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Cinnamon Jumbles

On 1 Jul 2006 at 21:10, Diana wrote:

> My mom used to have a Better Homes and Gardens cookbook dated back in
> the 1960's. Cinnamon Jubilees are a soft  drop cookie with cinnamon
> and sugar sprinkled on top. The only other thing I remember about them
> was they called for buttermilk.  Everytime we churned butter we got
> these wonderful cookies.  I have been all over the internet and some
> gentleman told me that you are the one to turn to when all else fails.
>  Thank you for your time.  Diana 

Hi Diana,

Well, there is just nothing at all on the Internet called "cinnamon jubilees". Not even on the Better Homes and Gardens website. Nor is there anything with that name on any of our recipe CDs. We have a couple of old Better Homes & Gardens cookbooks from the 1930's and the 1950's, and there's nothing like that in them, either.

However, Diana, I do find recipes for an old-fashioned drop cookie that contains buttermilk and is topped with a mixture of sugar and cinnamon. It's not called "cinnamon jubilees"; it's called "cinnamon jumbles."

See below.


Old  Time  Cinnamon  Jumbles

 Ingredients :
 1/2 c. butter (use 1/4 c. butter & 1/4 c. shortening)
 1 c. sugar
 1 egg
 3/4 c. buttermilk
 1 tsp. vanilla
 2 c. flour
 1/2 tsp. soda
 1/2 tsp. salt

 Preparation :
    Mix thoroughly the butter, sugar and egg.  Stir in buttermilk and
 vanilla.  Sift together flour, soda and salt and stir in.  Chill
 dough 1 to 2 hours.  Drop rounded teaspoons about 2" apart on
 lightly greased baking sheet.  Sprinkle with mixture of sugar and
 cinnamon.  Bake at 400 degrees until set but not brown, about 10

Moroccan Bread

On 29 Jun 2006 at 21:25, Krishna wrote:

> Dear Phaedrus,
> Ok, question #2 from india:
> Many years ago when my husband was of just out of high school he went
> on a  trip by train from europe to Morocco. He and his friends were
> very poor  polish boys and were really travelling on a
> shoestring...but in this way  they had more of a "local" experience
> than a tourist/resort experience.
> One of his most fond memories from morocco was about how they used to 
> purchase moroccan bread...which was about a 9 inch circle, aprox. 1" 
> thick, golden yellowish in color and had a slightly sweet taste. He
> thinks  it was made out of corn. He doesn't remember the name, but
> only remembers  that it cost one dhiram. He said that it is usually
> eaten with Tajin. He  has wonderful memories of all the differnt
> colors of olives that were  available in the market, and how they used
> to eat the bread with a rainbow  of olives and stinging nettle that
> they picked from the side of the road  and cooked!
> I would be interested in a recipe for this bread
> Thanks Uncle!
> Krishna 

Hi Krishna,

The recipe for classic Moroccan bread is below. Hope that's the one he means.


Moroccan bread (kisra or khboz)

Categories: Bread  Moroccan  
Yield: 1 batch 

1 pk Active dry yeast 
1 ts Granulated sugar 
1/4 c ;Water 
3 1/2 c Unbleached flour 
1 c Whole wheat flour 
2 ts Salt 
1/2 c Lukewarm milk 
1 ts Sesame seeds 
1 tb Anise seed 

Soften the yeast in 1/4 c. sugared lukewarm water. Let stand 2 minutes, 
then stir and set in a warm place until the yeast is bubbly and doubles 
in volume. Meanwhile, mix the flours with the salt in a large mixing 
bowl. Stir the bubbling yeast into the flour, then add the milk and 
enough lukewarm water to form a stiff dough. (Since flours differ in 
their ability to absorb moisture, no precise amount can be given.) 
Turn the dough out onto a lightly floured board and knead hard with 
closed fists, adding water if necessary. To knead, push the dough outward. 
(It will take anywhere from 10 to 15 minutes to knead this dough thoroughly 
and achieve a smooth, elastic consistency. If using an electric beater with 
a dough hook, knead 7 to 8 minutes at slow speed.) During the final part of 
the kneading, add the spices. After the dough has been thoroughly kneaded, 
form into two balls and let stand 5 minutes on the board. Lightly grease a 
mixing bowl. Transfer the first ball of dough to the greased bowl and form 
into a cone shape by grasping the dough with one hand and rotating it against 
the sides of the bowl, held by the other hand. Turn out onto a baking sheet 
that has been sprinkled with cornmeal. Flatten the cone with the palm of 
the hand to form a flattened disc about 5 inches in diameter with a slightly 
raised center. Repeat with the second ball of dough. Cover loosely with a 
damp towel and let rise about 2 hours in a warm place. (To see if the bread 
has fully risen, poke your finger gently into the dough - the bread is ready 
for baking if the dough does not spring back.) Preheat the oven to 400 F. 
Using a fork, prick the bread around the sides three or four times and place 
on the center shelf of the oven. Bake 12 minutes, then lower the heat to 300 F.
and bake 30 to 40 minutes more. When done, the bread will sound hollow when 
tapped on the bottom. Remove and let cool. Cut in wedges just before serving.
Yield: Two six-inch round loaves. 
Variation (Khboz Mikla): A flattened circle of the dough is cooked, over an 
open fire, on a dry earthen griddle called a mikla until browned on both sides. 
To my mind this is absolutely delicious with fresh butter and crystallized honey.
From "Couscous and Other Good Food from Morocco" by Paula Wolfert. 


On 29 Jun 2006 at 21:24, Krishna wrote:

> Dear Phaedrus,
> Greetings again from India!
> Before I pester you with my question...I always forget to mention that
> I  love the Shakespeare quotes at the end of the archive pages!
> Ok, down to my first question:
> Can you find a recipe to make a home made version of a chinese
> fermented  soybean paste? My husband and I love asian cooking, but
> those  ingredients are hard to come by here in the village!
> Thanks again!
> Krishna 

Hi Krishna,

Glad you enjoy the quotes.

I can't find anything about making Chinese soybean paste, but there is quite a lot about making the Japanese version, Miso.

See these sites:

Miso 1

Miso 2

Miso 3

This book has several recipes and detailed instructions:

The Book of Miso (Paperback)
by William Shurtleff


Cracker Barrel Biscuits

I found this recipe on the net, I made them last night, just like the 
real thing!!!!

 CB Biscuits 

2 c White Lily Self-rising flour
1/3 c shortening
2/3 c buttermilk

Heat oven to 450* Lightly grease a baking sheet. 
Cut the shortening into the flour, and stir in the buttermilk. Mix 
for about 1 min. Don't overmix. Roll out about 1/2 inch thick. Place 
on pan bake for 8 minutes. Makes 12. Brush with melted butter when 
you take them out of the oven. Enjoy. They will be white on top, but 
done, like the CB ones!!


Some Chinese Recipes

Cabbage-Wrapped Pork Rolls

 9 oz(250g) boneless pork, lean and fat
 1 tsp. salt. or to taste
 1 tsp. scallions, chopped
 9 oz(250g) Chinese cabbage ( bok choy)
 1/2 tsp. fresh ginger, chopped
 2 egg whites
 1/4 tsp. pepper
 2 tsp. flour
 4 tbsp cornstarch (corn flour) dissolved in 4 tbsp water
 7 fl oz (200ml) meat or bone stock
 1/4 tsp. MSG (optional)


1. Mince the pork and mix with the scallions, ginger, ground peppercorn, 
3/4 tsp. of the salt, and the dissolved cornstarch. Set aside.
2. Trim and discard the tough outer leaves of the cabbage. Wash the 
tender inner leaves and blanch briefly in boiling water, removing 
immediately. Drain and let cool.
3. Mix the egg whites and flour into a batter. Spread the inner side of 
each cabbage leaf thinly with the batter and then the filling. Roll the 
leaves into cylinders about 1 inch(2 cm ) in diameter and seal the openings 
with the egg batter. Repeat until all the filling has been used.
4. Place the rolls in heat-proof deep dish or tureen and steam over high 
heat for 15 minutes. remove and cool. Cut the rolls into 1 inch (2 cm) 
sections and steam again until the pork is thoroughly cooked.
5. Heat the stock to boiling. Add the MSG (optional) and the remaining 
1/4 tsp. salt. Pour the stock over the cabbage rolls and serve.
Baby Back Ribs

Serves 4 to 6


4 pounds baby back pork ribs about 4 racks
1 teaspoon garlic powder
5 teaspoons onion powder
1/2 teaspoon freshly ground black pepper
5 teaspoons Chinese five spice powder
a pinch ground coriander
1 tablespoon ground cloves
1/4 cup Worcestershire sauce
1/4 cup soy sauce or tamari
2 teaspoons sugar


With a fork pierce meat side of ribs all over. In a small bowl stir 
together spices and rub all over ribs. Put ribs in a shallow baking 
dish. In bowl stir together Worcestershire sauce, soy sauce or tamari, 
and sugar and brush mixture over ribs.

Marinate ribs, meat sides down, covered and chilled, at least 3 hours 
and up to overnight. Preheat oven to 300F. Put ribs, meat sides up, in 
a roasting pan large enough to hold them in one layer and roast in middle 
of oven, turning occasionally, 1 1/2 hours, or until cooked through. 
Cut ribs into sections.
War Su Gai (Almond Boneless Chicken)

Serves 4 to 6


2 whole chicken breasts, skinned, boned, and cut in half
1/2 teaspoon salt
1 tablespoon dry sherry

4 tablespoons cornstarch (corn flour)
3 tablespoons water
3 cups broth
1 1/2 cups chopped mushrooms (optional)
3 tablespoons chicken fat or butter
2 teaspoons soy sauce
3 tablespoons chicken bouillon granules

3 tablespoons cornstarch
3 tablespoons flour
1/2 teaspoon baking powder
1 egg, beaten
1 tablespoon water

1 cup shredded lettuce
1/3 cup toasted, slivered almonds
1 green onion, finely chopped (green and white parts)
Oil for deep-frying


Sprinkle chicken with salt and sherry and marinate for 15 minutes.
While chicken is marinating, prepare the sauce.  Mix together the 
cornstarch and water in a small saucepan until smooth.  Gradually 
mix in the chicken broth, mushrooms (if using), chicken fat or butter, 
soy sauce, and bouillon granules.  Bring the mixture to a boil, stirring
constantly.  Let boil for 1 minute, and keep warm.

To prepare batter: Beat together the cornstarch, flour, baking powder, 
egg, and water until smooth.  Coat each piece of chicken with the batter.

Heat wok or a large skillet and add oil to a depth of 1/2-inch.  Heat to 
375 degrees.  Cook coated chicken pieces in oil until they are golden, 
turning them once.  This should take about 5 - 7 minutes.  Drain the 
chicken on a tempura rack if you have one, or on paper towels.

Cut the chicken diagonally into strips.  Reassemble the strips into 
chicken breast shapes and place on a bed of shredded lettuce. Sprinkle 
with almonds and green onion.  Spoon the sauce over the chicken and serve.


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