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----- Original Message -----
From: Joan
To: phaedrus
Sent: Tuesday, February 12, 2002 7:56 AM
Subject: Horn and Hardart Baked Beans??
> Hi - My brother-in-law is trying to find a recipe for Horn and Hardart
> Baked Beans. Any thoughts? Thank you, Joan
>
Hi Joan,
More than thoughts, I have located a recipe! See below.
Phaed
Horn & Hardart's Baked Beans
Amount Measure Ingredient Preparation Method
1 lb Great Northern or Navy beans soaked overnight in cold water
1 c Onion chopped
4 sl Bacon diced
2 tb Sugar
1 tb Dry Mustard
1/2 ts Cayenne pepper
2/3 c Molasses
2 tb Cider Vinegar
1 1/2 c Tomato juice
Salt
Drain the beans and place them in a large saucepan. Add fresh water to cover
the beans.
Bring the water to a boil over medium heat. Reduce heat and simmer
uncovered, until beans are almost tender, about 45 minutes to an hour.
Drain.
Preheat oven to 250°F
Place the beans in a baking pot or casserole dish.
Stir in the onions, bacon, sugar, dry mustard, cayenne, molasses, vinegar,
tomato juice, and 1 cup of water.
Bake the beans occasionally while baking and add more water if necessary, to
prevent the mixture from drying.
Season with salt to taste.
Source: Great American Food Almanac
More Horn & Hardart recipes
----- Original Message -----
From: Sherri
To: phaedrus
Sent: Thursday, February 14, 2002 8:10 AM
Subject: Quemada Leche
Hello ~
I just found your website and it's phenomenal! I hope you will be able
to find me a recipe for that wonderful, incredible candy that used to be
individually wrapped in little paper bags and hidden underneath the
tortilla chips served at Monterey House mexican food restaurants back in
the 70's. It's my understanding it's simply called "burnt milk" or
"quemada leche," but I would really like the particular recipe from
Monterey House (which is now called "Monterey Tex-Mex").
Many thanks in advance!
Sherri
Hi Sherri,
Well, I had no luck at all finding a recipe from "Monterey House" or "Monterey Tex-Mex",
but I do have some leche quemada recipes. See below.
Phaed
The real deal is supposed to be here: Angie's Recipes
Leche Quemada
Ingredients :
5 c. sugar
2 1/2 c. fresh milk
1 lg. can Pet milk
1 c. pecans, finely chopped
1/2 tsp. vanilla
Preparation :
In a large saucepan, pour sugar and fresh milk. Boil for about 5
minutes. Add Pet milk. Boil slowly until the mixture thickens.
Cook to a soft ball stage, if ready remove from heat. Add pecans
and vanilla, stir well. Let the mixture cool for 4 to 5 hours in
the saucepan, until it hardens. Return to heat until the mixture is
soft. Pour the mixture into a buttered 8x12 inch shallow pan. Let
it cool for 1/2 hour. Cut into squares. Use a spatula to take them
out.
----------------------------------
Leche Quemada
Ingredients :
6 c. white sugar
2 tbsp. oleo
2 lg. cans Carnation milk
Preparation :
Cook 5 1/2 c. sugar, milk and oleo until boiling. In skillet,
brown 1/2 cup sugar, then add to the boiling mixture; cook and test
as fudge, or until it makes a soft ball in cold water. Beat with
electric mixer, then beat by hand until solid enough to drop by
spoonfuls on wax paper. Add chopped nuts OR put a pecan half on
each piece of candy.
----------------------------------
Leche Quemada
Ingredients :
3 c. sugar
1 c. brown sugar
1/2 c. butter (real butter)
1 (13 oz.) can Eagle Brand condensed milk
1 (13 oz.) can water
2 c. pecan or walnut pieces
Preparation :
Combine all except nuts in heavy pan, such as cast iron. Simmer
on very low flame for about 4 hours or until you can see the bottom
of the pan when you stir slowly (halfway between soft and hard ball
stage on candy thermometer). Add nuts. Pour in buttered pan.
Break into pieces when cool. This is like penuche without the
maple. Is often served at the end of a fiery meal in Mexico - just
one piece. Takes the "hot" out.
----- Original Message -----
From: "warneka"
To: phaedrus
Sent: Thursday, February 14, 2002 4:57 PM
Subject: recipie software
>
> I am looking for a software program that will allow me to automate my
> recipe files .... specifically do searches based on ingredients ..
>
> thanks for your help ..
>
Hi Warneka,
Well, the best software of this type, in my opinion, is MasterCook. You can
find it at the Sierra site or at your local computer store. The Sierra site
is at:
Sierra
If you want to look at shareware recipe software, go to ZDnet:
ZDNet
and enter "recipes" in the searchbox. there are a lot of shareware programs
of this type. I haven't seen any of them in operation, so I can't vouch for
any of them. My suggestion is to go with Mastercook.
Phaed
----- Original Message -----
From: Doris
To: phaedrus
Sent: Friday, February 15, 2002 8:56 AM
Subject: Question for You
In the late 1950s my mother used to make "Special K Cookies".
These cereal cookies were lower in calories. I have located two
recipes for Special K Cookies but they are not the original low
calorie ones. Both of them called for peanut butter, which was
not an ingredient in these cookies. Hopefully you can locate
this recipe for me.
Thanks - just found you web site - Its great!
Hello Doris,
Well, I cannot find any Special K cookie recipes either on the Internet or in my files that are characterized as "low-calorie".
I did find some Special K cookie recipes that don't contain peanut butter, but I wouldn't call them low calorie. See below.
Phaed
Kellogg's Special K Cookies
Ingredients :
1 c. sifted flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. margarine
2/3 c. sugar
1 tsp. vanilla
1 egg
3 c. Kellogg's Special K
Preparation :
Sift flour, baking soda and salt together. Set aside. Beat
margarine, sugar and vanilla until very light and fluffy. Add egg,
beat well. Stir in dry ingredients together with Special K. Drop
spoon full on ungreased cookie sheet. Bake in moderate 375 degrees
for about 10 minutes. Yield 40 (2 inch). Variation: Chocolate;
stir in 1/2 cup chocolate chips. Coconut, 1/2 cup. Nuts, 1/2 cups.
--------------------------------------
Chewy Special K Cereal Cookies
2 stiff-beaten egg whites
1 cup white or brown sugar
2 cups Special K
1 cup coconut
1/2 tsp. vanilla
Beat egg whites until stiff; add sugar. Fold in other ingredients.
Drop onto greased cookie sheets or onto parchment-lined sheets.
Bake at 350 deg. F. for 15-20 minutes.
-------------------------------
Special K Cookies
2 c flour
1 t baking powder
1/2 t soda
1/2 t salt
1 c butter
2 eggs
2 c brown sugar
1 t vanilla
1 c coconut
1 c chopped nuts
1/2 C raisins
4 c Special K cereal
Sift flour, baking powder, soda, and salt. Beat butter and sugar
until fluffy. Add egs and vanilla, beat well. Add sifted ingredients,
coconut, nuts, and raisins. Beat well. Stir in Special K or
cornflakes. Chill about an hour.
Drop by tablespoon onto ungreased baking sheet. Bake at 375 degrees
for 9-12 minutes.
Note: these can be made either walnuts or peanuts. Increase raisins
to 1 C if you like raisins.
----- Original Message -----
From: Anne
To: phaedrus
Sent: Wednesday, February 13, 2002 6:01 PM
Subject: Pain Viennois (Vienna/Austrian Bread) receipe
> Dear Uncle Phaedrus
>
> I am desperatly searching for the best bread receipe I
> have ever tasted. It is the receipe of the Vienna
> Bread (Pain Viennois). It is said to have been brought
> back from Austria by a French Embassador in the middle
> of the XIXth century, along with other receipes.
>
> I know it has malt in it. It also tastes as if it is
> made with milk. It is like brioche, but without the
> color and taste of butter, nonetheless delicious.
>
> It is shaped like a baguette, with ridges on top as if
> coming out of a mold, like the back of a diplodocus.
> It has a very dense, white crumb and is very dark
> brown, almost like glazed, probably brushed with
> condensed milk or so.
>
> I used to buy it in Metz, France (Lorraine). It can
> also be found in Annemasse, next to the
> Geneva/Switzerland border) in Prisunic Bakery. (I
> know, I used to live there. Last time I tasted it was
> 1985.
>
> Help!
>
> Thank you
> Anne
Hi Anne,
Well, absolutely nothing comes up in searching for "pain viennoise" on the
Internet or in my files. I did, however, find recipes for "Vienna Bread".
For what it's worth, they are below. Sorry I couldn't help more.
Phaed
Kaiser Semmeln Vienna Bread Recipe
For sponge
2 cups of boiled water
1 cake of compressed yeast
1 teaspoonful of salt
1/4 cup of lukewarm water
Between 6 and 7 cups of flour
About 3/4 cup of flour
White of 1 egg or less
Soften the yeast in the lukewarm water, mix thoroughly, then stir in the
flour; knead the little ball of dough until it is smooth and elastic. Make a
deep cut across the dough in both directions (see illustration page 297).
Have the boiled water cooled to a lukewarm temperature and into this put the
ball of dough. It will sink to the bottom of the dish, but will gradually
rise as it becomes light. In about fifteen minutes it will float upon the
water, a light, puffy "sponge." Into this water and sponge stir the salt and
between six and seven cups of flour. Knead or pound the dough about twenty
minutes. Let rise in a temperature of about 70 deg F., until the mass is
doubled in bulk. Divide into pieces weighing about three ounces each (there
should be about fourteen pieces). Shape these into balls. When all are
shaped, with a sharp knife cut down into each, to make five divisions. Set
the balls into buttered tins, some distance apart, brush over the tops
generously with melted butter, and set to bake at once in a hot oven. Bake
twenty or twenty-five minutes. When nearly baked, brush over with the beaten
white of an egg, and return to the oven to finish baking. Bake the biscuit
as soon as they are cut and brushed with butter. Only by this means can the
shape and fine texture of this form of bread be secured. This recipe is
said, by those who have eaten the bread in Vienna, to give a near approach
to this justly famous Vienna bread. The Hungarian wheat used in Vienna makes
a difference in flavor, which cannot be exactly duplicated in this country.
--------------------------------------------------------------------
Vienna Bread
5 tsp. yeast (or 2 packages)
1 cup warm water (105F.)
1 cup warm whole milk
1 tablespoon sugar
2 tablespoons butter
5 1/2 - 6 cups white flour
2 teaspoons salt milk for glazing
Stir the yeast in the the combined milk and water. Let sit until
foamy.
Place 4 cups of the flour in a bowl. Stir in the salt. Rub the
butter into the flour with your fingers until it is combined. Stir
in the yeast liquid mixture. Stir to combine, adding a little more
flour if the dough is too sticky to handle, or more water if the
dough is too stiff. When combined, use your hands to continue
working the dough. Turn the dough onto the breadboard and knead
it for 10 minutes, or until smooth. Shape into a ball and place
into greased bowl to rise until doubled in size.
Punch the dough down and divide the dough into 5 equal pieces.
Roll the dough flat into 9 inch ovals. Starting with one of the
long sides, roll the dough up tightly into a loaf. Place the loaves
on a greased baking sheet with the seams on the bottom. Allow to
rise until doubled again.
Heat the oven to 450F(I used 425F). Place two pans of boiling water
into the bottom of the oven (leave your baking tiles in if you
bought them). Slash the loafes with a sharp knife about 4-5 times
diagonally. Bake the loaves for about 15 minutes.
Open the oven door, remove the pans of water and let the steam out.
Brush the loaves with cream or whole milk. Bake for another 5-10
minutes without steam to make a crisp, yet very chewy, crust. You
can shape these into rolls instead of loaves if you wish.
---------------------------------------------------------
Vienna Bread
-----1-1/2 Pound Loaf-----
1/2 c Milk
1 3/4 c Bread flour
1 1/4 c Whole wheat flour
2 tbs. Date sugar
1 1/2 tsp. Sea salt
3/4 c Water
2 tbs. Canola oil
2 1/2 tsp. Dry yeast
2 tbs. Cornmeal
2 Egg whites -- beaten frothy
1. In a small saucepan, scald the milk by heating it just to the boiling
point, and set aside to cool.
2. Add all the ingredients except the cornmeal and egg white to the
machines pan.
3. Program the bread maker for dough method.
4. Lightly oil a large baking sheet and sprinkle with cornmeal. At the end
of the rising cycle, turn the bread out onto the baking sheet and shape into
a round or oval loaf. With a very sharp knife, slash the top in several
places. Cover and let the loaf rise for 40 minutes.
5. Lightly brush the top of the loaf with egg whites and baking in a
preheated 450* oven for 10 minutes. Reduce the heat to 350*, brush the top
again, and bake for 50 minutes longer. Brush the top of the loaf once more
and bake for another 30 minutes. Transfer to a wire rack to allow to cool.
Source: The Bread Machine Gourmet
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