From Newsgroup: rec.food.cooking

On Thu, 03 Sep 2026 12:05:52 -0400
mummycullen@gmail-dot-com.no-spam.invalid (MummyChunk) wrote:

FLORENTINE ZUCCOTTO
Ladyfingers with cream and rum

----------------------------------------

This makes a great dessert for a party. It takes about an hour to
assemble, longer if you bake the cake yourself instead of buying
one, and only needs a few seconds of final attention when served.

Yield

Serves 10-20.

Ingredients

* 10-12 oz cake or lady fingers, 250-350 g
Use lady fingers, pound cake, or sponge cake. If making sponge cake,
a 6-egg cake is about right.
* 3 cups whipping cream, 750 ml
* 1/4 cup spirits, 60 ml
Rum, amaretto, or whatever you like. See the method and notes for
quantity guidance.
* Assorted flavorings
Chocolate, nuts, coffee, liqueurs, extracts, or similar additions.
* 2 tsp unflavored gelatin, 10 ml
Optional.
* 3 Tbsp powdered sugar, 50 ml
Use more or less to taste.

Method

1. Line a large hemispherical bowl with cake or lady fingers.

2. If using cake, cut the slices in half diagonally to make large
triangles, then arrange them in a sunburst pattern.

3. If using lady fingers, cut some in half diagonally and arrange
them in a flower-like pattern.

4. Douse the cake or lady fingers generously with spirits. The cake
should be quite wet but not soggy.

5. If using gelatin, dissolve it in 2 Tbsp hot water in a cup.

6. Place the cup in a bowl of very hot water so the gelatin melts.
Check occasionally to make sure the surrounding water stays hot.

7. Divide the cream into two very cold bowls.

8. Whip each bowl of cream until stiff.

9. If the flavoring for either half is not sweet, add powdered sugar
to taste at this point.

10. Beat the dissolved gelatin into the whipped cream.

11. Flavor each half of the whipped cream separately.

12. Spread one half of the flavored cream around the inside of the
cake-lined bowl.

13. Fill the center with the second flavored cream.

14. Top with more cake.

15. Douse the top cake layer with more spirits. This part will not
show, so it does not need a decorative pattern.

16. Cover with plastic wrap.

17. Chill overnight.

18. Turn out onto a platter.

19. Garnish with chopped nuts, grated chocolate, or powdered sugar,
if desired.

20. Cut into wedges and serve.

Notes

The most recent version described by the contributor used rum to
flavor the lady fingers.

For one filling, the contributor used powdered sugar, vanilla
extract, and 1 1/2 oz / 50 g chopped semi-sweet chocolate.

For the second filling, the contributor used 5 oz / 150 g melted
semi-sweet chocolate mixed with about 2 tsp / 10 ml instant coffee
dissolved in a little boiling water, plus another 1 1/2 oz / 50 g
chopped semi-sweet chocolate.

A simple way to follow that example is to chop 3 squares of chocolate
and melt the other 5.

Chopped hazelnuts or almonds are also good.

You can make a smaller zuccotto by reducing the quantities.

The finished dessert should be a chilled dome lined with lady
fingers, pound cake, or sponge cake, with two contrasting cream
fillings inside. When sliced, it should show the outer cake shell and
the two flavored cream layers.

The gelatin is optional, but it helps stabilize the whipped cream so
the dome holds its shape when unmolded and sliced.

Because this dessert chills overnight and is turned out just before
serving, it is well suited to a party: most of the work is done in
advance.

Verified Recipe Note: The recipe title says “Florentine Zuccotto,”
while the subtitle says “Ladyfingers with cream and rum.” The recipe itself allows lady fingers, pound cake, or sponge cake, and allows
rum, amaretto, or other spirits.

Verified Recipe Note: The recipe gives a wide serving range of 10-20
people. That makes sense because the dessert is rich and wedge size
can vary greatly.

Rating

* Difficulty: Moderate
* Time: 60 minutes preparation, overnight cooling
* Precision: No need to measure

Contributor

Paul Asente
decwrl!glacier!cascade!asente [asente@Cascade.ARPA](mailto:asente@Cascade.ARPA)

"Is there a center for someone who feels he never knows what's going
on?" -C. Brown

----------------------------------------

Origin Note

This recipe comes from the USENET Cookbook project, a moderated
electronic recipe collection distributed through early Internet
newsgroups. The original was written in the project’s structured
recipe markup, where ZUCCOTTO was the recipe key and D marked it as a dessert.

The preserved entry lists the recipe as last modified on 10 Jun 1985
and posted to mod.recipes on 7 Dec 1985. It was contributed by Paul
Asente of Stanford University’s Computer Systems Laboratory.

This dessert is presented as a practical party dish: a make-ahead
molded dome of cake or lady fingers, spirits, whipped cream,
chocolate, coffee, nuts, and optional gelatin, chilled overnight and
unmolded at serving time.

----------------------------------------

Original Header

From: [asente@cascade.ARPA](mailto:asente@cascade.ARPA) (Paul Asente) Newsgroups: mod.recipes
Subject: RECIPE: Florentine Zuccotto -- party dessert
Date: 7 Dec 85 06:27:18 GMT
Organization: Stanford University, Computer Systems Laboratory
Approved: [reid@glacier.ARPA](mailto:reid@glacier.ARPA)

View the attachments for this post at: http://www.jlaforums.com/viewtopic.php?p=710645468#710645468

Consistently unique and obscure recipes are YOU Mummy chunk!
--- Synchronet 3.21d-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

FLORENTINE ZUCCOTTO
Ladyfingers with cream and rum

----------------------------------------

This makes a great dessert for a party. It takes about an hour to assemble, longer if you bake the cake yourself instead of buying one, and only needs a few seconds of final attention when served.

Yield

Serves 10-20.

Ingredients

* 10-12 oz cake or lady fingers, 250-350 g
Use lady fingers, pound cake, or sponge cake. If making sponge cake, a 6-egg cake is about right.
* 3 cups whipping cream, 750 ml
* 1/4 cup spirits, 60 ml
Rum, amaretto, or whatever you like. See the method and notes for quantity guidance.
* Assorted flavorings
Chocolate, nuts, coffee, liqueurs, extracts, or similar additions.
* 2 tsp unflavored gelatin, 10 ml
Optional.
* 3 Tbsp powdered sugar, 50 ml
Use more or less to taste.

Method

1. Line a large hemispherical bowl with cake or lady fingers.

2. If using cake, cut the slices in half diagonally to make large triangles, then arrange them in a sunburst pattern.

3. If using lady fingers, cut some in half diagonally and arrange them in a flower-like pattern.

4. Douse the cake or lady fingers generously with spirits. The cake should be quite wet but not soggy.

5. If using gelatin, dissolve it in 2 Tbsp hot water in a cup.

6. Place the cup in a bowl of very hot water so the gelatin melts. Check occasionally to make sure the surrounding water stays hot.

7. Divide the cream into two very cold bowls.

8. Whip each bowl of cream until stiff.

9. If the flavoring for either half is not sweet, add powdered sugar to taste at this point.

10. Beat the dissolved gelatin into the whipped cream.

11. Flavor each half of the whipped cream separately.

12. Spread one half of the flavored cream around the inside of the cake-lined bowl.

13. Fill the center with the second flavored cream.

14. Top with more cake.

15. Douse the top cake layer with more spirits. This part will not show, so it does not need a decorative pattern.

16. Cover with plastic wrap.

17. Chill overnight.

18. Turn out onto a platter.

19. Garnish with chopped nuts, grated chocolate, or powdered sugar, if desired.

20. Cut into wedges and serve.

Notes

The most recent version described by the contributor used rum to flavor the lady fingers.

For one filling, the contributor used powdered sugar, vanilla extract, and 1 1/2 oz / 50 g chopped semi-sweet chocolate.

For the second filling, the contributor used 5 oz / 150 g melted semi-sweet chocolate mixed with about 2 tsp / 10 ml instant coffee dissolved in a little boiling water, plus another 1 1/2 oz / 50 g chopped semi-sweet chocolate.

A simple way to follow that example is to chop 3 squares of chocolate and melt the other 5.

Chopped hazelnuts or almonds are also good.

You can make a smaller zuccotto by reducing the quantities.

The finished dessert should be a chilled dome lined with lady fingers, pound cake, or sponge cake, with two contrasting cream fillings inside. When sliced, it should show the outer cake shell and the two flavored cream layers.

The gelatin is optional, but it helps stabilize the whipped cream so the dome holds its shape when unmolded and sliced.

Because this dessert chills overnight and is turned out just before serving, it is well suited to a party: most of the work is done in advance.

Verified Recipe Note: The recipe title says “Florentine Zuccotto,” while the subtitle says “Ladyfingers with cream and rum.” The recipe itself allows lady fingers, pound cake, or sponge cake, and allows rum, amaretto, or other spirits.

Verified Recipe Note: The recipe gives a wide serving range of 10-20 people. That makes sense because the dessert is rich and wedge size can vary greatly.

Rating

* Difficulty: Moderate
* Time: 60 minutes preparation, overnight cooling
* Precision: No need to measure

Contributor

Paul Asente
decwrl!glacier!cascade!asente
[asente@Cascade.ARPA](mailto:asente@Cascade.ARPA)

"Is there a center for someone who feels he never knows what's going on?"
-C. Brown

----------------------------------------

Origin Note

This recipe comes from the USENET Cookbook project, a moderated electronic recipe collection distributed through early Internet newsgroups. The original was written in the project’s structured recipe markup, where ZUCCOTTO was the recipe key and D marked it as a dessert.

The preserved entry lists the recipe as last modified on 10 Jun 1985 and posted to mod.recipes on 7 Dec 1985. It was contributed by Paul Asente of Stanford University’s Computer Systems Laboratory.

This dessert is presented as a practical party dish: a make-ahead molded dome of cake or lady fingers, spirits, whipped cream, chocolate, coffee, nuts, and optional gelatin, chilled overnight and unmolded at serving time.

----------------------------------------

Original Header

From: [asente@cascade.ARPA](mailto:asente@cascade.ARPA) (Paul Asente) Newsgroups: mod.recipes
Subject: RECIPE: Florentine Zuccotto -- party dessert
Date: 7 Dec 85 06:27:18 GMT
Organization: Stanford University, Computer Systems Laboratory
Approved: [reid@glacier.ARPA](mailto:reid@glacier.ARPA)


View the attachments for this post at: http://www.jlaforums.com/viewtopic.php?p=710645468#710645468
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From Newsgroup: rec.food.cooking

Damon Cloche wrote:
On Thu, 03 Sep 2026 12:05:52 -0400
mummycullen@gmail-dot-com.no-spam.invalid (MummyChunk) wrote:

FLORENTINE ZUCCOTTO
Ladyfingers with cream and rum

----------------------------------------


This makes a great dessert for a party. It takes about an hour to
assemble, longer if you bake the cake yourself instead of buying
one, and only needs a few seconds of final attention when served.



Yield

Serves 10-20.

Ingredients

* 10-12 oz cake or lady fingers, 250-350 g
Use lady fingers, pound cake, or sponge cake. If making sponge cake,
a 6-egg cake is about right.
* 3 cups whipping cream, 750 ml
* 1/4 cup spirits, 60 ml
Rum, amaretto, or whatever you like. See the method and notes for
quantity guidance.
* Assorted flavorings
Chocolate, nuts, coffee, liqueurs, extracts, or similar additions.
* 2 tsp unflavored gelatin, 10 ml
Optional.
* 3 Tbsp powdered sugar, 50 ml
Use more or less to taste.

Method

1. Line a large hemispherical bowl with cake or lady fingers.

2. If using cake, cut the slices in half diagonally to make large
triangles, then arrange them in a sunburst pattern.

3. If using lady fingers, cut some in half diagonally and arrange
them in a flower-like pattern.

4. Douse the cake or lady fingers generously with spirits. The cake
should be quite wet but not soggy.

5. If using gelatin, dissolve it in 2 Tbsp hot water in a cup.

6. Place the cup in a bowl of very hot water so the gelatin melts.
Check occasionally to make sure the surrounding water stays hot.

7. Divide the cream into two very cold bowls.

8. Whip each bowl of cream until stiff.

9. If the flavoring for either half is not sweet, add powdered sugar
to taste at this point.

10. Beat the dissolved gelatin into the whipped cream.

11. Flavor each half of the whipped cream separately.

12. Spread one half of the flavored cream around the inside of the
cake-lined bowl.

13. Fill the center with the second flavored cream.

14. Top with more cake.

15. Douse the top cake layer with more spirits. This part will not
show, so it does not need a decorative pattern.

16. Cover with plastic wrap.

17. Chill overnight.

18. Turn out onto a platter.

19. Garnish with chopped nuts, grated chocolate, or powdered sugar,
if desired.

20. Cut into wedges and serve.

Notes

The most recent version described by the contributor used rum to
flavor the lady fingers.

For one filling, the contributor used powdered sugar, vanilla
extract, and 1 1/2 oz / 50 g chopped semi-sweet chocolate.

For the second filling, the contributor used 5 oz / 150 g melted
semi-sweet chocolate mixed with about 2 tsp / 10 ml instant coffee
dissolved in a little boiling water, plus another 1 1/2 oz / 50 g
chopped semi-sweet chocolate.

A simple way to follow that example is to chop 3 squares of chocolate
and melt the other 5.

Chopped hazelnuts or almonds are also good.

You can make a smaller zuccotto by reducing the quantities.

The finished dessert should be a chilled dome lined with lady
fingers, pound cake, or sponge cake, with two contrasting cream
fillings inside. When sliced, it should show the outer cake shell and
the two flavored cream layers.

The gelatin is optional, but it helps stabilize the whipped cream so
the dome holds its shape when unmolded and sliced.

Because this dessert chills overnight and is turned out just before
serving, it is well suited to a party: most of the work is done in
advance.

Verified Recipe Note: The recipe title says “Florentine Zuccotto,”
while the subtitle says “Ladyfingers with cream and rum.” The recipe
itself allows lady fingers, pound cake, or sponge cake, and allows
rum, amaretto, or other spirits.

Verified Recipe Note: The recipe gives a wide serving range of 10-20
people. That makes sense because the dessert is rich and wedge size
can vary greatly.

Rating

* Difficulty: Moderate
* Time: 60 minutes preparation, overnight cooling
* Precision: No need to measure

Contributor

Paul Asente
decwrl!glacier!cascade!asente
[asente@Cascade.ARPA](mailto:asente@Cascade.ARPA)

"Is there a center for someone who feels he never knows what's going
on?" -C. Brown

----------------------------------------

Origin Note

This recipe comes from the USENET Cookbook project, a moderated
electronic recipe collection distributed through early Internet
newsgroups. The original was written in the project’s structured
recipe markup, where ZUCCOTTO was the recipe key and D marked it as a
dessert.

The preserved entry lists the recipe as last modified on 10 Jun 1985
and posted to mod.recipes on 7 Dec 1985. It was contributed by Paul
Asente of Stanford University’s Computer Systems Laboratory.

This dessert is presented as a practical party dish: a make-ahead
molded dome of cake or lady fingers, spirits, whipped cream,
chocolate, coffee, nuts, and optional gelatin, chilled overnight and
unmolded at serving time.

----------------------------------------

Original Header

From: [asente@cascade.ARPA](mailto:asente@cascade.ARPA) (Paul Asente)
Newsgroups: mod.recipes
Subject: RECIPE: Florentine Zuccotto -- party dessert
Date: 7 Dec 85 06:27:18 GMT
Organization: Stanford University, Computer Systems Laboratory
Approved: [reid@glacier.ARPA](mailto:reid@glacier.ARPA)


View the attachments for this post at:
http://www.jlaforums.com/viewtopic.php?p=710645468#710645468

Consistently unique and obscure recipes are YOU Mummy chunk!

Thanks. All of these more recent recipes I've posted have come from the USENET Cookbook Project that was posted here as a full collection some months ago. I've enjoyed posting these up with a fresh perspective and a bit of history. Making some of them has been enjoyable as well.

I've DM'd with Spanks (another user here) and she has made quite a few of the recipes I've posted. Hopefully she will post up her results sometime in the future. I know the ones she posted about previously all look fabulous.


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From Newsgroup: rec.food.cooking


Damon Cloche <b@ke.bread> posted:

On Thu, 03 Sep 2026 12:05:52 -0400
mummycullen@gmail-dot-com.no-spam.invalid (MummyChunk) wrote:

FLORENTINE ZUCCOTTO
Ladyfingers with cream and rum

S N I P

Consistently unique and obscure recipes are YOU Mummy chunk!

Yeah, she's a real whiz at copying and pasting recipes that she's never
made.

~
--- Synchronet 3.21d-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On Thu, 03 Sep 2026 22:16:39 GMT
ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> wrote:

Damon Cloche <b@ke.bread> posted:

On Thu, 03 Sep 2026 12:05:52 -0400 mummycullen@gmail-dot-com.no-spam.invalid (MummyChunk) wrote:

FLORENTINE ZUCCOTTO
Ladyfingers with cream and rum

S N I P

Consistently unique and obscure recipes are YOU Mummy chunk!

Yeah, she's a real whiz at copying and pasting recipes that she's
never made.

~

My goodness, are you two on fighting terms?

--- Synchronet 3.21d-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On 9/3/2026 5:38 PM, Damon Cloche wrote:

On Thu, 03 Sep 2026 22:16:39 GMT
ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> wrote:

Damon Cloche <b@ke.bread> posted:

On Thu, 03 Sep 2026 12:05:52 -0400
mummycullen@gmail-dot-com.no-spam.invalid (MummyChunk) wrote:

FLORENTINE ZUCCOTTO
Ladyfingers with cream and rum

S N I P

Consistently unique and obscure recipes are YOU Mummy chunk!

Yeah, she's a real whiz at copying and pasting recipes that she's
never made.

~

My goodness, are you two on fighting terms?

Joan is correct.
--
--Bryan https://www.instagram.com/bryangsimmons/

For your safety and protection, this sig. has been thoroughly
tested on laboratory animals.

"Most of the food described here is nauseating.
We're just too courteous to say so."
-- Cindy Hamilton
--- Synchronet 3.21d-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On Thu, 3 Sep 2026 17:58:01 -0500, Bryan Simmons
<bryangsimmons@gmail.com> wrote:

On 9/3/2026 5:38 PM, Damon Cloche wrote:

On Thu, 03 Sep 2026 22:16:39 GMT
ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> wrote:

Damon Cloche <b@ke.bread> posted:

On Thu, 03 Sep 2026 12:05:52 -0400
mummycullen@gmail-dot-com.no-spam.invalid (MummyChunk) wrote:

FLORENTINE ZUCCOTTO
Ladyfingers with cream and rum

S N I P

Consistently unique and obscure recipes are YOU Mummy chunk!

Yeah, she's a real whiz at copying and pasting recipes that she's
never made.

My goodness, are you two on fighting terms?

Joan is correct.

RFC women become very territorial when a new woman shows up.
--
Bruce
<https://i.postimg.cc/kGrR1tp8/orange-clown.jpg>
--- Synchronet 3.21d-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On 9/3/2026 6:04 PM, Uncle Bruce wrote:

On Thu, 3 Sep 2026 17:58:01 -0500, Bryan Simmons
<bryangsimmons@gmail.com> wrote:

On 9/3/2026 5:38 PM, Damon Cloche wrote:

On Thu, 03 Sep 2026 22:16:39 GMT
ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> wrote:

Damon Cloche <b@ke.bread> posted:

On Thu, 03 Sep 2026 12:05:52 -0400
mummycullen@gmail-dot-com.no-spam.invalid (MummyChunk) wrote:

FLORENTINE ZUCCOTTO
Ladyfingers with cream and rum

S N I P

Consistently unique and obscure recipes are YOU Mummy chunk!

Yeah, she's a real whiz at copying and pasting recipes that she's
never made.

My goodness, are you two on fighting terms?

Joan is correct.

RFC women become very territorial when a new woman shows up.

MummyChunk has posted here on and off for many years. Like Joan wrote,
just crap cut and pasted from the internet.
--
--Bryan https://www.instagram.com/bryangsimmons/

For your safety and protection, this sig. has been thoroughly
tested on laboratory animals.

"Most of the food described here is nauseating.
We're just too courteous to say so."
-- Cindy Hamilton
--- Synchronet 3.21d-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On 9/3/2026 6:16 PM, ItsJoanNotJoAnn@webtv.net wrote:

Damon Cloche <b@ke.bread> posted:

On Thu, 03 Sep 2026 12:05:52 -0400
mummycullen@gmail-dot-com.no-spam.invalid (MummyChunk) wrote:

FLORENTINE ZUCCOTTO
Ladyfingers with cream and rum

S N I P

Consistently unique and obscure recipes are YOU Mummy chunk!

Yeah, she's a real whiz at copying and pasting recipes that she's never
made.

~

Yeah, she copies things from jlaforums and posts it here (and vice versa).
--
Jill
--- Synchronet 3.21d-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On Thu, 3 Sep 2026 18:08:23 -0500, Bryan Simmons
<bryangsimmons@gmail.com> wrote:

On 9/3/2026 6:04 PM, Uncle Bruce wrote:

On Thu, 3 Sep 2026 17:58:01 -0500, Bryan Simmons
<bryangsimmons@gmail.com> wrote:

On 9/3/2026 5:38 PM, Damon Cloche wrote:

On Thu, 03 Sep 2026 22:16:39 GMT
ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> wrote:

Damon Cloche <b@ke.bread> posted:

On Thu, 03 Sep 2026 12:05:52 -0400
mummycullen@gmail-dot-com.no-spam.invalid (MummyChunk) wrote:

FLORENTINE ZUCCOTTO
Ladyfingers with cream and rum

S N I P

Consistently unique and obscure recipes are YOU Mummy chunk!

Yeah, she's a real whiz at copying and pasting recipes that she's
never made.

My goodness, are you two on fighting terms?

Joan is correct.

RFC women become very territorial when a new woman shows up.

MummyChunk has posted here on and off for many years. Like Joan wrote,
just crap cut and pasted from the internet.

2 things can both be true.
--
Bruce
<https://i.postimg.cc/kGrR1tp8/orange-clown.jpg>
--- Synchronet 3.21d-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

Damon Cloche wrote on 9/3/2026 5:38 PM:

On Thu, 03 Sep 2026 22:16:39 GMT
ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> wrote:

Damon Cloche <b@ke.bread> posted:

On Thu, 03 Sep 2026 12:05:52 -0400
mummycullen@gmail-dot-com.no-spam.invalid (MummyChunk) wrote:

FLORENTINE ZUCCOTTO
Ladyfingers with cream and rum

S N I P

Consistently unique and obscure recipes are YOU Mummy chunk!

Yeah, she's a real whiz at copying and pasting recipes that she's
never made.

~

My goodness, are you two on fighting terms?

Her Majesty (jill McCrone), has never given mummy the right to post on
usenet. So mummy should stay on her regular web portal and not post
here on the royal group.


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From Newsgroup: rec.food.cooking

Hank Rogers wrote:
Damon Cloche wrote on 9/3/2026 5:38 PM:

On Thu, 03 Sep 2026 22:16:39 GMT
ItsJoanNotJoAnn@webtv.net <user4742> wrote:

Damon Cloche posted:

On Thu, 03 Sep 2026 12:05:52 -0400
mummycullen@gmail-dot-com.no-spam.invalid (MummyChunk) wrote:

FLORENTINE ZUCCOTTO
Ladyfingers with cream and rum

S N I P

Consistently unique and obscure recipes are YOU Mummy chunk!

Yeah, she's a real whiz at copying and pasting recipes that she's
never made.

~

My goodness, are you two on fighting terms?

Her Majesty (jill McCrone), has never given mummy the right to post on usenet. So mummy should stay on her regular web portal and not post
here on the royal group.

lol 😂


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From Newsgroup: rec.food.cooking

On Thu, 3 Sep 2026 17:58:01 -0500
Bryan Simmons <bryangsimmons@gmail.com> wrote:

On 9/3/2026 5:38 PM, Damon Cloche wrote:

On Thu, 03 Sep 2026 22:16:39 GMT
ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> wrote:

Damon Cloche <b@ke.bread> posted:

On Thu, 03 Sep 2026 12:05:52 -0400
mummycullen@gmail-dot-com.no-spam.invalid (MummyChunk) wrote:

FLORENTINE ZUCCOTTO
Ladyfingers with cream and rum

S N I P

Consistently unique and obscure recipes are YOU Mummy chunk!

Yeah, she's a real whiz at copying and pasting recipes that she's
never made.

~

My goodness, are you two on fighting terms?

Joan is correct.

No way to verify that, just none.

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From Newsgroup: rec.food.cooking

On Thu, 3 Sep 2026 19:20:16 -0500
Hank Rogers <Hank@nospam.invalid> wrote:

Damon Cloche wrote on 9/3/2026 5:38 PM:

On Thu, 03 Sep 2026 22:16:39 GMT
ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> wrote:

Damon Cloche <b@ke.bread> posted:

On Thu, 03 Sep 2026 12:05:52 -0400
mummycullen@gmail-dot-com.no-spam.invalid (MummyChunk) wrote:

FLORENTINE ZUCCOTTO
Ladyfingers with cream and rum

S N I P

Consistently unique and obscure recipes are YOU Mummy chunk!

Yeah, she's a real whiz at copying and pasting recipes that she's
never made.

~

My goodness, are you two on fighting terms?

Her Majesty (jill McCrone), has never given mummy the right to post
on usenet. So mummy should stay on her regular web portal and not
post here on the royal group.

meeeoowwrrrr....

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