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Tavern Restaurant Vienna Loaf

From: Alaina
Sent: Friday, June 06, 2014 12:39 PM
Subject: recipe request

Hi Uncle Phaed,

Many years ago I worked in the office of  now closed "The Tavern Restaurant" in Newark, NJ.
They used to feed us some wonderful lunches, but one thing in particular that I
loved was their Vienna Loaf.  Do you think you might could find the recipe for that?

Thank you,  Alaina

Hello Alaina,

There are some Tavern memories here: Old Newark

However, I had no success locating any recipes from The Tavern, and I found no mention at all of their Vienna loaf.

I can refer you to some other Vienna loaf recipes. See:

Crusty Vienna Loaf 1

Crusty Vienna Loaf 2

Italian Vienna Bread


New Geneva Bakery Italian Rum Cake

From: Jeannette 
Sent: Thursday, June 05, 2014 6:58 PM
Subject: cake!

Hi there!  

I just happened upon your site and love it!  Seeing all of these wonderful recipes and the requests 
that go along with them had me wondering about my favorite recipe….

When I was a child, every one of my birthday cakes came from the New Geneva Bakery in Daly City, CA…
it could even be Colma, CA…its been that long ago!  I was born in 1969 and the last time I had that cake 
was when I turned 17 and I think of it every year.  My mother would order an Italian Rum Cake, w/rum extract 
I’m sure! It was a yellow cake, or maybe even a sponge cake and it had a custard filling and they always put 
a whipped cream frosting on it per our request…any chance you can make a girls birthday dreams come true?   
if so awesome, if not…I appreciate your site just the same!


Seattle, WA

Hi Jeanette,

The street address of the New Geneva Bakery was 29 San Pedro Rd. In various places on the web, it’s given as both Daly City and as Colma. I think the postal address is Colma, but it was just about on the line between the two. After New Geneva Bakery closed, another bakery, “Nora's Patisserie,” was at that location until October 2012, when they lost their lease and had to close the Nora’s Patisserie pastry shop. Nora still creates pastries for wholesale and private clients, but she no longer appears to have a retail location. Nora has a website here: Nora's Patisserie. Nora’s Patisserie also served an Italian Rum Cake. Nora’s menu can be found here, with a description of the Italian Rum Cake: Nora's Patisserie Menu.

Italian Rum Cake

Light yellow cake layers soaked with rum syrup
custard cream filling
Covered with whipped cream
toasted almonds

I had no success finding an Italian Rum Cake recipe from New Geneva Bakery or from Nora’s Patisserie, or a copycat or”tastes-like” for either of their cakes that identified itself as such. However, that type of cake is fairly common, and there are a couple of recipes on these sites:

Italian Rum Cake 1

Italian Rum Cake 2

You might also want to go to Pinterest and look at the photos of Italian Rum Cakes. If one interests you, you can click on the photo to be taken to the recipe: Pinterest.


Frozen Dessert

From: Marge 
Sent: Tuesday, June 10, 2014 5:04 PM
Subject: some kind of a frozen dessert

Dear Uncle Phaedrus,

I’ve got an old neighborhood cookbook put together in 1975 and the purple duplicating ink on it is faded out on 
some of the recipes.  These recipes were all submitted by the residents of the subdivision in which I lived and 
were part of their own repertoire.  I don’t believe a single one of them is from a restaurant. I’m re-typing the 
pages,  but need help with this one dessert that reads like something special I’d like to make.

What I can figure out is that you take  1/4 cup of melted butter and mix it  with 24 crushed Oreo cookies.  
This is pressed on the bottom of a spring form pan.  Then there are 2 jars of marshmallow cream mixed with 
1/2 cup of something else (which has totally faded, 3 or 4 words.) Into this is folded 2 pints whipping cream, 
whipped.  Then placed on top of the crust, frozen and sliced shortly before serving.  

Do you have anything in the archives that would describe this dessert (the name of it is also faded completely) 
and provide the missing ingredient?  

Thank you so much for your assistance!  My mouth is already watering!


Hi Marge,

The below recipes are what came up in an archive search. The differences are that both have only one jar of marshmallow crème and the first one calls for 1 pint of heavy cream instead of 2 pints of whipping cream. The second one calls for 2 pints heavy cream. The unknown ingredient is crème de menthe liqueur. This may also be called “frozen grasshopper pie.” The “grasshopper” comes from the green cocktail that is also made with crème de menthe liquor.


Grasshopper  Mint  Cake

24 Oreo cookies, finely chopped
1/4 c. melted butter
1/4 c. milk
1 (7 oz.) jar marshmallow creme
1 pt. heavy cream
1/4 c. creme de menthe (green)

  Combine Oreo crumbs and butter.  Set aside 1/2 cup for topping.  Press remainder into a 9" spring form pan.  
Gradually add milk and creme de menthe to marshmallow.  Mix until blended.  Whip cream and fold into marshmallow 
mixture. Pour into pan.  Sprinkle with 1/2 cup of crumbs and place in freezer.  Remove from freezer 5 to 10 minutes 
before serving. 
Frozen Grasshopper Surprise

24 oreo cookies
1/4 cup melted butter
2 cups heavy cream, whipped
1/4 cup creme de menthe (green)
7 ounces marshmallow fluff

Place cookies in a blender and spin until all are crumbled. Combine with melted butter. Line a 9 inch springform pan 
with cookie mixture, saving 1/4 cup for trim. Mix together rest of ingredients. Pour into pan and top with remaining 
crumbs. Freeze. When firm, remove from pan and wrap in aluminum foil and stick back in freezer. Ready to serve. 

Doubled it fits into 10 inch pan and serves 14 people.  

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