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----- Original Message -----
From: Paula
To: phaedrus@hungrybrowser.com
Sent: Sunday, January 10, 2010 1:08 PM
Subject: corn, egg and honey bread
Hi-
I am looking for a recipe for a friend. It was from the Boston Globe, probably in the 70's.
I do not know if it was from the Globe magazine or Confidential Chat. It is called corn,
egg and honey bread. I believe it is a yeast bread and wonderful for toasting. All my
searches have been futile. My friend has been looking for this for years, so I would love
to surprise her.
Many thanks!
Paula
Hi Paula,
Add my futile search to the list. I had no success at all.
Phaed
> -----Original Message-----
From: Irene
Sent: Monday, August 01, 2016 2:01 AM
To: phaedrus@hungrybrowser.com
Subject: Answer for Requested Rec: Honey , Egg Corn Bread
Honey Wholewheat Corn Bread
Melissa Clark
Makes 1 9 Inch Loaf; Serves 6
1 cup yellow cornmeal
1/3 cup whole wheat flour
1/3 cup all-purpose flour (can also use whole wheat)
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
1 cup sour cream
1/2 cup whole milk
1/3 cup honey
2 large eggs
1/4 teaspoon baking soda
8 tablespoons (1 stick) unsalted butter
1. Preheat the oven to 375°F.
2. In a large bowl, whisk together the cornmeal, flours, baking powder,
and salt. In a separate bowl, whisk together the sour cream, milk,
honey, eggs, and baking soda. Gently fold the wet ingredients into the
dry ones until just combined.
3. Place a 9-inch cast-iron skillet (see What Else?) over high heat
until hot. Melt the butter in the skillet, swirling the pan to coat the
bottom and sides with butter. Pour the butter into the batter and stir
to combine. Scrape the batter into the skillet.
4. Bake until the top is golden and a toothpick inserted into the center
comes out clean, 25 to 30 minutes.
Cast iron is terrific for corn bread making because it gets nice and
hot, which helps the corn bread form a crisp, golden bottom crust. But
if you haven’t got a cast-iron skillet (and, really, they are cheap
enough so you should), you can melt the butter in the microwave and use
a 9-inch-square pan for baking instead.
I set out to make a corn bread that was wholesome but light, which is
what I got. But if you want to adjust the proportion of whole wheat to
all-purpose flour to make the corn bread heartier, you can swap out all
of the all-purpose flour.
Chili powder, chopped fresh thyme leaves, fresh corn kernels, sliced
scallions, or a handful of grated cheese would all make nice additions
to this corn bread. You can stir any extras right into the batter.
Originally featured in The Thanksgiving Lowdown
====================
HONEY, CORN, WHEAT BREAD
from: unknown
4 cups stone ground whole wheat
2 cups King Arthur bread flour
2/3 cup coarse ground corn meal
2 heaping tablespoons dry yeast
4 tablespoons vital wheat gluten
1 1/2 cups warm water (120 degrees)
3/4 cups milk
2/3 cups honey
2 tablespoons white sugar
2 tablespoons canola oil
1 teaspoon salt
We use a Kitchen-Aid mixer set on 2.
In mixer bowl add first 5 ingredients, mix together. In separate bowl
mix last 6 ingredients.
Slowly mix liquid into dry while mixer is running, mix for 3-5 minutes.
Add white flour 1 cup at a time allowing flour to mix in, mix for 8-10
minutes after all flour is in the bowl.
Let rise for at least 1 hour or until doubled in size. Divide into equal
parts and put in greased (Liquid spray) pans.
Bake at 375 for approximately 28 minutes or until golden brown.
============================
Yeast-raised Cornbread Recipe
I call for white whole wheat flour but feel free to substitute bread
flour or all-purpose flour - you'll have equally tasty results. I also
instruct you to let the dough rise in a warm place - it's not very eco
of me, but if it is particularly chilly in my kitchen I will leave the
oven on and place the bowl on top to keep it nice and happy.
4 cups white whole wheat flour
1 1/2 cup organic cornmeal
1 1/2 teaspoons fine grained sea salt
1 (1/4 ounce) package active dry yeast
1 cup warm water (~105 degrees)
1/4 cup olive oil
3 tablespoons honey
3 extra-large eggs, room temperature
2 cups of fresh or frozen corn, if frozen defrosted to room temp
2/3 cup chopped chives
Cornmeal and olive oil for preparing loaf pans or muffin tins
This recipe yields two standard loaves of cornbread OR 1 1/2 dozen
standard-sized muffins. Prepare your pans by rubbing them generously
with olive oil, dust with cornmeal, then tap out any extra. Set aside.
In a medium bowl whisk together the flour cornmeal and salt. Set aside.
In the bowl of a Kitchen-Aid type mixer, dissolve the yeast in the warm
water. Add about 2/3 of the flour/cornmeal mixture. Now add the olive
oil, honey, just TWO of the eggs, corn, chives and begin to mix with the
dough hook attachment at low speed. As the dough is starting to come
together mixing begin adding more of the flour/cornmeal mixture a bit at
a time, letting it incorporate along the way - you might not need to use
all of it. Keep adding until you achieve a dough that is tacky. It
should clear the sides of the bowl but stick to the bottom of the bowl.
If the dough is too wet and doesn't come off the sides of the bowl,
sprinkle in some more flour just until it clears the sides. If it clears
the bottom of the bowl, add a teaspoon or two of water.
Dial up the speed a bit to medium, and keep mixing for about seven
minutes. Turn the dough out onto a floured countertop, knead a few
times, gather the dough into a ball and rub with a bit of olive oil.
Place in a large, greased (olive oil) bowl, cover with a kitchen towl or
plastic wrap and let rise in a warm place until doubled, about an hour.
Once the dough has doubled, turn it out onto the countertop. To make the
rolls you see in the photo up above, start by cutting the dough into
thirds - three big wedges. Pat each third into a square shape and cut
each into six pieces - you will end up with 18 equal size pieces.
Without over-handling, shape each piece into a ball and place the muffin
tins. Let the rolls rise in a warm spot until roughly doubled - another
hour. Alternately, if you want to bake two loaves, cut the dough into
two equal pieces, shape and place in prepared pans. I imagine, you can
also bake this dough freeform if you like.
Preheat the oven to 375 degrees. Just before baking whisk the remaining
egg and brush on the dough, sprinkle with cornmeal. Bake the rolls for
18-20 minutes on the middle rack, or until rolls are golden. If you are
baking loaves it will take significantly longer. Turn out onto cooling
racks. Serve slathered with salted honey-butter.
Makes two loaves or 1 1/2 dozen rolls
https://www.101cookbooks.com/archives/yeastraised-cornbread-recipe.html
----- Original Message -----
From: Barry
To: phaedrus@hungrybrowser.com
Sent: Sunday, January 10, 2010 10:18 PM
Subject: sunday nut crunch recipe
This is a dessert recipe.
That goes back more years then I care to say.
It is made with a butter crumb crust that you bake when cooled you take it out
and crumble it up than pat it back down reserving are to of it to sprinkle on the
filling. The filling is made up of vanilla pudding with vanilla ice cream. Then a
mixture of melted chocolate is put on top.
Problem can't remember exact amounts and all ingredients.
Thanks Helaine
Hello Helaine,
Sorry, I can't find a recipe with that name or those precise ingredients.
Phaed
----- Original Message -----
From: Elaine
To: phaedrus@hungrybrowser.com
Sent: Tuesday, January 12, 2010 12:01 PM
Subject: request for receipe
I am looking for Bill Knapps recipe for ham croquets and the sauce they put over them.
These were a very favorite. Thanks !!!
Elaine
Hello Elaine,
Sorry, no luck. There are requests for this recipe on many message boards around
the Internet and no one has had any success. For a list of the Bill Knapp's recipes
that I have and have not been able to locate, see here:
Bill Knapp's
Phaed
The search engine registry indicates that someone has searched for this:
Cheery Chowder
Serves 6
1 garlic clove, minced
1 onion, chopped fine
1 cup sliced mushrooms
3 tbsps light butter
3 tbsps flour
2 cups fat-free half-and-half
13-3/4 oz can fat-free, low-sodium chicken broth
1 lb low-fat sharp Cheddar, grated
6 ozs smoked ham, julienned
1 tsp Worcestershire sauce
1 cup fresh broccoli florets, cooked but still crisp
1 cup sliced carrots, cooked but still crisp
3/4 cup cooked corn kernels
In a large saucepan, saute garlic, onion and mushrooms in butter
over low heat, stirring occasionally, for 10 minutes or until
onions are soft. Add flour and blend over low heat for 1 minute.
Slowly stir in half-and-half and chicken broth and cook, stirring,
until slightly thickened and smooth.
Simmer 2 minutes. Gradually add grated Cheddar, blending until
cheese melts. Add ham, Worcestershire sauce, broccoli, carrots,
corn and seasonings. Heat chowder over moderately low heat until
hot. Do not boil. Serve hot.
-----------------------------------
Cheery Chowder
1 Tbs vegetable oil
1/2 c finely chopped onion
1/3 c uncooked long-grain rice
4 cups vegetable stock
1/2 tsp dry mustard
1 c peeled, chopped carrots
1 c chopped zucchini
1 1/2 c peeled chopped russet potatoes (I have used red unpeeled)
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 c frozen or fresh corn kernals
1 tsp dried basil
1. Heat oil over medium heat in large saucepan. Add onion, and cook, stirring often,
8 to 9 minutes until softened. Add rice, 2 cups of stock, mustard and 1 cup of water.
Cover, reduce heat to low and simmer 20 minutes, or until rice is tender.
2. Pour chowder base (rice & broth) into food processor, puree until smooth, then
return to pot (or use an immersion blender and puree in pot.) Add remaining stock,
vegetables, salt and pepper. Cover and cook 10 minutes or until vegetables are tender.
Stir in corn and basil and cook until heated through. Serve.
The search engine registry indicates that someone has searched for this:
Note that "filé powder" is the dried, ground leaves of the sassafras plant. "Gumbo" means "okra".
So, a "Filé Gumbo" is actually a "sassafras & okra stew" by the name. While I was
searching for this recipe, I found several recipes called "Filé Gumbo" that lacked
either filé powder or okra or both... A serious lapse.
Filé Gumbo
1 (3 lb.) chicken
4 c. water
Salt and red pepper, to taste
1/4 c. vegetable oil
1/4 c. all purpose flour
1 1/2 c. chopped onion
1 c. chopped celery
1/2 c. chopped green pepper
1/2 c. chopped red pepper
3 cloves garlic, crushed
1/2 tsp. dried thyme
1/4 c. chopped fresh parsley
1 bay leaf
1 large chopped tomato
1 lb. Andouille sausage
3 - 4 dashes Louisiana hot sauce
1 dash Worchestershire sauce
1 c. shucked oysters, with liquid
3 c. steamed white rice, for serving
1 tbsp. filé powder
1/2 c. chopped green onions, garnish
Pluck chicken and rinse well. Remove fatty pads and simmer in the
4 cups of seasoned water until tender. Cool slightly and remove meat from bones.
Reserve the stock and set meat aside for the moment. Heat the vegetable oil in
a large heavy gauge stew pot, and gradually stir in the flour to form a thick paste
or "roux". Cook over medium to medium high heat, stirring constantly until
your roux is dark brown. Add the onions, celery, green and red peppers, garlic,
thyme and parsley and cook several minutes to soften, stirring often. Slowly add
the chicken stock, one cup at a time to the mixture, stirring smooth after each
addition. Add the bay leaf, the chopped tomato and the reserved chicken. Stir well
to mix. Slice the Andouille sausage into bite-sized pieces and fry in a separate
skillet to release fat. Drain sausage and add to the chicken mixture. Season with
Louisiana hot sauce and Worchestershire sauce. Taste and adjust seasonings, as desired.
Cover and simmer for 1 hour, stirring occasionally. Just before serving, add oysters
and their liquid to the gumbo and heat until the edges of the oysters curl, about
5 minutes. To serve, mound rice into individual soup bowls and spoon the gumbo over
the rice. Sprinkle about 1/2 teaspoon of filé powder over each serving and garnish
with chopped green onion. Recipe yields 6 servings.
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