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2013

Dodge House Bakery Frosting

From: Lisa
Sent: Friday, January 25, 2013 6:53 AM
To: phaedrus@hungrybrowser.com 
Subject: Frosting recipe wanted, Dodge House Bakery Decatur, GA

Hi, 

Iím looking for the buttercream frosting recipe from the Dodge House Bakery 
that was located on Covington Highway in (I believe) Decatur, GA.  
The bakery was open during the 1970ís and my mother always bought our birthday 
cakes there.  The frosting was the best Iíve ever had and I would love to be 
able to duplicate it.  Iíve tried searching the internet for several years 
hoping something would pop up but I canít even find a reference to the bakery.  
Any help you could provide would be appreciated!

Lisa

Hello Lisa,

Sorry, I canít find even so much as a reminisce about a bakery by that name. Iíll post your request on the site in case a reader can help.

Phaed


The Stone Oven Bread Pudding

From: Lori
Sent: Friday, January 25, 2013 11:04 AM
To: phaedrus@hungrybrowser.com 
Subject: Bread pudding

There is a coffee shop in Cleveland Hgts, OH  called  The Stone Oven.  
They have a bread pudding that is wonderful.  
They change the flavors, ie.cinnamon apple, raspberry pecan etc., but 
the pudding is always very firm.  I have tried duplicating this without 
success.  Do you have any bread pudding recipes that would give me a 
very firm, but not dry, bread pudding?  

Thank you, Lori             

Hi Lori,

The Stone Oven has a website here: The Stone Oven

Lori, I looked, but had no success finding a recipe with a description like ďvery firm, but not dry.Ē People donít often put such descriptions as part of a recipe when they post it. I am not a chef, and I cannot tell merely by looking at a recipe whether the end product would be firm but not dry. I searched for any recipes or copycats for the bread pudding from The Stone Oven, but I had no success. All I can do is post your request on my site in the hopes that a reader can help.

Phaed

Hi Uncle Phaedrus, 

This is in response to Lori, who wrote to you asking for a bread pudding 
recipe that is firm but not dry. Here's a link to my recipe, which I think 
fits the description!  Please feel free to pass it along, and thanks for 
all you do!

Bread Pudding

Sincerely,

Michelle

Chinese Restaurant Salad Dressing

-----Original Message----- 
From: Larry 
Sent: Sunday, January 27, 2013 11:24 PM
To: phaedrus@hungrybrowser.com
Subject: Salad Dressing, Chinese Restaurants

There were several Chinese Restaurants in Fort Worth, Texas in the
50's through the 90's. The last was The Hong Kong run by the Marr
family in Crowley. His brother owned and ran the New Worth in down
town. Harry Jo used the same dressing but the Marr's had the best.
Blue Star Inn on Camp Bowie also had it. They sold it for take home
in mason jars. It was a French Style Dressing but I could never
figure out all the ingredients. I have searched hours on the Internet
but never found it.

Larry 
Fort Worth, Texas

Hello Larry,

Sorry, I had no better success than you. I'll post this on the site for reader input.

Phaed


Gourmet Hungarian Apple Cake

-----Original Message----- 
From: Ellen 
Sent: Monday, January 21, 2013 11:08 PM
To: phaedrus@hungrybrowser.com
Subject: recipe quest

I'm searching for a for a dish from Gourmet mag., sometime in the 1970s. It 
was a Hungarian apple cake that had a top and bottom almost pie-like crust 
and a cooked apple filling.
Many thanks for any help you can offer.

Ellen 

Hello Ellen,

I had no success finding a recipe from Gourmet Magazine for a Hungarian apple cake. I'll post this on the site.

Phaed

Subject: Old request for Hungarian apple cake
From: Janet 
Date: 3/7/2021, 10:26 AM
To: phaedrus@hungrybrowser.com

Hi,

While searching through an old Gourmet Magazine index I realized that 
this is probably the recipe requested years ago (2013).  It exactly 
fits the description but the name is off.  I think the reader 
remembered it as a cake because it is cooked in a square baking dish, 
similar to a cake or brownie dish. Also, it is listed as Yugoslav but 
it is also made traditionally in Hungary.
Sorry for the poor picture of the recipe, I got it off Internet Archive.

Yugoslav Apple Pie (Lenja Pita)
June 1972/Gourmet

In a bowl cream together 2 sticks ofor 1 cup butter and 1/2 cup sugar
until the mixture is light. Beat in 2 egg yolks and 1 teaspoon vanilla 
until the mixture is well combined. Gradually add 2 1/2 cups of flour 
and form the dough into a ball. Knead the dough lightly for a few 
seconds with the palm of the hand to distribute the butter evenely and 
re-form it into a ball. Pat it lightly with flour, wrap it in wax paper, 
and chill it for 1 hour. Roll out half of the dough into a 9-inch square 
on a floured surface and fit into a buttered 9-inch square baking dish. 
Peel, core, and thinly slice 2 pounds of greening apples and toss them 
with 1/2 cup vanilla wafer crumbs, 1/3 cup sugar mixed with 1 teaspoon 
cinnamon, and the grated rind of 1 lemon. Spread the apple mixture evenly 
over the dough. Roll out the remaining dough into a 9-inch square and on 
a floured surface, drape it over the rolling pin, and arrange it over the 
apple filling. Trim off the excess dough and press the edges against the 
sides of the pan. Brush the dough with egg white and bake the pie in a 
moderate oven (350į F.) for 50 minutes, or until the pastry is golden. 
Let the pie cool and cut it into 12 squares.
I typed in the above recipe from the jpg that Janet sent.

Before I did so, I did a Google search to see if there was a copy of the recipe somewhere on the web,saving me the time of typing in the recipe from the jpg. There wasn't, but while searching, I found two recipes for the Hungarian version of the cake or pie, called "Almas Pite." They are not from Gourmet Magazine, but they have photos and they can be found here:

European Apple Pie
and here:
Hungarian Apple Cake

There are Croatian versions on the web, as well.

Phaed


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