On 22 Mar 2006 at 18:05, Rusty wrote:
> Schlotzsky's uses a sourdough bun mix to make their Sourdough buns.
> Schlotzsky's Sourdough Buns
> 2 pounds 13 ounces sourdough bun mix
> 2 pounds 10 1/2 ounces water (110 degrees F)
> 3/4 ounce active yeast
> Preheat oven to 450 degrees F. Mix water and yeast in a mixing bowl.
> Add sour dough mix. Mix for one minute on low speed of mixer. Scrape
> sides of bowl. Mix for 30 seconds on medium speed. Place in pan and
> let rise until double in size. Squeeze into pans and let rise second
> time until double in size. Place in a 450 degree F oven for 18
> minutes. Rotate pans and leave in oven for 3 additional minutes. Let
> cool to 80 degrees F and place in bags to store. Yields 8 – 6 ounce
> buns or 8 – 4 ounce buns. Source: Schlotzsky's Deli, Pensacola,
> Florida - Chefs Bryce Symmes And David Spooner
> Do you have the recipe for the mix? If not, any suggestions? Obviously
> it is packaged somewhere and sent to the various stores. Since the
> recipe above has only the mix, water and yeast, the flour and all
> other ingredients, including a dry sourdough something, must be in the
> mix. Help, recipe, and/or comments would be welcomed.
This is quite common with restaurant chains. People think it would
be great if they could get their hands on the recipe book that their
favorite restaurant chain uses. However, they'd find the same thing
that you found in this recipe. Restaurant chains use lots of pre-mixed
ingredients. For many of their dishes, their recipe books call for
these pre-mixed ingredients, and if you don't have the mixes, then
the restaurant recipe isn't go to help you. Their recipe book doesn't
tell how to make their bread from scratch. What it tells is how to
make their bread from their own sourdough bun mix, or the commercial
sourdough bun mix that they use.
What people really want are copycat recipes. Copycat recipes aren't
exactly the same as the recipes that the restaurant uses. A copycat
recipe is something you can make in your own kitchen, with ingredients
that you can buy at your supermarket, that tastes like the restaurant
product. Many of the "restaurant recipes" that we see on the web, even
though they come from the actual restaurants, are really "home versions"
of the restaurant recipes. Basically, they are copycat recipes, too.
I can't help you Rusty. The people in your local Schlotzky's probably
don't even know exactly what's in that mix. The only people who know
what's in Schlotzky's sourdough bun mix are the people who make the
mix for Schlotzky's and the cooks at Schlotzky's test kitchen, and
they aren't telling.
I couldn't find a copycat recipe for Schlotzky's sourdough, just for
their regular bread. Sorry. If you can find any "sourdough bun mix"
at all for sale, you might try a batch with it.
On 22 Mar 2006 at 16:57, Dani wrote:
> I live in Sacramento California. Can you tell me if they sell
> Anginette cookies anywhere? I can't find them. The last batch was
> flown out to me by a friend in Florida. Help. Those Florida people
> don' t always live long.
> Thank you kindly,
I don't have any way to find stores in a particular city that sell a particular product. Sorry.
If you are looking for Stella D'Oro anginetti cookies, you might contact Kraft or your local Kraft distributor. Kraft's website is:
If you want an Italian brand of anginetti cookies, you might try any Italian grocers in your area
You can buy Stella D'Oro Anginetti cookies online at any of these sites:
Also, I found the below recipe, if you want to try making them.
Makes about 24
For the cookies:
1/2 cup granulated sugar
6 tablespoons butter or margarine
2 teaspoons vanilla extract
1 teaspoon grated lemon zest
2 cups all-purpose flour
2 teaspoons baking powder
For the icing:
1 tablespoon butter or margarine
3 cups sifted confectioners' sugar
2 tablespoons water
2 tablespoons lemon juice
1 teaspoon vanilla extract
Preheat oven to 350 F. Line a baking sheet with parchment paper.
In a mixing bowl beat sugar, vanilla, lemon peel and 6 tablespoons
of butter with an electric mixer until well blended. Add eggs one
at a time, beating well after each addition. Continue to beat for
Stir in flour and baking powder (will be a soft, sticky dough).
Spoon dough into a pastry bag fitted with a 3/8-inch round tip.
Pipe 2-inch diameter rings onto the parchment paper.
Wet your fingertips and press ends of each ring together to form
a smooth ring. Bake about 20 minutes or until golden brown.
To make icing: Melt 1 tablespoon of butter over low heat. Add
sugar, water, lemon juice and vanilla and whisk until sugar melts
and mixture is heated through. If icing is too thick to brush easily,
add more water to thin. Remove cookies from oven and immediately
brush warm icing over hot cookies. Cool iced cookies on sheet for
2 minutes. Transfer to a rack and cool completely.
On 24 Mar 2006 at 9:34, Barbara wrote:
> the recipe was on the box of Dromedary Dates...It
> was a sstraight forward recipe dates sugar flour eggs.
This is the only date nut bread recipe that I can find anywhere that mentions Dromedary Dates by name.
Date Nut Bread
3/4 c. chopped walnuts
1 c. cut up pitted dates (Dromedary chopped dates), 1 (8 oz.) pkg. = 2 c.
1 1/2 tsp. baking soda
1/2 tsp. salt
3 tbsp. canola oil
3/4 c. boiling water
1 tsp. vanilla extract
1 c. granulated sugar
1 1/2 c. sifted all-purpose flour,
With fork, mix walnuts, dates, soda and salt. Add oil, water; let
stand 20 minutes. Start heating oven 350 degrees. Grease pan (or
line with aluminum foil) 9 x 5 x 3 loaf pan. With fork, beat eggs,
beat in vanilla, sugar then flour. Mix in date mixture until just
blended, turn into pan. Bake 1 hour or until cake tester, inserted
in center, comes out clean. Cool in pan 10 minutes, remove to wire
rack to finish cooling. Wrap in foil. Store overnight before
serving. Can be frozen.
On 26 Mar 2006 at 9:51, Joe wrote:
> Hey Unc; hows things?
> Back in the middle 70's I was at Fort Polk, in Louisiana. I had some
> catfish filets that were not done in any that the cookbooks show.
> They, were, almost similar to chicken. I mean, they were floured and
> deep fried. Am I making sense? It seems every recipe I find calls for
> corn meal. Do you have any Idea?
> Joe from Leavenworth
Most Southern fried catfish recipes call for cornmeal or for a mixture
of flour and cornmeal, but there are some that don't have any cornmeal. See below.
Fried Catfish Recipe
1 pound catfish fillets
1/2 teaspoon salt
3/4 cup flour
1/2 cup oil
Season the fish with salt and pepper. Place the flour in a
heavy-duty zipper-top plastic bag; add 2 to 3 fillets at a time.
Seal and shake to coat. Remove fish, shaking to remove excess
flour. Pour oil into a 10-inch cast-iron skillet; heat to 375F.
Fry fish in batches 3 minutes on each side or until fish flakes
with a fork. Drain on paper towels.
This recipe for Fried Catfish serves/makes 4.
Catfish, cut into strips
1 egg, beaten
Self rising flour
Oil for frying
Season catfish with salt, pepper, accent and cayenne pepper
(if desired). Dip strips into beaten egg and dredge in flour.
Deep fry for 5 to 8 minutes and drain oil off strips.
Country Fried Catfish
25 pan-dressed catfish, fresh or frozen (6 oz. each)
2 lg. eggs, beaten
1/4 c. milk
1 1/2 tsp. salt
1/4 tsp. pepper
2 c. flour
2 c. bread crumbs
Tartar sauce (optional)
Thaw fish if frozen. Combine eggs, milk, salt and pepper.
Combine flour and bread crumbs. Dip fish in egg mixture and roll
in flour mixture. Fry in deep fat (350 degrees) for 3-5 minutes
or until fish flakes easily when tested with a fork. Drain on
absorbent paper. Serve with tartar sauce.
Fried Catfish With Cajun Seafood Sauce
4 fresh catfish fillets (cut in half)
K-Pauls seafood magic or other cajun seasoning mix
1/2 c. unsalted butter
Flour to batter
1/2 c. unsalted butter
1 tsp. sage
1/4 tsp. cumin, rosemary, onion powder, thyme
1/2 tsp. white pepper
3/4 c. half and half milk or cream
3/4 c. white wine or Chardonney
Dash of cajun seasoning
Season each side of fish with seasoning. Dip in flour. Fry in
skillet with butter on medium high heat. Fry until golden brown on
both sides (approximately 15 to 20 minutes). Keep warm in oven as
you are preparing sauce. Seafood sauce, melt butter in skillet and
add seasonings, stir constantly and blend over medium heat for 5 to
10 minutes. Add half and half continue stirring and heat slowly
until bubbly as you slowly increase heat (5 to 10 minutes). Add a
dash of cajun seasoning and wine stir until well blended and smooth
and thick texture (2 to 3 minutes). Do not overcook. Serve over
fish with red beans and buttered carrots, easy to impress guests
with this cajun delight.
Ago Glain (Benin) Recipe
6 live (1-pound ea) crabs
1 cup vinegar
freshly ground black pepper to taste
3 large tomatoes
1 bay leaf
1 sprig parsley
3 large onions
2 whole cloves
3 limes, juiced
1 tablespoon dende oil
1 teaspoon Pili Pili
In the coastal regions of West Africa, seafoods and shellfish
abound. Crabs are the centerpiece of this Fon dish from the
former kingdom of Dahomey. When Fon descendants came to the
new world as slaves, they re-created the dish as the Matoutou
Crabes of the french-speaking Caribbean.
Wash the crabs and place them live in a large stockpot full of
boiling water to which the vinegar, salt, and pepper have been
added. Cook the crabs for 10 minutes, skimming off any residue
that rises to the top of the water. Then add the whole tomatoes,
the bay leaf, parsley, and one of the onions with the cloves
stuck in it. Remove the tomatoes after 5 minutes and continue
to cook the rest of the ingredients for an additional 5 minutes
or until the crabs are done. Remove the crabs. (You may wish to
reserve the water in which the crabs have been cooked to use for
cooking the white rice that traditionally accompanies this dish.)
Remove the crabmeat from the body and the claws, trying to maintain
the shells for serving. Place the crabmeat in the lime juice.
Meanwhile, heat the oil in a saucepan. Mince the two remaining
onions and brown them lightly in the oil. Add the cooked tomatoes
and cook the mixture until it is reduced to a pastelike consistency.
When the mixture is reduced, add the Pili Pili, stir to ensure that
the flavors are mixed, verify flavoring, and serve hot. The crabs
are traditionally served in their own shells or in ceramic shells,
on a bed of rice covered with the sauce. Alternately, the sauce may
be served separately in a sauceboat.
This recipe for Ago Glain (Benin) serves/makes 6.
Akkra Funfun (Benin) Recipe
1 1/2 cup dried white beans
1/4 cup water
2 teaspoons salt
oil for deep-fat frying (a mixture of two parts peanut oil to one
part palm oil gives an authentic taste)
2 tablespoons finely chopped onions
salt to taste
cayenne pepper to taste
Wash and soak the beans and cook them according to directions on the
package. Drain them well and place in a blender with the water and
salt. Blend until they form a thick, doughlike paste. (Add more water
if necessary.) Heat the oil to 350 to 375 :F in a deep, heavy saucepan
or a deep-fat fryer. Fold the chopped onion, salt, and cayenne pepper
into the bean paste. drop the mixture into the oil 1 tablespoon at a
time and fry until golden brown. drain the fritters on paper towels
and serve while hot. Coarsely chopped hot Guinea pepper-type chiles
or finely chopped okra may also be added to the mixture.
The Yoruba people of southwestern Nigeria and southeastern Benin
are notorious snackers. They are also legendary merchants. Markets
and snacking come together perfectly, as one offers ample opportunity
for the other. One of the classic dishes of Yoruba cooking is Akkra.
A fritter made from either black-eyed peas or white beans, this dish
has crossed the Atlantic to be found in many different guises. In
Brazil the Akkra has been transformed into Acaraji - a black-eyed
pea fritter that is not only Bahias quintessential finger food but
also the ritual offering made to Yansan, the goddess of tempests in
the Candomble religion. In the French Antilles, Akkra becomes Accras
de Morue, made from salted codfish that has been fried in a batter.
There, these fritters are the traditional starter for any Creole meal
and a perfect accompaniment for the Ti-Punch that is the areas
traditional cocktail. In barbados, the African waste-not-want-not
theory of cooking comes together with Akkra to produce Pumpkin Accra,
yet another twist on this traditional snack.
source : Iron Pots & Wooden Spoons : Africas Gifts to New World
Cooking / Jessica B. Harris
This recipe for Akkra Funfun (Benin) serves/makes 6.
Poisson au gril
1 onion, finely chopped.
1 tbsp. ground pepper
1 tbsp. salt
Wash and pat dry the fish. With a knife make several lateral
incisions on the fish. Mix the chopped onions with with the
salt and pepper and put the mixture into each incission. Brush
the fish with the oil and grill until done, turning once. Serve
with half a lemon.