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Barley Candy

----- Original Message -----
From: Angela
Sent: Thursday, January 03, 2002 11:56 PM
Subject: Please Help Me Find...

> A recipe for Barley Candy. If you know of one it will be much appreciated.
> Thanks- Angela

Hi Angela,

No problem. See below. Also, see my archived page at:

Note that the "barley candy" or "barley sugar" that's sold commercially in Canada and England is just sugar candy; it no longer has any barley in it.


Barley Candy

This is a recipe from England. 2 Tablespoons of pearl barley. 5 cups water.
Pared rind and juice of 1/2 lemon.2 and 2/3 cups sugar. Pinch of cream of
tartar. Lightly oil baking sheet. Put the pearl barley in a saucepan with 1
and 1/4 cups of the cold water and bring to a boil. Drain and rinse under
cold running water. Put the barley back in the pan with the remaining cold
waterand the lemon rind. Bring to a boil again, cover and simmer about 2
hours. Strain the barley liquid into a measuring cup and add the lemon juice
and enough cold water to make 2 and 1/2 cups. Put the sugar, cream of tartar
and barley water in a large heavy saucepan and heat gently until the sugar
is dissolved, stirring continuously. Bring to a boil and boil to 290
degrees. Remove the pan from the heat and quickly pour the syrup onto the
prepared baking sheet. Tilt the sheet to spread it evenly. Leave to cool a
little. As soon as the barley sugar is firm enough to handle, cut it into
strips with scissors and twist each strip. Place on a board to finish
cooling. The outside cools quicker than the middle, so work from both sides
toward the middle, not straight from one side to the other. Wrap in twists
of clear wrap and store in a glass jar with an airtight stopper.

Corn Flake Crunchies

  ----- Original Message ----- 
  From: crpaul 
  To: phaedrus
  Sent: Sunday, January 06, 2002 11:52 AM
  Subject: Recipe for caramel crunchies

I am looking for a recipe of Caramel Crunchies that was in a small 
booklet with red and white cover that I believe was published by 
Carnation Evaporated milk. The caramel was made using sugar, butter, 
evap. milk, vanilla, baking soda and dark Karo corn syrup.  The caramel 
was then poured over Kellogg corn flakes and frozen. It is one of my 
favorite recipes from my youth and it is a delicious caramel.


Hi CR,

I'm coming up with a few similar recipes, but no exact hits. Nothing close with that exact name. See below.


  Corn  Flake  Candy

   Ingredients : 
   1 c. sugar
   1/2 c. corn syrup
   1/2 c. evaporated milk
   1/4 tsp. salt
   1 c. coconut
   1 c. chopped nuts
   4 c. corn flakes
   1/2 tsp. vanilla

   Preparation : 
     Mix and boil to soft ball stage, 20 to 25 minutes.  Stir until
   boiling.  Remove from heat and add:  Stir until well mixed.  Shape
   into small balls, loosely packed. Chill. 
  Corn Flake Crunchies

  1 cup dark corn syrup 
  1 cup sugar 
  1 1/4 teaspoons vanilla 
  2 cups peanut butter 
  5 cups corn flakes
  Bring sugar, syrup, and vanilla to a boil in a small saucepan.
  Remove from heat.
  Add peanut butter and stir until mixture is smooth.
  Poor over corn flakes in a large bowl.
  Drop mixture by spoonfuls onto waxed paper.
  Store in a tightly covered container.

Moroccan Lamb Stew

---- Original Message ----- 
  From: Katrina 
  To: phaedrus 
  Sent: Friday, January 04, 2002 12:03 PM
  Subject: Moroccan Lamb Stew

  Dear Phaedrus, 

  Your site popped up on my search for a recipe for Moroccan Lamb Stew. 
  I also had a recipe in the past which was fantastic, but am now unable 
  to find. The recipe for Moroccan Lamb Stew originally appeared in an 
  issue of Elle Magazine in the late '80s. The recipe contained lamb 
  shoulder, saffron, artichoke hearts and couscous. I have been looking 
  for this recipe for years with no success. If you can find it I would 
  be happily eating the best Moroccan Lamb Stew there is. 

  Thanks for you help, 

Hi Katrina,

Well, it's rare to find a recipe that says it came from "such-and-such" magazine. I have to search by the name of the dish and the ingredients.

Moroccan lamb stew is normally served with couscous as a side dish, but I've never seen a recipe for it with couscous in the stew itself.

The recipe below is the closest one that I could find with the artichoke hearts and saffron. Below it are a couple more, but with no artichoke hearts.


  Lamb Tagine With Artichokes

  This Moroccan lamb stew is quick to assemble and can simmer 
  while you do other things.

  2 lbs. stewing lamb
  oil for frying
  1 medium onion, sliced
  2 medium tomatoes, chopped
  1/4 cup chopped parsley
  1/4 tsp. saffron or turmeric
  1 tsp. salt
  1/2 tsp. black pepper
  1/2 tsp. ginger, grated, or 1/4 tsp. ground ginger
  1/4 tsp. cinnamon
  2 packages frozen artichoke hearts or hearts from 12 fresh artichokes

  Chop the lamb into bite-size cubes, then sauté in oil in a large, 
  heavy pot. (The oil is hot enough when a test piece of meat sputters.) 
  Stir cubes to brown them on all sides. When well browned, add onion 
  and continue to stir until onions are golden. Reduce heat to low and 
  mix in the tomatoes, parsley, saffron or turmeric, salt, pepper, 
  ginger and cinnamon. Simmer for 15 minutes, stirring occasionally 
  before adding 1 1/2 cups water along with the artichokes. 
  Cook an additional 15 - 20 minutes if the hearts were frozen, and 
  35 - 40 minutes if they're fresh.

  Serves 6.
  Moroccan Lamb Stew with Preserved Lemons  

  This is one of the easiest stews imaginable, because there is no 
  browning of the meat, yet the flavor is very intense. Serve with 
  apricot couscous and a fennel, mint, and radish salad. Preserved 
  lemons must be made several weeks in advance, but they are simple 
  to prepare and add exquisite flavor.
  3 pounds boneless lamb stew meat, from the shoulder
  1 teaspoon ground cumin
  1 teaspoon ground ginger
  1/2 teaspoon ground cinnamon
  Pinch saffron threads
  1 orange, zested and juiced
  1/2 bunch cilantro, stems removed
  3 cloves garlic
  1 teaspoon kosher salt
  2 yellow onions, finely chopped
  1 (14-ounce) can diced tomatoes, with juice
  1 cup water
  1 cup pitted green Moroccan (or other) olives, chopped
  Minced peel of 1 preserved lemon, recipe follows, optional

  Trim excess fat and gristle from meat and cut lamb into 1-inch 
  cubes. Place meat in a large bowl. In a small bowl, mix the cumin, 
  ginger, cinnamon, and saffron; sprinkle over the meat and set aside. 

  On a cutting board, mince together the orange zest, cilantro leaves, 
  garlic, and salt until you have a paste. Add to the meat along with 
  the orange juice and stir well to coat. Cover the bowl and let stand 
  at room temperature for 2 hours, or up to overnight in the refrigerator. 

  Transfer the mixture to a heavy pot, add the onions, tomatoes, and 
  1 cup water. Bring to a boil, cover, reduce heat, and simmer (or bake 
  in a preheated 350 degree oven) until the meat is very tender, about 
  1 1/2 hours. Add olives and, if using, preserved lemon to the pot. 
  Cook about 10 minutes more, then serve.

  Preserved Lemons:
  10 to 12 organically grown lemons, preferably Meyer lemons
  Kosher salt
  2 fresh or dried bay leaves, preferably Mediterranean

  Wash a 1-pint glass-canning jar and its lid with hot soapy water; 
  rinse and dry thoroughly. 

  Cut 6 of the lemons, 1 at a time, into quarters through 1 end 
  without cutting all the way through the other end. You want the 
  lemon to open out like a flower, but not to separate. Place the 
  lemon on a large piece of parchment or waxed paper, spread quarters 
  open and sprinkle flesh with a heaping tablespoon of kosher salt; 
  put the lemon into the jar. Continue with remaining lemons, sprinkling 
  salt on each. Pack the lemons in the jar tightly, filling it to the 
  top (you may need more or less than 6 lemons, depending on their size). 
  When you reach the top, lift the parchment and pour the excess salt 
  from it into the jar of lemons. 

  Slide the bay leaves down opposite sides of the jar. Juice the 
  remaining lemons 1 by 1, adding juice to the jar, until it reaches 
  the top. Seal jar, shake well, and let stand at room temperature, 
  shaking well every 12 hours, for 1 week. After 1 week, transfer jar 
  to the refrigerator, continuing to shake every day. Lemons are 
  preserved after 3 weeks and keep up to several months in the 

  To use lemons, pull out as needed and scrape away pulp. Dice peel 
  and use as a condiment.

  Yield: 6 servings
  Prep Time: 45 minutes
  Cook Time: 2 hours
  Moroccan Lamb Stew

  4 Tbsp. vegetable oil
  2 lbs. cubed lamb
  3 Tbsp. flour
  1 cup chopped onion
  3 Tbsp. tomato paste
  1 cup red wine
  1/2 can chopped tomatoes
  2 1/4 cups chicken, beef, or lamb stock
  1 1/2 cups diced carrots
  1 1/2 cups peeled potatoes
  1 1/2 cups chopped celery
  3 cloves chopped garlic
  1 pinch saffron
  1 cinnamon stick
  1 Tbsp. cumin
  1 tsp. ground coriander
  1 tsp. ground ginger
  1/2 tsp. cayenne pepper
  1 cardamom pod
  2 Tbsp. chopped mint 
  2 Tbsp. chopped cilantro
  2 pinches lemon zest
  Salt and pepper to taste

  Brown lamb cubes in smoking hot oil.
  Add onions and celery, sauté until transparent.
  Add flour and coat evenly, stir for 2 minutes over a medium high heat.
  Add tomato paste and caramelize for a moment.
  Add wine, tomatoes, stock, garlic, saffron, cinnamon, cumin, coriander, 
  ginger, cayenne, and cardamom.
  Simmer on a stove or braise in a 350-degree oven until tender or for 
  about 11/2 hours.
  Add diced carrots, potatoes and lemon zest, cook for 20 more minutes.
  Salt and pepper to taste.
  Garnish with mint and cilantro.
  Serve with couscous.

Pumpkin Pie Cappuccino

----- Original Message ----- 
  From: Suzanne
  To: phaedrus
  Sent: Saturday, January 05, 2002 1:56 PM
  Subject: Pumpkin pie spice cappuccino

  Have you ever heard of a recipe for the above? I've been looking for it 
  but haven't had any luck. 

  Thank you for your trouble. 


Hi Suzanne,

I found two. The first one below is the one for home use. The second recipe is for pumpkin pie spice if you want to make your own. The bottom recipe is how they make pumpkin pie cappuccino in coffee shops.


  Pumpkin Pie Cappuccino

  Step 1.Combine about 4 ounces of light cream with 1/2 teaspoon of 
  pumpkin pie spice, steam lightly. 

  Step 2.Fill two heavy mugs about half full with your favorite coffee. 
  Top each with steamed cream/spice mixture. 

  Step 3.Garnish with whipped cream, a tiny sprinkle of pie spice and 
  a candy corn. (You can be even more creative and add a touch of yellow 
  and red food coloring to the cream before it is whipped to make it 
  turn orange like a pumpkin!) 
  Pumpkin Pie Spice

  1/4 cup ground cinnamon
  1/8 cup ground ginger
  1 Tablespoon nutmeg
  1 Tablespoon ground cloves
  Pumpkin Pie Cappuccino 
  1/2 oz. Pumpkin Pie Syrup
  1 shot Longbottom Espresso
  foamed milk

  Directions: Combine ingredients in a 6 ounce glass or mug. Mix well. 
  Sprinkle with cinnamon and nutmeg.

Sundowner Cornbread

  ----- Original Message ----- 
  From: Roxanne 
  Sent: Friday, January 04, 2002 8:32 PM
  Subject: Sundowner Cornbread

  I had a recipe from the '70s called "Sundowner Cornbread" that was really 
  great.  What I remember of the ingredients were whole wheat flour, corn 
  meal, yogurt, raw sugar, eggs, baking powder and salt.  What I need are 
  the proportions.  Any ideas?


Hi Roxanne,

I can't find a recipe with that name, but I do have a couple of cornbread recipes with those ingredients. See below.


  Cripple Creek Cornbread

   Ingredients : 
   1 c. whole wheat flour
   1 c. cornmeal
   1 egg
   1/4 c. raw sugar
   1/2 tsp. baking soda
   1/2 tsp. salt
   1 c. plain yogurt
   1/4 c. oil

   Preparation : 
      Stir together the flour, cornmeal, sugar, soda and salt.  Combine
   yogurt, oil and egg.  Beat until smooth.  Stir into dry ingredients
   until dry ingredients are moistened.  Pour into an 8 inch square
   greased baking pan.  Bake at 400 degrees for about 15 to 18 minutes.
   Serve warm. 
   Up In The Country Cornbread

   Ingredients : 
   1 c. whole wheat flour
   3/4 c. yellow cornmeal
   2 tsp. baking powder
   1/2 tsp. sea salt
   2 tbsp. honey
   1 egg, beaten
   2/3 c. yogurt (soy)
   1/4 c. oil

   Preparation : 
      Heat oven to 425 degrees.  Oil an 8x8x2 baking pan.  Stir the dry
   ingredients together. Stir the liquid ingredients together and blend
   into the dry ingredients.  Stir just to blend, do not overmix.  Bake
   at 425 degrees for 20 to 25 minutes.

Later, I found the below recipe posted on a message board.

Sundowner Cornbread

3/4 cup yellow cornmeal 
1 cup unsifted flour 
1/2 cup sugar (I use 1/4 cup sugar) 
2 teaspoon baking powder 
1/2 teaspoon baking soda 
1/2 teaspoon salt 
1 cup yogurt 
1/4 cup milk 
1 egg, beaten 
2 tablespoon butter

Mix all together just enough to blend. Pour into greased 8" x 8" pan and bake at 425 degree oven about 20 min. 
Cut into squares. Serve hot with butter. I often use a round 9" x 9" pan.

From: The Complete Yogurt Cookbook by Karen Cross Whyte

Sour cream or buttermilk in place of the yogurt would probably yield similar results.


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