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From: Heidi
Sent: Sunday, October 13, 2013 6:00 PM
To: phaedrus@hungrybrowser.com
Subject: Special crimped pan cinnamon loaf recipe?
Hi – King Arthur flour suggested that I try your site. We used to get at various bakeries,
a lovely, totally round but long loaf of cinnamon bread.
I just found the right pan, a crimped pan from Mermaid of England.
They didn’t send a recipe, though on their site they have one for just a milk bread.
The invoice says” Mermaid 10”25cm Milk Loaf Tin Pan Hard Anodised M4719.
Do you know the bread I’m looking for? My husband is craving this bread, which may
well be a simple mild bread with a swirl of cinnamon, but he also remembers a sort of
crisp, cinnamon-y crust from baking in an enclosed pan.
Thanks for your help! I’ve looked all over the web and I must be missing something!
Heidi
Hello Heidi,
This type of pan is usually called a “crimped pan” or a “crimped round pan”.
There is a lot of discussion about these pans on various message boards. See:
King Arthur Flour Community
The Fresh Loaf
The Fresh Loaf
Chef Talk
Lavender and Lovage
Your Mermaid pan can be purchased from Amazon: Amazon
Bakery suppliers in the U.S. sell the Chicago Metallic crimp round bread pan: Katom
Your problem, Heidi, is two-fold:
1) You are looking for a cinnamon bread recipe specifically for a crimped bread pan.
2) You are looking for a recipe to make cinnamon bread that tastes like what you used
to get at particular bakeries.
There do not appear to be any cinnamon bread recipes for the Mermaid milk loaf pan.
It is sold for making milk loaf, and the only recipes that I could find with any connection
to it specifically are milk loaf recipes.
I had as little success looking for any cinnamon bread recipe that was specifically for
a crimp bread pan.
Even on bakery sites, people are just told to use their favorite cinnamon bread recipe
and cook it in the crimp pan.
There do not appear to be any recipes specifically for making cinnamon bread in a crimp pan.
This person, faced with the same conundrum, explains what she did and gives her method. See: South of Becky
I think that the best advice that I can give is for you to just try cinnamon bread recipes in your crimp pan (or milk bread pan)
until you find one that suits you. If you give me the names of the bakeries at which you have bought this cinnamon bread,
then I can try to find a recipe or copycat that mentions one of those bakeries, but I warn you that it’s extremely rare to
find bakery recipes on the web. I had no success looking for “bakery cinnamon bread” recipes.
Phaed
Thank you so much for your help! The bakery he used to visit is long gone, of course,
and I can’t remember where in Chicago I used to get it.
I’ve made two loaves now with a recipe from King Arthur that seem to do pretty much
what he wanted, since he’s been eating them quickly, so I think I’ll be OK.
It’s a great service you give since you seem to know the extra sites that we may be
missing and you are willing to get “deep” into the research where some of us just give up.
Thanks again!
Heidi
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From: "Cyndi"
To: phaedrus@hungrybrowser.com
Subject: Crimped Round Bread Recipe
Date: Friday, April 04, 2014 6:46 PM
I saw where someone had requested a recipe specifically for the Crimped Round Bread Pan.
I found the most information at Cookpad.
This site originates from Japan and the measurements are metric which requires some figuring.
here are several recipes including a cinnamon loaf and a chocolate swirl. Good luck to all.
Grama Cyndi
From: Donna
Sent: Tuesday, October 15, 2013 11:10 AM
To: phaedrus@hungrybrowser.com
Subject: Ethereal Mushroom Recipe
Dear Uncle Phaedrus,
Back in the 1980’s my sister gave me a recipe for Ethereal Mushrooms (absolutely great recipe),
and I made it for the Holiday season for several years.
I have lost the recipe, and my sister has passed on, the only thing I have to go on is that she
lived in Shreveport, Louisiana and said it was out of a local cookbook from there.
Also, I remember that mushrooms, butter, wine and garlic were three of the ingredients and
it was simmered a very long time.
I’d like to make for my church this year and my family, can you help me.
Thank you,
Donna from Ennis, Texas
Hi Donna,
I found the below recipe on a message board. However, it does not have any garlic.
I found another version of “ethereal mushrooms” that does contain garlic salt here: Samantha's Food Blog
I found this statement on a message board, but this person did not give a recipe:
"My original recipe ('Ethereal Mushrooms') came from a Junior League cookbook
--I think it was called Revel and was from Shreveport."
You can buy a "Revel" Cookbook from the Junior League of Shreveport here: Junior League of Shreveport-Bossier as well as used copies at other places on the Internet.
The second recipe below, called “8 Hour mushrooms”, may even be better.
Phaed
Ethereal Mushrooms
Ingredients:
2 Sticks Butter or Margarine
1 Cup Burgundy (The Cheaper the Better)
2 Teaspoons of Lea & Perrins Worcestershire Sauce (Not French’s)
1/2 Teaspoon Dill Weed
1/2 Teaspoons Black Pepper
1 cup boiling Water
2 Beef Bouillon
2 Chicken Bouillon Cubes
2 Pounds of Fresh Mushrooms
Optional
1 cup of Campbell’s Beef Stock or Consommé' / Add one hour before taking off of stove
Note: If you want to cook twice as much use twice the receipe.
Directions:
Combine all the ingredients except mushrooms in a Dutch oven
Bring to a slow boil over medium heat
Add mushrooms
reduce to simmer cook 5 to 6 hrs w/ pot covered then remove lid mushrooms
should be very dark even black
Cook another 3 to 4 hours uncovered
-------------------------------------------------------------
8 Hour Mushrooms
4 lbs. mushrooms
1/2 lb. butter
1 bottle 1/5 burgundy wine
1 1/2 tbsp. Worcestershire sauce
1 tsp. dill weed
1 tsp. ground pepper
2 sm. cloves garlic, minced
2 c. boiling water
3 beef bouillon cubes
3 chicken bouillon cubes
Combine and bring to boil. Simmer for 5-6 hours, then simmer uncovered 3-5 hours.
Serve hot in chafing dish with toothpicks.
From: "James"
To: phaedrus@hungrybrowser.com
Subject: Morrison's Banana Split Cake
Date: Saturday, October 12, 2013 1:24 PM
I thought you might like this recipe from Morrison's. It is a layered easy,
easy and very popular dessert. It was easy to make and thus was often on
the menu, but despite its ease was a much requested dessert.
Morrison's Banana Split Cake
Yield: 70 portions
Pan size: 18x26x1 inch sheet pan
Temp: 350 still oven or 300 convection
2 lbs Graham Cracker crumbs
1 lb sugar
1 tb Oleo (Note: Today we would use unsalted butter)
Blend all ingredients in a mixer. Press mixture firmly and evenly on the bottom of sheetpan.
Do not pack. Bake for seven minutes. Let cool.
1 lb oleo (use butter)
1 lb eggs
2 1/2 lbs powdered sugar
Beat together for 15 minutes. Spread over crumb crust.
5 lbs bananas
Peel and slice over filling.
2 lbs. 2 oz. crushed canned pineapple
Drain pineapple thoroughly and cover bananas.
2 lbs whipped topping.
Spread over pineapple on cake.
2 lbs. Maraschino cherries, chopped
1 lb. chopped pecans
Sprinkle cherries and pecans over whipped topping.
Cut into 60 equal pieces.
Enjoy!
James!
From: "Gwen"
To: phaedrus@hungrybrowser.com
Subject: Wyatt's Cafeteria Recipes
Date: Saturday, October 12, 2013 3:32 PM
Hello again Sir,
I hope this finds you well. I stumbled across these recipes in a Fort Worth Star Telegram
article from 1993, originals submitted by a reader she'd collected before Wyatt's ceased
giving out its recipes. I believe you already have the eggplant recipes, but I could not
find the others on your site, so for future seekers of taste memories:
Wyatt's Spinach Supreme Serves 8-10
3 (10 ounces each) boxes frozen spinach, chopped and thawed
1 cup bread crumbs
2 tablespoons margarine, melted
4 slices uncooked bacon, cut in half
Cheese sauce, recipe follows
Place thawed spinach in pot of boiling salted water. Return to boil, then simmer
for 10 minutes. Drain in colander; squeezing out excess moisture.
Combine cheese sauce recipe with cooked and drained spinach.
Place in casserole dish.
Combine melted margarine and bread crumbs together.
Sprinkle over top of spinach mixture.
Place bacon slices on top of spinach.
Bake at 350 degrees for 20 to 30 minutes or just until done.
Wyatt's Cream Squash Serves 12
4 pound yellow squash, washed, stemmed and cut into 1/4-inch slices
2 tablespoons margarine
1/4 pound onion, finely chopped
1/4 pound green bell pepper, finely chopped
2 scallions, diced
1 tablespoon jalapeno pepper mix, recipe follows
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
Cheese sauce, recipe follows
3 corn tortillas, see note
2 ounces Cheddar cheese, grated
Note: Cut tortillas in quarters and deep fry in vegetable oil. Dump fried chips onto
sheet pan covered with paper towels and sprinkle with salt while still wet with oil.
Jalapeno pepper mix: Combine crushed jalapeno peppers, diced pimentos,
finely chopped onions and jalapeno pepper juice.
Saute onion and bell pepper in margarine until clear. Add jalapeno mix, scallions,
salt, sugar and cheese sauce.
Steam squash for 5 minutes. Add to onion mixture and mix gently.
Lightly coat inside of serving pans with melted shortening.
Put squash mixture into serving pans and bake at 350 degrees for 15 minutes.
Top with grated cheese. Return to oven until cheese melts.
Place one of the fried tortilla quarters on top of each serving.
Wyatt's Cheese Sauce
2 ounces margarine
1/3 cup flour
3 cups warm milk
1 teaspoon salt
1/2 teaspoon pepper
3/4 teaspoon paprika
1 cup Cheez Whiz
Melt margarine, whisking in flour. Cook for 3 minutes. Continuing to whisk,
add warm milk, bring to boil, stirring constantly to make smooth.
Add to salt, pepper, paprika and Cheez Whiz.
Stir until all Cheez Whiz is completely melted.
Wyatt's Baked Eggplant Serves 6
1 pound eggplant, peeled
1/2 pound dry bread, cubes
1/2 cup canned evaporated milk
1/4 cup whole milk
1/4 cup butter, melted
1/4 cup onions, finely chopped
1/4 cup green bell pepper, finely chopped
1/4 cup celery, finely chopped
2 eggs, slightly beaten
1 tablespoon pimento, chopped
2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon sage
1 1/2 cups (4 ounces) Cheddar cheese, grated
Cut peeled eggplant into 1-inch cubes and soak in salt water in refrigerator overnight
(minimum 6 hours). Drain eggplant and place in pan.
Cover with water and simmer until tender. Soak bread cubes in milk.
Saute onions, bell pepper and celery in melted butter for about 15 minutes or until tender.
Combine cooked eggplant, bread cubes and sauteed vegetables.
Add eggs, pimento and seasonings; blend thoroughly. Place in greased baking dish and
bake at 350 degrees for 45 minutes.
Top with grated cheese and return to oven until cheese melts.
Candied Yams Serves 6
2 fresh jumbo sweet potatoes
1/2 cup sugar
1/2 cup brown sugar
1 stick (1/2 cup) margarine
Place sweet potatoes in stock pot, cover with water. Bring to boil.
Reduce heat to simmer, simmer until yams are tender enough to be pierced with a fork.
Don't overcook.
Cover with ice while potatoes are still warm; slip skins off.
Dice into 11/2-inch pieces. Place in casserole dish.
Combine sugars. Sprinkle over tops of yams.
Thinly slice margarine and spread over top of yams, covering completely.
Bake at 350 degrees for 45 minutes or until syrup has thickened.
Wyatt's Cafeteria Pecan Delight Pie
4 egg whites
1 cup sugar
1 3/4 teaspoon baking powder
1/2 cup crushed soda crackers
3/4 cup chopped pecans
1/4 teaspoon vanilla
Whipped cream
Pecans for garnish
Beat egg whites until stiff, adding sugar and baking powder.
Fold in crushed soda crackers, chopped pecans and vanilla.
Pour into a greased 9-inch pan and bake at 325 degrees for 30 minutes.
When cooled, top with whipped cream and sprinkle with additional chopped pecans.
Makes 1 pie.
Best,
Gwen.
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