|
----- Original Message -----
From: Tommy
To: phaedrus
Sent: Tuesday, October 05, 2004 4:31 AM
Subject: Kurdish Bread
Are you able to provide me with a recipe for traditional Kurdish flat bread?
Tommy
Hello Tommy,
I could not locate a recipe for Kurdish flat bread, but I did find
one for Persian flat beard. Maybe it's similar.
Phaed
Taftoon - Persian Wholemeal Flat Bread
Also called Nane Lavash. - Aug 13, 2002
1 cup all-purpose flour
3 cups whole-wheat flour
1 envelope active dry yeast
2 1/2 cups water
1 1/2 teaspoons salt
oil (for handling dough)
1. Sift the flours into a large mixing bowl.
2. Dissolve the yeast in 1/4 cup of the warm water; add
1 1/2 cups of the remaining water and the salt.
3. Pour the yeast mixture into the center of the flour and
gradually work in.
4. Beat with your hands for 20-30 minutes, or use the dough
hook on an electric mixer and beat for 20 minutes, gradually
adding in as much of the remaining 3/4 cup water as the dough
will take (as the dough is beaten it will be able to take a
little more water).
5. Preheat oven to high (around 450 degrees F or more), and place
a griddle on the center shelf to preheat for 10-15 minutes; when
hot, lightly oil with a small cloth dipped in oil.
6. Turn the dough out onto an oiled board (no need to proof the dough);
oil your hands and divide the dough into 6 parts, rolling each piece
into a ball.
7. Roll out each ball as thinly as possible with an oiled rolling pin
and prick all over with a fork or pinwheel, in 3-4 vertical lines
across the surface.
8. Take the round of dough and stretch it a little across the backs
of your hands, and place dough on the smooth side of a cushion or pad.
9. Pull the rack out where the heated griddle is on, and turn the
cushion over and press down onto it.
10. Close the oven and cook 1 minute, then pat down dough to prevent
bread from puffing up.
11. Bake until surface is bubbly (about 3 minutes), then turn bread
over and cook 2 minutes more.
12. Remove bread from oven and wrap in a towel.
13. Allow oven temperature to reheat before starting another.
14. Do not allow rolled dough to rest before baking; prepare just
before putting in oven.
----- Original Message -----
From: "Victoria"
To: phaedrus
Sent: Sunday, October 10, 2004 9:04 PM
Subject: Pheobus Cookies
> Hi,
>
> I just did a family cookbook and someone submitted Pheobus Cookies from my
> Great Aunt Grace Leonard Ball (1884 - 1958). It's not lost, I just don't
> understand where the name came from. Do you have any idea? The following
> is a recipe that seems a lot like chocolate chip cookies to me (except for
> the dates)... Great Aunt Grace grew up in Pennsylvania Dutch country,
> probably on a farm. This recipe sounds good!
>
> 1/2 cup brown sugar
> 1 cup white sugar
> 1 cup shortening (oleo)
> 3 eggs
> 3 cups flour or enough to stiffen
> 1 teaspoon soda
> 1/8 teaspoon salt
> 2 teaspoons baking powder
> 1 cup dates, chopped fine
> 1 cup chocolate chip bits
> 1 cup finely chopped walnuts
> A few pecans, if desired
>
> Make into balls and press with a fork. If you like a rich cookie,
> use less flour and a little more oleo. No baking time or temperature
> given.
>
> Thanks for giving it some thought.
>
> Victoria
>
Hello Victoria,
Well, the name "Pheobus" is as old as ancient Greece & Rome.
The spellings "Pheobus" and "Phoebus" seem to be used interchangeably.
The sun god Apollo's full name was "Pheobus Apollo". Because of this,
"Pheobus" is sometimes used in literature to refer to the sun. In
ancient Greek,"Pheobus" means "bright" or "shining". The name also
appears in Shakespeare's "Romeo & Juliet" and in the "Hunchback of
Notre Dame". It is also apparently a French surname.
I'm not sure what conclusions we can draw from any of this regarding
the cookies. Perhaps the original intent was something like "sun
cookies","sunny day cookies", or "summer cookies." Perhaps the creator
of the recipe had the last name "Pheobus".
Phaed
----- Original Message -----
From: "John"
To: phaedrus
Sent: Sunday, October 10, 2004 12:17 PM
Subject: pepper bread
> Hello Phaedrus,
> I am looking for a bread recipe that includes not black pepper but
> sweet bell peppers. I am guessing that the peppers would need to
> be sauteed before being mixed into the dough. Can you help? Thanks.
> John
>
Hello John,
See below for the only such recipe that I found.
Phaed
Pepper Bread
Ingredients :
2 c. bread flour
2/3 tsp. salt
1 1/2 tbsp. sugar
1 1/4 tsp. soft oleo
3/4 c. water
3/4 c. green, yellow & red peppers, chopped in 1" pieces
2 1/2 tsp. yeast
Preparation :
Directions for bread machine. Combine bread flour, salt and sugar
in bread pan. Next, add water, butter and peppers. Fill yeast
dispenser with 2 1/2 teaspoons of yeast. Press start pad. Remove
bread pan from machine after beeping stops. Turn upside down to
release bread and allow to cool on a wire rack.
----- Original Message -----
From: Joyce
To: phaedrus
Sent: Sunday, October 10, 2004 11:46 AM
Subject: Lost recipe using Wondra Flour for Cream Puffs
Dear Phaedrus, I am wondering if you can help me find a recipe
dating back to the 70's. It was a Wondra flour recipe for cream
puffs and the filling used vanilla instant pudding. It was really
good and my family recalls it fondly. Can you help? Thanks!
Best, Joyce
Hi Joyce,
I did find such a recipe. See below.
Phaed
Cream Puffs
Ingredients :
1 stick margarine or butter
1 c. water
1 c. Wondra flour
4 eggs
Filling:
1 box vanilla instant pudding (4 oz.)
Milk
Frosting:
1 tsp. vanilla
2 oz. unsweetened chocolate
3 tbsp. margarine or butter
1 c. 10x sugar
Sm. amount hot water
Preparation :
Melt margarine/butter in 1 cup water over low heat in saucepan.
Remove from heat. Add Wondra flour and stir until mixture forms a
ball. Add eggs one at a time and stir thoroughly between each.
Drop by spoonfuls or shape into logs and bake on cookie sheet in 425
degree oven for 20 to 30 minutes or until golden brown. When cool,
fill with prepared pudding. For Frosting: Melt margarine/butter
with chocolate over low heat. Add 10x sugar and vanilla. Stir
until smooth. Add a few drops of hot water as needed. Spoon over
filled cream puffs. Refrigerate.
----- Original Message -----
From: Michelle
To: phaedrus
Sent: Sunday, October 10, 2004 1:01 PM
Subject: re: Cakes In A Cup Recipe
Hi, someone told me there is a receipe out there for cakes in a cup.
You put all the batter in a cup and then when you go to use it you
microwave it and you have 1 cake little one for each person in a cup
and you can eat it. If you have anything or know of anything please
let me know.
Thanks,
Michelle
Hi Michelle,
Is this what you mean?
Phaed
Cake in a coffee cup ( read all instructions before starting)
1 cake mix any flavor
1 ( 4 serving size) instant pudding mix ( not sugar free), any flavor
Place dry cake mix and dry pudding mix into a large bowl and blend well
with a whisk. This will be about 4 - 4 1/2 cups dry mix and will make 8-9
coffee cup cake mixes. Place 1/2 cup dry mix into a sandwich bag. Place
mix into a corner of the bag and tie it there with a twist tie. Continue
making packets until all your dry mix is used.
Flavors
Lemon cake mix- lemon pudding
Yellow cake mix- chocolate pudding
Devils food cake mix- chocolate pudding
Pineapple cake mix- coconut pudding
Butterscotch cake mix- butterscotch pudding
Select a large coffee cup. Check it to be sure it holds 1 1/2 cups of
water. That way you will be sure you have bought the size the recipe
calls for. It can't have any metallic paint on it because it will be
used in the microwave. Places like WalMart and craft stores sell plain
cups.
Decorating the cups
Paint on the cup if you like. DecoArt Ultra Gloss Acrylic Enamel is
one brand of craft paint that can be made dishwasher safe by baking
the painted cup in the oven. (instructions are on the bottle of paint
usually).
Glaze mix
1/3 cup powdered sugar
1 1/2 tsp dry flavoring ( such as powdered lemonade mix, powdered
orange breakfast drink mix, cocoa powder)
Vanilla powder sold by coffee flavorings
Select the flavoring appropriate to the cake you are making.
For the pineapple coconut cake include flaked coconut in a separate
bag with instructions to sprinkle it over the frosted cake.
Place the glaze mix ingredients into a sandwich bag and tie into corner
of bag. Label this bag "glaze mix" and attach it to the other bag with
a twist tie.
Place one baggie cake mix and one baggie glaze mix in each coffee cup.
Now attach the following baking instructions to each coffee cup.
Bake a cake in a coffee cup
Generously spray inside of coffee cup with cooking spray. Empty contents
of large packet into cup. Add 1 egg white, 1 tbsp oil, 1 tbsp water to
dry mix. Mix 15 seconds, carefully mixing in all the dry mix. Microwave
on full power 2 minutes.( you may not get satisfactory results in a low
wattage small microwave). While cake is cooking, place ingredients from
"Glaze Mix" into a very small container and add 1 1/2 tsp water. Mix well.
When cake is done, pour glaze over cake in cup. Enjoy while warm.
|
