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On 13 Jul 2007 at 22:23, Victor wrote:
> Hi,
>
> I would appreciate it if you could find the recipe for honey buns from
> Hanscom's Bakery in Philadelphia. I understand that the bakery is no
> longer in business. Thanks.
>
> Victor
Hello Victor,
Sorry, there are no Hanscom's Bakery recipes available. I have even been
contacted by the Hanscom family, who told me that even they do not have any
recipes suitable for home use.
Phaed
Hi,
Growing up we used to love the 'anise cookies' that the Helm's Bakery Trucks
brought by our house. I'm not sure if that was actually the name of the cookie,
but they were flat iced cookies (with a thin coating of pink or white frosting).
They were wonderful and I've been hoping to find the recipe.
Thanks for your help,
Rory
Uncle Phaedrus,
Goober cookies: I hope I have the name right. It is a cookie my grandmother
made. Sort of like a moon pie or oatmeal crème. It was a sandwich cookie
that consisted of a soft chocolate cake like top and bottom with a cream
(not real sweet and not a pudding) in the middle. I have found recipes but
they are all real sugary middles or pudding. The middle is a soft middle.
I hope you can help.
Thank you
Cindy
Hi Cindy,
A reader suggests that what you want is the same as "whoopie pies", for which there are recipes on my site. See:
whoopie pies
Phaed
On 15 Jul 2007 at 4:19, goldie wrote:
> hi, looking for recipe ratner's potato soup. thanks, goldie
>
Hello Goldie,
Katharine sent the below recipe.
Phaed
Ratner's Potato Soup Recipe
Ingredients:
6 potatoes, peeled and quartered
3 onions, sliced
1/2 cup diced carrots
1/2 cup chopped celery
1/2 cup chopped green pepper
1/2 cup chopped parsley
1/2 cup tomato juice
2 quarts water
2 Tbl salt
1/2 cup baked onions*(see below)
1 Tbl chopped dill
1/2 cup clarified butter
1/2 cup all purpose flour
Directions:
1. In a large kettle, combine potatoes, onions, carrots, celery, green
pepper, parsley, tomato juice, water and salt. Bring to a boil, lower
heat and simmer, covered for 40 minutes.
2. Stir in baked onions and dill. Blend thoroughly.
3. In a small skillet, heat butter. Add flour and stir over medium
heat until flour is golden brown. Gradually add one cup of the hot
soup to the flour mixture, stirring constantly.
4. Stir the flour mixture into the remaining soup.
5. Cook, stirring, over low heat until soup bubbles and thickens.
Correct seasonings.
*Baked Onions
1 cup clarified butter
3 lbs onions, peeled and sliced
Preheat oven to 350F. Stir butter into onions in a 9 x 13 baking pan.
Bake for 1 1/2 hours, or until golden brown in color. Stir occasionally.
Cool. Refrigerate till needed.
May be stored in refrigerator up to 2 weeks.
from "The World Famous Ratners Meatless Cookbook" by Judith Gethers
and Elizabeth Lefft, Bantam Books, 1975
While in Fairbanks for the Summer Solstice Festival we bought a Slovenian
Rhubarb Cake. It was not a cake as one made from batter and it was not a
pie made from pastry. It appeared to have been made in a springform pan.
I've searched the internet and have not found anything similar. There were
also the same cakes made with raspberries and strawberry/rhubarb. There
may have been others, we were only interested in the plain rhubarb. The
filling was just as in good old American rhubarb pie.
Sue
Ann sent this:
Dear Uncle Phaedrus:
While gratefully today accessing your posting circa Jul 2007 of Ratner's
recipe for Potato Soup for what must be the twentieth time because I have a
memory like a sieve and haven't seen my Ratner's cookbook in 15 years,
I noticed what appeared to be an as yet unanswered request on the same page,
as follows (abbreviated, and emphasis added):
"While in Fairbanks for the Summer Solstice Festival we bought a Slovenian
Rhubarb Cake. It was not a cake as one made from batter and it was not a
pie made from pastry. It appeared to have been made in a springform pan.
I've searched the internet and have not found anything similar. . . . The
filling was just as in good old American rhubarb pie"
From the desciption of what it's not I'd bet real money she ate a
Rabarbara kuchen. "Springform pan" is the giveaway.
While I don't pretend to be able to intuit that particular Slovenian vendor's recipe,
I see that there are any number of Old-World-styled rhubarb kuchen recipes available.
I've tried to good effect a very traditional, familiar-tasting recipe from
an Iowa restaurant that was published inthe Chicago Tribune last year:
Rhubarb Cake
I realize this suggestion may be four years too late to be of any use to requestor
"Sue" but I have benefitted greatly from your efforts, and wanted to reciprocate
a tiny bit by sharing my (Hungarian, not Slovenian) hunch about the above request.
Very truly yours,
Ann
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