 |
||||||||
 |
||||||||
|
||||||||
|
You asked for it: Berry Delight Pie never out of date
By ANNE LONG Joan Miller has used this Berry Delight Pie recipe made with fresh strawberries since the '60s or '70s. Joan found the recipe in an advertisement for the C & H Sugar Company, producers of Hawaiian sugar. Sidonia Sanders asked for the recipe for Oatmeal Bread. There are two ways to make yeast bread: kneading the dough and shaping it or beating the dough and baking the bread in a casserole or tube pan. The latter produces a richer bread with a rough, pebbly surface and a coarser inside texture. The recipe for Shaped Bread is sweetened with molasses, and the batter bread is sweetened with honey. Sample both and enjoy the aroma while you are waiting for them to bake. For: Agnes Gour of Spring Hill and Mary Bertucci of Largo. From: Joan Miller of San Antonio. Recipe: Berry Delight Pie. Berry Delight Pie
Wash and hull strawberries; drain thoroughly. Arrange 2 cups of these whole berries in the bottom of the baked pie shell. Crush remaining berries in a saucepan. Mix sugar, salt and cornstarch; add to crushed berries. Heat, stirring constantly, and cook until mixture thickens. Remove from heat and stir in the lemon juice. Cool; then spoon over berries in shell. Chill pie until firm. When ready to serve, top with whipped cream that has been sweetened with confectioners' sugar. Makes 6 servings. * * * For: Sidonia Sanders of Pinellas Park. From: Alisia Wells of Port Richey. Recipe: Granny's Oatmeal Bread from www.allrecipes.com. Granny's Oatmeal Bread
In a large bowl, pour the boiling water over the rolled oats. Add the scalded milk and stir. Pour in the oil and molasses. Stir well. In a separate bowl, mix the sugar with the yeast and 1 cup of the flour. When the oatmeal mixture has cooled to lukewarm, add the yeast-flour mixture. Stir in the salt and remaining 5 cups of flour. Knead dough for 6 to 8 minutes. Place the dough in a covered greased bowl and let rise until doubled, about 1 1/2 hours. Punch dough down. Knead for 2 minutes. Divide dough into two pieces and place into greased 9- by 5-inch loaf pans. Cover pans and let rise until almost doubled in size. Bake at 350 degrees for 1 hour, or until nicely browned. Let the loaves cool on a rack. Remove loaves from pan; wrap well and store in a cool spot. Makes 2 loaves. * * * From: Janice Lindstone of Pinellas Park. Recipe: Crusty Oatmeal Batter Bread, from the Chicago Daily News many years ago. Crusty Oatmeal Batter Bread
Heat milk, water, butter, honey and salt together in a small saucepan until very warm, stirring to blend; butter need not melt. Place 2 cups of the flour and yeast in a large mixing bowl. Add warm milk mixture to dry ingredients. Beat on medium speed of electric mixer until smooth, about 2 minutes. If beating by hand, count 300 strokes. Blend in 2 beaten eggs and rolled oats. Add more flour and beat 1 minute on medium speed of mixer or 150 strokes by hand. Batter should be very thick. Scrape beaters or spoon and scrape bowl. Cover bowl and let rise in warm place until bubbly, about 1 hour. Stir down batter and pour into a well-buttered 2-quart casserole. Lightly brush top of batter with beaten egg wash and sprinkle with sesame seeds. Bake at 375 degrees 55 to 60 minutes, or until tapping top of bread makes a hollow sound. Cool bread 10 minutes in casserole before removing from pan. Brush top lightly with melted butter. Cool slightly, then cut in wedges. Makes 1 loaf. Recipe requestsWhen Claudia Easter of Port Richey lived in North Carolina, she often ate in a restaurant that served homemade soda crackers. Now that Claudia lives in Florida, she misses the crackers and decided to make them here. She has found that easier said than done and had been unable to find a recipe. Can you help her? In the early 1980s, Geoffrey Craik of St. Petersburg lived in Providence, R.I., and worked in a factory where a sandwich called a Dagmar was sold in the cafeteria. The sandwich, similar to a Dagwood sandwich, was made with ham and cheese (or something similar) on a cross bun. Geoffrey was fond of these sandwiches but has been unable to duplicate them from memory. He hopes someone from that area remembers the sandwich and can supply the recipe. Margie Blake of St. Petersburg has lost two recipes she clipped from this column in the late 1970s or early 1980s. The first is for spinach balls, an appetizer, and the second is for corn balls. Both are made with Pepperidge Farm herb stuffing, and Margie writes that both are delicious. Are these in your files? Many years ago, Rose Celeste of Seminole heard of a nesselrode pie that was said to be delicious. Rose has been unsuccessful in finding a recipe and hopes that you can come to her assistance. Nesselrode pie is basically a classic Bavarian cream in a pie shell and was popular in New York restaurants in the 1950s. Janice Lindstone of Pinellas Park is looking for a mashed sweet potato recipe that her husband's mother used to make. The sweet potatoes are mashed and wrapped in bacon and baked. They may have been called sweet potato timbales. Janice would like to know what is in the sweet potatoes and any other details. -- You Asked for It is a reader mail column. If you have a cooking question or the answer to someone else's question, write to: You Asked for It, the Times, P.O. Box 1121, St. Petersburg, FL 33731. Be sure to include your full name, city and phone number with your letter. Letters without this information will be discarded. Requests cannot be answered by phone or mail.
 © 2006 • All Rights Reserved • St. Petersburg Times
490 First Avenue South • St. Petersburg, FL 33701 • 727-893-8111 
|
From the Times Taste section From the features wire |
