Tulsa World newspaper, Scene (May 5, 2004)
"The Missing Link. A reader finds a Pennington's Drive-In cookbook and solves the mystery of the Black Bottom Pie." [article by: Ashley Parrish, World Scene Writer]
Ashley writes ... "If you want to find somebody who remembers Pennington's Drive-In, throw a rock in the air and if it lands on someone who grew up in Tulsa during the '50s or '60s, you've found yourself a memory of Pennington's." [Pennington's closed in the 1980s]
Although Ashley included some neat stories from people about Pennington's the point of Ashley's article was the discovery of a spiral-bound book titled "The Original Pennington's Cookbook," with a forward by Judy Pennington, who writes: "To the many faithful Pennington's customers. I wrote this book for you. You have asked over the past years for our most popular recipes. Some have been printed incorrectly. I wanted to set the record straight. These recipes have been used and kept secret for the past 60 years. I think that is long enough. ... Everyone should know how to make a good cherry limeade or enjoy a piece of Black Bottom Pie at home."
So for those of us who remember the good times at Pennington's ....
Soft pretzel rolls that you get at the ballpark or from a street vendor are easy to re-create at home. This recipe uses a basic dough that’s good to try your hand at if you’re a bread-making novice. And the trick to the malty flavor so key to a good pretzel? The dough takes a dip in a baking soda solution before going into the oven. Try these rolls on their own, dipped in our Sweet Hot Mustard, or toasted in a grilled cheese.
1 cup warm water (105°F to 115°F)
1 (1/4-ounce) envelope active dry yeast (2 1/4 teaspoons)
2 3/4 cups bread flour
1 tablespoon granulated sugar
1 teaspoon kosher salt, plus more for sprinkling
6 cups water
1/4 cup baking soda
Place warm water in the bowl of a stand mixer and sprinkle yeast on top. Set aside to rest until mixture bubbles, about 5 minutes. (If the mixture does not bubble, either the liquid was not at the correct temperature or the yeast is old.)
Place flour, sugar, and salt in a large bowl and whisk briefly to break up any lumps and combine. Once yeast is ready, fit the bowl on the mixer, attach a dough hook, and dump in flour mixture. Mix on the lowest setting until dough comes together, then increase to medium speed and mix until dough is elastic and smooth, about 8 minutes.
Form dough into a ball, place in a large oiled mixing bowl, and turn dough to coat in oil. Cover with a clean, damp dishtowel, and let rest in a warm place until dough doubles in size, about 30 to 35 minutes. Line a baking sheet with parchment paper, coat paper with vegetable oil, and set aside.
Once dough has risen, punch it down and knead it on a floured, dry surface just until it becomes smooth and springs back when poked, about 1 minute. Divide dough into 8 pieces and form into oblong rolls. Place rolls on the baking sheet and cut 4 (2-inch) diagonal slashes across the top of each. Cover with a damp towel and let dough rise in a warm place until almost doubled in volume, about 15 to 20 minutes. Meanwhile, heat the oven to 425°F and bring water to a boil in a large saucepan over high heat.
Once rolls have risen, stir baking soda into boiling water (water will foam up slightly). Boil two or three rolls for 2 minutes per side. Using a slotted spoon, remove rolls, drain, and place on the baking sheet, cut side up. Sprinkle well with salt, and repeat with remaining rolls.
Once all rolls are ready, place in the oven and bake until golden brown, about 10 to 12 minutes. Serve hot
Yeast converts the sugar into carbon dioxide which raises the dough. Most recipes use regular granulated sugar, but Tom Colicchio’s recipe uses barley malt syrup, a molasses-like sweetener that gives the dough a slight malty flavor that is addicting. You can find malt syrup at most grocery stores or you can buy it online. But if you can’t find it, dark corn syrup works just as well.
Loaf bread, dinner rolls or delicious cinnamon rolls all require one ingredient in common -- yeast. The leavening action of yeast enables the dough to rise to much larger sizes than that of "quick" breads that don't use the ingredient. It also lends a unique, malty taste to such breads. For those who enjoy the yeasty flavors of bread, you can increase the amounts to thicken the taste. Increasing the yeast taste in homemade bread and bread products is an easy endeavor for even the novice baker.
Read more: How to Increase the Yeast Taste in Bread | eHow.com http://www.ehow.com/how_7320344_increase-yeast-taste-bread.html#ixzz15mDebz6T
•Add 2 cups of flour, the salt and baking powder to the glass bowl.
Fill the glass with water. Stir in the yeast powder. Ordinarily a recipe of this size only uses about a tablespoon of yeast. To heighten the yeast flavor, we have added more yeast. This will also make the bread rise to a much larger size.
Microwave the cup on high for one minute. This warms it to help activate the yeast faster.
Stir the warm yeast water into the flour mixture. A thick, clumpy paste will form.
Stir in the lemon-lime soda. Use Sprite, 7up or any other brand. The fizzing action of the soda pop adds to the leavening action of the yeast and enhances its flavoring. It does not leave a lemon or lime flavor in the bread recipe because such a small amount is used.
Malted Barley Flour
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Malted Barley Flour, also known as Diastatic Malt, improves the flavor and appearance of yeast breads. Add 1/2 to 1 teaspoon for every 3 cups of flour in your favorite bread recipe to give the loaves a slightly sweet flavor and moist texture. Malted Barley Flour also prolongs the shelf life of baked goods.
[email protected], (3 years ago)
Will be glad to share the recipe for Baked Fudge. I'll post it on my blog this evening. From the main Tulsa World page, scroll down to Lifestyle Blogs, and then click "Small Bites.
And yes, we have a copy of the Pennington's cookbook. Are there any recipes you're looking for in particular? You can e-mail me or call me at 581-8486 and I can share those with you.