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

On 4/20/19 1:38 PM, 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
>

Nice! I have the book and have baked many bread recipes from it. It's
the best. Never had a failure as I find his recipes spot on. I have not
tried this one. Thanks for posting it. I recall one that I think he
calls first loaf in very front of the book and it is so easy and very
good. Baked it maybe 25 times. I don't do so much bread these days but
do love cornbread.


jay

On Sat, 20 Apr 2019 13:46:23 -0600, jay > wrote:

>On 4/20/19 1:38 PM, 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
snip
>>
>> Janet US
>>
>
>Nice! I have the book and have baked many bread recipes from it. It's
>the best. Never had a failure as I find his recipes spot on. I have not
>tried this one. Thanks for posting it. I recall one that I think he
>calls first loaf in very front of the book and it is so easy and very
>good. Baked it maybe 25 times. I don't do so much bread these days but
>do love cornbread.
>
>
>jay

I love his book. I, too, have made the first loaf many times and did
well.
For my family I could have used more jalapeno.

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


Good show, sounds DEE - lish...I like the creamed corn addition...

--
Best
Greg

On 4/20/2019 1:38 PM, U.S. Janet B. wrote:

> 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

Looks a lot like the "Mexican Corn Bread" recipe that usta be on the
side of the box of Alber's Corn Meal.

nb

On Sat, 20 Apr 2019 13:56:49 -0600, notbob > wrote:

>On 4/20/2019 1:38 PM, U.S. Janet B. wrote:
>
>> 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
>
>Looks a lot like the "Mexican Corn Bread" recipe that usta be on the
>side of the box of Alber's Corn Meal.
>
>nb

perhaps it is, but this is the one I made today. Never said it was
new and only

On 4/20/2019 2:11 PM, U.S. Janet B. wrote:

> On Sat, 20 Apr 2019 13:56:49 -0600, notbob > wrote:

>> Looks a lot like the "Mexican Corn Bread" recipe that usta be on the
>> side of the box of Alber's Corn Meal.

> perhaps it is, but this is the one I made today.
Old recipe. Last time i made this recipe was back in '75. Is Alber's
still around?

nb

On Sat, 20 Apr 2019 16:34:45 -0600, notbob > wrote:

>On 4/20/2019 2:11 PM, U.S. Janet B. wrote:
>
>> On Sat, 20 Apr 2019 13:56:49 -0600, notbob > wrote:
>
>>> Looks a lot like the "Mexican Corn Bread" recipe that usta be on the
>>> side of the box of Alber's Corn Meal.
>
>> perhaps it is, but this is the one I made today.
>Old recipe. Last time i made this recipe was back in '75. Is Alber's
>still around?
>
>nb
>
Sure it's an old recipe, most of them are. Bernard Clayton's bread
book was first printed in 1973. Alber's probably copied the recipe
from Clayton and if not Clayton, someone else. Companies like that
don't invent their own recipes. (Clayton makes no bones about getting
all his bread recipes from friends and baking people.)
Janet US

In article >, notbob >
wrote:

> Old recipe. Last time i made this recipe was back in '75. Is Alber's
> still around?

Yep. Or at least I have a third of a box that hasn't expired. There are
five recipes on the box, but the cornbread discussed here isn't one of
them. If Albers isn't around anymore, I'll let you know. It's time for
another box.

leo

On Saturday, April 20, 2019 at 9:38:22 AM UTC-10, 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

That sounds pretty good. I've never made cornbread with peppers, cream corn, and cheese. Why not? Beats me since it's all good.

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.

On Sat, 20 Apr 2019 18:57:59 -0400, 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.
>>snip
>>
>>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 haven't been in Clayton's book for probably 10-15 years but I got
the urge to make one of his rye bread recipes. I usually make the Old
Milwaukee Rye but many of the other rye breads caught my eye. I
especially noted that the Sour Dill Rye Bread calls for a cup of sour
dill pickle brine -- that might be fun. I got the book out and have
been paging through and sticking little pieces of paper throughout at
things I want to come back and try.
I thought I would submit a food related item here just for kicks. ;-)
NOTE: most of the jalapeno corn bread recipes that I have use either
onion or cheese
Janet US

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

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, good show there, graham!

For the almond tarts do you use almond paste, slivered almonds, or...???

--
Best
Greg

On 2019-04-20 8:57 p.m., GM wrote:
> 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, good show there, graham!
>
> For the almond tarts do you use almond paste, slivered almonds, or...???
>
I make a paste of almonds, sugar and egg but it's tricky to get right.
The tart-come-buns are much easier and the result is always pleasing.

graham wrote:

> On 2019-04-20 8:57 p.m., GM wrote:
> > 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, good show there, graham!
> >
> > For the almond tarts do you use almond paste, slivered almonds, or...???
> >
> I make a paste of almonds, sugar and egg but it's tricky to get right.
> The tart-come-buns are much easier and the result is always pleasing.


Thank you, graham...my fave treat is an almond croissant from my corner bakery, the best part is the paste and I imagine it is a task to successfully make it...

--
Best
Greg

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

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-)

On Sun, 21 Apr 2019 06:58:47 -0600, graham > wrote:
snip
>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-)

I'm still trying to cull my collection of cookbooks. I won't even try
with the bread books. But, as you say, I keep finding interesting
stuff I'd never considered before. The thing that I really liked
about Clayton was that he gives directions 3 ways, by hand, by mixer,
by food processor. I always recommended it to bread newbies. He does
such a good job of explaining stuff as well. Obviously not an
advanced methodology book, but my overall favorite for finding the
classics. Kind of like the Joy of Cooking of the bread world.
Janet US

In article >, says...
> >> 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

er.... good luck with that, Graham :-)

Janet UK

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

The cheese always seems to get "lost" in any bread, especially
cornbread. So I was determined last time I made my
jalapeno-bacon-cheese-onion cornbread. I dotted the top with 3/4"
chunks of cheese and let it "bake in". I'll do this every time from
now on.

https://imgur.com/7iTatIw

-sw

I like Martha White mexican cornbread fine.