½ of a 30-oz. bag of frozen hash-browned potatoes, thawed
Mix eggs, lemon juice, salt, pepper, baking powder, oil, water, flour and onions. Whip until batter is creamy and not lumpy. Add hash browns and blend with large spoon. Keep batter refrigerated until use.
To prepare, heat nonstick pan or griddle over medium-high heat. Add spoonfuls of potato pancake mixture and fry on both sides until browned and crispy, about 3 min. per side.
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.
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
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.
1 lb. medium shell pasta 1 c. crumbled feta cheese 1/2 c. shredded Parmesan cheese 1 c. chunked celery 3/4 c. sl. black olives 1 c. mayonnaise 1 c. Italian dressing * (oil & vinegar style) 1 T. dried oregano 1/2 T. black pepper 2 tomatoes, chopped into bite-sized pieces (for serving)
Directions: Prepare pasta. Combine cheeses, celery and olives.
Whisk mayonnaise, Italian dressing, oregano and pepper to combined.
Add dressing to cheese/vegetable mix, then toss gently with pasta. Chill and add tomatoes right before serving.