Sent: Friday, December 13, 2013 11:15 AM
Subject: Hot cheese sauce for apple pie
My sister has been salivating for a long, long time over a hot cheese
sauce that was served on apple pie at Kuenning's Restaurant that was on
High Street in Columbus, Ohio.
She used to work downtown and went there for lunch every day and
frequently ordered that pie. The restaurant has been closed for years
and years but she still talks about it.
Can you please help me find the recipe for her?
Thanks for your consideration.
After a diligent search, I must say that I had no success locating any
mention of Kuenning's Restaurant apple pie or the cheese sauce that they
served on it. I did find a few mentions of the restaurant, but not the pie.
I will post this on my site in case a reader can assist, but it will be
January before it appears.
A reader sent the below recipe. There is no indication that it is from
Kuenning's. Let me know if it is similar.
One of you readers requested a recipe for hot cheese sauce poured over apple
pie. I saw a recipe from a clipping in the Milwaulkee Journal dated Nov. 16,
1961. Recipe follows:
1/2 c concentrated evaporated milk
4 oz. grated sharp cheddar cheese
Add milk and cheese to a skillet and cook until cheese melts (watch
carefully). Stir to blend and pour over slices of apple pie.
Hope this helps,
Subject: Poppyseed Lemon Loaf
Date: Tuesday, December 31, 2013 3:13 PM
Happy New Year.
Today I have baked New Year's breads for the neighbor's breakfast tomorrow:
-lemon poppy seed loaf. This one has a lemon sugar glaze and was on the package of a margarine box...
I am thinking Blue Bonnet from the early 1990s. I copy and paste below to share.
Poppyseed Lemon Loaf
I know I got this recipe while in Wheaton, Illinois so would have been from 1990-1992. It was served at a women’s
church study group. When I asked for the recipe, I think the cook said, “Oh, just look on the package of X margarine.
It is on the back.” Thinking it was Blue Bonnet margarine. This is great to bake in small loaf pans to give as a gift
with a variety of other breads (banana, date-nut,pumpkin) and add a flavored butter.
2 1/4 cup flour
1 1/4 cup sugar
3/4 cup milk
1 cup margarine, softened
2 Tbs poppy seed
1 ½ tsp. baking powder
1 tsp salt
1 Tbs. grated lemon peel
1/3 cup sugar
NOTE: [if you use powdered sugar use 1/2 cup] using granulated sugar creates a nice crunchy glaze.
3 Tbs. margarine, melted
1 1/2 Tbs. lemon juice
I also add grated lemon peel
-Use 4 mini loaf pans= 5 1/2 “x 3” or one regular bread loaf pan
-Heat oven to 350*
-In a large bowl combine all ingredients. Beat at medium speed scraping sides for 2-3 minutes.
-Pour into pans
-Bake 30-40 minutes or until tests done
In a small bowl mix all glaze ingredients. Pour over warm
bread in pan and cool 10 minutes. Loosen
edge with knife and remove from pan.
Sent: Saturday, December 14, 2013 8:04 AM
Subject: Cole Slaw
I found your website while searching for a recipe for coleslaw from a Mexican Restaurant in Dearborn,
Michigan named Mexican Fiesta. I lived in the Detroit area for 47 years and had to move to Cincinnati
in 2007. Since we have moved, many of the foods we ate in the Detroit area we cannot get down here.
Coney Island restaurants for one, are not down here, nor is the chili, which we have been able to buy
frozen bricks when up in Michigan. Olga’s and their three cheese olga…nope not down here. Anyways,
my wife, three daughters and I were just talking about the coleslaw at Mexican Fiesta, which was so good.
Any chance you can find a recipe for that?
Thank you in advance if you have any luck!
Sorry, I had no success. This restaurant has a website at:Mexican Fiesta.
Their menu appears on the site at Mexican Fiesta menu,
but it just says “coleslaw” – no clue there. I found no recipes and no clues to their coleslaw
recipe in my search, just lots of raves about the coleslaw on restaurant review sites.
Among the comments that I found were these:
“Yes, regular old mayo based coleslaw. Somehow it works with dishes like the enchiladas or burritos -
cuts the mound of meat and cheese and adds some awesome crunchiness for a perfect bite.”
“That brings me too my next point, the coleslaw. I normally hate the stuff, but I love theirs!
Not a hint of that fart taste cabbage has, just the best part, crunchy and sweet.”
I never thought cabbage had a “fart taste”. Whatever....
Subject: Bowlers or Bollars Recipe
Date: Friday, December 13, 2013 2:24 PM
Hi – Here’s my grandmother, Rebecca P. (she was from Romania and Aunt Anna’s
(her sister – born here) recipes. They’ve been gone for over 40 years but the
requests for the bollars continue on. Each one is made individually with a lot
of love and time!
Don’t even think rugelach because these are much more involved… it’s like
saying to a Springer Spaniel owner… is that a Brittany?
I am doing a video in a few days for my cousins and niece on how to actually make em.
where, as a child, I watched them being made. My Granmom let me help chop the walnuts!
1/2 envelope of yeast – my Aunt Anna used the dry convenient stuff while granmom used the cake
1 egg beaten
2 c. flour – Granmom used Sarasota unbleached
1/2 c sour cream – I use the reduced fat but regular works just as well for clogging the arteries.
1/4 lb butter (soft) – Aunt Anna used margarine but Granmom always used butter unless there was a kosher meat thing happening.
Plate of Cinnamon and sugar(keep several cups in a bowl), dish of chopped walnuts, dish of blond raisins
Mix yeast into sour cream and egg. Add the rest of the ingredients.
Take a piece the size of about a quarter and flatten it in the cinnamon & sugar to 2.5- 3” in diameter.
Carefully take about 5-6 raisins and some walnuts and make a pouch and pinch the seal and put it
on the bottom of the cookie sheet lined with parchment paper(Grandmom’s version) You can reuse
the parchment paper.
Same as above-Aunt Anna’s Version – after mussing it in the cinnamon and sugar, fill piece with
the walnuts and raisins and roll it and turn ends under and pinch opening closed… It will
sorta look like a 2.5” crescent.
Bake 325 -- 15 min on lower rack;8 min on top rack…or a bit longer.
They freeze well if you can keep yourself from eating them.
Sent: Sunday, January 19, 2014 1:55 PM
Subject: Bollars on Jan 2014 page
can you query Marriane who sent the Bowlars, or Bollars recipe for some clarification?
I really would like to know if the dough is left to raise after mixing and before filling,
because if it isn't then what is the point of the yeast? They sound good, and are most interesting,
but this step is missing, and assuming it is not good policy as you know what the say about assuming.
It was obviously written by an experienced cook/baker and the step might be considered obvious,
but to the non cook/baker who wants to try something a friend/relative/neighbour made years ago its
a recipe for disaster.
Marianne says no – the recipe is correct as given. There is no step left out. The dough is not
left to rise before filling. Apparently, whatever rising occurs while the pastries are being filled
is enough. It’s her grandmother’s recipe and she has been successfully making them for years.
There is a video showing how the cookies are made here:
From: "Barbara G"
Subject: This is my Mom's "Bowler" recipe
Date: Friday, November 13, 2015 6:52 PM
This is my Mom's "Bowler" recipe....she would make theses all the time...she knew the recipe by heart and
almost every morning she would roll out the dough and make a batch...she used to say it was therapeutic for her.
She loved to bake and she was a great baker! Whenever we would visit her, the freezer would be overflowing with
her Bowlers. Mom passed away in 2007 at 92 years old. Don't know the origin of this recipe.
My maternal grandmother was from Russia so it could be her recipe.
Bowlers are small twisted yeast dough pastries with cinnamon & sugar. Really good warmed up with butter for breakfast.
1 yeast cake dissolved in 1/4 cup luke warm water (110 degrees on thermometer). a yeast cake which is .06 oz. would be 2 1/2 teaspoons of active dry yeast/1 package
2 cups all purpose flour
1/4 cup sugar
1/4 cup warm milk
1 egg, beaten
1/4 pound of butter at room temperature
Mixture of cinnamon & sugar for dipping dough in. Use your judgement on this.
Dissolve the yeast in the warm water. 110 degrees F. Set aside
Blend the flour together with the butter.
Add the sugar, the beaten egg, the dissolved yeast mixture and the warmed milk. This should make be sticky but hold together.
After you make the dough, refrigerate for about. 2 hours or until you can handle it or overnight. Put it into a greased bowl
& cover with Saran Wrap.
Take a piece of dough and dip into sugar cinnamon mixture. Keep turning it over in this mixture until it is well coated.
Using your hands pull & stretch the piece of dough until you can shape it into a twisted pretzel shape. ( Also, you could roll
out the dough and fill it with chopped nuts, raisins, coconut, jelly...whatever ...then roll it up into a bun shape).
Sprinkle a little sugar cinnamon mixture on top.
Bake on a greased cookie sheet for about 20 minutes.
Makes about 10-14 Bowlers depending on the size.