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Bettercreme Frosting

On 8 May 2006 at 7:10, Pat wrote:

> I haven't located a recipe for whipped icing such as Sam's and Walmart
> use on their birthday cakes.  I did learn that they use a brand called
> Rich's Bettercreme.  Just wondered if you could find one similiar.
> Pat

Hi Pat,

This is the only thing that I can find. Let me know how it turns out. There are no other copycat recipes for bettercreme frosting that I can find.


See also: 1/20/12

Bettercreme Frosting: 


4 Tablespoons all purpose flour (mix flour and milk to a smooth 
consistency. One way is to use a jar & shake it until well mixed) 

1 cup cold milk 

1/2 cup Butter 
1/2 cup regular white Crisco 
1 cup Granulated Sugar 
1 teaspoon Vanilla Extract 


Mix flour & milk together, making sure it is lump free 
Cook over a low heat, stirring constantly until it becomes VERY thick. 
Set aside to cool! 
In a large bowl, cream Butter, Crisco & sugar together until creamy.
Add the cooled flour & milk mixture & beat on high speed with mixer 
until it has the consistancy of whipped cream & you can NO longer 
feel the grittiness of the sugar on the bottom of the bowl. (Beat 
the butter, Crisco & sugar until the sugar breaks down, then add 
the milk flour mix) 
Add Vanilla, mix again. 

Frost cooled cake and refrigerate. 

Honey Bee Cake

On 12 May 2006 at 10:43, susan wrote:

> I am trying to find a recipe from the old Ebinger's
> bakery.  It was called a "bee cake".  It had 2 layers
> and a sweet yellow filling as thick as each layer of
> cake.  There was icing on top, probably with nuts, and
> no icing around the side of the cake. It was my mom's
> favorite cake, and since Mother's Day is nearing, I
> was reminded of this special cake.  Can you help? 
> Thank you!  Susan 

Hi Susan,

Wish I could help, but this Ebinger's recipe has not made it onto the Internet. There is, however, a German Honey Bee Cake. See the recipe below.


(Honey Bee Cake)

3 cups cake flour
2/3 cup milk
1/3 cup sugar
1 package active dry yeast
8 tablespoons unsalted butter
1 egg
powdered sugar

1 1/2 cups milk
1 package vanilla pudding

2 sticks unsalted butter
1 cup sugar
1 1/3 cups sliced almonds
2 tablespoons milk

Mix flour, yeast and sugar, melt butter and mix with lukewarm milk.  
Add the egg and beat until smooth. Cover and let rise in a warm 
place until the dough doubles in size.   Punch down dough and place 
in a greased 10 inch springform pan.  Let rise one more time until 
the dough doubles in size.  Melt butter in a skillet and add sugar 
and let simmer for about 5 minutes or until almonds turn golden 
brown; take off the heat and add the milk.  Cook for another 5 
minutes.  Spread it on top of the dough when it is lukewarm. Bake 
in a preheated oven at 375 degrees for about 30 minutes. Take out 
of the form and cool and cut in two layers.  Prepare pudding, let 
cool and spread it in between the layers.  Sprinkle top with powdered 
(You can also fill the cake with whipped cream instead of pudding) 

Ham Palacsintas

The Magic Pan's Ham Palacsintas With Mustard Cream Sauce
(Serving Size : 4)

3 eggs
1/8 cup sugar
1/2 tsp. vanilla extract
1 1/2 cups milk
1 cup flour
2 Tbs. butter

Ham Stuffing
1/2 pound Ham -- cooked, ground (honey baked style)
1/2 cup sour cream

Breadcrumb Coating
1 cup bread crumbs
2 eggs
2 Tbs. milk

Mustard Cream Sauce
2 Tbs. butter or margarine
3 Tbs. all-purpose flour
1 cup chicken broth
1 cup half and half
1/4 cup Dijon mustard
2 tsp. lemon juice
1/8 tsp. white pepper


1. Place eggs, sugar and vanilla in electric blender.
2. Cover and run on low speed for a few seconds.
3. Add milk slowly while still running on same speed.
4. Add flour in same manner at same speed.
5. Melt butter and add slowly to mixture at same speed.
6. Refrigerate 30 minutes.
7. Using a small Teflon crepe pan, tip pan slowly pour in batter, 
just to coat bottom of pan. Tilt the pan so the batter will spread 
completely over the entire bottom; brown one side, flip, brown other.
8. Carefully stack crepes on plate with second brown side up. (Brush 
pan with oil occasionally.)
9. Stir ham stuffing ingredients well into a consistent texture.
10. Spread 1 tsp., rounded, of ham filling on top of one crepe. Keep 
at least 1 inch from the edge.
11. Roll up and tuck in corners so it will not leak when frying. Do
likewise with all.
12. Prepare breadcrumb coating: blend milk and eggs together, then 
place flour, egg mixture, and crumbs in separate containers in that 
order in a row.
13. Take each pancake and cover well with flour, then egg, then roll 
in crumbs.
14. Fry in cooking oil until puffy and golden brown on all sides. Fry 
15. Serve with mustard cream sauce.

For mustard sauce:

1. Melt butter in a saucepan over low heat; add flour and stir until 
2. Cook 1 minute, stirring constantly.
3. Add broth and half-and- half gradually.
4. Cook over medium heat, stirring constantly, until thickened and
beginning to bubble.
5. Remove from heat and stir in mustard, lemon juice, and pepper.
6. Keep warm.
7. Arrange palacsintas on a serving dish and top with sauce.

Magic Pan Recipes

On 11 May 2006 at 14:23, Sylvia wrote:

> I have been searching for the recipe for "Magic Pan's" stuffed
> mushrooms for ages, I finally came across your web site and was
> encouraged to write you, can you help? Sylvia 

Hello Sylvia,

Sorry, that recipe doesn't appear to be on the Internet. There is a Yahoo group devoted to Magic Pan recipes, so you might try posting a request there. See:

Magic Pan Project


More Magic Pan recipes

Burmese (Myanmar) Recipes

Beef and Potato Curry Recipe
(Ametha Net Aloo Hin)

Ingredients :

750 g	Beef
375 g	Potatoes
2	Large onions
5	Large cloves garlic
2 teaspoons	Chopped fresh ginger
1 teaspoon	Ground turmeric
1 teaspoon	Chili powder
8 tablespoons	Light sesame oil
1/2 teaspoon	Ground cumin
1/2 teaspoon	Ground coriander
1 1/2 teaspoons	Salt or to taste
2 cups 		Water

Method :
Cut beef into large squares.
Peel and cut potatoes into quarters.
Place the onion, garlic, ginger, turmeric and chili powder into a 
food processor and process until a paste is formed.
Heat the oil in a deep-sided frying pan, carefully add the spicy paste 
(at this stage it will splutter), stir it into the oil, lower the heat 
and cook gently for about 10 minutes. If the mixture starts to burn, 
add a little water.
When the paste is cooked it should be a golden brown color and have oil 
around the edges.
When well cooked and sizzling, add cumin and coriander.
Then add meat and fry, stirring for a few minutes.
Add salt, about 2 cups water, potatoes and simmer slowly until meat is 
tender and potatoes are cooked.

Note : Some cooks prefer to rub the cumin, coriander and salt into the 
beef before cooking.
Burmese Chicken Recipe
Ingredients :

1.5kg		Whole chicken or chicken pieces
2 tablespoons	Ghee or cooking oil
2		Medium onions, chopped
3		Bay leaves
2 teaspoons	Ground turmeric
1/4 teaspoon	Chili powder
1/2 teaspoon	Ground cardamom
1/2 teaspoon	Ground cumin
1/2 teaspoon	Ground coriander
1/2 teaspoon	Ginger
1		Cinnamon stick
2 stems		Lemon grass (white part only), chopped
6 cloves	Garlic, crushed
1 tablespoon	Grated fresh ginger
1 cup		Chicken stock

Method :
If using a whole chicken, cut it into pieces.
Heat the ghee or oil in a large pan, add the onion and cook, stirring 
until the onion is soft.
Add the bay leaves, turmeric, chili powder, cardamom, cumin, coriander,
ginger, cinnamon stick, lemon grass, garlic and fresh ginger.
Cook stirring for 1 minute or until fragrant.
Add the chicken pieces and stir to coat with the mixture.
Stir in the stock and simmer, covered for 45 minutes to 1 hour or until 
the chicken is tender.
Burmese Fried Shrimp Recipe
Ingredients :

16	Large shrimps, peeled (prawns)
1 teaspoon	Salt
1 teaspoon	Ground turmeric
1 teaspoon	Chili powder
2 tablespoons	Sesame oil
2 tablespoons	Peanut oil
Thin bamboo skewers

Method :
Dust the shrimps with mixed salt, turmeric and chili powder.
Bend shrimps into a half circle and thread on skewer through top and 
tail to keep this shape.
Put four shrimps on each skewer.
Shallow fry skewered shrimps until golden.
Serve immediately.


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