No family party was complete without my Aunt Joan’s Pineapple Upside Down Cake. My Aunt Joan was an amazing lady, cook, seamstress, professional and so much fun. I still have my 40+ year-old Communion dress she made for me!
I have to check with her daughter Jeannie, but I believe this may be her recipe.
1 lg. can of sl. Hawaiian Pineapple
2 c. flour
2 t. baking powder
1/2 t. salt
1/2 c. butter
1 c. sugar
2 eggs, separated
1/2 c. milk
2 T. butter
1 c. of brown sugar
Drain the juice from 1 lg. can of sl. Hawaiian Pineapple. Sift 2 c. flour. Sift again with 2 t. baking powder and 1/2 t. salt. Cream 1/2 c. butter, gradually add 1 c. sugar; cream well.
Beat yolks and whites of 2 eggs separately. Add yolks to creamed mixture; mix well, then add flour and 1/2 c. milk alternately, mixing well.
Fold the 2 beaten egg whites and 1 t. vanilla.
Melt 2 T. butter in large frying pan. Spread 1 c. of brown sugar over pan. Lay slices of on top of the sugar and garnish the centers of each pineapple ring with a Maraschino cherry. Pour the cake batter on top of the fruit.
In 1923 Byron and Dorothy Heinemann started a little bakery and breakfast and lunch place in Milwaukee. Heinemann’s was loved in Milwaukee and grew to as many as eleven locations.
As an ever-dieting 1980s Marquette student, I passed Heinemann’s, located opposite Gesu Catholic Church, every day. I was not alone as we hungrily peered into Heinemann’s large windows — as is oft said, it was fattening just to look — and entered a store filled with cakes, pastries, cookies muffins and more. Other locations offered small tables, comforting meals and endless coffee. We lost Heinemann’s in 2009.
1 ½ c. unsalted dry or roasted pistachios, shelled – (roasted provide stronger flavor)
1 t. canola oil
2 c. unsalted butter, softened
2 T. heavy cream
1 T. vanilla extract
¼ t. salt
3-6 c. confectioners’ sugar
1-2 drops green food coloring
1 c. unsalted pistachios, shelled and chopped for garnish
2 oz. semisweet chocolate, coarsely chopped
2 T. unsalted butter, cut into pieces
1 t. light corn syrup
Heat the oven to 350°F. Grease three 8” round pans and line the bottoms with parchment paper. Grease the parchment and dust pan lightly with cocoa powder, tapping out excess.
Combine flour, cocoa powder, baking soda, baking powder, and salt, whisk and set aside. Add chocolate to a small heatproof bowl set over a pot of lightly simmering water. Stir continuously until melted and smooth, remove from heat, set aside and cool.
Beat butter and sugar together until light and fluffy. Beat in the eggs, one at a time, then add vanilla. Add cooled melted chocolate and mix well. Set mixer set to low and gradually add half the flour mix, followed by buttermilk and coffee, and then remaining flour mixture. Combine, the batter will be thick.
Divide the batter evenly and to the edges of the three prepared pans. Bake for 30-40 min., until done in the center of the cake, checking with a toothpick (should come out clean after being inserted into the center). Cool in pans 10 min., then invert onto a wire rack to cool completely. Once cool, remove parchment.
In food processor, coarsely grind pistachios, adding oil if the pistachios do not break down easily. Blend, stopping and scraping bowl as needed until smooth and creamy. Set aside.
Separately, beat the butter until smooth. Then, incorporate cream, vanilla, and salt. Add 2 c. confectioner’s sugar, beating until most of the sugar is moistened. Gradually add remaining sugar, one cup at a time. (Use more or less depending on how soft the butter is.) Once the sugar is moistened, turn the speed up to medium-high and beat until light and fluffy. Fold in pistachio paste and food coloring.
Place one cake layer on serving platter and top with a generous amount of frosting, spreading to the edge. Repeat with second and third cake layer then frost sides.
Ganache and Pistachio Decoration:
Melt chocolate, butter, and corn syrup in a medium heat-proof bowl set over lightly simmering water until smooth. Cool 5 min.
Do the following two steps in the order needed to fit desired design:
Press chopped pistachios into the sides of the cake and sprinkle pistachios on top of the cake and just over the top, to preference (see photos).
Spoon the Ganache over the top of the cake, may place in the center of the pistachio border, using the back of a spoon to smooth, or allow to drip over edge.
Set the cake back into the freezer at least 10 min. before serving. Cake freezes well.
The baked oatmeal recipe is posted all over the internet. But a cook who responded to this recipe, tweaked it with these comments; “I used to be a cook at Heinemann’s Restaurant in Brookfield and I always wished I had been able to learn a lot of the recipes and different processes for making all of the amazing food they served. I took pride in what I served and I loved their food. I’d love to open a place and bring back some of their classics….I just made this recipe for New Years day. I don’t remember it being the texture that resulted. Is it possible the oats were cooked first or partially before proceeding with the recipe?”
So the recipe below calls for cooked oatmeal, and does not call for steel cut oats.
And, from an 2007 article, “Restaurateurs feel their oats with new twists on old standby” by Sonia Moore, “Heinemann’s Baked Oatmeal, $4.79, consists of rolled oats that are cooked at the restaurants’ main commissary and then made into a paste with vanilla, brown sugar, cinnamon and egg. The oatmeal then is baked in sheets and delivered to the different restaurant locations, where it’s cut and heated to serve with brown sugar and choice of milk. Raisins are optional.”
3 c. cooked oats 1 c. packed brown sugar 2 t. baking powder 1 t. salt 2 t. cinnamon 4 egg whites 1 1/4 c. whole milk 1 T. vegetable oil 2 t. vanilla extract Raisins, granola, and other toppings (optional) Additional milk for serving Directions: Preheat oven to 350 degrees. Combine cooked oats, brown sugar, baking powder, baking powder, salt, cinnamon, egg whites, milk, oil, and vanilla and mix well. Pour into a buttered 8-9″ square baking dish.
Bake 28-30 min., or until center is from and edges begin to brown. Slice and serve warm with toppings and milk.
Pour the warm water in a small bowl and add the yeast and sugar. Stir and set about 10 min. In a medium size bowl combine the honey, molasses, cocoa, flours, salt and oil, then add the yeast/sugar mix and stir. Turn the dough out onto a counter and form into a ball. If it is too sticky add just a bit of flour.
Put a few drops of olive oil into a small bowl, spread it around and place the dough in the bowl. Cover with plastic that has been sprayed with cooking oil. Let dough rise until double, about one hour. Form the dough into a loaf. Spray the bread pan generously with cooking oil. Place dough in the greased pan.
Let rise until double, 30-45 min. and bake at 350 degrees 25 to 30 min. Check the bread by dumping it out just barley and tapping the underneath to see if it sounds hollow. Do not over bake. Cool on a cooling rack.
The restaurant was renown for its yeasted coffeee cake. The cake, known in Germany as Streuselkuchen, is a German specialty, a yeast dough covered with a sweet crumb topping called streusel. The streusel is key for the Heinemann cake.
Scald milk in a small saucepan. Remove pan from heat and let stand until the milk is warm, about 10 min.; 110 to 120ºF.
Sprinkle the yeast and 1 t. of sugar into the milk and stir well. Let stand for about 10 min., until the yeast is bubbly and foamy.
Make the dough using a stand mixer: combine 2-1/4 c. of the flour with the remaining sugar in the bowl of the mixer and add the butter and lemon zest. Attach the flat beater and mix on low speed for about 3 min. Add the remaining flour 1/2 c. at a time until the flour looks mealy. Remove the bowl from the mixer stand, add the yeast and eggs, and stir with a rubber spatula to make a moist, thick dough. With dough hook, beat on low speed 1 min. Increase the speed to medium and beat 5 min., or until the dough becomes sticky and elastic and begins to pull away from the sides of the bowl.
Sprinkle 1 T. flour over the dough and cover tightly with plastic wrap. Let the dough rise until doubled in size, 1 hour or more.
Lightly flour a work surface. Dislodge the dough onto the work surface and turn to coat all surfaces lightly with flour. Divide in half. Shape each half into a ball, cover loosely with a clean kitchen towel and let rest for 10 min. The dough is now ready to use.
Directions for Streuselkuchen:
Butter a 9” square baking pan. Roll the dough on a lightly floured surface to the size of the pan. It will be about ¼” thick. Transfer the dough to the pan and pat it onto the bottom and into the corners. Do not make a rim; the dough should be flat. Cover with a kitchen towel.
Make the Streusel Crumb Topping:
Put the flour, confectioners’ sugar, vanilla and butter into the work bowl of a food processor or mixer . let the machine run just until the ingredients begin to form small crumbly masses. Do not process beyond the crumb stage.
Uncover the dough. Press the crumbs to form clumps the size of large peas, and sprinkle on the top of the dough. Continue making larger lumps of streusel and sprinkling them evenly all over the dough. There will be a generous layer of streusel covering the dough. Cover the Streuselkuchen with a kitchen towel and let stand at room temperature for 20 min.
Adjust an oven rack to the center position and preheat to 350ºF.
Uncover the kuchen and place the pan in the oven. Bake for about 30 min., until the kuchen has risen almost to the top of the pan and is golden brown and a toothpick inserted into its center comes out clean. Remove the pan from the oven and immediately sprinkle the top with a generous layer of vanilla confectioners’ sugar. Cool completely on a wire rack. This is at its best when very fresh. Cut into portions with a sharp knife.
11 T. unsalted, very soft room – temperature butter
2 c.s packed brown sugar
1 c. sugar
1 3/4 c. flour
1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 1/4 c. unsweetened Dutch-process cocoa powder
1/2 c. coursely chopped walnuts
1 c. toffee bits (not chocolate covered)
Preheat oven to 350 degrees. Beat butter with sugars until fluffy. Add eggs, one at a time, beating well after each egg. In another bowl, combine flour with baking powder, baking soda, salt, and cocoa. Gradually add to creamed butter, sugar and eggs. Add nuts and toffee bits and combine.
Roll about 2-T. portions of dough into balls, place on parchment lined cookie sheets 2” apart and flatten slightly. Bake in preheated oven about 13 min. until cookies are firm around the edges and cracked on top. Cool. Cookies should be crisp on the outside, chewy inside.
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
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.
zwiebelkuchen — a delicious onion pie reminiscent of quiche, but not nearly so eggy.
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.
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.
This Potpie is synonymous with Marshall Field’s. It is, in fact, Mrs. Hering’s Chicken Potpie, which was made famous in 1890 when a Marshall Field’s clerk heard customers talking about lunch and offered them the homemade chicken potpie she brought for her own lunch. She set up a table, served her pie, and started a tradition, according to the Marshall Field’s Cookbook by Stephen Siegelman and Marshall Fields.
Chicken and broth: 1 3 1/2 lb. frying chicken 1 carrot 1 celery stalk 1 sm.onion, halved 2 t. salt
Directions: Combine chicken, carrot, celery, onion, and salt in large stockpot. Add cold water just to cover and bring to a boil over high heat. Decrease heat to low and simmer 45 minutes. Transfer chicken to a plate and allow to cool.
Increase the heat to high and bring broth to a boil for 20 min. to concentrate the broth. Pass the broth through a fine-mesh strainer and discard the vegetables. When cool enough to handle, pull the chicken meat from the bones and shred into bite-sized pieces.
The dough: 1 1/2 c. flour 1/2 t. salt 1/2 c. cold unsalted butter, diced 1/4 c. vegetable shortening, chilled 3 to 4 T. ice water
Combine flour, salt, and butter in bowl to combine. Add the shortening and combine until dough resembles coarse cornmeal. Transfer to a bowl and sprinkle with 2 1/2 to 3 T. of ice water. Stir and then press with a wooden spoon until the dough sticks together. A little at a time, add more water if the dough won’t come together. Shape dough into a ball and then flatten into a disk. Cover in plastic wrap and refrigerate for 30 min. or up to 2 days before rolling.
The filling: 6 T. unsalted butter 1 lg. onion, diced (about 1 1/4 c.) 3 carrots, sliced thinly on the bias 3 celery stalks, sliced thinly on the bias 1/2 c. flour 1 1/2 c. milk 1 t. chopped fresh thyme 1/4 c. dry sherry 3/4 c. frozen green peas, thawed 2 T. minced fresh parsley 1 t. salt 1/2 t. freshly ground black pepper 1 egg beaten with 1 T. water
Preheat oven to 400 degrees F.
Place a large saucepan over medium heat and add butter. When the butter is melted, add the onion, carrots, and celery for filling and cook, stirring occasionally, for 10 min. until the onion is soft and translucent.
Add flour and cook, stirring, for 1 min.
Slowly whisk in the milk and 2 1/2 c. of the broth. Decrease heat to low and simmer, stirring often, for 10 min.
Add the chicken meat, thyme, sherry, peas, parsley, salt, and pepper and stir well. Taste and adjust the seasoning if necessary.
Make the pies: Divide the warm filling among six 10-to-12-oz potpie tins or individual ramekins.
Place the dough on a floured surface and roll out to 1/4″ thick. Cut into 6 rounds about 1″ larger than the dish circumference. Lay a dough round over each potpie filling. Tuck the overhanging dough back under itself and flute the edges with a fork. Cut a 1″ slit in the top of each pie. Brush tops of pies with egg wash. Line a baking sheet with cooking parchment.
Place pies on the baking sheet and bake 25 min., until pastry is golden and filling is bubbling. Serve hot.
Ingredients 7 T. butter, softened 7 T. margarine, softened 2 2/3 c. sugar 3 eggs 1 1/2 c. sour cream 1 t. baking soda 6 c. sifted cake flour 1 1/2 t. baking powder 1/2 t. nutmeg 13 T. butter, softened 2 c. brown sugar 3 1/3 c. chopped pecans 1 1/4 c. all-purpose flour 3 1/4 T. ground cinnamon
Cinnamon Crunch: Preheat oven to 350 degrees. Work the ingredients with a pastry blender (or in a food processor) until it resembles a coarse streusel mix. Spread it on a cookie sheet and bake 5-8 min. or until golden brown. Let stand for several hours or overnight to dry. Break it into chunks and store in an airtight container. Muffin: Preheat oven to 350 degrees. Cream butter and margarine, add sugar and cream until fluffy; blend in the eggs. Combine sour cream and baking soda; set aside. Sift the flour, salt, baking powder, and nutmeg together. Add the flour mixture and sour cream mixture alternately to the sugar mixture, beginning and ending with the flour mixture. Fold in 2 3/4 c. of the Cinnamon Crunch. Spoon the batter into paper-lined muffin tins, filling the a little over half full. Sprinkle the tops of the muffins with the remaining Cinnamon Crunch. Bake 25 min. or until the muffins are golden brown.
Thank for this WWI era recipe hosted by Recipezazz at https://www.recipezazz.com/recipe/marshall-fieldas-potato-flour-muffins-23404. The site explains, “During the First World War, cooks were strongly urged to reduce the use of wheat in their recipes. In Chicago, the Marshall Field department store began serving muffins made from potato flour in its restaurants. The wheatless muffins, rather than being seen as a hardship, became a much-loved staple still on the menu in the 1940s, maybe longer.” 8 servings
Ingredients 5 egg whites 2 1/2 t. granulated sugar 1/2 t. salt 2 1/2 T. ice water 3 egg yolks (slightly beaten) 1 c. potato flour 2 t. baking powder
Beat sugar and salt into egg whites until stiff but not dry. Gradually add ice water. Add egg yolks. Sift flour and baking powder and add to mixture. Mix thoroughly and place in greased muffin tins. Bake in 400° oven for 20 min.
1 t. baking soda 3 T buttermilk 2 sticks (1 c.) butter 1 1/3 c. granulated sugar 2 eggs, beaten 1 t. vanilla 1/3 c. molasses 4 c. cake flour 1 t. each: nutmeg, cinnamon, salt 1/2 t. ground cloves 1 c. nuts, chopped 1/2 c. each: currants, raisins
Mocha icing: 5 T. butter 3 c. confectioners’ sugar, sifted 2 T. Dutch process cocoa 1/8 t. salt 5 T. hot coffee
Heat oven to 375 degrees. Dissolve soda in buttermilk; set aside. Cream butter and sugar. Add eggs and vanilla to sugar mixture, then molasses and buttermilk mixture; beat well.
Sift together flour, nutmeg, cinnamon, salt and cloves. Mix dry ingredients to wet mixture. Mix in nuts, currants and raisins. Drop dough by heaping tablespoon onto greased cookie sheet. Bake 12-15 min. per batch. Cool.
Frosting: Cream butter, gradually adding confectioners’ sugar, cocoa and salt. Add hot coffee. Beat until creamy. Spread thin coating of mocha icing on hermits.