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Written by Texas Highways

Although this very large cake isn’t on Green Pastures’ menu, you can order it for special occasions. Our food stylist observed that it’s not as tall as most cakes, but cut into party-size slices, it will serve 40 people. If you want a taller cake or don’t have 10-inch cake pans, use two 9-inch pans—just plan on baking the layers 5-10 minutes longer.

Associate editor Nola McKey recently tried Blessing Hotel and Coffee Shop owner/cook Helen Feldhousen’s recipe for chocolate pie, and pronounces it a good ’un. The recipe, which follows, is included in Sheryl Smith-Rodgers’ book Texas Old-Time Restaurants and Cafes (Republic of Texas Press, 2000), which features recipes from places (like the Blessing) that have been around at least 20 years.

This fruity summertime concoction hails from the peach pros at the Hill Country Fruit Council. For a lighter dessert, you can substitute whole or 2% milk for the whipping cream.

These tasty pastries can be baked instead of fried. Place pies on a lightly greased baking sheet, and bake at 400 degrees for 30 minutes, or until crust is golden.

When it comes to banana pudding, it’s difficult to improve upon the original Nilla Wafers version, but here are a few tips:

Donna Olson of Austin makes this recipe with an old-fashioned Swedish cookie press that, along with the recipe, came from her mother-in-law, Myrtle Lundgren Olson.

This recipe, from the late Johanna Wimberly of Hutto, is adapted from one brought by a Swedish immigrant to New Sweden, Texas, in 1893.

Although many Swedes think St. Lucia Buns are more traditional when they have only saffron to flavor them, Carrin adds fruit and nuts, as called for in this recipe. She notes that the already sticky dough is harder to shape with these additions.

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