----- Original Message -----
Sent: Friday, September 16, 2011 3:12 PM
I remember my grandmother making these Cookies ... They were so light (they
were meringues, after all)and I have searched for a recipe and nothing ...
My grandmother was Basque and French.
"Marconas" are a kind of Spanish almonds. They are often used in cookies,
but I cannot find any mention of any sort of cookie or meringue that is called
by the name "marconas" in any language. Perhaps you mean "macarons", which are
macaroons - French almond cookies? There are plenty of recipes for macarons.
Let me know.
----- Original Message -----
Sent: Sunday, September 18, 2011 9:55 AM
Subject: Just Before My Time
And several thousand miles away...
In the published journals of the English writer, Denton Welch, October 26, 1943,
when he was visiting in London at a private home, and amongst the reported matters
was this: "I lit the gas fire and we sat down, both on one side of the long table.
I cut gooey Bee-zee-bee bread and we spread marge and jam on our slices."
The occasional footnotes in the journal are more about ID-ing people and some places,
and not at all about topical references. I did, of course, put various permutations
of the name, Bee-zee-bee and BZB into Google and first got a BZB cafe and their
"muffin bread," but this was now and in Jackson, Mississippi. Unlikely to be the reference.
And then I found some "Bee-Zee-Bee" honey--certainly gooey enough, but apparently a
But then from a cached text from a British magazine (?):
"...housing developments after World War II. Alexander Godley Close was provided for
ex-service men and families, in a field positioned between Dene Road and Chalk Lane.
Events had been held in this field, mostly commercial with an assortment of stalls
advertising and selling their goods. I distinctly remember a stall promoting Bee-Zee-Bee
honey and handing out competition leaflets to children."
So there's honey of that name in the UK in the 40s.
And then there was on a site reminiscing about candy, also from the UK:
"Does anyone remember, or have knowledge of, the BEE-ZEE-BAR, produced by one of
the big chocolate manufacturers, possibly FRYs? I remember them as being a chocolate
bar containing a peppermint flavoured, (green, I think), crunchy filling. I also
remember 'BEE-ZEE-BEE' bars in the 1930-40s and it broke my heart when they were
no longer available!"
Then I found this pleasant page:
Where the bread is explicitly mentioned eleven years before the reference in the book
Then I found this:
Where there are some companies, with cognate names (or close), several "dissolved,"
that _might_ be relevant, but it's apparently a paid site to investigate further.
I am therefore assuming for the moment that it was a brand of British bread, probably
defunct (or Google would find more about it), existing at least between WWI and WWII,
but its nature eludes me.
So that's as far as I've gotten. And I wonder why it would be called "gooey," unless
honey was somehow involved. All I can think of is something like our "honey buns,"
but why it would be called "bread," and if it needed "butter and jam" in Scotland in
1932 and "marge and jam" (wartime austerity, I guess) in 1943 makes a honey bun less
likely to my mind.
I just called an expatriate Scot friend (lives in Belfast, ME), born in 1932, in the
UK until the 50s at least, and she never heard of the thing. She says the weather
is brisk and breezy there as it is here, so it must be likewise with you.
If you are up to it could this be carried any further?
Well, I found all of the references that you found, plus one for a company that sells
baby products. The only one of the lot that appears to refer to a bread is the Electric
Scotland reference of "'Bee-Zee-Bee' bread with butter and jam". I think you are correct
that it was the product of a now-defunct British company, but I could find no reference
to such a company or a bakery by that name related to bread. It may have been a bread
made with honey, thus the bee-zee-bee name. Like you, I can't picture the "gooey"
reference - how could one slice or spread jam on a bread that was already "gooey"?
I can't think of any avenues for further inquiry, but if I do come up with anything,
I'll let you know.
It is indeed a bit brisk and breezy here this morning. Fall is definitely approaching.
----- Original Message -----
Sent: Monday, September 19, 2011 9:55 AM
I am looking for a recipe to make waffles without flour. It used millers bran
and egg or egg white, I can't remember which now. Thank you. Judi
Sorry, I can't find a waffle recipe that has miller's bran and NO flour. If they
have miller's bran, they contain some kind of flour. If they have no flour at all,
they don't have miller's bran.
---- Original Message -----
Sent: Sunday, September 18, 2011 4:53 PM
Subject: Pumpkin bread
When I was a child my cousin used to make this pumpkin bread at thanksgiving
that was so dark and moist it was the color of black coffee. I've lost touch
with my cousin so finding her and then requesting the recipe is out of the
question. I'm haunted by the bread though. It was sweet and had spices in
it. Very dense and as I said extremely moist. I've found nothing like it on
my Internet searches. The holidays are coming and I'd love to make it for my
kids . If it helps we that we had it in the 1960's - early 70's in San
Searching on the Internet for a particular recipe is a tricky thing. If a
recipe has a unique name and/or unique ingredients, then you can use those
as key words in searching for the recipe. When you find recipes that might
be the one you want, you can use those key words to determine whether the
recipe that you found is the correct one.
On the other hand, if all you have are adjectives describing the finished
dish, like "dark", "moist", "sweet", "spicy", and "dense", then it often
becomes very difficult to locate and identify a particular recipe, because
most recipes are just a list of ingredients plus the directions for
preparing the dish. They usually don't contain a detailed description of the
final product that's made from the recipe, so they don't say things like
"dark", "moist", "sweet", "spicy", or "dense". If they don't say those
things, then how would you know the correct recipe when you saw it? More to
the point, how would I know, of all the hundreds of pumpkin bread recipes
in our files and on the Internet, which one(s) to send to you? You say that you
have found nothing like it on your Internet searches. How would I know which
ones you have already looked at and rejected, and why you rejected them?
Knowing that you had it in the 60s or 70s in San Francisco is not any help
unless the recipe itself specifically says that it came from San Francisco
in the 60s or 70s, and it's not very likely that it would say such a thing.
You may say that if you saw the recipe, you would know it, but that doesn't
help me to locate it for you. How would you know it when you saw it?
Other than your description of the finished bread, what particular thing
about the recipe is different from all the other pumpkin bread recipes?
Other than actually making all the recipes, how would you know which one
was the correct recipe? If it's just that you would recognize it, then I'm
afraid you'll have to Google "recipe 'pumpkin bread'" and just look at every
one of them until you either find it or give up. I know of no way to help you
to do it any more efficiently.
That said, I did find a few pumpkin bread recipes that had a bit of description
that included "moist" and "dense" and appear to be dark. See these sites:
Made with Optimism
I wonder if this could be the Pumpkin Bread Lorie was looking for. It is dark (from the molasses).
I love that taste by the way. I love your site. Pat
PUMPKIN BREAD Serves 6 to 8
1 cup pumpkin pie filling (not pure pumpkin)
1/2 cup canola oil, plus more for the pan
3/4 cup granulated sugar
1/2 cup molasses
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1.Heat oven to 350° F. Oil a 9-by-5-inch loaf pan.
2.In a large bowl, combine the pumpkin pie filling, oil, sugar, molasses, and vanilla. In a separate bowl, combine the flour,
baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Slowly stir the flour mixture into the pumpkin mixture.
3.Pour into the prepared pan. Bake for 60 to 65 minutes. Transfer pan to a wire rack for 10 minutes. Using a knife, loosen the
bread from the pan. Invert it onto a cutting board. Serve warm.
Nutrition Per Serving: Calories 381, Fat 11g, Sat Fat 1g, Sodium 576mg, Carbohydrate 67g, Fiber 4g, Sugar 30g, Protein 4g.