Sent: Sunday, September 21, 2014 1:09 PM
Subject: Re: Stig's Bakery
Any chance of a pastry recipe from Stig's Bakery (circa 1970-1980 Mountain View, CA)?
He made these layered Marjolaine-like petits fours with jam, mocha, merangue, ganache,
chewy nut fillings all stacked to finger size pastries and all coated in chocolate.
He was inspired by GOD, let me tell you! Really, my heart beats faster thinking of it!
Appreciate your efforts!
All I could find regarding Stig’s was a few reminisces on message boards – no recipes or
even descriptions of products. Next time you’re in Burlingame, though, you might stop by
Copenhagen Bakery and Café at 1216 Burlingame Ave , owned by brothers Ralf and Ben Nielsen
and Ralf's wife, Shari. They worked at Stig’s before going into business for themselves.
Sent: Sunday, September 21, 2014 8:08 PM
Subject: Re: Uncle Otto's Cheesecake
Too bad that Stig is in the wind. SO delicious! I've been thinking about it all day and
think--maybe--that I could layer sponge cake between a gabillion different yummy fillings
and coat the refrigerated goodness with chocolate all by myself. I can't imagine how many
hours it'd take to do it, though. The pastry Gods really had Stig's number.
Thank you so much for looking into my request. I can't handle CA anymore . . . just too
many people, so I doubt if I will head back to Burlingame. But when I think of the state,
I think of it by favorite places to eat. In fact, if YOU go there--or are there, please
let me send you on a lipsmacking trip!
I'm guessing you love to cook yourself since you are chronicalling every single bite in the
world, right? If you ever happen to come across an Uncle Otto's Cheesecake recipe (Mountain View)
or Marcel's Bakery (Santa Monica), I would sincerely loose my mind over those gems too.
Life is good. Keep up your great work!
Too many people in lots of places, I think, not just California. I’ve been to San Diego and
San Francisco on business and pleasure visits, but I have no plans to go to California anytime soon.
Actually, I don’t cook much. However, I do love to eat, and I am obsessed with finding answers to
I found very little about Uncle Otto’s Cheesecakes. There are some rave reminisces, but no recipes
for any of his cheesecakes. I did find this message board post from a former employee:
It was my first job and those cheesecakes were wonderful. That style cheesecake was Bavarian style,
as opposed to New York style or Chicago style. They used real DeKuyper brandy in the brandy flavored ones,
all natural sour cream, cream cheese, and whole eggs, as well as having ground nuts blended with the graham
crackers for the crust. They also used real BUTTER.
This blog is by another former Uncle Otto’s employee. She gives a no-bake cheesecake recipe, but she doesn’t say it’s like Uncle Otto’s:
Miss Laura's Kitchen
There’s a Mountain View nostalgia message board here that might interest you:
A reader sent this recipe, suggesting that it might be similar to Uncle Otto’s.
This recipe seems similar to one the former employee of uncle Otto's described
Bavarian Cheese Cake
1 3/4 c. fine graham cracker crumbs
1/4 c. finely chopped walnuts
1/2 tsp. cinnamon
1/2 c. butter, melted
2 eggs, well beaten
2 (8 oz.) pkgs. cream cheese
1/4 tsp. salt
2 tsp. vanilla
1 c. sugar
2 c. sour cream
Mix all crust ingredients well. Reserve 3 tablespoons of mixture. Press remainder into the bottom and
2 1/2 inches up the sides of 9 inch pie pan. Combine eggs, cream cheese, sugar, salt and vanilla.
Beat until smooth. Blend in the sour cream and pour into pie pan. Sprinkle the 3 tablespoons of crumbs
on top. Bake at 375 degrees for 35 minutes or until set. Cool and chill 4-5 hours before serving.
Subject: Uncle Otto's Cheesecakes
Date: Thursday, June 22, 2017 4:10 AM
I saw the responses regarding Uncle Otto's Cheesecakes andthere is a slight difference in the recipe listed.
First of all, I worked for the original owners and the crust was crushed almonds and graham crackers, the
way the crust was put into the pans was first the pans were lined with melted buter, then the crust mix was
put into the pans and whatever didn't stick to the butter was poured out, which made for a light crust. Then
the cheesecakes were baked but after they cooled for about 10 minutes the ere was a topping poured on them
and back into the oven for another 10 minutes. they were twice baked. It was my first job and i was very
young but it was a wonderfull experience I will never forget. I'm sure Otto and his wife are long gone but
they will be in my heart forever Donna
Sent: Sunday, September 21, 2014 10:51 PM
Subject: Wendy's Italian Salad Dressing
Oh great and wise oracle of food! This applicant humbly requests to know if, in your vast storehouses of knowledge,
there might be some glimmer of joy that would be the Italian dressing from back when Wendy’s had salad bars?
I could not find a recipe for Wendy’s Italian Dressing at all, nor could I find any mention of who made their
salad dressings when they still had a salad bar or “Superbar” as they called it. They likely used a commercial
brand or had their dressings made by a commercial company. The dressings that they use now on their prepared
salads are Marzetti’s, according to their website: Wendy's
It’s possible that they used Marzetti’s dressing when they had the Superbar, as well. Marzetti’s has four Italian dressings.
One of them might be the one Wendy’s used:
Marzetti's Sweet Italian Dressing
Marzetti's Fat Free Italian Dressing
Marzetti's House Italian Dressing
Marzetti's Shelf-Stable Italian dressing
If it wasn’t Marzetti’s dressing that they used on their Superbar, then I am clueless.
I’ll post this on my site in case a former employee of Wendy’s can help.