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2013

Betty Butter Cake

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

Robin Hood Flour No-Knead Rye Bread

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 not 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)

Death by Chocolate Cake

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


Friendship House

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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