[Sca-cooks] Needing help with... Breakfast quantaties
ekoogler1 at comcast.net
ekoogler1 at comcast.net
Tue Jan 13 16:34:42 PST 2004
Actually, Lainie's recipe calls for vanilla...but I use Chambord...I'm a real sucker for the combination of rasberry and chocolate. But I suspect that orange flavor would be good as well.
Kiri
> 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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