Category Archives: Boders On The River

Boders On-The-River Restaurant and Delish Delivered, starting with the Schaum Torte

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John Boder started Boders on-the-River restaurant in Mequon and Thiensville in 1929. His children, grandchildren and great grandchildren kept and keep his legacy alive.

Today, we very much miss the restaurant and its gorgeous views of the Milwaukee River as it meanders through Wisconsin. So, we’re happy to report Mr. Boder’s great grandchildren Kathy Burghardt and Suzy Wagner are today preparing the amazing food and heritage of Boders and more in their Mequon business Dish Delivered, where they serve as “personal chef(s) that deliver.” So, leave the expertise to Kathy and Suzy and call them at 414-803-9894 or check out their site at https://www.delishdelivered.net/ .

More information on their business can also be found at https://onmilwaukee.com/articles/delishdeliveredservesupcomfort.

And, if you’d like to try your hand at Boder recipes, we are fortunate the Boder family shared some of their treasured delicacies with us and in a Boders Cookbook. We’re honored to offer you a few shared recipes here and in following posts.

Boder’s Schaum Torte

Ingredients:
1/2 c. egg whites, room temperature
2 t. vinegar
1 t. vanilla extract
2 c. sugar
Strawberries or raspberries to fill tortes
Whipped cream or ice cream to fill tortes

Directions
Beat egg whites in bowl (not plastic) until very stiff; add vinegar and vanilla. While mixer runs, add sugar very gradually until all has been added. Continue beating until mixture is well blended and egg whites again form stiff peaks. Reduce speed to medium and beat 1 minute.

Preheat oven to 250 degrees.

Butter 2 cookie sheets and place large spoonfuls of the batter close together to form circles 4 to 5 inches in diameter. (Center of each circle should have an indentation about 2 inches in diameter, to hold fruit filling.)

Bake in preheated oven 1 hour. Turn oven off and let cool completely in oven.

Just before serving, fill each shell with strawberries or raspberries, and ice cream or whipped cream. Unfilled shells may be frozen.

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Mequon Corn Fritters from Boder’s On-The-River

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Ingredients:
2 c. flour
4 t. baking powder
1t. salt
4 eggs, separated
1T. salad oil
2 t. vinegar
3 c. kernel corn, drained

Directions:
Sift flour with baking powder and salt. Add slightly beaten egg yolks, salad oil, vinegar and corn and mix well. beat the egg whites until stiff. Fold lightly into the mix, then drop by spoonfuls (large or small, to taste) into deep 375 degree fat until pale golden.

Place in empty, ungreased muffin tins. Just before serving, set in a 350 degree oven and bake 10-15 min. until browned. (Or, if you intend to eat the fritters immediately, you could finish the cooking in the hot fat; Or just set then in the oven long enough to reheat.)
12 large fritters

Boder’s On-The-River Banana Split Ice Cream Pie

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3 med. bananas
1 baked 9″ pie shell
1 qt. strawberry ice cream, softened
Fudge topping (about 5 oz.)
1 pt. whipping cream, whipped
Chopped salted pecans (about 2 oz)
Maraschino cherries (3 oz.)

Slice bananas into shell, distribute evenly. Spoon ice cream over bananas. Cover with plastic and freeze until solid.

To serve, cut pie into 10 or 12 servings. Garnish with a dollop of fudge, whipped cream, pecans and cherries.

Makes 10 to 12 servings.

Boder’s On-The-River’s Cherry or Blueberry Muffins

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Ingredients:

2 c. sifted flour
4 t. baking powder
3/4 c. sugar
1 t. salt
1 c. fresh, frozen or canned blueberries or pitted tart cherries (drained if canned)
Note: It is not necessary to thaw frozen blueberries or cherries
2 eggs
1/2 c. melted butter
1 c. milk
Cinnamon and Sugar Topping (see recipe)

Put paper muffin cup liners in 12 to 14 muffin cups. Preheat oven to 400 degrees.

Sift all dry ingredients together. Add the blueberries or cherries and mix until well coated.

Beat the eggs well, add the melted butter and milk. Quickly stir the liquid mixture into the dry mixture. Do not over mix as over blending will cause a tough texture.

Fill muffin cups three-fourths full and sprinkle with Cinnamon and Sugar Topping. Bake in preheated oven 20 min. or until brown.

Note: Use only butter in this recipe; do not substitute margarine or shortening.
Cinnamon and Sugar Topping
1/8 teaspoon ground cinnamon
1/2 cup sugar

Mix ingredients together and use as directed above.

Betty’s Hershey Torte from Boder’s On-The-River

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Unused 1980's BODER'S ON THE RIVER RESTAURANT Mequon Wisconsin WI hs4232 | eBay

Ingredients:

1 graham cracker crust (see recipe)

1 lb. marshmallows4 Hershey almond bars (4.25 ounces each) (see note)

1 c. whole milk

3 c. heavy whipping cream, whipped until stiff (or use 2 c. Rich’s topping)

Graham cracker crust:

2 c. crushed graham crackers crumbs (about 18 square crackers)

¼ c. sugar

½ c. (1 stick) melted butter

Directions:

Prepare graham cracker crust. Set aside.

In a large saucepan, melt marshmallows and chocolate bars in the milk. Cook over medium-low heat, stirring constantly, until marshmallows melt. Remove from heat and cool completely.

When cool, whip the Rich’s topping or whipping cream and gently fold into chocolate mixture until well combined. Spoon into prepared crust and refrigerate overnight. Mixture will come to top of pan.

Note: Use chocolate bars with crushed, not whole, almonds in them.

Graham cracker crust:

2 cups crushed graham crackers crumbs (about 18 square crackers)

¼ cup sugar

½ cup (1 stick) melted butter

In bowl, combine all ingredients and mix until crust holds together. Press into bottom and up sides of a lightly buttered 13-by-9-inch pan, two 9-inch pie plates or a 9-inch springform pan.

Zwiebelkuchen from Boder’s On-The-River

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Click to go to the recipe website

zwiebelkuchen — a delicious onion pie reminiscent of quiche, but not nearly so eggy.

Zwiebelkuchen Crust

1 c. flour

1/4 t. salt

1/4 t. sugar

8 T. butter, chilled

2 T. milk

Sift flour, salt and sugar into bowl. Cut in butter as for pie crust. Add milk, a tablespoon at a time, mixing only until dough holds together. Shape into ball, wrap in wax paper and chill one full hour.

Preheat oven to 425 degrees. Roll out dough and ease into lightly floured 9″ pie plate. Flute edge. Chill 30 min. Line shell with foil. Bake 6 min., remove foil and bake 6-8 min. more until light brown. Cool on rack. Turn oven to 375 degrees.

Filling:

3 sl. bacon cut into small pieces

1 1/2 c. chopped onion

1 egg plus 1 yolk, beaten

1 c. sour cream

1/4 t. salt

Dash of pepper

1/2 t. chopped chives

1 t. caraway seeds

Fry bacon until crisp. Remove from grease and drain on a paper towel. Saute onions in bacon grease until soft; remove with slotted spoon. Combine onions and bacon with all remaining ingredients except caraway seeds. Place mixture in crust. Sprinkle with caraway seeds. Bake until set, about 25 min. Serve warm. Appetizers for 8.