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McKenzie's Bakery Custard Pie

----- Original Message ----- 
From: Larry 
Sent: Friday, November 27, 2009 3:46 PM
Subject: McKenzies Bakery Custard Pie

I would like the recipe for McKenzies Custard Pie.


Hello Lawrence,

Sorry, I had no success locating that recipe.


Miracle Broiled Chicken

----- Original Message ----- 
From: Rema 
Sent: Saturday, November 28, 2009 9:33 AM
Subject: recipe search

Many years ago I had a recipe, clipped from a newspaper, probably the Miami Herald, 
called "Miracle broiled chicken" and as I recall, you began by roasting the chicken 
skin side down in a very hot, 500 degree?, oven then, turn it, put it under the broiled, 
put water or some other liquid in the bottom of the broiler pan and broil.  I have not 
been able to find it on line, but discovered your website and thought I would check 
this out with you.  Can you help?    Rema 

Hi Rema,

Sorry, I had no success locating a recipe fitting that description.



----- Original Message ----- 
From: Barbara 
Sent: Saturday, November 28, 2009 5:08 PM
Subject: (no subject)

Hi Phaedrus,
I am looking for a recipe my aunt made years ago. They were called Bowlers and 
they were dough, about the size of a walnut and you put cinnamon, sugar, and nuts 
in the center, then I think you folded the dough around the center and baked. Can 
you help please. Thank you for being there, it is nice when all else fails you are 
there to help. Happy Holidays! 

Hi Barbara,

Sorry, I had no success with this. Perhaps a reader will be able to help.


----- Original Message ----- 
From: Barbara 
Sent: Tuesday, November 23, 2010 8:01 PM
Subject: Bowlers

I just found my Aunt's recipe for "Bowlers"  I will give you the recipe and 
please check if you have anything similar.  I would like a more detailed 
recipe and cooking time.

Cream 1/2 lb butter and 2 eggs. Melt 2 yeast cakes in 2 tsps. of warm milk. 
Mix together and let rise for 2 hours. Take a walnut size piece and flatten 
in your hand sprinkle inside with a little cinnamon?sugar mix.  Stuff with 
raisins and nuts.  Fold over and seal the turnover edge with a fork.  Bake in 
375 oven until light golden brown and butter absorbed.  HELLLLLLLLLLLLLLLLLLLP

Hello Barbara,

You wrote me a year ago with this same request and I placed it on my site at:

In that year's time, no one has responded with a recipe, and I still cannot locate any recipe called "bowlers".

The ingredients in your recipe above are fairly common. There are several cinnamon/nut rolls with those ingredients - not the exact quantities or description, though. See below. One apparent omission that I see in your recipe is flour - there is no flour listed as an ingredient of the dough. Can you make a workable dough with just butter, eggs, milk and yeast? As for the cooking time. "Until light golden brown" is a common instruction. If you want more specific, time the first batch that you make to see how long it takes for them to become "light golden brown", and then you'll know next time.

This is the best that I can do for you without more information, Barbara. I can't find anything called "bowlers". What was your aunt's cultural heritage? From what country did she or her ancestors originate? The name "bowlers" may refer to a hat-like shape for the pastry, and may be a translation of a foreign word, but I need to know what the country of origin was in order to research it.


Nut  Rolls

5 c. flour
1 tsp. salt
1/2 c. butter or margarine
1/2 c. shortening
6 tbsp. sugar
4 eggs, beaten
1 1/2 c. lukewarm milk
1 cake of yeast


2 lbs. nuts (ground English walnuts)
2 1/2 c. sugar
3/4 box raisins, softened
1 c. butter, melted
Dash of cinnamon
1 tsp. vanilla

To make dough, mix in bowl flour, salt, sugar, butter and shortening; 
work like pie crust dough.  Make a well in center of dough; add eggs 
and yeast dissolved in lukewarm milk.  Knead and put into 5 balls, 
using more flour if it is necessary to make a stiffer dough.  Chill 
overnight.  To make filling, mix ground nuts, sugar, raisins, dash of 
cinnamon and vanilla; add melted butter to hold mixture together. 
Roll out all 5 dough balls; spread with butter then spread on filling 
and roll as you would a jelly roll.  Place on greased cookie sheets to 
raise; brush with beaten egg.  Bake at 325 degrees for 45 minutes.  
Cinnamon  Rolls

2 pkg. yeast
3/4 c. sugar
2 tsp. salt
1/2 c. butter
2 c. hot milk
6 c. sifted flour
2 eggs, beaten
2 tsp. cinnamon
Melted butter
1/2 c. raisins, optional
1/2 c. chopped nuts, optional
Powdered sugar Icing

Soften yeast in 1/2 cup warm water.  Add 1/4 cup sugar, salt, margarine 
and milk; stir until margarine is melted.  Cool mixture to lukewarm. 
Beat in 3 cups flour; stir in eggs and yeast mixture, beating well. 
Add remaining flour, stirring thoroughly.  Dough should be sticky. 
Let stand for 10 minutes; knead until smooth and satiny.  Place in 
greased bowl, turning once; cover.  Let rise in warm place until doubled 
in bulk.  Punch down; divide into halves.  Let stand for 10 minutes. Roll 
out on floured board.  Combine cinnamon and remaining sugar.  Spread dough 
halves with melted butter; sprinkle with cinnamon mixture, raisins and nuts. 
Roll dough jelly roll fashion; cut into 1 inch slices.  Place in greased pan. 
Bake at 350 degrees for about 25 minutes.  Frost with powdered sugar icing. 
Yield 48 rolls.

My Aunt came from Kiev, which at that time was part of Russia but was actually 
The Ukraine. I accidentally omitted the flour but her recipe had 2 cups of flour. 
Since sending u this email I found out 2 cakes of yeast would be used when there 
was more sugar and flour than this recipe uses.  Would you reduce the yeast to 
make these now? 


Hello Barbara,

I'm no baker, Barbara, but I think you are right - one cake should be enough for 2 cups of flour. Did you omit any other ingredients?


Not that I am aware of
From: "marianne" 
Subject: Bowlers or Bollars Recipe
Date: Friday, December 13, 2013 2:24 PM

Hi – Here’s my grandmother, Rebecca Plum (she was from Romania and Aunt Anna’s
(her sister – born here) recipes. They’ve been gone for over 40 years but
the requests for the bollars continue on. Each one is made individually with a 
lot of love and time!

Don’t even think rugelach because these are much more involved…it’s like
saying to a Springer Spaniel owner…is that a Brittany?

I am doing a video in a few days for my cousins and niece on how to actually make 
em. where, as a child, I watched them being made. My Granmom let me help chop the 


1/2 envelope of yeast – my Aunt Anna used the dry convenient stuff while granmom used the cake
1 egg beaten
2 c. flour – Granmom used Sarasota unbleached
1/2 c sour cream – I use the reduced fat but regular works just as well for clogging the arteries.
1/4 lb butter (soft) – Aunt Anna used margarine but Granmom always used butter unless there was a 
   kosher meat thing happening.
Plate of Cinnamon and sugar(keep several cups in a bowl), dish of chopped walnuts, dish of blond raisins

Mix yeast into sour cream and egg. Add the rest of the ingredients.

Take a piece the size of about a quarter and flatten it in the cinnamon &
sugar to 2.5- 3” in diameter.

Carefully take about 5-6 raisons and some walnuts and make a pouch and pinch the seal and put it 
on the bottom of the cookie sheet lined with parchment paper(Grandmom’s version) You can reuse 
the parchment paper.

Same as above-Aunt Anna’s Version – after mussing it in the cinnamon and sugar, fill piece with 
the the walnuts and raisons and roll it and turn ends under and pinch opening closed… It will 
sorta look like a 2.5” crescent.

Bake 325  --   15 min on lower rack;8 min  on top rack…or a bit longer.

They freeze well if you can keep yourself from eating them.

Beau Monde Pork Tenderloin

----- Original Message ----- 
From: Grant 
Sent: Thursday, December 03, 2009 1:54 PM
Subject: beau monde pork tenderloin

Hi: I need a recipe for roast pork tenderloin with beau monde spices that is served 
as a party appetizer. 



Hello Grant,

Sorry, I had no success with this.


Minnehaha Cookies

----- Original Message ----- 
From: Kelly 
To: ; 
Sent: Sunday, November 29, 2009 6:44 PM
Subject: Minnehaha cookies

I'm looking for a Christmas cookie recipe.  It was called Minnehaha cookies. 
The ingredients that I remember are pecans, cherries, whiskey (I think bourbon), 
flour, and I'm not sure what else.  This was an iced cookie, and they were drop 
cookies, which were irregular shaped and got better after a few of days aging. 
I live in South Louisiana, but I'm not sure where the recipe originated, but I 
would assume either Louisiana, possibly Texas.


Hi Kelly,

I cannot find any mention of "minnehaha cookies", although there is a "minnehaha cake". I cannot find any Christmas cookies recipes with similar ingredients that are iced. The only recipe for Christmas cookies that I can find with a specific Texas or Louisiana connection are "Texas Lizzies" such as are here:
Texas Lizzies


Mary sent this recipe:

Minnehahas or Mini Ha Has
Makes about 12 dozen cookies 

2 1/2 cups sugar
1/2 pound butter, softened
21/2 cups dark corn syrup
6 eggs
2 teaspoons cocoa
1 ounce nutmeg
1 ounce cinnamon
1 ounce pumpkin pie spice
1 cup milk
1 pound fruit mix
1 box raisins
4 cups pecans chopped
4 tablespoons vanilla
1 heaping tablespoon baking powder
Enough flour to stiffen, usually 4 to 6 cups, more as needed 

Preheat oven to 300 degrees. Beat together until creamy the sugar and butter. 
Add syrup. Add eggs, cocoa, spices and milk.

Toss the raisins, fruit, and pecans with a half cup of flour. Add to mix. 
Add vanilla and baking powder. Stir well. Add flour in half-cup increments, 
stirring after each addition until stiff. (If you wish, bake a few test 
cookies to see if they spread too much. Add more flour if needed.)

Drop tablespoons of mixture onto cookie sheets lightly sprayed with Pam. 
Bake in a 300-degree preheated oven about 20 minutes. If first batch spreads 
too much, add more flour to mixture until the right consistency.
Cool cookies on the pan for a few minutes, then remove to racks to cool 
completely before icing.

1 box confectioner’s sugar
1/3 stick butter
1/3 cup cream
Red and green food coloring
Pecan halves

Beat together sugar, butter and cream until creamy. Divide mixture evenly 
into two bowls. Tint one bowl red and one green. Ice cooled cookies, and 
top each with a pecan.

Can’t remember where I got this one….


"For lunch in the dining room, which was across the hall from the office, Fritz served us with chicken livers and tomato halves fried in oil and trimmed with chopped peppers and parsley, followed by rice cakes and honey."
Man Alive by Rex Stout

Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008, 2009 Phaedrus