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Swedish Cinnamon Twists

----- Original Message ----- 
From: Joanna
To: phaedrus
Sent: Saturday, July 10, 2004 2:01 PM
Subject: Van de Kamp bakery receipe

> Hi,
> I came across your web site and decided to put in a request.  It looks
> like you are already searching for Van de Kamp bakery recipes so I hope 
> this comes in someday.  I grew up in California in the '50s and Van de 
> Kamps had an item called a Swedish Twist.  It had cinnamon flavoring and 
> as the name implies it was a twist of dough that was about 8 to 10 inches 
> long and maybe 4 or 5 inches wide at its widest point.  The texture of the 
> dough was softer than what is found in other cinnamon twist products I have 
> tried.  They discontinued making it in the '60s.  My mother said because it 
> was too costly to make in relation to what the selling price could be.  
> Given how long it has been since it was in production I am doubtful that a 
> recipe exists but thought I'd ask anyway.
> Thanks for your help.
> Joanna 

Hello Joanna,

No luck with the Van de Kamp recipe, but I do have a Swedish cinnamon twists recipe and a Swedish cinnamon rolls recipe. See below.


Swedish Cinnamon Twists

   A mouth - watering experience!
   1 tbsp. sugar
   1 tbsp. active dry yeast
   1/4 c. warm water
   1 c. buttermilk
   1/4 tsp. baking soda
   1/2 c. butter or margarine, melted
   2 eggs, beaten
   4 - 5 c.
   Hot Roll Mix Cinnamon filling (see below)
   3 tbsp. butter or margarine,
   melted Powdered sugar glaze (see below)

   In a small bowl dissolve yeast and sugar in warm water. Set aside.
   Bring buttermilk to a boil in a small sauce pan; buttermilk should
   In a large bowl, combine buttermilk, baking soda and 1/2 cup melted
   butter or margarine. Add eggs. When mixture is lukewarm, add dissolved 
   yeast mixture.
   Gradually stir in 4 cups Hot Roll Mix until the soft dough forms a ball.
   On a lightly floured surface, knead dough about 5 minutes until smooth
   and elastic. Add additional Hot Roll Mix if necessary to make a soft, but 
   not too sticky dough. Lightly butter bowl. Put dough in bowl and turn to
   butter top. Cover dough with a damp towel and let rise in a warm place 
   until doubled in bulk, about 1 hour. Generously grease 2 baking sheets. 
   Prepare Cinnamon Filling.

   Cinnamon Filling:

   1/2 c. brown sugar, firmly packed
   1/2 tsp. cinnamon
   1/2 c. chopped nuts

   Combine brown sugar, cinnamon and nuts in a small bowl. Punch down
   dough. Roll out to a 12 x 20 inch rectangle. Brush dough with 3
   tablespoons melted butter or margarine. Sprinkle Cinnamon Filling
   lengthwise over half of dough to within 1/2 inch of long edge. Fold
   rectangle in half lengthwise to cover filling. Seal dough edges with 
   the edge of a plate.
   With a pizza cutter, cut dough into 24 strips, about 3/4 inch wide. Twist
   each strip twice and place strips 1 inch apart on prepared baking sheets.
   Cover and let rise until doubled in bulk, about 30 to 40 minutes. Preheat
   oven to 375 degrees. Bake 10 to 12 minutes, until golden brown. Prepare
   Powdered Sugar Glaze, and brush on while rolls are still warm.

   Powdered Sugar Glaze:

   1 1/2 c. sifted powdered sugar
   1/2 tbsp. butter or margarine, melted
   2 tbsp. hot water

   Combine powdered sugar, melted butter or margarine and hot water in a
   small bowl to make a thin glaze.
Kanelbullar - Swedish Cinnamon Rolls

You start by preparing a basic cardamom bread:

1 envelope active dry yeast or 2 oz (50gr) fresh yeast
1/4 cup tepid water
4 oz (100gr) butter or margarine
1 1/2 cups milk
1/2 tsp salt
crushed seeds from 20 cardamom pods or 1 tsp ground cardamom
about 6 cups sifted all-purpose flour

4 oz (100gr) butter or margarine
1/2 cup sugar
1/2 tbs cinnamon

beaten egg for brushing

In large mixing bowl, dissolve the yeast in the tepid water.
In small saucepan, melt the fat. Stir in the milk and pour the lukewarm
mixture into the yeast.
Stir in the salt, sugar, and cardamom. Gradually add the flour and work the
dough until smooth and well blended. Cover the bowl and let rise for 1 hour.
Stir together the butter, sugar, and cinnamon for the filling. Turn the
dough out onto lightly floured surface and knead well until smooth and shiny.
Divide into 3 portions. Roll out each portion into a rectangle (about 9 x 12
inch. 22x30 cm).
Spread with the filling and roll up like a jelly roll, beginning at the long
side. Place the rolls, seamside down, on baking sheet; cover and let rise
till double in size.
Brush with beaten egg and bake in preheated 200C/400F oven for about 20
minutes. Let cool on wire rack lined with a cloth; cover the bread with
another cloth. Makes 3 large loaves.
The dough may also be shaped to cinnamon rolls (but always leave to rise
until double in size and brush with beaten egg and sprinkle with pearl sugar
before baking).
Cut roll in 2/3 inch (1,5 cm) pieces and place, cut side up, in paper-lined
muffin tins or on a paper baking sheet. Bake at 200C/400F for 10 - 12
minutes. Makes 3 dozen.

Fruit Pudding Cake

----- Original Message ----- 
From: "beverlie" 
To: phaedrus
Sent: Saturday, July 10, 2004 3:56 PM
Subject: old fashioned cherry recipe

> I once had a recipe for an old fashioned "cake..pudding type ) that called
for 2 cups of any fruit, small amount of batter and the most interesting
thing, on the very top, before you put it in the oven, you poured a cup of
boiling water and did not stir...this was so delicious, when done baking,
the crust was the most delightful, crispy, crusty, thing
imagineable....fruit was so thick and you could use any type of
fruit...please help me find this old family favorite so I may share it with
my grandchildren..thanks a bunch...
> beverlie

Hello Beverlie,

See below for possibilities.


Peach  Pudding  Cake

 Ingredients :
 1 qt. peaches
 1 c. flour
 1 tsp. baking powder
 1/4 tsp. salt
 3 tbsp. liquid shortening
 3/4 c. sugar
 1/2 c. milk
 1/2 c. sugar
 1 tbsp. cornstarch
 1 c. boiling water

 Preparation :
   Put peaches on bottom of 8 inch square pan.  Mix in small bowl,
 add 1 cup flour, 1 teaspoon baking powder, 1/4 teaspoon salt, 3
 tablespoons liquid shortening, 3/4 cup sugar, and 1/2 cup milk.
 spread mixture over top of peaches.  Take 1/2 cup sugar, 1
 tablespoon cornstarch and mix together with fork.  Sprinkle over top
 of batter.  Cover with 1 cup boiling water.  Bake at 350 degree oven
 for 45 minutes.
  Apple  Pudding  Cake

 Ingredients :
 2 lg. apples, cored & sliced
 1 1/2 tsp. lemon juice
 5 tbsp. honey or equivalent sugar
    substitute, suitable for baking
 1/2 tsp. ground cinnamon
 Pinch of nutmeg
 Pinch of allspice
 1 c. self-rising flour
 1 lg. egg
 3 tbsp. brown sugar or equivalent
    brown sugar substitute, suitable
    for baking
 2/3 c. cold water
 1 c. boiling water

 Preparation :
    Preheat oven to 375 degrees.  Spray a 9 inch nonstick pan with
 vegetable spray.  Arrange the sliced apples in the prepared pan.
 Sprinkle the apples with lemon juice, then the honey or sugar
 substitute, then the spices.  Combine the flour, egg, brown sugar or
 brown sugar substitute, and cold water; beat until smooth.  Spoon
 the batter over the apples. Sprinkle with additional spices.  Pour
 the boiling water in a thin stream over the batter.  Bake uncovered,
 for 30 minutes.  Refrigerate for leftovers.
 Blueberry  Pudding  Cake

 Ingredients :
 2 c. blueberries
 3/4 c. sugar
 3 tbsp. butter or margarine
 1 1/2 c. flour, sifted
 1 tsp. baking powder
 1/4 tsp. salt
 3/4 c. milk
 1 c. boiling water
 1 c. sugar
 1 tbsp. cornstarch

 Preparation :
    Line a well greased 2 x 8 x 9 inch pan with blueberries.  Cream
 3/4 cup sugar and butter.  Sift dry ingredients and add milk
 alternately with dry ingredients.  Spread batter evenly over
 berries...Then combine 1 cup sugar with 1 tablespoon of cornstarch
 and sprinkle over cake batter.  Pour the boiling water over all and
 bake in a moderate oven at 350 degrees for one hour.  Serve with
 whipped cream or ice cream and plain.

Bending Bamboo

----- Original Message ----- 
From: "Chuck" 
To: phaedrus
Sent: Monday, July 12, 2004 4:00 PM
Subject: bamboo

> How do you bend bamboo.Chuck. Thanks for any info

Hello Chuck,

I could not find definitive instructions, but it's done by heating the bamboo and applying pressure. Sometimes the bamboo is soaked in water first. Bamboo bends best at the nodes. See:

Bamboocraft T-670
Bamboocraft F-49


Johnny Cakes

----- Original Message ----- 
From: Ellimae
To: phaedrus
Sent: Sunday, July 11, 2004 3:35 PM
Subject: Johnny Cake

> I was brought up in upstate new york. During the  depression my mom made a
> cake called johnny cake.  Has anyone ever  heard of it?  I would like a
> recipe if you have.  _Ellimae

Hello Ellimae,

See below for recipes.


Old  Fashioned  Johnny  Cakes

 Ingredients :
 1 egg
 2 c. white or yellow cornmeal
 1 tsp. salt
 1 1/4 to 1 1/2 c. milk

 Preparation :
   Beat 1 egg.  Stir in 2 cups white or yellow corn meal, 1 teaspoon
 salt, 1 1/4 to 1 1/2 cups milk (to make batter thick).  Drop
 spoonfuls of batter onto a well-greased hot griddle and fry to a
 golden brown on each side.  Stir batter occasionally to keep well
 mixed.  Serve hot with butter.  Makes 12 Johnny cakes.
 Johnny  Cakes  Newport  County  Style

 Ingredients :
 1 c. stone-ground cornmeal
 1 1/2 c. cold milk
 1/2 tsp. salt
 2 tbsp. melted butter

 Preparation :
    Mix cornmeal with salt, milk and butter.  Mixture will be thin.
 Spoon onto buttered griddle in 5 inch rounds and fry until golden.
 Rhode  Island  Johnny  Cakes

 Ingredients :
 1 c. Rhode Island white johnny cake meal (white cornmeal)
 Dash of salt
 1 tsp. sugar
 1 c. boiling water
 1 egg

 Preparation :
    Put johnny cake meal into mixing bowl.  Add salt and sugar.  Make
 a well in center of meal.  Pour in water to scald mixture.  Let
 stand for a few minutes.  Beat in egg.  Thin batter to consistency
 of pancakes by adding milk and beating well.  Drop by large, kitchen
 spoonfuls in hot shortening on griddle.  Cook thoroughly on one side
 before turning.  Do not cook too fast or inside will not be done.
 Makes 8 "cakes."
 Johnny  (or  Jonny  Cakes)

 Ingredients :
 1 c. stone ground white cornmeal
 1 tsp. sugar
 1 tsp. salt
 1 1/2 c. scalding water

 Preparation :
    Combine meal, salt and sugar.  Add boiling water and mix well.
 Batter will be thick.  Thin down with more water to a consistency
 that will readily drop off the end of a spoon.  Drop by the
 tablespoon on a well greased, hot griddle (380 degrees electric
 skillet).  Cook six minutes until brown-edged, turn, cook on other
 side for five minutes.  Serve with butter and maple syrup.

Marinade Nutrition

----- Original Message ----- 
From: "Josh" 
To: phaedrus
Sent: Monday, July 12, 2004 7:57 AM
Subject: Nutritional Information Of Marinades

> Dear Phaedrus,
> I have browsed your site for a long time, and found many interesting
> recipes and answers to akward questions. I just recently was trying to 
> find out how much a marinade affects the nutritional information of what's 
> being marinaded. I searched online for the answer, but to no avail. I was 
> hoping you'd have better luck.
> Thanks,

Hello Josh,

That's going to be difficult to determine exactly because it depends on which marinade is used and on how much of the marinade is actually absorbed by the meat, fish, or fowl being marinated. Most marinades contain lots of salt, so there will be a lot of sodium. Many marinades contain oil, so there's going to be added calories from fat. Other than that, the spices and juices and vinegars probably add little.

There's an article about it here:



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