Whether it’s a flavor from a home country or a recipe that’s been passed down from generations, the holidays are a reminder that sweet (and savory) nostalgia will always reign. Get an inside look on what some of your favorite local bakers cook up during the yuletide season and the inspiration behind it.
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Cakes by Moraima and Café
Their Story
As told by Moraima Gonzalez, Owner
I grew up in Puerto Rico and lived there until some medical issues brought me to Florida for treatment in 2013. In 2015, I made my way up to Lebanon, Pennsylvania with my family where I worked as a dental assistant. Life changed when I shared a cake I made for my daughter’s baby shower.
I shared it to Facebook, and suddenly I was being asked to make cakes for all types of occasions. Soon enough, my weekends were being consumed by baking! I had always dreamed of opening a small place where I could serve my cakes and coffee. On July 2, 2021, that dream came true and I, along with the help of my husband, opened Cakes by Moraima and Café.
It has been such a blessing to see where we are at now and getting to be with customers of all walks of life. Who knows where we can go next? I would love to maybe one day open up another cafe in Hershey–and my home of Puerto Rico, of course!
As a child, I remember during the holidays a neighbor of ours would always bring us Arroz con Leche. The flavors, texture, and everything about the dessert made me want to learn how to do it myself. Throughout the years, I perfected my own recipe and soon enough, was making it for coworkers, friends, and family. Even my husband was impressed with it! It’s nostalgic for me, and I’m so happy to be sharing it now with our customers at all times of the year.
Cakes by Moraima and Café
443 Cumberland St, Lebanon, PA
Arroz con Dulce
(Traditional Puerto Rican Rice Pudding)
Ingredients
3 cinnamon sticks
6 cinnamon cloves
4 whole star anise
1 cup water
1 can coconut milk
1 can cream of coconut
1 can evaporated milk
1 tsp vanilla extract
¼ tsp salt
¼ tsp sugar
½ cup butter
½ cup raisins (optional)
2 cups medium grain rice
Optional garnishes
cinnamon, cinnamon sticks, star anise
1. In a pot, bring one cup of water to a boil. Add in cinnamon sticks, cloves, and star anise and let steep for 10 minutes.
2. Let cool, and strain into a colander until all that is left is the tea made.
3. In a separate pot, bring to medium heat, and add cans of coconut milk, cream of coconut, evaporated milk, vanilla extract, salt, butter, rice, and tea.
4. Gently stir every five minutes until mixture thickens to an oatmeal texture.
5. Change temperature to low.
6. Add sugar and optional raisins.
7. Leave for 5 minutes.
8. Serve.
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Mill 72 Bakeshop
Their Story
As told by Morgan Miller, Head Baker
The name Mill 72 Bakeshop came from my parents. My mom’s family owned a corn meal mill and my dad’s last name is Miller. My mom grew up baking with her family and passed that down to us, so we were always helping her in the kitchen. We were approached several times about starting a bakery, but my sisters and I were far too young. Until we were approached one last time when we were old enough and said yes to starting a bakery. I went to pastry school and became the lead baker at the mill, and the rest is history.
The recipe reminds me of growing up. As kids on snowy evenings, we would always make soft pretzels. Mom would make the dough, and once it was ready, it was a fun family time for us.
Mill 72 Bakeshop and Cafe
45 N Main St, Manheim, PA
Soft Pretzels
Ingredients
⅛ cup hot water
1 pkg yeast
1 ⅓ cup water
⅓ cup brown sugar
Coarse pretzel salt
5 cups flour
Baking soda
1. In a large bowl, mix hot water and yeast until yeast dissolves.
2. Stir in warm water and brown sugar.
3. Slowly add flour until mixture is smooth.
4. Knead until smooth and stretchy, and let rise.
5. Grease two cookie sheets. Pull off piece of dough, and shape into pretzel.
6. Dip in mixture of baking soda and water (1 Tbsp of baking soda per cup of water).
7. Place on sheet, and sprinkle with salt.
8. Bake at 475° until golden brown, about eight minutes.
9. Enjoy!
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Dalicia Ristorante and Bakery
Their Story
As told by Samra Alic, Owner
Samra and Mirsad Alic started Dalicia with their daughter Ajla and their son, Ajdin, to expose everyone to something unique in Central PA. Our Bosnian roots and upbringings gave us the inspiration for our European style menu and desserts. We started as a small shop in 2016 in Harrisburg, PA, expanding to the larger location in Mechanicsburg. Our next step is our newly renovated upstairs of the beautiful 1889 building for parties and events! Our inspiration is to share a passion for food, desserts, and culture with others. The recipes remind us of family and home.
Dalicia Ristorante and Bakery
105 S Market St, Mechanicsburg, PA
Karlo Gesner
Cinnamon Swirl Cheesecake
Ingredients
Crust
4 cups crushed graham crackers
1 stick of melted butter
Filling
3 8oz packages room temperature cream cheese
1 cup white sugar
1 cup sour cream
2 tsp vanilla extract
4 eggs
½ cup flour
Topping
½ cup brown sugar
1 Tbsp flour
1 Tbsp cinnamon
½ stick cold butter
1. Combine graham crackers and melted butter into a bowl, and mix until combined. Press firmly into 10” spring pan on bottom only, and bake in oven at 350° for 5 minutes.
2. Blend cream cheese and sugar in mixer until smooth and all the lumps are gone. Add sour cream and vanilla. After fully combined, mix in eggs one at a time.
3. Slowly mix in flour, scraping down the sides of your bowl to make sure everything is fully combined. Let mix for 3-4 minutes, and then separate batter into two and set aside.
4. Put brown sugar, 1 tbsp of flour, cinnamon, and cold butter into a bowl, and combine by pinching the butter until everything is mixed and clumps are easily formed. Divide into two and set aside.
5. Pour half of the batter into the prepared crust, and then put half of the brown sugar mix on top–make sure that you evenly space out each clump of mix around the top, as it does not need to be completely covered. Repeat with the remaining batter and brown sugar mix.
6. Wrap the outside of the spring pan in foil and place in a slightly larger oven safe dish. Pour water in the larger dish until it comes halfway up the sides of the spring pan, and bake for 45 minutes. The cheesecake should be brown, and the center will still jiggle with the edges firm. Depending on your oven, it may need extra time. It can be removed for the water bath after about 15 minutes, but let the cheesecake cool before you remove it from the pan.
7. Top with anything from a glaze to ice cream, and enjoy.
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Wild Batch Bistro
Their Story
As told by Gerrianne Currey, Owner
I’m a self taught baker who turned my passion into a career and opened my own brick and mortar. The Wild Batch Bistro is a fun, welcoming, and creative place. Here we make everything from scratch, including our bagels and pretzels. We create 15+ new items each week! This is our passion.
We thrive on diversity and explore that through creation and flavor exploration in our bakery, coffee, and food selections. I’ve decided to share our pâte â choux recipe because it is one of my absolute favorites, and it’s a core recipe here at the shop. It’s simple yet divine. We hope you try it and enjoy it as much as we do.
Wild Batch Bistro
120 N 4th St, Wrightsville, PA
Pâte â Choux
Ingredients
1 cup (227g) water
8 Tbsp (113g) unsalted butter
3/8 tsp salt
1 1/4 cups (150g) All-Purpose Flour
4 large eggs
1. Combine the water, butter, and salt in a large saucepan. Place the saucepan over medium-high heat to melt the butter, and bring the mixture to a boil.
2. Remove the pan from the heat, and add the flour all at once, stirring vigorously with a sturdy spoon or stiff spatula.
3. Return the pan to medium heat briefly, stirring until the mixture smooths out and starts to steam; this should take less than a minute. The batter will be very thick and shiny at this stage.
4. Remove the pan from the heat and let the thick batter cool, stirring occasionally, for 5 to 10 minutes.
5. To finish the choux pastry, transfer the mixture to a large bowl or the bowl of your stand mixer. Beat in the eggs one at a time on medium speed, waiting until each egg is fully incorporated before adding the next. Beat for about a minute after adding the last egg.
6. At this point your pastry is ready to scoop, pipe, or spread, and then bake. We traditionally pipe 3 inch circles and bake them at 325° for 35 minutes.
7. Let cool, and fill with filling of your choice.
We like fresh whipped cream.
