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----- Original Message -----
From: John
To: phaedrus
Sent: Saturday, July 27, 2002 12:37 PM
Subject: old recipe
Would you happen to know of a pudding called "floating island"?
Thank you.
john
Hello John,
I found several pudding recipes with that name. One calls itself "Hungarian floating island",
and another is called "isla flotante", They're pretty similar except for the lime meringue
topping on the "isla flotante."
Phaed
Floating Island (Isla Flotante)
Ingredients :
2 tbsp. cornstarch
6 c. milk
4 egg yolks (reserve whites)
1/2 tsp. salt
2/3 c. sugar
1 cinnamon stick or 1 tsp. vanilla extract
Meringue:
4 egg whites
1 c. sugar
1 tbsp. lime juice
Preparation :
A: B: 1. Dissolve cornstarch in part of the milk. Add egg
yolks and blend. 2. In a large saucepan, mix rest of milk with
ingredients in B, and bring rapidly to a boil, without stirring.
3. Gradually, add milk-yolk mixture and cook over moderate heat,
stirring rapidly with a wooden spoon, until custard boils. 4.
Strain into a bowl or into individual custard cups. Garnish with
the following meringue. A: B: 1. Beat egg whites until stiff.
Gradually, beat in sugar and lime juice. Beat until fluffy. 2.
Garnish custard with meringue, cool, and chill in refrigerator.
----------------------------------
Old Fashioned Floating Island
Ingredients :
4 eggs
1 heaping tbsp. flour
2/3 c. sugar
1 qt. milk
Salt
2 tbsp. butter
Flavor to taste with vanilla & nutmeg
Preparation :
Beat egg yolks and 2 tablespoons milk together. Mix flour with
the sugar, add to egg yolk mixture. Beat until smooth. Put milk in
heavy pan and add egg mixture, stirring well. Put on stove and
cook, stirring constantly until well cooked and smooth. Remove from
heat and add butter and flavorings. While very hot, pour over
stiffly beaten egg whites carefully cutting egg whites through
pudding in chunks. Set aside to cool. Very good for persons who
are ill.
----------------------------------
Floating Island Pudding
Ingredients :
1/3 c. sugar
2 tbsp. cornstarch
1/8 tsp. salt
2 c. milk
2 egg yolks, slightly beaten
2 tbsp. butter or margarine, softened
2 tsp. vanilla
Preparation :
Blend sugar, cornstarch, and salt in 2 quart saucepan. Combine
milk, and egg yolks; gradually stir into sugar mixture; cook over
medium heat stirring constantly until mixture thickens and boils.
Boil and stir 1 minute. Remove from heat; stir in butter and
vanilla. Pour into dessert dishes. Cool slightly and chill.
Serves 4. Add vanilla wafer in pudding and top with whipped cream.
----------------------------------
Hungarian Floating Island
Ingredients :
1 qt. milk to boil
6 eggs, separated
6 tbsp. sugar
1 tsp. vanilla
1/2 c. cold milk
Preparation :
Beat egg whites until stiff. Boil milk and add half of sugar.
Drop tablespoonsful of egg whites into boiling milk. Turn on other
side after a few seconds. Take out boiled whites and place in a
flat dish. Continue this until all whites are used. Put egg yolks
and rest of sugar in a bowl and beat well. Add cold milk. Add yolk
mixture to boiling milk and cook for one minute. Add vanilla.
Cool. Pour this custard on top of egg fluffs. Serve cold.
----- Original Message -----
From: Deanna
To: phaedrus
Sent: Sunday, July 28, 2002 9:09 AM
Subject: Milnot Canned Milk
I live in Southwest Florida, and I have a recipe that calls for
Milnot Milk. I cannot find Milnot Milk at any of the stores in
our area. Can you tell me if they still make it and if so, where
can I find it?
Thank you.
Deanna
Hello Deanna,
Milnot is alive and well. The milk division has a website at:
Milnot Milk
And the corporate website is at:
Milnot
Their address is:
Milnot Holding Corporation
100 South Fourth Street
Suite 1010
St. Louis, Missouri 63102
Phone: 1-800-877-6455
Fax: 314-436-7679
My suggestion is to call the 800 number and ask for the names of the nearest stores to you that carry Milnot.
Phaed
----- Original Message -----
From: Nikki
To: phaed
Sent: Wednesday, July 24, 2002 4:39 PM
Hi! I am looking for a recipe for cippolini onions?? Do you have any??
Hello Nikki,
Cippolini are small, bitter onions. they're used as an ingredient in a lot of recipes.
When they're served as a side dish, they're usually braised or glazed. Below are a few recipes.
Phaed
Cippolini Onions in Zinfandel Vinegar
2 cups water
1 cup Napa Style Zinfandel Vinegar
3 tablespoons sugar
2 teaspoons Gray salt
1 bay leaf
2-1/2 pounds Italian cippolini onions, peeled and left whole
In a 2-quart nonreactive saucepan, bring all ingredients to a boil,
except for the onions. Reduce the heat and simmer for 5 minutes.
Add the onions, and adjust the heat to maintain a simmer. Continue
to cook for about 10 minutes, or until tender.
Remove the onions with a slotted spoon into a bowl. Allow the liquid
to cool, then pour over the onions.
Can be refrigerated for up to 1 week.
-----------------------------------
Burgundy-Glazed Cipollini Onions
Chef Vince Alberici
Adam's Mark Hotel, Philadelphia
Serves 6
Cipollini onions are a small, flat Italian onion similar to pearl onions.
Ingredients
3 tablespoons unsalted butter
1 1/2 pounds cipollini onions, peeled (see NOTE)
3 tablespoons sugar
1/2 cup port wine
1/2 cup Burgundy, or other good-quality dry red wine
1/4 cup balsamic vinegar
1/4 cup red wine vinegar
1 bay leaf
4 tablespoons veal or beef stock
Pinch salt
Pinch cracked black pepper
Method
1. Melt the butter in a large, ovenproof saucepan over a medium flame.
Preheat the oven to 350°F (180°C). Add the onions to the butter and
cook for about 20 minutes, until they are nicely browned. Add the sugar,
wines, vinegars, bay leaf, and stock, and bring to a simmer.
2. Place the pan in the oven and cook for about 45 minutes to 1 hour,
until the onions are soft. Remove the onions from the pan with a slotted
spoon. Reduce the sauce over low heat until it achieves a slightly
viscous consistency, about 1 hour. Season with salt and pepper, and
reheat the onions in the sauce.
NOTE: To peel the onions easily, place in a pot, cover with water, and
bring to the boil. Boil for 1 minute and drain. The outer peel should
slip off when you squeeze the onions
-----------------------------------------------
Cippolini are small, bitter onions. I'm sure that they are
prepared in many different ways, however, this is how the
people from Bari, Italy prepare them.
Cut the top and bottom off of the cippolini. Do not remove all
of the layers of peel at this time. Place in a pan of cold water
and bring to a boil. When water is boiling, lower heat to simmer.
Continue cooking until onions are fork tender, or remove one and
try to smash it with your fingers. If it smashes easily, they are
done, if not continue to cook until done. Remove pot from stove
and rinse cippolini with cold water.
Remove the rest of outer skin. Place in bowl and cover with fresh
water and refrigerate. Change water once every day for at least
3 days, however, they can be kept under refrigeration for up to 10
days. When they are ready, now you can go to the next step and
prepare them as you would like.
Fried Cippolini *
*The ingredient amounts given are for about 2 cups of
cippolini, so please adjust accordingly to the amount
you want to prepare.
Cut cippolini into quarters and place in large bowl. Toss
with 3/4 cup of flour, 2 tsp. salt, 2 tsp. black pepper,
1 Tbsp. chopped parsley, 2 Tbsp. grated romano cheese and
1 tsp. minced garlic. Beat two eggs and add mixture. This
should make a loose paste. Heat olive oil in frypan
(approximately 2 inches deep), until ready to fry. Spoon
cippolini mixture into oil and fry until golden brown. Drain
on paper towels, sprinkle with romano cheese and serve.
----- Original Message -----
From: Larry
To: phaedrus
Sent: Saturday, July 27, 2002 11:56 PM
Subject: Old Hough Bakery recipe
> I used to buy maple raisin rolls from Hough Bakery. I was unable to
> locate anything like it at your archive site. Can you help?
> Larry
> --
Hello Larry,
Well, there still aren't any Hough Bakery recipes on the web, nor was I able
to find any recipes for maple raisin rolls or buns.
I did find recipes for maple raisin bread, though. See
below.
Phaed
Maple-Whole Wheat And Raisin Bread
Ingredients :
2 c. whole wheat flour
1/2 c. white flour
1 tsp. baking soda
1/2 tsp. baking powder
1 1/2 c. buttermilk
1/2 c. maple syrup
1 egg
1 tbsp. butter
1 c. golden raisins, plumped (cover with hot water for 5-10 minutes; mix and drain well)
Preparation :
In a bowl mix flours, soda, baking powder; set aside. Beat
buttermilk, syrup, egg and butter until well blended. Stir into
flour mixture just to moisten. Fold in raisins, spoon into 2
greased 1 pound coffee cans. Bake in preheated 350 degree oven
until toothpick inserted in center comes out clean, 35-45 minutes.
Cool in cans 10 minutes. With knife loosen edges and invert on
racks, removing cans.
---------------------------------------
Maple Raisin Bread
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Bread Machine Breads
Fruits Low Fat
Bread-Bakers Mailing List
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 C Milk
2 Tbsp Butter Or Margarine
2 Tbsp Brown Sugar
2 Tbsp Maple Flavoring
1 1/4 Tsp Salt
4 1/2 C Bread Flour
1 1/4 Tsp Yeast
2/3 C Raisins
Measure first 7 ingredients into bread pan.
Insert pan into chamber and secure.
Select: Sweet Bread setting. Select crust.
Press start.
Add raisins when signal beeps.
Time: 3 hrs. 50 mins.
----- Original Message -----
From: Jean
To: phaedrus
Sent: Sunday, July 28, 2002 5:20 PM
Subject: Herman Bread & starter using potato flakes
We are trying to find the starter recipe for the starter for
Herman Bread. The bread recipe uses NO yeast, because the
ferminting of starter has the needed yeast properties. My
husband makes the bread on a regular basis, but needs the
starter recipe in case our "Herman" dies. Again there is
NO yeast what so ever in the bread recipe.
Thanks, to help us keep making the bread to fatten up the
family more. LOL
Hi Jean,
First, let me tell you that from everything that I can find out, after
researching this three times, the idea that "Herman" starter is a
yeastless potato starter is a misconception. It just ain't so. There
are sourdough starters both with and without yeast; there are potato
starters both with and without yeast; and there are Herman starters
both with and without yeast. What makes Herman starters different
from regular sourdough starters is the amount of sugar in them.
Herman is known as a "sweet starter".
Below are recipes for Herman starters both with and without yeast, and
potato starters both with and without yeast.
Phaed
No Yeast Herman Starter
The starter recipe is:
Mix 1 cup milk, 1 Cup Flour, and 1 Cup sugar in a large glass
bowl or jar. Use wooden spoon to mix. Cover loosely with plastic
wrap. Do not refrigerate.
Days 2-5 Leave it alone to bubble
Day 6 Stir once
Day 7 Feed with 1 cup sugar, 1 Cup flour and 1 Cup milk.(Mix starter
first, then add ingredients)
Days 8-9 Stir once each day
Day 10 Mix first, then feed with 1 Cup sugar, 1 Cup milk, 1 Cup flour.
Today you can take out 1 cup of starter for baking and 1 cup to give
a friend. Continue maintaining remaining starter.
--------------------------------------
Yeast Herman Starter (Sweet Sourdough Starter)
" This is a recipe for a sweet sourdough starter known as Herman. There are
a number of things that can be made from it. It's very important to NOT use
metal utensils or bowls! It will take 16 days for the starter to mature and
be ready to use the first time you make it. After that it can be ready for
use every 10 days. "
Ingredients
2 1/4 teaspoons active dry yeast
2 cups warm water (110 degrees F/45 degrees C)
2 cups all-purpose flour
1/4 cup white sugar
Directions
1 In a large glass or plastic container, dissolve the yeast in warm water.
Stir in the flour and sugar, mix until smooth. (DO NOT USE A METAL SPOON)!
Cover loosely and store in a warm place overnight.
2 The next day, stir and refrigerate.
3 Stir once each day for the next four days. On the fifth day, stir, then
divide in half. Give half away with feeding instructions.
4 Feeding Instructions: Feed starter with 1/2 cup white sugar, 1 cup
flour, and 1 cup milk. Stir until smooth. Cover and place in refrigerator.
Stir once each day for next four days. On the fifth day feed again with 1/2
cup white sugar, 1 cup flour, and 1 cup milk. Return to refrigerator and
stir once each day for the next four days. On the fifth day it is ready to
be used for baking. Reserve one cup of the starter in the refrigerator and
continue to follow the stir and feed cycle (Stir once a day for four days,
stir and feed on the fifth day, ready for use on the tenth day.)
-----------------------------------------------
No Yeast Potato Starter
Ingredients:
1 c Water,
1 c Sugar, and
1/2 c Potato flakes.
Now the starters. The first one relies on wild yeast. After that is an
alternative for people who have trouble with the first one.
Potato starter I (No Yeast added):
Mix the ingredients. Cover loosely and leave in a warm place, such as on top
of a water heater, for 3 or 4 days. If the mixture starts to smell yeasty
prior to 3 or 4 days, or is ready. Go ahead and feed it and start making
bread. See the feeding directions below. This is from the "Panola COunty
Heritage Cookbook".
-------------------------------------
Yeast Potato Starter
For people who have trouble cultivating wild yeast, this is an alternate
starter recipe.
Potato starter II: 2 evelopes (2 TBSP) active dry yeast, 1/2 cup warm water
(105 to 115 F), 1 cup warm water (105 to 115 F), 2/3 cup sugar, and 3 TBSP
instant potato flakes.
Dissolve the yeast in 1/2 cup warm water in a medium mixing bowl. Stir in 1
cup warm water, sugar, and potato flakes.
Let the mixture sit out all day, then refrigerate 10 to 15 days. (A 10 day
schedule works fine.) Remove from refrigerator and feed, see the feeding
instructions below. Now you are ready to use 1 cup of the starter to make
bread.
Return the rest of the starter to the refrigerator for another 5 to 10 days.
Before making your next batch of bread, feed the starter again.
Now that we have a starter, we need to feed it.
Feeding Recipe: Starter from recipes above, 1 cup water, 3/4 cup sugar, and
3 TBSP instant potato flakes.
Into starter, stir ingredients well and keep at room temperature for 10 to
12 hours.
Makes 2 - 3 cups.
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