The Joy of Spam Folder Cooking

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Sally Lunn

This week my spam folder brought me a bread recipe.  That seemed interesting, until I noticed the title.  It’s called Sally Lunn.  That doesn’t sound like a bread recipe to me, it sounds like someone I met at the hair salon.

Anyway, I decided to give this recipe a shot.  Even though it didn’t let me beat up the bread dough, which is my favorite thing to do when baking bread.

Anyway, the recipe!

Sally Lunn

  • One cup scalded milk, cooled to 80 degrees,
  • One-half cup sugar,
  • Four tablespoonfuls of shortening,
  • One well-beaten egg,
  • One-half yeast cake crumbled in.
  • Two and three-quarter cupfuls of sifted flour,
  • One teaspoonful of salt.

Beat the first five ingredients together.

Then add the flour and salt.

Beat well, cover and let rise for three hours, beat again.

Now grease thoroughly an oblong or round baking pan; take the Sally Lunn and beat for five minutes, pour into the prepared pan, having the dough fill the pan about one-half; let rise twenty minutes in warm place, bake in hot oven twenty-five minutes, then dust with sugar.

First thing, letting the scalded milk cool took forever.  It took so long I even took a picture of it.

Sally Lunn Scalded Milk Cooling

Sally Lunn Scalded Milk Cooling

I was so bored I took a picture of that thermometer.  I even resorted to cleaning out my junk drawer in the kitchen because I was so bored.

Once it finally cooled, I mixed everything together and then let it rise.  These three hour rising times are seriously long, you know?  I cleaned the basement and the bathroom while waiting.  I guess making this stuff was a good thing, because those chores did get done.

Beating Sally Lunn

Beating Sally Lunn

That caption is wrong, but right at the same time.  The bread dough is being beaten by the KitchenAid® but at the same time, the bread dough is called Sally Lunn.  Whoever named this is weird.

Anyway, this is what it looked like when I put  it in the pan to rise for twenty minutes.

Sally Lunn in the pan

Sally Lunn in the pan

I’ve never made a bread that had that wet of a dough.  Normally with all the flour I add while beating up the bread dough they look nice and smooth and elastic.  This just looks wet and almost like a cake dough.

Once I finished baking it, this is what it looked like:

Baked Sally Lunn

Baked Sally Lunn

So it turned out kind of thin., not as tall as I would expect.  It was still good, in fact, Fred pronounced it delicious.  As much as I liked it, it wasn’t three hours of waiting good, so I don’t think I’ll make this again, unlike the Old Virginia Shortcake.  I’ve made that at least twice since the first time I made it, those are delicious!

Until next time, toodles!

Boudin Sausage from Emeril Lagasse

I think i may have mentioned in the past that Fred doesn’t like spicy foods.  I actually think is mother convinced him he doesn’t like them, but that’s neither here nor there.  This week, the recipe was Boudin Sausage form Emeril Lagesse.  Now, I don’t watch cooking shows often, but I do know that he’s famous for Louisiana cooking, which is spicy.  I knew there was no way Fred would go for this.

The recipe!

Boudin Sausage

  • 2 1/2 pounds pork butt, cut into 1-inch cubes
  • 1 pound pork liver, rinsed in cool water
  • 2 quarts water
  • 1 cup chopped onions
  • 1/2 teaspoon minced garlic
  • 1/2 cup chopped green bell peppers
  • 1/2 cup chopped celery
  • 4 1/4 teaspoons salt
  • 2 1/2 teaspoons cayenne
  • 1 1/2 teaspoons ground black pepper
  • 1 cup finely chopped parsley
  • 1 cup chopped green onions tops, (green part only)
  • 6 cups cooked medium-grain rice
  • 1 1/2-inch diameter, casings, about 4 feet in length

In a large sauce pan, combine the pork butt, pork liver, water, onions, garlic, bell peppers, celery, 1 teaspoon salt, 1/4 teaspoon cayenne, and 1/4 teaspoon black pepper.

Bring the liquid up to a boil and reduce to a simmer.

Simmer for 1 1/12 hours, or until the pork and liver are tender. Remove from the heat and drain, reserving 1 1/2 cups of the broth.

Using a meat grinder with a 1/4-inch die, grind the pork mixture. 1/2 cup of the parsley, and 1/2 cup of the green onions, together.

Turn the mixture into a mixing bowl. Stir in the rice, remaining salt, cayenne, black pepper, parsley, and green onions.

Add the broth, 1/2 cup at a time, and mix thoroughly.

Either using a feeding tube or a funnel, stuff the sausage into the casings and make 3-inch links.

Bring 1 gallon of salted water up to a boil.

Poach the sausage for about 5 minutes, or until the sausage is firm to the touch and plump.

Remove from the water and allow to cool

It’s a good thing I didn’t plan on making it, I refuse to use liver of any kind in my cooking.  And Pork butt?  Seriously?

There’s an old quote that I remembered Laws, like sausages, cease to inspire respect in proportion as we know how they are made that’s misattributed (according to Mr Google) to Otto von Bismarck.  After reading this recipe, I think they’re right.

Until next time, toodles!

CHOCOLATE CAKE, OR DEVIL’S FOOD

I was so excited this week, my spam folder brought me a recipe for Chocolate Cake.  You can’t get much better than Chocolate Cake, in my opinion.  Unless it’s Chocolate Cake with hand made whipped cream on top, then you’re definitely in heaven.

Then I took a look at the recipe.  The horror!  It just contained the ingredients, not the instructions!

Chocolate Cake, or Devil's Food

  • 5 level tablespoonfuls of butter,
  • 1 ¬º cups of sugar,
  • 3 ¬Ω squares of Baker's Chocolate, (melted),
  • 3 eggs,
  • 1 teaspoonful of vanilla,
  • ¬æ a cup of milk,
  • 3 ¬Ω level teaspoonfuls of baking powder,
  • 1 ¬Ω cups of sifted pastry flour.

That’s just rude.  Seriously, spammers, it’s bad enough you’re sending me spam, but to not send me the actual instructions so I can make the cake?  Rude.  Just too rude for words.

I did ask Mr Google, and it turns out the recipe is from

The Project Gutenberg EBook of Chocolate and Cocoa Recipes and Home Made
Candy Recipes, by Miss Parloa

The spammers didn’t even get the amounts right when they copied.  That silly symbol isn’t the same as a 3/4, guys.  You can do better than this, I have faith in you!

Did I just say I have faith in spammers?  Oops.

Until next time, toodles!

Clam Pie

This week my spam folder brought me something that just sounds wrong.  Clam Pie.  I’m sorry, but those two words just don’t belong together.  Clams are best shucked raw and slurped down or in chowder, I do love a good clam chowder. I just can’t see baking them into a pie.  Pie is apples and chocolate and other really good sweets.  I even love Key Lime Pie.

That may be my problem.  My ears hear pie and my brain thinks ‘yay desert!’ but this recipe just … isn’t right.  It’s all kinds of wrong, to quote my mother.

The recipe!

???Clam Pie
No. 1. (An old New England seashore dish.) Chop the clams if large, saving the
liquor that runs from them. Heat, strain, and sea[Pg 35]son this and cook the
chopped clams for 10 minutes in it. Have a thick top crust of good pastry, but
none at the bottom of the bake dish. Fill with alternate layers of the minced
clams, season with salt, pepper, a few drops of onion juice, some bits of butter
and a few teaspoonfuls of strained tomato sauce, and thin slices of boiled
potatoes. Dredge each layer of clams with flour. Lastly, pour in a cupful of
clam juice, put on the crust and bake half an hour in a quick oven.

So it’s clear that my spammers were rude to me and copying and pasting from something again.  They did a really poor job of it too, look at those things they left in. The page number?  That doesn’t help.

I did check with Mr. Google and found that the recipe is from their favorite 365 Luncheon Dishes.  They really do love this cookbook.  I’m not sure I do, with recipes like this one,  Lobster Creams, German Prune Cake and Curried Fowl there isn’t much to recommend it.

Until next time, toodles!

Molasses Cakes

My spam folder brought me a new recipe, Molasses Cakes.  I’d never heard of these before, but I decided to give them a shot.  They didn’t look that hard, so I went for it.

Molasses Cakes

  • Place in a mixing bowl
  • One-half cup of syrup,
  • One-half cup of brown sugar,
  • Six tablespoons of shortening,
  • One egg.
  • Cream well and then add One cup of seeded raisins,
  • Two and one-half cups of flour,
  • One-half teaspoon of baking soda dissolved in
  • One-quarter cup of cold water or milk,
  • One-quarter teaspoonful mace,
  • One-quarter teaspoonful cloves,
  • One-half teaspoonful ginger.

Work to a smooth dough and then roll on a slightly floured board and cut.

Brush the tops of the cakes with syrup and sprinkle with finely chopped nuts.

Bake for eight minutes in a moderate oven. This makes about three dozen cakes.

I used molasses as the syrup (why they didn’t say molasses is beyond me) and milk.  The  dough looked like this:

 

Molasses Cakes Dough

Molasses Cakes Dough

It looks like dark biscuit dough to me with extra dots. (Those would be the raisins)  Anyway, I used my hand biscuit cutter and cut things out.  Either I made them too thick or my biscuit cutter is too big, because I didn’t get 36 cakes.  I got these:

Molasses Cakes

Molasses Cakes

I brushed molasses on each cake and sprinkled walnuts on top.  Walnuts were used after carefully deciding that that’s all I had in the house.  After they baked, they looked like this:

Baked Molasses Cakes

Baked Molasses Cakes

Then it was Fred’s turn.  It wasn’t supposed to be, I was going to take them to work, but he found them warm on the counter and had to taste test for himself.  He said ‘They looked sweet, I thought I was going to get a nice sweet biscuit… but they weren’t. Awfully tasty though!’.  Then he helped himself to another.  That Fred, gotta love him!

Until next time, toodles!

Lobster Creams. Whip.

My spam folder brought me something… well I have to call it weird.  Lobster creams.   And the title of the recipe has ‘whip’ at the end.

Now, I don’t know about you, but when I hear ‘creams’ I think candy.  My favorites are the Orange Creams from See’s.  I just adore those things.  That and the chocolate creams.  And the strawberry creams, and maybe some truffles.  Okay, I admit it, I have a See’s problem.  There aren’t any support groups (yet) and I’m lucky enough that there isn’t one in town.  Fred does get me a box every Valentine’s day and for my birthday, which is just too sweet for words.

I don’t share with him though.

Anyway, back to the recipe.  I just have a problem with lobster cream.  I’ve heard of people making salmon ice cream, which should be outlawed.  Not just in the US but everywhere!

Well maybe I am overreacting a bit, different people have different tastes.  I told my mother about a chocolate cake recipe I had that included things like spinach, avocado, beets and carrots and she informed me that ‘that recipe will NOT be made’.

Anyway, on to the recipe.  I’m not including this as a ‘real’ recipe, because there’s some whacky formatting issues with it.

???Lobster Creams. Whip
 ?? a pint of cream stiff, season it highly with cayenne and salt. Cut up ?? a
boiled lobster and mix with the cream. Put into cases. Garnish with parsley and
some of the lobster coral.[Pg 36]

It looks like that recipe came from a book again.  That book is (once again) 365 Luncheon Dishes .  I guess they just love that book because it’s free at Project Gutenberg.  Taking a moment, I scanned through it and found a recipe for ‘Scalloped Tongue’.    I think the book went on my list of ‘recipe books not to use’.

Until next time, toodles!

Baked Rice Cake

This week my spam folder brought me a recipe that I swear isn’t just a little bland sounding, but it could be the King of Bland, if bland were so interesting to have a king.

In other words, it’s boring.  Baked Rice Cake.  This recipe has four ingredients.  Cold boiled rice, an egg, milk, and flour.  Where’s the taste in that?  I mean, rice does have some taste, but not much.  Unless I’m using my favorite brown jasmine rice.  That stuff is awesome.

Interesting to me, the name jasmine rice comes from the color of the rice.  It’s supposed to be as white as the jasmine flower.  Yet, I get brown jasmine rice, which is just too tasty for words. At least, to me.  Fred claims he can’t tell the difference.  That Fred, he ate my meatloaf made from ground turkey for months before he realized it wasn’t  beef anymore.  From the racket he made, it was like I had taken his favorite dog out back and shot him (I’d never do that!  I love his dogs.  Except when they pee on the carpet.)

Anyway, on to the recipe.  It’s messed up, because the spammers don’t seem to copy very politely.  I suppose the idea of someone cooking these recipes never occurred to them.

a17.???Baked Rice Cake. One pt.
of cold boiled rice, mixed with a cup of cold milk, 1 egg, about ?? a pt. of
flour just sufficient to hold it together. Put into a deep pan and bake ?? an
hour.

As advertised, one boring recipe. It needs some spice, though Fred would probably love it.  I just can’t bring myself to make such a boring recipe.

It came from the spammers favorite 365 Luncheon Dishes, and is an example of why I will never use that cookbook.  That and the Scalloped Tongue.

And with that happy thought of a recipe, toodles!

Chocolate Coated Almonds

This week my spam folder brought me Chocolate Coated Almonds.  I thought it was a repeat, because I’ve made them before but this recipe is different.  Though because I’ve made chocolate covered almonds, I decided ‘eh, let’s make chocolate covered pecans this time’.  I adore pecans, which is more than I can say for almonds.  I know almonds are good for you, but I think they’re best when drenched in chocolate.

The recipe:

Chocolate Coated Almonds.

Select nuts that are plump at the ends. Use them without blanching. Brush, to remove 
dust.  Melt "Dot" Chocolate and when cooled properly drop the nuts, one at a time, 
into the center of it; push the nuts under with the fork, then drop onto waxed 
paper or oil cloth. In removing the fork make a design on the top of each nut. 
These are easily prepared and are particularly good.

Since this recipe was ignored more than I paid attention to it, I thought I’d make my own version, available at the end of this rambling.

First, I couldn’t find “Dot” chocolate.  I couldn’t even find a reference to it.  Instead, I used Baker’s Dipping Chocolate.

Baker's Dipping Chocolate

Baker’s Dipping Chocolate

Then, I needed to toast the pecans.  I normally do this in the oven, but I decided hey, I have a microwave, that should be faster.  Using this information I threw pecans in a bowl with a little Canola oil and sea salt and zapped away.  It turns out, toasting pecans in the microwave takes only 45 seconds.  Plus, they’re REALLY tasty.  I may have eaten a few.

Toasted Pecans

Toasted Pecans

Then I melted the chocolate as instructed on the container and dipped the pecans into it.

Chocolate Covered Pecans

Chocolate Covered Pecans

I was a little bit messy.  It’s hard to be perfectly not-messy doing this, and I will never achieve that goal.  I’m just a little bit messy.  Though I do clean up!

I put the pecans in the refrigerator to let the chocolate set, then had myself a tasting.

I ate more than the freshly toasted ones.  These things are GOOD.  What I didn’t eat, Fred did.

Now the official recipe for chocolate covered pecans.

Chocolate Covered Pecans

  • 1 pound pecans
  • 1 can Baker's Dipping Chocolate
  • Sea salt (to taste)
  • Canola Oil

Place half the pecans into a bowl and drizzle with a little canola oil and sprinkle with sea salt (to taste). Microwave for 45 seconds. Repeat with the rest of the pecans.

Melt the Baker's Dipping Chocolate as instructed.

Dip the pecans into the Chocolate and place on wax paper.

Chill the pecans until the chocolate is set.

Until next time, toodles!

Cherry Dumplings

This week the spam folder’s contribution is Cherry Dumplings. Sounds good, right? Except the recipe calls for something I had never heard of. Puddling cloths, also known as dumpling cloths. This is certainly something I don’t own. In fact, I’m not even sure what it is.

Google sent me to this  which apparently is a kind of cloth used for dumplings and is also a dumpling of its own. How confusing is that? Wikipedia you could at least give me the recipe! I wonder if you use the Clootie cloth to make the Clootie? And apparently a Clootie Well is a well where you leave strips of cloth or rags for healing.  My mother would say that’s just littering, but I suppose some people believe in it.

I asked Amazon for a dumpling cloth and found a doll instead. Asking Amazon for a pudding cloth got me a t-shirt.    While both of these are cute, neither are useful for making dumplings.

Needless to say, this won’t be made. I’m not that crafty, my only scissors are the ones I use to cut wrapping paper and the occasional string and Fred’s old t-shirts into rags.  I don’t have spare cloth, unless you count those rags, and I certainly wouldn’t.

The recipe!

CHERRY DUMPLINGS

  • Wash individual pudding cloths in warm water and then rub with shortening and dust slightly with flour. Now place in a bowl
  • One cup of sugar,
  • One and one-half cups of flour,
  • One-half teaspoon of salt,
  • Three level teaspoons of baking powder,
  • One-half cup of fine bread crumbs,
  • One egg,
  • One cup of milk,
  • Two cups of stoned cherries.

Mix and then place one cooking spoon of the mixture into each prepared dumpling cloth. Tie loosely and then plunge into boiling water and cook for twenty minutes. Lift into the colander and let drain for three minutes and then serve with stewed cherries for sauce.

I’d like to try making dumpling sometimes, but without the cloths. Or cobbler. I love me some good cobbler. Maybe the spam folder will be nice and bring me cobbler soon.
Until next time, toodles!

Keema with Peas

This week, the spam folder left off the name of the recipe and I had to go ask Mr. Google what it was.  It’s called Keema with Peas.  That’s something I’d never heard of, but I think it’s an Indian dish.   It has lamb in it, and I knew without asking Fred wouldn’t touch it.  He’ll eat beef, chicken, fish, duck, and deer, but he’ll only eat deer if he’s the one that went hunting.  Lamb he won’t touch.  I think his Mom convinced him that eating lamb was bad for him and what mother says, goes.

Anyway, the recipe!

Keema with Peas

  • 500.0g pack lean minced lamb
  • 1 onion , chopped
  • 2 carrots , diced
  • 2.0 tbsp garam masala
  • 200.0ml hot stock (lamb, beef or chicken)
  • 200.0g frozen peas
  • 800.0g potatoes , diced
  • 1.0 tsp turmeric
  • small bunch coriander , roughly chopped
  • juice half lemon , plus wedges to serve

Meanwhile, cook potatoes in a large pan of salted water until just tender, about 8 mins. Drain well, return to the pan and gently stir in turmeric and coriander - try not to break up the potatoes too much.

Heat oven to 200C/180C fan/gas 6. Transfer the mince to a baking dish and top with the turmeric potatoes. Squeeze over the lemon juice, then bake for 30-35 mins until potatoes are golden. Serve immediately with extra lemon wedges on the side.

This recipe is a weird combination of metric and not, so I double checked where I found the name.  It came from BBC Good Food, which makes sense I guess.    Then I went looking to find out what Garam Masala is.  I think it’s really neat how the recipe varies across regions, kind of like Ras el Hanout.  I like using that in a few recipes, it adds an interesting tang to it, but it isn’t so SPICY that it makes Fred notice.  (Hi dear, if you’re reading this, you do like this spice.)

Until next time, toodles!

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