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2013

Chia Seed Meatballs

From: Liz Wade 
Sent: Friday, March 29, 2013 2:00 AM
To: phaedrus@hungrybrowser.com 
Subject: chia seed meatballs

Hi:  I hope you can help.  My boyfriend has become interested in eating things utilizing chia seeds.  
He is wanting me to make chia seed meatballs baked if possible. Any help would be appreciated.  
Thanks in advance.  This is new to me too.

regards, Liz

Hello Liz,

These sites have recipes:

Livestrong

Chia Seed Recipes

Real Age

Calorie Count.About.com

Food Storage Cookbook

I found this comment on a message board:

“Me, I use a couple tbsp of ground flaxseed or ground chia seed, blended with about a third cup of water, to help retain moisture in my meatball recipes. Works great as that bread crumb sub, and the rest if the recipe is the same (except I never floured the outside of my meatballs). Also, minimal handling and pressing of the meat as well. I blend all my other ingredients together then toss gently with the ground meats (I use beef and pork half and half, sometimes some italian sausage).”

Phaed


Mapleine Divinity & Pralines

Recipes from an old Mapleine Booklet CA 1930:

Mapleine Divinity

Combine: 
2-1/2 cups sugar
1 cup water
1/4 cup corn syrup (light)
1/4 teaspoon salt

Cook over low heat, stirring constantly, until sugar dissolves and boiling begins.
Continue cooking, without stirring, until small amount of syrup forms hard ball in cold water (265° F.)

Beat until stiff:
2 egg whites (use pasteurized whites - ph)

Pour syrup in a fine stream over beaten egg whites, beating constantly. Continue beating unitl it
holds its shape when dropped from spoon

Add:
1 teaspoon Mapleine
1/2 cup candied cherries, and
1/2 cup chopped nutmeats, if desired.

Pour into pan and cut into squares or drop by spoonfuls on buttered surface.
-----------------------------------------------------------------------------------
Mapleine Southern Pecan Pralines

Combine:
2 cups brown sugar
1 cup white sugar
1/2 teaspoon salt
1-1/2 tablespoons butter
1 cup water

Cook over low heat, stirring until sugar is dissolved and until a small amount of syrup
forms a soft ball when dropped in cold water(240° F.). Remove from heat. 

Add: 
3/4 teaspoon Mapleine
1 cup pecan halves

Stir until mixture becomes slightly cloudy;drop by spoonfuls onto buttered surface or waxed paper.

Keep-Fulls

From: Michael Prey 
Sent: Thursday, March 21, 2013 9:24 PM
To: phaedrus@hungrybrowser.com 
Subject: german or slavic

My family comes from Yugoslavia and Germany, my grandmother used to make something called "pooty keep full', 
of course the spelling is probably way off but that's how she pronounced it. 

Thanks,
Mike

Hello Mike,

Well, since you didn’t respond to my request for more information, there’s not much way for me to pursue this. I’m speculating that the “keep full” part is actually “kipfel”, but I have no idea what the “pooty” part is.

“Kipfels” are Austrian, German, Hungarian, or Jewish rolls or cookies. I did not find a Yugoslavian connection.The same name is used to refer to both a type of roll in a crescent shape, and to a crescent-shaped cookie.

These appear to also be called “butterhorns”. “Rugelachs” may be similar or just another name for them. I have several recipes on the site already:

05/13/11

01/20/03

12/21/08

1/08/07

12/22/04

If you mean the crescent-shaped rolls, you may want to look at “butter horns” recipes as well:

11/05/03

12/30/03

Phaed


Korb's Bakery Frosting

From: Denise 
Sent: Friday, March 22, 2013 2:05 PM
To: phaedrus@hungrybrowser.com 
Subject: Korbs Bakery Frosting

I loved Korbs Bakery frosting. Once someone told me that it was published in the Providence Journal but that was a long long long time ago.  

Hope you can help.  Thanks

Denise 

Hello Denise,

Korb’s main store was on Pawtucket Avenue, Pawtucket. The company's other two stores, one in Warwick and a second in Pawtucket, were joined by a small store located in the Outlet Company, Downtown Providence.

The business was founded in 1906 by Philip Korb, a Latvian immigrant. It became a thriving business passed on through three generations until Richard Korb, the third generation recipient sold the baking business to Ed Fiel, a Cumberland businessman who proposed to use the bakery in conjunction with cafes he planned to open. Richard Korb retained ownership of the building on Pawtucket Avenue. It was Field who finally closed the bakery after 93 years of operation.

I had no success with any recipes at all from Korb’s. There are lots of requests on the Internet for Korb’s recipes, but no one appears to have had any success. There is a page about Korb’s on this blog:

Korb's Bakery

I did not find any mention that the frosting recipe was ever published in the Providence Journal.

Phaed


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