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Sutter's Bakery Coffee Ring

----- Original Message ----- 
From: Steve
Sent: Saturday, January 16, 2010 1:38 AM
Subject: sutter's coffee ring recipe

Hi Phaedrus, 

Would you know the recipe for the coffee ring cake from the no-longer-in-existence 
Sutter's Bakery on the Grand Concourse in Bronx, N.Y.? Their other locations were 
on Flatbush Avenue in Brooklyn and in Greenwich Village in Manhattan. Thanks for 
your help.

Hello Steve,

Sorry, I had no success with that recipe or with any other recipes from Sutter's Bakery.


Creme Brulee Cheesecake

----- Original Message ----- 
From: Nancy 
Sent: Wednesday, January 13, 2010 12:17 PM
Subject: Looking for a Recipe

We went to a restaurant in St. Rose, Illinois by the name of Popeye's, otherwise known 
as the Chop House.  (This is not Popeye's chicken).  They serve a Creme Brule Cheescake. 
Would you have anything on this recipe?

Thank you,


Hi Nancy,

Sorry, no luck with that recipe from Popeye's/Chop House. It's not very likely that particular recipe is available. There is a creme brulee cheesecake recipe here:

Creme Brulee Cheesecake


Bimini Bread

----- Original Message ----- 
From: kathi 
Sent: Friday, January 15, 2010 2:52 PM
Subject: Recipe for Bimini Bread (Bahamas)

I have found a few. What I did find is the original is a guarded family secret. 
What I would like to know is which one is closest to the original. these are the 
ones I have. if you don't mind could you please tell me which one is most like 
the original one from what you can find?? Please see attached files.

Thank You Much,


P.S. One day just happened to stumble across your site and boy was I lucky. Thanks bunches 
for all you do. This truly ROCKS!!!!!!!!

Hi Kathi,

Well, I've never tasted Bimini bread, and I can't find a recipe that reliably says it is closest to the original. As you said, the real recipe is a secret, so I can't compare ingredients. Sorry, I have no way to help you.

This article seems to say that there are several varieties of Bimini bread:

Bimini Bread


Yes, thank you I have read that one. I think I will try the Florida Table recipe. A friend of mine used to go to the Bahamas quite a bit and said this bread is to die for. Once again thank you for your site, I refer to it alot.

Have a great day,

Kathi Sue

Timm sent this recipe . No guarantee that it's any closer to the original than the others, though.

Several years back a friend brought back this recipe from Florida for Bahamian Bimini Bread. 
Timm in Oregon

Bahamian Bimini Bread 


2-1/4 teaspoon active dry yeast 
1 cup warm coconut milk 
1/4 cup nonfat dry milk powder 
1/3 cup sugar 
1/2 cup vegetable oil 
1 teaspoon salt 
3 large eggs, beaten lightly 
3 to 4 cups flour 
2 tablespoons honey 
2 tablespoons butter 


Dissolve the yeast in 1/4 cup warm coconut milk in mixing bowl; 
let sit for 10 minutes. Add the milk powder, sugar, oil, and eggs. 
Use paddle attachment to mix until smooth. Add the remaining coconut 
milk. Switch to a dough hook and add the flour, about 1/2 cup at a 
time, until the dough is cleanly pulling away from the sides of the 
mixing bowl. Knead at medium speed for about 5 minutes, until the 
dough is smooth and elastic. Drizzle oil over the dough, coating the 
dough and sides of the bowl. Cover lightly with plastic and let rise 
in warm spot about 2 hours. 

Punch the dough down and form into 2 loaves or 12 small rolls. 
Place the loaves into 2 greased loaf pans or the rolls into a 
greased cake pan. Cover with a cotton cloth and let rise for 1 hour. 

Preheat the oven to 350F degrees during last 20 minutes of rising. 
Bake the loaves for about 35 minutes or rolls fir about 25 minutes, 
until golden brown.

Hadji Loja Wecken

----- Original Message ----- 
From: Zdenka 
Sent: Thursday, January 14, 2010 10:44 PM
Subject: Hadji Loja wecken


Can you please help me find a recipe for small breads called: Hadji Loja wecken. 
My mother used to get these in her home town of Osijek, Croatia when she was a 
young girl around 1930's - 1040's.  I found a New York Times article that was 
printed 1887 and has mentioned this as a "popular article of confectionary".

Thank you,


Hello Zdenka,

"Hadji Loja" was a famous Bosnian chieftan. He was a Muslim and a revolutionary leader. The confection of which you speak was named after him in 1878. However, I had no success finding any other mention of the confection than that 1897 London Times article. If the confection is still made in Bosnia or Croatia or Serbia or any of the Slavic countries, then it must be called something else now. "Wecken", perhaps means "awaken". One might speculate then that this is a sort of breakfast pastry.

You best bet at finding this is to locate a Bosnian/Croatian message board and ask the people on that board.


Timm sent the below recipe, but without more information about what "Hadji Loja Wecken" was like, it's impossible to say whether it is similar. This recipe doesn't sound like a "confection."

Wecken has many names throughout Europe. It is a small bread roll that is steamed while 
baking to give it a crispy crust.  Here is the recipe that my family has used for well 
over 50 years.   Timm in Oregon



Day One:

2 cups unbleached bread flour 
1-1/3 cups cold water 
1/2 teaspoon instant yeast

Day Two:

5-1/2 cups flour
1-1/3 cups water or more as needed
1 teaspoon instant yeast
1-1/2 teaspoon salt 


Day One: Mix the flour, water and yeast in a bowl until smooth and lump free. 
Cover with plastic wrap or a plate and let this sponge mixture rest on the 
counter overnight.

Day Two (18 to 24 hours later): Mix the sponge with 5 cups of flour, the water 
and the yeast. Knead for 8 minutes, preferably with a stand mixer. Add up to 
another half cup of flour until the dough clears the bowl and doesn't stick 
much to the sides. Sprinkle the salt over the dough and mix for 4 more minutes. 
The consistency of the dough should be smooth but tacky, adjust with water, a 
teaspoon at a time or flour, a tablespoon at a time.

Form the dough into a ball and place in an oiled bowl, turning once to coat. 
Place a damp towel or plastic wrap over the top. Let the dough rest for 2 hours 
at room temperature or until doubled in size.

Turn the dough out on a lightly floured work surface and form into a log. Cut 2 
ounce pieces with a bench knife. This should make about 40 traditional size rolls. 
For larger rolls cut 2-1/2 to 3 ounce pieces.

Let the pieces rest for a few minutes, then form into balls or shape of choice. 
Coat in flour and place on parchment paper about 2 inches apart. Cover with a 
damp cloth and let them rise for a further hour.

Preheat the oven, preferably with an oven stone, to 450F degrees for 1 hour. Place 
an old pan on the bottom rack. Slash the rolls with a serrated knife or razor blade 

Place the rolls in the oven on the next shelf up, directly on top of the stone if 
available or on a baking sheet if not. Pour 1 cup of water into the old baking pan 
and close the door quickly. Spray sides of oven with water 2 or 3 times in the first 
5 minutes using a regular spray bottle. Bake for 15 to 20 more minutes, turning the 
baking sheet if necessary for even browning.

Cool the rolls on wire racks so that the bottoms don't get soggy. Rolls are supposed 
to be eaten warm and crispy.

Red Beans & Rice

The search engine registry indicates that someone has searched for this:

Red  Beans  And  Rice

1 lb. red beans
3 c. chopped onions
1 bunch green onions, chopped
2 cloves fresh garlic, pressed
1 can tomato sauce
3 dashes Tabasco sauce
1/4 tsp. oregano
1/2 lbs. sliced, diced bacon
1 green pepper, diced
2 qts. water
1 c. fresh parsley, chopped
1 tbsp. salt
1 tsp. red pepper
1/4 tsp. dried leaf thyme
Kielbasa or andouille, sliced 
Rice, cooked

Cook beans and bacon in salted water slowly for 45 minutes.  Add vegetables, 
tomato sauce and seasonings.  Cook slowly another hour stirring occasionally. 
Add sausage for extra body and cook 45 minutes more.  Cook, but do not necessarily 
refrigerate.  Reheat and bring to a boil, then lower heat and simmer gently 30 
to 45 minutes.  Serve over boiled rice.  

"The sourdough bread was a bit legendary, in that many claimed Miss Etta's starter came, in part, from the same sour mash that her moonshining neighbors used to make distilled spirits... You could taste the corn ripening in the field, the woodsmoke from the still, and the cold breeze as it washed through the maple trees..."
The Drifter's Wheel by Phillip Depoy

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