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----- Original Message -----
From: Lydia
To: phaedrus
Sent: Wednesday, August 27, 2008 7:58 AM
Subject: recipe
My neighbors mother died unexpectedly many years ago and like me all her recipes were in her head.
My neighbor speaks fondly of something she calls "blue berry whip" Made from home canned blue berries
and cream of wheat and other things. Her mother would make it for her and her siblings in the dead of
winter as a bed time snack.
I have no idea where to start to try to duplicate this recipe as I have never tasted it.
thank you
Lydia
Hi Lydia,
I can't find anything at all about "blueberry whip". However, there is a Finnish dish that is
made with cranberries or lingonberries and cream of wheat that is called "cranberry whip".
Perhaps your neighbor's mother made this dish and just substituted the sweeter blueberries for
the tart cranberries. See below for a couple of recipes.
Phaed
Cranberry Whip (Finland)
2 c. cranberries
1 1/2 c. water
1 c. sugar
5 tbsp. farina or cream of wheat
Cover cranberries with water; boil until skins pop. Press through a sieve. Measure and
add enough water to make 2 cups liquid. Add sugar to liquid; bring to a boil. Add farina or
cream of wheat; cook until thickened, stirring constantly. When cool, beat about 2 minutes with
electric beater at high speed. Serve with light cream.
------------------------------
Ilma Purroa (Cranberry Whip)
4 c. water
1 c. cranberries
1/2 c. farina or cream of wheat
1 c. sugar
Boil cranberries and water 20 minutes. Strain and add sugar. Bring to a boil. Add farina
and boil 20 minutes. Take off stove and cool slightly or place immediately in pan of ice or
snow and beat until light pink and fluffy and cold. Serve plain or with cream.
----- Original Message -----
From: Kerwin
To: phaedrus
Sent: Sunday, August 24, 2008 11:14 PM
Subject: Tropical Chocolate
Hi,
This is a candy related question, and I understand you rarely research those, but it's also
nostalgic, so I figured maybe there was a chance.
During WWII and also as late as Desert Storm the military had chocolate companies produce
melt-resistant chocolate bars or "Tropical Chocolate". However, I can't discover how they
were made or it if there is a way to make something similar without resorting to industrial
ingredients.
I ran across some references to a process researched and published in July 2006 in the British
Food Journal, using cornstarch to stabilize chocolate and prevent it from melting at lower
temperatures. However, I can't find any practical result of that research (that is, a recipe).
I'd like to send chocolate to my cousin who's going to be stationed in the Middle East. Can you
find such a process or offer any practical alternatives for a chocoholic deployed in a desert?
Thanks.
-Kerwin C
Hello Kerwin,
You can read about the attempts to make a chocolate that doesn't melt on these sites:
Joe Pastry
Military Chocolate
Hershey
How Stuff Works
There are only two ways to make chocolate melt resistant. One is to remove all of the cocoa butter,
which leaves you with something that's basically a hard, solid block of cocoa powder. Not very tasty.
The other is to find a way to prevent the individual particles of cocoa butter from running together.
This is done by emulsifying the cocoa butter or micro-encapsulating encapsulating it in something to
keep the cocoa butter particles separate. Neither way has resulted in a satisfactory chocolate bar as
to taste.
There is no method that you can use to do either of these things this at home, Kerwin. The processes
used to make Tropical Bars and Desert Bars are industrial processes. Even if you could get an exact
description of the process, it's not something you could do in your kitchen.
There are numerous sites with tips for sending things to soldiers in hot climates. All of them
recommend against sending chocolate. If you want to send something chocolatey, send chocolate brownies
(not chocolate fudge) or packets of chocolate pudding powder.
Phaed
----- Original Message -----
From: Annette
To: phaedrus
Sent: Saturday, August 23, 2008 6:31 PM
Subject: spiced carrot pickles
> Hi,
> I'm looking for a recipe for spiced carrot pickles with cloves in it.
> Thanks,
> Annette
Hello Annette,
See below.
Phaed
Carrot Pickles For Refrigerator
1 lb. carrots, peeled and sliced
1/2 c. white vinegar, undiluted
1/4 c. plus 2 tbsp. sugar
5 whole cloves
1 sm. cinnamon stick, broken into sm. pieces
Cook carrots until crisp-tender. Drain. Place in glass jar. Put spices
in a tea caddie or cheesecloth bag. Add to vinegar and sugar mixture; bring
to a boil and simmer 3-4 minutes. Remove spices. Pour liquid mixture over
carrots. Refrigerate a few days before serving. Keeps about 2 weeks in
refrigerator.
----------------------------------------
Carrot Pickles
4 c. sliced carrots
2 med. onions, sliced
3/4 c. sugar
3/4 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. celery seeds
1 tbsp. vegetable oil
2 c. vinegar
Place carrots and onions in a saucepan and add water to cover. Bring to a
boil; reduce heat and simmer 5 minutes. Drain. Add remaining ingredients
and bring to a boil. Reduce heat, and simmer 10 minutes. Pack into hot
sterilized jars, leaving 1/4" headspace. Cover at once with metal lids, and
screw bands tight. Process in boiling-water bath for 10 minutes. Yield: 2
pints.
--------------------------------------
Pickled Sweet Carrots
8 c. carrots, sliced (about 2 lbs.)
2 c. cider vinegar
2 c. sugar
1 tbsp. whole cloves
1 tbsp. whole allspice
2 sticks cinnamon
Peel and slice carrots into 3/4 inch long pieces. Cover and cook in a
small amount of boiling salt water about 5 minutes or until just tender.
Drain. Combine vinegar, 1 1/2 cups water and sugar in a kettle. Add spices
tied in cheesecoth. Bring mixture to a boil. Add carrots, cover, and let
stand at room temperature overnight. Bring to a boil, reduce heat and
simmer, uncovered, 3 minutes. Remove spices and pack carrots into clean hot
pint jars. Fill to within 1/2 inch of top with hot syrup. Seal
immediately. Process 30 minutes in boiling-water bath. Makes about 4
pints.
----- Original Message -----
From: bill
To: phaedrus@hungrybrowser.com
Sent: Monday, August 25, 2008 6:31 AM
Subject: blueberry filling
i would like to find a reciep how to can in jars blueberry pie filling
thank you
bill
Hello Bill,
See below.
Phaed
Blueberry Pie Filling
8 quarts fresh blueberries, washed & drained
3 quarts water
8 cups sugar
3 cups Clear Jel
9 cups cold water
2/3 cup lemon juice
1. Bring quarts water to a boil in large kettle. Add 8 cups blueberries, return to boil.
Transfer to large bowl with slotted spoon. Repeat with remaining blueberries, heating just
to boiling.
2. In large kettle combine sugar & Clear Jel. Add cold water and cook over medium high heat,
stirring constantly, until boiling. Add lemon juice and boil for 1 minute, stirring constantly.
Stir in blueberries, coating well.
3. Spoon into quart jars, leaving 1 inch headspace. Remove air bubbles, wipe rims, & adjust lids.
Process in hot water bath for 30 minutes.
Makes 6-7 quarts.
-------------------------------------------
Homemade Blueberry Pie Filling
6 quarts of fresh blueberries
6 cups sugar
2 1/4 cup clear-gel
7 cups cold water
1/2 cup lemon juice
Use fresh, ripe blueberries or unsweetened frozen blueberries. Wash and drain if using fresh
blueberries. Combine sugar and clear-gel in a large kettle over medium high heat. Add water
(blue food coloring can be added here to give the filling even more of a "blue hue." Cook on
medium high until mixture thickens and begins to bubble. Add lemon juice and boil one minute,
stirring constantly. Fold in berries and then fill sterilzed jars up to 1/2 inch from the top.
Adjust lids and process immediately in boiling water for 30 minutes. Store in cool place. Use
filling for pies.
From: "Louise
To: phaedrus@hungrybrowser.com
Subject: Hot shoppe
Date: Friday, August 08, 2008 1:16 AM
Meat Loaf
1-1/2 cups Onion, diced
1-1/2 cups Celery, diced
1-1/2 tbsp Oleo Margarine
1/2 tsp salt
1/4 tsp White Pepper
1-1/3 cups Fresh Bread Crumbs
2 each Large Eggs-beaten
2-1/2 pounds Ground Beef
Saute diced onion and celery in oleo margarine
until tender, but not browned.
Add salt and pepper to sauteed vegetables.
Combine vegetable mixture and bread crumbs with meat.
Add beaten eggs to meat mixture and mix until thoroughly
combined.
Grease a 9" x 5" x 3" loaf pan. Cut wax paper to fit the
bottom of pan.
Place meat mixture into loaf pan , pressing mixture into
the corners and end of pan. Pat down until smooth on top.
Bake in preheated 325 degrees oven until thoroughly
cooked, approximately 45 minutes
Louise
More Hot Shoppes Recipes
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