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From: Neita
Sent: Friday, April 12, 2013 3:46 AM
To: phaedrus@hungrybrowser.com
Subject: Recipe Requests
Hello,
My name is Neita, A lot of my old standby recipes disappeared when my
home was burgled and anything that was not able to be "fenced" and sold,
was tossed into a drainage ditch as the burglars escaped with my belongings
and furnishings. The police ultimately found all my papers/photographs/family
letters but they'd been destroyed by rain/snow. The recipes are as follows:
Next was Betty Butter Cake. It used to be printed on the side of another flour
maker's paper bag, but I do not remember what type. The recipe for this
Betty Butter Cake made a wonderfully buttery 2-layer yellow cake.
I would be so very grateful if you can locate these, since I've not been able to
make them for over thirty years now. I made them from the time I received them,
which was the 1970's, up til the end of the 80's and then they were gone along
with everything else I owned. Thank you so much for any help you can give me!
Neita
Hi Neita,
I had no success finding any mention of a recipe called “Betty Butter Cake”
from a flour bag. I did find one recipe called “Betty’s Butter Cake” with no mention
of being from a flour bag. See: Tastebook
Phaed
A reader sent this:
From: "ube"
To: phaedrus@hungrybrowser.com
Subject: Betty Butter Cake From A Flour Bag
Date: Friday, May 17, 2013 6:00 PM
Here it is:
betty bickel butter cake
From: Neita
Sent: Friday, April 12, 2013 3:46 AM
To: phaedrus@hungrybrowser.com
Subject: Recipe Requests
Hello,
Robin Hood Flour No-Knead Rye Bread ...I used to buy their flour and the
recipe was always printed on the flour bag but I've not seen it for years.
And there was a way to convert it to no-knead oatmeal bread. Both recipes
(mainly the rye one with caraway as an option) used warmed milk with oil
and/or butter, yeast, etc., but were not kneaded, just stirred. They had to
rise but not be punched down. This recipe produced a bread so dense it
was more like a very thick full-bodied pound cake texture.
I would be so very grateful if you can locate these, since I've not been able
to make them for over thirty years now. I made them from the time I received
them, which was the 1970's, up til the end of the 80's and then they were
gone along with everything else I owned.
Thank you so much for any help you can give me!
Neita
Hello Neita,
I had no success finding a No-Knead Rye Bread recipe that called for
Robin Hood flour by name. The only rye bread recipes that I could find
that did call for Robin Hood were either kneaded or were bread machine
recipes.
Since you say it was on the bag, you might try e-mailing Robin Hood Flour
Customer Service. See: Robin Hood
There is a no-knead rye bread recipe here: Fab Food Blog
Phaed
From: "Gwen"
To: phaedrus@hungrybrowser.com
Subject: Robin Hood Flour No-Knead Breads.
Date: Sunday, May 26, 2013 9:54 PM
Hello Uncle Phaedrus,
I believe one of the following recipes may be the recipe Neita is searching for.
They are all attributed to Robin Hood Flour, from personal collections,
newspaper clippings, Robin Hood advertisements, and Robin Hood pamphlets.
Casserole Swedish Rye
3 1/2 to 4 cups unsifted white flour
1 1/2 cups unsifted rye flour
1/2 cup firmly-packed dark brown sugar
2 teaspoons salt
1 teaspoon caraway seed
2 packages active dry yeast
1 cup milk
1 cup water
2 tablespoons butter
Combine flours. In a large bowl thoroughly mix 1 1/2 cups flour mixture,
sugar, salt, caraway seed, and undissolved active dry yeast.
Combine milk, water and butter in saucepan. Heat until liquids are very
warm (120-130F). Butter does not need to melt. Gradually add to dry
ingredients and beat 2 minutes at medium speed of electric mixer, scraping
bowl occasionally. Add 3/4 cup flour mixture. Beat at high speed 2
minutes. Stir in enough additional flour mixture to make a stiff dough. If
necessary use additional white flour to obtain desired dough. Cover; let
rise in warm place, until doubled in bulk, about 20 minutes. Stir down;
turn into a well-greased 1 1/2 quart casserole.
Bake at 400F about 40 minutes. Remove from casserole and cool on rack.
-----------------------------------------
Casserole Rye Batter Bread from 1965
1 c plus 1 T. milk
3 T. sugar
1 T. salt
1 1/2 T. canola oil or shortening
2 1/2 tsp. instant yeast
1 c warm water
2 tsp. caraway seeds
3 cups sifted flour
1 1/2 cups unsifted rye flour
Scald 1 cup of milk and add sugar and salt and oil. Cool until lukewarm.
Stir yeast into warm water until dissolved and then add to milk mixture.
Add 1 tsp. caraway seeds and save the other for the top. Stir in all of
both flours a cup at a time. Cover and let rise until doubled. Stir batter
for 30 seconds and then turn into a well greased casserole dish.
Brush top with remaining milk and caraway seeds. Let rise again until
doubled. Bake at 400 degrees for 45 to 50 minutes until done.
----------------------------------------
Pumpernickel Quick Bread
4 cups Robin Hood Pumpernickel Rye Graham Flour
1½ teaspoons baking powder
1½ teaspoons soda
1½ teaspoons salt
1½ cups milk
3 tablespoons brown sugar
¼ cup molasses or sorghum
¼ cup honey
¼ cup margarine, melted
1 egg
Spoon flour into bowl. Add soda, salt and baking powder. Combine remaining
ingredients in a small bowl and beat well. Add to dry ingredients and stir until
all mixed well. Bake in a greased loaf pan for 1 hour and 15 minutes at 350°.
Cool 5 to 10 minutes in pan. Makes one loaf.
--------------------------------------------------------------------
This one makes no mention of its origin, but fits the bill:
Bohemian Casserole Bread
2 cups rye flour
2-3/4 cups whole wheat flour
2 envelopes active dry yeast
1/2 cup lukewarm water (105°F)
1 teaspoon sugar
1/2 cup water
2 tablespoons butter or margarine
1 cup milk, scalded
1/3 cup firmly packed brown sugar
2 teaspoons salt
Melted butter or margarine
In a medium bowl, combine flours; set aside.
In a large mixing bowl, dissolve yeast in water with sugar; let stand until
foamy, about 5 minutes. Stir water and butter into scalded milk; cool to
lukewarm (105°F). Add milk mixture, brown sugar, salt, and 1/2 cup flour
mixture to dissolved yeast; beat until smooth. Beat in enough remaining
flour mixture to make a stiff batter. Cover; let rise in a warm, draft-free
place until doubled, about 45 minutes.
Stir batter down; let rise for 20 minutes.
Preheat oven to 400°F. Spray 2-1/2 quart casserole with non-stick vegetable
spray.
Stir batter down; place in prepared casserole.
Bake 35 to 40 minutes or until tester inserted in center comes out clean.
Remove from casserole; cool completely on a wire rack.
-----------------------------------------
Oatmeal Casserole Bread
1 3/4 cups (425 mL) water, boiled
3/4 cup (175 mL) ROBIN HOOD® or OLD MILL® Oats
1/4 cup (50 mL) molasses
1 1/2 tsp (7 mL) salt
3 tbsp (45 mL) oil
1 tsp (5 mL) sugar
1/2 cup (125 mL) water, warm
1 envelope (1 envelope) (8 g) active dry yeast (2 1/4 tsp/11 mL)
4 cups (1000 mL) ROBIN HOOD Best For Bread Homestyle White Flour
1 cup (250 mL) ROBIN HOOD Best For Bread Whole Wheat Flour
Directions:
1. POUR 1 3/4 cups (425 mL) boiling water over oats in large bowl. Stir in
molasses, salt and oil. Cool to lukewarm.
2. DISSOLVE 1 teaspoon (5 mL) sugar in 1/2 cup (125 mL) warm water.
Sprinkle in yeast. Let stand 10 minutes, then stir well.
3. ADD dissolved yeast and 2 cups (500 mL) Robin Hood Best For Bread
Homestyle White Flour to oat mixture. Beat on low speed of electric
mixer 1/2 minute then on high speed for 3 minutes, scraping sides of
bowl often.
4. STIR IN Robin Hood Best For Bread Whole Wheat Flour, then remaining
white flour, until thoroughly blended. Use enough flour to make a soft,
non-sticky dough.
5. COVER with greased waxed paper and tea towel.
6. LET RISE in warm place (75°-85°F/24°-29°C) until doubled (45 - 60 minutes).
7. BEAT 25 strokes with wooden spoon. Spread in 2 greased (1 1/2 qt/1.5 L each)
casseroles or soufflé dishes.
8. COVER with tea towel and let rise in warm place until dough is 1" (2 cm)
above top of pan (30 minutes).
9. BAKE at 375°F/190°C on lower oven rack for 25 to 35 minutes, or until set.
10. QUICK NOTE: This recipe makes 2 loaves. This bread can also be baked
in two 8 1/2" x 4 1/2" (1.5 L) loaf pans.
------------------------------------------
Oatmeal Batter Bread
1/2 cup Whole Wheat Flour
1 3/4 cups Bread Flour
1 envelope instant yeast (2 1/4 tsp)
2 1/2 tbsp sugar
3/4 tsp salt
2/3 cup hot water
1/4 cup butter or margarine, softened
1 cup Oats
1 egg
Preparations
COMBINE whole wheat flour, 1/2 cup white flour, yeast, sugar and salt in
large bowl. Mix well.
ADD water, butter, oats and egg to flour mixture. Beat at low speed of
electric mixer just until dry ingredients are moistened.
Beat at medium speed for 3 minutes. Using a wooden spoon, gradually
stir in remaining 1 - 1 1/4 cups white flour adding enough to make a soft
smooth dough.
PLACE in lightly greased bowl. Turn dough to grease top. Cover with
greased waxed paper and tea towel.
LET RISE in warm place (75?- 85?F) until doubled (35 - 40 minutes).
TURN dough into greased 1 1/2 qt round casserole or souffl? dish.
LET RISE uncovered in warm place until doubled in size (30 - 35 minutes).
BAKE at 375?F on centre oven rack for 25 - 30 minutes, or until golden.
Remove from dish immediately. Cool on wire rack.
-------------------------------------------
Robin Hood Casserole Bread/White Batter Bread from 1962 and 1964
2 pkgs active dry yeast
1 cup warm water
1 cup lukewarm milk
3 tbsp sugar
1 tbsp salt
1 1/2 tbsp shortening (the 1964 version calls for 2 tbsp butter or margarine)
4 1/2 cups robin hoods all purpose flour (the 1964 version calls for 4 1/4 cups)
Soak yeast in 1 cup warm water for 5 minutes. Pour milk over sugar, salt,
and shortening in a bowl, stir until dissolved.
Spoon flour into dry measuring cup, level off, and pour onto wax paper.
Add yeast mixture and all of flour to the bowl, beat two minutes with a
wooden spoon. Cover the bowl, place in a warm place until tripled in bulk.
Beat vigorously with spoon for 1/2 minute. Pour into a casserole, bake
uncovered at 375 for 55-60 minutes. (the 1964 version suggests turning
dough into two greased loaf pans and baking for 50 minutes, and offers
a sweet variation using 1/4 cup sugar and 1 cup raisins with all other
ingredients and directions the same)
From: Neita
Sent: Friday, April 12, 2013 3:46 AM
To: phaedrus@hungrybrowser.com
Subject: Recipe Requests
Hello,
My name is Neita, A lot of my old standby recipes disappeared when my
home was burgled and anything that was not able to be "fenced" and sold,
was tossed into a drainage ditch as the burglars escaped with my belongings
and furnishings. The police ultimately found all my papers/photographs/family
letters but they'd been destroyed by rain/snow. The recipes are as follows:
And lastly, I have lost my recipe for Death By Chocolate Cake. The recipe
made a 2-layer cake split into 4 layers, filled with a cocoa powder and whipped
cream filling, and then a chocolate ganache was made and poured warm over
the cake, allowed to drizzle down the sides, and would harden into fudge
consistency. The cake was very dark and dense, very rich. The recipe incuded
the "frosting" that became fudge.
I would be so very grateful if you can locate these, since I've not been able to
make them for over thirty years now. I made them from the time I received them,
which was the 1970's, up til the end of the 80's and then they were gone along
with everything else I owned. Thank you so much for any help you can give me!
Neita
Hello Neita,
As the instructions on my site say, if you have more than one request, please
send them in separate e-mails. This time, I will answer all three.
However, I will send each reply separately.
First, the “Death by Chocolate Cake”. There are multiple and different recipes
with that name. Most of them are not layer cakes, and I did not find one at all
that was two layers with each layer split into two layers. Other than that, the
closest recipe that I found to your description is here:
Whiskaffair
Phaed
The Friendship House - Biloxi/Gulfport/Mississippi City, Mississippi.
The owners sold it to Brennan's of New Orleans in the sixties, but they then
opened The Log House a short distance away, serving many of the same dishes.
There are more Friendship House recipes at: Bradenton.com
More of my Biloxi memories from the sixties are: Hugo's, The White House,
Fisherman's Wharf, Gus Stevens, the Vapors Nightclub, the amusement park
and "Goofy Golf" with the big Buddha statue.
Friendship House Chocolate Pie
1 1/2 cups sugar
1/2 cup cornstarch
1/2 cup cocoa
1/4 teaspoon salt
2 1/2 cups milk
3 egg yolks
1/2 teaspoon vanilla
1 cooked pie shell
whipped cream to cover
Mix sugar, cornstarch, cocoa and salt together. Then add 1/2 cup of milk and
egg yolks. Blend these ingredients. Add remaining two cups of milk.
Heat mixture in double boiler, stirring occasionally until mixture becomes thick.
Add vanilla. Cool, then pour into baked pie shell. Top with whipped cream.
(From: "The Ford Treasury of Favorite Recipes from Famous Eating Places",
compiled by Nancy Kennedy)
----------------------------------------------------------------------------
Friendship House Seafood Gumbo
1 1/2 cups chopped onions
1 cup chopped celery
1/2 cup chopped green pepper
3/4 cup salad oil
2 quarts water
2 bay leaves
1 tbsp ketchup
1 tbsp minced garlic
1/8 tsp diced, ground, chili peppers
2 tsp salt
1/4 tsp Tabasco
1 tbsp Worcestershire
1 1/2 cups canned tomatoes
1 can (#2) okra, drained
1/2 pound shrimp, shelled and deveined
1/4 pound crabmeat
1 1/2 tbsp flour
1 1/2 tsp Gumbo filé powder
Saute the onions, celery and green pepper in 1/4 cup oil for 10 minutes.
Add the water, bay leaves, ketchup, garlic chili peppers, salt, Tabasco,
Worcestershire sauce and tomatoes. Cook over low heat 15 minutes.
Add the okra,shrimp, and crabmeat. Cook 5 minutes.
Heat the remaining oil and stir in the flour until brown. Add to the soup,
stirring constantly. Cook 5 minutes. Stir in the filé powder.
Taste for seasoning.
Serves 8 - 10.
(From: "The Diner's Club Cookbook" (1959) By Myra Waldo)
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