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----- Original Message -----
From: lisa
To: phaedrus@hungrybrowser.com
Sent: Thursday, July 10, 2003 7:32 AM
Subject: Do you think this would work?
Dear Uncle Phaedrus,
I have a bread machine. It's the only way I can make bread. Is there any difference between
a regular bread recipe and a bread machine one? I was kind of thinking of a special occasion
loaf with the usual stuff, flour,yeast,sugar but with some add ons, like maybe orange juice
for water, maybe some cream cheese or sour cream and maybe a handful of cranberries thrown in.
Does this sound like it would work?
Thanks, Lisa
Hi Lisa,
Most bread recipes can be converted for use in a bread machine. Below are some guidelines.
Phaed
1) Size is the first thing to look at. Most non-bread machine recipes make two loaves. A bread
machine recipe is for one 1 lb loaf or one 1 1/2 lb loaf. So, if your recipe is for two loaves,
you will need to halve it.
2) Amount of liquid, flour, and salt are the key ingredients. These must be in the right proportion.
Never use more flour or liquid or salt than the most used in any recipe that came with your bread
machine. Here are some measurement guidelines from "The Bread Machine Magic Book of Helpful Hints"
by Linda Rehberg and Lois Conway:
1 lb loaf
7/8 to 1 cup liquid
2 to 2 2/3 cup flour (whole grain loaves take a little more flour and a little more liquid.)
1/4 to 1 teaspoon salt
2 teaspoons to 3 tablespoons fat
2 teaspoons to 3 tablespoons sweetener
1 1/2 to 3 teaspoons active dry yeast
1 1/2 lb loaf
1 1/8 to 1 1/4 cups liquid
3 to 4 cups flour (whole grain loaves take a little more flour and a little more liquid.)
1/2 to 1 1/2 teaspoons salt
1 to 4 tablespoons fat
1 to 4 tablespoons sweetener
1 1/2 to 3 teaspoons active dry yeast
3) If you add anything wet, like eggs or fruit or vegetables or sour cream or cottage cheese, you
have to count that as part of the liquid and reduce the amount of water you add. Count 1 large egg
as 1/4 cup liquid. Count anything else as 1/2 liquid. In other words, if you add 1 cup of cranberries,
count it as 1/2 cup liquid. If you add 1/2 cup sour cream, count it as 1/4 cup liquid. An almost pure
liquid, like orange juice, would count as all liquid, so 1 cup of OJ would count as 1 cup liquid.
4) The best way to create a recipe of your own is to start with the basic bread recipe that came with
your machine, then add your extra ingredients to the recipe, making reductions where necessary. If the
recipe calls for 1 cup water, and you add 1/2 cup cranberries, then you would only add 3/4 cup water,
because the cranberries add 1/4 cup liquid.
5) The more extra ingredients that you add, the heavier the bread will be, and the longer it will take
to rise.
6) Don't get upset if it doesn't work the first time. You have to get the feel of this. Be sure to
write everything you do down. That way, if it works, then you have your recipe so you can make it
again. If it doesn't work, you can go back over what you did and maybe see what you did wrong and
what needs to be changed.
7) An excellent book on this subject is "The Bread Machine Magic Book of Helpful Hints" by Linda Rehberg
and Lois Conway.
----- Original Message -----
From: Pc
To: phaedrus
Sent: Saturday, July 12, 2003 2:06 AM
I wish my homemade popsicles could have the consistency of commercial Popsicles - kind of soft and
slushy with the flavor & fruit solids distributed evenly throughout, rather than hard like an ice
cube and the flavor/fruit solids concentrated on the bottom. I've read that "stabilizers", "emulsifiers"
and "preservatives" are what keep the product from separating and give it the slushy texture. OK, so
what ARE these "stabilizers", "emulsifiers" and "preservatives"? Do you know where I can find recipes
or formulas that will tell me what and how much to use to accomplish my mission?
Thanks for any help you can give.
"PC"
Hello PC,
What gives ice cream its creamy texture and keeps it from freezing into something that resembles an
ice cube? It's the fat. Ice cream is made with cream and whole milk, which are full of milkfat. The
fat forms an emulsion that prevents big ice crystals from forming and keeps the texture soft and
creamy. So, what about ice milk, which contains much less fat? And sherbet, which contains even less?
And sorbets and popsicles, which contain almost none?
Well, as you freeze products with less and less fat, you have to replace the fat with something else
that will form an emuslsion and keep big ice crystals from forming. Commercial ice cream manufacturers
use commercial stabilizers, which are sometimes made of exotic ingredients like "guar gum" or "gum
arabic". They may also contains something as mundane as dried egg whites. Egg whites are an excellent
stabilizer, and they're often added to even regular ice cream to make it even more creamy. Actually
almost all commercial ice cream has at least some added stabilizer to make it creamier.
Yogurt also contains substances that act as stabilizers.
Gelatin is another excellent stabilizer. It's easy to see the stabilizing effects of gelatin: just
make a bowl of jello with fruit in it. Now that's an emulsion!
One final stabilizer that is often used by vegetarians who do not wish to use gelatin because it
contains animal protein, is a seaweed extract called "agar". Agar flakes can be purchased at health
food stores.
So, the best way to "stabilize" your popsicles is to add gelatin or agar to them. Kool-aid and jello
mixtures make great popsicles. See below. If you want to use your own recipe and just add the gelatin
to it, you'll have to experiment until you find the right amount.
Phaed
Homemade Popsicles With Variations
1 pkg. any flavor Kool-Aid
1 pkg. Jell-O (same flavor)
1 1/4 C. sugar
3/4 C. hot water
3/4 C. cold water
Mix dry ingredients together. Measure approximately 6 tablespoons dry ingredients into a mixing bowl -
add hot water and cold water. Pour into Popsicle moulds and freeze.
Remaining dry ingredients may be stored in airtight container to make more Popsicles at a later date.
Popsicle Variations
Dripless Popsicles
In large mix and store bowl combine: 1 package Jell-O, 1 package Kool-aid, 1 cup sugar, 2 cups hot water.
Add 2 cups cold water. Mix well, pour into popsicle containers and freeze. Makes 20 Popsicles.
Butterscotch-sicles
In large mix and store bowl combine: 1 package butterscotch instant pudding, 1 cup root beer. Add 1 1/2
cups water. Mix well, pour into Popsicle containers and freeze.
Jell-O Popsicles
In large mix and store bowl combine, 1 package Jell-O, 1 cup hot water. Add 1 1/2 cups water mix well,
pour into Popsicle containers and freeze.
Lemon Popsicles
In large mix and store bowl, combine 1 package lemon instant pudding, 1 cup hot water. Add, 1 1/2 cups
cold water. Mix well, pour into popsicle containers and freeze.
Fudgesicles
In large mix and store bowl, combine 1 package instant chocolate pudding, 1/2 cup sugar, 1/2 cup cream,
2 cups milk. Mix well, pour into popsicle containers and freeze.
Strawberry-sicles
In large mix and store bowl, combine 2 cups fresh or frozen strawberries, 8 ounces plain yogurt, 1/2 cup
sugar. Mix well, pour into popsicle containers and freeze.
Orange-sicles
In large mix and store bowl, combine 2 cups plain yogurt, 6 ounce can frozen orange juice, 2 teaspoons
vanilla. Mix well, pour into popsicle containers and freeze.
----- Original Message -----
From: Elizabeth
To: phaedrus
Sent: Wednesday, July 09, 2003 8:48 PM
Subject: Dreamsicle pops
Hello,
My Mother had a recipe for Dreamsicle pops like you buy at the store in the icee cream section.
She made it with orange kool aid and milk, that is all I can remember. Do you by chance know what
I am talking about? I would love to have the recipe so I can make some for my grandkids. If you have
it or knw where I can get it, will you please post it on your site.
By the way, I love the ideal of you having this site, it is very handy and helpful.
Thanks so much,
Elizabeth
Hello Elizabeth,
I could not locate a recipe for Dreamsicles that used orange kool-aid. Below are the ones that I did find.
Phaed
Dreamsicles
You will need:
orange juice
frozen vanilla yogurt
blender
Directions:
1. Wash your hands
2. Add 1 cup of frozen yogurt to the blender.
3. Put 2 cups of orange juice in the blender.
4. Blend 15 seconds or until smooth.
Pour into paper cups. Insert a popsicle stick in each cup and freeze to make a frozen dreamsicle.
------------------------------------------------------------
Dreamsicles
1 small box orange or cherry gelatin
1 pint hot water
1 pint vanilla ice cream, softened
Dissolve gelatin in 1 cup hot water in a medium-size bowl. Add ice cream. Pour into molds and freeze. Makes 12.
---------------------------------------------------------------
Dreamsicles
Full Recipe:
4 Cups sugar
1/2 Quarts Milk
1/2 Quarts half-and-half
1/4 Cups Madagascar vanilla
2 tbsp vanilla
12 egg yolks [1 cup]
1 Cup chocolate chips
1 Cup orange juice concentrate
1. Boil sugar, milk and half-and-half together. Slowly add vanilla.
2. Beat egg yolks in a separate bowl. Slowly add mixture from above to temper the eggs.
3. Pour new mixture back into hot pot. Mix for a few minutes to solidify and form a custard.
4. Place chocolate chips in a separate bowl. Add half of the custard mixture. Mix.
5. With the remaining custard mix add orange juice concentrate. Mix together and cool.
6. Pour orange custard mix 3/4 up into popsicle molds. Top remaining mold with chocolate mixture.
7. Place popsicle sticks into each of the molds. Freeze for two hours.
8. Dip molds into room temperature water to loosen. Enjoy!
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California Dreamsicles
3 cups orange juice
5 ounces evaporated milk
1/2 cup sugar
1 tablespoon vanilla extract
5 drops red food color -- (optional)
Place all the ingredients in a blender and blend well or place in a large bowl and beat well with
an electric beater, until the sugar has completely dissolved. Pour into popsicle molds and freeze
until solid.
NOTE: Don't lose your cool if you don't have popsicle molds: You can use just about any freezer-safe
container to make homemade frozen treats. Try using small plastic cups and non-toxic wooden craft
sticks or even plastic spoons for your handles. The cups are perfect for catching drips or for
"keeping the rest for later".
----- Original Message -----
From: Liz
To: phaedrus
Sent: Monday, August 11, 2003 12:34 AM
Subject: sour cream and onion squares
Good evening:
Well, here I am again with yet another recipe question. Tonight I was out for dinner with some
friends and we had the greatest appetizer which was on the menu as sour cream and onion squares;
naturally, the café would not devulge their secret. Have you ever heard of such a recipe and if
so could you send it to me. All I can tell you is that it might have had bisquick in it I'm not
sure. Thanks a bunch!
Sincerely, Liz
Hi Liz,
I could not locate anything with the name "sour cream and onion squares". However, I did locate recipes for "onion squares" and they had onions,
sour cream and biscuit mix as ingredients. See below.
Phaed
Onion Squares
1 egg, well beaten
1/4 cup milk
2 cups biscuit mix
2 tablespoons fresh chopped parsley
2 cups chopped sweet onion, about 2 large sweet onions
2 tablespoons butter
1 egg
3/4 cup sour cream
1/2 teaspoon salt
1/4 teaspoon pepper
paprika
Blend egg and milk with biscuit mix and chopped parsley. Turn dough mixture into greased
9-inch square pan. Sauté onions in butter until tender and lightly browned. Spread onions
on dough in baking pan. Whisk egg with sour cream; season with salt and pepper then spread
over onions. Bake onion squares at 400° for 25 minutes. Cut into squares, sprinkle with a
little paprika, and serve hot. Onion squares recipe serves 6.
--------------------------------------
Onion Bread Squares
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups diced onions
1/2 cup diced green bell pepper
2 tablespoons butter
2 eggs
3/4 cup milk
2 cups biscuit baking mix
3/4 cup sour cream
salt and freshly ground pepper
Sauté onions and green pepper in butter until tender. Add 1 egg and
milk to biscuit mix, mix well. Turn into greased 9" by 9" pan. Spread onions
and peppers over dough. Beat remaining egg with sour cream, salt, and
pepper. Pour over onions. Bake at 400° for 25 minutes. Cut into squares and
serve warm.
----------------------------------------------------------
Crispy Onion Squares
1 1/2 cups minced onion
2 tablespoons melted butter
1 egg, slightly beaten
3/4 cup dairy sour cream
1/4 teaspoon salt
Dash of pepper
1 cup milk (about)
3 cups packaged biscuit mix
1 cup crushed potato chips
Heat oven to 350 degrees F. Grease a 9-by-9-by-2-inch pan. SautÈ onion in butter or
margarine about 5 minutes, or until golden; remove from heat.
Combine egg and sour cream in small bowl; mix well. Stir in sautÈed onion, salt and pepper.
Add milk to biscuit mix in large bowl, stirring with fork until dough is formed.
Pat dough into pan; spread sour cream mixture over top; sprinkle with potato chips.
Bake about 30 minutes, or until dough tests done. Cut into squares and serve hot.
Makes 9 servings.
----- Original Message -----
From: traci
To: phaedrus
Sent: Thursday, July 10, 2003 6:30 PM
recipe for chicken wellington and sauce
Hello Tracy,
See below. There seem to be several different sauces used with this dish.
Phaed
Chicken Breasts Wellington
Ingredients :
1/2 c. butter, softened
1/2 (8 oz.) cream cheese, softened
1 c. flour
4 chicken breasts
2 tbsp. butter, melted
Salt
Pepper
1/4 c. chicken broth
1/4 c. water
1 lg. carrot, sliced
3/4 c. sliced fresh mushrooms
1 tbsp. butter, melted
1 tsp. water
Preparation :
Combine 1/2 cup butter and cream cheese; mix well. Add flour;
stir with a fork until all dry ingredients are moistened. Remove 1
inch ball of dough; divide remaining dough into 4 portions. Chill 1
hour. Saute chicken in 2 tablespoons butter for 2 minutes on each
side. Remove from pan. Sprinkle with salt and pepper. Combine
chicken broth, 1/4 cup water, and carrots in small saucepan; bring
to a boil. Cover; reduce heat and simmer 8 to 10 minutes. Drain
and set aside. Saute mushrooms. Roll out 4 large portions of
pastry on lightly floured surface. On each pastry, arrange carrots,
mushrooms, and 1 chicken piece. Fold edges over. Seal with water.
Decorate each piece with dough from 1 inch ball. Usually X on top.
Bake at 425 degrees for 15 to 18 minutes.
----------------------------------
Chicken Breast Wellington
Ingredients :
1/2 c. butter
1/2 (8 oz.) pkg. cream cheese
1 c. all-purpose flour
4 chicken breast halves, skinned and boned
2 tbsp. butter
1/4 c. chicken broth
1/4 c. water
1 lg. carrot, scraped and cut into 1/4-inch slices
3/4 c. sliced mushrooms
1 tbsp. butter or margarine
1 egg
1 tsp. water
Veloute sauce
Veloute Sauce:
3/4 can chicken broth
3/4 c. water
3 tbsp. butter
3 tbsp. flour
1/4 tsp. salt
1/8 tsp. pepper
Preparation :
Combine 1/2 cup butter and cream cheese; mix well. Add flour;
stir with a fork until all dry ingredients are moistened. Remove a
1-inch ball of dough; divide remaining dough into 4 portions; chill
1 hour. Saute chicken in 2 tablespoons butter for 2 minutes on each
side. Remove from pan. Sprinkle lightly with salt and pepper; set
aside. Combine chicken broth, water, and carrot in a small
saucepan. Bring to a boil; cover. Reduce heat and simmer 8-10
minutes or until crisp and tender; set aside. Combine chicken broth
and water and set aside. Melt butter in a heavy saucepan over low
heat; add flour, stirring until smooth. Cook, stirring constantly
until lightly browned. Gradually add broth; cook over medium heat,
stirring steady until thick. Stir in salt and pepper and cook over
medium heat until mixture is reduced to 1 1/4 cups. Yield 1 1/4
cup. Roll out the 4 large portions of pastry on a lightly floured
surface into 1/8- inch thick circles. On each, arrange 1/4 of the
carrot slices, 1/4 of the mushrooms, and 1 piece of chicken. Fold
over 2 remaining opposite edges. Invert and transfer to an ungreased
baking sheet. Roll out 1-inch ball of pastry to 1/8-inch thickness;
cut into 8 thin strips. Place 2 strips on top of each Wellington,
forming a letter X. Beat together egg and water; brush tops with
egg mixture. Prick several times with a fork. Bake at 425 degrees
for 15-18 minutes or until golden. Serve with Veloute sauce.
----------------------------------
Chicken Breast Wellington
Ingredients :
8 whole chicken breasts, boned, skinned & split
16 frozen puff pastry shells or Pepperidge Farm frozen pastry shells, thawed
Dijon mustard
16 slices Swiss cheese
16 slices cooked ham
Mushroom Sauce:
2 cans cream of mushroom soup
1 pt. sour cream
Sliced fresh mushrooms
Preparation :
Poach chicken in slightly salted water for 30 minutes. Drain and
cool slightly. Roll out shell into a 6 inch square. Spread mustard
on each square; top each with a piece of chicken, cheese, and ham.
Wrap patty shell around chicken-ham- cheese combination; place on
baking sheet and bake at 400 degrees for 30 to 40 minutes. Serve
with mushroom sauce. Sauce: Mix soup, sour cream, and precooked
mushrooms. Heat thoroughly and serve. Serves 16.
----------------------------------
Chicken Breasts Wellington
Ingredients :
8 whole boneless chicken breasts (about 12 oz. each)
Salt and pepper
1/2 c. dry white wine
2 tbsp. vegetable oil
1/2 lb. fresh mushrooms, very finely chopped
4 green onions, sliced
1/4 c. (1/2 stick) butter or margarine
1 tsp. salt
2 pkgs. (17 1/4 oz. each) frozen puff pastry
1 egg, beaten
Bearnaise Sauce (recipe follows)
Bearnaise Sauce:
1/2 c. dry vermouth or white wine
2 green onions, sliced (the white part only)
1 tsp. leaf tarragon
1 tsp. leaf chervil (optional)
8 egg yolks
2 tbsp. cold water
1 c. (2 sticks) butter or margarine, softened
1/2 tsp. salt
1/4 tsp. white pepper
Preparation :
1. Remove skin from chicken breasts and press chicken into a
neat shape; season with salt and pepper. Arrange chicken
breasts in a 15x10x1 inch jelly roll pan; add wine and oil to
pan. Cover pan tightly with heavy duty aluminum foil.
2. Bake in moderate oven (350 degrees) 20 minutes, or until breasts
are firm; spoon pan liquid into a cup and allow chicken breasts to
cool.
3. Saute chopped mushrooms and green onion in butter or
margarine until soft in a large skillet; season with the 1
teaspoon salt and add enough of the chicken pan liquid to make a
spreadable mixture (about 3 tablespoons). Cool mushroom mixture.
4. Thaw frozen puff pastry, one box at a time, following
label directions. Separate each package into the 2 strips. Cut
each strip in half lengthwise, and roll out to a 10x15 inch
rectangle on a lightly floured board.
5. Coat the outside of a cooled chicken breast with 1/8th of
the cooled mushroom mixture and place on half of rolled out pastry;
fold other half of pastry over; trim and seal with a two tined fork;
brush well with a mixture of beaten egg and 1 tablespoon cold water.
6. When all chicken breasts are pastry wrapped, take pastry trims
and roll into thin ropes and shape a bowl for each chicken bundle,
then add additional strips to sides. Brush trims with egg mixture.
Place on large cookie sheet.
7. Bake in moderate oven (375 degrees) 40 minutes, or until pastry
is golden. Arrange on 2 serving platters and garnish with lemon slices
and parsley, if you wish.
Serve with Bearnaise Sauce:
1. Combine vermouth or wine, white part of green onion, tarragon and
chervil, if used, in a small saucepan. Bring to boiling; lower heat and
allow to bubble until liquid is reduced by half. Strain with a fine
strainer or through cheesecloth into a cup; cool.
2. Beat egg yolks until thick and lemon colored with electric mixer on
high speed in top of double boiler; beat in water and place over simmering,
not boiling, water. Heat, stirring constantly with a wooden spoon 4 to 5
minutes, or until warm.
----------------------------------
Chicken Wellington
Ingredients :
4 chicken breasts, boned and halved
1 pkg. Uncle Ben's Wild Rice Mix
1 pkg. Pillsbury crescent rolls
1 egg, separated
--Currant Sauce:--
1 jar red currant jelly
1 tsp. worcestershire sauce
1 tsp. lemon juice
Dash tabasco
1 tsp. dry mustard
Preparation :
Cook rice by package directions. Beat egg white and add to rice.
Spoon rice onto chicken half. Cover with other half. Separate
dough into 4 pieces, using 2 rolls for each piece. Roll each piece
with a rolling pin until thin. Wrap one thin piece of dough around
chicken, covering completely. Place chicken in baking pan and brush
with egg yolk. Cover pan with foil. Bake at 350 degrees for 30
minutes. Uncover and bake another 20 to 30 minutes until golden
brown. Serve with currant sauce (below). Serves 4. Mix together
and heat over low heat until melted.
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