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----- Original Message -----
From: Sharon
To: phaedrus
Sent: Wednesday, January 08, 2003 12:21 PM
Subject: (no subject)
I hope you can help me find a poppy seed cake my mother made back in
the 50's. She would bake in round cake pans and then cut into four
layers. The cake had a filling in between the layers with poppy seeds
on top of the filling. It was not frosted and had to be kept in the
refrig. If you have any recipes of this type, please let me know.
Sharon
Hello Sharon,
My database has forty or so recipes like that, except that none say cut into four layers. They don't say you can't do that, though... See below.
Phaed
Poppy Seed Cake With Yummy Filling
Ingredients :
1 teaspoon vanilla
3/4 cup butter
1 1/2 cups sugar
2 cups sifted regular flour
2 teaspoons baking powder
1/2 teaspoon salt
4 egg whites beaten stiff
Yummy Filling:
3/4 c. sugar
4 egg yolks
2 tbsp. cornstarch
1 1/2 c. milk
1/4 tsp. salt1/2 c. chopped nut meat or coconut
1 tsp. vanilla
Preparation :
Soak overnight 1/2 cup poppy seed in 1 cup milk (or heat milk,
add poppy seed and let cool to soften seed). Add: Cream: Add
gradually: (Cream after each addition). Sift together: Blend in
alternately flour and poppy seed mixtures to creamed mixture. Fold
in: Pour batter into greased and floured 8 inch layer cake pans.
Bake at 350 degrees about 30 minutes. Cool 5 minutes in pans. Then
cool on wire racks. Mix: Cook in double boiler 5 minutes, stirring
constantly. Cool. Add: Spread layers of cake. Stack.
----------------------------------
Poppy Seed Cake
Ingredients :
1 1/2 c. sugar
3/4 c. shortening
3/4 c. milk
1/4 c. poppy seeds
2 c. cake flour
1/4 tsp. salt
1 tsp. vanilla
4 egg whites
2 tsp. baking powder
Filling:
4 egg yolks
3 tbsp. cornstarch
2 c. milk
1 c. sugar
Pinch of salt
1 c. chopped walnut meats
Preparation :
Cream sugar and butter. Add poppy seeds which has been soaked in
milk for 5 minutes or less. Sift dry ingredients together, add and
beat well. Add vanilla and fold in stiffly beaten egg whites. Bake
in 375 degree oven. Can bake in layers and put in filling or loaf
cake and ice with 7 minute icing. Mix dry ingredients. Add well
beaten yolks. Stir in hot milk. Cook in double boiler until thick
and smooth. Cool and add nuts. Spread between layers and ice with
7 minute icing.
----------------------------------
Poppy Seed Cake
Ingredients :
3/4 c. poppy seeds
1 c. milk
3/4 c. shortening
1 1/2 c. sugar
2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
4 egg whites
Filling:
4 egg yolks
1/2 c. cold water
1 1/8 tsp. cornstarch
1/2 c. sugar
1/8 tsp. salt
Juice & grated peel of 1 lg. lemon
1 tbsp. butter
Preparation :
Soak poppy seeds in the milk for 2 hours. Cream shortening and
sugar thoroughly. Sift flour, measure and sift again with baking
powder and salt. Add to creamed mixture alternately with milk and
poppy seeds. Beat egg whites until stiff and fold in. Pour into 2
wax paper lined 8 inch square pans and bake in a moderate oven (350
degrees) for 30 minutes. Spread the cooled layers with filling and
dust top with powdered sugar. Beat egg yolks; add water. Combine
cornstarch, sugar and salt; stir into egg yolk mixture. Cook until
thick. Stir in lemon juice, grated peel and butter. Cool and spread
between cake layers.
----- Original Message -----
From: Liz
To: phaedrus
Sent: Wednesday, January 08, 2003 7:26 AM
Subject: Bread maker Rye Bread
I have been able to find some very complex sourdough rye bread recipes,
and some regular rye bread recipes, but wonder about finding a good
(as close to German) rye bread recipe that can be done in a bread machine,
without having to purchase a ready-made kit (shipping is more than the kit...).
My husband would forever be thankful, as we haven't even found a good one
near us in Ft. Myers that we could purchase.
Thank you,
Liz
Hi Liz,
Try the ones below.
Phaed
German Rye Bread
Recipe By : Great Bread Machine Recipes by Norman A. Garrett
Serving Size : 8 Preparation Time :0:00
Categories : Bread Machine Breads And Rolls
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon active dry yeast
1 tablespoon caraway seed
2 1/4 cups bread flour
1 1/2 teaspoons salt
2 1/2 teaspoons unsweetened cocoa
1 1/2 cups rye flour
1 1/4 cups warm water
1 1/2 tablespoons butter
2 1/2 tablespoons molasses
Place ingredients in bread machine in order recommended by the
manufacturer of your machine. Use regular bread cycle.
(For Panasonic/National machines use 3 1/2 teaspoons of yeast).
Makes one 1 1/2 pound loaf.
------------------------------------------------------
German Rye Bread
Ingredient 1 Lb. loaf 1 1/2 Lb. loaf
water 7 oz. 1 1/4 Cups
butter 1 Tbsp 1 1/2 Tbsp
Molasses 5 tsp 2 1/2 Tbsp
Bread Flour 1 1/2 Cups 2 1/4 Cups
Rye Flour 1 Cup 1 1/2 Cups
Unsweetened Cocoa 5 tsp. 2 1/2 Tbsp
salt 1 tsp 1 1/2 tsp
Caraway seeds 2 tsp 1 Tbsp
active dry yeast 2 tsp 1 Tbsp
Preparation
Put the ingredients into the bread machine pan in the order suggested
by your bread machine instructions (usually liquid first, then flour,
then yeast). Use basic bread cycle setting.
---------------------------------------------------------
German Rye Bread
Makes 2 loaves
Ingredients
2 (.25 ounce) packages active dry yeast
1/2 cup warm water (110 degrees F/45 degrees C)
1 1/2 cups lukewarm milk
2 tablespoons white sugar
1 teaspoon salt
1/2 cup molasses
2 tablespoons butter
3 1/4 cups rye flour
2 1/2 cups bread flour
Directions
1 Dissolve yeast in warm water.
2 In a large bowl combine milk, sugar, and salt. Use a mixer to beat
in molasses, butter, yeast mixture, and 1 cup of rye flour.
3 Use a wooden spoon to mix in the remaining rye flour. Add white flour
by stirring until the dough is stiff enough to knead.
4 Knead 5 to 10 minutes, adding flour as needed. If the dough sticks to
your hands or the board add more flour.
5 Cover dough and let rise 1 to 1 1/2 hours or until double.
6 Punch down dough and divide to form two round loaves. Let loaves rise
on a greased baking sheet until double, about 1 1/2 hours.
7 Preheat oven to 375 degrees F (190 degrees C). Bake for 30 to 35 minutes.
Makes 24 servings
----- Original Message -----
From: "Brian"
To: phaedrus
Sent: Tuesday, January 07, 2003 8:15 AM
Subject: sugar cured Jalapeno
> I am interested in canning Jalapenos. Specifically sugar cured
> Jalapenos. I was given a jar of them a few years ago and found they
> worked great in chilli adding a subtle heat and sweetness. They were
> sliced Jalapenos in a thin syrup. I don't remember there being any
> other seasoning in the jar. They reminded me of something you might get
> in a hickory farms basket, but they were from a company in Texas. Any
> help you could offer would be appreciated.
>
> Thanks Brian
Hello Brian,
I found two recipes. I think the second one may be closer to what you want.
Phaed
Martha Redding Davis's Sweet Jalapenos
1 quart of sliced Jalapeno peppers
2 3/4 cup sugar
1/2 cup Tarragon vinegar
Drain liquid from 1 quart sliced pickled Jalapenos. To sliced peppers, add 2
3/4 cup sugar and 1/2 cup Tarragon vinegar. Mix well and allow to stand for
approximately 1 week before using.
Serve atop cream cheese on crackers.
-------------------------------------
Candied Jalapeņos (Cowboy Candy)
4 lb. fresh jalapeņo peppers sliced
2 lb. onions, diced
1/2 C. vinegar
1/2 C. water
6 to 8 C. sugar
2 T. mustard seed
1 tsp. turmeric
2 tsp. celery seed (optional)
1 T. garlic powder
1 tsp. ginger
Slice jalapeņos into thin slices and dice onions (I would suggest a pair of
rubber gloves for handling jalapeņos, personal experience, do not touch your
face!).
Place in pan with water and vinegar, bring to a boil, reduce heat & simmer
about 10 min or until tender. (Do not breath fumes.) Pour off most of the
water vinegar mixture, add the sugar and spices bring to soft candy
temperature to completely dissolve sugar about another 10 minutes.
Place boiling mixture into jars, leaving 1/4 inch headspace. Adjust caps.
----- Original Message -----
From: Maureen
To: phaedrus
Sent: Wednesday, January 08, 2003 3:46 PM
Subject: Banamo Taffy
> I'm not even sure if I spelled it correctly. We use to get this candy
> bar shaped taffy, called Banamo Turkish Taffy. You would smack in on
> a table to break it into pieces and let the pieces get soft in you mouth.
> Flavors were chocolate, vanilla, banana, strawberry. Banana and chocolate
> were the best.
> Can you get this anymore, anywhere?
>
> Maureen
Hi Maureen,
Victor A. Bonomo, who created and marketed Bonomo's Turkish Taffy, died on
June 26, 1999 at his home in Bal Harbour, Fla at the age 100.
Mr. Bonomo'ss father, Albert J., was a Sephardic Jew who had emigrated to
the U.S. from Turkey. In 1897, the year before Victor Bonomo was born,
Albert Bonomo started making candy in Coney Island to supply concessions at
the amusement park. After World War I, Victor joined his father in running
the candy factory where they made saltwater taffy and hard candies.
After World War II, sugar rationing ended and people were eager to indulge in sweets.
Bonomo's joined the race to satisfy the demand, promoting three candy
bars, "Thanks," "Hats Off" and "Call Again," described as "poor man's Milky Ways."
Then one day the candy cooks at Bonomo's factory came up with a vanilla-flavored
batter of corn syrup and egg whites that was cooked and then baked. It wasn't
really taffy, and the only connection that it had with Turkey was the fact that
Albert had emigrated from there, but Victor called it "Turkish Taffy" anyhow.
The stuff would cool into large sheets, which were distributed through
Woolworth stores. Clerks at Woolworth's candy counters would use hammers
to break the sheets into pieces that were sold by the pound.
Unsatisfied with this method of distribution, Victor Bonomo had the slabs cut
into rectangles the size of 1945 nickel Hershey bars and packaged them in
wrappers that showed smiling men in fezzes pouring batter into a huge vat.
The candy caught on and spread into most of the rest of the country, although
there were problems in the South because the heat melted the candy. Three new
flavors, chocolate, strawberry and banana, were added, and in the 50s and 60s
the company sold as many as 100 million bars a year.
Victor Bonomo sold the company and retired in 1970. Bonomo's Turkish Taffy
changed hands a few times and in 1980 it became part of Tootsie Roll which
stopped making the candy in 1989 due to declining sales.
You can't buy Bonomo's anymore, but you can buy something called "french
taffy", which is very close. You can buy it here:
Peppermint Palace
or here:
Old Fashioned Candy
Phaed
From: "Hillary "
To: phaedrus@hungrybrowser.com
Subject: Bonomo Taffy Available At Amazon and V Country Store
Date: Saturday, August 21, 2010 12:53 PM
Bonomo Taffy Available At Amazon and Vermont Country Store!
All those people who have looked for Bonomo Taffy for so long will be
surprised. I sure was!
----- Original Message -----
From: R
To: phaedrus
Sent: Thursday, January 09, 2003 12:46 PM
Subject: re:lemon cream
> Dear unc,
> You helped me out last time and I'm wondering if you can work your
> magic again
> I am looking for a recipe titled Lemon Cream Cheese Pillow. Do ya
> know anything about it?
> R
Hi R,
Yep, these are little French pastries. However, I couldn't find a recipe for
them anywhere. You can see pictures of them and even buy them at these
sites:
French Gourmet
Progressive Gourmet
Gourmet Express
Update 2013: There are recipes on these sites:
Tablespoon
Family Cookbook Project
Phaed
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