Generally this topping highlights a lovely sour cream cheese cake. It is also wonderful on pumpkin cheese cake, or uncooked on fresh fruit, banana cake, poppy seed cake, etc.
In a small bowl, combine the sour cream, sugar and vanilla; spread over filling or cake, then bake as usual. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight.
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.
Ingredients:
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
Maraschino cherries
Directions:
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.
Jack Pandl’s is a family run German restaurant that has been a fixture in Whitefish Bay since it was opened in 1915 by Anna and John Pandl. It was passed on to their sons, George and Jack, and now to Jack’s son, John. George’s sons, Jim and Jerry, owned three restaurants, including Eagan’s on Water, which has also closed and the Waterfront Deli, also on Water St. in Milwaukee.
This is the gigantic pancake Jack Pandl’s is famous for, served with the preferred garnish of sprinkled powdered sugar and the juice of a wedge or two of lemon. If you must, pure maple syrup is allowed. Jack Pandl’s Whitefish Bay Inn is located at 1319 E. Henry Clay, Whitefish Bay, Wis.; the phone number is (414) 964-3800.
Jack Pandl’s German Pancake
Ingredients:
1/2 c. flour
1/2 c. milk
Pinch of salt
4 eggs
1 T. butter
1 T. vegetable shortening
Lemon wedges
Confectioners’ sugar (sifted if lumpy)
Preheat oven to 425 F. Mix flour, milk and salt together until smooth. Add eggs and beat until smooth. Melt butter and shortening together in a 9-10″ slope-sided (frying) pan with an oven-proof handle. Pour batter in pan and cook over medium heat until the bottom of the pancake is brown, but some uncooked batter remains on top — about 3 min.
Flip the pancake over while the top is still uncooked, being careful of the splatter from hot uncooked batter. Immediately, make a crisscross “X” cut all the way through the pancake, edge to edge. Put the pan in the preheated oven, 6-10 min., until edges brown. It will rise 3-5″ above the pan, and the crisscross cut will close.
When done, remove pancake from the pan, sprinkle with confectioners’ sugar, and serve with extra sugar and lemon wedges on the side.
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 downtown often. I was not alone as peering 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
Ganache Ingredients:
2 oz. semisweet chocolate, coarsely chopped
2 T. unsalted butter, cut into pieces
1 t. light corn syrup
Cake Directions:
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.
Frosting Directions:
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.
Assembly:
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.
Freeze10 min.
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 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.
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/ .
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.
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
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.
One of Marshall Field’s famous Christmas window scenes
Muffin 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
Cinnamon Crunch topping ingredients: 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 topping directions: 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 directions: 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.
All thanks and credit Lost Recipes Found at https://lostrecipesfound.com/german-chocolate-cake-marshall-fields/#more-455, where the site notes: “If there is a body of recipes Chicagoan’s miss most, it’s those from Marshall Field’s. So many people have written in search of this or that beloved dish. I’ve tracked down several of the recipes and done the math and tweaking to convert them from high-volume quantities to home-cook versions. This cake is a beautiful testament to just how good Marshall Field’s kitchen recipes were.” Ingredients: 4 oz. Bakers German Sweet Chocolate 1/2 c. boiling water 2 1/2 c. sifted cake flour 1 t. baking soda 1/2 t. salt 1 c. butter or margarine 2 c. sugar 4 egg yolks, unbeaten 1 t. vanilla 1 c. buttermilk 4 egg whites, stiffly beaten Topping/Filling: 2 c. butter 1 3/4 c. sugar 4 1/2 T. flour 8 egg yolks 2 c. evaporated milk 3 c. toasted pecans, chopped 4 c. flaked coconut
Instructions: Melt chocolate in microwave at 50% power. Mix with boiling water. Cool.
Sift cake flour, soda and salt together. Cream margarine, sugar and vanilla until light and fluffy–about 3 min. at medium speed. Add egg yolks a little at a time, beating after each. Add melted chocolate. Blend. Add sifted dry ingredients alternately with buttermilk, starting with dry ingredients and blending after each addition. Mix 1 min. with medium speed mixer.
Beat egg whites until stiff, fold into batter. Pour into 4, greased 9″ cake pans. Bake 350 degrees for 24 to 35 min., or until done.
Frosting/filling: Melt butter. Add sugar and flour, whisking constantly until boiling. Add 1/4 of the evaporated milk to the egg yolks. Set aside. Add the rest of the milk to the butter mixture. Whisking constantly, heat to boiling. Add egg yolks/evaporated milk mixture, still whisking. Boil again. Press through sieve to remove any bits of cooked egg. Stir in pecans and coconut. Cool. Spread on and in-between layers of cake.
Ingredients Crust 1 c. graham cracker crumbs 1⁄4 c. sugar 1⁄4 c. melted butter Filling 2 (8 oz.) pkgs. cream cheese, softened 1⁄3 c. sugar 3 eggs 2 T. cream 12 Frango mints, melted (about 1/3 lb. box) Top 1c. sour cream 3 T. sugar 1⁄4 t. vanilla extract
Directions Heat oven to 350ºF. Crust: Combine graham cracker crumbs, sugar, and melted butter. Pat evenly into bottom of a 9 inch spring form pan. Bake at 350ºF for 5 min. Filling: Mix cream cheese and sugar until well blended. Mix in the eggs one at a time. Then the cream, then the melted Frango mints until very smooth. Pour into baked crust. Bake at 350ºF for 25 min. or until it’s just firm. Topping: Mix sour cream, sugar, and vanilla. Spread over the baked cheesecake. Bake 3-5 min. more Refrigerate overnight before serving.
1 c. butter (2 sticks), melted and slightly cooled, 2 c. sugar, 2 eggs, beaten, 1 c. sour cream, 1 t. vanilla, 1 1/2 c. flour, 1/4 c. wheat germ , 1 t. salt, 1 t. baking powder, 2 c. fresh or dried chopped cranberries,
For the filling:
1/2 c. chopped pecans, 1 T. dark brown sugar, 1 t. ground cinnamon
Preheat the oven to 350 F. Butter a 10 cup, fluted Bundt pan and set aside.
Combine the melted butter, sugar, eggs, sour cream, and vanilla in a large bowl and mix well. Stir in the flour, wheat germ, salt, and baking powder and mix until just combined. Do not over mix. Fold in the cranberries.
In a separate bowl, combine the pecans, brown sugar, and cinnamon and toss to mix well.
Pour half the batter into the Bundt pan. Sprinkle on the nut mixture then layer on the remaining batter. Bake for 50 to 60 min., until firm and golden brown on top. Let cool for 10 min. before inverting onto a plate.
2 c. sugar, 1/2 lb. butter, 5 eggs, 1/4 c molasses, 2c. sifted flour, 1.2 t baking soda, 1 t. cloves, 1t. mace, 1t. cinnamon, 1.2 t nutmeg, ground, 1/4 to 1/2 c. brandy, 1 lb. raisins, 2/3 lb. currants, 2/3 lb. citron, {*Walnuts to taste.}
Directions (Expanded directions for Emily’s handwritten recipe above were provided in Dec. 28, 1976 and Jan. 11, 1978 articles in the Milwaukee Journal and are provided here in italics and parenthesis):
Beat butter and sugar together. Add eggs without beating, and beat the mixture again. (Re-sift flour with soda and spices. If unsalted butter is used, add salt (about 1/2 t.) Beat sifted ingredients into mixture, alternately adding brandy. Stir in raisins, currants and citron {*and walnuts.} Pour batter into 2 loaf pans lined with a layer of heavy waxed {parchment} paper and place into a shallow pan of hot water on bottom of hot oven.)
Bake 2 1/2 to 3 hours in cake pans or 5 to 6 hours in milk pans. (Bake cakes at 225 degrees, 3 hours, removing pan of water for the last 1/2 hour of baking. Let loaves cool before removing from pans. Wrap in fresh waxed paper before string in a cool place. The flavor improves with storage for about a month. Makes 2 loaves.)
Danish Coffee Cake is more than a staple in Wisconsin, it is found in restaurants, groceries and made in homes throughout the state. Some recipes add cream cheese, almond, blueberry, raspberry or strawberry filling … and more. Last Thanksgiving, there was a pumpkin filling.
The first recipe is the simple iced cake with a cream cheese and poppy seed filling.
Dissolve yeast in warm water. In a large bowl, combine the flour, sugar and salt; cut in shortening until crumbly. Add the yeast, milk and eggs; beat until smooth (dough will be soft). Do not knead. Cover and refrigerate overnight.
For filling, in a small bowl, beat the cream cheese, sugar and flour until smooth. Add egg, poppy seeds and extracts; blend.
Punch dough down. Turn onto a well-floured surface; divide into thirds. Return two portions to the refrigerator. Roll remaining portion into a 14×8”. rectangle; place on a parchment-lined baking sheet. Spread a third of the filling down center of rectangle.
On each long side, cut 3/4”wide strips, about 2 1/4”. into the center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Repeat with remaining dough and filling. Cover and let rise in a warm place until doubled, about 45 min. Preheat oven to 350°.
Bake 20-25 min. or until golden brown. Cool on pans on wire racks. Combine icing ingredients; drizzle over coffee cakes.
Butter-Pecan Kringle
Butter Pecan Kringle Ingredients:
Base
8 T. unsalted butter, cut into pats
1 c. flour
1/2 t. salt (reduce to 1/4 t. if using salted butter)
1/4 c. cold water
Pastry
1 c. water
8 T. unsalted butter
1/2 t. salt (reduce to 1/4 t. if using salted butter)
1 c. flour
3 lg eggs, room temperature
1/2 t. butter-rum flavor, eggnog, or vanilla-butternut flavor, optional but delicious
Topping
12 oz.s caramel, cut from a block (about 1 c., packed); or about 3 doz. individual fres (not hard) caramel candies, unwrapped (add a couple of T. milk or cream when melting, to keep them soft on the kringle)
2 c. toasted pecan halves
Glaze
1 c. confectioners’ sugar or glazing sugar
2 T. heavy cream, half-and-half, or milk, enough to make a thick but pourable glaze
1/8 t. butter-rum flavor, eggnog flavor, or vanilla-butternut flavor, optional but good
Pinch of salt
Instructions:
Preheat the oven to 350°F. Lightly grease (or line with parchment) a baking sheet that’s at least 18″ x 13″; or a 14″ round pizza pan.
For the base: Mix together the butter, flour, and salt in a medium bowl until crumbly. Add the water, a T. at a time, mixing in between until you’ve made a soft, sticky dough.
Wet your hands, pick up the dough, and shape it into a 12″ x 8″ oval ring on the sheet pan; or a 10″ ring in the pizza pan. This will be messy, keep wetting your fingers and pushing it into a ring. An easy way to approach this is to first divide the dough into four pieces; roll each piece into a 9″ rope, then connect the ropes and shape them into a ring.
For the pastry: Place the water, butter, and salt in a medium saucepan and bring to a boil. Add the flour all at once and stir vigorously until the mixture is cohesive and forms a ball. Transfer the batter to a mixing bowl and beat in the eggs, one at a time, beating until each egg is absorbed before adding the next. Add your choice of flavoring at the end.
Spread or pipe the pastry over the ring, to make an oval of pastry that completely covers the oval of dough. Bake for 50 to 60 min., until deep golden brown. Remove from the oven and cool.
For the topping: Melt the caramel in a heatproof measuring cup at half power in the microwave in 30-sec. bursts, stirring after each round, until the caramel is smooth. Pour the caramel over the pastry and immediately top with the toasted pecans. Cool.
For the glaze: Whisk together the confectioners’ sugar, salt, flavoring, and enough cream (or milk) to make a pourable glaze. Drizzle over the kringle before serving.
trumpeter hill 