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----- Original Message -----
From: Diana
To: phaedrus
Sent: Friday, October 18, 2002 2:43 PM
Subject: new england style hot dog buns?
Hi,
I'm so glad that I found your website.... loved the description
of your trip up through New England, etc., as we are originally
from New England and now transferred to Florida. My husband has
been wanting the vertical-cut (on top) hot dog buns for years now,
but I don't know who makes them. I just can't remember. Could you
let me know, in case I could order them either on their website,
or by making a phone call to them? Thank you so much...I'll keep
my fingers crossed that you can help.
Diana
Hi Diana,
The ones that we bought are Heiner's and Cobblestone Mills. Two other
brands are Freihofer's and Maier's.
Heiner's has a website:
HEINER'S BAKERY Contact: Sharon Gibbs PO Box 9247 Huntington, WV 25704
Phone: 304-523-8411
Heiner's Bakery
While looking, I found a recipe to make them at home. See below. See also New England Style Hot Dog Bun Pan
Phaed
New England-Style Hot Dog Buns
Makes 1 dozen sliced buns
Rich in eggs and butter, this dough is soft and tender and does
not require excessive kneading. It is easy to make by hand and
even easier if you have an electric mixer with a dough hook.
1 teaspoon active dry yeast
1 teaspoon granulated sugar
1/2 cup warm water
1 teaspoon salt
4 cups all-purpose flour, sifted after measuring, plus additional for dusting
3 large eggs
1/2 cup warm milk
4 tablespoons unsalted butter
2 tablespoon salad oil
2 tablespoons water
Combine the yeast and sugar with 1/4 cup of the warm water
in a large bowl or in the bowl of an electric mixer. Let
stand for 5 to 10 minutes until the mixture becomes frothy.
(This allows the yeast to "bloom.")
Add the salt and flour. Lightly beat 2 of the eggs with the
milk and add this mixture to the bowl. Melt 3 tablespoons of
the butter and add this as well. Have the remaining 1/4 cup
warm water ready. If you are mixing by hand, add some of the
water and begin to mix, adding the water as needed. If using
an electric mixer, attach the dough hook and jog the machine
(turn it on and off) until the dough begins to form. This
prevents the flour from jumping out of the mixing bowl. Add
the remaining warm water as needed; the dough usually takes
the full amount. When a soft dough has formed, knead for 5
minutes by machine or about 8 minutes by hand. This is a
soft bread and does not require as much kneading as chewier
types The finished dough should be soft but dense and should
not be sticky.
Shape the dough into a ball and lightly oil it with the salad
oil. Place it in a large bowl. Cover with plastic wrap or a
slightly damp towel and let rise in a warm place for about
1 hour until doubled in bulk.
Punch the dough down and move to a work surface. Lightly
dust the work surface with flour. Shape the dough into a
square. Using a knife, cut the dough into 13 equal pieces.
This is best done by cutting 12 pieces and using scraps to
make the thirteenth. If there is not enough dough for the
thirteenth piece steal a little pinch off the others.
With the remaining 1 tablespoon butter, lightly grease a
baking sheet that is at least 15 inches long. Shape the
dough into uniform 7-inch-long tubular pieces. It is
important that all the pieces be the same length. Place
the tube in a line, side by side, down the center of the
baking sheet, leaving a 1/2-inch gap between them.
Put the pan in a warm place and let rise a second time.
Prepare a thick egg wash by mixing the remaining egg with 2
tablespoons water. After 15 to 20 minutes, the tubes of dough
will have risen enough that they will be touching. Generously
brush the tubes with egg wash, return the pan to the warm spot
and let the dough rise until almost doubled in size, 10 to 15
minutes.
Preheat the oven to 350 degrees F. Place the buns in the oven
and bake for about 30 minutes until deep golden brown.
Let the buns cool on the baking sheet for at least 15 minutes,
then run a spatula under them to make sure they are not
sticking to the pan. Using 1 or 2 spatulas, carefully lift the
baked dough in one piece onto a rack to cool. It is crucial
that you not let the buns break or tear apart. After an hour,
when the baked dough is completely cooled, move it in one piece
to a cutting board. Using a serrated knife, slice down the center
of each tube. You will lose half a tube on each end (which is why
you need 13 tubes to make 12 buns). The place where the tubes met
is now the center of each bun. They will open naturally when it
comes time to stuff them, but you can make a small incision to
ensure that this happens.
Wrap the buns in plastic wrap until ready to use. If you do not
intend to use all 12 buns, freeze the extras and defrost when
needed.
----- Original Message -----
From: Ruth
To: phaedrus
Sent: Thursday, October 17, 2002 3:28 PM
Subject: pumpkin seeds
> Hi!! When I was young my grandmother would bake the pumpkin
> seeds from our pumpkin while we carved it. They used to turn
> out so good and crispy. I have tried to make them and every
> time I do they turn out brown with a taste of being burnt.
> How do you make them to be crispy with out having that burnt
>taste?
>
> Thanks!
>
> Ruth
Hi Ruth,
Try the below recipes.
Phaed
Toasted Pumpkin Seeds
Ingredients :
2 c. unwashed pumpkin seeds
1 1/2 tsp. Worcestershire sauce
1 1/2 tbsp. melted butter or margarine
1 1/4 tsp. seasoning salt
Preparation :
1. In bowl combine seeds, Worcestershire sauce, butter
and salt,until seeds are coated.
2. Spread on large shallow baking pan.
3. Bake at 250 degrees approximately 1 hour, stirring
occasionally until crisp, dry and golden brown.
----------------------------------
Roasted Pumpkin Seeds
Ingredients :
1 1/2 tbsp. melted butter
1 1/4 tsp. salt
Preparation :
Preheat oven to 250 degrees. Separate seeds from pulp.
Place unwashed seeds in a bowl. Stir in melted butter.
Spread coated morsels on a cookie sheet. Sprinkle with
salt. Bake until dry and crisp (30 to 40 minutes).
Enjoy.
----------------------------------
PUMPKIN SEEDS
Ingredients :
3 c. pumpkin seeds
1/2 c. butter
1/2 tsp. garlic salt
1/4 tsp. season salt
1/4 tsp. onion salt
1/4 tsp. celery salt
Preparation :
Place seeds on cookie sheet, bake seeds 10 minutes
at 350 degrees. Melt butter and stir in, coat
seeds with other ingredients. Mix and bake at 250
degrees for 3 hours.
----- Original Message -----
From: Linda
To: phaedrus
Sent: Tuesday, October 15, 2002 7:38 PM
Subject: (no subject)
Hi,
I'm looking for a huckleberry pie recipe, I hope you
can help me.
Thank you
Linda
Hi Linda,
Not a problem. See below for several recipes.
Phaed
Fresh Huckleberry Pie
Ingredients :
1 baked 8 inch pie shell
1 qt. huckleberries
1 c. sugar
1/4 c. water
3 tbsp. cornstarch
1/4 tsp. salt
1 tbsp. butter - add last
Preparation :
Put half of the fresh huckleberries into prepared pie shell.
Combine remaining berries with sugar, water, cornstarch and
salt. Cook over medium heat until thick. Remove from heat and
add butter. Cool mixture slightly and pour over berries in pie
shell. Chill. Serve with whip cream.
----------------------------------
Fresh Huckleberry Pie
Ingredients :
1 (9 inch) baked pastry shell
1/2 qt. washed and drained fresh
huckleberries
3/4 c. water
3 tbsp. cornstarch with 1 c. sugar
1 tbsp. lemon juice (optional)
Preparation :
Simmer 1 cup berries with water for 3 or 4 minutes.
Add sugar and cornstarch to cooking fruit and cook until
thick and clear, stirring constantly. Cool. Blend in
fresh berries and spread in shell. Serve with whipped
cream or Cool Whip or ice cream.
----------------------------------
Huckleberry Pie
Ingredients :
9" double pie crust
Filling:
3 1/2 c. wild huckleberries or blueberries
1 c. minus 1 tbsp. sugar
1/4 c. flour
1 tbsp. plus 1 tsp. quick cooking tapioca
1 tbsp. butter or margarine
Preparation :
Heat oven to 375 degrees. Gently combine berries with
sugar, flour and tapioca in large bowl; set aside 15
minutes. Spoon into unbaked pie crust. Dot with butter.
Moisten pastry edge with water. Cover pie with woven
lattice top. Cover with foil. Bake at 375 degrees for
25 minutes. Remove foil. Bake 25-30 minutes. Sprinkle
lightly with sugar, if desired. Cool until barely warm
or to room temperature before serving.
----------------------------------
Fresh Huckleberry Pie
Ingredients :
1 c. sugar
1/4 c. water
3 tbsp. tapioca
1 tsp. lemon juice
1 1/2 c. huckleberries
2 tbsp. butter
1/8 tsp. salt
Preparation :
Combine all ingredients. Bring to boil - stirring
constantly (must thicken). Cook 8 minutes - then add
another 1 1/2 cup fresh berries. Continue stirring
until berries are heated. Pour into 9 inch baked pie
shell. Serve with ice cream or whipped topping.
----------------------------------
Wild Huckleberry Pie
Ingredients :
1 qt. huckleberries
3 tbsp. quick-cooking tapioca
1 c. sugar
1/4 tsp. salt
Juice of 1 lemon
1 tbsp. butter
Pastry for 2-crust 9-inch pie, unbaked
Preparation :
Mix berries with tapioca, sugar, salt, and lemon juice.
Roll out pastry. Use half to line pie pan and trim
edges. Pour in the berries. Dot with butter. Use
remaining pastry to cover pie. Moisten edges of pastry
and flute to seal. Cut vents in top. Bake in preheated
very hot 450 degree oven for 10 minutes. Reduce heat to
350 degrees and bake for 30 to 35 minutes longer. Sprinkle
with additional sugar.
----------------------------------
Fresh Huckleberry Pie
Ingredients :
1 baked 9 inch pie crust
4 c. uncooked huckleberries
3 oz. softened cream cheese
1/2 c. water
3/4 c. sugar
2 tbsp. cornstarch
2 tbsp. fresh lemon juice
Whipped cream for garnish
Preparation :
Cook 1 cup of the berries in the water. Bring to a boil
and reduce heat. Simmer for 2 minutes. Mix the cornstarch
and sugar; gradually add to the berries. Cook, stirring
constantly, until thick and clear. Take off heat and
cool slightly. Add the lemon juice and complete cooling
process. Line the baked pie shell with cream cheese.
Place the 3 cups of uncooked huckleberries on top of
cream cheese and pour the cooled, cooked berry sauce on
top. Before serving, garnish with sweetened whipped
cream to which a teaspoon of vanilla has been added.
----- Original Message -----
From: KM
To: phaedrus
Sent: Friday, October 18, 2002 9:41 AM
Subject: Wasp Nest cookies
I am looking for this recipe that my German grandmother used
to make. She called them Wasp Nests - they seem like egg
whites and sugar, beat until stiff, with chopped walnuts added.
They are chewy in the middle and dry on the outside. So wonderful
at Christmastime! Can you help?
KM
Hi KM,
The recipe for wasp's nests that I have calls for almonds rather than walnuts, but either could be used.
Phaed
Wasp Nests
Ingredients :
2 egg whites
1 c. powdered sugar
1/4 lb. slivered almonds
1 tsp. cinnamon
Pinch of salt
Preparation :
Beat egg whites until dry - add sugar slowly - add salt and
cinnamon. Beat well - add almonds. Drop by 1/2 teaspoonful
on well greased cookie sheet. Bake one hour at 250 degrees.
Remove immediately and cool. When these come out of oven they
make a hissing sound reminiscent of a wasp.
----- Original Message -----
From: Nancy
To: phaedrus
Sent: Wednesday, October 16, 2002 9:35 AM
Subject: Recipe-Italian
Am looking for a recipe called "genovese" that my father made.
Made with meat, potatoes, and I don't know what else. I loved
it!! Would like to be able to find recipe and make it,
thank you, very much!!!
Nancy
Hi Nancy,
"Genovese" is part of the name of many dishes, meaning "from Genoa". There is a dish called just "La Genovese," but it doesn't contain any potatoes.
It's mostly beef and onions and is usually served over pasta. See: About Italian Food
Also, below are a couple of recipes.
Phaed
La Genovese
Makes 6 servings
Ingredients
1/2 cup olive oil
1 pound lean ground beef
3 carrots, diced
1/2 onion, minced
1 teaspoon salt
1 pinch ground black pepper
3 tablespoons white wine
Directions
Heat olive oil in large skillet over medium heat. Cook beef,
stirring to break up clumps, until it begins to brown. Stir
in carrots, onion, salt and pepper. Continue to stir and cook
until vegetables begin to soften and meat juices run clear,
5 minutes. Pour in wine and cook one minute more. Serve.
-----------------------------
Beef Alla Genovese
Ingredients :
3 to 4 lbs. pick bottom round or eye of round
1 tbsp. oil
1 tbsp. butter
1 slice bacon
3/4 c. chopped onion
1 clove galric
2 carrots
1 c. wine (red)
1 c. water
1 bouillon cube
Salt and pepper to taste
Preparation :
In dutch oven, place oil, butter and bacon. Add meat and
brown well. Season meat and add onions and garlic,
browning lightly. Add the 2 carrots and wine, letting
the wine evaporate slightly before adding the water and
bouillon. Cover and cook slowly about 3 to 3 1/2 hours
or until tender. let meat cool completely, all night.
Skim fat from pan juices and pour all that remains,
including carrots into blender and blend until smooth.
Return to pan, slice the cooled meat. Serve meat with
sauce which will be slightly thickened from the carrots
and onions. Add a little water if too thick. May be
prepared ahead and refrigerated. Flavor is better
after it sits for a day. Can keep even longer.
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