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 ----- Original Message ----- 
From: Alix
To: phaedrus
Sent: Sunday, July 06, 2003 9:39 PM
Subject: Bialy

> Hi. I am looking for a couple of recipes for NY Bialys. A google search
> turned up a few, but they seem rather bland and Americanized. Do you
> have any others? Thanks.
> -- 
> Alix

Hello Alix,

There are a couple of recipes below, but this website seems to have an especially tasty recipe, with pictures:

For those who aren't familiar with bialys:

Both bagels and bialysare of Jewish origin, but bagels are boiled and bialys are baked. Bagels are denser and chewier while bialys are more open and lighter. The bialy is a small, round yeast bread with an indentation in the center, topped with onions and, sometimes, poppy seeds.

Bialy is a short for bialystoker kuchen, which is Yiddish for "Bialystok cake." Bialystok is the second largest city in Poland, and that’s where bialys originated. Before World War Two, Bialystok had a very big Jewish population. This bread was a staple of the 60,000 Jews who lived in Bialystok before they were murdered or forced to flee during the Holocaust. The extent of the destruction of the Jewish population of Bialystok is reflected in the fact that bialys are almost unknown there today. If you ask for one there, you are likely to be given a bagel.

Bialys were introduced into the USA around the turn of the century along with the world renowned bagel, which is also a creation of Europe's Jewish community. Bialys are popular in New York City and environs, but are not well known in the rest of the U.S.



1-1/2 tsp  Granulated sugar 7 mL
1-1/4 cups  Warm water  300 mL
2 tsp Active dry yeast 10 mL
1/3 cup  Whole wheat flour  75 mL
1-1/2 tsp  Salt  7 mL
2-2/3 cups  Bread flour  650 mL
1/2 cup  Very finely chopped mild white onion  125 mL
1 tbsp Dry bread crumbs 15 mL
1 tbsp Poppy seeds 15 mL
1 tsp Vegetable oil  5 mL

In large bowl, dissolve sugar in warm water. Sprinkle yeast over top; let
stand until frothy, about 10 minutes. Stir in whole wheat flour and salt.
Gradually add bread flour, mixing with wooden spoon until very shaggy dough
forms. Knead in mixer with dough hook until very smooth and elastic, about
12 minutes, or by hand for 15 minutes. Place in greased bowl, turning to
grease all over. Cover with plastic wrap; let rise in warm draft-free place
until doubled in bulk, about 2 hours.

Punch down dough in centre and pull up on sides, pressing sides in. Turn
dough and cover; let rise until doubled in bulk, about 1-1/2 hours.

Punch down dough and divide in half. Form each into ball; cover and let rest
for 15 minutes. Shape each into 10-inch (25 cm) long rope; cut ropes into 5
pieces. Stretch each piece into ball, pinching ends under; flatten to about
3 inches (8 cm) in diameter. Place on floured work surface and cover with
damp cloth. Let rise until doubled in bulk, about 45 minutes.

In bowl, mix together onion, bread crumbs, poppy seeds and oil; set aside.

Press well into centre of each bun. Stretch well to 2 inches (5 cm) in
diameter and 1/4-inch (5 mm) thick on bottom, being careful not to deflate
dough around well. Spoon heaping teaspoonful (5 mL) of the onion mixture
into each well, pressing to adhere. Cover and let rise for 30 minutes.

Heat bread or pizza stone or baking sheet on centre rack of 450°F (230°C)
oven. With floured spatula, carefully slide half the bialys, 1 at a time,
onto heated stone. Spray inside of oven with 1/3 cup (75 mL) water, avoiding
light bulbs and closing door quickly to seal in steam. Bake until golden
brown, 13 to 15 minutes. Transfer to rack and let cool. Repeat with
remaining bialys. Serve warm or at room temperature. (Make-ahead: Store in
airtight container for up to 1 day or freeze for up to 2 weeks.)

Makes 10 buns.
Onion Bialy

These freeze very well. I serve them toasted with yogurt or cream cheese
and fresh ground black pepper.

1 1/2 cups warm water
5 teaspoons yeast
5 tsp. sugar
5 - 5 1/2 cups unbleached bread flour such as Hodgson Mill or Five Roses
Unbleached Bread flour
2 1/2 tsp. kosher salt

Onion Topping

1/2 cup dehydrated minced onion (*)
2 tbsp. vegetable oil
1 1/2 tbsp. poppy seeds
1 tbsp. coarse sea salt for sprinkling (optional)

corn meal for baking sheet (Approximately 1/4 cup)
egg - l egg beaten with 2 tbsp. water

(*) You may substitute l cup finely minced fresh onion but the
dehydrated variety is easier to work with and it sticks to the unbaked
dough well.

Whisk together water yeast and sugar. Then stir in one cup of the flour
and salt. Add most of remaining salt and stir with a wooden spoon to
make a soft mass. Attach dough hook or hand knead eight to ten minutes.

Allow dough to rest, covered with a tea towel (about 45 minutes).
Meanwhile, line two large baking sheets with baking parchment and
lightly sprinkle with cornmeal.

Preheat oven to 450 F.

Prepare topping by covering onions with hot water and allow to soak 15
minutes. Drain, toss with oil and poppy seeds. Set aside.

Deflate dough and divide in two. Then, divide each half section of dough
into six equal pieces. Allow dough to rest ten minutes. Then, roll or
stretch each portion into a four to five inch oval or circle. Be careful
not to overwork the dough as it will begin to retract. Place bialys on
prepared baking sheets. Lightly glaze outer perimeter of bialys with egg
wash. Spoon on about two teaspoons of prepared onion topping and a
little bit of coarse salt (optional). Cover with a floured tea towel and
allow to rise 30-40 minutes or until puffy looking.

Bake until golden brown (25-30 minutes). If bialys brown too fast,
reduce heat to 425 F. Devour all or freeze. For thicker bialys (good for
sandwiches) allow to rise longer, for thin crisp ones, reduce rising

Fu Fu flour

  ----- Original Message ----- 
  From: Monique 
  To: phaedrus 
  Sent: Tuesday, July 08, 2003 11:50 PM
  Subject: Fu Fu Flour

  Hello my name is Monique. I stumbled onto your website and Thought maybe you could help 
  me find any recipes containing fu fu flour its also called plantain flour. I've searched 
  everywhere and can't find anything except for dumplings. Do you think you can help me?

Hello Monique,

I think we must make a distinction between "fu fu flour" and "plantain flour". When I searched for recipes containing "fufu flour", I only found dumplings, too. The reason is that a "fufu" IS a dumpling, and "fufu flour" is flour that is used to make fufus. "Fufus" are an African staple, served as a side dish like mashed potatoes and often served with soup poured over them. Fufu flour is not always plantain flour. It can be flour made from various tubers as well, such as cassava. I had much better luck when I searched for recipes containing "plantain flour." See below.


  Plantain Pancakes

  2 cups plantain flour 
  3 tsp baking powder
  1/2 tsp salt
  3 tablespoons sugar
  2 eggs
  3 tablespoons cooking oil
  1 cup milk
  Mix ingredients thoroughly and spoon onto hot griddle. Fruit can be added if desired. 

  serves 8
  This is a traditional dish from the eastern states of Nigeria, made with over-ripe Plantain and served with fried pepper sauce.

  1 kg/2lb over-ripe plantain 
  150g/6oz plantain flour 
  2 medium fresh pepper (ground) 
  I small onion (ground)
  4 tablespoon palm-oil
  salt to taste 
  8 washed leaves or tin foil for wrapping

  Mash the over ripen plantain in a bowl or in food processor Stir in the plantain flour and 
  the rest of the ingredients. Mix thoroughly. Using a soup spoon, dish one or two spoonfuls 
  onto individually prepared leaves or tin foil and arrange on a steamer or cooking pot half 
  filled with boiling water. Steam for 45 minutes to 1 hour until cooked. Test by sticking a 
  skewer or small knife into one. If it comes out clean, the ukpo is cooked. Serve warm with 
  fried pepper sauce.
  Plantain Flour Bakes

  4 oz plantain flour
  1 oz flour
  1/2 tsp salt
  1 tsp baking powder
  1/4 oz lard or margarine
  Water to mix
  1/2 pt oil for frying

  Sieve the flour, plantain flour, salt and baking powder together. 
  Rub in the margarine or lard, then mix with water to a stiff consistency. 
  Shape into small flat rounds, about 2 inches in diameter and 1/4 inch thick. 
  Fry in hot oil until golden brown. 
  Serve with hot cheese, jam, fried fish or fried salt fish. 
  Plantain Flour Porridge

  1/2 pt water, or milk and water
  1 oz plantain flour
  1/2 tsp salt
  1 level tbsp sugar, if desired

  Put the water to boil. 
  Separately, blend the plantain flour with a little cold water to make a smooth paste. 
  Remove the boiling water from the heat and pour onto the plantain flour mixture, stirring well. 
  Add salt or sugar. 
  Return to the heat and boil for about 2 minutes. 
  Serve with a little hot milk added. 

Grapejuice & Pectin for Arthritis

  ----- Original Message ----- 
  From: clark 
  To: phaedrus
  Sent: Thursday, July 10, 2003 11:33 AM
  Subject: grape & pectin drink recipe for arthritis

  could you please help me find this recipe?  not real sure of the amount of grape juice or how 
  much of the pectin to use . thank you for your help. Bridgette

Hi Bridgette,

See below.


  Arthritis Home Remedy

   1. Kraft® Certo® Liquid Fruit Pectin 
       Comes in box of two 3.5 oz. (88.5 mL) packs (117 mL/box) 
       One pack yields three days dosage 
       Refrigerate after opening. 
   2. Unsweetened Grape Juice 
       Welch's® (Purple) 
       Refrigerate after opening. 

       4 oz. Unsweetened Grape Juice 
       1 teaspoon Certo® 
       Mix well 

      Take 3 times per day. 

  Allow a week to see results. If you don't see results in a week, it's probably not 
  going to work for you. 

Homemade Root Beer

----- Original Message ----- 
From: LaDawn
To: phaedrus
Sent: Thursday, July 10, 2003 1:13 PM
Subject: Hires Root Beer Extract

> Hi,
> We like to make home made root beer and Hires root beer extract is our
> favorite. However I cannot find it anymore in my area. (Arizona) I've even
> had relatives looking for it in other states with no sucess. Do you know
> if it is available anywhere?  I just found your website today and love it!
> Thanks for your help!
> LaDawn

Hi LaDawn,

I cannot find a website that sells Hires root beer extract, but I can't find a statement anywhere that it's no longer sold, either. It might be that your local distributor doesn't carry it anymore for some reason unknown to anyone but them.

The distribution rights to Hires is owned by:

Dr. Pepper/Seven Up Inc.
Toll-free phone number: 1-800-696-5891

Their mailing address is:
Dr Pepper/Seven Up, Inc.
5301 Legacy Drive
Plano, Texas 75024-9077

Try calling the toll free number and asking about Hires.

Dr. Pepper/Seven Up is owned by a British Company:
Cadbury-Schweppes Beverages Inc., Stamford, CT 06905-0800

I also read that McCormick's sells a root beer extract that's very close to Hires in flavor.

All these websites sell root beer extracts (not Hires):

Hop Tech

Homebrew Rootbeer


Northern Brewer


Homemade Grape Nuts

  ----- Original Message ----- 
  From: Sheryl
  To: phaedrus
  Sent: Wednesday, July 09, 2003 9:52 AM
  Subject: grape-nuts recipe

  I have been searching unsuccessfully for several years for a grape-nuts cereal recipe that 
  is as close to what you can buy in a box as possible.  Post uses yeast for leavening and the 
  only recipes I have come up with use soda and sour milk.  Having experimented in my own kitchen 
  with the ingredients listed on the box, I'm sure that the kind of wheat flour used (soft or hard) 
  is critical to achieving the right texture as well.  Can you help me?


Hello Sheryl,

I found several recipes for faux grape nuts, but none that used yeast. All used baking soda and either sour milk, buttermilk, or vinegar. See below for the recipes that I did find.

I did find a statement on an agriculture page that Post Grape Nuts and Post Grape Nuts Flakes are made from 100% winter wheat, if that helps any. Winter wheat can be soft or hard, and red or white. There's soft red and hard red and soft white and hard white. Soft wheats are used for cakes and biscuits, so I'd guess hard winter wheat is what you want for a crisp cereal. I have no guess about red or white.


  Grape Nuts Cereal

  3 1/2 cups sifted whole wheat flour
  1 tsp. baking soda
  1/2 cup brown sugar
  2 cups milk
  2 Tbsp. vinegar
  3/4 tsp. salt

  Mix flour, baking soda, sugar and salt. Stir vinegar
  into milk and add to flour mixture. Beat until smooth.
  Spread dough 1/4-inch thick on a greased cookie sheet.
  Bake in a 375F. oven about 15 minutes.
  When cool, grind in a food chopped.
  Don't dry out completely or you'll get flour.
  Let it finish drying after grinding.
  Before serving, mix in anything else you would like;
  Nuts and fruit go especially well.
  Grape Nuts Cereal

  5 c. sour milk
  1/2 c. melted oleo
  3 c. brown sugar
  3 tsp. baking soda
  3 tsp. salt
  2 tsp. vanilla
  11 c. whole wheat flour

  Makes 8 quarts. In a large bowl, combine flour, sugar, soda and salt. Make a "well" 
  in this and add sour milk, melted oleo and vanilla. Mix slowly and thoroughly, the 
  batter will be thick. Pour batter into 2 (9 x 13 inch) cake pans and bake at 350 
  degrees until middle is firm. Cool loaves and then crumble them fine (with hands 
  or blender). Dry and roast lightly by putting crumbs on shallow pans in 275 degree 
  oven. Stir occasionally to avoid over browning. 
   Homemade grapenuts
   Categories: Cereal
        Yield: 15 servings

        5 lb Brown sugar
      3/4 lb margarine (melted)
        8 lb Whole wheat flour
    1 1/2    Tbsp. maple flavor
    1 1/4 tsp Salt
        2 Tbsp Vanilla
        2 Tbsp Soda
    2 1/2 qt Buttermilk or sour milk

  Put dry ingredients in a bowl, except soda which should be added to
  milk just before adding milk to dry ingredients.  Last add margarine and
  flavorings. Mix well.  Dough should be fairly thick.  If too thick,
  add milk, if too thin, add flour.  Put in pans and spread even.  Bake
  in 350 degree oven till baked.  Take out and let cool.  Rub over wire
  netting, or over grater. Dry in oven till crisp.  Makes 15 pounds of
  grape nuts.
  Homemade Grape Nuts
        Yield: 20 Cups
        7 c  Whole wheat flour
        3 c  Packed brown sugar
    2 1/4 ts Baking soda
        1 ts Salt
    2 1/2 c  Buttermilk
        6 tb Butter; melted
        2 ts Vanilla
      1/2 ts Maple flavoring; optional
    1. Preheat oven to 350°. Grease 6 13x9x2" pans.
    2. Combine flour, brown sugar, baking soda and
    salt. Add buttermilk, butter, vanilla and maple
    flavoring, if desired. Spread into baking pans.
    Bake 35 to 40 minutes. Cool; break up and process
    in processor until pieces are small.
    3. Reduce oven to 250°. Return cereal to pans and
    bake 1 hour, stirring every 15 minutes, or until
    light brown and crisp. Store airtight.
   Recipe By     : 
   Serving Size  : 6    Preparation Time :0:00
   Categories    : Cereal
     Amount  Measure       Ingredient -- Preparation Method
   --------  ------------  --------------------------------
      3 1/2   c            Graham flour
      1       c            Brown sugar or 3/4 cup syrup
      2       c            Buttermilk or sour milk
      1       t            Salt
      1       t            Soda
     DIRECTIONS: Sift flour. Measure and add soda and salt.
     Sift again. Add sugar and mix thoroughly. Add
     buttermilk to dry ingredients; beat until smooth.
     Spread dough 1/4" thick on flat, greased pans. Bake at
     375-F for approximately 15 minutes or until crisp and
     a golden brown. Let cool thoroughly and grind through
     a food chopper. Crisp in oven just before serving.


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