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Butter Roll Pie

----- Original Message ----- 
From: Lornalee 
Sent: Wednesday, January 20, 2010 7:49 AM
Subject: Butter Roll Pie

This was is today's Good Ole Days newsletter in my email box this morning. Could you help this lady?


Butter Roll Pie
Sallie Vaughan said ...

Does anyone have a recipe for Butter Roll Pie? My husband's mother and 
aunt used to make Butter Roll Pie when he was very young. He speaks of 
it often, and I would like to surprise him and make it for him. By what 
I understand it was made with a crust filled with peaches, rolled up like 
a jelly roll and had sugar sprinkled over it and a little milk poured in 
the center of the pan. It is not cut in slices before it is baked. It is 
just rolled up like a jelly roll and placed around in a round pan. This 
is an old Southern recipe, and I cannot find it anywhere. If someone could 
tell me how to make it, I would appreciate it very much.

Thank you in advance for your time and trouble. 

Hi Lornalee,

This request was posted by Sallie Vaughan almost a year ago, on March 12, 2009, in Recipe Roundup. See:
Good Old Days Want Ads

The only recipe that I can find that might be closer than the ones that people have already provided in response to her request is below.


Fruited  Butter  Roll

2 c. water
1 1/2 c. sugar
2 c. self-rising flour
2 tbsp. sugar
6 tbsp. shortening
2/3 c. milk or enough to make workable dough

After mixing, divide into two pieces.  Roll each piece into oblong roll. 
Spread 1/2 stick warm oleo over each piece.  Sprinkle 1/2 cup sugar over oleo. 
Place 3 cups fruit (peaches, berries, etc.)  Next start with long side and 
roll into long roll.  Pinch edges to seal.  Place seam down in 9x13 pan that 
has been Pam sprayed.  Pour boiling syrup over both rolls and bake 20-25 minutes 
in 425 degree oven or until golden brown. Some fruit can be cooked in syrup for color

Maple Syrup Dumplings

----- Original Message ----- 
From: "Rebecca " 
Sent: Friday, January 22, 2010 1:23 AM
Subject: Maple syrup dumplings

> These are a buttermilk dumpling cooked stovetop in maple syrup. I
> believe they are Quebecquios in origin.thanx Rebecca Hoffman .
> Sent from my iPhone

Hello Rebecca,

I found several recipes for these, but none called for buttermilk, just milk. One recipe below and see these sites:

Cookbook Fixation

Food Network

Bright Ideas


Maple Syrup Dumplings


1/2 cup white sugar
1 1/2 - 2 cups maple sugar or brown sugar
3 cups water
2 cups flour
2 tsp. baking powder
2 eggs
2/3 cup milk
Pinch of salt


Mix together maple or brown sugar, white sugar, and 3 cups of water in a 
four-quart saucepan. Bring to a boil over medium heat, stirring frequently 
until the sugar is melted and it appears to be syrup. Once it starts to 
boil, lower the heat so it doesn't stick to the bottom.

While it's cooking, make the dumplings by mixing together flour, baking 
powder and salt. Beat eggs lightly and add them and the milk to the dry 

Drop the dumplings by the tablespoonful into the mixture. When they're light 
brown flip them over. Only put them in for about a minute on each side.

Morrison's Fried Fish

----- Original Message ----- 
From: "Joanie-O" 
To: "Phaedrus" 
Sent: Sunday, January 10, 2010 4:28 PM
Subject: Morrison's Fried Fish
> I would like to know how they made their fried fish.
> Thank you.

Hi Joanie-O,

Here's the fried fish recipe. These are the cafeteria recipes, so they make large servings.


Morrison's Fried Fish

Yield - 40 servings

fish (4 oz)
salt and pepper to taste
2 lbs seasoned flour (This was a recipe: 2 lbs flour, 3/4 oz black pepper, 1 oz. salt)
8 oz powdered milk added to 1/2 gallon of water or 1/2 gallon of whole milk.
6 oz. Voltex (this is liquid, and in this case frozen, eggs. Today you can 
buy liquid eggs refrigerated or use whole eggs)
2 1/2 lbs dry batter mix. (This was a recipe: 2 1/2 lbs flour, 3 1/2 oz baking 
powder, 1 oz salt and 1 oz paprika)

Season fish with salt and pepper, roll in seasoned four, shake off excess.
Dip floured fish in egg wash, then in dry batter mix. Fry in shortening at 
375 degrees.

See also: Morrison's Fish Almondine

Cranberry Squares

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Cranberry  Squares

2 c. all-purpose flour
1 c. sugar
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
3/4 c. orange juice
2 tbsp. shortening
1 egg, well beaten
1 1/2 c. fresh or frozen cranberries (coarsely chopped)
1/2 c. nuts (chopped)
*Streusel Topping

Preheat oven to 350 degrees. Grease 9 x 13 x 2 inch pan. Mix all dry ingredients. 
Stir in orange juice, shortening and egg.  Mix until well blended.  Carefully fold 
in cranberries and nuts.  Turn into greased pan.  Sprinkle with Streusel Topping. 
Bake 30-35 minutes.  To prepare with canned cranberries, substitute 1 (8 ounce) 
can whole cranberries sauce.  Reduce sugar to 1/2 cup and orange juice to 1/2 cup. 

--Streusel Topping:--

1/4 c. flour
2 tbsp. butter or margarine
1/3 c. sugar
3/4 tsp. cinnamon

 Mix together until crumbly. 
Cranberry  Squares

1 (13 oz.) can crushed pineapple (1 2/3 c.)
2 (3 oz.) pkg. or 1 (6 oz.) box lemon Jello
1 (7 oz.) bottle ginger ale (about 1 c.)
1 (1 lb.) can (2 c.) jellied cranberry sauce
1 (2 oz.) pkg. dessert topping mix (Dream Whip)
1 (8 oz.) pkg. cream cheese, softened
1/2 c. chopped pecans or other nuts

Drain pineapple, reserving syrup.  Add water to syrup to make 1 cup. 
Heat to boiling.  Dissolve gelatin in hot liquid; cool.  Gently stir 
in ginger ale, chill until partially set.  Blend drained pineapple 
and cranberry sauce, fold into gelatin mixture.  Turn into 9"x 9"x 2" 
dish.  Chill until firm.  Prepare dessert topping according to 
directions and fold in cream cheese.  Spread over gelatin. 
Toast pecans in 1 tablespoon butter or margarine in moderate oven, 
350 degrees, about 10 minutes.  Sprinkle over top of salad. 
Makes 9 servings.  
Cranberry  Squares

2 sticks margarine, melted
1 1/2 c. sugar
1 1/2 c. flour
2 eggs, well beaten
2 c. cranberries
1 c. nuts

Mix all together. Place in greased 9 x 13 inch pan. 
Bake at 350 degrees for 50 minutes. Cut and remove 
from pan while still warm. 


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FATTOUSH (Syrian Bread Salad)

1/2 loaf Arabic bread
1 lb. cucumber
1 med. sized lettuce
1 lb. tomatoes
10 sm. radishes
2 lemons
Olive oil
3/4 c. fresh mint leaves
1 onion
3/4 c. fresh parsley

Break the bread into small pieces.  Then fry it or toast it in the oven. 
Chop the vegetables finely and combine them with the bread. Add to it the 
lemon juice, olive oil (according to taste) and salt. Stir well and serve. 

"The barmaid brought their Ploughman's lunches: warm rolls, butter, big, crumbly blue-veined wedges of Stilton, pickled onions, tomato, and chutney." Murder in the Queen's Armes by Aaron Elkins

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