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----- Original Message ----- 
From: "Virginia" 
Sent: Friday, September 16, 2011 3:12 PM
Subject: Marconas

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.

Thank you.


Hi Virginia,

"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.


Bee-Zee-Bee Bread

----- Original Message ----- 
From: Ray 
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 
Caribbean product.

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 
I'm reading. 

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? 


Hi Ray,

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.


Flourless Waffles with Miller's Bran

----- Original Message ----- 
From: Judi 
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

Hi 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.


A Particular Pumpkin Bread

---- Original Message ----- 
From: "Lorie" 
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 
Francisco .

Kind regards,


Hi Lorie,

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:

Spark People

Simply Recipes

All Recipes

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.

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