FOOD & Cards

Thread originally posted on the Aeclectic Tarot Forum on 21 Jul 2004, and now archived in the Forum Library.

Cerulean	21 Jul 2004
While thumbing through an inherited recipe book (a Community Center Auxiliary circa 1965), I came across delights that will make your teeth shudder and your shoulders cringe.... And if it were a card, what would this be... Grasshopper Pie White Creme de Menthe Green Creme de Menthe 14 Oreo Cookies (Filled with chocolate) 1/2 C. milk 1 Cup whipping cream 2 tbsp. melted butter 24 large marshmellows Mix crushed Oreo cookies melted butter and press into 8 inch pie tin. In a double boiler melt marshmellows in milk. whip cream, add green and white Creme de Menthe...ad to marshmellow mixture and pour into cookie crust and freeze. "Decadence" in Thoth, and in Rider Waite Smith, perhaps the grinning fellow in the Nine of Cups? Of course among the Tuna Jello Mold and Zucchini Pickles, there's actually some modified old favorites from the Asian members of this Community Center treasure! ("Never lift the cover on the rice while boiling...") Got a recipe, a food item and a card name? Curious Cerulean Mari

September Pixie	21 Jul 2004
I have used this recipe a few times to bring about 'change' in my moods! :) Ingredients 8 oz / 225 g dark semisweet chocolate 5 oz / 140 g butter 7½ oz / 1 cup sugar 4 eggs 4 heaped tablespoons / almost ½ cup flour 4 tablespoons unsweetened cocoa powder 2 teaspoons baking soda or baking powder 1 teaspoon vanilla extract 4 tablespoons / ¼ cup sour cream Method 1. Preheat oven to 180 deg C / 350 deg F 2. Line a 9 inch / 23 cm cake tin with greaseproof or other non-stick paper and grease the tin. 3. Break the chocolate into small pieces and melt it with butter over hot water. 4. Beat the eggs with sugar, mix with flour, cocoa powder, baking powder and vanilla extract. 5. Slowly fold in the melted butter and chocolate and the sour cream. 6. Bake at 350 degrees for 50 minutes or until a wooden pick inserted in centre comes out clean. 7. Cool the cake. Remove the crusted surface on the top of the cake, and cut in half, horizontally. Frosting 1. Heat 2/3 cups (1.6 dl) of heavy cream or whipping cream in a sauce pan. 2. Remove from heat, add 9 oz (260 g) of finely chopped dark semisweet chocolate, and stir until smooth. 3. To test it, transfer a tbs of the frosting into a chilled cup and place in the fridge for 15 minutes. If it is too thin, add some more melted chocolate. It it is too thick, add a few tablespoons of cream, stir until smooth, and test it again. 4. This cake should have room temperature when served to have soft frosting. Variations You may add 3 tablespoons of rum to the chocolate and butter mixture. Recipe By: ChocolateCuisine Categories: Desserts 1 package German chocolate cake mix 1 package instant chocolate pudding mix 1 2/3 cups milk 3/4 cup strong brewed coffee 12 ounces frozen whipped topping, thawed 6 bars chocolate covered toffee bars, frozen and crushed Bake cake, according to package directions, in a 9x13 inch pan. Cool and crumble. Make pudding, according to package directions, with milk. In a large trifle or other glass serving bowl, place half of the crumbled cake. Pour half of the coffee over the cake, spread half the pudding over that, and top with half the whipped topping sprinkled with half the crumbled candy bars. Repeat layers. Refrigerate until serving.

September Pixie	21 Jul 2004
1 package angel food cake mix 1 (12-ounce) package frozen strawberries 1 envelope non-dairy topping mix (dry) 1 tablespoon cornstarch 1.) Prepare angel food cake mix according to package directions. Cool. Slice into thirds across the cake (not vertically). 2.) Partially thaw frozen strawberries and drain, saving 3/4 cup of the juice. Prepare non-dairy topping mix (dry) according to the package directions and mix with the strawberries (reserving 6 strawberries to use as a garnish on the top). Spread the topping mixture between the 3 layers. 3.) In a saucepan, combine cornstarch with the reserved strawberry juice and cook over medium heat until the mixture boils and begins to thicken. Arrange the reserved fruit on the top and drizzle the glaze over the top. 4.) Refrigerate until the glaze is set. Makes 16 servings. This is an interesting thread! I hope others participate :D

Luminessence	21 Jul 2004
1/2 cup Mazola 1 cup sugar 1 egg 4 egg yolks 1 teaspoon orange extract 1/3 teaspoon salt 1/2 cup milk 1-1/2 cups flour 1/4 cup Argo or Kingsford's Cornstarch 2-1/2 teaspoons baking powder Pour the Mazola into a bowl, add the sugar and the egg and egg yolks, beaten creamy. Cream till all the graininess has disappeared, and add the extract and salt. Sift together the flour, cornstarch and baking powder and add alternately to the first mixture, with milk. Beat two or three minutes, transfer to a tube pan lightly oiled with Mazola, and bake forty-five minutes in a moderately hot oven, 350 to 375 degrees F. Cool, brush off the crumbs and decorate with Ornamental Icing. Fill the "hole" in the center with tiny favors or with fresh flowers. Put the cake on a small tray covered with a paper doily, and wreathe with flowers. (I got this one from http://www.freerecipe.org)

Phantom Goddess	24 Jul 2004
Yeesh, I just read through this post and now I wish I hadn't. This has made me hungry. Now I want something nice and sweet, but I'm trying to cut back. LOL. Off to a safer topic now.

Sillanza	29 Jul 2004
Nothing says comfort more than this chocolately version of bread pudding! Yield: 8 servings 8 stale croissants, cut or broken into 1" pieces 8 oz. bittersweet chocolate, coarsely chopped 5 cups heavy cream 1 ¼ cups sugar 5 eggs 2 tsp. vanilla vanilla ice cream (optional) Heat oven to 350◦. Place a sheet of aluminum foil on bottom oven rack to catch any drippings. Grease eight 10 oz. ramekins or one 2-1/2 qt. baking dish. Divide croissants among prepared ramekins, or spread all croissants evenly in baking dish. Sprinkle chopped chocolate over and around croissants. In a large bowl, whisk cream, sugar, eggs and vanilla together. Divide egg mixture among ramekins if using, or pour all egg mixture over croissants, using a rubber spatula to push croissant pieces into liquid so they absorb the mixture. Let stand for 15 minutes. Place pan (or ramekins, on a baking sheet) on top rack and bake for 45-50 minutes or until top of pudding is browned and puffed. A knife inserted near the center should come out clean, discounting any melted chocolate. Serve warm or at room temperature with vanilla ice cream. Enjoy!

The FOOD & Cards thread was originally posted on 21 Jul 2004 in the Tarot Games & Fun board, and is now archived in the Forum Library. Read the active threads in Tarot Games & Fun, or read more archived threads.