[Sca-cooks] Needing help with... Breakfast quantaties

[vicki shaw]

May I put in my two cents worth here?  I'm gonna anyway :)
When I make choc mousse, I use Sabra liqueur instead of grand marnier or
cointreau.
Sabra, for those who dont know is orange-chocolate liqueur mmmmm!

Angharad ferch Iorwerth; MKA Vicki Shaw
Barony Beyond the Mountain
East Kingdom
vhsjvs at gis.net

www.omygoddess.biz
----- Original Message -----
From: <ekoogler1 at comcast.net>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Tuesday, January 13, 2004 6:04 PM
Subject: Re: [Sca-cooks] Needing help with... Breakfast quantaties


> You know...I thought about that.  I've made other things...like Lainie's
wonderful, deadly chocolate mousse...with Splenda, or at least half splenda
and half sugar.  That worked very well...what I would suggest is perhaps
substituting splenda for part of the sugar and see what happens.
>
> Kiri
>
> And yes, the missing ingredient is butter!
> > I'm guessing the missing word is "butter", since I've made lemon curd
and
> > those are the five ingredients--butter, lemon zest, lemon juice, sugar,
> > and eggs. Mmmm, lemon curd. Can you make it with Splenda?
> >
> > Margaret
> >
> > On Tue, 13 Jan 2004, Olwen the Odd wrote:
> >
> > >
> > > >Lemon Curd--from the Scottish Women's Rural Institute Cookery Book
> > >
> > > Thanks!  Just one question....
> > >
> > > >Put 1/4 lb in a pan and let it melt,  ?????????
> > >
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