TODAY's CASES:

• Tavern Restaurant Vienna Loaf
• Italian Rum Cake
• Frozen Dessert

Tavern Restaurant Vienna Loaf From: Alaina Sent: Friday, June 06, 2014 12:39 PM To: Phaedrus@hungrybrowser.com Subject: recipe request Hi Uncle Phaed, Many years ago I worked in the office of now closed "The Tavern Restaurant" in Newark, NJ. They used to feed us some wonderful lunches, but one thing in particular that I loved was their Vienna Loaf. Do you think you might could find the recipe for that? Thank you, Alaina Hello Alaina, There are some Tavern memories here: Old Newark However, I had no success locating any recipes from The Tavern, and I found no mention at all of their Vienna loaf. I can refer you to some other Vienna loaf recipes. See: Crusty Vienna Loaf 1 Crusty Vienna Loaf 2 Italian Vienna Bread Phaed New Geneva Bakery Italian Rum Cake From: Jeannette Sent: Thursday, June 05, 2014 6:58 PM To: phaedrus@hungrybrowser.com Subject: cake! Hi there! I just happened upon your site and love it! Seeing all of these wonderful recipes and the requests that go along with them had me wondering about my favorite recipe…. When I was a child, every one of my birthday cakes came from the New Geneva Bakery in Daly City, CA… it could even be Colma, CA…its been that long ago! I was born in 1969 and the last time I had that cake was when I turned 17 and I think of it every year. My mother would order an Italian Rum Cake, w/rum extract I’m sure! It was a yellow cake, or maybe even a sponge cake and it had a custard filling and they always put a whipped cream frosting on it per our request…any chance you can make a girls birthday dreams come true? if so awesome, if not…I appreciate your site just the same! Sincerely, Jeannette Seattle, WA Hi Jeanette, The street address of the New Geneva Bakery was 29 San Pedro Rd. In various places on the web, it’s given as both Daly City and as Colma. I think the postal address is Colma, but it was just about on the line between the two. After New Geneva Bakery closed, another bakery, “Nora's Patisserie,” was at that location until October 2012, when they lost their lease and had to close the Nora’s Patisserie pastry shop. Nora still creates pastries for wholesale and private clients, but she no longer appears to have a retail location. Nora has a website here: Nora's Patisserie. Nora’s Patisserie also served an Italian Rum Cake. Nora’s menu can be found here, with a description of the Italian Rum Cake: Nora's Patisserie Menu. Italian Rum Cake Light yellow cake layers soaked with rum syrup custard cream filling Covered with whipped cream toasted almonds I had no success finding an Italian Rum Cake recipe from New Geneva Bakery or from Nora’s Patisserie, or a copycat or”tastes-like” for either of their cakes that identified itself as such. However, that type of cake is fairly common, and there are a couple of recipes on these sites: Italian Rum Cake 1 Italian Rum Cake 2 You might also want to go to Pinterest and look at the photos of Italian Rum Cakes. If one interests you, you can click on the photo to be taken to the recipe: Pinterest. Phaed Frozen Dessert From: Marge Sent: Tuesday, June 10, 2014 5:04 PM To: phaedrus@hungrybrowser.com Subject: some kind of a frozen dessert Dear Uncle Phaedrus, I’ve got an old neighborhood cookbook put together in 1975 and the purple duplicating ink on it is faded out on some of the recipes. These recipes were all submitted by the residents of the subdivision in which I lived and were part of their own repertoire. I don’t believe a single one of them is from a restaurant. I’m re-typing the pages, but need help with this one dessert that reads like something special I’d like to make. What I can figure out is that you take 1/4 cup of melted butter and mix it with 24 crushed Oreo cookies. This is pressed on the bottom of a spring form pan. Then there are 2 jars of marshmallow cream mixed with 1/2 cup of something else (which has totally faded, 3 or 4 words.) Into this is folded 2 pints whipping cream, whipped. Then placed on top of the crust, frozen and sliced shortly before serving. Do you have anything in the archives that would describe this dessert (the name of it is also faded completely) and provide the missing ingredient? Thank you so much for your assistance! My mouth is already watering! Marge Hi Marge, The below recipes are what came up in an archive search. The differences are that both have only one jar of marshmallow crème and the first one calls for 1 pint of heavy cream instead of 2 pints of whipping cream. The second one calls for 2 pints heavy cream. The unknown ingredient is crème de menthe liqueur. This may also be called “frozen grasshopper pie.” The “grasshopper” comes from the green cocktail that is also made with crème de menthe liquor. Phaed Grasshopper Mint Cake 24 Oreo cookies, finely chopped 1/4 c. melted butter 1/4 c. milk 1 (7 oz.) jar marshmallow creme 1 pt. heavy cream 1/4 c. creme de menthe (green) Combine Oreo crumbs and butter. Set aside 1/2 cup for topping. Press remainder into a 9" spring form pan. Gradually add milk and creme de menthe to marshmallow. Mix until blended. Whip cream and fold into marshmallow mixture. Pour into pan. Sprinkle with 1/2 cup of crumbs and place in freezer. Remove from freezer 5 to 10 minutes before serving. ------------------------------------ Frozen Grasshopper Surprise ingredients: 24 oreo cookies 1/4 cup melted butter 2 cups heavy cream, whipped 1/4 cup creme de menthe (green) 7 ounces marshmallow fluff directions: Place cookies in a blender and spin until all are crumbled. Combine with melted butter. Line a 9 inch springform pan with cookie mixture, saving 1/4 cup for trim. Mix together rest of ingredients. Pour into pan and top with remaining crumbs. Freeze. When firm, remove from pan and wrap in aluminum foil and stick back in freezer. Ready to serve. Doubled it fits into 10 inch pan and serves 14 people.