On 23 May 2005 at 8:47, William wrote:
> Soul food restaurant served corn bread made with sweet potatoes.
> Do you have a recipe. Thanks, William
See below for several recipes.
Sweet Potato Corn Bread
1 large sweet potato (to make 2 cups pulp)
1/4 pound butter
4 eggs, beaten
1/2 cup brown sugar
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 cup yogurt
2 cups finely ground white cornmeal
1/2 cup sultana raisins (optional)
1/2 cup pecans (optional)
Bake or boil the sweet potato in its skin; when cool enough to handle,
peel it and purée the pulp.
Mix together butter and puréed pulp.
Beat eggs with sugar, baking soda, cinnamon and salt, and add to the purée.
Beat in yogurt, cornmeal and optional raisins and nut. Pour into a buttered
9-inch square baking pan and bake at 350 degrees F until browned, 45 to 60
Sweet Potato Cornbread
1/3 cup plus 2 tablespoons vegetable oil, divided
1 cup mashed sweet potatoes or 1 (15 ounce) can, drained and mashed)
3 large eggs
1 1/2 cups milk or buttermilk
3 cups self-rising cornmeal mix*
1/2 cup granulated sugar (optional)
Preheat oven to 375 degrees F.
Put 2 tablespoons of oil into a cast-iron skillet and place skillet in
oven to preheat. Combine mashed sweet potatoes, eggs and milk in a large
mixing bowl. Blend until smooth. Add remaining 1/3 cup oil; cornmeal;
and, if desired, sugar. Stir until just combined. Pour into preheated
skillet. Bake for 40 to 45 minutes or until golden brown.
Sweet Potato Cornbread
Source: Bon Appétit - November 1998
1 1/4 pounds red-skinned sweet potatoes (yams)
4 large eggs
1 1/2 cups buttermilk
2 1/3 cups yellow cornmeal
1 cup all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1/4 teaspoon ground ginger
1/2 cup (1 stick) chilled unsalted butter,
cut into 1/2-inch pieces
Preheat oven to 375 degrees F. Butter 9-inch square baking pan.
Pierce sweet potatoes in several places. Microwave on HIGH until tender,
turning once, about 12 minutes. Cut open and cool. Mash enough potatoes
to yield 1 cup packed (reserve remaining potatoes for another use). Place
1 cup mashed potatoes in large bowl. Whisk in eggs and buttermilk.
Blend cornmeal and next 6 ingredients in processor. Add butter and blend
until mixture resembles coarse meal. Add to egg mixture. Stir just until
blended. Transfer to prepared pan.
Bake corn bread until deep golden on top and tester inserted into center
comes out clean, about 45 minutes.
Cool in pan on rack. (Can be made ahead. Cover and let stand at room
temperature up to 2 days or freeze up to 2 weeks. Thaw at room temperature.)
Serves 10 to 12.
Sweet Potato Cornbread Muffins
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup flour
1 cup yellow cornmeal
4 teaspoons baking powder
1 teaspoon salt
1/2 cup sugar
1 (16oz) can sweet potatoes or 3 sweet potatoes,
cooked and mashed
6 tablespoons milk
3 tablespoons vegetable oil
Preheat oven to 425 degrees. Spray muffin tin with a nonstick cooking spray.
In a bowl mix together the flour, cornmeal, baking powder, salt and sugar.
In another bowl, add mashed sweet potatoes, eggs, milk, and oil. Mix until
well blended; add dry ingredients and mixed until moist. Evenly place dough
in 12 muffin tins and bake for 15 to 20 minutes. Yields 12 sweet potato
Sweet Potato Cornbread With Corn And Green Chilies
1/2 c apple sauce
1/4 c brown sugar
3 egg whites
1 tb oj
1 c cooked mashed sweet potato
1/2 c soymilk; (or skim)
3/4 c yellow or white cornmeal
3/4 c unbleached flour
1 tb baking powder
1/2 tb cinnamon
1/2 tb cardamom
1/2 ts salt
1/2 c thawed frozen corn kernels
1 4 ounces can chopped green
Preheat oven to 350 degrees.
With an electric mixer, add egg whites, beat until fluffy. Add brown sugar,
and blend well. Add apple sauce, oj, sweet potato, and soymilk. Add dry
ingredients; mix well. Fold in corn and green chilies by hand (batter will
The recipe then says you should divide the batter into 2 9" pie tins coated
with nonstick cooking spray. I did it in 2 9" cake pans, and the bread was
pretty thin -- I think you can safely pour it into one pan. Bake until
tester inserted into center comes out clean, and when you can touch the top,
and it more or less springs back. I think it took me about 25 minutes, but
the recipe says 15. Remove to rack; cool. Makes 16 servings.
On 21 May 2005 at 11:21, James wrote:
> Buffalo, NY has a number of restaurants that specialize in a regional
> favorite: Sliced Roast Beef on a Kummelweck Roll. These special rolls
> were often sold at many mom & pop bakeries in the area especially
> those offering German baked goods. Since we've moved to the Akron area
> it has been impossible to find these delicious rolls and we miss them.
> The roll is a type of hard roll larger than a hamburger bun and what
> make it distinctive is the coarse salt and caraway seeds sprinkled on
> top. When served as a roast beef sandwhich with a little fresh
> horseradish or even as an open faced sandwich with gravy, they are a
> real treat. On occasion we have asked visiting relatives to bring some
> from Buffalo but because of the salt topping, they absorb moisture and
> although the bun is still fresh, they aren't the same- they really
> should be consumed the same day as they are baked. Can you find a
> source for these rolls in the Akron-Cleveland area?
I know you were hoping that I would be able to find a German bakery in
Akron or Cleveland that sold fresh baked Kummelweck rolls. Sorry to
disappoint. I can't find them sold anywhere but in and around Buffalo.
Below, however, are a couple of recipes so that you can make your own
Also, I ran across several messages that said (rightly or wrongly) that,
except for the caraway seed mixture on top, kummelwecks are the same as
kaiser rolls. I'm sure you can get fresh-baked kaiser rolls in your area,
so you might try using the third recipe below, brushing the tops of some
fresh-baked kaiser rolls with the mixture given.
4 1/2-51/2 cups flour
2 tbsp sugar
2 tsp salt
1 pkg active dry yeast
3 tbsp margarine, softened
1-1/2 c hot tap water
1 egg white, room temperature
coarse salt (kosher salt)
Mix thoroughly 1 1/3 cup flour, sugar, salt and undissolved yeast
in a large bowl. Add margarine and gradually add HOT WATER. Beat
2 minutes at medium speed of electric mixer. Scrape sides of bowl
when necessary. Add EGG WHITE and 1 CUP more FLOUR. Beat on high
speed 2 minutes longer. Stir in additional FLOUR, enough to make
a soft dough. On a lightly floured board, knead dough until smooth
and elastic, about 10 minutes. Place in greased bowl, turning to
grease the top. Cover bowl and let dough rise in a warm place free
of drafts until double in bulk, about 45 minutes.
Punch down dough; turn onto a floured board and knead gently for
a minute or two. Break dough into 2" pieces; roll into balls.
Leave balls of dough resting on floured board for 15 minutes. With
a pastry brush, paint a small amount of melted butter on each roll.
Use the handle of a wooden spoon to make an "x" on the top of each
roll. Press each roll between your hands to flatten somewhat and
place face down on a greased cookie sheet. Cover and let rise again
until double, about 35 minutes. Combine coarse salt with caraway seed
in small bowl, proportion according to taste. (In Buffalo the salt
taste seems predominant--to me at least!) Rub with fingers to combine
flavors. Turn rolls face up, brush with water and sprinkle with caraway
seed/salt mixture. Bake on cookie sheet at 375 degrees for 30 minutes.
Yields 1 1/2 doz. rolls.
1/4 cup caraway seeds
1/4 cup coarse salt
2 envelopes active dry yeast
5 cups (approximately) flour
2 teaspoons salt
2 1/2 tablespoons sugar
1/3 cup oil
2/3 cup milk
3/4 cup warm water
Combine the caraway seeds and the coarse salt in a small bowl and set aside.
In a large mixing bowl, combine the yeast, 2 cups of flour, the salt, oil,
milk, and water. Mix well at medium speed for 2 minutes, scraping the bowl
occasionally. Add the eggs and beat the mixture another minute, adding as
much flour as the mixer will take. By hand, stir in enough remaining flour
to make a soft dough.
Turn the dough onto a floured board and knead, adding flour if necessary,
until it is smooth and elastic. Place it in a large greased bowl, turning
it to grease the top. Cover and let the dough rise until it has doubled
in bulk, about 45 minutes. Punch the dough down and knead it for two
minutes on a floured board.
To shape the rolls, cut the dough into 24 pieces. Tuck the edges of each
piece under and shape it into a flat, round roll. With a sharp kitchen
knife, cut four evenly spaced, shallow arcs into the top of each roll
from the center to the edges, pressing at the center with your thumb to
make an indentation. The pinwheel pattern should resemble that on a Kaiser
roll. Sprinkle the tops of the rolls with the caraway-salt mixture, then
transfer them to baking sheets and cover them. Let them rise until they
have doubled in bulk.
To bake, place a heat-proof pan of water on the floor of the oven and
preheat the oven to 350 degrees. When the oven is hot, put in the rolls
and bake them for about 30 minutes, until they are brown.
Roast Beef on Weck Recipe
Prep Time: 5 minutes
Cook Time: 10 minutes
Yield: 4 sandwiches
User Rating: No Rating
2 tablespoons coarse salt
2 tablespoons caraway seed, whole
1 cup water
1 tablespoon cornstarch
1/2 cup water, warmed
12 Kaiser rolls
Beef on Weck Ingredients:
1 cup au jus gravy, reserved from roasting the beef
20 ounces cooked roast beef, sliced thinly
3 ounces prepared horseradish
Combine equal parts coarse salt and whole caraway seed. Store in
clean jar. Heat 1 cup water to a boil. Dissolve cornstarch in 1/2
cup warm water and add to boiled water. Return to a boil and thicken
until it coats a spoon. Cool and store in refrigerator.
Preheat oven to 350 degrees F.
To make kummelweck rolls, take 12 rolls and place on baking sheet.
Brush top of rolls with cornstarch solution and sprinkle with seed
mixture. Place in oven for 4 minutes or until kummelweck dries.
For the Beef on Weck: Heat au jus in saucepan until simmering. Dip
sliced roast beef in hot au jus and place on cut kummelweck roll.
Top with a dollop of horseradish and dip the top of the roll in the
On 21 May 2005 at 7:18, May wrote:
> I'm looking for a french recipe of pates de fruit. Please help.
> Thanks May
I was not able to find very many pates de fruit recipes. the three
below are the only ones that I could find. The second recipe calls
for "vitris", which is apparently a French type of pectin. You may
not be able to find it."Sanding sugar" is a large-grained decorative
sugar.Pates de fruit is not easy to make successfully. Good luck!
Pear Cranberry Pate de Fruits
Makes 1 eight- and-a-half-by-twelve-inch sheet
1/4 cup pure pectin
2 cups granulated sugar
2 pounds very ripe pears, such as Bosc, Bartlett, or Anjou
1 1/2 cups (about 6 ounces) fresh cranberries
Sanding sugar, for rolling
1. In a small bowl, combine pectin with 1/4 cup sugar; set aside.
Keep an 8 1/2-by-12-inch baking pan nearby.
2. Wash, peel, quarter, and core pears. Combine pears and cranberries
in the bowl of a food processor, and puree until very smooth.
3. Transfer purée to a medium saucepan, and add remaining 1 3/4 cups
sugar. Bring to a boil over medium-high heat, stirring to dissolve sugar.
Reduce heat to medium low, and simmer 2 minutes.
4. Sprinkle pectin mixture over purée, whisking constantly. Increase
heat to medium high, and return mixture to a boil. Cook, whisking for
2 minutes. Remove from heat, and working quickly, pour into baking pan.
Tap pan on countertop to smooth surface, and transfer to a wire rack
until firm, at least 12 and up to 24 hours.
5. Use a paring knife to cut into 1-inch squares. Pour sanding sugar
into a bowl. Roll squares in sugar, covering completely.
Pates de Fruites
Makes about 120 1 1/4-inch pieces
4 3/4 cups sugar
9 tablespoons Vitpris
2.2 pounds passion fruit, strawberry or raspberry purée
Sanding sugar, for rolling
Nonstick vegetable cooking spray
1. In a medium bowl, combine 2 cups of the sugar and the Vitpris.
Mix well; set aside. Spray a rimmed baking sheet with cooking spray,
and line with parchment paper. Spray again; set aside.
2. In a large stockpot, combine the remaining 2 3/4 cups sugar with
the fruit purée. Bring to a boil, whisking constantly. Whisk in Vitpris
mixture. Cook, whisking constantly, for 3 minutes. Pour onto prepared
baking sheet. Tap on work surface to evenly distribute. Let stand until
cool and completely set, at least one hour, and up to overnight.
3. Line a baking sheet with parchment paper; set aside. Using a
1 1/4-inch round cutter or a knife, cut into rounds or squares. Roll
in sanding sugar to coat. Place on prepared baking sheet. Let stand,
uncovered, at room temperature, for at least 2 hours before serving.
May be stored at room temperature, uncovered, for up to 2 days.
Raspberry pate de fruit
860g cane sugar
200g glucose syrup
15g tartaric acid
Start by bringing the puree to a boil, stirring constantly. Thoroughly
dry mix 110g of the sugar and the 25g of pectin and pour slowly into
the boil. Boil again, add half the remaining sugar. Boil again, add
the rest of the sugar. Always keep stirring. After the sugar is dissolved,
add the glucose. Cook until the temp reaches 225F. Turn off the heat,
then add the tartaric acid. Pour into a half-sheet lined with parchment
(or a Silpat).
Let rest for 24 hours. Cut into squares (usually 1-1/4") and roll in sugar.
"I use a digital thermometer, letting the probe stay in the mixture. I also
use a refractometer to check the sugar level at the end - usually aiming for
"Stirring is critical to the process - a whisk works well. "
"The type of pectin is important. The stuff I get comes from Patisfrance
and works reliably. Look for apple pectin, not citrus. I've never had much
luck with the brands you find at supermarkets. "
On 20 May 2005 at 7:43, Jan wrote:
> I have been looking for a recipe to make square NY potato knishes for
> years. I think they are fried and I know they can be purchased from
> Gabillas Knishes. Thanks for your help Len
Search as I might, I could not find a copycat recipe for Gabila's knishes
or Coney Island style knishes or even fried knishes. Below are two baked
knish recipes that are supposed to be "New York style" knishes.
You can buy Gabila's knishes online at these sites:
Foods of New York
How to Make Baked and Fried Knishes
See also: Knishes
1/2 c plus 2 tbls vegetable oil
1/2 c plus 2 tbls lukewarm water
1 tsp salt
About 2 1/2 c all-purpose flour
Combine oil, water and salt in large bowl. Add 1 1/2 cups of flour.
Gradually stir in enough of the remaining 1 cup flour to make a soft
dough that comes away from the sides of the bowl
Form into ball, flatten slightly, cover with plastic wrap and rest
at room temp for about 30 minutes. Don't refrigerate.
1 lb potatoes (about 3 med) (I used russets)
3 tbls schmaltz or other fat
1 cup yellow onions, chopped (about 2 medium) (A little bit more won't hurt!)
1 large egg, lightly beaten
About 2 tsp salt
About 3/4 tsp ground black pepper
Place unpeeled potatoes in large pot. Add water and cover. Boil until
fork-tender, about 25 minutes. While still warm, peel and mash.
Heat fat in large skillet over medium heat. Add onions and saute until
golden brown, about 15 minutes. Remove from heat and stir in the potatoes,
then the egg, salt and pepper. (This is where I added some garlic.) Let cool.
Assembly of knishes
Make egg wash (1 large egg beaten with 1 tsp water)
Preheat over to 375, lightly grease a large baking sheet
On a lightly floured surface, roll out the dough 1/8 inch thick.
For large knishes, cut into 5 X 4 rectangles, for small cut into 3 inch
squares or rounds.
Place about 1/4 cup of filling in the center of the large knishes, or
about 1 tbls in the small knishes. Bring the edges together in the center,
pinching to seal.
Place the knishes seam side down on the prepared baking sheet and brush
with the egg wash. Bake until lightly browned, about 30 minutes. Serve
warm or at room temp. (once cooled these can be frozen. to reheat, cover
loosely with foil and bake at 375 oven for 15 minutes)
Miniature Potato Knishes (Makes About 42 Walnut-Sized Knishes)
3 cups Potatoes; Peeled, Boiled and Mashed
(About 2 Large Russet Potatoes)
2 Large Eggs; Slightly Beaten
2 Tbs. Butter or Margarine
1 tsp. Salt
1/8 tsp. Black Pepper
3/8 cup Matzo Meal
1 Medium Onion; Diced and Sauteed (Optional)
1 Egg Yolk; Beaten with 1 Tbs. Water
Oil for Baking Sheet
In a large bowl, combine mashed potatoes with eggs, butter or margarine,
salt, pepper, and matzo meal. As an option you may elect add a diced and
sauteed onion to mixture at this time.
Form the mixture into walnut-sized balls by rolling a pinch or two in the
palms of your hands. Brush with diluted egg yolk. Place on a well-greased
cookie sheet and bake in a pre-heated 400-F degree oven for 20-minutes or
until well browned. Serve warm.
Kitchen Staff Tips: This recipe is easily doubled to prepare more knishes.
As an option you may also substitute 1 sweet potato when doubling (1 sweet
and 3 russet potatoes). If you prefer to prepare you knishes in a Coney
Island Square, simply press the potato mixture into square shapes about
the size and thickness of a hash brown and bake as directed, allowing
additional time for the size of the knish you're preparing.
On 13 May 2005 at 14:55, Dixie wrote:
> I am looking for the REAL recipe. I have found many ,but none are the
> right one. I am from St. Louis and grew up eating them from Favorite
> Bakery, no longer in business. They don't use yeast or box cake
> mix. Please help! thank you in advance. Dixie.
No success with a recipe from The Favorite Bakery. The recipe below has neither cake mix nor yeast.
St. Louis Gooey Butter Cake
Yield: 9 Servings
1 c All-purpose flour
3 tb Sugar
1/3 c Butter or margarine
1 1/4 c Sugar
3/4 c Butter or margarine
1/4 c Light corn syrup
1 c All-purpose flour
2/3 c Evaporated milk
Powdered sugar; optional
Recipe by: Midwest Living, October 1994
Preheat oven to 350 degrees. In a mixing bowl, combine 1 cup
flour and 3 tablespoons sugar. Cut in 1/3 cup butter until mixture
resembles fine crumbs and starts to cling. Pat in the bottom of a 9-inch
square baking pan. For the filling, beat the 1 1/4 cup sugar and 3/4 cup
butter until combined. Beat in the corn syrup and egg just until combined.
Add the 1 cup flour and evaporated milk alternately, beating just until
combined (batter will appear slightly curdled). Pour into crust-lined pan
and bake for about 35 minutes, or until cake is nearly firm when you shake
it. Let cool in pan on a wire rack. Remove to a serving plate; sprinkle
with sifted powdered sugar, if you like.