Sent: Thursday, December 22, 2016 5:33 PM
Subject: Peanut butter chocolate bars
Am searching for recipe I remember from the 1970s that my Mom made. We lived in the Pacific Northwest and
the recipe was shared among several people, so it seems like it may have been popular there. She has lost
the recipe and isn't in touch with anyone who might have it We've tried to replicate it but can't match it.
What we remember:
A cookie dough of some sort was made and about half was patted into the pan. We're pretty sure no peanut
butter was used in the dough.
Chocolate bars, e.g. Hershey's, were spread with peanut butter and placed on top of the dough.
The remaining dough was placed over this, and they were baked.
I've searched high and low online for this to no avail. I've tried Hershey's, Nestles, and peanut butter sites.
You'd think the dough could be a standard cookie dough, but when I tried it, it wasn't right.
The closest recipe that I can find is below.
2 c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 1/2 c. brown sugar
1/2 c. butter
1 tsp. vanilla
1/2 c. peanut butter
8 (7/8 oz.) milk chocolate bars
In large bowl combine all ingredients except peanut butter, candy and 10X sugar. Blend well. Spread 1/2 of dough
on an 11"x7" pan. Place candy bars over dough. Spoon peanut butter over candy. Spread carefully to cover.
Spread remaining dough over peanut butter. Bake 30 to 35 minutes at 350 degrees. Sprinkle with 10X sugar. Makes 36 bars.
Sent: Sunday, December 25, 2016 12:48 PM
Subject: Norwegian cupcakes
I am looking for the recipe Norwegian Cupcakes I had a metropolitan cookbook from back in the 50s or early 60s
The cookbook was a thin book I lost the book upon moving long time ago but never forgot the name of the recipe
My dad wasn't a cake eating and I made those cupcakes and he liked them.
I Thank You ahead of time hope you can help me
I had no success finding a “Norwegian cupcakes” recipe from “The Metropolitan Cookbook.” The only “Norwegian cupcakes”
recipe that I could find is the one here: Norwegian Vanilla Cupcakes.
The cookbook that I am familiar with that has the name “Metropolitan Cookbook” is a small cookbook that was put out in
several editions by The Metropolitan Insurance Company. I found two versions available online, but neither one has a
recipe for “Norwegian Cupcakes.”
See these sites for those versions:
There are used copies of other versions available at Amazon. See:
Sent: Friday, December 23, 2016 9:49 PM
Subject: Morrisons Thousand Island dressing
I have longed for the thousand Island dressing that Morrisons served in their cafeterias.
Would you have the recipe?
The recipe for thousand island dressing from the Morrison’s Kitchen Manual that I have is below.
This is a food service recipe and it makes a large quantity. You’ll have to cut it down for home use.
There is a “from scratch” Morrison’s mayonnaise recipe if you want it, but Hellman’s is the closest
commercial brand. To get the taste right, do not use Miracle Whip or other “salad dressing” of that type.
You should be aware that in the years before they closed, they had begun buying some products from
Food Service companies instead of making them from scratch, and the dressing (and the mayonnaise)
may have been among those.
Morrison’s Thousand Island Dressing
Mayonnaise 10 lbs
Chili Sauce 4 lbs
Sweet Pickle Relish 2 lbs
Chopped Hard Boiled Eggs 10 ozs
Worcestershire Sauce 2 ozs
Place mayonnaise in mixing bowl. Add chili sauce; blend thoroughly.
Add relish and blend.
Add chopped eggs and Worcestershire Sauce. Blend thoroughly.
Thousand Island Dressing may be prepared in advance and kept under refrigeration,
thus assuring us of an ample supply.
You hit the nail on the head when you said -- *You should be aware that in
the years before they closed, they (Morrison's) had begun buying some
products from Food Service companies instead of making them from scratch,
and the dressing (and the mayonnaise) may have been among those.*
Mayonnaise was one of the first to be purchased. Making it from scratch was
a problem both in production and food safety. Purchased mayo is shelf
stable until opened and store made, because of the eggs, was a food safety
problem waiting to happen. Also, managers drifted away from store made
salad dressings and purchased them for the same reasons. To show how
Morrison's evolved my 1991 manual has no mention of a mayo recipe at that
time. They were buying gallon jugs of the stuff The dressing recipe in my
manual has he mayo listed as 1 1/4 gallons and the chili sauce as 1/2
Your reader was probably right when he said he suspected the pickles might
be the reason he couldn't get the dressing right. Even today every brand of
relish is different. Unless you could get the exact generic product
Morrison's used you would never duplicate it exactly.
Hope this helps!