On 10 May 2005 at 13:52, Frances wrote:
> Hi, my husband wants me to bake some cookies his mother used to make
> in Italy. He comes from the Marci region. Like many other women in
> that era she did not write down the recipes. He remembers that the
> cookies were made with raisins and had icing sugar on top. His mom
> called them Maritozzi.
> Thank you Frances
The "maritozzi" that I find are more like sweet buns than cookies.
There are pictures and recipes here:
I recently inherited a Brown Bobby Donut machine from my 99 year
old mother-in-law who passed awy in March. It has the dough bag
and the complete "How to Make Money with Brown Bobby", plus the
recipes. I would be happy to share any info I have. The basic
Plain Brown Bobbys
1 lb sugar
1/2 lb of Crisco
1 pint milk
1 level tsp salt
1 1/2 lbs flour
1/2 tsp mace
2 oz baking powder
Cream sugar and Crisco thoroughly. Add salt, mace and one egg.
Mix thoroughly and then add the other 2 eggs. Beat well. Add
flour and baking powder and mix thoroughly.
(Note: Have the Brown Bobby Machine hot. Put a quantity of this
batter into a pastry bag and squeeze out enough in the lower
molds to about fill them. Close lid and bake.)
There are more recipes and icings.
See also: Brown Bobbie Donut Maker
On 14 May 2005 at 16:25, Bob wrote:
> Hi: Some 65 years ago I seem to remember my aunt and mother making a
> Dutch sugar candy or cookie that I think was called phonetically
> 'busplat', 'boosplatz'. It was colored brown, like a fudge, poured on
> a stone slab, very thin. It was a candy that my sister and I really
> liked. Does any of this jog your memory and vast knowledge of Dutch
> Cooking? I stumbled upon your name while looking for a recipe for
> Best regards, Bob
I think you mean "borstplaat". See below.
1 cup granulated sugar
3 teaspoons liquid (water, milk, half & half or light cream)
1 teaspoon butter
flavoring extract of your choice
3 drops food coloring of your choice
In a small, heavy saucepan mix sugar and liquid. Heat slowly to a
boil without stirring the syrup until the mixture registers 240°
on a candy thermometer.
Remove from heat immediately and add the butter, flavoring and food
coloring. Stir vigorously until the syrup thickens. Either drop from
a spoon onto waxed paper or pour into greased lids no more than 1/2-inch
deep. Cool to solidify.
Flavoring Recommendations: For fruit-flavored Borstplaat add lemon,
orange, lime, or strawberry flavored extract with appropriate food
coloring. For pure fruit flavor prepare the mixture with water.
For chocolate-flavored Borstplaat, add 2 tablespoons unsweetened
cocoa powder and use a liquid of half & half or light cream to
prepare. Stir vigorously enough to dissolve any lumps created by
the cocoa powder.
For coffee-flavored Borstplaat, the 3 tablespoons of liquid should
be comprised of 11/2 tablespoons strong coffee and 11/2 tablespoons half
& half or light cream.
Try other extracts including peppermint, anise, or almond with
enhanced flavorings in the liquids from liqueurs. Experiment and
have some fun with this recipe!
Makes 12 Candies
On 13 May 2005 at 9:05, Danette wrote:
> Dearest Phaedrus,
> Once again I come to you with a request for an unusual recipe. You
> did not disappoint me before (vinegar sauce for gingerbread, thank
> you again), this time it is for a bread recipe. This supposedly
> has Jewish or European or more likely, Russian origins, but I have
> searched extensively and am unable to locate it. I have tried to
> recreate it through other peoples descriptions, but have failed.
> The bread is called: Shissel. It is a type of rye bread, and
> apparently in Russia, years ago, they referred to rye as "corn". I
> have looked it up this way too, but again , am unable to find it.
> Thank you in advance for your help. I have sent others to your
> site and they enjoy it immensely. I hope to hear from you soon.
A bit of research revealed to me that "sissel" is a Yiddish word for caraway seeds.
"Sissel bread" is a dark rye bread with caraway seeds, and a tad more research
revealed that much of the world calls this bread "corn rye bread". See below for two
Corn Rye Bread
Yield: 2 very large loaves
1.5 cups warm water (110°)
1 pkg (1 T.) dry yeast
1/2 tsp. sugar
4 tsp. kosher salt
3 cups Rye Sourdough Starter, measured after stirring down (see below for
2 cups high gluten flour
3.5 cups all-purpose flour
1 egg white beaten with 2 T. water for glaze
2 tsp. caraway seeds for topping and more for inside, if desired
The following directions are for hand kneading. If you have a heavy duty
food processor, put all dough ingredients in work bowl after you have made
the yeast starter. Add starter and combine. Dough will be fairly sticky.
Don't use a food processor unless it is quite durable; this is a very
Combine 1/2 cup warm water, yeast, sugar, and let stand until double
(10 min.). Dissolve salt in remaining water. Mix in sourdough starter,
then yeast mix. Add gluten flour and 2 cups of all-purpose flour and
optional caraway seeds; make a soft dough. Spread 1.5 cups flour on
kneading surface and turn dough out on it. Knead, adding more flour,
to make a soft dough. Do not over knead. The dough should be only
slightly elastic, even a bit sticky. Form dough into a ball, and put
in an ungreased bowl. Cover with plastic, and let rise until double
(1.5 hours). Knead, cover with towel, and let rest for 15 minutes.
Divide into 2 parts. Form each into 12 inch loaf. Pinch seam, and
place seam down on cornmeal-dusted sheet. Cover and let rise until
3/4 proof. Put a large pan with 2 inches water in oven. Preheat to
400°. Place quarry tiles on upper shelf of oven.
Brush loaves with egg-white glaze, slash with knife. Sprinkle seeds
on top. Bake for 30 minutes on tiles. Brush again with glaze; bake
an additional 20 to 30 minutes.
Rye Sourdough Starter
48 hours before beginning rye bread, make this starter: Mix 1 T. dry
yeast in 2 cups of tepid water. Beat in 2 cups of rye flour. Add a
small onion, peeled and halved. Cover the bowl with plastic wrap.
Let stand at room temperature for 24 hours. Remove onion. Beat in
1 cup tepid water and 1.5 cups rye flour. Cover and let stand for
24 hours longer. This can be used immediately or refrigerated for
24 hours. This preparation makes about 4 cups of starter (a bit more
than required for the bread).
Deli Corn Rye Bread
yield: 1 loaf
1/2 cup cold water
1 1/2 cups bread flour
6 tablespoons yellow cornmeal
1 cup cold mashed potatoes
1 cup boiling water
1 tablespoon caraway seeds
1 tablespoon shortening
cornmeal, as needed to sprinkle on baking sheet
2 teaspoons salt
1/4 cup water
1 tablespoon dry yeast, plus
1 teaspoon dry yeast
1/2 teaspoon cornstarch
2 1/2 cups rye flour
1 teaspoon caraway seeds
Lightly grease large bowl; set aside.
Combine cold water and cornmeal in 2 quart saucepan over medium high
Add boiling water and cook 2 minutes, stirring constantly.
Stir in shortening and salt.
Let mixture cool to lukewarm.
Combine yeast, rye, flour, potatoes and 1 tablespoon Caraway seeds in
mixing bowl and blend.
Add cornmeal mixture and blend thoroughly.
Turn out onto lightly floured surface and knead until stiff but still
Place in greased bowl, turning to coat entire surface.
Cover with plastic wrap and hot damp towel and let rise in warm place
until doubled in volume.
Grease baking sheet and sprinkle lightly with cornmeal.
Punch dough down, shape into loaf or rounds and place on baking sheet.
Cover with plastic wrap and let rise in warm place until doubled in
Preheat oven to 375 degrees. Bake bread 40 minutes.
Combine water and cornstarch in small saucepan and bring to boil,
boil 1 minute.
Remove bread from oven, brush lightly with glaze and sprinkle with
remaining caraway seeds.
Return bread to oven for about 5 minutes, or until top is glazed and
loaf sounds hollow when tapped.
Cool on rack.
On 12 May 2005 at 22:55, Richard wrote:
> Dear Phaedrus,
> I am looking for a recipe for a grapefruit cake. I saw the recipe
> for a grapefruit pie, but I would really like the one for the
See below for the grapefruit cake recipes.
Fresh Grapefruit Cake
2/3 c. butter or oleo
1 3/4 c. sugar
3 c. cake flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. fresh grapefruit juice
3/4 c. milk
1 1/2 tsp. vanilla extract
In a large mixing bowl, cream butter and gradually add sugar; beat
well. Add eggs, one at a time, beating well after each addition.
Sift together flour, baking powder and salt, add to creamed mixture
alternately with grapefruit juice, beginning and ending with flour
mixture. Gradually add milk and vanilla; mix well. Pour batter
into 2 well greased and floured 9" pans. Bake at 350 degrees for 30
3 3/4 c. sifted flour
1/2 tsp. salt
1/2 tsp. baking soda
3 tsp. baking powder
1 c. shortening
3 tbsp. grated grapefruit rind
2 1/2 c. sugar
1 egg yolk
3/4 c. grapefruit juice
Sift flour, salt, soda, and baking powder together. Cream
shortening with grapefruit rind and sugar until fluffy. Add whole
eggs and yolk, one at a time. Add sifted dry ingredients
alternately with juice in small amounts; beat well after each
addition. Pour into 3 (9 inch) cake pans. Bake at 350 degrees for
30 to 35 minutes. Ice when cool.
1 1/2 c. sifted cake flour
3/4 c. sugar
1 1/2 tsp. baking powder
1 tsp. salt
1/4 c. water
1/4 c. oil
3 eggs, separated
3 tbsp. grapefruit juice
1/2 tsp. grated lemon peel
1/4 tsp. cream of tartar
Cream Cheese Frosting (below)
1 grapefruit, peeled and sectioned
Cream Cheese Frosting--
2 pkg. (3 oz. each) cream cheese
2 tsp. lemon juice
1 tsp. grated lemon peel
3/4 c. sifted powdered sugar
6 to 8 drops yellow food color
Reserved grapefruit sections
Sift together flour, sugar, baking powder and salt into bowl.
Make well in center and add water, oil, egg yolks, grapefruit juice
and lemon peel. Beat until very smooth. Beat egg whites with cream
of tartar until stiff but not dry. Gradually add egg yolk mixture
over egg whites and fold in gently until just blended. DO NOT STIR.
Turn batter into ungreased 9 inch springform pan (cheesecake) and
bake in preheated 350 degree oven 30 minutes or until top springs
back when touched lightly with finger. Invert onto rack and cool
thoroughly. Loosen edges of cake carefully and remove cake from
pan. With serrated knife, cut cake crosswise to make 2 layers.
Reserve a few fruit sections for frosting. Fill with part of the
Cream Cheese Frosting and grapefruit sections. Spread top and
sides of cake with frosting and decorate with additional fruit
sections. Soften cream cheese at room temperature. Beat until
fluffy. Add lemon juice and peel. Gradually blend in sugar and
beat until well blended. Stir in food color (if using). Crush
enough grapefruit sections to measure 2 teaspoons and blend into