Sent: Sunday, August 18, 2013 7:09 PM
Subject: hot dogs
where to buy greenfield village old fashioned hot dogs with natural casings.
I had no success finding these for sale anywhere other than at Greenfield Village.
According to these sites, Greenfield Village Natural Casing Hot Dogs are
made for them by The Dearborn Sausage company:
The Henry Ford
However, this site says that Dearborn Sausage is not currently making them:
At any rate, I'd get some Dearborn Natural Casing Franks and try them. You
can get them from Dearborn's website:
Sent: Friday, August 16, 2013 9:41 AM
Subject: Almond Boneless Chicken aka ABC
I thought I would share this with you: A local Chinese restaurant, now
closed served Almond Boneless Chicken. The owner's wife shared this with me:
Soak the chicken in milk, then coat in a mixture of cracker meal,salt,sugar
and white pepper. Then fry. For the gravy or sauce: Almond juice, msg,
sugar, salt, onion powder, cornstarch and water. The sauce was light brown
in color and almondy. Seems that Almond Juice is a Almond Juice Drink you
can buy.Some one sent me a link, it is called New Born Almond Juice Drink.
Just open the can of Almond Juice Drink, season and thicken it up. I didn't
have that,so I took about 3 T of Justin's Classic Almond Butter and added
some water, then strained it. I wanted the gravy smooth. I added a dash of
msg,sugar, salt and onion powder to taste. I thickened it with slurry of
cornstarch/water. It tasted pretty close to what like I remember!!! The
restaurant I went to served the breaded chicken breast over rice with the
gravy on top. It was so good. Now I can make my own version. Other versions
of the chicken: it could be dipped in cornstarch,egg wash,then cornstarch
and fried. Or it can be dipped in a batter or breaded then fried. In
Detroit, they are known for ABC, the chicken is battered, fried then served
with a sauce with chopped almonds on top on a bed of lettuce.
Sent: Thursday, August 15, 2013 12:47 AM
Subject: Danish pastry
I am writing again because I have tried to no avail to find a recipe for a Danish pastry called a butterhorn.
It was a butter yeast dough with streaks of cinnamon inside, shaped like a crescent and a streusel topping.
Out of this world and I can't find anyone who makes them now or knows how to make them.
I hope you can do some magic and find an answer. Thanks for any help.....
There are Danish butterhorns recipes with cinnamon on these pages:
Sent: Friday, August 16, 2013 7:19 PM
Subject: Re: Danish butterhorns
Thanks, all these are rugelach type pastries. The horn I am talking about was a yeast dough shaped into a crescent shape,
no nuts or glaze but a mixture of flour butter and scant sugar sprinkled and impeded into the top. The inside had streaks
of cinnamon throughout. They were delicious and you tasted the butter with every bite
Where did you have them, Barbara?
Sent: Saturday, August 17, 2013 5:52 PM
Subject: Re: Danish butterhorns
Growing up our local bakery was "LINDA MAE'S" and the owners were Mr, and MRs. Beineke this was at Putterham Circle in South Brookline, MA
I cannot find even a mention of a bakery named “Linda Mae’s” in South Brookline or Brookline. The only thing that I can find
with that name was a restaurant or pancake house on Morrissey in Dorchester. Since you are giving me a childhood memory,
I’m speculating that you have never found any butterhorns like them since.
Two of the butterhorn recipes that I sent you were yeast dough and would be crescent shaped after folding and baking. I cannot find any
butterhorn recipes that have a streusel topping and do not have nuts. The butterhorns made by the Beinekes were apparently unique to them.
If so, I know of no way to search for this recipe. You might try tracing the Beineke family – perhaps one of them has it.
Thanks for trying, I figured it was a long shot and yes the place on Morrisey Blvd. was a second store that their son opened after he married.
I went to school with their daughter, Linda Mae and I will think about contacting her. Thanks again for trying.....Barbara
It is difficult these days to find a certain butter horn recipe simply because retail bakers are labeling so many different Danish style pastries
as butter horns. They are capitalizing on a common and familiar name. Those commercial pastries are then copycatted and misnamed.
Perhaps if Barbara had a basic Danish pastry recipe perhaps she could develop it into the recipe she is looking for.
Timm in Oregon
2 cups unsalted butter, softened
2/3 cup all purpose flour
4-1/2 teaspoons active dry yeast
8 cups all purpose flour
2-1/2 cups milk
1/2 cup white sugar
2 teaspoons plain salt
2 large eggs, lightly beaten
1 teaspoon lemon extract
1 teaspoon almond extract
In a medium size bowl, cream together the butter and 2/3 cup of flour. Divide into 2 equal parts, and roll each half between
2 pieces of waxed paper into a 6 x12 inch sheet; refrigerate.
In a large bowl, mix together the dry yeast and 3 cups of flour.
In a small saucepan over medium heat, combine the milk, sugar and salt. Heat to 110F degrees or just warm, but not hot to the touch.
Mix the warm milk mixture into the flour and yeast along with the eggs, lemon and almond extracts. Stir for 3 minutes. Knead in the
remaining flour 1/2 cup at a time until the dough is firm and pliable. Set aside to rest until double in size.
Cut the dough in half, and roll each half out to a 14 inch square. Place one sheet of the cold butter onto each piece of dough,
and fold the dough over it like the cover of a book. Seal edges by pressing with fingers. Roll each piece out to a 20x 12 inch rectangle
and then fold into thirds by folding the long sides in over the center. Repeat rolling into a large rectangle and then folding into thirds.
Wrap in plastic and refrigerate for at least 1 hour.
Remove from the refrigerator one at a time, and roll and fold each piece 2 more times. Return to the refrigerator to chill again before shaping.
If the butter gets too warm, the dough will become difficult to manage.
To Make Danishes: Roll the dough out to 1/4 inch thickness. The dough can be cut into squares, with a filling placed in the center.
Fold 2 of the corners over the center to form a filled diamond shape. Or, fold the piece in half, cut into 1 inch strips, stretch,
twist and roll into a spiral. Place a dollop of preserves or other filling in the center. Triangles can be filled, rolled and formed into crescents.
Place Danishes on an ungreased baking sheet, and let rise until doubled. Preheat the oven to 450F degrees. Danishes can be brushed with egg white
for a shiny finish or strusseled for texture..
Bake the Danishes for 8 to 10 minutes in the preheated oven or until the bottoms are golden brown; do not over bake. The Danishes then can be glazed
or left plain.
Sent: Thursday, August 15, 2013 2:23 AM
Subject: salad dressing
In the summer of 1972 I was the 18 year old day-chef at The Wild Mountain Cafe in Larkspur, CA. It was, for a few years, a Marin County institution.
The WM cafe was run by a hippy commune near San Francisco. The food was vegetarian. There was a recipe box that we would use to create daily specials.
We made things like black bean enchiladas and guacamole tacos. We even made almond butter and honey sandwiches. One day I got radical and served cheese
blintzes. We had to put a health warning on the menu, "Contains eggs!".
But there was a regular salad dressing made in a blender that consisted of alfalfa sprouts, orange juice, oil, onions, and here's the problem,
I don't remember what else! Probably some soy sauce. Maybe.
It was an amazing salad dressing. I wish I could re-create it!
Can you help?
Sorry, I can’t find even a mention of The Wild Mountain Café in Larkspur, CA.
I’ll post this on my site in case a reader can help.