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Buttermilk Pop

----- Original Message ----- 
From: Barbara
To: phaedrus
Sent: Saturday, May 01, 2004 11:00 PM
Subject: Buttermilk pop

> Dear Sir:
>     I was just in conversation with one of my uncles(85) and wanted to
> know if i had my grandmothers recipe for "buttermilk pop" he said grandma 
> would get the buttermilk in a slab from the milk delivery (by horse and 
> carriage) make everything and then as a treat for her six children would 
> make the Buttermilk pop. they all enjoyed it and i have looked in all old 
> cook books and grandmas notes and can't find anything-could you help? 
> It seems to be a depression drink and may have been central to Holland /Jackson 
> Michigan.
>     thank you
>     Barbara 
> p.s. could you please send the answer to my email as well since I am not
> sure how I got to you? I have been searching all over for this recipe and am
> now totally confused as to where i have been

Hello Barbara,

See below for what I found.


Title: Buttermilk Pop
Yield: 1


1 qt buttermilk
3 tb cornmeal
1 maple syrup


Heat the buttermilk over low heat in a large skillet, stirring constantly
to keep it from separating into curds and whey. Just before the buttermilk
boils, sift in the cornmeal, stirring until the mixture thickens and the raw
corn taste disappears.
Serve with maple syrup.

Per serving: 491 Calories (kcal); 9g Total Fat; (16% calories from fat);
35g Protein; 67g Carbohydrate; 34mg Cholesterol; 1029mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1
Fat; 0 Other Carbohydrates
Dutch Buttermilk Pop

Servings: 1
Categories: Non-Alcoholic Beverages

    1.00 c Barley
    4.00 c Water
    6.00 c Buttermilk

Rinse barley and bring to a boil in 4 cups water. Simmer on low heat for 2
hours with pan covered. Follow directions on package if using instant
barley. When barley si done and soft, water should be gone; add buttermilk
to barley and bring to a boil while stirring constantly. Turn off heat. Mix
with electric mixer on high for 3 minutes. This will make it soft and thick.
Serve warm with sugar or syrup.
Buttermilk Pop

This is a very old Pennsylvania Dutch recipe traditionally served to
children for supper. Try it for breakfast instead.

1 qt buttermilk
3 T cornmeal
Maple syrup

Heat the buttermilk over low heat in a large skillet, stirring constantly to
keep it from separating into curds and whey. Just before the buttermilk
boils, sift in the cornmeal, stirring, until the mixture thickens and the
raw corn taste disappears. Serve with the maple syrup.

4 servings

Per serving
123 calories
2.3 grams of fat (17 percent of calories from fat)
4 servings

Overnight French Toast

----- Original Message ----- 
From: "Olga" 
To: "phaedrus" 
Sent: Thursday, May 06, 2004 11:38 AM
Subject: Over night French toast - refrigerated then baked.

Hi, Looking for the recipe for the above subject.  I was sure I had it in my
file, but cannot find it and I need it for Saturday A.M.  Please work a
miracle.  Thanks.  Olga 

Hello Olga,

There are dozens of these recipes. I have no idea which one you want. See below for several.


Day  Before  French  Toast

 Ingredients :
 6-8 slices French or Italian bread,cut on the diagonal into 3/4 inch slices
 3 eggs
 1 c. milk
 3 tbsp. sugar
 1/4 tsp. salt
 1/2 tsp. nutmeg
 1 tsp. vanilla
 3 tbsp. melted butter

 Preparation :
   Arrange bread in single layer in 9x13 inch pan.  Combine eggs,
 milk, sugar, salt and vanilla.  Beat until smooth.  Pour over bread.
  Turn slices to coat evenly.  Cover and refrigerate overnight.  To
 cook, melt butter in skillet or on grill.  Remove bread slices from
 egg mixture.  Saute in heated pan until golden, about 5 minutes on
 each side.  Serve with syrup, preserves, powdered sugar or topping
 of choice.
 Overnight  French  Toast

    Cut 1 loaf French bread into 8 thick slices.  Combine: 3/4 c.
 milk 1/4 tsp. baking powder 1 tbsp. pure vanilla extract   Pour over
 bread.  Cover and refrigerate overnight.  In the morning, combine: 4
 ripe sliced bananas 1 c. sugar 1 tbsp. apple pie spice   Put in
 greased baking dish and top with prepared bread.  Sprinkle with
 cinnamon sugar.  Bake in 450 degree oven for 20 to 25 minutes.
 Sarah's  Bed  And  Breakfast  Overnight  French  Toast

 Ingredients :
 3 eggs
 1/2 c. milk
 2 tbsp. sugar
 1/2 tsp. baking powder
 1/4 tsp. cinnamon
 1/4 tsp. nutmeg
 1 tsp. vanilla
 6 slices egg, french or sourdough bread sliced 3/4 inch thick

 Preparation :
    In medium bowl whisk together all ingredients.  Pour over bread
 slice on a baking sheet, refrigerate overnight or at least 12 hours.
  In skillet melt the butter, slowly fry bread over moderate heat
 until golden brown.  Garnish with sour cream and a sprinkling of
 pecans and dust with confectioners' sugar.  Serve with cinnamon
 Overnight  French  Toast

 Ingredients :
 2 tbsp. butter
 1/4 c. brown sugar
 1 1/2" thick sliced bread

 Preparation :
   Melt butter in bottom of lasagna pan.  Melt brown sugar in bottom
 of lasagna pan.  Layer 1 1/2 inch slices of bread on top.  Beat 1
 egg per person plus some milk in small bowl.  Pour over bread.
 Sprinkle nutmeg, etc.  Refrigerate overnight.  Cover with foil.
 Bake 1 hour at 350 degrees, removing.  Foil last 20 minutes.
 Overnight  French  Toast

 Ingredients :
 6 eggs, beaten
 3 c. milk
 Juice and grated rind of 1 orange
 1 tsp. cinnamon
 1 tsp. vanilla
 28 (3/4 inch) slices French bread
 Powdered sugar
 1/3 c. sugar

 Preparation :
   Combine eggs, milk, orange juice and rind, sugar, cinnamon and
 vanilla; beat well.  Pour half the mixture into 2 buttered 17 x 12 x
 2 inch baking pan.  Lay bread on top in single layer, pressing them
 as close together as possible.  Pour remaining milk mixture over all
 and cover with foil.  Refrigerate for at least 2 hours, or
 overnight.  Bake at 350 degrees uncovered until puffed and golden
 brown 0 50-60 minutes.  Sprinkle with powdered sugar or may be
 served with maple syrup.  Serves 12-14.

Sicilian Almond Cookies

----- Original Message ----- 
From: francesca
To: phaedrus
Sent: Thursday, May 06, 2004 3:45 PM
Subject: Cookies

Hi in Sicily (Italy) they have a certain cookie called Dole di Mandorla.  Do
you have that receipe.  Also for any nice lemon or chocolate cookie receipe.



Hello Francesca,

We usually think of Italian almond cookies as being called "amaretti". "Amaretto" does indeed mean "almond flavored", but "mandorla" is another Italian word for "almond". "Dolce di Mandorla" would be "almond sweets".

I could not find a recipe with that exact name, but I did find recipes for Sicilian Almond cookies. See below.


Biscottini alla Mandorla
Serving Size: 24

1 cup butter at room temp
1 cup white sugar
1 whole egg, for batter
1 whole egg, beaten, for a wash
2 teaspoons almond extract
1 teaspoon vanilla extract
1 teaspoon Frangelica liquor
1/4 teaspoon baking soda
1/8 teaspoon baking powder
2 1/2 cups flour (I used unbleached all purpose)
24 whole blanched almonds, toasted

Cream butter with sugar; add the egg, almond extract, vanilla, the liquor
and blend well. Sift the flour with the baking powder and soda and add in
one-cup amounts and beat after each addition and finally beat to a velvety
dough. Place a large walnut size piece on a non-stick cookie sheet and
flatten with palm of your hand. Paint each with the beaten egg. Press a
toasted almond into the center of each and bake at 300 degrees for 20
minutes then turn the ovens up to 350 and at the same time set the timer for
7 minutes. When timer goes off remove and place on cooling rack. Cool
completely and place in storage container.
Adriana's Sicilian Almond Cookies

Coffee-Flavored Almond Cookie Squares:

500 grams (1 pound 2 ounces) Almonds
500 grams (1 pound 2 ounces; this is slightly more than 2 cups) Sugar
5 egg whites beaten until stiff
5 teaspoons of ground espresso coffee
Powdered sugar (the kind that doesn't include starch)
Peel and crush the almonds. Mix sugar with 3 tablespoons of water, crushed
almonds, ground coffee, and egg whites.

Grease a rectangular pan and cover with fine bread crumbs. Pour mixture into
pan and bake at 300 degrees for about 40 minutes. Remove from oven and let
cool. Cut in small square pieces, sprinkle with powdered sugar and serve.
Sicilian Almond Cookies
Preparation - Medium
About 30 cookies

2 1/4 cups (10 oz) blanched almonds
2/3 cup sugar
grated zest of 1 lemon
2 egg whites
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
30 whole an blanched almonds, pine nuts, or candied cherries

Preheat the oven to 350 degrees F. Butter and flour a large baking sheet.

Working in batches, combine the blanched nuts with some of the sugar in a
food processor. Process until finely ground. Transfer to a large bowl, add
the rest of the sugar and the lemon zest, and combine well.

Beat the egg whites with a pinch of salt and the almond and vanilla extracts
until stiff but not dry. Add the egg white mixture to the almond mixture and
stir lightly, not to flatten the egg whites. Pinch off enough dough to form
a 1-inch (2.5-cm) ball. Flatten the balls very slightly, and place them 1
inch (2.5 cm) apart on the baking sheet. Insert a whole almond or pine nut,
pointed end up, or a candied cherry in the center of each cookie.

Bake until the cookies are lightly browned and have small cracks on the
surface, 25 to 30 minutes. Let cool briefly on the pan, then transfer to
wire racks to cool completely. Store in an airtight container

VARIATION. For flatter cookies, add 4 egg white. Spoon onto baking sheets
about 1 1/2 inches (3 cm) apart. Bake at 300 degrees F (150 degrees C.)
until lightly browned, about 20 minutes.
Almond Cookies

This recipe is part of the Sicilian tradition of St. Joseph's Altar.

 2 1/2 cups plain flour
 1 1/4 cups sugar
 1 teaspoon baking powder
 1 teaspoon salt
 1/2 cup shortening
 2 eggs
 1 cup milk
 1 teaspoon vanilla
 1 teaspoon almond extract
 1 1/2 cups chopped almonds

Combine the dry ingredients with the shortening until mixed well. Then add
eggs, milk and flavorings. Knead well and add nuts. Roll into long loaves
about one inch thick and place on cookie sheet. Bake at 350 until almost
brown. Remove from oven, slice into pieces one inch long and place flat on
tray. Return to 250 oven and bake until dry and crispy.

Chocolate Ice Box Pie

----- Original Message ----- 
From: michelle
To: phaedrus
Sent: Wednesday, May 05, 2004 9:14 PM
Subject: Wyatt's Cafeteria Chocolate Ice Box Pie recipe

> My husband loved the chocolate pie that was served at Wyatt's Cafeteria,
now out of business (in our area at least).  From what he remembers it had
whipped cream and chocolate sprinkles on top.  Can you help me?  Thanks so
> Michelle B.

Hi Michelle,

I could not find the Wyatt's recipe. However, I did find one from Luby's Cafeteria. Maybe it's similar.


Luby's Chocolate Icebox Pie
Recipe By : Luby's 50th Anniversary Recipe
Serving Size : 8 Preparation Time: 0:00
Categories : Chocolate Houston Chronicle
 Dessert Pie

Amount Measurement Ingredient Preparation
2 1/2 cups milk divided
1 1/3 cups sugar
1/4 cup unsweetened cocoa powder
1 Tablespoon butter or margarine
7 Tablespoons cornstarch
6 Tablespoons water
3  egg yolks, extra-large
1 teaspoon vanilla
1 cup miniature marshmallows
1  pie shell, 9-inch baked
  whipped cream, sweetened for topping
  chocolate curls or shavings for garnish

Combine 2 cups milk, sugar, cocoa, and
butter in a medium-size saucepan.  Bring
just to a boil over medium heat. In a medium-
size bowl, completely dissolve cornstarch in
water. Stir in remaining 1/2 cup milk. Whisk
in egg yolks and vanilla until well-blended.
Gradually add egg yolk mixture to mixture in
saucepan, stirring constantly with wire
whisk. Cook, stirring constantly, about 2
min., or until mixture is thickened and
smooth. Add marshmallows and stir until they
melt and mixture is smooth. Pour into pie
shell. Press plastic wrap directly onto
filling. Refrigerate at least 2 hours.
Remove plastic wrap. Top with whipped cream
and garnish with chocolate curls.
Note: Pressing plastic wrap directly onto
hot pie filling prevents a tough, dry "skin"
from forming as pie cools. Use a potato
peeler to make decorative chocolate curls or
shavings from a chocolate candy bar.
Source: Houston Chronicle, Nov. 13, 1996, p.5F

Hash Browns

----- Original Message ----- 
From: "Liza"
To: phaedrus
Sent: Friday, May 07, 2004 11:41 AM
Subject: Hash Browns

OK, so maybe I'm a thicko, but I can't find anywhere a "from scratch" Hash
Brown recipe - plenty of references to "add x quantity of frozen hash
browns" - I'm British and although I've eaten and thoroughly enjoyed them, I
don't know how to cook 'em.  Helpppppppp please..
Thks & rgds

Hi Liza,

See below for several recipes.


Hash  Browns

 Ingredients :
 8 potatoes
 1/3 c. green peppers
 1/3 c. onions
 2 tbsp. oil
 2 tbsp. butter

 Preparation :
   Warm oil and butter on low.  Slice potatoes into small cubes.
 Dice green peppers and onions and add these to the oil and butter.
 Add salt and pepper and paprika.  Cook on medium-low.
 Hash Browns

 Preparation :
    Serves 3 to 4.  Medium heat, 12 minutes total.  This is easy,
 quick, and a delicious way to give breakfast a boost.  We brush on a
 light amount of olive oil on our individual pieces once served. Salt
 Garlic powder Onion powder   Grate potatoes; put in T-fal
 (Silverstone) pan (no need for any oil or butter in bottom!).
 Season top side and cover pan for approximately 5 to 6 minutes, then
 flip over and cover for another 5 minutes.  Serve immediately.
 Hash  Browns

 Ingredients :
 Cubed potatoes
 Fine chopped onion
 Garlic powder
 Cooking oil

 Preparation :
    Brown potatoes in oil until half are brown.  Add onion and garlic
 salt and pepper to taste.  Mix well.  Cover and let cook, stirring
 often until onion is cooked.  Drain excess oil.
 Hash  Browns

 Ingredients :
 2 c. boiled potatoes
 1 tbsp. flour
 3 tbsp. fat
 Salt and pepper to taste

 Preparation :
   Chop potatoes fine; sprinkle with flour and season.  Melt fat; add
 potatoes.  Brown quickly, turning with fork.  When well heated, form
 into oval-shaped mold 1/2 inch thick and brown.  Turn with a pancake
 turner.  Remove from pan carefully.
 Hash  Browns

 Ingredients :
 3 med. potatoes
 1-2 tbsp. grated onion
 1 tsp. salt
 Dash of pepper
 1/4 c. margarine

 Preparation :
   Boil potatoes in jackets; chill.  Peel and shred to make 3 cups.
 Add grated onion, salt and pepper.  Melt butter in a 10-inch
 skillet.  Pat potatoes into pan, leaving 1/2 inch space around edge.
  Brown about 9 minutes; reduce heat, if necessary.  Cut with spatula
 to make 4 wedges; turn.  Brown 7 minutes longer, until golden.
 Serves 4.
 Crispy  Hash  Browns

 Ingredients :
 1/2 onion
 2-3 lg. potatoes
 1 egg
 3 tbsp. flour
 Salt and pepper

 Preparation :
    Grate onion, peel potatoes, and grate them.  Mix onion and
 potatoes, rinse and drain in a sieve.  Press out excess liquid.  Put
 in a bowl and stir in egg, flour, 1/2 teaspoon salt and 1 teaspoon
 pepper.  Heat about 1/4 inch of oil in large frying pan.  Drop about
 2 tablespoons of batter for each hash brown into hot oil, making
 several at a time.  Cook until golden brown, 4-5 minutes a side.
 Drain on paper towel.  Serving 4-5. Calories - 179; fat - 8 g;
 cholesterol - 53 mg.


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