Hello everibody!
Could anybody tell me if "Cinnamon bread" is a traditional american bread?
If yes, have you got a recipe? A friend of mine asked me.
TIA
Pandora

--
Merry Christmas
Pandora

Pandora wrote:
> Hello everibody!
> Could anybody tell me if "Cinnamon bread" is a traditional american bread?
> If yes, have you got a recipe? A friend of mine asked me.
> TIA
> Pandora
>

I've never heard of just "cinnamon bread", but raisin bread, which has
cinnamon is common. Did she mean cinnamon rolls?

--

Real witches don't float so good.
- The Dresden Files

"Ravenlynne" > ha scritto nel messaggio
...
> Pandora wrote:
>> Hello everibody!
>> Could anybody tell me if "Cinnamon bread" is a traditional american
>> bread?
>> If yes, have you got a recipe? A friend of mine asked me.
>> TIA
>> Pandora
>>
>
> I've never heard of just "cinnamon bread", but raisin bread, which has
> cinnamon is common. Did she mean cinnamon rolls?

I don't know but I ask her and then I let you know.
Thank you
Pandora
Ps. Have you got a pic of Cinnamon rolls?

Pandora wrote:
> Hello everibody!
> Could anybody tell me if "Cinnamon bread" is a traditional american bread?
> If yes, have you got a recipe? A friend of mine asked me.
> TIA
> Pandora
>

I don't know about its origins but it is really common here. Usually it
is eaten after slicing and toasting.

There are two common ways it is made.

The most traditional way is to make it like a jelly roll. The dough is
rolled out and a cinnamon/sugar/butter (and sometimes raisins) mix is
applied then it is rolled up and baked. The other way is used for
cheaper mass produced cinnamon raisin bread. Cinnamon and raisins are
added to the dough and then it is baked.

Some ideas:

http://www.cdkitchen.com/recipes/rec...ting1490.shtml

http://allrecipes.com/recipe/cinnamo...-i/detail.aspx

http://recipes.egullet.org/recipes/r313.html

Pandora wrote:
> Hello everibody!
> Could anybody tell me if "Cinnamon bread" is a traditional american bread?
> If yes, have you got a recipe? A friend of mine asked me.
> TIA
> Pandora
>
> --
> Merry Christmas
> Pandora
I don't know if it's American, but you could use a sweet bread dough
recipe. Before you form your loaf(when it is flat on the table) you
could brush it with melted butter, and sprinkle with cinnamon/sugar,
then roll it up and put in your pan and bake

"George" > ha scritto nel messaggio
...
> Pandora wrote:
>> Hello everibody!
>> Could anybody tell me if "Cinnamon bread" is a traditional american
>> bread?
>> If yes, have you got a recipe? A friend of mine asked me.
>> TIA
>> Pandora
>>
>
> I don't know about its origins but it is really common here. Usually it is
> eaten after slicing and toasting.
>
> There are two common ways it is made.
>
> The most traditional way is to make it like a jelly roll. The dough is
> rolled out and a cinnamon/sugar/butter (and sometimes raisins) mix is
> applied then it is rolled up and baked. The other way is used for cheaper
> mass produced cinnamon raisin bread. Cinnamon and raisins are added to the
> dough and then it is baked.
>
> Some ideas:
>
> http://www.cdkitchen.com/recipes/rec...ting1490.shtml
>
> http://allrecipes.com/recipe/cinnamo...-i/detail.aspx
>
> http://recipes.egullet.org/recipes/r313.html


Ohhh thank you George. I will tell to my friend. They are very nice, altough
the first pic is not available

--
Merry Christmas
Pandora

"merryb" > ha scritto nel messaggio
ups.com...
>
> Pandora wrote:
>> Hello everibody!
>> Could anybody tell me if "Cinnamon bread" is a traditional american
>> bread?
>> If yes, have you got a recipe? A friend of mine asked me.
>> TIA
>> Pandora
>>
>> --
>> Merry Christmas
>> Pandora
> I don't know if it's American, but you could use a sweet bread dough
> recipe. Before you form your loaf(when it is flat on the table) you
> could brush it with melted butter, and sprinkle with cinnamon/sugar,
> then roll it up and put in your pan and bake

Ohh! Thank you! In this way it's very simple
Many thank you , I will tell to my friend.
cheers
Pandora

merryb wrote:

> I don't know if it's American, but you could use a sweet bread dough
> recipe. Before you form your loaf(when it is flat on the table) you
> could brush it with melted butter, and sprinkle with cinnamon/sugar,
> then roll it up and put in your pan and bake.


If you slice the loaf and bake flat on a pan, we call those snails.
There are many variations: use jam and cinnamon instead of cinnamon
sugar, use other spices besides cinnamon, use honey or maple syrup, use
other dried fruits instead of raisins.

--Lia

Ravenlynne wrote:

> I've never heard of just "cinnamon bread", but raisin bread, which has
> cinnamon is common. Did she mean cinnamon rolls?
>
Cinnamon bread is can be the same as raisin bread, but without the
raisins. I don't see it very often though.

"Julia Altshuler" > ha scritto nel messaggio
news
> merryb wrote:
>
>> I don't know if it's American, but you could use a sweet bread dough
>> recipe. Before you form your loaf(when it is flat on the table) you
>> could brush it with melted butter, and sprinkle with cinnamon/sugar,
>> then roll it up and put in your pan and bake.
>
>
> If you slice the loaf and bake flat on a pan, we call those snails. There
> are many variations: use jam and cinnamon instead of cinnamon sugar, use
> other spices besides cinnamon, use honey or maple syrup, use other dried
> fruits instead of raisins.
>
> --Lia
>

I like the idea of the cinnamon jam

--
Merry Christmas
Pandora

Pandora said...

>
> "Ravenlynne" > ha scritto nel messaggio
> ...
>> Pandora wrote:
>>> Hello everibody!
>>> Could anybody tell me if "Cinnamon bread" is a traditional american
>>> bread?
>>> If yes, have you got a recipe? A friend of mine asked me.
>>> TIA
>>> Pandora
>>>
>>
>> I've never heard of just "cinnamon bread", but raisin bread, which has
>> cinnamon is common. Did she mean cinnamon rolls?
>
> I don't know but I ask her and then I let you know.
> Thank you
> Pandora
> Ps. Have you got a pic of Cinnamon rolls?


Pepperidge Farm makes a cinnamon swirl loaf and a thick slice loaf of brown
sugar and cinnamon (excellent for French toast).

That's all I know about cinnamon swirl bread.

Good luck,

Andy

Pandora wrote:
> Hello everibody!
> Could anybody tell me if "Cinnamon bread" is a traditional american bread?
> If yes, have you got a recipe? A friend of mine asked me.
> TIA
> Pandora
>

There's 'cinammon toast' which is just plain white bread which has been
toasted, buttered and spread with a mixture of white granulated sugar
and cinnamon powder. This was common breakfast food when I was a kid.

You can buy 'cinnamon sugar' or make your own by mixing 1/2 cup of sugar
and 1 tablespoon of cinnamon.



Dawn

Pandora wrote:
> Hello everibody!
> Could anybody tell me if "Cinnamon bread" is a traditional american bread?
> If yes, have you got a recipe? A friend of mine asked me.
> TIA
> Pandora
Pandora,
As other posters below have indicated, cinnamon rolls are an entirely
different thing. However, I regularly add cinnamon to bread; I
especially like adding cinnamon and brown sugar to whole wheat recipes.
The flavor really comes through when you toast it. I use a bread
maker; Let me know if you'd like a sample recipe.

...fred

On Wed, 13 Dec 2006 15:52:52 -0500, Ravenlynne >
wrote:

>Pandora wrote:
>> Hello everibody!
>> Could anybody tell me if "Cinnamon bread" is a traditional american bread?
>> If yes, have you got a recipe? A friend of mine asked me.
>> TIA
>> Pandora
>>
>
>I've never heard of just "cinnamon bread", but raisin bread, which has
>cinnamon is common. Did she mean cinnamon rolls?


Cinnamon bread is regular sweetened bread dough flattened out and
sprinkled with cinnamon sugar.... I forget if butter is involved or
not. Roll it up so it looks like a spiral, plop it into a bread pan
and bake.

--
See return address to reply by email

kuvasz guy wrote:
> Pandora wrote:
> > Hello everibody!
> > Could anybody tell me if "Cinnamon bread" is a traditional american bread?
> > If yes, have you got a recipe? A friend of mine asked me.
> > TIA
> > Pandora
> Pandora,
> As other posters below have indicated, cinnamon rolls are an entirely
> different thing. However, I regularly add cinnamon to bread; I
> especially like adding cinnamon and brown sugar to whole wheat recipes.
> The flavor really comes through when you toast it. I use a bread
> maker; Let me know if you'd like a sample recipe.
>
> ..fred

They may be an entirely different thing, and also I believe are more
popular or traditional than 'Cinnamon bread'. Cinnamon bread is good &
all & I do have a loaf of cinnamon-raisin bread in the fridge, but
Cinnamon rolls? YUM.

I mean, we actally have an entire fast food chain devoted to just
cinnamon rolls. 'Cinnabon' http://www.cinnabon.com/home.html which is
the most quintessential cinnamon roll, IMO (although I like home-made
ones with pecans or walnuts better).
Cinnamon rolls go hand-in-hand with donuts and the like. The ultimate
fast 'junk' food breakfast with a "cup of jo". I even think coffee
cake is more traditional than cinnamon bread.

denise~* wrote:

> They may be an entirely different thing, and also I believe are more
> popular or traditional than 'Cinnamon bread'. Cinnamon bread is good &
> all & I do have a loaf of cinnamon-raisin bread in the fridge, but
> Cinnamon rolls? YUM.
>
> I mean, we actally have an entire fast food chain devoted to just
> cinnamon rolls. 'Cinnabon' http://www.cinnabon.com/home.html which is
> the most quintessential cinnamon roll, IMO

Urghh... Not for me, I'm afraid!
Way too "bready", without even the character of a decent Danish.
Now, the "Olde West" brand sold at fair time - *that's* a cinnamon roll!
A lightly sweetened, almost crunchy dough, like a rugalach, packed with
butter, brown sugar, nuts, and tons of cinnamon. And instead of that
overly sweet icing Cinnabon uses, they will gladly scrape up a heart
stopping pile of carmelized extra filling!

Dave

"Andy" <q> ha scritto nel messaggio
...
> Pandora said...
>
>>
>> "Ravenlynne" > ha scritto nel messaggio
>> ...
>>> Pandora wrote:
>>>> Hello everibody!
>>>> Could anybody tell me if "Cinnamon bread" is a traditional american
>>>> bread?
>>>> If yes, have you got a recipe? A friend of mine asked me.
>>>> TIA
>>>> Pandora
>>>>
>>>
>>> I've never heard of just "cinnamon bread", but raisin bread, which has
>>> cinnamon is common. Did she mean cinnamon rolls?
>>
>> I don't know but I ask her and then I let you know.
>> Thank you
>> Pandora
>> Ps. Have you got a pic of Cinnamon rolls?
>
>
> Pepperidge Farm makes a cinnamon swirl loaf and a thick slice loaf of
> brown
> sugar and cinnamon (excellent for French toast).
>
> That's all I know about cinnamon swirl bread.
>
> Good luck,
>
> Andy

Thank you Andy. My friend has found a recipe. If she will post pic, i will
show you.
Thank you my dear.

--
Merry Christmas
Pandora

"Dawn" > ha scritto nel messaggio
...
> Pandora wrote:
>> Hello everibody!
>> Could anybody tell me if "Cinnamon bread" is a traditional american
>> bread?
>> If yes, have you got a recipe? A friend of mine asked me.
>> TIA
>> Pandora
>>
>
> There's 'cinammon toast' which is just plain white bread which has been
> toasted, buttered and spread with a mixture of white granulated sugar and
> cinnamon powder. This was common breakfast food when I was a kid.
>
> You can buy 'cinnamon sugar' or make your own by mixing 1/2 cup of sugar
> and 1 tablespoon of cinnamon.

Thank you! It's useful to know the existence of a cinnamon sugar!!!! I
didn't know (((

--
Merry Christmas
Pandora

"kuvasz guy" > ha scritto nel messaggio
ps.com...
>
> Pandora wrote:
>> Hello everibody!
>> Could anybody tell me if "Cinnamon bread" is a traditional american
>> bread?
>> If yes, have you got a recipe? A friend of mine asked me.
>> TIA
>> Pandora
> Pandora,
> As other posters below have indicated, cinnamon rolls are an entirely
> different thing. However, I regularly add cinnamon to bread; I
> especially like adding cinnamon and brown sugar to whole wheat recipes.
> The flavor really comes through when you toast it. I use a bread
> maker; Let me know if you'd like a sample recipe.
>
> ..fred

Now I know she wanted the rolls ))
thank you

--
Merry Christmas
Pandora

"denise~*" > ha scritto nel messaggio
oups.com...
>
> kuvasz guy wrote:
>> Pandora wrote:
>> > Hello everibody!
>> > Could anybody tell me if "Cinnamon bread" is a traditional american
>> > bread?
>> > If yes, have you got a recipe? A friend of mine asked me.
>> > TIA
>> > Pandora
>> Pandora,
>> As other posters below have indicated, cinnamon rolls are an entirely
>> different thing. However, I regularly add cinnamon to bread; I
>> especially like adding cinnamon and brown sugar to whole wheat recipes.
>> The flavor really comes through when you toast it. I use a bread
>> maker; Let me know if you'd like a sample recipe.
>>
>> ..fred
>
> They may be an entirely different thing, and also I believe are more
> popular or traditional than 'Cinnamon bread'. Cinnamon bread is good &
> all & I do have a loaf of cinnamon-raisin bread in the fridge, but
> Cinnamon rolls? YUM.
>
> I mean, we actally have an entire fast food chain devoted to just
> cinnamon rolls. 'Cinnabon' http://www.cinnabon.com/home.html which is
> the most quintessential cinnamon roll, IMO (although I like home-made
> ones with pecans or walnuts better).
> Cinnamon rolls go hand-in-hand with donuts and the like. The ultimate
> fast 'junk' food breakfast with a "cup of jo". I even think coffee
> cake is more traditional than cinnamon bread.

Ohhh! Now I want to know wht is this famous coffee cake. I like coffee,
indeed !!!!

--
Merry Christmas
Pandora

Pandora wrote:
> "denise~*" > ha scritto nel messaggio

> > Cinnamon rolls go hand-in-hand with donuts and the like. The ultimate
> > fast 'junk' food breakfast with a "cup of jo". I even think coffee
> > cake is more traditional than cinnamon bread.
>
> Ohhh! Now I want to know wht is this famous coffee cake. I like coffee,
> indeed !!!!
>
> --
> Merry Christmas
> Pandora

LOL. It's not actually made with coffe, it just goes very well with
coffee. Sorta like donuts & cinnamon rolls, etc.... There are many
different coffee cake recipes, but I always cheat & use the bisquick
recipe for me & my family, as I usually have the ingredients on hand.
Bisquick is a store bought product that you use to make other foods
with (biscuits, pancakes, etc...)

Bisquick Coffee Cake: Betty Crocker

Heat oven to 375°F.

Ingredients:

* Cinnamon Streusel (below)
* 2 cups Original Bisquick® mix (recipe added below)
* 2/3 cup milk or water
* 2 tablespoons sugar
* 1 egg

Directions:

1. Heat oven to 375°F. Grease 9-inch round pan. Make Cinnamon
Streusel; reserve.
2. Stir remaining ingredients until blended.
3. Mix in a 1/4 of the Streusel topping and spread in pan. Cover
with Cinnamon Streusel.
4. Bake 18 to 22 minutes or until golden brown, testing with a
toothpick.

Cinnamon Streusel Topping (I double this & put a layer in the center
of batter. Many, many people do this. 1 streusel recipe is just not
enough)

* 2/3 cup Original Bisquick® mix
* 2/3 cup packed brown sugar
* 1 teaspoon ground cinnamon
* 4 tablespoons butter or margarine (firm)

Mix all ingredients in small bowl until crumbly. Cutting them with a
knife and fork helps seperate the butter.

Bisquick 'copycat' recipe

4 1/2 cups all-purpose flour
5 teaspoons Baking powder
1 teaspoon Salt
5 tablespoons Solid shortening
3 tablespoons Unsalted butter -- cut up

Directions:

In a large bowl whisk together dry ingredients.

With electric mixer on low or #2 of a 3 speed mixer, cut in fats until
uniform in texture and fat particles are no longer visible. Remove from
mixer.

Divide among 3 air tight containers (makes about a 'scant' 2C each
container) . & Keep refrigerated for up to one month.

Pandora wrote:

>>I even think coffee
>>cake is more traditional than cinnamon bread.
>
> Ohhh! Now I want to know wht is this famous coffee cake. I like coffee,
> indeed !!!!

Ah, the joys of language!

At least in the US, "coffee cake" is a sweet quickbread SERVED with
coffee, not flavored with coffee... (That's not to say there aren't
recipes that really do incorporate coffee!)

Think of a fairly dense, maybe egg-rich, cake, frequently with a
cinnamon-sugar strewn topping, often with nuts and/or fruit mixed in.

Examples:

http://www.recipezaar.com/7235
http://www.recipezaar.com/14406
http://www.recipezaar.com/27647
(3 of 551 recipes!)

http://recipesource.com/cgi-bin/sear...ng=coffee+cake
(100+ recipes!)

Dave

"denise~*" > ha scritto nel messaggio
ps.com...

Pandora wrote:
> "denise~*" > ha scritto nel messaggio

> > Cinnamon rolls go hand-in-hand with donuts and the like. The ultimate
> > fast 'junk' food breakfast with a "cup of jo". I even think coffee
> > cake is more traditional than cinnamon bread.
>
> Ohhh! Now I want to know wht is this famous coffee cake. I like coffee,
> indeed !!!!
>
> --
> Merry Christmas
> Pandora

LOL. It's not actually made with coffe, it just goes very well with
coffee. Sorta like donuts & cinnamon rolls, etc.... There are many
different coffee cake recipes, but I always cheat & use the bisquick
recipe for me & my family, as I usually have the ingredients on hand.
Bisquick is a store bought product that you use to make other foods
with (biscuits, pancakes, etc...)

Bisquick Coffee Cake: Betty Crocker

Heat oven to 375°F.

Ingredients:

* Cinnamon Streusel (below)
* 2 cups Original Bisquick® mix (recipe added below)
* 2/3 cup milk or water
* 2 tablespoons sugar
* 1 egg

Directions:

1. Heat oven to 375°F. Grease 9-inch round pan. Make Cinnamon
Streusel; reserve.
2. Stir remaining ingredients until blended.
3. Mix in a 1/4 of the Streusel topping and spread in pan. Cover
with Cinnamon Streusel.
4. Bake 18 to 22 minutes or until golden brown, testing with a
toothpick.

Cinnamon Streusel Topping (I double this & put a layer in the center
of batter. Many, many people do this. 1 streusel recipe is just not
enough)

* 2/3 cup Original Bisquick® mix
* 2/3 cup packed brown sugar
* 1 teaspoon ground cinnamon
* 4 tablespoons butter or margarine (firm)

Mix all ingredients in small bowl until crumbly. Cutting them with a
knife and fork helps seperate the butter.

Bisquick 'copycat' recipe

4 1/2 cups all-purpose flour
5 teaspoons Baking powder
1 teaspoon Salt
5 tablespoons Solid shortening
3 tablespoons Unsalted butter -- cut up

Directions:

In a large bowl whisk together dry ingredients.

With electric mixer on low or #2 of a 3 speed mixer, cut in fats until
uniform in texture and fat particles are no longer visible. Remove from
mixer.

Divide among 3 air tight containers (makes about a 'scant' 2C each
container) . & Keep refrigerated for up to one month.

Oh. Thank you for these recipes, although I thought there was coffee inside

I have a question: what is the "Solid shortening"?
cheers
Pandora
--
Merry Christmas
Pandora

"Dave Bell" > ha scritto nel messaggio
t...
> Pandora wrote:
>
>>>I even think coffee
>>>cake is more traditional than cinnamon bread.
>>
>> Ohhh! Now I want to know wht is this famous coffee cake. I like coffee,
>> indeed !!!!
>
> Ah, the joys of language!
>
> At least in the US, "coffee cake" is a sweet quickbread SERVED with
> coffee, not flavored with coffee... (That's not to say there aren't
> recipes that really do incorporate coffee!)
>
> Think of a fairly dense, maybe egg-rich, cake, frequently with a
> cinnamon-sugar strewn topping, often with nuts and/or fruit mixed in.
>
> Examples:
>
> http://www.recipezaar.com/7235
> http://www.recipezaar.com/14406
> http://www.recipezaar.com/27647
> (3 of 551 recipes!)
>
> http://recipesource.com/cgi-bin/sear...ng=coffee+cake
> (100+ recipes!)

Yum! The second recipe looks very tasty
Thank you
Pandora

Pandora said...

> I have a question: what is the "Solid shortening"?


Pandora,

It's similar to a "Crisco" brand vegetable shortening. It's not really solid,
just not liquid like bottled oils.

Andy

"Andy" <q> ha scritto nel messaggio
...
> Pandora said...
>
>> I have a question: what is the "Solid shortening"?
>
>
> Pandora,
>
> It's similar to a "Crisco" brand vegetable shortening. It's not really
> solid,
> just not liquid like bottled oils.
>
> Andy

Do you mean something like Margarine?

--
Merry Christmas
Pandora

Pandora said...

>
> "Andy" <q> ha scritto nel messaggio
> ...
>> Pandora said...
>>
>>> I have a question: what is the "Solid shortening"?
>>
>>
>> Pandora,
>>
>> It's similar to a "Crisco" brand vegetable shortening. It's not really
>> solid,
>> just not liquid like bottled oils.
>>
>> Andy
>
> Do you mean something like Margarine?


Pandora,

Visit:

http://www.crisco.com/about/prod_inf...ID=17&catId=63

for a better explanation.

Andy

Pandora wrote:
> "Andy" <q> ha scritto nel messaggio
> ...
>> Pandora said...
>>
>>> I have a question: what is the "Solid shortening"?
>>
>> Pandora,
>>
>> It's similar to a "Crisco" brand vegetable shortening. It's not really
>> solid,
>> just not liquid like bottled oils.
>>
>> Andy
>
> Do you mean something like Margarine?
>

Pandora,

Solid shortening is partially hydrogenated soybean oil. It has the
consistency of margarine, but it is 100% fat, whereas margarine is about
80% fat and 20% water. Solid shortening is a vegetable-based modern
substitute for lard.

"Andy" <q> ha scritto nel messaggio
...
> Pandora said...
>
>>
>> "Andy" <q> ha scritto nel messaggio
>> ...
>>> Pandora said...
>>>
>>>> I have a question: what is the "Solid shortening"?
>>>
>>>
>>> Pandora,
>>>
>>> It's similar to a "Crisco" brand vegetable shortening. It's not really
>>> solid,
>>> just not liquid like bottled oils.
>>>
>>> Andy
>>
>> Do you mean something like Margarine?
>
>
> Pandora,
>
> Visit:
>
> http://www.crisco.com/about/prod_inf...ID=17&catId=63
>
> for a better explanation.
>
> Andy

Ohhhhhh! I would like to know the ingredients, because it seems to me too
wonderful to be true.

--
Merry Christmas
Pandora

Pandora wrote:
> "Andy" <q> ha scritto nel messaggio
> ...
>> Pandora said...
>>
>>> "Andy" <q> ha scritto nel messaggio
>>> ...
>>>> Pandora said...
>>>>
>>>>> I have a question: what is the "Solid shortening"?
>>>>
>>>> Pandora,
>>>>
>>>> It's similar to a "Crisco" brand vegetable shortening. It's not really
>>>> solid,
>>>> just not liquid like bottled oils.
>>>>
>>>> Andy
>>> Do you mean something like Margarine?
>>
>> Pandora,
>>
>> Visit:
>>
>> http://www.crisco.com/about/prod_inf...ID=17&catId=63
>>
>> for a better explanation.
>>
>> Andy
>
> Ohhhhhh! I would like to know the ingredients, because it seems to me too
> wonderful to be true.
>


It _is_ too wonderful to be true, Pandora. This is the "trans-fat" that
we are hearing is so bad for our health. The ingredient is soybean oil*
that has been injected with hydrogen at high temperature and pressure.
When it cools, it solidifies.

Dick

* Crisco used to be soybean oil. I have not looked at the label lately.
They may be using a different vegetable oil these days, or perhaps a blend.

"Dick Margulis" > wrote

> It _is_ too wonderful to be true, Pandora. This is the "trans-fat" that we
> are hearing is so bad for our health.

Crisco does come in trans-fat free now, in the green can.

nancy

"Dick Margulis" > ha scritto nel messaggio
...
> Pandora wrote:
>> "Andy" <q> ha scritto nel messaggio
>> ...
>>> Pandora said...
>>>
>>>> "Andy" <q> ha scritto nel messaggio
>>>> ...
>>>>> Pandora said...
>>>>>
>>>>>> I have a question: what is the "Solid shortening"?
>>>>>
>>>>> Pandora,
>>>>>
>>>>> It's similar to a "Crisco" brand vegetable shortening. It's not really
>>>>> solid,
>>>>> just not liquid like bottled oils.
>>>>>
>>>>> Andy
>>>> Do you mean something like Margarine?
>>>
>>> Pandora,
>>>
>>> Visit:
>>>
>>> http://www.crisco.com/about/prod_inf...ID=17&catId=63
>>>
>>> for a better explanation.
>>>
>>> Andy
>>
>> Ohhhhhh! I would like to know the ingredients, because it seems to me too
>> wonderful to be true.
>>
>
>
> It _is_ too wonderful to be true, Pandora. This is the "trans-fat" that we
> are hearing is so bad for our health. The ingredient is soybean oil* that
> has been injected with hydrogen at high temperature and pressure. When it
> cools, it solidifies.
>
> Dick
>
> * Crisco used to be soybean oil. I have not looked at the label lately.
> They may be using a different vegetable oil these days, or perhaps a
> blend.

Ohhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh !
I will dream of it tonight, then (((((((((((((((((((((((

Just like my simple olive oil of my simple olive
trees))))))))))))))))))))))))

"Nancy Young" > ha scritto nel messaggio
. ..
>
> "Dick Margulis" > wrote
>
>> It _is_ too wonderful to be true, Pandora. This is the "trans-fat" that
>> we are hearing is so bad for our health.
>
> Crisco does come in trans-fat free now, in the green can.
>
> nancy

I don't know (because I don't know the ingredients) but the things which
told me Dick are enough to create a spot : "Crisco, no thank you" DDD

--
Merry Christmas
Pandora

Nancy Young wrote:
> "Dick Margulis" > wrote
>
>> It _is_ too wonderful to be true, Pandora. This is the "trans-fat" that we
>> are hearing is so bad for our health.
>
> Crisco does come in trans-fat free now, in the green can.
>
> nancy
>
>

Good to know, although I'll be sure to read the label before buying it
to see what the heck it is.

"Pandora" > wrote

> "Nancy Young" > ha scritto

>> "Dick Margulis" > wrote
>>
>>> It _is_ too wonderful to be true, Pandora. This is the "trans-fat" that
>>> we are hearing is so bad for our health.
>>
>> Crisco does come in trans-fat free now, in the green can.

> I don't know (because I don't know the ingredients) but the things which
> told me Dick are enough to create a spot : "Crisco, no thank you" DDD

Oh, I doubt you could find it even if you wanted it. If I had to
substitute, I would probably use butter or margarine.

nancy

"Dick Margulis" > wrote

> Nancy Young wrote:
>> "Dick Margulis" > wrote
>>
>>> It _is_ too wonderful to be true, Pandora. This is the "trans-fat" that
>>> we are hearing is so bad for our health.
>>
>> Crisco does come in trans-fat free now, in the green can.

> Good to know, although I'll be sure to read the label before buying it to
> see what the heck it is.

I looked at the website, it says it's available in stick form, which is
good to know. I haven't been able to find that, but I will most
assuredly get that next time.

nancy

"Nancy Young" > ha scritto nel messaggio
. ..
>
> "Pandora" > wrote
>
>> "Nancy Young" > ha scritto
>
>>> "Dick Margulis" > wrote
>>>
>>>> It _is_ too wonderful to be true, Pandora. This is the "trans-fat" that
>>>> we are hearing is so bad for our health.
>>>
>>> Crisco does come in trans-fat free now, in the green can.
>
>> I don't know (because I don't know the ingredients) but the things which
>> told me Dick are enough to create a spot : "Crisco, no thank you" DDD
>
> Oh, I doubt you could find it even if you wanted it. If I had to
> substitute, I would probably use butter or margarine.
>
> nancy

Now, I don't think that butter or margarine are like Crispo.

--
Merry Christmas
Pandora

Pandora wrote:
> "Nancy Young" > ha scritto nel messaggio
> . ..
>> "Pandora" > wrote
>>
>>> "Nancy Young" > ha scritto
>>>> "Dick Margulis" > wrote
>>>>
>>>>> It _is_ too wonderful to be true, Pandora. This is the "trans-fat" that
>>>>> we are hearing is so bad for our health.
>>>> Crisco does come in trans-fat free now, in the green can.
>>> I don't know (because I don't know the ingredients) but the things which
>>> told me Dick are enough to create a spot : "Crisco, no thank you" DDD
>> Oh, I doubt you could find it even if you wanted it. If I had to
>> substitute, I would probably use butter or margarine.
>>
>> nancy
>
> Now, I don't think that butter or margarine are like Crispo.
>

Crisco is neutral in flavor and, Pandora, nothing you've ever written
here suggests that you are looking for something neutral in flavor ;-) I
think you like foods that taste like something.

If what you are making needs a certain percentage of fat to come out
well, you can calculate the amount of butter or margarine to substitute
for a solid fat like Crisco. For example, if a recipe calls for 30 g of
solid fat, you could substitute 40 g of butter and reduce the water by 10 g.

If it does not matter whether the fat is solid or liquid for the
particular food you are making, you can substitute olive oil in the same
quantity as the solid fat. If it does matter that it be solid, you can
use lard or goose fat or duck fat, for example. All of these have
different flavors, of course, and I leave it to you to decide which is
best for your purpose.

"Pandora" > wrote in message
...
>
> "Nancy Young" > ha scritto nel messaggio
> . ..
>>
>> "Pandora" > wrote
>>
>>> "Nancy Young" > ha scritto
>>
>>>> "Dick Margulis" > wrote
>>>>
>>>>> It _is_ too wonderful to be true, Pandora. This is the "trans-fat"
>>>>> that we are hearing is so bad for our health.
>>>>
>>>> Crisco does come in trans-fat free now, in the green can.
>>
>>> I don't know (because I don't know the ingredients) but the things
>>> which told me Dick are enough to create a spot : "Crisco, no thank you"
>>> DDD
>>
>> Oh, I doubt you could find it even if you wanted it. If I had to
>> substitute, I would probably use butter or margarine.
>>
>> nancy
>
> Now, I don't think that butter or margarine are like Crispo.

Pandora I use lard which is animal fat

On Fri, 15 Dec 2006 09:32:30 -0500, Dick Margulis
> wrote:

>Nancy Young wrote:
>> "Dick Margulis" > wrote
>>
>>> It _is_ too wonderful to be true, Pandora. This is the "trans-fat" that we
>>> are hearing is so bad for our health.
>>
>> Crisco does come in trans-fat free now, in the green can.
>>
>> nancy
>>
>>
>
>Good to know, although I'll be sure to read the label before buying it
>to see what the heck it is.


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