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Apr 16, 2010 04:59 PM

Need recipe from Gourmet or Bon Appetit between 1974 to 1979 [moved from General Topics]

Desperately looking to find somebody who has access and time to help me locate a lost recipe. It was named something like Orange Oatmeal Tennis Loaf: and it was a crazy recipe whereby you made a quick sweet bread baked in a cleaned upright tennis ball can. It was very healthy- using a whole orange run thru a blendor/food procesor and oatmeal. The best part was the baking in the tennis ball can: after baking and cooling you cut out the bottom of the can and pushed out the bread and sliced off rounds for eating- it could be then stored with the plastic caps on both ends, travelled well and stayed moist. I found this recipe while babysitting for some foodies in high school and haven't found it since then on any google search.

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  1. I found this recipe for orange oatmeal bread. Maybe you could adapt it for use in the tennis ball containers. You could probably look up other recipes that are made in cans to get a basic idea of the length of time to bake.

    Orange Oatmeal Bread

    1 orange
    2 tablespoons plus 3/4 cup sugar
    1 1/2 cup all-purpose flour
    1 tablespoon baking powder
    1/2 teaspoon salt
    1/4 teaspoon baking soda
    1 cup rolled oats
    2 eggs
    2 tablespoons softened or melted butter
    2/3 cup warm water (105-115 degrees)
    Preheat the oven to 350 degrees.
    Grate the orange rind into a bowl. Cut out as much of the meat of the orange as you can and add it to the bowl. Also squeeze as much juice out of the orange as you can and add it into the bowl. Sprinkle the orange with the 2 tablespoons of sugar and set aside.
    In a large bowl combine flour, 3/4 cup sugar, baking powder, salt, and baking soda. Stir in the oats.
    In a seperate bowl, combine eggs, butter, warm water, and orange mixture. Blend the liquid ingredients into the dry ingredients.
    Pour the batter into one large or two small greased loaf pans. Bake at 350 for approximately 35 minutes for small loaves or 50 minutes for large loaves, until a toothpick inserted into the center of the loaf comes out clean.
    Remove the loaves from the oven and allow to cool for 10 minutes before attempting to remove from the loaf pans.

    1 Reply
    1. re: justmomofthree

      Thanks, I've see this recipe and it s good- but it misses the mark a bit as the rind is not included- all those excellent flavenoids and tartness is excluded!

    2. You could try emailing Epicurious or Bon Appetit - Gourmet at least used to respond to specific recipe requests in the pre-Internet days. It has a more BA than Gourmet sound to me, but Gourmet did get a little whimsical then too.

      2 Replies
      1. re: buttertart

        Neither of them responded as that was my 1st attempt at "recovery" and I know Gourmet ended publishing with their November 2009 issue! Only Bon Appetit is left...and their "contact" person hasn't returned my contact request.Our library doesn't carry microfische of them either- so I'm at an impasse.

        There must be SOMEBODY out there who likes a challenge and excuse to dig thru old magazines...

        1. re: maracuya61

          Full years are available on eBay for not much, if you want to go that route. I haven't had magazines from the 70s around for a long time, but did just buy a couple of years of Gourmet of sentimental value (70s and 80s) to me on eBay. Never held on to BA. See if you can find a telephone number for Epicurious (where the ghost of Gourmet now resides) or BA, calling the publishers, Condé Nast might be a way to start. A phone call is harder to ignore than an email.

      2. I have issues of BA from May 1977, I'll check those through 1979 for you when i get time and get back to you.

        2 Replies
        1. re: BeefeaterRocks

          Sorry nothing in the above issues but at least you can scratch them off the list.

          1. re: BeefeaterRocks

            Thanks for checking- much appreciated- any help I can give you? I have an good number of Peruvian recipes having lived there with my chef husband for awhile...