Subj : Re: Rhubarb Pie To : Ruth Haffly From : Dave Drum Date : Sun Jul 07 2024 08:12:53 -=> Ruth Haffly wrote to Dave Drum <=- DD> Toss in sody and fizz water for the generic part. Add dope to the Coca DD> Cola part. I was in Memphis in Unc's Yacht Club when I first heard DD> that one. I'm sure it's regional only and probably originated because DD> the original Atlanta drug store Coke had cocaine as an ingredient. RH> I've heard sody and sody pop but not fizz water or dope. Knew that the RH> original Coke had cocaine in it, not sure when they changed the recipe. Probably hen the gummint made cocaine illegal. DD> Also tonic is a legit type of soda - which I quite like until it's DD> mixed with booze. It contains quinine and was originally used as a DD> treatment DD> for malarial fevers. RH> I made the mistake of mixing up a small can of orange juice concentrate RH> with tonic water once. We ended up dumping most of it down the drain RH> after trying it. I, on the other paw, would probably have enjoyed it. DD> Title: Whole Wheat Biscuit Mix - BHG 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. DD> What is the difference between whole wheat flour and whole wheat DD> pastry flour? If you know. I eat whole wheat bread and toast by DD> preference. But I know that it's not 100% whole wheat. Not even the DD> "whole grain" stuff. RH> Different type of wheat--hard, winter durham (or red) wheat is used for RH> regular whole wheat flour, has more gluten in it than the soft spring RH> wheat used for pastry flour. Pastry flour is good for biscuits, RH> muffins, pie crusts, cookies, etc where you don't need the structure RH> like you get with the harder wheat and yeast; the leavening of baking RH> powder is sufficient. When I bake bread, if it's whole wheat, I'll use RH> winter wheat, ground in our mill, and all whole wheat flour. If I'm RH> making rye bread, we'll grind the rye berries, then I'll also use RH> winter wheat and a bit of gluten since rye flour has little to no RH> gluten. Thanks for that. It's a good day now since I've added to my store of knowledge. Question, would xanthan gum work where you have low gluten. I've been doing a bunch of G-F recipes and they seem to use xanthan gum as a sort of "binder" in place of the gluten. DD> Title: Russian Black Bread DD> Categories: Breads, Grains DD> Yield: 2 Loaves RH> Looks good but a bit of gluten will help them rise higher. I generally RH> use @ 1/4 cup (some ingredients in my bread making aren't measured RH> precisely, it may be 3 tbsp or 4 of gluten-G-) of gluten for 2 loaves RH> of bread. I'm so glad I'm not afflicted w/celiac disease. Bv)= MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Featherlight Rolls Categories: Breads, Yield: 2 dozen 1/2 oz (2 env) active dry yeast 1/2 c Warm water (115ºF/46ºC) 1 tb + 1/3 c sugar; divided 1 c Warm milk (115ºF/46ºC) 1/3 c Shortening 2 lg Eggs 1 1/2 ts Salt 4 c (to 5 c) A-P flour In a large bowl, dissolve yeast in warm water. Stir in 1 tablespoon sugar; let stand 5 minutes. Add the milk, shortening, eggs, salt, 3 cups flour and remaining sugar. Beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (mixture will be sticky). Do not knead. Cover and refrigerate overnight. Punch dough down. Turn onto a lightly floured surface; divide into 24 portions. Divide each portion into three pieces; shape each into a ball. Place three balls in each greased muffin cup. Cover and let rise in a warm place until doubled, about 1-3/4 hours. Bake @ 350ºF/175ºC for 13-15 minutes or until golden brown. Remove from pans to wire racks. Serve warm. Terri Duhon, Bryan, Texas Makes: 2 dozen RECIPE FROM: https://www.tasteofhome.com Uncle Dirty Dave's Archives MMMMM .... I'm pining for a good tree pun. I wish they were more poplar. --- MultiMail/Win v0.52 * Origin: Outpost BBS * Johnson City, TN (1:18/200) .