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Cowtown Fried Cinnamon Buns

  ----- Original Message ----- 
  From: Angie
  Sent: Thursday, October 01, 2009 2:56 PM
  Subject: from Cowtown

  Years and years ago, we used to go to Cowtown flea market located in Woodstown, NJ. 
There was a bakery there that made the best buns.  We called them fried cinnamon buns. 
They were rolled up like cinnamon rolls, had raisons in the crust and deep fried. 
No icing, or powdered sugar.  They were great.  They also made crullers that were 
friend and had a hint of orange.  And they made the very best sugar cookies.  More 
like cakes.  The batter was put into large jelly roll pans and then cut in big squares. 
I would just love to have all three recipes but would certainly settle for any one of them. 
I've searched everywhere to no avail.

Hi Angie,

Well, there is an article about them here:

Cowtown Buns

According to the article, the bakery that makes them is called "The Bake Shop". However, I cannot find any recipes for "The Bake Shop's" products. Of course, they don't give out their recipes, and no one seems to have created copycats for them. There is a fried cinnamon bun recipe below that I found on a message board, but it does have a sugar glaze.


  Fried Cinnamon Buns
  Source: Eva's Recipes

  3/4 cup milk 
  1/4 cup sugar
  1 teaspoon salt
  1/4 cup (1/2 stick) Fleischmann's Margarine
  1/4 cup warm water (105-115 F.)
  1 package Fleischmann's Active Dry Yeast
  1 egg, beaten 
  3 to 3 1/2 cups unsifted flour 
  3/4 cup sugar
  1 teaspoon ground cinnamon
  Planters Peanut Oil
  Confectioners' sugar glaze

  Scald milk; stir in 1/4 cup sugar, salt and Fleischmann's 
Margarine. Cool to lukewarm. Measure warm water into large warm bowl. Sprinkle in 
Fleischmann's Yeast; stir until dissolved. Add lukewarm milk mixture, egg and 1 1/2 
cups flour; beat until smooth. Add enough additional flour to make a stiff dough. 
Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 
minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, 
free from draft, until doubled in bulk, about 1 hour.
Combine 3/4 cup sugar and cinnamon. Punch dough down; divide in half. Roll each half 
into a rectangle, 14 x 9 inches. Sprinkle with cinnamon-sugar mixture. Roll up tightly 
to form 9-inch rolls. Seal edges firmly. Cut each roll into 9 equal pieces. Place on 
greased baking sheets, cut side up. Press down to flatten rolls. Cover; let rise in 
warm place, free from draft, until doubled in bulk, about 30 minutes.
Fry in deep hot (375 F.) Planters Peanut Oil 2 to 3 minutes, or until golden brown on 
both sides. Drain on paper towels. While warm, drizzle confectioners' sugar glaze over 

Rose Custard

  ----- Original Message ----- 
  From: Caroline 
  Sent: Wednesday, September 30, 2009 11:03 PM
  Subject: Looking for unusual custard recipe

  Dear Phaedrus,

  I have recently misplaced my collection of Victoria magazines and was wondering if 
you have ever come across a recipe for rose custard. 

  I have only tried this recipe once, but I remember that it was enjoyed by all who 
tried it. I remember that the recipe called for steeping rose-scented geranium leaves 
into milk as well as adding rose water. The recipe also called for raspberries to put 
on top of the custard, but I could not find any so I used blackberries instead- and it
was delicious.

I found this to be an extremely unique recipe and would love your help in finding it. 

Thank you,


Hello Caroline,

Sorry, I cannot find a recipe that fits your description.


Timm sent this recipe:

Years ago, I purchased a rose geranium and it had a tag attached to it with a custard recipe,  Timm in Oregon 

Rose Geranium Custard


1 cup sugar
2 tablespoons cornstarch
2 cups whole milk or half and half
2 whole eggs 
1/2 vanilla bean, split 
1 firmly packed cup of rose geranium leaves and tender stems 


Place the sugar and cornstarch in a heavy, medium saucepan; mix well with a wire whisk. 
Combine the milk and eggs in a bowl or 4 cup measure; mix completely. Gradually add the 
milk and egg mixture to flour and sugar in saucepan, stirring constantly. Add the vanilla 
bean pieces and herb leaves, moistening well. Place the pan on medium heat and cook until 
thickened; stir the custard constantly in a zigzag or figure eight pattern, scraping around 
the edge of pan every minute or so. When thickened, remove from the heat and keep stirring 
for a minute or two to keep the custard from sticking. With a slotted spoon or a pair of 
tongs, remove the rose geranium branches, scraping off custard. Do not let the leaves cool 
in custard or they will disintegrate and/or change color. Keep warm in a double boiler or 
over hot water. Custard may be prepared ahead and reheated in a double boiler or a microwave. 
Use a wire whip to smooth completely. Use as an accompaniment for pound cake; fruit desserts 
such as crisps and cobbler; fresh fruit combinations; and trifle with various fruit and cake 
or cookies.

Dinah's Chicken

  ----- Original Message ----- 
  From: Sherryl 
  Sent: Friday, October 02, 2009 1:27 PM
  Subject: lost recepie

In the 80's and 90's in culver city california there was a chicken restaurant 
called Dinas chicken there chicken was crispy and tender I would love the 
recipe for the coating but what really used make my feet tap was there creamed 
spinach can you help me find the recipe for this memory of home 

north carolina 

Hi Sherryl,

Dinah's chicken is still going strong in several California cities. See:

Dinah's Fried


However, I had no success locating a copycat recipe for either their chicken or their spinach. Sorry.


Timm said this:

I grew up In Culver City back in the 50's and 60's. While I can't give you Dinah's secret recipe I can tell you their secret for cooking the chicken. They cook theirs the same way Col. Sanders does... in a pressure fryer. NOT a pressure cooker. A Pressure fryer cooks at tempertures you can't get with frying on a home stove. Professional pressure fryers are expensive, but there are home versions available. Rember when looking for one you want a "Pressure Fryer" NOT a pressure cooker. They are not the same thing. Timm in Oregon

Know any thing about Dinah's creamed spinach, Timm?


From: Timm
To: "Phaedrus" 
Subject: Re: Dinah's Creamed Spinach
Date: Sunday, October 25, 2009 2:16 AM

It has been quite a while since I have been back to Culver City. From what I remember of 
the creamed spinach is that it was seasoned with nutmeg. Other than that, I thought it was 
just an average creamed spinach. made with a roux. A pinch or so of freshly grated nutmeg 
is okay but it is very easy to over do it with too much. 

Dinah's did have good apple pancakes and banana ones as well. 

I read that article you listed about Dinah's Fried Chicken and they mentioned the Pressure 
fryers, but the article became poorly written when they refer to them as being like pressure 
cookers. You could never properly "Fry" a chicken in a pressure cooker. Yes, they both do 
cook with pressure but they really are very different. Pressure fryers do make some of the 
best chicken you can eat !!! 

Timm in Oregon 

Abby says this:

Hi Phaedrus,

Dinah's creamed spinach has bacon drippings in it. I could probably re-create the recipe 
based on my Southern mom's creamed spinach (frozen chopped spinach in a white sauce flavored 
with nutmeg and seasoned salt; substitute bacon drippings for the butter in the roux.) It is 
really good, as is the chicken, but I love the spinach the most. They put it in omelets in 
the morning; YUM.


Cheezy Bites

  ----- Original Message ----- 
  From: Jacinta 
  Sent: Sunday, October 04, 2009 1:11 PM
  Subject: Potato, cheese and jalapeno

  I am looking for this specific recipe of Potato, cheese and jalapeno bits. I used to 
have them at my school. They used to call them cheezy bites. Can you help me? Thank you so much!!!


Hi Jacinta,

Sorry, I had no success locating this recipe.


Bronx Spice Brownies

  ----- Original Message ----- 
  From: Elizabeth 
  Sent: Thursday, October 01, 2009 11:23 AM
  Subject: Spice cakes

  Hi, I lived in the Bronx ny from the 40s until 1972    My Mother used to buy us these 
spiced brownies with chocolate on top.  No one remembers them.  I was wondering if you 
can research them.  I would love to make them.   I don't know if they are called spice 
cakes or spiced brownies  or another name.    Thanks for your help.


Hi Elizabeth,

Gosh, that's just not enough information to do a good search. Look at this site:

Smitten Kitchen



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