On 2019-04-20 10:06 p.m., U.S. Janet B. wrote:
> On Sat, 20 Apr 2019 19:27:52 -0600, graham > wrote:
>
>> On 2019-04-20 4:57 p.m., Boron Elgar wrote:
>>> On Sat, 20 Apr 2019 13:38:14 -0600, U.S. Janet B. >
>>> wrote:
>>>
>>>>
>>>> I made Jalapeno Corn Bread to go with the sausages for supper. I used
>>>> the recipe fro Bernard Clayton's New Complete Book of Breads.
>>>>
>>>> Jalapeno Corn Bread
>>>>
>>>> 2 pans, about 8 servings
>>>>
>>>> 2 1/2 cups yellow cornmeal
>>>> 1 cup bread or all purpose flour
>>>> 2 tablespoons sugar
>>>> 1 tablespoon salt
>>>> 4 teaspoons baking powder
>>>> 1/2 cup nonfat dry milk
>>>> 3 eggs
>>>> 1 1/2 cup warm water
>>>> 1/2 cup cooking oil
>>>> 1 16-ounce can cream style corn
>>>> 6 to 8 jalapeno canned peppers (I had some frozen fresh and used 4
>>>> instead)
>>>> 2 cups grated sharp Cheddar cheese
>>>> 1 large onion grated
>>>>
>>>> 2 9x11 or 9x9 pans greased (I used a preheated 12 inch cast iron
>>>> skillet and a 9x9inch foil pan)
>>>> Preheat oven to 425F
>>>> Stir together the cornmeal, flour, sugar, salt, baking powder, and
>>>> powdered milk
>>>> in a smaller bowl lightly beat the eggs and stir in the warm water and
>>>> oil. Pour the liquid mixture into the cornmeal mix and then stir in
>>>> the corn, chopped peppers, cheese and grated onion.
>>>> Pour into prepared pans.
>>>> Bake until bread tests done with toothpick, about 30 minutes
>>>>
>>>> Janet US
>>>
>>> I have that book on the shelf and have not opened it in ages. I must
>>> refresh my memory.
>>>
>>> This is quite close to my dolled up corn bread recipe and I actually
>>> keep a couple of those little cans of jalapenos in the cupboard just
>>> for it (I also use them for canned refried beans). Granted, I use
>>> fresh corn or frozen niblets, and might experiment with the type of
>>> cheese
>>>
>>> You know me, of course, I am likely to vary it every time I make it.
>>> The above is particularly appealing, as I have never used onion in the
>>> CB. I must try it.
>>>
>>> Thanks for sharing.
>>>
>>
>> I hadn't looked at my copy in ages until this thread. I have been
>> meaning to make the "Pain Hawaiien Fauchon" but have not got around to
>> it in the 35 years that I have owned the book (bought used).
>> On a business trip to Paris some years ago, I went to Fauchon hoping to
>> buy a loaf for comparison but they had never heard of it:-(
>>
>> I've just had a good baking day:
>> 2 dozen sablés
>> 2 dozen almond tarts
>> 2 dozen lemon cheesecake tarts from a book about baking in the time of
>> Jane Austen
>> 1.5 dozen "tart-come-buns" a tartlet pastry shell with 0.5tsp seedless
>> raspberry jam and topped with a simple sponge cake batter. My Mother
>> used to make them regularly as my Father loved them. The excess batter
>> made 6 cupcakes.
>> In the process I had to use egg yolks so I accumulated a lot of
>> eggwhites. So I made an Italian meringue and messily piped a few dozen
>> small meringues that are drying out in the oven overnight.
>> Did I mention that I'm trying to lose weight?
>> Graham
>
> Wow! I'd be happy to help you eat all that, it sounds wonderful.
> I find when I go back to a recipe book after a length of time that I
> find recipes that never interested me before. My tastes have changed,
> I've become more adept. It's a happy thing.
> Janet US
>
Thanks, Janet. I should add that I have 2 teenage grandchildren who will
make short work of most of that:-)
I think that the Clayton recipe above is the only one that really
interested me. ISTR that a lot of his recipes contain milk powder, which
is hardly authentically French.
I tried to cull my large collection of cookbooks but kept finding
interesting recipes. I was tempted to buy another recently as it looked
interesting and was very well written but I put it back on the shelf and
walked out of the sto-)