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2009

TODAY's CASES:

Marionberry Cobbler

  ----- Original Message ----- 
  From: Kay 
  To: phaedrus@hungrybrowser.com 
  Sent: Wednesday, September 02, 2009 1:58 PM
  Subject: marionberry cobbler

  At Camp 18 in Seaside Oregon, we enjoyed "Marionberry Deep Dish Cobbler". 
It was different in that the "biscuit" part had a more tender, cake-like 
taste and feel.  It did not have that common baking powder taste.  The exact 
recipe, or something simular would be appreciated. Thanks! 
Kay

Hello Kay,

Camp 18 doesn't give out their recipe, and I had no success locating a copycat.

There's one recipe for marionberry cobbler below and recipes here:

Ehow.com

virtual cities

Phaed

Marionberry Cobbler

recipe provided by the Oregon Raspberry and Blackberry Commission. 

Cobbler
4 cups fresh or frozen Marionberries and their juice 
3/4 cup granulated sugar 
2 tbsp. all-purpose flour 
2 tsp. fresh squeezed lemon juice 
2 tbsp. unsalted butter 
 
Biscuit Topping 
1 1/2 cups all-purpose flour  1 tsp. baking powder 
1/4 tsp. baking soda  1 tbsp. granulated sugar 
4 tbsp. unsalted butter  1 cup buttermilk 

Heat the oven to 350. In a large bowl, combine Marionberries and their juice, 
sugar, flour and lemon juice. Gently toss the berries to combine with the other 
ingredients. Spoon the berry mixture into a deep, 8" square ceramic baking dish. 
Bake for 20 minutes. As the berry mixture is baking, prepare the biscuit topping.

In a food processor, add the flour, baking powder, soda and sugar and process to 
combine. Add the butter to the flour mixture and process until the butter is the 
size of small peas. With the processor running, add enough of the buttermilk to 
make a moist dough. 

Remove the berry mixture from the oven. Keep the oven turned to 350. Drop large 
spoonfuls of the dough onto the top of the berry mixture. Return the cobbler to 
the oven and bake for 20 minutes. Remove the cobbler from the oven and let it cool 
on a rack until it is just warm. Serve with vanilla ice cream. 

Cheese Zombies

----- Original Message ----- 
From: "Brent " 
To: phaedrus@hungrybrowser.com
Sent: Friday, September 04, 2009 5:48 PM
Subject: Recipe for Cheese Zombies

> They were served at Pleasant Hill High School the Mt. Diablo Unified
> School District, in Contra Costa County, California in1973.  They were
> simply a pocket of great bread with cheese inside.  I have grandchildren
> now and think they
> would love them.  Thanks!

Hello Brent,

See below and these sites:

Material Mama

Recipezaar

Also Recipezaar

Recipe Queens

Phaed

Cheese Zombies

Ingredients

1 ounce (about 2 tbsp) Baker's yeast
3 cups Water
2 pounds 8 ounces (about 5 cups) White flour
2 ounces (about 1/4 cup) Sugar
1 tablespoon Salt
2 ounces (1/4 cup) Vegetable shortening
3 pounds (6 cups) Cheddar cheese (loaf) - Use your Fav. Cheese
**We use shredded cheddar or a combination of cheddar/jack cheeses.

Directions

1. Combine 1 ounce of baker's yeast with 3 cups of warm water.
2. Place 2 pounds, 8 ounces of white flour, 2 ounces of sugar, 1 tablespoon 
of salt and 2 ounces of vegetable shortening in a mixing bowl. (Add a 
"scant" of garlic in the mixture to hold edges of dough to bun pan.)
3. Add yeast and water to the mixing bowl. Beat for about 10 minutes or 
until the dough is of one consistency.
4. Weigh dough into 2 pound, 2 ounce hunks and let rise until the hunk about 
doubles in size.
5. Roll one hunk evenly into a bun pan.
6. Top with 8 slices of Cheddar cheese cut long way from the brick. (Place 
cheese no less than 1/4-inch from edge.)
7. Roll out another hunk of dough to almost the size of the bun pan. Place 
this over the cheese and press down the edges. Let rise.
8. Bake at 425 degrees for 20-25 minutes or until golden brown. Let sit and 
cool. Brush top of sheet with melted butter or margarine. Cut sheet 6 by 4 
inches.

Serve with tomato soup for dipping.

Applesauce Cake

----- Original Message ----- 
From: Marvin 
To: phaedrus@hungrybrowser.com 
Sent: Sunday, September 06, 2009 3:20 PM
Subject: recipe request

Dear Uncle Phaedrus,

I am looking for an Applesauce cake that has both baking powder and baking soda 
in the ingredients.

Thank you, 
 
Marvin 

Hello Marvin,

See below. There were over 300 "hits" for this. If this is not it, I'll have to have more information.

Phaed

Applesauce  Cake

1/2 c. butter
1 c. sugar
1 1/2 c. applesauce
1 c. raisins
1 tsp. baking soda
2 tbsp. hot water
2 c. flour
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves

Cream together 1/2 cup butter and 1 cup sugar.  Add applesauce, raisins and baking soda 
dissolved in water.  Mix well.  Add flour, baking powder, cinnamon, nutmeg and cloves. 
Put in greased and floured 9 x 9 inch square pan.  Bake at 350 degrees for 30 minutes. 
Ice with powdered sugar, butter and liquid coffee (2 tablespoons) mixture. 

Real Rye Bread

  ----- Original Message ----- 
  From: Bill 
  To: phaedrus@hungrybrowser.com 
  Sent: Tuesday, September 08, 2009 8:26 PM
  Subject: real rye bread

I have been looking for a recipe for a 100% rye bread that is cooked at a low temperature 
for a long time (ie 16-24 hours) so that colour and flavour are achieved by the Maillard 
reaction rather than colouring agents like cocoa.  I looked through the archive and didn't 
find it although I may have missed it. 

Thanks 

Bill 

Hello Bill,

I think what you want is a German Pumpernickel recipe. See here for one that's baked for 20-24 hours:

Pumpernickel

Phaed


Microwave Charts

From: Bette To: phaedrus@hungrybrowser.com Subject: Microwave charts Date: Monday, September 07, 2009 4:57 PM I had a few young people who just bought MicroWaves tell me they can't do more than heat water for tea in their Microwave. Everything else is always tough or over done. I asked them to check out their Microwave wattage and adjust the recipe to fit their oven. I copied some recipes from Marie Smith's book Microwave cooking for one. With kids going off to college with Microwaves under their arms I think you should mention Wattage charts to them Microwave Cooking Tips: Conversion Charts. I have the cookbook although I still cook stove top I understand my Microwave more. I lost the chart Ms.Smith had in her book so I went to her website and there it was. I know you don't recommend buying cookbooks but this one wasn't too much money paperback. If they happened to want it. Bette

Gosh, Bette.... When did I say I didn't recommend buying cookbooks? Actually, I do recommend that people buy cookbooks. I buy them often, just to read.

I do think it's a waste to buy a cookbook just for one recipe without checking the Internet first to see if the recipe's on there.

Phaed


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