On 27 Feb 2003 at 15:03, Marie wrote:
> On February 22nd, I believe, Maryanne Esposito instructed on
> "serpentino" bread. It had figs and other dry fruit as I recall. Do
> you have that recipe? It seemed really good. Is it possible for you to
> email it to marie
> I really appreciate it.
Yes, it was on the Ciao Italia website. It's "Serpentone". See below.
Serpentone Delle Monache Cappuccine
The Capuchin Nun's Serpent
Makes 1 Large Snake
"Serpentone, the serpent, is a sign of fertility and also a sign of a
good and abundant harvest, and is another specialty of Perugia. They
were originally made by Capuchin nuns who sold them to the public in
order to get needed funds for their monastery. The dough is quickly
made in the food processor or by hand. Other versions of this pastry
are made with egg whites, sugar, and ground almonds and are called
Anguille di Lago Trasimeno, Eels of Lake Trasimeno."
1 cup warm (110║F) water
1 1/2 teaspoons active dry yeast
2 tablespoons Colavita Extra Virgin Olive Oil
1/4 teaspoon salt
2 tablespoons sugar
3 cups unbleached all purpose flour
1/3 cup golden raisins
1/3 cup dark raisins
3 tablespoons vin santo or brandy
1/2 cup coarsely chopped walnuts
5 dried figs, stemmed and diced
5 dried prunes, diced
2 Golden Delicious apples, peeled and thinly sliced
1 tablespoon Colavita Extra Virgin Olive Oil
2 tablespoons sugar
1 egg, slightly beaten
2 coffee beans or candied cherries
1 whole almond
Coarse white sugar
Pour the water into a food processor bowl fitted with the steel blade
or pour the water into a large bowl. Sprinkle the yeast over the water
and pulse or stir to dissolve it. Add the olive oil, salt, sugar and
blend well. Pulse or stir in the flour, 1 cup at a time. Three cups
should give you a non-sticky smooth dough; if the dough is too tacky,
add a bit more flour, 1 tablespoon at a time, until the dough is smooth
Transfer the dough to a bowl and cover the bowl tightly with plastic wrap.
Let the dough rise in a warm (75║F), but not too hot area until it is
doubled in size.
Meanwhile make the filling. In a small bowl combine the raisins and the
vin santo or brandy and allow to soak for 30 minutes. In another bowl
combine the walnuts, figs, prunes, apples, olive oil, and sugar. Add the
raisins and all the liquid and combine well. Set aside.
Punch down the dough and transfer it to a work surface. Roll the dough
out into an 18-inch circle and spread the filling ingredients evenly
over the surface of the dough to within 2 inches of the edges. Roll the
dough up on itself into a tight jelly-roll, tucking in the sides as you
roll. Lift the roll and place it on the baking sheet. With your hands,
create an "S" shape with the dough but leave the head larger than the
Insert the coffee beans or candied cherries into the head area to form
the eyes. Use the almond for the tongue. Cover the serpentone with a
towel and allow it to rise about 45 minutes.
Preheat the oven to 375║F. Brush the serpentone with the egg wash and
sprinkle the sugar evenly over the dough. Bake for 30 to 35 minutes on
the middle rack of your oven. If the top browns too much while baking,
cover the dough loosely with a piece of aluminum foil. The serpentone
is done when a cake tester inserted into the center comes out clean.
Transfer the serpentone to a wire rack to cool slightly. This is best
This recipe is from Ciao Italia In Umbria
by Mary Ann Esposito, published by St. Martin's Press in 2002.
On 27 Feb 2003 at 15:14, Shara wrote:
> I'm trying to find a recipe for fried flour bread. It was a recipe my
> great-uncle made that was past down through generations probly dating
> back to slavery. It was usually served with cane syrup after frying.
Lots of different varieties of fried flour bread. Some are Native American,
some are Eastern Indian, some Mexican. The ones below follow a pattern of
fried bread recipes from the Southern U.S., so I'm guessing they are closest
to the bread your great-uncle made.
5 c. flour
2 tbsp. baking powder
1 tsp. salt
1 tbsp. margarine, melted
2 c. milk
Cooking oil for frying bread
Sift 4 cups flour, salt, and baking powder together in a large
bowl. Combine milk and melted margarine in a small bowl. Add milk
mixture to flour mixture a little at a time. Beat well. When dough
becomes soft, knead lightly while working in the rest of the flour.
Divide dough into 3 parts and pat out to fit skillet (approximately
10 inches round). Heat the oil; cook bread on both sides until
brown. Cut into wedges and serve immediately. Makes 3 round 10 x
1/2 inch loaves.
1 c. milk
5 tbsp. sugar
1 tbsp. salt
1 pkg. dry yeast
1 c. lukewarm water
6 c. sifted flour
6 tbsp. melted shortening
Scald milk, add sugar and salt; cool to lukewarm. Dissolve yeast
in lukewarm water; add to milk. Add 3 cups flour, beat until
smooth. Add melted shortening and remaining flour; mix well. Roll
out on floured board to 1/4 inch. Cut into 3 inch squares. Brown
dough on both sides in hot grease. Unused portion may be kept in
refrigerator. Yield: 3 dozen.
5 c. flour
2 tbsp. baking powder
1 1/4 tsp. salt
1 1/2 tbsp. melted butter
1 3/4 c. milk
Measure 4 cups flour, baking powder and salt. Melt butter and
add to milk. Add fluids slowly to dry ingredients. Knead into
remaining cup of flour. Break off and pat into circles and fry.
Serve with butter, jam or honey.
Great Grandma's Fried Bread
2 c. flour
2 rounded tsp. baking powder
1/2 tsp. salt
1 tsp. sugar
1 lg. egg
1 c. milk
Mix together first four ingredients. Add egg and milk; mix well
and turn bowl while mixing. Turn dough out on floured board. Roll
dough out to 1/4" thickness. Cut into rectangles. Preheat skillet
with about 1/4" oil. Put a few in pan and turn over and over until
golden brown, they will puff up. Drain on paper towel. Slit side
open, fill with butter or oleo and favorite jelly.
Take 2 cups flour. Dig hole in middle, put 2 heaping teaspoons
of baking powder and 1/2 teaspoon salt. Pour enough water into make
a soft biscuit like dough. Pull off, flatten a little and put in
deep oil until lightly browned. Delicious with butter and jelly.
Put 1 cup flour in bowl; mix with water until it becomes thin.
Put lard in frying pan. Spoon mix in pan. Let it brown on both
sides. Great with fried eggs.
Date sent: Wed, 26 Feb 2003 19:15:52 -0600
> I have been searching and searching (with no luck) for any recipes
> from a restaurant called "Magic Pan". They made all sorts of
> delicious crepe recipes.
> Everything they made was delicious, but they went out of business (I
> guess), they were located all over the U.S., but not anymore. Don't
> know if this is something that you could find...but thought I would
> give it a try!!!
Three Magic Pan recipes below. For more, see here:
Most Popular Requests
Magic Pan Restaurant Potage St. Germain (Pea Soup)
1 (1 lb.) ham bone
4 1/2 C. water
1 (13 oz.) can chicken broth
2 C. split peas
2/3 C. finely chopped leeks or green onions
1/3 C. finely chopped carrots
1/3 C. finely chopped celery
1 tsp. sugar
1/2 tsp. garlic powder
1 tsp. salt
1/4 tsp. thyme
1/2 tsp. pepper
2 1/2 C. milk
1 C. whipping cream
1 C. chopped ham, cooked
1/2 C. chopped chicken (cooked) (optional)
Place ham bone in large pot. Add water, chicken stock and peas and
bring to boil over medium heat. Reduce heat and simmer, stirring
occasionally for 30 minutes.
SautÚ the onions, carrots and celery just till limp. Add them to the
soup pot along with all the seasonings and continue to simmer until
peas are very soft and mixture is thick - about 45 minutes. Remove
ham bone. Gradually stir in the milk and cream. Add ham and chicken.
Simmer, stirring occasionally, about 10 to 15 minutes.
The Magic Pan Strawberry Crepes Supreme
Source: Chicago Magazine, annual restaurant issue
1 C. flour
1 1/2 C. milk
1/4 C. oil or melted butter
Pinch of salt
Filling, garnish and assembly
4 C. sliced fresh strawberries(keep 6 berries whole for garnish)
1/2 C. brown sugar
1 C. sour or whipped cream
1/2 C. brown sugar (again)
6 cooked crepes (if you have made 12, freeze the rest)
Basic Crepes: Sift flour and salt together into mixing bowl. Mix
thoroughly with eggs to form a thick paste. Gradually add milk,
beating until smooth; batter will have the consistency of thick
cream. Brush a hot crepe pan, 6 1/2 to 7 inches in diameter, with
butter or oil. Pour in 1 1/2 to 2 tablespoons batter, tipping pan
to coat it with a thin layer. When edge of crepe starts to brown,
turn crepe and brown other side. Repeat process, adding oil or
butter as needed. Makes 12 crepes.
Filling garnish and assembly: Slice berries no more than 1 or 2
hours before serving. They must not be bruised or mushy. Toss them
very gently with 1/2 cup brown sugar.
At serving time drain berries and place 2/3 cup in center of each
crepe. Top each with 2 tablespoons sour or whipped cream. Sprinkle
each with 1 teaspoon brown sugar. Fold sides of crepe over center
to enclose. Sprinkle with powdered sugar. Top each crepe with 1
tablespoon sour or whipped cream. Sprinkle cream with 1 teaspoon
brown sugar and top with a whole strawberry. Servings: 6
Magic Pan Orange Almond Salad
1/4 c Almonds; slivered
2 Onions; green, chopped
1 head Romaine Lettuce
1 c Mandarin oranges; drained
1/2 C Mushrooms; sliced (optional)
1 tbsp Sugar
1/2 tsp Tarragon; dried
1/3 C Oil; vegetable Salt & pepper
1/8 tsp Tabasco sauce
1 Egg yolk
Shaking constantly, toast almonds in skillet over low heat till
golden brown (about 5 minutes). Wash and dry lettuce. Tear into
bite size pieces. Place with green onions and mandarin oranges
in large salad bowl. Dressing: Combine all ingredients but egg
and vinegar, add in thin stream and process till well blended.
MAKES : 1 cup . Just before serving, toss well. Leftover dressing
keeps up to 1 week in refrigerator
Date sent: Fri, 28 Feb 2003 18:43:06 EST
Subject: horn and hardart rice pudding
> The recipe calls for 2lbs of boiled rice. Is that 2lbs COOKED or RAW?
> If COOKED, how many cups of raw rice make 2lbs of COOKED rice? Thank
> you. Barbara
Try this version of the recipe instead.
Horn and Hardart Rice Pudding
From: The Automat by Lorraine B. Diehl, Marianne Hardart
(Clarkson N. Potter; November 2002; ISBN: 0609610740; HC)
Cookbook Heaven @ Recipelink.com
2 cups cooked rice
1 quart milk
1/2 teaspoon salt
3/4 cup sugar
3 tablespoons unsalted butter
6 large eggs
1 tablespoon vanilla extract
1 1/2 teaspoons cinnamon
Cook the rice according to package directions.
In a 2-quart saucepan, heat the milk, salt, sugar, and butter over low
flame. Cook until the milk is scalded and transfer to 2-quart double
boiler. Meanwhile, beat the eggs and vanilla in a medium bowl. Stirring
constantly, slowly add the beaten eggs to the double boiler, then the
rice, and cook until thickened, about 5 minutes. Pour the mixture into
a 9x11-inch baking pan, sprinkle with the cinnamon, and let stand
at room temperature about 30 minutes. Cover and refrigerate until well
chilled, about 4 hours.
On 26 Feb 2003 at 17:07, Tina wrote:
> Hi Love your site!Could you maybe find the recipe for Chef Milani's
> Bucanneer salad dressing? I'm going back...to your siteto look some
> more..Thanks in advancefor your help
No luck finding a recipe, but Milani's is still in business. Their website is:
They don't sell Buccaneer anymore, but they do still sell salad dressing. Maybe
if you write to them they will send you a recipe. If you ever find it, please
let me know. Lots of people would like to have it.
There is a suggestion from a reader here: 01/03/04