Many years ago, Gourmet Magazine published a shortbread recipe which had a
considerable amount of cornmeal in it. IIRC, the only sugar used in it was
brown sugar. I could be wrong, but I believe the source was a priest from
somewhere in South America. I made it several times and it was delicious.
Somewhere along the line I lost the recipe.

Anyone recall such a recipe? I believe it was sometime in the 1970s.

Thanks!

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Wayne Boatwright > wrote in
:

> Many years ago, Gourmet Magazine published a shortbread recipe which
> had a considerable amount of cornmeal in it. IIRC, the only sugar
> used in it was brown sugar. I could be wrong, but I believe the
> source was a priest from somewhere in South America. I made it
> several times and it was delicious. Somewhere along the line I lost
> the recipe.
>
> Anyone recall such a recipe? I believe it was sometime in the
> 1970s.
>
> Thanks!
>

http://uncpress.unc.edu/sweetstuff/ss_cornmeal.htm
http://southernfood.about.com/od/but.../r/blbb683.htm
http://www.healthy-diabetic-recipes....hortbread.html

My best guess it's this one
http://www.butterisbest.com/recipes/...hortbread.html

or
Lemon-Cornmeal Shortbread Cookies

These delicately perfumed cookies make a lovely accompaniment to
afternoon tea or alongside lemon sherbet.

1½ cups flour
1/3 cup cornmeal
¼ cup cornstarch
½ teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, softened
1 cup sifted confectioner’s sugar
½ teaspoon lemon extract
Grated zest of 1 lemon
1 tablespoon fresh lemon juice

In a four-cup measure, whisk together the first five ingredients. In
a medium bowl, with the mixer on medium, cream the butter until light.
Beat in the sugar until smooth. Add the lemon extract, zest, and juice.
At low speed, add the flour mixture until combined. Turn the mixture out
onto a floured surface and knead to form a soft dough. Shape into balls
about 1½ inches in diameter; place two inches apart on ungreased cookie
sheets. With a fork, flatten each ball in crisscross fashion. Bake in a
325-degree oven for 15 to 17 minutes, or until set, switching position of
cookie sheets halfway through baking. Cool on wire racks. Makes three
dozen.
From http://www.richmondparents.com/50_va...n_cornmeal.htm




--
Starchless in Manitoba.
Type 2 Diabetic

Wayne Boatwright > wrote in
:

> Many years ago, Gourmet Magazine published a shortbread recipe which
> had a considerable amount of cornmeal in it. IIRC, the only sugar
> used in it was brown sugar. I could be wrong, but I believe the
> source was a priest from somewhere in South America. I made it
> several times and it was delicious. Somewhere along the line I lost
> the recipe.
>
> Anyone recall such a recipe? I believe it was sometime in the
> 1970s.
>
> Thanks!
>

http://uncpress.unc.edu/sweetstuff/ss_cornmeal.htm
http://southernfood.about.com/od/but.../r/blbb683.htm
http://www.healthy-diabetic-recipes....hortbread.html

My best guess it's this one
http://www.butterisbest.com/recipes/...hortbread.html

or
Lemon-Cornmeal Shortbread Cookies

These delicately perfumed cookies make a lovely accompaniment to
afternoon tea or alongside lemon sherbet.

1½ cups flour
1/3 cup cornmeal
¼ cup cornstarch
½ teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, softened
1 cup sifted confectioner’s sugar
½ teaspoon lemon extract
Grated zest of 1 lemon
1 tablespoon fresh lemon juice

In a four-cup measure, whisk together the first five ingredients. In
a medium bowl, with the mixer on medium, cream the butter until light.
Beat in the sugar until smooth. Add the lemon extract, zest, and juice.
At low speed, add the flour mixture until combined. Turn the mixture out
onto a floured surface and knead to form a soft dough. Shape into balls
about 1½ inches in diameter; place two inches apart on ungreased cookie
sheets. With a fork, flatten each ball in crisscross fashion. Bake in a
325-degree oven for 15 to 17 minutes, or until set, switching position of
cookie sheets halfway through baking. Cool on wire racks. Makes three
dozen.
From http://www.richmondparents.com/50_va...n_cornmeal.htm




--
Starchless in Manitoba.
Type 2 Diabetic

Hahabogus > wrote in
:

> Wayne Boatwright > wrote in
> :
>
> > Many years ago, Gourmet Magazine published a shortbread recipe
> > which had a considerable amount of cornmeal in it. IIRC, the only
> > sugar used in it was brown sugar. I could be wrong, but I believe
> > the source was a priest from somewhere in South America. I made
> > it several times and it was delicious. Somewhere along the line I
> > lost the recipe.
> >
> > Anyone recall such a recipe? I believe it was sometime in the
> > 1970s.
> >
> > Thanks!
> >
>
> http://uncpress.unc.edu/sweetstuff/ss_cornmeal.htm
> http://southernfood.about.com/od/but.../r/blbb683.htm
> http://www.healthy-diabetic-recipes....hortbread.html
>
> My best guess it's this one
> http://www.butterisbest.com/recipes/...hortbread.html
>
> or
> Lemon-Cornmeal Shortbread Cookies
>
> These delicately perfumed cookies make a lovely accompaniment to
> afternoon tea or alongside lemon sherbet.
>
> 1½ cups flour
> 1/3 cup cornmeal
> ¼ cup cornstarch
> ½ teaspoon baking powder
> ½ teaspoon salt
> 1 cup unsalted butter, softened
> 1 cup sifted confectioner’s sugar
> ½ teaspoon lemon extract
> Grated zest of 1 lemon
> 1 tablespoon fresh lemon juice
>
> In a four-cup measure, whisk together the first five
> ingredients. In
> a medium bowl, with the mixer on medium, cream the butter until
> light. Beat in the sugar until smooth. Add the lemon extract, zest,
> and juice. At low speed, add the flour mixture until combined. Turn
> the mixture out onto a floured surface and knead to form a soft
> dough. Shape into balls about 1½ inches in diameter; place two
> inches apart on ungreased cookie sheets. With a fork, flatten each
> ball in crisscross fashion. Bake in a 325-degree oven for 15 to 17
> minutes, or until set, switching position of cookie sheets halfway
> through baking. Cool on wire racks. Makes three dozen.
> From http://www.richmondparents.com/50_va...n_cornmeal.htm
>
>
>
>

OOOPs I forgot this bit:
That pecan pie bar recipe you posted...Looks good tastes fine , but
tastes better if brown sugar instead of plain white is used in the crust.

--
Starchless in Manitoba.
Type 2 Diabetic

Hahabogus > wrote in news:Xns95BFF1AECCC28hahabogus@
205.200.16.73:

> Wayne Boatwright > wrote in
> :
>
>> Many years ago, Gourmet Magazine published a shortbread recipe which
>> had a considerable amount of cornmeal in it. IIRC, the only sugar
>> used in it was brown sugar. I could be wrong, but I believe the
>> source was a priest from somewhere in South America. I made it
>> several times and it was delicious. Somewhere along the line I lost
>> the recipe.
>>
>> Anyone recall such a recipe? I believe it was sometime in the 1970s.
>>
>> Thanks!
>>
>
> http://uncpress.unc.edu/sweetstuff/ss_cornmeal.htm
> http://southernfood.about.com/od/but.../r/blbb683.htm
> http://www.healthy-diabetic-recipes....hortbread.html
>
> My best guess it's this one
> http://www.butterisbest.com/recipes/...hortbread.html
>
> or
> Lemon-Cornmeal Shortbread Cookies
>
> These delicately perfumed cookies make a lovely accompaniment to
> afternoon tea or alongside lemon sherbet.
>
> 1½ cups flour
> 1/3 cup cornmeal
> ¼ cup cornstarch
> ½ teaspoon baking powder
> ½ teaspoon salt
> 1 cup unsalted butter, softened
> 1 cup sifted confectioner’s sugar
> ½ teaspoon lemon extract
> Grated zest of 1 lemon
> 1 tablespoon fresh lemon juice
>
> In a four-cup measure, whisk together the first five ingredients. In
> a medium bowl, with the mixer on medium, cream the butter until light.
> Beat in the sugar until smooth. Add the lemon extract, zest, and juice.
> At low speed, add the flour mixture until combined. Turn the mixture out
> onto a floured surface and knead to form a soft dough. Shape into balls
> about 1½ inches in diameter; place two inches apart on ungreased cookie
> sheets. With a fork, flatten each ball in crisscross fashion. Bake in a
> 325-degree oven for 15 to 17 minutes, or until set, switching position of
> cookie sheets halfway through baking. Cool on wire racks. Makes three
> dozen.
> From http://www.richmondparents.com/50_va...n_cornmeal.htm

Thank you for the links and the recipe! These all sound quite good, and I
think the first recipe actually sounds the closest to what I remember,
although I think it had brown sugar instead of white. It's definitely
worth a trial run!

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Hahabogus > wrote in news:Xns95BFF1AECCC28hahabogus@
205.200.16.73:

> Wayne Boatwright > wrote in
> :
>
>> Many years ago, Gourmet Magazine published a shortbread recipe which
>> had a considerable amount of cornmeal in it. IIRC, the only sugar
>> used in it was brown sugar. I could be wrong, but I believe the
>> source was a priest from somewhere in South America. I made it
>> several times and it was delicious. Somewhere along the line I lost
>> the recipe.
>>
>> Anyone recall such a recipe? I believe it was sometime in the 1970s.
>>
>> Thanks!
>>
>
> http://uncpress.unc.edu/sweetstuff/ss_cornmeal.htm
> http://southernfood.about.com/od/but.../r/blbb683.htm
> http://www.healthy-diabetic-recipes....hortbread.html
>
> My best guess it's this one
> http://www.butterisbest.com/recipes/...hortbread.html
>
> or
> Lemon-Cornmeal Shortbread Cookies
>
> These delicately perfumed cookies make a lovely accompaniment to
> afternoon tea or alongside lemon sherbet.
>
> 1½ cups flour
> 1/3 cup cornmeal
> ¼ cup cornstarch
> ½ teaspoon baking powder
> ½ teaspoon salt
> 1 cup unsalted butter, softened
> 1 cup sifted confectioner’s sugar
> ½ teaspoon lemon extract
> Grated zest of 1 lemon
> 1 tablespoon fresh lemon juice
>
> In a four-cup measure, whisk together the first five ingredients. In
> a medium bowl, with the mixer on medium, cream the butter until light.
> Beat in the sugar until smooth. Add the lemon extract, zest, and juice.
> At low speed, add the flour mixture until combined. Turn the mixture out
> onto a floured surface and knead to form a soft dough. Shape into balls
> about 1½ inches in diameter; place two inches apart on ungreased cookie
> sheets. With a fork, flatten each ball in crisscross fashion. Bake in a
> 325-degree oven for 15 to 17 minutes, or until set, switching position of
> cookie sheets halfway through baking. Cool on wire racks. Makes three
> dozen.
> From http://www.richmondparents.com/50_va...n_cornmeal.htm

Thank you for the links and the recipe! These all sound quite good, and I
think the first recipe actually sounds the closest to what I remember,
although I think it had brown sugar instead of white. It's definitely
worth a trial run!

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Hahabogus > wrote in news:Xns95BFF217AEACChahabogus@
205.200.16.73:

> OOOPs I forgot this bit:
> That pecan pie bar recipe you posted...Looks good tastes fine , but
> tastes better if brown sugar instead of plain white is used in the crust.
>

Yes, I agree. I hadn't actually made this recipe, but posted it for
Michael because of the crust used in it, which he was seeking. When I make
pecan pie I always use a combination of brown sugar and white corn syrup.
That seems to suit my taste the best.

Pecan Pie

1 cup brown sugar, light or dark
1 cup white corn syrup
4 tablespoons unsalted butter, melted
½ teaspoon salt
3 eggs
1½ teaspoons vanilla extract
2 tablespoons bourbon or rum (optional)
1½ cups pecans halves
1 9-inch pastry shell, baked to a pale golden brown

Preheat oven to 375°F.

Lightly whisk eggs and vanilla extract together, set aside. Do not beat to
a froth.

Combine brown sugar, corn syrup, butter, and salt in a medium sauce pan.
Cook over very low heat until quite warm, but not warm enough to cook the
eggs.

Gradually stir ½ cup sugar mixture into egg mixture to temper the eggs.
Return egg mixture to sugar mixture and blend well. Continue cooking until
mixture is again quite warm, but _not_ thickened. Add vanilla and optional
bourbon or rum, then stir in pecans.

Pour filling into baked pastry shell and bake in lower half of oven 25-30
minutes or until filling is set and slightly puffed.

Cool on rack until completely cool. Serve with unsweetened whipped cream.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Hahabogus > wrote in news:Xns95BFF217AEACChahabogus@
205.200.16.73:

> OOOPs I forgot this bit:
> That pecan pie bar recipe you posted...Looks good tastes fine , but
> tastes better if brown sugar instead of plain white is used in the crust.
>

Yes, I agree. I hadn't actually made this recipe, but posted it for
Michael because of the crust used in it, which he was seeking. When I make
pecan pie I always use a combination of brown sugar and white corn syrup.
That seems to suit my taste the best.

Pecan Pie

1 cup brown sugar, light or dark
1 cup white corn syrup
4 tablespoons unsalted butter, melted
½ teaspoon salt
3 eggs
1½ teaspoons vanilla extract
2 tablespoons bourbon or rum (optional)
1½ cups pecans halves
1 9-inch pastry shell, baked to a pale golden brown

Preheat oven to 375°F.

Lightly whisk eggs and vanilla extract together, set aside. Do not beat to
a froth.

Combine brown sugar, corn syrup, butter, and salt in a medium sauce pan.
Cook over very low heat until quite warm, but not warm enough to cook the
eggs.

Gradually stir ½ cup sugar mixture into egg mixture to temper the eggs.
Return egg mixture to sugar mixture and blend well. Continue cooking until
mixture is again quite warm, but _not_ thickened. Add vanilla and optional
bourbon or rum, then stir in pecans.

Pour filling into baked pastry shell and bake in lower half of oven 25-30
minutes or until filling is set and slightly puffed.

Cool on rack until completely cool. Serve with unsweetened whipped cream.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Wayne wrote:

Yes, I agree. I hadn't actually made this recipe, but posted it for
Michael because of the crust used in it, which he was seeking. When I
make
pecan pie I always use a combination of brown sugar and white corn
syrup.
That seems to suit my taste the best.

*****************
I can't recall if I thanked you for that, so just in case: Thank you!
I have
not tried it yet because I balked at the price of pecans. I don't know
why,
but at Sam's Club I can get walnuts for about 1/4 what I would have to
pay at the grocery store, but there was no break on pecans at all.
They
weighed in at close to $5.00 per pound. I can get walnuts there for a
little
about $2.00 a pound.

I'll keep in mind Hahabogus's suggestion to try brown sugar instead of
white.

Michael

>From: "Michael"

> (Snipped) but there was no break on pecans at all.
>They
>weighed in at close to $5.00 per pound.

It won't be long before you think that is a bargain. The pecan crop didn't
come in this year in our area (a big pecan producer). The trees don't bear
well every year and often do this in cycles. They are paying top dollar for
unshelled pecans at the wholesale distributers here. That means at least 89
cents per pound which is almost double what it usually is. Everyone with a
tree in their yard takes them in after they get what they want and makes extra
cash. This year, eveyone I know is keeping it all except, of course, the
commercial producers who are in the same boat with the trees.

Enjoy those pecans!

Henrietta (SW Louisiana)

"Michael" > wrote in
ups.com:

> Wayne wrote:
>
> Yes, I agree. I hadn't actually made this recipe, but posted it for
> Michael because of the crust used in it, which he was seeking. When I
> make
> pecan pie I always use a combination of brown sugar and white corn
> syrup.
> That seems to suit my taste the best.
>
> *****************
> I can't recall if I thanked you for that, so just in case: Thank you!

Yes, you did, and you're very welcome.

> I have
> not tried it yet because I balked at the price of pecans. I don't know
> why,
> but at Sam's Club I can get walnuts for about 1/4 what I would have to
> pay at the grocery store, but there was no break on pecans at all.
> They
> weighed in at close to $5.00 per pound. I can get walnuts there for a
> little
> about $2.00 a pound.

I think the prices are high in most places this year. I live in a heavy
pecan-producing area, so pecans are a "luxury" I can afford. I bought 5
pounds last week for holiday baking. The cost was $15.00. The price is
higher in the supermarkets here, but I make a trip out to a grower and buy
direct.

> I'll keep in mind Hahabogus's suggestion to try brown sugar instead of
> white.

Yep, good idea. Have a Happy Christmas!

> Michael
>

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

"Michael" > wrote in
ups.com:

> Wayne wrote:
>
> Yes, I agree. I hadn't actually made this recipe, but posted it for
> Michael because of the crust used in it, which he was seeking. When I
> make
> pecan pie I always use a combination of brown sugar and white corn
> syrup.
> That seems to suit my taste the best.
>
> *****************
> I can't recall if I thanked you for that, so just in case: Thank you!

Yes, you did, and you're very welcome.

> I have
> not tried it yet because I balked at the price of pecans. I don't know
> why,
> but at Sam's Club I can get walnuts for about 1/4 what I would have to
> pay at the grocery store, but there was no break on pecans at all.
> They
> weighed in at close to $5.00 per pound. I can get walnuts there for a
> little
> about $2.00 a pound.

I think the prices are high in most places this year. I live in a heavy
pecan-producing area, so pecans are a "luxury" I can afford. I bought 5
pounds last week for holiday baking. The cost was $15.00. The price is
higher in the supermarkets here, but I make a trip out to a grower and buy
direct.

> I'll keep in mind Hahabogus's suggestion to try brown sugar instead of
> white.

Yep, good idea. Have a Happy Christmas!

> Michael
>

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

(Hazels65) wrote in
:

>>From: "Michael"
>
>> (Snipped) but there was no break on pecans at all.
>>They
>>weighed in at close to $5.00 per pound.
>
> It won't be long before you think that is a bargain. The pecan crop
> didn't come in this year in our area (a big pecan producer). The trees
> don't bear well every year and often do this in cycles. They are paying
> top dollar for unshelled pecans at the wholesale distributers here.
> That means at least 89 cents per pound which is almost double what it
> usually is. Everyone with a tree in their yard takes them in after they
> get what they want and makes extra cash. This year, eveyone I know is
> keeping it all except, of course, the commercial producers who are in
> the same boat with the trees.
>
> Enjoy those pecans!
>
> Henrietta (SW Louisiana)

I guess Arizona's pecan production was better than SW Louisiana. If you
buy direct from a grower here, the price is rather cheap. I paid $3.00/lb
last week for 5 pounds.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

(Hazels65) wrote in
:

>>From: "Michael"
>
>> (Snipped) but there was no break on pecans at all.
>>They
>>weighed in at close to $5.00 per pound.
>
> It won't be long before you think that is a bargain. The pecan crop
> didn't come in this year in our area (a big pecan producer). The trees
> don't bear well every year and often do this in cycles. They are paying
> top dollar for unshelled pecans at the wholesale distributers here.
> That means at least 89 cents per pound which is almost double what it
> usually is. Everyone with a tree in their yard takes them in after they
> get what they want and makes extra cash. This year, eveyone I know is
> keeping it all except, of course, the commercial producers who are in
> the same boat with the trees.
>
> Enjoy those pecans!
>
> Henrietta (SW Louisiana)

I guess Arizona's pecan production was better than SW Louisiana. If you
buy direct from a grower here, the price is rather cheap. I paid $3.00/lb
last week for 5 pounds.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.