Custom Search



New England Style Hot Dog Buns

 ----- Original Message ----- 
  From: Diana
  To: phaedrus
  Sent: Friday, October 18, 2002 2:43 PM
  Subject: new england style hot dog buns?

  I'm so glad that I found your website.... loved the description 
  of your trip up through New England, etc., as we are originally 
  from New England and now transferred to Florida.  My husband has 
  been wanting the vertical-cut (on top) hot dog buns for years now, 
  but I don't know who makes them.  I just can't remember. Could you 
  let me know, in case I could order them either on their website, 
  or by making a phone call to them?  Thank you so much...I'll keep 
  my fingers crossed that you can help.

Hi Diana,

The ones that we bought are Heiner's and Cobblestone Mills. Two other brands are Freihofer's and Maier's.
Heiner's has a website:

HEINER'S BAKERY Contact: Sharon Gibbs PO Box 9247 Huntington, WV 25704
Phone: 304-523-8411
Heiner's Bakery

While looking, I found a recipe to make them at home. See below. See also New England Style Hot Dog Bun Pan


New England-Style Hot Dog Buns

  Makes 1 dozen sliced buns

  Rich in eggs and butter, this dough is soft and tender and does 
  not require excessive kneading. It is easy to make by hand and 
  even easier if you have an electric mixer with a dough hook.
  1 teaspoon active dry yeast
  1 teaspoon granulated sugar
  1/2 cup warm water
  1 teaspoon salt
  4 cups all-purpose flour, sifted after measuring, plus additional for dusting
  3 large eggs
  1/2 cup warm milk
  4 tablespoons unsalted butter
  2 tablespoon salad oil
  2 tablespoons water

  Combine the yeast and sugar with 1/4 cup of the warm water 
  in a large bowl or in the bowl of an electric mixer. Let 
  stand for 5 to 10 minutes until the mixture becomes frothy. 
  (This allows the yeast to "bloom.")
  Add the salt and flour. Lightly beat 2 of the eggs with the 
  milk and add this mixture to the bowl. Melt 3 tablespoons of 
  the butter and add this as well. Have the remaining 1/4 cup 
  warm water ready. If you are mixing by hand, add some of the 
  water and begin to mix, adding the water as needed. If using 
  an electric mixer, attach the dough hook and jog the machine 
  (turn it on and off) until the dough begins to form. This 
  prevents the flour from jumping out of the mixing bowl. Add 
  the remaining warm water as needed; the dough usually takes 
  the full amount. When a soft dough has formed, knead for 5 
  minutes by machine or about 8 minutes by hand. This is a 
  soft bread and does not require as much kneading as chewier 
  types The finished dough should be soft but dense and should 
  not be sticky.
  Shape the dough into a ball and lightly oil it with the salad 
  oil. Place it in a large bowl. Cover with plastic wrap or a 
  slightly damp towel and let rise in a warm place for about 
  1 hour until doubled in bulk.
  Punch the dough down and move to a work surface. Lightly 
  dust the work surface with flour. Shape the dough into a 
  square. Using a knife, cut the dough into 13 equal pieces. 
  This is best done by cutting 12 pieces and using scraps to 
  make the thirteenth. If there is not enough dough for the 
  thirteenth piece steal a little pinch off the others.
  With the remaining 1 tablespoon butter, lightly grease a 
  baking sheet that is at least 15 inches long. Shape the 
  dough into uniform 7-inch-long tubular pieces. It is 
  important that all the pieces be the same length. Place 
  the tube in a line, side by side, down the center of the 
  baking sheet, leaving a 1/2-inch gap between them. 
  Put the pan in a warm place and let rise a second time.
  Prepare a thick egg wash by mixing the remaining egg with 2 
  tablespoons water. After 15 to 20 minutes, the tubes of dough 
  will have risen enough that they will be touching. Generously 
  brush the tubes with egg wash, return the pan to the warm spot 
  and let the dough rise until almost doubled in size, 10 to 15 
  Preheat the oven to 350 degrees F. Place the buns in the oven 
  and bake for about 30 minutes until deep golden brown.
  Let the buns cool on the baking sheet for at least 15 minutes, 
  then run a spatula under them to make sure they are not 
  sticking to the pan. Using 1 or 2 spatulas, carefully lift the 
  baked dough in one piece onto a rack to cool. It is crucial 
  that you not let the buns break or tear apart. After an hour, 
  when the baked dough is completely cooled, move it in one piece 
  to a cutting board. Using a serrated knife, slice down the center 
  of each tube. You will lose half a tube on each end (which is why 
  you need 13 tubes to make 12 buns). The place where the tubes met 
  is now the center of each bun. They will open naturally when it 
  comes time to stuff them, but you can make a small incision to 
  ensure that this happens.
  Wrap the buns in plastic wrap until ready to use. If you do not 
  intend to use all 12 buns, freeze the extras and defrost when 

Toasted Pumpkin Seeds

----- Original Message -----
From:  Ruth 
To:  phaedrus
Sent: Thursday, October 17, 2002 3:28 PM
Subject: pumpkin seeds

> Hi!!  When I was young my grandmother would bake the pumpkin 
> seeds from our pumpkin while we carved it. They used to turn 
> out so good and crispy. I have tried to make them and every 
> time I do they turn out brown with a taste of being burnt.  
> How do you make them to be crispy with out having that burnt 
> Thanks!
> Ruth

Hi Ruth,

Try the below recipes.


Toasted  Pumpkin  Seeds

 Ingredients :
 2 c. unwashed pumpkin seeds
 1 1/2 tsp. Worcestershire sauce
 1 1/2 tbsp. melted butter or margarine
 1 1/4 tsp. seasoning salt

 Preparation :
   1.  In bowl combine seeds, Worcestershire sauce, butter 
   and salt,until seeds are coated.  
   2.  Spread on large shallow baking pan.  
   3.  Bake at 250 degrees approximately 1 hour, stirring 
   occasionally until crisp, dry and golden brown.
 Roasted  Pumpkin  Seeds

 Ingredients :
 1 1/2 tbsp. melted butter
 1 1/4 tsp. salt

 Preparation :
 Preheat oven to 250 degrees.  Separate seeds from pulp.  
 Place unwashed seeds in a bowl.  Stir in melted butter.  
 Spread coated morsels on a cookie sheet. Sprinkle with 
 salt.  Bake until dry and crisp (30 to 40 minutes).  

 Ingredients :
 3 c. pumpkin seeds
 1/2 c. butter
 1/2 tsp. garlic salt
 1/4 tsp. season salt
 1/4 tsp. onion salt
 1/4 tsp. celery salt

 Preparation :
 Place seeds on cookie sheet, bake seeds 10 minutes
 at 350 degrees.  Melt butter and stir in, coat 
 seeds with other ingredients.  Mix and bake at 250 
 degrees for 3 hours.

Huckleberry Pie

  ----- Original Message ----- 
  From: Linda
  To: phaedrus
  Sent: Tuesday, October 15, 2002 7:38 PM
  Subject: (no subject)

I'm looking for a huckleberry pie recipe, I hope you 
can help me.
Thank you

Hi Linda,

Not a problem. See below for several recipes.


  Fresh  Huckleberry  Pie

   Ingredients : 
   1 baked 8 inch pie shell
   1 qt. huckleberries
   1 c. sugar
   1/4 c. water
   3 tbsp. cornstarch
   1/4 tsp. salt
   1 tbsp. butter - add last

   Preparation : 
     Put half of the fresh huckleberries into prepared pie shell. 
   Combine remaining berries with sugar, water, cornstarch and 
   salt. Cook over medium heat until thick. Remove from heat and 
   add butter. Cool mixture slightly and pour over berries in pie 
   shell.  Chill. Serve with whip cream.  
   Fresh  Huckleberry  Pie

   Ingredients : 
   1 (9 inch) baked pastry shell
   1/2 qt. washed and drained fresh
   3/4 c. water
   3 tbsp. cornstarch with 1 c. sugar
   1 tbsp. lemon juice (optional)

   Preparation : 
   Simmer 1 cup berries with water for 3 or 4 minutes.  
  Add sugar and cornstarch to cooking fruit and cook until 
  thick and clear, stirring constantly.  Cool.  Blend in 
  fresh berries and spread in shell.  Serve with whipped 
  cream or Cool Whip or ice cream. 
   Huckleberry  Pie

   Ingredients : 
   9" double pie crust
   3 1/2 c. wild huckleberries or blueberries
   1 c. minus 1 tbsp. sugar
   1/4 c. flour
   1 tbsp. plus 1 tsp. quick cooking tapioca
   1 tbsp. butter or margarine

   Preparation : 
      Heat oven to 375 degrees.  Gently combine berries with 
  sugar, flour and tapioca in large bowl; set aside 15 
  minutes.  Spoon into unbaked pie crust.  Dot with butter.  
  Moisten pastry edge with water.  Cover pie with woven 
  lattice top.  Cover with foil.  Bake at 375 degrees for 
  25 minutes.  Remove foil.  Bake 25-30 minutes. Sprinkle 
  lightly with sugar, if desired. Cool until barely warm 
  or to room temperature before serving.
    Fresh  Huckleberry  Pie

   Ingredients : 
   1 c. sugar
   1/4 c. water
   3 tbsp. tapioca
   1 tsp. lemon juice
   1 1/2 c. huckleberries
   2 tbsp. butter
   1/8 tsp. salt

   Preparation : 
      Combine all ingredients.  Bring to boil - stirring 
  constantly (must thicken). Cook 8 minutes - then add 
  another 1 1/2 cup fresh berries.  Continue stirring 
  until berries are heated. Pour into 9 inch baked pie 
  shell.  Serve with ice cream or whipped topping.
    Wild  Huckleberry  Pie

   Ingredients : 
   1 qt. huckleberries
   3 tbsp. quick-cooking tapioca
   1 c. sugar
   1/4 tsp. salt
   Juice of 1 lemon
   1 tbsp. butter
   Pastry for 2-crust 9-inch pie, unbaked

   Preparation : 
      Mix berries with tapioca, sugar, salt, and lemon juice.  
  Roll out pastry.  Use half to line pie pan and trim 
  edges.  Pour in the berries.  Dot with butter. Use 
  remaining pastry to cover pie. Moisten edges of pastry 
  and flute to seal. Cut vents in top.  Bake in preheated 
  very hot 450 degree oven for 10 minutes. Reduce heat to
  350 degrees and bake for 30 to 35 minutes longer. Sprinkle 
  with additional sugar.
   Fresh  Huckleberry  Pie

   Ingredients : 
   1 baked 9 inch pie crust
   4 c. uncooked huckleberries
   3 oz. softened cream cheese
   1/2 c. water
   3/4 c. sugar
   2 tbsp. cornstarch
   2 tbsp. fresh lemon juice
   Whipped cream for garnish

   Preparation : 
      Cook 1 cup of the berries in the water. Bring to a boil 
  and reduce heat. Simmer for 2 minutes. Mix the cornstarch 
  and sugar; gradually add to the berries. Cook, stirring 
  constantly, until thick and clear.  Take off heat and 
  cool slightly.  Add the lemon juice and complete cooling 
  process.  Line the baked pie shell with cream cheese.  
  Place the 3 cups of uncooked huckleberries on top of
  cream cheese and pour the cooled, cooked berry sauce on 
  top.  Before serving, garnish with sweetened whipped 
  cream to which a teaspoon of vanilla has been added. 

Wasp Nest Cookies

  ----- Original Message ----- 
  From:  KM 
  To: phaedrus
  Sent: Friday, October 18, 2002 9:41 AM
  Subject: Wasp Nest cookies

  I am looking for this recipe that my German grandmother used 
  to make.  She called them Wasp Nests - they seem like egg 
  whites and sugar, beat until stiff, with chopped walnuts added.  
  They are chewy in the middle and dry on the outside. So wonderful 
  at Christmastime!  Can you help?

Hi KM,

The recipe for wasp's nests that I have calls for almonds rather than walnuts, but either could be used.


  Wasp  Nests

   Ingredients : 
   2 egg whites
   1 c. powdered sugar
   1/4 lb. slivered almonds
   1 tsp. cinnamon
   Pinch of salt

   Preparation : 
      Beat egg whites until dry - add sugar slowly - add salt and
   cinnamon.  Beat well - add almonds.  Drop by 1/2 teaspoonful 
   on well greased cookie sheet.  Bake one hour at 250 degrees.  
   Remove immediately and cool.  When these come out of oven they 
   make a hissing sound reminiscent of a wasp.

La Genovese

  ----- Original Message ----- 
  From: Nancy 
  To: phaedrus
  Sent: Wednesday, October 16, 2002 9:35 AM
  Subject: Recipe-Italian

  Am looking for a recipe called "genovese" that my father made. 
  Made with meat, potatoes, and I don't know what else.  I loved 
  it!!  Would like to be able to find recipe and make it,  
  thank you, very much!!!   

Hi Nancy,

"Genovese" is part of the name of many dishes, meaning "from Genoa". There is a dish called just "La Genovese," but it doesn't contain any potatoes. It's mostly beef and onions and is usually served over pasta. See: About Italian Food

Also, below are a couple of recipes.


   La Genovese

  Makes 6 servings  

  1/2 cup olive oil 
  1 pound lean ground beef 
  3 carrots, diced 
  1/2 onion, minced 
  1 teaspoon salt 
  1 pinch ground black pepper 
  3 tablespoons white wine 

  Heat olive oil in large skillet over medium heat. Cook beef, 
  stirring to break up clumps, until it begins to brown. Stir 
  in carrots, onion, salt and pepper. Continue to stir and cook 
  until vegetables begin to soften and meat juices run clear, 
  5 minutes. Pour in wine and cook one minute more. Serve. 
  Beef  Alla  Genovese

   Ingredients : 
   3 to 4 lbs. pick bottom round or eye of round
   1 tbsp. oil
   1 tbsp. butter
   1 slice bacon
   3/4 c. chopped onion
   1 clove galric
   2 carrots
   1 c. wine (red)
   1 c. water
   1 bouillon cube
   Salt and pepper to taste

   Preparation : 
In dutch oven, place oil, butter and bacon.  Add meat and 
brown well.  Season meat and add onions and garlic, 
browning lightly.  Add the 2 carrots and wine, letting 
the wine evaporate slightly before adding the water and 
bouillon.  Cover and cook slowly about 3 to 3 1/2 hours 
or until tender.  let meat cool completely, all night. 
Skim fat from pan juices and pour all that remains, 
including carrots into blender and blend until smooth.  
Return to pan, slice the cooled meat.  Serve meat with 
sauce which will be slightly thickened from the carrots 
and onions.  Add a little water if too thick.  May be 
prepared ahead and refrigerated.  Flavor is better
after it sits for a day.  Can keep even longer.   


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus