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----- Original Message -----
From: Janice
To: phaedrus
Sent: Thursday, November 21, 2002 10:48 AM
Subject: Yeast Rolls
>
> I am trying to find a recipe for the yeast rolls the lunch ladies
> always made when I was in school. A friends mom had worked in the
> cafeteria and had the recipe but she passed away and somehow it got
> lost.
>
> The recipe she had (as I remember) made 100 rolls. And used Bread
> flour instead of all purpose or self rising.
>
> Can you help??
>
> Thanks
> Jan
Hi Jan,
I don't know about the 100 rolls or the bread flour, but I did find some
clones for school cafeteria yeast rolls. See below and here:
St. Louis School Yeast Rolls.
Phaed
Cafeteria Lady Rolls
4 cups flour
2 tablespoons yeast
1 tablespoons salt
3 tablespoons sugar
1/2 cup melted shortening (may use butter)
1 3/4 cups warm milk
Add yeast to warm milk and let sit 1 minute; stir and add melted
shortening. Have dry ingredients ready and add to milk. Slowly
mix on medium speed until the dough no longer sticks to the side
of the bowl.
Place dough in a well-greased bowl and let rise until doubled in
bulk. Stir down and form into rolls (note that dough is sticky)
and let them rise again.
Bake at 425 degrees until brown and brush with butter while hot.
Mary notes wrote that the recipe fills more than a 9- by 13-inch
pan with the weather having something to do with it.
-------------------------------------------
School Cafeteria Rolls
3 packages yeast
2 cups warm water
1/2 cup sugar
1-1/2 sticks melted butter (3/4 cup)
7 cups flour
1/2 cup dry milk
1-1/2 teaspoons salt
Put yeast & water in mixing bowl and add sugar. Let sit until
dissolved (about 10 minutes), then add melted butter
Add flour, dry milk and salt. Beat well
Shape into rolls, place on greased sheet & let rise until
double in bulk
Bake about 15 minutes at 425 degrees
Recipe Note: This is an old cafeteria recipe that is so easy to
make if you have a heavy duty mixer. It only requires one rising
and it's impossible to mess these up. If you don't have a heavy
duty mixer, only add part of the flour so you can mix them well
and then knead the remainder of flour in.
------------------------------
School Yeast Rolls
2 c. lukewarm water
1/2 c. sugar
2 Tbsp. yeast
1/2 c. dry milk
1 Tbsp. salt
6 c. flour
3/4 c. butter or shortening
Combine lukewarm water, sugar and yeast in a large bowl;
let set for about 10 minutes. Mix well and add butter or
shortening. Sift and add remaining ingredients.
Note: Use 1 cup wheat flour and 5 cups whites.
Knead until mixture is sponge. Let rise to double size.
Roll out with rolling pin, and use roll cutter to cut rolls;
place into oiled pan. Let rise to double size. Bake at 400 degrees
for 12 minutes or until desired brownness. Butter tops when
done. (We use school warmer to let rolls rise.)
Note: If using convection oven, reduce heat to 325 degrees
until brown.
More School Cafeteria Recipes
From: Barbara
To: phaedrus@hungrybrowser.com
Subject: School Cafeteria Yeast Rolls
Date: Saturday, August 17, 2013 9:49 AM
School Cafeteria Yeast Rolls-
2 packages active dry yeast
1 1/2 teaspoon salt
10 oz warm water
3 tablespoons shortening
1/4 cup dry milk
1 egg, beaten
1/3 cup sugar
4 cups all purpose flour
Soften yeast in 4 oz of the water. Add remainder of water (6oz) in another bowl. Add the sugar, salt, shortening and
dry milk in bowl. Add 1 1/4 c flour and mix well. Add softened yeast and beaten egg. Add the remaining flour (2 3/4 cup)
to make a soft dough. Knead until smooth and satiny. Place dough in greased bowl and grease top surface of dough.
Cover and let rise until double. Knead and shape rolls. Let rise again until doubled. Bake at 350 degrees for 20-25 minutes.
This dough can be used for cinnamon rolls.
(This recipe came from the high school where my mother taught Home Economics. This is the first yeast bread recipe I ever used.)
Barbara
----- Original Message -----
From: Ginger
To: phaedrus
Sent: Thursday, November 21, 2002 12:43 PM
Subject: remoulade recipe??
> I wonder if you might have a recipe for a remoulade sauce served
> at Outback Steak House? If not, would you know of a similar one?
>
> Thanks,
> Ginger
Hi Ginger,
Well, there's a copycat recipe for Outback's dipping sauce below. If you
want to make a fancy French remoulade, there are a couple of recipes for
that, too.
Phaed
Outback Steakhouse Style Dipping Sauce
1 pint Mayonnaise
1 pint Sour cream
1/2 C. Tomato chili sauce
1/2 tsp. Cayenne pepper
Combine and mix well.
--------------------------------------------------------------------
Remoulade
Try substituting this classic French sauce for tartar or cocktail
sauce when enjoying your favorite seafood.
Ingredients:
2 cups Mayonnaise
1 1/2 teaspoons Dijon mustard
1 /2 tablespoons Capers, chopped
2 Tablespoons Parsley, chopped
2 teaspoons Tarragon
1 teaspoons Paprika
1 Tablespoon Lemon juice
1/2 teaspoon Garlic, minced
1 Tablespoon Dill pickles, minced
Dash Tabasco
Mix all ingredients well. Serve chilled.
Store covered in the refrigerator.
Makes 2 1/4 cups
----------------------------------------------
Remoulade
Ingredients
1/4 cup Fresh lemon juice
3/4 cup extra virgin olive oil
1/2 cup onions, chopped
1/2 cup green onions, chopped
1/4 cup celery, chopped
2 T garlic, chopped
2 T prepared horseradish
3 T Creole or whole grained mustard
3 T prepared yellow mustard
3 T Cajun Power Garlic Sauce
3 T parsley, chopped
1 t salt
1/4 t cayanne pepper
1/8 t freshly ground black pepper
Preparation
Put all ingredients in a food processor and let fly for about
30 seconds. Serve over boiled shrimp or other seafood on a
bed of shredded lettuce.
----- Original Message -----
From: Porter
To: phaedrus
Sent: Thursday, November 21, 2002 1:21 PM
Subject: COOKIES
> My grandmother made cookies she call pepernuts,
> I know how to make them
> they have cardmom and lard and dark karo suryp
> and as much flour you can get in to them
> my ? Is where did this recipe come from, I think it is german,
> have you ever hear of a cookie like this?
>
Hi Patricia,
Yes, I found several recipes for peppernuts, each just slightly different.
See below.
Phaed
Peppernuts
Ingredients :
2 c. shortening
3 c. sugar
2 c. dark Karo syrup
1 c. molasses
1 tbsp. ginger
1 tbsp. cinnamon
1 tbsp. soda
2 tsp. salt
1 tsp. baking powder
1 tsp. anise oil
1 c. hot water
Preparation :
Pour hot water over the first 4 ingredients. Add spices, soda and
anise oil. Stir in flour (9 or more cups) to make medium to stiff
dough. Chill dough. Roll in a rope size of a finger. Cut into
small pieces. Place on cookie sheet 1 inch apart. Bake at 325
degrees approximately 20 minutes. If peppermint flattens out, more
flour is needed. Bake a sample first. NOTE: 1/2 recipe makes
about 2 quarts of peppernuts. Anise extract may be used in lieu of
oil.
----------------------------------
Peppernuts
Ingredients :
2 c. melted lard
3 eggs
1 tsp. nutmeg
Ground anise seed
1 tsp. salt
Chopped nuts
2 c. white Karo syrup
1 c. flour, sifted with 1 tsp. cream
of tartar
2 c. brown sugar
2 tsp. cinnamon
1 tsp. cloves
2 tsp. whole coriander seed
1/2 tsp. pepper
2 c. molasses
4 tsp. baking soda
Preparation :
Dissolve baking soda in a little hot water. Mix melted lard and
brown sugar together. Add eggs one at a time and set aside. Mix
together the cinnamon, nutmeg, cloves, anise seed, coriander seed,
salt, pepper and chopped nuts. Add to the lard mixture. Add
molasses, Karo syrup, and baking soda. Add the flour-cream of
tartar mixture. Add enough flour to make a stiff dough. Mix until
well blended. Let stand 10-12 hours in refrigerator before baking.
Form a ball of dough into a snake like strand. Cut the strand into
small piece, and roll each piece into a small ball, about the
diameter of a penny. Bake at 350-375 degrees to a golden brown.
----------------------------------
Anise Oil Peppernuts
Ingredients :
2 1/2 lbs. dark Karo syrup
4 eggs
1/2 lb. butter
3 tsp. soda
1 tsp. genuine anise oil
1/2 tsp. cinnamon
1/2 tsp. ginger
1 lb. sugar
5 lbs. flour
1/2 lb. lard
1/2 c. sour cream
1 lb. chopped nuts
1/2 tsp. cloves
2 tsp. cardamom (ground)
1 tsp. anise seed (instead of oil)
1/3 tsp. nutmeg
2 tsp. salt
2 tsp. black pepper
1 1/2 tsp. cinnamon
No ginger
Preparation :
Bring syrup, sugar, butter and lard to a boil. Cool, combine sour
cream and soda, eggs, flour and anise oil. Let dough stand
overnight. Form into rolls, cut and bake. (It's recommended to
placing the rolls on sheets of waxed paper and freezing until you
are ready to proceed and then dipping your knife in cornstarch as
you cut them so the dough will not stick to your knife. It is not
necessary to turn the peppernuts over after cutting. They needn't
be separated by very much. This is a large recipe, enough for all
the grandchildren.) Bake in a 350 degree oven for about 9
minutes. The following additional spices may be added: The size of
the peppernuts depends on the width of the roll.
----------------------------------
Pfeffernuesse (Peppernuts)
Ingredients :
2 c. sugar
2 c. dark molasses
2 c. margarine
3 eggs
1 tsp. salt
1 tsp. cinnamon
1 tsp. cloves
1 tsp. nutmeg
1 tsp. cardamom (sometimes hard to
find but you can do without)
1 tsp. anise oil or 2 tsp. anise
extract
1/2 c. hot water
3 tsp. baking soda
11 to 12 c. plain flour
Preparation :
Place the sugar, molasses, margarine in a saucepan and boil,
stirring occasionally for 5 minutes. Cool mixture. Pour cooled
sugar mixture into a very large bowl. Add beaten eggs and spices
and mix. Dissolve baking soda in hot water and add to mix.
Gradually add flour while mixing. Dough needs to be very stiff.
Chill dough thoroughly. Roll small amounts of dough into pencil
shapes and cut off 1/4 inch pieces. Place pieces on cookie sheets
(without touching each other) and bake at 350 degrees for 10
minutes. Makes 1 gallon. Friend
----------------------------
"Pfeffer - Nis" Peppernuts
Ingredients :
1 1/2 c. butter
2 c. sugar
3 c. dark syrup
4 eggs
2 tsp. soda
1 tsp. cloves
3 tsp. ground cardamom seed
1/2 tsp. salt
8 or 10 c. flour to make stiff
Preparation :
Roll dough into long rolls, not more than 3 to 4 inches in
diameter. Cut off in short bits. Plate on ungreased cookie sheet
and bake 5 to 7 minutes in moderately hot oven (400 degrees.)
Flavor improves with age, when kept in a covered container. Villard
----------------------------------
Peppernuts (German Cookie)
Ingredients :
1 c. white sugar
1 stick butter or margarine
1 c. dark corn syrup
1/2 c. whipping cream
1/2 tsp. cinnamon
1/2 tsp. cardamom
1/2 tsp. allspice
1/2 tsp. mace
1/2 tsp. cloves
1/2 tsp. nutmeg
1/4 tsp. anise
1/2 tsp. baking soda
5 c. flour
Preparation :
Heat first 4 ingredients to boiling point. Cool. Mix cooled
liquid mixture with sifted dry ingredients. This makes a stiff
dough. Roll out to approximately 1/4 inch thick. Cut into small
1x1 inch squares. Put on greased baking sheet and bake 8 to 10
minutes at 375 degrees. Cool and store in airtight container.
Flavor improves if aged several days.
From: Lori
To: phaedrus
Subject: bologna cake
Date: Friday, November 22, 2002 2:41 PM
I couldn't tell if you finally found the recipe or not... so might as well
send it on ...
Bologna Cake
1 1/2 lb. bologna
2 (8 oz.) pkg. cream cheese
Get 1 1/2 pounds bologna sliced 1/2-inch thick. Take 1 piece of bologna and
cover with a layer of cream cheese, lay another piece of bologna on top of
first piece. Then cover second piece with cream cheese, continue to do this
until all 1 1/2 pounds are layered in the form of a cake. Then take
remaining cream cheese and cover top and sides, just like you were icing a
cake. Chill, slice and serve with crackers or chips.
Lori
NC
----- Original Message -----
From: Andy
To: phaedrus
Sent: Thursday, November 21, 2002 10:16 AM
Subject: Nfasciateddi
My grandparents came from Agira, Sicily. My grandmother used to make
these cookies called Nfasciateddi which were made by all the people of
that Italian town. The cookies took 2 days to make. Dough was made
similar to pie dough. The filling consisted of melted honey to which
grownd toasted almonds, cinnamon and chocolate (I understand it was
optional) and flour to thicken. It sat at room temperature for 24
hours. The next step was; take pieces of the filling and roll into a
rope about 5 inches long the thickness of your pinky. The dough was
rolled out, cut in strips and wrap aound the filling like a candy cane
and then form the shape of an S. They were baked. When ready to
serve, honey was brushed on them and sprinkled with cinnamon.
Thankyou, Andrew
Hello Andy,
Well, I found a recipe for 'Nfasciateddi. How's your Italian? I could not find
it in English, only in Italian. I tried translating it through Google's online
translator, but it come out gibberish. Anyhow, it's below.
Phaed
'Nfasciateddi
Ingredienti: miele, mandorle abbrustolite, farina 00,
chiodi di garofano, uova, sugna, buccia di limone.
Preparazione: Sciogliere il miele sul fuoco ed aggiungere
le mandorle tostate e la farina. Portare quasi all'ebollizione
e riporle su un contenitore dove il composto dovrà riposare per
almeno 24 ore. Di poi, unire la farina, i tuorli d'uovo e la
sugna e mescolare bene fino ad amalgamare bene gli ingredienti.
Stirare il composto con un mattarello fino ad ottenere una
sfoglia sottile e poi ritagliare delle lunghe fettuccine che
serviranno ad avvolgere l' impasto precedentemente preparato
e ben riposato. Infornare il dolce a fuoco moderato e lasciare
per circa quindici minuti.Durante la cottura preparare un
caramellato di zucchero, acqua e buccia di limone grattugiata,
nel quale verranno immersi i dolci (freddi) fino a quando non
ne verranno interamente rivestiti
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