Conference turris::cooks

    raisins coated with encrusted nut-dust?

I don't know where the name came from... Probably somebody in marketing.
They are little crunchy (very crunchy) nuggets, rather than flakes or puffs.
They are very dense.  A 1 ounce portion is a few tablespoons full.  It doesn't 
look like much but is quite filling.  They are very low in fat (unlike nuts) 
and very low in sugar (unlike grapes).  ((It HAD to be somebody in marketing)).  

I like to use them in making low cal frozen yogurt.   It adds a crunchy texture
without using nuts.

						-JP

In all fairness to people in marketing, if they called it "Little dense hard
cereal chunks that expand in your stomach" instead of "Grape Nuts", it probably 
would never have sold.  

    Well I happen to have a box of Grape-nuts here.  It has nothing to do
    with nuts or grapes - grapenuts is a brandname of Post cereals.
    
    The ingredient list is: Wheat, malted barley, salt and yeast.
    
    Try some in yogurt - it's great!
    
    D!

	Has it not occurred to anyone that a Grape-nut is approximately
	the size and shape of a grape seed(nut)?

	L.

    No, I don't see why it should occut to anyone.  A grape seed is
    about the size of a pinhead, is it not?  And a grape nut is
    about raisin sized.  In fact, that's why I thought they were raisins
    I think I was thinking of "Honey nut" something or other, equally
    tasteless.
    
    ed

I'd concur that grapenuts and grape seeds are quite similar in size - about
1/8" in diameter.

-Jack

grapenuts are nowhere near as big as raisins. Yes, they are about the size
of a grape seed, and no, that had never occured to me before.

Diana

    They are only tasteless if you heat them in milk in the microwave.
    BAAAAH! Gag
    

    They are also good when mixed into a standard baked custard, preferably
    prior to baking it! 8^) Use skim milk instead of whole and reduce the
    sugar a bit and you get a dessert that's not too high in fat. Imitation
    eggs would cut it back even further but I draw the line there. 
    
    They do swell up near the size of a raisin when prepared this way! 8^)
    8^)
    
    Keith
    
    

    Two comments:
    
    (1) Add 1/4 cup of these to your next bowl of oatmeal in the microwave;
        it's really a nice addition to a cold winter morning.
    
    (2) Malted barley, yeast....this cereal is a beer-drinker's favorite!
    
    	/Harry
    

    I happened to be thumbing thru an Amish cookbook that I have, and found
    a recipe for grapenuts in it... if anyone wants it, let me know and
    I'll post it here for you.  It looks kind of wierd - you bake the stuff
    in a brick and then break off the nuggets.
    
    Cheers,
    
    Chris

We haven't any recipes yet on this note, it would be interesting to 
see how it's done.

Any other interesting recipes in your Amish cookbook? What sort of 
things do they cook? Mostly German origin?

Sheridan
:^)

    This Amish cookbook that I  have is one of those where people
    contribute their favorite recipes.  It seems to have more breads, cakes
    & pies than main dishes, which are mainly casseroles.  Most of the
    recipes seem to fall in the "thrifty" category (ie, homemade ketchup,
    salad dressings, maraschino cherries, and even soap!  There is also
    ritz cracker pie, celery nerve-tonic soup, and "old household remedies"
    including bedbug killer, toothache remedy, cockroach powder, sweating
    feet remedy, plus a remedy for freckles!!)
    
    Anyway, here is the grapenuts recipe, along with a recipe for Shoo-fly
    Pie and Grape Nuts Pie.  If you try any of these, let us know!!
    
    From the "Amish Country Cookbook, Volume I; favorite recipes gathered
    by Das Dutchman Essenhaus", copyright Bethel Publishing, 1979, Elkhart, 
    IN.  Das Dutchman Essenhaus is an Amish restaurant near Middlebury, IN.
    My folks live in Michigan and occasionally visit this restaurant-
    apparently it is so good, it's worth the 3 hour trip!
    
    			GRAPE NUTS   (contributed by Esther Nisley)
    
    5 lb. Brown sugar
    8 lb. Whole wheat flour 
    1 1/4 t. Salt
    2 1/2 Qts. Buttermilk (or sour milk)
    3/4 lb. Oleo, melted
    1 1/2 t. maple flavor
    2 T Vanilla
    2 T Soda
    
    Put dry ingredients in bowl, except soda which should be added to milk. 
    Just before adding the milk to the dry ingredients, mix well.  The
    dough should be fairly thick.  Put in pans, spread evenly.  Bake in 350
    degree oven until done.
    
    (The above is the recipe verbatim.  Sounds like you bake in "bricks" and
    then crack up into nuggets.  Many of the recipes are vague on details,
    like they expect everyone to know how to make grapenuts, vinegar, bread
    dough, etc!!!)
    
    
    				SHOOFLY PIE
    
    2 C. Flour   			1/4 t. Salt
    1 1/2 C. Brown sugar                4 T. Oleo
    
    Mix together until crumbly.  Take out 2 C. of crumbs for top of pies.
    To remainder of crumbs add:
    
    2 Beaten eggs
    2 C. Molasses
    1 1/2 C. Hot water (not boiling)
    
    Mix well. Dissolve 2 t. soda in 1/2C. hot water and add to mixture. 
    Pour in 2 unbaked pie shells and top with reserved crumbs.  Bake at 450
    degrees for 10 min.  Reduce heat to 375 degrees and bake for 30 min. or
    until top is dry and done.  Instead of molasses you can use: 1 1/2 C.
    dark Karo, 1/2C. light Karo, 2 t. vanilla and 1/4 t. maple flavoring.
    
    
                  	GRAPE NUTS PIE   (Contributed by Esther Yoder)
    
    1/2 C. Grape nuts			1/4 C. Butter
    1/2 C. Lukewarm water		1/8 t. Salt
    1 C. Brown sugar			3 Eggs, beaten
    1 C. Dark corn syrup		1 T. Vanilla flavor
    
    Soak grape nuts in lukewarm water until water is absorbed. Combine
    sugar, dark corn syrup, butter and salt in saucepan.  Bring quickly to
    a boil, stirring until sugar is dissolved, remove from heat. Beat eggs
    till foamy.  Add a small amount at a time of hot syrup to eggs, beating
    well.  Stir in soft grape nuts and vanilla.  Pour into unbaked pie
    shell.  Bake at 375 degrees 40-45 min.  Serve with whipped cream.
    
    (Hmmm... typing this in makes this sound pretty good.  Think I'll try
    this soon!)
    
    Chris
    

                  	GRAPE NUTS PIE   (Contributed by Esther Yoder)
    
    1/2 C. Grape nuts			1/4 C. Butter
    1/2 C. Lukewarm water		1/8 t. Salt
    1 C. Brown sugar			3 Eggs, beaten
    1 C. Dark corn syrup		1 T. Vanilla flavor <<<<<
    
    Soak grape nuts in lukewarm water until water is absorbed. Combine
    sugar, dark corn syrup, butter and salt in saucepan.  Bring quickly to
    a boil, stirring until sugar is dissolved, remove from heat. Beat eggs
    till foamy.  Add a small amount at a time of hot syrup to eggs, beating
    well.  Stir in soft grape nuts and vanilla.  Pour into unbaked pie
    shell.  Bake at 375 degrees 40-45 min.  Serve with whipped cream.
    
    (Hmmm... typing this in makes this sound pretty good.  Think I'll try
    this soon!)
    
    Chris
    =========================================================================
    
    Correction - 1 teaspoon Vanilla
    
    I made this on Sunday, very nice, similar to Pecan Pie, but cheaper.  I
    used store-bought grapenuts.
    
    Next time I think I'll try my "standard" pecan pie recipe that calls
    for:
    
     1 cup White Sugar
     1/4 cup Maple Sirup
     3/4 cup Dark Corn Sirup
    
    Chris, Thanks  for entering it.
    
    mj