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----- Original Message -----
From: Miranda
To: phaedrus@hungrybrowser.com
Sent: Tuesday, January 06, 2009 4:58 AM
Subject: "Dog Team Tavern" spiced apple buns
Dear Phaedrus,
Can you track down a recipe served up to patrons who visited "Wilson's" at Robe,
South Australia.
This was a gallery (art and fine crafts, glassware) with an attached eatery - coffee/cakes/brunches.
I do not know exactly where the Wilsons originated, I suspect Nth West America or more likely
Canada - they would not divulge the recipe, but then went and closed their business.
The apple buns which I distinctly remeber having the moniker "Dog Team Tavern" were large,
individual,sweet and fluffy textured pastries with apple, cinnamon and a creamy moist texture
(I do not recall that they were filled with dairy cream. I think not. Possibly yeast-based.
They were absolutely luscious and heartwarming with all the apple/spice/moist/not too sweet-just
right overtones. They were not served hot, but were always made fresh that day and always sold out.
Their lightness meant that you could eat the whole thing yourself and not feel the slightest bit
full (or guilty)...
This would date back to the mid to late 1980's.
Anything similar in your lexicon?
Thank you,
Yours sincerely,
Miranda
Hi Miranda,
Thanks for the recipe.
I cannot find any mention of the apple buns served at "Wilson's at Robe" in South Australia.
As for "Dog Team Tavern", that was a historic restaurant in Vermont in the U.S. It was a
teahouse in the 1920s and 1930s. In the 1940s it was a noted restaurant and Country Inn that
served such people as Robert Frost, Charles Lawton, and First Lady Eleanor Roosevelt. The inn
burned to the ground in 2006. The inn was noted for special dishes, and one of them was "Dog
Team Tavern Sticky Buns". There is a recipe for these below, but it does not contain apple.
Do you think the Wilsons may have taken the Dog Team Tavern recipe, and adapted it a little
by adding apple to sell at their establishment in Australia?
Phaed
Dog Team Tavern Sticky Buns
Preparation time: 90 minutes
Cooking time: 30 minutes
Serves 18
1 cup freshly mashed potatoes, without peel (about 9 oz of uncooked potato)
1 1/2 cups of the potato boiling water
1 stick butter, at room temperature
2 3/4 cups sugar
1 1/2 teaspons salt
1 package instant active dry yeast
2 eggs, well beaten
7 cups all-purpose flour
1 1/2 cups light brown sugar, packed
1 1/2 cups chopped walnuts (opt)
2 sticks very soft butter
1/4 cup ground cinnamon
1 long piece unflavored dental floss
Stir together the mashed potatoes, 1/2 cup of the sugar, the room temperature butter
and the salt and allow to cool to lukewarm. Add yeast, eggs and the reserved cooking liquid,
mixing well, and then mix in the flour to form a wet, sticky dough. Knead on a lightly floured
surface until dough is smooth and elastic. Place in a lightly oiled bowl and let rise in a warm
place until doubled in bulk. Punch down and refrigerate until chilled, about 1 hour.
While the dough is rising, butter two 13×9 pans. Spread brown sugar thickly on the bottom of
the pans, then pour enough water on the brown sugar to form a thick, wet paste. (Optional: place
walnuts on brown sugar paste.) In a small bowl, stir together the remaining 2 1/4 cups sugar, the
cinnamon and the very soft butter.
When the dough is thoroughly chilled, roll it out into a 1/2-inch-thick rectangle on a well-floured
surface and spread thinly with the butter mixture thinly, leaving a strip along one long edge free.
Roll up dough, starting at the long edge opposite the clean edge and seal by pinching and pressing
the clean edge into the dough. Cut the roll in half with the dental floss by slipping the floss under
the roll, crossing the ends of the floss over and pulling it through the dough. Cut each of the halves
in half, and continue this way until you have slices that are 1/2 inch to 1-1/2 inches thick (depending
on your preference). Arrange slices cut-side-up in the pans so they are almost touching. Cover and let
rise in a warm place until doubled in bulk, about half an hour.
Preheat oven to 350ºF (175ºC).
When rolls have risen, put in the oven and bake until golden brown, 20 to 30 minutes. Immediately
unmold baked sticky buns onto cookies sheets and let cool. Serve warm.
-----------------
From: "Miranda "
To: "Phaedrus"
Subject: Re: "Dog Team Tavern" Sticky Buns!!!!!
Date: Wednesday, January 07, 2009 5:03 AM
Dear Phaedrus,
This recipe looks like the jackpot! My mouth started watering as I read it. It would have to be
the right one... and how clever of you to go back in your memory, research or experience to the
original teahouse in Vermont. Yes the Wilsons may well have popped a bit of apple in...
I now recall that the Wilsons' had a certain spiral structure which would indicate the dough
having been rolled and then cross cut. It is about 20 years since I have had one, and have still
been thinking about them - you are a wizard.
Many thanks, Miranda
----- Original Message -----
From: Cynthia
To: phaedrus@hungrybrowser.com
Sent: Wednesday, January 07, 2009 9:18 PM
Subject: rich yellow cake
My grandfather made a cake for our birthdays that was the best thing I have ever had. When he
died the recipes he had where lost. I can remeber it was titled "Celebration Cake". The thing
about this cake was that it had 8-12 egg yolks (one cup) in it. I can remember as a child loving
the fact that I always got two cakes for my birthday, the yellow one and a home made angel food
cake since there where so many egg whites left. If you have any ideas for my search could you
please help me. I am 50 years old now and the recipe has to be quite old, and since his family
always had chickens and milk cows, fresh eggs, cream and butter where always there. It would
make one "over-the-hill" lady very happy to be able to share this with my grandchildren!
I have been searching the internet and can not seem to it. I find simular recipes, but they never
have the yolk content,,,and tend to be a chiffon type cake.
Thank you in advance.
Cyndi
Hello Cynthia,
I cannot find a recipe for "celebration cake" that fits your decription. There are many,
many cake recipes in our files with lots of egg yolks, but it's very difficult to sort through
them with such sparse information about the cake you are seeking. There may be several recipes
in the files that are practically the same as your cake, except they just don't say "8-12 egg
yolks (one cup)" exactly. They may instead have 6 egg yolks or exactly 10 egg yolks, etc. With
no other ingredients as supporting information, I cannot tell.
Therefore, I am reduced to guessing. Although there are hundreds of cake recipes with a lot of
egg yolks, the most common are pound cakes and sponge cakes. It's quite common for the leftover
egg whites from sponge cake to be used to make angel food cake, as in the second recipe below,
which is my second guess. My first guess, however, is the "Gold Cake" recipe, the first one below.
Try it and see if it sparks a memory.
Phaed
?
Gold Cake
3/4 c. butter
1 1/4 c. sugar
8 egg yolks
2 1/2 c. cake flour
4 tsp. baking powder
1/4 tsp. salt
3/4 c. milk
1 tsp. vanilla
Cream the butter until light and fluffy. Add the sugar gradually. Beat the egg yolks until
thick and lemon colored. Add them to the butter and sugar mixture. Sift the flour, baking
powder and salt together and add them alternately with the milk. Add the flavoring and beat
until well mixed. Bake at 350 to 375 degrees about 30 minutes or until toothpick comes out clean.
--------------------------------------
Egg Yolk Sponge Cake
May use the egg yolks left over from angel food cake recipe. To make smaller batch use amount of
ingredients listed in parenthesis.
12 egg yolks (8)
2 c. sugar (1 1/2)
1 c. boiling water (3/4)
1/2 tsp. salt
4 tsp. baking powder (3)
2 tsp. lemon flavoring (1 1/2)
3 c. sifted cake flour (2 1/4)
Beat egg yolks until light with mixer. Add sugar gradually, then hot water, beating meanwhile.
Add flour, sifted with baking powder and salt and beat thoroughly. Turn into angel food cake pan.
Bake at 325 to 350 degrees for about 1 hour.
----- Original Message -----
From: Laraine
To: phaedrus@hungrybrowser.com
Sent: Wednesday, January 07, 2009 8:09 PM
Subject: request for recipe: sun and snow cake
Hi! I'm looking for recipe that my mom made frequently for my birthday (per my request)
She passed away more than 12 years ago, and her handwritten recipe has been misplaced. I'd
like to be able to share this wonderful cake with my friends. It looks so nicely old fashioned
when finished, but could be an from an old magazine, or possibly from my grandmother. I am
a pastry chef, and have a million cake books, but have never been able to make this cake like
my mom did. I stayed in the kitchen and watched her make and assemble this cake every single time!
I miss it.
Name: Sun and snow cake
Ingredients: Homemade orange cake layers (I think genoise style), stiff homemade orange juice
pudding filling (cooked) with yolks, cornstarch, orange juice and zest with what seemed like
ALOT of butter added at the end when cooled.
Assembly: The layers were cooled and split. The pudding was spread on the split layers,
stacked, and then evenly over the top. Then, whipped cream was spread, decoratively over the
sides, and on to the very edge of the top (about 1" in ), creating a "sun and snow" effect.
Can you help? If you can find this, please try it! It's an awesome piece of my childhood.
Thanks in advance,
Laraine
Hi Laraine,
I wish I could help, but I cannot find a cake with that name or an orange layer cake that
fits your description. Sorry.
Phaed
A reader sent this recipe:
Sun and Snow Cake
Recipe Courtesy of Pillsbury's Bake Off Cake Cook Book Pg 110
Chilly and light . . . a refreshing finale to a company dinner. Delicate orange cake,
layered with golden orange filling, wrapped in a blanket of whipped cream "snow", then
sprinkled with coconut.
1/2 cup butter or margarine
1 1/2 cups sugar
4 egg whites (reserve yolks for filling)
1 tablespoon grated orange peel
2 1/3 cups Pillsbury's Best All Purpose Flour*
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon soda
3/4 cup cold water
1/4 cup orange juice
Whipped cream or topping
Coconut
Sunny Orange Filling (approx 3 cups)
1 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
1 tablespoon grated orange peel
1 1/2 cups orange juice
1/2 cup water
Reserved 4 egg yolks, slightly beaten
1/4 cup butter or margarine
Oven 375-degrees (2) 8-inch round layer cake pans
Generously grease and lightly flour two 8-inch round layer pans. In large mixer bowl,
cream butter and sugar until light. Add egg whites, one at a time, beating well after
each. Add orange peel, flour, baking powder, salt, soda, water and orange juice. Blend
at low speed just until thoroughly combined, scraping bowl occasionally. Bake at 375-degrees
for 25 to 30 minutes until top springs back when touched lightly in center. Cool 10 minutes;
remove from pans. Cool completely. Split each layer crosswise. Stack layers, spreading
about 3/4 cup of Sunny Orange Filling between each layer and on top. Spread whipped cream
on side of cake. Garnish top with coconut. Chill until served.
Sunny Orange Filling: In medium saucepan, combine sugar with cornstarch, salt and orange
peel. Gradually blend in orange juice, water and egg yolks. Cook over medium heat, stirring
constantly, until mixture thickens and boils. Remove from heat. Add butter; mix well. Cool
Tips: Cake may be baked as directed in 13 x 9-inch pan, which has been greased on the bottom
only. Top with filling; sprinkle generously with coconut.
For a Sunny Pineapple-Orange Filling, reduce orange juice to 1 cup and add one 8 1/2 oz. can
(1 cup) crushed pineapple, undrained.
Howard Johnson's Boston Brown Bread
Measure Ingredient
1 cup Unsifted whole wheat flour
1 cup Unsifted rye flour
1 cup Yellow corn meal
11/2 teaspoon Baking soda
11/2 teaspoon Salt
3/4 cup Molasses
2 cups Buttermilk
Grease and flour a 2 qt. mold. Combine flours, corn meal, soda ,salt. Stir in molasses, buttermilk.
Turn into mold, cover tightly. Place on trivet in deep kettle. Add enough boiling water to kettle
to come half way up sides of mold; cover. Steam 3 1/2 hr., or until done. Remove from mold to cake
rack. Serve hot with baked beans. Makes 1 loaf
Source: Secret Restaurant Recipes * Duplicated by Gloria Pitzer
Another trying times budget recipe. Serving bread or toast with tasty protein-filled sauces was a
good way to have a balanced, inexpensive meal in the 1920s and 1930s. Creamed Stuff, which includes
"SOS", is a very flexible dish, with balanced protein. Try it over macaroni or egg noodles, too.
Leftover turkey after Thanksgiving works great! So does leftover roast or rotisserie chicken or
leftover ham.
There are SOS recipes on these pages:
SOS with Ground Beef
Chipped Beef on Toast
My personal choice is SOS made with real leftover roast beef, although it's not bad with ground beef.
Cream Sauce
3 tablespoons butter
3 tablespoons sifted flour
1/2 teaspoon salt
dash pepper (white pepper if you have it, just because it looks better.)
2 cups milk
Melt the butter, but don't brown it. Into the melted butter, sift the flour and mix thoroughly.
When the flour is blended well with the butter, add the cold milk, salt, and pepper. Place over
medium heat and stir constantly until it begins to boil. Continue cooking and stirring for 2 minutes.
Add two cups of cooked food that has been chopped or pulled apart into small pieces. This food can
be chipped beef, roast beef, chicken, turkey, ham, roast pork, fish, boiled eggs, leftover vegetables.
Simmer for a couple more minutes. Great over toasted bread, but can be served over rice or mashed
potatoes. A very flexible dish - use your imagination. There are many ways to spice it up.
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