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Cream Horns Like Stan's

From: LeAnn 
Sent: Tuesday, July 02, 2013 7:08 PM
Subject: Cream Horn Recipe Request

I am trying to find a recipe from my childhood. It was a cream horn made at Stan’s Bakery in Keokuk Iowa. They are still in business, 
still ran by the same family. I have found a lot of cream horn recipes but this one did not use marshmallow cream in their filling and 
they did not use cream either. I think it was a Holland Cream type filling. Please help – thanks!


Hello LeAnn,

The owner and operator of Stan’s Pastry Shop in Keokuk - Lois Mae Waldron - died on October 12, 2012 at the age of 81. See: Funeral Innovations

Her family closed the shop for six months at that time. Mrs. Waldron’s daughter, Madonna Kirchner, reopened the shop in April, 2013. See: Family Bakery Re-Opens
As that article states, "... Kirchner wouldn't reveal the recipe to their famous cream horns...".
It doesn’t appear that the recipe for the cream horns has ever been revealed. I had no success finding a recipe or copycat.

You say you think the filling contains no marshmallow crème or any cream. You also say that you think it is a Holland cream type filling. There are recipes for Holland cream filling on the Internet. Here’s one: All Recipes Holland cream filling is often used for bakery cream horns. It does not contain marshmallow crème or dairy cream or milk. However, “Creme Patisserie” or “Pastry Cream” may also be used. Crème patisserie does contain milk and is therefore a richer filling for home use. There were already recipes on my site for cream horns with a pastry cream filling at: Cream Horns
For your convenience, I have copied them below. There is one puff pastry recipe and two pastry cream filling recipes.

I can’t recommend a recipe as being similar to Stan’s cream horns because I have never had them from Stan’s and I did not find any recipes that were recommended by anyone else as being similar. I suggest you try both the Holland filling and the pastry cream filling and decide for yourself if either is similar.


Cream Horns

  1 cup butter - softened
  1/2 cup shortening
  3 cups flour
  2 egg yolks - beaten
  2 tsp. sugar
  1 1/4 cups water
  1 cup milk - low fat okay
  1/3 cup flour
  1 cup shortening
  2 Lbs. powdered sugar   

  -Cream together butter and shortening with electric mixer. Set aside.
  -Combine flour, egg yolks, sugar, and water.
  -Roll out onto floured surface.
  -Spread 1/4 of the butter/shortening mixture over dough.
  -Knead together.
  -Refrigerate for 1 hour.
  -Repeat last 4 steps until butter/shortening mixture is gone.
  -Roll out dough to 1/4 inch thick. Cut into strips.
  -Wrap strips of dough all the way around metal Cream Horn forms.
  -Place dough covered forms on greased cookie sheet and bake in 425 
   degree oven for 10 minutes.
  -Combine milk and flour together in saucepan.
  -Bring to boil, stirring constantly, then remove from heat.
  -Cool to room temperature.
  -Add shortening and powdered sugar to milk/flour mixture.
  -Beat well with electric mixer.
  -Scoop into icing bag and fill baked pastry shells.

Flaky Puff Pastry Dough
  makes 3 lbs of dough

  4 cups all-purpose flour
  2 tsp. sugar
  2 tsp. salt
  1 1/4 cups milk; very cold
  1 lb butter; very cold 

  In a large bowl, mix 3 1/3 cups of the flour with the sugar and salt. 
  Add the milk and begin tossing with the flour. Smear the flour and 
  milk along the sides of the bowl to blend well, then incorporate into 
  the mixture. If the moisture is absorbed too quickly by the flour, 
  add another tablespoon or so of cold milk. Mix well but don't over mix. 
  Sprinkle a little bit of flour over it and then flatten the dough. 
  Cover with plastic wrap and refrigerate.
  Pour the remaining flour onto a clean surface. Remove butter from 
  refrigerator and place onto flour. Keep the butter covered with the 
  flour while cutting it and kneading it with a pastry scraper; make 
  sure there are no cold lumps. Add more flour if necessary to properly 
  soften the butter without melting it. Form into a square. Scrape down 
  the work area again and toss on some fresh flour. Place the chilled 
  dough onto the flour, but don't handle too much. Roll out the dough 
  corners into thin flaps, which you will use to enclose the softened 
  butter. Place the softened square of butter onto the dough. Lift each 
  flap snugly over the butter, making sure to overlap the corners and 
  seal the bundle.
  The dough is now ready for the first of 4 double folds. Start by 
  pounding the dough gently in one direction. If you begin rolling, 
  make sure the dough doesn't stick to the work surface. Roll only 
  in one direction and not past the far end. Rolling past the end 
  will pinch and smear the layers at the edge. Roll and manipulate 
  the dough into a rectangle about 20 inches long and 8 inches wide. 
  Press hard on the handles of the rolling pin to form the rectangle, 
  then brush off any excess flour from the surface of the dough. Bring 
  both ends toward the center like a book. Then, fold in half, closing 
  the book. Wrap the pastry dough in plastic and refrigerate it for at 
  least 45 minutes. The dough has been turned once, and now has 4 layers.
  Place the chilled dough on a lightly floured surface so that the spine 
  of the dough becomes the long side of your rectangle. Begin again by 
  pounding gently. Make this rectangle about 12 X 18 inches. Fold and 
  turn in the same way as before, first forming a rectangle that measures 
  about 10 X 14 inches, then folding the 2 sides into the center with a 
  little gap in the middle. Fold in half, making sure the spine of the 
  dough becomes the length of the rectangle. Rest the dough after turn 
  number 3 for about 1 hour in the refrigerator.
  On the fourth and final turn the dough should be smooth and elastic. 
  Try to form well defined corners with neat edges. Fold and turn once 
  more in the same way, then chill for at least 4 to 5 hours before using. 

  1. Work in a kitchen that is about 70 degrees (at 80 degrees the dough 
     will begin to melt.)
  2. Keep a pastry scraper and a bowl of flour handy at all times.
  3. You may have to change the amounts of butter, flour, or milk slightly 
     in order to get the right texture.

  Storage suggestions:
  I usually cut my dough into three 1 lb slabs. If I am not using the 
  dough, I immediately wrap in a large plastic garbage bag and place 
  in the freezer. Puff pastry is best when used within the next 3 days 
  of being in the freezer.
  Creme Patisserie  (Filling for Cream Horns)
  (Pastry Cream)

  3 cups milk
  Seeds scraped from one vanilla bean (*or 2 teaspoons vanilla extract)
  8 egg yolks 
  3/4 cup sugar 
  6 tablespoons cornstarch, sifted
  2 tablespoons unsalted butter, softened

  In a 3 quart saucepan combine the milk and vanilla bean seeds. Heat 
  just below the boiling point (scalding). 
  Using an electric mixer (with whisk attachment if available) beat the 
  egg yolks and sugar in a large mixing bowl until they lighten in color. 
  Stir in the cornstarch. 
  Pour about 1/3 of the hot milk into the egg mixture (this is called 
  tempering), whisking continuously to incorporate. Whisk the tempered 
  egg mixture back into the remaining hot milk, and place the saucepan 
  back on the heat. Cook on medium high heat, stirring constantly with 
  the whisk, until the mixture comes to the boil. Reduce heat and boil 
  for about 30 seconds, stirring constantly. Remove from heat and gently 
  whisk in the butter. 
  Strain the pastry cream into a bowl, place plastic wrap directly on 
  the surface, and chill completely. Can be made up to 3 days ahead.
  Use to fill your pastry shells.

  Makes about 3 1/2 cups.

  * If you are using vanilla extract it is added when the cream is 
  finished cooking. 

Buttercups Like Olympos Bakery

-----Original Message----- 
From: Carole
Sent: Saturday, June 29, 2013 7:19 AM
Subject: recipe for buttercups

Hi,   A bakery in Lowell, MA. made "buttercups".  They weren't a cookie but 
more like cake-y squares.  I know they had cherries in them, maybe an almond 
flavor and ??  They were sprinkled with confectioner's sugar.

I am 65 years old.  My grandfather used to bring these squares to our home 
every Sunday.  So they were popular in the early 50's.

The bakery name is  "Olympos Bakery, 214 Broadway St., Lowell, MA. 01854,
phone 978 452 3366

Hope you can help.

Hello Carole,

I received a similar request from "Melanie" back in 2007. However, she recalled getting these at the "Yum Yum Bakery" in Lowell, MA rather than "Olympos Bakery". She may have meant the "Good Olde Yum Yum Shop" in Dracut, MA. See her request and my response here: Buttercups

As you can see, I had no success locating the recipe for her. I had no success finding any mention of Olympos Bakery buttercups today, either. Olympos Bakery has a website here: Olympos Bakery

Having no success searching for any such product from either of those bakeries, I searched for "buttercup squares" and found a recipe on this site, but it does not seem right, containing chocolate and peanut butter. See: Buttercup Squares

I also found a 2008 request on the "Taste of Home" site from "Carol." She requested a recipe for "buttercup squares" that were popular in bakeries in the Northeast. However, she says they contained pineapple, which you don't mention. See: Cherry Pineapple Bars

The recipe that was given to her as possible being similar was one for "cherry pineapple bars". See below.


Cherry Pineapple Bars

2 cups flour
1 cup packed brown sugar
1/2 teaspoon salt
1 cup butter
1/2 cup sugar
2 tablespoons cornstarch
1 can (8 3/4 ounce) crushed pineapple, undrained
2 beaten egg yolks
1 cup maraschino cherries, chopped

Preheat oven to 350 degrees. Combine flour, brown sugar, and salt; cut in 
butter with a pastry blender or two knives, until crumbly. Set aside 1 cup 
crumb mixture; press remaining mixture onto bottom of 13-inch by 9-inch 
baking pan. Bake 15 minutes.

Cool slightly while preparing topping. In a saucepan, combine sugar and 
cornstarch. Stir in pineapple and egg yolks. Cook and stir over medium heat 
until mixture thickens and bubbles. Remove from heat; stir in cherries. 
Spread evenly over baked crust. Sprinkle with reserved crumb mixture. Bake 
30 minutes. Cool before cutting into bars
Hello again,

In response to these two requests:

While I could not find recipes from Yum Yum or Olympos, other bakeries in the region sold similar products 
and I did manage to find a recipe used at one of those bakeries - Price's Bakery. This one sounds very 
similar to the Olympos Bakery version of a buttercup. For future reference, the same article contains 
recipes for Orange Blossom Buns, Sticky Buns, Date and Nut Bread, and Sugar Cookies.

Buttercup Squares (From Price's Bakery, featured in The Lowell Sun, Massachusetts, 1977) 
1 pound sugar 
1/2 cup bread flour
8 ounces almond paste 
6 eggs 
1 cup chopped cherries 

Mix sugar, flour, almond paste and eggs together until smooth. Add cherries and bake in 350- degree oven till done - Let cool and cut into squares. 
And a side note, Olympos Bakery for kourambiethes:

1 lb unsalted butter. 
2 egg yolks
2 tsp confectioner's sugar plus more for rolling cookies in 
1 lb 4 oz flour (plus more if needed)
1 tablespoon vanilla powder
1/2 cup chopped walnuts

Cream one pound of unsalted butter. Add two egg yolks. Beat until well creamed. Add 2 teaspoons confectioner's sugar. 
Add 1 pound and 4 ounces of flour. Add 1 tablespoon of vanilla powder. Add 1/2 cup of chopped walnuts. Add more flour 
if needed for right consistency. The dough should not be too sticky. It needs to be able to be easily molded. Roll 
into oval shapes and place on cookie sheet. Bake for 20 minutes at 350 degrees until lightly golden. 
Once cooled roll in powdered sugar.

As for the Yum Yum Bakery version,  there's a pastry called Buttercups popular in the late 1800s and early 1900s 
which used an almond based filling between sheets of puff paste, not unlike what the requestor describes and much 
closer than the other suggested recipes. The Lowell version of Buttercups could easily be a derivation of this pastry.

A basic recipe goes: Cream 1/2 lb sugar, 1/4 lb almond paste, 2 oz flour, and egg yolks to make a medium dough, 
spread between two sheets of puff pastry, the whole brushed with egg wash and sprinkled with sugar, baked in a 
350 degree oven, cut into squares to serve. 

From: "pat"
Subject: I made the buttercup squares from prices bakery
Date: Sunday, December 14, 2014 9:23 AM

It seems like something is missing in this recipe.  maybe more flour. Maybe less sugar.  Was never that sweet from prices bakery. 
Was a bit more cake and a bottom crust. This didn't get much of a bottom crust. Wish I had the real recipe.

Ok Pat. That recipe came from the newspaper.Thanks for letting me know. I’ll post this as a warning to others who might want to try the recipe.


Horn & Hardart Frizzled Beef

From: Diana 
Sent: Sunday, June 30, 2013 7:57 AM
Subject: Horn & Hardart Recipe Request

Uncle Phaedrus, 

One of my fondest food memories is of the Creamed Chipped Beef at Horn & Hardarts.  
I have tried for many years to find the recipe but have been unsuccessful.  
It had a slightly darker cream sauce than you usually find in this dish and it had a very distinct taste.  
My mom contends it was paprika, but that doesn't quite do it. 

I would love to have that recipe!  Any help you can provide would be much appreciated.


Hello Diana,

Sorry, I had no success locating the Horn & Hardart recipe. There has been a request on The Automat message board for this recipe for almost two years, with no joy:
The Automat

Interestingly, Horn and Hardart automats used to call it "frizzled beef" according to this menu:
H & H Menu

There is a recipe for Pennsylvania Dutch “frizzled beef” here:
Frizzled Beef

Best I can do, Diana. Sometimes it’s just not out there to be found.


Re: Horn & Hardarts Creamed chipped beef
From: Norman
Date: 11/24/2021, 8:29 AM

On 11/23/2021 7:45 PM, Norman wrote:

Horn & Hardarts Creamed chipped beef

Hello Norman,

Sorry, still no luck with this. I've looked for it twice before. See:




Jello Salad Topping

-----Original Message----- 
From: Kaye 
Sent: Wednesday, July 03, 2013 5:32 PM
Subject: Topping recipe

Dear Phaedrus,
I know you don't look up jello salad recipes any more and technically I'm not looking for one.  
I'm Actually looking for the recipe for the topping that went on the lime jello cottage cheese 
pineapple salad.  My grandmother used to make it when I was little but that was before Cool Whip.  
I remember the topping only had 2-3 ingredients but they weren't things that normally sound like 
they should be mixed together.  Maybe horseradish, mayo and sour cream or cream cheese and 
sour cream etc.
I'm sure you've had the recipe but I can only access archives back to 2000. 
I remember having eating this back in the 50s.
Can you help?


Hello Kaye,

Well, in order to find the topping, don't I have to first find the salad recipe?

Searching on Google brings up hundreds of websites with the words _ lime jello cottage cheese pineapple salad horseradish - on them.

I cannot possibly check all of these hundreds of recipes individually to try to find one with a topping that may or may not contain horseradish.

In our off-line database, there are over 700 recipes with lime jello, cottage cheese, and pineapple. 29 of them have horseradish, which you are uncertain is an ingredient. None of them, however, have a "topping". The horseradish, mayo, etc is mixed into the jello in all of them, not made into a topping. Below are samples.

The problem with jello salad recipes is that there are too many of them, and too many variations of each one. Without a unique name for the recipe, it's far too time consuming to try to find one particular variation out of the hundreds that are out there.

I'll post this in case it rings a bell with another reader.


Pacific Salad

1 lg. pkg. lime Jello
1 c. boiling water
1 (9 oz.) can crushed pineapple
1 c. creamed cottage cheese
1/2 c. mayonnaise
1 tsp. horseradish
1/2 c. pecans, chopped

  Pour boiling water into Jello.  Drain pineapple and add juice to water and 
Jello.  Chill until partially congealed.  Beat with mixer until frothy. 
Beat cottage cheese with mixer.
Add cottage cheese, crushed pineapple, mayonnaise, horseradish, and nuts. 
Fold into gelatin mixture and chill until firm.
Sea Foam Salad

2 (3 oz.) pkg. lime Jello
1 pt. boiling water
20 oz. can crushed pineapple
1 lb. cottage cheese
1 can Eagle Brand milk
1 c. salad dressing
1 tsp. horseradish
1 c. chopped nuts

  Mix first 3 ingredients; mix remaining ingredients and then combine the 
two. Pour into 9 x 13 inch pan; refrigerate.  Serves 18. 
From: "Kaye" 
To: "Phaedrus" 
Subject: Re: Jello salad Topping recipe
Date: Thursday, July 04, 2013 11:02 AM

Well, at least now I know that none of the ones you have access to have a topping.  
I was unable to find any with a topping other than Cool Whip or whipped cream.  
Unfortunately, it just serves to underscore how unique my Grandmother's recipe was.  
Of course, now most of the extended family is unhappy with me.  By calling to 
check with them for the recipe, I've pointed out that apparently 40+ years after her death, 
someone did have this recipe (me) only now it's truly lost.
Thanks for looking though.
From: "Mark" 
To: "Phaedrus" 
Subject: Re: Jello Salad Topping
Date: Monday, August 12, 2013 9:05 AM

Hi Phaedrus,   saw your 09 AUG 2013 reply to "Kaye" about the topping 
for an old style Jello salad  from probably the 1940s-60s.  As usual had 
to go to my family resources to find that out of hundreds of old style 
and/or sometimes unappealing (I.e. nasty looking (GRIN) Jello salads 
that could have been made that some actually had a topping (other than 
straight whipped cream, Redi-Wip, or Cool/Dream Whips) that was 
homemade.  I have two from the PA family side of the house that are:
Joan's topping:
1 cup heavy cream
12 marshmallows or about 50 mini-marshamallows
1 package -8 oz. Philadelphia Cream Cheese softened
Grated Walnuts or whatever nut you like Grated (optional)
Pour cream over marshmallows andlet stand for 8 hrs or overnight (make 
sure it's covered and chilled).  After resting, mix to dissolve 
marshmallows. Add softened cream cheese, mix well and spread over 
prepared Jello mold.  Sprinkled with grated nuts if desired. Enjoy.
Church Topping (unknown for author)
2 cups heavy cream whipped 
1/2 lbs. powdered sugar
1  package (8 oz.) Philadephia cream cheese (softened)
Mix sugar and softened cream cheese with the whipped heavy cream.   
Spread over your Jello mold.
Hope this helps, Mark in NJ

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