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----- Original Message -----
From: "Indiana Joe"
To: phaedrus
Sent: Tuesday, November 05, 2002 10:48 AM
Subject: Sugar Cream Pie
> Pheadrus,
> I've searched a while and am getting no concrete historical
> refs re: Sugar Cream Pie.
>
> I'm searching for it as a means to define Hoosier fare and
> this pie is pretty much it here in southern Indiana.
>
> I gather it's roots are in or near either the Great Depression
> or the rationing programs of WWI or II. Any thoughts?
>
> Thanks a lot for your assist, have a great day!!
>
> Joe
Hello Joe,
I don't think you are looking far enough back. I found at least one
commercial site whose sugar cream pie is made from a family recipe dating
back to the 19th century.
Wick's Pies
Other than that, I didn't have much better luck than you. I did find one poster
on a message board that seemed to think the recipe was of Mennonite origin.
Phaed
From: Robert
To: phaedrus
Subject: Gee Your Hair Smells Terrific
Date: Wednesday, November 06, 2002 6:21 AM
Hi,
I saw on your website that some people were looking for Gee Your Hair
Smells Terrific Shampoo. I wanted to let you know that I recently
bought some! I found a website where you can buy both the shampoo and
conditioner.
See:
GYHST
Good luck,
Robert
----- Original Message -----
From: Nancy
To: phaedrus
Sent: Tuesday, November 05, 2002 10:36 PM
Subject: German Stollen
I have a friend who eyed a German Stollen at a church bake sale.
The woman who made it would not divulge the recipe but did
volunteer that it had been in the Southern Living magazine.
My friend described the dessert as looking like a pizza cut into
wedges with chocolate and other decadent toppings!
Thanks for your help!
Sincerely,
Nancy
Hello Nancy,
I have several stollen recipes for you below. However, none of them contain chocolate.
Stollen traditionally is topped with raisins and candied fruit. Chocolate is not part
of the picture. If someone has created a chocolate stollen, I could not locate any such recipe.
Phaed
Stollen
Ingredients :
1 orange rind, grated
1/2 c. cut dates
1/4 c. candied fruit
1/2 c. seedless raisins
1 c. shortening
1 1/4 tsp. salt
2 eggs
1/2 c. sugar
1/2 c. milk, lukewarm
4 c. flour
2 pkgs. yeast
1 tsp. sugar
1/2 c. warm water
Preparation :
Combine yeast, 1 teaspoon sugar and warm water. Cream
shortening, sugar and eggs. Add yeast mixture. Add milk and flour
alternately, beating well with each addition. Lightly flour fruits
and knead into dough. Transfer to large greased bowl, cover and
place in refrigerator overnight. Next day, divide dough in half,
roll each on floured board into a rectangle 3/4 inch thick. Brush
with melted butter and sprinkle with brown sugar and chopped nuts.
Fold one long edge into center and then fold other side over
this--overlapping by about 2 inches. Place on ungreased shallow pan
or cookie sheet (cover with cloth) and allow to rise 2 hours. Then
bake 30-40 minutes in a 350 degree oven. When cool, ice with white
frosting.
----------------------------------
Christmas Stollen
Ingredients :
2/3 c. milk, scalded
2/3 c. sugar
3/4 tsp. salt
1/2 c. butter or margarine
2 tbsp. more margarine
2 pkgs. dry yeast
1/4 c. warm water
2 eggs, beaten
1/2 tsp. cinnamon
1/8 tsp. mace
1/8 tsp. ground cardamom
3 1/2 c. flour (about)
1 c. diced mixed candied fruit
1/4 c. raisins
1/2 c. chopped nuts, pecans or walnuts
Preparation :
In a large bowl combine milk, sugar, salt, butter and stir to
melt. Cool to lukewarm. Soften yeast in warm water, add to milk
mixture. Beat in eggs and spices and enough flour to make a soft
dough that can be kneaded. Turn onto floured board and knead until
smooth. Knead in fruit and nuts until evenly distributed. Place
dough in a greased bowl turning to grease top. Cover and let rise
until doubled in bulk, about 2 hours. Punch down and shape into an
oval about 12 x 8 inches. Fold over lengthwise off center so edges
do not meet. Place on a greased baking sheet and let rise again
until doubled, about 1 hour. Bake in a 375 degree oven for about 40
to 45 minutes until nicely brown. Brush with butter and cool on
rack. This makes one or two stollens. Dust with confectioners'
sugar or a confectioners' icing.
----------------------------------
German Christmas Stollen
Ingredients :
1 c. milk
1/2 c. sugar
1 tsp. salt
2 cakes yeast
5 c. sifted flour
2 eggs, beaten
1/2 c. softened butter
1 c. seedless raisins
1 c. nuts
1/2 c. glazed cherries
1 1/2 tsp. grated lemon peel
1/4 tsp. nutmeg
1/4 c. butter
1/4 c. sugar
1/2 tsp. cinnamon
Preparation :
Scald milk, add 1/2 cup sugar and the salt. Cool to lukewarm.
Add crumbled yeast and mix thoroughly. Add 1 cup flour and stir
until smooth. cover and let rise in warm spot until double in bulk.
Add 10 beaten eggs, softened butter, fruit and nutmeg; mix
thoroughly. Add remainder of flour to make dough stiff enough to
knead. Knead until smooth and elastic. Allow to rise until double.
Knead down and divide in 2 rolls each half into a circle 8 inches
in diameter. Spread 1/4 cup softened butter, sugar, and cinnamon.
Make a crease down the center of dough and fold over. Place in
greased loaf pans and let rise until double. Bake at 350 degrees
for 35 minutes. Frost with a mixture of 2 cups confectioners'
sugar, sifted, 4 teaspoons water, 1 teaspoon vanilla. Sprinkle with
chopped walnuts and cherries. Consume within 2 days. Makes 2
loaves.
----------------------------------
German Christmas Stollen
Ingredients :
irst Step: Mix and Raise2 1/4 lb. flour
1 qt. milk
4 pkg. yeast
1 tbsp. sugartep Two:1 1/2 lb. butter
1/2 lb. oleo
3/4 lb. sugar
2 tsp. salt
4 egg yolks
2 1/4 lb. flour1 1/2 lb. candied lemon and orange peel together
1 lb. dark raisins
1 lb. white raisins
1 lb. slivered almonds
1 lb. candied mix fruit
1/2 lb. candied red cherries
1/4 c. brandy or Kirsch
Preparation :
Mix into first step and raise again. Prepare a couple of days
before hand. Following Step 1 and 2: Divide dough equally into 11
to 12 portions. Weigh fruit mixture in 1/2 pound portions. Mix
dough and fruit portions well. Roll dough to form rectangle. Brush
1/2 of with melted oleo and fold into half, bringing top to within 1
inch of end. Let raise until double in size. Bake on ungreased
cookie sheet for 30-35 minutes at 350 degrees.
---------------------
German Stollen
3/4 cup raisins
1/2 cup chopped mixed candied fruit
1/4 cup dried currants
3/4 cup apple juice
4-1/2 to 5 cups flour, divided
2 packages (1/4 oz. each) active dry yeast
1/4 cup sugar
1 tsp. salt
1 cup milk
1/2 cup butter
2 eggs
2 tbsp. grated orange peel
1 tbsp. grated lemon peel
1/2 tsp. almond extract
1/2 cup chopped almonds
Confectioner's sugar, optional
Glaze (optional):
1 cup confectioner's sugar
3 - 4 tbsp. milk
In a bowl, soak raisins, fruit and currants in apple juice
for 1 hour; drain and set aside.
In a mixing bowl, combine 1 1/2 cups of flour, yeast, sugar
and salt; mix well. In a saucepan, heat milk and butter to
120 - 130 (butter does not need to melt).
Add to flour mixture; mix well.
Add eggs, grated peels and extract.
Beat on low sped until moistened; beat on medium for 3 minutes.
Stir in almonds, fruit mixture and enough remaining flour to
form a soft dough. Turn onto a flour board; knead until smooth
and elastic, about 6 - 8 minutes. Place in a greased bowl,
turning to grease top.
Cover and let rise in a warm place until doubled, about 1 -1/2 hours.
Punch down; divide in half.
Cover and let rest for 10 minutes.
On a lightly floured surface, roll each half onto a 12 x 8in. oval.
Fold one of the long sides over to within 1 inch. of the
opposite side; press edges lightly to seal.
Place on greased baking sheets.
Cover and let rise until almost doubled, about 45 minutes.
Bake 350 F. for 25 - 30 minutes or until golden brown.
Cool on racks.
Dust with confectioner's sugar or combine glaze ingredients and
drizzle over stollen.
Yields 2 loaves.
------------------------
German Stollen
Yield: 1 Serving
Ingredients
1 dough:
1/4 c orange juice
3/4 c milk
2 tb butter
1 ts rum extract
1 ts almond extract
1/4 c sugar
1/2 ts salt
1 ts orange peel; dried or fresh
1/2 ts cinnamon
3 c all-purpose flour
2 ts yeast; rapid or quick at beep o
1/4 c golden raisins
1/4 c dried cherries; to 1/3 cup or blueberrie
1/4 c chopped almonds; to 1/3 cup
1 **powdered sugar glaze**
1/2 c confectioner's sugar
1 tb milk; (1 to 2)
1/2 ts vanilla extract
1 **orange glaze**
1/2 c confectioner's sugar
1 tb frozen orange juice concentrate; (1 to 2)
1 ts orange extract
1/2 ts orange peel; (freshly grated, or 1 dried)
Instructions
use: DOUGH CYCLE
when complete:
Remove dough and put in greased bowl, cover, let rise.
(because dough is so heavy, it will not rise very high).
Roll into 8x12 thick oval on lightly floured surface.
Fold dough in half lengthwise with top half folding over
about 3/4 of bottom, Press to seal seams together. Place
on lightly greased baking sheet Cover, let rise in warm
place - 2 hours. Bake in preheated 350ø oven til golden
35-40 min. When cool, Glaze .
For the Powdered Sugar Glaze, try: vanilla, almond, lemon,
coconut or rum to complement the flavor of the bread)
Mix in small bowl. Adjust consistency with Milk as desired
**The thicker the glaze, the heavier it willbe
**A light glaze will pour easily
----- Original Message -----
From: Gene
To: phaedrus
Sent: Wednesday, November 06, 2002 12:50 PM
Subject: Recipie request
Phaedrus,
I've tried this once and heard it is only REALLY good if
you make it yourself, yet I can't find a recipie! So, do
you have one for making Honey Mead? English Middleages
Alcoholic Drink with no fruit or hopps.
Thanks!
Gene
Gene,
This website has some excellent intructions for making homemade mead:
Mead Recipe
Phaed
From: Erin
Sent: Tuesday, April 01, 2014 8:42 PM
To: phaedrus@hungrybrowser.com
Subject: Mead
Dear Uncle P.,
I notice that you got a request for a mead recipe some years back. I'm not sure if it would be of use or
interest to any of your readers, but I find this recipe from The Virginia House-Wife (1824) quite serviceable:
"Mix your mead in the proportion of 36 oz. of honey to four quarts of warm water; when the honey is completely
held in solution, pour it into a cask. When fermented, and become perfectly clear, bottle and cork it well.
If properly prepared, it is a pleasant and wholesome drink, and in summer, particularly grateful on account of
the large quantity of carbonic acid gas which it contains."
I generally put the mixture in Mason jars and swaddle the mouths with cheesecloth until they start to bubble
(maybe three days in the summer, much longer in cold weather), and then cap them off. In four or six months
they are fully carbonated and pleasantly tart. I expect a more modern recipe with the addition of brewers' yeast
would be more consistent and predictable, but this old-time version works well in areas rich with wild yeast.
It is a pleasant addition to infuse the water with cloves, ginger, or anise.
Best,
Erin.
----- Original Message -----
From: luis
To: phaedrus
Sent: Thursday, November 07, 2002 5:50 PM
Subject: pastele machine
Hi like the Puerto Rican that I am I have been hunting for
a pastele machine thru the whole new york and I can't seem
to find one.
I have been going to all different type of kitchen equipment
places, and I get the same all story .
I must get it directly from puerto rico.
I'm looking for a machine manual or electric, please supply me
with a few companies that would mail me the machine or if their
a company in westchester,long island or new york please in form
me. my finger and knuckles a all bruised up.
thank you
luis
Hello Luis,
I could not find any mention of a pastele machine or a pastele maker anywhere on the Internet.
I did find mentions of pasteles, but they were of two kinds. One is like banana leaves stuffed
with pork, and the other is like stuffed dough, like an empanada.
If you want a machine to make the second kind, then you should look for an empanada maker or
a dumpling machine. Like these:
Machine 1
Machine 2
I do not think the machine you want is called a "pastele maker" by its manufacturers.
If you must have a machine from Puerto Rico, then perhaps you can get assistance from this website:
Puerto Rico. Com
Phaed
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