Sent: Friday, January 25, 2013 6:53 AM
Subject: Frosting recipe wanted, Dodge House Bakery Decatur, GA
Iím looking for the buttercream frosting recipe from the Dodge House Bakery
that was located on Covington Highway in (I believe) Decatur, GA.
The bakery was open during the 1970ís and my mother always bought our birthday
cakes there. The frosting was the best Iíve ever had and I would love to be
able to duplicate it. Iíve tried searching the internet for several years
hoping something would pop up but I canít even find a reference to the bakery.
Any help you could provide would be appreciated!
Sorry, I canít find even so much as a reminisce about a bakery by that name.
Iíll post your request on the site in case a reader can help.
Sent: Friday, January 25, 2013 11:04 AM
Subject: Bread pudding
There is a coffee shop in Cleveland Hgts, OH called The Stone Oven.
They have a bread pudding that is wonderful.
They change the flavors, ie.cinnamon apple, raspberry pecan etc., but
the pudding is always very firm. I have tried duplicating this without
success. Do you have any bread pudding recipes that would give me a
very firm, but not dry, bread pudding?
Thank you, Lori
The Stone Oven has a website here: The Stone Oven
Lori, I looked, but had no success finding a recipe with a description like ďvery firm, but not dry.Ē
People donít often put such descriptions as part of a recipe when they post it. I am not a chef,
and I cannot tell merely by looking at a recipe whether the end product would be firm but not dry.
I searched for any recipes or copycats for the bread pudding from The Stone Oven, but I had no success.
All I can do is post your request on my site in the hopes that a reader can help.
Hi Uncle Phaedrus,
This is in response to Lori, who wrote to you asking for a bread pudding
recipe that is firm but not dry. Here's a link to my recipe, which I think
fits the description! Please feel free to pass it along, and thanks for
all you do!
Sent: Sunday, January 27, 2013 11:24 PM
Subject: Salad Dressing, Chinese Restaurants
There were several Chinese Restaurants in Fort Worth, Texas in the
50's through the 90's. The last was The Hong Kong run by the Marr
family in Crowley. His brother owned and ran the New Worth in down
town. Harry Jo used the same dressing but the Marr's had the best.
Blue Star Inn on Camp Bowie also had it. They sold it for take home
in mason jars. It was a French Style Dressing but I could never
figure out all the ingredients. I have searched hours on the Internet
but never found it.
Fort Worth, Texas
Sorry, I had no better success than you. I'll post this on the site for
Sent: Monday, January 21, 2013 11:08 PM
Subject: recipe quest
I'm searching for a for a dish from Gourmet mag., sometime in the 1970s. It
was a Hungarian apple cake that had a top and bottom almost pie-like crust
and a cooked apple filling.
Many thanks for any help you can offer.
I had no success finding a recipe from Gourmet Magazine for a Hungarian
apple cake. I'll post this on the site.
Subject: Old request for Hungarian apple cake
Date: 3/7/2021, 10:26 AM
While searching through an old Gourmet Magazine index I realized that
this is probably the recipe requested years ago (2013). It exactly
fits the description but the name is off. I think the reader
remembered it as a cake because it is cooked in a square baking dish,
similar to a cake or brownie dish. Also, it is listed as Yugoslav but
it is also made traditionally in Hungary.
Sorry for the poor picture of the recipe, I got it off Internet Archive.
Yugoslav Apple Pie (Lenja Pita)
In a bowl cream together 2 sticks ofor 1 cup butter and 1/2 cup sugar
until the mixture is light. Beat in 2 egg yolks and 1 teaspoon vanilla
until the mixture is well combined. Gradually add 2 1/2 cups of flour
and form the dough into a ball. Knead the dough lightly for a few
seconds with the palm of the hand to distribute the butter evenely and
re-form it into a ball. Pat it lightly with flour, wrap it in wax paper,
and chill it for 1 hour. Roll out half of the dough into a 9-inch square
on a floured surface and fit into a buttered 9-inch square baking dish.
Peel, core, and thinly slice 2 pounds of greening apples and toss them
with 1/2 cup vanilla wafer crumbs, 1/3 cup sugar mixed with 1 teaspoon
cinnamon, and the grated rind of 1 lemon. Spread the apple mixture evenly
over the dough. Roll out the remaining dough into a 9-inch square and on
a floured surface, drape it over the rolling pin, and arrange it over the
apple filling. Trim off the excess dough and press the edges against the
sides of the pan. Brush the dough with egg white and bake the pie in a
moderate oven (350į F.) for 50 minutes, or until the pastry is golden.
Let the pie cool and cut it into 12 squares.
I typed in the above recipe from the jpg that Janet sent.
Before I did so, I did a Google search to see if there was a copy of the
recipe somewhere on the web,saving me the time of typing in the recipe
from the jpg. There wasn't, but while searching, I found two recipes for
the Hungarian version of the cake or pie, called "Almas Pite." They are
not from Gourmet Magazine, but they have photos and they can be found here:
European Apple Pie
Hungarian Apple Cake
There are Croatian versions on the web, as well.