My grandma, Nina Houser used to work at the bakery. My favorite childhood memories are of the bakery. I think everything made there was delicious. Thanks so much for doing this and preserving your parents memories.
Recipes
Chris Meeker
You are very kind to post these recipes. The bakery was outstanding and your folks were wonderful.
Allison Harder
My grandma, Lois Harder, made this divinity and it was delicious! ❤️
Announcing MitchellBakery.com
Home of the Original Mitchell Bakery Recipes
Do you like to bake? Help yourself to one of our recipes, they are free! These are the original recipes from my dad’s bake shop in Mitchell Nebraska. We will be adding new recipes weekly. So check back often. There are currently 30 recipes available and in total we have more than 100 recipes to share. Enjoy a taste of the Mitchell Bakery.
Rocky Road
(A)
- 3 lbs. French vanilla chocolate
(B)
- 2 lbs. square marshmallows
(C)
- 1 lb. cut Pecans
Preparation
- Obtain double boiler
- Obtain large flat pan
- Obtain two medium flat pans
- Line the two small pans with wax paper
Step I
Break or shave (A) into small parts and place in double boiler. Bring water in double boiler to a boil. Stir chocolate until melted.
Step II
Now chocolate must be cooled to the correct temperature, which is approximately 75° F. To cool chocolate pour melted chocolate into large pan. Smear chocolate back and forth with hands preferably in a cool room.
Step III
Just before the chocolate begins to “set” take 2 lbs. of cut marshmallows and mix the marshmallows into the chocolate with both hands.
Step IV
Lift the mixture out on the wax paper covered pans. Level off with hands. (Marshmallows are all stuck together. Do not separate.)
Step V
Place in ice box. After chocolate hardens, cut around edges of pan and tip out on table. Strip wax paper off and cut into 2 inch squares.
Special Comments
- Pecans maybe sprinkled on batch while chocolate is still soft and before placing in ice box.
- If the chocolate show streaks of gray (the chocolate wasn’t cooled enough before mixing marshmallows.
- This is strictly a winter-time candy.
- Store in a cool place.
Also See
Original Recipe
Lynn Hawking
Thank you so much for doing this. My best memories of my childhood are walking to Main Street and going to the bakery. Oh those wonderful smells. I can’t wait to try the recipes.
Pecan Glaze’
(A)
- 4 lbs. sugar
- 3 1/2 lbs. glucose
- 1 1/2 pts. water
(B)
- 3 lbs. pecan halves (not salted)
- 1/4 lb. butter
(C)
- 1 oz. salt
Preparation
- Obtain large copper kettle
- Grease marble slab with pure lard
- Obtain spatula for spreading
- Obtain canvas gloves
Step I
Place ingredients under (A) in copper kettle and mix well, Cook to 300° F.
Step II
At 300° F. turn flame down low. Add (B). Stir constantly for 3 minutes.
Step III
After stirring 3 minutes, take off the fire and add (C). Mix (C) in well.
Step IV
Pour on greased slab. Spread as thin as possible with spatula.
Step V
Cut batch in half for easy handling. Turn the batch over with hands (wearing gloves). Stretch out as thin as possible with hands.
Step VI
Cut into large pieces with a caramel knife while batch is still hot. Store in a cool dry place in large can. Keep can covered.
Special Comments
- Pecan Glase’ is a high grade candy can be made weeks in advanced.
- Scraps and crumbs maybe crushed and thrown into nut batch at 290° F.
- Pecan Glase’ will not spread as easily as peanut brittle. The pecans must be spread out by force to prevent piling up in the center.
Also See
Original Recipe
Pecan Rolls
(A)
- 7 lbs. sugar
- 6 1/2 lbs. glucose
- 1 1/2 qts. of 12% cream
(B)
- 2 qts. canned milk
(C)
- 1 lb. butter
(D)
- 2 oz. vanilla
- 2 oz. salt
Preparations
- Slice divinity (Lesson IX) into strips 5″ by 1 1/2″
- Large flat pan. Spread 5 lbs. of pecan halves in the pan.
- Obtain 2 spatula knives and a pair of canvas gloves.
Step I
Place (A) in kettle and mix well. Bring the mixture to a boil
Step II
After batch comes to a boil add (B) slowly, stirring while pouring. Then add (C)
Step III
Cook on up to 240° F. (242°). As batch approaches 240° it will get heavier. To prevent scorching it must be stirred constantly. Turn flame down to medium when batch reaches 235° F.
Step IV
Take off fire at 240° and add (D) mixing in well. Place the kettle on an open-end can beside table, where pan of pecans is placed.
Step V
To dip divinity use 2 spatula knives. Dip one spatula knife into the caramel, then place a slice of divinity on the knife that has been dipped. Place the other knife on top of divinity and dip the two knives (with the divinity in-between into the caramel. Lift out and scrape the excess caramel off the bottom knife. Throw the dipped divinity into the pan of pecans. Then roll the dipped divinity in the pecans with the hands. To speed process one man may dip and another roll. Pecan rolls may be sliced as they are sold.
Special Comments
If caramel becomes hard while dipping it may be reheated after adding an additional 1/2 lb. glucose. Agitation of caramel batch in the dipping combined with particles of divinity tends to turn the caramel into fudge. The glucose prevents this change.
Also See
Original Recipe
Peanut Brittle
- 4 # sugar 240°
- 2 1/2 # glucose
- 1 pt. water
- 2 oz. soda
- 1 oz. salt
- 2 1/2 # peanuts
Coconut Brittle
- 6 # sugar 240°
- 3 3/4 # glucose
- 1/2 pt. water
- 2 # peanuts add and cook
- 3 # coconut
- 3 oz. soda
- 3 oz. salt
Also See
Original Recipe
Peanut Bar
2 lbs. peanuts to 1 lb. sugar
Take 3 lbs. sugar and 1/2 oz. cream of tartar, put dry in a kettle, set on fire, stir quick until there is enough sugar to cover them, when nuts turn to a light brown, pour on marble, press down to an inch thickness and cut while warm.
Boil 5 lbs. old candy, 1 qt. water, 3 lbs. glucose to 280°, put in nuts and work as above, roast nuts to light brown before using.
Also See
Original Recipe
Peanut Bar (2)
2 lbs. peanuts to 1 lb. sugar, take 3 lbs. sugar and 1/2 oz. cream of tartar, put dry in a kettle, set on fire, stir quick until melted, throw in nuts slowly, until there is enough sugar to cover them, when nuts turn to a light brown, pour on marble, press down to a inch thickness and cut while warm.
Boil 5 lbs. old candy, 1 qt. water, 3 lbs. glucose to 280°, put in nuts and work as above, roast nuts light brown before using.
Original Recipe (2)