|
-----Original Message-----
From: ramona
Sent: Sunday, October 14, 2012 3:45 PM
To: phaedrus@hungrybrowser.com
Subject: G-shaft candy recipe
My family loves this stuff and I usually order every year from Joliet, IL. I'd love to be able to make it.
The only information I have found is: https://www.ccpld.org/coalmining/braidwood/braidwood_gshaft.html
Thanks for any help you can give me in locating a recipe.
Kind regards,
Ramona
Hi Ramona,
As that Braidwood G Shaft site says, the actual,
original Williamson family recipe still remains a closely guarded secret. They don't give it out.
As this article says, Harriet Williamson's candy was originally called "bull's eye candy" before she started calling it "G Shaft"
after a nearby coal mine, and she may have brought the recipe with her from England: Chicago Tribune
I looked for English recipes for "bulls eye candy", but had no success. There is another candy called "bull's eye", but it's not the same.
It's a caramel with a creamy white center.
"Dan's Homemade Candies" says that they bought the original "G-Shaft" recipe, and they do appear to have it. You can buy G-Shaft candy from them.
They don't give out the recipe. See: Dan's Candies and: Dan's Homemade Candies
That said, there is a copycat or "tastes-like" recipe for "G-Shaft Candy" on several websites. See:
Food.Com
CJOnline
Yummly.com
Family Oven
Phaed
-----Original Message-----
From: lesly
Sent: Thursday, October 18, 2012 3:47 PM
To: phaedrus@hungrybrowser.com
Subject: short ribs and lima beans
Hi, More than 30 years ago the NY Times published a recipe for short ribs and lima beans which was so delicious and used the limas which I love, dried
ones, white and starchy. Could you possibly find that recipe for me?
Thanx. Lesly
Hello Lesly,
Sorry, no success. If the recipe is on the Internet, then the person posting it has neglected to state that it is from the New York Times. Without that
to identify the recipe, then I'm afraid you don't give enough unique details for me to find it. (name of the dish and/or more ingredients would be
needed.) The only recipe from the NY Times with short ribs and lima beans that I could find was this one, with frozen lima beans:
Winter Short Rib Stew
There was nothing like your description in the online archives of the New York Times, but the online archives don't go back 30 years. You could perhaps get the
Times to do a search of their older archives, but it would not be free. They do charge for archives searches.
Your dish might be a Jewish dish called "cholent". Most cholent recipes that I saw called for brisket, but some call for beef short ribs. See below for a
cholent recipe with beef short ribs and dried lima beans.
Phaed
Cholent
2 c. dried lima beans, soak in cold water 2/3 hour
2 or 3 lb. short ribs or brisket
2 lg. onions, diced
3 tbsp. oil
2 tsp. salt
1/4 tsp. pepper
1 c. pearl barley
2 tbsp. flour
2 tsp. paprika
Brown meat in heavy pan. Add onions and seasonings; brown also. Add drained beans, barley and sprinkle all over with flour and paprika. Add boiling
water to 1 inch over mixture. Cover tightly. Bake at 225 degrees for 24 hours. When finished, Cholent will be thick, no liquid, but not dry. Serves 8-10.
-----Original Message-----
From: Christy
Sent: Monday, October 15, 2012 8:25 PM
To: phaedrus@hungrybrowser.com
Subject: can't find this recipe
I am trying to locate a recipe that used frozen bread dough, frozen chopped broccoli, pepperoni, mozzarella cheese, onion, and Canadian bacon.
When I made this years ago, I believe I used one loaf of bread for the bottom crust, then added the meat, broccoli, cheese, and onions. I
put the next loaf on top of the "pie", brushed it with egg wash, sprinkled with poppy seeds, and baked in the oven.
I have looked on the Internet, but I may not be entering the right information
Thank you for your help.
Christy
Hi Christy,
Finding a recipe without the name of the recipe, from just a list of common ingredients like that, is very difficult because search engines go by the
entire page when searching for key words, so you end up getting dozens of pages suggested by the search engine in which all those ingredients are on
the page, but not in a single recipe. I can't find any single recipe that exactly matches your description. I need to know what the dish was called.
Many recipes with those ingredients are called "bread pizzas" or "pizza bread" or "bread dough pizza" or "stuffed bread" or the like, and they usually
have some sort of pizza or tomato sauce. If they don't have any sort of tomato sauce and they have broccoli, then they are often called "broccoli bread".
Below are a couple of slightly similar recipes out of dozens that I saw. Best I can do without the name of your recipe.
I'll post this on my site in case a reader can help.
Phaed
Broccoli Bread
1 loaf frozen bread dough, thawed
2 tbsp. olive oil
1 tbsp. wine vinegar
1 garlic bud, chopped
1 c. shredded Provolone cheese
1 c. sliced pepperoni
2 pkgs. frozen, chopped broccoli, chopped and cooled
1 tbsp. oregano
1 tbsp. minced parsley
1 c. shredded Mozzarella cheese
Roll dough to fit cookie sheet. Rub top of dough with olive oil. Then add cool broccoli (that was mixed with garlic, olive oil, parsley, and wine vinegar).
Add shredded cheese and then the slices of pepperoni on the cheese. Roll like a jelly roll. Brush with beaten egg. Sprinkle top with oregano. Let
rise 35 minutes. Bake at 375 degrees for 35 to 40 minutes.
---------------------------------------------------
Calzones
3 loaves frozen bread dough
Raise according to directions.
--FILLING:--
1 lb. cottage or Ricotta cheese
1/4 lb. Cheddar, shredded
1/4 lb. Mozzarella, shredded
1 beaten egg
2 tsp. parsley flakes
--EXTRAS:--
Broccoli
Pepperoni
Onions
Mushrooms, etc.
Milk
Sesame seeds
Spaghetti sauce
Cut each loaf into fourths. Roll out on lightly floured surface into a circle. Fill one half of the circle area with cheese filling and your
choice of 'extras'. Moisten edge of circle with milk and fold plain half over filling. Press edges together and put on greased cookie sheet.
Cover with a clean towel and let rise for 1/2 hour. Slit top to vent steam and brush with milk. Sprinkle tops with sesame seeds. Bake in
preheated 350 degree oven 25 minutes or until golden brown. Serve with spaghetti sauce. 12 calzones.
From: Dan
Sent: Thursday, October 18, 2012 5:53 PM
To: phaedrus@hungrybrowser.com
Subject: Fanny May Rum Buttercream recipe
Hello,
I have used your site with great success, namely the Portillos chocolate cake. I have a Chicago request; there is a local candy shop named Fanny May.
They make my favorite chocolate treat. It is the Rum Buttercream. Best way to describe it is chocolate cover butter cream. No clue how they make it,
I did an Internet search to no avail. I was wondering if you could be more successful. Sadly I cannot find a description on there web site, but rest
assured they exist.....
Thanks
Dan
Hello Dan,
I think you mean “Fannie May”, a chain of candy shops based on Chicago. I had no success at all finding any mention of a Fannie May’s “rum buttercream”.
There is a Fannie May’s nutritional product list that purports to list all of their products here: Fannie May. There is no “rum buttercreams” listed there or
anywhere else on the Internet from Fannie May Candy. Perhaps you mean “rum creams”, which is on that list?
It’s one thing to create a copycat recipe for Fannie May fudge, which has been done. However, a chocolate cream with a rum center is another matter, and
of a higher degree of difficulty. The creamy rum center in particular, might be difficult to duplicate. No one appears to have created a copycat for
Fannie May’s rum creams. Sorry.
There is a recipe here for making liquor-filled chocolate candies: Chocolate Candy Mall
Phaed
|
