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Message |
    
greenetree
Supporter
Username: Greenetree
Post Number: 6634
Registered: 5-2001
| | Posted on Wednesday, January 25, 2006 - 9:11 pm: | 
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Remember this stuff? My mom used to make sandwiches with cream cheese filling. She is craving the stuff and, Lord knows, there is little enough she is eating right now.
I can't find it anywhere. If I Google it, I run across "nostalgia" postings and recipes. I can try to make it, but if anyone has any idea of where I can actually buy it, I'd like to try that first.
Thanks |
Cynicalgirl
Citizen
Username: Cynicalgirl
Post Number: 2260
Registered: 9-2003
| | Posted on Wednesday, January 25, 2006 - 9:19 pm: |
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B&M used to sell it: Boston Brown Bread.
http://www.mainegoodies.com/gourmet/cannedbrownbread.shtml |
Tom Reingold
Supporter
Username: Noglider
Post Number: 12080
Registered: 1-2003
| | Posted on Wednesday, January 25, 2006 - 11:01 pm: |
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I've seen it in a wrapper at Kings. Too bad I can't buy it, as one of my daughters is very allergic to nuts. I have fond memories of date nut bread and cream cheese. The bread was from the can or a wrapper.
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Morrisa da Silva
Citizen
Username: Mod
Post Number: 343
Registered: 12-2003
| | Posted on Thursday, January 26, 2006 - 10:44 am: |
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Kings carries Thomas date nut bread wrapped in cellophane. It's a small round loaf. Is that what you mean? |
greenetree
Supporter
Username: Greenetree
Post Number: 6638
Registered: 5-2001
| | Posted on Thursday, January 26, 2006 - 11:04 am: |
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Well, it doesn't appear to come in a can anymore. I looked at the little Kings last night & didn't see it. But, thanks to your suggestions, TS is going to go over to the Big Kings after her PT today and see if she can find it. Did you see it in any particular aisle? |
CLK
Supporter
Username: Clkelley
Post Number: 1840
Registered: 6-2002
| | Posted on Thursday, January 26, 2006 - 12:54 pm: |
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GT - bread usually comes in a can if it has been steamed rather than baked - like the B&M thing cynicalgirl mentions. I grew up eating that stuff.
If you want to try cooking it yourself, just take any good date-nut bread recipe and cook it in the crock pot rather than in your oven. The idea is -
1) pour the batter into the can
2) put some aluminum foil over the can and secure with a rubber band.
3) put some water in your crock pot
4) put a trivet in the crock pot and rest the can on the trivet (for some reason, it shouldn't hit the bottom fothe crock pot) - if you don't have a trivet, use balled-up aluminum foil.
5) Then cook. I think on high it will take a few hours, but you can go away and come back later.
Here is a page with some basic instructions. It also gives instructions for stovetop if you don't have a crock pot, though I find the crock pot method a lot easier.
http://www.ellenskitchen.com/recipebox/baked/steambrd.html
(I just noticed our signature files are back ... :-)
don't panic
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SoOrLady
Citizen
Username: Soorlady
Post Number: 2924
Registered: 9-2003
| | Posted on Thursday, January 26, 2006 - 1:22 pm: |
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Greenie - just saw the bread at Kings the other night. It's in the dairy section over by the cream cheese. |
greenetree
Supporter
Username: Greenetree
Post Number: 6640
Registered: 5-2001
| | Posted on Thursday, January 26, 2006 - 2:11 pm: |
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Thanks, guys. TS picked up a loaf. It's in plastic, but it is round. I'm heading for LaGuardia first thing in the morning, so it's too late to make today, but I will defintitely try the steamed version before my next trip!
I hope she likes the stuff from Kings. |
bets
Supporter
Username: Bets
Post Number: 22715
Registered: 6-2001
| | Posted on Thursday, January 26, 2006 - 9:39 pm: |
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I surveyed my sisters, and the eldest responded with my mom's "brown bread" recipe.
This is Grandma Greene's original recipe:
Brown Bread
1 and 1/2 cups raisins
1 1/2 cups water
1/2 cup sugar
2 tablespoons Crisco or other vegetable shortening
1 egg
2 tablespoons molasses
2 and 3/4 cups sifted flour
2 teaspoons baking soda
1/2 teaspoon salt
Preheat the oven to 350 degreees. Boil the raisins in the water for 1
minute and then let cool. Beat together the sugar, crisco, egg and
molasses. Sift together the dry ingredients. Beat into the creamed
mixture. Stir in the raisins and the water. Spoon into greased cans -
you should get about 2 1-pound coffee can sized loaves, I think. Bake
for about 40 to 50 minutes or until done.
In Grandma's note to Mom, she says she always triples the recipe and
gives these amounts in the margins.
Let me know if you want and I can provide these, too...It's hard to say
exactly how much you will get because Grandma refers to the size of the
cans according to their number, as in #2 cans...I honestly can't recall
what size those are. Anyway good luck and hope you like!
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Judy
Citizen
Username: Organizeubetter
Post Number: 26
Registered: 9-2005
| | Posted on Thursday, January 26, 2006 - 10:47 pm: |
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Try ordering some from the Vermont Country Store -- I remember seeing some round bread in a can in their catalog. If it's not the kind you're looking for, write them -- they love finding old nostalgic products that people still crave. |
galileo
Citizen
Username: Galileo
Post Number: 219
Registered: 7-2001
| | Posted on Thursday, January 26, 2006 - 11:52 pm: |
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We're talking about 2 different breads.Date and nut bread's primary ingredients are dates and nuts and Boston brown bread's primary ingredients are molasses and raisins. Personally,I like them both but usually cream cheese was spread on the date and nut bread. Years ago in NYC there was a chain called Chock Full Of Nuts and they had great date & nut bread with cream cheese. |
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