much for your response!  What a great website you have!  RE: sour cream,... maybe it, sour cream,  
was the ingredient that I had eaten and thought I was eating sweet cream?  I do know that the cream was thick - 
and it was a layer of some sort (maybe even on the top--- that part, I don't remember so well.)  I wish I could 
write to the German rail and just ask them! Ha! Anyway, thank you so much for your work! I really do appreciate it!

Have a great Holiday Season!   

Bacon Quiche with Rice Crust

From: Liz 
Sent: Thursday, December 06, 2012 11:00 PM
Subject: quiche recipe request

Hi:  I am searching for a bacon quiche recipe that is crustless with rice being an ingredient in the crust if possible.  
I have made many quiches before both with and without crusts; however, my boyfriend asked me to make one like this which 
I've not heard of before.  Thanks in advance.


Hello Liz,

These are the only quiches that I can find with bacon and rice. They use the rice to make the crust.


Mini Rice Quiche

3 c. cooked rice
4 eggs, divided
1/2 c. real bacon bits
1 c. milk
3/4 tsp. salt
1/8 tsp. hot pepper sauce
1 1/2 c. (6 oz.) grated Swiss cheese, divided
1/4 c. diced pimentos
1/4 c. minced parsley
3/4 tsp. cumin
1 (4 oz.) can diced green chiles

Combine rice, 1 cup cheese and 2 eggs, slightly beaten.  Press 1 tablespoon mixture in bottoms of 48 miniature muffin cups 
that have been sprayed with a non-stick spray.  Bake at 400 degrees for 15 minutes, or until lightly browned.  Combine bacon, 
chiles, pimentos, parsley and remaining cheese.  Spoon evenly over rice layer.  Blend milk, seasonings and remaining eggs.  
Spoon evenly into each cup.  Return to oven; bake 15 minutes or until set.  Makes 48 appetizers.  
Low Fat Quiche

1 1/2 c. brown rice, cooked
1 egg white

4 egg whites (or use egg sub.)
1 c. evaporated skim milk
2 slices bacon, crumbled
4 oz. low-fat Swiss cheese, grated
1 sm. onion, chopped & sauteed in chicken broth
5 mushrooms, sliced
1/4 bunch broccoli, chopped
1/4 tsp. salt, optional
Dash of nutmeg

  Press cooked brown rice into pan and coat with egg white.  Use leftover egg white for filling.  Bake crust at 400 degrees for 
7 minutes.  Beat egg whites and evaporated milk.  Mix in remaining ingredients and pour into cooled crust. Bake at 425 degrees 
for 40 minutes.  Let stand 10 minutes before serving. Serves 6.

Biltmore Deerpark Pumpkin Roll

Biltmore Pumpkin Roll

4 eggs
1 cup sugar
3/4 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
2/3 cup cooked, mashed pumpkin (may use canned)
1 teaspoon lemon juice


1 3/4 cups powdered sugar
1/4 cup sweet butter, softened
8-ounce package cream cheese
1 teaspoon vanilla
1 cup chopped walnuts

Beat eggs five minutes at high speed of electric mixer until pale and fluffy. Slowly add sugar and continue to beat well. 
In a separate bowl, combine flour, baking powder, salt, cinnamon, nutmeg and ginger (or substitute 2 teaspoons pumpkin pie spice). 
Have oven heating to 375 degrees, with rack set at middle position.

Sift dry ingredients into pumpkin and stir to blend well. Stir in lemon juice.

Spoon batter into a well greased-and-floured 15x10x1-inch jelly roll pan. Spread into corners. Bake at 375 for 15 minutes. 
Turn cake out onto a linen kitchen towel sprinkled with powdered sugar (rubbed into the towel slightly). Trim off any overly 
crisp cake edges, if necessary. Begin rolling cake and towel together at the narrow end. Cool.

Meanwhile combine the filling ingredients: 1 3/4 cups powdered sugar, butter, cream cheese, vanilla. Beat until smooth. Mix in nuts. 
Unroll cake and remove towel. Spread filling evenly and then reroll cake, ending with seamside down. Sift powdered sugar over top. 
Chill, covered airtight. Prep time: 45 minutes.

- From Biltmore Estate's Deerpark Restaurant. 


-----Original Message----- 
From: Michele 
Sent: Thursday, December 06, 2012 11:33 PM
Subject: Ungatidads??

My late Italian aunt used to make a special cookie every Christmas. She 
called them "ungatidads" (never asked for spelling, this is just how it 
It was dough with wine in it, no flavorings like almond, lemon etc., just a 
basic pretty dry dough that she would roll out and twist like a pretzel or 
knot and fry. It was crispy and flaky. She'd then heat grape jelly with wine 
and dip the fried dough in it. She'd make a huge batch, dip some and store 
the extra fried dough pieces in a paper bag to draw out the oil and then dip 
them as the previous batch would be eaten.
I've exhausted my search for them so maybe you could give it a try? They're 
so good... I'd love to find the recipe to now share with my children.
Thank you!

Hello Michelle,

I had no success finding any Italian cookie with a name like "ungatidads", nor can I find any Italian cookie at all that begins with "u". Finding an Italian cookie with an uncommon name can be problematic. Some cookies are known by different names in different regions of Italy, sometimes even by different names in different families. Ingredients can vary slightly with the same basic cookie, particularly toppings. In one family, it might be traditional to dip a particular cookie in wine, in another family it might be the tradition to dip the same cookie in wine syrup, in another family they might be dipped in honey, and in others they might be coated with powdered sugar and not dipped in anything at all. Similarly, a little orange flavoring might be added in one family, anise in another family, almond in another, and nothing added in another family. Same thing with the shapes of the cookies - one family may make knots, one may fry them in ribbons, another in balls, etc, all of them being the same basic cookie.

Due to the numerous requests that I get for such things, I have set up an "Italian Cookies" page, listing the Italian cookie recipes that I have searched for and found previously, with descriptions and links. To find the closest one to your cookie, go through the list and see if any of them are close to your memory of your aunt's cookies. The page is here: Italian Cookies There are several "bow knot" cookies on the list.

If none of those are suitable, then go to this site and check the pages of fried Italian cookies given there: Italy Revisited - Fried Cookies & Fritters There are lots of them. Note that there is a lot of overlap between fried "cookies" and "fritters".


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