Custom Search




  ----- Original Message ----- 
  From: Jerry 
  Sent: Monday, December 01, 2008 11:12 PM
  Subject: Swedish bread recipe


  I have been looking for a bread recipe for many years (of course not actively).
The recipe is for a bread that we called "kaka bread" and we understood from my mother is 
based on a Swedish recipe.  My mother told of her mother making many of these round loaf 
breads when my mother was a child (in the mid 1920's).  Of course my mother never had the 
recipe.  However, my parents did find a grocery store in Ironwood, MI that made what was to 
my mother a very close copy of the bread she remembered from her youth.  During the summer 
we would drive to Ironwood to go to the grocery in order to purchase several loafs of this 
bread.  Regretably, the grocery store (which if I recall correctly was Jack's Grocery) went 
out of business in the 1980's and I wasn't smart enough to put an ad in the local paper to 
see if anyone had the recipe.

  When we ate the bread my mother would warm the loaf in the oven and then add shredded 
cheese and butter to the top.   We ate this bread more as a desert than as part of the actual meal.

  I have searched the internet and found several recipes for "kaka" breads but of the ones I 
did find either didn't indicate the shape of  loaf or were in Swedish and none of the translators 
I used were able to fully translate the recipe.

  Thank you


Hello Jerry,

"Kaka" is generally used for "cake", but it's used for special breads as well, even though the word for bread is "bröd". "Brödkaka" is "round bread". In this case, "kaka" may mean "round-shaped like a cake". The first recipe below is "Swedish Kaka", and it's specifically made in "rounds", so it's a round loaf. This rye bread recipe was in several places on the web. The second recipe, "kaka bro", was found off the web, and it's very similar. The third is for a Christmas bread, "Yule Kaka". The fourth is another round bread.

It's difficult to determine which kaka is the right kaka. Need some of the ingredients to do that. I did not find anything at all regarding "Jack's Grocery.


  Swedish Kaka (Rye Bread) Hono_Honokakor 

  2 pkgs dry yeast
  1/4 c warm water
  1/4 cup shortening 
  1 quart scalded milk 
  1 1/2 cup sugar 
  1/4 c molasses or maple syrup 
  2 T salt 
  2-3 T aniseed, ground or 2-3 T fennel seed, (I use fennel) 
  3 cups rye flour 
  9 cups white flour 
  Mix yeast & warm water in a bowl. In saucepan, put shortening and milk, heat to a scald. 
In large bowl mix molasses or syrup, salt, aniseed or fennel, rye & white flour, add the 
yeast. Work the dough until smooth and shiny. Cover and let rise til double. Turn the dough 
out onto a floured surface and knead well. Cover and let rise under a baking cloth in a warm 
room til double again. Then, with a rolling pin or your hands, flatten out large rounds of bread. 
Place bread on greased baking sheet and allow to rise. Prick surface with a fork, cut small hole 
in center of round. Bake 350º about 25-35 minutes. remove & cool. you also can bake in Bundt pan 
or bread pans. 
  Kaka  Bro

  4 c. quite warm water
  2 pkg. dry yeast
  3/4 c. sugar
  4 tsp. salt
  1/3 c. molasses
  1/3 c. melted butter or oleo
  2 c. graham, rye, wheat, or cracked wheat flour

   Gently mix yeast into warm water in mixing bowl.  Add rest of ingredients and mix together. 
Add enough white flour to stiffen until handleable.  Turn out onto floured board and knead at 
10 minutes.  Grease clean mixing bowl and put dough into bowl.  Grease top of dough and cover 
with towel.  Let rise 1 to 1 1/2 hours.  Punch down and let rise 1 hour.  Divide dough into 
5 rounds working with hands and place on cookie sheet.  Cover let rise 30 minutes.  Prick with 
fork several times and bake at 350 degrees for 30 minutes.  
  Swedish  Yule  Kaka  (Swedish  Christmas  Bread)

  1/2 c. warm (110 to 115 degrees) water
  2 pkgs. active dry yeast
  1 1/2 c. lukewarm milk
  1/2 c. sugar
  2 tsp. salt
  2 eggs
  1/2 c. soft shortening
  Half of 7 to 7 1/2 c. flour
  4 or 5 crushed cardamom seeds

Measure warm water into mixing bowl.  Add yeast, stirring to dissolve.  Stir in rest of 
ingredients.  Mix with spoon until smooth.  Add enough flour that remains, to handle easily; 
mix with hands.  Turn onto lightly floured board; knead until smooth and elastic, about 
5 minutes.  Round up in a greased bowl, greased side up, cover with a damp cloth.  Let rise 
in a warm (85 degree) place until double, about 1 1/2 hours.  Punch down; let rise again until 
almost double, about 30 minutes.  Divide dough for desired rolls and/or coffee cake.

Swedish Tea Rings:

Divide above dough in half.  Roll out each half into a 9x15 inch oblong.  Spread with 
2 tablespoons butter and sprinkle with 1/2 cup sugar and 2 teaspoons cinnamon. 
Sprinkle with 1/2 cup raisins and 1/2 cup nuts, on top of cinnamon/sugar.  Now roll 
up tightly, beginning at wide end.  Seal up well by pinching edges of roll together. 
Stretch roll slightly to even.  Then place seal edge down in a ring on a lightly greased 
baking sheet.  Pinch ends together.  Then with scissors, make cuts 2/3 way through the ring 
at 1-inch intervals.  Turn each section on its side.  Let rise, covered until double in bulk, 
35 to 40 minutes.  Bake until golden brown at 325 degrees or less for 25 to 30 minutes. 
While slightly warm, frost with quick white icing.  Tea rings can be decorated with candied 
cherries, pecans, almonds, etc.
  Kakor Bröd  

  4 cups boiling water
  3 cups oatmeal - I use quick oatmeal
  1/2 c. lukewarm water
  1 teaspoon sugar
  2 pkgs. Yeast
  2 cups all-purpose flour

  Pour the boiling water over the oatmeal and cover.  Let cook until lukewarm.  Mix the water, 
sugar and yeast together in small bowl and let stand until bubbly.
  When the oatmeal is lukewarm, add the bubbly yeast and the flour. - Mix well.

  Add: 4 teaspoons salt
       1/2 cup brown sugar
       1 cup cooking oil
       2 tablespoons molasses

  Add:  6 More cups of flour & knead well.  If not stiff (dry) enough, Add an add'l  cup of flour. 
Knead until smooth and elastic.  Shape in a ball and place in a lightly greased bowl, turning once
to grease surface.  Cover, let rise in warm place, until doubled.
  Cut in 4 portions, shape each in a smooth ball.  Place each on a flat, greased cookie sheet, 
flatten out with hands or rolling pin.
  Let rise until "kaka" (about 1 inch high) size covered with a paper towel. Prick with fork in 
several places
  and bake each for 20 minutes at 400 degrees.  (Switch shelves half-way) Store on kitchen towel, 
under and over the loaf.  May be stacked on each other and can be frozen too.

Bill Knapp's Chocolate Cake

Bill Knapp's Chocolate Cake


1 (18 ounce) box devil's food cake mix 
1 1/2 cups water 
2 eggs 

1/2 cup butter or margarine 
12 ounces semi-sweet chocolate chips 
1 (14 ounce) can sweetened condensed milk 
14 ounces light corn syrup 

1 Beat together cake mix, warm water and eggs with electric mixer on medium-high speed until smooth. 
2 Pour into a greased and floured 9x13-inch baking pan. 
3 Bake at 325 degrees for 30-35 minutes or until tester in center of cake comes out clean. 
4 Let cool on wire rack. 
5 While cake is baking, prepare topping: In top of double boiler, over simmering water, combine 
butter, chocolate chips, sweetened condensed milk and corn syrup. 
6 Cook over the simmering water, stirring occasionally, until smooth (20-30 minutes). 
7 Remove from heat and beat with an electric mixer until smooth. 
8 Cut cake into squares and top with a generous spoonful of warm topping. 
9 op each square with a scoop of vanilla ice cream just before serving. 
10 Store topping in refrigerator, tightly capped, for up to a few months; freezes well. 
11 Reheat in microwave a serving at a time. 

More Bill Knapp's Recipes

Date-Filled Sugar Cookies

----- Original Message ----- 
From: Anne
Sent: Monday, December 01, 2008 9:45 AM
Subject: recipe

>I have searched and found no matches.  I am looking for the Better Homes
> and Gardens classic recipe--50's/60's book--for date filled cookies tht
> my mother made every holiday.  No oatmeal in the older recipe I am
> searching for and it is a softish cookie and not a crisp one. Newer books
> do not have the same recipe.  Thanks.    Anne

Hi Anne,

See below.


Date-Filled Sugar Cookies

1 cup               shortening
1/2 cup               granulated sugar
1/2 cup               brown sugar
1                   egg
3 TBSP              milk
1 tsp               vanilla
3 cups              sifted all-purpose flour
1/2 tsp               salt
1/2 tsp               soda
1 recipe            Date Filling (see below)

Preheat oven to 375°
Cream shortening with sugars until fluffy; add egg, milk, and vanilla; beat 
well. Sift dry ingredients together; add to creamed mixture; mix well. Chill 
at least 1 hour.

On floured pastry cloth, roll half of the dough at a time to a little less 
than 1/8 inch. Cut with 2 1/2 inch round cookie cutter. With a thimble, cut a 
small hole in the center of half of the cookies to make the tops. The plain 
half are the bottoms. Place 1 tablespoon of Date Filling in the center of 
each plain cookie bottom. Invert a cookie top over each of the filled 
bottoms.; press the edges of each filled cookie together with the tip of an 
inverted teaspoon to seal. Bake on an ungreased cookie sheet at 375° for 
about 10 to 12 minutes. Makes 3 dozen.

Date Filling

2 cups              chopped dates
1/2 cup               sugar
1/2 cup               water
2 TBSP            lemon juice
1/4 tsp                salt

Combine in a saucepan and bring to a boil; cover; simmer about 5 minutes, 
stirring occasionally.  Add lemon juice and salt.  Let cool.

Clarified from Better Homes & Gardens Cookbook, circa 1960
From: Anne
Subject: Re: recipe for date-filled cookies
Date: Tuesday, December 02, 2008 4:11 AM

Good heavens, you are a magician!  That is indeed the recipe and I
appreciate so much your going to all the trouble. Those cookies are so
delicious that whenever my mother gave them to anyone as a stocking
filler  (not literally, of course, as that stocking would have been a wee
bit sticky)  the recipient always requested the recipe.  We have moved a
great deal and the recipe--and the cookbook it was in--got lost somewhere
along the line.  Thank you so very much.   Anne
From: Anne
Subject: Re: date-filled sugar cookies
Date: Wednesday, December 03, 2008 5:48 AM

Thanks again for going to all that trouble. The recipe is definitely the
one. My mother used to add a few toasted, chopped pecans at the last
minute to the filling.  My friends and family--and our postmen-- will
greatly benefit from your excellent research.. I wish you and all you
love a very happy holiday season and hope that '09 will be a good,
peaceful year for us all.   Anne

McKenzie's Turtle Cookies

Turtle Cookies like Mckenzie's
1 c Butter or margarine
1 c Light brown sugar - packed
1 Whole egg
1 Egg yolk
1 Egg white
1 tsp Vanilla
1 tsp Maple flavoring
1 c All-purpose flour
1/2 tsp Salt
1 tsp Baking soda 
Pecan halves  


2 oz Solid baking chocolate
1/2 c Milk
1 tbsp Butter
1 lb Powdered sugar.  

Cream butter with sugar until light and fluffy.  Beat in egg, egg yolk, vanilla 
and maple flavoring.  Set aside.  Sift together flour, salt and baking soda.  
Add dry ingredients gradually to the creamed mixture until you have smooth dough 
and then chill 2 hours.  Shape 1 tbsp dough into balls.  Dip bottoms into little 
of egg white.  Press slightly onto greased cookie sheet.  Bake at 350 degrees 
for 10 to 12 minutes or until set and when cool, frost.  

Melt chocolate, milk and butter. Beat in the powdered sugar until smooth.  

Source for Turtle Cookies: Gloria Pitzer's Secret Recipes Newsletter 

Woolworth's Donuts

----- Original Message ----- 
From: "elva" 
Sent: Tuesday, December 02, 2008 3:15 PM
Subject: Woolsworth Donuts
> I am trying to find a recipe or copycat recipe for
> Woolsworth donuts.  These were large heavy donuts.  I
> do not know if they were paid with potatoes or not.
> They had just a plain glaze over the top. I have
> looked in old recipe books and have been unsuccessful.
> I have also tried looking in old newspapers for the
> recipe.  I would greatly appreciate if you can find
> something similar to this recipe.
> thank you,
> Elva

Hello Elva,

See below.


Woolworth's Doughnuts

2 lbs., 4 oz. Raw Potatoes
(To make 2 lbs. Mashed)
1 1/4 cups shortening
1 1/2 cups sugar
4 tablespoons salt
3 ounces yeast
8 cups water
32 cups flour

Flour is used in kneading dough. Shortening is for frying doughnuts.
Place warm mashed potatoes in large mixer bowl. Add shortening, sugar and 
salt and mix for 1 minute.
Measure water. Add yeast to water and dissolve with a wire whip. Add to 
potato mixture.
Next, add the 16 cups of flour, and continue mix until dough leaves side of 
bowl, about 5 minutes. Scrape once during mixing.

Allow dough to rest for 25 minutes. Then, turn dough out onto floured board. 
Roll to 1/2 inch thickness, and cut with a 3-inch doughnut cutter.

Let doughnut rise. Fry at 380 to 385 degrees for 3 - 4 minutes on each side.

Brush with glaze recipe of your choice.
Sent: Wednesday, July 23, 2014 7:43 PM
Subject: woolworth's donuts recipe

I was going to make the donut recipe from Woolworths you posted..but am confused, as in the ingredients list..
you say a whopping 32 cups of flour.Yet in the instructions,you say to add the "16 cups" of flour.
Do you know which one is correct,please?

Thanks! (And thanks for all the great recipes you track down!)


Hi Holly,

I found that recipe in an old message board post from 2004 here: Dave's Garden
That message board post is exactly the same. I have no way to verify the recipe.

Here’s what I would do if I were you and I wanted to make these -

I'd make the recipe using 16 cups of flour, but have another 16 cups of flour handy. You’ll easily be able to tell whether the batter can handle another 16 cups of flour to make 32 or if it seems right with just 16. If the dough is too watery, add the other 16 cups of flour a little at a time, up to the full 32, until the consistency seems right.

If you try it, let me know what worked for you and I’ll correct the posted recipe.


More Woolworth's Recipes


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus