Subj : Re: Rhubarb Pie To : Ruth Haffly From : Dave Drum Date : Fri Jul 05 2024 07:02:00 -=> Ruth Haffly wrote to Dave Drum <=- DD> And the Poms call their cookies "biscuits". But, we're 'Murricans, not DD> Swedes or Brits RH> No, but we have all kinds of wierd names for food, some of it very RH> regional. Soda, pop, co-cola and tonic water all describe the same RH> drink as do sub, hoagie, grinder and torpedo the same kind of sandwich. RH> Also, slump, grunt, cobbler and betty are all used for a similar RH> dessert. Toss in sody and fizz water for the generic part. Add dope to the Coca Cola part. I was in Memphis in Unc's Yacht Club when I first heard that one. I'm sure it's regional only and probably originated because the original Atlanta drug store Coke had cocaine as an ingredient. Also tonic is a legit type of soda - which I quite like until it's mixed with booze. It contains quinine and was originally used as a treatment for malarial fevers. DD> Title: Whole Wheat Biscuit Mix - BHG DD> Categories: Breads DD> Yield: 48 Servings DD> 6 c A-P flour * DD> 4 c Whole wheat flour * DD> 1/3 c Baking powder DD> 1/4 c Sugar DD> 2 ts Salt DD> 2 c Lard or Crisco shortening DD> * It is permissible to play with proportions of white to DD> whole-wheat up to just 10% white flour. Any less than 10% DD> white flour does not seem to do well for some reason. RH> I do a baking mix that's 100% whole wheat flour that works out well for RH> me, maybe because I've used whole wheat flour for so long. May try RH> incorporating some whole wheat pastry flour next time I make it. Mine RH> also includes dry milk but no sugar. What is the difference between whole wheat flour and whole wheat pastry flour? If you know. I eat whole wheat bread and toast by preference. But I know that it's not 100% whole wheat. Not even the "whole grain" stuff. Marketroids. Humpf! MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Russian Black Bread Categories: Breads, Grains Yield: 2 Loaves 4 c Rye flour 3 c All-purpose flour 1 ts Granulated sugar 2 ts Salt 2 c 100% bran cereal 2 tb Caraway seed; crushed 2 ts Instant coffee granules 2 ts Onion powder 1/2 ts Fennel seed; crushed 2 pk Dry active yeast 2 1/2 c Water 1/4 c Vinegar 1/4 c Dark molasses 1 oz Unsweetened chocolate 1/4 c Butter 1 ts Cornstarch 1/2 c Cold water Combine rye and all-purpose flour, set aside. In large bowl thoroughly mix 2 1/3 cups flour mixture, sugar, salt, cereal, caraway seed, instant coffee granules, onion powder, fennel seed and yeast. Combine water, vinegar, molasses, chocolate and butter in saucepan. Warm over low heat. Gradually add to dry ingredients. Beat at medium speed with electric mixer for 2 minutes, scraping bowl occasionally. Add 1/2 cup flour mixture. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour mixture to make soft dough. Turn out on lightly floured board. Cover dough with bowl. Let rest 15 minutes. Then knead until smooth and elastic, about 10 to 15 minutes. (Dough will be sticky.) Place in greased bowl, turning to grease top. Cover and let rise in warm place, free from drafts, until doubled in bulk, about 1 hour. Divide dough in half, form into 2 loaves and place in 9" X 5" loaf pans. Or form into 2 round balls and place on greased baking sheet. Set oven @ 350oF/175oC. Bake 45 to 50 minutes or until bread sounds hollow when tapped on the top. Meanwhile, combine cornstarch and 1/2 cup cold water. Cook over medium heat, stirring constantly, until mixture boils. Stir constantly for 1 minute. As soon as bread is baked, brush cornstarch mixture over tops of loaves. Return bread to oven. Bake 2 to 3 minutes or until glaze is set. Remove from pans. Cool on wire racks. Makes 2 loaves. Source: Dr. Donald Houston's collection From: http://www.ruscuisine.com Uncle Dirty Dave's Archives MMMMM .... Isn't it time for a republic? I got dibs on Windsor castle. --- MultiMail/Win v0.52 * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105) .