Sent: Monday, November 19, 2012 1:05 PM
Subject: mrs. kelly's coffee cake
My mom used to make this yeast cake. It had lots of butter and the filling was unique in the fact that whipped egg whites were spread
down the center of the rolled out dough. Covered with raisins and the sides pleated over the filling. After baking, powdered sugar
icing was drizzled over it. Unfortunately I've lost the recipe and I'm missing this comfort food.
Absolutely the only mention of “Mrs. Kelly’s Coffee Cake” that I can find anywhere is in the listing for this cookbook that was sold on E-Bay:
Swedish Cookbook - Chicago, Il - North Park Covenant
I looked, but could not find, a copy of a cookbook with that name for sale.
That “Swedish Cookbook” that purportedly contains this recipe is ”Come Into Our Kitchens” by The North Park Covenant Church
There are a few copies for sale on the Internet, including here:
Come Into Our Kitchens
- Thanks, Margaret!
I had seen where a reader requested the recipe for Mrs. Kelly's Coffee Cake and your link to an EBAY edition of it for sale from a
few months ago. it was listed as COPYRIGHT 1967 with a revisions committee from 1957 mentioned, but the rest of it said it still showed
recipes as original in 1943 and a huge listing of recipes, including Mrs. Kelly's Coffee Cake. The listing intrigued me too sounding like
a nice grouping of recipes, most that could easily be made from a well stocked pantry. So, I saw another edition on EBAY under BUY IT NOW and
purchased it (anyway on the internet most all the editions are around $21.00 and shipping (or higher) at this point. I got the edition
that had the latest printing of 1957 showing.
Well unless my eyeglasses are faulty, I review the cookbook I got several times and no Mrs. Kelly's Coffee Cake. In fact, when compared to the
linked book on ebay, there seems to be a difference not only in the recipes from 1957 to 1967, but also in the amount of pages in the cookbook.
So if anyone is after Mrs. Kelly's Coffee Cake, unless my 1957 is missing something, they must go to the 1967 edition of the cookbook (that says
something about.there having been a 1967 revision committee) and is more pages than the previous editions.
While I am still enjoying reading the rest of the book, I was so disheartened to not find the recipe to write back to you and your readers with.
Shows that things do change with time ...... even 45 years ago (GRIN). Thanks, Mark in NJ
Sent: Monday, November 19, 2012 3:31 PM
Subject: Recipe for Cheddars
I have been dying for years to get hold of how Cheddars Restaurant prepares/cooks their baby carrots.
Can you possibly help me? Thanks.
Sorry, no luck with a recipe from Cheddar’s. These are supposed to be similar:
6 slices of Italian salami 1/4 inch thick
1 large green, red, or yellow pepper
20 jumbo shrimp, boiled
2 celery stalks with leaves, diced
6 whole green scallions, diced
3 hard cooked eggs, quartered
3 medium sized hard tomatoes, quartered (Roma)
Pinch of salt
Pinch of freshly ground black pepper
6 heaping tbs of Mother Leone's Shrimp Sauce
Cut the salami into strips 1 1/4 inches long and slice
the peppers into long thin strips. Place in a big bowl
with the shrimps, diced celery and scallions; refrigerate.
Refrigerate eggs and tomatoes separately. When ready to
serve, add salt and pepper and toss. Arrange eggs and
tomatoes over top. Spoon shrimp sauce over all. Serve on
the antipasto or as a main course. Serves 4 or 5.
Mother Leone's Shrimp Sauce
2 whole scallions or 1 tbs grated sweet onion
6 tbs finely chopped fresh green or red bell pepper
2 tbs Spanish capers, finely chopped
2 tbs prepared horseradish
1 cup mayonnaise
1/2 cup chili sauce
1/2 tsp crushed red pepper
1/2 tsp freshly ground black pepper
1/2 tsp salt
1 garlic clove, mashed
Slice scallions lengthwise and finely chop, or grate the
sweet onion. Place the scallions or onion, green or red
pepper, capers, and horseradish in a strainer and drain
for 15 minutes. Combine mayonnaise and chili sauce in
a bowl. add red and black pepper, salt and garlic. Whip
well together with a whisk. add drained ingredients and
beat or mix well. Taste for salt. Refrigerate. Use over
shrimps, crab meat, or chicken lobster. Makes two cups.
Thalhimers' Deviled Crab
2 pounds special crabmeat, carefully picked *
1/2 cup EACH: prepared yellow mustard, prepared horseradish
2 eggs, beaten
1/4 cup hot pepper sauce
1/4 cup mayonnaise, approximately
* Special crabmeat is taken from the body. Since this recipe is so highly seasoned,
use this or other (such as claw) less expensive types of crabmeat
rather than lump or backfin. Preheat oven to 350°.
In a large bowl, gently mix crabmeat, mustard, horseradish, eggs and hot pepper sauce.
Add just enough mayonnaise to hold mixture together.
Divide into 8 portions and pack each lightly into cleaned crab shells or ramekins.
Dust lightly with paprika.
Bake on top rack of preheated oven until heated through
and lightly browned on top, 10 to 15 minutes. Makes 8.