Thread: what recipes are you looking for?

Jean B. wrote:
> Sue (BK) mentioned some recipes that she wishes she had. That made me
> think of one I can't find, which also leads me to believe that others
> here have the same problems.

There is a 4-layer cake that came from my great, great grandmother, it
is called Yankee Layer Cake. This cake is brown in color with a
"filling" that goes between the layers and on top of the cake, but not
on the sides. I have the ingredients, but there are no instructions.
This cake tastes fantastic, I will be baking this for Christmas.

1 cup sugar
1/2 cup butter
4 egg yolks
2 cups flour
2/3 cup milk
1/2 cup dark Karo syrup
1 tsp baking powder
1 tsp cinnamon
1 tsp cloves
2 tsp nutmeg*
1 tsp allspice
1/2 cup raisins
1 apple, peeled and chopped


(Isn't 2 teaspoons of nutmeg a lot?)


Filling

2 cups sugar
1 cup milk
1 cup chopped pecans
1 cup coconut
1/4 cup butter
1 cup dates


I am assuming you cream the butter and sugar together, then add the eggs
one at a time. I would alternate adding the flour and milk. The
"filling" is cooked on top of the stove, but I have no idea how long.
The dates seem to melt and the filling looks like the frosting for a
German chocolate cake.


Becca

On Oct 12, 6:20*am, "Jean B." <jb...@rcn.com> wrote:
> Sue (BK) mentioned some recipes that she wishes she had. *That
> made me think of one I can't find, which also leads me to believe
> that others here have the same problems.
>
> One recipe I keep thinking of but can't find is my late
> grandmother's succulent sauce, which she served with poached
> salmon. *In my memory, this is perhaps akin to a Russian dressing.
> * It was pale pink, possibly containing mayonnaise and catsup. *It
> had hunks of hard-boiled egg in it, and maybe some other solids.
> Pickles????
> Maybe someone here has such recipes. *Maybe others here have other
> elusive recipes....
Jean, I can't help you with either long-lost, but I can share one I'm
looking for. Of all places, the local Denny's here serves fried
Tilapia with a speckled, light lemon flavored sauce atop it. Even the
waitress there says all of the wait staff have tried to copy the sauce
(that the cook won't share), without success. That stuff is so good,
and I always have Tilapia in my freezer.
....Picky

"Becca" <[email protected]> wrote in message
news:[email protected]..
> Jean B. wrote:
>> Sue (BK) mentioned some recipes that she wishes she had. That made me
>> think of one I can't find, which also leads me to believe that others
>> here have the same problems.
>
> There is a 4-layer cake that came from my great, great grandmother, it is
> called Yankee Layer Cake. This cake is brown in color with a "filling"
> that goes between the layers and on top of the cake, but not on the sides.
> I have the ingredients, but there are no instructions. This cake tastes
> fantastic, I will be baking this for Christmas.
>
> 1 cup sugar
> 1/2 cup butter
> 4 egg yolks
> 2 cups flour
> 2/3 cup milk
> 1/2 cup dark Karo syrup
> 1 tsp baking powder
> 1 tsp cinnamon
> 1 tsp cloves
> 2 tsp nutmeg*
> 1 tsp allspice
> 1/2 cup raisins
> 1 apple, peeled and chopped
>
>
> (Isn't 2 teaspoons of nutmeg a lot?)
>
>
> Filling
>
> 2 cups sugar
> 1 cup milk
> 1 cup chopped pecans
> 1 cup coconut
> 1/4 cup butter
> 1 cup dates
>
>
> I am assuming you cream the butter and sugar together, then add the eggs
> one at a time. I would alternate adding the flour and milk. The
> "filling" is cooked on top of the stove, but I have no idea how long. The
> dates seem to melt and the filling looks like the frosting for a German
> chocolate cake.
>
> Becca
>
There is a portion of a show on how Food Network produces their shows . .
there is this researcher and he's talking about a recipe they ran across
that called for a lot of nutmeg. They checked on nutmeg potency out of
caution and discovered that it is poisonous or something in larger amounts.
You might want to check it out.
Janet

On Oct 12, 6:20*am, "Jean B." <jb...@rcn.com> wrote:
Just went back to my homepage to find a link offered for pages and
pages of Pan Sauces. I don't know if this will "set" here right, but
it's at http://www.delish.com/search/fast_se...auce&gt1=47001
....PickyRunningAwayToLookForHers!

In article <[email protected]>,
"Jean B." <[email protected]> wrote:

> Maybe someone here has such recipes. Maybe others here have other
> elusive recipes....

When I was in middle school/high school my mother used to make this
apple dessert, pudding type thing. She got it from a morning talk show,
I think Regis and Kathie Lee. She has no memory of making this anymore.
I tried looking at their website, in the hopes that they'd list older
recipes from before the internet was king, but no luck. Unfortunately,
all I remember was apple, egg (sugar and butter and such as well) and
that it was baked in a pan.

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/

On Oct 12, 6:20*am, "Jean B." <jb...@rcn.com> wrote:
> Sue (BK) mentioned some recipes that she wishes she had. *That
> made me think of one I can't find, which also leads me to believe
> that others here have the same problems.
>
> One recipe I keep thinking of but can't find is my late
> grandmother's succulent sauce, which she served with poached
> salmon. *In my memory, this is perhaps akin to a Russian dressing.
> * It was pale pink, possibly containing mayonnaise and catsup. *It
> had hunks of hard-boiled egg in it, and maybe some other solids.
> Pickles????
>
> Another is a recipe for a one-pot chicken and rice dish. *It may
> have been in one of the women's magazine from the mid-60s, or it
> may have been in an Italian cookbook. *It involved chicken, white
> wine, rice, nutmeg (IIRC), lemon. *Maybe cheese. *It was so long
> ago. *It was nice and piquant. *I think I had it on the back of a
> notebook page that I left in someone's kitchen....
>
> Maybe someone here has such recipes. *Maybe others here have other
> elusive recipes....
> --
> Jean B.

Think you might want to try google search on remoulade sauce recipes -
a classic French sauce, but there are lots of variations, some
containing ketchup, mayo and hard boiled eggs. Bet that's what your
Grandmother used on her poached salmon.

Nancy T

In article
<[email protected]>,
Ranée at Arabian Knits <[email protected]> wrote:

> When I was in middle school/high school my mother used to make this
> apple dessert, pudding type thing. She got it from a morning talk show,
> I think Regis and Kathie Lee. She has no memory of making this anymore.
> I tried looking at their website, in the hopes that they'd list older
> recipes from before the internet was king, but no luck. Unfortunately,
> all I remember was apple, egg (sugar and butter and such as well) and
> that it was baked in a pan.

Oh, this would have been sometime between 1986-1994.

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/

Becca wrote:
> Jean B. wrote:
>> Sue (BK) mentioned some recipes that she wishes she had. That made me
>> think of one I can't find, which also leads me to believe that others
>> here have the same problems.
>
> There is a 4-layer cake that came from my great, great grandmother, it
> is called Yankee Layer Cake. This cake is brown in color with a
> "filling" that goes between the layers and on top of the cake, but not
> on the sides. I have the ingredients, but there are no instructions.
> This cake tastes fantastic, I will be baking this for Christmas.
>
> 1 cup sugar
> 1/2 cup butter
> 4 egg yolks
> 2 cups flour
> 2/3 cup milk
> 1/2 cup dark Karo syrup
> 1 tsp baking powder
> 1 tsp cinnamon
> 1 tsp cloves
> 2 tsp nutmeg*
> 1 tsp allspice
> 1/2 cup raisins
> 1 apple, peeled and chopped
>
>
> (Isn't 2 teaspoons of nutmeg a lot?)
>
>
> Filling
>
> 2 cups sugar
> 1 cup milk
> 1 cup chopped pecans
> 1 cup coconut
> 1/4 cup butter
> 1 cup dates
>
>
> I am assuming you cream the butter and sugar together, then add the eggs
> one at a time. I would alternate adding the flour and milk. The
> "filling" is cooked on top of the stove, but I have no idea how long.
> The dates seem to melt and the filling looks like the frosting for a
> German chocolate cake.
>
> Becca
>
The specification of Karo makes this look like it emanated from
them. If I could access my booklets, I could probably find the
recipe. Gee. I think I should post when I have moved and
organized, because I can then find lots of recipes for people.

In the meantime, and this is why I decided to start a thread,
maybe someone here has an answer for you!

--
Jean B.

On Oct 12, 11:48*am, Becca <be...@hal-pc.org> wrote:
> Jean B. wrote:
> > Sue (BK) mentioned some recipes that she wishes she had. *That made me
> > think of one I can't find, which also leads me to believe that others
> > here have the same problems.
>
> There is a 4-layer cake that came from my great, great grandmother, it
> is called *Yankee Layer Cake. This cake is brown in color with a
> "filling" that goes between the layers and on top of the cake, but not
> on the sides. *I have the ingredients, but there are no instructions. *
> This cake tastes fantastic, I will be baking this for Christmas.
>
> 1 cup sugar
> 1/2 cup butter
> 4 egg yolks
> 2 cups flour
> 2/3 cup milk
> 1/2 cup dark Karo syrup
> 1 tsp baking powder
> 1 tsp cinnamon
> 1 tsp cloves
> 2 tsp nutmeg*
> 1 tsp allspice
> 1/2 cup raisins
> 1 apple, peeled and chopped
>
> (Isn't 2 teaspoons of nutmeg a lot?)
>
> Filling
>
> 2 cups sugar
> 1 cup milk
> 1 cup chopped pecans
> 1 cup coconut
> 1/4 cup butter
> 1 cup dates
>
> I am assuming you cream the butter and sugar together, then add the eggs
> one at a time. *I would alternate adding the flour and milk. * The
> "filling" is cooked on top of the stove, but I have no idea how long.
> The dates seem to melt and the filling looks like the frosting for a
> German chocolate cake.
>
> Becca

From the other proportions, I'd say 1/2 tsp. would be enough - maybe
something got lost in translation. However, I like nutmeg - but this
seems like a lot.

N.

I think Regis and Kathie Lee. *She has no memory of making this
anymore. *
> I tried looking at their website, in the hopes that they'd list older
> recipes from before the internet was king, but no luck. *Unfortunately,
> all I remember was apple, egg (sugar and butter and such as well) and
> that it was baked in a pan.
>
> Regards,
> Ranee @ Arabian Knits
>


I had an old (60s/70s) recipe like that which was SO good ... lost it
somewhere. I think it had a name like "German apple cake." It was
like a very rich coffeecake batter with sliced apples in it - I served
it warm with flavored whipped cream or ice cream....lost it a long
time ago and haven't tried to duplicate it, although I have tried to
find it. I think my favorite BH & G coffee cake batter would be
almost exactly the same. I'd need to add some cinnamon and nutmeg or
maybe allspice to the mix.

N.

PickyJaz wrote:
> On Oct 12, 6:20 am, "Jean B." <jb...@rcn.com> wrote:
>> Sue (BK) mentioned some recipes that she wishes she had. That
>> made me think of one I can't find, which also leads me to believe
>> that others here have the same problems.
>>
>> One recipe I keep thinking of but can't find is my late
>> grandmother's succulent sauce, which she served with poached
>> salmon. In my memory, this is perhaps akin to a Russian dressing.
>> It was pale pink, possibly containing mayonnaise and catsup. It
>> had hunks of hard-boiled egg in it, and maybe some other solids.
>> Pickles????
>> Maybe someone here has such recipes. Maybe others here have other
>> elusive recipes....
> Jean, I can't help you with either long-lost, but I can share one I'm
> looking for. Of all places, the local Denny's here serves fried
> Tilapia with a speckled, light lemon flavored sauce atop it. Even the
> waitress there says all of the wait staff have tried to copy the sauce
> (that the cook won't share), without success. That stuff is so good,
> and I always have Tilapia in my freezer.
> ...Picky
>
'Sokay. My main purpose was the idea that if people posted what
they were looking for, others might have the recipes. My own lost
recipes are kind-of secondary.

--
Jean B.

Janet Bostwick wrote:
> "Becca" <[email protected]> wrote in message
> news:[email protected]..
>> Jean B. wrote:
>>> Sue (BK) mentioned some recipes that she wishes she had. That made me
>>> think of one I can't find, which also leads me to believe that others
>>> here have the same problems.
>> There is a 4-layer cake that came from my great, great grandmother, it is
>> called Yankee Layer Cake. This cake is brown in color with a "filling"
>> that goes between the layers and on top of the cake, but not on the sides.
>> I have the ingredients, but there are no instructions. This cake tastes
>> fantastic, I will be baking this for Christmas.
>>
>> 1 cup sugar
>> 1/2 cup butter
>> 4 egg yolks
>> 2 cups flour
>> 2/3 cup milk
>> 1/2 cup dark Karo syrup
>> 1 tsp baking powder
>> 1 tsp cinnamon
>> 1 tsp cloves
>> 2 tsp nutmeg*
>> 1 tsp allspice
>> 1/2 cup raisins
>> 1 apple, peeled and chopped
>>
>>
>> (Isn't 2 teaspoons of nutmeg a lot?)
>>
>>
>> Filling
>>
>> 2 cups sugar
>> 1 cup milk
>> 1 cup chopped pecans
>> 1 cup coconut
>> 1/4 cup butter
>> 1 cup dates
>>
>>
>> I am assuming you cream the butter and sugar together, then add the eggs
>> one at a time. I would alternate adding the flour and milk. The
>> "filling" is cooked on top of the stove, but I have no idea how long. The
>> dates seem to melt and the filling looks like the frosting for a German
>> chocolate cake.
>>
>> Becca
>>
> There is a portion of a show on how Food Network produces their shows . .
> there is this researcher and he's talking about a recipe they ran across
> that called for a lot of nutmeg. They checked on nutmeg potency out of
> caution and discovered that it is poisonous or something in larger amounts.
> You might want to check it out.
> Janet
>
>
I don't know how much that would be, and the 2 tsps is for the
whole cake. I did once read that prisoners have been known to get
high on nutmeg.

--
Jean B.

PickyJaz wrote:
> On Oct 12, 6:20 am, "Jean B." <jb...@rcn.com> wrote:
> Just went back to my homepage to find a link offered for pages and
> pages of Pan Sauces. I don't know if this will "set" here right, but
> it's at http://www.delish.com/search/fast_se...auce&gt1=47001
> ...PickyRunningAwayToLookForHers!
>

That works fine.

I should have said, however, that succulent sauce was not cooked.
And I am also not sure of the mayonnaise as vs part or even all
sour cream.

--
Jean B.

saraheartburn wrote:
> On Oct 12, 6:20 am, "Jean B." <jb...@rcn.com> wrote:
>> Sue (BK) mentioned some recipes that she wishes she had. That
>> made me think of one I can't find, which also leads me to believe
>> that others here have the same problems.
>>
>> One recipe I keep thinking of but can't find is my late
>> grandmother's succulent sauce, which she served with poached
>> salmon. In my memory, this is perhaps akin to a Russian dressing.
>> It was pale pink, possibly containing mayonnaise and catsup. It
>> had hunks of hard-boiled egg in it, and maybe some other solids.
>> Pickles????
>>
>> Another is a recipe for a one-pot chicken and rice dish. It may
>> have been in one of the women's magazine from the mid-60s, or it
>> may have been in an Italian cookbook. It involved chicken, white
>> wine, rice, nutmeg (IIRC), lemon. Maybe cheese. It was so long
>> ago. It was nice and piquant. I think I had it on the back of a
>> notebook page that I left in someone's kitchen....
>>
>> Maybe someone here has such recipes. Maybe others here have other
>> elusive recipes....
>> --
>> Jean B.
>
> Think you might want to try google search on remoulade sauce recipes -
> a classic French sauce, but there are lots of variations, some
> containing ketchup, mayo and hard boiled eggs. Bet that's what your
> Grandmother used on her poached salmon.
>
> Nancy T

Not a bad idea. I am familiar with remoulade, and this could very
well have evolved from that or even BE such a thing under another
name! Thanks for that excellent idea!

--
Jean B.

PickyJaz wrote:
> Jean, I can't help you with either long-lost, but I can share one I'm
> looking for. Of all places, the local Denny's here serves fried
> Tilapia with a speckled, light lemon flavored sauce atop it. Even the
> waitress there says all of the wait staff have tried to copy the sauce
> (that the cook won't share), without success. That stuff is so good,
> and I always have Tilapia in my freezer.
> ...Picky

The only lemon sauce I made was a bechamel sauce and I added little
lemon juice, lemon zest and just a pinch of sugar. I had a lemon sauce
once that was almost clear, I am guessing that sauce was made with
cornstarch.


Becca


Becca

Ranée at Arabian Knits wrote:
> In article
> <[email protected]>,
> Ranée at Arabian Knits <[email protected]> wrote:
>
>> When I was in middle school/high school my mother used to make this
>> apple dessert, pudding type thing. She got it from a morning talk show,
>> I think Regis and Kathie Lee. She has no memory of making this anymore.
>> I tried looking at their website, in the hopes that they'd list older
>> recipes from before the internet was king, but no luck. Unfortunately,
>> all I remember was apple, egg (sugar and butter and such as well) and
>> that it was baked in a pan.
>
> Oh, this would have been sometime between 1986-1994.
>
> Regards,
> Ranee @ Arabian Knits
>
> "She seeks wool and flax, and works with willing hands." Prov 31:13
>
> http://arabianknits.blogspot.com/

What form was the apple in?

--
Jean B.

Janet Bostwick wrote:
> "Becca" <[email protected]> wrote in message
> news:[email protected]..
>
>> Jean B. wrote:
>>
>>> Sue (BK) mentioned some recipes that she wishes she had. That made me
>>> think of one I can't find, which also leads me to believe that others
>>> here have the same problems.
>>>
>> There is a 4-layer cake that came from my great, great grandmother, it is
>> called Yankee Layer Cake. This cake is brown in color with a "filling"
>> that goes between the layers and on top of the cake, but not on the sides.
>> I have the ingredients, but there are no instructions. This cake tastes
>> fantastic, I will be baking this for Christmas.
>>
>> 1 cup sugar
>> 1/2 cup butter
>> 4 egg yolks
>> 2 cups flour
>> 2/3 cup milk
>> 1/2 cup dark Karo syrup
>> 1 tsp baking powder
>> 1 tsp cinnamon
>> 1 tsp cloves
>> 2 tsp nutmeg*
>> 1 tsp allspice
>> 1/2 cup raisins
>> 1 apple, peeled and chopped
>>
>>
>> (Isn't 2 teaspoons of nutmeg a lot?)
>>
>>
>> Filling
>>
>> 2 cups sugar
>> 1 cup milk
>> 1 cup chopped pecans
>> 1 cup coconut
>> 1/4 cup butter
>> 1 cup dates
>>
>>
>> I am assuming you cream the butter and sugar together, then add the eggs
>> one at a time. I would alternate adding the flour and milk. The
>> "filling" is cooked on top of the stove, but I have no idea how long. The
>> dates seem to melt and the filling looks like the frosting for a German
>> chocolate cake.
>>
>> Becca
>>
>>
> There is a portion of a show on how Food Network produces their shows . .
> there is this researcher and he's talking about a recipe they ran across
> that called for a lot of nutmeg. They checked on nutmeg potency out of
> caution and discovered that it is poisonous or something in larger amounts.
> You might want to check it out.
> Janet

Thanks for the info Janet, I was thinking about reducing the amount of
nutmeg to 1 teaspoon. Two teaspoons sounds like way too much.


Becca

Ranée at Arabian Knits wrote:
> In article
> <[email protected]>,
> Ranée at Arabian Knits <[email protected]> wrote:
>
>> When I was in middle school/high school my mother used to make this
>> apple dessert, pudding type thing. She got it from a morning talk show,
>> I think Regis and Kathie Lee. She has no memory of making this anymore.
>> I tried looking at their website, in the hopes that they'd list older
>> recipes from before the internet was king, but no luck. Unfortunately,
>> all I remember was apple, egg (sugar and butter and such as well) and
>> that it was baked in a pan.
>
> Oh, this would have been sometime between 1986-1994.
>
> Regards,
> Ranee @ Arabian Knits
>
> "She seeks wool and flax, and works with willing hands." Prov 31:13
>
> http://arabianknits.blogspot.com/

Oh, also, what texture was the resulting pudding?

--
Jean B.

In article <[email protected]>,
"Jean B." <[email protected]> wrote:

> I don't know how much that would be, and the 2 tsps is for the
> whole cake. I did once read that prisoners have been known to get
> high on nutmeg.

That makes more sense. AFAIK, nutmeg isn't poisonous in large doses,
but it can make you insane. So, using it as a psychotropic in prison
makes all the sense in the world.

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/