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2010

TODAY's CASES:

Allegheny Mountain Bread

----- Original Message ----- 
From: Roslyn 
To: phaedrus@hungrybrowser.com 
Sent: Thursday, September 30, 2010 7:48 AM
Subject: Bread recipe

Dear Uncle Phaedrus: 

I'm trying to find a recipe that may be unfindable - but if anybody can track it down, 
it's you! This bread was called "Allegany Mountain Bread" and it was sold in a small 
bakery called the Breadery (I think) on Dickenson Street in Romeo, MI. The business 
is gone now, but I know it was open certainly between 1986 to 1989 - and probably a 
lot longer. I have been told the owner's of the Breadery were a family called the 
Fischers (not sure of that spelling) and that they are still there, but I'm not sure 
how reliable that information is. 

The bread itself was hearty with maybe cracked wheat in it - but surely with some 
sweetness and moist, because even as children, my sisters and I loved it. Not the 
typical bread favorite of kids! The store had other loaves of bread they sold, but 
this particular one stood out so well that I clearly remember the name, 25 years later. 
I hope it is possible to find this recipe and share it with others - something this 
tasty should never be lost!

I realize this may be quite a challenging task, since the Breadery was open long 
before the convenience of the internet, or even home computers. But please try!

Roz 

Hi Roz,

Sorry, I cannot find either a mention of a bakery in Romeo, MI called "The Breadery" or a recipe for bread with the name "Allegheny Mountain Bread".

Phaed


Arbroath Smokies

----- Original Message ----- 
From: Robert 
To: phaedrus@hungrybrowser.com 
Sent: Tuesday, October 05, 2010 4:05 AM
Subject: recipes

Hi
I am looking for the recipe for arbroath smokies,which was in the sharp microwave cookbook 
in either the late 70s or early 80s. This recipe had Haddock and breadcrumbs and I think 
mustard in it. Hope you can help. Thanks in anticipation

Robert 

Hello Robert,

Sorry, I cannot find an arbroath smokies recipe that mentions the Sharp microwave cookbook, nor can I find one that fits your description.

Phaed

Note to readers: Arbroath Smokies are a type of smoked haddock that originated in Auchmithie, Scotland, and are now a notable product of Arbroath, Scotland. They are somewhat similar to finnan haddie.


Hutterite White Bread

----- Original Message ----- 
From: louise 
To: phaedrus@hungrybrowser.com 
Sent: Tuesday, October 05, 2010 11:25 AM
Subject: Re: recipe request

I'm hoping you can find a recipe for Hutterite white bread like the kind sold 
at our local farmer's market in Butte, MT. My husband loves the bread, and I'd 
love to be able to make it for him in the winter. thanks for your help.

Thanks --
Louise 

Hello Louise,

I can't find a recipe for "Hutterite white bread". There is one in "The Hutterite Community Cookbook", which you can purchase here:
The Hutterite Community Cookbook

There is an Amish white bread recipe here:
All Recipes

Perhaps it is similar.

Phaed


Norwegian Breakfast Eggs

----- Original Message ----- 
From: "Andy" 
To: phaedrus@hungrybrowser.com
Sent: Saturday, October 02, 2010 10:56 AM
Subject: Norwegian Breakfast Eggs

> Hello Uncle Phaedrus,
> My name is Andy, and I am looking for a recipe my father used 
> to make us for breakfast when I was very young.
> He called it Eggabresta---not sure about the spelling.
> It was made with milk, eggs, sugar, and cinnamon.
> When cooked in a sauce pan, the milk would turn clear, and the eggs 
> would be like scrambled.
> Almost like eating sweet egg soup.
> Thanks for your time,
> -Andy
> 

Hello Andy,

Sorry, I had no success with this.

Phaed


Dream Date Pudding

----- Original Message ----- 
From: Melissa 
To: phaedrus@hungrybrowser.com 
Sent: Sunday, October 03, 2010 1:06 AM
Subject: Romany Creams Dream Date Pudding

Dear Phaedrus:

You're my last hope!!!!!  I've hunted down this recipe on the Internet countless 
times and even emailed the Bakers web site; however "Romany Creams Dream Date Pudding" 
is not a part of their permanent collection and the Bakers Customer Care Consultant 
who answered my email inquiry was either too young to remember or didn't care to do 
research or ask questions.

The last time I saw this recipe (10 years ago?) was on www.SavannahImports.com which 
is no longer being hosted; I used to order the cookies and my Freshpak Rooibos tea 
from them.  The first time I saw the recipe was on the back of a Romany Creams package 
approximately 20 years ago.  I could kill myself for never recording it permanently. 
The Bakers recipe is similar to "Cape Brandy Pudding" and "Old Cape Brandy Pudding" 
(see below) which can be found at http://funkymunky.co.za/sweets.html.  All I remember 
about the Romany recipe was that it called for a whole bag of cookies crushed, dates, 
and was served with a warm liquored sauce. 

I was directed to you by someone on Craig's List.  If you can't help me then I'll 
probably have to scream "Uncle" and sadly give up my search.  Please feel free to 
call or email me with any questions. 

Melissa 
* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * 
REFERENCE: http://funkymunky.co.za/sweets.html

Cape brandy pudding

250 g dates, stoned and finely chopped 
5 ml bicarbonate of soda 
250 ml boiling water 
125 g margarine 
200 g sugar 
2 eggs, beaten 
240 g cake flour 
5 ml baking powder 
2 ml salt 
250 ml walnuts or pecan nuts, chopped 

Sauce 
300 ml sugar 
15 ml butter 
200 ml water 
5 ml vanilla essence 
2 ml salt 
25 ml brandy 

Preheat oven to 180 ºC. 
1. Divide chopped dates into 2 portions. Add bicarbonate of soda and 
boiling water to 1 portion, mix well and leave to cool. 
2. Cream margarine and sugar then beat in eggs. 
3. Sift flour, baking powder and salt over mixture and fold in. Add dry 
portions of dates and walnuts, blending well. 
4. Stir in bicarbonate of soda mixture, blend thoroughly and turn batter 
out into a large baking dish. Bake for 40 minutes or until firm. 

SAUCE: 
Heat sugar, butter and water for 5 minutes. Remove from stove and stir in 
vanilla essence, salt and brandy. Pour sauce over pudding as soon as it 
comes out of the oven and serve hot or cold with whipped cream.  
* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *
Old Cape Brandy Pudding 

1 1/2 cups flour
1 cup dates (stoned)
1 cup boiling water
1/4 teaspoon baking powder
1 teaspoon bicarb
2 tablespoons butter
1 cup castor sugar
1/2 cup chopped nuts
2 beaten eggs
1/2 teaspoon salt  

Cream butter and sugar, add eggs, sifted flour, baking powder, salt and 
chopped nuts. Boil dates, water, add bicarb of soda then add to first mixture, 
stirring well. Pour into greased flameproof dish and bake for 30 – 40 minutes at 180 C.

Syrup

1 3/4 cups sugar
1 dessertspoon butter
3/4 cup brandy
1 teaspoon vanilla essence  

Boil sugar, butter and water till syrup forms. Remove from heat, add brandy 
and vanilla. Pour hot syrup over baked pudding. It should be completely absorbed. 
Serve with cream, cherries and grapes or chopped nuts, hot or cold 

Hello Melissa,

Sorry, I had no success locating that recipe. I will post this request on my site, hoping that one of my readers has the recipe and will send it to me. If that occurs, I will forward it to you.

Phaed

Note to readers: "Romany Creams are a type of South African chocolate cookie.

I contacted the Bakers Company, and Belinda, a very helpful Customer Care Consultant, took the time to search their files. (Thank you, Belinda!) She could not locate the Dream Date Pudding Recipe, but she sent me a large number of other recipes that use their products.

Hi Melissa,

A reader sent me the below recipe after reading your request on my site. It appears that it was called "Divine Date Dessert" rather than "Dream Date Pudding". I'm copying Belinda at Customer Care, too, in case she has other requests for it.

Phaed

I typed it out all those years ago .. this is the one i promise .. and here is an extra recipe. 
Hanepoot is like muscatel .. very sweet white wine.

Divine Date Dessert

375 ml  Chopped and pitted dates
5 ml    Bicarbonate of soda
80 g    Butter
90 ml   Castor sugar
2       Eggs
90 ml   Flour
5 ml    Baking powder
1 pkt   Romany Creams
100 g   Chopped nuts

Place dates in saucepan and boil up in 450ml water. Add bicarbonate of soda and 
let stand for 5 mins. Blend until smooth. Cream together butter and sugar, add 
eggs, one at a time, mixing well. Rold in flour, baking powder, crushed biscuits 
and nuts. Stir in date mixture and pour into greased baking dish. Bake at 180° C 
for 30 mins, or until skewer comes out clean. 
Make up a sauce with 1 cup brown sugar, 80 g butter and 1 cup cream; bring to the 
boil and simmer for 3 mins. Serve warm over dessert.
--------------------------------------------------
Celeste’s Hanepoot Dessert

750 ml Hanepoot wine
1 pkt Gelatine (enough to make it set)
Kiwifruit, strawberries etc.

1 tub Cream cheese
2 tubs Double thick cream
5 ml Vanilla essence
Sugar to taste

Set the hanepoot with gelatine, when half set add brightly coloured fresh fruit. 
Serve the sauce separately.
======================================
From: M
To: phaedrus@hungrybrowser.com
Cc: 
Subject: !!!!! Romany Creams Divine Date Dessert -- The Authentic One !!!!!
Date: Monday, May 27, 2013 3:46 PM

Phaedus: A woman I've been chatting  w/in Austraulia finally found it!!!!!  

From the Actual Package:

Divine Date Dessert

*Place 1 1/2 cups chopped and pitted dates in a saucepan
and add 1 3/4 cups water and bring to the boil.
*Add 1 teaspoon bicarbonate of soda and stand for 5 minutes.
Blend mixture until smooth.
*Cream together 80g butter and 1/3rd cup castor sugar. 
Add 2 eggs, one at a time, mixing well.
*Fold in 1/3rd cup flour, 1 teaspoon baking powder, 
1 packet of crushed Romany Creams® Biscuits and 100g chopped
nuts
*Stir in date mixture and pour into greased baking dish.
Bake at 180°C for 30 minutes, or until skewer comes out clean.
*Make up a sauce with 1 cup brown sugar, 80g butter and 1 cup
cream;bring to the boil and simmker for 3 minutes. Serve warm 
over the dessert.
Indulge yourself!

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Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008, 2009, 2010 Phaedrus