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From: LeAnn
Sent: Tuesday, July 02, 2013 7:08 PM
To: phaedrus@hungrybrowser.com
Subject: Cream Horn Recipe Request
I am trying to find a recipe from my childhood. It was a cream horn made at Stan’s Bakery
in Keokuk Iowa. They are still in business, still ran by the same family. I have found a lot
of cream horn recipes but this one did not use marshmallow cream in their filling and
they did not use cream either. I think it was a Holland Cream type filling.
Please help – thanks!
LeAnn
Hello LeAnn,
The owner and operator of Stan’s Pastry Shop in Keokuk - Lois Mae Waldron - died on October 12, 2012 at the age of 81.
See: Funeral Innovations
Her family closed the shop for six months at that time. Mrs. Waldron’s daughter, Madonna Kirchner, reopened the shop in April, 2013. See:
Family Bakery Re-Opens
As that article states, "... Kirchner wouldn't reveal the recipe to their famous cream horns...".
It doesn’t appear that the recipe for the cream horns has ever been revealed. I had no success finding a recipe or copycat.
You say you think the filling contains no marshmallow crème or any cream. You also say that you think it is a Holland cream type filling.
There are recipes for Holland cream filling on the Internet. Here’s one: All Recipes
Holland cream filling is often used for bakery cream horns. It does not contain marshmallow crème or dairy cream or milk.
However, “Creme Patisserie” or “Pastry Cream” may also be used. Crème patisserie does contain milk and is therefore a richer filling for home use.
There were already recipes on my site for cream horns with a pastry cream filling at: Cream Horns
For your convenience, I have copied them below. There is one puff pastry recipe and two pastry cream filling recipes.
I can’t recommend a recipe as being similar to Stan’s cream horns because I have never had them from Stan’s and I did not find any recipes
that were recommended by anyone else as being similar. I suggest you try both the Holland filling and the pastry cream filling and decide
for yourself if either is similar.
Phaed
Cream Horns
1 cup butter - softened
1/2 cup shortening
3 cups flour
2 egg yolks - beaten
2 tsp. sugar
1 1/4 cups water
1 cup milk - low fat okay
1/3 cup flour
1 cup shortening
2 Lbs. powdered sugar
-Cream together butter and shortening with electric mixer. Set aside.
-Combine flour, egg yolks, sugar, and water.
-Roll out onto floured surface.
-Spread 1/4 of the butter/shortening mixture over dough.
-Knead together.
-Refrigerate for 1 hour.
-Repeat last 4 steps until butter/shortening mixture is gone.
-Roll out dough to 1/4 inch thick. Cut into strips.
-Wrap strips of dough all the way around metal Cream Horn forms.
-Place dough covered forms on greased cookie sheet and bake in 425
degree oven for 10 minutes.
-Cool.
-Combine milk and flour together in saucepan.
-Bring to boil, stirring constantly, then remove from heat.
-Cool to room temperature.
-Add shortening and powdered sugar to milk/flour mixture.
-Beat well with electric mixer.
-Scoop into icing bag and fill baked pastry shells.
--------------------------------------------------------------
Flaky Puff Pastry Dough
makes 3 lbs of dough
4 cups all-purpose flour
2 tsp. sugar
2 tsp. salt
1 1/4 cups milk; very cold
1 lb butter; very cold
In a large bowl, mix 3 1/3 cups of the flour with the sugar and salt.
Add the milk and begin tossing with the flour. Smear the flour and
milk along the sides of the bowl to blend well, then incorporate into
the mixture. If the moisture is absorbed too quickly by the flour,
add another tablespoon or so of cold milk. Mix well but don't over mix.
Sprinkle a little bit of flour over it and then flatten the dough.
Cover with plastic wrap and refrigerate.
Pour the remaining flour onto a clean surface. Remove butter from
refrigerator and place onto flour. Keep the butter covered with the
flour while cutting it and kneading it with a pastry scraper; make
sure there are no cold lumps. Add more flour if necessary to properly
soften the butter without melting it. Form into a square. Scrape down
the work area again and toss on some fresh flour. Place the chilled
dough onto the flour, but don't handle too much. Roll out the dough
corners into thin flaps, which you will use to enclose the softened
butter. Place the softened square of butter onto the dough. Lift each
flap snugly over the butter, making sure to overlap the corners and
seal the bundle.
The dough is now ready for the first of 4 double folds. Start by
pounding the dough gently in one direction. If you begin rolling,
make sure the dough doesn't stick to the work surface. Roll only
in one direction and not past the far end. Rolling past the end
will pinch and smear the layers at the edge. Roll and manipulate
the dough into a rectangle about 20 inches long and 8 inches wide.
Press hard on the handles of the rolling pin to form the rectangle,
then brush off any excess flour from the surface of the dough. Bring
both ends toward the center like a book. Then, fold in half, closing
the book. Wrap the pastry dough in plastic and refrigerate it for at
least 45 minutes. The dough has been turned once, and now has 4 layers.
Place the chilled dough on a lightly floured surface so that the spine
of the dough becomes the long side of your rectangle. Begin again by
pounding gently. Make this rectangle about 12 X 18 inches. Fold and
turn in the same way as before, first forming a rectangle that measures
about 10 X 14 inches, then folding the 2 sides into the center with a
little gap in the middle. Fold in half, making sure the spine of the
dough becomes the length of the rectangle. Rest the dough after turn
number 3 for about 1 hour in the refrigerator.
On the fourth and final turn the dough should be smooth and elastic.
Try to form well defined corners with neat edges. Fold and turn once
more in the same way, then chill for at least 4 to 5 hours before using.
Tips:
1. Work in a kitchen that is about 70 degrees (at 80 degrees the dough
will begin to melt.)
2. Keep a pastry scraper and a bowl of flour handy at all times.
3. You may have to change the amounts of butter, flour, or milk slightly
in order to get the right texture.
Storage suggestions:
I usually cut my dough into three 1 lb slabs. If I am not using the
dough, I immediately wrap in a large plastic garbage bag and place
in the freezer. Puff pastry is best when used within the next 3 days
of being in the freezer.
--------------------
Creme Patisserie (Filling for Cream Horns)
(Pastry Cream)
3 cups milk
Seeds scraped from one vanilla bean (*or 2 teaspoons vanilla extract)
8 egg yolks
3/4 cup sugar
6 tablespoons cornstarch, sifted
2 tablespoons unsalted butter, softened
In a 3 quart saucepan combine the milk and vanilla bean seeds. Heat
just below the boiling point (scalding).
Using an electric mixer (with whisk attachment if available) beat the
egg yolks and sugar in a large mixing bowl until they lighten in color.
Stir in the cornstarch.
Pour about 1/3 of the hot milk into the egg mixture (this is called
tempering), whisking continuously to incorporate. Whisk the tempered
egg mixture back into the remaining hot milk, and place the saucepan
back on the heat. Cook on medium high heat, stirring constantly with
the whisk, until the mixture comes to the boil. Reduce heat and boil
for about 30 seconds, stirring constantly. Remove from heat and gently
whisk in the butter.
Strain the pastry cream into a bowl, place plastic wrap directly on
the surface, and chill completely. Can be made up to 3 days ahead.
Use to fill your pastry shells.
Makes about 3 1/2 cups.
* If you are using vanilla extract it is added when the cream is
finished cooking.
-----Original Message-----
From: Carole
Sent: Saturday, June 29, 2013 7:19 AM
To: phaedrus@hungrybrowser.com
Subject: recipe for buttercups
Hi, A bakery in Lowell, MA. made "buttercups". They weren't a cookie but
more like cake-y squares. I know they had cherries in them, maybe an almond
flavor and ?? They were sprinkled with confectioner's sugar.
I am 65 years old. My grandfather used to bring these squares to our home
every Sunday. So they were popular in the early 50's.
The bakery name is "Olympos Bakery, 214 Broadway St., Lowell, MA. 01854,
phone 978 452 3366
Hope you can help.
Carole
Hello Carole,
I received a similar request from "Melanie" back in 2007. However, she
recalled getting these at the "Yum Yum Bakery" in Lowell, MA rather than
"Olympos Bakery". She may have meant the "Good Olde Yum Yum Shop" in
Dracut, MA. See her request and my response here: Buttercups
As you can see, I had no success locating the recipe for her. I had no
success finding any mention of Olympos Bakery buttercups today, either.
Olympos Bakery has a website here: Olympos Bakery
Having no success searching for any such product from either of those
bakeries, I searched for "buttercup squares" and found a recipe on this
site, but it does not seem right, containing chocolate and peanut butter.
See: Buttercup Squares
I also found a 2008 request on the "Taste of Home" site from "Carol." She
requested a recipe for "buttercup squares" that were popular in bakeries in
the Northeast. However, she says they contained pineapple, which you don't
mention. See: Cherry Pineapple Bars
The recipe that was given to her as possible being similar was one for
"cherry pineapple bars". See below.
Phaed
Cherry Pineapple Bars
2 cups flour
1 cup packed brown sugar
1/2 teaspoon salt
1 cup butter
1/2 cup sugar
2 tablespoons cornstarch
1 can (8 3/4 ounce) crushed pineapple, undrained
2 beaten egg yolks
1 cup maraschino cherries, chopped
Preheat oven to 350 degrees. Combine flour, brown sugar, and salt; cut in
butter with a pastry blender or two knives, until crumbly. Set aside 1 cup
crumb mixture; press remaining mixture onto bottom of 13-inch by 9-inch
baking pan. Bake 15 minutes.
Cool slightly while preparing topping. In a saucepan, combine sugar and
cornstarch. Stir in pineapple and egg yolks. Cook and stir over medium heat
until mixture thickens and bubbles. Remove from heat; stir in cherries.
Spread evenly over baked crust. Sprinkle with reserved crumb mixture.
Bake 30 minutes. Cool before cutting into bars
========================================================================
Hello again,
In response to these two requests:
http://www.hungrybrowser.com/phaedrus/m1219W07.htm#3
http://hungrybrowser.com/phaedrus/m0809F13.htm#2
While I could not find recipes from Yum Yum or Olympos, other bakeries
in the region sold similar products and I did manage to find a recipe used
at one of those bakeries - Price's Bakery. This one sounds very similar to
the Olympos Bakery version of a buttercup. For future reference, the same
article contains recipes for Orange Blossom Buns, Sticky Buns, Date and
Nut Bread, and Sugar Cookies.
Buttercup Squares (From Price's Bakery, featured in The Lowell Sun, Massachusetts, 1977)
1 pound sugar
1/2 cup bread flour
8 ounces almond paste
6 eggs
1 cup chopped cherries
Mix sugar, flour, almond paste and eggs together until smooth. Add cherries
and bake in 350- degree oven till done - Let cool and cut into squares.
-------------------------------------------------------
And a side note, Olympos Bakery for kourambiethes:
1 lb unsalted butter.
2 egg yolks
2 tsp confectioner's sugar plus more for rolling cookies in
1 lb 4 oz flour (plus more if needed)
1 tablespoon vanilla powder
1/2 cup chopped walnuts
Cream one pound of unsalted butter. Add two egg yolks. Beat until well creamed.
Add 2 teaspoons confectioner's sugar. Add 1 pound and 4 ounces of flour. Add 1
tablespoon of vanilla powder. Add 1/2 cup of chopped walnuts. Add more flour if
needed for right consistency. The dough should not be too sticky. It needs to be
able to be easily molded. Roll into oval shapes and place on cookie sheet.
Bake for 20 minutes at 350 degrees until lightly golden.
Once cooled roll in powdered sugar.
As for the Yum Yum Bakery version, there's a pastry called Buttercups popular
in the late 1800s and early 1900s which used an almond based filling between
sheets of puff paste, not unlike what the requestor describes and much
closer than the other suggested recipes. The Lowell version of Buttercups could
easily be a derivation of this pastry.
A basic recipe goes: Cream 1/2 lb sugar, 1/4 lb almond paste, 2 oz flour, and
egg yolks to make a medium dough, spread between two sheets of puff pastry,
the whole brushed with egg wash and sprinkled with sugar, baked in a
350 degree oven, cut into squares to serve.
Best,
Gwen.
==========================================================
From: "pat"
To: phaedrus@hungrybrowser.com
Subject: I made the buttercup squares from prices bakery
Date: Sunday, December 14, 2014 9:23 AM
It seems like something is missing in this recipe. maybe more flour.
Maybe less sugar. Was never that sweet from prices bakery.
Was a bit more cake and a bottom crust. This didn't get much of a
bottom crust. Wish I had the real recipe.
Ok Pat. That recipe came from the newspaper.Thanks for letting me know. I
’ll post this as a warning to others who might want to try the recipe.
Phaed
From: Diana
Sent: Sunday, June 30, 2013 7:57 AM
To: phaedrus@hungrybrowser.com
Subject: Horn & Hardart Recipe Request
Uncle Phaedrus,
One of my fondest food memories is of the Creamed Chipped Beef at Horn & Hardarts.
I have tried for many years to find the recipe but have been unsuccessful.
It had a slightly darker cream sauce than you usually find in this dish and it had
a very distinct taste.
My mom contends it was paprika, but that doesn't quite do it.
I would love to have that recipe! Any help you can provide would be much appreciated.
Diana
Hello Diana,
Sorry, I had no success locating the Horn & Hardart recipe. There has been a request on The Automat message board
for this recipe for almost two years, with no joy:
The Automat
Interestingly, Horn and Hardart automats used to call it "frizzled beef" according to this menu:
H & H Menu
There is a recipe for Pennsylvania Dutch “frizzled beef” here:
Frizzled Beef
Best I can do, Diana. Sometimes it’s just not out there to be found.
Phaed
Re: Horn & Hardarts Creamed chipped beef
From: Norman
Date: 11/24/2021, 8:29 AM
To: phaedrus@hungrybrowser.com
On 11/23/2021 7:45 PM, Norman wrote:
Horn & Hardarts Creamed chipped beef
Hello Norman,
Sorry, still no luck with this. I've looked for it twice before. See:
8-9-2013
11-25-2020
Phaed
-----Original Message-----
From: Kaye
Sent: Wednesday, July 03, 2013 5:32 PM
To: phaedrus@hungrybrowser.com
Subject: Topping recipe
Dear Phaedrus,
I know you don't look up jello salad recipes any more and technically I'm not looking for one.
I'm Actually looking for the recipe for the topping that went on the lime jello cottage cheese
pineapple salad. My grandmother used to make it when I was little but that was before Cool Whip.
I remember the topping only had 2-3 ingredients but they weren't things that normally sound like
they should be mixed together. Maybe horseradish, mayo and sour cream or cream cheese and
sour cream etc.
I'm sure you've had the recipe but I can only access archives back to 2000.
I remember having eating this back in the 50s.
Can you help?
Thanks,
Kaye
Hello Kaye,
Well, in order to find the topping, don't I have to first find the salad recipe?
Searching on Google brings up hundreds of websites with the words _ lime
jello cottage cheese pineapple salad horseradish - on them.
I cannot possibly check all of these hundreds of recipes individually to try
to find one with a topping that may or may not contain horseradish.
In our off-line database, there are over 700 recipes with lime jello,
cottage cheese, and pineapple. 29 of them have horseradish, which you are
uncertain is an ingredient. None of them, however, have a "topping".
The horseradish, mayo, etc is mixed into the jello in all of them,
not made into a topping. Below are samples.
The problem with jello salad recipes is that there are too many of them, and
too many variations of each one. Without a unique name for the recipe, it's
far too time consuming to try to find one particular variation out of the
hundreds that are out there.
I'll post this in case it rings a bell with another reader.
Phaed
Pacific Salad
1 lg. pkg. lime Jello
1 c. boiling water
1 (9 oz.) can crushed pineapple
1 c. creamed cottage cheese
1/2 c. mayonnaise
1 tsp. horseradish
1/2 c. pecans, chopped
Pour boiling water into Jello. Drain pineapple and add juice to water and
Jello. Chill until partially congealed. Beat with mixer until frothy.
Beat cottage cheese with mixer.
Add cottage cheese, crushed pineapple, mayonnaise, horseradish, and nuts.
Fold into gelatin mixture and chill until firm.
----------------------------------------------------------------
Sea Foam Salad
2 (3 oz.) pkg. lime Jello
1 pt. boiling water
20 oz. can crushed pineapple
1 lb. cottage cheese
1 can Eagle Brand milk
1 c. salad dressing
1 tsp. horseradish
1 c. chopped nuts
Mix first 3 ingredients; mix remaining ingredients and then combine the
two. Pour into 9 x 13 inch pan; refrigerate. Serves 18.
==========================================================
From: "Kaye"
To: "Phaedrus"
Subject: Re: Jello salad Topping recipe
Date: Thursday, July 04, 2013 11:02 AM
Well, at least now I know that none of the ones you have access to have a topping.
I was unable to find any with a topping other than Cool Whip or whipped cream.
Unfortunately, it just serves to underscore how unique my Grandmother's recipe was.
Of course, now most of the extended family is unhappy with me. By calling to
check with them for the recipe, I've pointed out that apparently 40+ years after her death,
someone did have this recipe (me) only now it's truly lost.
Thanks for looking though.
Sincerely,
Kaye
==========================================================
From: "Mark"
To: "Phaedrus"
Subject: Re: Jello Salad Topping
Date: Monday, August 12, 2013 9:05 AM
Hi Phaedrus, saw your 09 AUG 2013 reply to "Kaye" about the topping
for an old style Jello salad from probably the 1940s-60s. As usual had
to go to my family resources to find that out of hundreds of old style
and/or sometimes unappealing (I.e. nasty looking (GRIN) Jello salads
that could have been made that some actually had a topping (other than
straight whipped cream, Redi-Wip, or Cool/Dream Whips) that was
homemade. I have two from the PA family side of the house that are:
Joan's topping:
1 cup heavy cream
12 marshmallows or about 50 mini-marshamallows
1 package -8 oz. Philadelphia Cream Cheese softened
Grated Walnuts or whatever nut you like Grated (optional)
Pour cream over marshmallows andlet stand for 8 hrs or overnight (make
sure it's covered and chilled). After resting, mix to dissolve
marshmallows. Add softened cream cheese, mix well and spread over
prepared Jello mold. Sprinkled with grated nuts if desired. Enjoy.
Church Topping (unknown for author)
2 cups heavy cream whipped
1/2 lbs. powdered sugar
1 package (8 oz.) Philadephia cream cheese (softened)
Mix sugar and softened cream cheese with the whipped heavy cream.
Spread over your Jello mold.
Hope this helps, Mark in NJ
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