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Butter Kuchen

On 15 May 2006 at 13:09, Jo wrote:

> I grew up eating butter and cherry kuchen's from Heitzman's Bakery in
> Louisville, KY.  The pastry is round like a pie and has a buttery
> syrupy filling in the middle so when you cut into it oozes out
> everywhere and the bread part is like bread.  I did a search in the
> achieves and saw that someone wrote to you back in 2001 about butter
> kuchen are there any updates since that time or can you find me the
> recipe that the Heitzman's Bakery uses in Louisville, Ky? 
> Jo

Hello Jo,

I have searched for butter kuchen recipes from Louisville, KY bakeries such as Heitzman's bakery, Mann's Bakery, and Stover's bakery many times. No luck. They don't give out their recipes, and no one has exactly copied any of them.

There is a butter kuchen recipe from a Louisville newspaper below:


Butter Kuchen

3/4 cup milk
1/4 cup butter or margarine
1/2 cup sugar
1 teaspoon salt
2 packages active dry yeast
1/2 cup warm water
2 eggs
5 cups bread flour

Scald milk and add butter, sugar and salt. Dissolve yeast in warm 
water and add to milk mixture. Beat in eggs, then beat in flour.

Cover and let rise until double, about an hour. Divide into 5 pieces. 
Roll out into desired shape. Place in 9-inch cake pan and let rise 
30 minutes.

Butter topping: Beat together 1 cup sugar, 3 eggs and 1/2 teaspoon 
vanilla. Slowly beat in 1 cup of oil; add oil too fast and the 
mixture will curdle. Heat on top of stove until hot and pour on 
crust after it rises the second time. Bake 25 minutes at 375 degrees.

Cherry kuchen: Heat 1 can dark cherry-pie filling on top of the stove. 
Spread on crust after it rises the second time. Bake 20 minutes at 375

Cheese kuchen: Mix 2 cups cottage cheese, 1 egg and 1/2 cup sugar in 
a blender until creamy. Heat slowly until warm. Pour on crust after 
second rising and sprinkle cinnamon on top. Bake 25 minutes at 375 

Apple coffeecake: Peel and thinly slice 3 apples. Sprinkle with cinnamon,
nutmeg and sugar to taste. Roll the dough into a rectangle after it 
rises the first time. Place on a cookie sheet. Fill center of dough with 
the apple-cinnamon-nutmeg-sugar mixture. Dot with margarine. Cut dough 
on both sides of the mixture into 1-inch-wide strips. Bring the strips 
into the middle of the dough to form a crosshatch pattern. Tuck in the 
ends. Bake 20 minutes at 375 degrees.

Tea ring: Roll dough into a rectangle about 2 1/2 times longer than 
wide. Place on a cookie sheet. Sprinkle with cinnamon and sugar. 
Dot with margarine. Starting with the long side, roll the dough in 
a spiral to enclose the cinnamon filling. Join the ends to form a 
circle. Use scissors to cut nearly through the dough at 1-inch intervals. 
Pull the sections up and out to form a larger circle and expose the 
spiral interior. Let it rise until about double in size. Bake 15 minutes 
at 375 degrees.

Sugar glaze: Cream 2 tablespoons softened butter and add about 1/2 cup
confectioners' sugar, beating until well combined. Add another 1/2 cup
confectioners' sugar, a dash of salt, 1/2 teaspoon vanilla extract and 
1 1/2 tablespoons milk, more or less, so you can drizzle the glaze onto 
your coffeecake or sweet rolls. 
On May 15, 2006 you got a request for a Butter Kuchen from Louisville KY. 
I found this one and thought you might be interested.


This is probably as close as you will get to Heitzman's recipe.

Sincerely, Crystal

For more Butterkuchen recipes, see:

Oozy Butter Kuchen

St. Louis Butterkuchen


On 14 May 2006 at 19:14, Krishna wrote:
> Dear Phaedrus,
> Greetings again from India!
> Well, we're in the middle of mango season here, and I had a few
> questions  for you...
> First of all, I had a question about mangos in general. I was
> wondering  how many varieties of mangos are there, and which type is
> considered to be  the best? Here in India, Alphonso mangos are
> considered supreme,  but I  remember years ago when I was in Taipei
> during mango season the "Golden"  mangos were best...they were
> huge...maybe four times the size of a regular  mango, and with a very
> small pit, and very golden on the inside.
> Secondly how about some interesting mango recipes? We regularly make
> mango  icecream here...but I was wondering about something more 
> pie, cake, jam or some even savory things. Also,
> how  about Major Grey's sweet mango chutney recipe?
> I hope that's not too much to ask!
> Thanks again!
> Krishna 

Hello Krishna,

Lots of information here, but it's a good request.

There are dozens of mango recipes on these sites, and three chutney recipes and one jam recipe below.

Fresh Mangos

Mango Recipes

More Mango Recipes


Food Down Under

Mangos originated in East India, Burma and the Andaman Islands bordering the Bay of Bengal and have been cultivated for over 4,000 years. Around the 5th century B.C., Buddhist monks are believed to have introduced the mango to Malaysia and eastern Asia. Persian traders then took the mango into the middle east and Africa, and from there the Portuguese brought it to Brazil and the West Indies. The name 'mango' is derived from the Tamil word 'mangkay' or 'man-gay'. When the Portuguese traders settled in Western India they adopted the name as 'manga'. Mango cultivars arrived in Florida in the 1830's and in California in the 1880's.

Today there are over 1,000 different varieties of mangos throughout the world. These varieties are derived from two strains of mango seed - monoembryonic (single embryo) and polyembryonic (multiple embryo). Monoembryonic hails from the Indian (original) strain of mango, polyembryonic from the Indochinese.

The Mango tree is sacred in India. It is a symbol of love and it is believed by some that a Mango tree can grant wishes. In the Hindu culture hanging fresh mango leaves outside the front door during Ponggol (Hindu New Year) and Deepavali is considered a blessing to the house. Mango leaves are also used at weddings to ensure the couple bear plenty of children. The birth of a male child is celebrated by hanging mango leaves outside the house.

The vitamin content of a mango depends upon the variety and maturity of the fruit, when the mango is green the amount of vitamin C is higher, as it ripens the amount of beta carotene (vitamin A) increases. Mangoes are high in fiber and also contain an enzyme that aids the digestion of meats. Unlike apples, the skin of a mango is not eaten. It can irritate the digestive tract.

The world's leading mango producer is India, but India exports very little of their crop because most of it is consumed within the country. The top mango exporters reported in 1997 are as follows in order: Mexico, Brazil, South Africa, Haiti, Guatemala, Venezuela, Peru, Nicaragua, Dominican Republic.

The peak season for mangos is May through September. To ripen a mango, place it in a paper bag at room temperature, checking on it daily to prevent over-ripening. Store ripe mangos in the refrigerator for up to 5 days. Half-ripe mangoes are best for cooking, as they hold their shape better. Mango chutneys often use half-ripe mangoes.

In India, the favored variety of mango out of over 250 varieties grown is the alphonso. Other popular varieties include paayri, malgoba, dasheri, langda, tothapuri and baingan palli. Each has its own taste and aroma.


Major Grey-Style Chutney

This chutney tastes similar to the store bought mixtures sold with 
a Major Grey description or brand. Its flavour is reminiscent of the
condiments English Colonists learned to love during their time in 
India and the Middle East 

4 cups (1000 ml) prepared mango, about 5-6 medium 
1 cup (250 ml) brown sugar 
1 cup (250 ml) apple cider vinegar 
1 cup (250 ml) chopped yellow onion 
3/4 cup (175 ml) golden raisins 
1/2 cup (125 ml) lime, seeded, chopped 
1/2 cup (125 ml) grated gingerroot 
1/2 cup (125 ml) peeled, seeded & chopped orange 
1/2 cup (125 ml) molasses 
1/4 cup ( 50 ml) peeled, seeded & chopped lemon 
3 cloves garlic, minced 
1 tbsp (15 ml) mustard seed 
1 tsp (5 ml) dried pepper flakes 
1 tsp (5 ml) ground cinnamon 
1/4 tsp (1 ml) ground cloves 
1/4 tsp (1 ml) ground allspice 
2 tbsp (30 ml) finely chopped fresh cilantro 

Peel, pit and coarsely chop mangos. Measure 4 cups (1000 ml).

Place 6 clean 250 or 236 ml mason jars in a boiling water canner; 
fill with water, bring to a rolling boil. Boil SNAP Lids 5 minutes–not
longer–to soften sealing compound. 

Combine mangos, sugar, vinegar, onion, raisins, lime, gingerroot, 
orange, molasses, lemon, garlic, mustard seed, red pepper flakes, 
cinnamon, cloves and allspice in a large stainless steel or enamel 
saucepan. Bring to a boil, stirring constantly. Boil gently, stirring
occasionally for 30 minutes. Add cilantro during the last 10 minutes 
of cooking time.

Ladle chutney into a hot jar to within 1/2 inch (1 cm) of top rim 
(headspace). Using nonmetallic utensil, remove air bubbles. Wipe 
jar rim removing any stickiness. Center SNAP Lid on jar; apply screw 
band securely until fingertip tight. Do not overtighten. Place jar in 
canner. Repeat for remaining mango chutney. 

Cover canner; return water to a boil. Process –boil filled jars – 
10 minutes.* Remove jars. Cool undisturbed 24 hours. Check jar seals. 
Sealed lids curve downward. Remove screw bands; wipe and dry bands 
and jars. Store screw bands separately or replace loosely on jars, 
as desired. Label and store in a cool, dark place.

Makes about 6 - 250 or 236 ml jars.

At altitudes higher than 1,000 ft (305 m) increase processing time as
indicated below.

Boiling Water Canner - Altitude Adjustments
Feet (Meters) Increase Processing Time
1,001-3,000 (306-915) - 5 minutes
3,001-6,000 (916-1,830) - 10 minutes
6,001-8,000 (1,831-2,440) - 15 minutes
8,001-10,000 (2,441-3,050) - 20 minutes
Mango Chutney
The San Mateo Times. 6/26/90
Yield: 4 Servings

6 Mangoes; peeled and cut in strips
1 qt Apple cider vinegar
2 c Granulated sugar
2 c Dark brown sugar
2 c Chopped onion
6 Cloves garlic; minced
4 tsp Cracked black pepper
1/2 tsp Salt
2 tsp Hot red (cayenne) pepper
1 Tb. cinnamon
1 Tb. minced fresh ginger root
1/2 tsp Ground cloves
2 tsp Ground allspice
2 tsp Ground mustard seeds
1 c Raisins
1 c Carrots
3 lb Granny Smith apples; peeled, cored and chopped

Combine all ingredients in a large bowl and store overnight in the
refrigerator. The next day, put the mixture in a large, heavy pan. 
Bring to a boil, reduce heat and simmer for 30 minutes or until 
syrupy. Let cool, then refrigerate and use within a few days. 
Or, for longer storage, ladle boiling-hot chutney into hot, clean 
pint or half-pint canning jars, leaving 1/4 inch head space. Seal 
the jars with new two piece canning lid, according to manufacturers 
directions and process in boiling water bath for 10 minutes. Cool, 
label and store the jars. Makes 4 to 6 cups. 
Mango Chutney
Like Major Grey's--only cheaper.

8 slightly green mangoes, peeled and cubed
2 cups cider vinegar
1 box raisins 
1 1/4 cups light brown sugar
1/4 lb. blanched almonds, sliced
1/4 cup fresh ginger, chopped fine
1 teaspoon salt
3 tablespoons mustard seeds
1 cup onions, chopped
1-2 red or green bell peppers, chopped
2-3 jalapenos, seeded and minced

Combine all ingredients. Bring to boil. Simmer about 1 hour or 
until very tender. Pack in sterilized jars. Process or keep refrigerated.
Mango Jam 
Servings 9 cups 
 2 tbsp. lemon juice 
 7 1/2 cups sugar 
 1 bottle liquid pectin 
 4 cups mango puree 

Directions Put mango puree into saucepan. Add sugar and lemon juice. 
Mix well. Bring to a full rolling boil and boil for 1 minute, stirring
constantly. Remove from heat and stir in pectin, all at once. Skim off 
any foam with a spoon. Ladle into hot sterilized jars and seal with lids. 

Wellington Squares

On 14 May 2006 at 11:51, Sue wrote:

> Dear Uncle Phaedrus,
> Please could you help?  I am looking for a  recipe to make some yummy
> Wellington Squares.  These have a biscuit base, a  caramel/toffy
> topping smothered in a covering of chocolate.  It is a recipe  to die
> for!
> Thank you for your help.  I look forward  to hearing from you.
> Sue

Hello Sue,

I could only find one recipe. See below.


Wellington  Squares

 Ingredients :
 1/2 lb. butter
 2 1/2 c. flour
 1/2 c. sugar
 Pinch of salt
 4 oz. butter
 2 tbsp. Karo syrup
 1/2 tsp. vanilla
 4 oz. brown sugar
 1 can Eagle Brand condensed milk

 Preparation :
    Cream sugar and butter, add salt and flour, mix until dough
 forms.  Press into ungreased jelly roll pan.  Bake for 25 minutes at
 350 degrees and cool.  Put butter, sugar, syrup and milk in pan,
 stir over low heat until sugar is melted.  Bring mixture to boil,
 stirring continuously.  Boil for 7 minutes.  Add vanilla.  Beat well
 and pour over cooled base.  When cool, melt 1 bag chocolate chips
 and spread over top.

Blitz Torte

This is the torte Issy wanted.  It's called Blitz Torte, or bisque 
torte.  You can use any drained fruit, fresh or canned in place of 
the pineapple.  I hope you can forward it to  her.  My Mom used to 
make this as my Dad's birthday cake.  It is really good!

Pineapple Blitz Torte          
350° Oven   25-30 minutes


1/2 c. sugar
1/2 c. shortening
1/8 tsp. salt
4 egg yolks
1 tsp, vanilla
3 Tbps. milk
1 cup sifted cake flour
1 tsp. baking powder
4 egg whites
3/4 c. sugar
1/2 c. sliced,blanched almonds
1 Tbsp. sugar
1/2 tsp. cinnamon
1/2 pint heavy cream
1 small can crushed pineapple

Beat:   4 egg yolks.  Set aside.
Cream: Shortening, beating in sugar and salt.
Add: Egg yolks, vanilla and milk.
Sift: Flour and baking powder and add to shortening mixture.
Spread the above mixture in 2 greased 8" cake pans.

Beat: Egg whites until very light,adding 3/4 c.s ugar gradually.
Spread the egg white mixture on top of the egg yolk mixture in 
both pans
Sprinkle with blanched almonds, 1 Tbsp. sugar & Cinnamon.
Bake in a 350o oven for 25 to 30 minutes.
Let cool in pan about 10 min. Then remove to cake racks.

After cake is thoroughly cooled place one layer on a cake plate.  
Top with 1/2 of the Pineapple-Whipped Cream mixture (See Below).  
Place the second layer on top and spread with remaining Pineapple 
mixture.Decorate with rosettes of Whipped Cream topped with a
cherry on each rosette.

Pineapple-Whipped Cream Mixture
Thoroughly drain the can of crushed pineapple.
Whip the heavy cream.
Fold the Pineapple gently into the Whipped Cream.

Burundi Recipes

Burundi Recipes

Bananas with Beans
From Cookbookwiki

500 ml dried red kidney beans
4 green bananas or plantains
2 tbsp palm oil
1 small Onion, thinly sliced
1/4 tsp salt
hot pepper to taste

Soak beans for 3 hours, then boil in water for about 30 minutes, 
or until tender. Drain. Peel and chop bananas. Heat the oil and 
brown the onions. Add beans, bananas, salt and hot pepper and 
stir-fry for 2 minutes. Add 4 cups water. Simmer until bananas 
are cooked and about 250 ml liquid is left. Serve hot.
Boko Boko Harees (Wheat Paste Food)
From Cookbookwiki

3 teacups of whole or half ground Wheat
3 Chicken breast
3 pairs of Chicken gizzards
2 onions 1 big (grated/cut into tiny pieces) and one small 
  (sliced and shredded)
3 tablespoons turmeric paste/puree
5 tablespoons Sugar
5 cups water
6 heaped teaspoons of ghee
2 teaspoons salt

Soak Wheat and leave Wheat in water for 3 hours. Boil Wheat, Chicken 
breast and big (grated) Onion in 3 cups of water. Add 1 tea spoon of 
salt and keep cooking on low fire. On another side of the cooker make 
sweet turmeric sauce. Cut Chicken gizzards into small pieces and boil 
with 3 spoons of turmeric paste/puree in 1/2 cup of water, add a pinch 
of salt and 3 table spoons of Sugar. Leave the sauce to cool. Once 
Wheat is thoroughly cooked, take out the Chicken breast, they should 
also be well cooked by now to the point that they almost start to shred 
when you just touch them. Cut Chicken breast into small pieces and shred 
well. Put the Chicken back into the bowl of Wheat and start to stir. 
By now the Wheat you are cooking should have started turning into a 
thick paste. Add 2 to 3 spoons of ghee and keep stirring until the 
shredded Chicken is evenly distributed. The heaviness or thickness of 
Wheat paste should almost feel like dough when kneaded and ready for 
baking. If the paste is too hard add a little water. Once ready, take 
off from fire and cover the Wheat paste. On one side of cooker, take 
a small frying pen and fry the small (shredded) Onion in 3 to 4 spoons 
of ghee. Keep stirring until onions turn red and crispy.
Serving: The turmeric sauce with pieces of Chicken gizzards is served 
in one small bowl. Deep fried onions with all the ghee are also poured 
into another bowl and put on the table (allow a few minutes to cool but 
not solidify) Boko boko is served while still warm (not hot, you could 
end up badly burnt). One may choose to either eat it with the fried 
onions (where by one also adds the ghee that is with the onions) or one 
may choose to eat boko boko with the turmeric sauce.
Date and Banana Mix
From Cookbookwiki

250 g butter
200 ml Sugar
2 eggs
500 ml flour
1 pinch salt
10 ml baking powder
4 bananas
250 g dates
15 ml melted butter
5 ml cinnamon
30 ml Sugar
Preheat oven to 180°C.
cream butter and Sugar together until light and fluffy.
Beat the eggs in one at a time.
Add the flour, salt and baking powder and mix well.
Place half the mixture onto a greased 9 x 13 baking dish.
Cover the dough with banana slices and chopped date pieces.
Place the remaining dough over as a topping.
Bake for 30-35 minutes until golden brown.
Remove from oven.
Brush the melted butter over the top while still hot.
Mix cinnamon and Sugar and sprinkle over the top.
ready to serve


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