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Helms Bakery Brownies

Helms Bakery Brownies

3/4 cup (1 1/2 sticks) margarine, cut in chunks
3 ounces unsweetened chocolate
1 1/3 cups sugar
2 eggs
1 teaspoon vanilla
1/2 cup all-purpose flour
1/2 cup chopped nuts

Preliminaries: Preheat oven to 350 degrees. Generously grease an 
8-inch square baking pan.

Melt margarine and chocolate together in medium saucepan. Blend in 
sugar, eggs, vanilla, flour and nuts. Pour into prepared pan. Bake 
until it is crispy at the edges and feels fairly firm in the center, 
about 30-40 minutes. Cool 30 minutes before cutting. 
Yield: 12 brownies
Helms Bakery Blondies

1 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
8 tablespoons (1 stick) melted butter
2/3 cup (packed) light brown sugar
1/4 cup sugar
1 egg plus 1 egg yolk
1 tablespoon light corn syrup
2 teaspoons vanilla
1 cup chopped, toasted walnuts or pecans

Mix together the flour, baking powder, baking soda and salt. 
Melt the butter in a small saucepan over medium-high heat. 
Cook an addition 3 to 4 minutes, stirring constantly, until 
the butter has turned a light golden brown. Remove from heat 
and beat in the brown and white sugars. Let cool to room 
temperature. Stir in the egg and yolk, then the corn syrup 
and vanilla. Stir in the pecans, then fold in the flour 

Scrape batter into a generously greased 8-by-8-inch pan, 
spreading to the edges. Bake about 30 minutes at 350 degrees, 
until top is golden brown and toothpick inserted in center 
comes out clean. Cool on rack and cut into bars. 
Makes 12 2-by-2-inch brownies.

Chownings Tavern Rolls

On 22 Apr 2005 at 15:31, Laura wrote:

> I have been looking for the recipe for Williamsburg's Chownings Tavern
> rolls (pretzel rolls).  It is not in the Williamsburg cookbooks that
> I own and I can't seem to find it on the internet.  Could you help?
> Thanks!
> Laura

Hi Laura,

Is this it? It's from a Chowning's recipe booklet here:

Chowning's Tavern recipes


Chowning’s Rolls
(22–24 rolls)

13 1/2cups bread flour
2 cups warm water
1 1/2teaspoons salt
2 tablespoons oil
2 tablespoons instant yeast
2 egg whites

Mix the flour, salt and yeast. Add water, oil and egg whites. Mix to a
well-developed dough. Let rest for 1 1/2hours. Punch down and let rest 
for one more hour.Form dough into 3 1/2-inch rolls. Let rest until doubled 
in size. Bake in a preheated 400–425°F oven for 20–25 minutes
Chowning's Rolls

Recipe By     :
Serving Size  : 22    Preparation Time :0:00
Categories    : Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                Lbs  Bread Flour
  1               Tbsp  Salt
  2              Tbsps  Instant Yeast
  2                  C  Warm Water
  2              Tbsps  Oil
  2                     Egg Whites

Mix the flour, salt and yeast.  Add water, oil and the egg whites.  
Mix to a well-developed dough.
Let rest for 1 1/2 hours.  Punch down and let rest for one more hour.
Form dough into 3 to 4 oz rolls.
Let rest until doubled in size.
Bake in a preheated 400-425 degree oven for 20-25 minutes.

Beef & Potato Empanadas

On 24 Apr 2005 at 6:19, elysa wrote:

> Dear Uncle Phaedrus,
> I lived in Montreal and when I was there, I would go to an Asian
> grocery on Rue des Pins once a week to get a beef and potato empanada.
>  There was no other filling, fruit, etc., just beef and potato with
> its seasonings.  I still dream about those empanadas.  If you can help
> in any way, thank you so much!
> Elysa

Hello Elysa,

See below.


Beef and Potato Empanadas With Salsa Picante 

For the Salsa Picante: 
1  large white onion, finely chopped  
3  large tomatoes, diced  
1/4  cup fresh cilantro, chopped  
1/2  cup finely chopped green bell peppers  
1-2  jalapeno pepper, finely chopped (depending on how hot you want it)  
2  limes, juice of  
1  teaspoon olive oil  
 salt, to taste  
 pepper, to taste  

For the filling :
1/2  lb hamburger meat  
1  teaspoon minced garlic  
1  medium onion, finely chopped  
2  medium potatoes, peeled and cut into 1/2 inch cubes  
1  teaspoon salt  
2  teaspoons goya adobo seasoning, with comino (seasoning mix made by Goya)  
1  package goya sazon with coriander and annatto (another Goya mix)  

For the Dough :
2  cups pre-cooked white cornmeal (I use the brand P.A.N.)  
2 1/2  cups water  
1  teaspoon salt  
 vegetable oil  

6 empanadas 

To Prepare the Salsa Picante: 
Prepare the day before you plan to make the empanadas. 
In a medium sized container with a lid, mix all ingredients 
for the salsa picante. Cover tightly, and put in the fridge 
for at least overnight, preferably a bit longer, in order 
to let the flavors blend. 
Keep refrigerated until ready to serve. 

To Prepare the Filling: 
In large skillet, saute hamburger meat, onions, and garlic over 
medium heat until the hamburger meat is crumbled up and browned. 
In a large pot, combine the browned meat mixture with the remaining 
filling ingredients. 
Cover mixture with 1/2" of water and bring to boil. 
Let boil for one minute, then cover and turn heat to low. 
Simmer, stirring occasionally, for approximately 15-20 minutes, or 
until the potatoes are tender and the water is absorbed. 
If the water boils out before the potatoes are tender, add more water, 
1/4 cup at a time until the potatoes are tender and the water is all 
absorbed. When the filling is ready, turn off heat and allow to cool 
to room temperature. 

To Prepare the Dough: 
While the filling mixture is cooling, combine all the dough ingredients 
in a large bowl. Knead until smooth and form. 
When the filling mixture is cooled to room temperature, divide dough 
into 6 equal parts. 
Roll each part up into a ball, and shape into a circle, approximately 
1/8" inch thick (I use my hands for this, I find that a rolling pin 
only sticks to the dough). 
In the center of each circle, place approximately 2 Tbsp of filling. 
(Leave a margin of about 1/4-1/2" around the filling, in order to f
old the empanada). 
Fold the dough in half, so it covers the filling. 
Pinch the edges together. 
If there are any cracks in the dough, or around the edges, simply put 
a little bit of water on your finger and smooth the cracks together. 
Deep fry the empanadas in hot vegetable oil until the outsides are 
golden brown. Serve with Salsa Picante. 
Beef And Potato Empanadas 
Yield: 18 Servings


      6 oz cooked roast beef; shredded
    1/2 c  green onion; chopped
    1/4 c  onion; finely chopped
      1 tb jalapeno; canned, chopped
    1/2 ts garlic; minced
    1/2 ts salt
    1/2 ts pepper
      2 md potato; peel, cook, and chop
    1/4 c  beef broth
      2    sheets frozen puff pastry; 


To make filling: Combine beef, green onion, onion, jalapeno pepper, 
garlic, salt and pepper in medium bowl; mix well. Stir in potatoes 
and enough of the beef broth to moisten and hold mixture together.

Preheat oven to 400 degrees. Roll out each pastry sheet to 12X12-inch
square on lightly floured surface. Cut each square into nine 4-inch
squares. Place rounded tablespoonful of filling on each square. Fold 
over to form triangle; seal edges with fork. Place on baking sheet. 
Bake about 20 minutes or until golden brown.

Makes 18

Polish Cream Cakes

Dear Phaedrus...I found the following information on a Polish Culture is a link, with a photo of the baked pastry.  I've never had
this, but it appears to simply be a puff pastry dough, two layers, with a
pastry cream filling, this recipe utilizes a vanilla pudding base. Perhaps
between the two examples, your poster can work something out!

Cream Cakes

Polish Cream Cake/Kremowka

John Paul II's Favourite Cream Cakes

Dough: 250g flour; 250g unsalted butter or margarine; 500 ml water; 
1 egg yolk; 1 tbsp vinegar; pinch of salt

Filling: 500 ml milk; 100g sugar; 100 g package of vanilla pudding; 
4 eggs; 1 package of vanilla sugar or 1/5 teaspoon of vanilla extract

Combine one-third of sifted flour with butter. When well mixed, form 
into a cube and store in a cool place.

To the remainder of flour add egg yolk, vinegar, water and salt, and 
knead into elastic, non-sticky dough. Place in a cool place for at 
least 15 minutes. Then roll it to form a square, place the cooled 
shortbread cube in the middle, and wrap it in the rolled dough.

Roll the wrapped cube to 1 cm (0.4 in) thickness, fold three times, 
roll again, and repeat this 3 - 4 times, in 20-minutes intervals.

Attention: to save time and effort you can simply purchase ready to 
bake French dough.

Divide the dough into two parts and roll to 1/2 cm (0.2 in) thickness. 
Place two identical rectangles on a rectangular baking sheet (ungreased, 
rinsed in cold water), pierce with fork and bake in approx. 400F (205C)
until golden in colour and double in quantity.

Prepare filling: small quantity of milk combine with yolks, pudding 
powder and half of the sugar. Pour into boiling milk while mixing. 
add vanilla sugar or extract. Cook into heavy pudding.

Beat egg whites with the remaining sugar until stiff, add gradually 
to the hot pudding.

Remove baked pastry from the oven. Spread hot filling on one of the
rectangles, cover with the second, making sure to have a smooth surface 
on the top. Cut into squares with a very sharp, thin knife. Sprinkle 
with icing sugar.

For a French version of this recipe cover the cooked filling with a 
layer of whipped cream (whipped with a bit of sugar) before covering 
with the second rectangle of French pastry.
Vanilla sugar is sold in small packets, Dr. Oetker is one brand that 
is available here, in the's more common, in Europe, than 
vanilla extract, as a flavoring component.  A simple pastry cream, 
I think, would taste better than pudding, and is just as easy to make!


More School Cafeteria Recipes

A collection of ones I have found. Enjoy! Julie
School Cafeteria Fudge
We had a couple responses to VB's request for no-bake 
chocolate squares that she used to buy at her Junior High School 
Cafeteria in the 1960s. 
AF wrote to say that she probably made "truckloads of it" in the 
years she worked in a school cafeteria. 
AF, who calls her recipe Peanut Butter Oatmeal Fudge, said she has 
made it many times, and it also works fine without the cocoa. 
Several others sent in recipes for School Cafeteria Fudge that are 
virtually identical to AF's recipe, but make smaller amounts. 
Below is composite of the recipes that readers sent. Some recipes 
called for less cocoa, as little as 3 tablespoons. Others called 
for more oats, up to 3 cups, and more peanut butter, up to 1 cup. 

School Cafeteria Fudge 

2 cups sugar 
1/2 cup milk 
1/2 cup (1 stick) butter 
1/4 cup cocoa 
1 teaspoon vanilla 
1/2 cup peanut butter 
2 cups rolled oats 

Boil sugar, milk, butter and cocoa 1 minute, stirring constantly. 
Remove from heat, add vanilla and peanut butter and mix well. 
Stir in rolled oats and mix thoroughly. Pour into a buttered 
8-inch pan and let cool. Cut into squares. 

After reading the recipe for School Cafeteria Fudge, HF of called 
to say he has made a similar recipe for years, but with two exceptions. 
First, to help the fudge set firmly when it cools, he boils the cocoa 
mixture for 6 minutes, instead of 1 minute. Second, he said he uses 
quick oats, rather than rolled oats, because the partially cooked quick 
oats do not have the raw taste of the rolled oats. 
Peanut Butter Log 

1 lb graham crackers 
1 1/2 to 2 lbs peanut butter 
1 lb powdered sugar 
2 Tbsp butter, softened 

Break crackers into large pieces in bowl. Add remaining ingredients. Beat 5 
minutes. Form into 3" diameter logs. Roll in chopped nuts or powdered sugar. 
Chill. Slice into 3/8" slices.
School District Coffee Cake 
Source: LA Times 

4 cups flour 
2 cups brown sugar, packed 
1-1/2 cups granulated sugar 
3/4 teaspoon salt 
2 teaspoons ground nutmeg 
3/4 cup chopped walnuts, optional 
1-1/2 cups oil 
2 teaspoons ground cinnamon 
2 teaspoons baking soda 
1 tablespoon plus 1 teaspoon baking powder 
3 large eggs 
2 cups buttermilk 

Combine flour, brown sugar, granulated sugar, salt, nutmeg, walnuts and 
oil in large bowl. Mix until crumbly. Remove 1-1/2 cups of the mixture, 
stir in the cinnamon and set aside. 

Combine the remaining crumb mixture with baking soda, baking powder, 
eggs and buttermilk.  Make sure to blend gently.  Don't over-mix. 

Pour into 2 greased and floured 13x9-inch baking pans. 

Sprinkle evenly with the reserved crumb topping. Bake at 350 degrees for 
25 to 30 minutes, or until the cake tests done. 

Cool slightly. Cut into squares to serve. Makes 24 servings. 
 Cranberry Crunch 
(Gordon Jr. High School Cafeteria, late 1940s) 

1 C uncooked rolled oats (not instant) 
1/2 C flour 
1 can jellied cranberry sauce 
1 C brown sugar 
1/2 C butter 

Mix oats, flour, and brown sugar.  Cut in butter until crumbly.  Put half 
of mixture in 8" x 8" greased baking dish.  Cover with cranberry sauce. 
Add rest of crumb mixture.  Bake 40 minutes at 350 deg.  Serve warm with 
pouring cream, or whipped cream, or vanilla ice cream. 
Cafeteria Lady Rolls 

They are just like stepping back into the school cafeteria. 

4 cups flour 
2 tablespoons yeast 
1 tablespoons salt 
3 tablespoons sugar 
1/2 cup melted shortening (may use butter) 
1 3/4 cups warm milk 

Add yeast to warm milk and let sit 1 minute; stir and add melted shortening. 
Have dry ingredients ready and add to milk. Slowly mix on medium speed until 
the dough no longer sticks to the side of the bowl. 
Place dough in a well-greased bowl and let rise until doubled in bulk. Stir 
down and form into rolls (note that dough is sticky) and let them rise 
again. Bake at 425 degrees until brown and brush with butter while hot. 
British School Kitchens Cornflakes Tart 

3 lb Plain flour 
12 oz margarine 
12 oz Lard 
salt and water 

1 lb Cornflakes 
12 oz margarine 
12 oz sugar 
6 oz syrup 
1 1/2 lb Jam 

Make pastry and line tin,  blind bake. Let go cool to cold. Spread pastry 
with jam. Melt margarine, sugar and syrup.  Pour over cornflakes and mix 
gently. Spread over pastry. Serve with custard to be like school. 

The recipe is for 50 school portions. 

More School Cafeteria Recipes


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus